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Home > Products > 2-in-1 Decompression Back Belt with FREE Magic Heat Pad
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Unsolicited testimonial from a 72 year old retired professional firefighter
(City of Vancouver, BC)
While still working, (but now 25 years ago) I had a "per cutaneous discactomy" (L-5). Retired after 30 years in 1994.
3 years ago I had a pinched nerve operation (again L-5 area). One year ago I went back to see the same neuro-surgeon with similar symptoms - his diagnosis told him "there is no evidence of a pinched nerve." -- in all cases: a CAT scan followed up with an MRI.
Oct 2010 I got my Dr. Ho "de-stress belt" and am enjoying the relief it gives me but Nov 2010 I got a double massage muscle treatment kit which is performing so well for me (and my 60 year old wife) That I am now going on record to say: "anything this beneficial is such a great product that one would find it hard to believe that it's not illegal."
I will admittedly be telling all my friends & relatives about the benefits of Dr. Ho's Dual Therapy System.
Many many sincere thanks,
Bill F.
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2-in-1 Decompression Back Belt with FREE Magic Heat Pad
What is the Decompression Belt? How does it work?
Developed by back specialist Dr. Michael Ho, the Decompression Belt is unlike any other support belt, because it also provides clinical grade traction and decompression therapy. Decompression is a proven technique endorsed by medical professionals for back pain treatment. So now you can get relief for your back pain without drugs or surgery.
Just wrap the Decompression Belt firmly around you waist, attach the pump, and inflate the belt. As the belt inflates with air, it expands vertically, gently stretching and tractioning the lower back. This gentle traction helps decompress the spinal discs and stretch tight muscles.
Because the Belt fills with air, it is not bulky and very light, so you can wear this discreetly underneath your every day clothes. Wear it for just 30 minutes a day as a therapy belt. Or wear it all day while you work and play as an activity belt. You can even wear the Belt to get a restful night's sleep. The dual purpose of the HoPhysio Belt allows you to not only get home physiotherapy, but also allows you to be active and do everything you've avoided.
People of all ages and all sizes, from young athletes to seniors, are getting fast, long-lasting back pain relief with the HoPhysio Belt. Remember, with the HoPhysio Decompression Belt, there's no pills, no appointments, just less pain and less bills.
Does the belt fit a range of sizes? Are there different belt sizes? Is it one size fit all?
There are 2 different belt sizes – A and B. Each belt size fits a range of waist sizes, as indicated in the sizing chart.
Use pant or waist size to determine belt size
Belt Size
Women only
Men & Women
Pant size
Waist size / Jean size (inches)
0 – 16
25 – 41
17 – 21+
42 – 55
What happens if the belt isn't the right size?
If the belt still doesn't fit, or if it's too big, just call our customer care centre to notify us and we will make arrangements to re-ship you a different size.
How long do I have to wear the belt for? Do I have to wear it throughout the day?
For the first week, it is recommended that you wear the belt 3-4 times a day for about 30 minutes each time. This allows your back to adjust to the effects of stretching and traction. After the first week, you can wear the belt for as long as you like. It is recommended you use it at least 30 minutes a day. You do not need to wear it throughout the day. But many people enjoy wearing while working or doing daily activities because it helps them be active with less pain.
Is it bulky? Can I wear it under my clothes?
No, the belt is not bulky at all. It is light and discrete, so you wear it under your regular clothing. Just wear the belt over a thin t-shirt or tank top, and then wear your regular shirt over top. In fact, a lot of people wear the belt throughout the day because their jobs or activities put a lot of strain on their back. The belt helps them be active and do activities without pain.
Why does the belt have to fit so firmly around the waist?
If the belt is not firmly wrapped around the waist, it may slip up and down when it is inflated with the air. When it is firmly wrapped around the waist, it doesn't slip, so that way it can gently stretch and traction the lower back to help relieve your pain and tension.
What is the return policy? Is there a 30 day money back guarantee?
Yes, Dr. Ho is so confident that the belt will help your back pain that he has personally guaranteed it. If you don't get relief from your back pain or if you're just not satisfied, just return the belt within 30 days and we will be happy to give you a full product refund less S&H.
What is the warranty period on the belt?
Warranty period is 1 year. If you have any concerns, please do not hesitate to contact our Customer Care Representatives at 1-877-374-6669.
Who is this belt good for?
People with chronic or acute back pain, and degenerative, herniated or bulging discs can use the Decompression Belt. It's even great for anyone with an aching back from sitting, driving, lifting, gardening or sports such as golf, hockey or racquet sports. A lot of people who have trouble sleeping due to back pain have also found the belt extremely effective.
Is this good for people with degenerative, herniated, or bulging discs?
The belt is great for people with degenerative, herniated or bulging discs. Decompression therapy helps reduce the pressure on the spinal discs and helps relieve the weight of the upper body off the lower back. By relieving the pressure off the spinal discs, the discs can get the oxygen, nutrients, and water it needs to be strong and healthy. Traction can also help relieve pressure and constriction off nearby nerves such as the sciatic nerve.
I have spinal stenosis, will this help me?
We've had many people with spinal stenosis that have tried the belt and gotten significant relief. The belt does not treat the spinal canal itself, but it does help relieve a lot of the symptoms associated with spinal stenosis. Many people with stenosis tend to have muscle tension, pinched nerves, and disc degeneration. The belt helps stretch out tight muscles, relieve pressure on pinched nerves such as the sciatic nerve, and reduce pressure on compressed discs.
I have scoliosis, will this help me?
We've had many people with scoliosis that have tried the belt and gotten significant relief. One of the first things people notice when they wear the belt is that it helps them stand taller and straighter. By providing traction, the belt also helps stretch out tight muscles, relieve pressure on pinched nerves such as the sciatic nerve, and reduce pressure on compressed discs.
Are there any negative side effects from using the belt?
The belt is very safe to use. You are in control of how much you traction your lower back, because you control how much to inflate the belt. This means you can control to your personal comfort level. But even at full inflation, the level of traction is very gentle and effective. As with any new products, if you suffer from a medical condition, it is advised that you consult your physician.
Can I wear this to sleep?
Yes, many people who have trouble sleeping due to back pain have found that wearing the belt to bed helps them get a restful night's sleep. For maximum results, it is recommended that you use the belt while lying down with your legs propped up with a couple pillows. In this position, your back muscles are relaxed and less tense.
Can I wear this while driving / sitting / doing activities?
Yes, you can certainly wear the belt while doing your daily activities, because it is great for helping to support your lower back and increase your core strength. In fact, many people wear it throughout the day to help them stay active and do the things they couldn't do before. Now you can enjoy walking, driving, gardening, golfing, and working with less pain.
Will wearing the belt weaken my back muscles?
No, wearing the belt will not weaken your back muscles. In fact, many people report that the belt has actually helped strengthen their back muscles because they are more active. With less pain, you can be more active. By being more active, your back can get stronger and healthier.
How do I inflate the belt? Does it come with a pump?
The belt comes with an easy-to-use hand pump that you use to inflate the belt, so you can start using the belt as soon as you receive it.
Is the belt covered by insurance?
The description for the belt on your invoice will be "lumbar support belt". If your insurance company covers lumbar support belts, then it is likely you will coverage for Dr. Ho's Decompression Belt as well. Many of our other customers have gotten coverage.
I have heart and / or respiratory problems – is it okay for me to use the belt?
Since each person's condition is unique, it is recommended that you consult your physician. The best thing to do is get the belt and show it to your doctor so they can see clearly how the belt works. This will help them better determine whether the product is suitable for you. If for whatever reason they recommend you not to use the belt, you can return it within 30 days for a refund less S&H.


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Jean Delsarte
From Wikipedia, the free encyclopedia
Jean Frédéric Auguste Delsarte (October 19, 1903, Fourmies – November 28, 1968, Nancy) was a French mathematician known for his work in mathematical analysis, in particular, for introducing mean-periodic functions and generalised shift operators. He was one of the founders of the Bourbaki group.
External links[edit]
- O'Connor, John J.; Robertson, Edmund F., "Jean Delsarte", MacTutor History of Mathematics archive, University of St Andrews.
|This article about a French mathematician is a stub. You can help Wikipedia by expanding it.

subset: commoncrawl


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Murcia - Spain
Property ID: 2396
Print Page
Situated near the end of Mar Menor yet never far from a variety of facilities and activities, Club Calida at Mar Menor offers guests a serene escape for families and couples. For guests' convenience, a pool and children's pool and tennis court are located on-site – and the staff is always ready to assist with guests' needs. While public transportation is available during the summer, a car will enhance your visit, enabling easier travel to Murcia's many activities and sights.Check-in Time: 17:30Check-out Time: 11:00Check-in Days: SaturdayImportant InformationAnimals are not permitted; could result in forfeiture of the unit and/or other penalties.


