Abstract: A microsurgical instrument is comprised of a handle and a plurality of interchangeable instrument heads. Each of the instrument heads is constructed to perform a microsurgical operation such as forcep clamping and scissors cutting in a plane parallel to a longitudinal axis of the instrument, and in a plane positioned at an angle relative to the longitudinal axis of the instrument. The instrument handle is comprised of an exterior surface formed as at least two lever arms that are manually manipulable laterally toward and away from the longitudinal axis of the instrument to control the surgical operation performed by the instrument head connected with the handle. Because the entire handle exterior surface is manipulated to operate the instrument head connected with the handle, the instrument need not be held at any specific orientation relative to the hand in order to easily operate the instrument head by manipulating the fingers of the hand.

Abstract: A process for the production of power from a carbonaceous fuel comprising partially oxidizing the fuel with oxygen or an oxygen containing gas to yield a combustible gas stream and sensible heat, said sensible heat or a major part thereof being transferred to the power producing unit together with the combustible gas. The power producing unit is a humid air turbine cycle.

Abstract: A closure cover for sealing a liquid container including a body having an orifice for dispensing the liquid in the container, and a rotating disk pivotally attached to the body and providing an effective seal for the dispensing orifice. The effective seal is created by a downward force upon a sealing gasket, such force being the result of the rotation of the disk member containing a ramp which is moved under a cam on the body.

Abstract: A rethermalization system for rethermalizing food includes (a) a food service tray having a hot dish through-opening and the through-opening having a through-opening top edge, (b) a rethermalization cart including a cart frame, a plurality of heating pads supported within the cart frame, and a plurality of vertically spaced tray supports attached to the cart frame for supporting the food service tray at a plurality of alternative vertically spaced shelf locations, and in a tray support position such that the hot dish through-opening is disposed above one of the heating pads, and (c) a food service dish positionable in the hot dish through-opening of the food service tray.

Abstract: A food service tray assembly including a tray, a hot food dish, and an insulated dome. Hot food is served onto the dish, the dome is preheated, the food carrying dish is set on the tray, the preheated dome set over the dish, and the tray system delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature.

Abstract: A food service rethermalization process including a tray having first and second receiving hot dish receiving areas, at least one cold dish receiving area and an end wing area for holding eating utensils, napkins and the like. First and second selector or actuator knobs are mounted in the tray adjacent to the first and second hot dish receiving areas, respectively, and can be separately turned to on or off positions. When the tray is inserted in a rethermalization cart and the first and second heating pods of the cart are at the first and second areas respectively, the heating pods whose associated knobs are in the "on" position are switched on and the food at the associated areas thereby heated in a programmed manner. After the knobs have been turned as needed and before the tray is inserted in the cart, an over-all insulated cover is secured to and on top of the tray. The cover thermally separates and covers the different areas including the wing area.

Abstract: A rethermalization cart having at each food tray positions therein a pair of electrical heater pads positioned to controllably heat separate food servings on a food tray positioned in the cart. Mounted in each pad is a hollow dowel of thermochromic material and surrounded by a heat conductive sleeve. The color of the material is readily visible from outside of the cart to indicate whether the food associated with that pad is safely heated. A light bulb is connected to the electrical heating circuit of the pad so that when the circuit is "on" the bulb is lit. When lit, the bulb shines through the hollow dowel. The cart, when in position in a refrigerator unit, is plugged into an electrical receptacle in the unit. When the cart is moved in or out of the unit to access the trays, the cart becomes unplugged. Although the light bulb is thereby extinguished, if lit, the thermochromic dowel still indicates by its color the thermal condition of the food.

Abstract: A food preparation and/or storage apparatus includes modular removable elements having a drawer with one connector for mechanical and electrical engagement with a heat only chamber and electrical connections to a removable heat transfer element. The heat transfer element also provides power from one removable heater to an adjacent removable heater. A shim positions a heat transfer element relative to a supporting drawer. A template releasably positions a center of each container directly above at least one heat transferring surface. A power connector includes a rubber-like grommet for tolerance in connecting to an external power source. A method of and an apparatus for adjusting the height of a plurality of vertically oriented shelves in a housing allows a plurality of vertically stacked shelves to be accessed from substantially the same height.

Abstract: A container for bearing liquid, or the like, is described in which a handle, formed separately from the container, is fixedly secured to the container by a projection formed at one longitudinal end of the handle member organized to be frictionally received in a recess formed in the exterior wall of the container and a particularly formed headed connector device at the other end of the handle member mechanically secured to an adjacent portion of the container wall surface. The projection and the connector device are so disposed with respect to the handle member and the container that the locking action between the respective components is enhanced by the weight of the contents of the container.

Abstract: A closure cover for a liquid container includes a body portion that is releasably connected to the container and mounts a stopper member for rotational movement between positions that alternately expose or close dispensing and vent openings in the body portion. The stopper member is provided with limited flexibility to permit release of a sealed closure of the dispensing opening. Also, a centering device is provided on the stopper member to accurately position the visually obscured sealing flange with respect to the dispensing opening before pressure is applied to the stopper member for seating the sealing flange in the dispensing opening.

Abstract: A food service process including a hot food dish and an insulated dome. Hot food is served onto the dish, the dome set over the dish, and the dome covered hot food dish is delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature. In an alternative process, the dome is first preheated and then placed over the plate of hot food. Then similarly, after the plated food is transported to a different location and delivered for consumption, the server and/or the consumer can determine from the color of the thermochromic member whether the food is still at a safe temperature for consumption.