Abstract: A system for controlling insects, comprising a first lure module for attracting insects to eat a toxicant and a second cooling module for lowing environmental temperature to a temperature lethal to insects but above the ice crystallization of fruit. The lure comprises: wax; oil; ethyl methyl eugenol or other suitable attractant; and spinosad or other suitable toxicant.

Abstract: A flexible electric insect swatter comprising one or more frames that are laterally fastened by elastic fasteners that is further proximately fastened to a handle forming an electric circuit used to electrocute an insect. Each frame contains a single layer grid or alternately two or more meshes capable of receiving a charge. The one or more frame arrangement that is connected by elastic fasteners, allows the insect swatter to return back to its original geometry after being struck. In an alternate embodiment, shock-absorbers are attached to the face of every frame.

Abstract: An animal trap system that improves the reliability of a pre-existing animal trap is provided. The animal trap system may include a thin membrane forming an opening, wherein the opening is dimensioned to at least partially circumscribe a trigger mechanism of the pre-existing animal trap, while a remaining portion of the trap mat overlays a substantial portion of a supporting surface and/or base of the pre-existing animal trap where the animal may be dispose when setting off the trigger mechanism. The underlying surface of the trap mat may have a relatively low friction coefficient so as to cause a fleeing animal to slide and or slip along the supporting surface and/or base.

Abstract: A hunting platform that includes a first side and a second side, where the first side includes a plurality of contacting grips on an inner perimeter of the first side and likewise the second side includes a plurality of contacting grips on an inner perimeter of the first side. The second side joins with the first side around a tree trunk to form the platform. A first ladder leads up to the platform, where the first ladder is positioned between a first opening between the first side and second side. A second ladder leads up to the platform, where the second ladder is positioned between a second opening between the first side and second side.

Abstract: Disclosed herein are methods of applying agricultural compositions including a pesticide, a fertilizer, or a combination of two or more of these, and about 0.1% v/v to 1.0% v/v of an adjuvant composition. The methods provide for aerial application of the agricultural compositions at wind speeds of up to 170 mph without substantially increasing the number of driftable droplets dispensed compared to the number of driftable droplets dispensed by applying the agricultural compositions without the adjuvant.

Abstract: The invention provides compositions for purification of fluids such as water and air. In particular the invention provides a mixture of a chlorhexidine substance, a calcium phosphate compound, a carbon material and sand. The mixed compositions may be provided in the form of loose particles that optionally contain a binder that swells in the presence of a fluid to be filtered. The compositions avoid the need for pre-formation of filter cartridges and may be used in a variety of water purification devices without further adaptation. The compositions also enable rapid, economical generation of purified fluids that are essentially free of chlorhexidine. The invention can be used for either high volume applications or disposable single-use applications.

Abstract: Provided are biocidal compositions comprising 2,2-dibromo-3-nitrilopropionamide and tris(hydroxymethyl)-nitromethane.

Abstract: Disclosed are hypersensitive-response eliciting peptides that exhibit improved solubility, stability, resistance to chemical degradation, or a combination of these properties. Use of these peptides or fusion polypeptides, or DNA constructs encoding the same, for modulating plant biochemical signaling, imparting disease resistance to plants, enhancing plant growth, imparting tolerance to biotic stress, imparting tolerance and resistance to abiotic stress, imparting desiccation resistance to cuttings removed from ornamental plants, imparting post-harvest disease or post-harvest desiccation resistance to a fruit or vegetable, or enhancing the longevity of fruit or vegetable ripeness are also disclosed.

Abstract: The present invention relates to gibberellin formulations and methods of their use. Specifically, formulations of the present invention are directed toward agricultural formulations including gibberellin and an adjuvant, wherein the ratio of gibberellin to adjuvant is from about 1:0.005 to about 1:0.5, the adjuvant contains from about 85 to about 95% of a blend of alkyl aryl polyoxylkane ethers, dimethylsiloxane, and free fatty acids, the formulation does not include isopropyl alcohol, propylene glycol, or a polysorbate surfactant, and the ratios are expressed in percentage weight of the gibberellin to volume of the adjuvant.

Abstract: Provided are methods for mitigating or eliminating Microbial Influenced Corrosion of a metal surface including contacting the metal surface with an effective amount of a liquid composition comprising indole or a functionally equivalent analog or derivative thereof. Also provided are methods for reducing the formation or activity of a corrosion-associated biofilm on a metal surface including contacting the metal surface with an effective amount of a liquid composition including indole or a functionally equivalent analog or derivative thereof.

