Abstract: Disclosed are algorithms and agent-based structures for a system and technique for analyzing and managing the airspace. The technique includes managing bulk properties of large numbers of heterogeneous multidimensional aircraft trajectories in an airspace, for the purpose of maintaining or increasing system safety, and to identify possible phase transition structures to predict when an airspace will approach the limits of its capacity. The paths of the multidimensional aircraft trajectories are continuously recalculated in the presence of changing conditions (traffic, exclusionary airspace, weather, for example) while optimizing performance measures and performing trajectory conflict detection and resolution. Such trajectories are represented as extended objects endowed with pseudo-potential, maintaining objectives for time, acceleration limits, and fuel-efficient paths by bending just enough to accommodate separation.

Abstract: a peptide product is made by enzymatically hydrolyzing a protein, such as whey protein concentrate, in two stages. A fungal protease is used to hydrolyze the protein in each stage. The hydrolyzed protein is dried to form a peptide product. The peptide product is non-allergenic and lacks the bitter taste that some other peptide products have. If can be used to make milk replacement products and various other food products.

Abstract: A process for the treatment of pre-dried animal meal yields products containing small peptides, resulting from combining methods of alkaline liquification and proteolytic enzyme treatment. These peptides are highly suitable for inclusion in animal feeds or edible food products.

Abstract: There is disclosed the sterilization of infectious hospital waste to generating a residue which is suitable for disposal. The invention comprises a first step of digestion at elevated temperatures and under highly alkaline condition for one to three hours. This step is combined with the necessary comminution, e.g., grinding, pulverizing and the like, to ensure substantially complete liquefaction of the wastes. The liquid reaction products from the first step are neutralized to a slightly alkaline pH, e.g., 7.5-9.5, and the waste is then subjected to enzymatic digestion with a suitable proteolytic enzyme for a short period of time. Preferably this proteinase treatment is combined with further comminution to further reduce any oversized particles that may remain in the waste following the first treatment. The enzymatic treatment is continued for a period from 30 to 90 minutes at temperatures most suitable for the selected enzyme and results in substantially complete hydrolysis of the proteins in the waste.

Abstract: Sources of protein, such as residues and waste products from processing fish, poultry, pork and beef as well as single cell microorganisms, are hydrolyzed to provide liquid products containing substantially all of the component amino acids, lipids and phosphorus in metabolically useful form. The process involves a brief alkaline treatment with heat (120.degree.-170.degree. F.) and alkali (pH 12 or above) which facilitates liquefication and enhances susceptibility to subsequent enzyme hydrolysis with bacterial proteinase at elevated temperatures (100.degree.-140.degree. F.). Cell rupture and protein denaturation occur during alkaline treatment and permit and facilitate the enzyme to rapidly break down the intact proteins to smaller, more soluble molecules. The product may be preserved with various acids at a pH of 3.8 to 4.2.

Abstract: There is disclosed a stable thixotropic suspension of water insoluble animal feed nutrients in an aqueous sugar solution. The method comprises incorporating an ammonium phosphate, sulfate or mixture in an aqueous sugar solution in a sufficient quantity to form a gel, controlling the pH of the gel to a value from about 6.5 to about 7.5 and adjusting the water content of the mixture to provide a viscosity to the product from about 4,000 to about 10,000 centipoises. The resultant gel is an excellent carrier for the suspension of water insoluble nutrients such as, calcium carbonate, calcium sulfate, or insoluble drugs such as monisan. The gel provides a very stable suspension of the water insoluble nutrients, providing shelf life stability in excess of 12 weeks over a wide range of temperature. High temperature stability of the suspension can be further enhanced by including in the supplement a dispersing agent such as gellatinized starch, an alkali metal alginate or a montmorillonite or kaolin clay.

Abstract: There is disclosed a method for the manufacture of a solid animal feed supplement employing an in-situ reaction between a hydratable metal oxide such as calcium oxide and a water soluble phosphate, such as phosphoric acid to solidify the product. The method comprises the addition of the metal oxide to a concentrated dispersion of a water soluble sugar such as molasses, whey and the like, to hydrate the metal oxide. After sufficient hydration has occurred to provide the desired quantity of reactant metal ions in soluble form, a condition which can be detected by monitoring the pH, temperature, or time following addition of the metal oxide, the soluble phosphate is added to cause solidification of the resultant mixture.

Abstract: Useful whey concentrates can be stabilized against putrefying action using a combination of downward pH adjustment (to 2.5-4.2) and a preservative agent. The best results are obtained with benzoates and/or sorbates as the preservative agent.