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What's new in Microsoft Intune - March 2017
Learn what's new in this release of Microsoft Intune. You can also find out about upcoming changes that you should be planning for, as well as information about past releases.
All of these features will eventually be supported for hybrid customers' deployments (Configuration Manager with Intune). For more information about new hybrid features, check out our hybrid What's New page.
New Capabilities
New user experience for the Company Portal app for Android
The Company Portal app for Android will be updating its user interface for a more modern look and feel, and better user experience. The notable updates are:
- Colors: Company Portal tab headers are colored in IT-defined branding.
- Apps: In the Apps tab, the Featured Apps and All Apps buttons are updated.
- Search: In the Apps tab, the Search button is a floating action button.
- Navigating Apps: All Apps view shows a tabbed view of Featured, All, and Categories for easier navigation.
- Support: My Devices and Contact IT tabs are updated to improve readability.
For more details about these changes, see UI updates for Intune end user apps.
Non-managed devices can access assigned apps
As part of the design changes on the Company Portal website, iOS and Android users will be able to install apps assigned to them as "available without enrollment" on their non-managed devices. Using their Intune credentials, users will be able to log into the Company Portal website and see the list of apps assigned to them. The app packages of the "available without enrollment" apps are made available for download via the Company Portal website. Apps which require enrollment for installation are not affected by this change, as users will be prompted to enroll their device if they wish to install those apps.
Signing Script for Windows 10 Company Portal
If you need to download and sideload the Windows 10 Company Portal app, you can now use a script to simplify and streamline the app-signing process for your organization. To download the script and the instructions for using it, see Microsoft Intune Signing Script for Windows 10 Company Portal on TechNet Gallery. For more details about this announcement, see Updating your Windows 10 Company Portal app on the Intune Support Team Blog.
Improved support for Android users based in China
Due to the absence of the Google Play Store in China, Android devices must obtain apps from Chinese marketplaces. The Company Portal will support this workflow by redirecting Android users in China to download the Company Portal and Outlook apps from local app stores. This will improve the user experience when Conditional Access policies are enabled, both for Mobile Device Management and for Mobile Application Management. The Company Portal and Outlook apps for Android are available on the following Chinese app stores:
Best practice: make sure your Company Portal apps are up-to-date
In December 2016, we released an update that enabled enforcement for multi-factor authentication (MFA) on a group of users when they enroll an iOS, Android, Windows 8.1+, or Windows Phone 8.1+ device. This feature cannot work without certain baseline versions of the Company Portal app for Android (v5.0.3419.0+) and iOS (v2.1.17+).
Microsoft is continuously improving Intune by adding new functions to both the console and the Company Portal apps on all supported platforms. As a result, Microsoft only releases fixes for issues that we find in the current version of the Company Portal app. We therefore recommend to use the latest versions of the Company Portal apps for the best user experience.
Have your users set their devices to automatically update apps from the appropriate app store. If you have made the Android Company Portal app available on a network share, you can download the latest version from Microsoft Download Center.
Microsoft Teams is now enabled for MAM on iOS and Android
Microsoft has announced the general availability of Microsoft Teams. The updated Microsoft Teams apps for iOS and Android are now enabled with Intune mobile app management (MAM) capabilities, so you can empower your teams to work freely across devices, while ensuring that conversations and corporate data is protected at every turn. For more details, see the Microsoft Teams announcement on the Enterprise Mobility and Security blog.
What's new in the public preview of the Intune admin experience on Azure
In early calendar year 2017 we will be migrating our full admin experience onto Azure, allowing for powerful and integrated management of core EMS workflows on a modern service platform that's extensible using Graph APIs.
New trial tenants will start to see the public preview of the new admin experience in the Azure portal this month. While in preview state, capabilities and parity with the existing Intune console will be delivered iteratively.
The admin experience in the Azure portal will use the already announced new grouping and targeting functionality; when your existing tenant is migrated to the new grouping experience you will also be migrated to preview the new admin experience on your tenant. In the meantime, if you want to test or look at any of the new functionality until your tenant is migrated, sign up for a new Intune trial account or take a look at the new documentation.
For the Azure portal preview, we're rolling out the updates for this month. However, the changes may not be available right away due to how the Intune service is rolled out. Several components of the service must be updated sequentially before the new portal features are available. Look for changes in the Azure portal preview as they roll out later this month. For the complete list of changes, see What's new in the Microsoft Intune preview.
What's coming
Apple to require updates for Application Transport Security
Beginning in Spring 2017, Apple has announced that they will enforce specific requirements for Application Transport Security (ATS). ATS is used to enforce stricter security on all app communications over HTTPS. This change impacts Intune customers using the iOS Company Portal apps. Review our Intune support blog for more details.


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Silicon Integrated Systems recently presented their new SiS671 and SiS771 series chipsets for Intel and AMD platforms, respectively. There will be three new chipsets for Intel platforms, the SiS671, SiS671FX, and SiS671DX and one for the AMD platform, the SiS771. All of these will come embedded with the Mirage 3 graphics engine, except for the SiS671DX chipset which will support an additional graphics card.
Compared to Windows XP operating system, Windows Vista is more efficient on power management. SiS Mirage3 graphics engine has been integrated into all of the SiSs Windows Vista ready chipsets. It adopts Smart Dynamic Clock Gating technology to flexibly adjust the clock frequency in the 2D and 3D conditions. Less graphics workload results in lower clock frequency, so that which is able to reduce much more power-consumption.
Windows Vista is a power hungry app, no matter what Microsoft and other companies like to say, so the Smart Dynamic Clock Gating technology is a real plus. I would definitely like to see how these chipsets perform in the real world.

subset: commoncrawl


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Hi guys. My name is Margaret, and even though that sounds like your Grandma's name, I am a young adult living in Canada. I'm a student paying through the nose for a quality education in Commerce (pats on back appreciated) and I couldn't love it more. I keep sane by running. Often this requires very early mornings, so don't try to contact me past 8 p.m. I'll either ignore you or passive-aggresively imply to you that you're the worst kind of person. I try and eat right and obviously I exercise a bit. I like Harry Potter. That sort of sums it up.
15 Responses to "About"
Oh wow, you're just like me! I'm slow as all get out but I can last pretty much as long as necessary! Yes! It's awesome to meet a fellow slow runner! Count me subscribed!
Your beautiful photo of deer jumping through the dark came up when I was looking for pictures of deer the other day. It's on my fb profile, and I posted a link to your blog to credit you for the picture. How great to see deer every morning!
Hiiiiiiiiiiiiiiiiiiii ______________!!!!!!!!i like It……………………/
Margaret, How can I purchase a poster. jay Southerland at email@example.com


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Being the slow packer and unpacker that I am, I still have two luggages worth of travel paraphernalia lying about my bedroom. And I haven't gotten started on clearing out my inboxes, let alone read through my snail mail (my philosophy is if the senders can afford a week for the letter to reach my eyes, they can handle another week for my eyes to actually read it). But here are few things I did manage to read up on and pass along:
OpenTable Appetite Stimulus Plan next week (Nov. 17-21): With $24 prix-fixe lunches and $35 prix-fixe dinners as well as double the OT reservation points, this promotion is pretty good for diners looking to explore some new places (or re-visit old ones) at a decent discount. Not all the restaurants have their promo menus up so you may have to call and ask, but some of the better-looking ones of batch include Akasha, Grace, Comme Ca (lunch only), Joe's and 6ix Park Grill.
Whole Foods to help with Thanksgiving Prep & Cooking: Just heard from their PR reps that all Whole Foods in the LA/OC area will being having a Thanksgiving tasting event tomorrow from noon to 3 p.m. In addition to sampling some of their Thanksgiving menu offerings (ham and turkey, stuffing, creamed corn, cranberry sauce), there will be meal experts who can help you answer all the questions involved in preparing and cooking that blowout sleep-inducing meal (whether to brine the bird, stuff the stuffing, things that can be made-ahead, etc.). Though given my penchant for not really cooking anything on Thanksgiving, I'd more likely be there to try out bite-sized side dishes and ordering the ones that I enjoyed. Also, I was told that each Whole Foods store will be sampling a unique signature dish as well - for anyone who happen to live close enough to multiple stores and don't mind putting in the extra mileage.
Rustic Canyon Beer Bash, Nov. 17: For those of you not totally beered off from all those Oktoberfests last month, Rustic Canyon is doing a six-course beer-paired menu for $68 a person. The yummy-sounding courses in this lineup include pumpkin mezzaluna with a sage brown butter sauce, braised duck leg confit with roasted apples, celery root puree and black trompet mushrooms and a simple double chocolate layer cake (but being a creation of pastry chef Zoe Nathan, I am sure it'll be heavenly sweet!)
Friday, November 14, 2008
Friday Quickies #37: Recovery before Thanksgiving edition
Posted by H. C. at 11/14/2008
Labels: Events, Friday Quickies, Holidays, Special
2 comments:
- tonyc said...
hey HC,
are you going to any of the Opentable Stimulus meals? - 11/14/2008
- Kat said...
Hope to see you this Friday! ^_^
I think I am going to go to one up in LA tomorrow, Monday, too. If you are free you should totally join us! ^_^ It will be a bunch of Yelpers there lol - 11/17/2008
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Ingredients: 1 9- or 10-inch unbaked pastry shell 1 1/2 Cup(s) Borden sour cream 1 14-oz Eagle Brand Sweetened condensed milk not evaporated milk 1/4 Cup(s) Frozen apple juice concentrate thawed 1 Egg 1 1/2 Teaspoon(s) Vanilla extract 1/4 Teaspoon(s) Ground cinnamon 2 All-purpose apples cored pared and thinly sliced 1 Tablespoon(s) Margarine or butter 1/4 Cup(s) Thawed apple juice concentrate 1 Teaspoon(s) Cornstarch 1/4 Teaspoon(s) Cinnamon |
Bake shell at 375 degrees for 15 minutes. In mixer bowl beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla, and cinnamon; pour into shell. Bake 30 minutes or until set. Cool. In skillet cook apples in margarine until tender. Arrange on pie top with glaze. Refrigerate leftovers. Cinnamon Glaze: In saucepan, mix 1/4 cup thawed frozen apple juice concentrate, 1 teaspoon cornstarch and 1/4 teaspoon cinnamon; cook and stir until thickened. FROM "EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 142 Calories From Fat: 20 Total Fat: 2.2g Cholesterol: 23.5mg Sodium: 22.3mg Potassium: 398.5mg Carbohydrates: 27.8g Fiber: <1g Sugar: 22.3g Protein: 2.9g |


