Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
CA 02371743 2002-02-15
Application number, Numero de demande : -
o.
Documents of poor qua(itv scanned
(request original documents in File Prep.~Se.ction on she It~'~ floor}
Documents de pietre qualite numerises
(Pour obtenir les documents oriainau~, veuiliez vous adresser a'a Section de
preparation
des dossiers, situee au lOr ~~ta~e~
CA 02371743 2002-02-15
1 0201-CDN
ALCOHOLIC YOGURT REFRESHMENT
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This is the first application filed for the present invention.
MICROFICHE APPENDIX
[0002] Not applicable.
FIELD OF INVENTION
[0003] This invention relates in general to eatable alcoholic refreshments
where the base ingredient is yogurt.
BACKGROUND OF THE INVENTION
[0004] Consumable alcoholic products are typically composed of 40% per
volume or less of ethanol. Products with more than 40% alcohol are generally
intended to be mixed with another beverage to reduce the ethanol
concentration.
Products such as wines and beer will include far less ethanol, wines ranging
from
approximately 9 to 16% and beers ranging from approximately 3 to 6%.
[0005] Further, there exists many different dairy alcoholic refreshments
based on dairy products and alcohol, such as cream liqueur or yogurt liqueur,
or
based on dairy products with alcohol and fruit juices. These are typically
beverages.
[0006] For example, European patent application EF~ 0 177 077, filed
September 4, 1984 for van den Hoven describes a soured milk based liqueur and
the method of souring at low temperatures to achieve good keeping
characteristics. The soured milk base, thus produced, is then mixed with a de-
aerated alcohol to which carbon dioxide gas rnay be introduced. The resulting
refreshment is a beverage.
CA 02371743 2002-02-15
2 0201-CDN
[0007] US patent 5,066,509, issued on November 19, 1991 to van den
Hoven, describes a stable liqueur containing ingredients such as cream,
yogurt,
alcohol, flavoring agents, coloring agents, emulsifiers, stabilizers, sugars,
fats,
acids and other ingredients. The invention provides for a liquid which may be
stored in cooled or uncooled conditions for a considerable time, even after
the
bottle has been opened, without clotting of the liquid, oxidation of flavor or
fat
separation. This is achieved by using medium chain triglycerides (MCT) oil.
[0008] US patent 4,957,765, issued on September 18, 1990 to Widmar,
describes a method of preparing a cream liqueur to yield an improved emulsion
stability. The method comprises preparing a spirit premix by combining
spirits, a
carbohydrate, water, flavoring and colorant; also preparing a protein premix
by
dissolving citric acid or a salt thereof and caseinate in water and thoroughly
mixing the protein premix with cream. The spirit premix is then mixed with the
cream and the protein premix. Finally, the solution is homogenized.
[0009] US patent 5,478,591, issued on December 26, 1995 to Bevers, also
describes an alcoholic beverage based on alcohol and dairy constituents with
the
addition of a cocoa constituent and a fruit juice. In this invention the color
and
flavor of the fruit is well sustained and supported by the addition of the
cocoa.
(0010] Although all of the above patents and applications provide a dairy
based alcoholic beverage with good keeping characteristics, all are detailed
in
manufacture. Further, none provide for a more solid, nearly firm, eatable
alcoholic refreshment which will resist spillage.
SUMMARY OF THE INVENTION
[0011] It is therefore an object of the present invention to provide a solid
or near solid eatable alcoholic refreshment made from a yogurt base, which is
pleasant to taste, stable and attractive in appearance.
CA 02371743 2002-02-15
3 0201-CDN
[0012] Therefore, in accordance with the present invention there is
provided an eatable alcoholic refreshment comprising as ingredients yogurt and
a commercially available alcohol.
[0013] In accordance with one aspect of the invention there is a method of
preparing an eatable alcoholic refreshment comprising mixing alcohol with
yogurt.
[0014] In accordance with another aspect of the present invention there is
provided an eatable refreshment comprising as ingredients 1 part alcohol and
2.5
to 16.5 parts yogurt or between 2.0% to 11.5% alcohol.
[0015] In accordance with yet another aspect of the invention there is
provided a semi-solid refreshment which resists spilling.
[0016] An advantage of the present invention is the ease with which the
refreshment may be prepared.
[0017] Another advantage of the present invention is provided by the solid
or semi-solid thickness of this refreshment. The thickness provides for ease
of
transport and storage and allows for novel marketing ideas.
[0018] A further advantage is that in one embodiment of the invention the
refreshment is basically non-spillable and is ideal for serving in situations
where
this is beneficial, such as picnics, boat cruises, by the pool or during other
activities where glassware, glass bottles or spillage are undesirable.
