Abstract: An apparatus includes: a first shaft coupled to second and third shafts; a fourth shaft coupled to fifth and sixth shafts; a first differential coupled to the second and fifth shafts; a second differential coupled to the third and sixth shafts; a seventh shaft coupled to the first differential; an eighth shaft coupled to the second differential; a first torque and/or speed converter coupled to the seventh shaft; a second torque and/or speed converter coupled to the eighth shaft; a ninth shaft coupled to the first torque and/or speed converter; a tenth shaft coupled to the second torque and/or speed converter; an eleventh shaft coupled to the ninth and tenth shafts; a one-way bearing/coupling-uncoupling device coupled to at least one of the fourth, fifth, sixth, seventh, and ninth shafts; and an other one-way bearing/coupling-uncoupling device coupled to at least one of the fourth, sixth, eighth, and tenth shafts.

Abstract: A rotational power transmission apparatus is provided including an input coupler having first and second input shafts, a differential engine coupled to the first input shaft and transmitting power to a first output shaft. First and second one-way bearings are coupled to the first output shaft. A first torque converter is coupled to the first one-way bearing, and a second torque converter coupled to the second one-way bearing. An output coupler is coupled to output from the first torque converter, output from the second torque converter and a second output shaft.

Abstract: A rotational power transmission apparatus is provided including an input coupler having first and second input shafts, a differential engine coupled to the first input shaft and transmitting power to a first output shaft. First and second one-way bearings are coupled to the first output shaft. A first torque converter is coupled to the first one-way bearing, and a second torque converter coupled to the second one-way bearing. An output coupler is coupled to output from the first torque converter, output from the second torque converter and a second output shaft.

Abstract: Motorized wheels in a wheelchair or other light vehicle are each mounted on an axle for limited rotation relative to a secondary connection to the frame of the vehicle which incorporates a sensor providing feedback which controls the motor according to torque sensed through the secondary connection. The motor and associated gearing and control circuitry are housed within a wheel hub of which a drum supporting a wheel rim is supported at its inner surface on multiple bearings spaced around its periphery.

Abstract: The differential engine comprises a motor, a torque conversion stage, and a loading mechanism. The torque conversion stage includes first and second differential stages which are coupled together with a pair of shafts, with the shafts rotating in opposite directions. The first differential stage comprises an input shaft which is coupled to the output shaft of the motor, and first and second output shafts which are coupled to the respective shafts. The second differential stage comprises an output coupled to the output drive shaft, and first and second input shafts which are coupled to the respective shafts. The second differential stage includes a gear mechanism which applies a rotational torque to the output drive shaft when a difference occurs between the rotational speeds for the shafts. The rotational speeds of the shafts are varied by loading one or both of the shafts.

Abstract: A machine for field harvesting of peppers or pepper fruit comprising a mobile frame movable over a field having spaced rows of pepper plants. A picking assembly is carried by the frame, comprising a structure formed to straddle a row of the plants. Means is carried adjacent the advancing end of the structure for upwardly straightening the plants. Dual means extends rearwardly of the straightening means for repeatedly impacting both sides of the plant as the structure advances over the same. Conveyor means receives the fruit that is removed from the plant and serves to convey the same to the rear of the structure. Additional means disposed between the plant straightening means and the advancing end of the conveyor means for picking up fruit located at or near the ground surface and for delivering the same to the conveying means.

Abstract: A method for forming a processed blue cheese in which an aged blue cheese is blended with a current or partially mold-ripened blue cheese and, optionally, cheddar cheese. The blend is pasteurized in molten form. The resulting process blue cheese blend has extended refrigerated shelf-life without the off-flavor normally associated with heated blue cheese. It is particularly suitable for use in a blue cheese-type salad dressing.

Abstract: Cake products (yellow, white and devil's food) as produced by commercial bakers for wholesale and retail markets and characterized by significantly prolonged shelf-life are produced by replacing 10 to 35% of the sugar and fat content of standard dough formulations for such bakery products with lactose. Specifically, lactose is used to replace 10 to 35% of the sugar or corn sugar content (sucrose, dextrose) or fat content (shortening), or both, in such standard formulations containing as a norm, 24 to 32% sugar and 8 to 13% fat. Shelf-life of the improved cake products, which is related to the tenderness or "freshness" of the baked products, is prolonged 100 to 400%, or longer, as compared to the shelf-life of standard formulation cakes of the same type. Substantially increased volumes and external appearance scores are also obtained in comparison with said standard formulatin products.

Abstract: White pan bread and rolls characterized by significantly prolonged shelf-life are produced by replacing 10 to 50% of the sugar and fat content of standard dough formulations for such bakery products with lactose. Specifically, lactose is used to replace 10 to 50% of the sugar or corn sugar content (sucrose, dextrose) or fat content (shortening) or both, in such standard formulations containing as a norm, on the weight of the flour, 6 to 12% sugar and 2.5 to 8% fat (white pan breads: 6-10% sugar, 2.5-3.5% fat; rolls: 10-13% sugar, 6-8% fat). Shelf-life of the improved bread and rolls, which is related to the tenderness or "freshness" of the baked products, is prolonged 50 to 100%, or longer, as compared to the shelf-life of standard formulation white pan breads and rolls. Substantially increased volumes and external appearance scores are also obtained in comparison with said standard formulation products.

Abstract: A high yield of relatively pure lactose and salt products are produced from a permeate resulting from ultrafiltration of whey by precipitating calcium and citrate salts from the permeate without substantial precipitation of phosphate salts by concentrating the permeate to a solids content of about 40 to 45% and holding at about 180.degree. to 200.degree. F. for 30 to 90 minutes, removing precipitated solids from the permeate and then further concentrating the permeate and crystallizing and removing lactose.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized emulsifiers which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier is dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.

Abstract: A developer composition is provided for use in a short time process for the manufacture of leaven bread and like bakery products to impart particular desired characteristics to said bakery products in the form of a very soft and fine-grained texture together with a low specific volume. The developer composition consists of a mixture of (a) amino acid reducing substance containing free sulfhydryl groups (b) ascorbic acid and (c) monocalcium phosphate, in combination with a proportion of dry blending agent. The proportion of monocalcium phosphate in the developer composition is much lower than customary levels.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized .[.emulsifiers.]. .Iadd.material .Iaddend.which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier .[.is.]. .Iadd.and stearine are .Iaddend.dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.