Abstract: The susceptibility to color and flavor loss of liquid containing comestibles due to oxidative deterioration during storage is reduced by placing the comestible in the cathode compartment of an electrochemical cell in which the compartments of the cell containing the anode and cathode are separated by a cation permeable membrane and the anode compartment contains a highly dissociatable, non-oxidizable inorganic acid electrolyte, and thereafter subjecting the comestible to a high density current for a short period of time sufficient to generate hydrogen at the cathode to remove oxygen from the comestible but insufficient to effect a substantial chemical change in the comestible. The deoxidized comestible is then stored in a hermetically sealed container in which air is substantially absent.

Abstract: A portion of the oil-in-water emulsion used as a lubricant/coolant in the shaping of metal articles such as containers is subjected to a reverse osmosis or ultrafiltration process to concentrate the oil portion and separate a water permeate. The oil concentrate is reincorporated in the remaining portion of the coolant and the permeate is used as rinse water to remove oil residues retained on the article from the metal shaping operation. The coolant is then reconstituted with the oil residue rinsed from the article.

Abstract: Metal surfaces are coated with an aqueous dispersion containing a water dispersible carboxylic acid containing resin and aliphatic polyamine.