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A motor vehicle steering wheel lock for mounting diametrically across the rim of the steering wheel and having an extended portion adapted to block complete rotation of the steering wheel has locking means which simplify and reduce the number of manual manipulations required to mount and remove the steering wheel lock. A locking means is provided to permit only axial extension of the elongated steering wheel lock when in the locked condition, and to permit axial contraction of the elongated steering wheel lock only when in the unlocked condition.
1. An anti-theft device for attachment to a steering wheel of an automobile comprising:
an elongated tubular member having an inner end, an outer end and an elongated passageway extending along its axis therethrough, said tubular member having a first U-shaped hook portion extending therefrom with the closed end of the U-shaped portion generally adjacent to but slightly spaced from the inner end of said tubular member and the open end of said U-shaped portion facing said outer end of said tubular but substantially removed therefrom, said U-shaped hook portion of said tubular member further defined by a bottom leg portion generally extending in the direction of said tubular member's axis and terminating at a distance substantially removed from said outer end of said tubular member, said U-shaped hook portion of said tubular member adapted to engage said wheel from the inside thereof with said outer end of said tubular member extending a substantial distance beyond the periphery of said wheel;
a rod member having an elongated rod adapted to extend in a telescopic manner within said passageway of said tubular member and a second U-shaped hook secured to one end of the rod, having an opening facing opposite to the first hook and adapted to engage said wheel from the inside thereof;
a plurality of spaced annular grooves each of which includes a vertical side wall relatively close to the second U-shaped hook and a convex or slope side wall relatively far from the second U-shaped hook, circumferentially formed in a portion of the rod;
a housing means firmly formed around an end portion of the tubular member with the elongated passageway of the tubular member extending therethrough;
a lock having a locking member extending downwardly and having at least one side of longer dimension and one side of shorter dimension;
means offset with respect to the axis of the tubular member in the housing means for firmly receiving the lock;
a transverse passageway transversely formed in the housing means and interconnecting bore means and the passageway in the tubular means in the housing means;
rod-like bearing means slidably accommodated in the transverse passageway under the lock and having a tenon member attached to an end thereof and arranged to be actuated between a locking position with the tenon member protruding into an annular groove in the rod and an unlocking position with the tenon member withdrawn from annular groove and opposed vertical side walls between the locking member being controlled to position the tenon member in locking or unlocking position through the rod-like bearing member by means of the locking member; and
a spring member disposed in the transverse passageway and biasing the rod-like bearing means towards the passageway in the tubular member whereby said rod can be withdrawn from said housing into a locked position with said tenon in a locking position.
2. In a vehicular steering wheel mounted lock device of the type which includes a sleeve member aligned along an axis and having first hook means affixed thereto for engaging the rim of said steering wheel from the inside thereof; an elongated rod member telescopically received within said steering wheel and having second hook means affixed thereto oppositely facing said first hook means for engaging the rim of said steering wheel from the inside thereof; one of said members having a portion extending beyond its hook means for causing interference with the interior of said vehicle upon continued rotation of said steering wheel when said device is applied thereto; lock means including a lock housing associated with said sleeve member permitting telescopic movement of said rod member from a collapsed position whereat said rod member is substantially received within said sleeve member to a locked position whereat said rod member is axially displaced from said sleeve such that said hook means contact said rim from the inside thereof, the improvement comprising:
said rod having a plurality of circumscribing ratchet teeth spaced longitudinally about the portion thereof adapted to be telescopically received within said sleeve member, each tooth including a flat annular stop surface perpendicular to said axis and terminating in a longitudinally extending cylindrical surface, a frusto-conical surface extending from the opposite side of said cylindrical surface radially inwardly with its minor diameter portion thereof adjacent said stop surface of an adjacent ratchet tooth, said ratchet teeth oriented such that said frusto-conical surface increases in diameter as said rod member is telescoped out of said sleeve member;
pawl means within said lock housing spring biased into contact with said ratchet teeth surfaces to permit relative rotation between said rod and said sleeve when said rod is drawn out of said sleeve while preventing axial movement of said rod into said sleeve member by contact with said stop surface; and
a key lock for disabling said spring bias when said key is actuated to permit said rod to telescopically move in either direction within said sleeve member while permitting said pawl means to be spring biased in an unactuated position whereby said device can be moved to said locked position from said collapsed position without actuating said key lock.
3. The device of claim 1 wherein said lock housing has a passageway extending therethrough which is coaxial with said axis and adapted to telescopically receive said rod member, said housing having a first blind bore with a closed end internally within said housing and an open end opening into said passageway, said first blind bore generally perpendicular to said passageway; a cylindrical pawl disposed within said blind bore, said pawl having a spring retaining end, an angularly shaped pawl end and a slot of predetermined width and length intermediate said ends; spring means within said closed end of said blind bore in contact with said spring retaining end to bias said angular end into said passageway; said housing having a second bore intersecting said first bore at a position overlying said slot at one end thereof and with its opposite end opening in the surface of said housing, a lock cylinder in said second bore at its surface open end, a torque blade member within said slot and affixed to said lock cylinder, said torque blade movable by said lock cylinder from an unlocked position having no effect on said spring means to a locked position whereat said spring means is compressed and said angular end is retracted from said passageway.
This is a continuation of application Ser. No. 287,105 filed Dec. 20, 1988 now U.S. Pat. No. 4,935,047.
Anti-theft devices for motor vehicles comprise several different types. These include alarms or other electronic devices which disable the vehicle unless bypassed by an authorized operator with a special key or electronic code, but those devices suffer from the disadvantages of being expensive and prone to malfunction. Furthermore, alarms and electronic anti-theft devices are commonly arranged beneath the hood of the vehicle where a knowledgeable criminal may easily locate and disconnect them.
Another type of anti-theft device is one which restrains relative movement between the operating controls at the interior of the vehicle in order to prevent the vehicle from being driven. This type of device comprises a pair of hooks at opposite ends of an elongated locking apparatus which Is adjustable in length. One book is engaged on a foot pedal and the other is positioned around the steering wheel rim. The elongated apparatus is then contracted in length and locked into position to provide a rigid and tight connection between the foot pedal and the steering wheel whereby neither of those vehicle control components can be moved relative to the other. Such connecting type anti-theft devices suffer from the serious disadvantage of being inconvenient and difficult for most consumers and motorists to use. Installation cannot be easily accomplished while sitting behind the wheel, as one must reach down to the foot pedals to manipulate the lower hook into position, and must first extend the other hook upwardly beyond the steering wheel in the direction where one would ordinarily be seated before that book can be contracted back downwardly into engagement with the steering wheel rim. These manipulations of the anti-theft device would best been carried out from the exterior of the vehicle with the door open, but that approach suffers from obvious disadvantages in terms of adverse weather conditions, available space and parking locations, and simple preference for convenience. Furthermore, the lock on a device of that type is located inconveniently out of reach beneath the steering wheel.
A third and more successful type of vehicle anti-theft device is one which is mounted solely on the steering wheel to prevent the wheel from being turned. This type of anti-theft device usually comprises a metal bar mounted diametrically across the steering wheel and having an elongated projection at one end extending substantially beyond the rim of the steering wheel to come in contact with the vehicle interior and thereby to prevent complete rotation of the steering wheel when the wheel is turned. The steering wheel lock type of anti-theft devices are installed and operate independently of other interior vehicle control components, and thus overcome the disadvantages associated with the aforementioned connecting type of anti-theft device. However, known steering wheel locks do suffer from several disadvantages associated with mounting of the metal bar across the steering wheel rim. For example, U.S. Pat. No. 4,103,524 to Mitchell et al shows a pair of hooks for mounting the elongated bar on the steering wheel rim, but is limited in its application to rims having a diameter corresponding to the fixed hook spacing. This problem is overcome by the steering wheel lock shown in U.S. Pat. No. 4,304,110 to Fain, wherein the mounting hooks are provided on separate rod members with the spacing therebetween being adjustable by means of a threaded connection between the separate rod members. This is an improvement over the arrangement in the Mitchell patent, but is not entirely convenient and easy to use as it would be somewhat time consuming to make the required adjustments. It is known to provide the steering wheel rim books on separate elongated members which are telescopically axially shiftable with respect to each other and which may be locked at a number of spaced axial positions, as shown in British Patent Application GB 2039840A. However, that device requires the two telescopic members manually be held in position to align apertures extending therethrough such that a pad lock shaft can be inserted through the apertures to lock those members in the desired axial position. The user must inconveniently manipulate the pad lock with one hand while holding the telescopic members with the other.
The adjustment and handling problems associated with the aforementioned steering wheel locks are substantially overcome by the device shown in U.S. Pat. No. 4,738,127 to Johnson, assigned to the present assignee. One rim hook of that steering wheel lock is provided on an elongated tubular member, and the other rim hook is provided on an elongated rod member telescopically receivable in the tubular member. The rod member has a series of circumferentially extending grooves closely spaced along its length. A lock housing is provided where the rod member is received in the tubular member and includes a spring biased retainer at a fixed axial position. The retainer is spring biased into engagement with the particular rod groove at that axial location to loosely hold the rod member steady in the tubular member. The housing also includes a key lock cylinder which turns a torque blade into engagement with the retained rod groove to securely lock the rod in that axial position. The closely spaced rod grooves advantageously define a great number of positions at which the rim hooks may be spaced apart, and the retainer advantageously holds the spaced hooks at the desired position to free the user's hands for attention to the key and lock.
