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Boutte
Ronald W. Boutte, Layton, UT US
| Patent application number | Description | Published |
|---|---|---|
| 20100194237 | MEMS DEVICES AND SYSTEMS ACTUATED BY AN ENERGY FIELD - A microelectromechanical system (MEMS) device includes an actuator having a plurality of charge collection elements. At least one of the charge collection elements is configured to build up electrical charges by directly interacting with an energy field thereby actuating the MEMS through Coulombic interactions. An actuator for a MEMS device is configured to actuate the MEMS device through Coulombic interactions by pumping charges to the actuator when subject to an energy field. A method of actuating a MEMS device includes irradiating an actuator of the MEMS device with an energy field thereby building up electrical charges on the actuator, and actuating the MEMS device with Coulomb forces from the built up electrical charges. | 08-05-2010 |
Ronald W. Boutte, Clearfield, UT US
| Patent application number | Description | Published |
|---|---|---|
| 20090211690 | Rapid Prototyping of Microstructures Using a Cutting Plotter - A method for making a microstructure includes: providing a film ( | 08-27-2009 |
Tierson K. Boutte, Atlanta, GA US
| Patent application number | Description | Published |
|---|---|---|
| 20090065093 | Hydraulic Crane-Mounted Remotely-Controlled Lifting Device - The hydraulic crane-mounted remotely-controlled lifting device ( | 03-12-2009 |
Troy T. Boutte, Overland Park, KS US
| Patent application number | Description | Published |
|---|---|---|
| 20090297659 | ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS - Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final baked product, including improved flavor, longer shelf life, and higher baked volumes. In one embodiment, the level of sugar included in the dough can be substantially reduced compared to prior art quantities, while still achieving a sweet product. The invention also allows certain chemicals such as sodium stearoyl lactylate and azodicarbonamide to be entirely eliminated from the dough. | 12-03-2009 |