Abstract: Oral care compositions that have hops beta acid, such as from an extract from a species in the Humulus family, and a metal ion source, such as a tin ion source and/or a zinc ion source. Oral care compositions that have a tin ion source and/or a zinc ion source and one or more hops beta acids, such as from an extract from Humulus lupulus. Oral care compositions have a tin ion source and/or a zinc ion source and a beta acid derived from an extract of Humulus lupulus.

Abstract: Teeth can be hardened and made more resistant to acid damage if treated with compositions that allow for the remineralization and demineralization of minerals found in teeth. Exchanging ions in hydroxyapatite for fluoride or other metal ions can result in teeth that are more resistant to chemical and physical insults.

Abstract: Kits and methods for use in intraoperative trailing of hip prostheses to determine an appropriate length for the femoral neck component of a prosthetic hip joint, are described. A kit for use in selecting a femoral neck component of an orthopaedic joint prosthesis kit comprises a first (10) and a second (110) broach. Each of the first and second broaches has a neck connection element comprising a projection (12, 112) extending from a proximal surface (14, 114) of the broach, each projection having a length (L). The projection on the first broach has a different length than the projection on the second broach. The kit also includes a trial femoral neck (30) component having a neck connection element in the form of a recess (36) in a distal surface (34).

Abstract: A snack food is prepared by a unique process including extruding an extrusion composition under heat and pressure to form an expanded, cooked, egg and added-protein snack food, wherein the extrusion composition includes a) whole liquid egg present in an amount of from about 5 to about 25% by weight based on the total weight of the extrusion composition, b) an added protein concentrate or isolate selected from the group consisting of rice protein, soy protein, whey protein or mixtures thereof, in an amount so that the total protein present in the expanded, cooked, egg and added-protein snack food is from about 25 to about 40% by weight, and c) starch in an amount sufficient to provide an expanded, cooked, egg and added-protein snack food having a density no greater than about 300 grams per cubic inch.

Abstract: A baked snack food product is prepared by a method comprising preparation of a composition comprising (i) 75 wt % to about 95 wt % egg white, (ii) from about 5 wt % to about 15 wt % cook-up starch, and (iii) from about 2 wt % to about 6 wt % instant starch; the composition having a viscosity of from about 200 to about 1700 cPs. This composition is deposited on a baking surface, baked, and dried to a moisture content of from about 2% to about 10%. Baked snack food products are also described.

Abstract: Teeth can be hardened and made more resistant to acid damage if treated with compositions that allow for the remineralization and demineralization of minerals found in teeth. Exchanging ions in hydroxyapatite for fluoride or other metal ions can result in teeth that are more resistant to chemical and physical insults.

Abstract: Teeth can be hardened and made more resistant to acid damage if treated with compositions that allow for the remineralization and demineralization of minerals found in teeth. Exchanging ions in hydroxyapatite for fluoride or other metal ions can result in teeth that are more resistant to chemical and physical insults.

Abstract: A snack food is prepared by a unique process comprising extruding an extrusion composition under heat and pressure to form an expanded, cooked, egg and added-protein snack food, wherein the extrusion composition comprises a) whole liquid egg present in an amount of from about 5 to about 25% by weight based on the total weight of the extrusion composition, b) an added protein concentrate or isolate selected from the group consisting of rice protein, soy protein, whey protein or mixtures thereof, in an amount so that the total protein present in the expanded, cooked, egg and added-protein snack food is from about 25 to about 40% by weight, and c) starch in an amount sufficient to provide an expanded, cooked, egg and added- protein snack food having a density no greater than about 300 grams per cubic inch.

Abstract: A public location individual audio delivery device and method allows individual access and control to audio associated with a visual presentation within a public location. The device includes a display located in a public location. A receiver is coupled to the display and receives video for presentation on the display. The receiver receives audio associated to the video. A transmitter is coupled to the display and is communicatively coupled to the receiver. The transmitter transmits the audio associated to the video as an audio signal through a personal access network within the public location. At least one personal audio device is positioned within the public location accessing and receiving the audio signal through the personal access network wherein the audio associated to the video is played on the personal audio device.

Abstract: A public location individual audio delivery device and method allows individual access and control to audio associated with a visual presentation within a public location. The device includes a display located in a public location. A receiver is coupled to the display and receives video for presentation on the display. The receiver receives audio associated to the video. A transmitter is coupled to the display and is communicatively coupled to the receiver. The transmitter transmits the audio associated to the video as an audio signal through a personal access network within the public location. At least one personal audio device is positioned within the public location accessing and receiving the audio signal through the personal access network wherein the audio associated to the video is played on the personal audio device.

Abstract: Disclosed are oral hygiene regimens comprising a plurality of steps involving the use of two or more oral care products containing actives effective to provide one or more benefits including cleaning, antimicrobial, antiplaque, anticaries, anti-calculus, anti-demineralizing, anti-erosion, antisensitivity/desensitizing, whitening, surface conditioning, polishing, and pH-balancing, wherein the plurality of steps are conducted and sequenced for maximizing delivery of oral care actives to target surfaces of a subject's oral cavity thereby achieving optimum oral health and hygiene benefits. In one aspect, a regimen comprises at least once daily of each of the following steps: (a) applying an antimicrobial dentifrice to oral cavity surfaces, and (b) rinsing the oral cavity with an antimicrobial mouthrinse, wherein at least one of steps (a) and (b) is conducted prior to retiring at night.

Abstract: A method of conducting clinical trials to evaluate the efficacy of agents or methods of caries prevention and treatment comprising the steps of conducting a visual-tactile assessment on qualifying human subjects of moderate to high caries incidence populations, assigning subjects to control group(s) and experimental group(s), supervising tooth brushing one or more times per day for a period of about 8 to about 12 months which runs concurrently with the school year and thereafter evaluating the efficacy of the product.