The prior patented steering wheel lock of the present assignee successfully overcomes the disadvantages in adjustment and handling discussed above with respect to the previously known steering wheel locks, but still is not ideally convenient and easy to use. Although the retainer conveniently holds the hooks in the desired spaced location on the steering wheel rim, the user must use a key to lock the telescopic members in that position. Use of the key is again required when the steering wheel lock is to be removed. Each use of the steering wheel lock between operations of the motor vehicle thus requires two operations with the key lock. Since speed and convenience are strict requirements of most motorists, and since one usually operates an automobile several times daily, these repeated operations with a key in addition to those normally required to enter and operate an automobile could be prohibitively cumbersome whereby a motorist may frequently neglect to use the steering wheel lock and may ultimately abandon it.
A steering wheel lock shown in U.S. Pat. No. 3,462,982 to Moore has one wheel rim hook carried on a lock member which is slidable along a ratchet bar. The lock member is slidable on the ratchet bar only in a radially outward direction unless an associated key lock is unlocked. The ratchet mechanism obviates the need for a manual key operation to secure the slidable rim hook in its radially outward position mounted on the steering wheel rim. Reduction in the frequency of key use is a relative advantage of the steering wheel lock shown by Moore, but that device suffers from several other disadvantages which render it highly impractical as an anti-theft device to be used on a daily basis by typical consumers and motorists. Exposure of the ratchet bar and connecting elements between the ratchet bar and the body of the steering wheel lock present numerous sharp edges and pinch points where a user's fingers could easily become injured during manipulation of the device. The same structural features present pry points in which a criminal could easily inset and wield a crowbar to destroy and remove the device. Even if the exposed parts could withstand application of a crowbar, they present the appearance of being susceptible to forcible removal. The appearance of the device would not discourage a potential thief and could not prevent the damage associated with unauthorized entry into the vehicle preliminary to the attempt to remove the steering wheel lock. An additional disadvantage of a steering wheel lock of the type shown by Moore is that the elongated body member, as well as the exposed ratchet bar, are formed of flat bar stock. The rectangular cross-section of these members does not allow for relative rotation of the rim hooks about the axis of the elongated body member. In use, the preferred orientation of an installed steering wheel lock would be horizontally across the front of the steering wheel, and rotation of the books relative to one another may often be desirable to mount the hooks around wheel spokes which may join the rim at the horizontally opposed locations.
The prior art is thus seen to fail to provide a steering wheel lock which is easily and conveniently mounted on a steering wheel with a minimum of manual manipulation and which securely and effectively discourages theft of the vehicle.
In accordance with a principal feature of the invention there is provided a steering wheel lock comprised of an elongated sleeve member having an axis, first and second ends, and a first wheel rim hook intermediate the ends to engage the rim of the steering wheel from the inside. A projected portion of the sleeve member extends past the first rim hook and beyond the steering wheel rim to block complete rotation of the wheel. An elongated shaft member is telescopically receivable in the sleeve member, and has a second wheel rim book facing oppositely to the first wheel rim hook to engage the opposite rim of the steering wheel from the inside. Locking means are provided to permit telescopic movement of the shaft member only out of the sleeve member when locked, and to permit telescopic movement of the shaft member into the sleeve member only when unlocked. The steering wheel lock can be mounted on a steering wheel by placing the first rim book on the wheel rim, and then by withdrawing the shaft member out of the sleeve member until the second rim book moves across the wheel into firm engagement with the opposite side of the rim. At that point the locking means will hold the hooks in the axially spaced locked position until unlocked to permit movement of the shaft member back into the sleeve member with consequent withdrawal of the second hook off of the wheel rim. The locking means advantageously eliminates the need for a manual key operation to hold the hooks in the mounted position.
In accordance with a more specific feature of the invention, the shaft and sleeve members are formed as a rod and tube with circular cross-sections to permit relative rotation of the hooks with respect to each other. This facilitates placement around spokes which may join the rim at horizontally opposed locations where the hooks would preferably be mounted.
In accordance with another specific feature of the invention, the locking means comprises a series of longitudinally adjacent ratchet teeth on the rod member, the ratchet teeth having conical bearing surfaces extending radially outwardly in a direction axially away from the second rim book on the tubular member, and annular stop surfaces perpendicular to the axis thereof. The locking means further comprises a lock housing mounted on the first end of the tubular member, the lock housing having an axial passageway extending therethrough to telescopically receive the rod member. Disposed within the lock housing is a ratchet pawl, and a spring to bias the pawl into engagement with the teeth on the rod member when the rod member is received in the passageway extending through the lock housing. Also disposed within the lock housing is a key lock means adapted to withdraw the ratchet pawl out of engagement with the ratchet teeth against the spring. Positioning of the locking components within the lock housing and engagement thereof with the rod member ratchet teeth within the lock housing passageway safely keeps these components out of contact with the user's fingers, and importantly keeps them out of reach of a destructive criminal tool.
In accordance with another principal feature of the invention, there is provided a method of securing a motor vehicle against theft. The method includes the step of providing an elongated steering wheel lock having an axis and first and second hooks, with the hooks opening oppositely along the axis and being adapted to engage the rim of a steering wheel from the inside. Also provided are means for shifting the second hook between a plurality of positions axially spaced from the first hook, and locking means having a locked condition wherein the second hook is permitted only to shift axially away from the first hook and an unlocked condition permitting the second hook to shift axially toward the first hook. The method further includes the steps of placing the locking means in the locked condition, placing the first hook on the steering wheel rim, and shifting the second hook axially away from the first hook into engagement with the steering wheel rim at a position opposite the first hook. The invention thus simplifies the process of mounting a steering wheel lock on the wheel rim by eliminating the need for a manual locking operation at the mounted position. The locking means may be placed in the locked condition when the steering wheel lock Is put in storage after removal from the wheel. The steering wheel lock is thereafter mounted merely by placing the first hook onto the wheel rim and by sliding the second hook across the wheel into position on the opposite side of the rim where it is self-locked without the use of a key.
In accordance with a more specific feature of the invention, the method further includes the step of providing means to rotate the second hook about the axis with respect to the first hook, whereby the hooks can be mounted around steering wheel spokes. The invention thus advantageously enables the steering wheel lock to be mounted in the preferred position extending horizontally across the wheel in front of the seated user even when a wheel spoke is positioned where a hook would be placed, such as when the vehicle is parked with the steering wheel turned to point the wheels to the side, against the curb on a hill, etc. This feature of the invention also enables the steering wheel lock to be mounted on the wheel without interfering with or contacting the horn mounted thereon.
The principal object of the present invention is to provide a vehicle steering wheel lock which is easy and convenient to use and to mount onto a steering wheel.
Another object of the invention is to provide a steering wheel lock of the type having oppositely disposed wheel rim hooks and a projecting portion adapted to block rotation of the steering wheel, which steering wheel lock is mountable and removable from the steering wheel with a minimum amount of manual manipulation of a key and lock.
A further object of the invention is to provide a steering wheel lock which is mountable on a steering wheel by placing a first elongated member with a wheel rim hook into engagement with the steering wheel rim at one side thereof, and by extending a second elongated member having a wheel rim hook telescopically out of the first elongated member across the steering wheel into engagement with the steering wheel rim at a position wherein a locking means will retain the elongated members without the use of a manual key locking operation.
An additional object of the invention is to provide a steering wheel lock comprised of two telescopically axially shiftable elongated members each having a wheel rim hook which is rotatable about the axis with respect to the other to facilitate placement thereof about the spokes of a steering wheel, and which is self locking in an axially extended position.
Another object of the invention is to provide a steering wheel lock wherein the locking components are totally enclosed and protected from application of a crowbar or other destructive criminal tool.
Yet another object of the invention is to provide a method of locking a vehicle steering wheel which requires a minimum of manual manipulations.
These and other objects of the invention will become apparent from the following description of a preferred embodiment thereof taken together with the accompanying drawings.
FIG. 1 is a perspective view of a steering wheel lock in accordance with the present invention, shown in a position taken when mounted on a steering wheel;
FIG. 2 is an exploded view, shown in perspective, of the steering wheel lock of FIG. 1;
FIG. 3 is a front view of the steering wheel lock of FIG. 1;
FIG. 4 is a bottom view of the steering wheel lock of FIG. 1;
FIG. 5 is an enlarged sectional view taken along line 5—5 of FIG. 4;
FIG. 6 is an enlarged sectional view taken along line 6—6 of FIG. 4;
FIG. 7 is a further enlarged partial view of the section shown FIG. 6;
FIG. 8 is a further enlarged partial view of the section shown in FIG. 7; and,
FIG. 9 is a front view of the steering wheel lock of FIG. 1 shown in an alternate position taken when mounted on a steering wheel.
Referring now to the drawings wherein the showings are for the purpose of illustrating a preferred embodiment of the invention only and not for the purpose of limiting same, in FIG. 1 there is shown an exploded view of a steering wheel lock according to the present invention. Broadly stated, the steering wheel lock is comprised of an elongated tubular member 10, an elongated rod member 12 which is telescopically received within the tubular member 10, and a lock housing 14. Wheel rim hooks 16 and 18 for engaging opposed portions of the steering wheel from the inside thereof are provided on the tubular member 10 and the rod member 12, respectively. The lock housing 14 includes means to position and lock the rod member 12 stationary with respect to the tubular member 10 at any one of a plurality of axially spaced positions. The tubular member 10 includes a projected portion 19 extending beyond the first rim hook 16 sufficiently to come into contact with the vehicle interior when the steering wheel is turned and thereby to block complete rotation of the wheel.