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An edible food container is provided with two different fatty coating layers including a top glaze that is free of sugar. A prima coat has a higher setting temperature than the top glaze. Hydrophobicity increases from the prime coat to the top glaze. Solids can be added to the top glaze and the container can be made from a sugar free baked dough. Other variations are also disclosed.
1. An edible container for food comprising a porous, vegetable material having on at least one part of its inner surface at least two different fatty impregnations, whereof at least one impregnation is a prime coat and at least one impregnation is an impermeable top glaze, wherein the prime coat has a higher setting temperature than the impermeable top glaze and the top glaze is more hydrophobic than the prime coat, and at least the impermeable top glaze is sugar-free.
2. A container as in claim 1, wherein the vegetable material is a baked dough.
3. A container as in claim 2, wherein the vegetable material is an extrudate.
4. A container as in claim 1, wherein the vegetable material is an unbaked dough.
5. A container as in claim 1, wherein the vegetable material is a fibrous cellulosic.
6. A container as in claim 1, wherein the prime coat has a setting temperature at least 2� C. higher but not more than 5� C. higher than the impermeable top glaze.
7. A container as in claim 1, wherein the top glaze is stable to acids, to a pH level of 4.
8. A container as in claim 7, wherein the acid to which the top glaze is stable is lactic acid.
9. A container as in claim 1, wherein the top glaze comprises an insoluble, finely-divided solid.
10. A container as in claim 9, wherein the insoluble, finely-divided solid comprises 10 to 80 weight percent of the top glaze.
11. A container as in claim 9, wherein the top coat comprises a food-grade, hydrophilic, fat-insoluble, finely-divided solid.
12. A container as in claim 1, wherein the top glaze comprises a hydrogenated fat.
13. A container as in claim 12, wherein the hydrogenated fat comprises hydrogenated soybean oil.
14. A container as in claim 13, wherein the top glaze comprises a mixture of hydrogenated soybean oil and coconut oil, said mixture having from 30 to 90 weight percent hydrogenated soybean oil and 70 to 10 weight percent coconut oil.
15. A container as in claim 2, wherein the baked dough is sugar-free and has a long shelf-life.
16. A container as in claim 2, wherein the baked dough is a white, starch-flour dough.
17. A container as in claim 9, wherein the finely-divided solid is acid casein.
18. A container as in claim 9, wherein the finely-divided solid is water-soluble casein.
19. A container as in claim 9, wherein the finely-divided solid is powdered milk protein.
20. A container as in claim 9, wherein the finely-divided solid is casein.
The invention relates to a container for foods made from biodegradable, porous material, characterized by at least one part of the inner wall for sealing purposes with at least two different fatty impregnations, whereof at least one is a prime coat and at least one other is a impermeable top glaze and a process for the production thereof.
The vast number of plastic containers causes considerable disposal and environmental problems. Particularly in the case of foods, especially those intended for immediate consumption, plastic containers are frequently used. In the case of consumption in the open air, they are frequently thrown away and then the containers often take years to decompose.
Many paper containers exist, but paper is not suitable for water-containing, fatty or oxygen-sensitive foods. Coated papers generally contain a very thin layer of a plastics material, which once again leads to waste disposal problems. For foods, there are also containers made from edible materials, such as ice cream wafer containers or cones. However, such wafer containers are only suitable for the very brief holding of ice cream, i.e. frozen foods. Inside, such wafer containers are generally impregnated with coconut oil, in order to prevent immediate softening and destruction of the container. However, such an impregnation only provides short-term protection. Attempts to make finely porous packing materials impermeable by merely using more coconut oil for impregnation purposes have not been successful, because when larger amounts of coconut oil are used it soaks through, which is not desirable. In addition, when applied more thickly, coconut oil tends to crack, so that the desired result is not obtained.
DE-AS No. 1 221 585 discloses a process for protecting the surface of a long-life pastry or bakery product to be filled against soaking through. The product, e.g. a wafer cup, is initially impregnated with a fatty first coat and onto this impregnated surface is then applied a colloidal fat dispersion, to which is immediately applied the filling material at temperatures below -3� C. The cold filling material leads to the immediate setting of the colloidal dispersion. The colloidal dispersion comprises a chocolate dispersion in the form of a mixture of coconut oil, sugar, milk powder and ground cocoa bean particles. Ice cream can be stored for a long period in the frozen food chest when placed in such impregnated long-life bakery products. A brief warming up to room temperature is also possible. However, for prolonged storage in the refrigerator, i.e. at temperatures over 0� C. such impregnation proves unsuitable, because softening occurs.
International application WO No. 83/01726 discloses an edible container in the form of a baked bread roll, which has a conical depression, whose crusty inside is provided with a fat glaze for increasing its natural impermeability, so that moist or even liquid foods can be introduced into it. The edible container is not intended for storage, but instead for immediate consumption.
The object of this invention is to provide a container, which can be kept for at least a limited time at the storage or use temperature of the food at over 0� C., whilst being easily disposable. The container should also be suitable for liquid, oily and oxygen-sensitive substances.
This invention is characterized in that the at least one top glaze is free from sarcharose. Preferably the at least one prime coating is also free from sarcharose.
Although the sugar crystals in the top glaze according to DE-AS No. 1 221 585 are enclosed by the fat mass, it has been found that the complete omission of sugar in the top glaze leads to a considerable improvement in the sealing action, so that even liquids can be kept in the cooling space for long periods. Preferably at least the top glaze is also free from other soluble saccharides and this advantageously also applies with respect to the prime coat.
According to this invention the seal can be formed in that at least two different impregnations on a fatty base are provided, whereof the first preferably has a higher temperature setting range than the second. In this way the top glaze can be applied as the second impregnation without melting the first impregnation. The second and optionally deeper impregnation fills the pores and forms an impermeable layer on the pack inside. The difference between the melting or setting ranges of the first coat and the top glaze is preferably not over 5� C. and in particular not over 2� C.
Preferably vegetable fat is used as the fat. The fats of the fatty glazes preferably have different hydrophobic settings, the hydrophobicity increasing from the container wall material towards the interior. A less hydrophobic fat glaze penetrates well into the pores of the less hydrophobic packing material, because it is able to wet the pack material surface. Simultaneously the less hydrophobic impregnation forms an adhesive base for the more hydrophobic fat glaze, so that scaling off of the hydrophobic fat glaze is prevented. The fat glaze of the top coat which is more hydrophobic than the coconut oil is in turn very stable with respect to a liquid or moist pack content and also ensures for a prolonged period the necessary sealing, even with respect to food acids, such as lactic acid, up to a pH level of 4.
According to a particularly preferred embodiment, the top glaze contains finely divided solids, which are not soluble in fat. Such finely divided solids lead to a increased strength and resistance of the top glaze. The finely divided solids, which are preferably readily wettable by the fat, simultaneously prevent the fat from being sucked up by the pores of the pack material. With particular advantage at least one solid-free fat glaze is used for priming and pre-impregnation and it is then covered with at least one solid-containing cover glaze. Generally two glazes are sufficient, namely a priming glaze and a cover glaze. Sealing is increased by a multiple application of correspondingly smaller quantities. The coating thickness of the cover glaze is preferably 0.1 to 1 mm, in particular 0.2 to 0.5 mm, this relating to the thinnest points.
The pack material preferably has a biological and in particular vegetable origin, is e.g. based on grains. Materials based on starch and/or cellulose are preferred.
With particular advantage the pack comprises at least partly edible material, which is present in the dry and more especially thoroughly baked state. This function is particularly appropriately fulfilled by long shelf life baked products, such as wafers, products of the crispbread type, extrudates and in particular those based on rice and/or maize, as well as edible starch flour products. Packs made from starch flour paste are soft and elastic, i.e. they have good mechanical characteristics and can also be coloured and printed on. The packs can even be flour-free, particularly using only starch and water, the addition of lactose being advantageous. Edible packing materials provided with the inventive cover glaze do not lead to any disposal problems, because they are biodegradable, or can be consumed when consuming the contents. Appropriately a covering is provided for hygienic reasons and this can e.g. comprise easily biodegradable paper or the like.
The material for the inventive pack is preferably self-supporting and stiff, thin-walled packs being particularly advantageous. In the case of edible packing materials, the wall thicknesses are generally below 6 mm and in particular in the range 0.5 to 5 mm, wherein the starch flour pastry tends to be in the lower range and the wafer pastry in the upper range. The inner surfaces of containers to be coated are preferably smooth, if no account is taken of the natural pores. The outside can be structured. Walls and bottom preferably pass into one another with rounded edges.
The inventive pack is preferably in the form of a container, such as a box or cup. Such a container can be sealable in moisture-tight and optionally air-tight manner. For this purpose a cover or closure made from the same or different material compared with the remainder of the pack can be provided in the same way with a cover glaze. This set cover glaze can be used for heat sealing or for the tight welding of the cover to the remainder of the container. For this purpose the cover glaze can e.g. be melted by warm air in the region between the contact surface of the cover and the container edge and can be set by cooling after fitting the cover. This makes it possible to store for a sufficiently long period liquid and/or fatty and also air-sensitive foods, without them spoiling or without the pack losing its protective function and strength.
However, the pack can also be in some other form and especially in the case of a compact, non-flowable content or if a complete envelope is not required for other reasons, it can be in the form of a tube open on at least one side, in the form of plates, particularly sandwich plates, dishes or trays. As a function of the pack contents, there is also no need to provide the entire inner wall with cover glaze. Thus, a partitioned box or the like can have the cover glaze in one part and can be filled with a liquid or oily food, whereas the other part can store dry products, such as nuts, pastry, etc. The pack capacity can vary widely and is generally between a few milliliters and a liter, especially in the range 25 to 1000 cm3.
The fat glaze quantity per surface unit is advantageously in the range 4 to 10 g/100 cm2, no matter whether it is in the form of one or several coatings. The priming quantity is generally 2 to 6, especially 4 to 6 g/100 cm2 and the cover glaze quantity is generally 2 to 4 g/100 cm2.
The finely divided solid of the cover glaze is preferably difficultly soluble and in particular insoluble in food acids. The solid must be permissible according to food regulations, but need not be digestible. The solid can be constituted by materials having an organic origin, particularly those which have food characteristics. Preferred solids are dry milk products, such as milk powder, milk protein and whey protein. Particular preference is given to casein and especially casein which is soluble in cold water. Other swellable substances, such as cold-swelling starch and in particular when mixed with casein can be used. Swellable substances may have the capacity to bind penetrated water and thereby act in a sealing manner. Preference is given to pasteurizable glazes, such as is e.g. the case with a cover glaze containing cold soluble casein.
The quantity of solid powder in the cover glaze can vary within wide limits and is preferably 10 to 80, especially 15 to 50% by weight, based on the cover glaze weight. The most favourable range for casein is approximately 25 to 30% by weight. For the cover glaze, preference is given to the use of fat mixtures, particularly those with suitably set softening or setting ranges. As a result the cover glaze remains elastic to plastic at the storage and use temperature, so that cracking is avoided in the case of temperature fluctuations and any mechanical stressing of the pack. The softening or setting range is preferably within a 4 to 8� C. temperature range. The setting or softening range level, measured as the slip point according to the DGF unit method C-IV 3a (1952) or as the solidification point according to the DGF unit method C-IV 3c (1957), is a function of the storage and use temperature of the pack content and can be between 15 and 45� C. Generally a softening range between 20 and 40� C. is adequate for many uses, such as e.g. for foods in the refrigerator and also for those stored at ambient temperature.