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Search Results for "Citrix Synergy"
ACI Walkabout at CiscoLive 2014, San Francisco
…and will present in the DevNet Zone theater "Citrix in the Automated Datacenter: Integrate All the APIs!" Learn More about Citrix participation in Cisco DevNet zone.In closing, I want to bring
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Powering the New Citrix Mobile Workspace – built on Cisco UCS
Did you catch the news from Cisco and Citrix yesterday? Here at Citrix Synergy, we announced the new Cisco Mobile Workspace Solution with Citrix. This new jointly integrated solution brings
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Get Your Mobile Workspace Solution now – from Cisco and Citrix
…stem partners is Citrix and in this blog, I'd like to highlight a first-of-its-kind solution for employee mobility, that Cisco & Citrix have developed in close collaboration. This new Cisco
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Setting the Stage for the Cisco Mobile Workspace Solution with Citrix CVD
…eal for our customers, we needed to commit ourselves to creating a CVD dedicated to our solution. I'm very excited to announce that it will be released to the public
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Desktop Environments Go Virtual and Mobile in a Flash
…ize Virtual Desktop Infrastructure (VDI) in combination with other technologies to speed up processes and give your workers flexibility by providing secure access to the information they need, as soon
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Delivering Workplace Mobility – Built on Cisco Unified Computing System
…-How to centrally manage and enforce policy across networks, devices, apps, and content -How to support high-density mobile access and network-intensive mobile apps -How to optimize user experience for all
Read More


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Return to SwingLifeStyle.com The Swingers Home Page
There are a total of 7399 W Kennebunk swingers, within 100 miles.
The list below is a subset of the swingers in the W Kennebunk area.
Create a free swingers account so you can see and write to them all.
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It no longer a fantasy for him and we need more
Looking to meet some people and have some fun
Active Swingers as of 27-Mar-17.
This site does not contain sexually explicit images as defined in 18 U.S.C. 2256.
Accordingly, neither this site nor the contents contained herein are covered by the record-keeping provisions of 18 USC 2257(a)-(c).
Disclaimer: This website contains adult material. You must be over 18 to enter or 21 were applicable by law.
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Terms of Use
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Sun Life Stadium, Miami Gardens, Fla. AP Photo
January 20, 2010 |
Rams Head Live, Baltimore, Md. Owen Sweeney / OwenSweeneyPhoto.com
August 27, 2009 |
If we have information that is incorrect on this itinerary, please send us an email
© Copyright 2015 Pollstar. All Rights Reserved.
Use of information on this website is subject to License Agreement. Tickets for dates listed may not yet be on sale. Dates may change without notice.


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Product Description
This book contains reflections on the Sunday Bible Readings for Year A in the Roman Catholic Lectionary. They are intended to assist those preparing homilies or talks on the readings, as well as others whose curiosity and questions have been aroused by these readings. Reflections on Year B and Year C in the the liturgical cycle will appear in subsequent volumes.
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Cut a square from paper just over 1 inch square. Use this as a template to cut 6 squares from each fabric.
Line them all up (I just sewed the first line there to make sure my square was the right size).
Sew each row together. The seam allowance is the width of the side of the sewing machine foot there. It just makes it easy.
Make sure you keep your rows in order as you sew them (this will save time and confusion later, lol!).
Trim each little seam as close as you dare!
Flatten the seams all in the same direction. If you pull the end square it helps to flatten it out nicely.
Then sew the rows together. Try and get the squares to match up as best you can.
Find a fabric to create a frame for the quilt. Cut four strips about an inch wide. The two for the sides should be the length of the quilt. Make sure you cut the top and bottom ones long enough to go across the ends of the side strips.
Sew the side strips on first, then the top and bottom ones.
Place the quilt top on your backing fabric and cut a piece the same size.