More specifically, the elongated tubular member 10 is comprised of an elongated tube 22 of circular cross-section about an axis A. The tube 22 defines a central passage 24 of circular cross-section concentric about the axis A, and is surrounded by an outer sleeve 26 to provide a double walled section 28 as shown in FIG. 6. A portion 30 of the tube 22 extends axially beyond the end of the double walled section 28 and includes a pair of aligned apertures 32, 33. The first wheel rim book 16 has a generally U-shape opening in the axial direction away from the extended portion 30 of the tubular member 10, and is rigidly secured to the tubular member 10 at the outer sleeve 26 of the double walled section 28. The tube 22 and the outer sleeve 26 are preferred to be comprised of lengths of standard structural steel pipe welded together. The first wheel rim book 16 is also preferred as a standard structural steel pipe bent or otherwise formed into the U-shaped configuration and welded to the outer sleeve 26. A durable plastic coating 34 is provided over the outer sleeve 26 and the first wheel rim hook 16 to provide a nonabrasive surface over the tubular member 10. A handle grip 36 is provided at the end of the tubular member 10.
The elongated rod member 12 is comprised of an elongated rod 38 of circular cross-section. The outer diameter of the rod 38 is dimensioned slightly less than the diameter of the passage 24 in the tubular member 10 to enable the rod 38 to move freely in telescopic fashion in the tubular member 10. A generally L-shaped member 40 shown in phantom vies in the figures is rigidly secured to the end of the rod 38 to form the second wheel rim hook 18 which opens oppositely to the first wheel rim hook 16 for engagement with an opposed portion of the steering wheel. A second durable plastic coating 42 is provided over the second wheel rim hook 18. A plurality of ratchet teeth 44 are provided in an axially spaced longitudinal series along the rod 38. The ratchet teeth 44 each comprise a conical surface 46 extending radially outwardly in an axial direction away from the second wheel rim hook 18, and an annular stop surface 48 extending perpendicularly to the axis A. The rod 38 and the generally L-shaped member 40 are preferred to be formed of case hardened steel.
The lock housing 14 comprises a lock passageway 50 of circular cross-section and having a diameter corresponding to the outside diameter of the extended portion 30 of the tube 22 so that the lock housing 14 is telescopically receivable over the extended portion 30 to be mounted thereon. The lock housing 14 includes a first bore 52 extending perpendicularly to the axis A and having a closed inner end 53 and an open outer end 54. The first bore 52 crosses the lock passageway 50 and is aligned with the apertures 32, 33 in the extended portion 30 of the outer sleeve 26. The lock housing 14 further comprises a second bore 56 having an inner end 58 opening on the first bore 52 and an open outer end 60. The locking means disposed within the lock housing 14 includes a coil spring 62 acting in an axial direction at the closed inner end 53 of the first bore 52, and a ratchet pawl 64 received in the first bore 52 to extend from the coil spring 62 through the aperture 33 into the central passage 24 of the elongated tube 22. The open outer end 54 of the bore 52 is closed as by a plug 66. The ratchet pawl 64 comprises a shaft 68 having an angular end surface 70, a recess 72, and a torque blade surface 74 within the recess 72. The locking means further comprises a key lock cylinder 76 having a keyhole 78, a torque blade 80, and a slot 82. The lock cylinder 76 is received within the second bore 52 against the bore shoulder 84 and is secured therewithin by means of a locking pin 86 received through a pin hole 88 into the slot 82. The torque blade 80 extends into the recess 72 in the ratchet pawl 64 to register with and cooperate with the torque blade surface 74 in a manner to be described below.
As set forth above, the elongated tube 22 and the outer sleeve 26 of the tubular member 10 are comprised of lengths of standard steel pipe. In accordance with the preferred embodiment of the present invention, the lock housing 14 is comprised of steel and is die cast around the extended portion 30 of the tube 22 to form an integral structure therewith. The first bore 50 is machined or otherwise formed after the lock housing 14 is formed onto the extended portion 30 of the tube 22, whereby the first bore 50 and the apertures 32, 33 are formed simultaneously to assure alignment thereof. The apertures 32, 33 are shown separately in FIG. 3 only for the purpose of structural illustration. The closed structure of the lock housing 14 formed over the end of the tubular member 10 protects the enclosed locking components from tampering, as the only access thereto is axially inwardly through the open end of the passageway 50. That access is blocked by presence of the rod member 12.
The lock housing 14 projects radially from the axis A predominantly in a direction opposed to the rim hooks as shown in FIG. 1 so as not to interfere with or contact the wheel spokes or the horn carried on the wheel. The keyhole 78 opens in a direction facing the seated user for easy access. More particularly in this respect, the lock housing 14 has a planar rear surface 90 facing toward the steering wheel as shown in FIG. 4. The cylinder lock 76 is disposed in a projected portion 92 of the lock housing 14 which extends perpendicularly to the axis A away from the rear surface 90 and the first rim hook 16. No part of the steering wheel lock between the rim hooks 16, 18 extends inwardly of the steering wheel rim R. As further shown with reference to FIG. 9, this provides clearance in front of the steering wheel spokes 94, the hub 96, and the horn 98 for placement of the steering wheel lock and insertion of the user's fingers around and behind the lock as needed for handling.
Operation of the locking means 20 is illustrated in FIGS. 6 through 8. As shown in FIG. 6, the coil spring 62 normally biases the ratchet pawl 64 outwardly of the first bore 52 and into engagement with an annular stop surface 48 of a ratchet tooth 44 on the rod member 12. The rod member 12 is thereby constrained from movement axially inward of the tubular member 10. Movement of the rod member 12 axially outward of the tubular member 10 as indicated by the arrows shown in FIG. 7 causes a conical bearing surface 46 of a ratchet tooth 44 to act against the angular end surface 70 of the ratchet pawl 64 whereby the ratchet pawl 64 is moved inwardly of the first bore 52 against the force of the coil spring 62 and out of engagement with the ratchet teeth 44. The coil spring 62 then returns the ratchet pawl 64 back outwardly into engagement with the ratchet teeth 44 to loosely bold the rod member 12 in a next spaced axial position with respect to the tubular member 10 as shown in FIG. 6. Use of the key lock cylinder 76 to rotate the torque blade 80 as shown in FIG. 9 causes the torque blade 80 to act against the torque blade surface 74 whereby the ratchet pawl 64 is withdrawn inwardly of the first bore 52 and out of engagement with the ratchet teeth 44. The locking members remain in the positions shown in FIG. 8 to freely permit movement of the rod member 12 axially into the tubular member 10 until locked by use of the key.
The steering wheel lock is mounted on a steering wheel by first placing the first wheel rim hook 16 over the steering wheel rim as shown in FIG. 1, and then by extending the rod member 12 axially out of the tubular member 10 through the lock housing 14 until the second wheel rim hook 18 is firmly engaged against the steering wheel at a position opposed to that engaged by the first wheel rim hook 16. As shown in FIG. 6, the locking means will loosely retain the rod member 12 and thus the two wheel rim hooks 16 and 18 at any of the axially spaced positions defined by the spacing between the ratchet teeth 44, whereby the rod 12 need not be manually held from sliding back and forth. The plurality of ratchet teeth 44 provide a great number of axial positions for the extended rod so that the steering wheel lock is adjustable over a wide range to accommodate most steering wheel sizes. Most importantly, the locking means will securely retain the rod member and the second rim book 18 out of the tubular member 10 at the axially spaced position firmly mounted against the steering wheel rim as shown in FIG. 1. The steering wheel lock is thus self-locking into the mounted position and does not require a manual key operation to be locked in place.
The steering wheel lock is removed by unlocking the lock cylinder 76 to permit axial retraction of the second rim hook 18 toward the first rim hook 16 to clear the steering wheel rim. The rod member 12 can advantageously be fully inserted into the tubular member 10 up to the L-shaped member 40 to fully collapse the steering wheel lock for storage. Storage of the steering wheel lock in the locked condition enables the locking means 20 to retain the rod member 12 from uncontrollably sliding out of the tubular member 10 while stored in the vehicle trunk or under the seat, and prepares the steering wheel lock for mounting as described above without use of the key.
Other features and advantages of the present invention are provided by the structural arrangements described above. Enclosure of the locking components within the lock housing 14 with the lock housing 14 mounted on the end of the tubular member 10 secures these components against tampering by a potential thief. Integral construction of the lock housing 14 with the tubular member 10 presents no external pry points in which a criminal tool may be inserted. Enclosure of the ratchet pawl and associated components within the lock housing 14 also protects a user's fingers from pinch points and the like. Furthermore, the double walled tubular construction cannot easily be destructively sawed into.
The invention has been described with reference to the preferred embodiment. It will be appreciated that modifications or alterations which would not deviate from the present invention will occur to others upon their reading and understanding of this specification. It is intended that all such modifications and alterations be included insofar as they come within the scope of the appended claims or the equivalents thereof.
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Omega-3 supplementation in mild to moderate Alzheimer's disease: effects on neuropsychiatric symptoms
ABSTRACT Epidemiological and animal studies have suggested that dietary fish or fish oil rich in omega-3 fatty acids (omega3), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), may have effects in psychiatric and behavioral symptoms in Alzheimer's disease (AD). An association with APOEomega4 carriers and neuropsychiatric symptoms in AD has also been suggested.
To determine effects of dietary omega3 supplementation to AD patients with mild to moderate disease on psychiatric and behavioral symptoms, daily functions and a possible relation to APOEgenotype.
Randomized, double-blind, placebo-controlled clinical trial where 204 AD patients (74+/-9 years) with acetylcholine esterase inhibitor treatment and a MMSE>15 points were randomized to daily intake of 1.7 g DHA and 0.6 g EPA (omega3 group) or placebo for 6 months. Then, all received the omega3 supplementation for 6 more months. Neuropsychiatric symptoms were measured with Neuropsychiatric Inventory (NPI) and Montgomery Asberg Depression Scale (MADRS). Caregivers burden and activities of daily living (Disability Assessment for Dementia, DAD) were also assessed.
