Abstract: An electromagnetic engine is disclosed which utilizes a plurality of rotors mounted on a common drive shaft. There are permanent magnets mounted on and near the periphery of the rotors. Electromagnets are mounted external to the rotors but adjacent to the periphery of the rotors. A timing means is provided with each rotor to sense the position of the rotor and energize the electromagnets to a first magnetic polarity when the permanent magnets are a predetermined angular distance from an electromagnet. The energized electromagnets attract the permanent magnets and create rotation of the rotors and drive shaft. When a permanent magnet comes into alignment with an electromagnet the electromagnet is de-energized from its first magnetic polarity and is re-energized to the opposite magnetic polarity. This neutralizes the effects of residual magnetism and repels the permanent magnets to also create rotation of the rotors and drive shaft.

Abstract: What is described is a hollow fish hook with a flexible, retractable wire barb made from stainless steel wire. The same wire is long enough that it passes through and external to the hollow fish hook and is used to retract the end of the wire comprising the barb so that the hook may be easily removed from the mouth of a fish. A leader wire is connected to an eye of the fish hook. Spaced apart from the fish hook and attached to the leader and to the barb retraction portion of the wire are indicator pieces. When the barb retraction end of the wire is pulled the two indicator pieces come closer to each other and touch when the wire barb is fully retracted inside of the hollow fish hook. This provides a visual indication of when the barb is fully retracted. There is also a stop element that limits how far the wire barb can protrude from the fish hook.

Abstract: What is described is a hollow fish hook with a flexible, retractable barb. A barb retraction wire passes through the hollow fish hook and is connected to the barb. A leader wire is also connected to an eye hole in the fish hook. Spaced apart from the fish hook and attached to the leader and to the barb retraction wire are indicator pieces. When the barb retraction wire is pulled the two indicator pieces come closer to each other and touch when the barb is fully retracted. This provides an indication of when the barb is fully retracted.

Abstract: Process for increasing the shelf life of precooked dehydrated protein and oil containing ingredients for foods by heating an emulsion-suspension of said peanuts to high temperatures and dehydrating the cooked emulsion-suspension, also adjusting the texture of said dehydrated material by processing treatments prior to cooking and dehydration, and the oil-protein ratio by removing part or all of the oil from the peanuts by mechanical means or by extraction, respectively, or by mixing ground peanuts in predetermined amounts with materials poor in fat and rich in proteins. The invention also relates to the precooked dehydrated ingredients so made and the food products containing the same. This is a continuation-in-part of application Ser. No. 187,837, filed Oct. 8, 1971 now U.S. Pat. No. 3,800,056 which is a CIP of Ser. No. 839,673, filed 7/7/69 now Pat. No. 3,689,287.

Abstract: A process for making fat-free flavorless peanut flakes having utility as a high protein food extender by forming an aqueous mix of finely ground raw peanuts, or raw peanuts from which a part of the oil has been removed by mechanical pressure, drying the mix into a thin stratum, and extracting the oil with a solvent such as hexane. The process includes making full-fat, or partially defatted, flavorless shelf-stable peanut flakes or flour by the removal of volatile flavor compounds from an aqueous emulsion-suspension of finely ground raw peanuts, heating the emulsion-suspension to high temperatures, and dehydrating the cooked emulsion-suspension. Antioxidants and metal complexing agents may be added to the emulsion-suspension prior to dehydration. The aqueous suspension-emulsion is useful for preparation of milk-like beverages after removal of volatile flavor compounds, before or after dehydration.