text:
Can Apple Afford to Wait On a Larger iPhone?
Numerous reports have now speculated that while Apple is indeed planning to launch a more affordable model this year, the larger one may not see the light of day until next year.
Evan Niu, CFA
(TMFNewCow)
Evan is a Senior Technology Analyst at The Motley Fool. He was previously a Senior Trading Specialist at Charles Schwab, and worked briefly at Tesla. Evan graduated from the University of Texas at Austin, and is a CFA charterholder.
Follow @TMFNewCow
There are two things that Apple (NASDAQ:AAPL) needs to do in order to satisfy investors craving continued iPhone growth: launch a mid-range iPhone as well as a larger iPhone. The company has waited much longer to expand the iPhone into a broader product family than it has with other devices like the iPod and iPad, and this expansion is now overdue.
Numerous reports have now speculated that while Apple is indeed planning to launch a more affordable model this year, the larger one may not see the light of day until next year. Can Apple afford to wait?
Yesterday, Japanese blog Macotakara reported that the mid-range iPhone made out of polycarbonate is still on track for a 2013 launch, and will retail for $330 -- the same starting price point as the iPad Mini. The polycarbonate model will likely be thicker to increase durability and save costs.
Following that report, Chinese site EMSOne separately speculated that the more affordable iPhone would launch in August alongside the iPhone 5S that will feature incremental upgrades in line with the tick-tock strategy that Apple repurposed from Intel. Only the flagship iPhone 5S is said to include compatibility with China Mobile's (NYSE:CHL) unique network and the mid-range model will not be supported on the largest wireless carrier in the world. There's notably no mention of a larger iPhone.
These rumblings corroborate with the 2013 product roadmap that KGI Securities analyst Ming-Chi Kuo laid out in January. The analyst adds that the flagship should see the inclusion of a fingerprint sensor to increase security and leverage Apple's $356 million acquisition of AuthenTec last year. Kuo has a solid track record with accuracy, so his predictions carry more weight than others'.
It just so happens that Jefferies analyst Peter Misek also released a research note in February saying that Apple has been running into manufacturing challenges in scaling up its display size from 4-inch to 4.8-inch. This is because Apple recently adopted the relatively new in-cell touch technology in its displays that integrates the touch sensors directly into the LCD panel in order to make the iPhone so thin.
Yields on the larger in-cell panels are proving to be low and Apple has extremely high quality standards. The difficulties are compounded since Apple also has very high volume requirements due to the popularity of its devices. An alternative would be to switch back to on-cell displays or other technologies with better yields. Either way, Misek similarly thinks the larger iPhone is being pushed out to 2014.
Long live the Phablet King
The phablet trend is getting stronger with no signs of abating, at least among OEMs. Not one to be shown up, Samsung's latest attempt at overcompensation is the Galaxy Note 8.0 that features an 8-inch display.
The South Korean conglomerate was at risk of losing its title as the Phablet King when Huawei unveiled its 6.1-inch Ascend Mate, topping the 5.5-inch Galaxy Note 2. Fortunately, Samsung's title is now safe, even as the Galaxy Note 8.0 brushes up on the edge of what the human body can do, to say nothing of how absurd it looks holding up an 8-inch tablet to your face to make phone calls.
Using the Galaxy Note 8.0 as a phone. Source: Android Central.
While I would never expect Apple to add phone capabilities to the iPad Mini (which is still slightly smaller than the Note 8.0), there is a growing addressable market for those wanting larger devices. If you look at sales data, though, there doesn't seem to be any imminent threat, contrary to investor perception at this stage.
In the fourth quarter, the iPhone 4S outsold the Galaxy S III by 2 million units worldwide. The Galaxy S III is more of a mainstream device with its 4.8-inch display, and the device launched in Q2 2012. If you look at the figures for Q2 2012 through Q4 2012, the 3.5-inch smartphone still outsold the larger rival flagship.
Q2 2012-Q4 2012 Units Total
3.5-inch
Source: Strategy Analytics.
The point is that while the sooner, the better for a larger iPhone launch, Apple still may be able to afford to wait until 2014 to deliver a higher-quality device since its current lineup is still meeting the needs of the broader mainstream market just fine.


text:
Billie Eilish Recording the Next James Bond Theme, 'No Time to Die'
Matt Singer Published: January 14, 2020
If we were to rank the treasured James Bond movie traditions, the top of the list would have to be the use of massive rock and pop stars to sing each film's original theme song, which plays over the animated opening titles. The very first Bond movie, Doctor No, used the classic Bond score with its titles, but every single 007 adventure since has had its own theme. In recent years, the performers of Bond themes have included Adele, Alicia Keyes and Jack White, Chris Cornell, and Sam Smith, who sang "Writing's On the Wall" from Spectre.
Today, the performer who's been tasked with singing the Bond song from the next 007 movie, No Time to Die, announced her gig on social media...
The official confirmation of the news from the Bond team reveals that Eilish co-wrote the song herself with her brother Finneas, and that at just 18 years old, she is "the youngest artist in history to write and record a James Bond theme song." To put it in perspective, when Eilish was born — in December of 2001 — there were already 19 James Bond movies. (The World Is Not Enough was the most recent, in 1999.) When Daniel Craig made his first James Bond movie, Billie Eilish was ... five years old. That is kind of horrifying. But congrats to her.
No Time to Die opens in theaters on April 10.
Gallery — The Best Action Movie Posters in History:
Source: Billie Eilish Recording the Next James Bond Theme, 'No Time to Die'
Filed Under: Billie Eilish, commerce, James Bond
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redpajama_set_name: RedPajamaCommonCrawl


The 400 series manual monorail can be motorised, using a trolley drive chain (see 2400 series power and free).
In the motorised sections, the manual monorail turns into a twin rail conveyor.
Various part hooking methods are available, trolley hoists, load bar, double truck or related trolleys.
Here is a picture of a long trolley on a single small travelling crane travelling in a transfer conveyor.
The 400 series overhead conveyor for handling heavy loads can be set up as a travelling bridge crane.
Used here for overhead conveying to supply parts to be treated in a blasting machine, the suspended tray conveyors can also be set up under one, two or four trolleys thus increasing the conveyor's admissible load.
With an electrical supply rail, the conveyor can accommodate a hoist.
The hoist may receive complementary motorisation for horizontal movements.
Heavy isolated load carrying, with an independent motor, self propelled truck.


text:
Jai Herbert (13 de mayo de 1988, Wolverhampton, Inglaterra) es un artista marcial mixto inglés que actualmente lucha como peso ligero en Ultimate Fighting Championship. Es el antiguo Campeón de Peso Ligero de Cage Warriors y también compitió en BAMMA.

Antecedentes
Herbert nació en Wolverhampton, Inglaterra. Pasó 14 años como andamista y trabajó a tiempo completo mientras competía como aficionado y profesional. No se dedicó a la lucha a tiempo completo hasta que firmó con la UFC. Como luchador amateur, Herbert compitió en el peso wélter y no consideró que el esfuerzo de un corte de peso mereciera la pena a ese nivel. En agosto de 2020, Herbert formó parte de la presentación de la equipación del Wolverhampton Wanderers.

Carrera en las artes marciales mixtas

Carrera temprana
Después de ir 9-1 como amateur, Herbert hizo su debut profesional en MMA en 2015. Registró nocauts consecutivos en el segundo asalto con Full Contact Contender y más tarde firmó un contrato de cuatro combates con BAMMA.

El 14 de noviembre de 2015, Herbert hizo su debut promocional en BAMMA 23 y venció a Ben Bennett por nocaut en el segundo asalto. El 14 de mayo de 2016, obtuvo una sumisión en el segundo asalto contra Tony Morgan en BAMMA 25. El 16 de diciembre, sufrió su primera derrota contra el futuro luchador de la UFC Rhys McKee en un combate por el título de peso ligero en BAMMA 27.

En febrero de 2017, Herbert debía enfrentarse a Steve Owens en BAMMA 28, pero su oponente se vio obligado a retirarse por enfermedad el día anterior. El 12 de mayo, Herbert venció a Rick Selvarajah en BAMMA 29 por nocaut en el segundo asalto.

A finales de 2017, Herbert expresó su descontento sobre el emparejamiento de BAMMA. Debido a un exceso de reservas de combates por parte de la promoción, Herbert vio cómo se cancelaba un combate programado a última hora debido al número de entradas vendidas por los luchadores. Anunció que no volvería a pelear bajo la promoción BAMMA y posteriormente firmó con Cage Warriors.

Cage Warriors
El 16 de junio de 2018, Herbert se enfrentó a Erdi Karatas en Cage Warriors 94. Ganó por decisión unánime en el evento coestelar. A continuación, debía luchar contra Donovan Desmae en Cage Warriors 98, pero tuvo que retirarse dos semanas antes del combate. El 8 de diciembre, regresó con un nocaut en el primer asalto contra Joe McColgan en Cage Warriors 100.

El 2 de marzo de 2019, Herbert apareció en el evento co-principal en Cage Warriors 102 y venció a Steve O'Keefe a través de un nocaut en el primer asalto. Luego se le dio su primera oportunidad de título con la promoción y venció a Jack Grant en Cage Warriors 106 para reclamar el vacante Campeonato de Peso Ligero. El 26 de octubre, defendió con éxito su título contra Cain Carrizosa en Cage Warriors 109 por nocaut en el primer asalto.