One hundred and seventy-four patients fulfilled the trial. 72% were APOEomega4 carriers. No significant overall treatment effects on neuropsychiatric symptoms, on activities of daily living or on caregiver's burden were found. However, significant positive treatment effects on the scores in the NPI agitation domain in APOEomega4 carriers (p=0.006) and in MADRS scores in non-APOEomega4 carriers (p=0.005) were found.
Supplementation with omega3 in patients with mild to moderate AD did not result in marked effects on neuropsychiatric symptoms except for possible positive effects on depressive symptoms (assessed by MADRS) in non-APOEomega4 carriers and agitation symptoms (assessed by NPI) in APOEomega4 carriers. ClinicalTrials.gov identifier: NCT00211159
- SourceAvailable from: Alexander Sumich
Article: Fatty acid correlates of temperament in adolescent boys with attention deficit hyperactivity disorder.[Show abstract] [Hide abstract]
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Article: Possible Role of S-Adenosylmethionine, S-Adenosylhomocysteine, and Polyunsaturated Fatty Acids in Predementia Syndromes and Alzheimer's Disease[Show abstract] [Hide abstract]
ABSTRACT: Very recent findings confirmed that S-adenosylmethionine (SAM) can exert a direct effect on glutathione S-transferase (GST) activity. Alzheimer's disease (AD) is accompanied by reduced GST activity, diminished SAM, and increased S-adenosyl homocysteine (SAH), the downstream metabolic product resulting from SAM-mediated transmethylation reactions, when deprived of folate. Therefore, these findings underscored the critical role of SAM in maintenance of neuronal health, suggesting a possible role of SAM as a neuroprotective dietary supplement in AD. Given recent findings from clinical trials in which omega-3 polyunsturated fatty acids (PUFA) supplementation was effective only in very mild AD subgroups or mild cognitive impairment (MCI), we suggest intervention trials using measures of dietary supplementation (dietary omega-3 PUFA and SAM plus B vitamin supplementation) to determine if such supplements will reduce the risk for cognitive decline in very mild AD and MCI. Therefore, key supplements are not necessarily working in isolation, and the most profound impact, or in some cases the only impact, is noted very early in the course of AD, suggesting that nutriceutical supplements may bolster pharmacological approaches well past the window where supplements can work on their own.Journal of Alzheimer's disease: JAD 04/2009; 16(3):467-70. DOI:10.3233/JAD-2009-1012 · 3.61 Impact Factor
Article: The effects of omega-3 fatty acids monotherapy in Alzheimer's disease and mild cognitive impairment: A preliminary randomized double-blind placebo-controlled study[Show abstract] [Hide abstract]
ABSTRACT: A 24-week, randomized, double-blind placebo-controlled study was carried out to test the feasibility of using omega-3 polyunsaturated fatty acids (PUFAs) monotherapy in people with cognitive impairment and to explore its effects on cognitive function and general clinical condition in these participants. Twenty three participants with mild or moderate Alzheimer's disease and twenty three with mild cognitive impairment were randomized to receive omega-3 PUFAs 1.8 g/day or placebo (olive oil). The data of 35 (76%) participants with at least one post-treatment visit was analyzed. There were no severe adverse effects in either group and it suggests that omega-3 PUFAs were well tolerable in this population. The treatment group showed better improvement on the Clinician's Interview-Based Impression of Change Scale (CIBIC-plus) than those in the placebo group over the 24 week follow-up (p=0.008). There was no significant difference in the cognitive portion of the Alzheimer's Disease Assessment Scale (ADAS-cog) change during follow-up in these two groups. However, the omega-3 fatty acids group showed significant improvement in ADAS-cog compared to the placebo group in participants with mild cognitive impairment (p=0.03), which was not observed in those with Alzheimer's disease. Higher proportions of eicosapentaenoic acid on RBC membranes were also associated with better cognitive outcome (p=0.003). Further studies should be considered with a larger-sample size, diet registration, higher dosages, comparisons between different combinations of PUFAs, and greater homogeneity of participants, especially those with mild Alzheimer's disease and mild cognitive impairment.Progress in Neuro-Psychopharmacology and Biological Psychiatry 06/2008; 32(6):1538-44. DOI:10.1016/j.pnpbp.2008.05.015 · 4.03 Impact Factor

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by Shakespeare, William
Publisher:Washington Square Press
Renowned as Shakespeare's most boisterous comedy, The Taming of the Shrew is the tale of two young men - the hopeful Lucentio and the worldly Petruchio - and the two sisters they meet in Padua. Lucentio falls in love with Bianca, the apparently ideal younger daughter of the wealthy Baptista Minola. But before they can marry, Bianca's formidable elder sister, Katherine, must be wed. Petruchio, interested only in the huge dowry, arranges to marry Katherine - against her will - and enters into a battle of the sexes that has endured as one of Shakespeare's most enjoyable works.
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Lietuvos paštas
Lietuvos paštas is the company responsible for postal service in Lithuania. In 2010 the Lithuanian Post consisted of 870 access points of them fixed 735 post offices and 135 service locations you visit the company's mobile post offices.
In 11 July, 1562 Grand Duke of Lithuania and the Polish King Sigismund Augustus commissioned Christopher Taxis organize regular mail transport route Vilnius-Krakow-Vienna-Venice. At that time, letters from Krakow reached within 7 days.
Post's importance increased after 1583. Polish King Stefan Batory granted mail publicity - found the same charges. Have access to mail everyone. At the time, started to deliver mail on a regular basis.
In November 16, 1918, Ministry of Finance, Trade and Industry Minister Martin Yčas signed a decree establishing a Lithuanian postal board. From this day officially counted Lithuanian postal history.
World War II has destroyed Lithuanian relations preclude postal transport and rail transport was not operational. Lithuanian Post activity was completely dependent on Moscow.
In October 7, 1990 mail came into circulation in the first of the independent Lithuanian stamp series "Angel". On December 17, 1991 Lithuania decided to reorganize the management structure of communication - between mail contacts from electrical connections, setting up a state enterprise Lithuanian Post and the state enterprise Lietuvos Telekomas that will act as the public telephony operator. In 2006 the company was reorganized into a joint stock company.
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July 25, 1967 w. A. BRASTAD 3,332,370
BREAD MAKING PROCESS Filed NOV- 27, 1964 H PEG. 2
ATTORNEY United States Patent 3,332,370 BREAD MAKING PROCESS William A. Brastad, Minneapolis, Minn., assignor to General Mills, Inc., a corporation of Delaware Filed Nov. 27, 1964, Ser. No. 414,391 14 Claims. (Cl. 107-54) The present invention relates to a process for making bread, and more particularly to a process whereby developed dough can in a relatively short time be made into a high quality baked bread product.
Over the years a quite common method of making bread (called a straight dough method) has been a batch process wherein the various ingredients (i.e. the flour, yeast, salt and water, with additions of fats or other related substances, sometimes also with yeast foods and malt) are mixed into a dough. This dough is then permitted to stand for about three hours, this being called the period of bulk fermentation. During this period of bulk fermentation, many things take place within the dough. There is amylolytic breakdown of part of the starch to form fermentable sugars; carbon dioxide is produced by yeast fermentation causing the :dough to expand; flavor forming components are produced; and there is hydration and other changes in the wheat proteins to make the dough strong and extensible, Part way through this period of bulk fermentation (-after about the first twohours) the dough is usually knocked down, this conveniently being accomplished by mechanically mixing the dough for about a minute to release part of the entrapped gas which has developed during the first two hours of bulk fermentation. The dough then is permitted to stand for the rest of the period of bulk fermentation (i.e. for about one hour).
After the period of bulk fermentation, the dough is divided into pieces or lumps, each of which corresponds in quantity to an ultimate loaf of bread; this usually is accomplished by means of an apparatus called a divider. The divided pieces are then passed through a device called a rounder which shapes each piece to a more compact and ball-like configuration. Since the dividing and shaping of the dough compresses and distorts the dough so as to have a harmful effect on its cell structure, the rounded lumps of dough are permitted to stand for a period of about a quarter to a half hour, this period of processing being called an intermediate proofing. During the intermediate proofing free gas is further generated or released from solution within the dough.
After the intermediate proofing, the dough lumps are each shaped into a loaf configuration and placed into baking pans preparatory to the final proofing. As the dough lumps are shaped into their final loaf form for final proofing, the dough is worked to some extent to subdivide and distribute the gas in the dough. This final proofing of the dough is accomplished by permitting the shaped dough pieces to stand in the pans for a period of about forty-five minutes, during which time more free gas is released in the dough to increase substantially the volume of the dough. Then the dough is baked to form the finished loaves of bread. In the final baking step, there is usually a further expansion or enlargement of the :dough to form the finished loaves of bread having the desired volume and cell structure.
There are, of course, other bread making methods, a common one of them being called the sponge method. This method differs from the straight dough method in the initial steps of the process (i.e. the initial mixing and the bulk fermentation), while the latter steps (i.e. dividing the dough, the intermediate proofing, panning the dough, final proofing and baking) are performed in substantially the same manner as in the straight dough method.
Over a considerable number of years, various approaches have been taken to simplify and also to shorten the processes for making bread on a commercial scale, with varying degrees of success, Also attempts have been made to incorporate various ingredients to enhance the flavor, texture, color and other qualities of the final bread product, and in some cases certain ingredients have been used in conjunction with simplifications in the processing steps, usually in an attempt to compensate for the lack of certain compounds or changes that would be developed in the dough in the longer conventional bread making processes. Another avenue has been to incorporate in the dough air or other gases or to add substances which would generate gases in the dough, as a means of shortening or by-passing the raising of the dough by yeast fermentation. Also various changes in processing conditions (e.g., time, temperature, pressure) have been tried to obtain various effects. And of course, quite an array of mechanical devices has come into being to aid in the bread making process.
