Abstract: A reminder device for an automotive vehicle has a hand pivotally attached to a base which is attached to the driver's side door of the vehicle. The reminder device is positioned in a manner so that the hand pivots outwardly upon opening of said door into a position such that a finger of the hand interferes with closing of the door.

Abstract: A bottomless measuring cup system having a tubular container with a hollow interior and opposite open ends and a plunger having a base adapted to slidingly fit within the hollow interior of the container.

Abstract: A tailgate topper for a pickup truck tailgate has a transverse horizontally extending cross-bar supported by a pair of vertically movable support members which allow positioning of the cross-bar at a desired height above the tailgate. A plurality of upwardly biased popup blocks are disposed below said cross-bar within the tailgate so exert pressure upwardly against cargo extending between the cross-bar and the popup block.

Abstract: A method for securing seeds in an automatic seeding process includes the steps of placing individual seeds in pellets in a tray on a conveyor belt and then securing the seeds on each pellet by placing a gel film over each seed so that the pellets can be transported to a greenhouse. The gel film is provided by contacting a gel precursor with a gelling agent in the presence of the seed.

Abstract: An electronic fuel injection system is combined with a carburetor in a carbureted internal combustion engine. The resulting air/fuel induction system comprises a carburetor air/fuel induction system in combination with an electronic fuel injection system which uses the carburetor of the carburetor system as the air valve for the electronic fuel injection system. The carburetor system and the electronic fuel injection systems are interconnected, preferably so that the mixture cut-off of the carburetor system is employed to shut off fuel flow in the carburetor to the air stream for the induction manifold and to simultaneously turn on the electronic fuel injector system. Either manual or automatic interconnection can be employed in the present invention.

Abstract: An transparent or semitransparent plastic eyeglass frame contains a photochromic moiety and has photochromic properties.

Abstract: An improved chain, compatible with food grade lubricants, is capable of use in poultry and other meat processing facilities. The chain comprises pairs of side links alternating with center links, and held together with pins. A pair of lubricating wells is located on each side link, proximate the insertion point of the pins. The lubricating well provides lubricating access to the pins, and is capable of retaining lubricant such that lubricant is continuously provided to the pins and their pivot points throughout the operation of the chain.

Abstract: The composition distribution of a sample in solution is determined by basing the calculation of the composition distribution on intermittent measurements of the concentration of sample remaining in solution while precipitating the sample from the solution. An apparatus for determining the composition distribution of the sample has a sample solution vessel, a temperature control for raising and lowering the temperature of a solvent within the vessel, and a device for intermittently measuring concentration of sample in solution in the vessel.

Abstract: Irregularly shaped, gelled fat particles are made by admixing a triglyceride fat or oil and a gelling agent with heating and then gelling the mixture by cooling with agitation. The gelled, irregularly shaped particles have a chewy texture and are incorporated into meat analog products resembling comminuted natural meat.

Abstract: An instant beverage is made by forming a mixture of an aromatic food condensate and at least about 10% of beverage solubles, freezing and then grinding the mixture to form frozen particles. The frozen particles are mixed with additional cold, dry beverage solubles to form a mixture comprising from about 0.2% to about 15% of frozen particles. This mixture is then warmed to melt the frozen particles and incorporate the aroma and flavor of the condensate in a stable form into the beverage solubles.

Abstract: A very effective antiperspirant composition in the form of a stick comprising from abouyt 1% to about 20% of a water-insoluble wax, from about 20% to about 50% of an essentially water-insoluble, but water-dispersible, liquid emollient, and from about 30% to about 60% of an activealuminum or zirconium astringent antiperspirant salt in the form of finely divided particles, said composition being essentially water-insoluble with the exception of the active particles.

Abstract: A process for preparing polyglycerol by heating glycerol under reduced pressure in the presence of a catalytic quantity of sulfuric acid and a low molecular weight glyceride until from about 25 to about 75 percent of the glycerol is polymerized. The condensation is terminated by inactivating the catalyst by adding a substantially stoichiometric amount of a suitable neutralizing agent. Unreacted glycerol and cyclic diglycerol are removed by distillation. The polyglycerol so prepared can advantageously be employed in the preparation of polyglycerol fatty acid esters which are excellent food emulsifiers.

Abstract: A low density frozen dessert similar to commercial ice cream in texture and eating quality comprises from about 3% to about 10% protein solids, from about 10% to about 25% saccharide; from about 3% to about 15% triglyceride fat or oil, from about 0.1% to about 2% of a polyglycerol fatty acid ester emulsifier, from about 0.1% to about 2% of a fatty acid ester of an aliphatic diol having from about 3 to about 5 carbon atoms, from about 0.005% to about 0.10% of an anionic emulsifier, from about 0.005% to about 0.5% of a stabilizing system comprising citric acid or a salt thereof, tetrasodium pyrophosphate, carboxymethyl cellulose, hydroxypropyl cellulose, Lambda Carrageenan gum, and from about 55% to about 65% of water. A low density frozen dessert is made by aerating a mixture of these ingredients to a density of 0.25 to about 0.45 specific gravity and then static freezing the aerated mixture.

Abstract: A process for concentrating oilseed protein which comprises the steps of fine grinding and air-classifying the initial protein source and washing the ground protein source with water at a pH of about 4 to 6 or with a 20% to 80% by weight alcohol solution.