Abstract: The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Abstract: A device for storing and dispensing a flowable dental composition, comprising: a first layer and a second layer, wherein the first layer and second layer form a first chamber for containing a flowable dental composition, a transition zone, and a second chamber; an applicator retained within the second chamber; wherein the first chamber has a first concave surface formed in the first layer and a second concave surface formed in the second layer; wherein the device includes an inactive state and an active state.

Abstract: The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Abstract: The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Abstract: The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Abstract: A dispenser has a bottle (2) and a closure (3) for the bottle (2). The closure (3) has abase (4) forming a dispensing outlet (6) and a flip-cap for openably closing the dispensing outlet (6). The base (4) is attached on the bottle (2). The dispenser (1) further having a hinge (7) which interconnects the flip-cap and the base (4) for swiveling the flip-cap relative to the base (4) between a closed position, in which the flip-cap closes the outlet (6), and an open position in which the outlet (6) is open. The hinge (7) forms a swivel axis. The closure (3) forms a first end (18, 19) in a direction toward the flip-cap and a second end (18, 19) in a direction toward the base (4). The closure (3) in an area between the hinge-level plane and the second end (18, 19) forms an outer surface circumferentially around the longitudinal axis which is at least partly provided by an outer surface of the base (4) and an outer surface of the flip-cap.

Abstract: The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Abstract: A micro-needle device for delivering a dental local anesthetic that includes a micro-needle array and a hollow spheroid shaped container. The micro-needle array has a base and two or more elongate micro-needles. The elongate micro-needles have an interior surface defining an opening through the elongate micro-needle and the base has a first major surface and a second major surface through which the opening of the elongate micro-needle passes to provide a passage across the base. The hollow spheroid shaped container includes an inside surface, where the first major surface of the base and the inside surface of the hollow spheroid shaped container define a volume that is in fluid connection with each opening of the two or more of the elongate micro-needle. This allows the dental local anesthetic to flow from the volume of the micro-needle device through the opening of the two or more of the elongate micro-needle.

Abstract: A dispenser has a bottle (2) and a closure (3) for the bottle (2). The closure (3) has abase (4) forming a dispensing outlet (6) and a flip-cap for openably closing the dispensing outlet (6). The base (4) is attached on the bottle (2). The dispenser (1) further having a hinge (7) which interconnects the flip-cap and the base (4) for swiveling the flip-cap relative to the base (4) between a closed position, in which the flip-cap closes the outlet (6), and an open position in which the outlet (6) is open. The hinge (7) forms a swivel axis. The closure (3) forms a first end (18, 19) in a direction toward the flip-cap and a second end (18, 19) in a direction toward the base (4). The closure (3) in an area between the hinge-level plane and the second end (18, 19) forms an outer surface circumferentially around the longitudinal axis which is at least partly provided by an outer surface of the base (4) and an outer surface of the flip-cap.

Abstract: The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Abstract: A method of processing a dental package (1) which hasthe steps of providing a dental material, providing a cartridge (10) for storing the dental material, providing a first label (20), providing material specific information that is associated with the dental material, providing a second label (30), the second label being circumferentially smaller than the first label, marking at least one of the first and second label with the material specific information; and attaching the second label onto the first label such that the material specific information is enclosed between the first and second label, and such that the second label does nowhere project over the first label.

Abstract: The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Abstract: The present disclosure provides for a micro-needle device (100, 200, 300, 400) that includes a micro-needle array (102, 202, 302, 402) and a liquid connection port (104, 204, 304, 404). The micro-needle array includes a base (106, 206, 306, 406), a sidewall (108, 208, 308, 408) and a top (110, 210, 310, 410), where the base includes two or more of an elongate micro-needle (112, 212, 312, 412) having an interior surface (114, 214, 314, 414) defining an opening 8116, 216, 316, 416) through the elongate micro-needle. The base has a first major surface (118, 218, 318, 418) and a second major surface (120, 220, 320, 420) through which the opening of the elongate micro-needle passes to provide a passage across the base. The top has an interior surface (122, 222, 322, 422) and the sidewall has an interior surface (126, 226, 326, 426), where the interior surface of the side wall, the interior surface of the top and the first major surface of the base define a volume (130, 230, 330, 430).

Abstract: A micro-needle device (100, 200, 300) for delivering a dental local anesthetic that includes a micro-needle array (102, 202, 302) and a hollow spheroid shaped container (108, 208, 308). The micro-needle array has a base (104, 204, 304)and two or more of an elongate micro-needle (106, 206, 306). The elongate micro-needle has an interior surface (110, 210, 310) defining an opening (112, 212, 312) through the elongate micro-needle and the base has a first major surface (114, 214, 314) and a second major surface (116, 216, 316) through which the opening of the elongate micro-needle passes to provide a passage across the base. The hollow spheroid shaped container includes an inside surface (120, 220, 320), where the first major surface of the base and the inside surface of the hollow spheroid shaped container define a volume that is in fluid connection with each opening of the two or more of the elongate micro-needle.

Abstract: The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein.

Abstract: The present invention includes a stabilized food flavoring composition for imparting the flavor of egg to foods that includes egg yolk treated at elevated temperature or that contains an aqueous extract of hard cooked egg yolk. The invention also includes a food flavoring composition for imparting the flavor of egg that has substantially reduced levels of fat and cholesterol. The invention also provides methods of preparing an egg-flavored food composition. In these methods, a food preparation to be flavored with egg flavoring is combined with a stabilized flavoring composition for imparting the flavor of egg that includes either egg yolk treated at an elevated temperature or an aqueous extract of hard cooked egg yolk, or both.