Abstract: The invention concerns a vehicle with an attachment, which has a lifting drive with at least one hydraulic cylinder and a control device, the control device having a position sensor and a position generator. It is endeavored to improve the position control of the attachment. For this purpose, the control device has a trajectory generator, which generates a trajectory in dependence of a desired position value and an acceleration limit, said trajectory being optimized with regard to a time specification, and a follower, which controls the lift drive in dependence of the trajectory.

Abstract: In one embodiment, establishment of transactions between a plurality of buyers and a plurality of sellers is supported in a network-based marketplace. As part of an invoice generation process, multiple transactions to which a first user of the network-based marketplace is a party are identified. Further, one or more subsets of these transactions that satisfy combinable criteria are identified, and an invoice is generated for at least one of the identified subsets of transactions.

Abstract: There is described a method and an apparatus for filling contents into film bags and a packing item that may be used therefor. The apparatus includes a filling station including a mandrel which successively is guided into a channel-shaped opening rim area of a continuous web of film bag items. Bag openings are communicating with the channel-shaped opening rim area and are filled with fluid material via the mandrel, which in its circumferential surface has openings that may be aligned with the bag openings. Squeeze means squeeze channel-shaped opening rim areas around the mandrel so that a well-defined volume may be filled into each individual bag which is aligned with one or more openings between succeeding squeezing means. The mandrel also provides a firm and well-defined carrier engagement for the bag web during filing and subsequent welding of the bags.

Abstract: The invention concerns a pressure reduction valve (1) with a housing (2a, 2b), a valve element (6) being displaceable in the housing and acted upon in one direction by a pressure in a low-pressure chamber connected with an outlet (11) and in the opposite direction by the force of a spring (16), which is arranged in a spring chamber (17) in the housing (2a). It is endeavoured to improve the dynamic behaviour of the pressure reduction valve. For this purpose, a pilot flow path (7, 23, 21) connects the low-pressure chamber (5) and the spring chamber (17) with each other.

Abstract: A wind turbine (1) has a base (5) divided into at least three ballast tanks (12). A vessel (7) has means for displacing the wind turbine between a loading space (25) and an unloading position (26). At its unloading position the vessel has winches (11) with at least three flexible lines (10) that can be connected with horizontally distanced lifting points (23) on the wind turbine base.

Abstract: The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savor when subjected to a Maillard reaction with reducing sugars. In particular, the present invention pertains to the use of one or more of these specific peptides for the preparation of a chocolate flavor, specifically a cocoa and a caramel flavor, a floral or specifically, a bonbon flavor, a bready flavor, a roasted flavor or a meat flavor.

Abstract: The present invention pertains to peptides derived from fermented cocoa beans and representing cocoa and/or chocolate flavor precursors. In particular, the present invention relates to a process for preparing cocoa and/or chocolate flavor precursor peptides from fermented cocoa beans and to the preparation of cocoa/chocolate flavor on a synthetic basis, and to the use thereof in the preparation of chocolate.

Abstract: A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.

Abstract: A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.

Abstract: The invention concerns a vehicle with an attachment, which has a lifting drive with at least one hydraulic cylinder and a control device, the control device having a position sensor and a position generator. It is endeavoured to improve the position control of the attachment. For this purpose, the control device has a trajectory generator, which generates a trajectory in dependence of a desired position value and an acceleration limit, said trajectory being optimised with regard to a time specification, and a follower, which controls the lift drive in dependence of the trajectory.

Abstract: The present invention pertains to novel cocoa polypeptides having a molecular weight of about 10 and 14 kDa and being derived from a 69 kDa precursor. In particular, the present invention relates to the production of the polypeptides via recombinant means and the use of the polypeptides or fragments thereof for the production of cocoa/chocolate flavor.