Abstract: Methods of controlling undesirable vegetation comprising contacting the vegetation or the locus thereof with, or applying to the soil to control or prevent the emergence of the vegetation, a herbicidally effective amount of a herbicide delivery system.

Abstract: A combination comprising a multi-site contact fungicide, a first systemic fungicide and optionally a second systemic fungicide and a method using the same.

Abstract: An aqueous dispersion of octylisothiazolinone (“OIT”) has been found to be a superior vehicle for delivering OIT to wood for protecting the wood from discoloration by mold or fungi. The OIT dispersion can be applied to the wood by spraying, dipping or pressure treating, among other methods.

Abstract: The present invention relates to microcapsules comprising one or more biocides such as, in particular, iodopropargyl compounds, and at least one melamine-formaldehyde polymer, to a process for producing such microcapsules, and to their use for protecting technical materials.

Abstract: Many herbicidal compositions have been developed and are presently used. However, weeds to be controlled are various in types and their emergence extends over a long period. Accordingly, it is desired to develop a herbicidal composition which has a broad herbicidal spectrum, a high activity and a long-lasting effect. The present invention provides a herbicidal composition comprising (A) flazasulfuron or its salt and (B) at least one protoporphyrinogen oxidase inhibitor selected from the group consisting of a phenylpyrazole compound, a triazolinone compound, a N-phenylphthalimide compound, a pyrimidindione compound, an oxadiazole compound, an oxazolidinedione compound, a thiadiazole compound, pyraclonil, profluazol, flufenpyr-ethyl and their salts. According to the present invention, a herbicidal composition which has a broad herbicidal spectrum, a high activity and a long-lasting effect can be provided.

Abstract: The method of using a clay suspension to prevent viral and phytoplasma diseases in plants includes administering a clay suspension to the plant, such as through spraying the plant's leaves or soaking the plant's nursery shoots with the clay suspension. The clay suspension is applied to the plant to prevent the viral or phytoplasma disease prior to planting the plant in its nursery shoot stage. The clay suspension is preferably formed from natural clay suspended in water (1% w/v). The clay may be in either its natural form, or may be in the form of clay nanoparticles suspended in water. For a suspension formed from clay nanoparticles, the clay nanoparticles may be separated by sedimentation in distilled water.

Abstract: Methods for organisms control using biocide compositions based on castor oil and/or derivates. In one embodiment, the present invention presents methods of bacteria, fungi, virus and encrustations control. The present invention relates to the fields of Agriculture, Microbiology and Chemical Engineering.

Abstract: This invention concerns a method for preparing a bacterial supernatant comprising culturing a cell of Pseudomonas environmental strain PF-11; and recovering the supernatant. This invention also concerns a method for reducing the amount of a biofilm on a surface, reducing adhesion of at least one organism to a surface, or reducing microfouling or macrofouling on a surface comprising contacting the surface with a supernatant, supernatant fraction, modified supernatant or modified supernatant fraction of Pseudomonas strain PF-11; or a composition comprising a supernatant, supernatant fraction, modified supernatant or modified supernatant fraction of Pseudomonas strain PF-11, and one or more acceptable carriers.

Abstract: The present specification discloses pest control compositions, articles of manufacture, containers or kits comprising such compositions, and methods and uses to control a population of invertebrate pests from a mammal, location, plant, structure treated of such pest control compositions.

Abstract: A pan is provided that has a male mold portion, a housing that surrounds the male mold portion, and a top portion with a wing plate that has a complimentary outer surface to the end surface of the male mold portion. The complimentary outer surface forms a more consistent thickness of a baked item. The housing has a bottom surface with an aperture in the bottom to receive the male mold portion. The bottom surface acts to eject the baked item from the pan as the male mold portion is removed from the pan. The top portion can be formed with a continuous surface or have a wing plate that is spaced from a planar portion.

Abstract: A method of making bread uses an automatic bread maker and an ingredient box. The method includes: put the bread ingredient with flour and baking powder according to proper formula into the accommodating room of the ingredient box and packaged; then place the ingredient box faced down in the hanging rack above the baking pan inside the automatic bread maker, operate the bread maker to make the sawtooth blade of the hanging rack pierced the film of the ingredient box and the bread ingredient inside fell down into the baking pan, then water the baking pan; close the housing of the automatic bread maker and turn on the baking pan, the bread ingredient is processed with working dough of mixing, stirring and kneading; get the baking pan out, and remove the bread of baked and shaped.