Ultimate Fighting Championship
En enero de 2020, Herbert firmó con la UFC. Debía enfrentarse a Marc Diakiese como sustituto en UFC Fight Night: Woodley vs. Edwards en marzo, pero el evento se canceló posteriormente debido a la pandemia de COVID-19.

El 25 de julio de 2020, Herbert se enfrentó a Francisco Trinaldo en UFC on ESPN: Whittaker vs. Till. Perdió el combate por nocaut en el tercer asalto.

Herbert se enfrentó a Renato Moicano el 26 de junio de 2021 en UFC Fight Night: Gane vs. Volkov. Perdió el combate por sumisión en el segundo asalto.

Herbert se enfrentó a Khama Worthy el 23 de octubre de 2021 en UFC Fight Night: Costa vs. Vettori. Ganó el combate por TKO en el primer asalto.

En el 19 de marzo de 2022 en UFC Fight Night: Vólkov vs Aspinall, se enfrentó a Ilia Topuria. Perdió el combate por KO en el segundo asalto.

Campeonatos y logros

Artes marciales mixtas
 Cage Warriors
 Campeonato de Peso Ligero de Cage Warrios (una vez)
 Una defensa exitosa del título
 Campeonato de Peso Ligero de la Academia Cage Warriors (una vez)

Récord en artes marciales mixtas

Véase también
 Anexo:Actuales peleadores de UFC

Referencias

Enlaces externos

Practicantes de artes marciales mixtas de Reino Unido
Practicantes de artes marciales del Reino Unido
Nacidos en Wolverhampton

redpajama_set_name: RedPajamaWikipedia


text:
The Start of the Top African American Gift Shop
Inspired by his dedication to God and deep commitment to family, Gregory Perkins began African American Expressions in a small shop in Sacramento, California in 1991. Having no formal education beyond a high school diploma, Perkins lovingly refers to the B.A. he received when he became "Born Again".
African American Expressions, now the largest black-owned greeting card company in America, began as a single product company selling ethnically sensitive Christmas cards in three designs. Perkins' persistence was fueled by his childhood experiences watching his father run the family restaurant and nightclub business in Niagara Falls, New York. Today, African American Expressions sells over 2,500,000 cards annually with over 500 original designs. This multimillion dollar operation has expanded to include many other inspirational gifts such as calendars, handcrafted figurines, journals, mugs, magnets, bookmarks, Christmas decorations and more.
The company rapidly expands its market share through the distribution channels of thousands of retailers and wholesalers throughout the country and around the world.
Perkins has been the keynote speaker at the Book Expo of America for the African American Booksellers using his inspirational style and sharing his experience and knowledge in "Increasing Your Bottom Line". Wells Fargo Bank recently awarded him the New Vista Award, which honors Sacramento's most successful small businesses.
In his speech, he freely referred to "Jesus as the reason for the success of my business". He proudly stated that, "It is my intention to be about my Father's business." Additional awards include Best Booth Design from the Christian Booksellers Association; also a finalist in the Louis Awards for Best Kwanzaa Design. In 2000, Perkins became the recipient of the IBBMEC Manufacturer of the Year Award.
Awards We've Won
2011 MLK Difference Maker Award
2010 Outstanding Community Service Award from Hosea Feed the Hungry
2009 Book Expo Trailblazer Award
2007 Sacramento Community Service Award
2003 New Vista Award-Wells Fargo/The Observer Media Group
2002 Best Booth at IBBMEC
2001 Winners of Best Booth at CBA
2000 Winners of the Manufacturer of the Year Award at IBBMEC
1999 Louie Award Finalists
African American Expressions is committed to improving the quality of life of people in our community and around the world. It is our mission to make a positive impact as we work, not only to uplift and encourage mankind by sharing God's Word, but also to be God's hands and feet in the world.
AAE is pleased to partner with a number of charitable groups to assist women and children in crisis, the homeless and fatherless boys. A portion of the proceeds from sales go toward funding the vital services offered by organizations including the ones listed below.
To learn more about how you too can help, check out the links below:
Love Him Love Them
Hosea Feed The Hungry
Agape International Missions (AIM)
About Kidz


KillTheCan.org forum member Clemte and his HOF coin take in a game at Fenway Park in Boston. Do you have a Hall of Fame Coin picture you'd like added? You can contact us, you can upload it directly to the site or post it to our Facebook page!
KillTheCan.org forum member MonsterEMT doing some serious quitting at Fenway Park in Boston. Do you have a Hall of Fame Coin picture you'd like added? You can contact us, you can upload it directly to the site or post it to our Facebook page!
KillTheCan.org forum member MonsterEMT with Ladder 15/Engine 33 house in Boston. Do you have a Hall of Fame Coin picture you'd like added? You can contact us, you can upload it directly to the site or post it to our Facebook page!
Quit With Old Ironsides – USS Constitution!
KillTheCan.org forum member Sporticus on the deck of the USS Constitution! Do you have a Hall of Fame Coin picture you'd like added? Contact us, upload it or post it to the KillTheCan.org Facebook page!
KillTheCan.org forum members and fellow June Saloon quitters sixercountry and Bronc getting their quit on just outside Boston. Do you have a picture from a quitter meet you'd like added? Contact us, upload it or post it to the KillTheCan.org Facebook page!
KillTheCan.org forum members GMS & Chewie in Boston. Do you have a picture from a quitter meet you'd like added? You can contact us, you can upload it directly to the site or post it to our Facebook page!
KillTheCan.org forum members Sherriff, FranPro, ElGuapo, UncleBubba, visamoht & 11×4 got together in Beantown on a late Spring afternoon. Got a pic from a quitter meet you'd like added? Contact us, upload it or post it to the KillTheCan.org Facebook page!
KillTheCan.org forum members dionnja1 & GMS (and Dionn's brother & wife) in Boston. Do you have a picture from a quitter meet you'd like added? You can contact us, you can upload it directly to the site or post it to our Facebook page!


As my eyes adjusted — blobs of black turning to the dark outlines of my apartment's little kitchen counter, faux-marble laminate flooring, the silent fridge looming beside my small stove — I found a tiny jar-candle that reeked of sugary vanilla, two stubby white pillars, and a box of Color-Drip Candles — the kind that weep a rainbow from white wax. Emory found eleven gold candles tied together by a red ribbon — something I had forgotten Seth purposefully left last Christmas — and a half-used box of tea lights. We lit them quickly with dwindling, aged matches and a grill lighter I fished out of the junk drawer, setting all the short ones on the tiled table between our plates and all the larger ones in the apartment around us.
The effect of the candles without neon and streetlights streaming in from outside was ethereal: a fierce glow between us on the table, soft flickers floating nearby in the darkness. The light being cast from all around made everything cut several shadows as movement refracted geometry across the table, the curve of our plates, the walls.
I swallowed a bite of risotto too soon and tried to smile as I cleared my throat with a sip of water. "Yeah, yes," I said, coughing lightly. "I really did. I'd never seen the Dance of a Thousand Hands before — I really liked that one." The cultural center's program notes had explained that particular dance was for "Guanshiyin, Buddhist Goddess of Compassion, because she reaches out with a thousand hands to aid those crying out in pain." Everything in that one was gold — the exotic costumes, the ornate and yet also minimalist set, the cones on the dancers' fingertips — and the dancers stood in a perfect single-file line, all their arms extending from one girl, all the movements precise, unique, and done with their bodies totally still. The whole thing was so mesmerizing and dazzling it left me feeling like I had clouds lining my vision, like I had just woken up from a dream. The dancer in front, a deaf girl from Dunhuang — according to her bio — who was aflame with gold and center stage for half the show, had looked at times like a statue with living arms, her porcelain face still but relaxed.
"My grandmother was a Chinese Buddhist, an immigrant," Emory said, setting down his fork and pushing his dark hair over his ear, "so I've known all the stories since I was a kid. Nana had a pendant of Guanshiyin sitting in a lotus blossom that I always loved looking at: she seemed so beautiful and happy with her heart full of love, her hands reaching out to the suffering. I always liked stories about her best." He looked down at his plate as he cut a bite of pork.
I leaned back in my chair, sipping wine. Through the glass balcony doors, I could see the dim monoliths of the city laid out behind Emory, the dull stars — so unfamiliar here that I almost didn't recognize them — as pinpricks in the sky. I looked out as far as I could, trying to remember the last time someone other than my mother had been in my apartment, how it must have been Seth when he drunkenly invited himself over, kissed me and said he still loved me — that time I threw a glass at his head and then another at the door as it slammed. A thick burning taste crept up my throat and my stomach curled into knots — I felt a sudden desperate need for more wine. Emory looked up then, his rust-colored eyes illuminated, hair pushed off to the side just so, that soft smile that already comforted me.
"What?" he said, tilting his head as I blinked and looked down at my half-eaten risotto, then back up at him.
"I don't know," I said, leaning forward and reaching my hand out to take his. Emory murmured a little laugh and looked directly into my eyes, his hands moving forward as I set down my wineglass, his fingers sliding through the light of the candles and casting hazy shadows — cutting gentle shapes along the table, up my wrist, across my face — the walls around us suddenly crowded, looking in my periphery like the layered arms of a golden goddess reaching out to pull me close.
Austin Eichelberger is happily still teaching English and writing in New Mexico. His fiction has appeared in Cease, Cows, Flash: The International Short-Short Story Magazine, Gone Lawn, Extract(s), Eclectic Flash, First Stop Fiction, and others. More of his writing lives at austineichelberger.wordpress.com.


