Abstract: This invention relates to homogeneous compositions comprising pulped paperboard and a finely divided polymer, suitably polyethylene terephthalate, commonly referred to as "PET". Also, provided are stable aqueous dispersions of finely divided polymer particles, preferably of micronic or submicronic range particle size. Processes for providing the novel compositions of the invention are also provided.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: A method for determining sorption isotherms of food by inverse chromatography comprising the steps of passing a mobile phase having a known solute concentration and at a known flow rate through a stationary phase comprising a known mass of food at a known temperature, measuring the concentration of solute in the mobile phase leaving the food, determining the amount of solute which has entered the food at selected intervals from the known concentration, known flow rate and time elapsed from the beginning of the passing step, determining the amount of solute which has passed downstream of the food at selected intervals from the measurement of the concentration of the solute, and determining the amount of solute at selected intervals taken up by the food from the difference in the amounts determined above.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots, in one embodiment, to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and (c) placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition. In another embodiment, the process includes subjecting the carrots to a vacuum, breaking the vacuum in the presence of water and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: Enzymatically active protein-enzyme complex membranes are prepared by treating a swollen protein membrane with an aqueous solution of a compatible active enzyme. These membranes are used to effect enzymatic reactions such as hydrolyzing starch, sucrose, urea or cellulose, lysis of cells or isomerizing D-glucose.

Abstract: The amount of enzyme complexed to a protein membrane is increased by treating the protein before or after forming the membrane with a proteolytic enzyme. Preferred proteolytic enzymes are pepsin, trypsin and pronase. Treatment is carried out at a temperature between 15.degree. and 25.degree. C for a period of 1 to 12 hours. Enzymes are complexed to the protein membrane, after treatment, by swelling and washing the membrane and contacting the membrane with an enzyme.

Abstract: Enzymatically active protein-enzyme complex membranes are prepared by treating a swollen protein membrane with an aqueous solution of a compatible active enzyme. These membranes are used to effect enzymatic reactions.