[0019] Yet another advantage of the invention is that proteins and fat are
consumed along with the alcohol helping the body to better digest the
refreshment.
[0020] Another advantage of the present invention is that the presence of
alcohol reduces or eliminates the growth of bacteria and other products
harmful
CA 02371743 2002-02-15
0201-CDN
to organic materials and cultures. The action of the alcohol increases the
shelf
life of the yogurt.
BRIEF DESCRIPTION OF THE DRAWINGS
[0021] Table 1 is a Microsoft ExcelT"" spreadsheet detailing the results of
the tests conducted;
[0022] Table 2 is also a Microsoft Excel T"" spreadsheet detailing the
relationships between the yogurt and ethanol as to volume and ratio.
DETAILED DESCRIPTION OF THE PREFERED EMBODIMENT
[0023] Table 1, a Microsoft Excel T"' spreadsheet, includes the results of
the tests conducted to test the proposition that alcohol and yogurt could be
mixed
to produce a desirable eatable refreshment. The goal was to keep the method of
preparation of the refreshment as simple as possible and to conduct the test
from
subjective viewpoints only.
[0024] Only prepared and commercially available yogurts and alcohol
products were used. The tests were to determine how much commercially
available alcohol could be added to preserve the consistency and, in some
cases, the essential scent and taste of the yogurt. Although only commercially
available products were used, it is understood that non-commercially available
products would yield the same results when the same ingredients are used.
[0025] A method of systematic comparisons was used. Some yogurt
samples were altered and some were kept unchanged. Unchanged yogurt
samples were opened and assessed periodically using the same test criteria as
in the modified samples. The results on the control samples provided a measure
of how the unaltered yogurt changed with time and storage temperature. Altered
yogurts were modified by adding at least one alcoholic product, in varying
amounts. The unchanged and altered yogurts were then compared for
separation, color, thickness, appearance, scent and taste.
CA 02371743 2002-02-15
0201-CDN
[0026] Separation is the condition where the yogurt separates into a
curdled more solid phase and a clear watery, often yellowish, less dense,
liquid.
[0027] Thickness relates to the viscosity of the yogurt. A set yogurt which
can be tipped on its side without significant movement is considered to be
thick.
A yogurt liquid which could be poured like milk is considered to be thin.
Creamy
is a condition where the yogurt is not set but is reluctant to move if the
container
is tilted through 45 degrees. A mixture is described as resisting spillage
when a
plastic spoon inserted into the mixture, at room temperature, will remain
vertical.
At refrigerated temperatures all samples were thicker than at room
temperatures.
During the tests, it was noted that thickness decreases with temperature.
[0028] Suitable commercially available yogurt blends of differing tastes
(flavors) and thickness (or viscosity) were selected and an appropriate supply
was procured. The consistency of the yogurts, both altered and unchanged,
was studied over a period to determine how it varied with temperature and time
and to see if separation and deterioration occurred.
[0029] Commercially available yogurts consist of plain yogurt, blends with
fruit added and flavoured yogurts with homogeneous appearance. There are also
fat reduced and fat free yogurts. Yogurts varied in thickness from runny to
set-
solid at refrigerator storage temperatures. Yagurts can also be purchased from
retail stores in containers ranging from individual portion size (150 ml) to
bulk
packages of liters or more.
[0030] It was decided to use individual 175 ml containers of yogurt for the
experiments because these offered hygienic packaging. This packaging
removed several experimental variables relating to initial yogurt condition,
future
contamination, preventing cross contamination, and consistency of the product.
Further, each container included the manufacturer's date code. The 175m1
containers also provide simplified storage and sample identification as the
original packaging could be used for the alteration.
CA 02371743 2002-02-15
6 0201-CDN
(0031] Vanilla flavoured yogurts were selected for most tests as these
exhibit no strong or offensive taste or acidity which would make taste
assessments difficult, in that taste of alcohol would be disguised. The
alcohol
taste should not be hidden as consumers should be aware of alcoholic content.
Maple flavoured yogurts were also tested.
[0032] A suitable alcoholic source of consistent and distinctive taste was
also selected so that a subjective taste assessment could be made. Paddy's
Irish
Whiskey TM was used. The tests included determining approximately how much
alcohol to add in order to keep a desirable consistency and flavor, while
keeping
within a socially acceptable alcohol concentration. It should k>e noted that
25 ml
of whiskey, added to 150 ml of yogurt, keeps the alcoholic content to a level
consistent with a single shot of liquor, the percent alcohol per volume being
approximately 5.7%. While 50 ml of whiskey added to 125 ml of yogurt yields
approximately 11.4% alcohol per volume. The shorthand PIW/1 and PIW/2
found in Table 1 refers to Paddy's Irish Whiskey T"" first bottle and second
bottle.
