Abstract: A wing leading edge architecture designed to enable laminar flow on passenger jets or other aircraft. The embodiments disclosed herein comprise a metallic fixed leading edge skin panel that is bonded to internal support structure without fasteners except for limited fastening along side edge portions adjacent to side edge portions of adjacent leading edge skin panels and along an aft edge portion overlapping a wing skin. In addition, the embodiments disclosed herein integrate a low-drag bleed-air anti-icing (i.e., vent) system and a Krueger flap assembly (e.g., a two-position, high-height, variable-camber Krueger flap assembly).

Abstract: Disclosed is a light bulb which utilizes LEDs which replaces an incandescent light bulb in a fixture for incandescent light bulbs. The LED light bulb includes an optic which can be shaped to direct light to the side, and in different directions from the LED light source. Heat dissipation structures include a heat transfer column which extends from the LED to the base of the bulb, and fins which surround the optic or the support cone around the optic. A removable cover is enclosed which has openings for air circulation within the globe of the light bulb.

Abstract: A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: (a) preparing a cheese curd; (b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and (c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e.g., non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants.

Abstract: A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e.g., non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants.

Abstract: A process of making cheese, e.g., a mozzarella variety cheese, is disclosed.

Abstract: Polyhydroxypolyether resins are prepared by reacting in water as a dispersion an epoxide compound which has more than one 1,2-epoxy group per molecule with a dihydric phenol. The reaction is conducted in the presence of a nonionic dispersant at a temperature of about 80.degree. C. to about 100.degree. C. using, as a catalyst, an organic phosphine, a tertiary amine, or a quaternary ammonium or phosphonium compound. The polyhydroxypolyether resins are useful in coating compositions, molding compounds, encapsulating compositions, adhesives and the like.

Abstract: The disclosure relates to apparatus for the deposition of epitaxial (semiconductor) layers by the vapor phase epitaxial growth technique wherein the carrousel for carrying substrate (semiconductor) slices onto which epitaxial deposition is to take place is arranged whereby, in accordance with the first embodiment, the slices are placed in compartments in the carrousel, the gases passing over the substrates in each of the compartments without then passing onto other compartments to prevent contamination between substrates and from the effluent gases provided after deposition on one of the substrates. This provides a decrease in cross-contamination and an increase in the packing density of substrates onto which epitaxial deposition is to take place.