Abstract: A system and method for receiving a request for a test to be performed on a patient, retrieving information about the patient, receiving further information about the test after the test is performed and comparing the information to the further information. In addition, a system having an input device for receiving a request for a test to be performed on a patient and a management system configured to retrieve information corresponding to the patient, combine the received request and the retrieved information into a modified request, and forward the modified request to a device performing the test.

Abstract: A cable tray constructed of U-shaped transverse members made from geometrically shaped raw material that reduces the contact point load between the plurality of the U-shaped members and an electrical conductor that is placed within the cable tray.

Abstract: A cable tray constructed of longitudinal and transverse members having a shape in which the vertical dimension of the shape is greater than the horizontal dimension of the shape wherein the longitudinal or transverse members are positioned such that the vertical dimension of the shape is substantially perpendicular to the load being placed on the cable tray.

Abstract: A method and system for controlling access, by an authentication server, to protected computer resources provided via an Internet Protocol network that includes storing (i) a digital identification associated with at least one client computer device, and (ii) data associated with the protected computer resources in at least one database associated with the authentication server; authenticating, by the authentication server, the digital identification forwarded by at least one access server; authorizing, by the authentication server, the at least one client computer device to receive at least a portion of the protected computer resources requested by the at least one client computer device, based on the stored data associated with the requested protected computer resources; and permitting access, by the authentication server, to the at least the portion of the protected computer resources upon successfully authenticating the digital identification and upon successfully authorizing the at least once client comp

Abstract: A method and apparatus for making drip-type coffee beverage having improved flavor and aroma, and low bitterness characteristics. The method employs an extraction portion consisting essentially of warm 120.degree. F.-175.degree. F. water to infuse or extract roasted and ground coffee by the filter-drip method to issue a relatively strong filtered coffee extract into a container. A bypass-dilution portion of water, preferably 190.degree. F. to 205.degree. F., is added directly to the relatively strong filtered coffee extract to dilute the relatively strong filtered coffee extract to a predetermined beverage concentration at a preferred temperature. Also, a novel two-temperature split-water-stream coffeemaker for making coffee beverages by this method is provided.

Abstract: A method and apparatus for making drip-type coffee beverage having improved flavor and aroma, and low bitterness characteristics. The method employs an extraction portion consisting essentially of warm 120.degree. F.-175.degree. F. water to infuse or extract roasted and ground coffee by the filter-drip method to issue a relatively strong filtered coffee extract into a container. A bypass-dilution portion of water, preferably 190.degree. F. to 205.degree. F., is added directly to the relatively strong filtered coffee extract to dilute the relatively strong filtered coffee extract to a predetermined beverage concentration at a preferred temperature. Also, a novel two-temperature split-water-stream coffeemaker for making coffee beverages by this method is provided.

Abstract: A method of steam-stripping and recovering desirable volatiles from ground tea leaves by subjecting them to conditions which preserve the freshness of the tea volatiles as well as the freshness of the soluble solids remaining in the devolatilized tea. A bed of mechanically fluidized ground tea leaves is sprayed with 32.degree.-160.degree. F. water and contacted with steam in free space for devolatilization under an absolute pressure of 5-250 mm of Hg and a temperature of 32.degree.-160.degree. F. The resulting volatiles-laden steam is then freeze-condensed under an absolute pressure of about 0-80 mm Hg and under super-cold conditons to provide a frost. A tea volatiles-containing concentrate is prepared by contacting the frozen condensate, the frost, with an aqueous tea extract.

Abstract: An improved instant coffee is prepared by subjecting roast and finely ground coffee particles of 5-800 microns to devolatilization and extraction operations under conditions which sustain the freshness of a desirable coffee volatiles and soluble solids. A semi-bed of mechanically fluidized roasted and ground coffee particles is sprayed with 32.degree.-110.degree. F water and contacted with steam for devolatilization under an absolute pressure of 5-100 mm of Hg and a temperature of 32.degree.-110.degree. F. The resulting volatiles-laden steam is then condensed under an absolute pressure of about 4-80 mm of Hg and under supercooling conditions to provide a frost. A coffee volatiles-containing concentrate is made from that frost by contacting it with an aqueous coffee extract. Valuable coffee solids remaining in the devolatilized roast and fine ground coffee particles are extracted therefrom by a slurry extraction operation.

Abstract: A method of steam-stripping and recovering desirable volatiles from roast and ground coffee particles by subjecting them to conditions which preserve the freshness of the coffee volatiles, as well as, the freshness of the soluble solids remaining in the devolatilized coffee. A semi-bed of mechanically fluidized roast and ground coffee is sprayed with 32.degree.-110.degree. F (0.degree.-43.3.degree. C) water and contacted with steam for devolatilization under an absolute pressure of 5-100 mm of Hg and a temperature of 32.degree.-110.degree. F. The resulting volatiles-laden steam is then condensed under an absolute pressure of about 0-80 mm Hg and under supercooling conditions to provide a frost. A coffee volatiles-containing concentrate is prepared by contacting the frost with an aqueous coffee extract.

Abstract: A blended coffee product comprising subsequently roasted ground green coffee beans (ground-roasted) and conventional whole bean roasted ground coffee (roasted-ground), and a method of its preparation including the steps of comminuting green coffee beans, roasting the comminuted green beans and mixing these roasted comminuted beans with conventional roast and ground coffee.

Abstract: A new and distinct variety of Kniphofia plant named ‘Candle Light’, characterized by its unique blooming period, bloom color, bloom form, and compact growth habit.

Abstract: A distinct cultivar of Dianthus plant named ‘Bewitched’, characterized by its compact, mounded and low-growing plant habit; freely basal branching habit; light blue green-colored foliage; numerous light pink-colored flowers with central purple ring; and long flowering period.

Abstract: A new and distinct cultivar of Echinacea plant named ‘Noam Saul’, characterized by its upright and columnar plant habit; vigorous growth habit; freely branching habit; numerous long-lasting single inflorescences with white-colored ray florets with large inflorescence discs; strong flowering stems that hold the inflorescences upright; and good garden performance.