Abstract: A composition includes a carbohydrate, which is pectin with an esterification degree less than 65%. A feed can include the composition. The composition or feed can be used for improving the feed intake pattern in animals and non-human animals or for improving the leanness of meat and other derived animal products.

Abstract: The present invention relates to a method of making a semi-finished pet food as well as such a pet food as part of a process of making a ready-to-eat pet food. The invention also relates to the ready-to-eat pet food. The invention relates to a method of making a semi-finished pet food, the method comprising: from a first source comprising solid food pieces, adding to a package a desired amount of solid food pieces, from a separate second source comprising gravy, adding to the package a desired amount of gravy, wherein the gravy comprises at least 0.5% modified xanthan, at least 85% moisture, and wherein the gravy has a viscosity of 400 centipoise (cp) or below.

Abstract: Methods of simultaneously forming feed particles of different densities involves extruding a heated feed through an extruder having an extruder die defining a plurality of die openings. A first plurality of the die openings comprises a land length that is at least two times as long compared to a diameter of a respective die opening. A second plurality of the die openings comprises a land length that is equal to or less than a diameter of a respective die opening. Extrusion through the first plurality of the die forms extruded ribbons with a first density, while extrusion through the second plurality of the die openings forms extruded ribbons with a second density that is lower than the first density. The method proceeds by cutting the first and second plurality of extruded ribbons to simultaneously form feed particles of the first and second densities.

Abstract: Flavored beverage articles and methods of producing and using flavored beverage articles are provided. In some embodiments, the flavored beverage article includes a covering for the outer edge of a container that is coated with food-grade adhesive and at least one edible substance, and has one or more fluted channels so that the article may attach to beverage containers, such as water bottles, beer bottles, jars and the like. The flavored beverage article may have a covering for the outer edge of a container comprising an arcuate portion and at least one fluted channel, a food-grade adhesive disposed on at least a portion of the arcuate portion of the covering for the outer edge of a container, and at least one edible substance disposed on at least a portion of the food-grade adhesive. In some embodiments, the flavored beverage article may further contain a protective outer covering.

Abstract: Compositions containing extract of C. ternatea flower and methods of extracting the extract and forming such composition are disclosed. Such compositions contain superior attributes as colorants, and may also include one or more of beta-carotene, beta-carotene extract, turmeric extract, or annatto extract and/or other suitable known colorants. Such compositions may be stabilized in a powder, crystal, or other solid form, or may be dissolved, suspended, or otherwise contained in solution. The extract may be produced via certain methods such as polar solvent extract, supercritical fluid extraction, expression, enfleurage, as well as other techniques. The stabilized compositions may further include a pH-modifying component for establishing or changing a pH level of a solution into which the composition is placed.

Abstract: The invention relates to a savoury concentrate containing: a) 2-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of xanthan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves appearance and texture of the final product.

Abstract: The in invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1.8-12 wt. % of carboxymethyl cellulose; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the fmal product.

Abstract: The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of gellan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.

Abstract: The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.2-4.8 wt. % of xanthan gum; d) 0.2-4.8 wt. % polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof; e) 0-25 wt. % of glutamate component; f) 0-25 w. % starch component; g) 0-20 wt. % of sugar; h) 0-45 wt. % of vegetable matter; wherein the components a) to f) together constitute at least 55 wt. % of the savoury concentrate; and wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.6-5 wt. %. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: A method for producing a granular material, comprising treating unprocessed starch(es) with acid treatment, oxidation treatment and/or enzymatic treatment to obtain partially degraded starch(es), the unprocessed starch including 5% by weight or more of amylose relative to the unprocessed starch; obtaining a raw material comprising 45% by weight or more of a starch relative to a total amount of the granular material, the starch comprising 7% by weight or more of the partially degraded starches relative to the total amount of the granular material; and granulating the raw material by heating and compressing with an extruder, wherein a water absorption rate is 250-700% by weight, a compressive syneresis rate is 7% by weight or more, and a content of particles over a sieve of 0.5 mm aperture in the granular material is 40-100% by weight.

Abstract: A dietary supplement for improving gastrointestinal functionality includes: an edible supplement comprising at least 10 mg/mL of alcohol soluble components of an animal broth. A method for preparing a dietary supplement for improving gastrointestinal functionality includes the steps of: transforming an animal broth into an active agent by adding a transforming vehicle to the animal broth, wherein the transforming vehicle is an alcohol; isolating the active agent by removing precipitates; removing the transforming vehicle from the active agent; and forming the dietary supplement, wherein the dietary supplement includes the active agent.

