Abstract: A method of monitoring the temperature of a solid state switch in an aircraft solid state power controller. The method includes: measuring an electric current (I) flowing through the solid state switch; calculating, based on the measured electric current (I), an introduced electric power (Pel) that is introduced into the solid state switch within the predefined time period (?t); calculating an increase in temperature (?T) of the solid state switch that is caused by the introduced electric power (Pel); calculating an actual temperature (Tact) of the solid state switch by adding the calculated increase in temperature (?T) to an ambient temperature (Tamb); and comparing the calculated actual temperature (Tact) with a predefined temperature threshold (Tth) and determining an overheat condition if the calculated actual temperature (Tact) exceeds the predefined temperature threshold (Tth).

Abstract: A gellable and whippable protein is produced having characteristics exhibited by egg white protein by enzymatic treatment of a vegetable protein isolate at alkaline pH, reisolation at isoelectric pH, raising the pH thereafter, reducing the pH to about neutral and drying. The thus produced modified protein material exhibits molecular configurations similar to natural egg white protein and can be compounded and heated at about 140.degree.-190.degree.F. for about 10 minutes to form a gel and/or may be whipped.