Abstract: An apparatus for mounting a vertebrate skull using hooks which are inserted into the openings on either side of the skull formed by the jugal, palatine, alisphenoid, and squamosal bones and a post which supports the basioccipital bone.

Abstract: An apparatus for mounting a vertebrate skull using hooks which are inserted into the openings on either side of the skull formed by the jugal, palatine, alisphenoid, and squamosal bones and a post which supports the basioccipital bone.

Abstract: Straightening the hair with the activated carbon relaxer system drastically reduces or, eliminates post perm hair odor (PPO) caused by lanthionization, which occurs in all hydroxide relaxer systems. During the relaxing process, the activated carbon component of the compound directly absorbs the malodorous sulfur gases and byproducts that are released from deep within the hair fiber. After allowing the relaxer system adequate processing time to straighten the hair, the compound along with the absorb sulfur gases and byproducts, are removed from the hair by rinsing the hair with water and neutralizing shampoo, thereby preventing the released gases from entering the air and causing PPO.

Abstract: A natural convection steam cooking device with a cooking cavity having a floor defining a lower boundary thereof and a sidewall defining a side boundary thereof, the floor having a plurality of first holes therein, the sidewall having a plurality of second holes therein; a steam chamber disposed below the cooking cavity and along the sidewall, the steam chamber having a pool disposed below the floor; wherein the steam enters the cooking cavity from the steam chamber via both the first holes and the second holes; and wherein the steam circulates within the device in an unforced manner by natural convection. The first holes and the second holes may have a ratio of cross-sectional areas of approximately 2:3. And method(s) of providing steam to, and design of steam flow for, a cooking cavity of a commercial steam cooking device.

Abstract: A method of operating a steam food cooking device having a cooking cavity, a pool disposed below the cooking cavity; and a heat source for heating water in the pool so at to generate steam includes: a) in response to turning on the cooking device, initiating a water flow into the pool and substantially simultaneously activating the heat source to generate heat; and b) thereafter, controlling the on/off state of the heat source based on a thermal sensor and circulating steam within the device by unforced natural convection. The pool may be thereafter automatically drained in response to turning off the cooking device prior to repeating steps a and b. The water inflow into the pool may be via an inlet disposed proximate a lower side of the bottom. Steam cooking devices suitable for such method(s) are also described.