Abstract: An improved technique of exposing a photoresist through a grating mask reduces the occurrence of overlapping gratings and also avoids distortions in the exposed mask when there is a gap between the contact mask and the photoresist layer. The technique is particularly well suited to forming Bragg gratings on semiconductors and other materials that are used for wavelength selection in, for example, optical communications applications. The technique employs a phase grating held close to, but out of contact with, the photoresist layer. Amongst the advantages provided by the present invention is that the requirements of the permissible thickness of the photoresist layer suitable for writing high visibility gratings are relaxed, thus reducing the complexity and costs for processing the substrate.

Abstract: A process for manipulating the flavor of a chocolate crumb which comprises treating one or more of the crumb ingredients to enhance the flavor and preparing the crumb. The flavor of a milk or white chocolate prepared from chocolate crumb can be manipulated by adding the flavor-modified chocolate crumb to other chocolate ingredients to prepare the chocolate.

Abstract: The invention concerns a pressure reduction valve (1) with a housing (2a, 2b), a valve element (6) being displaceable in the housing and acted upon in one direction by a pressure in a low-pressure chamber connected with an outlet (11) and in the opposite direction by the force of a spring (16), which is arranged in a spring chamber (17) in the housing (2a). It is endeavoured to improve the dynamic behaviour of the pressure reduction valve. For this purpose, a pilot flow path (7, 23, 21) connects the low-pressure chamber (5) and the spring chamber (17) with each other.

Abstract: A lubricant for wire, which is insulated by means of a lacquer coating, and which is used for forming the stator windings of an electrical refrigerating compressor, consists of one or more compounds of the formula CH3—Xn—R, wherein X is a linear or branched hydrocarbon group with n carbon atoms, wherein n is up to 22, and R may be hydrogen or a plurality of different radicals, either in a pure form or dissolved in a suitable solvent. The lubricant is applied to the wire to reduce its coefficient of friction, and it is remarkable for its compatibility with the environmentally unharmful refrigerants, such as R134a (1,1,1,2-tetrafluoroethane), which are used today in refrigerating compressors without capillary tube obstructions.

Abstract: An improved technique of exposing a photoresist through a grating mask reduces the occurrence of overlapping gratings and also avoids distortions in the exposed mask when there is a gap between the contact mask and the photoresist layer. The technique is particularly well suited to forming Bragg gratings on semiconductors and other materials that are used for wavelength selection in, for example, optical communications applications. The technique employs a phase grating held close to, but out of contact with, the photoresist layer. Amongst the advantages provided by the present invention is that the requirements of the permissible thickness of the photoresist layer suitable for writing high visibility gratings are relaxed, thus reducing the complexity and costs for processing the substrate.

Abstract: A lubricant for a wire which is first insulated by means, of a lacquer coating, the wire being used for forming the stator windings of an electrical refrigerating compressor. The lubricant consists of one or more compounds of the formula CH3—Xn—R, wherein X is a linear or branched hydrocarbon group with n carbon atoms, wherein n is up to 22, and R may be hydrogen or a plurality of different radicals, either in a pure form or dissolved in a solvent. The lubricant is applied to the wire to reduce its coefficient of friction, and it is remarkable for its compatibility with the environmentally unharmful refrigerants, such as R134a (1,1,1,2-tetrafluoroethane).

Abstract: A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; kneading the mixture into a dough; and forming the dough into a pasta, with the steps being conducted to provide a residual lipase activity of the pasta which is lower than about 100 LU/kg pasta. A heat treatment of the dough can be utilized to help achieve the desired reduction in lipase activity.

Abstract: Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.

Abstract: A system for conveying flat products, such as folded newspapers. The products are received in imbricated formation on a first conveyor and passed to an intermediate or transfer conveyor, the receiving and of which is at a lower level than the discharge end of the first conveyor. The transfer conveyor accelerates the products to a conveyor which has gripping members that receive the leading edges of the products and which moves at a slower speed than the transfer conveyor. The acceleration of the products on the transfer conveyor assures that the leading edges are received within the gripping members.