The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides. The present invention further relates to the uses of these nucleic acid molecules and polypeptides. For example, the nucleic acid molecules and polypeptides could be used in making enzymes or used to make plants, plant cells, plant materials or seeds of a plant having such modulated growth or phenotype characteristics that are altered with respect to wild type plants grown under similar conditions.
NUCLEOTIDE SEQUENCES AND CORRESPONDING POLYPEPTIDES CONFERRING MODULATED PLANT CHARACTERISTICS
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CORN PLANT MON88017 AND COMPOSITIONS AND METHODS FOR DETECTION THEREOF
The present invention provides a corn plant designated MON88017 and DNA compositions contained therein. Also provided are assays for detecting the presence of the corn plant MON88017 based on a DNA sequence and the use of this DNA sequence as a molecular marker in a DNA detection method.
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ANIMAL MANAGEMENT
Methods for managing animals can involve identifying a trait by analyzing a biological sample and determining a physical characteristic of a bovine subject using imaging. A method can include obtaining a targeted trait genetic value and determining a targeted trait value for a bovine subject using imaging. A method can include obtaining genetic information determined by identifying, in a biological sample from the first bovine subject, at least one single nucleotide polymorphism (SNP). An animal can be managed based on information that has been identified and/or obtained.
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Chewing gum with containing ethanol flavors
A chewing gum item which contains one or more liquids or gels containing flavors fermented or distilled with ethyl alcohol.
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METHOD FOR WINE FILTRATION
The invention describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase and a pectin lyase. The invention also describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase, a pectin lyase, a pectinesterase and an endoarabinanase.
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LIPID ACYLTRANSFERASE PROTEINS AND METHODS OF MAKING THEM
The present invention provides a method for preparing a variant lipid acyltransferase enzyme by expressing a nucleotide sequence encoding a lipid acyltransferase which may comprise at least one modification at a position(s) which corresponds in the encoded amino acid sequence to an amino acid(s) located in a) the canyon region of the enzyme (i.e. preferably amino acid residues 31, 27, 85, 86, 119, and 120); and/or b) insertion site 1 (i.e. amino acid residues 22-36) and/or c) insertion site 2 (i.e. amino acid residues 74-88), wherein the canyon region, insertion site 1 and/or insertion site 2 are defined as that region which when aligned based on primary or tertiary structure corresponds to the canyon region, insertion site 1 or insertion site 2 (or the corresponding amino acid residues taught above) of the enzyme shown herein as SEQ ID No. 16 or 6 in a host organism.
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METHOD FOR REDUCING ACRYLAMIDE FORMATION IN MAKING OF MOLASSES
Acrylamide reducing agents are added to a sugar solution during the molasses making and sugar refining processes to maximize efficiency of the acrylamide reducing agents.
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ANIMAL FEED FORMULATIONS COMPRISING BUTYRATE SALT
Formulations for animal feed include granules comprising a mixed butyrate lactate salt; in which the mixed butyrate lactate salt is an at least bivalent metal, such as calcium, and the butyrate and lactate are present in a molar ratio between 3:1 and 1:3. The granules may be coated. The optionally coated granules have a particle size of 0.1 mm or more, preferably 0.2 mm or more, and about 2 mm or less, preferably about 1 mm or less. In addition, the butyrate lactate salt may be combined with another active ingredient that may be chosen from the group consisting of plant extracts, prebiotic compounds, probiotics, yeast extracts, medium chain fatty acids, unsaturated long chain fatty acids, fat-soluble vitamins, and toxin absorbing compounds.
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Reload energy gel for athletes and active adults
An easy-to-carry easy-to-open packet finds use by athletes, mountain climbers and others engaged in physical activity. The packet has a fig paste based energy gel composition comprising glucose and natural fructose sugars which rapidly enter the blood stream. The energy gel optionally comprises ATP, which is released to the blood stream sublingually in the mouth without substantial degradation. The packet has a slit for the insertion of a belt, strap or carabineer. An inserted bonded tube on the packet's exterior edge has one end open and one end closed. The open end is in communication with energy gel within the packet. When the packet is pulled, the inserted bonded tube breaks, creating an open end that is placed between the teeth. Squeezing the packet discharges the gel into the mouth of the user.
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Crème le Sucre
Crème le Sucre is a mixture of powdered cream and natural or artificial sweetener that can be added to tea or coffee for flavor.
