Abstract: A water level maintaining apparatus includes a main body element having an elongate shape and adapted to be supported by first and second support portions on the surface adjacent the edge of a swimming pool. An end portion of the main body element is supported in cantilever disposition inwardly of the edge or coping of the swimming pool above the water in the pool and a water level sensing device is mounted to the end portion. A conduit extends along the main body element and has an outlet end connected to a valve assembly and an inlet end connected to a water supply source. The water level sensing device includes a floatation element operable to float on the surface of the water and having a floatation arm connected to the valve assembly to selectively open and close the outlet end of the conduit to permit or prevent the flow of water from the conduit.

Abstract: A hand-held colloidal solution applicator particularly suited for applying relatively viscous solutions such as gels and pastes to the hair comprises a generally cylindrical rigid container for receiving the hair treating solution and has opposed externally threaded ends. A comb-like applicator nozzle is threadedly received on one end of the container for properly placing and distributing the solution and a non-dispensing hair-parting wand having a cap portion is threadedly received on the other end of the container opposite the applicator end and has a central opening through the cap portion end wall. The hair-parting wand extends outwardly from the cap portion end wall parallel to the longitudinal axis of the container and is laterally offset from the central opening.

Abstract: A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat.