Abstract: The present invention includes compositions and methods for treating one or more pathogens that affect plants comprising: identifying a plant or seed in need of treatment of a plant; obtaining a whole leaf aloe vera extract and adding aloin, wherein the aloe vera leaf is processed to eliminate solids and to preserve the gel of the aloe vera gel; and at least one of diluting the whole leaf aloe vera extract and spraying the whole leaf aloe vera extract on the plant or seed, wherein the aloe vera gel and aloin at least one of stop the growth of, reduce the spread of, or kill the one or more pathogens on the plant or reduce the amount of infected plants that arises from the treatment of seeds.

Abstract: [Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.

Abstract: A conically shaped rigid taco shell or edible container, formed from a pre-made, initially flat commercially available circular tortilla is formed by baking or deep frying the tortilla within the appropriate molds. The resulting elongated or oblong oval top opening provides a tidy, convenient, and easy to handle package for eating typical taco ingredients or other food products. The edible container can have either a symmetrical or arc shaped cross section.

Abstract: A process and an apparatus for controlling temperature loss and shrinkage of meat after an animal is slaughtered for food. Shrinkage is controlled by compressing the meat during cooling, the compression offsetting a natural tendency of the meat to contract and providing a measure of control over the shaping of the meat. Apparatus for the process includes one or more rigid rings for placement around the meat. Each ring is wrapped with a thread secured rigidly to one side of the ring and secured movably to the other side such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat. As the meat cools, the thread shrinks, applying the thermal contraction of the thread along the ring to constrict the winding around and thus longitudinally elongate the meat.

Abstract: The present invention relates to a method for producing sausage-shaped products, like sausages, containing a flowable filling material in a tubular or bag-shaped packaging casing, on a clipping machine, and a clipping machine for producing sausage-shaped products. The method comprises the steps of feeding the filling material in a feeding direction into the tubular or bag-shaped packaging casing stored on a filling tube and being closed at the front end by a closure means, like a closing clip, limiting the movement of the tubular or bag-shaped packaging casing while being pulled-off from the filling tube by a casing brake assembly arranged on the filling tube, gathering the filled tubular or bag-shaped packaging casing by gathering means arranged downstream the filling tube, for forming a plait-like portion thereto, and placing and closing at least one closure means on the plait-like portion for closing the filled tubular or bag-shaped packaging casing.

Abstract: A method is disclosed of mechanically deboning animal thighs for separating and collecting meat there from and an apparatus and an alternative apparatus for performing the method, including automated individual processing steps. The processing steps include: grasping a thigh bone of an animal thigh at a hip knuckle with a bone holder; cutting tissue near the hip knuckle; and engaging the thigh bone adjacent the bone holder with a meat stripper. The processing steps further include: moving the bone holder and meat stripper away from one another in a direction substantially coextensive with the longitudinal extend of the thigh bone; allowing the meat stripper to pass over the knee knuckle; and collecting the meat separated from the bone. In particular the method includes and each of the apparatuses perform the process step of cutting tissue adjacent a knee knuckle of the thigh bone, prior to allowing the meat stripper to pass over the knee knuckle.

Abstract: The present disclosure relates to aerated strained fermented dairy compositions and processes for making aerated strained fermented dairy compositions. In particular, an aerated strained fermented dairy composition is disclosed that includes a strained fermented dairy ingredient, gelatin, and an emulsifier composition, where the aerated strained fermented dairy composition has a lower density than the strained fermented dairy ingredient.

Abstract: Provided is a process for producing a concentrated or a concentrated and sterilized milk composition, including subjecting the composition to multi-stage recirculating reverse osmosis, where during recirculating reverse osmosis (RRO), for at least part of the RRO process, a step in the RRO process, or during the entire RRO process, the RRO process is carried out at a temperature of from greater than 45° F. to 60° F., where water is removed, to produce a concentrated milk composition. The concentrated milk composition can optionally be sterilized by first heating the concentrated composition to a first elevated temperature of from 175° F. to 185° F. (and in some cases to 210° F.) within a time period of 45 seconds to produce a first heated composition.

