Abstract: A metering and transfer valve assembly particularly for use in particle analyzing apparatus for the study of particles in liquid suspension, the valve assembly having at least pair of inner and outer valve elements coaxially arranged in face to face frictional sealing engagement with a center valve element, each of the valve elements being independently rotatable, first passages defining a first flow path through the assembly, second passages defining a second flow path through the assembly, the first passages including a metering chamber for measuring and transferring a precise sample aliquot of sample flowing in the first flow path into the second flow path, the first flow path leading to a first exterior location and the second flow path leading to a second exterior location, and a drive fluid being introduced to the second flow path subsequent to transfer of said aliquot thereto for propelling said aliquot along the second flow path to the second esterior destination, the second destination being a flow s

Abstract: A self-adjusting tube detector for operating on a plurality of different types of collection containers or tubes including a pivotable adjustment arm which is biased into a first position. The first position is preadjusted for the smallest diameter tube to be utilized. When a larger tube is moved into the aspiration location, the adjustment arm is moved upward against the bias by the tube. The self-adjusting tube detector includes a pivotable reader arm, which is biased into a first position indicating the absence of a tube in the aspiration location. When a tube passes the adjustment arm, the tube will move the reader arm upward to provide a signal indicating that a tube is aligned in the aspiration location for aspiration by the stripper plate assembly.

Abstract: A method of analyzing the characteristics of an adsorbent is provided. The method uses a sample chamber of known volume and known temperature with an adsorbent to be analyzed. An adsorptive gas which comprises at least 80 percent of a component gas and less than 20 percent of a carrier gas, at a temperature higher than its boiling point at environmental atmospheric pressure is introduced into the sample chamber. The pressure of the adsorptive gas is measured. The quantity of the adsorptive gas adsorbed by the adsorbent, at the measured pressure is determined. And, a relative pressure in the sample chamber and the quantity of the adsorptive gas adsorbed by the adsorbent at the relative pressure is correlated.

Abstract: This invention primarily is directed to a hematology reference control solution, the three separate white cell control portions thereof consisting of three types of fixed red cells of determined size distribution for checking the operation of a particle analyzing instrument, including its predetermined lower and upper threshold settings for each class or subclass of leukocytes.For preparing a human granulocyte analogue, nurse shark erythrocytes are altered and fixed in a chilled solution to simulate in number, size and distribution the granulocytes in human whole blood.

Abstract: A hematology control product comprising leukocyte analogs is described. The analogs comprise red blood cells which simulate at least two physical properties of human leukocytes. A method for making leukocyte analogs from blood cells having desired physical properties is also described. The process comprises expanding the cell volume, changing the hemoglobin content of the cell and fixing the cell. Generally, the monocyte and lymphocyte analogs leak hemoglobin from the cell while the eosinophil analog has the hemoglobin precipitated in the cell. A further method is described to use the control product to determine whether an automatic instrument is operating within manufacturer's specification.

Abstract: Enchancement of the flavor of foodstuffs is achieved by the addition of cis-4-heptenol. This unsaturated alcohol is represented by the chemical structure:CH.sub.3 --CH.sub.2 --CH.dbd.CH--CH.sub.2 --CH.sub.2 --CH.sub.2 OHThe flavoring agent imparts a pleasant seafood flavor and aroma to comestibles.

Abstract: Disclosed is a simulated adipose tissue which is unusually pleasing in taste and texture and is characterized by a juicy, smooth melting property closely resembling natural fat. The simulated adipose tissue can be employed alone or with any type of meat or meat analog where a degree of fatty tissue is desired, and is most desirably employed in products which are served fried. In a preferred embodiment, a simulated bacon product is prepared containing the simulated adipose tissue and a red meat simulating phase. The simulated adipose tissue has droplets of fat, approximately 10 to 120 microns in diameter, encapsulated within a matrix based on a heat coagulable, preferably proteinaceous, component, and a water-soluble, film-forming component.

Abstract: A process for preparing textured oil seed protein products is provided. The process enables the use of fat-containing oil seeds without the need for removing the fat prior to processing. According to the process, an aqueous dispersion of oil seed protein is concentrated under conditions effective to prevent any significant protein denaturation while allowing sufficient removal of water to obtain a viscous dispersion having a solids concentration of greater than 30% by weight, and is shaped by expressing the dispersion through a die and into an aqueous bath. According to a preferred embodiment, the oil seed material comprises full fat soybeans. Both fibers and films can be formed.

Abstract: A buttered table syrup is provided in a polyolefin bottle. An emulsifier is selected which provides a storage stable product. The product does not develop an objectionable off-flavor when packaged in a polyolefin container. The emulsifier has three components: locust bean gum; carageenin; and pectin.

Abstract: A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferrably the potato comestible will be heated on a heat transferring apparatus.

