Abstract: A technique for incorporating odor control agent particles into an absorbent article is provided. More specifically, the odor control particles are “homogenously” distributed (e.g., in a substantially uniform manner) within an airformed fiber matrix of an absorbent core of an absorbent article. An absorbent core containing such a homogeneously distributed odor control particles may possess a greater surface area for contacting malodorous compounds, thereby increasing the likelihood of odor reduction.

Abstract: A technique for incorporating odor control agent particles into an absorbent article is provided. More specifically, the odor control particles are “homogenously” distributed (e.g., in a substantially uniform manner) within an airformed fiber matrix of an absorbent core of an absorbent article. An absorbent core containing such a homogeneously distributed odor control particles may possess a greater surface area for contacting malodorous compounds, thereby increasing the likelihood of odor reduction.

Abstract: A cleansing composition is disclosed that changes color during use. The cleansing composition contains a plurality of thermochromic dyes that cause a color change to occur at a threshold temperature and continue to cause a color change over a temperature range. The range of temperatures corresponds to approximately the amount of time sufficient to properly wash or scrub using the product.

Abstract: A firearm bore sighting system is described for in-line muzzle loaders which include a breach plug, the bore sighting system rotating into the breach plug threads and which may include a stop to locate the bore sighting system relative to the breach.

Abstract: Dairy-based gelato is an Italian frozen dessert that has a smooth, soft, silky texture and that is generally more flavorful than ice cream. A gelato composition includes an amount of total solids, including at least one milk-solids source, at least one sugar source, and at least one fat source, to provide a frozen gelato that can be stored for up to one year and still retain a texture characteristic of freshly-made gelato. The amount of total solids may range between about 45 weight percent and about 60 weight percent. A gelato composition may also include a flavorant, such as, for example, chocolate, candy, coffee, nut, liqueur, or fruit flavor, and/or a gum/stabilizer, such as, for example, pectin.