The desired hydrophobicity can be obtained by use of fats with long-chain fatty acids and/or long-chain alcohols and hardened fats. Hydrogenated soybean oil, particularly when mixed with coconut oil has proved satisfactory. The mixing ratio can be 40 to 90% by weight of hydrogenated soybean oil and 10 to 60% by weight of coconut oil and is preferably 60 to 80% by weight hydrogenated soybean oil and 20 to 40% by weight coconut oil. Hydrogenated soybean oil is made plastic by adding coconut oil. The softening or setting range of hydrogenated soybean oil can be adjusted by mixing with soybean oil and generally 5 to 10% by weight of the latter is sufficient for this. This also applies with regards to other fats and oils. In place of vegetable fats, it is also possible to use corresponding animal fats, such as hardened whale oil. Preference is given to so-called ester-free fats and also non-esterified, long-chain fatty acids. Hydrophobic waxes, such as e.g. carnauba wax, which are permitted by food regulations are also suitable. Through the hydrophobic setting of the fats of the cover glaze, the latter becomes particularly stable with respect to lactic acid and other food acids. The cover glaze is advantageously coloured or dyed. It can be white pigmented, or can also have another colour suitable for the pack content and/or pack. The cover glaze, particularly the solids proportion, is preferably free from lipase.
Preferably those fats which are less viscous in the melted state are used for the first coat or the adhesive base. Coconut oil and hardened fats with a melting range at or above that of the cover glaze and in particular in the range 22 to 40� C. are particularly suitable for this purpose.
The invention also relates to a process for producing the inventive pack. This process is characterized in that at least one melted, fatty, saccharose-free material in at least one layer is applied to the preimpregnated inner surface of the preferably precooled pack to be coated until a closed cover layer is formed and then setting takes place by cooling. The material is preferably free from readily water-soluble components and is preferably applied in the anhydrous state.
The cover glaze is preferably applied just before the filling of the pack. Prior to filling, the pack is advantageously cooled to the filling temperature below the melting range, so that the cover glaze rapidly becomes solid before filling takes place.
The glazes can be applied by dipping, coating, spraying, etc., preference being given to spraying. Cup-shaped pack parts are preferably kept with the opening downwards during or after spraying, so that excess fat can drip off. This can be accompanied by a coating of the pack edge, which can be used for sealing purposes. So-called displacement coating with the aid of substantially accurate fitting inner punches has proved satisfactory. If the cover glaze and preferably also the first coat are pasteurized or briefly heated, then particularly long storable packs are obtained. The containers or packs are preferably used in the sterile or almost sterile state.
The invention also relates to containers which are suitable for coating with the cover glaze. Such containers have a porous inner wall, which is otherwise smooth, i.e. free from grids or ribs. Smooth-wall subdivisions, which in turn have a porous innerface, can however be provided. The containers are preferably edible and shaped in one piece from a dough, which is thoroughly baked to dryness. A suitable dough is the conventional dough for long-life bakery products and in particular starch flour dough. The dough preferably has a reduced sugar content, particularly in the range 2 to 8% by weight, or can be substantially sugar-free. The moisture sensitivity of the long-life baked product is reduced by decreasing the sugar content. Simultaneously a large fine porosity is obtained, which favours a diffusion of liquid from the inside to the outside. The fine porosity also gives good thermal insulation. If desired, the outside can also be impregnated with a fatty prime coat, which is preferably porous.
A suitable wafer dough has in particular the following compositions:
______________________________________Flour 20 to 40 and preferably approximately 25% by weight.Potato starch 5 to 25 and preferably approximately 20% by weight.Sugar 0 to 10 and preferably 2 to 8% by weight,Salt 0 to 1 and preferably approximately 0.4% by weight.Lecithin 0 to 0.5 and preferably approximately 0.3% by weight.Fat 1 to 5 and preferably approximately 3% by weight.Soybean flour 0 to 5 and preferably approximately 3% by weight.Flavouring substances 0 to 0.5 and preferably 0.1% by weight.The remainder water.______________________________________
A starch flour paste formed from purified starch, particularly advantageously usable for producing colourless containers, but which can also be mixed with colour additives, in particular has the following composition in parts by weight:
______________________________________Flour 30 to 50, particularly approximately 40Starch 30 to 40, particularly approximately 33Sugar 0 to 20, particularly approximately 13Salt 0 to 1, particularly approximately 0.7Lecithin 0 to 1, particularly approximately 0.5Fat 3 to 7, particularly approximately 5Flavouring 0 to 0.25, particularly approximately 0.2substancesSoybean flour 3 to 7, particularly approximately 5.______________________________________
Water with a dry ingredients to water ratio of approximately 3:2.
Baking of this starch flour paste takes place in the same way as for wafer dough, the temperature being controlled in such a way that there is no yellow or brown colouring. The flour can also be completely replaced by starch.
Coconut oil with a melting range of 24 to 27� C. is suitable for the first coat, if storage is to take place in the refrigerator (+4 to +15� C.). Hardened fats and the mixture thereof with oils with a melting range over 30� C., particularly 35 to 40� C. is preferred for storage at ambient temperature.
The cover glaze advantageously is also a function of the temperature at which the filling material is to be stored. Fat mixtures with melting ranges of approximately 20 to 25� C. are suitable for the refrigerator, whereas for storing at ambient temperature a melting range of 35 to 40� C. is suitable. Preferred cover glazes contain in parts by weight:
______________________________________Hydrogenated soybean oil (melting point 38� C.) 50 to 90Soybean oil 0 to 20Coconut oil 50 to 10Casein 10 to 60______________________________________
The casein can be in the form of native casein or as caseinate. Preference is given to milk protein or casein soluble in cold in water. Further features of the invention can be gathered from the following examples in conjunction with the claims below. The individual features can be realised singly or in the form of combinations of the individual embodiments.
A set of three wafer cups is baked using a conventional wafer dough, but which is substantially sugar-free. Baking takes place in a pastry mould, whose core used for forming the inner wall is smooth. The cups are similar to plastic yoghurt cups and are interconnected via their upper, horizontal flange edges. Additionally there are also preferably vertically directed, stiffening connecting webs. They can be shaped onto the underside of the flange-like connecting edges and can interconnect the container walls. The reinforcing webs can also be provided separately from the upper flange edge. The cups can externally have a smooth surface, or can be structured.
The precooled cups are sprayed with hardened vegetable fat (coconut oil, degree of hardness 23 to 28� C.) using an atomizer at a fat temperature of +30� C. and then immediately cooled by placing in a refrigerator at a temperature of approximately +8� C. Thus, the first coat sets within the surface coating and is present in the desired quantity. Simultaneously a soaking through of the fat is prevented.
The cooled, impregnated cups are sprayed with a cover glaze just prior to filling and said glaze has the following composition in parts by weight:
______________________________________Hydrogenated soybean oil (degree of hardness 38� C.) 45Soybean oil 5Coconut oil 50Caseinate (spray-dried) 50______________________________________
The total fat content of the cover glaze is consequently approximately 67% by weight. The caseinate is mainly used for increasing the mechanical strength of the cover glaze, particularly with a view to preventing cracking, but also gives the glaze a uniform white colouring. In this example, the cover glaze is also set to a degree of hardness or setting range of +23 to +27� C. The wafer cups are sprayed with the mouth turned downwards and the glaze sprayed at +30� C. immediately sets on meeting the inner wall of the cup, at least at the contact surface. Excess material can drip downwards and simultaneously gives a slight bead on the flattened cup edge, which is used for subsequent sealing with a cover coated in the same way.
The thus coated set of three is cooled to temperatures of +10 to +12� C. and then filled at this temperature to 1 cm below the upper edge. The filling material is yoghurt, particularly fruit yoghurt or cottage cheese. The cover is then applied and sealed by briefly heating the edge region, e.g. with hot air. The filled cup can be stored for a long period in the refrigerator at temperatures of +10 to +12� C., without the moisture soaking through.
For hygienic reasons, it is recommended that the cups be placed in a thin protective sleeve, which need not be self-supporting. It is sufficient for this purpose to use a paper sleeve or any other, preferably ventilated envelope.
Two rectangular disks made from a cereal extrudate of length 14 cm, width 5 cm and thickness 0.5 cm are sprayed at room temperature on one side twice with coconut oil (degree of hardness 23 to 27� C.). The second spraying takes place immediately following the solidification of the first fat application. 4 g of coconut oil are used per disk for this first coat. The disks are then cooled in the refrigerator to approximately +8� C.
For producing the cover glaze 37 parts by weight of hydrogenated soybean oil, 4 parts by weight of soybean oil and 7 parts by weight of coconut oil are melted together. Into the melt are then stirred 14 parts by weight of cold soluble casein, it being simultaneously possible to optionally add flavours and dyes. This cover glaze mix is pasteurized and at a temperature of +27� C. is applied thinly with a brush to the cooled extrudate disks which have been provided with a first coat, followed by solidification at ambient temperature. The cover glaze quantity is 2 to 3 g per disk. The disks impregnated and coated in this way are then again cooled in the refrigerator to +8 to +10� C. The extrudate disks are then placed on both sides of a 5 mm thick pork cheese disk and pressed slightly, the impregnated side being directed towards the pork cheese. The thus formed sandwich is vacuum-packed at 0.4 to 0.6 bar in polypropylene film. The sandwich can be stored in the refrigerator for days without the extrudate disks becoming soft.
A circular wafer cup with a flat bottom made from a sugar-free dough is coated with the glazes described in example 2 for the first coat and for the cover glaze under the conditions described therein, but the cover glaze is applied by displacement coating. The cup is then filled with chemically preserved meat salad and sealed with a cardboard inlay cover, which has also been impregnated. Sealing takes place by pressing the cover edge into the cover glaze of the inside of the cup. The meat salad could be kept in the cooling space for its keeping period without any softening or soaking through phenomena appearing on the wafer cup.
An ice cream wafer cup with a flat bottom was produced in a wafer cup mould using a starch flour paste. The cup had a thin wall, was elastic and was white. The cup was firstly primed with a mixture of 80 parts by weight of hydrogenated soybean oil and 20 parts by weight of coconut oil, followed by coating with a cover glaze of 85 parts by weight of hydrogenated soybean oil, 15 parts by weight of coconut oil, 25 parts by weight of acid casein powder and 10 parts by weight of cold-swelling starch powder. The coated cup was filled with marmalade after solidifying the cover glaze at room temperature. The cup kept firm and dry on storing at ambient temperature.
Viscous starch flour paste was blown to a bottle shape in a mould and then baked. The bottle was then internally primed twice with a mixture of 80 parts by weight of hydrogenated soybean oil and 20 parts by weight of coconut oil, followed by coating twice with a cover glaze. The cover glaze contained 85 parts by weight of hydrogenated soybean oil, 15 parts by weight of coconut oil and 70 parts by weight of acid casein. Both glazes were pasteurized prior to application. After cooling and solidifying the cover glaze the bottle was filled with conserved, carbon dioxidefree lemonade to just below the opening and was then sealed with an impregnated starch flour stopper.
The bottle was tight and firm. The breaking strength of the bottle could be increased by incorporating cellulose fibres into the starch paste at the time of producing the bottle. After use the bottle can be thrown away. It degrades in the open or in refuse, without leaving behind harmful or disturbing residues.
The invention is not restricted to the examples described. In fact, numerous modifications thereof are possible without passing beyond the scope of the invention. Thus, the novel starch or starch flour containers, particularly in cup or beaker form are also suitable for other purposes for which the hitherto known wafer or ice cream cornets have been used. For ice cream and at temperatures below 0� C., they can be used in the same way as conventional wafer cups or cornets without impregnation or with a conventional coconut oil impregnation, as used here for the first coat.
Patent Citations
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text:
January 2001
reviews (3)
make it again
Blend together Pisco, lime juice, simple syrup, and egg white with ice. Strain mixture into old-fashioned glasses. Top with a few drops of Angostura bitters.
This is a classic recipe for using the Peruvian brandy Pisco. I prefer it made using lemons. Try it both ways and see which you like. Also, when I know I'm going to make this, I buy a carton of egg whites so that I don't need to fuss with separating eggs.


