Abstract: A cap for capping an upper surface of a shoe a first layer, a second layer, and a third layer. The first layer has an outer surface that has a coefficient of friction that is greater than that of the upper surface of the shoe that that the cap caps. The second layer is an adhesive layer. Third layer is a release layer that can be peeled off the adhesive layer to expose it, thereby enabling said adhesive layer to stick to said shoe.

Abstract: A cap for capping an upper surface of a shoe a first layer, a second layer, and a third layer. The first layer has an outer surface that has a coefficient of friction that is greater than that of the upper surface of the shoe that the cap caps. The second layer is an adhesive layer. The third layer is a release layer that can be peeled off the adhesive layer to expose it, thereby enabling the adhesive layer to stick to the shoe.

Abstract: A cap for capping an upper surface of a shoe a first layer, a second layer, and a third layer. The first layer has an outer surface that has a coefficient of friction that is greater than that of the upper surface of the shoe that the cap caps. The second layer is an adhesive layer. The third layer is a release layer that can be peeled off the adhesive layer to expose it, thereby enabling the adhesive layer to stick to the shoe.

Abstract: A cap for capping an upper surface of a shoe a first layer, a second layer, and a third layer. The first layer has an outer surface that has a coefficient of friction that is greater than that of the upper surface of the shoe that that the cap caps. The second layer is an adhesive layer. Third layer is a release layer that can be peeled off the adhesive layer to expose it, thereby enabling said adhesive layer to stick to said shoe.

Abstract: An apparatus (10) for at least partially freezing a food product which is at least partly liquid in a batch mode is disclosed including a double screw extruder (12) including first and second, substantially intermeshing, self-wiping screws (14, 16) rotatably received in a figure 8-shaped barrel (30) with minimal clearance. In the preferred form, the freezing block (20) includes multiple refrigerant channels (36) spaced closely and in the most preferred form spaced approximately 0.32 centimeters from the barrel (30) and from each other. Thus, the refrigeration system can change the barrel surface temperature rapidly and specifically in approximately one second when the food product is introduced into the barrel (30). A ratio between the radius of the flight (40) at the crest (42) to the radius at the root (38) of the screws (14, 16) is in the order of 1.04 to reduce the total amount of product in the barrel (30) at any given time and decreasing the product residence time in the extruder (12).