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We're getting "EGG-cited" to celebrate the Easter holiday with these Easter Egg Finger Puppets! They are so much fun to color, cut, and wear all around. Make them into all sorts of fun colorful eggs. These little egg puppets are… Continue Reading →
Easter is just around the corner and that cute little bunny will be hiding colored eggs. To get your kids excited about this holiday, here are 25 Kid-Friendly Easter Crafts to Make! 1. Easter Egg Yarn Art: We're crafting with… Continue Reading →
This weekend, you'll want to load up on a few activities for the kids. Between the Easter Bunny and decorating eggs, you might have a few kids bouncing off the walls. Give a few of these Easter crafts and activities… Continue Reading →
As you may already know, we're big fans of yarn! Today we're sharing something fun for Easter and making some art to display. We've done this style of art before for a Christmas yarn art piece, now we're crafting with… Continue Reading →
I'm always trying to come up with new ways to decorate Easter eggs. Recently while at the craft store, I happened upon puffy paint in the best neon colors. I haven't used puffy paint in over 20 twenty years but… Continue Reading →
I'm rounding up a few fun Easter posts we done here at Make and Takes to help with decorating and celebrating. Have fun making and taking! Mix and Match Easter Egg Hunt – Create all new Easter eggs by mixing… Continue Reading →
Here's a simple way to decorate for Easter (since it's coming right up…THIS Sunday!). We all have those plastic Easter eggs lying around, well how about stinging them together to make a garland?! Then once all strung together, you can… Continue Reading →
With Easter just around the corner, I'm happy to share these hip-hoppity crafts for the holiday. Easter Egg Hand-Stitched Greeting Card by Make and Takes (pictured above) Free Easter Bag Printables by Green Lily Designs Easter Bunny Softies by Mmm… Continue Reading →
We're getting ready for Easter with a fun Mix & Match Easter Egg Hunt. I've mixed up the egg's colors and the kids are on a hunt to find their match. Hopefully they'll learn more about colors while having fun… Continue Reading →
As Easter is on it's way, stitch this sweet card to cheer on the Easter Bunny as he hides his eggs! This pattern is fun to stitch and easy to make. It would be great to display in your home… Continue Reading →
This activity came from my 3rd grade teacher, Mrs. Floor. I remember making one of these fun Easter pictures in my class back in the day. I loved my little lamb that was glittered with crushed egg shells. It's fun… Continue Reading →
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Published byAriel Cressey Modified over 2 years ago
Television Choices April 2006
Types of TVs Flat Panel Plasma LCD Projection- front and rear DLP LCD LCoS Tube
Flat Panel create bright, crisp images without using traditional picture tubes. super-slim, wall-mountable TVs use either plasma or LCD (Liquid Crystal Display) panels. Size: Up to 46" for LCD; up to 61" for plasma.
Plasma Pros: screen's phosphor coating creates lifelike color that is closest to conventional tube TVs Cons: vulnerable to burn-in although it's less of an issue for newer models Size: 37"-61"
LCD Pros: panels weigh less than plasma and use less energy; burn- in not an issue Cons: picture slightly less natural than top plasmas Size: 13"-46"
Projection- Rear (RPTV) clear, sharp pictures that look best when viewed straight on, from a seated position, looks dimmer if you're viewing from the side, or standing up. take up more space than direct-view TVs, and their larger screens require greater viewing distance for optimum results. Size: 42" to 70". Technology: DLP, LCD, or LCoS technology TVs have cabinets that are shallow and lightweight compared to conventional big-screen models
Front-projection two-piece system: projector and screen. heavy, expensive CRT-based units that require professional installation and maintenance. compact, lightweight digital home theater projectors. big, bright images create more emotional impact than any other display type. Size: 40" to 300". Technology: DLP, LCD, and LCoS projectors. perform best in reduced light or darkness,
Front Projection TV
DLP (Digital Light Processing) developed by Texas Instruments, based on their Digital Micromirror Device (DMD) microchip. Each DMD chip has hundreds of thousands of tiny swiveling mirrors which are used to create the image. DLP technology is used in both front- and rear-projection systems.
LCoS (Liquid Crystal on Silicon) sandwiches a layer of liquid crystal between a cover glass and a highly reflective, mirror-like surface patterned with pixels that sits on top of a silicon chip. layers form a microdisplay that can be used in rear-projection and front-projection TVs. Manufacturers use different names for their LCoS- based technologies. JVC uses D-ILA or HD- ILA, while Sony uses SXRD.
Tube (direct-view CRT) (cathode-ray tube) TVs are what most of us watch. sharp, bright images provide a vivid viewing experience in virtually all rooms and lighting conditions. Size: Up to 36". Technology: Built around a single large CRT ("picture tube") a specialized vacuum tube in which images are created when an electron beam scans back and forth across the back side of a phosphor- coated screen.
Conventional TV
Screen resolution number of horizontal pixels times the number of vertical pixels SDTV- 640 x 480 pixels HDTV- 1280 x 720 or 1920 x 1080 for EDTV (Enhanced-Definition)852 x 480
Resolution HDTV - film-quality picture offers detail, dimensionality, and rich, vibrant colors that the 60-year-old analog NTSC TV format can't begin to match, include upconversion circuitry to give non-HD signals (DVD, antenna/cable, digital satellite, etc.) a cleaner, smoother look. SDTV digital format has better picture quality than existing broadcast and cable service.
Aspect ratio 4:3 vs. 16:9 conventional squarish 4:3 aspect-ratio - widescreen (most HDTV) 16:9 aspect ratio. 4:3 HDTV-ready TVs are required to include a special viewing mode that displays widescreen material like HDTV broadcasts and anamorphic DVDs in a 16:9 "window" with black bars above and below the picture. analog TV broadcasts are scheduled to end in 2009, and video programs will continue to shift to widescreen formats. 16:9 TVs can display 4:3 programs in a central 4:3 window with black or gray bars filling out the screen's width on the sides, also usually include several viewing modes designed to make 4:3 material fill the screen's width by magnifying and/or stretching the image.
TV sound TV part of a home theater, use A/V receiver and speakers to process and deliver video sound built-in amplifier power output varies from 2 to 20 watts per channel. Higher power = cleaner, more realistic sound, and louder levels without distortion. RPTVs have more room in their cabinets for speakers ( usually 15+ watts per channel), sound quality good, still doesn't compare to even a budget-priced receiver and speakers. HDTV sets (those with some type of built-in HD tuner) include a digital output, through which they can send a crystal-clear Dolby Digital sound that is standard on HDTV broadcasts via a single-cable digital connection to your A/V receiver.
Connections Video input type ConnectionCommonly used for coaxial (RF) threaded F- type – carries audio and video signal antenna, cable TV, VCR composite video single RCA – carries video signal VHS VCR, DBS, DVD, VHS and 8mm camcorders, video game S-video 4-pin DIN- type- carries video signal Super VHS VCR, DVD, MiniDV and Hi8 camcorders
Connections Video input typeConnectionCommonly used for component videoRCA x 3 – splits DVD, HDTV tuner (broadcast, cable or satellite) DVImulti-pin HDTV tuner, computer, DVD HDMImulti-pin HDTV tuner, DVD, HD DVR, HD DVD/Blu-ray
Hook-ups TV built in A/V inputs- usually limited in number and types
Hook-ups A/V home theater receivers provide multiple video inputs and outputs to enable video switching, which makes it easy to choose from among your various video sources.
Hook-ups External switching devices/ RF converters
Components Antenna, satellite TV receiver or cable box DVD player and VCR video game system(s) DVR/TiVo hard disk recorder camcorder-preferably front-panel A/V inputs
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Good dreams are sweet. Bad dreams are scary. But imagine if nightmares were about to take over...Zac Wonder is about to find out. On the stroke of midnight, he finds himself plunged into an adventure in an extraordinary world on the other side of sleep.
©2010 Ross Mackenzie (P)2014 Audible, Inc.


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Saturday, December 10, 2011
Fat Quarterly Aurifil Thread Challenge Review
Hey there! Hope everyone is having an excellent weekend. I wanted to let you know that my review for the Aurifil Thread Challenge is up over at Fat Quarterly. Please stop over and let me know what you think. I had a ball using those beautiful threads!
6 comments:
- Jacque. said...
I went over there...I saw...I commented. AWESOME!
- December 10, 2011 at 6:22 PM
- Carla said...
I like the look of the heavier threads. What did your machine think?
- December 11, 2011 at 10:46 AM
- Kersten said...
Beautiful, beautiful, beautiful! You do excellent work! It was such a nice review at the Fat Quarterly. I have a pack of Auriful thread that I haven't had the guts to break into! It seems like such nice thread and I am afraid I wouldn't do it justice!
You did great! Thanks for sharing. - December 12, 2011 at 2:14 AM
- walklet said...
Oh I love this little quilt! Can you just use those thicker threads in a regular sewing machine or do you need an embroidery machine? I had no idea!
- December 12, 2011 at 10:25 AM
- Erin @ Why Not Sew? Quilts said...
I thought I'd answer here too. I just used my regular machine. It sewed great. I used a 100/14 needle for the 12 wt. thread with no problems at all! Thanks!
- December 12, 2011 at 10:57 AM
- Lyn said...
what an absolutely beautiful quilt. You've done a wonderful job.
- January 18, 2012 at 11:38 PM


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Told from a Native American point of view, Black Elk's Vision provides a unique perspective on American history. From recounting the visions Black Elk had as a young boy, to his involvement in the battles of Little BigHorn and Wounded Knee, as well as his journeys to New York City and Europe with Buffalo Bill's Wild West Show, this biographical account of Black Elk,an Oglala Lakota medicine man who lived from 1863 to 1950,follows him from childhood through adulthood.
- Author: S.D Nelson
- Paperback 56 pages
- Publisher: Harry N. Abrams; Reprint edition (March 10, 2015)
- Product Dimensions: 10 x 0.3 x 10 inches
S. D. Nelson is a member of the Standing Rock Sioux Tribe in the Dakotas. Nelson's artwork appears on book jackets, greeting cards, and CD covers, and his paintings are held in both private and public collections. He has written and illustrated numerous award-winning children's books. S. D. Nelson earned his bachelor's degree in Art at Minnesota State University at Moorhead. His paintings offer a fresh contemporary interpretation of traditional Lakota images. S. D. has painted extensively on animal skins and bone. He has crafted traditional rawhide drums, beaded on leather and created ledger book drawings. Nelson's fluid style and traditional Native American imagery combines movement, color, and form into a visual celebration of life.
Born in 1863, Black Elk, an Oglala-Lakota medicine man, was warned from an early age to beware the "Wha-shi-choo," or white people, and for good reason. By the time he was 16, his people had been attacked on their lands, fought at the Battle of the Little Bighorn, and been confined to grim reservations, their way of life forever changed. Told in a first-person narrative, this handsome biography is adorned with vibrant acrylic paintings that depict the mystical images (spirit voices and visions) that Black Elk first experienced as a child. A fever vision at age nine, in which he met with the six grandfathers, the ancestral beings, proved to be a pivotal experience for him. As a teenager, he ultimately led a Horse Dance ceremony in which he brought a message of hope and instruction to his people. In addition to his respected tribal status, his involvement in many landmark events, from his travels with Buffalo Bill's Wild West Show to being injured at the Wounded Knee massacre, makes him a unique historical figure.
At Shumakolowa we are proud to sell rare and hard-to-find books that celebrate Native American and Pueblo culture, history and art. Our selection of books has been carefully curated by our team of experts to inspire and provide insight into these unique art forms.
At Shumakolowa Native Arts, we are proud to bring you books, music and films that celebrate and illuminate Native American artists and the original authentic art forms that are distinctive to Native Americans of the Southwest. These works are written, produced, directed or recorded by Native American authors, filmmakers and musicians or were created in consultation with Native American experts. In our unique collection of media, we bring you the finest scholarly books recognized for their nuanced exploration of Native American culture; music that comes out of Native traditions of prayer, song and dance; and films that use the voices of Native American people to examine their stories, art and history.


