Abstract: Disclosed are methods and apparatus for detecting defects in a semiconductor sample. An inspection tool is used to collect intensity data sets at a plurality of focus settings from each of a plurality of xy positions of the sample. A polynomial equation having a plurality of coefficients is extracted for each of the xy position's collected intensity data sets as a function of focus setting. Each of the coefficients' set of values for the plurality of xy positions is represented with a corresponding coefficient image plane. A target set of coefficient image planes and a reference set of coefficient image planes are then analyzed to detect defects on the sample.

Abstract: Disclosed are methods and apparatus for detecting defects in a semiconductor sample. An inspection tool is used to collect intensity data sets at a plurality of focus settings from each of a plurality of xy positions of the sample. A polynomial equation having a plurality of coefficients is extracted for each of the xy position's collected intensity data sets as a function of focus setting. Each of the coefficients' set of values for the plurality of xy positions is represented with a corresponding coefficient image plane. A target set of coefficient image planes and a reference set of coefficient image planes are then analyzed to detect defects on the sample.

Abstract: The present invention includes a system and a method for communicating emergency data. In its various embodiments, discussed in detail below, the present invention provides an interface between at least one mobile device and at least one data center, the latter of which is preferably networked such that it can be accessed through normal Internet protocols. The system of the present invention further provides for a network gateway that links the mobile device to the data center and provides means for translating information usable by the mobile device into information usable by the data center. In its more preferred embodiments, the emergency data is communicated according to two protocols, including HTTP, MMS, WAP or SMS, a first of which applying to communications with the data center and a second of which applying to communications with the mobile device.

Abstract: This invention relates to a device to compact parts with an undercut out of powder material having an upper die moveable relative a lower die, at least one upper punch associated with the upper die for relative movement therebetween, at least two lower punches associated with the lower die for relative movement therebetween, the lower punches defining a lower cavity with the lower die for filling with the powder material when the dies are in an open position, the upper die contacting the lower die in a closed position for movement of one of the lower punches towards the upper die so as to transfer the powder material towards the upper die and then to compact the powder material between the upper and lower punches with said dies in the closed position so as to produce the part; the dies moveable to an eject position for ejection of the compacted part.

Abstract: A method of densifying a sintered powder metal article by point contact.

Abstract: This invention relates to a device to compact parts with an undercut out of powder material having an upper die moveable relative a lower die, at least one upper punch associated with the upper die for relative movement therebetween, at least two lower punches associated with said lower die for relative movement therebetween, the lower punches defining a lower cavity with the lower die for filling with the powder material when the dies are in an open position, the upper die contacting the lower die in a closed position for movement of one of the lower punches towards the upper die so as to transfer the powder material towards the upper die and then to compact the powder material between the upper and lower punches with said dies in the closed position so as to produce said part; said dies moveable to an eject position for ejection of the compacted part.

Abstract: This invention relates to a device to compact parts with an undercut out of powder metal, including a pair of dies linearly moveable relative to one another and then phased, and an associated linearly displaceable pair of punches to produce said parts with said undercut.

Abstract: A method of producing bearing surfaces from powder metal blanks comprising: blending carbon and ferro alloys and lubricant with compressible elemental iron powder, pressing the blending mixture to form the powder metal blank, high temperature sintering the blank in a reducing atmosphere, compressing the powder metal blanks so as to produce a densified layer having a bearing surface, and then heat treating the densified layer.

Abstract: A process for preparing a proteinaceous food product comprises passing a wet dough of a mammalian and/or avian meat protein, at least part of which is functionally inert protein, between a pair of oppositely rotating rollers to form a sheet of said food product. The functionally inert protein may have been cooked or otherwise treated to impart to the protein one or more characteristics of cooked protein and/or may comprise inert scleroprotein.

Abstract: A gellable composition comprises a mixture of (1) gellan, (2) xanthan gum, and (3) a galactomannan and/or glucomannan gum capable of producing a gel in combination with xanthan gum, especially carob, tara, cassia or konjac gum, wherein the ratio by weight range of (1):[(2)+(3)] is 1:.gtoreq.2.

Abstract: A structured food or animal feed product comprises a gel formed by the interaction of water soluble components of Chinese grass with amylose or high amylose starch having an amylose content not below 25% by weight. In making the product the amylose or high amylose starch is mixed and allowed to interact in an aqueous medium with water soluble components of Chinese grass, with the optional inclusion of other nutritious material, whereby a gellable mixture is produced, which is formed into solid pieces.

Abstract: A rehydratable dry animal food is prepared by preparing a mix of comminuted, heat-treated meaty materials, fat and pregelatinized starch carbohydrate binder, forming the mix into pieces and drying the pieces to form permeable solid pieces which rehydrate to a paste-like material of heterogeneous texture. The mix preferably contains bone fragments, which can be softened by autoclaving and which lend a desirable flaky texture to the rehydrated product. The pregelatinized starch carbohydrate binder may be pregelatinized potato powder or cereal products in which the starch content is in pregelatinized form or other starch containing products in which the starch component has been pregelatinized. Typical mixes contain 70-80% meaty materials, 10% fat and 10-20% of said binder. The pieces may be extruded under low pressure or extrusion-expanded to give an open texture.

