Abstract: Platform-agnostic digital assistant methods and apparatuses are provided. The apparatuses and methods include a processor configured by a memory to receive user data from a storage containing informational contents. The processor is configured to establish a communication channel with an entity and utilize the communication channel to receive first information related to a user. The processor is configured to extract at least one user datum from the first information and modify the informational contents of the storage based on at least one of the user datum and the first information. The processor is further configured to initiate an action related to the user based on at least one of the first information, the user datum, and the informational contents.

Abstract: An aural, neural muscle memory response tool includes an acoustic resonator in the form of a two-pronged fork with parallel tines formed from a U-shaped bar of elastic metal. The U-shaped bar is attached to a deflector at a curved vertex. The tines are configured to resonate at a determined frequency up to about 20 Hz. A housing houses and stably supports the deflector and also houses a portion of the tines without contacting the tines. Optionally, the tool may include a manually actuatable trigger configured to cause the tines to vibrate when actuated. Use of the tool for training entails performing a task; determining to either associate a sound generated by the tool with the performed task, and if the sound generated by the tool will be associated with the performed task, generating the sound. These steps may be repeated until the training session is complete.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: An aural, neural muscle memory response tool includes an acoustic resonator in the form of a two-pronged fork with parallel tines formed from a U-shaped bar of elastic metal. The U-shaped bar is attached to a deflector at a curved vertex. The tines are configured to resonate at a determined frequency up to about 20 Hz. A housing houses and stably supports the deflector and also houses a portion of the tines without contacting the tines. Optionally, the tool may include a manually actuatable trigger configured to cause the tines to vibrate when actuated. Use of the tool for training entails performing a task; determining to either associate a sound generated by the tool with the performed task, and if the sound generated by the tool will be associated with the performed task, generating the sound. These steps may be repeated until the training session is complete.

Abstract: The invention provides a movable walkway installation (10), such as an escalator or a travelator, which installation (10) includes a movable support member (18) for transporting persons supported thereon, a movable handrail (16) for gripping by persons transported by the movable support member (18), and a disinfecting device (14) which is installed and positioned for disinfecting the movable handrail (16) during movement of the handrail (16) past the disinfecting device (14). The disinfecting device (10) may be arranged to produce ultra-violet radiation selected to have a disinfecting or germicidal effect.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.