[0033] The alcohol and yogurt were mixed without contamination. The
original sealed containers were carefully opened by partly peeling back the
metal
sealed lids. A predetermined quantity of the yogurt was removed using a
disposable sterile plastic spoon. A predetermined volume of alcohol from the
selected commercial source was added to the yogurt. The amount of
commercial alcohol mix added was approximately similar to the amount of yogurt
removed. The alcohol mixture and the yogurt were mixed thoroughly by stirring
using the sterile plastic spoon. It is acknowledged that any method of mixing
would be suitable, even one that would render the mixture homogenized. The
original metal foil lid was then closed over the mixture and a thin plastic
preserving wrap (similar to Saran Wrap ~~") was placed over the package top,
wrapped against the package sides, and held in place with a rubber band. The
packages were labeled with a serial number and the experimental details noted
on a spreadsheet.
CA 02371743 2002-02-15
7 0201-CDN
[0034] Immediately before sealing, each mixture was visually inspected for
homogeneity, colour, consistency and thickness. A small sample of the yogurt
mixture remained on the stirring spoon. This was smelled and tasted. The spoon
was then discarded to avoid any sample cross contamination
[0035) The yogurts were stored either at room temperature (23 ~2 Celsius)
or in a domestic refrigerator (5 ~1 Celsius). The original metal foil lid
prevented
light from reaching the yogurt mixtures.
[0036] Storage times varied according to experimental conditions and past
results. They were not predetermined in the test matrix. Samples were stored
for
up to 14 weeks and 3 samples plus 1 control sample were tested after 58 weeks.
[0037] Testing consisted of the following criteria: external appearance,
appearance after opening, thickness, smell, taste, after effE~cts. The samples
were visually observed, smelled and tasted using a spoon. General health of
the
taster was also observed so as to record any ill effects.
[0038) The external appearance was evaluated for how the container
looked. Any obvious changes such as lid lifting, swelling or splitting was
noted.
The yogurt was then inspected for colour, separation of liquid and solid and
subjectively decided on how much separation had occurred. Consistency, (more
liquefied or not), and any other noticeable differences were also noted. The
thickness, of some of the samples, was evaluated by inserting either a plastic
or
a metal spoon into the center of the container and noting if the spoon would
remain upright.
[0039] T he opened yogurt was carefully smelled for similarity to original
base flavour (usually vanilla), alcohol, off flavour smells and unusual
smells.
[0040] The yogurt was carefully tasted and immediately assessed. Criteria
were presence of original taste, alcoholic taste, acidity, sweetness, and any
off
tastes. After an initial assessment, the yogurt was stirred and the smell and
taste
CA 02371743 2002-02-15
8 0201-CDN
reassessed to allow for the effects of separation. It was not uncommon to find
that the alcoholic flavour increased after stirring and acidity decreased.
Both the
initial taste and the lingering aftertaste were assessed.
[0041] If the taste was good, the yogurt was consumed and any after-
effects were noted. After effects could include, headaches, stomach problems,
vomiting, etc. within 24 hours.
[0042] No yogurt was returned to the experiments after opening and initial
tasting, to avoid any introduced contamination, which might affect later
results.
[0043] Three yogurts were selected for the tests. 'YopIaitTM Set type
Vanilla initially has a clear vanilla taste and is set s~>lid at refrigerator
temperatures. It partly separates into a curdly solid and a clear yellowish
liquid
after several hours at room temperature. The large majority' of the tests were
performed with this yogurt. Date codes of 1209, '1217,1223 were used for the
experiments. YopIaitT"" Set type Maple yogurt was also tested.
(0044] DanoneT"" Vanilla yogurt is semi-set at refrigerator temperature and
becomes even more runny at room temperature. While AstroT"" Natural yogurt
has a consistency similar to the Danone'"" but with no vanilla taste. It was
very
sour tasting as natural yogurt tends to be.
[0045] Table 1 includes the sample descriptions and test conditions as
well as the results. General conclusions are that vanilla and maple set type
yogurts are very suitable for mixing with alcohol. Upon addition of alcohol to
vanilla yogurt, a pleasant tasting refreshment with good visual appearance
results. The addition of whiskey to the yogurt imparted a slightly amber color
resulting in a cream color mixture. Higher concentrations of the whiskey
provided for a deeper color in the mixture.
