Abstract: The present invention relates to flameless heating apparatus for food products. In particular, the present invention relates to an improved potentially exothermic mixture/blend for such heaters and to a meal package including foods, and heating apparatus. It is known to have food products such as rations for back-packer, adventurers and military forces which comprise hermetically sealed packages of food which can be heated without flame, on demand. Such food products and apparatus are collectively referred to as Meals-Ready-to-Eat (“MRE”). In addition to the above uses, the products can be used as emergency rations for shelters and for heating of non-food products. Currently MRE packages yield hydrogen as a by-product. The present invention seeks to improve the efficiency of the reaction. In accordance with the present invention, there is provided a composition operable to provide thermal output with no or an insignificant production of any flammable gasses.

Abstract: The present invention relates to flameless heating apparatus for food products. In particular, the present invention relates to an improved potentially exothermic mixture/blend for such heaters and to a meal package including foods, and heating apparatus. It is known to have food products such as rations for back-packer, adventurers and military forces which comprise hermetically sealed packages of food which can be heated without flame, on demand. Such food products and apparatus are collectively referred to as Meals-Ready-to-Eat (“MRE”). In addition to the above uses, the products can be used as emergency rations for shelters and for heating of non-food products. Currently MRE packages yield hydrogen as a by-product. The present invention seeks to improve the efficiency of the reaction. In accordance with the present invention, there is provided a composition operable to provide thermal output with no or an insignificant production of any flammable gasses.

Abstract: This invention relates to malting, i.e. the conversion of cereal grain to malt. The invention provides a method of malting in which cereal grain is submitted to at least one treatment designed to rupture its surface without damaging the germinative ability of the grain, the grain is steeped, the moisture content of the said steeped and treated grain being insufficient to allow, during 5 days' subsequent storage in presence of air at 16.degree. C, a growth of roots having a dry weight equal to more than 0.5% of the dry weight of the grain; treating such grain with gibberellic acid, exposing the grain to air and drying the grain.

Abstract: Beer is prepared by a process involving separately fermenting with yeast a malt wort containing malt extract, and an adjunct sugar solution, separating yeast after fermentation and blending the fermented malt wort and the fermented sugar solution to provide a beer product closely similar in flavor to beer made by fermenting a wort containing malt extract and a sugar adjunct. This process allows the fermentation of solutions having a low content of nitrogenous substances without producing unpleasant flavors, and the process provides substantial savings in capital and operating costs in breweries.