Abstract: A press section for a paper making machine including rolls arranged to form five sequential press nips for pressing a multi-ply web with each of the nips being a double felted press, and the first nip formed between first and second rolls with the first roll having a suction gland extending between the first and second nip and the third roll having a suction gland extending between the second and third nip with the felts on the outer side of the web separated from the web immediately on the offrunning side of the first and second nips so that the outer surface of the web is exposed to atmosphere with a suction gland within the felt supporting the web so that water is first drawn from one side of the web and then the other side after passing through double felted nips.

Abstract: A furniture dolly comprises a cross-shaped frame having swivel casters at three corners thereof in normal contact with the floor and a fourth upraised swivel caster for negotiating obstructions. The dolly includes an upper furniture receiving ledge including a shelf onto which one end of an item of furniture can be placed by one man, after which the furniture is suitably moved in a desired direction with the upraised fourth caster extending forwardly. Should an obstruction be encountered, the upraised caster passes thereover and then acts as a brace while the remainder of the dolly is urged thereover.

Abstract: A method for processing soy protein from defatted soybean flakes. Flakes are mixed with water and heated to an elevated temperature of from about 55.degree. C. to about 70.degree. C. to extract solubles therefrom. The extract liquor is cooled over a period of time of from at least one to three hours to a temperature of from about 5.degree. C. to about 10.degree. C. resulting in curd and whey. The curd is separated from the whey and is preserved preferably by either freeze-drying or spray-drying. The curd can be redissolved in water, precipitated by addition of acid, followed by washing of the curd precipitate, adjustment of pH of the washed curd precipitate and drying thereof. The whey from which the curd of the initial extract was separated may be processed by a series of steps generally involving precipitation of additional curd, washing or redissolution of the curd, adjustment of pH, and drying the curd.