[0046] Up to 25 ml of Irish Whiskey does not make the set type yogurt very
runny. It makes the yogurt creamy rather than "set". This creamy result
resists
CA 02371743 2002-02-15
9 0201-CDN
spillage. 37.5 ml of whiskey added to 137.5 ml of yogurt yielded a mixture
that
could hold up a metal spoon at room temperature. Further, the presence of
whiskey improves the storage life of the yogurt significantly beyond the life
of the
control samples. The control samples of yogurt taste sour long before samples
where alcohol has been added.
[0047] When adding 25 ml of whiskey to semi-set yogurt the achieved
refreshment will hold up a plastic spoon and have the same keeping
characteristics with an improved shelf life. This refreshment is still
eatable,
preferably with a spoon, is resistant to spillage and is not a beverage.
[0048] For refreshments where up to 25m1 of alcohol is added to 150m1 of
semi-set yogurt or 37.5 ml of alcohol is added to 137.5 ml of set yogurt, the
refreshment will resist spillage and can be stored without refrigeration for
many
hours and even days. This alcoholic refreshment is perfectly suitable for
bringing
along on picnics, boat cruises or to other activities or places where non-
refrigeration and/or reduced spillage is desirable. When keeping the
refreshment
at cooler temperatures more alcohol can be added as the refreshment will
continue to resist spillage. Further, more alcohol can be added to firmer
yogurt
providing the refreshment remains eatable with a spoon. The test for this is
whether the refreshment will hold upright a plastic spoon inserted into its'
center.
[0049] 150 ml of yogurt mixed with 25 ml of Irish Whiskey, approximately
6% alcohol, on November 25, with a best-before date of December 23, stored at
more or less 5 degrees Celsius, tastes fully acceptable 10 weeks beyond the
best-before date. An unopened control sample stored at more or less 5 degrees
Celsius, smelled acceptable, and was visually acceptable, but was very sour
tasting 9 weeks after the best-before date.
[0050] 160 ml of yogurt mixed with 15m1 of Irish Whiskey, approximately
3% to 4% alcohol, on November 26, with a best before date of December 23,
stored more or less at 5 degrees Celsius, retained its attractive color,
thickness
and taste for over 10 weeks past the best-before date. Yogurt mixed with 10m1
CA 02371743 2002-02-15
0201-CDN
of Irish Whiskey, approximately 2.5% alcohol, with the same criteria as the
sample with 15m1, did equally well in the visual and thickness evaluations but
had
a discernable sour taste after 10 weeks past the best-before date.
[0051] Yogurt, mixed with 25m1 of Irish Whiskey on November 26, with a
best before date of December 23, stored at room temperature, was still
delicious
with no loss of attractiveness just before the best-before date. A similar
sample
with 15 ml of Irish Whiskey had somewhat visually deteriorated but was still
consumable 3 weeks past the best-before date. A control sample kept at room
temperature for one week tasted slightly sour and off tasting, one week before
the best-before date. A second control sample kept at room temperature was
completely putrid nine weeks after the best before date.
[0052] The improvements due to the effects of alcohol addition occur at
both room temperature (22 Celsius), and refrigerator temperature (5 Celsius).
The samples with alcohol added kept their attractiveness and goad taste much
longer than the unchanged samples. For example, 3 altered samples were
visually pleasing and tasted acceptable even after storing at refrigerator
temperatures over 1 year past the best-before date. The control sample, on the
other hand, resembled cottage cheese and separated with a yellow liquid.
[0053] Sample number 13, a semi-set yogurt mixed with 25 ml of Irish
Whiskey and stored at approximately 5 degrees Celsius, did exhibit some
discoloration, probably mould growth, three months after the addition of the
whiskey. As this was the only sample to suffer a deterioration of this sort it
is
assumed that contamination of this sample must have occurred. It was
discarded without tasting.
[0054] In the range of 10 ml to 50 ml of whiskey added to 165 ml to 125 ml
of yogurt, the sourness is reduced with increasing amounts of alcohol and the
overall taste improves. Preferable the amount of alcohol added is between 25
ml
and 50 ml, or one sixth to less than one third of the total volume, but
benefits are
CA 02371743 2002-02-15
11 0201-CDN
seen for alcohol additions as low as 10 ml or one seventeenth of the total
volume.
[0055] Tests were also conducted using 25m1 of Vodka and 25 ml of
DrambuieT"", a whiskey based liqueur, instead of Irish Whiskey. Both yielded a
delicious and appealing refreshment. Although DrambuieTM was the only liqueur
tested, any other liqueur could have been used. Trials using maple flavoured
yogurt also yielded a delicious and appealing refreshment.