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"…the orchestra devoted itself to works by Mozart and Beethoven, presented in trim, sculptured readings that captured the vigor and zest of the historical style…" -New York Times
The American Classical Orchestra celebrates classical music performance on authentic instruments, specializing in repertoire from the 17th to 19th centuries. Founded by music director Thomas Crawford in 1985 as the Orchestra of the Old Fairfield Academy, the Orchestra works to render more faithfully music of the Baroque, Classical, and early Romantic eras.
In 1999, the orchestra's name was changed to American Classical Orchestra. Interested in reviving and preserving the art of playing period instruments, the American Classical Orchestra also fosters the education of musicians and the public in authentic performance technique. Comprised of leading period instrumentalists in the New York metropolitan region, the Orchestra has achieved significant critical acclaim through its performances and its professional recordings in New York City and Connecticut.
In the 2012-2013 season, the ACO will present a series of four concerts, with diverse programs spanning the Baroque to the Romantic and the renowned to the rarely heard. The season begins on October 15 with orchestral works of Mendelssohn, Brahms, and Haydn, followed by a night of Bach on November 27th featuring the choirs of Trinity Church and Princeton & Trinity Church in his Magnificat. The ACO's soloists take the spotlight in a program of two Mozart concerti for Clarinet, and Harp and Flute, on February 4th, in addition to a Rossini overture and Beethoven's immortal Symphony No. 5. The season ends on June 4th with guest soloists Benjamin Butterfield and Angela Meade performing arias of Mozart and Rossini, alongside symphonic works by Mendelssohn and Witt.
The ACO has recorded the complete Mozart wind concerti, using its principal players as soloists. These three compact discs mark the first comprehensive survey of the Mozart wind concerti by an American period-instrument ensemble and conductor.
The American Classical Orchestra has appeared in the Lincoln Center Great Performers Series. In December 2000 the Orchestra made its debut at The Metropolitan Museum of Art in a program specially designed for the exhibition "Art and the Empire City: New York, 1825-1861."
Maestro Crawford's training as a conductor, composer, and impresario make him uniquely qualified to champion the cause of a period instrument orchestra for New York City. He has conducted outstanding artists such as Yo-Yo Ma, Itzhak Perlman, and Dawn Upshaw. He has released numerous recordings with the ACO. Mr. Crawford has been recognized for his teaching of children and adults through school programs and lectures.
Music Director and Founder of the ACO, Mr. Crawford is active in numerous musical disciplines as conductor, composer, and organist. As a conductor, Mr. Crawford is a champion of both historically accurate performance styles of the Baroque and Classical repertoire and of new American music. He has distinguished himself - as a composer in many idioms and has been especially prolific in vocal music.
Mr. Crawford founded the Fairfield Orchestra in 1980. In 1985 he also started the Orchestra of the Old Fairfield Academy, Connecticut's first regularly performing period instrument ensemble. In 1998, after achieving success in performances and professional recordings with both orchestras, Mr. Crawford changed the name of his ensembles to American Classical Orchestra in order to focus exclusively on period instruments. Mr. Crawford's orchestral training comes from Samuel Adler of the Eastman School of Music and from Hugo Fiorato, Conductor of the New York City Ballet Orchestra. He holds a Master of Arts degree in composition from Columbia University and a Bachelor of Music degree in organ performance from the Eastman School of Music. Mr. Crawford has held church and choral directing positions in Connecticut, New York, New Jersey, and Pennsylvania. He has served as Director of the Westchester Boys Choir and has guest conducted numerous oratorio choirs throughout the region. His choral training comes from Westminster Choir College in Princeton.
Mr. Crawford has led his orchestras in Carnegie Hall, on the Lincoln Center Great Performers Series and, most recently, at The Metropolitan Museum of Art. He has attracted many outstanding artists, including Itzhak Perlman, Yo-Yo Ma, André Watts, Richard Goode and Victor Borge. Mr. Crawford is also responsible for the Orchestra's numerous international recordings with such great artists as Malcolm Bilson and Keith Jarrett.
Please visit their website: www.aconyc.org


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I'm selling a pair of Scarpa TX Pro 27.5 in excellent shape. Lightly used. They only have some scratches. 180$ plus shipping.
Here are some pics:
I also have a pair of plates and heel pieces. 35$, shipping included.
Salt Lake City local pickup also available.
FS: NTN Scarpa TX Pro - 27.5
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Let us know when your receive great advice so we can thank our lawyers and point others with similar questions in the right direction.
Got it!I am currently an AuPair in the United States and on a J1-visa. I am planning to attend school in fall of 2013.
I am going back to my home country July 12th and my appointment at the embassy is on July 17th to apply for the F1. Now my J1-visa expires on August 14th. If the F1-visa gets denied can the officer at the embassy take away my current J1-visa since it is so close to the expiration date ?
And if they are not able to take away my J1 but the F1 is still denied, can I file for a change of status that will allow me to attend school when I get back to the states ? Or will it be harder for me to file for a change of status since the F1 was denied ?
Yes your US consulate could very well cancel your soon to expire J-1 visa, and yes, that will make it harder for you to get another visa issued to you in the future.
Behar Intl. Counsel 619.234.5962 Kindly be advised that the answer above is only general in nature cannot be construed as legal advice, given that not enough facts are known. It is your responsibility to retain a lawyer to analyze the facts specific to your particular situation in order to give you specific advice. Specific answers will require cognizance of all pertinent facts about your case. Any answers offered on Avvo are of a general nature only, and are not meant to create an attorney-client relationship.
It is possible, but it depends on the reason for denying your F-1 visa.
(213) 394-4554 x0 Mr. Shusterman is a former INS Trial Attorney (1976-82) with over 35 years of immigration experience. His response to your question is general in nature, as not all the facts are known to him. You should retain an attorney experienced in immigration law to review all the facts in your case in order to receive advice specific to your case. Mr. Shusterman's statement above does not create an attorney/client relationship.
Yes, they can cancel ... but we need more info before we can predict that it will happen, or not.
There won't be enough time to do a COS from J to F ... they take more than 2.5 months.
PROFESSOR OF IMMIGRATION LAW for over 10 years -- This blog posting is offered for informational purposes only. It does not constitute an attorney-client relationship. Also, keep in mind that this is an INTERNET BLOG. You should not rely on anything you read here to make decisions which impact on your life. Meet with an attorney, via Skype, or in person, to obtain competent personal and professional guidance.
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Lecture series by successful former George Brown College students. Type class project.
No announcement yet.
Lecture Poster
At first glance, felt a bit confusing up top - but after recognizing its
wittiness, possibly with some refining I think it could be fine. If this was mine, I would look for a way to make it work all horizontally, but that's just because in this case I don't prefer the vertical type or the legibility of the composition. In my opinion, there's not enough counterspace to be spinnin' text around. Haven't been able to read into why the counters of the "O"s are filled in. A bit distracting and maybe that would help the legibility of the vertical type because my eyes go to the dots first.
Your yellow columns are a little shorter than preferred for reading - a longer measure will allow for easier reading. Shoot for atleast 45 characters/ measure if possible. And especially with your more blatant white text on the left, try and get a solid in-out-in-out rag, and attempt to avoid big gaps elsewhere.
Just making sure things line up make a big difference. Guide grids are good if you aren't using one. The way the "A" in "After" just barely doesn't touch the top of the poster is a bit "neither here nor there". Make everything look intentionally done. Make your vertical text come down to the baseline of the second half of "After". The After "t" has a little niche in the stem before it reaches the A; could close that up. Little things will begin to add up to make a big difference.
Otherwise, I like it. Good luck.
I think there's a too much going on with the title. It took awhile, but this is what I found:
- A+ in After
- After is hyphenated
- School Special is vertical
- The O's in School are filled in (are they supposed to be colons?)
- There's a slash through the "t", can't figure out why
- After is bigger than School Special
- After is capitalized whereas School Special is all caps
- School Special lines up under the hyphen in After
- Is there more?
It's just a bit too much for me. I would take out at least half of what's above and I think it will have more impact.
Nice concept, but as salsa said ... it's a bit too much, too much happening!
I think the 'A+' would work much better without the same blue fill on the two 'oo's, this kinda drags the eye away from the A+.
Also, a bit of letter spacing work on 'SPECIAL' .. the 'IAL' are too tight whereas the 'SPEC' are too gappy, I would try to even this up a bit.
Certainly lose the yellow slash through the 't', it doesn't really seem to serve any purpose?
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Blending into Dribbble
Hey fellow designers! I'm a new member to the Dribbble community, and I'm so excited! I'm a Graphic Design student passionate in visual and interactive design. Thank you @[179617:Rachel Wright] for inviting me
Here's my first shot, animated a blender .. blending what? Not sure, but something Dribbble coloured. I'm hoping with time my animations will become smoother! I believe in progress, and I can't wait until I look back 40 shots from now and see what an improvement I've made. Leave a comment, I'd love to hear from you! :)