Abstract: A protein product, such as a beverage or the like, includes a mixture of water, a paste comprising protein, pH buffers, and a stabilizer. In particular, the protein product includes from about 40.00 wt. % to about 98.00 wt. % water, from about 0.50 wt. % to about 35.00 wt. % protein paste, from about 0.10 wt. % to about 0.50 wt. % sodium bicarbonate, from about 0.30 wt. % to about 0.80 wt. % calcium carbonate, and from about 0.10 wt. % to about 0.80 wt. % stabilizer. The pH of the protein product is from about 7.60 to about 8.40. The protein paste may be derived from peanuts processed at a heat load of greater than 3 and less than or equal to 2000.

Abstract: A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.

Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.

Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: A food treat includes: a stick including a first portion, a second portion, and a coating; the first portion of the stick infused with the coating; and a food product attached to the first portion of the stick, the second portion of the stick configured to be held by a user. A coating system includes: a container; a flavoring solution held by the container; and a stick submerged in the flavoring solution, the flavoring solution including a flavoring oil.

Abstract: An extended shelf-life proteinaceous meat analogue comprising vegetable protein, including at least wheat gluten, and a plasticizer said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprisesing the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A foodstuff comprise said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

Abstract: It was found that feeding a composition including activated growth factor(s) increases feed to gain ratio, increases overall weight gain, reduces necessary antibiotic or electrolyte therapy and reduces mortality in animals. The composition is derived by first separating growth factor(s) from a source such as whey or blood, then subjecting the factor to an activation process, and then providing the activated growth factor to the animal. A feed additive comprising activated growth factors in appropriate amounts, shows results that are an improvement over standard therapies of supplementation. Application of activated growth factors may be by topical, injection or oral application.

Abstract: Described are strains including Enterococcus faecium strain 8G-1 (NRRL B-50173), Enterococcus faecium strain 8G-73 (NRRL B-50172), Bacillus pumilus strain 8G-134 (NRRL B-50174) and strains having all of the identifying characteristics of each of these strains. One or more of the strains can be used to reduce negative energy balance in a ruminant. They can also be used to improve other measures of ruminant health and/or performance. Methods of using the strains, alone and in combination, are described. Methods of making the strains are also provided.

Abstract: Provided is pet food including: mock meat pieces which contain animal protein raw ingredients and vegetable protein raw ingredients; and meat flakes, in which the moisture content is 50% by mass or greater, the content of vegetable protein is 4% by mass or greater in terms of dry matter, and the content of methionine is in a range of 0.62% to 1.5% by mass in terms of dry matter.

Abstract: The present invention provides a novel Pichia kluyveri strain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubating Pichia kluyveri CCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.

Abstract: A flavor deterioration inhibitor of the present invention is capable of significantly suppressing the deterioration of flavor due to causes such as light and/or heat. The present invention is directed to a flavor deterioration inhibitor composed of an extract of a cider apple, or comprising an extract of a cider apple as an effective component.

Abstract: A sweetening composition comprising sucralose and a purified extract of stevia.

Abstract: The method of the invention is characterized in that in the first phase the device installation is filled with processed liquid product, yielding a low pressure zone and then the processed liquid product is introduced under high pressure into the cavitation process, where moving at a rate of not less than 3 m/s and under pressure of not less than 20 bar is introduced to the cavitation and rotation location of the separated streams of the processed liquid product, which rotating in the further part, in the longitudinal axis of the cavitator, move in the opposite directions, resulting in differential pressure leading to cavitation process with effects characteristic for sterilization and homogenization with heterogeneous parameters, wherein in the next phase a separation takes place into a liquid product, which has a particle size larger than 600 nm and a liquid product which has a particle size smaller than 600 nm, wherein the liquid product of larger particle size is directed to cooling and complementary cavi

Abstract: A fryer includes a potential generator; and an oil tub installed with a discharging electrode of the potential generator. The potential generator includes a transformer that is composed of a primary coil and a secondary coil; a feedback control circuit that feeds back one terminal of the secondary coil to one terminal of the primary coil to adjust a voltage of the secondary coil; an output control portion that is provided on the other terminal of the secondary coil to impart a predetermined low frequency vibration to an output of the secondary coil which causes the discharging electrode physically vibrates; and the discharging electrode that is formed of a conductive material and provided on the other terminal of the secondary coil via the output control portion. A vibration frequency of the low frequency vibration applied is 40 Hz to 60 Hz which is determined by the output control portion.

Abstract: Present invention is related to gold nanoparticles functionalized with Semaphorin 3F and a preparation method thereof.