[0056] Due to the lengthened shelf life and the creamy viscosity this
product permits unusual and attractive packaging. It can be sold in plastic or
cardboard containers, such as those used for yogurts. It can be sold in glass
or
plastic champagne or wine glasses for an appealing look. It can be served in
cups, bowls, glasses, on plates or saucers, in sweet or non-sweet cones such
as
those used for ice cream. It can be savored with a spoon or licked from a
cone.
It is not limited in presentation such as a beverage would be.
[0057] It can be served at any time of day. At breakfast, such as a
champagne and orange juice might be, for a mid-afternoon refreshment, for
desert or for evening enjoyment.
[0058] The protein and fat of the yogurt helps the body better digest the
alcohol tending to diminish the influence the alcohol would have on an
individual,
especially on a near empty stomach. This refreshment is more acceptable and
desirable than most alcoholic choices and is therefore acceptable for any
social
occasion.
[0059] The embodiments of the invention described above are intended to
be exemplary only. The scope of the invention is therefore intended to be
limited
solely by the scope of the appended claims.
CA 02371743 2002-02-15
N N N N Q OO~ O,(P AW N O W O,t N '
p W N ~ J fl? - iL
W
N N N N
U W l, (7,(TO, tCt0 tC~O t0~Ot0t0 0~N m O
t(:,D ~ C x
' 00
N N t! z z z z zz zz z z z z z z z z
z z z
z y
0
0 0 0 0 0 0 0 0 0~ 00 0 0 0 0 0 0 a m
~ 0 0
o o o 0 0 0 0 0 0o co 0 0 b'cbb o bobb 0
O O O O OO CO O O O O O O O O
G O O
O
@ m N N N N ~~NN (NDNN 9NNNN
m m
3 _ _ _ m
3 3 3
.
0
< < < < Z< << < < < < < < < G
< G < T
G
< G ~ ~ m L7 m7 7 7 7 7 7 7 7 7
m 7 O ? _ .- _ 7 J _ 7 - G
_ y , dN dN N _ = N 7 N d
o7N
d N N
N
d
N N ~ N 07 W O,m OoW 0.~O) W 00W W N N N N
a O, N
N
m
7 Z Z Z Z ZZ Z'Z Z Z Z Z Z Z Z Z
Z Z Z O C
Z
O O O O O O O O O
a O O O
O
< < O b Gb o b b b o b b b
c b b
b
Q b O O O O c~C OO O O O O O O O O
p O O O O O O m
O N
m
i
N N N N
~ J ~ N
N
~
~~
W N U W ~ w w J-_ O t
W v~ ItO
. a ~ b 'DV T TL Z7'0 ~ ~ 'VT T V 0
T ~ '9
~ '
D b
D
n
a; n
N N N
N
N N NN NN IJN N N Z
cn v.u, u,U,u,N inm , o
N cn
a u
cn
cn
a , v, u,u,v. 3 33 3 3 3 3 3 3 3 ~
3 3 3 3 3 3
3
, _ 3 3 _ _ _ __ __ _ _ _ _ _ _ _
_ _ _ _
_
_
T T T T j T T ~ ~'-22:,j i s T ~- 1 T j TI
~ n n - ~n a v n T T T1 T o.3
' I a a a 0
- o n
n
a
a a n a ~ m~ mm ,p,oron m ~ c m
~ ~ 'n ' ' ' m , ~ m ~ wom m
m ~ o m
m m m
m m
m
~o U,(nOo m m UvN v' V,U~ n n t~C
(J1U, fJa On W
N I
(P U s cJ~(T n h n Q C ()n n C7m
() C7 W
n
~1 ~ ~ ~ ~ ~ m m m m m_m_ m mm mmm
~~ mm ANn N lln
N !
N N N N N o0lp bN_ N N_N ~ ~ ( N N
C N L C m mO N C C N_ C-W N
C NC N
C
C
C
W N Oo' v n ?
ao L' fn
t
G CITCd tTO d d N
~ N ~ N e
m m m m ~ ~ ~o oa o v c > o'
> a
i o o b o g ~a bb b b ~ b b C
b ,, .._ ~ ~ a g b
_. .
