Abstract: Non-destructive methods and devices are disclosed herein for overcoming the limitations associated with analyzing shell casings and other cylindrical items for biomolecular and fingerprint extraction and analysis. In a preferred embodiment of these methodologies and devices, the open end of a spent shell casing (or like object) is plugged with a handle. This approach reduces the risk of sample contamination by gunpowder residue, while also providing a convenient means for handling the shell casing that reduces the risk of contamination or sample loss. Spin baskets (or extraction tubes) are provided which may be customized to different shell casing diameters, thereby substantially reducing the volume of extraction buffer required for sample collection and enable ease of centrifugation. A strong surfactant is preferably utilized during collection, which may reduce the amount of time needed for collection to just minutes.

Abstract: The present invention describes a food container insert. The device comprises a silicone insert with multiple holes and feet on the bottom to raise the device off of the base of a food container when positioned therein. The device is placed in the bottom of a food container and facilitates the draining of fluids through the holes thereon, thereby preventing any fruit or food products contained therein from spoiling or becoming overly saturated with fluid. This keeps produce or other food separate from fluid and juices while being stored or served, preventing the same from becoming soggy and enabling the container contents to remain fresh for longer periods of time.

Abstract: The present invention describes a food container insert. The device comprises a silicone insert with multiple holes and feet on the bottom to raise the device off of the base of a food container when positioned therein. The device is placed in the bottom of a food container and facilitates the draining of fluids through the holes thereon, thereby preventing any fruit or food products contained therein from spoiling or becoming overly saturated with fluid. This keeps produce or other food separate from fluid and juices while being stored or served, preventing the same from becoming soggy and enabling the container contents to remain fresh for longer periods of time.