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A fastener for a plastic bag comprising a male track including a male profile and an optional first fin extending from the male profile and a female track including a female profile and an optional second fin extending from the female profile. At least one of the first and second fins and/or one of

A fastener for a plastic bag comprising a male track including a male profile and an optional first fin extending from the male profile and a female track including a female profile and an optional second fin extending from the female profile. At least one of the first and second fins and/or one of the male and female profiles comprises a cyclic olefin copolymer or a combination of a cyclic olefin copolymer and one or more additional polymers. The cyclic olefin copolymer has a glass transition temperature, Tg,of greater than about 20° C. as determined by ASTM D3418. The cyclic olefin copolymer may comprise from about 10 to about 90 mol. % norbornene. The additional polymer is selected from a polyolefinic resin, an engineering resin, and a combination thereof.

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A fastener for a plastic bag comprising a male track including a male profile and an optional first fin extending from the male profile and a female track including a female profile and an optional second fin extending from the female profile. At least one of the first and second fins and/or one of

A fastener for a plastic bag comprising a male track including a male profile and an optional first fin extending from the male profile and a female track including a female profile and an optional second fin extending from the female profile. At least one of the first and second fins and/or one of the male and female profiles comprises a cyclic olefin copolymer or a combination of a cyclic olefin copolymer and one or more additional polymers. The cyclic olefin copolymer has a glass transition temperature, Tg,of greater than about 20° C. as determined by ASTM D3418. The cyclic olefin copolymer may comprise from about 10 to about 90 mol. % norbornene. The additional polymer is selected from a polyolefinic resin, an engineering resin, and a combination thereof. ase the consumer's energy level comprising, in combination: a meat product in a range of from about 45% to about 49% by volume of total composition which provides flavoring and protein to the soup; a liquid in a range of from about 45% to about 49% by volume of total composition which is used to separate and dilute the meat product; spices in a range of from about 1% to about 3% by volume of total composition which is used to provide flavoring to the soup; and Chinese herbs in a range from about 1% to about 7% by volume of total composition for adding additional flavoring to the soup and for increasing an energy level and muscle strength of the consumer wherein the Chinese herbs comprises: herbaepimedii approximately 0.05% by volume; rhizoma cistanches approximately 0.05% by volume; radix angelicae sinensis approximately 0.004% by volume; radix codonopsis pilosulae approximately 0.05% by volume; astrogalus hoanglohy approximately 0.05% by volume; fructus lycii approximately 0.04% by volume; rhizoma aconiti approximately 0.04% by volume; dry ginger approximately 0.04% by volume; ganoderma lucidum approximately 0.05% by volume; ziziphi spinosae approximately 0.05% by volume; ginseng approximately 0.005% by volume; and cordyceps approximately 0.005% by volume. 2. A soup which contains natural herbs in accordance with claim 1 further comprising a liquor in a range from about 0% to about 2% by volume of total composition for providing a health benefit by aiding in thinning blood of the consumer, for providing added flavor to the soup, and for providing an energy boost to the consumer. 3. A soup which contains natural herbs in accordance with claim 1 wherein the meat product is selected from the group consisting of beef, chicken, pork, turkey, and combinations thereof. 4. A soup which contains natural herbs in accordance with claim 1 wherein the liquid is water. 5. A soup which contains natural herbs in accordance with claim 1 wherein the liquid is a broth. 6. A soup which contains natural herbs in accordance with claim 1 wherein the liquid is a broth selected from the group consisting of chicken broth, beef broth, vegetable broth, and combinations thereof. 7. A soup which contains natural herbs in accordance with claim 1 wherein the spices are selected from the group consisting of sugar, salt, black pepper, ginger powder, flavor spices, and combinations thereof. 8. A soup which contains natural herbs in accordance with claim 7 wherein the flavor spices are selected from the group consisting of anise, cinnamon, garlic powder, and combinations thereof. 9. A soup which contains natural herbs in accordance with claim 1 wherein the spices comprise: sugar in an amount of approximately 0.005% by volume of total composition; salt in an amount of approximately 0.003% by volume of total composition; black pepper in an amount of approximately 0.005% by volume of total composition; ginger powder in an amount of approximately 0.005% by volume of total composition; and flavor spices in an amount of approximately 0.001% by volume of total composition. 10. A soup which contains natural herbs in accordance with claim 9 wherein the flavor spices comprise anise, cinnamon, garlic powder in approximately equal percentages by volume of total composition. 11. A soup which contains natural herbs in accordance with claim 2 wherein the liquor is bourbon. 12. A method of making a soup which contains natural herbs which is healthy for a consumer's diet and further helps to increase the consumer's energy level comprising the steps of: providing a meat product in a range of from about 45% to about 49% by volume of total composition which provides flavoring and protein to the soup; providing a liquid in a range of from about 45% to about 49% by volume of total composition which is used to separate and dilute the meat product; providing spices in a range of from about 1% to about 3% by volume of total composition which is used to provide flavoring to the soup; and providing Chinese herbs in a range from about 1% to about 7% by volume of total composition for adding additional flavoring to the soup and for increasing an energy level and muscle strength of the consumer wherein providing the Chinese herbs further comprises: providing herbaepimedii approximately 0.05% by volume; providing rhizoma cistanches approximately 0.05% by volume; providing radix angelicae sinensis approximately 0.004% by volume; providing radix codonopsis pilosulae approximately 0.05% by volume; providing astrogalus hoanglohy approximately 0.05% by volume; providing fructus lycii approximately 0.04% by volume; providing rhizoma aconiti approximately 0.04% by volume; providing dry ginger approximately 0.04% by volume; providing ganoderma lucidum approximately 0.05% by volume; providing ziziphi spinosae approximately 0.05% by volume; providing ginseng approximately 0.005% by volume; and providing cordyceps approximately 0.005% by volume. 