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This three day workshop introduces the participant to Photoshop exploring the basics of image modification and some of the more advanced features that allow the creation of a fine print. It has always been true that taking the picture with the camera is only half the battle and processing in the darkroom completes the finished image. This is as true with digital as it was with film but now the processing is in the computer with Photoshop. The computer with software, printer, and additional equipment is termed the "digital darkroom". The goal is still to improve the image and the final print to what was envisioned when taking the shot.
This workshop will take the participant through the initial stages of how the camera generates the digital file including the creation of color, then downloading it into the computer, dealing with file management, processing it in Photoshop, and finally how to prepare it for printing or sending it out on the web.. Working with Photoshop we delve into the program called Bridge, which is Photoshop's browser with a lot of useful functionality, then the RAW window which does a significant amount of initial processing, and finally into Photoshop itself to complete the task. By using example images, and some from the participant, the workshop demonstrates how to use Adjustment Layers and Tools to make global tonal and color adjustments. If portions of the image need work then there are several ways to select such portions of the image and, again using adjustment layers, to proceed to make more detailed tonal and color adjustments and subsequently blend these changes into the main image. The process of selection involves the making of a mask to black out the portion of the image that is not of interest. We will create and modify masks in different ways for different purposes including luminosity, channel, and gradient masks. Beyond this other useful elements and techniques are presented including textures, the Canvas, borders, panoramas, high contrast scenes, adding text, converting to black and white, toning, and sharpening. The preparation of the image for printing will wrap up the workshop through an examination of filing, adding metadata and keywords, making backups, resizing, sharpening, understanding ICC profiles, monitor calibration, and printer idiosyncrasies. This workshop is designed to give the participant a wide range of tools to significantly improve images for a wide range of purposes including fine art, slide shows, the internet, and presentations. Faculty Information: Other Activities: Facility Information: Notes:
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Publication number | US4842870 A |
Publication type | Grant |
Application number | US 07/136,314 |
Publication date | Jun 27, 1989 |
Filing date | Dec 22, 1987 |
Priority date | Dec 22, 1987 |
Fee status | Lapsed |
Also published as | CA1316750C |
Publication number | 07136314, 136314, US 4842870 A, US 4842870A, US-A-4842870, US4842870 A, US4842870A |
Inventors | Zdravko Dokuzovic, Zoltan Bodor, Ramola Lewis, Costantina Kostantelou |
Original Assignee | Warner-Lambert Company |
Export Citation | BiBTeX, EndNote, RefMan |
Patent Citations (12), Referenced by (19), Classifications (12), Legal Events (5) | |
External Links: USPTO, USPTO Assignment, Espacenet | |
The present invention relates to a novel substantially anhydrous, non-staling chewing gum composition. More particularly this invention relates to a chewing gum composition containing a homogeneous premixture of a chewing gum base and a polyisobutylene in combination with a sweetening agent and a method for producing the same.
Chewing gum compositions generally comprise a substantially water insoluble, chewable gum base, such as chicle or substitutes therefor including jelutong, and natural or synthetic elastomeric resins. Also incorporated within the chewing gum composition, besides flavoring liquids and sweeteners are plasticizers or softeners which improve the consistency and texture of the gum.
Several deficiencies with conventional chewing gums using normal plasticizers or softeners have existed which deficiencies have heretofore only been partially eliminated.
One such deficiency is the long term stability of chewing gums containing glycerin or additional amounts of water, notably their lack of long term shelf stability resulting in a relatively storage unstable product. The prior art has shown that glycerin has been added to the chewing gum formulations as a humectant which also serves as a binder, or hydrophilic plasticizer to bind the large amounts of powder compounds added to the formulation, such as the sweetening and filler components. The use of water has also been employed to soften the formulations. While glycerin enabled the gum to be softened and its presence avoided evaporation of the water present in the gum formulations, the formulations generally required use of low humidity cold rooms to enable them to set up so that they could be scored and wrapped after several days of storage.
The formulations containing additional levels of water required special storage conditions to enable water to be evaporated from the formulations so that the product would be able to be processed properly.
For example, U.S. Pat. No. 4,035,572 involves a gum base formulation with less than 0.5% moisture. This low percentage of moisture is due to the purification process which removes water and solvent from the gum base.
U.S. Pat. No. 4,382,963 involves a low calorie chewing gum which uses polydextrose as the sole soluble bulking agent. The moisture content in the final product is about 1 to 5% and this is obtained by omitting the aqueous component, e.g., sorbitol syrups or corn syrups, which are normally used in chewing gum products.
U.S. Pat. No. 3,262,784 concerns a chewing gum composition which has less than 1% moisture in the final product due to heating between about 170� and 250� F. to drive off the water.
U.S. Pat. No. 4,150,161 concerns a two component confection having a carbonated candy component and a pliable bubble gum component with each component having a controlled water activity between 0.1 to 0.3 and which is capable of surviving long periods of storage when packaged in a moisture resistant material.
In contrast, U.S. Pat. No. 4,514,422 to Yang et al discloses the formation of a chewing gum composition which exhibits improved shelf life and resistance to staling. This patentee discloses that chewing gums and bubble gums have been prepared in the past, with the purpose in mind of extending shelf life. Characteristically, gums prepared and stored, even at room temperature for extended periods of time, tend to lose their moisture and elasticity, with the result that they become brittle, and initially crumble when they are placed in the mouth. This problem is particularly noticeable in the instance of sugarless gums, and particularly those gums that are stored in a dry atmosphere, i.e. an atmosphere having less than from 50 to 60% relative humidity.
Yang continues by stating that sugarless gums conventionally contain on the order of about 5% of water, and it was therefore theorized that brittleness or the phenomenon of staling results from the loss of that water, due to evaporation or otherwise, over time. Specifically, most sugarless gums contain large amounts of sorbitol, which serves conventionally as a sweetener, as well as a bulking aid. Sorbitol is known for its tendency to recrystallize in the presence of even small amounts of water, and its tendency to crystallize when the water in which it is dissolved is removed. It was therefore theorized by Yang et al that, as the water containing the sorbitol in the gum composition, is lost by evaporation or otherwise, the sorbitol crystallizes and thus promotes the embrittlement of the gum composition, which contributes to the staling phenomenon. Thus far, the only workable approach to prolonging gum composition freshness relied on the use of fin-seal packaging with water vapor impermeable laminates to exclude all external ambient atmosphere and accompanying moisture and conversely to prevent the egress of moisture from the package contents. This approach is noted as being very costly and has its limitations, as periodic package leakage permits staling to occur unabetted as before.
In accordance with the Yang et al disclosure, a gum composition having improved shelf life and resistance to staling is prepared which comprises a substantially anhydrous mixture of a gum base, at least one sugar alcohol, and glycerin, the glycerin present in an amount from about 8% to about 18% by weight of the gum composition. The gum composition is further characterized by containing no more than 2% by weight of water in any form. In addition to these ingredients, Yang et al also employed a variety of other materials, such as plasticizers, softeners and thickeners.
Referring to the drawings:
FIG. 1 represents the water exchange rate at 75% and 18% relative humidity for the first inventive formulation of Example 1.
FIG. 2 represents the hardness measurement from water exchange rates at 75% and 18% relative humidity for the second inventive formulation of Example 1.
FIG. 3 represents the moisture measurement from water exchange rates at 755 and 18% relative humidity for the second inventive formulation of Example 1.
FIGS. 4a and 4b represent the water exchange rate at 75% and 18% relative humidity for the comparative formulation of Example I, hardness and moisture measurements respectively.
FIGS. 5 and 6 represent the water exchange rates at 75% and 18% relative humidity for inventive formulation 3 of Example II, hardness measurement, and moisture measurement respectively.
FIGS. 7 and 8 represent the water exchange rate at 755 and 18% relative humidity for inventive formulation 3 of Example II, hardness measurement and moisture measurement respectively.
FIG. 9 represents the water exchange rate at 75% and 18% relative humidity for comparative formulation 3.
In accordance with the present invention a chewing gum composition is prepared which is a substantially anhydrous, non-staling composition, which comprises a homogeneous premixture of a chewing gum base and a polyisobutylene having an average molecular weight of about 20,000 to about 100,000 in combination with a sweetening agent. A preferred embodiment of the present invention comprises a homogeneous premixture containing about 10% to about 60% chewing gum base, about 2% to about 20% polyisobutylene having an average molecular weight of about 20,000 to about 100,000 and separately about 38% to about 70% sweetening agent, all percents being by weight of the final chewing gum composition.
The chewing gum compositions of the instant invention are substantially anhydrous, that is they contain a total water content below about 2% by weight of the final composition and preferably below about 1% by weight. Amounts of water above 2% have been found to be unsuitable to prepare a product which exhibits a stabilized water equilibrium, i.e., non-staling product under both high and low humidity conditions, namely 75% and 18% respectively.
The chewing gum compositions of this invention containing the inventive premixture exhibit a balanced effect by reducing the chewing gum sensitivity to moisture pickup while remaining non-staling without the need for special fin seal airtight packaging normally associated with chewing gums containing water and/or glycerin humectant. In addition, the formulations of this invention are able to be prepared without the essential presence of known hydrophilic plasticizers, such as glycerin, corn syrup, lycasin, sorbitol solutions, and so forth.
The inventive chewing gum formulations exhibit rapid processing resulting from a rapid setting base formulation and easy processing and handling resulting from the compositions soft and pliable chewing gum consistency. The chewing gum formulations of this invention may be packaged immediately after being prepared without the need for special conditioning as is normal for moisture containing formulations or for storage under low humidity conditions for most glycerin containing formulations. In addition, the resulting chewing gum compositions have a consistent firm chew that is a uniform chew character throughout the chewing period coupled with a higher level of flavor release and stabilization. The chewing gum also have relatively long storage stability without product deterioration. When the compositions are chewed, enhanced duration of flavor release is experienced.
The chewing gum compositions of the invention are prepared by forming a premixture of a chewing gum base and a polyisobutylene. The polyisobutylene must have an average molecular weight of about 20,000 to about 100,000 (Flory molecular weight). These materials are usually identified as low to medium molecular weight materials having preferred average molecular weights of about 40,000 to about 60,000. When used in the premixtures of this invention they are employed in amounts of about 2 to about 20% by weight of the total formulation and preferably from about 3 to about 15% by weight of the total formulation. Amounts below about 2% possess insufficient binding power to retain the dry, powdery components in the formulation, such as the dry, powdered sweetener. Amounts above about 20% create a large bolus which may be rubbery/tight upon chewing.
The polyisobutylene premix with the chewing gum base is the essential feature of this invention. The mere use of a polyisobutylene chewing gum base is insufficient to achieve the benefits of this invention. By using such a combination it is possible to obtain a non-staling product without the need for using hydrophilic plasticizers. As is taught in the prior art, hydrophilic plasticizers are needed to soften a normal gum base and enable retention of the powdery substances employed, such as the sweetening agent and optional filler. The present use of polyisobutylene in combination with a previously prepared chewing gum base, however, avoids the essential presence of such hydrophilic plasticizers while enabling a product to be prepared with acceptable firmness, thus functioning as a texturizing agent, and allowing incorporation of the other components of the formulation. The premixture also enables the use of increased levels of flavoring agent without causing a soft texture to result during chewing. The resulting chewing gum composition has been found to be essentially non-staling, that is it does not pick up or loose water to any significant degree and thus enables formation of a product that does not require special packaging or processing procedures.
Chewing gum formulations in which the novel premixture is used are not critical and contain the usual ingredients. The formulations may be either sugar containing or sugarless chewing gum compositions. In general, useful amounts of gum base may vary from about 10% to about 60% by weight of the final chewing gum composition, with preferred amounts being about 10% to about 40% by weight and most preferably about 15% to about 25% by weight. The gum base may be any water-insoluble gum base well known in the art. Illustrative examples of suitable polymers useful in gum base include both natural and synthetic elastomers and rubbers. For example, those polymers which are suitable in gum bases, include, without limitation, substances of vegetable original such as chicle, jelutong, gutta percha and crown gum. Synthetic elastomers such as butadiene-styrene copolymers, isobutylene-isoprene copolymers, polyethylene, polyisobutylene and polyvinylacetate and mixtures thereof, are particularly useful.
The gum base composition may contain elastomer solvents to aid in softening the rubber component. Such elastomer solvents may comprise methyl, glycerol or pentaerythritol esters of rosins or modified rosins, such as hydrogenated, dimerized or polymerized rosins or mixtures thereof. Examples of elastomer solvents suitable for use herein include the pentaerythriton ester of partially hydrogenated wood rosin and partially hydrogenated wood rosin, pentaerythritol ester of wood rosin, glycerol ester of wood rosin, glycerol ester of partially dimerized rosin, glycerol ester of polymerized rosin, glycerol ester of tall oil rosin, glycerol ester of wood rosin and partially hydrogenated wood rosin and the partially hydrogenated methyl ester of rosin, such as polymers of alpha-pinene or beta-pinene, terpene resins including polyterpene and mixtures thereof. The solvent may be employed in an amount ranging from about 10% to about 75% and preferably about 45% to about 70% by weight to the gum base.
A variety of traditional ingredients such as plasticizers or softeners such as lanolin, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glycerine and the like may be employed in the gum base. Useful waxes, for example, natural waxes, petroleum waxes such as polyurethene waxes, paraffin waxes and microcrystalline waxes may also be incorporated into the gum base to obtain a variety of desirable textures and consistency properties. These individual additional materials are generally employed in amounts of up to about 30% by weight and preferably in amounts of from about 3% to about 20% by weight of the final gum base composition.
