Abstract: A dispersant solution includes a hydrocarbon dispersing solution derived from a bacterium from ATCC 75527, ATCC 75529, or ATCC 55638.

Abstract: The present invention is an enhanced method for the removal and recovery of mercury from mercury-contaminated matrices. The method involves contacting a mercury-contaminated matrix with an aqueous dispersant solution derived from specific intra-amoebic isolates to release the mercury from the mercury-contaminated matrix and emulsify the mercury; then, contacting the matrix with an amalgamating metal from a metal source to amalgamate the mercury to the amalgamating metal; removing the metallic source from the mercury-contaminated matrix; and heating the metallic source to vaporize the mercury in a closed system to capture the mercury vapors.

Abstract: This invention relates to a method of using an apparatus is provided for the accelerated bioremediation of treated contaminated material. The material is treated with chemical and/or biological amendments for facilitating accelerated bioremediation thereof. The apparatus comprises a system for for generating a treated contaminated material entraining air stream at a predetermined velocity for entraining the treated contaminate material therein for microenfractionating the treated contaminated material. In this way, accelerated bioremediation is facilitated. In another form of the invention, a method of accelerated bioremediation of treated contaminated material is provided.

Abstract: A package and a method for making a package which allows for the central processing of fresh red meat is disclosed which includes a tray, a first film enclosing the product within the tray and a second film, which is removed at retail, enclosing the first film. The first film and the second film are sealed to the inner periphery and the outer periphery, respectively, of the single flange of a conventional foamed or nonfoamed tray. The first film is a heat shrinkable film which is sealed to the inner periphery of the flange forming a first seal, trimmed outboard of the first seal, thereby forming an excess portion of the first film outboard of the first seal, and then subjected to a sufficiently high temperature to shrink the excess portion and thereby expose a sealing area on the outer periphery of the flange. The second film is then sealed to the sealing area on the outer periphery of the flange, forming a second seal such that the second film encloses the first film.

Abstract: A method of degrading trinitrotoluene (TNT) includes contacting the TNT with intra-amoebic isolate CR-1, ATCC 75528.

Abstract: A method of dispersing a hydrocarbon includes the steps: providing a bacterium selected from the following group: ATCC 85527, ATCC 75529, and ATCC 55638, a mutant of any one of these bacteria possessing all the identifying characteristics of any one of these bacteria, and mixtures thereof; autoclaving the bacterium to derive a dispersant solution therefrom; and contacting the dispersant solution with a hydrocarbon to disperse the hydrocarbon.Moreover, a method for preparing a dispersant solution includes the following steps: providing a bacterium selected from the following group: ATCC 75527, ATCC 75529, and ATCC 55638, a mutant of any one of these bacteria possessing all the identifying characteristics of any one of these bacteria, and mixtures thereof; and autoclaving the bacterium to derive a dispersant solution therefrom.

Abstract: The present invention relates to a process for obtaining sterile milk, wherein the calcium ion content is reduced preferably to half of the naturally occurring amount by means, for example, of ion exchange or dialysis, and the milk is then filtered sterile, and if desired calcium ions are added again to restore the natural content.The product thus obtained has all of the biological activities as well as virtually the original composition, but it is free of bacteria, fungi and spores and will keep for a longer time.

Abstract: A beverage package and a method of forming such a package has a can 1 within a primary chamber 5 of which is located an insert 6 having a secondary chamber 10. The insert has a seating in the form of a bore 11 within which is received the lower end of a tube 15. The tube 15 is fitted to the insert whilst the latter is positioned in the can. When the can is charged with beverage such as beer 20 having gas in solution and sealed to form a headspace 21 containing gas at a pressure greater than atmospheric, beer from the chamber 20 may fill the tube 15. The secondary chamber 10 contains gas at a pressure greater than atmospheric and on opening the container the headspace 21 de-pressurises causing beverage and/or gas from the secondary chamber to be ejected through the tube 15 and such ejection causes froth to be developed in the headspace 21.

Abstract: Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below. This invention is useful in foodstuffs which are not subject to oxidation.

Abstract: Bacteria which will suppress fungus-induced potato disease under storage conditions have been screened and selected from soil samples. A method for isolating these antagonists, their use in controlling potato disease, and specific isolates which are inhibitory to potato dry rot disease under post-harvest conditions constitute the essence of the invention. The subject biocontrol agents are considered to be economically-feasible alternatives to chemical agents currently in use for this purpose.