text:
Seattle, Wa (PRWEB) August 14, 2014
According to the Fun With Caricatures eBook review posted by Vkool.com, this is a newly updated drawing guide that uncovers to readers new tips and advice on how to draw caricatures professionally. This book consists of a series of drawing exercises and detailed instructions that help learners improve their skills in drawing caricatures.
Vkool reveals in its Fun With Caricatures review that inside this book, people will discover:
Fun With Caricatures, as it is reviewed now by Vkool, was developed by Graeme Biddle, a highly successful caricature artist. Since Graeme Biddle released the Fun With Caricatures book, many people have used it to learn how to draw fun caricatures like a professional artist.
The Fun With Caricatures review also shows that upon ordering this book, people will receive a wide range of special bonuses from Graeme Biddle such as:
Tim Wells from the site Vkool - Better information, Better Lives says, "Fun With Caricatures is a newly updated book that is specifically designed for caricature lovers. This book will teach them how to become a professional caricature artist. In addition, people will have 60 days to decide if they want to keep the Fun With Caricatures book or get their money back."
To read the full review and learn more about Graeme Biddle's book, visit the Vkool website at: http://vkool.com/fun-with-caricatures/
To download the Fun With Caricatures book, visit the official website
About Tim Wells: Tim Wells is an editor of the website Vkool.com. In this website, Tim Wells provides people with reliable articles about hot topics on health, lifestyle and entertainment.