text:
ENDING OPIOID USE
Published on Newsmax.
Those suffering from America's opioid crisis recently received two major messages of hope.
On October 24, President Donald Trump signed the Opioid Crisis Response Act (OCRA) into law. Dozens of bills designed to address the diverse aspects of the opioid crisis were consolidated into one strategic and integrated approach. OCRA received overwhelming bi-partisan support in both Chambers.
HR6, which is now Public Law 115-271, broke new ground in being the first legislation to mandate aggressive development and adoption of alternative pain treatments that include "innovative medical technologies for pain management".
On October 11, Congress held its first ever briefing on ending opioid use through "innovative medical technologies for pain management".
Photobiomodulation (PBM) was the featured technology.
James Carroll (CEO, THOR Photomedicine), Professor Praveen Arany (New York University at Buffalo), Annette Quinn RN (Radiation Oncology, University of Pittsburgh (UPMC) Cancer Center) introduced the science and promise of PBM Therapy to a capacity crowd of senior policy officials from House and Senate offices, the Executive Branch, and leading think tanks. Nineteen science and medical organizations sponsored this historic gathering.
PBM Therapy delivers a beam of light, which when applied to the body at the right wavelength (red to near infra-red), intensity and time, reverses the disease process of a growing number of medical conditions. It works by delivering light to the hundreds of mitochondria that exist in every one our body's 37 trillion cells. This provides an energy boost that helps the cells repair and operate at peak performance.
There are already 500 clinical trials and 4,000 laboratory studies that show PBM Therapy's effectiveness, without any documented side-effects. "PBM Therapy is commonly used in Australia, Brazil, Canada, New Zealand, and most European nations. The national health programs in many of these countries cover PBM treatments."
The United States has been slow to embrace PBM Therapy. American Veterinarians and athletes have used it for years to treat pain. The urgency of the opioid crisis, and the new mandate for pain treatment alternatives, may finally bring this proven approach to those who need it.
The study mandated by the newly signed Opioid Crisis Response Act (OCRA) will be led by the Secretary of Health and Human Services (HHS). This is important, as Medicare and Medicaid can dramatically reduce health costs when patients use PBM Therapy. Quicker recovery time, no side effects, shorter hospital stays, and reduced return visits have cut costs by nearly fifty percent in the United Kingdom. PBM use would substantially reduce costs to both patients and private health insurance companies.
The next steps for PBM Therapy adoption are mandated in the OCRA law, including research grants to fund further basic science experiments, therapeutic dose, and large multi-center clinical trials. OCRA also funds "regional centers of excellence" to develop curriculum and train the next generation of healthcare professionals in non-opioid pain treatments.
Harvard University's Medical School is discovering that PBM reverses Alzheimer's, Parkinson's, treats depression and Post-traumatic stress disorder (PTSD). Boston University is working with the Veterans Administration on depression, traumatic brain injury (TBI), and PTSD. University of Pittsburgh's Medical Center and New York University's Medical College are proving that PBM Therapy reverses and even prevents the side effects of cancer radiotherapy, especially oral mucositis.
Shepherd University will be the first nursing school in America to formally include PBM Therapy in their curriculum. Shepherd is leading the way on revolutionizing medical protocols for the betterment of patients and their loved ones. Hopefully, other schools will join the PBM Therapy movement.
The Food and Drug Administration (FDA) has spent over a year determining how to expand its PBM Therapy approval. This includes establishing a dedicated PBM Product Code, and officially recognizing PBM treatments are curative, not just temporary relief. It is time for the FDA to move forward.
After years of tragedy and death, the battle to rid America of opioid use disorder is starting to turn the tide. This promise of hope will become a reality only when PBM Therapy receives the funding, acceptance, and adoption it deserves.
Posted by Scot Faulkner at 6:17 PM
Labels: Annette Quinn, Donald Trump, FDA, James Carroll, Opioids, PBM Therapy, Photobiomodulation, Praveen Arany, Scot Faulkner, THOR, THOR Photomedicine, TRUMPING
Faulkner Author Website
Faulkner Linkedin
Faulkner Youtube Channel
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Scot Faulkner
Harpers Ferry, WV, United States
Scot Faulkner advises corporations and governments on how to save billions of dollars by achieving dramatic and sustainable cost reductions while improving operational and service excellence. He served as the Chief Administrative Officer of the U.S. House of Representatives. He also served on the White House Staff, and as an Executive Branch Appointee. Mr. Faulkner's private sector experience includes serving as Global Practice Leader for the American Management Association and Vice President of Philip Crosby Associates. Mr. Faulkner earned a Master's Degree in Public Administration from American University and a Bachelor's Degree in Government from Lawrence University. He studied at the London School of Economics and Georgetown University. He serves as an advisor on Executive Programs for the Robert H. Smith School of Business at the University of Maryland and is a member of their Center for Leadership Innovation and Change. He is the Vice President of Shepherd University's George Washington Institute of Living Ethics.


The Iowa Veterans Home will hold a self-guided tour of the Home on Sept. 13. The tour hours will run from 4-6 p.m. in conjunction with a Harvest Market event that will be sponsored by the 13th Street District Committee. The Harvest Market hours are from 5-7:30 p.m.
"We want to be part of the 13th Street District Committee's current planning efforts and into the future. This Open House will be a great opportunity to showcase our home to the community and speak to our history and mission. Besides from our history we offer many services here at IVH and a staff that does a fabulous job of ensuring our residents receive the quality of life and quality of care on a daily basis," said Commandant Oujiri.
The Commandant will provide one time opening remarks at 4 p.m. at the Guard House located on the corner of Summit Street and Liberty Lane. A history presentation will be provided immediately following the Commandant's remarks by IVH employee Dex Walker. The Guard House, one of the oldest pieces of real estate on the grounds, will be a great place for the history brief.
The self-guided tour will begin at the Guard House located on the corner of Summit Street. Tour personnel will travel along Liberty Lane viewing the World War II, Vietnam and Korean War monuments along the way.
personnel will have an opportunity to visit the library, chapel, Atha Dining Facility, Malloy Leisure Resource Center and view many historical photos and documents. The Dack building will be part of the tour trail as well.
Once in Dack you will be able to see Arts and Crafts, and ceramics that residents enjoy making. A glass case exhibit will be available for you to view their products. The Open Gym will be open for visiting to see where residents conduct their maintenance therapy. The self-guided tour will be completed in front of the Dack elevators. Volunteer information, marketing material, refreshments and cookies will be available for all tour attendees.
"Besides from our almost 130 years of history, we continue to offer many services here at IVH. We offer at least 20 onsite services for our residents from Dental services to Mental Health. You have to ask yourself where else can you get these types of onsite services where you reside. If we need to take you to the VA either in Des Moines or Iowa City we are responsible for your appointment and transportation to that appointment," said Oujiri.
In case of inclement weather the tours will start inside in the main floor of the Malloy Building adjacent to the Library and Civil War cannon.


text:
/* $Id$ $Revision$ */
/* vim:set shiftwidth=4 ts=8: */

/*************************************************************************
 * Copyright (c) 2011 AT&T Intellectual Property
 * All rights reserved. This program and the accompanying materials
 * are made available under the terms of the Eclipse Public License v1.0
 * which accompanies this distribution, and is available at
 * http://www.eclipse.org/legal/epl-v10.html
 *
 * Contributors: See CVS logs. Details at http://www.graphviz.org/
 *************************************************************************/

using System;
using System.Drawing;
using System.Drawing.Drawing2D;
using System.Windows.Forms;

namespace Graphviz
{
	public partial class ScrollableImageControl : ScrollableControl
	{
		public Image Image
		{
			get
			{
				return _image;
			}

			set
			{
				_image = value;
				UpdateAutoScroll();
			}
		}

		public float Zoom
		{
			get
			{
				return _zoom;
			}

			set
			{
				_zoom = value;
				UpdateAutoScroll();
			}
		}

		public ScrollableImageControl()
		{
			InitializeComponent();

			SetStyle(ControlStyles.AllPaintingInWmPaint |
				ControlStyles.DoubleBuffer |
				ControlStyles.ResizeRedraw |
				ControlStyles.UserMouse |
				ControlStyles.UserPaint,
				true);
			_image = null;
			_zoom = 1.0f;
			_lastScroll = new Point(0, 0);
		}

		public void ActualSize()
		{
			Zoom = 1.0f;
		}

		public void ZoomToFit()
		{
			Size imageSize = Image.Size;
			Size controlSize = Size;
			Zoom = Math.Min((float)controlSize.Width / (float)imageSize.Width, (float)controlSize.Height / (float)imageSize.Height);
		}

		public void ZoomIn()
		{
			Zoom *= _squareRootOfTwo;
		}

		public void ZoomOut()
		{
			Zoom /= _squareRootOfTwo;
		}

		protected override void OnMouseDown(MouseEventArgs e)
		{
			/* if potentially panning with the mouse, record last scroll position */
			/* NOTE: Autoscroll should be set to +ve values but always returns -ve values */
			if (e.Button == MouseButtons.Left)
				_lastScroll = new Point(
					e.X - AutoScrollPosition.X,
					e.Y - AutoScrollPosition.Y);
			base.OnMouseDown(e);
		}

		protected override void OnMouseMove(MouseEventArgs e)
		{
			/* if panning with the mouse, scroll to position */
			/* NOTE: Autoscroll should be set to +ve values but always returns -ve values */
			if (e.Button == MouseButtons.Left)
				AutoScrollPosition = new Point(
					_lastScroll.X - e.X,
					_lastScroll.Y - e.Y);
			base.OnMouseMove(e);
		}

		protected override void OnPaintBackground(PaintEventArgs e)
		{
			/* fill clip rectangle with background color */
			e.Graphics.FillRectangle(new SolidBrush(BackColor), e.ClipRectangle);
		}

		protected override void OnPaint(PaintEventArgs pe)
		{
			if (_image != null) {
				Matrix oldMatrix = pe.Graphics.Transform;

