Abstract: An endoscope comprises a handpiece housing, an elongate flexible shaft extending from the handpiece housing, a pull wire extending from the handpiece housing into the elongate flexible shaft, and a tensioning mechanism configured to adjust tension in the pull wire. A method for adjusting tension in a pull wire of a controller for an endoscope comprises preparing an endoscope for use before a procedure, adjusting tension in a pull wire for deflecting a flexible elongate shaft of the endoscope to reduce knob dwell, and performing an endoscopic procedure with the endoscope.

Abstract: A method is provided for decoding a composite signal which includes receiving a composite signal including a pilot signal at a pilot signal frequency, and first and second information modulated with a subcarrier at a harmonic of the pilot frequency. The composite signal is sampled at a preselected sampling frequency. The sampled composite signal is mixed down with a reference signal of approximately the same frequency. The mixed down pilot signal is extracted from the mixed down composite signal, the amplitude and sign of the mixed down pilot signal proportional to the phase difference between the pilot signal and the reference signal. The phase of the reference signal is adjusted as a function of the amplitude and sign of the mixed down pilot signal such that the reference signal is approximately 90.degree. out of phase with the received pilot signal. The sample of the composite signal taken closest to the start of a period of the pilot signal is identified.

Abstract: The present application discloses processes for making novel foodstuffs from ingredients comprising potato materials and protein. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog.Also disclosed is a process to improve the formation of fiber from vegetable protein.

Abstract: Process for making novel foodstuffs from ingredients comprising potato materials and protein are disclosed. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog. Also disclosed is a process to improve the formation of fiber from vegetable protein.

Abstract: A process for preparing a starch-protein fiber comprising forming a dough, relaxing the dough mixing tension in said dough, pushing said dough through a passageway having a decreasing cross-sectional area, and then pushing said dough through a further passageway and heating said dough to set the product.