Abstract: An ocular irrigation device and method are provided including an ocular lens having selected structural features that facilitate flow of irrigation fluid to the eye through the ocular lens introduced by a source of irrigating fluid. The selected structural features achieve one or more objectives with respect to control of irrigation fluid so that selected portions of the eye and eyelids may be more effectively irrigated and treated. Control of the irrigation fluid by the invention includes variables of fluid flow characteristics to include control of flow velocity, flow volume, flow direction, and flow turbidity. Selected structural features of the ocular lens may address one or more of these variables alone or in selected combinations to provide an optimal method for treating a patient.

Abstract: An ocular irrigation device and method are provided including an ocular lens having selected structural features that facilitate flow of irrigation fluid to the eye through the ocular lens introduced by a source of irrigating fluid. The selected structural features achieve one or more objectives with respect to control of irrigation fluid so that selected portions of the eye and eyelids may be more effectively irrigated and treated. Control of the irrigation fluid by the invention includes variables of fluid flow characteristics to include control of flow velocity, flow volume, flow direction, and flow turbidity. Selected structural features of the ocular lens may address one or more of these variables alone or in selected combinations to provide an optimal method for treating a patient.

Abstract: An ocular irrigation device and method are provided including an ocular lens having selected structural features that facilitate flow of irrigation fluid to the eye through the ocular lens introduced by a source of irrigating fluid. The selected structural features achieve one or more objectives with respect to control of irrigation fluid so that selected portions of the eye and eyelids may be more effectively irrigated and treated. Control of the irrigation fluid by the invention includes variables of fluid flow characteristics to include control of flow velocity, flow volume, flow direction, and flow turbidity. Selected structural features of the ocular lens may address one or more of these variables alone or in selected combinations to provide an optimal method for treating a patient.

Abstract: Bitter or otherwise undesirable compounds can be removed from beverages such as tea, coffee or wine by using a natural proteinaceous oat-derived material. This material will also remove noxious compounds such as nicotine from the smoke stream of lighted tobacco products. The liquid or gas is contacted with the material, resulting in the sequestration of the undesirable compounds within the pores of the proteinaceous material.

Abstract: A containment, collection and disposal device includes a liquid, impermeable bag which has an absorptive member attached to the outer surface of the distal end thereof for absorbing spills or other waste materials. A tab or handle is provided at the distal end of the bag at the inner surface thereof enabling the bag to reversed inside out so that, after a spill has been contained and collected, the material is isolated within the reversed bag. Seals are provided on the outer surface of the bag to enable the absorptive member to be sealed from the environment prior to use, and such seals may also then be used to seal the contaminant-laden absorptive member from the environment after the bag has been placed in the inside-out position.

Abstract: The present invention provides a novel fat substitute composition, comprised primarily of a defatted and substantially nondenatured proteinaceous particulate material, that, in a preferred embodiment is derived from seed grains, and most preferably oats. In addition, a method of making such compositions and using the same to produce food products having a reduced caloric count, creamy texture, and suitable mouth-feel, is disclosed. Further, a method to vary the viscosity of the resulting food products is disclosed, through changing the ratio of starch to protein in the fat substitute.