Abstract: The present invention provides a rapidly-soluble sweetener, a process for preparing it, and improved dry beverage mixes employing it.The composition preferably comprises from 15 to 65% fructose, from 15 to 30% of low dextrose equivalence dextrinized starch, and from 30 to 65% sucrose, on a dry solids basis. By preparing it with a density of 0.4 or less, solubility is greatly enhanced over prior art sweeteners, especially sucrose.Because of the improved solubility, carbonation is not lost by requiring stirring of a sweetener when preparing a beverage from a dry carbonated beverage mix.

Abstract: A shelf-stable intermediate moisture food with a water content of about 15 to 50% and with water soluble solutes in an amount to provide bacteriostasis is protected against the infestation and reproduction of mites by incorporation of a material selected from the group consisting of fatty acids containing carbon atoms from C.sub.4 to C.sub.10, fatty acid amides containing carbon atoms from C.sub.3 to C.sub.10, fatty acid esters containing carbon atoms from C.sub.3 to C.sub.10, fatty acid salts containing carbon atoms from C.sub.3 to C.sub.10, propionic acid and mixtures thereof with the propionic acid being employed only in conjunction with the fatty acid, amide, ester or salt.

Abstract: The object of the invention is to provide a dog food of improved acceptability.Dog foods, no matter how nutritious, must be palatable for the dogs to receive the proper nutrition. This invention provides a dog food of improved palatability by the use of magnesium oleate as a palatant. The preferred embodiment employs magnesium oleate in a surface fat coating to enhance the palatability of a dry dog food. Levels of about 0.2% to about 0.4% based on the total weight of the food are most preferred.

Abstract: An attachment for a fork lift truck for opening and closing sliding doors such as railway freight car doors. The attachment includes a floor that can be engaged by the tines of the fork lift and two vertically spaced apart door engaging members mounted to the floor for transverse movement with respect thereto. The floor also mounts an upstanding cage assembly so that a person can work inside a protected area.

Abstract: The object of the invention is to provide a dog food of improved acceptability.Dog foods, no matter how nutritious, must be palatable for the dogs to receive the proper nutrition. This invention provides a dog food of improved palatability by the use of amino acid palatants selected from the group consisting of L-phenylalanine, L-tyrosine, L-tryptophan, L-methionine, L-arginine, L-isoleucine, L-leucine, L-serine, and any combination of these. The palatant is employed in any effective amount, usually from 0.001 to 0.8 wt. percent, on dry, intermediate-moisture, or canned dog food.

Abstract: The addition of effective amounts of selected peptides, preferably dipeptides such as L-aspartyl-L-phenyl-alanine methyl ester (aspartame), to dental caries supporting food products reduces the tendency toward the occurrence of dental caries. Also, the addition of these peptides to low pH beverages reduces the tendency toward tooth enamel demineralization as well as dental caries.

Abstract: The present invention identifies certain compounds, naturally present in raw meat, which are especially taste active in the dog. These compounds, which have been found to maximally activate taste neurons, are L-proline, L-cysteine, L-histidine, L-lysine, inosine 5'-triphosphate (ITP), inosine 5'-diphosphate (IDP), and adenosine 5'-triphosphate (ATP). Application of these compounds to dog foods in effective amounts can increase their palatability for dogs.

Abstract: Improved, shelf-stable breakfast foods are prepared consisting of novel, semi-moist fruit and/or fruit pieces blended with cereal of the dry crisp type which is generally served with sugar and cold milk or cream. The relatively high moisture content of the semi-moist, soft fruit is equilibrated with that of the substantially dry crisp cereal particles by equating the water activities of both ingredients before or during storage and thereby effectively controlling moisture migration from the fruit to the cereal over prolonged periods of storage, resulting in cereals which retain their crispness and admixed fruit which retains substantially its original degree of softness and moistness.

Abstract: Disclosed is a method for adding fat to an expanded, farinaceous food product. The fat is injected into a food extruder in a manner which permits it to become intimately mixed with the food but does not interfere with product cooking or expansion. The foods may be for human or animal consumption. In a preferred embodiment, a high caloric density puppy food is prepared.

Abstract: Disclosed is an improved process for preparing shelf-stable, intermediate-moisture pet foods. The process provides a new meat storage unit operation wherein the meats are ground, slurried in flowable form in a preservative solution, and stored in slurry form. The preservative system will preferably comprise the liquid preservatives employed in the final pet food product. According to the best mode, ground raw meat is slurried with a solution containing propylene glycol, sodium chloride, potassium sorbate and phosphoric acid to achieve a slurry pH of from 4.8 to 5.5. The slurry is stored at a temperature of between 30.degree. and 60.degree. C. The new unit operation of storing meats eliminates the labor, energy and capital intensive storage of meats in frozen or refrigerated form.