Abstract: This invention provides a method for improving the physico-chemical and usage properties of an existing lubricant, of a solid or liquid consistency, such as gear oils, engine oils and all-purpose oils. The method is based on complementing the composition of the existing lubricant with a mixture of several solid substances (thickeners), in an amount varying from 5 to 35 weight percent of the initial existing lubricant. As a result of their addition, a considerable improvement in a number of the lubricant's properties is achieved. For example, an increase in saturation load, as measured on a 4-ball apparatus of 1600 N to 3150 N; improved friction coefficient ?, the wear scar under 600 N load, and more. Using the method specified in the invention, it is possible to make significant improvements to the quality of a lubricant at relatively low cost.

Abstract: The invention relates to a lubricant in the form of grease or thick lubricating gel or transmission oil, as well as motor or universal oils with a myriad of applications. As a result of its contents presented in the patent application is characteristic of low coefficient of friction ranging from 0.055 to 0.062. As the main component, the contents of the discussed lubricant includes three or four stearates of metals or hydroxistearates of metals, which interact and cause a noticeable reduction of friction drag on the lubricated surfaces. Additionally, these substances may include a number of other solid or liquid elements, which maintain low friction drags and, furthermore, improve the lubricant through increasing its load capacity, antirust characteristics, shear strength, etc.

Abstract: This is a method of preparing low-calorie meal sets for people who are loosing weight, which relies on the creation of daily sets of low-calorie food in containers, which are made up of several types of food placed in small containers, trays or hermetically sealed boxes each having a specific calorie-level for each set. Through a system of progressive calorie-levels of the sets of food, which are formulated in so-called calorie groups, a series of daily sets is produced with calorie-levels at 700 cal, 800 cal, 900 cal and so on up to 2000 cal and 2100 cal. This allows, during the process of weight loss, for the person to move from the consumption of sets with 800 cal per day to sets with 1000 cal per day and the other way around depending on the particular energy needs at the time (for instance during seasonal sports) of the person loosing weight.