Abstract: A valve assembly for use in the passage of fluid in a conduit system wherein the valve assembly possesses an actuator part and a valve part for controlling the flow of fluid therein while simultaneously providing means for purging any residual fluid trapped within the valve assembly when the valve is in its closed position. The valve part of the valve assembly is made up of a cage means housing two flow-to-close valve members which are independently spring biased in the closed position. Placed within this cage member are venting means which provide a passage for trapped gases to escape through a vent duct system when the valve is in its closed position, but restricting the vent means when the valve is in its full open position.

Abstract: An information sensing system as used in sensing unbalanced forces acting upon a rotating wheel being balanced is characterized by means for generating a correction factor associated with each wheel balancing operation and determined by feeding a known signal through a given circuit and comparing the output received with the output expected. The correction factor can then be applied to the sensed signals fed through the same circuit. The frequency of the known signal and other signals are both derived from the same source such as the rate of rotation of the wheel.

Abstract: A method of negating the effects of metals poisoning on zeolite-containing cracking catalysts which comprises compositing tin with such catalysts.

Abstract: Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterification (methoxylation) of less than 20%. Where a rigid gel is required the pectic substance is preferably reacted with a di- or tri-valent metal ion, notably calcium ion and also with a sequestrant. The pectic substance may be a purified or isolated pectate or a natural pectin source, for example citrus peel, in which the pectic substance has the required low level of esterification, for example by enzymatic or chemical treatment of the natural material.

Abstract: Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterification (methoxylation) of less than 10%.