Abstract: An inactivated influenza virus preparation is described which comprises a haemagglutinin antigen stabilised in the absence of thiomersal, or at low levels of thiomersal, wherein the haemagglutinin is detectable by a SRD assay. The influenza virus preparation may comprise a micelle modifying excipient, for example ?-tocopherol or a derivative thereof in a sufficient amount to stabilise the haemagglutinin.

Abstract: A method of auditing cartridges and empty cells in a storage library system including a plurality cells for storing cartridges and further including a robotically actuated picker assembly, the method comprising: providing a radio frequency sensor on the picker assembly; positioning a cartridge having at least one radio emitting chip within the cells so that the presence of the radio emitting chip can be detected without unloading the cartridge from the cells and operating the picker in a manner to search for the presence of the radio emitting chip within each cell for auditing numbers of cartridges and empty cells in the storage library system by moving the picker with the radio frequency sensor from one cell to the next to measure the presence of the radio emitting chip for each cell.

Abstract: A roller blind cover for an aperture in a vehicle interior. The roller blind cover has a carrier layer, a decorative layer, and a coating that covers the visible surface of the decorative layer. The overlay coating may be elastic with a layer thickness of at least 0.3 mm. The overlay coating may be permanently bonded to the visible surface of the decorative layer.

Abstract: A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. In that process all process steps are performed continuously. The mash is initially heated in a reactor system to a temperature of 75.degree. to 85.degree. C. The grain residue is removed from the mash. The wort is subsequently hopped and is heated to a temperature from 105.degree. to 140.degree. C. This is succeeded by a flash evaporation, a removal of the dregs and a cooling of the wort, which is subsequently fermented at 6.degree. to 25.degree. in the presence of a biocatalyst. The fermenting process may be succeeded by a partial or full continuous de-alcoholization of the beer.