The invention relates to a modular system for weed control for a rail vehicle. The modular system has a control module including a control unit and a control module. The control unit is configured to generate a first set of control signals for controlling valves and mixers in an herbicide and mixing module configured to mix an herbicide mixture and to generate a second set of control signals for controlling valves of a nozzle assembly. The herbicide and mixing module has a plurality of containers for receiving different herbicides. The nozzle assembly has a first set of nozzles for spraying herbicides, and the control module, the herbicide and mixing module, and the nozzle assembly can each be individually fixed to a carrier element in a reversible manner.

Various implementations of the invention are directed toward a sanitizing door handle and/or components of such sanitizing door handle. Some implementations of the invention are directed toward a manual sanitizing door handle while some implementations of the invention are directed toward an auto-sanitizing door handle. According to some implementations of the invention, a sanitizing fluid is dispensed directly onto an exterior surface of the sanitizing door handle in connection with an operation of the door handle to sanitize the door handle. According to some implementations of the invention, a sanitizing fluid is dispensed directly onto a user's hand(s) in connection with an operation of the door handle to sanitize the user's hand(s).

A rotatable sprinkler comprises a base with a continuous curved surface and a rotation element disposed rotatably and relatively to the base. The rotation element has an outlet that connects to a water source. A decorative unit is disposed on a support, part of which is located on the rotation element and the free end of which is in contact with the continuous curved surface of the base. Therefore, the decorative unit may rotate relatively to the base, or move up and down when the free end of the support is pressed against the continuous curved surface.

Method of designing and manufacturing a distributor bar for use in a production line comprising a mixing head for providing a viscous foamable liquid mixture, a laminator with a predefined speed of at least 20 m/min, the distributor bar having a central inlet fluidly connected to a number of outlets via a main channel. The method comprises: choosing (3001) a geometry for the distributor bar and defining a set of geometrical parameters; assigning (3002) values to said parameters; creating (3003) a virtual model; simulating (3005) flow in said model by performing a Computational Fluid Dynamics simulation (CFD), taking into account (3004) a non-Newtonian shear thinning model; e) evaluating the simulated flow; building (2007) a physical distributor bar. A distributor bar, a production line, and a computer program product.

In one example, a continuous track transport system for an irrigation system is provided that includes a continuous track with multiple track plates arranged so that adjacent plates are directly connected to each other, and also includes a gear train connected with the continuous track and operable to transmit an input torque to the continuous track to effect movement of the continuous track. The gear train includes a drive gear having an interface that is connectible to a gearbox of an irrigation system chassis, first and second driven sprocket-gears engaged with the continuous track, each of first and second driven sprocket-gears including a respective driven gear engaged with the drive gear, and a frame to which one or more gears of the gear train are rotatably mounted. Any one or more of the drive gear, sprocket-gear, and frame may comprise, or consist of, molded, glass-filled nylon.

The subject matter of this specification can be embodied in, among other things, a fuel delivery component, a substantially rigid, unitary structure formed as a single piece of material, and at least a first seamless lumen defined by the unitary structure as a first loop.

The subject matter of this specification can be embodied in, among other things, a fuel delivery component, a substantially rigid, unitary structure formed as a single piece of material, and at least a first seamless lumen defined by the unitary structure as a first loop.

Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.

Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.

Systems and methods are provided in which residual materials are removed from an interior surface of a drum or similar vessel at the end of a duty cycle. This is followed by application of a non-siliceous aqueous solution to the cleaned surface, which provides a durable low-friction coating to the interior wall of the rotating drum mixer throughout the following duty cycle or use.