The process for preparing the base is not critical and constitutes procedures well known to the ordinary skilled artisan. The premixture of the invention is prepared by softening the performed chewing gum base, normally by heating to its softening/melting point and blending into the base the polyisobutylene polymer. Mixing may be conveniently performed until a homogeneous mixture is obtained. In this manner a blended elastomeric formulation is prepared containing polyisobutylene elastomer essentially intermixed or entrapped within the chewing gum matrix. Mixing may be continued for times of about 10 minutes to about 50 minutes, with times of about 15 to 25 minutes being preferred.
Once the homogeneous premixture is obtained the final chewing gum composition may be prepared, such as by addition of the sweetener to the premixture under agitation until a final formulation is prepared. The homogeneous premixture may be either added to the sweetener or the reverse may be conducted.
The sweetening agent may be selected from a wide range of materials including water-soluble agents, water-soluble artificial sweeteners, and dipeptide based sweeteners, including mixtures thereof. Without being limited to particular sweeteners, representative illustrations encompass:
A. Water-soluble sweetening agents such as monosaccharides disaccharides and polysaccharides such as xylose, ribose, mannose, galactose, fructose, dextrose, sucrose, maltose, starch, and sugar alcohols such as sorbitol, xylitol, mannitol, maltitol, and mixtures thereof. It should be noted that glucose, corn syrup solids and partially hydrogenated starch hydrolysates may be optionally employed even though they also possess hydrophilic plasticizer activity.
B. Water-soluble artificial sweeteners such as the soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfam-K, sucralose and the like, and the free acid form of saccharin.
C. Dipeptide based sweeteners such as L-aspartyl-L-phenylalanine methyl ester and materials described in U.S. Pat. No. 3,492,131, L-D-aspartyl-N-(2,2,4,4-tetramethyl-3-thietazyl)-D-alaninamide hydrate, and the like as well as other protein sweeteners such as talin.
In general, the amount of sweetener will vary with the desired amount of sweetener selected for a particular chewing gum. This amount will normally be about 0.001% to about 90% by weight of the final chewing gum composition when using an easily extractable sweetener. The water-soluble sweeteners described in category A above, are preferably used in amounts of about 30% to about 70% by weight, and most preferably amounts needed to prepare a final chewing gum composition containing 100% by weight of all components. In contrast, the artificial sweeteners described in categories B and C are used in amounts of about 0.005% to about 5.0% and most preferably about 0.05% to about 2.5% by weight of the final chewing gum composition. These amounts are ordinarily necessary to achieve a desired level of sweetness independent from the flavor level achieved from flavor oils and are used in combination with some of the bulk sweeteners of category A.
Useful optional colorants include the pigments such as titanium dioxide, which may be incorporated in amounts of up to about 10% by weight, and preferably up to about 6% by weight. Colorants may also include dyes suitable for food, drug and cosmetic applications. These colorants are known as F.D.&C. dyes. The materials acceptable for the foregoing spectrum of use are preferably water-soluble. Illustrative examples include indigo dye, known as F.D.&C. Blue No. 2, which is the disodium salt of 5,5'-indiogotindi-sulfonic acid. Similarly, the dye known as F.D.&C. Green No. 1, comprises a triphenylmethane dye and is the monosodium salt of the 4-[4-Methyl-p-sulfobenzylamino) diphenylmethylene]-[1-(N-ethyl-N-P-sulfobenzyl)-2, 5-cyclohexadienimini]. A full recitation of F.D.&C. and D.&C. colorants and their corresponding chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technology, in Volume 5, at pages 857-884.
The chewing gum composition may also include the conventional additives such as softeners and plasticizers as discussed above as well as flavoring agents; emulsifiers such as lecithin and glyceryl monostearate; and additional fillers such as aluminum hydroxide, alumina, aluminum silicates, calcium carbonate, and talc. Combinations of these conventional additives are contemplated. These fillers may also be used in the gum base in various amounts. Preferably the amount of filters when used will vary from about 4% to about 50% by weight of the final chewing gum composition.
In addition, the formulation may contain detackifiers such as non-toxic vinyl polymers including polyvinyl acetate and its partial hydrolysates, polyvinyl alcohol and mixtures thereof. Preferably the vinyl polymer possess a molecular weight ranging from about 3,000 to about 94,000. When using such agents it is beneficial to also employ emulsifiers which are compatible with such non-toxic polymers including lecithin, glyceryl monostearate, fatty acid monoglycerides, diglycerides and triglycerides, glyceryl triacetate, propylene glycol monostearate and mixtures thereof.
All of the techniques associated with the preparation of the chewing gum products in the forms taught are well known and the present method may vary somewhat depending upon the specific end product to be manufactured without departing from the essential parameters of the invention. Such other details are presented for purposes of illustration, and provide a best mode for the practice of the invention, and therefore the invention should not be limited to those parameters.
A preferred process of preparing a chewing gum composition involves: (a) admixing a chewing gum base at a temperature from about 60� C. to about 110� C. with the polyisobutylene to obtain a homogeneous pliable mixture (about 10 to 50 minutes); (b) once the mixture is homogeneous, incrementally add to the homogeneous mixture the sweetening agent until a homogeneous mass is prepared (usually 1 to 10 minutes); (c) this mass may then be removed and stored or processed into final product. When additional components are added, mixing is continued and then the remaining chewing gum ingredients are added and mixed until a uniform mass is obtained (about 1 to 10 minutes); and (d) thereafter the mixture is formed into suitable chewing gum shapes.
The chewing gums of the invention may be in any form known in the art, such as stick gum, slab gum, chunk gum, shredded gum, hard coated gum, tabletted gum, as well as center-filled gum.
The following examples serve to provide further appreciation of the invention but are not meant in any way to restrict the effective scope of the invention. All percentages throughout the specification are by weight % of the final chewing gum composition unless otherwise indicated.
This Example demonstrates the preparation of sugarless chewing gum compositions containing the novel anhydrous gum base premixture of this invention compared with conventionally prepared sugarless chewing gum compositions.
Chewing gum pieces were prepared using the formulations set forth in Table I by mixing a molten gum base with the polyisobutylene until a homogeneous mixture is obtained. To this mixture is added the emulsifier, softener and a portion of the sweeteners while mixing, and then the remaining ingredients were blended into the formulation until a homogeneous mixture is obtained. These formulations were then prepared into chewing gum pieces.
The chewing gum pieces were subjected to a stability test at two different conditions: (a) 18% relative humidity at 18� C. for 320 hours and (b) 75% relative humidity at 25� C. for 320 hours. An Instron instrument with a 5/16 inch probe at a speed of 12 millimeters per minute and a load range of 10 kilogram force was used to determine the chewing gum piece hardness. Hardness values are used to indicate the relative degree of flexibility due to maintenance of water exchange to and from the gum piece and the environment. Variations in hardness values indicate changes in flexibility and softness, which directly relates to water loss or gain in the gum piece. Lower rates of water exchange are reflected by lower rates of change in hardness, which are indicative of a more stable chewing gum in terms of retention of texture, softness, freshness and other properties characteristic of prolonged shelf-life. The results are set forth in FIGS. 1 to 4 and demonstrate the rate of water exchange under both conditions. The inventive formulation in FIGS. 1 to 3 showed significant reductions in rates of water exchange under both conditions as evidenced by reduced rates of hardness change. At low humidity conditions, virtually no moisture loss was evidenced whereas at high humidity conditions moisture pickup was significantly lower than the comparative formulation shown in FIGS. 4a (hardness measurement) and 4b (moisture measurement).
FIGS. 1, and 2 show the hardness levels achieved by Inventive Examples 1 and 2 within 240 hours at 18 and 75% relative humidity. FIG. 3 shows the moisture content for Inventive formulation 2 at 18 and 75% relative humidities. It is apparent from the graphs that the inventive formulations exhibited virtually no tendency to pickup or lose water under both conditions, whereas the prior art, FIGS. 4a and 4b, control gum clearly exhibited a strong tendency to absorb mixture from the surrounding environment.
TABLE I______________________________________ Comparative lnventive (amounts (amounts in % in % by weight) by weight 1 2 A______________________________________Gum base 22.5 22.0 23.0Base water content (3% water) (<1% water) --Filler (Calcium -- -- 2.9carbonate)Lecithin 0.50 0.50 0.5emulsifierPolyisobutylene 8.0 8.0 --(molecular weight42,000-47,000)Glycerin -- -- 13.0Sorbitol, powder 51.6 51.5 46.6Mannitol 15.0 15.0 12.0Flavor (spearmint) 2.00 1.80 1.50Color 0.10 0.10 0.10Artificial sweetener 0.30 0.33 0.40Acetylated -- 0.50 --monoglycerideSpray dried flavor -- 0.27 --______________________________________
This example demonstrates the preparation of sugar containing chewing gum compositions containing the novel anhydrous gum base premixture of this invention compared with conventionally prepared chewing gum compositions. The formulations were prepared as in Example 1 and are set forth in Table II.
The chewing gum pieces were subjected to stability tests at the two conditions set forth in Example 1 according to the procedure of Example 1. The results are set forth in FIGS. 5 through 9 diagram the rate of water exchange under both high and low humidity conditions.
FIGS. 5 and 6 represent the water exchange rates at 75% and 18% relative humidity for inventive formulation 3 wherein FIG. 5 is the hardness measurement and FIG. 6 is the moisture measurement. FIGS. 7 and 8 represent the water exchange rates at 75% and 18% relative humidity for inventive formulation 4 wherein FIG. 7 is the hardness measurement and FIG. 8 is the moisture measurement.
FIG. 9 represents the water exchange rate at 755 and 18% relative humidity for comparative formulation B, hardness measurements.
The inventive gum formulations containing the gum base premixture was observed to show a significant reduction in staling under low humidity conditions and a significant reduction in moisture pickup at high humidity conditions. In contrast, the comparative formulation as depicted in FIG. 9 showed a tremendous increase in hardness at low humidity conditions and increased softness at high humidity conditions.
TABLE II______________________________________ Inventive Comparative (amounts (amounts in % in % by weight) by weight 3 4 B______________________________________Gum base 18 16 17.2Polyisobutylene 5 6 --(molecular weight40,000 to 47,000)Pulverized sugar 74 74.8 64.7Flavor 2.2 2.2 1.6Sweetener 0.8 1.0CaCO3 -- -- 3.0Glucose syrup -- -- 13.5______________________________________
This Example demonstrates the preparation of two separate flavored sugar containing chewing gum formulations using the novel gum base premixture with detackifing agents. The formulations were prepared as in Example 1 and are set forth in Table III except that the premixture was prepared by blending the polyisobutylene, polyvinyl acetate, acetylated monoglyceride together with the chewing gum base composition prior to addition of the remaining components. The formulations exhibited a long lasting flavor release, were non-staling during storage and had non-stick to denture properties during chewing.
TABLE III______________________________________ I II______________________________________Gum base 25.4 25.4Polyisobutylene 4.2 4.2(molecular weight42,000-47,000)Polyvinylacetate 1.5 1.5Acetylated 0.15 0.15monoglycerideSugar, powdered 63.5 64.25Flavor, spearmint 3.3 --Flavor, peppermint -- 2.55Artificial sweeteners 1.45 1.45Oil 0.2 0.2Emulsifiers 0.3 0.3______________________________________
The invention being thus described, it will be obvious that the same may be varied in many ways. Such variations are not to be regarded as a departure from the spirit and scope of the invention and all such modifications are intended to be included within the scope of the following claims.
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US3285750 * | Mar 9, 1964 | Nov 15, 1966 | Daiwa Chemical Ind Ltd | Chewing gum compositions having low adherence when discarded and methods of preparation thereof |
US3995064 * | Jun 4, 1975 | Nov 30, 1976 | Life Savers, Inc. | Method and apparatus for forming chewing gum base and product |
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US4352822 * | Dec 15, 1980 | Oct 5, 1982 | Nabisco Brands Inc. | Gum base, chewing gum containing same and method |
US4382963 * | Nov 9, 1981 | May 10, 1983 | General Foods Corporation | Low-calorie, sugar-free chewing gum containing polydextrose |
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US4514422 * | Dec 22, 1981 | Apr 30, 1985 | Warner-Lambert Company | Non-staling gum composition and method of preparation |
US4518615 * | Aug 23, 1983 | May 21, 1985 | Warner-Lambert Company | Non-adhesive chewing gum base composition |
US4525363 * | Jun 29, 1983 | Jun 25, 1985 | Nabisco Brands, Inc. | Single compatibilizing agents for elastomer-resin combination gum base |
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US5792494 * | Aug 1, 1996 | Aug 11, 1998 | L. A. Dreyfus Co. | Gum base manufacturing method using elastomer emulsions |
US6001397 * | Dec 23, 1997 | Dec 14, 1999 | Wm. Wrigley Jr. Company | Method for packaging chewing gum and chewing gum so packaged |
US6010724 * | Dec 23, 1997 | Jan 4, 2000 | Wm. Wrigley Jr., Company | Packaged chewing gum and methods for packaging chewing gum |
US6893654 | Mar 18, 2002 | May 17, 2005 | Jsr, Llc | Two-stage transmucosal medicine delivery system for symptom relief |
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US8642016 | Jul 20, 2007 | Feb 4, 2014 | Jsrnti, Llc | Medicinal delivery system, and related methods |
US8889200 | Sep 12, 2008 | Nov 18, 2014 | Wm. Wrigley Jr. Company | Chewing gum and gum bases containing polyolefin thermoplastic elastomer |
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US20050214229 * | May 16, 2005 | Sep 29, 2005 | Jsr, Llc | Two-stage transmucosal medicine delivery system for symptom relief |
US20070014887 * | Sep 18, 2006 | Jan 18, 2007 | Cherukuri Subraman R | Medicated chewing gum delivery system for nicotine |
US20070286927 * | Jul 30, 2007 | Dec 13, 2007 | Intergum Gida Sanayi Ve Ticaret A.S. | Low-Density Non-SBR Chewing Gum |
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US20080233234 * | Mar 11, 2008 | Sep 25, 2008 | Wm. Wrigley Jr. Company | Chewing gum and gum bases containing polyolefin thermoplastic elastomers |
US20090017160 * | Sep 12, 2008 | Jan 15, 2009 | Wm. Wrigley Jr. Company | Chewing gum and gum bases containing polyolefin thermoplastic elastomer |
US20100068339 * | Nov 20, 2009 | Mar 18, 2010 | Jesper Neergaard | Packaged Confectionary Product |
CN102014654B * | Sep 12, 2008 | May 18, 2016 | Wm.雷格利Jr.公司 | 含有聚烯烃热塑性弹性体的口香糖和胶基 |
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U.S. Classification | 426/3, 426/804, 426/5, 426/548 |
International Classification | A23G4/00, A23G4/08, A23G4/06 |
Cooperative Classification | Y10S426/804, A23G4/08, A23G4/06 |
European Classification | A23G4/06, A23G4/08 |
Date | Code | Event | Description |
Dec 22, 1987 | AS | Assignment | Owner name: WARNER-LAMBERT COMPANY, 201 TABOR ROAD, MORRIS PLA Free format text: ASSIGNMENT OF ASSIGNORS INTEREST.;ASSIGNORS:DOKUZOVIC, ZDRAVKO;BODOR, ZOLTAN;LEWIS, RAMOLA;AND OTHERS;REEL/FRAME:004806/0462 Effective date: 19871210 Owner name: WARNER-LAMBERT COMPANY, 201 TABOR ROAD, MORRIS PLA Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:DOKUZOVIC, ZDRAVKO;BODOR, ZOLTAN;LEWIS, RAMOLA;AND OTHERS;REEL/FRAME:004806/0462 Effective date: 19871210 |
Sep 28, 1992 | FPAY | Fee payment | Year of fee payment: 4 |
Feb 4, 1997 | REMI | Maintenance fee reminder mailed | |
Jun 29, 1997 | LAPS | Lapse for failure to pay maintenance fees | |
Sep 9, 1997 | FP | Expired due to failure to pay maintenance fee | Effective date: 19970702 |