				/* if the zoomed image size is smaller than the control size, center the display */
				/* adjust by the scroll position, then scale by the zoom factor */
				pe.Graphics.TranslateTransform(
					Math.Max((Width - _image.Width * _zoom) / 2.0f, 0.0f) + AutoScrollPosition.X,
					Math.Max((Height - _image.Height * _zoom) / 2.0f, 0.0f)	+ AutoScrollPosition.Y);
				pe.Graphics.ScaleTransform(_zoom, _zoom);

				/* blit the image onto the graphics */
				pe.Graphics.DrawImage(_image, 0.0f, 0.0f);

				pe.Graphics.Transform = oldMatrix;
			}
			base.OnPaint(pe);

		}

		private void UpdateAutoScroll()
		{
			if (_image == null)
				AutoScrollMinSize = Size;
			else
				AutoScrollMinSize = new Size(
					(int)(_image.Width * _zoom + 0.5f),
					(int)(_image.Height * _zoom + 0.5f));
			Invalidate();
		}

		private readonly float _squareRootOfTwo = (float)Math.Sqrt(2.0);
		private Image _image;
		private float _zoom;
		private Point _lastScroll;
	}
}

redpajama_set_name: RedPajamaGithub


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text:
Gudjonson; Teena Marilyn March 22, 2018
GUMMY CONFECTIONERY COMPOSITION
The present disclosure relates to a gummy confectionery composition comprising: a gummy matrix and one or more components derived from an alcoholic beverage, the one or more components contained within the gummy matrix; or a gummy matrix and alcohol contained within the gummy matrix. The gummy matrix is derived from ingredients comprising a gelling agent, a sweetener, and a texturizing agent. The present disclosure also relates to a process of manufacturing gummy confectionery composition. The process comprises mixing at least a gelling agent and fluid sweetener to form a first mixture, heating the first mixture to a simmer, reducing the heat applied to the first mixture to below the simmering temperature, and mixing an alcohol containing solution and a texturizing agent with the first mixture. The second mixture may comprise 10-60 wt % of the alcohol containing solution, 15-30 wt % of the gelling agent, and 20-70 wt % of the sweetener.
Inventors: Gudjonson; Teena Marilyn; (Salmon Arm, CA)
Gudjonson; Teena Marilyn
62395650 Sep 16, 2016
Current CPC Class: A23G 3/36 20130101; A23G 3/0004 20130101; A23V 2002/00 20130101; C12G 3/00 20130101; C12G 1/00 20130101
International Class: A23G 3/36 20060101 A23G003/36; A23G 3/34 20060101 A23G003/34; C12G 1/00 20060101 C12G001/00; C12G 3/00 20060101 C12G003/00
1. A gummy confectionery composition comprising: (i) a gummy matrix and one or more components derived from an alcohol containing solution, the one or more components contained within the gummy matrix; or (ii) a gummy matrix and alcohol contained within the gummy matrix.
2. A process of manufacturing the gummy confectionery composition of claim 1, the process comprising the steps of: (a) mixing a gelling agent and a sweetener together to form a first mixture; (b) heating the first mixture to a simmer; (c) mixing the alcohol containing solution, a texturizing agent, and a weak acid into the first mixture, thereby forming a second mixture; (d) maintaining the temperature of the second mixture to a temperature between about 30.degree. C. and about 90.degree. C.; and (e) refrigerating the second mixture at a temperature between -20.degree. C. and 15.degree. C.
3. The process of claim 2, wherein the second mixture comprises 10 wt % to 60 wt % of the alcohol containing solution.
4. The process of claim 3, wherein the alcohol containing solution is an alcoholic beverage.
5. The process of claim 4, wherein the alcoholic beverage is selected from the group consisting of wine, beer, spirit, liqueur, cider, and a combination thereof.
6. The process of claim 5, wherein the alcohol beverage is wine.
7. The process of claim 6, wherein the wine is a red wine, a white wine, a rose wine, non-grape wine, a sparkling wine, or a combination thereof.
8. The process of claim 5, wherein the spirit is selected from the group consisting of a gin, vodka, rum, whiskey, tequila, moonshine, brandy, and a combination thereof.
9. The process of claim 2, wherein the second mixture comprises 15 wt % to 30 wt % of the gelling agent.
10. The process of claim 2, wherein the second mixture comprises 20 wt % to 70 wt % of the sweetener.
11. The process of claim 2, wherein the second mixture comprises 0.1 wt % to 0.5 wt % of the weak acid.
12. The gummy confectionery composition of claim 2, wherein the first mixture is cooled to a temperature of between about 30.degree. C. and about 90.degree. C. prior to the addition of the alcohol containing solution into the first mixture.
13. A gummy confectionery composition comprising: (i) a gummy matrix and one or more components derived from an alcohol containing solution, the one or more components contained within the gummy matrix; or (ii) a gummy matrix and alcohol contained within the gummy matrix; the gummy confectionery composition prepared by a process comprising the steps of: (a) mixing a gelling agent and a sweetener to form a first mixture; (b) heating the first mixture to a simmer; (c) mixing an alcohol containing solution and a texturizing agent with the first mixture, thereby forming a second mixture; (d) maintaining the temperature of the second mixture to a temperature between about 30.degree. C. and about 90.degree. C.; and (e) refrigerating the second mixture at a temperature between -10.degree. C. and 15.degree. C.
14. The gummy confectionery composition of claim 13, wherein the second mixture comprises 10 wt % to 60 wt % of the alcohol containing solution.
15. The gummy confectionery composition of claim 14, wherein the alcohol containing solution is an alcoholic beverage.
16. The gummy confectionery composition of claim 15, wherein alcoholic beverage is selected from the group consisting of wine, beer, spirit, liqueur, cider, and a combination thereof.
17. The gummy confectionery composition of claim 16, wherein the alcoholic beverage is wine.
18. The gummy confectionery composition of claim 13, wherein a weak acid is mixed with the first mixture and forms a part of the second mixture.
19. The gummy confectionery composition of claim 16, wherein the spirit is selected from the group consisting of a gin, vodka, rum, whiskey, tequila, moonshine, brandy, and a combination thereof.
20. The gummy confectionery composition of claim 13, wherein the first mixture is cooled to a temperature of between about 30.degree. C. and about 90.degree. C. prior to the addition of the alcohol containing solution into the first mixture.
[0001] This application claims priority from provisional application 62/395,650, the content of which are incorporated herein in its entirety.
[0002] The present disclosure relates to a gummy confectionery composition comprising one or more components derived from an alcohol containing solution, and a method of manufacturing said gummy confectionery composition. The present disclosure also relates to a gummy confectionery composition comprising alcohol, and a method of manufacturing said gummy confectionery composition.
[0003] Alcoholic beverages are enjoyed worldwide. Some alcoholic beverages may contain very few ingredients; other alcoholic beverages may be complex mixtures. For example, wines are complex mixtures that naturally contain a variety of acids such as, but not limited to, tartaric acid, malic acid, lactic acid, and tannic acid. Acids play an important role in wine production. For example, the molar ratios of acids within a wine, among other variables, directly influence the characteristics of the wine including, but not limited to, the taste, the colour, and the balance of the wine. Owing to its high acidic content, wines generally have a pH of between about 3 and about 4.
[0004] Alcoholic beverages (e.g. wines, beers, spirits, liqueurs, and ciders) may be enjoyed in confectionery form. Many alcohol manufacturers have their own novelty candy lines. Such candies include, but are not limited to, whiskey fudge caramels, beer dark chocolate truffles, and liquor filled chocolates. Hard, brittle candies (e.g. chocolates) comprising or encapsulating an alcoholic filling are well known and popular.
[0005] Gummy confectionery compositions (e.g. gummi candy, jelly candy) are also well known. A gummy confectionery composition comprises a gummy matrix that substantially forms the body of the gummy confectionery composition. The gummy matrix may be prepared from a boiled mixture of sweeteners (e.g. sugar) and one or more gelling agents. Non-limiting examples of gelling agents include agar, gelatin, starch, gum Arabic, and pectin. Gummy confectionery compositions are typically cast into moulds or extruded, and then refrigerated to achieve their final form.
[0006] Gummy confectionery compositions comprising one or more components derived from wine or other alcohol containing solution, however, are not common. For example, "wine gums" (the pastille-type sweet that is similar to a gumdrop) do not contain any alcohol, but are named such for the fruit flavours that linger in the after-taste, much like how a wine may linger in the after-taste. Without being bound by theory, it is believed that acids that are native to wines or other alcohol containing solution generally react with gelling agents during the manufacturing process of gummy confectionery compositions, and, as a result, reduce the ability of the gelling agent to bind and impart texture to the confectionery composition. In addition, heat is necessarily required for the manufacturing of gummy confectionery compositions. Elevated temperatures sustained for prolonged periods of time lead to the evaporation of alcohol (e.g. ethanol), and therefore the removal of the alcohol from the gummy confectionery composition.
[0007] For at least these foregoing reasons, it has been difficult to produce a gummy confectionery composition comprising one or more components derived from an alcohol containing solution (e.g. an alcoholic beverage). It has also been difficult to prepare a gummy matrix while using an alcohol containing solution (e.g. an alcoholic beverage) as an "ingredient" thereof. It has also been difficult to produce a gummy confectionery composition comprising a gummy matrix and alcohol contained within the gummy matrix.
[0008] The present disclosure relates to a gummy confectionery composition comprising one or more components derived from an alcoholic beverage, and a method of manufacturing said gummy confectionery composition. The present disclosure also relates to a gummy confectionery composition comprising alcohol, and a method of manufacturing said gummy confectionery composition.
[0009] The disclosure, in a part, describes a process of manufacturing a gummy confectionery composition comprising: (i) a gummy matrix and one or more components derived from an alcoholic beverage, the one or more components contained within the gummy matrix; or (ii) a gummy matrix and alcohol contained within the gummy matrix.
[0010] The process comprises the steps of: (a) mixing a gelling agent and a sweetener together to form a first mixture; (b) heating the first mixture to a simmer; (c) mixing an alcohol containing solution, a texturizing agent, and a weak acid into the first mixture, thereby forming a second mixture; (d) maintaining the temperature of the second mixture to a temperature between about 30.degree. C. and about 90.degree. C.; and (e) refrigerating the second mixture at a temperature between -20.degree. C. and 15.degree. C.
[0011] The disclosure, in another part, describes a gummy confectionery composition comprising: (i) a gummy matrix and one or more components derived from an alcoholic beverage, the one or more components contained within the gummy matrix; or (ii) a gummy matrix and alcohol contained within the gummy matrix.
[0012] The gummy confectionery composition prepared by a process comprising the steps of: (a) mixing a gelling agent and a sweetener to form a first mixture; (b) heating the first mixture to a simmer; (c) mixing an alcohol containing solution and a texturizing agent with the first mixture, thereby forming a second mixture; (d) reducing the temperature of the second mixture to a temperature between about 30.degree. C. and about 90.degree. C.; and (e) refrigerating the second mixture at a temperature between -20.degree. C. and 15.degree. C.
[0013] The second mixture may comprise 10 wt % to 60 wt % of the alcohol containing solution. For example, the second solution may comprise 10 wt % to 50 wt %, 10 wt % to 40 wt %, 10 wt % to 30 wt %, 10 wt % to 20 wt % of the alcohol containing solution.
[0014] The alcohol containing solution may be an alcoholic beverage. The alcoholic beverage may be a wine, beer, spirit, liqueur, cider, or a combination thereof. The spirit may be a gin, vodka, rum, whiskey, tequila, moonshine, brandy, or a combination thereof.
[0015] The second mixture may comprise 15 wt % to 30 wt % of the gelling agent.
[0016] The second mixture may comprise 20 wt % to 70 wt % of the sweetener.
[0017] The second mixture may comprise 0.1 wt % to 0.5 wt % of the weak acid.
[0018] The first mixture may be cooled to a temperature of between about 30.degree. C. and about 90.degree. C. prior to the addition of the alcohol containing solution into the first mixture.
[0019] The first mixture may be maintained at a simmer for about 5 to about 30 minutes.
[0020] This summary does not necessarily describe the entire scope of all aspects of the disclosure. Other aspects, features and advantages will be apparent to those of ordinary skill in the art upon review of the following description of specific embodiments.
