Abstract: A system and a method for reducing drag on the aft-fuselage of an aircraft are provided, which system and method utilize at least one finlet provided on each side of the aft-fuselage of an aircraft for reducing drag—on the aft-fuselage, which finlets are (i) positioned at the rear half of an upswept portion of the aft-fuselage starting at a breakline, (ii) positioned in the path of the vortices generated by the aft-fuselage, and (iii) oriented at 1 to 9 degrees angle relative to the local airflow about the aft-fuselage of the aircraft to straighten the airflow about the aft-fuselage. In addition, the finlets generate an induced secondary vortex having an opposite rotation direction relative to the rotation direction of the vortices generated by the aft-fuselage, thereby counteracting the vortices generated by the aft-fuselage.

Abstract: A system and a method for reducing drag on the aft-fuselage of an aircraft are provided, which system and method utilize at least one (inlet provided on each side of the aft-fuselage of an aircraft for reducing drag -on the aft-fuselage, which finlets are (i) positioned at the rear half of an upswept portion of the aft-fuselage starting at a breakline, (ii) positioned in the path of the vortices generated by the aft-fuselage, and (iii) oriented at 1 to 9 degrees angle relative to the local airflow about the aft-fuselage of the aircraft to straighten the airflow about the aft-fuselage. In addition, the finlets generate an induced secondary vortex having an opposite rotation direction relative to the rotation direction of the vortices generated by the aft-fuselage, thereby counteracting the vortices generated by the aft-fuselage.

Abstract: A fresh potato preservative and method of using the preservative for fresh cut potatoes that significantly extend the shelf life of fresh cut potatoes are provided. The fresh potato preservative preserves the texture, flavor, appearance, and color of the fresh potatoes, particularly exposed surfaces of the fresh potatoes that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the potatoes. The preservative includes the ingredients of sodium chloride, citric acid, ascorbic acid, calcium chloride, sodium acid pyrophosphate, potassium sorbate and a protein-based composition.

Abstract: A fresh potato preservative and method of using the preservative for fresh cut potatoes that significantly extend the shelf life of fresh cut potatoes are provided. The fresh potato preservative preserves the texture, flavor, appearance, and color of the fresh potatoes, particularly exposed surfaces of the fresh potatoes that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the potatoes. The preservative includes the ingredients of sodium chloride, citric acid, ascorbic acid, calcium chloride, sodium acid pyrophosphate, potassium sorbate and a protein-based composition.

Abstract: A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, citric acid, calcium carbonate, sodium chloride, magnesium chloride, potassium bicarbonate, malic acid and a protein-based composition.

Abstract: A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, citric acid, calcium carbonate, sodium chloride, magnesium chloride, potassium bicarbonate, malic acid and a protein-based composition.

Abstract: A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, sodium chloride, magnesium chloride, potassium bicarbonate and malic acid.

Abstract: A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, sodium chloride, magnesium chloride, potassium bicarbonate and malic acid.

Abstract: The present invention provides compounds of formula (I), thieno[2,3-d]pyrimidines, having fungicidal activity.

Abstract: An apparatus for controlling operating features of a model train includes a plurality of selection devices, each of which corresponds to a respective operating feature of the train. The apparatus also includes a controller connected to the selection devices of the apparatus. The controller is operative to generate control signals such as digital messages or DC offset signals corresponding to the selection devices. The apparatus further includes a plurality of switches to control the form the control signals take, and a transmitter connected to the controller. The transmitter is operative to send the digital or DC offset messages that are generated by the controller to a receiver located on the train in order to carry out the desired functions. This invention provides for at least a single button output of complex messages.

Abstract: A compound according to formula one that is useful as a fungicide is provided. Additionally, processes to make and use same are provided.

Abstract: An apparatus for controlling operating features of a model train includes a plurality of selection devices, each of which corresponds to a respective operating feature of the train. The apparatus also includes a controller connected to the selection devices of the apparatus. The controller is operative to generate control signals such as digital messages or DC offset signals corresponding to the selection devices. The apparatus further includes a plurality of switches to control the form the control signals take, and a transmitter connected to the controller. The transmitter is operative to send the digital or DC offset messages that are generated by the controller to a receiver located on the train in order to carry out the desired functions. This invention provides for at least a single button output of complex messages.

Abstract: A compound according to formula one that is useful as a fungicide is provided. Additionally, processes to make and use same are provided.

Abstract: A process for preparing potatoes improves the shelf life of cooked potatoes and improves the appearance, taste, and texture of the potatoes. The potatoes first are washed. They are next perforated and then coated with an edible oil. The potatoes are cooked by heating the core to between about 195 and 200° F. and holding for about 15 minutes. The cooked potatoes are soaked in a solution to rehydrate the potato cells. The rehydrated potato has an extended shelf life with improved appearance, taste, and texture.

Abstract: Continuous process for the production of reduced melt index, low gel content ethylene copolymers comprising the in-line addition of a solution of a free radical initiator into the polymer stream under turbulent conditions after most but not all of the unreacted monomers have been removed. The reduced melt index, low gel content ethylene copolymers prepared by the above process are particularly useful in coating compositions for paper, paperboard or corrugated board.