Abstract: This invention provides a method, system, and apparatus for generating and manipulating the structure of user interface control hierarchies. When a web page is requested from a server by client software an initial control hierarchy configuration is generated. Upon successive requests by the client to the server, the structure of the web control hierarchy generated for the given web page may be altered, as prescribed by the specifications. The nature of those alterations can include the addition or replacement of web control sub-structures. This invention can be utilized to manipulate dynamic control hierarchies generated within a statically-generated hierarchy.

Abstract: A reversible ladder-mounted support and tray has a bracket designed to be removably affixed to the combination of a rail of a ladder and over a rung just adjacent to the rail. A first fitting is provided that overlies the rail and a second fitting overlies the rung. Concerning the second fitting overlying the rung, in fact, two such fittings are also provided that are essentially back-to-back. In this way, the support may be removably installed on either of the opposed rails of the ladder so that the support can extend laterally to either side of the ladder. Attached to the first fitting designed to overlie the rail is an elongated rod to which is mounted an elongated tube or sleeve having a split and a locking mechanism. The split allows the tube to slide freely over the rod and the locking mechanism may be engaged to narrow the split to lock the position and orientation of the tube thereon.

Abstract: This invention provides a method, system, and apparatus for generating and manipulating the structure of user interface control hierarchies, in response to user interaction or other events within the life cycle for a given control hierarchy. Within the context of an operation where a web page is requested from a server by client software operating upon a user's computer with an active interface to the internet, or an intranet, an initial control hierarchy configuration is generated, as established by a developer utilizing this invention. Upon successive requests by the client to the server, the structure of the web control hierarchy generated for the given web page may be altered, as prescribed by the development specifications for the application, and implemented by the developer utilizing this invention.

Abstract: The roll properties of tissue sheets are improved either by imparting cross-machine direction dominant bar-like protrusions to the air side of the tissue by using specially woven transfer fabrics and/or by offsetting recurring surface features of the sheet relative to the surface features of adjacent sheets within the roll, such as by providing a throughdryer fabric with an offset seam. Both techniques provide the resulting tissue sheets with improved capabilities for providing an improved combination of roll bulk and roll firmness.

Abstract: A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.

Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Abstract: The roll properties of tissue sheets are improved by offsetting recurring surface features of the sheet relative to the surface features of adjacent sheets within the roll, such as by providing a throughdryer fabric with an offset seam. This provides the resulting tissue sheets with improved capabilities for providing an improved combination of roll bulk and roll firmness.

Abstract: An apparatus for forming, shaping or embossing chocolate confectionery with a chilled forming member and which does not use a mold.

Abstract: The roll properties of tissue sheets are improved either by imparting cross-machine direction dominant bar-like protrusions to the air side of the tissue by using specially woven transfer fabrics and/or by offsetting recurring surface features of the sheet relative to the surface features of adjacent sheets within the roll, such as by providing a throughdryer fabric with an offset seam. Both techniques provide the resulting tissue sheets with improved capabilities for providing an improved combination of roll bulk and roll firmness.

Abstract: A composite fabric comprising a necked and creped spunbond nonwoven web of monocomponent fibers hydraulically entangled with a fibrous component that comprises cellulosic fibers. The nonwoven web contains thermoplastic fibers and the fibrous component comprises greater than about 50% by weight of the fabric.

Abstract: A creping composition including a crosslinkable polymer that releases formaldehyde during crosslinking, a filler material and a water-soluble glycol compound is disclosed. Also disclosed is a creped material including the creping composition and a process for making the same.

Abstract: A composite fabric comprising a necked and creped spunbond nonwoven web of monocomponent fibers hydraulically entangled with a fibrous component that comprises cellulosic fibers. The nonwoven web contains thermoplastic fibers and the fibrous component comprises greater than about 50% by weight of the fabric.

Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Abstract: A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.

Abstract: The present invention is directed to a method of changing a material property of an energy food product or intermediary of the energy food product prior to treatment by a unit operation during manufacturing. The method comprises the steps of: providing the energy food product or the intermediary, wherein the energy food product or the intermediary has at least one material property that changes upon experiencing an effective temperature change during manufacturing; changing the temperature of the energy food product or the intermediary by an amount effective to cause at least one desired material property change; and, optionally, transporting the energy food product or the intermediary to the unit operation.

Abstract: The present invention is a method for preparing an energy food product. The method comprises the steps of (a) applying a functional component to a surface of a food substrate, wherein the functional component comprises at least one physiologically functional ingredient; and (b) applying a flowable edible material to substantially cover the functional component.

Abstract: An energy food product is disclosed that is comprised of (a) a base energy food matrix; and (b) a plurality of inclusions dispersed within or on the base energy food matrix, wherein the inclusions contain at least one physiologically functional ingredient.