Abstract: Disclosed herein are diaminopyridine compounds or pharmaceutically acceptable salts thereof having antimalarial activation effect.

Abstract: A staging transport assembly comprises a base plate, an L-shaped attachment piece, a fastener to couple the base plate to the L-shaped attachment piece, a support plate comprising a first surface and an opposing second surface where the second surface is coupled to the base plate, and at least two wheels coupled to the first surface of the support plate. The base plate comprises a first edge having a first protrusion and a second opposing edge having a second protrusion and further comprises a first surface and a second opposing surface. The L-shaped attachment piece includes a short side comprising a cavity configured to receive the first protrusion of the base plate, a first end terminating in a lip, and a second opposing end coupled with a long side disposed along a portion of the first surface of the base plate when the cavity is mated with the first protrusion.

Abstract: Baked snack food product with improved textural attributes. The method for making the baked snack food product comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: The present invention discloses an improved apparatus and method for making a vacuum microwaved food product on a commercial scale. The invention discloses a rotatable carousel having an annular region for a food product for placement into a vacuum microwave. Food products such as strawberries can be placed into the annular region and dehydrated in a vacuum microwave.

Abstract: A method and apparatus for recycling plastic waste to produce a wood substitute material for use in manufacture of garden products. A mixture of one or more types of plastic materials is extruded in a partially plasticised condition so as to allow gases formed by the extrusion process to escape from the surface of the extrusion to create a simulated wood. Holes (9) formed in the surface of the extruded plastic material by escaping gases are elongated by passage of the extrusion through a finishing die (7) downstream of the extruder (5) to form a rough textured surface similar to sawn wood and the plastic material is set to retain the shape and configuration of the textured surface by cooling in a water bath (8) downstream of the finishing die (7).

Abstract: An end effector move is executed by transforming the end effector position and orientation into joint coordinates at a large number of points on the end effector trajectory. On-line joint trajectories are determined in real time by looking ahead a few points on the end effector trajectory and generating points along the different joint trajectories. The current point and the look-ahead points are referred to as a block. An initial estimate of the slope at the block end points is made and then improved by overlapping the next block with the current block. The coefficients of the polynomials converting the points in the joint trajectories are interpolated to provide position commands to a servo control associated with the robot joint to control robot joint motion.

Abstract: Molecular sieve pressure swing separating process is modified by stopping the feed before the end of the adsorption stage and passing a mixture richer in n-paraffins than the feed through the sieve bed. Suitable mixtures include purge effluent and desorpting effluent. This enhances the purity of the product.