Abstract: Methods of recovery of pristine polymers and hydrocarbon mixtures from a sorted waste feedstock or mixtures of waste feedstock, which are with or without organic additives are disclosed. The methods include Sequential Selective Extraction and Adsorption (SSEA), Hydrothermal Processing (HTP), and a combination of SSEA and HTP. Exemplarily, SSEA includes selecting a first solvent (S1), inputting the S1 and a sorted feedstock free of organic additives into an extractor, heating, waiting, and separating insolubles forming a pristine polymer solution. Exemplarily, HTP includes inputting a hydrothermal solvent and a sorted feedstock free of organic additives into a reactor, heating to form subcritical or supercritical H2O, waiting, causing thermal depolymerization to produce a slurry, cooling, venting formed gases and separating the hydrocarbon mixture.

Abstract: Methods of recovery of pristine polymers and hydrocarbon mixtures from a sorted waste feedstock or mixtures of waste feedstock, which are with or without organic additives are disclosed. The methods include Sequential Selective Extraction and Adsorption (SSEA), Hydrothermal Processing (HTP), and a combination of SSEA and HTP. Exemplarily, SSEA includes selecting a first solvent (S1), inputting the S1 and a sorted feedstock free of organic additives into an extractor, heating, waiting, and separating insolubles forming a pristine polymer solution. Exemplarily, HTP includes inputting a hydrothermal solvent and a sorted feedstock free of organic additives into a reactor, heating to form subcritical or supercritical H2O, waiting, causing thermal depolymerization to produce a slurry, cooling, venting formed gases and separating the hydrocarbon mixture.

Abstract: An improved soybean milk yoghurt is prepared by first extracting a milk from soybeans. The milk is mixed with milk whey solids and sucrose and then sterilized. The hot milk is mixed with a dilute aqueous gelatin solution and rapidly cooled. A mixture, in approximately equal proportions, of two strains of L. acidophilus, namely, NRRL B-1910 and B-2092, is added to the milk, which is subsequently fermented to produce a yoghurt.