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Blood of Europe
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Others | Internet required for multiplayer gameplay |


text: Avoid Ten Typos (Almost) Everybody MakesKevin Purdy4/18/08 7:15amFiled to: WritingKeyboardKeyboardsTopTypingWord ProcessorsWriting tips1022EditPromoteShare to KinjaToggle Conversation toolsGo to permalink Being on top of your grammar is a skill that takes years of practice to refine into unthinking craft, but even the most word-minded among us can trip up when it comes how keyboards transpose our thoughts. Blogger Christopher Phin releases his inner copy editor and points out 10 errors one sees everywhere in digital writing, mostly due to not knowing what characters go exactly where. As someone who over-uses the "m-dash" a bit, I was glad to get schooling in the finer points of horizontal lines: Advertisement A hyphen ... should really only be used when linking words such as ready-made. It shouldn't even be used mathematically to represent a minus, as there's a dedicated character for that, too [thanks, Dash Nazi!]. Most other uses mandate an en dash - as here, for example - or when planning meetings from 1-2. Changing fashions mean the the long dash—this one, called an em dash—is rarely seen, but where it is, it's usual to render it without the spaces on either side or with special hairline spaces instead. THE FIX: alt-hyphen for an en dash, alt-shift-hyphen for the em.What typos perenially haunt your keystrokes, and how do you keep them at bay? Share the scribe suggestions in the comments. Advertisement Ten typographic mistakes everyone makes [Receding Hairline via 43 Folders]Reply102 repliesLeave a reply


