Abstract: Processes for selecting, manipulating and arranging data points or pixels derived from information bearing signals are useful to reduce the bandwidth of, or improve the perceived quality of, such a signal as transmitted and displayed. The techniques utilize time-varying sampling schemes and take into account the characteristics of the human visual system. For each information frame, a subset (3) of all possible data points (1) is selected (2). A further subset of active data points (5) is selected (4) for which data will actually be sampled. The active points (5) are further divided (6) into points for which a value will be transmitted (x-points) (7) and points which will be sampled but for which no separate value will be transmitted (o-points) (8). A mathematical association between the x-points and o-points is made (9) and new values to be transmitted are calculated for the x-points (10).

Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.

Abstract: The formulated Hollandaise Sauce is generally comprised of a mixture of MRT (EMY) egg yolk, melted butter, water, and citric acid which is processed by pasteurization and/or homogenization followed by cooling. This formulation and methodology avoids the costly and undesirable repeated creation of Hollandaise Sauce for use with consumable food articles over a period of time. The Hollandaise Sauce may be refrigerated or frozen for unthawing and reheating prior to use with a food product. Stability for the formulated Hollandaise Sauce is obtained by the formation of an emulsion which is transformed into a protein gel through heating. The protein gel in turn is destroyed by cooling to produce a liquified Hollandaise Sauce which may be packaged, refrigerated, and/or frozen for future use in cooking activities.

Abstract: A handgun holster has a body defining a handgun receiving pocket. The holster includes a retention device proximate to said pocket and capable of selectively resisting withdrawal of said handgun from said holster. The holster also includes a biometric device capable of sensing a characteristic of an individual, and being effective to selectively release said handgun from said holster.

Abstract: A device and method for treating an infarct scar on a heart comprising an electric cable with proximal and distal ends; a handle with proximal and distal ends with the proximal end connected to the distal end of the cable; a stem with proximal and distal ends with the proximal end of the stem connected to the distal end of the handle; a heating element with a first surface for contacting infarct scar tissue connected to the distal end of the stem wherein the heating element comprises at least two electrodes and at least one temperature sensor positioned on the first surface for sensing a temperature of infarct scar tissue adjacent to the sensor; an energy source connected to the electrodes via the electric cable; and a regulator connected to the energy source and the temperature sensor of the infarct scar tissue, for controlling the temperature of the infarct scar tissue from about 60 degrees C. to about 99 degrees C.

Abstract: A field-of-view controlling arrangement such as a privacy screen includes a single microprism or lenticular sheet having a plurality of sets of parallel surfaces that intersect to form prisms or lenticular structures, and in which field-of-view control is achieved by (i) for sheets made up of parallel “one-dimensional” microprism or lenticular structures having at least two intersecting sets of mutually parallel surfaces, altering at least two sets of the mutually parallel surfaces, and/or portions of the at least two sets of mutually parallel surfaces, by applying a light-attenuating treatment, (ii) for sheets made up of polyhedral lenticular structures having at least three intersecting sets of mutually parallel surfaces, or at least one set of curved surfaces extending in directions transverse to directions in which the field-of-view is to be limited, altering at least one set of the mutually parallel or curved surfaces by applying a light-attenuating treatment, or (iii) for any type of micropr

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 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: A firearm barrel includes an elongate metal insert member and a rigid sleeve surrounding the insert member along a majority of the length of the insert member. A casing is formed around at least a portion of the sleeve, preferably by injection molding. Breech and muzzle portions of the barrel may be fitted against the sleeve and are preferably tightly connected by the casing.

Abstract: The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.

Abstract: A machine for machining workpieces of wood and plastic has a transport path for transporting workpieces through the machine. One or more driven spindles having a tool for machining the workpieces transported through the machine are provided. An adjustable element that is adjustable relative to the tool is provided. At least one data storage is provided for storing data at least of the tool wherein the data are used to determine a position of the adjustable element relative to the tool and are retrievable. In the method for adjusting the machine, characteristic data of the tool are measured and stored in the data storage. The characteristic data are supplied to a control unit. In the control unit positioning data for the adjustable element are calculated based on the characteristic data and then made available for processing the workpieces.

Abstract: A handgun holster has a body that includes inner and outer sides. A catch projects into a handgun receiving pocket toward the inner side. The catch extends within and engages the trigger guard of a handgun carried in the pocket, preventing the handgun from being removed from the pocket. A guide plate is moveable away from the end of the catch in response to outward pressure, to provide clearance for the trigger guard to pass by the catch so that the handgun can be removed from the holster only when the handgun is manipulated appropriately by the wearer. The catch includes a cam surface mounted on a mounting plate so that the trigger guard will slide past the catch when the handgun is placed into the holster. The guide plate and mounting plate cover extend past the rear of the trigger of the holster so as to prevent accidental contact with the trigger.

Abstract: A quick-detachable sling swivel comprises a body and a shift/swing gate mounted on the body through an elongated plunger. The gate, through manipulation of the plunger, is adjustable between open and closed positions relative to the body to enable mounting, demounting and securing of the swivel relative to an external structure.