Abstract: A mounting system configured to provide a plurality of image adjustments for a media device mounted thereon. A lower adapter plate is operatively connected to a media device top surface, the lower adapter plate being adjustably connected to an upper adapter plate. A support arm assembly is selectively coupled at a first end thereof to the upper adapter plate. A second end of the support arm assembly is coupled to a support bracket assembly that is configured to be adjustably mounted to a support structure. A plurality of adjustment mechanisms are secured to the adapter plate assembly at an upper adapter plate top surface, whereby operation of the adjustment mechanisms results in a corresponding movement of the media device.

Abstract: A mounting system configured to provide a plurality of image adjustments for a media device mounted thereon. A lower adapter plate is operatively connected to a media device top surface, the lower adapter plate being adjustably connected to an upper adapter plate. A support arm assembly is selectively coupled at a first end thereof to the upper adapter plate. A second end of the support arm assembly is coupled to a support bracket assembly that is configured to be adjustably mounted to a support structure. A plurality of adjustment mechanisms are secured to the adapter plate assembly at an upper adapter plate top surface, whereby operation of the adjustment mechanisms results in a corresponding movement of the media device.

Abstract: A starch, hydrated with between 0.7 and 2.0 parts of water and which has been brought to the verge of gelatinization, is combined with a hydrocolloid gum, which also may have been pre-hydrated, to form a mixture. The mixing process is designed to achieve the following objectives: intimately mixing the hydrocolloid gum with the starch as the latter is gelatinizing; heating the uniform blend under pressure but under low enough shear to preclude starch degradation; and extruding it through a die so that it expands and creates a product with a large surface area to facilitate drying. As an objective measure of processing effectiveness, the product should yield water viscosities which are equal to those obtained from the raw materials when present in 10-20% excess. In subjective test the processed mixture should perform better at 10-20% less usage level than the unprocessed mixtures when used in stabilizing frozen desserts, sour cream and dressings.