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As someone who reads comics on a fairly frequent basis, you'd think that I would be used to interesting ideas being ultimately pissed away into nothing, like a college student who was really smart in high school just deciding to be the dumbest person imaginable in all of their classes. Whoops, that gave away my feelings on most of the New 52 right away! But seriously, I always hate it when a TV show starts off with really good ideas and manages to do away with all of that over the course of one entire episode, something I as a How I Met Your Mother fan learned all too well earlier this year. It's even worse when all the good ideas manage to piss themselves over the course of the entire season, because it's almost torturous, like being forced to watch all the worst Family Guy gags over an entire weekend while someone occasionally lets you stop to punch you in the stomach.
Case in point, Teen Wolf season 4. With Allison dead and Isaac on The Originals this year, the last season ended with Derek kidnapped by a resurrected Kate Argent, now a werejaguar (whatever the fuck that is), and taking him to Mexico. Some contrived Mexico bullshit happens involving a stereotypically Mexican hunter family, where Scott and crew find Derek a teenager and no longer a Beta. Kate finds 15-year-old Derek, manipulates him, makes out with him in what's certainly one of the sketchiest things I've ever fucking seen in a TV show since Jamie raped Cersei in front of her dead child in the last season of Game of Thrones, all for the purpose of learning how to control her transformations. Keep in mind that Stiles learned most of the werewolf mythology literally in the very first episode, so in addition to having the curse of all their women die because of literally one teenager, the Argents all have the ability to not use Wikipedia. Anyway, all of this leads to everyone's favorite mind rapist Peter Hale losing $117 million in bearer bonds and it being used to fund a dead pool, bringing a number of assassins to Beacon Hills to wipe out the supernatural people of the city. And two episodes into the finale, the conspirator known as the Benefactor is finally revealed: a Banshee mentally heard Peter's insane ramblings of wiping out the supernatural of Beacon Hills while he was still in the coma from the Hale fire.
An issue I've always had with Teen Wolf is that the way they handle plotting is like Rube Goldberg coming up with a game after he's done brown acid and a six inch table's worth of cocaine. I swear this show takes the hardest and most irritating path to figuring shit out; most of the people I know called Peter being the Benefactor weeks before that reveal. But the show threw him out of the running by having him say that he wasn't the Benefactor, and then it's revealed he is! Even the "he was a madman back then" excuse is hollow because some burns and fabulous v-necks aside, there's no real difference between the Peter Hale back then and the Peter Hale now. It's hard to buy him as anything other than a villain, which is why having him be Malia's father was always gonna end with someone being double crossed. Part of this is because Ian Bohen plays him really well, the other part of it is that the show has no idea what to do with him. Penultimate episode before the finale, the show tries to make him the main villain and have him go after Scott to reclaim his power. But the only time the show acknowledged that plot beforehand was literally summer 2013, because they've had him mostly sitting around and snarking like a passive aggressive film snob stuck at a screening for Avengers: Age of Ultron and still thinking that people who like superhero films are pathetic manbabies who need to mature.
The reason I can say this season of Teen Wolf has good ideas but shitty resolutions is because the dead pool storyline takes center stage for most of this and ends up being resolved via a fucking email. No seriously, that's exactly what happens. There's a multitude of assassins here with their interesting hooks; a pair of teenagers who go to school with the new cast additions, a Mute with literally no mouth who talks via an electronic interface, a chemist who initiates a quarantine, all of them killed just as soon as they showed up. Kate has a pair of Norse Berserkers doing her bidding, but their only reason for being in the show is showing up to kick Team Scott's ass. Literally in the last five minutes of the penultimate episode, it's revealed that they're people whose animalistic sides have taken over and Kate tries to do the same thing to Scott. And I would've thought the show would take this moment to explore the fact that Scott "True Alpha Who Can Do No Wrong and Who Is Becoming the Batman at this Point" can be a monster just like any of the other supernatural foes he's faced, but nope, the kid he bit gives him an uplifting speech and Scott tears the Berserker armor off, beats Peter and delivers the line "You were never an Alpha, Peter, but you were always a monster", and I can hear David Goyer demanding his money from Jeff Davis for cribbing one of his lines.
I guess I should also mention that there are two new wolves added to Scott's pack. There's Malia, Peter's daughter, the girl who was missing for 8 years, and literally lost her virginity to Stiles as they were both in a mental institution (no seriously, this is a thing that Jeff Davis wrote). I like her actress and I like her bluntness and lack of awareness in the world, and she's mostly harmless. I don't have a real stake in any of the relationships in this show, so I was alright with her making Stiles her scratching post. The one I've got more of an issue with is Liam, the kid Scott bites. He's actually a teenager, and may actually be the only real teenager in this show, which is highlighted particularly when he has PTSD from being beaten down by the Berserkers. There's appeal in watching a supernatural person having a very human breakdown, but it's never brought up in the finale except in an offhand conversation, and there's no real resolution.
Speaking of 'no real resolution', Derek Fucking Hale. After being aged back to his normal age, Derek starts losing his powers and reverting to a human. All signs in the show literally pointed to him dying; he was totally fine with being a human, he was learning how to defend himself as a human, and a Berserker literally threw him out of a van and stabbed him five times in the finale. He bled out and passed out with his final wish being to "save Scott", because everyone knows that Derek is the Robin to Scott's Batman. But fucking Jeff Davis pulls the ultimate fucking goddamn comic book movie "Let's give Coulson a fucking TV show and undermine his entire sons of bitching death" trope and revives fucking Derek, turning him into a fucking Black Wolf, whatever the fucking fuck that fucking is. If you put me within five feet of Jeff Davis after that, I would've torn off his arm and beaten him to death with it while repeating "THAT IS NOT HOW A WRITE A CHARACTER ARC, YOU SON OF A BITCH!"
Overall, Teen Wolf season 4 is full of good ideas that manage to be dumped into a bin of piss and vomit as soon as they're introduced. The assassin storyline could've carried an entire season; Peter trying to become an Alpha again could've taken up at least half a season. The new characters are ultimately harmless and inoffensive, but the show doesn't have the balls to have them go through human moments for more than 10 minutes. None of the old cast members really have anything interesting going on outside of the plot, except that apparently they all go through financial issues right at the same moment which is then also resolved with the skill and grace of a public speaker suddenly having racist rants during an NAACP rally in Ferguson. And for making a big fucking deal out of Kate returning, the show doesn't really let her do much besides look psychotic and hot, which we already saw during season one. She doesn't really do anything except for in the first two and final two episodes, and even then, she's always running. Running like the show seems to run away from logic; maybe someone should put a hit out on its complicated logic instead of its supernatural protagonists.