Abstract: A method of making bread uses an automatic bread maker and an ingredient box. The method includes: put the bread ingredient with flour and baking powder according to proper formula into the accommodating room of the ingredient box and packaged; then place the ingredient box faced down in the hanging rack above the baking pan inside the automatic bread maker, operate the bread maker to make the sawtooth blade of the hanging rack pierced the film of the ingredient box and the bread ingredient inside fell down into the baking pan, then water the baking pan; close the housing of the automatic bread maker and turn on the baking pan, the bread ingredient is processed with working dough of mixing, stirring and kneading; get the baking pan out, and remove the bread of baked and shaped.

Abstract: Some embodiments of the present disclosure include a device for smoking and cooking food. The device may include a food enclosure and a smoke distribution manifold operatively connected to the food enclosure, the smoke distribution manifold configured to operatively connect to a smoke providing device, such as a customized smoker box or a conventional smoking device. The quality of the smoke is determined by a value from a sensor, such as a lux sensor, and the smoke distribution manifold may prevent bad quality smoke from contaminating the food in the food enclosure.

Abstract: A flavoring device (200; 400; 1000) is proposed. The flavoring device (200; 400; 1000) is adapted to be associated with a cooking chamber (315; 515) of a cooking oven (100; 100?) adapted to cook food stored therein. The flavoring device (200; 400; 1000) comprises at least one flavoring casing (205; 1003) having an air inlet opening (210; 1012) arranged for allowing air to enter said flavoring casing (205; 1003), a flavoring air outlet opening (270c; 1030b) arranged for allowing air contained within said flavoring casing (205; 1003) to pass to said cooking chamber (315; 515), and a flavoring air path (600; 1061) traversing said flavoring casing (205; 1003) and fluidly connecting said air inlet opening (210; 1012, 1036) to said flavoring air outlet opening (270c; 1030b).

Abstract: A method of controlling the operation of a flavoring device (200; 400; 1000) associated with a cooking chamber (315; 515) of a cooking oven (100; 100?) for treating food stored therein is proposed. The flavoring device (200; 400; 1000) comprises at least one casing (205; 1003; 1006), at least one air path (600; 700; 1061; 1064) traversing said casing (205; 1003; 1006) and fluidly connecting at least one air inlet opening (210; 1012b; 1036) of said casing (205; 1003; 1006) to at least one air outlet opening (270b, 270c; 1030b; 1045b) of said casing (205; 1003; 1006). The method comprises: a) providing one between a flavoring substance (610; 1063) and a smoking substance (710; 1066) in said at least one air path (600; 700; 1061; 1064); selecting (920) one between a flavoring process and a smoking process, and c) controlling (930-950, 960-970) a heating in said casing (205; 1003; 1006) according to the selected one between said flavoring process and said smoking process.

Abstract: A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.

Abstract: An apparatus and method are disclosed for cooling perishable goods including fruits and vegetables, such as for example grapes. The apparatus includes an air bypass prevention dam having a tarp for covering exposed surfaces of the containers of the perishable goods. The tarp may include wedges to prevent the containers from collapsing into a central space as air is forced through the containers. The air bypass prevention dam further includes a rigid restraint structure affixed to the tarp for preventing the tarp from being pushed away from the containers as air is forced through the containers.

Abstract: A filtration system is arranged to safely vent a storage room into which a fog mixture is introduced. Venting the storage room reduces and/or prevents a substantial increase in the internal pressure of the storage room. To control the pressure differential between the storage room and the ambient air pressure, a venting manifold with an in-line duct fan is used, for example, to exhaust storage room air into the atmosphere. The exhausted storage room air is filtered to reduce the exfiltration of chemicals and/or other contaminants from the environmentally sealed storage room.

Abstract: Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Abstract: A method for processing waste chewing gum to form granules, wherein the granules have a D50 diameter is provided, the method comprising the step of granulating the waste chewing gum in a granulator, the granulator having a screen comprising a plurality of rectangular holes through which the granulated material passes, wherein the holes have a side of length x; and where the following relationship applies: D50=A x2+B x+C??[Formula I] in which A, B and C are constants.

