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1. 发明申请

WO1987003200A1 GLUCOSE TOLERANCE FACTOR AND METHOD OF MAKING SAME 审中-公开
标题翻译：葡萄糖耐量因子及其制备方法
公开(公告)号：WO1987003200A1
公开(公告)日：1987-06-04
申请号：PCT/US1986002493
申请日：1986-11-19
申请人： BARSEGHIAN, Temma, Legal representative of ... , ANHEUSER-BUSCH COMPANIES, INC. , HWANG, David , LEV-RAN, Arye
发明人： BARSEGHIAN, Temma, Legal representative of ... , ANHEUSER-BUSCH COMPANIES, INC. , BARSEGHIAN, Ken (deceased)
IPC分类号： A61K31/47
CPC分类号： C07D215/38 , B01D15/325 , B01D15/34 , B01D15/361 , C07D215/42
摘要： A glucose tolerance factor which reduces blood sugar in mammals and is derived from yeast. The glucose tolerance factor can be isolated from autolyzed brewer's yeast extract by sequential fractionation on Sephadex G-75, Biogel P-6, Biogel P-2, to give a purified glucose tolerance factor. By further purification, a substantially purified glucose tolerance factor is obtained which is a quinoline derivative with a molecular ion at 174 by mass spectrometry.
摘要翻译：一种降低哺乳动物血糖并衍生自酵母的葡萄糖耐量因子。葡萄糖耐量因子可以通过在Sephadex G-75，Biogel P-6，Biogel P-2上依次分级从自溶啤酒酵母提取物中分离，得到纯化的葡萄糖耐量因子。通过进一步纯化，获得基本上纯化的葡萄糖耐量因子，其是具有分子离子的喹啉衍生物，其质谱分析为174。

2. 发明授权

US4985439A Glucose tolerance factor and method of making same 失效
标题翻译：葡萄糖耐量因子及其制备方法
公开(公告)号：US4985439A
公开(公告)日：1991-01-15
申请号：US480369
申请日：1990-02-14
申请人： David Hwang , Arye Lev-Ran , Ken Barseghian, deceased
发明人： David Hwang , Arye Lev-Ran , Ken Barseghian, deceased
IPC分类号： B01D15/08 , C07D215/38 , C07D215/42
CPC分类号： C07D215/38 , B01D15/08 , C07D215/42 , B01D15/325 , B01D15/34 , Y10S514/866 , Y10S514/884
摘要： A glucose tolerance factor which reduces blood sugar in mammals and is derived from yeast. The glucose tolerance factor can be isolated from autolyzed brewer's yeast extract by sequential fractionation on Sephadex G-75, Biogel P-6, Biogel P-2, to give a purified glucose tolerance factor. By further purification, a substantially purified glucose tolerance factor is obtained which is a quinoline derivative with a molecular ion at 174 by mass spectrometry.
摘要翻译： PCT No.PCT / US86 / 02493 Sec。 371日期1987年9月21日 102（e）1987年9月21日PCT 1987年11月19日PCT。一种降低哺乳动物血糖并衍生自酵母的葡萄糖耐量因子。葡萄糖耐量因子可以通过在Sephadex G-75，Biogel P-6，Biogel P-2上依次分级从自溶啤酒酵母提取物中分离，得到纯化的葡萄糖耐量因子。通过进一步纯化，获得基本上纯化的葡萄糖耐量因子，其是具有分子离子的喹啉衍生物，通过质谱分析。

3. 外观设计

USD283011S Can 失效
公开(公告)号：USD283011S
公开(公告)日：1986-03-18
申请号：US523514
申请日：1983-08-15
申请人： Thomas E. Moloney , Nelson N. Chernikoff , Edward S. Traczyk , Michael M. Shulski , Edward K. Cassidy , John M. Mann
设计人： Thomas E. Moloney , Nelson N. Chernikoff , Edward S. Traczyk , Michael M. Shulski , Edward K. Cassidy , John M. Mann

