Abstract: The present invention relates to methods, devices and systems for associating consumable data with an assay consumable used in a biological assay. Provided are assay systems and associated consumables, wherein the assay system adjusts one or more steps of an assay protocol based on consumable data specific for that consumable. Various types of consumable data are described, as well as methods of using such data in the conduct of an assay by an assay system. The present invention also relates to consumables (e.g., kits and reagent containers), software, data deployable bundles, computer-readable media, loading carts, instruments, systems, and methods, for performing automated biological assays.

Abstract: The present invention provides novel apparatus for punching or drilling of a plurality of elongate, slanting bores or holes in a substantially solid slab made of a relatively rigid, penetrable material such as plastic. The apparatus comprises a punching or drilling chamber having a substantially planar top wall. A series of spikes angle downwardly and at an angle from the top wall. A feed end allows slabs of material to be fed into the punching chamber onto a planar support bed, where the slab is secured from further movement relative to the support bed. The support bed is movable in reciprocating motion upward and downward in the punching chamber in a direction parallel with the longitudinal axes of the spikes which extend downwardly from the top wall of the chamber. During the upward motion, the slab of material is forced into the spikes which pierce the slab and forms the elongated bores or holes therein. In the downward cycle, the spikes are withdrawn from the slab of material.

Abstract: Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said compositions an activating amount of fenugreek and a rancidity inhibiting amount of rosemary. Particularly superior characteristics are obtained by adding fenugreek and rosemary to a combination of (1) whey solids, (2) lecithin, (3) ascorbic acid, along with fillers and flavoring agents such as starch, salt, dried honey and silica gel or a silicate salt.