Abstract: A method of determining a distance to a discontinuity within an object may include the steps of: a) generating a continuous, frequency modulated input signal having a predetermined frequency range and a frequency ramping speed using a signal generator and splitting the input signal into at least a test signal and a reference signal; b) generating an input sound wave based on the test signal and continuously introducing the input sound wave into the object using a transmitter and simultaneously receiving a reflected sound wave reflected by a discontinuity within the object and generating a corresponding return signal using a receiver; c) determining a frequency difference value based on a comparison of the reference signal and the return signal using a controller; and d) automatically determining a distance from the transmitter to the discontinuity within the object based on at least the frequency difference value and the frequency ramping speed.

Abstract: A method of determining a distance to a discontinuity within an object may include the steps of: a) generating a continuous, frequency modulated input signal having a predetermined frequency range and a frequency ramping speed using a signal generator and splitting the input signal into at least a test signal and a reference signal; b) generating an input sound wave based on the test signal and continuously introducing the input sound wave into the object using a transmitter and simultaneously receiving a reflected sound wave reflected by a discontinuity within the object and generating a corresponding return signal using a receiver; c) determining a frequency difference value based on a comparison of the reference signal and the return signal using a controller; and d) automatically determining a distance from the transmitter to the discontinuity within the object based on at least the frequency difference value and the frequency ramping speed.

Abstract: A process for the preparation of prostaglandin compounds having the formula (I): wherein A is selected from the group consisting of C1-C6 alkyl groups; C7-C16 aralkyl groups wherein an aryl portion thereof is unsubstituted or substituted with one to three substituents selected from the group consisting of C1-C6 alkyl groups, halo and CF3; and (CH2)nOR? wherein n is an integer from 1 to 3 and R? represents a C6-C10 aryl group which is unsubstituted or substituted with one to three substituents selected from the group consisting of C1-C6 alkyl groups, halo and CF3; B is selected from OR? and NHR? wherein R? is C1-C6 alkyl groups; and represents a double bond or a single bond, is disclosed. Novel intermediates are also disclosed.

Abstract: A process for the preparation of prostaglandin compounds having the formula (I): wherein A is selected from the group consisting of C1-C6 alkyl groups; C7-C16 aralkyl groups wherein an aryl portion thereof is unsubstituted or substituted with one to three substituents selected from the group consisting of C1-C6 alkyl groups, halo and CF3; and (CH2)nOR? wherein n is an integer from 1 to 3 and R? represents a C6-C10 aryl group which is unsubstituted or substituted with one to three substituents selected from the group consisting of C1-C6 alkyl groups, halo and CF3; B is selected from OR? and NHR? wherein R? is C1-C6 alkyl groups; and represents a double bond or a single bond, is disclosed. Novel intermediates are also disclosed.

Abstract: A process for the preparation of prostaglandin compounds having the formula (I): wherein A is selected from the group consisting of C1-C6 alkyl groups; C7-C16 aralkyl groups wherein an aryl portion thereof is unsubstituted or substituted with one to three substituents selected from the group consisting of C1-C6 alkyl groups, halo and CF3; and (CH2)nOR? wherein n is an integer from 1 to 3 and R? represents a C6-C10 aryl group which is unsubstituted or substituted with one to three substituents selected from the group consisting of C1-C6 alkyl groups, halo and CF3; B is selected from OR? and NHR? wherein R? is C1-C6 alkyl groups; and represents a double bond or a single bond, is disclosed. Novel intermediates are also disclosed.

Abstract: The present invention relates to the use of polydextrose as an appetite suppressant. It also relates to the synergistic effect of polydextrose and xylitol in suppressing appetite.

Abstract: Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or di-saccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and biscuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions.

Abstract: Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or di-saccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and biscuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions.

Abstract: A compass for sweeping an arc of a circle on a sheet of material comprises an annular base having a lower surface engageable with the material. A support member is rotatably supported on the base and a toolholder is mounted on the support member. The toolholder is moveable with the support and upon rotation of the support relative to the base, sweeps an arc of a circle. The toolholder has a toolpost to support a tool and permit movement of the tool relative to the support member in a direction generally normal to the sheet of material to facilitate movement of a tool mounted in the holder into and out of engagement with the sheet of material.