,
-
-. , ,
r z z z z z z z~n =z ~-z Z , z z tn
z h z o z z z
n o~
o o o= om ,p > > > > >
~ o ~ m m
2 m
c m , o m mm ~cm ~:m m m w
y G7d m m
cn
z z z Z z z z z zz Z-,~0 0 0 ? ao 00
0 0 0 0 0o r. o
0 0 0 0 n ~ ~ ~ c,c, c,~ .Tn c~c
~ ~ ~
c, n ~ 7 S 7 S S S
7 7 m m m m d mm mN j m m v S ' j
' ' ' ~W 'o ~ ' ' d m j c
m ' m o
~ ~
m
n : W ~ oc m ~ , 2 m '
c n m'n n o m m m
m m
m m m m _
a
0 0 ~ ~ <_ z a z~ u~~ , 2 z v_.z m z
z 7 z ~ ~ j 7 ~ ~p~ y ~_n
O 1_ O w , p ~
~ O C (O t0
O
n
d d j ~ ~ 2 J ?_ ~ ~ 2 7 , J
O 2 m S
O ~ m d j O n
j m
xa < < G W G 7
~ ~
7 3 O ~ O N
N O
0~ m N
,
m_
~a ~ o G ZZ ZZ 2 .(~ < z Z
~ ~~ 3 a < ~ m o0 0 ~o dry0 Z
< ~ 0
0
m
m na n~~~ ' Q m 0 0
~ ' _., Fc0 0 ~, b 0
m? ' n~~" Q a~ y
_
'
-
~ - D c. nn vc 3 0 ~ 3
~ ~ o ~ 3
m b' m
a m
- = m 3 o o o o p
_,
?
~
<N ~ ~m
~N ~ 3 z = m
~
a a o m 3 3 m m O C
3 3 y " m
3
m ~n ~ m N m ~
m_ m
O ~ ~
Z
j .._ -
S O O 'O
LmT m _
tp L 3
~
m 7 D < $ ~ m D u Z Z- 1 G i a (na_N ,n
~ ~p 1 m = .~n(/N Z Og Z ~ ,n~ m fn
O 1 OxN _ Nm.. n 0 OO O ~ O m tD
m0 O~ ,N ~~m 00~ m O d ~ N N _
~, O ~ N n
. n
~
~
(C O' 3 O . G m N (Wn m Z m ~ m o
N D N . ~ ~ ,GN ~_ / Z ~
D ~ N ' n 1
_ . (/ m
~
=
m
$ m a H m ~ ~ o N ~ m F 3 0
m ~ ~ n 3 0
c m ~
_, ~ = ,a ~ ~ c ~ m n
J ~ n n c Q a
= ~
~O N N ~ , N ,.(/1 . IIn~ ~ ' (D d
~ _ O D m O
O O ' ~ ..
$
Z ~ ~ ~ O ~ m ~ ~ ~< f9 H
p d < a0~ N ~' ~<
(C O D
~
O a . m O ~ ( N ,
, o m ~ s m ,~ ~ m
~
T ~< N g D o, a
~ c ~ n v
c
.
, _ a n N f ; ~ N d
a ~ y ~ ~~
~ d
m
y N . _ - a
o - ~ o 2~= m
~ ~ -
~
;~ o m ,0_ o a o
ca ~ ~ ~m ' a ' i
3 nm-
~m v ~o ~ ~
m 3. 7~ .am''mo 0
w '
m G o
r a v
3 o o
m _
m n j om
~ N_ 3 o N ~ n 3 d F F
~ 3 N p v N o :
m %-N ~ ~ F
N 3
m
~ m ~
~ ~
~' y m m ~ m m a
n, ' a ~ p
m 3 ~n' m ~
: m
a,
_
~ n m. c
7 c '
m m o d r " _ m.