Abstract: The present disclosure relates, according to some embodiments, to methods and systems for purifying proteins and carbohydrate rich products from photosynthetic aquatic species and compositions thereof. For example, one embodiment of the present disclosure relates to methods and systems for purifying proteins the present disclosure relates, in some embodiments to methods and systems for extracting proteins, dry biocrude, and carbohydrate-rich meal from Lemna. In some embodiments, a method of treating a biomass comprising a microcrop (e.g.

Abstract: A method for production of near sterile whey protein concentrates is proposed, which comprises the following steps: (a) Ultrafiltration of whey at a temperature of about 2 to about 25° C. to produce a first retentate R1 and a first permeate P1; (b) Microfiltration of the retentate R1 from step (a) at a temperature of about 2 to about 35° C. to produce a second retentate R2 and a second permeate P2; (c) Ultrafiltration of the second permeate P2 from step (b) at a temperature of about 6 to about 25° C. to produce a third retentate R3 and a third permeate P3; (d) Pasteurization of the retentate R3 from step (c) (e) Drying of the pasteurized product from step (d).

Abstract: The present disclosure provides a concentrated and natural, vinegar-derived food additive, wherein the food additive is an antimicrobial food additive or buffering food additive, compositions comprising the vinegar-derived food additive, methods for making the vinegar-derived food additive. The concentrated food additive can have a high acid value. Food products and methods of making food products containing the vinegar-derived food additive are provided. The food products can be meat, poultry, or fish food products.

Abstract: A food dehydrator includes a housing, a blower member, and a plurality of food trays. The housing has an air intake port, a rear chamber disposed downstream of the air intake port, and a front chamber which is disposed downstream of the rear chamber and which has a plurality of dehydration sub-chambers for the food trays to be removably and respectively disposed therein. The blower member is disposed upstream of the air intake port for introducing air into the rear chamber. Each of the food trays is configured to permit the introduced air, which flows through an internal port of a corresponding one of the dehydration sub-chambers, to pass therethrough and leave through an outlet port of the corresponding one of the dehydration sub-chambers.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.

Abstract: This document provides dietary supplement compositions as well as methods for using dietary supplement compositions to control glucose levels. For example, a dietary supplement composition including chromium (e.g., Chromium Oligofructose Complex), a sweet potato extract, and one or more of a mulberry extract, a green tea extract, a cinnamon extract, or a ginseng extract (e.g., Korean Red Ginseng extract) are provided.

Abstract: A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by weight of the core composition; (b) an innermost coating layer, layered on said core composition, comprising at least one hydrophobic solid fat or fatty acid having a melting point lower than 60° C.; (c) an intermediate coating layer layered on said innermost coating layer, which when present in an aqueous solution in the amount of 0.1% weight/weight over the weight of the solution, has a surface tension lower than 60 mN/m, when measured at 25° C.; and (d) an outer coating layer, layered on said intermediate coating layer; wherein the composition is in the form of particles; food products containing the composition and methods of preparation thereof.

Abstract: A fiber-wrapped smokeless tobacco product includes smokeless tobacco and a plurality of polymeric fibers surrounding the smokeless tobacco. The polymeric fibers can have a basis weight of 5 gsm or less and a diameter of less than 100 microns. In some cases, the polymeric fibers are melt-blown polymeric fibers. In some cases, the polymeric fibers are centrifugal force spun polymeric fibers. A method of preparing a fiber-wrapped smokeless tobacco product includes melt-blowing or centrifugal force spinning a plurality of polymeric fibers to create an polymer deposition zone and passing a body comprising smokeless tobacco through the polymer deposition zone. In some cases, an electrostatic charge can be applied to the plurality of polymeric fibers, the body, or a combination thereof. In some cases, a spin is applied to the body when passing through the polymer deposition zone.

Abstract: An extraction method of a flavor constituent comprises: a step A for heating a tobacco raw material which is subjected to an alkali treatment; and a step B for bringing a release component released in the gas phase in the step A into contact with a collection solvent at normal temperature until any time from when a first condition is satisfied to when a second condition is satisfied. The first condition is determined based on a residual rate of nicotine component. The second condition is determined based on a remaining amount of nicotine component.

Abstract: An extraction method of a flavor constituent comprises: a step A for heating a tobacco raw material which is subjected to an alkali treatment; and a step B for bringing a release component released in the gas phase in the step A into contact with a collection solvent at normal temperature until any time from when a first condition is satisfied to when a second condition is satisfied. The total amount of saccharides contained in the tobacco raw material is 9.0 wt % or less when a gross weight of the tobacco raw material in the dry state is 100 wt %. The first condition is determined based on variations in the pH of the collection solution. The second condition is determined based on the remaining amount of nicotine component.