4. 发明授权

US4917914A Accelerated proofing of refrigerated doughs 失效
标题翻译：加快冷冻面团的打样
公开(公告)号：US4917914A
公开(公告)日：1990-04-17
申请号：US278180
申请日：1988-11-30
申请人： Edward Katz , Douglas A. Edmonson
发明人： Edward Katz , Douglas A. Edmonson
IPC分类号： A21D2/14 , A21D6/00 , A21D8/02
CPC分类号： A21D2/14 , A21D6/00 , A21D8/02
摘要： A process for accelerating the proofing of chemically leavened dough when the ambient temeprature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.
摘要翻译：当环境温度低于70°F时，通过在打样通道中加热面团直到平均面团温度为约80°-90°F，使面团发育大约10度，从而加速化学发酵面团的打样过程。 psi压力，并将面团冷冻在密封容器中，使得内部压力达到约20psi。使用棕榈油包封的葡萄糖酸-δ-内酯酸化剂和碳酸氢钠作为化学发酵系统的改进使得面团在离开打样隧道之后立即冷冻，并在面团容器中仍然产生20psi的内部压力。

5. 发明授权

US4906101A Turbidity measuring device and method 失效
标题翻译：浊度测量装置及方法
公开(公告)号：US4906101A
公开(公告)日：1990-03-06
申请号：US125807
申请日：1987-11-24
申请人： Ellen Y. Lin , James Teng
发明人： Ellen Y. Lin , James Teng
IPC分类号： G01N21/53 , G01N21/85
CPC分类号： G01N21/534 , G01N21/85
摘要： This disclosure relates to a device for measuring turbidity in static or dynamic streams wherein the fluid has up to 8500 ppm solids and at depth of up to 8". The device contains a high intensity light source, means for controlling the wavelength of the transmitted light to between 550-900 nm to filter out color variables in the streams, and a very sensitive photosensor aligned with the viewing means for picking up the light transmitted through the streams.
摘要翻译：本公开涉及用于测量静态或动态流中的浊度的装置，其中流体具有高达8500ppm的固体并且在高达8“的深度。该装置包含高强度光源，用于将透射光的波长控制在550-900nm之间以滤除流中的颜色变量的装置，以及与观察装置对准的非常敏感的光传感器，用于拾取透射的光流。

6. 发明授权

US4742942A Foam producing malt beverage faucet 失效
标题翻译：泡沫生产麦芽饮料龙头
公开(公告)号：US4742942A
公开(公告)日：1988-05-10
申请号：US755701
申请日：1985-07-16
申请人： John H. Dokos , James Teng , Hines James
发明人： John H. Dokos , James Teng , Hines James
IPC分类号： B67D1/14 , B65D25/40
CPC分类号： B67D1/1416 , Y10T137/87346 , Y10T137/87402 , Y10T137/8741
摘要： A faucet for dispensing flat malt beverage and a smooth, creamy and stable foam having a shiftable faucet shaft which in one position dispenses flat beer and in a second position provides an alternate flow path through restricted orifices which increase the velocity of the malt beverage so that it draws air into the faucet housing through orifices therein and incorporates the air into the foam to dispense a stable, creamy foam from the faucet discharge port.
摘要翻译：用于分配扁平麦芽饮料的水龙头和具有可移动的水龙头轴的平滑，奶油和稳定的泡沫的水龙头，其在一个位置分配扁平啤酒并在第二位置提供通过限制孔的交替流动路径，其增加了麦芽饮料的速度，使得它通过其中的孔将空气吸入水龙头壳体，并将空气并入泡沫中以从龙头排出口分配稳定的奶油泡沫。

7. 发明授权

US4610888A Beer foam enhancing process and apparatus 失效
标题翻译：啤酒泡沫增强工艺和设备
公开(公告)号：US4610888A
公开(公告)日：1986-09-09
申请号：US735443
申请日：1985-05-17
申请人： James Teng , John H. Dokos
发明人： James Teng , John H. Dokos
IPC分类号： C12C7/00 , B67D1/14 , B67D
CPC分类号： B67D1/1416
摘要： A beer foaming process and apparatus in which a smooth stable foam is formed by intimately admixing a nitrogen containing gas, preferably air, by a Venturi effect in a nozzle positioned on the beer tap. The nozzle has a mixing chamber with a perforated plate at its intake end to divide the flow of beer from the keg into smaller streams of higher velocity in the mixing chamber, intake ports in the side walls of the chamber for admitting gas into the chamber, and a screen of 30 to 200 mesh at the discharge end of the nozzle to form the stable foam discharged from the chamber.
摘要翻译：一种啤酒发泡方法和装置，其中通过在位于啤酒丝锥上的喷嘴中通过文丘里效应将含氮气体，优选空气密切混合而形成平滑稳定的泡沫。喷嘴具有在其进气端处具有多孔板的混合室，以将啤酒从小桶分流成在混合室中更高速度的较小流，用于将气体引入室中的室的侧壁中的进气口，并且在喷嘴的排出端处具有30至200目的筛网，以形成从室排出的稳定泡沫。

