Abstract: This invention relates to the field of clinical controls useful for calibrating clinical chemistry analyzers and in manual testing methods, as well as clinical standards and reagents. In addition, it relates to methods for producing stabilized liquid clinical control, standards, and reagents.

Abstract: The thermogelation temperature of protein in a solution having a pH above the isoelectric point of the protein can be lowered within the range of the thermogelation temperature of egg albumen and an increase of stability of the protein in a solution having a pH below the isoelectric point of the protein by a process comprising cooling an ungelled heated protein-containing alkaline solution having a total protein content of less than about 20% wherein the pH of the solution is within the range of from about 7.5 to about 10 and the temperature is within the range of from about 50.degree. C. up to the gelation temperature of the protein to a temperature sufficiently low and within a sufficient time after the solution reaches its maximum temperature level to prevent any substantial further change in the protein structure or gelation.

Abstract: An assay apparatus employing total internal reflection of excitation radiation at the interface between an optically conductive rod or fiber and a surrounding liquid phase of lower index of refraction. Immobilized on the surface of the fiber is a component of a complex formed in an immunochemical-type reaction; a fluorophore that can be excited into fluorescence by the excitation radiation is attached to another component of the complex. The fiber is coaxially disposed in cantilevered manner within a length of tubing, so that the excitation radiation can be launched into the unsupported end of the fiber and the fluorescent radiation tunneling back into the fiber may be observed at the same fiber end, thereby preventing that portion of the fiber surface between the unsupported fiber end and the mounted end being in contact with other than the surrounding liquid phase.

Abstract: This invention relates to the field of clinical controls useful for calibrating clinical chemistry analyzers and in manual testing methods, as well as clinical standards and reagents. In addition, it relates to methods for producing stabilized liquid clinical control, standards, and reagents.

Abstract: The present invention relates to a novel lipolytic enzyme derived from a novel Aspergillus microorganism. Cheese aged in the presence of a low concentration of this lipolytic enzymes ripens faster than with conventional lipolytic enzymes and without any associated rancidity.

Abstract: The present invention relates to a novel immobilized enzyme composite. Suitable carriers such as controlled pore glasses or paper are coupled to various enzymes by derivatizing the carrier with an organotitanate. These composites are particularly suited for enzymatic reactions which prefer a non-aqueous, hydrophobic environment.

Abstract: The present invention relates to fuel cells. More particularly, it relates to a fuel cell which produces electricity from the anaerobic oxidation of hydroxylic compounds, e.g. alcohols and sugars, in the presence of a quinone.

Abstract: In a fluid metering system, a plunger actuated syringe is coupled to at least one source of fluid, and a highly accurate friction drive is coupled to the plunger for moving fluid to a delivery outlet. The friction drive has a rack having a flat side and a rotatable circular drive shaft, or pinion, pressed against the flat side of the rack for moving the same by friction. Opposed guide rollers engage the rack in opposition to the flat side in straddling relation with the pinion for urging the rack thereagainst. A moveable swing arm supports one of the guide rollers against the rack. A spring leverages the swing arm and guide roller against the rack and transmits the force to the pinion. A positioning rod is provided for securing the swing arm and the moveable guide roller in a plane perpendicular to the flat side of the rack to prevent lateral motion of the rack and pinion whereby inaccuracies in the system may be minimized.

Abstract: The present invention relates to an immobilized enzyme composite having a mica carrier. More particularly, the composite comprises a mixture of an enzyme and a water-swelling mica selected from fluorohectorite, boron fluorophlogopite, hydroxyl boron phlogopite and solid solutions of at least one mica and a structurally compatible species selected from talc, fluorotalc, polylithonite, fluoropolylithonite, phlogopite, and fluorophlogopite.

Abstract: A novel immobilized cell composite used in a novel apparatus/method for cell culture. The composite comprises:(a) a high surface area monolithic support having a multiplicity of mutually parallel channels passing therethrough, the channels having walls formed of a medium-insoluble, non-toxic, composition and the support having at least about 20 channels per square inch of cross-sectional area; and(b) a population of plant or animal tissue cells anchored to the porous channel walls.

Abstract: The present invention relates to suspended magnetic stirrers. More particularly, it discloses a stirrer having a suspended magnetic impeller, the height of which is adjusted by a movable bearing. The invention is particularly useful in applications where solids must be suspended in a liquid medium with a minimum of shear force, such as in microcarrier tissue cell culture.

Abstract: A process for stabilizing wine is characterized by:(a) copolymerizing formaldehyde and tannic acid attached to an insoluble carrier to form an immobilized tannic acid composite(b) contacting a wine having components which cause haze formation upon heating with the immobilized tannic acid for a period sufficient to remove the desired amount of haze components; and(c) separating the treated wine from the immobilized tannic acid.

Abstract: Cheese flavoring agents and cheese flavor enhancers are provided in the form of enzyme-modified, lactose-hydrolyzed whey or whey fractions. The products have a flavor profile characteristic of aged cheese and a flavor intensity sufficient to serve as the sole source of cheese flavor or as a cheese flavor enhancer in a variety of food products.

Abstract: An extender for fermented sausage products based on hydrolyzed whey or hydrolyzed whey fractions is provided. The extender is equivalent to, but less expensive than, extenders used in the prior art, such as nonfat dry milk, and exhibits functional properties in the finished product, including the properties of reducing the product's pH and water activity.

Abstract: An extender for comminuted meat products based on hydrolyzed whey or hydrolyzed whey fractions is provided. The extender is equivalent to, but less expensive than, extenders used in the prior art, such as nonfat dry milk, and exhibits functional properties in the finished product including binding, emulsifying and flavor enhancement.

Abstract: A process for removing tannins from wine is characterized by:(a) immobilizing gelatin to form a composite;(b) contacting a wine containing tannins with the immobilized gelatin composite; and(c) separating the wine from the composite.

Abstract: An improved magnetic stirring apparatus capable of suspending solids in a liquid medium comprising: a vessel for containing fluids and solids, having walls, a bottom, and an opening; a stirrer having a magnetic impeller and a shaft, a means for rotating the magnetic impeller; and a closure; wherein the improvement is characterized by:(a) the shaft having;(i) an upper portion; and(ii) a narrower lower portion; an upper bearing surface being formed where the lower portion extends outwardly to the upper portion;(b) an elongated shaft support member which(i) is attached to the closure; and(ii) has an aperture dimensioned and configured to receive the lower shaft portion and allow free rotation, opposed aperture margins forming a lower bearing surface; and(c) a sling bearing formed by the upper bearing surface engaging the lower bearing surface in the direction of the vessel bottom, thereby suspending the stirrer.

Abstract: A process for reducing the color of a wine byimmobilizing gelatin to form an insoluble composite andcontacting a fluid selected from wine, grape juice, and grape must with the immobilized gelatin composite; andseparating the fluid from the insoluble composite.

Abstract: Lactose-hydrolyzed whey or whey fractions are used in chewing gum to replace all or a part of the soluble sweetner, emulsifier and plasticizer components of conventional chewing gum formulations. The use of these materials allows the production of softer chewing gums which are not sticky and of athletic chewing gums which promote salivation. The use of the disclosed whey-based materials results in lower costs for chewing gum products, as well as providing a means to utilize the abundant food value of whey.