Abstract: A producing method of a tobacco raw material comprises: a step A1 for heating a tobacco raw material in a closed space which is treated with alkali and for taking a flavor constituent released in the gas phase from the tobacco raw material to an outside of the closed space; a step B1 for allowing a first solvent to capture the flavor constituent by bringing the flavor constituent released in the gas phase in the step A1 into contact with the first solvent which is a liquid substance at normal temperature on the outside of the closed space; and a step C1 for adding the first solvent capturing the flavor constituent in the step B1 to the tobacco raw material in the closed space after the step B1.

Abstract: The present invention relates to an apparatus, method and system which comprises a unique and novel self-contained assembly of components that provide an air and liquid tight enclosure to maintain a cigar tobacco's aromatic purity, while simultaneously providing a liquid-tight enclosure for an alcoholic or non alcoholic beverage, together with providing a attached beverage container and a means for dispensing said beverage into said beverage container. This novel invention thereby provides an apparatus, method and system for providing a user with a simple, low cost portable recreational apparatus, method and system for the enjoyment of a smoking a fresh cigar, other legal plant based product, or a food product, while also be able to concurrently dispense, and drink, the user's preferred alcoholic beverage.

Abstract: A container configured to hold one or more units of a product is provided. The container may comprise a lid and a base. The lid and/or the base may be constructed from a pulp derived from a plant material. For example, the pulp derived from the plant material may be a wood pulp material. A related method is also provided.

Abstract: A battery rod assembly and an electronic cigarette are provided. The battery rod assembly includes a battery rod assembly body. The battery rod assembly body includes a suction end, a battery for supplying power to an atomizing assembly of the electronic cigarette and an aerosol passage communicating with the suction end. The battery and the aerosol passage are separated from each other inside the battery rod assembly body. Since the battery rod assembly body is provided with a separated and sealed aerosol passage, components inside the battery rod assembly may not be immersed by aerosol generated from atomization, thereby ensuring a long service life of the battery rod assembly. The user is avoided from inhaling the cigarette liquid with the electronic cigarette including the battery rod assembly.

Abstract: A smoking article is provided, having a component housing including a power source, and a tubular housing having a first end and a longitudinally-opposed second end, wherein the first or second end is configured to receive the component housing. The tubular housing includes an outer wall defining a cylindrical cavity. An aerosol-generating element is configured to be received within the cylindrical cavity, wherein the aerosol-generating element is configured to produce an aerosol in response to heat. An associated aerosol-generating element and related production methods are also provided.

Abstract: A two-stage atomizer having a primary heating element and a secondary heating element. The primary heating element heats a fluid to generate an aerosol with a given average particle size. The secondary heating element reheats the aerosol from the first heating element to produce a final aerosol having a reduced average particle size. The two-stage atomizer is configured to operate with an electronic vaporizer device having a power source and control electronics.

Abstract: A super capacitor vaping electronic cigarette includes improvements in power recharging capabilities.

Abstract: The electronic cigarette device releasably houses a plurality of electronic cigarettes around a central shaft and between an upper bracket and a lower bracket, a cigarette holder, and the first frame. The first cigarette holder, the holder, the central shaft, the holder and lower bracket are sequentially connected. The central shaft ends are provided in a sleeve on the stand and holder, and a plurality of electronic cigarettes are disposed between the upper bracket and the bracket, and on display around the central shaft of circumferentially distributed. The first cigarette holder end surface has a cigarette jack, cigarette jack first communicating hole. In the second end of the central shaft, the connector sleeve is provided.

Abstract: An e-vapor apparatus may include a pod assembly and a dispensing body configured to receive the pod assembly. A vaporizer may be disposed in the pod assembly and/or the dispensing body. The pod assembly may include a vapor precursor compartment, a device compartment, and a vapor channel extending from the device compartment and traversing the vapor precursor compartment. The pod assembly is a smart pod configured to receive, store, and transmit information that can be communicated with the dispensing body and/or another electronic device. The proximal portion of the dispensing body includes a vapor passage and a through-hole. The vapor passage may extend from an end surface of the proximal portion to a side wall of the through-hole. The through-hole is configured to receive the pod assembly such that the vapor channel of the pod assembly is aligned with the vapor passage of the dispensing body.