Abstract: The present invention relates to a food composition for improvement and prevention of estrogen deficiency, the composition containing a thistle extract or a thistle and thyme complex extract as an active ingredient. The present invention has advantages of alleviating estrogen deficiency in climacteric women and improving symptoms caused by estrogen deficiency, such as facial flushing, sweating, fatigue, anxiety, depression, memory impairment, insomnia, increased blood cholesterol, weight gain, and reduced bone density.

Abstract: A new indication of vitamin K is disclosed which results in the provision of methods of treatment, both therapeutic and non-therapeutic, as well as functional foods and pharmaceutical and nutraceutical products comprising vitamin K for improving microvascular integrity and capillary structure and function, thus preventing, mitigating, counteracting or curing diseases associated with impaired capillary morphology including the glycocalyx or capillary dysfunction. Preferably, vitamin K is a menaquinone, most preferably selected from the long-chain menaquinones MK-7 through MK-10.

Abstract: The invention pertains to the benefits of Propionibacterium freudenreichii supplementation in infant foods, for example, preterm infant foods such as human donor milk or infant milk formula. Accordingly, the invention provides a method of administering an infant food comprising a pharmaceutically effective amount of P. freudenreichii to an infant, for example, a preterm infant. The invention also provides infant food compositions comprising a pharmaceutically effective amount of P. freudenreichii. Further, the invention pertains to methods of determining a pharmaceutically effective amount of P. freudenreichii which provides beneficial effects to a subject, for example, induction of regulatory immunity and/or induction of protective immunity. Also provided are compositions capable of modulating the immune response of humans and non-human mammals and methods of modulating the immune response of a subject using said compositions.

Abstract: A plant (1) for cold extraction of puree, or juice, from a fresh food product of vegetable, or animal origin, includes a treating machine, for example a softening machine (20) downstream of which an extraction machine (30) is provided for extracting juice, or puree, from the food product of vegetable, or animal origin. Upstream of the treating machine (20) a cutting machine is provided (40,40?) in which a cutting means is arranged to cut the starting food product of vegetable origin into parts of predetermined size. More in detail, the cutting means (40) is arranged to cut the vegetable product (100) into parts (105) of size set between 50 mm and 130 mm, which are then fed to the treating machine (20).

Abstract: An automated apparatus for removing the tops (calyx) of strawberries as they move along a conveyor belt having a plurality of concave-shaped slotted rollers which operate to orient the calyx of each strawberry for being cut. Images are captured and processed for locating the calyx of each strawberry and determining an optimal cutting plane. In response to the image processing a control system actuates a blade in a cutting apparatus to pass through the produce item and into one of the slots in a roller, or rollers, to separate the calyx from the body of the strawberry.

Abstract: A control method for improving forming and 3D precise printing performance of a thawed surimi system relates to the field of 3D printing food material preparation technologies. In the present invention, steps including thawing, mixing, grinding, performing, printing, setting, and cooking are performed on frozen surimi. A thawed surimi gel system of the present invention can reduce the printing temperature, and increase the discharging rate and the three-dimensional forming rate. In the present invention, an acid-induced surimi gel is formed by adding linseed gum and glucolactone, and the surimi gel has stable viscosity and fluidity. The surimi slurry is minced and does not easily cause blockage, and discharging is smooth. By means of 3D precise printing technology, the surimi gel system of the present invention may be made into a cold dish of fish product that retains original properties and taste of the surimi product.

Abstract: An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato relates to the field of new food processing technologies. First, a potato is cleaned, peeled, and sliced to be steamed. Subsequently, the steamed potato slices are pulped until a pulp is smooth and shiny. A colloid is added, and after mixing the pulp with the colloid, the mixture is steamed to cook the potato and fully dissolve the colloid. After the mixture is cooled to room temperature, white chocolate powder is added to the mixture. To implement refined printing of recuperation mashed potato, printing temperature, a moving speed of the nozzle, a discharging speed and so on are selected and determined to perform printing. Precision of a print object may reach more than 95%, and the object does not collapse within 40 min to 60 min after being printed.

Abstract: A rod for use in a smoking article comprises a gathered sheet of homogenised tobacco material circumscribed by a wrapper. The sheet of homogenised tobacco material may comprises one or more aerosol-formers and have an aerosol former content of greater than 5% on a dry weight basis or of between 5% and 30% by weight on a dry weight basis. The rod may comprise a continuous element to which one or more additives have been applied, which is incorporated into the gathered continuous sheet of homogenised tobacco material. A method of forming the rod comprises the steps of: providing a continuous sheet of homogenised tobacco material; gathering the continuous sheet of homogenised tobacco material transversely relative to the longitudinal axis thereof; circumscribing the gathered continuous sheet of homogenised tobacco material with a wrapper to form a continuous rod; and severing the continuous rod into a plurality of discrete rods.

