Amstar Corporation

Other

Anthony B Rizzuto

Richard David Skole

Andy C Chen

Henry Harry Newman

Vincent Anthony Toscano

Jacqueline Noailles-Benito Hogu

Charles P Graham

Clifford E Lang, Jr

Martin F Veiga

The system is designed to shut-off the flow of liquid in a conduit, unattended, i.e., automatically, in the event of a liquid conduit rupture, liquid overflow, or the like. A float which carries a mercury switch is set over a recess formed therefor and into which liquid can flow and collect. The float rises with the collected liquid, and the mercury switch activates a solenoid valve which is interpositioned in a pressured-liquid conduit, to halt the flow of liquid through the conduit. The recess is formed in a lowermost portion of an area in which the subject conduit is sited.

Liquid shut-off system

The System is designed to shut-off the flow of liquid in a conduit, unattended, i.e., automatically, in the event of a liquid conduit rupture, liquid overflow, or the like. A float which carries a mercury switch is set over a recess formed therefor and into which liquid can flow and collect. The float rises with the collected liquid, and the mercury switch activates a solenoid valve which is interpositioned in a pressured-liquid conduit, to halt the flow of liquid through the conduit. The recess is formed in a lowermost portion of an area in which the subject conduit is sited.

A cocrystallized sugar-nut product and a method for preparing such product are disclosed. A concentrated sugar syrup is prepared through evaporation, and nuts, chopped or finely divided, with or without additional food ingredients, are added to the concentrated syrup with vigorous mechanical agitation or impact beating within a crystallization zone. A cocrystallized sugar-nut product is produced, comprising aggregates of sugar crystals in intimate association with the nuts and any food ingredient. The cocrystallized sugar-nut product is dry, stable, free-flowing and possesses functional food ingredient characteristics, such as fondant quality and extrusion and compaction capabilities. The cocrystallized sugar-nut product, additionally, is capable of being dispersed in water.

Cocrystallized sugar-nut product

A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water. The resulting sugar product may be either an intermediate food product, such as a gelatin concentrate, or an instant food product, such as an instant chocolate pudding mix, which contains all of the dry food ingredients for the final food product.

Crystallized, readily water-dispersible sugar product

It has been discovered that a material consisting essentially of a high-ash-containing sucrose syrup, said sucrose syrup containing about 70-90% by weight solids and analyzing on a solids basis about 40-85% by weight sucrose, about 8-35% by weight invert, about 3-25% by weight ash, the remaining percent being other organic components, such as pectins, products formed by the action of heat and amino acids and alkali upon reducing sugars and up to about 10% by weight polysaccharides, is useful as a component in a medium for the growth of microorganisms. The syrup is usefully employed in a minor amount, e.g., in the range about 4-8% weight/volume in the growth medium, the syrup being added as a carbohydrate or carbon source for the growth of the microorganism. The above-described syrup is particularly useful as a component of a growth medium for the production of penicillin from a penicillin-producing microorganism and for the production of cephalosporin C by a cephalosporin C-producing microorganism.

Method for the production of cephalosporin C

Material useful for and method of employing the same for the growing of

Char waste water, a waste product in sugar refining, derived by water washing spent animal charcoal (char), is useful as a sporulation medium for the production of Bacillus popilliae spores. Bacillus popilliae spores are useful as a microbial insecticide in the control of Japanese beetles since B. popilliae spores cause milky disease in the Japanese beetle and other insects, such as the European chafer.

Growing community of inventors

Piscataway, NJ, United States of America

Anthony B Rizzuto