Abstract: A purified polypeptide includes an ApoA1 mimetic or fragment thereof that are resistant to oxidation.

Abstract: A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.

Abstract: Textured surface for increasing Leidenfrost temperature. The texture comprises of surface features over multiple length scales—from micro to nanoscale—wherein the features at each length scale have a size, aspect ratio, and spacing selected to increase the Leidenfrost temperature. The structure includes an array of microscale structures disposed on the surface, the structure having size, aspect ratio and spacing selected to increase Leidenfrost temperature. The microscale structures may also include nanoscale structures on their surface to create a hierarchical structure. The structures result in an increased Leidenfrost temperature.

Abstract: A method of determining the presence or absence of a target microorganism in a sample to be tested, the method comprising: combining with the sample an amount of bacteriophage capable of infecting the target microorganism to create a bacteriophage-exposed sample; and measuring the time rate of change of the amount of said bacteriophage or the change in the rate of change of the amount of said bacteriophage as an indication of the presence or absence of the target microorganism as a function of time.

Abstract: A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The frozen fruit is cut open by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.

Abstract: A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.

Abstract: A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.

Abstract: Bacteriophage are combined with a test sample in an incubator, and the bacteriophage-exposed test sample is conjugated and applied to a sample pad in contact with a lateral flow strip to determine the presence or absence of a target bacterium. The conjugation may be performed in the sample pad or prior to application of the bacteriophage-exposed test sample to the pad. The incubator comprises a bacteriophage container and an incubation container separated by a valve. The test sample may be inserted into the incubation chamber using a swab or a rod with a piercing tip and a sample collection eye. The valve comprises a breakable stem. An antibiotic may be added to the test sample to determine the antibiotic resistance or susceptibility of the bacterium.

Abstract: A purified polypeptide includes an ApoA1 mimetic or fragment thereof that are resistant to oxidation.

Abstract: A method of enhancing and modifying the productivity of cranberry plants through commercial application of a plant-growth regulating composition to the plants during their bloom period to achieve a substantially consistent yield of miniature cranberries, and the yield of miniature cranberries that result therefrom. The method involves applying a plant-growth regulating composition, preferably gibberellin, to cranberry plants, most preferably during their mid-bloom period. The invention gives increased fruit set levels—80 % or even higher. In addition to higher fruit sets and, therefore, higher yields, application of the plant-growth regulator results in miniature parthenocarpic cranberries.