[0021] Directional terms such as "top," "bottom," "upwards," "downwards," "vertically," and "laterally" are used in the following description for the purpose of providing relative reference only, and are not intended to suggest any limitations on how any article is to be positioned during use, or to be mounted in an assembly or relative to an environment. The use of the word "a" or "an" when used herein in conjunction with the term "comprising" may mean "one," but it is also consistent with the meaning of "one or more," "at least one" and "one or more than one." Any element expressed in the singular form also encompasses its plural form. Any element expressed in the plural form also encompasses its singular form. The term "plurality" as used herein means more than one, for example, two or more, three or more, four or more, and the like.
[0022] As used herein, the terms "comprising," "having," "including" and "containing," and grammatical variations thereof, are inclusive or open-ended and do not exclude additional, un-recited elements and/or method steps. The term "consisting essentially of" when used herein in connection with a composition, use or method, denotes that additional elements, method steps or both additional elements and method steps may be present, but that these additions do not materially affect the manner in which the recited composition, method or use functions. The term "consisting of" when used herein in connection with a composition, use or method, excludes the presence of additional elements and/or method steps.
[0023] As used herein, the term "about", when used to describe a recited value, means within 10% of the recited value.
[0024] As used herein, the term "alcohol containing solution" includes, but is not limited to, examples such as an "alcoholic beverage" and an "ethanol solution".
[0025] As used herein, the term "alcoholic beverage" means a liquid refreshment commercially sold for human consumption, the liquid refreshment containing a measurable alcohol (e.g. ethanol) content. The term "alcoholic beverage" further includes any de-alcoholized versions and non-alcoholic versions of such liquid refreshments. Non-limiting examples of "alcoholic beverages" herein include wines, dealcoholized wines, non-alcoholic wines, beers, dealcoholized beers, and non-alcoholic beers.
[0026] As used herein, the term "derived" means to come from. For example, ethanol is a component of alcoholised wine; ethanol that is "derived" from alcoholised wine means ethanol that has come from the alcoholised wine or has evolved from the production of such alcoholised wine.
[0027] As used herein, the term "ethanol solution" refers to an ethanol reagent that is commercially available through a chemical supplier.
[0028] As used herein, the term "gelling agent" refers to a compound or composition used to impart gel-like or thickening quality upon the addition of moisture or liquid.
[0029] As used herein, the term "gummy" refers to a longer and elastic texture that enables an individual to continue chewing.
[0030] As used herein, the term "simmer" refers to a state or temperature of a fluid medium (e.g. a "first mixture" as described below) that is just below the boiling point of the fluid medium.
[0031] As used herein, the term "sweetener" refers to a compound that imparts a sweet taste to a composition and/or masks other unpleasant tastes of the composition.
[0032] As used herein, the term "texturizing agent" refers to a compound that is capable of modulating the texture of a composition.
[0033] The present disclosure relates, in part, to a gummy confectionery composition. The gummy confectionery composition may be a soft chewable candy. Examples of soft chewable candies include, but are not limited to, starch-based candies, agar-based candies, gelatin-based candies, and candies comprising a hydrocolloid texturizing agent as an ingredient.
[0034] According to a first embodiment of a confectionery composition described herein, there is a gummy confectionery composition comprising: (i) a gummy matrix; and (ii) one or more components derived from an alcoholic beverage and contained within the gummy matrix. For clarity, said one or more components is contained within the gummy matrix or forms a part of the gummy matrix.
[0035] The gummy matrix is derived from ingredients comprising a gelling agent, a sweetener, and a texturizing agent. As described later in this disclosure, the gelling agent, sweetener, and texturizing agent may be combined together in a suitable ratio for producing the gummy matrix.
[0036] The gelling agent can be any suitable gelling agent. Examples of gelling agents include, but are not limited to, starch (e.g. natural and/or modified), gelatin, agar, beef gelatine, acacia, alginic acid, bentonite, carbomers, carboxymethyl cellulose, ethylcellulose, gelatin, hydroxyethyl cellulose, hydroxypropyl cellulose, magnesium aluminum silicate, methylcellulose, poloxamers, polyvinyl alcohol, sodium alginate, tragacanth, xanthan gums, tapioca, waxy maize, sago, arrowroot, cereal, gelling hydrocolloids, and any combination thereof. Examples of starches include, but are not limited to, starches derived from corn, wheat, pea, potato, tapioca, bamboo, and any modified version thereof. Examples of gelling hydrocolloids include, but are not limited to, selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, locust bean gum, gellan gum, curdlan, and any combination thereof. In some embodiments, the gelling agent can be selected from the group consisting of corn starch, potato starch, gelatin, agar, beef gelatine, gelling hydrocolloids, and a combination thereof. In some embodiments, the gelling agent can be selected from the group consisting of corn starch, potato starch, gelatin, agar, and a combination thereof.
[0037] The sweetener can be any suitable sweetener. For example, the sweetener can be a fluid sweetener, a dry sweetener, or combination thereof. Examples of fluid sweeteners include, but are not limited to, maple syrup, corn syrup, cane syrup, agave syrup, and any combination thereof. Examples of dry sweeteners include, but are not limited to, white sugar, brown sugar, golden sugar, raw cane sugar, coconut sugar, natural sugar, modified sugar, sucralose, sorbitol, saccharin, fructose, aspartame, glucose, sucrose, maltose, mannose, dextrose, fructose, lactose, trehalose, maltitol, lactitol, xylitol, sorbitol, mannitol, tagatose, glycerin, erythritol, isomalt, maltose, sucralose, neotame, alitame, neohesperidin dihydrochalcone, cyclamate, thaumatin, acesulfame potassium, saccharin, saccharin sodium, or any combination thereof. In some embodiments, the sweetener can be selected from the group consisting of maple syrup, cane syrup, corn syrup, golden sugar, agave syrup, raw cane sugar, and any combination thereof. In some embodiments, the sweetener can be selected from the group consisting of maple syrup, cane syrup, corn syrup, golden sugar, raw cane sugar, and any combination thereof.
[0038] The texturizing agent can be any suitable texturizing agent. Examples of texturizing agents include, but are not limited to, cooking oils, edible waxes, gelatine, pectin, starch (e.g. natural and/or modified), carrageenan, gum arabic, gellan gum, agar, and any combination thereof. Examples of modified starches include, but are not limited to, modified starches derived from corn, wheat, pea, potato, tapioca, bamboo, or any combination thereof. Examples of gelatine include, but are not limited to, gelatine derived from fish, bovine, pig, or any combination thereof. Examples of cooking oils include, but are not limited to, coconut oil, avocado oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, safflower oil, sesame oil, soybean oil, sunflower oil, nut oils, and vegetable oils. Examples of an edible wax include, but are not limited to, arnauba wax, candelilla wax, paraffin, castor wax, beeswax, stearic acid, stearyl alcohol, cetyl alcohol, esters of fatty alcohols, and any combination thereof. In some embodiments, the texturizing agent is selected from the group consisting of coconut oil, avocado oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, safflower oil, sesame oil, soybean oil, sunflower oil, nut oils, vegetable oils, carnauba wax, candelilla wax, paraffin, castor wax, beeswax, and any combination thereof. In some embodiments, the texturizing agent is selected from the group consisting of beeswax, vegetable oils, corn oil, coconut oil, canola oil, sunflower oil, and any combination thereof.
[0039] The alcoholic beverage contains one or more components therein. For example, alcoholised wine is an alcoholic beverage comprising a complex mixture of components such as, but not limited to, acids, alcohol (e.g. ethanol), sugars, phenols (e.g. tannins), and water. For example, dealcoholized beer is an alcoholic beverage comprising a complex mixture of components derived from ingredients such as, but not limited to, grains, hops, yeast, starch sources, and water. For example, non-alcoholic beer is an alcoholic beverage comprising a complex mixture of components derived from ingredients such as, but not limited to, grains, hops, yeast, starch sources, and water.
[0040] An example of an alcoholic beverage is wine. The wine can be any suitable kind of wine and is not limited to geographical region or quality. For example, the wine can be a red wine, a white wine, a rose wine, a sparkling wine, a non-grape wine, or any combination thereof. For example, the wine can be a red wine only, a white wine only, a rose wine only, a combination of red wine and white wine, or a combination or rose wine and white wine. Examples of suitable wines include, but are not limited to, Shiraz, Moscato, and wines that have achieved quality and authenticity certification through the Vintners Quality Alliance (VQA) program. Other examples of suitable wines such as, but not limited to, Reisling, Ortega, Gewurztraminer, Malbec, Cabernet Sauvignon, Chardonnay, Pinot Noir, Syrah, Zinfandel, Sauvignon Blanc, Pinot Gris, Burgundy, and Vermouth can be used. Examples of non-grape wines include other fruit wines such as, but not limited to, blueberry wines and strawberry wines.
[0041] Other suitable alcoholic beverages include, but are not limited to, beer, spirits, liqueurs, and ciders. Examples of suitable beers include, but are not limited to, ales, lagers, stouts, porters, and malts. Examples of suitable spirits include, but are not limited to, gin, vodka, rum, whiskey (or whisky), tequila, moonshine, rectified spirits, and brandy. Examples of whiskeys include, but are not limited to, rye whiskey, bourbon, scotch, Tennessee whiskey, rye, and Irish whiskey. Examples of liqueurs include, but are not limited to, coffee liqueurs, fruit liqueurs, and cream liqueurs. Examples of ciders include, but are not limited to, still ciders and sparkling ciders. In some embodiments, the one or more components of an alcoholic beverage is derived from an alcoholic beverage selected from the group consisting of one or more wine, one or more beer, one or more spirit, one or more liqueurs, one or more cider, and any combination thereof. In some embodiments, alcohol (e.g. ethanol) is one of the one or more components derived from an alcoholic beverage, the one or more components forming a part of the gummy confectionery composition. In some embodiments, ethanol is not one of the one or more components derived from an alcoholic beverage, the one or more components of the alcoholic beverage forming a part of the gummy confectionery composition.
[0042] Over the course of manufacturing process of a gummy confectionery composition, one or more components may be removed entirely or partially from the formation of the gummy confectionery composition.
[0043] According to a second embodiment of a confectionery composition described herein, there is a gummy confectionery composition comprising: (i) a gummy matrix; and (ii) alcohol contained within the gummy matrix. For clarity, said alcohol is contained within the gummy matrix or forms a part of the gummy matrix.
[0045] The gelling agent can be any suitable gelling agent. For example, the gelling agent can be any gelling agent previously described in the first embodiment of the gummy confectionery composition.
[0046] The sweetener can be any suitable sweetener. For example, the sweetener can be any sweetener previously described in the first embodiment of the gummy confectionery composition.
[0047] The texturizing agent can be any suitable texturizing agent. For example, the texturizing agent can be any texturizing agent previously described in the first embodiment of the gummy confectionery composition.
[0048] The alcohol may be derived from an alcoholic beverage, as described in the first embodiment of the gummy confectionery composition. As contemplated in this second embodiment, however, the alcohol (e.g. ethanol) is not derived from an alcoholic beverage. Rather, the alcohol contemplated in this embodiment can be derived from an ethanol solution such as, but not limited to, reagent-grade ethanol that is commercially available through a chemical supplier (e.g. Sigma-Aldrich.RTM., VWR International, Fisher Scientific, Spectrum Chemicals, Alfa Aesar). In other embodiments, such alcohol can be the collected by-product of sugar fermentation.
[0049] In other embodiments, the gummy matrix of the gummy confectionery composition is further derived from a weak acid, or conjugate thereof, in combination with a gelling agent, a sweetener, and a texturizing agent. For example, and with reference to gummy confectionery compositions derived from wine and without being bound by theory, it is believed that the weak acid or conjugate thereof protects anti-oxidants that are native to wines from degrading during the manufacturing process of the gummy confectionery composition. Examples of weak acids include, but are not limited to, acetic acid, ascorbic acid, citric acid, tartaric acid, oxalic acid, fruit acid, malic acid, lactic acid, glycolic acid, benzoic acid, succinic acid, threonic acid, glyceric acid, and any combination thereof. In some embodiments, the weak acid is selected from the group consisting of acetic acid, ascorbic acid, citric acid, tartaric acid, and any combination thereof. In some embodiments, the weak acid is selected from the group consisting of acetic acid, ascorbic acid, citric acid, and any combination thereof. In some embodiments, the weak acid is acetic acid. In some embodiments, the weak acid is ascorbic acid. In some embodiments, the weak acid is citric acid. In some embodiments, the weak acid is fruit acid. In some embodiments, the weak acid is benzoic acid. In some embodiments, the weak acid is lactic acid.