Abstract: Blood, red blood derivatives or blood-containing materials such as liver are decolorized for use in food or animal food products by oxidants such as hydrogen peroxide or calcium or sodium peroxide. Excess peroxide can be removed and a desirable color achieved by adding further blood, blood derivative or meaty material. Reaction with the peroxide can be facilitated by a pH reversal process in which the pH is raised or lowered by at least 2 units and then restored. Heat or a combination of heat and pH reversal can also be employed. Flavors and other additions added to the blood or other material before decolorization are locked in the resulting product. The decolorized material can be canned as a mince-like product or mixed with other foodstuffs.

Abstract: A protein food product is described, together with a process for making it. Whey protein derived from milk is adjusted to a pH of 6 to 9 and coagulated by heat, thereby giving a firm, non-brittle material which is useful as a protein food in its own right, or as a matrix for composite products, or in the manufacture of pieces resembling meat offals such as kidney, to improve the texture of meat-containing mixes, for example of sausage type, and for other food products, all of which are useful as protein foods for animals and also for human beings.

Abstract: The invention relates to food products and provides novel foods for animals, especially pets. In particular the invention relates to coherent elastic semi-moist food products which are stabilized against bacterial growth by the inclusion of humectants at reduced water activity. The products include subdivided protein material bound together with a gel formed by a polysaccharide gelling agent containing monosaccharide units other than (including in addition to) glucose residues and preferably having free or esterified acidic substituent groups. A preferred example of such a gelling agent is a mixture of xanthan and carob gums. Quantities of gelling agent in the range 0.2 to 5% are preferred and the moisture content should be from about 30% to 70%, the humectant concentration of about 5% to about 40% by weight, the pH between about 3.5 and about 7.5, and the water activity (Aw) below 0.95 or below 8.5 depending on the acidity of the product.

Abstract: The invention relates to food products having a gelled or thickened aqueous phase, a pH value of 2.5 up to 5.0 and in the case of milk products up to the neutral range about 7.5. Applicants have found unexpected benefit in using crude pectinaceous material of which the degree of esterification is or has been reduced to less than 20%, and preferably less than 10%, as the thickening or gelling agent in such products. Gel strength measurements show that comparable gels are formed with much lower pectin concentrations when the crude material is used than when purified or extracted pectin is employed. Gel structures are better and there is an outstanding cost advantage. Products contain from 0.1 to 20% crude pectinaceous material such as comminuted citrus peel. They may contain comminuted animal or vegetable protein or fruit puree or other flavoring at a pH of 2.5 to 5.0.

Abstract: Bacteriologically stable, semi-moist proteinaceous food products, of lower concentration of conventional humectants and consequently higher acceptability to consumers, such as domestic pets, are obtained by including as at least part of the water-soluble humectant content low molecular weight polypeptide materials. Examples of suitable materials are condensed fish solubles and fish or meat autolysates. Especially preferred are compositions including acidified polypeptide sources and which consequently have pH values in the range 3.5 to 5.5 and have water activities in the range 0.85 to 0.95. Minor proportions Nf conventional humectants such as sugar or polyhydric alcohols can be included. Compositions of pH 5.5 to 7 and water activity 0.75 to 0.85 can also be preferred. Products may include heat-coagulable binders such as gluten or albumen and be formed with subsequent cooking into coherent pieces. Burger type products can also be formed from pasteurized meats without subsequent cooking.

Abstract: Uncooked meat or simulated meat is preserved, while retaining its substantially raw appearance and characteristics, by infusion with sufficient edible water soluble solute to stabilize it against microbiological spoilage and packing the infused material in the absence of oxygen, for example, under an inert gas or a vacuum. The meat or other animal tissue may be treated to inhibit enzyme activity without cooking or denaturing the protein, especially in the case of meat products of high enzyme activity. Infusion can be carried out at low temperature, for example -20.degree. to -5.degree. C, but preferably at 15.degree. to 40.degree. C for a period of 4 to 6 hours. Alternatively, the raw starting material can be sealed in a package with an aqueous solution of sufficient solute, infusion then taking place within the sealed package. A protein sweetmeat for pet animals can be prepared by infusion meat pieces with sugar and thereafter dusting the pieces with solid sugar.

Abstract: Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterification (methoxylation) of less than 20%. Where a rigid gel is required the pectic substance is preferably reacted with a di- or tri-valent metal ion, notably calcium ion and also with a sequestrant. The pectic substance may be a purified or isolated pectate or a natural pectin source, for example citrus peel, in which the pectic substance has the required low level of esterification, for example by enzymatic or chemical treatment of the natural material.

Abstract: Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterification (methoxylation) of less than 10%.