Abstract: A method for non-contact modal analysis uses an optical sensing device such as a video camera. Unlike traditional modal analysis, requiring accelerometers or force sensors to measure the modal characteristics of a structure, the inventive system uses pixel displacement measurements from the optical sensor to characterize the modal properties of the device under test. The input or reference signal is measured by an independent data acquisition system and is synchronized with the response motion captured in video recordings.

Abstract: Useful and meaningful machine characteristic information may be derived through analysis of oversampled digital data collected using dynamic signal analyzers, such as vibration analyzers. Such data have generally been discarded in prior art systems. In addition to peak values and decimated values, other oversampled values are used that are associated with characteristics of the machine being monitored and the sensors and circuits that gather the data. This provides more useful information than has previously been derived from oversampled data within a sampling interval.

Abstract: Useful and meaningful machine characteristic information may be derived through analysis of oversampled digital data collected using dynamic signal analyzers, such as vibration analyzers. Such data have generally been discarded in prior art systems. In addition to peak values and decimated values, other oversampled values are used that are associated with characteristics of the machine being monitored and the sensors and circuits that gather the data. This provides more useful information than has previously been derived from oversampled data within a sampling interval.

Abstract: Useful and meaningful machine characteristic information may be derived through analysis of oversampled digital data collected using dynamic signal analyzers, such as vibration analyzers. Such data have generally been discarded in prior art systems. In addition to peak values and decimated values, other oversampled values are used that are associated with characteristics of the machine being monitored and the sensors and circuits that gather the data. This provides more useful information than has previously been derived from oversampled data within a sampling interval.

Abstract: Useful and meaningful machine characteristic information may be derived through analysis of oversampled digital data collected using dynamic signal analyzers, such as vibration analyzers. Such data have generally been discarded in prior art systems. In addition to peak values and decimated values, other oversampled values are used that are associated with characteristics of the machine being monitored and the sensors and circuits that gather the data. This provides more useful information than has previously been derived from oversampled data within a sampling interval.

Abstract: In accordance with one or more embodiments of the present disclosure, a system and method for facilitating electronic commerce over a network includes communicating with a user via a user device and a merchant via a merchant device over the network, storing an incomplete purchase transaction between the user and the merchant, generating a portable checkout link to the incomplete purchase transaction, providing the portable checkout link to the user over the network, allowing the user to select the incomplete purchase transaction for processing, and processing the incomplete purchase transaction upon user selection. The system and method may include notifying the user of the incomplete purchase transaction over the network.

Abstract: A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.

Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Abstract: The invention is a 180° reciprocating piston compressor comprising additional eccentric disc linkage between the crankpin and the connecting rod. The additional linkage lessens the compression above the piston during start-up and limits the electrical motor shaft load at design operating conditions lowering the starting current surge when bringing the system up to starting speeds. The additional disc eccentric linkage also lessens the torque load on the motor during motor normal operating speed.

Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Abstract: This invention provides a method for initiation of farrowing of pregnant domestic swine within a predictable number of hours by administering a progesterone receptor antagonist. The present method also significantly reduces reduce stillborn pigs. A preferred progesterone receptor antagonist for use in the present method is RU38,486. The progesterone receptor antagonist can be administered to a pregnant swine via an appropriate route of administration, such as orally, intramuscularly or intravaginally. The present invention greatly facilitates human supervision and assistance during parturition, and is important for the production and profitability of farrowing operation.

Abstract: An energy food product is disclosed that is comprised of (a) a base energy food matrix; and (b) a plurality of inclusions dispersed within or on the base energy food matrix, wherein the inclusions contain at least one physiologically functional ingredient.

Abstract: A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.

Abstract: The present invention is a method for preparing an energy food product. The method comprises the steps of (a) applying a functional component to a surface of a food substrate, wherein the functional component comprises at least one physiologically functional ingredient; and (b) applying a flowable edible material to substantially cover the functional component.

Abstract: The present invention is directed to a method of changing a material property of an energy food product or intermediary of the energy food product prior to treatment by a unit operation during manufacturing. The method comprises the steps of: providing the energy food product or the intermediary, wherein the energy food product or the intermediary has at least one material property that changes upon experiencing an effective temperature change during manufacturing; changing the temperature of the energy food product or the intermediary by an amount effective to cause at least one desired material property change; and, optionally, transporting the energy food product or the intermediary to the unit operation.