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NUTRITIONAL SUPPLEMENTS CONTAINING LIPOIC ACIDS AND SULFUR CONTAINING COMPOUNDS
Nutritional supplements and methods for making and using such supplements are described. In particular, this application describes nutritional supplements with a first part containing an effective amount of a lipoic acid (such as ALA) and a second part containing an effective amount of a sulfur containing compound that increases the level of cellular glutathione (such as NAC). The first and second parts are kept partially or completely separated from each other, thereby minimizing their reaction and maximizing their effectiveness. Such nutritional supplements can be administered to mammals to increase the levels of glutathione while maintaining or increasing the stability of these two components while they are contained in the supplement. Other embodiments are described.
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Apparatus and Method for Producing a Three-Dimensional Food Product
A freeform fabrication system for the production of an edible three-dimensional food product from digital input data is disclosed. Food products are produced in a layer-by-layer manner without object-specific tooling or human intervention. Color, flavor, texture and/or other characteristics may be independently modulated throughout the food product.
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Stick Cookie Packaging System
A bagged cookie is combined with a generally L-shaped holder having an upright portion and a base portion at about 90 degrees, and an elongate stick. The back side of the bagged cookie is adhered to the upright portion, preferably with double stick-back tape, and the lower side of the bagged cookie is resting on or near the base portion. The holder is configured to receive one end of an elongate stick, and the opposing end preferably engages a platform. Preferably there are several sets of the bagged cookies, holders, and elongate sticks engaged with the platform, forming a cookie bouquet.
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FRIED FOOD PRODUCT ON A STICK
A fried bread/dough/cake product is particularly well-suited for the amusement/theme park, carnival and festival industries. The fried food product may utilize a pre-cooked or raw dough product or a pre-cooked or raw cake batter that may be disposed on a stick and fried. The product may be pre-made and frozen (for raw dough/batter) or refrigerated or frozen (for pre-cooked dough or cake batter) and deep fried when needed. Various glazes and toppings can be provided to give consumers a unique, fresh dessert they can easily walk around and eat.
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CANDY APPARATUS, SYSTEM AND METHOD
A system, apparatus and methods for candy making are disclosed, wherein an apparatus for candy making may comprise a blade portion and a handle portion, and wherein the handle portion may be multiple times longer than the blade portion.
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SMOKING METHOD OF DUCK MEAT WITH WINE
A smoking method of duck meat with wine includes making salt water by blending water, wine and curing agent in a massage tumbler. A container made up of a double jacket includes a partition inside making it available to hold inside temperature −10° C.-10° C. Wine sauce is placed into the tumbler with mixing ingredients for about 15-30 min at temperature of −2-25° C. Duck meat (the weight range of meat which is without neck, tail, foot, bone and organs is 2.2-3.8 kg) and interfusing salt water containing wine are placed into the meat by 4-15 rpm spinning massage and soakage for 100-210 min. The massage tumbler is cooled down by injecting refrigerant into the jacket. The salted duck meat is roasted at a temperature of 80-250° C. for 70-180 min in a kiln with charcoal or an oak.
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BIODEGRADABLE, BIOCOMPATIBLE AND NON-TOXIC MATERIAL, SHEETS CONSISTING OF SAID MATERIAL AND THE USE THEREOF IN FOOD, PHARMACEUTICAL, COSMETIC AND CLEANING PRODUCTS
A biodegradable, biocompatible and non-toxic material is disclosed, which may be used to isolate and/or to protect a product from the environment, wherein said material comprises a matrix composed by starch, glycerol and starch nano-crystals dispersed in said matrix. The material may be used in the form of foils, sheets, films, coatings, gels, etc, to isolate and/or to protect a product from the environment. The material may be used to isolate and or to protect food, pharmaceutical, cosmetic and cleaning products.
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Stabilized Acidified Milk Products
Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.
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CHAR MARKER RINGS AND ASSEMBLIES
Char marker rings generally include a ring body having first and second sides, an inner hole extending through the body from the first side to the second side, and an outer perimeter marking surface, and at least a first shield extending outwardly from either of the first and second sides, wherein the first shield surrounds at least a portion of the inner hole. Ring assemblies and methods of using char marker ring assemblies are also provided.
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Non-Rigid Food Packaging Product with Fill Line
This disclosure describes a food packaging product constructed of a non-rigid material. Initially, an interior cavity of the food packaging product contains a food product. To prepare the food product for consumption, a consumer opens the food packaging product and empties the food product into a container. After emptying the food product into the container, the consumer pours a liquid into the interior cavity of the food packaging product such that a top surface of the liquid is substantially level with a fill line marked on the food packaging product. The fill line is visible on the interior cavity of the food packaging product. The material of the food packaging product prevents the liquid from leaking out of the interior cavity of the food packaging product. The consumer then pours the liquid into the container, thereby creating a mixture of the food product and the liquid.
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