Abstract: Amorphous semiconductor films with enhanced charged carrier transport are disclosed. Also disclosed is a method for fabricating and treating the film to produce the enhanced transport. Also disclosed are semiconductor p-n junctions fabricated with the films which demonstrate the enhanced transport. The films are amorphous and include boron, carbon, and hydrogen.

Abstract: Amorphous semiconductor films with enhanced charged carrier transport are disclosed. Also disclosed is a method for fabricating and treating the film to produce the enhanced transport. Also disclosed are semiconductor p-n junctions fabricated with the films which demonstrate the enhanced transport. The films are amorphous and include boron, carbon, and hydrogen.

Abstract: Compounds containing a tetradecachlorocyclohexasilane dianion are prepared by contacting trichlorosilane with a reagent composition comprising a tertiary polyamine. The compound ?pedeta.SiH.sub.2 Cl.sup.+1 !.sub.2 ?Si.sub.6 Cl.sub.14.sup.-2 ! wherein pedeta is N,N,N',N",N"-pentaethyldiethylenetriamine is prepared by contacting trichlorosilane with pedeta. The compound ?Ph.sub.4 P.sup.+1 !.sub.2 ?Si.sub.6 Cl.sub.14.sup.-2 ! is prepared by contacting trichlorosilane with a mixture of N,N,N',N'-tetraethylethylenediamine and triphenylphosphonium chloride. The tetradecachlorocyclohexasilane dianion can be chemically reduced to cyclohexasilane, a compound useful in the deposition of amorphous silicon films. The tetradecachlorcyclohexasilane dianion can also be contacted with a Grignard reagent to form a dodecaorganocyclohexasilane.

Abstract: A method for preparing a carboxylic acid is provided. The method includes contacting an olefinic compound or a vicinal dihydroxy compound with oxygen in the presence of a protic organic solvent, an inorganic oxide catalyst and a peroxidant such as hydrogen peroxide or an peralkanoic acid. The inorganic oxide catalyst includes an oxide of tungsten, molybdenum, niobium, vanadium, tantalum, titanium, or yttrium.

Abstract: The present invention relates to a method of affinity purifying antibodies consisting of the following steps: A) homogenizing Helminth parasite worms forming a mixture; B) incubating the mixture of adult Helminth parasite worm homogenate with pre-swelled CNBr-activated Sepharose 4B in coupling buffer; C) first washing the mixture with blocking buffer; D) second washing the mixture with acetate buffer and coupling buffer; E) third washing the mixture with Phosphate Buffered Solution; F) pouring the mixture into a chromatography column; G) allowing the mixture to settle; H) first passing, by gravity, a solution of saturated ammonium sulfate precipitated antibodies in loading buffer through the chromatography column; I) second passing, by gravity, loading buffer through the chromatography column until thoroughly washed; and J) second passing, by gravity, chromatography column elution buffer through the chromatography column which functions to remove and the purified antibodies.

Abstract: A method for the redistribution of trichlorosilane in the presence of N,N,N',N'-tetraethylethylenediamine (TEEDA) to form a complex comprising dichlorosilane and TEEDA. The dichlorosilane can be disassociated from the TEEDA by a means such as heating and then used in standard processes requiring dichlorosilane. Alternatively, the complex comprising the dichlorosilane and TEEDA can be used as a reactant for hydrosilation of .alpha.,.beta.-unsaturated olefinic nitriles or reacted with Grignard type reagents to make organosilanes.

Abstract: A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat.

Abstract: A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat.