Abstract:
WHEREIN R1 is hydrogen or halogen, R2 is hydrogen or methyl, E is oxygen or sulfur, R3 is hydrogen or halogen, and n has a value of from 1 to 6, produce vasodilation in animals.
Certain 3-substituted-2,4(1H,3H)-di-oxo-quinazoline and 3substituted-2-thio-4-oxo(1H,3H)-quinazoline derivatives and pharmaceutically acceptable acid addition salts thereof having the formula
Abstract:
Transport swab tube apparatus is described capable of storing and transporting to a clinical laboratory a swab containing a microorganism sample and a suitable preservative medium. The apparatus comprises in combination an outer tube container having a removable sealing cap, a hollow tubular swab member having a bibulous swab material at one end and a liquid storage receptacle at its other end, and wherein the liquid storage receptacle and the swab member are supported by the removable sealing cap. When the cap is placed on and seals the tube container, the swab member is supported within the tube container so that the bibulous swab material does not touch the walls or end of the tube container. When desired, the liquid in the liquid storage receptacle can flow through the hollow swab member and contact the swab material.
Abstract:
Methods and apparatus for measuring and adjusting the concentration of a solution to a standard concentration or a multiple thereof are provided in accordance with the invention by detecting the concentration of a solution and producing an electrical signal representative of the detected concentration. The electrical signal produced is compared with a reference value and diluent is delivered to the solution at a rate governed by the magnitude of the difference between the electrical signal produced and the reference value until the concentration of the solution is adjusted to substantially the same concentration of a standard solution. A measurement of the concentration of the solution is indicated by an appropriately calibrated meter.
Abstract:
Meat emulsions, such as those suitable for the production of frankfurters and poultry or fish products, can be extended by the addition of an aqueous mixture of vegetable protein fiber, vegetable protein isolate, albumen, vegetable protein concentrate, edible whey, emulsifier, non-fat dried milk solids, gluten or an aqueous flour slurry, and salt. Appropriate amounts of seasoning, vitamins and minerals can also be present. The resulting extended emulsion mixture when cooked produces a final product which is equal to or superior to the prior art all-meat products.