Patents by Inventor Mark A. Stahmann

Mark A. Stahmann has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Coagulation of protein from the juices of green plants by fermentation and the preservation thereof
    Patent number: 4062276
    Abstract: The invention relates to a novel method and apparatus to precipitate and preserve protein from the juice expressed from green leafy plants by coagulating the protein in the juice through an anaerobic fermentation process and apparatus. In addition part of the carbohydrate and non-protein nitrogen in the juice is converted into bacterial protein which increases the amount of protein obtained from the juice and particularly prevents oxidative destruction of cystine and methionine and thereby increases these limiting amino acids in the obtained protein.
    Type: Grant
    Filed: March 19, 1976
    Date of Patent: December 13, 1977
    Inventor: Mark A. Stahmann
  • Compositions and methods therewith for penicillin hypersensitivity detection
    Patent number: 3979508
    Abstract: The stereo-isomeric penicilloyl-polylysine conjugates having high optical dextro-rotations are useful for eliciting cutaneous responses in persons with penicillin hypersensitivity.The process for manufacturing the above-entitled stereo-specific conjugates reacts penicillin with neutralized polylysine hydrochloride in a non-aqueous polar solvent such as dimethyl sulfoxide.
    Type: Grant
    Filed: January 10, 1975
    Date of Patent: September 7, 1976
    Assignee: Kremers-Urban Company
    Inventors: Mark A. Stahmann, Sudhakar S. Wagle
  • Coagulation of protein from the juices of green plants by fermentation and the preservation thereof
    Patent number: 3975546
    Abstract: The invention relates to a novel method to precipitate and preserve protein from the juice expressed from green leafy plants by coagulating the protein in the juice through an anaerobic fermentation process utilizing the microorganisms naturally resident on the leaves of the green plants. In addition part of the carbohydrates and non-protein nitrogen in the juice is converted into bacterial protein which increases the amount of protein obtained from the juice and particularly prevents oxidative destruction of cystine and methionine and thereby increases these limiting amino acids in the obtained protein.
    Type: Grant
    Filed: January 23, 1975
    Date of Patent: August 17, 1976
    Inventor: Mark A. Stahmann