Abstract: Prismatic blocks having a triangular cross section are provided with letters and scoring numerals on two faces thereof. In forming words, the players position the blocks in a grid having rectangular openings therein so that only one of the lettered faces is visible. The scoring numeral on one face of each block is contained in a box, whereas the scoring numeral on the other lettered face is unboxed. The highest score wins the game. However, the players can earn extra or bonus points by combining the blocks in prescribed patterns, such as words of at least a certain length containing all boxed numerals or all unboxed numerals.

Abstract: Disclosed are food compositions having a fluid viscosity and texture similar to pudding, (i.e., a viscosity ranging between about 7,000 to 18,000 c.p. at 40.degree..+-.2.degree. F.). The food products essentially comprise, (A) from about 30% to 55% by weight of raw, washed juice pulp (wet basis); (B) from about 5% to 15% of an acidified milk product such as sour cream or yogurt (solids basis); (C) from about 5% to 15% of nutritive carbohydrate sweetening agent(s); (D) sufficient edible organic acid to provide the food composition with a pH ranging from about 3.0 to 4.5; and (E) sufficient water to provide a moisture content of about 65% to 85%. Preferred embodiments additionally comprise from about 5% to 20% fruit. The food products can be distributed either chilled or frozen.

Abstract: Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets and a puffing media throughout which the puff pieces or pellets are dispersed. The puffing media comprises from about 40% to 95% by weight of a nutritive carbohydrate sweetening agent and from about 5% to 10% moisture. The weight ratio of puffing media to puff pieces ranges between about 4:1 to 0.1:1. The water activity of the food compositions is less than about 0.75. The method for making a coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing media to form a puffing media/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to enrobe the pieces with the fluidized puffing media.

Abstract: At least one high intensity discharge lamp is utilized in the growing of plants within a growth chamber. The lamp is connected to a power supply that provides pulses of alternating polarity to the lamp through a ballast which first provides a relatively high inductance and which after lamp current has reached a certain level provides a matched T-configured impedance network. Initially, a microprocessor, there being one for each lamp ballast (or one for a group of lamps), closes a switch to connect the lamp to the power supply through a step-up transformer, the secondary winding of which during start-up contributes to the high impedance condition during the early stage of lamp operation and which is thereafter part of the T-network. When the lamp is ionized, both the lamp current and the lamp voltage are sensed.

Abstract: A free wheeling toy vehicle has the outer faces of its front wheels spaced a greater distance apart than the outer faces of its rear wheels. When the toy vehicle travels down an inclined track having upstanding sidewalls and one of the front wheels strikes one of the sidewalls due to travel of the vehicle at an acute angle toward that sidewall, the angle of travel of the vehicle is changed so that the vehicle moves away from the sidewall it has just struck. The overall resistance to movement down the inclined track is thereby reduced.

Abstract: Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carregeenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.