Abstract: An approach for enhancing class participation is disclosed. The approach comprises establishing a classroom user group including an instructor user and one or more student users. The approach further comprises providing a feed to the one or more student users, wherein the feed relates to a subject designated for the classroom user group. The approach further comprises monitoring for feedback information by each of the one or more student users in response to the feed. The approach also comprises attributing a participation credit to corresponding one or more of the student users based on the feedback information. The approach further comprises generating a participation score for each of the one or more students according to the attributed participation credit.

Abstract: Embodiments of socks having at least one heel padding are disclosed herein. The at least one heel padding can be attached to the heel pocket area of a sock, preferably in the top half of the heel pocket area. Such socks can be particularly advantageous in improving the comfort, as well as the fit of shoes on a person's feet.

Abstract: Embodiments of socks having at least one heel padding are disclosed herein. The at least one heel padding can be attached to the heel pocket area of a sock, preferably in the top half of the heel pocket area. Such socks can be particularly advantageous in improving the comfort, as well as the fit of shoes on a person's feet.

Abstract: Embodiments of socks having heel padding are disclosed herein. A heel padding can be attached to the heel pocket area of a sock, preferably in the top half of the heel pocket area. Such socks can be particularly advantageous in improving the comfort, as well as the fit of shoes on a person's feet.

Abstract: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm±20% water per 1 gm of psyllium is the right quantity of additional water to bind the dough having psyllium. The psyllium husk can be either whole, fragmented, slitted, normal, bleached, snow white or processed source of psyllium husk powder.

Abstract: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm±20% water per 1 gm of psyllium is the right quantity of additional water to bind the dough having psyllium. The psyllium husk can be either whole, fragmented, slitted, normal, bleached, snow white or processed source of psyllium husk powder.

Abstract: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Upto 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm+20% water per 1 gm of psyllium is the right quantity of additional water to bind the dough having psyllium. The psyllium husk can be either whole, fragmented, slitted, normal, bleached, snow white or processed source of psyllium husk powder.