13. The method of claim 12 further comprising the step of providing liquor in a range from about 0% to about 2% by volume of total composition for providing a health benefit by aiding in thinning blood of the consumer, for providing added flavor to the soup, and for providing an energy boost to the consumer. 14. The method of claim 12 wherein the meat product is selected from the group consisting of beef, chicken, pork, turkey, and combinations thereof. 15. The method of claim 12 wherein the liquid is water. 16. The method of claim 12 wherein the liquid is a broth. 17. The method of claim 16 wherein the broth is selected from the group consisting of chicken broth, beef broth, vegetable broth, and combinations thereof. 18. The method of claim 12 wherein the spices are selected from the group consisting of sugar, salt, black pepper, ginger powder, flavor spices, and combinations thereof. 19. The method of claim 18 wherein the flavor spices are selected from the group consisting of anise, cinnamon, garlic powder, and combination thereof. 20. The method of claim 12 wherein the step of providing spices further comprises the steps of: providing sugar in an amount of approximately 0.005% by volume of total composition; providing salt in an amount of approximately 0.003% by volume of total composition; providing black pepper in an amount of approximately 0.005% by volume of total composition; providing ginger powder in an amount of approximately 0.005% by volume of total composition; and providing flavor spices in an amount of approximately 0.001% by volume of total composition. 21. The method of claim 20 wherein the step of providing flavor spices further comprises the step of providing anise, cinnamon, garlic powder in approximately equal percentages by volume of total composition. ayer to a beverage. The beverage topping composition provides creaming and can flavor, sweeten, and slightly cool coffee and other beverages. The frozen beverage topping composition of the invention may be made in non-dairy, dairy (containing non-fat dry milk and non-dairy fat), and real dairy (containing non-fat dry mile and butterfat) forms, as well as caloric and non-caloric sweetened versions. Methods of producing the frozen beverage topping composition are provided as well as methods of using the frozen beverage topping compositions. ution formed therein; (b) removing ammonia from the surface of the intermediate meat product; and (c) applying mechanical action to the intermediate meat product after removing ammonia from the surface of the intermediate meat product. 14. The method of claim 13 wherein the step of removing ammonia from the surface of the intermediate meat product includes holding the intermediate meat product in a vessel under a vacuum in which ammonia escapes from the surface of the intermediate meat product. 15. The method of claim 14 wherein the step of applying mechanical action to the intermediate meat product after removing ammonia from the surface of the intermediate meat product includes agitating the intermediate meat product in the vessel. 16. The method of claim 13 wherein the step of removing ammonia from the surface of the intermediate meat product includes directing a flushing fluid over the surface of the intermediate meat product. 17. A method of producing a pH enhanced comminuted meat product, the method comprising the steps of: (a) placing ammonia gas in contact with an initial comminuted meat product to produce an intermediate meat product having a pH higher than the initial comminuted meat product; (b) applying a primary mechanical action to the intermediate meat product while simultaneously applying a vacuum to the surface of the intermediate meat product; and (c) applying a secondary mechanical action to the intermediate meat product after applying the primary mechanical action. 18. The method of claim 17 further including the step of applying an initial mechanical action to the intermediate meat product prior to applying the primary mechanical action. 19. The method of claim 17 wherein the primary mechanical action comprises blending the intermediate meat product in a blender and the secondary mechanical action comprises pumping the intermediate meat product from the blender through an exit conduit. 20. The method of claim 19 further including the step of applying an initial mechanical action to the intermediate meat product by pumping the intermediate meat product through a conduit prior to applying the primary mechanical action. of an ECG waveform; and reducing the electromagnetic energy directed to the tissue if the transducer signal and the at least a portion of an ECG waveform are asynchronous. 31. The method of claim 30, wherein the method further comprises triggering an electrode stability alarm if the transducer signal and the at least a portion of an ECG waveform are synchronous. 32. A method for use in ablating cardiac tissue, comprising: providing a catheter comprising an ablation electrode and a tensiometric element; ablating tissue using the ablation electrode, wherein the ablation electrode directs electromagnetic energy to the cardiac tissue; detecting a plurality of cardiac contractions using the tensiometric element and providing a tensiometric signal representative of the plurality of cardiac contractions; detecting acoustical energy and providing a transducer signal representative of the detected acoustical energy; comparing the tensiometric signal to the transducer signal; and controlling the electromagnetic energy directed to the cardiac tissue based on the compared tensiometric signal and transducer signal. 33. The method of claim 32, wherein the detected acoustic energy comprises a plurality of sound events, wherein comparing the tensiometric signal to the transducer signal further comprises measuring a time interval between at least one sound event and at least one cardiac contraction. 34. The method of claim 33, wherein the method further comprises triggering an electrode stability alarm if the time interval is equal to a predetermined threshold delay interval. 35. The method of claim 33, wherein the method further comprises analyzing the transducer signal if the time interval is not equal to a predetermined threshold delay interval. 36. The method of claim 35, wherein analyzing the transducer signal further comprises: removing at least a cardiac generated acoustical energy component from the transducer signal; and comparing the transducer signal having the at least a cardiac generated acoustical energy component removed therefrom to an acoustic profile representative of a popping sound to detect at least one popping sound. 37. The method of cl