Abstract: A system is configured to track and provide objective behavioral data of employees based upon an employee's engagement with communications, resources, tools, and other content distributed via an organization's information systems and software. This behavioral data may be combined into an employee profile that includes employee demographic and employment information and may be analyzed by an artificial intelligence or expert function to provide a quantitative metric that describes the likelihood that the employee will depart an organization during an upcoming time period. A dashboard is provided that summarizes and visualizes quantitative metrics and other employee information and provides tools for creating a retention plan for particular employees. When selecting actions for a retention plan, an employee profile is updated to reflect the action and re-analyzed to provide a quantitative metric describing the net effect of the action on employee retention.

Abstract: The invention provides a network composition comprising a plurality of associated saccharide chains wherein a chain comprises at least one saccharide component; and at least one first monomer, at least one second monomer, or combinations of both; wherein the first monomer is linked to the saccharide component by ester linkages; ether linkages; amide linkages; ketone linkages; or combinations thereof; wherein the second monomer is linked to the saccharide component by ester linkages; ether linkages; amide linkages; ketone linkages; urea linkages; carbamate linkages, aluminum oxide linkages; siloxane linkages; or combinations thereof; wherein first monomers are linked to each other by ester linkages; ether linkages; amide linkages; ketone linkages; or combinations thereof; wherein the first monomer is linked to the second monomer by ester linkages; ether linkages; amide linkages; ketone linkages; urea linkages; carbamate linkages; aluminum oxide linkages; siloxane linkages or combinations thereof; wherein the s

Abstract: Provided is an insertable pumpkin decoration device for a pumpkin and which is configured to simulate the appearance of traditionally carved Jack O'Lanterns. The pumpkin decoration device comprises facial feature simulation elements that simulate facial features including eyes, a nose, and a mouth, and which are shaped to accommodate the curved outer surface of a pumpkin. Stickers may be affixed to each of the facial feature simulation elements to depict details of the facial features. Integrated with the facial feature simulation elements are attachment members, which may be inserted into the crust of the pumpkin. The attachment elements are angled to facilitate proper orientation of the facial feature simulation elements in relation to the outer surface of the pumpkin.

Abstract: Provided is a decorative support apparatus for pumpkins mimicking the appearance of Halloween or other holiday character themed hands and legs comprised of two separate leg sections and two separate arm sections. The leg section includes anchors for digging into and securing the pumpkin as well as being configured to support the mass of the pumpkin. The arm section is likewise inserted into the side of the pumpkin via anchors.

Abstract: A unitary, flexible strap having an adjustable closure at its free ends such that the ends may be joined to form a closed loop of selected diameter. The strap has an outer surface to which an enclosure is fixedly mounted, the enclosure providing an interior space for mounting a spool rotationally within. The spool provides a cord wrapped around it so that the cord may be fed out from the spool by rotation through an aperture upon drawing a handle mounted at a free end of the cord. The handle and cord form a leash for control of an animal when the strap is fastened about the animal.

Abstract: A cigar punch and tobacco ejector apparatus comprising a housing having a cylindrical hollow body attached to a base and having an open circular end, and a cutter having a barrel removably connected to a handle and a slot formed on the barrel adjacent to the handle. The housing is for storing the cutter when not in use. The cutter has a sharp, open-mouthed edge adapted to receive a tip of a cigar, to cut a piece from the cigar, to form hole in the cigar's tip, and to hold the cut piece when the cigar is moved away from the cutter. A plunger assembly is removably connected to the cutter. The plunger assembly has a plunger adapted to travel within the cutter's barrel, a collar adapted to being placed over the barrel and to be connected to the plunger through the barrel's slot. A dowell pin is used to connect the collar to the plunger through the slot. The collar slides along the barrel as the dowell pin moves along the slot, thereby allowing the plunger to eject the cigar's cut piece from the cutter.