text:
Capital Markets
Company Overview of Capital International, Inc.
Executive Profile
Ida Louise Levine
Director, Capital International, Inc.
|Total Calculated Compensation
|This person is connected to 2 Board Members in 2 different organizations across 0 different industries.
See Board Relationships
Ms. Ida Louise Levine is a Director at Capital International, Inc. and Capital International Limited. She is based in the London office since 1983. Ms. Levine is involved with legal and regulatory issues in the U.K. and other European jurisdictions and international securities issues. She has practiced in the general corporate, merger and acquisition, financial services and investment management areas, both as a Partner in an outside law firm and as in–house Counsel. ...
Corporate Headquarters
11100 Santa Monica BoulevardPhone: 310-996-6000
Los Angeles, California 90025-3384
United States
Fax: 310-996-6200
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EducationThere is no Education data available.
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text:
The 2011 season in Igloo land is one of mass changes.
New head coach in the form of Kavis Reed, new offensive co-coordinator in the form of Marcus Crandell and over 25 player changes to the roster. GM Eric Tillman has a tough job ahead of him in his first full year leading Edmonton, of course the starting QB job is Ricky Ray's as always but #2 guy Kerry Joseph has been shaky in training camp and in the pre season and I would not be surprised if for whatever reason Joseph doesn't step up when needed (ex: injuries, mop late in games in blowouts) we could see rookie Matt Nichols move on up and get the number 2 gig.
Esks Canadian draft picks WR Nate Coehoorn and OL Scott Mitchell are young bucks that the scouts have been raving over as two guys that will shine in the CFL, Coehoorn had a great camp and has made a pretty smooth transition from CIS ball to the CFL, Mitchell out of Rice is still very green but hopefully he develops nicely to prevent Ricky Ray from being on his back more than Rip Van Winkle. TJ Hill becomes the leader of the defense now playing in the secondary and Damon Duval is the main go to guy for the kicking duties? Has your head stop spinning at the amount of changes to this ball club? If it hasn't don't worry it should by the 3rd or 4th game, at least that's what most doctors tell me.
If this club can get things clicking they could finish at 9-9 and see the post season for the first time since 2009 and it begins for real on July 3rd vs Saskatchewan.
That's all for now I'm Avry and I'm out!


text:
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Spectacular Casa del Mar 6 bedr. beach front home
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Description from the owner
Description from the owner
Bedrooms: 6/
Bathrooms: 7/
Sleeps: 12/
Type: House
Book for 7 nights – Pay for 6!
This house is one of the few Jaco Beach Costa Rica vacation rentals located right on the beach!
Experience one of the most unforgettable Jaco Costa Rica vacations possible by staying in this beautiful private home. It contains six bedrooms and features a beachfront location within the gated community of Hermosa Palms, in Playa Hermosa, Jaco. Offering spectacular views of the ocean through huge windows that serve as walls on the first and second floors, guests can relax on luxury furniture surrounded by lovely tropical decorations.
There are four bedrooms in the main house, each with private bathrooms ...Read more
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Spectacular Casa del Mar 6 bedr. beach front home Jaco, Puntarenas, Costa Rica
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Playa Hermosa is 10 minutes south of Jaco, which is the biggest beach town in Costa Rica, located in the Central Pacific coast. This particular beach is famous for its black sand. It is the location where thousands of turtles come each year to lay their eggs, therefore it receives protection by the Costa Rica government. Surf breaks also make this a popular destination for ocean-loving vacationers from around the world.
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text:
In the weeks leading up to the Paralympics the air was filled with a familiar, silent contradiction. The predominant line focused on how inspiring it was going to be, seeing athletes perform and overcome, despite their disabilities. At the same time, a ComRes poll found that sixty-six percent agreed that "people with disabilities are often regarded as second-rate citizens".
Last week, I went on a bit of a holiday. But there's no rest for the wicked, nor for those attempting to have a crack at every single Olympic sport, so I return with more tales of my sporty exploits, for which I know you will be grateful now that the actual real Olympics are over and we have to go back to talking about the economy, winter and all other things depressing.
As the last of the bunting is swept up and empty bottles gathered for recycling, thoughts inevitably turn towards The Legacy. Legacy was a cornerstone of our bid, and up until that opening scene of the opening ceremony had only really ever been contemplated in terms of the sporting legacy. "Good sport make good people do good sport..."
Yet, as the lights came down on the final day of the 'greatest show on earth', I was left asking the uncomfortable question - what next for this great nation?
The Olympic and Paralympic Games have been a huge success and demonstrated what can be achieved by the public and private sectors working together to ...
The Paralympic closing ceremony has finished. London 2012 is over and the Olympic flame is undoubtedly already covered in glitter, doused in caipirinha and in between a dancers butt cheeks as it makes it's merry way to Rio.
I loved this summer, even though we didn't go away and the sun wasn't always shining. I loved it as a sports fan and a Londoner. And I'm so glad that now everyone knows how great both those things can be.
The Olympics, apparently, has had the fortunate side effect of making us more human. But we didn't need fixing. We weren't devoid of compassion or community spirit; we were just looking for a way to show it.
What do we learn from the Olympics? The badminton players got booed for poor sportsmanship but were also expelled from the Games. One lesson simply is that regulations can work.
IC1s may look like naughty little boys... and well, yes they kind of are. They're the embodiment of good old fashioned rock n' roll, but we know their hearts are always in the right place.
Making the Emerging Icons corner of the Olympic Park into a blissful oasis of calm amid the madness was solo songstress Mary Leay. This lady doesn't half make this whole performing lark look easy. Not only can she relax a large crowd quicker than a triple disc edition of 'Calming Sounds of the Ocean', she can also make every individual feel like they're getting a personal performance.
The last night of sport at the London 2012 Olympic & Paralympic Games coincided with the BBC's Last Night of the Proms on 8th September and it was a night full of Olympic tributes.
Today was a particularly special day for the us at the Olympic Park, because we had silver medal-winning gymnast Louis Smith down to pay the Emerging Icons stage a visit.
It's only a week since the Opening Ceremony burned into our consciousness and yet as individuals, as a nation, we have travelled such a distance.
Today the Olympic Park gasped as Larissa Eddie took a gamble and pitched herself to battle the epitome of killer heels... luckily gravity was on her side and there were no Naomi Campbell moments, just widespread shoe envy from her female audience.
I have spent the whole of these Paralympic games marvelling at these extra-ordinary, brave, inspirational human beings. There are blind guys playing football, a British female relay-team with cerebral palsy and David Weir who was described as the "greatest Paralympian of all time".


