Abstract: Systems and methods analyze a plant comprising trichomes. The system can include a back-end computer system communicably couplable to an imaging device. The imaging device captures multiple images of the plant at a plurality of different focal distances, combines the multiple images into a composite image having a greater depth of field utilizing focal stacking, and transmits the composite image to the back-end computer system. The back-end computer system identifies the trichomes imaged within the composite image utilizing a machine learning system, determines a property of the identified trichomes, determines a projected harvest time for the plant according to the property, and provides the projected harvest time to a user. The trichomes within the composite image can be identified utilizing a machine learning system.

Abstract: The present disclosure relates to generating estimated results of an interactive workflow based on user input of one or more representative data points and results of the interactive workflow for other users. According to one embodiment, a workflow processing system receives a request to estimate a result expected to be obtained by a first user in completing the interactive workflow and receives one or more representative data points characterizing the first user. The workflow processing system determines an estimate of the result expected to be obtained by a first user in completing the interactive workflow based on the representative data points and an analysis of results of the interactive workflow obtained by a plurality of second users in completing the interactive workflow, wherein each of the plurality of second users share the representative data points characterizing the first user.

Abstract: The present invention provides stable aerosol cream mousse composition, preferably hair care composition, that can provide enhanced touch, combability, alignment and volume reduction to the hair, with low or reduced greasy, oily hair feel, while being formulated having a thick, rich, creamy, mousse-type rheology with excellent spreading, perception of spreading, and feel. The aerosol composition is based on the combination of component (A) a cationic surfactant, which is generally a quaternary ammonium compound such as e.g., ditallow dimethyl ammonium chloride; (B) a fatty alcohol, such as cetyl and stearyl alcohol; and (C) carbon dioxide.

Abstract: A system and method for creating a 3-D replica of a portion of a body structure is disclosed. The 3-D replica can have the exact size and shape of the region of interest (ROI). The system contains hardware and software that allows for the collection of 2-D scan images of the ROI, the refinement and conversion of the 2-D images into 3-D images, and the calculation of the 3-D images into a condition that is optimal for 3-D printing. The system and method also provides for the creation of a movie of the 3-D images that can be stored in a database for future access and/or distribution.

Abstract: The present invention relates to a composition containing a) an organo-modified silicone; b) if necessary, a C3-C22 alcohol; c) if necessary, a cationic surfactant; d) if necessary, a volatile silicone oil; e) at least 30 wt % ethanol, in relation to the total weight of the composition; as well as f) if necessary, additional additives that are different from components a to e, wherein the total quantity of components a to f is 100 wt %. The invention also relates to a process for producing a composition, the composition obtainable as a result of this process, a process to treat hair, the use of a composition to treat hair, as well as the use of a composition to produce an agent to treat hair.

Abstract: A method of making a high moisture, low fat processed cheese product, in which a mixture of particulate skim milk curd, salt and an emulsifying salt is first provided. This mixture is heated with agitation to an elevated temperature above about 160.degree. F. to provide a homogeneous cheese blend. An edible acid may be added to the cheese blend. An aqueous wet mix is added to the mixture to provide a high moisture, low fat cheese blend. The wet mix comprises water, a texture modifying agent selected from the group consisting of a maltodextrin, low D.E. corn syrup solids and mixtures thereof and a milk protein source. The wet mix is added to the cheese mixture under conditions whereby the temperature of the blend is maintained above about 130.degree. F. Agitation and heating are continued until the cheese blend reaches a temperature of at least about 190.degree. F. for a period of at least about 90 seconds to provide a high moisture, low fat processed cheese product having at least about 50% moisture.