Other

Dna Plant Technology Corporation

Research, Incorporated

Rutgers, the State University of New Jersey

Dunkin' Donuts

Seymour G Gilbert

Avigdor Orr

John O Spingler

Paul M Rosofsky

Wolf R Vieth

Shaw S Wang

Urban J Coelho

Joseph G Leeder

Po-Min Lin

John O Springler

Jack R Giacin

A novel pressure bandage and transdermal patch is disclosed. The bandage comprises a (i) sanitary gauze layer to be applied against a wound; (ii) a compressed cellulose middle layer overlying said sanitary gauze layer; and (iii) an outside layer overlying said sanitary gauze and compressed cellulose layers and having adhesive wings which apply the bandage to the skin, whereby blood from the wound when leaking through the gauze layer will saturate the compressed cellulose material and thereby expand said cellulose layer against said sanitary gauge and outer layers, thereby applying active pressure to the wound while soaking up excess blood.

Bandages comprising compressed cellulose

A method for removing impurities and potentially toxic substances from cellulose is disclosed. The method comprises the following steps: (a) immersing cellulose containing organic extractables in one or more acid baths so as to remove traces of organic extractables; (b) immersing the cellulose in a water bath; (c) immersing the compressed cellulose in an alkaline bath; and (d) sterilizing the treated cellulose using pressurized steam.

Process for treating compressed cellulose and applications thereof

This invention relates to homogeneous compositions comprising pulped paperboard and a finely divided polymer, suitably polyethylene terephthalate, commonly referred to as 'PET'. Also, provided are stable aqueous dispersions of finely divided polymer particles, preferably of micronic or submicronic range particle size. Processes for providing the novel compositions of the invention are also provided.

Pulped paperboard-polymer compositions

The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Prolonging the shelf life of fresh root vegetables

A method for determining sorption isotherms of food by inverse chromatography comprising the steps of passing a mobile phase having a known solute concentration and at a known flow rate through a stationary phase comprising a known mass of food at a known temperature, measuring the concentration of solute in the mobile phase leaving the food, determining the amount of solute which has entered the food at selected intervals from the known concentration, known flow rate and time elapsed from the beginning of the passing step, determining the amount of solute which has passed downstream of the food at selected intervals from the measurement of the concentration of the solute, and determining the amount of solute at selected intervals taken up by the food from the difference in the amounts determined above.

Methods and apparatus for determining sorption isotherms

The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots, in one embodiment, to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and (c) placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition. In another embodiment, the process includes subjecting the carrots to a vacuum, breaking the vacuum in the presence of water and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Fresh root vegetables with prolonged shelf life

Enzymatically active protein-enzyme complex membranes are prepared by treating a swollen protein membrane with an aqueous solution of a compatible active enzyme. These membranes are used to effect enzymatic reactions such as hydrolyzing starch, sucrose, urea or cellulose, lysis of cells or isomerizing D-glucose.

Enzymatically active protein-enzyme complex membranes

The amount of enzyme complexed to a protein membrane is increased by treating the protein before or after forming the membrane with a proteolytic enzyme. Preferred proteolytic enzymes are pepsin, trypsin and pronase. Treatment is carried out at a temperature between 15.degree. and 25.degree. C for a period of 1 to 12 hours. Enzymes are complexed to the protein membrane, after treatment, by swelling and washing the membrane and contacting the membrane with an enzyme.

Preparation of enzyme-membrane complexes

A highly improved pressure relief valve permitting release of pressure from an enclosed area without permitting any substantial reverse flow of gases or fluids into that enclosed area is disclosed. Specifically, the pressure relief valve includes a rigid base member, preferably composed of a rigid plastic material such as polyvinyl chloride, a flexible valve membrane stretched across the surface of the base member, the flexible valve membrane preferably composed of a synthetic resin material, and an entrance port associated with one end of the base member so that pressure build-up in the enclosed area is released between the base member and the flexible valve membrane when it reaches a predetermined level. Furthermore, a coffee bag for storing roasted coffee beans and ground coffee is disclosed, including the above-described pressure relief valve for permitting the release of CO.sub.2 from the bag while at the same time preventing the entrance of any substantial amounts of O.sub.2 into the bag.

Pressure relief valve and bag incorporating same

Enzymatically active protein-enzyme complex membranes are prepared by treating a swollen protein membrane with an aqueous solution of a compatible active enzyme. These membranes are used to effect enzymatic reactions.

Growing community of inventors

Piscataway, NJ, United States of America

Seymour G Gilbert