Although for the most part, these various attempts have produced certain desired results, often they are offset by some disadvantage. For example, quite often some quality of the end product such as flavor, cell structure, color, etc., may be less than wholly desirable, or sometimes the expense is prohibitive. In some cases the matter of quality control becomes too diflicult in that a satisfactory end product can be made under closely controlled laboratory conditions, but these conditions cannot be consistently duplicated when making bread on a commercial scale.
In contrast to this, a rather significant and commercially successful improvement in recent years has been that of developing the dough mechanically, rather than depending upon the bulk fermentation period to accomplish the same ends. In this process the first step is to prepare a brew by taking some of the dough ingredients, these usually being the water, sugar, salt, non-fat milk solids, yeast, yeast food and part of the flour, and mixing these into a slurry which is permitted to stand and ferment for about two and one-half hours. During this time certain components Which enhance the quality of the end bread product are developed in the brew. This brew is then added to the rest of the flour, lard, emulsifier, possibly along with some other additives, and the total ingredients are mixed into a dough and then worked quite vigorously mechanically for about one or two minutes in a device appropriately called a developer. This relatively brief period of mechanical developing produces generally the same physical effects as does the period of bulk fermentation, one of the more significant of which is believed to be a cross linking of the gluten molecules to produce a stronger and more extensible dough. The dough can then be taken from the developer, be placed directly into baking pans, be permitted to stand for a final proofing period of about forty-five minutes, and then be baked in an oven to form the finished bread product.
A comparison of the bread making process incorporating the mechanical development of the dough with one of the earlier conventional processes such as the straight dough method reveals that the total processing time of the former is appreciably shorter. The period of bulk fermentation (and in some methods also the intermediate proofing) is eliminated, since it is necessary only to mix the ingredients into a dough and develop the dough mechanically (the mixing and developing taking only a total of about three minutes) and then to give the bread a final proofing of about forty-five minutes before baking the bread, the baking taking about tWenty to thirty minutes. Of course, preliminary to the mechanical developing of the dough, it is necessary to prepare a brew and let it stand for a tWo to three hour period, but this is a task simpler than the accomplishment of the bulk fermentation.
Yet to the best knowledge of the applicant there has been devised no improvement which effectively shortens, simplifies or by-passes the final proofing and baking of the bread. Most prior art attempts which modify the conventional methods of final proofing have usually either resulted in an end product whose volume, cell structure, uniformity or some other quality is deficient in some regard, or the process has simply not proven to be practical for a commercial operation.
In view of this it is a principal object of the present invention to provide an improved process whereby bread dough which has been developed, can rapidly and conveniently be made into a finished bread product of high quality without any prolonged period of final proofing.
It is a further object to provide such a process which especially lends itself to being practiced in a simple and reliable manner as part of a commercial operation. In this regard, in the process of the present invention the developed dough is subjected to a partial vacuum to raise the dough to a desired level and then the dough is baked. During the baking period, the reduced pressure within the baking chamber is restored to the level of atmospheric pressure so that when the baked bread i removed from its baking chamber and exposed to the atmosphere, there is no abrupt pressure change to collapse or otherwise damage the structure of the bread. In the preferred embodiment, this is very simply accomplished by first establishing a relationship between the quantity of dough being baked and the volume of a vacuum baking chamber of the oven in which the bread is baked. A partial vacuum is applied to the baking chamber in which the dough is placed, to raise the dough to the desired extent; then the baking chamber is sealed off and heat is applied to the bread in a suitable manner, for example by means of heating elements such as those used in a conventional baking oven or in a much faster manner by using microwaves. In either case, regardless of the resi dence time in the oven, at the completion of the baking period, sufficient gas has been released from dough being baked into the bread to bring the pressure within the oven back to atmospheric, and the rate at which the pressure within the oven rises to atmospheric is such that the end result is a bread product having a proper volume, cell structure, uniformityand other characteristics desired in a high quality bread product.
These and other objects and features of the invention will be more readily understood and appreciated from the following detailed description of the preferred embodiment thereof selectedfor purposes of illustration and shown in the accompanying drawings, in which:
FIGURE 1 is a semi-schematic view, taken generally in side elevation, of an apparatus by which the process of the present invention can be practiced;
FIG. 2 is a top plan view of a bread pan used in the present invention, and also showing the shielding used when baking with a particular type of microwave oven disclosed hereinafter;
FIG. 3 is a longitudinal sectional view taken on line 3-3 of FIG. 2; and
FIG. 4 is a transverse sectional view taken on line 44 of FIG. 2.
The steps of the process of the present invention can be described in general terms as follows: (a) taking a developed dough and reducing the ambient pressure to a level below atmospheric, at which level the dough expands to the desired extent;
(b) applying heat to the expanded dough so as to bake the same into a finished bread product, and
(c) during the period that heat is so applied to the dough, raising the ambient pressure at a predetermined rate in relation to the rate at which the dough is baked so that at the completion of the baking period, the ambient pressure is atmospheric.
Especially significant in the present invention is the particular technique utilized in restoring the ambient pressure back to atmospheric during the baking process. It is believed that this can best be understood by referring to FIGURE 1, wherein is illustrated an apparatus by which the present invention can be practiced. The precise apparatus shown herein would, of course, be somewhat unsuited for a commercial baking operation, but this apparatus is here illustrated since it is believed that this uncomplicated form of the apparatus better serves to disclose the inventive features of the process of the present invention. It comprises an oven 10 in which is placed a bell jar 12 which rests on supports 14 in the oven 10 and defines a vacuum chamber 16 within the oven. So that a vacuum can be applied to the chamber 16 of the bell jar 12, there is provided a pipe 18 extending from the back wall 20 of the oven 10 through a pressure relief valve 22 and through a shut off valve 24 to a vacuum pump. A pressure gauge 26 is provided between the two valves 22 and 24.
A predetermined quantity of developed dough 28 is shaped in a desired configuration, inserted into a pan 3t}, and the panned dough 28 is then placed in the vacuum chamber 16 defined by the bell jar 12, the pan 30 being placed on a pair of support struts 32 in the jar 12. The shut-off valve 24 is opened and the vacuum pump is operated to reduce the pressure within the bell jar chamber 16 to a level to cause the dough 28 to expand to the desired extent. As a general rule, the pressure in the chamber 16 is reduced to a level at which the dough reaches a volume to which the dough would rise if it were to stand for the period of final proofing. For most bread formulations commonly used in commercial making operations in the United States, a developed bread dough will rise to the desired extent when the pressure is reduced from atmospheric (i.e. about 15 pounds per square inch) to between about 7 to 4 pounds er square inch absolute pressure, with best results being attained at about 5 pounds per square inch. With a pressure as low as 3 p.s.i., the dough will tend to expand to too great a degree, while with a pressure as high as 10 p.s.i. the degree of expansion tends to be not great enough. (These are by no means absolute limits, but are the approximate limits within which the most desirable results are achieved). When the pressure in the bell jar chamber 16 has reached this approximate 5 p.s.i. level, the shut-off valve 24 is closed to seal the chamber 16, and the oven is turned on to apply heat to the dough 28 which then becomes baked into a finished bread product.
During the baking process, various gases are developed in the dough. Water in the dough vaporizes or boils ofi; carbon dioxide and air which are bound or dissolved 1n the dough are released; and these gases along with those which were previously entrapped within the dough are caused to expand as the temperature rises in the vacuum baking chamber. Some of these gases remain 1n the dough to expand the same and develop the cell structure during the baking process, but most of these gases are released and pass into the ambient atmosphere.
As indicated previously herein, there is a predetermined relationship between the volume of the vacuum baking chamber 16 and the quantity of dough 28 placed therein. This relationship should be such that the amount of gases released from the dough 28 during baking raise the pressure within the baking chamber 16 to a near atmospheric level by the end of the baking period. If the quantity of dough is too small in comparison with the volume of the vacuum baking chamber, the pressure within the baking chamber will be substantially below atmospheric at the completion of the baking period, with the result that the baked bread will collapse to some degree when it is removed from the baking chamber and exposed to atmospheric pressure. On the other hand, if the quantity of dough is too great in comparison with the volume of the vacuum baking chamber, the pressure within the chamber will rise too quickly (the chamber being sealed during the baking process), and the dough will begin to collapse or will not be permitted to expand sufiiciently to give a loaf of the desired volume. The pressure relief valve 22 is set so that when the pressure in the chamber 16 of the bell jar rises above atmospheric, the valve 22 opens to release gas from the chamber 16 and maintains the pressure in the chamber 16 at or near atmospheric.
This relationship between the quantity of dough being baked and the volume of the vacuum baking chamber depends to some extent on the nature of the dough being baked and the character which is desired for finished bread product. For the general type of bread dough presently used in commercial baking operations in the United States to produce the type of high volume loaves presently desired as an end product, the ratio of the volume of the vacuum baking chamber to the quantity of dough being baked can be varied between roughly about and 30 cubic centimeters to one gram of dough, with best results being attained between about 18 and 22 cc. to one gram of dough. When the ratio of the volume to the dough quantity is as low as 5 cc. to one gram of dough, the volume of the resulting bread product is sometimes less than wholly satisfactory, and when this ratio is as high as 50 cc. to one gram of dough, often an insufiicient quantity of gases is developed to raise the pressure in the chamber back to atmospheric. These numerical limitations are by no means especially critical limits, but are the approximate limits within which satisfactory results can be achieved.
