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A simulation environment for the sport of boxing utilizing a robotic machine interface system which carries a person.
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| Number | Title | Issue Date |
| 6129944 | Product, a method for its production, and its use The invention relates to a product containing a microcrystalline plant sterol, a method for producing the product by pulverization, and use of the product for the manufacture of edible products. The invention also relates to products manufactured using th... | 10/10/2000 |
| 5770061 | Chromatographic separation column, inner structures thereof, and chromatographic separation The invention relates to a chromatographic separation column whose filling material space comprises in the vertical direction at least two zones between which no means that would hinder vertical flow exist and which are divided by means of substantially v... | 06/23/1998 |
| 5273762 | Method for the fermentation of beer The invention relates to a process for the production of beer by fermenting wort comprising malted barley and a concentrated starch solution derived from barley, for example, in the form of the secondary fraction from a barley starch process, or a barley ... | 12/28/1993 |
| 5139617 | Process for the production of a hemicellulose hydrolysate and special high alpha cellulose pulp A process for the production of a hemicellulose hydrolysate and special pulp through two steps, the first step comprising the prehydrolysis of the material and the second step the dissolving of the lignin contained in the prehydrolyzed material. According... | 08/18/1992 |
| 4938804 | Method for the crystallization of fructose The invention relates to a method for the production of crystalline fructose. The method comprises the steps of adding ethanol to a concentrated fructose solution; evaporating the mixture to a degree of supersaturation of at least 1.02; and adding anhydro... | 07/03/1990 |
| 4915959 | Method for the continuous maturation of fermented beer Beer is fermented by the use of yeast and after fermentation the yeast is removed and the maturation or lagering of the beer is accomplished by a continuous maturation process which involves heat treating the beer to convert all or substantially all the a... | 04/10/1990 |
| 4894340 | Microbial sulfhydryl oxidase and method A sulfhydryl oxidase, which is a flavor protein, and a method of isloating the same from a culture of the microorganism Aspergillus niger. The claimed sulfhydryl oxidase has a molecular weight of about 106,000 and a pH optimum of about 5.5 for oxidation o... | 01/16/1990 |