8. 发明授权

US4953688A Conveyor with article alignment 失效
标题翻译：输送机与物品对齐
公开(公告)号：US4953688A
公开(公告)日：1990-09-04
申请号：US384260
申请日：1989-07-21
申请人： James R. Kross
发明人： James R. Kross
IPC分类号： B65G47/29
CPC分类号： B65G47/29
摘要： A plurality of articles are conveyed as an array of successive rows wherein each row contains at least two articles in a general line extending transversely to the direction of travel of the articles. Relative motion between a conveying surface and an alignment element positioned downstream of the conveying surface is effected to cause the articles within a row to encounter the alignment element and thereby become aligned with respect to each other. The relative motion is then reversed to permit the thus aligned row of articles to clear the alignment element while exiting the conveying surface. In the preferred version, the relative motion is achieved by the substantially vertical motion of the downstream end of a pivotable conveyor adjacent to a stationary alignment bar. The movements of the conveyor can be controlled responsive to the arrival of a row of articles at the downstream end of the pivotable conveyor.
摘要翻译：多个物品作为连续排的阵列被传送，其中每排包含横向于物品行进方向延伸的一般线中的至少两个物品。实现输送表面和位于输送表面下游的对准元件之间的相对运动，使得一排内的物品遇到对准元件，从而相对于彼此对齐。然后将相对运动反转以允许如此排列的物品行在离开输送表面的同时清除对准元件。在优选的形式中，相对运动通过邻近固定对准杆的可枢转输送机的下游端的基本垂直运动来实现。输送机的运动可以响应于一列物品在可枢转输送机的下游端的到达而受到控制。

9. 发明授权

US4792456A Accelerated proofing of refrigerated doughs 失效
标题翻译：加快冷冻面团的打样
公开(公告)号：US4792456A
公开(公告)日：1988-12-20
申请号：US922524
申请日：1986-10-24
申请人： Edward Katz , Douglas A. Edmonson
发明人： Edward Katz , Douglas A. Edmonson
IPC分类号： A21D2/14 , A21D6/00 , A21D8/02 , A21D10/00
CPC分类号： A21D6/00 , A21D2/14 , A21D8/02
摘要： A process for accelerating the proofing of chemically leavened dough when the ambient temperature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.
摘要翻译：当环境温度低于70°F时，通过在打样通道中加热面团，直到平均面团温度为约80°-90°F，使面团展开大约10度，从而加速化学发酵面团的打样过程。 psi压力，并将面团冷冻在密封容器中，使得内部压力达到约20psi。使用棕榈油包封的葡萄糖酸-δ-内酯酸化剂和碳酸氢钠作为化学发酵系统的改进使得面团在离开打样隧道之后立即冷冻，并在面团容器中仍然产生20psi的内部压力。

10. 发明授权

US4741912A Continuous multistage isothermal frying process to produce high crunch potato chips 失效
标题翻译：连续多级等温煎炸过程，生产高筋脆薯片
公开(公告)号：US4741912A
公开(公告)日：1988-05-03
申请号：US811948
申请日：1985-12-19
申请人： Edward Katz , Richard G. Pachl
发明人： Edward Katz , Richard G. Pachl
IPC分类号： A23L5/10 , A23L19/18 , A23L1/217
CPC分类号： A23L19/18 , A23L5/11
摘要： A continuous process for frying potato chips to produce a darker crunchy chip having the characteristics of batch type frying, said process using substantially isothermal frying zones.
摘要翻译：一种连续的过程，用于炸薯片以产生具有间歇式煎炸特征的较暗的脆脆芯片，所述方法使用基本上等温的油炸区。

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