Abstract: A screwless fixing assembly disposed on a frame is provided, which includes a fixed member, a movable member, an elastic member, and a positioning device. The fixed member is fixed on the frame and has an opening form thereon. The movable member is movably disposed to the fixed member and has a pin to pass through a through hole of the frame. The elastic member is provided for pushing the movable member to move away from the frame. The positioning device is disposed on the movable member and protrudes on the fixed member through the opening, for being selectively engaged with the fixed member at a first position and a second position, so as to move the pin to leave or inserted into the through hole. An electronic device is fixed on the other side of the frame by the pin passing through the through hole.

Abstract: The present invention provides a device for removing particulate matter from an air stream, and more particularly the present invention relates to a rotary gas cyclone separator with a dual-ducted filtering vortex finder for separating fine particles as small as 1 ?m from an air stream.

Abstract: A tool cabinet including an upper cover, a bottom board, a case body and a shelf accessory. The case body includes rotatably interconnected case boards, which are foldable with each other. The upper cover and the bottom board are loosely rabbetted into the case body. Without disconnecting each case board, each case board can be folded only by pulling out the pin in the upper cover, turning over the upper cover, then taking out the shelf and the upright column, releasing the block rabbeting, and folding the case boards. It is done after the shelf and the upright column are placed into a predetermined space of the right board and the back board during the folding process. It is very simple and convenient. Hence, it is convenient to carry the tool cabinet after it is folded. In another embodiment, a tool cabinet is also constructed with hinged panels and doors that after assembly can be easily folded into a compact unit for storage or shipping.

Abstract: The present invention is a method of forming egressing hair shafts comprising making a wound in the skin and placing hair follicle progenitor cells on the wound, wherein an egressing hair shaft is formed from the hair follicle progenitor cells. The present invention is also a method of forming new skin comprising making a wound in the skin and placing skin forming cells on the wound, wherein new skin is formed from the skin forming cells.

Abstract: The present invention relates to a catalyst component suitable for olefin (co)polymerization, which comprises an aluminoxane supported on magnesium halide and contains more than 5% by weight of aluminum. The catalyst component according to the present invention is obtained by contacting an aluminoxane compound and a magnesium compound in the presence of a multifunctional organic compound. The catalyst comprising said component and metallocene shows good activity and consumes less amount of aluminoxane in the process of olefin polymerization. The polymer prepared by using said catalyst has an improved particle morphology and a narrow particle distribution.

Abstract: The present invention relates to a tool cabinet including an upper cover, a bottom board, a case body and a shelf accessory. The case body includes rotatably interconnected case boards, which are foldable with each other. The upper cover and the bottom board are loosely rabbeted into the case body. Without disconnecting each case board, each case board can be folded only by pulling out the pin in the upper cover, turning over the upper cover, then taking out the shelf and the upright column, releasing the block rabbeting, and folding the case boards. It is done after the shelf and the upright column are placed into a predetermined space of the right board and back board during the folding process. It is very simple and convenient. Hence, it is convenient to carry the tool cabinet after it is folded.

Abstract: The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.

Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Abstract: A method assay for rapidly and reproducibly generating hair follicles from dissociated epithelial and mesenchymal cells is disclosed. The method serves both as a tool for measuring the trichogenic (i.e., hair growth-inducing) property of cells and for studying the mechanisms dissociated cells employ to assemble an organ. In a method of this application dissociated cells, isolated from newborn mouse skin, are injected into adult mouse truncal skin, hair follicles develop. This process involves the aggregation of epithelial cells to form clusters which are sculpted by apoptosis to generate “infundibular cysts”. From the “infundibular cysts” hair germs form followed by follicular buds and then pegs which grow asymmetrically to differentiate into cycling mature pilosebaceous structures. Using various techniques, exposure of the “infundibular cysts” by puncturing, piercing, or scratching the skin and, in an approach, covering the exposed cysts with a wound dressing material produced egressing hair follicles.

Abstract: A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Abstract: Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme.

Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.

Abstract: A continuous Liquid-Solids Circulating Fluidized Bed (LSCFB) preferably for use as an ion exchanger consists of two fluidized bed columns, a fluidized bed adsorber (downer) operating in conventional fluidized bed mode for adsorption of ions of interest and a fluidized bed riser for desorption of ions (operating as a riser fluidized bed) to provide regenerated particles. Ion exchange particles circulate continuously between the riser and the downer i.e. the particles that have adsorbed ions in the absorber pass from the adsorber (downer) to the desorber where they are regenerated and the so regenerated particles are return to the adsorber near the top of the adsorber column. The LSCFB can be used in processes for continuous recovery of the ions of interest.

Abstract: The present invention relates to methods and materials for pre-selecting the sex of mammalian offspring. In particular, the materials and methods described herein permit the enrichment of X- or Y-chromosome-bearing sperm in semen by introducing a transgene into a sex chromosome under control of regulatory sequences that provide for expression of the transgene in a haploid-specific manner.

Abstract: A continuous Liquid-Solids Circulating Fluidized Bed (LSCFB) preferably for use as an ion exchanger consists of two fluidized bed columns, a fluidized bed adsorber (downer) operating in conventional fluidized bed mode for adsorption of ions of interest and a fluidized bed riser for desorption of ions (operating as a riser fluidized bed) to provide regenerated particles. Ion exchange particles circulate continuously between the riser and the downer i.e. the particles that have adsorbed ions in the absorber pass from the adsorber (downer) to the desorber where they are regenerated and the so regenerated particles are return to the adsorber near the top of the adsorber column. The LSCFB can be used in processes for continuous recovery of the ions of interest.

Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Abstract: The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.

Abstract: Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme.

Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.