~ ~ m m
' ~ ~ j
~ ~
~
~ ~ o ' o v ' '
~ D "~',
v
~ o m ~ o ~ Z ~ 'o o ; A
~ ' ~ ~ - o
m o o c m
o ~
~
o
Wo m ~ Wo 3 Q v i
~ ~ i
3 ~
~
n ' s v m
'm ~ a a o ;n i ~ ' I
_. m G7 d
~ ~' c
o o
'
, c 3 ! i
? 3 2 o
m
d 1.00n ~ O Q 3 i
~n 7
j' 0:
CA 02371743 2002-02-15
a a W W
v Oo ~ 1. W N '' O t0 ~ V (n (7r P W W W C (NO OD v ~ N
N
N N N N
(p :WO y N N ' N N N t~N)t N (N s (N71 (NJyNh CNS NO U N N
o o z z z z z z z z z z z z o o Z Z o x
~ 0 0 0 0 0 0 ~ 0 0 0 0 0 0 o ga
< < < <
0 0 ~ 0 0 0 0 0 0 0 0 0 0 0 0 0 o c o
N O O O O O O O O O O O O O O
(D N (D cD 2 tG N N N N N cD » tC W (U m ;D N N N (D t° lD A m (Np
..3 "~
m
r
m j
O
m
c
> > °' ~ ~ mmddwm< <°<, m ~ cue, m _
__ _ ' ro- a_ ?. 2 ? - = ° 0 0 c > > ~ °<, y
w m v m v v mm m m d - - _ _ - - <
m m n, d
N N ~ N N N N N N N ' N N N
;D (C tp N 01 OOI m 47 Qu OJ m 07 m m S 07 ~' N N
' ~ O: Qi O~ Qi in
y ~ j zzzzzz ~zz z z z z o o Q
~ 0 0 0 0 0 0 0 0 0 0 0
N N N N ~ O O O O O ~ O O C O C b
O O O O b O O O p p O p C 0 O
O O d
a ~ ~ ~ t0 ' tp. Z - 2
<, O _ p m
p N N N 7 7 ' ... a ' ' a a _y. ! _
N N N w N N N N N N N N N N N N
W W W W W W W W W W W W W W
~_ v ~ C~i ~ O < , ~ _~ _~ L _b 'p ': ,
N N ~ j7Z'y ~3
Q m % ~ N ni N N N ~ f ~ 1
3 m ~ ": c j3 ..
v° ;,,\~ ~\ D
., ''. .' ', :_
~ ". ", ~. _ n
tNlr ',Nn N ' ~ n
a N 3 J N O O O O O O O O cn r N P 2 N N
a 3 3 3 3 c'omm'mm'm 33 3 a n o ~ 3 ~ ~° p m
'
i
3 1
9 T T s
1 3~ P
P 3 ~~~ 3~I~~~ ~y ~~,~. ~~ "'. n a Ca n , ,~~~r~.a ? 82 ..
\~_-~\ ~' .,.:''~\\>;:~ ~~~ q mn oo ~n rn ' ~ ~ ~a ~~' m ~ ~ ,a 3 0
\ \. . ~ m m m m ~ \ ' ~ ~n
~ --x'~ 'fir' ~ "»i \ '~ ~ cn vmn yr ~ 3~# \ \ , ~ . m m m _ m
~pa33 .8 ~ fr; ~ 3g ~~ ' Ci n W 7 ~ 3,"~ R;&~ N cn a N m
:f~~~~ ~~ ~ ,'" z ,, ~ ~ a~ a P,s , , 'is~ ~ , ~ k ~ar.II':. c
N n, ~ -, .. -. _ ,,
N W W Uv ? (h W (N1n 6o N N CG rb -
d d y ~ ,~ o~°'~~mW° mm ~ o c~ o ~ ~ ~ ~ a
> > o > > ~ 4 a v ° °' v ? n cm,, ~ ~ a m ~ m
0 0 0 0 " °0 0 oohooo oo~', o rc,> o ° o
N N ~; N N N
Z 2NDZHDZHDZ DZ -
Z 2 2 Z O -G Z _
o mo V o 0o ao ~a Z Z 2 ~-~~ DV
v o~_ o.o.-.o'.o.-. o~° 0 0 oocm o 0 0 o r3 a3QO Z z ~c'=
d n _. .n _ ,n _. ~ _. n n w n ;- 3 c o 0 0 0 ~ rn ° c m
y ~ .-.~ ....~ ...~ ..,y 'm 'm m m' ~ ~ m m rv m "- on-,c m n m ~~ Fm d
c o'
~ o- 3 0- 3 0' 3 c n~ ~r° Y m ~. m F
a _ ~ mm mm mm mm x ", .°:.
mf ~m o
0 0 0 o r Z z z z c~ m < o cn z ' N
If n o 0 o-am_ o~ ° o 0 0 0 0
c~ n
W ~ 7 ~ ~ n ~ n m ~ o f ~ n C7 ~% n
r~ ~ m m m d ~ ~ _ ,~-~. 7 ~ m m' iv m s o
1 I m m m m r° m ~ m a F m m ~ ~ '~ ~ °c
- m m
7
N
m ~ M ~ N
d ~ ad '<oi ~m ~m m m 3~N o o'p ~FU?o o p o
c c c I
a ~~ ~° ~ a v o 9 m ~ ~ ~/ ~~ ~' N. ~= ~ n D ~ ~ i
ode i o° g ox m~ a~ -T~~oc,3~ mW f n
f ~~ f_ F f m I, a m' Fi ~ o'
f m m y # ~ ~ n - m
n y° o m m ~- a
o
m v m U _.