Abstract: A tobacco-free absorbent dry gel that delivers flavored smoke and/or nicotine when heated or burned is disclosed. The dry gel formulation includes a binder compound to which flavors and/or nicotine can be added. The dry gel is suitable for use in a hookah smoking apparatus.

Abstract: The invention relates to tobacco wax compositions suitable for use in a vaporizer. The tobacco wax may comprise additional excipients including vapor agents, penetration agents, buffer agents, and rheological agents. The composition contains nicotine. The tobacco wax composition leaves a minimum of residue in the vaporizer when used. In another aspect, the invention relates to a portion-sized container (“pod”) of a tobacco wax composition for administration to a mammal or person. The pod is intended for use in a personal (or other) vaporizer.

Abstract: A fiber-wrapped smokeless tobacco product includes smokeless tobacco and a plurality of polymeric fibers surrounding the smokeless tobacco. The polymeric fibers can have a basis weight of 5 gsm or less and a diameter of less than 100 microns. In some cases, the polymeric fibers are melt-blown polymeric fibers. In some cases, the polymeric fibers are centrifugal force spun polymeric fibers. A method of preparing a fiber-wrapped smokeless tobacco product includes melt-blowing or centrifugal force spinning a plurality of polymeric fibers to create an polymer deposition zone and passing a body comprising smokeless tobacco through the polymer deposition zone. In some cases, an electrostatic charge can be applied to the plurality of polymeric fibers, the body, or a combination thereof. In some cases, a spin is applied to the body when passing through the polymer deposition zone.

Abstract: A magnetizable object within a smoking article or tobacco product that has magnetic properties optimized to enable efficient magnetic retrieval of the smoking article from the environment in a manner that is independent of spatial orientation of the article with respect to the magnetic field.

Abstract: Described is a dabbing tool for transporting a tobacco or other herbal concentrate to a heated nail of a smoking or vaporizing apparatus. The dabbing tool includes a tip portion configured to transport and apply the concentrate to the heated nail. To provide improved convenience and safety for removing, handling, and manipulating the heated nail, the dabbing tool also includes a nail holder portion configured to releasably engage with the heated nail.

Abstract: An electronic pipe includes a battery, an electronic module, a combustible material reservoir, and a heating element inside the combustible material reservoir. The pipe transmits an electric current from the battery to the heating element and the heating element is design to initiate a combustion reaction in the combustible material reservoir, at least partially combusting the combustible material for inhalation purposes.

Abstract: A smoking apparatus has a vessel, a smoke generation structure coupled to a lower portion of the vessel for accommodating smoke-generation substance for generating smoke, and for guiding the smoke into the vessel, a smoke guide for discharging the smoke out of the vessel, and a pump for pumping the smoke from the smoking generation structure into the vessel and for pumping the smoke out of the vessel through the smoke guide.

Abstract: A removable, universal base bowl and stem combination for attaching to a hookah pipe, and a pre-packaged, disposable capsule with the molasses. Included is a container product for use with a hookah pipe, comprising: a base including a base bowl; a stem, the stem being a hollow cylinder having an outer surface and an inner surface, and, a capsule including molasses therein, the capsule shaped to fit within the base bowl. The base bowl has an upwardly extending curved wall, the curved wall culminating at an upper edge; and, a hole at an intersection of the base bowl and the stem curved wall. The capsule bowl includes a capsule bowl including a capsule bowl edge, the capsule bowl further including a perforated bottom surface and a continuous side wall extending upwardly therefrom to the capsule bowl edge.

Abstract: A standard smoking lighter slides into a hole on top of a plastic sheath so that only the top of the lighter is exposed. The bottom of the sheath has a hammer like protrusion at one end to stuff tobacco or other herb into a pipe. The opposite end of the bottom has a pivot point for a poker which serves to mix the herb and ash within the pipe and/or clean the debris from the pipe. The poker folds up into the sheath when not in use. Thus, a three function pipe tool provides a lighter, a stuffer and a poker.

Abstract: A glass liquid pipe smoking apparatus having a protective shell and grip to be carried by the grip applied to the vessel bodies of the apparatus. The protective shell and grip are permanently attached to the pipe smoking apparatus and are intended to absorb shock from collisions with other objects to avoid fracture of the glass apparatus, to provide grip for more secure handling of the apparatus, to adorn the apparatus with a visually pleasing design, and to provide a structure to contain the resulting glass shards in the event of the glass apparatus being shattered. Various embodiments may be configured utilizing a protective shell and grip.

