摘要:
Protein-containing conditioning drink on the basis of a mineral- and vitamin-enriched fruit juice beverage, which consists of a content of 30 to 90 wt. % of a fruit juice or of a mixture of different fruit juices corresponding to a content of 4 to 20 wt. % of solids, a content of 2 to 20 wt. % of a liquid whey concentrate corresponding to a whey protein content of 1.2 to 5 wt. %, whose lactose content is enzymatically cleaved, and/or of partially hydrolyzed soya protein, as well as a natural flavor adjustment flavoring, plus mineral salts and added vitamins, and has a pH between 4.0 and 5.0, preferably of pH 4.2 to 4.4.
摘要:
A wiping arrangement for wiping a vehicle window has a rotatable output shaft, a wiper shaft connected with a wiping element, and pendulum elements for converting the rotary movement of the output shaft into the pendulum movement of the wiper shaft. The pendulum elements include a crank member connected with and rotatable by the output shaft, a rocker arm connected with the wiper shaft, and a connecting rod which is pivotally connected with the crank member and the rocker arm. Elements are provided which allow swinging of the connecting rod even when the wiper shaft is blocked, for example as a result of snow accumulation in the region behind the wiper shaft. Thus, the connecting rod can swing about a hinge which connects the same to the rocker arm, and thereby the crank member can rotate despite the blocking of the wiper shaft.
摘要:
Device for the repeated opening and closing of an aperture in a cover of a container which cover is provided at its bottom side with a layer of plastics material, wherein a pouring member 20 of plastics material is provided with a flange 22 which is tightly connected to the plastics material layer 12 on the bottom side of the cover 10 and, at a distance from the upper side of the cover 10, with a bulge 30 which is surrounded by a tightly mounted closing member 28,60.
摘要:
A motion-transmitting arrangement, particularly for windshield wipers, has a drive with a rotary output shaft on which a crank member is mounted for rotation. A crank rod has one end connected to a crank pin which is transversely spaced from the shaft, and its other end is pivoted at one location to a member which latter is also pivoted at another location and which is coupled with an element (e.g., a wiper blade) to be moved. An arrangement is provided for varying the distance between the shaft and the crank pin and/or between the crank pin and the pivot at the one location and/or the pivot at the one location and the pivot at the other location.
摘要:
A process is described for preparing in particular alcohol-free wine in which by extraction with supercritical CO.sub.2 firstly a specific aroma fraction with limited ethanol content is separated from the starting wine. The residual wine is then subjected to a vacuum distillation in which apart from the complete separation of the ethanol from the residual wine a fraction of more difficulty extractable aromatic substances not affected by the extraction is recovered which in the end together with the extract is added to the dealcoholized residual wine again to obtain an alcohol-free wine. The method permits an almost complete removal of the alcohol content without detrimentally affecting the basic wine and with retention of all the aromatic and flavoring substances characteristic of the wine.
摘要:
In a windshield wiper, which includes a wiper arm carrying a wiper blade and driven by a wiper shaft to oscillate against a windshield pane being wiped, a lever mechanism is provided, which imparts to the wiper arm additionally a straight-line shifting movement in the direction of elongation of the wiper arm. The lever mechanism includes two four-joint guides, each of which includes two rocking levers positioned at two sides relative to the axis of the wiper arm, and a coupling rod which is connected by joints to each of the rocking levers and to the wiper arm.
摘要:
A process for the lactic acid fermentation of fruit products is disclosed wherein an initial product in the form of a mash or juice having a pH of less than 3.7 is pasteurized and thereafter subjected to fermentation by lactic acid producing bacteria which produce at least 95% L(+) lactic acid as the fermentation product.