Abstract: The method automatically selects a font from a collection of fonts for use in captions associated with images. The method first selects 110 a font from a library of fonts, based on information provided with the images. The method then sets 112 the existing font of the captions with the selected font. In another embodiment, the method automatically selects a font for use in hyperlink texts. The method first selects 310 a font from a collection of fonts, based on information associated with the hyperlink texts. The method then replaces 312 the existing font of the hyperlink texts with the selected font.

Abstract: The method automatically selects a font from a collection of fonts for use in captions associated with images. The method first selects 110 a font from a library of fonts, based on information provided with the images. The method then sets 112 the existing font of the captions with the selected font. In another embodiment, the method automatically selects a font for use in hyperlink texts. The method first selects 310 a font from a collection of fonts, based on information associated with the hyperlink texts. The method then replaces 312 the existing font of the hyperlink texts with the selected font.

Abstract: A method for testing the ingredients of fabricated snack products includes the steps of; producing snack product test pieces using a test ingredient; evaluating certain characteristics of the test pieces; and then using this information to predict the characteristics of a fabricated snack product containing the test ingredient. Initially, a dough containing the test ingredient is mixed under controlled conditions. A quantity of the dough is extruded using an extrusion apparatus adapted to extrude the dough at a uniform rate regardless of the dough's consistency. The extruded dough is then cut into dough pieces having a uniform length, wall thickness and density. Next, the dough pieces are cooked at a predetermined temperature for a predetermined time to form the snack product test pieces. Characteristics of the test pieces are determined and analyzed as a predictor of similar characteristics in a fabricated snack product containing the test ingredient.