Abstract: Deformable valves and atomizer designs for a vaporizer (e.g., electronic cigarette). The vaporizer may be used for vaporization of liquid and/or organic material. The vaporizer may enable enhanced flow control of fluid and may generate high quality and quantity of vapor efficiently. In some instances, flow path of the vaporizer may allow bulk fluid flow, e.g., in contrast to capillary flow, to deliver fluid to a vicinity of the vaporizer. In some instances, the vaporizer may utilize improved atomizer designs for vaporizing devices, where said designs can be configured optionally, with various embodiments of a breath-modulating deformable valve.

Abstract: An electronic smoking device includes a liquid supply (34) and an atomizer in a housing. The liquid supply (34) includes at least two container members (34a, 34b) attachable to one another through a connection mechanism to form a liquid supply main body. Each of the container members (34a, 34b) may have a first end (341a, 341b) sealed by a sealing member (342a, 342b) and a second end which is closed, and an aerosol channel (343a, 343b) formed between the container members.

Abstract: An electronic cigarette comprises a battery portion that includes a battery which is operable to provide power to a heating element of the electronic cigarette, and a cartomizer coupled with the battery portion. The cartomizer comprises a solid core, and the heating element which vaporizes a portion of a liquefied portion of the solid core to form an aerosol mist that acts as a smoke replacement.

Abstract: An electronic cigarette which avoids waste of smoke and the loss of any unnecessary heating energy includes an atomizer, a controller, a sensor, and a prompting device. The atomizer includes an atomizing assembly and a coupled cigarette holder assembly. The cigarette holder assembly includes a cigarette holder, an air flow channel between the cigarette holder and an atomizing cavity of the atomizing assembly, a unidirectional valve mounted in the air flow channel, and the sensor, controller, and prompting device. The user is prompted to inhale smoke only when the available smoke satisfies certain conditions such as temperature, smoke particle density, and humidity. Under a suction force, the unidirectional valve opens an airflow channel the channel being otherwise closed.

Abstract: An atomizer for an electronic cigarette is disclosed, including: a housing unit defining therein a tobacco liquid chamber configured for storing a tobacco liquid; a first casing body defining thereon a first liquid guide hole configured for allowing the tobacco liquid to pass through; an atomization device; a control valve configured for closing or opening the first liquid guide hole to control the tobacco liquid to enter the atomization device; and a base assembly detachably connected to the housing unit and supporting the atomization device and configured to be in linkage with the control valve. The base assembly can drive the control valve to close the first liquid guide hole while the base assembly is detached from the housing unit. The base assembly can drive the control valve to open the first liquid guide hole while the base assembly is assembled on the housing unit.

Abstract: An electronic cigarette (“e-Cig”) may include flavor enhancements to improve or add to the flavor of an e-Cig. The e-Cig cartomizer may include a flavor sticker, shell, booster, or mouthpiece that provides additional flavor to the user. In addition, the flavor enhancements may also provide or further enhance the smell of the e-Cig.

Abstract: Aspects herein relate to a waistband construct designed to provide support to a torso area of a wearer and more specifically, a mid to lower torso area of a human wearer, (i.e. a pelvic area of a wearer.) The waistband construct in accordance herein may have a multiple modulus of elasticity construction with at least one variation in modulus of elasticity along a circumference of the waistband construct. For example, the waistband construct in accordance with aspects herein may have a first portion having a first modulus of elasticity and a second portion having a second modulus of elasticity, where at least the portion having the higher modulus of elasticity may have a multiple layer construction for providing an effective support mechanism to at least a portion of the mid to lower torso area of the wearer.

Abstract: A shapewear or activewear garment that includes stays carried by the back fabric panel of the garment. In this regard, the stays act as anchors to keep the garment in place. Further, the stays provide tension that pulls the front fabric panel of the garment such that the front panel shapes and smoothes the wearer's midsection and or provides support and also provides resistance to shift when the garment is worn such that the garment does not ride up or down on the wearer.

Abstract: Elastic electrical connectors that may be incorporated into a garment to connect multiple electrical components in the garment. These electrical connectors are typically long strips of fabric substrate to which wires are attached along a length of one side in a sinusoidal or zig-zag pattern. The connector may also include an adhesive coating on one side to secure it to a fabric. The wires are electrically insulated, which may be a thermoremoable insulation (e.g., a polyurethane having a melting point of <400° C.). The wires may be attached to the surface of the fabric strip by a stitch at each peak and trough of the sinusoidal or zig-zag pattern with a length between peak and trough stitches between about 1 mm and 15 mm.

