摘要:
A colloidal dispersion of hydrous antimony pentoxide particles is made by a process which comprises introducing particles of an oxidizable antimony oxide into an aliphatic polyhydroxy alcohol having vicinal hydroxyl groups and contacting said particles with aqueous hydrogen peroxide at a temperature of from about 0.degree. C to about the decomposition temperature of the reaction mixture for a length of time sufficient to convert at least a portion of said particles to colloidal particles of hydrous antimony pentoxide.
摘要:
An apparatus for mixing or blending, and discharging ground meat or the like. The apparatus includes a tub having a pair of spaced, agitator mounted, shafts which shafts are mounted therein for counter-rotation, with the agitators over-lapping, to mix and continuously circulate the meat and also to rapidly discharge same through a movable door when desired. Agitators are fixedly and specifically positioned on the shafts to achieve the desired objectives depending only upon the position of the discharge door for each function.
摘要:
A colloidal dispersion of hydrous antimony pentoxide particles is made by a process which comprises introducing particles of antimony trioxide into an aliphatic polyhydroxy alcohol having vicinal hydroxyl groups and contacting said particles with aqueous hydrogen peroxide at a temperature of from about 0.degree. C to about the decomposition temperature of the reaction mixture for a length of time sufficient to convert at least a portion of the antimony particles to colloidal particles of hydrous antimony pentoxide.
摘要:
A plurality of food items are assembled on a tray together with a ferromagnetic mass which is positioned at a predetermined location on the tray and is arranged to change from a ferromagnetic to a paramagnetic state when a predetermined quantity of microwave energy has been received thereby. The food items are held in predetermined positions relative to themselves and the ferromagnetic mass by means of a templet which acts as a retaining means for the food items.
摘要:
An electric welding torch adapted to hold an electrode comprises a helically fluted tube made of flexible material and adapted to surround a portion of the electrode inserted in the tube. Means is provided for mounting the tube in the torch and permitting relative rotation of displaced portions of the tube along the electrode for selectively holding the electrode in the tube by physical engagement of helical land portions of the tube against the surface of the electrode and for releasing the electrode by twisting of the tube in a direction opposite that of the spiral flutes or by application of axial compression of the tube.
摘要:
A suction bottle assembly for effecting drainage from a patient. The assembly has a float, which is responsive to the level of drainage in the bottle, that is connected to the cover by a preferably parallel bar bracket. The bracket causes the float to rise substantially vertically and also seals off the vacuum inlet and opens a vacuum relief valve to create a pressure balance within the bottle with the outside atmospheric pressure, thus preventing overflow.
摘要:
An apparatus for pneumatically actuating slave devices in direct response to the discharge of a dry chemical fire extinguishant is disclosed comprising at least one main fire extinguisher from which pressurized dry chemical fire extinguishant passes into a main discharge pipe, and a cartridge containing a pressurized gas connected to the main discharge pipe through an actuator valve. The actuator valve includes a resilient check closing the valve due to the pressurized gas in the cartridge and a piston having a head fit into the actuator valve at sufficiently close tolerance to minimize gas transfer therethrough. The piston head is disposed toward the main discharge pipe and an integrally connected base portion faces the tip of the check and is disposed such that depression of the piston head into the actuator valve moves the check, opening the valve and releasing the contents of the cartridge into a secondary discharge pipe. Pneumatically responsive slave devices are connected to the secondary discharge pipe.
摘要:
A compact, high-efficiency, J-tube carbon dioxide snow hood has a novel diffuser at the discharge end of the J-tube for providing a well-confined, concentrated snow deposit at a reduced exit velocity. The diffuser includes a pair of juxtaposed, axially upright cylindrical baffles which intercept the fine-particle snow discharge from the J-tube in a manner to create counterswirling currents of carbon dioxide snow. An upright cylindrical tube circumscribing the cylindrical baffles, and depending substantially beyond the lower ends of the baffles, forms a mixing chamber where the segregated counterswirling currents of carbon dioxide snow interact to form desired larger-particle snow which is then passed from the chamber in a confined, low velocity, downwardly directly discharge. The vapor discharge from the J-tube is directed through an exhaust duct in the side wall of the snow hood such that carbon dioxide vapor in the discharge from the mixing chamber is removed by aspiration as is the vapor formed by sublimation of the snow beneath the hood.
摘要:
A control circuit is provided for a microwave oven in which a crystal rectifier is responsive to variations in the level of the electromagnetic field within the oven cavity when items of different energy absorption or reflection characteristics are placed in the oven. The electric current developed by the crystal is employed to generate a ramp type electrical signal which is compared with a fixed reference voltage to control the termination of microwave power to the oven. Compensation for the nonlinear relationship between crystal current and the level of the electromagnetic field within the oven is provided. In addition, compensation for the initial temperature of the food item which is placed in the oven is provided. Provision is also made for physically shaping and/or partially shielding individual food items relative to a reference food item so that the same triggering level of the control circuit is effective to bring all of the food items to the desired condition at different time intervals depending upon the field strength level within the oven which is established when the food item is placed therein.