Abstract: An electronic transparency device is provided with a memory in which a plurality of frames of video data ("slides") can be stored. The apparatus includes a control microprocessor which can cause predefined sequences of slides to be presented on the LCD panel automatically. These slide "shows" are defined by the user using a hand held remote control unit in conjuntion with menus displayed on the LCD panel in window fashion by the microprocessor. The user can specify the duration that each slide in a sequence is to be shown, the video transition by which it is to be introduced, the degree of "windowshading" with which it is to be displayed, etc. Once a show is defined, it can be instituted and controlled from the remote control unit. Among other numerous features, the transparency also includes a pointer that can be superimposed on the display and controlled by the remote control unit. This pointer can be used to define certain portions of the screen that are to be displayed in highlighted fashion.

Abstract: An electronic transparency device is provided with a memory in which a plurality of frames of video data ("slides") can be stored. The apparatus includes a control microprocessor which can cause predefined sequences of slides to be presented on the LCD panel automatically. These slide "shows" are defined by the user using a hand held remote control unit in conjuntion with menus displayed on the LCD panel in window fashion by the microprocessor. The user can specify the duration that each slide in a sequence is to be shown, the video transition by which it is to be introduced, the degree of "windowshading" with which it is to be displayed, etc. Once a show is defined, it can be instituted and controlled from the remote control unit. Among other numerous features, the transparency also includes a pointer that can be superimposed on the display and controlled by the remote control unit. This pointer can be used to define certain portions of the screen that are to be displayed in highlighted fashion.

Abstract: An electronic transparency device is provided with a memory in which a plurality of frames of video data ("slides") can be stored. The apparatus includes a control microprocessor which can cause predefined sequences of slides to be presented on the LCD panel automatically. These slide "shows" are defined by the user using a hand held remote control unit in conjuntion with menus displayed on the LCD panel in window fashion by the microprocessor. The user can specify the duration that each slide in a sequence is to be shown, the video transition by which it is to be introduced, the degree of "windowshading" with which it is to be displayed, etc. Once a show is defined, it can be instituted and controlled from the remote control unit. Among other numerous features, the transparency also includes a pointer that can be superimposed on the display and controlled by the remote control unit. This pointer can be used to define certain portions of the screen that are to be displayed in highlighted fashion.

Abstract: A puffable food composition is provided by extruding a mixture of ground animal parts and starch whereby the mixture is at least partially gelatinized during extrusion into a shape-sustaining form. The form is puffed either at the die of the extruder, or in subsequent hot oil frying, or both. With added flavoring, the puffed composition has the taste, texture and mouth feel of fried pork skins. The process accommodates a wide variety of animal parts without the necessity of substantial changes in the process parameters.

Abstract: A puffable, thermoplastic composition derived from animal parts is prepared by drying substantially raw animal parts to a moisture content between 10% and 25%, comminuting those parts and mechanically defatting the comminuted particles to a fat content of less than 18%. The defatted particles are macerated in an extruder at temperatures less than 330.degree. F. and under sufficient pressure to cause gelatinization of the particles. The resulting thermoplastic moldable mass is extruded to a shape sustaining form and cooled to below 215.degree. F., after which it is cut into puffable pellets. The pellets will be at least partially gelatinized animal parts, have a moisture content of less than 15%, a fat content of less than 15% and the protein thereof will not be subjected to denaturing temperatures in excess of 330.degree. F. The pellets may be puffed in hot oil to a product which resembles fried port skins or they may be thermo-formed into a decorative shape, e.g., in the shape of a chewable dog bone.