Abstract: The present disclosure relates to an air modifying device for extending the shelf life of a fresh product and to methods of extending the shelf life of fresh products. Certain embodiments of the present disclosure comprise an air modifying device for extending shelf life of a fresh product. The device comprises a hollow body, one or more means for moving air or a gas through the hollow body, a surface within the hollow body, the surface comprising a metal oxide, and a source of UV light within the body to direct UV light onto the surface comprising the metal oxide, wherein irradiation of the metal oxide with the UV light modifies the air or gas moved through the device so that release of the modified air or gas from the device into the atmosphere around the fresh product extends the shelf life of the fresh product.

Abstract: Disclosed are methods of making a sweetener composition of high intensity sweetener and syrup.

Abstract: Sweetener compositions comprising particular glycoside compositions are described herein. The glycoside compositions comprise rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M in various proportions. The sweetener compositions can also include one or more bulking agents or other ingredients. The sweetener compositions can be used in foods and beverages.

Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C2-C20 alkyl, and C6-C25 alkenyl, and a) R2 and R3 together are —C(O)CH2CH2—; or b) R3 is hydrogen and R2 is —CH2CH2C(O)NHCH2CH3, useful in modifying flavours.

Abstract: An extended shelf-life proteinaceous meat analogue comprises at least one inclusion included in a matrix which comprises vegetable proteins including at least wheat gluten and a plasticizer. Said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 6 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprises the step of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A food stuff comprises said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

Abstract: A method for fulfilling the nutritional needs of a targeted group through prepackaged entrees that comply with USDA regulations is provided. The prepackaged entrees are designed to provide a plurality of nutritional parameters associated with the targeted group, wherein a foodstuff is adapted to provide a first portion of the plurality of nutritional parameters, and wherein a separate nutritional sauce is adapted to provide a second portion of the plurality of nutritional parameters. The nutritional sauce being physically separated from the foodstuff within the same prepackaged entrée so as to comply with governing USDA regulations.

Abstract: A system according to various embodiments can include a source for supplying a material to be treated, an extruder, at least two screws, and a drive coupled to the screws for axially rotating the screws. The extruder includes an inlet for receiving the material, which is fed therein in a controlled manner. The screws are provided within the housing of the extruder. The screws have a plurality of compression and release stages that create mechanical heat which is directly applied to the material to change the mechanical properties of the material thereby facilitating a conversion of a physical state of the material from a non-compactable state to a compactable state as the screws rotate and move the material longitudinally along the screws to produce a final product, for example, a feed tub for use as an animal feed.

Abstract: The present invention relates to a method of preparation of a slurry for the production of a homogenized tobacco material, said method comprising: —suspending a binder in an aerosol-former to form a suspension; —creating a cellulose pulp from cellulose fibers and water; —providing a tobacco powder blend; and —combining said suspension of binder in aerosol-former, said cellulose pulp and said tobacco powder blend to form said slurry.

Abstract: A device for discharging particulate material, for example powder material, granules or capsules, or in general free-flowing material, such as adhesive material, on a substrate moving along a conveying direction, includes at least one drum rotor having at least one helical track carrying the material to be discharged. The drum rotor is arranged adjacent to the moving substrate, with its axis substantially parallel to the conveying direction so that the portion of the at least one helical track which is closest to the substrate moves in the conveying direction during rotation of the drum rotor and discharges the material carried thereby on the substrate.

Abstract: A biodegradable cigarette filter tow includes a mixture of at least two or more natural materials selected from the group consisting of hemp fiber, flax fiber, abaca fiber or pulp, sisal fiber or pulp, wood pulp, and cotton fiber or cotton flock. The mixture may also include regenerated cellulose fibers. The mixture may include a natural binder or may be hydroentangled.

Abstract: An essential oil vertical vaporizer pipe with a heat resistant removable protective sleeve that provides protection from the hot tip after the pipe is used. The vaporizer pipe has a built in heat resistant removable protective sleeve that can be slid back over the hot tip after each use to protect the user and the user's surroundings.

Abstract: A slide push pack for smoking articles and a method of packaging smoking articles are disclosed. The slide push pack includes an outer shell and an inner shell. The outer shell has a front panel, a back panel, a first side panel, and a second side panel, the back panel having a pair of guide rails and an inner channel, the front panel having a front finger window. The inner shell is configured to receive a pack of smoking articles. The inner shell includes an inner back panel, an outer back panel, a front panel, a first side panel, a second side panel, and a hinged-lid. The hinged-lid has a hinged-lid back panel configured to attach the hinged-lid to the back panel of the inner shell, and wherein the inner back panel includes an upper tab, and the outer back panel includes a mid-tab and a lower retention tab.