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Bok, a guitar player with a Shillong band, has a lot on his mind. His elder brother Kitdor has lost 50 lakh rupees on a trip to Nagaland to purchase arms for a group of militants. Kitdor is given a week to repay the money, and the only person he can turn to is his laidback younger brother. Bok is helpless until a chance encounter with a beautiful woman provides him with a desperate solution. But fate can't be cheated and soon the hapless musician is tangled in her web of lies. He must outmanoeuvre her and the trail of politicians, militants and cops she leaves in her wake, and find the 50 lakh in time if he is to save his brother. Dark, atmospheric and utterly gripping, The Girl from Nongrim Hills is a superb thriller and a great Shillong novel.
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A well-structured letter is important, even in the age of e-mail. One should know the subtle differences between addressing a letter to a personal acquaintance versus a business acquaintance.
First impressions are important in either situation. More white space will lend a more refined appearance, so format your address block with this point in mind. To begin, include your return address, the date, the address of the recipient and greeting. This list sticks to the traditional interpretation of the written letter, not an e-mail.
Other People Are Reading
How you address a personal letter depends on whom you are addressing. When writing to a close friend or loved one, simply write your return address and date on the right-hand side and your greeting on the left. Place a comma after the greeting or salutation. Address a letter to a friend, neighbour or other acquaintance differently, as in the following example:
123 Your Return Address
West Winston, NY 12345
Sarah Moss
45 Personal Place
West Winston, NY 12345
(1 or 2 spaces)
Dear Sarah,
When addressing a business colleague, use the full-block, block, modified-block or simplified format. Most people prefer the simplified format, which is illustrated below. Consider creating a personal letterhead so that you do not have to rewrite your return address each time.
Address the letter to a specific person. If you don't have this information, use "Dear Sir or Madam:" Never guess the gender of the recipient. Unlike the friendly letter in Section 1, you should use a colon after the greeting.
123 Your Return Address (or Letterhead)
West Winston, NY 12345
(2 to 4 spaces)
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Dear Ms. Pownell:
Tips and Warnings
Disagreements exist about whether to include the friend's address, or go directly to the greeting.
Consider cultural implications, such as the proper way to address genders, the order of the first name versus the last name, or whether it is appropriate to use the first name at all.
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The Institute of Culinary Education
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Knowing how to use knives skillfully is the foundation of all cooking, and should not be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder---and less safe---than it should be. Simply put, good knives are the foundation of a well-equipped...
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132 Mulberry St Ste 2D, New York, New York 10013
Learn to cook the following: Caesar Salad with Homemade Croutons Spinach Gnocchi with Sage Butter Potato Gnocchi with Vodka Sauce Chocolate Brownies with Homemade Vanilla Ice Cream Students below 18 years old should be accompanied by a parent/guardian.
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Learn how to make 3 kinds of fresh pasta from scratch! This class is suitable for cooks of all levels. If you have ever played with Play-doh, you can make fresh pasta. And these results are much more delicious. This is a BYOB class. Menu: Fresh Pasta Dough 101 Fresh Ricotta Gnocchi with Sage Brown Butter Fresh Tagliatelle al...
Bitter & Esters
Prospect Heights
700 Washington Ave, Brooklyn, New York 11238
Writing beer recipes can be daunting, especially for new brewers. From malts and hops to yeast and adjuncts, every decision can effect the final flavor of the brew. In this class, students will learn the basics of writing a beer recipe. We cover everything from the first steps of dreaming up its delicious flavors all the way through...
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85 MacDougal St, New York, New York 10012
You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! Our classes are unique. They are intimate and are taught in a working restaurant kitchen by a professional chef. Class starts in the dining room, where you meet your chef/teacher and your classmates to discuss the...
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158 Grand St Studio 206, New York, New York 10013
After you've tackled these fundamental cooking techniques, there is no limit to the variation of meals you can make. Knife Skills (everything you need to know) Browning Meats (perfect skillet steak) Making Pan Sauces (red wine-shallot pan sauce) Roasting Vegetables (roasted potatoes and seasonal vegetables) Blanching Green Vegetables (string...
Taste Buds Kitchen
109 W 27th St 10th Fl, New York, New York 10001
Pasta, Pasta, Pasta! Do you know how to make fresh pasta by hand? We can't wait to teach you. Join us as we create our signature pasta dough and an oh-so-cool twist on the original. Learn the tips and tricks to becoming a pasta aficionado as we master kneading, rolling and shaping pasta like the pros into fresh Spaghetti and hand-rolled Garganelli....
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158 Grand St #206, New York, New York 10013
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100 Frost St, Brooklyn, New York 11211
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(algorithm) A description of an algorithm that takes polynomial time (that is, for a problem set of size N, the resources required to solve the problem can be expressed as some polynomial involving N).
Problems that are "feasible" are said to be "in P" where P is polynomial time. Problems that are "possible" but not "feasible" are said to be "in NP".Last updated: 2001-04-12
(systems analysis) A description of a project or system for which a feasibility study gives a positive answer.Last updated: 2006-07-11