Abstract: Methods of controlling velocity of a firing member in a robotic surgical system are disclosed. One method detects an end effector condition during closure, sets a command velocity of a displacement member based on the closure condition, fires the displacement member at the set command velocity, detects an end effector condition during a firing phase, and sets a command velocity based on the firing condition. Another method receives closure force of a closure member, compares the actual closure force to a threshold, determines a set point velocity based on the comparison, and controls the actual velocity of the closure member based on the set point velocity. Another method receives actual closure force of a closure member, receives actual position of a firing member, and sets a new closure force based on the actual closure force applied to the closure member and the actual position of the firing member.

Abstract: A fuel filtration system and methods controlling, and operating a fuel filtration system. A first fuel filter head is fluidly coupled to one or more first fuel filters, a second fuel filter head is fluidly coupled to one or more second fuel filters and a selector valve is coupled to the first fuel filter head and the second fuel filter head. The selector valve includes a primary valve inlet port, a primary valve outlet port, and a movable valve body movable from a first position to a second position. The first position fluidly couples the first fuel filter head to the primary valve outlet port and fluidly decouples the second fuel filter head from the primary valve outlet port. The second position fluidly couples the second fuel filter head to the primary valve outlet port and fluidly decouples the first fuel filter head from the primary valve outlet port.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 ?m and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.