Abstract: Assays and diagnostic devices for rapidly distinguishing between bacterial or viral sources of infection in a biological sample from mammalian subject are provided. A biological sample from said subject is contacted with a diagnostic reagent that detects at least one, or a pattern of multiple, volatile organic compounds (VOC). Detection of the VOC or a pattern of said VOC indicates a single source of infection selected from a Gram-positive bacterial infection, a Gram-negative bacterial infection, or a viral infection. In one embodiment, a dipstick diagnostic device permits rapid discrimination between bacterial or viral infection based upon the reaction of a detectable VOC reactive compound and optional label positioned on the dipstick surface.

Abstract: A power converter (10) functions as a voltage controlled current source with bilateral current capability. When a control voltage is above a prescribed potential, the output current is positive (flowing to a Source Bus (11)), and when the control voltage is below the prescribed potential the output current is negative (flowing from the Source Bus). An additional feature of the controller is an inherent ability to limit a maximum current in either direction. In operation, the power converter functions to regulate a current flowing to the Source Bus from a Battery Bus (13) to satisfy the existing load requirements and, also, functions to charge batteries at a predetermined charge limit, as set by a CURRENT REFERENCE signal, for current flowing from the Source Bus to the Battery Bus.

Abstract: There is disclosed malto-dextrins having a D.E. not substantially above about 20, prepared by the enzymatic hydrolysis of oxidized starch. Syrups of the malto-dextrins are capable of remaining haze-free for long periods of time at high solids concentrations. The malto-dextrins are prepared by first liquefying and oxidizing starch at elevated temperatures to provide an oxidized and liquefied starch substantially free of residual starch granules, and in a subsequent step, converting the oxidized and liquefied starch with a bacterial alpha-amylase enzyme preparation to achieve a malto-dextrin product having a D.E. not substantially above about 20.