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Mary Parsons Phones & Addresses

  • Quinlan, TX
  • Janesville, WI
  • 1509 S Rockwall Ave, Terrell, TX 75160
  • Point, TX
  • Murphy, TX
  • Garland, TX
  • Corpus Christi, TX
  • Hunt, TX
  • Colton, TX

Professional Records

Lawyers & Attorneys

Mary Parsons Photo 1

Mary Parsons - Lawyer

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ISLN:
1000864084
Admitted:
2019

Medicine Doctors

Mary Parsons Photo 2

Mary H. Parsons

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Specialties:
Internal Medicine
Work:
University Healthcare Redstone Health Center
1743 Redstone Ctr Dr STE 115, Park City, UT 84098
(435) 658-9262 (phone), (435) 658-9210 (fax)
Education:
Medical School
University of Illinois, Chicago College of Medicine
Graduated: 1982
Procedures:
Cardioversion
Continuous EKG
Destruction of Benign/Premalignant Skin Lesions
Electrocardiogram (EKG or ECG)
Pulmonary Function Tests
Skin Tags Removal
Conditions:
Diabetes Mellitus (DM)
Disorders of Lipoid Metabolism
Gout
Hypothyroidism
Menopausal and Postmenopausal Disorders
Languages:
English
Spanish
Description:
Dr. Parsons graduated from the University of Illinois, Chicago College of Medicine in 1982. She works in Park City, UT and specializes in Internal Medicine. Dr. Parsons is affiliated with University Of Utah Hospital.
Mary Parsons Photo 3

Mary Parsons

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Specialties:
Family Medicine
Work:
Beebe Medical GroupBeebe Walk-In Care Millville
32550 Docs Pl UNIT 1, Millville, DE 19967
(302) 541-4175 (phone), (302) 541-4217 (fax)
Languages:
English
Spanish
Description:
Ms. Parsons works in Millville, DE and specializes in Family Medicine. Ms. Parsons is affiliated with Beebe Healthcare.

License Records

Mary Elspeth Parsons

License #:
75649 - Expired
Issued Date:
Feb 1, 1983
Renew Date:
Sep 30, 1990
Expiration Date:
Sep 30, 1990
Type:
Registered Nurse

Mary Olive Parsons

License #:
10094 - Expired
Category:
Nursing
Issued Date:
May 25, 1982
Effective Date:
Dec 10, 2007
Expiration Date:
Oct 31, 2007
Type:
Licensed Practical Nurse

Mary Lynn Parsons

License #:
29976 - Expired
Category:
Nursing
Issued Date:
Aug 11, 1975
Effective Date:
Nov 16, 1978
Expiration Date:
Oct 31, 1978
Type:
Registered Nurse

Mary Ann Parsons

License #:
RN05103 - Expired
Category:
Nursing
Type:
Registered Nurse

Resumes

Resumes

Mary Parsons Photo 4

Mary Parsons Oyster Creek, TX

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Work:
Brazos Place
Freeport, TX
Feb 2013 to Feb 2014
Direct care staff

Crossmark
Plano, TX
Jun 2010 to Jun 2013
Retail Merchandiser

Victory Home Health
Houston, TX
Apr 2011 to Feb 2012
Home Health Aide

Shipping and Receiving department
Manatee, FL
Jan 2008 to Feb 2010
May assist packers or service assembler

Stream Inc
Tampa, FL
Jan 2006 to Jan 2008
Retention Representative

Washington's Audio
Houston, TX
Jun 2001 to Dec 2005
Front Desk Clerk

Education:
Ball High
Galveston, TX
1999 to 2001
hsd

Skills:
Call center,Customer Service,Microsoft Excel,Word,Sap,

Business Records

Name / Title
Company / Classification
Phones & Addresses
Mary J. Parsons
Principal
Halftime
Eating Place · Nonclassifiable Establishments
2626 Cole Ave, Dallas, TX 75204
(214) 969-5950
Mary Parsons
VICE PRESI
PARALLON WORKFORCE MANAGEMENT SOLUTIONS, LLC
1999 Bryan St STE 900, Dallas, TX 75201
1 Park Plz, Nashville, TN 37203

Publications

Us Patents

Method For Maintaining Designed Functional Shape

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US Patent:
20050013918, Jan 20, 2005
Filed:
Jun 7, 2004
Appl. No.:
10/862299
Inventors:
Jennifer Hander - Frisco TX, US
Brian Jacoby - Plano TX, US
Joseph Kelly - Grapevine TX, US
Donald Neel - Highland Village TX, US
Mary Parsons - Plano TX, US
Darrell Taylor - Dallas TX, US
Nolvia Zelaya Montes - Puerto Vallarta TX, US
International Classification:
A23L001/00
US Classification:
426560000
Abstract:
An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100 F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.
Mary Lynn Parsons from Quinlan, TX, age ~65 Get Report