[0050] In other embodiments, the gummy confectionery composition further comprises natural flavour extracts for adjusting the taste of the confectionery composition. Examples of natural flavour extracts include, but are limited to, nettle leaf, purple carrot, orange, apple, cranberry, carrot, beet, spinach, watermelon, blueberry, strawberry, raspberry, mango, kiwi, peach, plum, pear, nectarine, black currant, Saskatoon berry, huckleberry, lime, pineapple, lemon, cherry, lime, apricot, haskap, saffron, lemongrass, ginger, lavender, caramel, maple, vanilla, espresso, chocolate, cinnamon, anise, and any combination thereof.
[0051] In other embodiments, the gummy confectionery composition is covered in a coating such as, but not limited to, a confectioner's glaze, chocolate, or other coating known in the confectionery industry.
[0052] The gummy confectionery composition is continuously solid, soluble in hot water, and entirely consumable. The gummy matrix of the gummy confectionery composition may be pulled or stretched. The gummy matrix may be cross-linked. It is believed that the gummy matrix is polymeric.
Manufacturing the Gummy Confectionery Composition:
[0053] The present disclosure relates, in part, to a method of manufacturing a gummy confectionery composition comprising: (i) a gummy matrix; and (ii) one or more components derived from an alcoholic beverage and contained within the gummy matrix. For clarity, said one or more components is contained within the gummy matrix or forms a part of the gummy matrix. A non-limiting example of a component derived from an alcoholic beverage is ethanol.
[0054] The present disclosure also relates, in part, to a method of manufacturing a gummy confectionery composition comprising: (i) a gummy matrix; and (ii) alcohol contained within the gummy matrix. For clarity, said alcohol is contained within the gummy matrix or forms a part of the gummy matrix.
[0055] The gummy confectionery composition is manufactured by combining dry ingredients and fluid ingredients together in varying ratios and according to certain processing conditions.
[0056] In an embodiment of manufacturing a gummy confectionery composition comprising: (i) a gummy matrix and one or more components derived from an alcoholic beverage and contained within the gummy matrix; or (ii) a gummy matrix and alcohol contained within the gummy matrix; the following is provided.
[0057] Dry ingredients (e.g. gelling agents, dry sweeteners) are mixed together in a container (e.g. a saucepan or mixing bowl). Fluid sweeteners are then added and folded or mixed into the dry ingredients to form a first mixture. The first mixture is heated and brought to a simmer. The first mixture is maintained at a simmer for about 1 minute to about 240 minutes. For example, the simmer can be maintained for any time between about 1 minute to about 200 minutes, about 1 minute to about 150 minutes, about 1 minute to about 100 minutes, about 1 minute to about 50 minutes, about 1 minute to about 30 minutes, about 5 minute and about 20 minutes, about 5 minute and about 15 minutes, about 5 minute and about 10 minutes, about 6 minute and about 14 minutes, about 7 minute and about 13 minutes, about 8 minute and about 12 minutes, or about 9 minute and about 11 minutes. For example, the first mixture can be simmer for about 1, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240 minutes, and any time period between about 1 minute and 240 minutes. For example, the first mixture can be simmered for about 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, 15.5, 16, 16.5, 17, 17.5, 18, 18.5, 19, 19.5, 20, 20.5, 21, 21.5, 22, 22.5, 23, 23.5, 24, 24.5, 25, 25.5, 26, 26.5, 27, 27.5, 28, 28.5, 29, 29.5, 30, 30.5, 31, 31.5, 32, 32.5, 33, 33.5, 34, 34.5, 35, 35.5, 36, 36.5, 37, 37.5, 38, 38.5, 39, 39.5, 40, 40.5, 41, 41.5, 42, 42.5, 43, 43.5, 44, 44.5, 45, 45.5, 46, 46.5, 47, 47.5, 48, 48.5, 49, 49.5, 50 minutes, and any time period between about 1 minute and about 50 minutes. In some embodiments, the first mixture is simmered for longer than 240 minutes. For example, the first mixture can be simmered for about 300 minutes, about 360 minutes, about 420 minutes, about 480 minutes, about 540 minutes.
[0058] After simmering, the first mixture is brought to a temperature between about 30.degree. C. and about 90.degree. C., and lower than the simmering temperature. For example, the temperature can be one that is between about 30.degree. C. and about 90.degree. C., about 30.degree. C. and about 80.degree. C., about 30.degree. C. and about 70.degree. C., about 30.degree. C. and about 60.degree. C., about 30.degree. C. and about 50.degree. C., about 30.degree. C. and about 40.degree. C., about 40.degree. C. and about 90.degree. C., about 40.degree. C. and about 80.degree. C., about 40.degree. C. and about 70.degree. C., about 40.degree. C. and about 60.degree. C., about 40.degree. C. and about 50.degree. C., about 50.degree. C. and about 90.degree. C., about 50.degree. C. and about 80.degree. C., about 50.degree. C. and about 70.degree. C., about 50.degree. C. and about 60.degree. C., about 60.degree. C. and about 90.degree. C., about 60.degree. C. and about 80.degree. C., about 60.degree. C. and about 70.degree. C., about 70.degree. C. and about 90.degree. C., about 70.degree. C. and about 80.degree. C., or about 80.degree. C. and about 90.degree. C. For example, the temperature can be about 35.degree. C., 36.degree. C., 37.degree. C., 38.degree. C., 39.degree. C., 40.degree. C., 41.degree. C., 42.degree. C., 43.degree. C., 44.degree. C., 45.degree. C., 46.degree. C., 47.degree. C., 48.degree. C., 49.degree. C., 50.degree. C., 51.degree. C., 52.degree. C., 53.degree. C., 54.degree. C., 55.degree. C., 56.degree. C., 57.degree. C., 58.degree. C., 59.degree. C., 60.degree. C., 61.degree. C., 62.degree. C., 63.degree. C., 64.degree. C., 65.degree. C., 66.degree. C., 67.degree. C., 68.degree. C., 69.degree. C., 70.degree. C., 71.degree. C., 72.degree. C., 73.degree. C., 74.degree. C., 75.degree. C., 76.degree. C., 77.degree. C., 78.degree. C., 79.degree. C., 80.degree. C., 81.degree. C., 82.degree. C., 83.degree. C., 84.degree. C., 85.degree. C., 86.degree. C., 87.degree. C., 88.degree. C., 89.degree. C., and 90.degree. C.
[0059] Fluid ingredients (e.g. alcoholic beverage, weak acids, texturizing agents, edible waxes, natural flavour extracts, ethanol solution) are separately mixed together and then combined with the first mixture to form a second mixture. The second mixture is not brought to a simmer. The second mixture is mixed to homogeneity at an elevated temperature between about 30.degree. C. and about 90.degree. C. In other methods, the second mixture is not mixed to homogeneity.
[0060] The second mixture is removed from heating and dispensed into moulds. In some methods, the moulds are maintained at room temperature (i.e. about 20.degree. C. to about 25.degree. C.) prior to addition of the second mixture therein. In some methods, the moulds are pre-cooled to a suitable temperature prior to addition of the second mixture therein. Suitable pre-cooled temperatures include, but are not limited to, temperatures within the ranges of about -20.degree. C. to about 19.degree. C., about -10.degree. C. to about 15.degree. C., about -10.degree. C. to about 10.degree. C., about -10.degree. C. to about 5.degree. C., about -10.degree. C. to about 0.degree. C., about -5.degree. C. to about 15.degree. C., about -5.degree. C. to about 10.degree. C., and about -5.degree. C. to about 5.degree. C.
[0061] The moulds containing the second mixture therein are then maintained or refrigerated at a suitable temperature, such as, but not limited to, a temperature between about -20.degree. C. and 15.degree. C. For example, the moulds containing the second mixture therein may be refrigerated at about -20.degree. C., -19.degree. C., -18.degree. C., -17.degree. C., -16.degree. C., -15.degree. C., -14.degree. C., -13.degree. C., -12.degree. C., -11.degree. C., -10.degree. C., -9.degree. C., -8.degree. C., -7.degree. C., -6.degree. C., -5.degree. C., -4.degree. C., -3.degree. C., -2.degree. C., -1.degree. C., 0.degree. C., 1.degree. C., 2.degree. C., 3.degree. C., 4.degree. C., 5.degree. C., 6.degree. C., 7.degree. C., 8.degree. C., 9.degree. C., 10.degree. C., 11.degree. C., 12.degree. C., 13.degree. C., 14.degree. C., and 15.degree. C. In other embodiments, the temperature of the moulds is brought down below -0.degree. C. prior to dispensing the gummy confectionery composition therefrom.
[0062] The moulds containing the second mixture therein may be cooled for any suitable period of time, and until the gummy confectionery composition achieves a gummy consistency. For example, the cooling period may be any time between 1 minute and 24 hours. For example, the cooling period may be longer than 24 hours such as, but not limited to 30 hours, 36 hours, 48 hours, 60 hours, 72 hours.
[0063] In other embodiments, the fluid ingredients are added to the first mixture while the first mixture is still at a simmer, to form the second mixture. The second mixture is not brought to a simmer, and is mixed homogeneity at an elevated temperature between about 30.degree. C. and about 90.degree. C. In other embodiments, the second mixture is not mixed to homogeneity.
[0064] In other embodiments, the moulds containing the second mixture therein are cooled at room temperature. Gummy confectionery compositions obtain final form by setting at room temperature.
[0065] Different ratios of dry ingredients and fluid ingredients may be mixed together. An example of ratios of ingredients that may be mixed together are provided in Table 1 as follows:
TABLE-US-00001 TABLE 1 Percent by weight in manufacturing gummy confectionery Ingredient composition (wt %) Alcoholic beverage 10-60 Sweetener 20-70 Gelling agent 15-30 Weak acid 0.1-0.5 Healthful ingredient 0-4 Texturizing agent 0.5-5 Natural flavor extracts 0-1.5
[0066] In other examples, the second mixture comprises about 10 to about 55 wt %, about 10 to about 50 wt %, about 10 to about 45 wt %, about 10 to about 40 wt %, about 10 to about 30 wt %, about 10 to about 25 wt %, about 10 to about 20 wt %, about 15 to about 40 wt %, about 15 to about 35 wt %, about 15 to about 30 wt %, about 15 to about 25 wt %, or about 15 to about 20 wt % of the alcoholic beverage.
[0067] In other examples, the second mixture comprises about 20 to about 60 wt %, about 20 to about 50 wt %, about 30 to about 70 wt %, about 30 to about 60 wt %, about 30 to about 50 wt %, about 40 to about 70 wt %, about 40 to about 60 wt %, about 40 to about 50 wt %, about 45 to about 70 wt %, about 45 to about 60 wt %, about 45 to about 50 wt % of the sweetener.
[0068] In other examples, the second mixture comprises about 15 to about 25 wt %, about 20 to about 30 wt %, about 20 to about 25 wt % of the gelling agent.
[0069] Another example of ratios of ingredients that may be mixed together are provided in Table 2 as follows:
TABLE-US-00002 TABLE 2 Percent by weight in manufacturing gummy confectionery Ingredient composition (wt %) Ethanol solution 1-60 Water 1-60 Sweetener 20-70 Gelling agent 15-30 Weak acid 0.1-0.5 Healthful ingredient 0-4 Texturizing agent 0.5-5 Natural flavor extracts 0-1.5
[0070] In other examples, the second mixture comprises about 10 to about 45 wt %, about 10 to about 40 wt %, about 10 to about 30 wt %, about 10 to about 25 wt %, about 10 to about 20 wt %, about 15 to about 40 wt %, about 15 to about 35 wt %, about 15 to about 30 wt %, about 15 to about 25 wt %, or about 15 to about 20 wt % of the ethanol solution.
[0073] A specific example of ratios of ingredients is provided in Table 3 as follows:
TABLE-US-00003 TABLE 3 Uncooked Weight weight percentage Ingredients (grams) (wt %) Red or white wine about 160 about 18.6 Maple syrup about 120 about 13.9 Cane syrup about 120 about 13.9 Raw Cane Sugar about 95 about 11 Corn Starch about 75 about 8.8 Gelatin, Agar, or about 68 about 8 beef gelatine Golden Sugar about 55 about 6.4 Potato Starch about 40 about 4 Vinegar about 40 about 4 Purple Carrot Juice about 30 about 3.5 Natural Flavours about 40-60 about 4.7-7 Vegetable Oil(s) about 15 about 1.7 Edible Wax about 12 about 1.4 Natural Acid Agents about 3-7 about 0.3-0.8 Nettle Leaf Extract about 6 about 0.7
[0074] It is contemplated that any part of any aspect or embodiment discussed in this specification may be implemented or combined with any part of any other aspect or embodiment discussed in this specification. While particular embodiments have been described in the foregoing, it is to be understood that other embodiments are possible and are intended to be included herein. It will be clear to any person skilled in the art that modification of and adjustment to the foregoing embodiments, not shown, is possible.
[0075] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as is commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, any citation of references herein is not to be construed nor considered as an admission that such references are prior art to the present invention.
[0076] The scope of the claims should not be limited by the example embodiments set forth herein, but should be given the broadest interpretation consistent with the description as a whole.


