Abstract: A storage device for a fishing lure includes a spool having a longitudinal axis extending between first and second ends. A flange extends radially from the first end of the spool and includes a circumferential edge extending between first and second sides. A slot extends radially from the edge toward the longitudinal axis. A recess extends radially from the edge between the first and second sides. The slot receives a line of the lure so that a connecting element at a first end of the line is disposed at the first side of the flange. The spool receives a length of the line so that the line is wrapped about the spool. The recess receives a hook at a second end of the line to secure the second end relative to the spool when the connecting element is disposed at the flange and the line is wrapped about the spool.

Abstract: A mower includes a pair of drive wheels, a pairs of non-drive wheels, and a mower deck. The mower deck includes a central deck housing, a first blade housing, a second blade housing, and an actuator coupled to the central deck housing and at least one of the first blade housing and the second blade housing. The first blade housing is pivotally coupled to a first side of the central deck housing so as to be angularly displaceable relative to the central deck housing, the second blade housing is pivotally coupled to a second side of the central deck housing so as to be angularly displaceable relative to the central deck housing. The actuator is configured to selectively raise and lower at least one of the first blade housing and the second blade housing relative to the central deck housing.

Abstract: A transmission line for carrying digital signals is provided with auxiliary line drivers at the receiver end, which are used in combination with the data line driver at the transmitting end to apply a sequence of sets of test voltages onto the line. The voltage resulting at the receiver input is used to detect open signal conductors and/or shorts in the receiver.

Abstract: A fixture for holding two members in alignment and in pressure engagement with each other during partial welding of the two members to each other and for holding the members in alignment and pressure engagement with each other while the two members are repositioned in the welding machine so the welding of the members to each other can be completed. The fixture includes a magnetic base for postionably mounting the fixture with respect to a welding unit, an extension extending from the magnetic base with the extension angularly supporting a lever spring in a cantilevered fashion with the free end of the cantilevered spring engaging a ball held in position by a magnetic holder.

Abstract: A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize the product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of the product the, and optionally, (5) one or more additional substances, provided that the triglyceride fat component has a profile of solid fat index of about 70 at 50° F., about 40 to 75 at 80° F., and less than about 20 at 100° F., wherein the product is characterized by providing a whipping overrun of between about 300 and about 500% that can be achieved between about 45° F. and 50° F. in less than about 4 minutes.

Abstract: An adapter card in a computer system includes an application specific integrated circuit (ASIC) and a field programmable gate array (FPGA) coupled to the ASIC. Random data is provided to the ASIC logic function(s) by control of the FPGA, which is configured by a programmable logic device on the card and coupled thereto. The logic function(s) of the ASIC is then exercised with the random data, and the output is compared with expected output by the system to determine if there are any errors. The determination is made based on a signature produced by a multiple input shift register (MISR) within the ASIC, based on the output data from the logic function(s). The FPGA can then be reconfigured for normal adapter card functions.

Abstract: An adapter card in a computer system includes an application specific integrated circuit (ASIC) and a field programmable gate array (FPGA) coupled to the ASIC. Random data is provided to the ASIC logic function(s) by control of the FPGA, which is configured by a programmable logic device on the card and coupled thereto. The logic function(s) of the ASIC is then exercised with the random data, and the output is compared with expected output by the system to determine if there are any errors. The determination is made based on a signature produced by a multiple input shift register (MISR) within the ASIC, based on the output data from the logic function(s). The FPGA can then be reconfigured for normal adapter card functions.

Abstract: A low-fat whipped topping having excellent performance and organoleptic properties comprising on a weight basis about 0.0% to 7.0% fat, about 0.20% to 0.8% emulsifiers, about 1.0% to 1.75% stabilizers and about 40% to 55% water soluble carbohydrates. The low-fat whipped topping has a caloric density of from 1.5 to 2.5 calories per gram and an overrun of at least 300%.

Abstract: Electrical characteristics of the inputs to VLSI semiconductor chips can be modified after the chips are fabricated and mounted into multichip modules (packages), at which time the required characteristics are known accurately. The changes are accomplished by incorporating special circuitry at the chip inputs during their design combined with the use of `boundary-scan` type circuitry that has recently been put in place for device testing. The circuitry allows the impedance characteristics of the chip's receiver to be modified to match that of the driving source and the wiring interconnections between the chip and source. The test circuitry is used to provide the logical signals to selectively switch the circuits to the proper configuration. This enables optimally designed interconnections between the input and output circuitry on the chips and thereby avoids the necessity for costly re-designs.

Abstract: A fruit concentrate composition is blended from a hydrolyzed starch of at least 40 D.E., preferably about 50-70 D.E., more preferably about 55-65 D.E. and a fruit concentrate having about 0% insoluble solids, the blended composition having at least about 70%, preferably about 80-95%, more preferably about 90-95% simple carbohydrates, and about 3-20%, preferably about 3-10%, more preferably about 6% complex carbohydrates, on a dry weight basis, with a resulting dual functionality in food formulations for achieving both nutritive sweetening and fat substitution as well as a number of other benefits. The composition is preferably formed by hydrolyzing a starch source to the above D.E. value, blending it with a fruit juice concentrate to form a fruit concentration composition having the above components and reducing water content of the blend to at least about 77%, preferably to about 77-80% soluble solids, the composition having substantially 0% insoluble solids.

Abstract: A localized soldering station is described that uses the vapor phase reflow principle. A container has of a medium selected because of the temperature at which it changes to a vapor. A heated conduit maintains the vapor state while conveying the vapor to a work location where a module with a part to be removed or attached by solder connections is supported. A transparent, quartz nozzle confines the vapor to the part and its solder connections and is positioned accurately by a unit that includes a guide light. Vapor will lose its latent heat of vaporization upon contact with the part and its solder connections, causing the solder to reflow and change back to a liquid, which is collected for reuse. When in a standby or ready condition, vapor is conveyed up through a shutoff valve through cooling fins where it changes back to a liquid and returns to the container, avoiding loss.

Abstract: A whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

Abstract: Whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

Abstract: A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0.degree. F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a ratio to water of about 1:1.75 to about 3.0, the sugar being at least about 30% fructose and/or dextrose; and about 3 to about 10% fat wherein at least 50% of the fat is a sold beta phase-tending crystalline fat, flavoring, emulsifiers and stabilizers of microcrystalline cellulose and sodium carboxy methylcellulose.

Abstract: A bulk dry food product storage, display and dispensing apparatus is described. In the apparatus there is provided a plurality of modules. In each of the modules there is provided a plurality of hoppers. Each hopper comprises a pair of side wall members and a curved bottom member. The curved bottom member comprises a front portion and a rear portion. The front and the rear portions each comprise a continuously changing radius of curvature, the continuously changing radius of curvature on the front portion being different from the continuously changing radius of curvature on the rear portion such that fresh product being added to the hopper from the rear thereof by being dumped on the rear portion of the curved bottom, slides down the rear portion, moves existing product forwardly and upwardly and displaces the existing product being supported on the front portion, causing it to fall on top of the fresh product moving therebeneath.