text:
Cheddar Cauliflower Quiche
|All purpose flour
|1 Cup (16 tbs)
|1⁄4 Teaspoon
|1⁄3 Cup (5.33 tbs)
|Cold milk
|3 Tablespoon
|Chopped cauliflower
|4 Cup (64 tbs), cooked (Fresh Ones)
|Slivered almonds
|1⁄2 Cup (8 tbs), toasted
|1⁄2 Cup (8 tbs)
|1⁄2 Cup (8 tbs)
|Shredded cheddar cheese
|6 Ounce (1 1/2 Cups, Divided)
|Ground nutmeg
|1⁄8 Teaspoon
|1⁄8 Teaspoon
In a bowl, combine flour and salt.
Cut in shortening until mixture resembles coarse crumbs.
Stir in milk until mixture forms a ball.
Wrap in plastic wrap; refrigerate for 30 minutes.
Unwrap dough.
On a floured surface, roll out to fit a 9-in pie plate.
Place in pie plate; flute edges.
Line unpricked pastry with a double thickness of foil.
Bake at 450° for 5 minutes.
Remove foil; bake 5 minutes longer.
Spoon cauliflower into crust; top with almonds.
In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth.
Pour over almonds; sprinkle with remaining cheese.
Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before cutting.


text:
Left to his or her own devices, the ways in which readers imagine fictional worlds made manifest are infinite.
Like Gates, Zuckerberg has infinite wealth, and he seems monomaniacal in his desire to see Facebook beat back any and all rivals.
Cameron's Conservatives still see the west coast as a land of infinite promise, ripe for policy plundering.
late 14c., "eternal, limitless," also "extremely great in number," from Old French infinit "endless, boundless," and directly from Latin infinitus "unbounded, unlimited," from in- "not, opposite of" (see in- (1)) + finitus "defining, definite," from finis "end" (see finish). The noun meaning "that which is infinite" is from 1580s.
1. Bigger than any natural number. There are various formal set definitions in set theory: a set X is infinite if
(i) There is a bijection between X and a proper subset of X.
(ii) There is an injection from the set N of natural numbers to X.
(iii) There is an injection from each natural number n to X.
These definitions are not necessarily equivalent unless we accept the Axiom of Choice.
2. The length of a line extended indefinitely.
See also infinite loop, infinite set.
[Jargon File]


text: I have tons of downloaded movies that I want to back up and put them on a CD-R. The movies are mostly MPEG and AVI some MPEG (if thats any different from MPG) and everytime I burn them to a CD-R and try and open them from the CD-R, it either freezes or an error comes up. Should I urn this a different method? I am just burning the mpeg. Should I make it a .rar or something? The files are no less then 680 megs.


text:
Cannon is helping to revolutionise kitchen safety by ensuring all their gas and dual fuel cookers are fitted with flame supervision devices, extinguishing potential accidents in the home. Cannon is one of the first brands to ensure a complete range of cookers safe against flame failure, making your choice easier.
Starting from June 2009 all Cannon cooker burners will be fitted with flame supervision devices as standard. This ensures all gas and dual fuel cookers are safe against flame failure and helping to prevent the accumulation of gas.
A flame supervision device is part of a gas burner device. It checks to ensure there is a flame at any burner in operation. If for any reason the flame is extinguished, the device automatically shuts off the supply of gas to the affected burner, preventing accumulation of gas. A flame supervision device may also be known as a flame safety device or flame failure gas-cut-out device.
To minimise the accumulation of gas leaks, regardless of the type of property into which it is installed. By offering this important safety feature on the entire range of cookers it means Cannon is designed for cooking with peace of mind.
Cannon also makes your appliance choice easier, since all cookers now comply with gas regulations issued on 1 January 2008. These state that all gas cooking appliances for use in flats


text:
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in : Problems: Ornamental trees
Variegated leaves are caused by natural mutations, but these mutations aren't always a stable, permanent feature, and the plant might try to revert to the original, all-green leaves.
Sometimes shoots appear on previously plain-leaved plants with attractive variegations, and these can then be propagated by nurserymen to make a new plant. But the new variegated plant might try to revert to all-green foliage because the mutation isn't stable. If left, this all-green growth, which will be more vigorous than the variegated kind, will take over the plant.
The only solution is to cut back any all-green growth to leave just the desired variegated foliage.


text:
Ananas Givre
|Fresh pineapple
|2 Large
|Light corn syrup
|2 Tablespoon
|21 Tablespoon (1 Cup Plus 5 Tablespoon)
|25 Tablespoon (1 1/2 Cups Plus 5 Tablespoon)
|Unflavored gelatin/Pectin
|1⁄4 Teaspoon
|1⁄4 Cup (4 tbs)
|1 Cup (16 tbs)
|Mint leaves
|2 Tablespoon, garnish
Remove lengthwise slice of pineapple, being careful not to disturb crown (cut surface and leaves should be level).
Using a curved knife, carefully hollow out pineapple meat, making sure pineapple shell is not cut or broken.
Remove and discard core.
Weigh pineapple meat; you will need 2 pounds 3 ounces.
If there is not enough, cut into second pineapple.
Brush inside of pineapple shell with corn syrup and freeze.
Finely chop pineapple in processor or run through food grinder.
Put through food mill or press through strainer to extract all juices from puree.
Press third time using chinois, fine strainer or sieve.
Reserve all juice and puree; discard pulp.
Bring water, sugar and gelatin to boil in small saucepan over medium-high heat, stirring only until sugar dissolves.
Remove from heat and add both pineapple puree and juice.
Transfer to ice cream maker and process according to manufacturer's directions, 15 to 20 minutes.
Stir in kirsch.
Remove almost half the mixture and place in pastry bag fitted with plain tip.
Line frozen pineapple shell with 1/2- inch sorbet from ice cream maker.
Dot with portion of Ananas Confit au Kirsch.
Repeat layering twice more.
End with final layer of sorbet level with top of pineapple shell.
Top with layer of Ananas Confit au Kirsch.
Using pastry bag, decorate with overlapping "fingers" of sorbet.
Repeat with second shell.
Dot with additional Ananas Confit and desired garnishes).
Freeze uncovered.
When surface is quite firm, wrap completely in freezer paper or foil.


