Abstract: Two signal electrodes and a reference electrode are attached to dielectric members, from which their front faces project for engaging a person's skin. Embedded in the dielectric members that enclose the two signal electrodes are electrostatic shields that are behind the electrodes and spaced from them. There are electrical conductors for connecting the signal electrodes to the differential amplifier of a heart rate monitor, and other electrical conductors for connecting the shields and the reference electrode to the common input terminal of the amplifier.

Abstract: Electroplating bath for the electrodeposition of tin-nickel alloys, approximating 65% by weight of tin and 35% by weight of nickel, said alloy being deposited over a wide range of current density, from a bath consisting essentially of (i) nickel sulfamate concentrate sufficient to give about 10 ounces of nickel per gallon, and (ii) ammonium bifluoride to the amount of about 1 pound per gallon, and (iii) stannous fluoride sufficient to give about 4 ounces of tin metal per gallon.The bath is strongly self-buffered to a pH 4.3 to 4.5, but operable in the pH range of 4.0 to 5.5.Said bath is operable to place the said amount of tin and nickel at any temperature about 60.degree. C at a current density from 0 up to and exceeding 40 amperes per square foot when temperature is in the range of 74.degree. to 77.degree. C.The deposit is bright, of low compressive stress, and exhibits an extraordinary resistance to corrosion.

Abstract: An improved process for producing a red color in meat, particularly sausage, using Micrococcus species NRRL-B-8048 alone or preferably in admixture with Lactobacillus plantarum and/or Pediococcus cerevisiae or with other lactic acid producing bacteria is described. Micrococcus sp. NRRL-B-8048 rapidly (in about 4 hours or less) develops the solid bright red color associated with sausage and other fermented and non-fermented meats in the presence of edible nitrate or in the presence of relatively small amounts of added edible nitrite sufficient to more rapidly generate a red color because of NRRL-B-8048. Combinations of the nitrite and nitrate can be used. NRRL-B-8048 can be used to produce processed meats with a red color with a very limited fermentation time (hours) or to produce sausage with a longer fermentation time (days). Micrococcus sp. NRRL-B-8048 is preferably provided in the form of a cell concentrate which is frozen for storage and subsequent thawing for use.

Abstract: The method of orally feeding animals including humans Lactobacillus lactis NRRL B-5628 to restrict the growth of other digestive system (such as mouth, crop and/or stomach) bacteria is described. NRRL B-5628 is particularly useful in the treatment of scouring, diarrhea or colibacillosis in baby pigs and other newborn animals by reducing the intestinal population of E. coli as the native coliform bacterium. The oral feeding of NRRL B-5628 is also used in farrowing sows to reduce intestinal bacteria and in turn to reduce such bacterial populations in the newborn pigs. Mastitis-metrites syndrome in gilts, sows and cows is reduced by such oral feeding.

Abstract: Frozen compositions of lactic acid producing bacteria which incorporate an alkali metal salt of glycerophosphoric acid are described. These salts reduce damage to the bacteria upon freezing and storage which with certain bacteria is evidenced by enhanced lactic acid forming activity upon thawing and use of the compositions as fermented dairy product starter cultures.

Abstract: A method for testing milk to determine its ability to be fermented by bacteria in order to produce cheese, cottage cheese and the like is described. The method utilizes a colorimetric oxidation-reduction dye which rapidly changes color when the milk is readily fermentable.

Abstract: A method is described for making fermented or "sour" flour having distinctive flavor and acidic properties when incorporated into baked products. Flour and substantial amounts of water are mixed together and fermented with a non-toxic Lactobacillus bacterium and then dried to less than about fourteen (14%) percent by weight water so as to provide a finely divided flour. The use of Lactobacillus plantarum is particularly disclosed.

Abstract: A frozen stabilized bacterial product consisting of Pediococcus cerevisiae mixed with a stabilizing agent, such as glycerol, and a nutrient medium. A process of making a fermented meat product in which the thawed concentrate is mixed with a meat formulation in an amount of at least .1 percent by weight, then the mixture is heated to between 110.degree. and 125.degree.F. for from 8 to 15 hours and then the bacterial action is terminated.

Abstract: The method of orally feeding animals including humans Lactobacillus lactis NRRL B-5628 to restrict the growth of other digestive system (such as mouth, crop and/or stomach) bacteria is described. NRRL B-5628 is particularly useful in the treatment of scouring, diarrhea or colibacillosis in baby pigs and other newborn animals by reducing the intestinal population of E. coli as the native coliform bacterium. The oral feeding of NRRL B-5628 is also used in farrowing sows to reduce intestinal bacteria and in turn to reduce such bacterial populations in the newborn pigs. Mastitis-metrites syndrome in gilts, sows and cows is reduced by such oral feeding.