Abstract: Provided is DHA, or a composition comprising DHA, for use in treatment of a biofilm in a subject and for use in treatment of a disease or infection associated or caused by a biofilm in a subject.

Abstract: Provided is a method for preventing biofilm formation on a non-living surface. The biofilm comprising Klebsiella pneumoniae and/or Enterococcus faecalis. Provided is a method for removing, or reducing, a biofilm comprising Klebsiella pneumoniae and/or Enterococcus faecalis from a non-living surface. Preferably, the surface is the surface of a surgical instrument, a medical device, a surface in a clinical setting, or a surface in a bioprocessing facility.

Abstract: A system and method for creating modeling and simulation operational planning tools of human crowd behavior, in order to provide commanders with the capability to forecast crowd response to military or other control force tactics, techniques, and procedures. The modeling system or method use empirical data by collecting data on human crowd behavior under controlled laboratory conditions. It builds a mathematical model by using the collected data to reflect statistical relationships among the input and output data. It further statistically compares between the recorded empirical data and the data predicted by the present system or method. It creates simulation process steps based on the empirical mathematical model.

Abstract: The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.

Abstract: The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.