Abstract: A printing ink concentrate in the form of coated non-tacky and/or uncoated non-tacky pellets, a method for producing the same and a method of making a printing ink by using the concentrate.

Abstract: A method for the production of biofuels from the open ocean comprises the steps: testing the currents to determine that a biomass remains in a zone suitable for harvesting; harvesting a portion of the biomass; and processing a portion of the harvested biomass to produce useful components of biofuels. An improved method of production of a biofuel comprises the additional steps of testing the ocean surface waters to determine any nutrients that are missing, and applying a fertilizer with any missing nutrients. The currents should be such that the biomass created stays in the ocean waters suitable for harvest rather than washed up on shores, or dispersed to other areas of the ocean. Suitable currents include ocean gyres such as the Sargasso Sea. Suitable biomass includes seaweeds that float in the open ocean and aggregate together in floating patches, such as the Sargassum weed in the Sargasso Sea.

Abstract: A baking oven includes an oven housing which has a baking chamber for receiving a baking carriage, a heating device, a fan which generates a flow of a heating medium from the heating device into the baking chamber and back, and a steam system which is arranged in the baking chamber and comprises at least one metal heat storage body and a water supply device. The system described herein provides a baking oven of the type in question in such a way that the thermal energy is optimally used. The steam system is next to a steam heater, which is formed by at least one exhaust gas channel, which runs in a wall of the baking chamber and conducts the exhaust gas of a burner out of the oven housing.

Abstract: The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

Abstract: Described is a method for discriminating complex biological samples using an array of discrete biological sensing elements immobilized onto a solid support in which constituents bound to the sensor array is directly determined by measuring the mass increase on the surface; data analysis of said method is performed using neutral network or statical based pattern recognition techniques. In a preferred embodiment the liquid sample is tested for the presence of soluble constituent(s) by contacting said sample with said sensor array under specific conditions, removing unbound sample constituent(s), determining the mass increase on the surface and comprising said mass increase data with a reference standard using pattern recognition software.

Abstract: Dental implant system for mounting a dental superstructure is disclosed. Enossal, gingival, transgingival sections plus implant head are integrated into a single-piece implant body. The enossal and gingival sections have geometries derived from diagnostic patient data and, thus, correspond geometrically precisely to the shape of the patient's jawbone and the drilled implant cavity and therefore completely fill those portions of the cavity. The superstructure covers the entire surface of the implant head, filling out the rest of the cavity. The surface structure of the dental implant has no gaps in it and portions of it are textured so as to facilitate complete fusing of tissue to implant, thereby preventing formation of gum pockets. Sections of the dental implant are rotationally asymmetrical, so as to ensure proper location of the implant in the cavity and prevent rotation. The construction of the implant also prevents the occurrence of micro-movements.

Abstract: An apparatus for illuminating the interior of a balloon includes a cylindrical plug with an integrally-formed radially extending integral flange insertable within the balloon neck. A light element is affixed to the plug and disposed within the neck. A battery is electrically connected to the light element and is typically mounted next to the light element, or includes the light element in a single assembly. Switching is provided to turn the lighting element on and off which, in the preferred embodiment is effected by inflating the balloon with the apparatus inserted into the balloon neck. The light element may be affixed to the head of the apparatus by magnetic means, by means of a screw-on cap, or by other well-known techniques.

Abstract: The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes.

Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.

Abstract: A system and method for placing a prosthetic acetabular cup within an acetabulum are disclosed. The system may comprise an acetabular cup with an eccentric socket. The acetabular cup may be substantially hemispherical with a cup rim and a portion of the cup rim removed defining a relief. The cup may accommodate a concentric liner in an eccentric position. Screw apertures may be present on the periphery of the cup and the screw trajectories may converge toward the dome of the cup. The cup is attached to a tool which is offset relative to the cup because of the substantially eccentric socket. The relief, when the cup is secured to the acetabulum, is positioned substantially anterior and the socket is positioned more posterior to provide a more natural center of rotation of a femoral head within the socket. The first relief reduces impingement of the acetabular cup on soft tissue.

Abstract: A device and a process for transporting a sleeve, in particular for a cup or a can, in which the sleeve is transported during the production process from a first working station to a second working station. The sleeve is transported by a blast of air, whereby the blast of air is generated in the opposite direction to the transport direction of the sleeve. A first working station comprises a mandrel for taking up the sleeve. An air jet is provided for creating the blast of air, the mouthpiece of the air jet being directed towards the mandrel in the opposite direction to the transport direction of the sleeve.

Abstract: The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

Abstract: The invention relates to multi deck passenger aircraft, having passenger cabins and/or service facilities arranged on the upper and lower deck and inner load bearing cell structure provided within aircraft body. The present invention is also directed toward methods for manufacturing derivative multi deck aircrafts. Energy absorbing, floatable cargo containers (24) attached to fuselage belly. External fuel tanks (26) displaced on the top of fuselage. Center wing region of the fuselage is using for arranging rows of seats and service facilities. Addition seating configuration for narrow and wide bodied aircraft is provided. Multi deck seating configuration significantly reduces per passenger operating cost over existing technology. Less fuel per passenger is required since there is less airframe weight and wetted area per passenger. Due to the lower overall cost per passenger seat within the multi deck seating structure, the net profit and return on investment in the aircraft are also increased.

Abstract: The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregularly shaped egg molds for providing a mass produced cooked egg having a natural, irregularly shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregularly, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes.

Abstract: A machine for machining workpieces of wood and plastics has a rotatably driven spindle and at least one tool that is seated on the rotatably driven spindle and has a circular arrangement of knives. The tool has a tool body and the circular arrangement of knives is supported on the tool body. An inner table acting as a workpiece support is provided, wherein the circular arrangement of knives surrounds the inner table and wherein the inner table is a component of the tool. A machine table is provided on which the workpieces are fed to the at least one tool.

Abstract: A table assembly which permits a table top to have a first use position and a second stored position is disclosed. In the first position the table top may serve as a conference table, desk, dining table or the like and in the second position be positioned essentially parallel with an upright wall of a room in which it is installed. The storage unit may also be a furniture piece comprising a variety of optional features. In one embodiment, a storage unit furniture piece comprises a deeper cabinet structure that may be fitted with, for example shelves for books and the like or a bar for hanging clothing. Generally, the table assembly is secured to a wall of a room or installed between the studs which frame the wall of a room. The table assembly may have its own upright wall.

Abstract: The present invention describes a process for manufacture of RFID tags. The RFID tag of the present invention includes a substrate, an antenna, and a die positioning structure disposed on the substrate that is cast and cured specifically for receiving a silicon die of the type typically used in RFID applications. The substrate is selected from a number of materials, the properties of which render it penetrable by electron beam radiation. The die positioning structure is a second material which is electron beam curable, and which is deposited and cured at high speed on the substrate in a novel fashion in accordance with the present invention in a highly efficient, reproducible and economical manner.