Abstract: Described are techniques for quality analysis using thermographic imaging. In one example, a system including a test chamber for receiving an unpowered component. The system further includes an external heat source for heating the unpowered component for a predetermined period of time. The system further includes a thermographic imaging system for collecting thermographic images of the unpowered component during the predetermined period of time. The system further includes a computer communicatively coupled to the thermographic imaging system and configured to classify a quality of the unpowered component based on the thermographic images of the unpowered component.

Abstract: The present invention discloses a method for producing a fermented dairy product, preferably cheese, comprising inoculating milk with lactic acid bacteria capable of producing a Class IIa type bacteriocin; and lactic acid bacteria capable of producing a Class I type bacteriocin.

Abstract: The present invention discloses a method for producing a fermented dairy product, preferably cheese, comprising inoculating milk with lactic acid bacteria capable of producing a Class IIa type bacteriocin; and lactic acid bacteria capable of producing a Class I type bacteriocin.

Abstract: It is discovered that a composition comprising at least one amine and at least one stabilizer may be useful in detecting the presence of an adulterant in a urine sample. Such adulterant includes an oxidizing agent.

Abstract: It is discovered that a composition comprising at least one amine and at least one stabilizer may be useful in detecting the presence of an adulterant in a urine sample. Such adulterant includes an oxidizing agent.

Abstract: The present invention relates to a mouthspray formulation, which reduces oral bacteria and is effective against dental plaque, gingivitis and oral malodor. The preferred formulation has a bactericidal agent with cetyl pyridinium chloride and domiphen bromide, an alcohol, a sweetener component, and a flavor system. The flavor system may also have or more of the following: a flavorant, a humectant, a surfactant, a sweetener, and a colorant agent.

Abstract: An antibacterial composition is provided that has an anionic surfactant, an amphoteric surfactant, a cationic conditioning agent, an antibacterial agent and water. Preferably, the composition is a liquid hand soap. The aqueous antibacterial composition, especially when an antibacterial liquid hand soap, has a proper balance of ingredients for providing a high cleansing ability, high foam, good conditioning and a pleasant emollient effect on the skin. The method of reducing amount of bacteria on part of a person's body, such as a hand, includes contacting the hand with the composition and, thereafter, rinsing the hand with water.

Abstract: It is discovered that a composition comprising at least one amine and at least one stabilizer may be useful in detecting the presence of an adulterant in a urine sample. Such adulterant includes an oxidizing agent.

Abstract: An antibacterial composition is provided that has an anionic surfactant, an amphoteric surfactant, a cationic conditioning agent, an antibacterial agent and water. Preferably, the composition is a liquid hand soap. The aqueous antibacterial composition, especially when an antibacterial liquid hand soap, has a proper balance of ingredients for providing a high cleansing ability, high foam, good conditioning and a pleasant emollient effect on the skin. The method of reducing amount of bacteria on part of a person's body, such as a hand, includes contacting the hand with the composition and, thereafter, rinsing the hand with water.