Abstract: A composite electrode, comprising:a solid non-metallic substrate, (such as ceramic, glass, or epoxy resin,)and, bonded directly or indirectly to said substrate,a non-conducting matrix, incorporating particles which are accessible to the electrode surface and contain an insoluble metal salt (e.g. halide) in direct electrical contact with the metal corresponding to said salt, said metal being present either (i) in the form of metallic particles incorporated in a non-conducting matrix zone disposed so that said metal salt-containing particles are located between said metallic particles and said electrode surface, and/or (ii) a solid metallic surface in the form of an intermediate layer between said matrix and said substrate.

Abstract: A method of monitoring the growth of microorganisms in liquid culture involving the detection of pressure change in a gas-tight container such as a blood culture bottle incorporating a flexible diaphragm (septum) by detecting displacement of the septum, is characterised by the position or conformation of the diaphragm being repeatedly sensed using a distance-measuring means, such as a laser, preferably capable of detecting a variation in the position or conformation of the diaphragm to an accuracy of 200.mu. or better, with a portion of the container adjacent the diaphragm conveniently being used as a reference to detect any relative positional or conformational change of the diaphragm. Preferably the laser repeatedly scans a plurality of containers mounted in a holder such as a flat bed or a carousel.

Abstract: A method of processing a solid plant foodstuff comprises (a) heating the plant foodstuff using a mass heating method, according to which, during at least part of the heating step, the environmental pressure of the foodstuff being heated is so controlled in relation to the saturated vapour pressure of the foodstuff as to achieve a substantially uniform temperature through-out the solid foodstuff at the maximum temperature to be attained; (b) cooling the foodstuff by evaporation achieved by maintaining the environmental pressure of the foodstuff lower than the saturated vapour pressure of the foodstuff; characterised in that the time the plant foodstuff is at a temperature above 118.degree. C. is less than 29 seconds, and the time for which the plant foodstuff is above 70.degree. C. is less than approximately 100 seconds.

Abstract: A method of processing a solid foodstuff, such as a meat portion or portion of plant foodstuff, by a heating and cooling cycle in which the environmental pressure applied to the foodstuff is controlled during heating so that, at a maximum target temperature, all parts of the body of the foodstuff are conformed to this target temperature due to flow of water, transiently in the vapour phase, from hotter regions to cooler regions. In particular, at least when the target temperature is nominally attained, the pressure is set to the saturated vapour pressure of the foodstuff at the maximum target temperature.