Abstract: A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.

Abstract: A method of forming a microwaveable food product having a region of a preselected color is disclosed. The method employs the use of a programmed computer means which provides output information useful in making a microwaveable food product of a preselected color. Information is inputted into the programmed computer means, the information is processed and output information is produced. Food prepared according to the output information has a region of a selected color.

Abstract: A telemetry base station for use in a system also including a patient worn EKG monitor and transmitter, and a physician monitoring station. The base station is microprocessor controlled, and includes a receiver for receiving FM EKG transmissions from the patient transmitter, an A to D converter, a conventional telephone set, used as an intercom to communicate with the physician, and a data modem which is used for digitized transmissions of the EKG signals. Base station functions including selection of data or voice transmission are controlled by a physician monitoring station. The base station includes simulated telephone ringing functions which assist in its use by patients without specialized training.

Abstract: A pacer subsystem for detecting the existence of tachyarrhythmia including means for measuring the average time interval between successive heart beats and for comparing a sample beat with both a percentage of this average, and with a preset time interval. If the sample beat period is less than both criteria, it is classified as a tachy beat. If the sample beat is longer than either time interval it is classified as a non-tachy beat. Sequences of tachy beats are used to initiate an appropriate therapeutic stimulation regime.