Abstract: Various arrangements of gas reservoir can be provided for containing a gas such as nitrogen in a carbonated beverage can, the reservoirs being generally of tubular form and/or having a tubular attachment portion by which the reservoir is secured to one of the can end walls. The tube may have a plug and socket connection with one or both can end walls to hold the reservoir in a fixed position, but one end of the tube may simply abut with the can end wall by means of a lug. One or more orifices in the tube, through which gas passes into the beverage when the can is opened, are provided in the tube sidewall, in the step, or in one end of the tube. The tube may be a force-fit in a hole (18) in one end wall of the can.

Abstract: A patch bag has a patch adhered to a bag, with a primary seal primary seal across an uncovered portion of the bag, and a supplemental seal inward of the primary seal. The supplemental seal reduces or eliminates an uncovered region between the primary seal and the patch, and prevents a product in the bag from contacting the primary seal. The patch bag is especially useful in the packaging of a bone-in meat product, especially ham, sparerib, picnic, back rib, short loin, short rib, whole turkey, pork loin.

Abstract: The invention is a multi-phase, sheeted chewing gum product, a method and an apparatus for making such a product. The product includes a first mass of a chewing gum formed in a generally flat sheet and a second mass of a confectionery product having a different color than the first mass. The second mass is smaller than the first mass and is embedded in the first mass so as to be visible with the first mass from the top surface of the chewing gum. The method includes the steps of forming the first mass into a slab with a generally flat surface. The second mass is formed into at least one piece which is brought into contact with the flat surface. The slab and the piece are pressed to produce a generally flat sheet which is cut into segments of a desired width, length and shape.

Abstract: A process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated there from. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beet is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the mount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: A plurality of rolls of pliable backing material are fed through guides in which the configuration of the backing material is converted from flat to generally U-shaped strips. Unbaked dough is deposited into the strips as they feed forwardly toward a baking oven. The strips, filled with unbaked dough, are moved through the oven at a rate which enables the oven heat to bake the dough. When the strips, filled with baked dough, emerge from the oven, they are intermittently severed, advantageously by a high pressure stream of water, to create discrete baked products. These products are then conveyed for a time and distance sufficient to permit cooling, and are thereafter wrapped.

Abstract: An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor.

Abstract: The invention is oil-coated microparticulated gellan gum microparticles which are useful as a fat replacer, as an encapsulant and/or as a delivery system for food ingredients in low- or no-fat food matrix. The microparticles are substantially spherical and have particle sizes ranging between about 0.1-10 microns. Primarily, these microparticles have particle sizes ranging between 0.1-5.0 microns. The microparticles have a narrow size distribution, with about 70-80% ranging between the 0.1-5.0 micron size. The particles have a high degree of deformability and surface hydrophobicity.

Abstract: A beverage package has a can 1 within a primary chamber 5 to which is located an insert 6 having a secondary chamber 10. The insert has a bore 11 within which is received a lower end of a capilliary tube 15. The can 1 contains beverage such as beer 20 having gas in solution and sealed to form a headspace 21 containing gas at a pressure greater than atmospheric. The tube 15 contains beverage and its upper end opens into the headspace 21. The secondary chamber 10 contains gas at a pressure greater than atmospheric and on opening of the container the headspace 21 de-pressurises causing beverage and/or gas from the chamber 10 to displace beverage through the restriction of the capilliary tube 15 directly into the headspace 21 causing froth to develop in the headspace.

Abstract: A method of processing fruit, such as oranges, in which different chemical treatments are applied to different output streams of fresh fruit by passing the fruit in a continuous flow to an electronic grading apparatus having a single input but a plurality of separate and parallel outputs, and applying different chemical treatments to the continuous streams of fruit received from the different parallel outputs. This method permits a complete flexibility for optimizing treatment of various different grades of fruit that are intended to be sold as fresh fruit, or for different batches of the same grade that are intended for different markets. A particular advantage is that fruit intended for use in byproducts may be processed without any chemical treatment at all.

Abstract: A process for the production of a low-sugar, alcohol-free beverage comprises a desugarization process, which is upstream to a preliminary separation. Through the preliminary separation, the raw juice is divided into two streams (A,B), of which the first stream, relative to the raw juice, has a lower acid/sugar ratio and a higher sugar content and the second stream has an elevated acid/sugar ratio and a lower sugar content. The first stream is directly fed to the desugarization process, while the second stream is fed to the low-sugar juice after the desugarization process. The second stream contains a high portion of acid and other, low-molecular components and thus when mixed with the first stream, increases the total content and the quality of the end product.