text:
(604) 669.SING (7464) info@vancouvermenschorus.ca
VMC Store
VMC CDs
Synergy CDs
VMC Book
A Gift of Music
VMC Endowment Fund
Program Advertising
About The VMC
Joining the VMC
VMC History
VMC Staff
Vancouver Men's Chorus
The Vancouver Men's Chorus
The Vancouver Men's Chorus is one of Canada's premier singing ensembles and Canada's first gay chorus. For more than 30 years, we've delighted audiences locally and abroad. At the core of the Chorus' achievements stands its contribution to the creation of new repertoire for men's and mixed voices. Custom-made arrangements, notably by Willi Zwozdesky, Stephen Smith, and other Canadian arrangers are a hallmark of VMC programming. As a result of this and the Chorus' wide-ranging concertizing, VMC arrangements are now heard in concert halls around the world. Original commissions have included Vancouver composers Michael Conway Baker, Ramona Luengen, Anita Perry, Rupert Lang, Stephen Smith, and Willi Zwozdesky, and Toronto composer Eleanor Daley. In 2000, the Chorus was also among the original commissioning choruses of Alan Shorter's setting of the children's story Oliver Button is a Sissy.
The Chorus is a member of the British Columbia Choral Federation and of GALA Choruses (an association of over one hundred men's, women's, and mixed choruses from the United States, Canada, Europe, and Australia, dedicated to providing leadership and inspiration to the gay and lesbian movement through excellence in the choral arts).
The Vancouver Men's Chorus is registered federally as a charitable not-for-profit organization and provincially under the Society Act of the Province of British Columbia.
Provincial Registration Number: S16822
Federal Charitable Business Identification Number:
Choral collaborations have included:
Elektra Women's Choir
The Seattle Women's Ensemble
A Vancouver Women's Chorus
Gay Men's Chorus of Toronto
Gay Men's Chorus of Washington, D.C.,
Gay Men's Chorus of Rochester, N.Y.
Gay Men's Chorus of San Diego
Men Alive – The Orange County Gay Men's Chorus
Portland Gay Men's Chorus
Seattle Men's Chorus
Melo' Men (Paris, France)
Chor Leoni (Vancouver)
Bach Choir (Vancouver)
Rainbow Harmony Project (Winnipeg)
Solo guests have included:
Dame Kiri Te Kanawa
Heather Bishop
Grammy winner Diane Schuur
Marni Nixon
Ronnie Gilbert
Roy Bailey
Louise Rose
David Sereda
Joelle Rabu
Leora Cashe
Copyright 2019 © The Vancouver Men's Chorus | All Rights Reserved (115452544 Bytes)
Generated: Mon Jul 15th @ 19:39:17


