Abstract: A method for operating a transmission of a vehicle, where the transmission couples a drive machine of the vehicle to a driven wheel of the vehicle and has different rotational speed transmission ratios. The method determines that a special load situation prevails or will prevail at the driven wheel of the vehicle. The method determines a shift time or a shift vehicle position, at which a load on the drive machine is less than or equal to a load threshold value. The method adapts the rotational speed transmission ratio of the transmission for the special load situation at the shift time or at the shift vehicle position.

Abstract: A method for operating a transmission of a vehicle, where the transmission couples a drive machine of the vehicle to a driven wheel of the vehicle and has different rotational speed transmission ratios. The method determines that a special load situation prevails or will prevail at the driven wheel of the vehicle. The method determines a shift time or a shift vehicle position, at which a load on the drive machine is less than or equal to a load threshold value. The method adapts the rotational speed transmission ratio of the transmission for the special load situation at the shift time or at the shift vehicle position.

Abstract: A method for treating vegetable oil to provide the natural flavor of peanut oil, olive oil an sesame oil is provided. In the method, a natural flavored oil is heated to a temperature of at least about 150.degree. F. An inert gas is conducted through the oil while maintaining the oil at a natural flavor volatilization temperature of at least about 150.degree. F. to provide an inert gas flavorant stream containing natural volatile flavor components. A vegetable oil is provided at a temperature less than the natural flavor volatilization temperature. The inert gas flavorant stream is conducted through the vegetable oil while maintaining the vegetable oil at a temperature less than the volatilization temperature of the flavored oil so as to deposit natural flavorant components in the vegetable oil to provide a vegetable oil having the derived natural flavor.