Abstract: A novel reagent blend and a method by which a fatty acid collector can be used at temperatures below which the fatty acid normally begins to solidify. The reagent blend may comprise fatty acid, an emulsifying reagent, and glycol ether. The emulsifying reagent may comprise 5% of the reagent blend, while the glycol ether may comprise 1% of the reagent blend. The reagent blend may be used for mineral flotation without the addition of heat.

Abstract: A method of heat treating a coil (14) for use as a superconducting coil. The coil (14) is heated in a furnace, the temperature of the furnace being controlled to perform a predetermined heating cycle. A current is passed through the coil (14) for at least a portion of the heating cycle so as to further heat the coil by resistance heating.

Abstract: A food product comprising one or more plastic food substrates is formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix.

Abstract: A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation of the nozzle and the shaping part is caused, thereby forming a product of helical configuration. A fluid barrier agent is applied to the outer surface of the product as it is dispensed from the nozle into the shaping part, which barrier agent is adapted to prevent reannealing of adjacent turns of the helical product.

Abstract: The invention provides a meat product comprising extruded inner core of meat substrate and one or more co-extruded outer layers wholly or partly around the core, wherein at least one of the outer layers consists of a meat or fat emulsion. The fibers within the meat or fat emulsion layer are distributed substantially uniformly within the emulsion layer and are disoriented, so as to improve the cohesiveness of that layer. The invention also provides an extrusion nozzle for forming the meat product of the invention.

Abstract: The present invention provides a food product comprising one or more plastic food substrates formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix. The invention also provides a method and apparatus for making such a helical food product.

Abstract: The invention provides a meat product comprising extruded inner core of meat substrate and one or more co-extruded outer layers wholly or partly around the core, wherein at least of the outer layers consists of a meat or fat emulsion; characterized in that the fibres within the meat or fat emulsion layer are distributed substantially uniformly within the emulsion layer and are disoriented, so as to improve the cohesiveness of that layer. The invention also provides an extrusion nozzle for forming the meat product of the invention.

Abstract: A cooked, extruded meat product comprising a meat extrudate having an outwardly facing surface, which meat extrudate is impregnated with an additive in an additive zone which extends inwardly from the surface to a depth of at least 1 mm, typically 1-5 mm. The meat product may comprise a co-extruded layer of fat or meat emulsion disposed circumjacent the meat layer or core. Also provided is a method of making the extruded meat product.

Abstract: The present application provides a cooked, extruded meat product comprising a meat extrudate having an outwardly facing surface, which meat extrudate is impregnated with an additive in an additive zone which extends inwardly from the surface to a depth of at least 1 mm, typically 1-5 mm. Said meat product may comprise a co-extruded layer of fat or meat emulsion disposed circumjacent the meat layer or core. The present invention also provides a method of making such an extruded meat product and apparatus for the same.

Abstract: A new spring step for the rear ends of vehicles for facilitating access to the back ends of high vehicles, such as trucks and utility vehicles. The spring step includes a step member having a horizontal upper surface. A pair of semi-rigid members, preferably coil springs, are attached to the step member and extend vertically upward from the upper surface. The ends of the semi-rigid members are removably attached to a channel member which is used to secure the step member and semi-rigid members to a support structure, such as a rear bumper, of the vehicle. The semi-rigid members are stiff enough to permit an individual to stand on the step member without significant deflection of the semi-rigid members, so that the step functions similarly to conventional steps on the rear ends of vehicles. However, if the step encounters an obstacle or obstruction while the vehicle is backing up, the semi-rigid members resiliently flex so that the step member deflects. Thus, little or no damage is done to the step.

Abstract: This invention relates to a deciphering apparatus comprising actuating means adapted to be associated with a coded keyboard for providing signals upon operation of the keyboard, and signal interpretation means associated with the actuating means and connectible to reproduction apparatus to cause the latter to provide a decipherable output therefrom responsive to the signals. The actuating means includes a plurality of mechanical links, having biased push rods mounted on a support housing having support means thereon for supporting a braille typing machine, whereby the push rods of the mechanical links co-operate with the respective keys of the keyboard of the braille typing machine for operation thereby.

Abstract: Apparatus and methods for hot rolling and treating rod first by depositing the rod in spread-out ring form on a moving conveyor, then gathering it into a relatively loose somewhat offset bundle and thereafter subjecting it to batch treatments among which are conventional annealing, and/or coating and baking as well as new forms of annealing not heretofor practiced.

Abstract: A process and apparatus for rolling and cooling medium to high carbon steel rod is provided wherein the rod is rolled at high speed and laid in rings directly onto a conveyor at high temperature. Thereafter high velocity hot water is sprayed onto the rings to cool them to a temperature near to but above A.sub.3. Transformation is then started while applying air to the rod, and while substantial parts of the rod are transforming, further accelerated cooling is again applied to the rod.

Abstract: A process for forming a ferrous billet into a finished product is disclosed comprising the following steps, in sequence: heating the billet to an appropriate elevated bulk temperature in preparation for rolling; hot rolling the heated billet to produce a semifinished product having an intermediate bulk temperature which is lower than said elevated bulk temperature; cooling the semifinished product to reduce the surface temperature thereof to a level below that of a desired finish rolling bulk temperature; allowing the temperatures of the surface and center portions of the semifinished product to equalize substantially to the level of the desired finish rolling bulk temperature; rolling the semifinished product to a finished product; and, cooling the finished product to an ambient bulk temperature.

Abstract: Apparatus for conveying an elongated hot-rolled steel rod in off-set form on a conveyor through a series of cooling chambers. Each chamber comprises a stationary lower section and a removable cover section, the interior walls of each being heat reflective. Each chamber is also provided with tubes supported adjacent the interior walls and controlled in temperature by gas passing through said tubes, said gas being cold or hot, the hot gas being supplied from a plurality of separately controlled burners. The tubes differentially control the rate of heat radiation from the rod rings to compensate for the different rates of radiational heat loss emanating from the top and sides of the rod rings so as to cause the rod to cool uniformly. The side walls of the chamber are provided with adjustable apertures for the escape of radiant energy from the sides of the rod rings.

Abstract: Apparatus for conveying an elongated hot-rolled steel rod in off-set ring form on a conveyor through a series of cooling chambers. Each chamber comprises a stationary lower section and a removable cover section, the interior walls of each being heat reflective. Each chamber is also provided with tubes supported adjacent the interior walls and controlled in temperature by gas passing through said tubes, said gas being cold or hot, the hot gas being supplied from a plurality of separately controlled burners. The tubes differentially control the rate of heat radiation from the rod rings to compensate for the different rates of radiational heat loss emanating from the top and sides of the rod rings so as to cause the rod to cool uniformly. The side walls of the chamber are provided with adjustable apertures for the escape of radiant energy from the sides of the rod rings.