Abstract: A racket swing training apparatus providing a user-chosen static positioning of a tennis racket in the hand, at angles to the forearm, which are determinable and repeatable. The device further provides components to set the face angle of the racket engaged to the device and visual indica to allow for the same positioning in subsequent uses. A planar member is removably engageable in a translatable engagement with a cuff adapted for engagement to the user's forearm. The planar member has an aperture opposite the cuff which is adapted to encircle the grip of a racket and sized to prevent rotation of the racket axis past predetermined limits relative to the axis of the planar member.

Abstract: The inventions disclosed herein relate to man-made bi-aromatic amide compounds that, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, serve as sweet taste modifiers, sweet flavoring agents, or sweet flavor enhancers, for use in foods, beverages, and other comestible products, or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as known natural saccharide sweeteners and previously known artificial sweeteners.

Abstract: A racket grip training apparatus providing user chosen static positioning of a tennis racket in the hand at angles to the forearm that are determinable and repeatable. The device further provides components to set the face angle of the racket engaged to the device and visual indica to allow for the same positioning in subsequent uses. A planar member is removably engageable to the user's forearm at a first end and has an aperture at an opposite end adapted to encircle the grip of a racket and sized to prevent rotation of the racket axis past predetermined limits relative to the axis of the planar member.

Abstract: The inventions disclosed herein relate to genuses of non-naturally occurring small molecule compounds which comprise two or optionally three organic moieties of limited size “linked” by certain structurally related “linker” functional groups. Suitable linker groups include ester, amine, ether, keto, imino, thioamide, thioether, sulfonamide, sulfonate ester, sulfone, guanidine, and thiourea groups. The compounds are capable, when contacted with comestible food or drinks or pharmaceutical compositions, at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural or artificial sweeteners.

Abstract: The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural and artificial sweeteners.

Abstract: The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.