Abstract: A pump panel training device is provided and includes a plurality of simulated gages operable to imitate gages upon a fire truck pump panel, a plurality of simulated controls operable to imitate controls upon the fire truck pump panel, and a simulated water hose operable to imitate one of water temperature changes, water temperature pressure, and water hose vibration for the fire truck pump panel.

Abstract: A system for guiding an item moving along a conveyor, the system including a pair of spaced axle-positioning members having a plurality of releasable attachment receivers on a first edge and a plurality of curvature gaps on a second edge with a respective single curvature gap of the plurality of curvature gaps being positioned in relation with at least two releasable attachment receivers to effect a desired bend, a plurality of axles extending between the axle-positioning members with each axle being individually held in place by respective releasable attachment receivers, and one or more rotatable elements mounted on each individual axle, the rotatable elements covering a uniform location on each individual axle.

Abstract: Input devices and methods are provided for effecting adjustment, in which a sensing system is adapted to detect motion of a first object and a second object in a sensing region and a processing system coupled to the sensing system. The processing system is adapted to detect a change in position of the first object relative to the second object, the first and second objects being simultaneously present in the sensing region, and effect a change in a parameter in response to a motion of the first object in the sensing region.

Abstract: Input devices and methods are provided for effecting adjustment, in which a sensing system is adapted to detect motion of a first object and a second object in a sensing region and a processing system coupled to the sensing system. The processing system is adapted to detect a change in position of the first object relative to the second object, the first and second objects being simultaneously present in the sensing region, and effect a change in a parameter in response to a motion of the first object in the sensing region.

Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.

Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.

Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.

Abstract: The present invention is directed to a waxy maize starch derived from a single plant which is heterozygous for the recessive sugary-2 allele. Such starch has excellent low temperature and freeze-thaw stability, a relatively high peak viscosity, a relatively high pasting temperature, and intact granules. The starch is useful in a wide variety of food, pharmaceutical, and industrial applications.

Abstract: A programmable logic device (PLD) including a plurality of programmable tiles organized in blocks. Each block comprises a unique subset of the plurality of programmable tiles. A data bus extends to each of the blocks. An independent address circuit is provided within each block. A block select line is coupled to each block such that when the block select is line is asserted the address circuit of a selected block is capable of transferring data from the data bus to the plurality of programmable tiles and when the block enable line is deasserted the data bus is substantially electrically isolated from the address circuit and data bus.

Abstract: A programmable logic device having a configurable random access memory (RAM) integrated on a single integrated circuit chip. The configurable RAM has a user selectable logical configuration. In operation, the RAM in accordance with the present invention is addressed by a system address bus and data is provided using a system data bus. The memory array can also be addressed by a control address bus and data read out and loaded into the RAM using a control data bus.

Abstract: A programmable logic device (PLD) including a plurality of programmable tiles organized in blocks. Each block comprises a unique subset of the plurality of programmable tiles. A data bus extends to each of the blocks. An independent address circuit is provided within each block. A block select line is coupled to each block such that when the block select is line is asserted the address circuit of a selected block is capable of transferring data from the data bus to the plurality of programmable tiles and when the block enable line is deasserted the data bus is substantially electrically isolated from the address circuit and data bus.

Abstract: A fat-like carbohydrate, containing 12 to 100%, by weight, short chain amylose, wherein the fat-like carbohydrate is used in foods in an amount effective to function as a replacement for up to 100%, by weight, of one or more fat(s) contained in foods. The short chain amylose may be prepared by the enzymatic debranching of starch, employing an enzyme which specifically degrades the alpha-1,6-D-glucosidic-linkages of the starch molecule. A method of replacing up to 100% of one or more fat(s) contained in foods, wherein the food containing the enzymatically debranched starch exhibits functional and organoleptic qualities equivalent to those of the food containing conventional amounts of fat. Also provided are foods containing the short chain amylose materials in place of fat, cream, oil, oil-in-water and water-in-oil emulsions and other lipids which are conventional components of the foods.

Abstract: A conveyor guide rail support device comprising an elongated stainless steel sleeve and a structural plastic member integrally molded in the sleeve having at least one end extending outward of the sleeve to form one side of a compression clamp. A mating side of the compression clamp is separately molded and releasably coupled to the integrally formed side using a threaded fastener which engages a nut integrally molded within one side of the clamp. Each side of the compression clamp is also formed with an alignment apparatus which allows the two sides of the compression clamp to be aligned when brought together into compression using the threaded fastener.

Abstract: A high input impedance CMOS multiplexor. A buffer stage is connected to common outputs of a plurality of N-channel multiplexor switches. A pull up P-channel transistor in this buffer is connected to a voltage source which is equal to the maximum voltage output from one of the plurality of N-channel multiplexor switches. As such, the buffer output can be fully shut off when a logic "1" is output by one of the multiplexor switches. The input impedance of the multiplexor is approximately the input impedance of the buffer or approximately 10.sup.14 ohms.

Abstract: A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of short chains with a DP of less than 13 and has been converted to a WF of from about 10 to 80, preferably 20 to 45. Particularly useful waxy starches are a hybrid waxy starch from a plant of wxsu2 genotype, waxy rice, waxy barley and amaranth.

Abstract: A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase treated waxy starch which has been prepared by a process which comprises steam cooking a starch slurry at a temperature of 120.degree. to 170.degree. C. to completely gelatinize the waxy starch; enzymatically hydrolyzing the gelatinized starch with beta-amylase or glucoamylase until up to about 60% by weight of the starch has been degraded to maltose or glucose; terminating the enzyme degradation by deactivating the enzyme and recovering the starch by spray drying.

Abstract: A framework connector comprises a main body having a hemispherical surface with a plurality of non-circular projections extending outwardly from the hemispherical surface. Each of the projections have at least three longitudinally extending, circumferentially spaced land areas. Two of the three land areas are relatively closely spaced and define a projection surface therebetween. Another of the land areas is located opposite the projection surface. A post extends vertically outward from the projection surface. Each connector includes an elongate tubular member for connecting one connector to another connector. The tubular member has an inner diameter selected to slidingly engage the land areas of the projection when the member is inserted over a projection. The tubular member has a hole for receiving the post for releaseably coupling the member to the connector.

Abstract: A non-gelling starch derivative is suitable for use as a lipid mimetic in food. In aqueous dispersions of 1-50%, by weight, the starch derivative does not gel and has a fatty or oily mouthfeel throughout the temperature range from 0.degree. to 100.degree. C. The starch derivative may be prepared from dextrins, various converted starches and substantially non-crosslinked base starches. Preferred materials are hydroxypropyl starch ether derivatives having a d.s. of 0.15 to 0.70.