If no pressure relief valve, such as that indicated at 22, or other pressure relief means were utilized to prevent an excess of pressure developing in the chamber 16, the lower limit of the chamber volume-to-dough quantity ratio would be more critical, since a pressure substantially higher than atmospheric could develop within the chamber 12 with the result that the bread would tend to expand so as to rupture when exposed to atmospheric pressure. However, by using the pressure relief valve 22 to develop a proper loaf of bread, it is necessary only that the pressure in the chamber 16 does not rise too sharply during the initial stages of the baking when the dough is still quite pliable and the gas entrapped within the cell structure of the dough is still substantially less than atmospheric.
The formulation for the bread dough used in the present invention will depend, of course, upon the character of the bread desired as an end product. A typical bread dough formula would include as ingredients flour, water, sugar, salt, milk solids, yeast food, yeast, lard, emulsifiers, oxidizing agents, and perhaps some other additives, one such formula being recited in the first Example herein. Any suitable bread dough formulation can be used, and these are, of course, many and well known in the art.
As indicated previously, the process of the present invention begins with a dough which has been developed and is ready for final proofing. Any of the various methods of preparing a developed dough can be used in the present invention, such as employing a period of bulk fermentation or developing the dough mechanically. Here again, the art of developing dough is old and well known in the baking industry, and the particular method used will depend again on the character of the end product desired.
After the developed dough is panned, the vacuum is applied to the dough in a suitable manner. In the apparatus shown herein, the pressure was reduced from atmospheric to five p.s.i. in about a half minute to a minute, but longer or shorter periods could be employed. This raises the dough to a volume which corresponds approxi mateiy to the volume to which the dough would be raised if it were permitted to stand for a period of final proofing. For most dough formulations used in commercial baking operations in the United States, this increase in volume of the developed dough from that before final proofing to that after final proofing is about 300 to 400 percent.
It is believed that applying a vacuum to the developed dough causes a release of gases 'Within the dough and an expansion of both the gases so released and those which were previously entrapped within the dough, to create a cell structure quite similar to that which would otherwise be achieved by a period of final proofing. In most conventional bread making processes, there is of course, free carbon dioxide entrapped in the dough, and there is also a certain amout of carbon dioxide which exists in solution in the developed dough. In the straight dough process, this carbon dioxide is developed throughout the period of bulk fermentation and proofing periods with some going into solution and some becoming free gas so as to cause the dough to rise. In the mechanical developing process, a certain amount of carbon dioxide is developed in the brew and remains in solution in the brew, which is then incorporated with the rest of the ingredients to make a bread dough. When the vacuum is applied to the developed dough, some of this carbon dioxide goes out of solution and the release and expansion of this carbon dioxide along with the expansion of the gas already entrapped in the dough, causes the dough to rise.
Experimental results lead to the belief that the carbon dioxide has a definite contribution in causing the dough to rise properly. When a developed bread dough was prepared by using carbonated water but without any yeast fermentation, and a finished bread product was made according to the process of the present invention, the end product had a volume and cell structure which resembled bread of a suitable quality, although the flavor of the bread was less than wholly desirable. However, when a bread dough was prepared with no substantial amount of carbon dioxide (i.e., with no yeast fermentation and using non-carbonated water), the volume of the resulting loaf made according to the process of the present invention was down and the cell structure was less desirable than the loaf made with the carbon dioxide.
After a vacuum is applied to the developed dough according to the present invention, any suitable baking method can be used to produce the finished bread product. Since the effect of the vacuum proofing is to reduce the period of final proofing from 45 minutes to the very short time (e.g., a minute or so required to place the dough in a vacuum cooking chamber and apply a vacuum thereto), to effect a relatively fast overall bread making process, an especially desirable method of baking dough is to employ microwave baking. One piece of apparatus which is suitable for this microwave baking is an oven celled a Radarange Electric Oven, Model 1170, made by the Raythcon Manufacturing Company of Waltham, Massachusetts. This oven employed radiation of a frequency of 2,450 megacycles per second, and will cook a loaf of bread weighing 550 grams in a period of about 5 /2 minutes. A nonmetallic container, such as the cardboard pan 3tl, should be used to hold the bread so that the microwaves can properly penetrate the bread dough. The interior of the pan 3t is desirably coated with a suitable material, such as polyethylene, so that when the pan 30 is greased preparatory to placing the dough 28 therein, the pan 30 will not absorb the grease.
In this particular microwave oven (i.e., the Radarange Electric Oven), the radiating element is located at the top of the baking chamber (the approximate location of this tip being indicated at 34 in FIG. 1) and there is a tendency for the top portion of the dough 28 to be subjected to a greater intensity of heat. Hence, it is desirable to shield the dough, as with metal foil, in a manner to achieve a greater uniformity of cooking. With the particular arrangement of the apparatus shOWn in the accompanying drawing, such shielding foil can be applied by attaching a sheet of foil 36 to the top of the bell jar 12, and by covering the side and end walls 38 and 40, respectively, of the pan 30 with a foil coated cardboard piece 42. This shielding piece 42 has a lip of flange portion 44 which extends around the periphery of the bottom wall or floor 46 f the pan 30 (thus leaving the center portion of the bottom wall 46 exposed), and has the upper corner portions thereof notched, as at 48. It is to be understood, of course, that if another type of microwave oven is used in which the distribution of the microwaves in the cooking chamber is different, or if the dough is disposed difrerently in the oven, other appropriate shielding arrangements could be required to insure uniformity in the baking of the dough.
Since the rate of heat transfer to the bread dough in the microwave oven is quite intense, gases are developed quite rapidly in the dough, and some of these gases will be emitted through the dough surfaces adjacent the pan 30. Hence the floor 46 of the pan 30 is provided with a plurality of vent holes 50 to permit the escape of this gas. When employing microwave baking, there is a tend- .ency for the dough 28 to squeeze out such vent holes 50.
Thus it has been found beneficial to cover each of the holes 50 with a respective one of several wax paper pieces 52, each of which is glued or otherwise secured by one edge 54 to the bottom wall 46. This prevents the dough 28 from squeezing out the holes 50, but when gases develop in the bottom of the pan 30, the dough 28 lifts slightly and pulls the wax paper pieces 52 up enough to permit gas to escape out the holes 50. Since the microwave oven bakes the bread in such a manner that no crust is formed, it may be desired to brown the outside of 3 the bread in some manner at the completion of the microwave baking, as by placing the baked bread in a hot air oven for a few minutes.
As indicated previously, a conventional baking oven can be used instead of a microwave oven. When a conventional baking oven was used, the dough was placed in the bottom of a desiccator jar which served as the baking pan and as the vacuum chamber. With that particular arrangement, the time required to bake a loaf in the conventional oven had to be lengthened somewhat compared to the usual practice (i.e., about 25 to minutes). The reason for this is believed to be that the presence of the glass pan reduced the rate of heat transfer from the heating elements in the oven to the dough compared to the heat transfer to a darker colored metal pan which is usually employed in most bread baking operations.
It is evident that with the slower baking of the conventional oven, gases are generated in the dough loaf 28 and emitted therefrom at a slower rate than in the case of cooking in a microwave oven. However, by establishing the proper relationship between the volume of the baking chamber and the quantity of dough being baked, regardless of the rate at which the baking is accomplished, the pressure rises in the baking chamber at a rate such that a proper cell structure and volume are developed in the bread dough. That is to say, when a conventional making method is used, even through gases are generated more slowly in the dough so that pressure within the vacuum baking chamber rises more slowly, the structure of the bread and the final baked character thereof also develop at a correspondingly slow rate. The opposite is true when the bread is baked by the microwave oven. That is to say, the gas develops in the bread dough more rapidly to raise the pressure in the vacuum baking chamber more rapidly, but the structure and baked character of the bread develop at a correspondingly fast rate.
The present invention will be disclosed with more particularity in the following examples:
EXAMPLE I Ingredients: Grams \Vater 3,250 Sugar (sucrose) 400 Salt Non-fat milk solids 200 Arkady (mineral salt yeast food) 25 CHI-1 1 0 15 Compressed yeast 162% Flour (bakers grade of wheat flour) (14% moisture basis) 1,500
Then this brew is mixed with the following ingredients.
Ingredients: Grams Flour (14% moisture basis) 3,500 Lard SGF104 (glycerol monostearate) (Durkee monoglyceride) 12 /2 KBrO (oxidizing agent) .25 K10 (oxidizing agent) .025
This is done by placing the ingredients in a Hobart vertical mixer, Model H600, having a 30-qt. bowl. The
ingredients are mixed for /2 minute at the first speed of the mixer, and then mixed for one minute at the second speed of the mixer. v
The mixed dough is then placed in a Wallace and Tiernan Continuous Dough Developer. This dough d veloper is operated at a speed of rpm, and the average residence time of the dough in this developer is one minute. Five hundred and fifty grams of this dough is extruded from the developer into a cardboard pan.
This 550 grams of panned dough is then placed in a Radarange Electric Oven, Model 1170, produced by the Raytheon Manufacturing Comp-any, Waltham, Massachusetts, and is shielded by foil as shown in the accompanying drawing. A bell jar having a volume of 12,320 cubic centimeters is placed over the dough loaf, and air is withdrawn from within the bell jar by means of an aspirator in a manner that in a period of 50 seconds, the pressure within the bell jar is reduced from atmospheric to 5 pounds per square inch absolute. The bell jar is provided with a pressure relief valve, so that if at any time the pressure within the bell jar is greater than atmospheric, gas is released from within the bell jar to the atmosphere. The dough is cooked for 5 /2 minutes in the oven, after which time it is removed from the oven. The end product is a baked loaf of overall good quality.
EXAMPLE II The same process is followed as in Example 1, except that instead of using the Radarange Electric Oven, a conventional baking oven is used. In this example, the baking time is 40 minutes, and the product is a loaf of bread of overall good quality.