Abstract: A garment is provided which boasts the ability to simulate an authentic suit jacket, dress shirt, and/or tie for purposes of providing a professional appearance during a video conference call. The garment is configured to open from the back which is easily slipped on and securely attaches to the user's torso.

Abstract: A swim training three-dimensional swim costume and system with integrated flotation device and integrated floatation device styled as a wearable three-dimensional costume with at least one integrated floatation component, and the floatation component is hidden and/or camouflaged so as to give the appearance of being only a costume styled in such a design as to be conducive to being worn by a child and to help in aiding the process of learning to swim.

Abstract: A garment suitable for use in conjunction with a seat belt to enhance the safe use of the seat belt, the garment comprising a front section and a rear section, the front and rear sections being joined together to produce a tube, the front and rear sections combining at one end of the tube to form a neck portion to be located around the neck and shoulders of a child while in use, the front section including one or more channels extending lengthwise down the front section, the channels comprising thinner material than the remainder of the garment and suitable to house or accommodate a strap or a seat belt.

Abstract: The present disclosure is particularly adapted for determining whether the condition of personal protection equipment PPE articles satisfies at least one criterion. A method and system provide at least one predetermined criterion that governs use of the PPE article in a working environment; a PPE article is configured with a smart tag, and a sensing device is provided that is configured to sense data in a working environment related to the predetermined criterion. Acquired data from the sensing device and the smart tag are processed in a data processing system to determine whether the condition of the PPE article satisfies the at least one predetermined criterion.

Abstract: An outerwear garment includes a torso body having an inner surface and an outer surface. The torso body defines a pass-through opening extending through the inner surface and outer surface and a pocket opening extending at least through the outer surface. A pocket extends inwardly from the outer surface at the pocket opening. A waist gaiter is coupled to the inner surface. The pass through opening provides access to a space defined between the pocket and the waist gaiter.

Abstract: An article of clothing with a storage compartment and a utility wire disposed within the storage compartment.

Abstract: Provided for herein is a TIG welding finger shield for a TIG welding glove, comprising (1) a sheet of flexible woven fiberglass material having a first end formed into a pocket to enclose a finger of a TIG welding glove, the sheet having a second end constructed to extend along a side of the TIG welding glove with flame resistant tabs attached to each edge of the second end; and (2) an elastic strap attached to and extending between the flame resistant tabs, the elastic strap and flame resistant tabs configured to wrap around the TIG welding glove to secure the TIG welding finger shield over the finger of the TIG welding glove.

Abstract: A glove device configured for one-handed engagement of a plurality of fingers of a user. The glove has a body having a plurality of covering sections extending from a first end to distal ends of the covering sections. Each covering section is configured for insertion of a finger of a user therein. The plurality of covering sections define members which elevate the first end of the glove above a support surface for distal ends of the covering sections. The glove device can be formed in stacks of adjacent glove device bodies where each has covering sections engaged within the axial cavities of another of the stack.

Abstract: The present invention provides a reinforced plastic glove having a coating that prevents piercing so that the glove can be used in the medical field, or in the food field. The surgical gloves are typically made of nitrile, latex, or vinyl. In addition, the reinforcing coating on these gloves can be either the same material as the glove, or the gloves can be coated with polyethylene or different plastics that would be most suitable for providing a reinforcement coating. The reinforcement coating is provided by coating the plastic glove on both the inner and outer surfaces, in the palm area, and in the knuckle area of the glove. The coating on the glove has a thickness in the range of 10 mm to 40 mm, and a width in the palm area of 90 mm on the surface of the glove. Also, the coating in the knuckle area is in the range of 10 mm wide and 50 mm long. The coating can be applied by a dipping process or a spraying process.

Abstract: A pocket for a garment comprising a compartment having a top opening, two opposing sidewalls, and a bottom wall; a cradle having a support portion configured to receive an item; and a retainer having opposing first and second ends attached to corresponding first and second anchor areas on opposite sides of the compartment, the first end being detachable from the first anchor area, and when both opposing ends are attached to their corresponding anchor areas, the retainer spans the top opening so as to retain the item in the compartment; wherein the support portion is movable from a first raised, unbiased position to a second recessed, biased position so that when the item is supported in the cradle in the second position, an ejection force is applied to the item when the first end is detached from the first anchor area, causing the cradle to move toward the first position.