text:
Q: Mounting a local folder as a volume with docker-compose I am trying to use docker-compose to mount a single volume from a folder in the root directory of my project in order to distribute a configuration file to a series of redis master/slaves and sentinels.
My redis services look like this
  # Redis redis-master/slave configurations
  redis-master:
    container_name: "redis-master"
    image: redis/redis-stack:7.0.2-RC3
    networks:
      - redis
      - api
    command:
      - "redis-server /etc/master.conf"
    volumes:
      - ./redis/clustering/redis-master/master.conf:/etc/master.conf
      - ./redis_data/redis-master/:/data/

  redis-slave-0:
    container_name: "redis-slave-0"
    image: redis/redis-stack:7.0.2-RC3
    networks:
      - redis
      - api
    command:
      - "redis-server /etc/slave.conf"
    volumes:
      - ./redis/clustering/redis-slave/slave.conf:/etc/slave.conf
      - ./redis_data/redis-slave-0/:/data/

  redis-slave-1:
    container_name: "redis-slave-1"
    image: redis/redis-stack:7.0.2-RC3
    networks:
      - redis
      - api
    command:
      - "redis-server /etc/slave.conf"
    volumes:
      - ./redis/clustering/redis-slave/slave.conf:/etc/slave.conf
      - ./redis_data/redis-slave-1/:/data/

And my docker-compose.yml is located in the same directory as redis with the below structure
redis
├── clustering
│   ├── redis-master
│   │   └── master.conf
│   ├── redis-slave
│   │   └── slave.conf
│   └── sentinel
│       └── sentinel.conf
└── redis-reference.conf

4 directories, 4 files

When I try to build the project however I am getting this error for each service.
Creating redis-slave-0 ...
Creating redis-master  ...
Creating postgres      ... done
Creating redis-slave-1 ... error
Creating redis-master  ... error

Creating redis-slave-0 ... error
Creating api           ... done
Creating nginx         ...

ERROR: for redis-master  Cannot start service redis-master: failed to create shim task: OCI runtime create failed: runc create failed: unable to start container process: exec: "redis-server /etc/master.conf": stat redis-server /etc/master.conf: no such file or directory: unknown

ERROR: for redis-slave-0  Cannot start service redis-slave-0: failed to create shim task: OCI runtime create failed: runc create failed: unable to start container process: exec: "redis-server /etc/slave.conf": stat redis-server /etc/slave.conf: no such file or direc
Creating nginx         ... done

ERROR: for redis-slave-1  Cannot start service redis-slave-1: failed to create shim task: OCI runtime create failed: runc create failed: unable to start container process: exec: "redis-server /etc/slave.conf": stat redis-server /etc/slave.conf: no such file or directory: unknown

ERROR: for redis-master  Cannot start service redis-master: failed to create shim task: OCI runtime create failed: runc create failed: unable to start container process: exec: "redis-server /etc/master.conf": stat redis-server /etc/master.conf: no such file or directory: unknown

ERROR: for redis-slave-0  Cannot start service redis-slave-0: failed to create shim task: OCI runtime create failed: runc create failed: unable to start container process: exec: "redis-server /etc/slave.conf": stat redis-server /etc/slave.conf: no such file or directory: unknown
ERROR: Encountered errors while bringing up the project.

The conf file is not being mapped.
Any idea what I'm missing to map this local folder with the relevant file to my services?

redpajama_set_name: RedPajamaStackExchange


text:
Желудово — опустевшая деревня в Удомельском городском округе Тверской области.

География
Деревня находится в северной части Тверской области на расстоянии приблизительно 30 км на север по прямой от железнодорожного вокзала города Удомля.

История
Деревня известна с 1478 года. Дворов (хозяйств) здесь было 11 (1859), 21 (1886), 25 (1911), 14 (1958), 1 (1978), 0(1999). В советский период истории здесь действовали колхозы «Пролетарка» и «Путь Ильича». До 2015 года входила в состав Котлованского сельского поселения до упразднения последнего. С 2015 года в составе Удомельского городского округа. Ныне опустела.

Население
Численность населения: 90 человек (1859 год), 108 (1886), 144 (1911), 30 (1958), 2 (1978), 0 (1999), 0 как в 2002 году, так и в 2010.

Примечания

Населённые пункты Удомельского городского округа


Bank of Little Rock was established in 1927 to meet the financial needs of families and businesses in its community. Its head office is in Arkansas.
Everything is on the internet now and now your bank is too. Online banking service at the Bank of Little Rock allows you access your accounts anytime, anywhere if you have internet access. With online banking, you can make transfers, reorder checks and make loan payments among others. As much as the staff of the bank love to see you in the branches, the institution understands how awesome it is to bank in your PJ's. Online banking allows you enjoy access to your money wherever, whenever. The guide below will help personal account holders access online banking service.
After the online banking system approves your online banking credentials, you will be able to access your account.
After the system approves your login ID, you will be allowed to proceed with the password reset process.
After the system approves your account details, you will be able to set your online banking account.
Bank of Little Rock and other financial institutes are closed on the same holidays.


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