Abstract: A process for making a corn chip with potato chip texture is described. The chip has increased mouthmelt, crispness, and lightness like potato chips and it is less hard and gritty than standard corn chips. It also has a distinctive corn flavor. In a preferred process, corn is cooked in water at 140.degree. F. (60.degree. C.) to 212.degree. F. (100.degree. C.) for 30 minutes to 4 hours. The corn hulls are removed, and the corn is comminuted. A starch material is cooked in water until it is adequately hydrated, and then comminuted. The comminuted corn and starch material are mixed together to form a dough having a ratio of corn to starch material of 95:5 to 80:20. The dough is extruded, formed into a sheet, cut into segments, and deep-fried to form the finished chip.

Abstract: An open-loop voltage reference circuit, adapted to regulate a plurality of bit switch currents within a digital-to-analog converter, includes a zener diode reference leg for developing a reference voltage. The reference leg also includes a base-emitter junction voltage multiplier for creating a compensating voltage having a temperature tracking coefficient that is equal and opposite to that of the zener diode junction voltage. The reference voltage developed by the reference leg is used to bias a temperature independent current within a slave leg, and a current mirror circuit mirrors the current within the slave leg for supplying a constant current to the reference leg. The magnitude of the reference voltage is reduced through a divider leg, and an emitter follower leg provides a low impedance bias voltage for driving the plurality of bit switch current sources.

Abstract: A magnetic material of amorphous iron-nitride and a method for preparing the same are provided.

Abstract: Humidifier for humidifying air utilizing a shallow pan of high surface area with a plurality of wells of relatively deep, but small cross-sectional area therein with heating elements disposed within said wells whereby upon heating liquid in the wells, heat is transferred rapidly to the remaining liquid in the shallow pan, the liquid being brought to vaporizing temperature quite rapidly.