0 0 00 o m ~o _~m °<,y~_~. ~od~?. y<<~3
v ~ ~ a, x~ ~ ~ ~ a ~ ~=_m_~ ~m=mm nm~.
°_' m " u. m !! N o d °'on f ~ m m ~ ~
m n ~ m m m m a 1 m o=. °'-sam ~o~~f ~x~
f S ' f v ~_d n~;~ non0m o'~~ N
s N ~i = v o cn ~ o v o °' ~ o ~' ~ 3
m " ~~ m~ ° ~ m _r 3 ° a 3 m o 3
''c m 3 r~nm mo'aZ md=rr ~m< w
o a o ~~ m ;21m
m = _ '° ° ' 8 -a ~ g ~ m, c
0
3 ~ m a O S N'
y C
o Omd QNOG ~~.-1 -
.N.. . f~ N N N m r0 m O O O ~ Q p G7 D " j 'O rp ~: y n - O ~ d : n
On %n ~c~°a N N N N~ d ' N n~ 7 ~ ~'~v d i=p~ ny- N<.j.Tl,p
' . f _ _. ~ ~ ~ »' < ~ 3 N o oy d .< , m f ~ ~ yp ,'a m m
~. - 3 ~ 3 m ~ 3 3 3 a a ~ c ~. c'7 o m m m -
o n o N 'a g ~ ~ o c S
7 m d N < 6. ~ ry d ~ m 3 m 9 7 pt) O N 4i 7 7 3G =_
tp n n. m C n 7 7 ,- O ~ O D 3 ,
ci wm- -n. m- m m n n o P: ~oQ.~.. N' 30 . ~ y=sm"~
~o . m d mm Po m '~ s a 1 '~ .~ 4 ~ c~ o ~ D - n H s = ~ o
_=K a~< ~< ~< ~< c c N O ?~ p ~ n O '_-. m ~ m m T m m O N
m < m F - ~ m ~ s ~ , ° c f i~ n o o m ~ ~ Z a
°;m ~~ c m o =3 m';~no oW ~ Imo ,~
~c N = o '° uI cmoa o. Na mms'
o ~ ~ F m N m °'i O n m m y rp m 3
m m ~ v m Po m .~ . ~ y m m ~ '_: D _N °, ~ ~ m
d ~ 2 .7.. b ~ I p 7 ._-. O d m it N ~ ~ O tp O N ~ tmn
s 3
m n m
ar Q
f 2 ~. c
oar~~ 0 3~~ yo° ~~ r~ m m j, o ~ rn
O_ nno°~n an c m~ ~i ~ 3 c° 3
c~ ~ m o N
~mE-°mF of. of. F ~N j~. o _
? m o' N ~ o' ~ o ~ ,o' o N m < j _ yr 3 0
°cnm c° m H om ~, Dm 3 3
a m ~n o ~ o ~y o d ~ m ,n ~ c~ "= ~ n
d >. T ._ 7. d j 7 = _ ~ 7 -L J O W
no ~ 2v mro~ ,o-o .of n ..~ f i'o m
m~ ~.m~ mru m~ v ~< -_-.i
m 3 n rn
°°o~ n°~ ~ ~ o m~ ~ mo_
j 3 -. f 3 -.. -. . m '_
r~ (G1 l~. f0. ~ f ~ ..
I
CA 02371743 2002-02-15
D
D
'
~
~I ~.I C o
V ~J C
~.l O
cn cn ~ -
cn cn 3 _
cn
m
c~
~'
o
~ G> N 5 O_ _
~ ~ O -
C O
O ~ CI1 ~, --
Gn O "
'C ~D ~
Q
C
~'' <
O O
N vj U7
O) O
CIt U~ yp ~ ~.
O O (11
fD m
~ _p~
~ O
O Ut O 41 ~ I
~> 1~ d ~
70~~ ~_D
G1
~
N W O
Ut v1
O ~ ~
'C
"' O
O
a
0
c~
~ d ~
_ ~ < ~': a.
ca ~.
~ J
in ~ o vi o
y in ~
~c- ~
O
Q
m
mo ~
a~ cc c n' o
rn ~
v, m -
W N O
w1 W
O ,.r
O
_ O
cfl
~ n
<D
~-. 00 CJ~ W N d ,0.,.
p o ~! h W < ITi
O ~~
O 01
kp O
O ~
y1 C31 ~ .fir. O
fD
X ~ --Ow
O
N
O
C7
0
Z
