Abstract: This apparatus is designed to accurately measure or compare loaded or unloaded ammunition cartridges of all shapes and sizes. It measures between the base of a cartridge and any of its flat or tapered surfaces above. This apparatus is comprised of an adjustable v-block that is secured to the stem of a digital or mechanical indicator that is mounted on a vertical shaft above a flat pedestal. As the v-block and stem are raised, a cartridge case is then positioned between the v-block and the pedestal of this apparatus. The cartridge can then be engaged by lowering the v-block to contact any upper location on a cartridge. After this v-block rests on any upper location of a cartridge, the indicator is then reset to zero. The indicator is then prepared to measure or compare the difference of each cartridge in relation to its base. The measurement from the cartridge shoulder to its base is known as headspace. The measurements taken from the bullet back toward the base will reveal variations in bullet seating depth.

Abstract: This apparatus is designed to accurately measure or compare loaded or unloaded ammunition cartridges of all shapes and sizes. It measures between the base of a cartridge and any of its flat or tapered surfaces above. This apparatus is comprised of an adjustable v-block that is secured to the stem of a digital or mechanical indicator that is mounted on a vertical shaft above a flat pedestal. As the v-block and stem are raised, a cartridge case is then positioned between the v-block and the pedestal of this apparatus. The cartridge can then be engaged by lowering the v-block to contact any upper location on a cartridge. After this v-block rests on any upper location of a cartridge, the indicator is then reset to zero. The indicator is then prepared to measure or compare the difference of each cartridge in relation to its base. The measurement from the cartridge shoulder to its base is known as headspace. The measurements taken from the bullet back toward the base will reveal variations in bullet seating depth.

Abstract: An electric motor driven roll feed system for intermittently advancing stock into the work station of a punch press. The roll feed system is designed so that its main rotating elements have greatly reduced rotational inertia. A low inertia overall roll arrangement is characterized by two relatively small diameter cooperating feed rolls that are respectively radially supported by a plurality of light back up rollers that peripherally engage these small feed rolls at locations spaced along the operative lengths of such feed rolls. The spaced rollers thus allow the applied operational stock gripping, feeding and braking forces to be distributed over several support locations along the operative axial length of each feed roll.

Abstract: Dry, stable carbonating agents comprised of a carbohydrate/metal bicarbonate complex are disclosed. The complex is prepared by reacting a carbohydrate with a metal hydroxide or oxide at a temperature not exceeding 25.degree. C. to form a carbohydrate/metal hydroxide adduct to which carbon dioxide is then introduced to form the complex. The complex is then immediately dried, preferably by freeze drying. The carbonating agents are particularly useful as components of dehydrated beverage powders. Upon rehydration, the complex releases carbon dioxide and carbonates the beverage. Additionally, upon rehydration the complex promotes the solubilization of the carbohydrate components in the beverage.

Abstract: The invention provides a process for the production of a food base instantaneously dispersible in water which comprises mixing a flour material and fat, the fat, after admixture with the flour material, being subjected to a heat treatment to obtain appropriate crystal modifications in the fat, the heat treatment being carried out in the form of a controlled cooling of the molten fat so that the liquid fat content in the fat at approximately 25.degree. to 35.degree. C. is less than 50% according to nuclear magnetic resonance measurement, and the flour material and the fat are present in a ratio by weight of from 35:45 to 80:20. The crystal modifications in the fat prevent agglutination at room or storage temperatures. The food base is prepared in flake form and may be used in thickened instant products, particularly soups and sauces.