Other

That Corporation

Industrial Chemical Measurement, Inc.

Frank A Thomas

Gary K Hebert

Kenneth J Evers

Richard T Westlake

Blade head for a golf putter

An integrated circuit includes at least three separate power supply terminals, at least one for those portions of the circuit that must accommodate the widest signal-related voltage excursion, at least one for those that experience substantially smaller signal-related voltage excursions, and a common terminal.

Low-power integrated-circuit signal processor with wide dynamic range

Head for a golf putter

A water analyzer having several electrodes of the type which normally interfere with one another. These electrodes include a first electrode which is an active measurement electrode which perturbs the solution in which it is used and a second electrode whose reading is affected by the operation of the first electrode. Accurate readings are provided by sequencing the operation of the electrodes so that they are not always operating at the same time. In addition, further correction of the readings is provided to compensate for the known error resulting from the operation of the active electrode or electrodes. Such electrodes read conditions such as pH, dissolved oxygen and conductivity.

Water analyzer with multiple electrodes

A method is disclosed for removing phosphates from deproteinized cheese whey to improve the handling characteristics of such deproteinized whey. The method includes adjusting the pH of the deproteinized whey, a heating step subsequent to pH adjustment followed by injection of calcium hydroxide to remove dicalcium phosphate as a precipitate. Following a holding period, the precipitate is removed to yield an improved deproteinized whey.

Method of removing phosphate materials from deproteinized cheese whey

Dry food quality protein and lactose powders are produced from cheese whey by sequential ultrafiltration processes, each of which removes as permeate substantial amounts of water and dissolved solids from the respective concentrates. In the initial protein recovery process, the concentrated protein fraction is pasteurized to inhibit bacterial growth and is evaporated to produce a protein substance which is palatable, highly soluble in water and rich in essential amino acids. The lactose concentration step produces a fine quality sweetner of excellent solubility and food value. Temperatures and pressures are carefully controlled in the first two processing operations. A third operation removes additional solid material which can be easily disposed of and a fourth operation reduces the BOD of the remaining liquid fraction to the point that it can be discharged into rivers or streams. The overall process is highly energy efficient when compared to other processes of treating whey to recover nutrients and reduce pollution.

Growing community of inventors

Greenwood, WI, United States of America

Frank A Thomas