It should be understood that the foregoing is merely illustrative of certain embodiments of the invention and many variations may be made by those skilled in the art without departing from the spirit and scope of the invention.
(c) while so applying heat to said dough, raising the ambient pressure of said dough to atmospheric.
2. The process as recited in claim 1, wherein in the first step of said process said pressure is reduced from atmospheric to between about 10 to 3 pounds per square inch absolute.
3. The process as recited in claim 1, wherein in the first step of said process said pressure is reduced from atmospheric to between about 7 to 4 pounds per square inch absolute.
4. The process as recited in claim 1, wherein the ambient pressure is raised to atmospheric by confining said bread at said predetermined ambient pressure in an airtight chamber having a predetermined volume in relation to the quantity of dough being baked, the volume of said chamber being such in relation to the quantity of bread being baked that gases emitted from said dough during the baking thereof raise the pressure in said chamber to about atmospheric level.
5. The process as recited in claim 4, wherein during the baking, when the pressure in said chamber reaches a level about equal to atmospheric pressure, the pressure in said chamber is maintained at about atmospheric level.
6. A process for making a bread product from a developed bread dough, said process comprising:
(a) reducing the ambient pressure of a predetermined quantity of said dough to a predetermined level below atmospheric level to expand said dough to a predetermined extent;
(b) confining said dough at said pressure level in a chamber of a predetermined volume,
(c) while so confining said dough applying heat to said dough so as to bake the dough,
(d) the quantity of dough being such in relation to the volume of said chamber that gases emitted from said dough during the baking raise the pressure within the chamber to about atmospheric level.
7. The process as recited in claim 6, wherein the baking of the dough is accomplished by means of microwaves.
8. The process as recited in claim 6, wherein the upper limit of the ratio of the volume of the chamber to the quantity of dough being baked is about 50 cubic centimeters to 1 gram of dough.
9. The process as recited in claim 8, wherein in the first step of said process said pressure is reduced to a level between about 10 to 3 pounds per square inch.
10. The process as recited in claim 6 wherein the upper limit of the ratio of the volume of the chamber to the quantity of dough being baked is about 30 cubic centimeters to 1 gram of dough.
11. The process as recited in claim 6, wherein when the pressure in said chamber goes above a level about equal to atmospheric, the pressure in said chamber is maintained at a level about equal to atmospheric.
12. The process as recited in claim 11, wherein the ratio of the volume of the chamber to the quantity of dough being baked is between about 50 cubic centimeters to 1 gram of dough and about 5 cubic centimeters to 1 gram of dough.
13. The process as recited in claim 12, wherein said pressure is initially reduced from atmospheric to between about 10 to 3 pounds per square inch.
14. A process for making a bread product from a developed bread dough, said process comprising:
(a) placing a predetermined quantity of said dough in a chamber of a predetermined volume, (b) reducing the pressure in said chamber to between about 10 to 3 pounds per square inch,
(c) sealing said chamber, (d) applying heat to said dough so as to bake said dough, (e) the quantity of dough being such in relation to the volume of said chamber that gases emitted from said dough during the baking raise the pressure Within the chamber to about atmospheric level.
References Cited UNITED STATES PATENTS 1,076,464 10/1913 Stiriz 107-54 X 2,621,616 12/1952 Ames 107-54 2,888,542 5/1959 Mork 21910.55
WILLIAM I. PRICE, Primary Examiner.
I. SHEA, Assistant Examiner.
Patent Citations
Referenced by
Original Image


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The Council on American-Islamic Relations (CAIR), the nation's largest Muslim civil rights and advocacy organization, on Saturday questioned the release of a Signal Mountain man who admitted to planning what it called "a Charleston-style terror attack" on a Muslim community in New York. CAIR also called for stepped up protection for the community targeted in the plot. Judge Curtis Collier of Chattanooga has not yet approved a plea agreement ... (click for more)
Several plumbers on Thursday brought complaints to a committee of the Hamilton County Water and Wastewater Treatment Authority (WWTA) and got little response other than being told that new contracts are ready. Kay Keefe of Keefe Plumbing said the small number of plumbing companies still ... (click for more)
A SWAT Team was called to a house in East Ridge early Saturday morning after police said a man chased his sister and her boyfriend out of the residence with a machete. Then he barricaded himself inside. East Ridge Police responded to a report of domestic assault in the 3700 block of ... (click for more)
July 4, 2015
Special Agents from the Tennessee Bureau of Investigation have arrested a Morgan County woman accused of shooting her husband on Friday . At the request of 9 th District Attorney ... (click for more)
Here is the latest jail booking report from Hamilton County: ADKINS, ERIC WADE 8331 MIDDLE VALLEY ROAD HIXSON, 37343 Age at Arrest: 34 years old Arresting Agency: Hamilton ... (click for more)
Chattanooga Police on Saturday morning were at the scene of a traffic crash involving an 18-wheeler at the I-24/Hwy. 27 split in the westbound lanes. At 7:33 p.m., police said I -24 westbound ... (click for more)
Should the U.S. Supreme Court have voted to allow gay marriage?


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http://www.ubuntugeek.com – (HowTos)
http://www.ubuntugeek.com – (HowTos)
http://linuxtoy.org – 感谢 big penguin 读者与我们分享他的 gdict.sh 脚本。该脚本允许你在 Linux 命令行下通过 Google 的 dictionary 服务来查英文单词。值得注意的是,你可能需要安装 curl 和 html2text。 (Software)
http://www.downloadsquad.com – Filed under: Internet, Mozilla, Browsers (General)
http://www.linux.com – If you are interested in following the blogs on Linux.com you can subscribe your RSS Reader to http://www.linux.com/community/blogs/feed/ for all feeds. (General)
http://aerosuidae.net – Undo revision 328 by 18.104.22.168 (Talk) (Software)
http://www.itwire.com – Adobe has drawn a line under the use of Flash to create iPhone apps, and is turning its attention to Google's Android mobile platform. (IT news)
http://linuxo.com – Cyber Cynic: "Now, HP has partnered with Likewise to bring plug-and-play Linux file servers to mid-size and enterprise businesses" (General)
http://www.go2linux.org – To disable the system bell or beep on Linux, at least the tab completion, and the back space bell. Edit the file /etc/inputrc (as root) and add this line. set bell-style none Do that if you want to be a system wide setup. If you want it only for some user session or for your own session. Edit the file ~/.inputrc and there add the line. (HowTos)
http://haskell.org – Dear all, (Software)
http://gamblis.com – This software is strange to me, and I cannot 100% believe it. But, actually its an interesting software. (Distributions)


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Sign up now to take advantage of all the NFCA has to offer. Fastpitch news and updates, coaching education, discounts on store products, Fastpitch Delivery newspaper and much, much more.
The NFCA's™ newspaper, members-only area on web site, player Awards, coach Awards, the NFCA directory and calendar, NFCA Web Store discounts and more >
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NFCA Announces Its 2014 High School All-America Teams
LOUISVILLE, Ky. — The National Fastpitch Coaches Association is proud to announce the 48 players chosen for the 2014 NFCA High School All-America softball teams.
North Carolina's Alexander Central, the top-ranked team in the USA Today/NFCA High School Top 25 Poll, tied with Bridgewater-Raynham (Mass.), Deer Park (Texas) and Pearland (Texas) for the most players honored, with three apiece. Meanwhile, No. 18-ranked The Woodlands of Texas, No. 20 Immaculate Heart Academy (N.J.) and Washburn Rural (Kansas) each scored two selections.
In all, 37 schools are represented on the three 16-player All-America squads.
The Woodlands was the only school with multiple players on the first team, with Ally Langkamp one of the four pitchers and shortstop Aubrey Leach one of two at-large selections. Junior Langkamp went 26-1 with a 1.69 earned-run average, 184 strikeouts and only 35 walks over 156.2 innings this season, while fellow junior Leach batted .589 with nine doubles, eight triples, six home runs, 49 runs batted in and 51 stolen bases.
Three-time All-American Steph Thomas of Immaculate Heart and fellow New Jersey product Devin Durando of Indian Hills, plus Kiana Millsaps of Alexander Central were the other first team pitchers. Senior Thomas, who previously earned third (2013) and second team (2012) recognition, was the New Jersey Gatorade Player of the Year after going 31-2 with a 0.40 ERA, 295 strikeouts and just 17 walks over 191.2 innings. She set the state record for most wins (113) in a career.
Durando, a senior who made the third team last year, went 32-0 to become the only player in state history to win more than 30 games twice and won 58 of her last 59 decisions. Junior Millsaps compiled an 18-0 record with a 0.85 ERA and 82 strikeouts in 106.2 innings.
Brianna Cassidy of California's Cajon and Reagan Hathaway of Kansas' Olathe Northwest were the first team catchers. Junior Cassidy batted .567 with eight doubles, three triples, six homers, 24 RBI and 12 steals, while fellow junior Hathaway hit .759 with 11 doubles, six homers, 36 RBI and already holds eight career school records with one year remaining.
Deer Park's Caitlin Plocheck earned the nod at first base, while Vanessa Shippy of Lake City (Idaho) made the first team for the second straight season. Senior Plocheck, a third-team selection last year, hit .372 with nine doubles, three triples, nine homers and 63 RBI. Senior Shippy compiled a .622 average with 27 doubles, seven homers, 41 RBI and 31 stolen bases to maintain her first team spot.
Savannah Moore of Washburn Rural was voted the first team third baseman and Pearland's Kristen Cuyos was the pick at shortstop. Senior Moore batted .568 with nine doubles, 13 homers and 42 RBI, while fellow senior Cuyos hit .510 with 14 doubles, five homers and 46 RBI.