Abstract: Articles of manufacture, products, and packaging methods are provided that include collapsible container. Collapsible containers provided herein can define an open interior space with a peripheral side wall having a top edge and a bottom edge and a bottom wall attached to the bottom edge of the side wall. The bottom wall can include a displaceable portion in an expanded configuration that extends below the bottom edge of the side wall and adapted to being displaced to a collapsed configuration that extends above the bottom edge of the side wall. Product constituents (e.g., pouches of smokeless tobacco) can be placed in a collapsible container provided herein while the collapsible container is in its expanded configuration. After installing a lid onto a collapsible container to enclose the product within the collapsible container, the container can be collapsed to its collapsed configuration.

Abstract: A cartridge for an e-vaping device enables simultaneous vaporization of different pre-vapor formulations to form a vapor for vaping by an adult vapor. The cartridge includes a dispensing interface coupled to a plurality of reservoirs and a heater coupled to the dispensing interface in a housing. The dispensing interface may include a trunk and separate roots extending into separate reservoirs, such that the dispensing interface draws different pre-vapor formulations from the reservoirs to the trunk via the separate roots. The heater is coupled to the trunk, such that the heater is operable to simultaneously vaporize the different pre-vapor formulations drawn into the trunk.

Abstract: The present disclosure relates to an aerosol delivery device accessory. The accessory may include a housing defining a cavity. An electrical power source and a connector may be engaged with a drawer assembly. The drawer assembly may be moveable with respect to the housing between extended and retracted configurations. In the extended configuration an aerosol delivery device may be engaged with the connector. In the retracted configuration the aerosol delivery device may be protected by the housing and recharged by the electrical power source. The drawer assembly may include a storage compartment configured to receive cartridges for the aerosol delivery device. Further, a slider may engage and move a cartridge between recessed and extended positions to store and provide access thereto. A related assembly method is also provided.

Abstract: Example embodiments relate to a cartridge including a housing, a pre-vapor formulation reservoir configured to store a pre-vapor formulation in the housing, a vaporizer, and an airflow diverter. The vaporizer may be configured to vaporize the pre-vapor formulation. The vaporizer may include a heater and a wick, the wick may be in fluid communication with the pre-vapor formulation reservoir, and the heater may be configured to vaporize at least a portion of the pre-vapor formulation in the wick to form a vapor. The heater may be positioned in a transverse direction in the housing, and the airflow diverter may be located on an opposite side of the heater relative to a mouth-end portion.

Abstract: A personal charging case for charging an e-vaping device includes a body to establish a partial enclosure of the e-vaping device, an electrical charging circuit, and a spring element. The electrical charging circuit includes an electrical connection within the body interior and may charge the e-vaping device internal battery via contact with an electrical connection of the e-vaping device. The spring element exerts a spring force on the e-vaping device to push the e-vaping device electrical connection away from contact with the electrical charging circuit electrical connection in the absence of a holding force. The case may include a cover that exerts the holding force on the e-vaping device to push the e-vaping device electrical connection into contact with the electrical charging circuit electrical connection. The case may include one or more light indicators to indicate amounts of electrical power and pre-vapor formulation in the e-vaping device.

Abstract: A personal carrying case for holding an e-vaping device includes communication interfaces configured to establish communication links with the e-vaping device and a remotely-located computer device. Control circuitry included in the case may control an element of the e-vaping device according to a control command received from the computer device. The control circuitry may control the e-vaping device element via an e-vaping device communication link, and the control circuitry may receive the control command via a computer device communication link. The computer device communication link may be an ad hoc wireless network communication link. The control circuitry may process information received from the e-vaping device to communicate status information and signals to the computer device.

Abstract: A cartridge for an e-vaping device includes a conductive element extending through an interior of a dispensing interface to which a heating element is coupled. The conductive element may have a greater temperature coefficient of electrical resistivity than the heating element. The dispensing interface may include a fibrous wicking material, and the conductive element may be woven through an interior of the fibrous wicking material. A temperature of the dispensing interface may be determined based on monitoring an electrical resistance of the conductive element. An amount of pre-vapor formulation may be determined based on an electrical resistance of the bridge electrical circuit to an electrical signal between the heating element and the conductive element through the dispensing interface.