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Jordan Allen is Player of the Week by U.S. Soccer
U.S. Soccer has selected Jordan Allen as Week 28 Player of the Week. Allen's achievements this past week during Real Salt Lake – Arizona and RSL Reserve matches were recognized in Around the Academy by USSoccer.com.
Allen's weekend began on Saturday with a start and a full 75 minute of match play in RSL-AZ U18's 3-0 win over the San Diego Surf. Allen then was a half-time substitute for the U18's RSL-AZ 4-1 win over the Nomads SC. The week of match play for Allen was completed when he played a full 90 minutes in Tuesday's RSL Reserve League match play against FC Dallas. Allen did have a couple of opportunities in RSL Reserve 3-0 loss.
Allen becomes the first repeat Player of the Week honoree this season. He was recognized for his play during Week 22 (February 19-20).
Allen has started in 4 U16 and 13 U18 games for RSL-Arizona this season and has 5 goals to his credits. TopDrawerSoccer listed Allen as the 5th ranked player in their 2013 National Top 100 Players. Allen has also made a 2013 verbal commitment to continue his soccer play and academic studies at the University of Virginia.
4 Responses to Jordan Allen is Player of the Week by U.S. Soccer
[…] has named Jordan Allen, forward with the U18 Real Salt Lake Arizona Soccer Academy, the Player of the Week. Allen's strong play in three matches on the pitch this last week earned him his second […]
[…] USSoccer.com's Around the Academy has selected Real Salt Lake – Arizona's Jordan Allen as Player of the week. […]
[…] leader Maikon Orrellana ended the season with 13 goals. Joining Orrellana is Danny Gavin and Jordan Allen with 7 goals, Etiandro Tavares with 6 goals, and Dylan Kelly with 5 […]
[…] gets another validation of developing top-level quality soccer players. RSL-AZ U18 players, Jordan Allen and Benji Lopez have been included in head coach Javier Perez's 20-player roster for this […]
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- Over 75 RSL-AZ Players Sign Letters of Intent to play soccer in college15 players sign a professional contract
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text:
A method of closely interconnecting integrated circuits contained within a semiconductor wafer to electrical circuits surrounding the semiconductor wafer. Electrical interconnects are held to a minimum in length by making efficient use of polyimide or polymer as an inter-metal dielectric thus enabling the integration of very small integrated circuits within a larger circuit environment at a minimum cost in electrical circuit performance.
1. A method for fabricating an integrated circuit chip, comprising:
providing a silicon substrate, multiple devices in and on said silicon substrate,
a first dielectric layer over said silicon substrate, a first metallization structure over said first dielectric layer, wherein said first metallization structure is connected to said multiple devices, wherein said first metallization structure comprises a first metal layer and a second metal layer over said first metal layer, and wherein said first metallization structure comprises electroplated copper, a second dielectric layer between said first and second metal layers, and a passivation layer over said first metallization structure and over said first and second dielectric layers, wherein said passivation layer comprises a nitride layer;
forming a polymer layer on said passivation layer, wherein said forming said polymer layer comprises forming a photosensitive polymer layer on said passivation layer;
after said forming said polymer layer, forming an opening through said polymer layer and through said passivation layer to expose a contact point of said first metallization structure; and
forming a second metallization structure over said contact point, in said opening and on said polymer layer, wherein said second metallization structure comprises a first portion and a second portion over said first portion and over said polymer layer, wherein said first portion is formed by a first process comprising a sputtering process, and said second portion is formed by a second process comprising a copper electroplating process.
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This application is a Continuation application of Ser. No. 11/121,477, filed on May 4, 2005 now U.S. Pat. No. 7,294,870, which is a continuation of Ser. No. 10/389,543, filed on Mar. 14, 2003, which is a Divisional application of Ser. No. 09/972,639, filed on Oct. 9, 2001, now issued as U.S. Pat. No. 6,657,310, which is a Divisional application of Ser. No. 09/251,183, filed on Feb. 17, 1999, now issued as U.S. Pat. No. 6,383,916, which is a continuation-in-part application of Ser. No. 09/216,791 filed on Dec. 21, 1998, now abandoned.
(1) Field of the Invention
The invention relates to the manufacturing of high performance Integrated Circuit (IC's), and more specifically to methods of achieving high performance of the Integrated Circuits by reducing the parasitic capacitance and resistance of inter-connecting wiring on chip.
(2) Description of the Prior Art
When the geometric dimensions of the Integrated Circuits are scaled down, the cost per die is decreased while some aspects of performance are improved. The metal connections which connect the Integrated Circuit to other circuit or system components become of relative more importance and have, with the further miniaturization of the IC, an increasingly negative impact on the circuit performance. The parasitic capacitance and resistance of the metal interconnections increase, which degrades the chip performance significantly. Of most concern in this respect is the voltage drop along the power and ground buses and the RC delay of the critical signal paths. Attempts to reduce the resistance by using wider metal lines result in higher capacitance of these wires.
To solve this problem, the approach has been taken to develop low resistance metal (such as copper) for the wires while low dielectric materials are used in between signal lines.
Increased Input-Output (IO) combined with increased demands for high performance IC's has led to the development of Flip Chip Packages. Flip-chip technology fabricates bumps (typically Pb/Sn solders) on Al pads on chip and interconnect the bumps directly to the package media, which are usually ceramic or plastic based. The flip-chip is bonded face down to the package medium through the shortest path. These technologies can be applied not only to single-chip packaging, but also to higher or integrated levels of packaging in which the packages are larger and to more sophisticated substrates that accommodate several chips to form larger functional units.
The flip-chip technique, using an area array, has the advantage of achieving the highest density of interconnection to the device and a very low inductance interconnection to the package. However, pre-testability, post-bonding visual inspection, and TCE (Temperature Coefficient of Expansion) matching to avoid solder bump fatigue are still challenges. In mounting several packages together, such as surface mounting a ceramic package to a plastic board, the TCE mismatch can cause a large thermal stress on the solder-lead joints that can lead to joint breakage caused by solder fatigue from temperature cycling operations.
U.S. Pat. No. 5,212,403(Nakanishi) shows a method of forming wiring connections both inside and outside (in a wiring substrate over the chip) for a logic circuit depending on the length of the wire connections.
U.S. Pat. No. 5,501,006(Gehman, Jr. et a].) shows a structure with an insulating layer between the integrated circuit (IC) and the wiring substrate. A distribution lead connects the bonding pads of the IC to the bonding pads of the substrate.
U.S. Pat. No. 5,055,907(Jacobs) discloses an extended integration semiconductor structure that allows manufacturers to integrate circuitry beyond the chip boundaries by forming a thin film multi-layer wiring decal on the support substrate and over the chip. However, this reference differs from the invention.
U.S. Pat. No. 5,106,461 (Volfson et al.) teaches a multi layer interconnect: structure of alternating polyimide (dielectric) and metal layers over an IC in a TAB structure.
U.S. Pat. No. 5,635,767(Wenzel et al.) teaches a method for reducing RC delay by a PBGA that separates multiple metal layers.
U.S. Pat. No. 5,686,764(Fulcher) shows a flip chip substrate that reduces RC delay by separating the power and 1/0 traces.
It is the primary objective of the present invention to improve the performance of High Performance Integrated Circuits.
Another objective of the present invention is to reduce resistive voltage drop of the power supply lines that connect the IC to surrounding circuitry or circuit components.
Another objective of the present invention is to reduce the RC delay constant of the signal paths of high performance IC's.
Yet another objective of the present invention is to facilitate the application of IC's of reduced size and increased circuit density.
Yet another objective of the present invention is to further facilitate and enhance the application of low resistor conductor metals.
Yet another objective of the present invention is to allow for increased I/O pin count for the use of high performance IC's.
Yet another objective of the present invention is to simplify chip assembly by reducing the need for re-distribution of I/O chip connections.
Yet another objective of the present invention is to facilitate the connection of high-performance IC's to power buses.
Yet another objective of the present invention is to facilitate the connection of high-performance IC's to clock distribution networks.
Yet another objective of the present invention is to reduce IC manufacturing costs by allowing or facilitating the use of less expensive process equipment and by accommodating less strict application of clean room requirements, this as compared to sub-micron manufacturing requirements.
Yet another objective of the present invention is to be a driving force and stimulus for future system-on-chip designs since the present invention allows ready and cost effective interconnection between functional circuits that are positioned at relatively large distances from each other on the chip.
Yet another objective of the present design is to form the basis for a computer based routing tool that automatically routes interconnections that exceed a pre-determined length in accordance with the type of interconnection that needs to be established.
The present invention adds one or more thick layers of dielectric and one or more layers of wide metal lines on top of the finished device wafer. The thick layer of dielectric can, for example, be of polyimide or benzocyclobutene (BCB) with a thickness of over, for example, 3 um. The wide metal lines can, for instance, be of aluminum or electroplated copper. These layers of dielectric and metal lines can be used for power buses or power planes, clock distribution networks, critical signal, re-distribution of I/O pads for flip chip applications, and for long signal paths.
The present invention teaches an Integrated Circuit structure where key re-distribution and interconnection metal layers and dielectric layers are added over a conventional IC. These re-distribution and interconnection layers allow for wider buses and reduce conventional RC delay.
Referring now more specifically to
The key steps of the invention begin with the deposition of a thick layer 5 of polyimide is deposited. A pattern 7 is exposed and etched through the polyimide layer 5 and the passivation layer 4 where the pattern 7 is the same as the pattern of the contact points 6. This opens the contact points 6 up to the surface 8 of the polyimide layer 5.
Electrical contact with the contact points 6 can now be established by filling the openings 7 with a conductor. The tops 9 of this metal conductor can now be used for connection of the IC to its environment, and for further integration into the surrounding electrical circuitry. Pads 10, 11 and 12 are formed on top of the top 9 of the metal conductors 7; these pads can be of any design in width and thickness to accommodate specific circuit design requirements. A larger size pad can, for instance, be used as a flip chip pad. A somewhat smaller in size pad can be used for power distribution or as a ground or signal bus. The following connections can, for instance, be made to the pads shown in
The following comments relate to the size and the number of the contact points 6,
The present invention does not impose a limitation on the number of contact pads that can be included in the design; this number is dependent on package design requirements. Layer 4 in
The most frequently used passivation layer in the present state of the art is plasma enhanced CVD (PECVD) oxide and nitride. In creating layer 4, a layer of between about 0.15 and 2.0 μm, PECVD oxide is deposited first followed by a layer of between about 0.5 and 2.0 μm, and preferably approximately 0.7 μm. nitride. Passivation layer 4 is very important because it protects the device wafer from moisture and foreign ion contamination. The positioning of this layer between the sub-micron process (of the integrated circuit) and the tens-micron process (of the interconnecting metallization structure) is of critical importance since it allows for a cheaper process that possibly has less stringent clean room requirements for the process of creating the interconnecting metailization structure.
Layer 5 is a thick polymer dielectric layer (for example polyimide) that have a thickness in excess of 2 um (after curing). The range of polyimide thickness can vary from 2 um. to 30 um. dependent on electrical design requirements.
For the deposition of layer 5 the Hitachi-Dupont polyimide HD 2732 or 2734 can, for example, be used. The polyimide can be spin-on coated and cured. After spin-on coating, the polyimide will be cured at between approximately 250 and 450 degrees C. for between approximately 0.5 and 1.5 hours in a vacuum or nitrogen ambient. For thicker polyimide, the polyimide film can be multiple coated and cured.
Another material that can be used to create layer 5 is the polymer benzocyclobutene (BCB). This polymer is at this time commercially produced by for instance Dow Chemical and has recently gained acceptance to be used instead of typical polyimide application.
The dimensions of opening 7 have previously been discussed. The dimension of the opening together with the dielectric thickness determine the aspect ratio of the opening. The aspect ratio challenges the via etch process and the metal filling capability. This leads to a diameter for opening 7 in the range of approximately 0.5 μm. to 3.0 μm. while the height for opening 7 can be in the range of approximately 3 μm. to 20 μm. The aspect ratio of opening 7 is designed such that filling of the via with metal can be accomplished. The via can be filled with CVD metal such as CVD tungsten or CVD copper, with electro-less nickel, with a damascene metal filling process, with electroplating copper, with aluminum, etc.
It must be noted that the use of polyimide films as inter-level dielectrics has been pursued as a technique for providing partial planarization of a dielectric surface. Polyimides offer the following characteristics for such applications:
For all of the above characteristics, polyimides are used and recommended within the scope of the present invention.
The concept of pad relocation can be realized using the metal interconnection scheme described in this invention, to replace the function of BGA substrate 130. From
Fan-out capability can be provided by the invention, using the metal conductors within the openings through the insulating layer and through the passivation layer that connect electrical contact pads of the top metallization structure with contact points of the interconnecting metallization structure. Each of the electrical contact points of the interconnecting metallization structure is connected directly and sequentially with at least one electrical contact point of the top metallization structure. In a fan-out scheme, the distance between electrical contact points of the top metallization structure is larger than the distance between electrical contact points of the interconnecting metallization structure by a measurable amount.
The number of electrical contact pads of the upper metallization structure can exceed the number of contact points of the interconnecting metallization structure by a considerable amount. This provides an addition effect.
Pad relocation may also be accomplished by the method of the invention. Electrical contact points of the top metallization structure are connected with the contact points of the interconnecting metallization structure, directly but not necessarily sequentially, thereby creating a pad relocation effect. In this method, the distance between electrical contact points of the top metallization structure is larger than the distance between the electrical contact point of the interconnecting metallization structure by a measurable amount.
A reduction effect may also be accomplished by the method of the invention, wherein common nodes are connected together. Electrical contact points on a top surface of the top metallization structure are connected with contact points of the interconnecting metallization structure, wherefewer contact points are used in the top metallization structure, since functionally equivalent contact points in the interconnecting metallization structure are connected together. That is, the number of contact points for a particular electrical function among the electrical contact points of the top metallization structure is smaller than the number of electrical contact points of the interconnecting metallization structure by a measurable amount.
Some of the advantages of the present invention are:
Although the preferred embodiment of the present invention has been illustrated, and that form has been described in detail, it will be readily understood by those skilled in the art that various modifications may be made therein without departing from the spirit of the invention or from the scope of the appended claims.
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NHL Stanley Cup Conference Finals resume on Monday night
- Updated: May 21, 2012
NHL Stanley Cup Playoffs Betting Update-May 21
Both the NHL Eastern and Western Conference Finals enter their second week of action. New York and New Jersey are set for a Game 4 showdown on Monday night. Game 5 of the Western Conference Finals between Los Angeles and Phoenix slated for Tuesday.
The following is a brief look at each series along with some current betting trends to help handicap the upcoming games.
Eastern Conference Finals- New York Rangers vs. New Jersey Devils
New York has been able to sandwich two impressive 3-0 shutouts around a loss in Game 2 to carve-out a 2-1 edge in this series. The Rangers won Game 1 as 129 home favorites and Game 3 as 102 road underdogs, while the Devils claimed a 3-2 victory as 132 home favorites in their only win.
The Devils have outshot New York 84 to 75 in the first three games but only have three goals to show for their effort. Rangers' defenseman Dan Girardi accounted for early third period goals in both Game 1 and Game 3 that broke a scoreless tie and proved to be the game winners. Goalie Henrik Lundqvist has been spectacular in goal with a .964 save percentage, while his counterpart for New Jersey, long-time veteran Martin Brodeur has a save percentage of .918.
New Jersey has been opened as a 120 home favorite for Monday night's Game 4 with the total set at 4.5. New York forward Brandon Prust will be out of the lineup while serving a one-game suspension for elbowing Anton Volchenkov in the head in Game 3.
Betting Trends- Game 4
The Rangers are 18-8 in their last 26 games overall as underdogs but just 3-8 in their last 11 playoff games as underdogs. The total has stayed 'under' in 17 of their last 26 playoff games as underdogs.
The Devils are 43-19 in their last 62 games as favorites and 8-2 in their last 10 home games. The total is 3-1-2 in their last six playoff games as favorites.
New York is now 4-2 in the last six meetings and the total has only gone 'over' once in those six games.
Western Conference Finals- Los Angeles Kings vs. Phoenix Coyotes
The brooms were out in full force on Sunday afternoon at the Staples Center, but Los Angeles could not pull-off its second-straight series sweep in a 2-0 loss to Phoenix as a 187 favorite. The total has now stayed 'under' in the last three games of this series. The Kings will now take their brooms on the road where they have won seven straight games.
The power shortage that struck the Kings on Sunday will hopefully be corrected by Dustin Brown, Anze Kopitar, and Dwight King, who have combined for seven goals and five assists in this series. Phoenix captain Shane Doan helped keep this series alive by scoring both goals in Game 4 and Mike Smith returned to form in goal with 36 saves on 36 Kings' shots.
The opening line for Tuesday's Game 5 is dead even right now with each team at -110. The total has been set at 4.5. The Kings have a huge advantage in shots-on-goal in this series with 152 verse the Coyotes' 91. They have also doubled Phoenix up on the scoreboard with a 10-5 advantage in goals.
Betting Trends- Game 5
The Kings are 20-7 in their last 27 games and riding a seven-game winning streak on the road in these playoffs. The total has stayed 'under' in four of their last five games.
The Coyotes are 14-6 in their last 20 games and 9-4 in their last 13 games following a win. The total has stayed 'under' in six of their last seven games playing on one day's rest.
Los Angeles has won nine of the last 13 meetings overall but is just 11-24-2 in its last 37 games in Phoenix. The total has gone 'over' in five of the last eight meetings there.
Dave Schwab
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Are you a high school artist, designer, maker or engineer? The Museum of Science and Industry is looking for you to participate in its first-ever Fab Lab Summer Challenge!
The Wanger Family Fab Lab at MSI is a place where youth of all experience levels can take a creative idea and use our computers and machines to make almost anything! From keychains and jewelry to robots and flying copters, the Fab Lab is a place for young innovators to learn new design and engineering skills and create exciting projects.
This summer, we're looking for a brand-new wall display to hang in the Fab Lab for all our guests to see. But we need your help in designing and creating a display that best represents creativity and inspiring youth to design the future – that's what MSI and the Fab Lab are all about!
The possibilities for your design are endless, and best of all, no prior experience with software, equipment or design techniques are necessary to win. Best of all, winning designers or design teams will each receive their own brand new laptop, customized with all the best design and engineering software!
Want to enter? Submit a sketch or drawing of your unique design, plus a short essay explaining it and your inspiration. Up to five finalist entries will be chosen and invited to the Museum's Fab Lab to build display prototypes, which will then be judged by an expert panel. Winners will be announced live on August 11th in the Museum's rotunda!
Check out our website for full application information and challenge rules, as well as helpful videos explaining more about all the cool tools we have in our lab. If you have questions, please contact fablabchallenge(at)msichicago.org. We can't wait to see your designs!
Fab Lab Summer Challenge
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Jeannine's Zucchini Soup
|4 Tablespoon
|4 , thinly sliced
|Green pepper
|1 Small, thinly sliced
|3 Medium, thinly sliced
|2 Clove (10 gm), chopped
|White potato
|1 Small, peeled and thinly sliced
|To Taste
|White pepper
|To Taste
|Thyme sprigs
|Chicken stock
|8 Cup (128 tbs)
|Light cream
|1 Cup (16 tbs)
|Minced parsley
|1⁄2 Cup (8 tbs) (may use more)
|Fresh chives
|1 Tablespoon (for garnish)
1) Arrange the ingredients.
2) In a heavy pan, heat the butter.
3) Add the zucchini, green pepper, onions, and garlic and saute over low heat for 10 minutes, stirring often, until the vegetables are soft, but not browned.
4) Stir in potato, salt and pepper, thyme, and chicken stock, stirring well.
5) Raise the heat, cover the pot, and bring the soup to the boil.
6) Immediately lower heat, partially uncover the pot, and simmer for about 30 minutes, or until vegetables are very tender.
7) By now the thyme leaves will have fallen away from the stalks.
8) Remove the woody stalks, leaving the leaves in the soup.
9) Let the soup cool and then ladle it into a food processor and puree.
10) Chill for at least 12 hours.
11) Before serving, add as much of the cream as you like and season to taste.
12) Garnish each serving with minced parsley and a few chives.
13) It can be made a day or two ahead.