In the outfield, seniors Jessica Adell of Ballard (Ky.), Taylor Lockwood of Walker (La.) and Emily Neal of Caravel Academy (Del.) were chosen. Adell batted .591 with six doubles, three triples, five homers, 28 RBI and 40 steals and also saw time at pitcher. Lockwood hit .551 with five doubles, three homers and 21 RBI, while Neal batted .451 with 18 steals and struck out just twice and led her team in five statistical categories.
Julia Andersen of Nebraska's Papillion-LaVista earned the utility spot, while another junior utility player, Rebecca Drake of Monsignor Donovan (N.J.), rounded out the first team with her at-large selection. Andersen hit .541 with 41 RBI and also fashioned an 18-1 mark in the circle. Drake, meanwhile, batted .529 with four doubles, five triples, seven homers, 27 RBI, and went 10-2 with a 0.52 ERA.
The NFCA High School All-America teams are selected by a committee of member head coaches from the pool of players who earned first team All-Region recognition in the five high school regions.
To view the complete 2014 NFCA High School All-America teams, please click HERE.


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The Malik Report
FSD: Wings coach Mike Babcock says Danny DeKeyser broke his thumb, is done for the year
by George Malik on 05/03/13 at 01:30 AM ET
Comments (42)
Per Fox Sports Detroit, Red Wings coach Mike Babcock told John Keating that Danny DeKeyser suffered a broken thumb in the 3rd period of Game 2 between the Wings and Ducks and is done for the year.
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Red Wings-Ducks quick take: Nyquist, Wings nearly blow it, blow over Ducks
by George Malik on 05/03/13 at 01:12 AM ET
Comments (17)
I'm just gonna get this out here and write a quick take in a minute: the Red Wings absolutely blew a 3-goal lead and played awful hockey during the latter half of the 3rd period in Anaheim, from Jimmy Howard on out, but the Wings got a decisive power play going into OT and scored their 3rd early period PPG, with Gustav Nyquist scoring the gamer in a 5-4 OT win.
Detroit goes back to the Motor City tied 1-1, and it may have been ugly, but playoff hockey is about winning.
Incredibly worrisomely...according to FSD's Ken Daniels and Mickey Redmond, Danny DeKeyser didn't play after the Ducks' 4-2 goal in the 3rd period. After the game, Wings coach Mike Babcock told FSD's John Keating that DeKeyser suffered a broken thumb (via Teemu Selanne?) and is out for the playoffs.
Filed in: | The Malik Report | Permalink
Discussing The Skate To Howard's Head From Corey Perry
by Paul on 05/02/13 at 02:24 PM ET
Comments (32)
Do you agree or disagree with Art Regner at FoxSports Detroit,
Perry, in trying to avoid Howard, leaped in air and clipped Howard in the face with his skate. Perry received a two-minute goalie-interference penalty, which the Wings squandered.
Howard appeared momentarily dazed but continued to play. After the game, he downplayed the incident.
"His skate just hit me in the face," Howard told reporters. "I was trying to get out of the way. It was nothing. It was harmless."
Thinking about it for the last couple of days, I believe Perry's skate-scrape of Howard's face was intentional and warranted a fine, maybe even a suspension.
In typical NHL fashion, the league did nothing because Howard wasn't injured on the play.
more and if you need to review the play, watch the video below...
Filed in: | The Malik Report | Permalink
Detroit Signs Nick Jensen To Entry-Level Contract
by Paul on 05/02/13 at 11:28 AM ET
Comments (13)
Detroit, MI...The Detroit Red Wings today announced that defenseman Nick Jensen has signed a two-year entry-level deal with the club. In accordance with team policy, additional terms of the deal will not be disclosed.
Filed in: | The Malik Report | Permalink
Wings Need A Better Overall Game Tonight
by Paul on 05/02/13 at 06:09 AM ET
Comments (0)
from Helene St. James of the Detroit Free Press,
"We have to do a better job in our overall game," Kronwall said. "There are a lot of things that we didn't do that we have been doing over the last few weeks that got some wins and got us into the postseason. There are lot of things we can work on, one of them being moving the puck a lot better out of our own zone, getting through the neutral zone, and then, of course, spending more time in the O zone."
The Ducks had success in Game 1 thanks in particular to veteran checker Saku Koivu, who did a masterful job leading his third-line shut-down group against Zetterberg and Pavel Datsyuk, holding them off the scoreboard.
"That's their matchup line, and we knew that was going to be against us," Zetterberg said. "We can't really get caught int he neutral zone. We've got to get pucks deep and play in their end. They're playing good defense, so we've just got to be more creative and create better chances. There's nothing on the rush, so you've got to spend time in their end. We need to sustain more pressure in their end."
Filed in: | The Malik Report | Permalink
Who Could LA Times Reporter Be Talking About?
by Paul on 05/01/13 at 05:48 PM ET
Comments (2)
Filed in: | The Malik Report | Permalink
Should Bertuzzi Play In Game 2?
by Paul on 05/01/13 at 04:10 PM ET
Comments (21)
added 5:15pm,
Helene St. James of the Detroit Free Press on possible game 2 changes...
Coach Mike Babcock didn't sound like he was planning to make any changes as the Detroit Red Wings look to even their first-round series.
Filed in: | The Malik Report | Permalink
The Ducks On Their Game 1 Victory
by Paul on 05/01/13 at 01:28 PM ET
Comments (1)
Bruce Boudreau and some of the players discuss the win over Detroit last night.
Filed in: | The Malik Report | Permalink
Red Wings-Ducks game 1 quick take: getting off on the wrong foot
by George Malik on 05/01/13 at 01:35 AM ET
Comments (35)
Hello there. I'd like to thank Paul for putting in yeoman's work keeping TMR up and running...He may have to do so for another day or two. I have been flat on my back since last Friday's fifteen or sixteen visits with my restroom, unable to sit up or eat solid food, and the last time I was this acutely ill, I had the norovirus. These symptoms and timeline of infection appear to be identical.
So that's where I've been. I will try to get back to "normal" over the next day or two but my brain is not in charge of the machine at present, and I'm gonna be honest--it's scary, because there's nothing to "push" off from. I'll do my best to get healthy, but viruses run their course and I'm just along for the ride right now.
In any case, I had feared that the Red Wings would have a let-down game after playing and having to win 4 games over the course of 6 nights in order to make the playoffs. It's why I cringed when I'd heard that the Wings would begin their first-round series against Anaheim on Tuesday and not Wednesday.
And given the incredibly meager offensive output--22 shots ON the net and 33 more attempts wide or into Ducks players for a team that had been firing 35+ shots and 60-70 pucks at or near the net over the past week--and unfocused effort displayed during the Wings' 3-1 loss to Anaheim on Tuesday...
Filed in: | The Malik Report | Permalink
It's The New Red Wings
by Paul on 04/30/13 at 07:19 PM ET
Comments (9)
from Bob Duff of the Windsor Star,
For five Detroit Red Wings, Tuesday was a night they won't forget.
Defencemen Danny DeKeyser, Brendan Smith and Jakub Kindl, as well as forwards Joakim Andersson and Damien Brunner, made their Stanley Cup debuts at the Honda Center in Game 1 of the Wings' Western Conference quarter-final series against the Anaheim Ducks.
Backup goaltender Jonas Gustavsson and defenceman Brian Lashoff, a healthy scratch for Game 1, wait in the wings, so to speak, to make their Stanley Cup debuts.
It's the largest quotient of newbies sent out by the Wings since they opened the 1990-91 playoffs at St. Louis, which, incidentally, was the first season of Detroit's current 22-season run of consecutive playoff appearances.
Filed in: | The Malik Report | Permalink
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About The Malik Report
The Malik Report is a destination for all things Red Wings-related. I offer biased, perhaps unprofessional-at-times and verbose coverage of my favorite team, their prospects and developmental affiliates. I've joined the Kukla's Korner family with five years of blogging under my belt, and I hope you'll find almost everything you need to follow your Red Wings at a place where all opinions are created equal and we're all friends, talking about hockey and the team we love to follow.
Most Recent Blog Posts
Evening news: Prospect talk, Lidstrom on the Lidstroms and…power rankings?
Impressions from the first day of the Red Wings' 2015 summer development camp
Roose: Red Wings sign Vili Saarijarvi to help control his playing future
Audio from the first day of the Red Wings' summer development camp, 2015
Morning news: On reserving judgment, Mantha and Saarijarvi's OHL possibilities
The overnight report: On the Wings' free agent signings, Fedorov's #91 and prospect discussion
Holland, Blashill on Larkin and Mantha


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text: Tongue Diving by Hilton Hater at August 19, 2010 4:17 am. Comments Share Tweet Email Adam Lambert shows the world what "tongue diving" is in this video. At a concert in Providence, the singer took time to make out with a couple lucky audience members. Hot stuff! Edit Delete Follow Adam Lambert? Star: Adam Lambert Related Videos: Adam Lambert Videos Related Post: Adam Lambert Goes Tongue Diving Uploaded by: Hilton Hater Uploaded: August 19, 2010 Duration: 429 seconds


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AT&T (NYSE: T) said today it launched two new social media and entertainment applications — JuiceCaster 6.0 and Buzzwire. JuiceCaster lets you upload videos and photos to communities, like YouTube and Flickr, Facebook and Twitter, and view, rate or comment on content from your phone. Buzzwire lets people stream media to their phone, including video and audio, such as live Internet radio. JuiceCaster costs $2.99 a month and all AT&T customers have to do to sign up is text "Juice" to 386. Buzzwire, which was actually launched last month, costs $4.99 a month and is available at the AT&T MediaMall. Buzzwire has addictive features, such as providing a list of the top 10 most popular video clips on the Web. Release.
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