Abstract: A method for reducing the free fatty acid content of frying facts and oils that comprises heating the flying fat or oil to a temperature of less than about 120.degree. C. and stirring into the heated fat or oil less than about 10% by weight of cyclodextrin and less than about 10% by weight of a powdered absorbent to form a slurry. Allowing the slurry mixture to react for less than about one and one half hours and then separating the cyclodextrin, absorbent material and free atty acid from the frying fat or oil, thereby reducing the free fatty acid content of the remaining frying fat or oil.

Abstract: A cigar punch and tobacco ejector apparatus comprising a housing having a cylindrical hollow body attached to a base and having an open circular end, and a cutter having a barrel connected to a handle and a slot formed on the barrel adjacent to the handle. The housing is for storing the cutter when not in use. The cutter has a sharp, open-mouthed edge adapted to receive a tip of a cigar, to cut a piece from the cigar, to form a hole in the cigar's tip, and to hold the cut piece when the cigar is moved away from the cutter. A plunger assembly is connected to the cutter. The plunger assembly has a plunger adapted to travel within the cutter's barrel, a collar adapted to being placed over the barrel and to be connected to the plunger through the barrel's slot. A dowell pin is used to connect the collar to the plunger through the slot. The collar slides along the barrel as the dowell pin moves along the slot, thereby allowing the plunger to eject the cigar's cut piece from the cutter.

Abstract: Butter oil is heated under high vacuum and sparged for up to about 6 hours to remove cholesterol. Walls surrounding a vapor space above the sparged mass preferably are heated to remove cholesterol with reduced loss of desirable low molecular weight components. Alternatively, the temperature of the butter oil is lowered, and the butter oil is sparged with steam for an additional period of up to about 3 hours to partially hydrolyze triglycerides to mono- and di-glycerides and free fatty acids. The low cholesterol butter oil then is cooled before being exposed to air, thus avoiding oxidation which produces off-flavors. The resulting low-cholesterol butter fat and products made therefrom have composition and organoleptic characteristics substantially similar to those of natural butter oil and butter.

Abstract: Edible oil containing monoglyceride is emulsified with a mixture of cholesterol-containing egg in aqueous solution. Then, the mixture is heated and typically is stirred gently to ensure intimate admixture of the oil phase in the aqueous phase. The monoglyceride serves to facilitate oil/lipoprotein interaction in the presence of aqueous phase. The fat in the egg is partitioned into the monoglyceride-containing oil phase. Agitation is continued for a time sufficient to exchange or extract cholesterol and fat from the aqueous phase to the oil phase. The cholesterol- and fat-reduced aqueous phase is the desired low-cholesterol egg product, and is separated from the cholesterol-enriched oil phase.

Abstract: A process for the production of low-cholesterol milk fat wherein the milk fat is separated into at least one aqueous fraction and a cream fraction. The cream fraction is washed and reseparated a plurality of times to provide a washed cream fraction containing substantially undisturbed milk fat globules and substantially intact milk fat globule membranes. Cholesterol is preferentially extracted from the milk fat globule membranes with an organic polar solvent and without substantial loss of the solid milk fat. Solvent-free, low-cholesterol product is recovered from the reseparated, washed cream fraction. This low-cholesterol milk fat product has composition and organoleptic characteristics substantially similar to those of natural milk fat. The invention also relates to a low-cholesterol milk fat product having composition and organoleptic characteristics substantially similar to those of natural milk fat and produced by the method of this invention.

Abstract: The production of bland, functional, defatted soy flour in which hulled soybeans are heat treated by wet and dry heat to inactivate the enzymes, are dehulled and cracked, are thereafter defatted and washed under an inert atmosphere and then dried and milled.

Abstract: A cutting device designed to shear vegetation such as grass comprising an endless cutting member laced about drive and idle pulleys. The endless cutting member comprises, in the first embodiment of this invention, an endless cable wrapped circumferentially by a helical coil with cutting elements and cogs mounted thereon. In a second embodiment, the endless cutting member comprises an endless steel band with cutting elements welded thereon. In both embodiments, the cutting elements move between two rows of teeth of a comb disposed along the frontal cutting portion of the cutting device, thereby shearing the grass as the cutting elements flow between the teeth.