Abstract: The present invention is directed to a lifting and positioning system for use by a single person in installing onto or removing from an elevated position a microcell module, all without the aid of major powered machinery. In addition to the use of a portable hoist, a bracket for permanently mounting the microcell module to a desired surface at the installation site, and a lifting bracket that detachably mounts to the module, the lifting and positioning system of the present invention uses structural features of the microcell module itself to simplify installation and removal. In this latter manner, only a relatively small number of parts need to be carried to the installation site, and can be done so safely and without undue bodily strain.

Abstract: A temperature sensitive motor control for use in roofing membrane welding devices is described. The control circuit gives an output impedance responsive to variations in the temperature of the welding device and ambient temperature. A thermocouple provides a voltage signal responsive to changes in the temperature of the heating plate of the welding device. An ambient temperature sensitive circuit element acts in conjunction with the input signal to provide an output signal that is responsive to both ambient temperature and heating plate temperature. The output signal is applied to a voltage variable impedance element which outputs an impedance that is a function of both application temperature and ambient temperature. In one preferred embodiment of the present invention, the ambient temperature sensitive circuit element is a thermistor. In an alternate preferred embodiment of the present invention, the ambient temperature sensitive circuit element is a diode-comparator circuit.

Abstract: A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place which process includes the step of incorporating calcium sorbate and sodium nitrate. The inventionalso refers to the meat products so produced and whichcontain calcium sorbate for facilatating the developmentand maintenance of the characteristic color associatedwith good quality cured meats.

Abstract: A process for preparing a soybean protein material having a red color which when combined with uncured meat makes a product having a uniform red color in the raw state and which when cooked has a uniform grey-brown color similar to cooked natural meat. This combined product is prepared by treating the soy protein material with a combination of the colorants betanin and canthaxanthin. The disclosure is directed to the special colored soy protein product, and also its combination with uncured meats.