Abstract: A base for an e-vaping device is configured to couple with multiple cartridges configured to generate separate, respective dispersions. The cartridges may include one or more atomizer assemblies or vaporizer assemblies. The base may include multiple connectors electrically coupled to the power supply. The connectors may be configured to couple multiple dispersion generators to a power supply of the base. The base may include control circuitry configured to independently control dispersion generation by dispersion generators coupled to the base. The control circuitry may independently control dispersion generation by the first and second cartridges based on cartridge information accessed through at least one of the first and second connectors. The control circuitry may control dispersion generation by controlling power supplied to the dispersion generators.

Abstract: A base for an e-vaping device is configured to couple with multiple cartridges configured to generate separate, respective dispersions. The cartridges may include one or more atomizer assemblies or vaporizer assemblies. The base may include multiple connectors electrically coupled to the power supply. The connectors may be configured to removably couple with various cartridges. Different cartridges may be interchangeably coupled with the connectors. Different cartridges may be swapped from the connectors. The base may include control circuitry configured to independently control dispersion generation by cartridges coupled to the base. The control circuitry may control dispersion generation by controlling power supplied to the cartridges. The control circuitry may control electrical power supplied based on information accessed from one or more of the cartridges.

Abstract: A base for an e-vaping device is configured to couple with multiple cartridges configured to generate separate, respective dispersions. The cartridges may include one or more atomizer assemblies or vaporizer assemblies. The base may include multiple connectors electrically coupled to the power supply. The connectors may be configured to couple multiple dispersion generators to a power supply of the base. The base may include control circuitry configured to independently control dispersion generation by dispersion generators coupled to the base. The control circuitry may independently control dispersion generation by the first and second cartridges based on cartridge information accessed through at least one of the first and second connectors. The control circuitry may control dispersion generation by controlling power supplied to the dispersion generators.

Abstract: A tobacco baking device, comprising a mouthpiece component, a baking component, and a filter component, where the filter component is located below a baking component; the mouthpiece component is located above the baking component; the baking component is detachably connected to the filter component; where there is sealed connection on the butted terminal portions of the mouthpiece component, the filtration component and the baking component; an air flow channel is provided between the mouthpiece component, the filter component, and the baking component. Vapor goes down along the air flow channel to the filtration component, and goes up after being filtered by the filter component and is released via the mouthpiece component. As the vapor is filtered by the filter component, harmful substances in the vapor are greatly reduced, and also cool the vapor and the whole device, so as to enable the device to be more suitable for using.

Abstract: Apparatuses, including systems and devices (“vaporizers”), for vaporizing material to form an inhalable aerosol that include capacitive lips sensing to regulate the temperature of the vaporizer, including transiently boosting the temperature. Methods of operating a vaporizer having a capacitive lip sensor are also described.

Abstract: An electric cigarette has a heating coil (24) and a wick (20) which is in contact with the heating coil (24) at at least one point. The two ends (26, 28) of the heating coil (24) are arranged in an insulating body (30). A dimensionally stable tube socket (64) is fastened on the insulating body (30). A reservoir (60) which communicates with the wick (20), is arranged in a ring-shaped manner about the tube socket (64). The insulating body (30) and the reservoir (60) are surrounded by a tubular housing (70). According to the invention, each of the two ends (26, 28) of the heating coil (24) is clamped and contacted individually in the insulating body (30), in each case by means of one contact (40, 42). Such an electric cigarette can be produced by a first unit of wick (20), heating coil (24), insulating body (30) and contacts (40, 42) being produced and a second unit of tube socket (64) and reservoir (60) being produced.

Abstract: A garment for cyclists is disclosed that is particularly suitable for being able to be worn with any trousers so as not to restrict the person wishing to go by bicycle to wearing trousers with built-in protection, offering good protection of the genital, perineal and ischial zones of both the professional and amateur and occasional cyclists in a comfortable, discreet and also very practical manner.

Abstract: A footwear article provided with a housing to removably hold or attach an object. The housing is arranged to minimize the inconvenience caused by the presence of the object in the housing when the housing of the footwear article is used on the foot, ankle or leg of a user. The longitudinal median axis of the object and/or the housing is located on the rear area of the inside or on the front area of the outside of the ankle/footwear article. The housing provides a storage space for an object such as a Smartphone.