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CERAMIC MEMBRANES ARE RAPIDLY EMERGING AS A NEW TECHNOLOGY IN MEMBRANE SEPARATIONS. HOWEVER, COMMERCIALLY-AVAILABLE DEVICES HAVE HIGH COSTS RELATIVE TO POLYMERIC MEMBRANES, TYPICALLY FIVE TO TEN TIMES HIGHER. THE TECHNOLOGY TO BE DEVELOPED EMPLOYS A UNIQUE APPROACH TO CERAMIC MEMBRANE MODULE DESIGN. THE MODULE CONCEPT SHOULD RESULT IN PRODUCTION OF CERAMIC MEMBRANES WITH A COST LESS THAN THOSE FOR ...

CHINESE CHESTNUTS HAVE THE POTENTIAL FOR GREATLY EXPENDED COMMERCIAL PRODUCTION IN THE U.S.A. LOCALLY PRODUCED CHEST NUTS COULD REPLACED IMPORTED CHESTNUTS IN THE MARKETPLACE AS WELL AS EXPLOIT NEW MARKETS. ONE BARRIER TO COMMERCIAL PRODUCTION IS LACK OF HARVEST TECHNOLOGY. WE PROPOSE DETERMINING EFFICACY AND COSTS OF 2 HARVESTING METHODS: 1) ALLOWING RIPE CHESTNUTS TO NATURALLY FALL ONTO TARPS PL ...

A NEW, RAPID AND SENSITIVE TEST METHOD FOR THE DETECTION OF ERYTHROMYCIN IN ANIMAL-DERIVED PRODUCTS SUCH AS MILK AND MEAT WILL BE DEVELOPED BASED ON IMMUNOASSAY METHODOLOGY. DIRECTED SYNTHETIC TECHNIQUES WILL BE USED TO PREPARE THE IMMUNOGENS NECESSARY TO DEVELOP ANTIBODIES, BOTH MONOCLONAL AND CONVENTIONAL, WITH THE BROADEST RECOGNITION FOR ALL DRUGS IN THE MACROLIDE CLASS OF ANTIBIOTICS AS WELL ...

THIS PROPOSAL DELINEATES A SET OF ACTIVITIES THAT WILL PER- MIT MNEMONICS TO ASSESS THE EFFICACY OF CERTAIN RADIOLOGIC AND RELATED TECHNOLOGIES FOR DETECTING BONE EMBEDDED IN POULTRY MEAT. THIS PROPOSED PROJECT (PHASE I) ADDRESSES A VARIETY OF TECH-NOLOGIES AND WILL INCLUDE INVESTIGATIVE ACTIVITIES USING DIFFERENT RADIOGRAPHIC MODALITIES. THESE ACTIVITIES WILL PER- MNEMONICS TO DETERMINE THE SENSI ...

SWINE PRODUCERS AND SWINE INDUSTRY CONSULTANTS MUST DETERMINE WHAT AREAS OF SWINE PRODUCTION ARE LEAST EFFICIENT ECONOMICALLY IN ORDER TO REGAIN PROFITABILITY. BYDEVELOPING AN INTEGRATED, DETAILED FINANCIAL/BIOLOGIC DATABASE, SWINE PRODUCERS WILL BE ABLE TO DETERMINE INEFFICIENCIES IN THEIR OWN BUSINESSES THROUGH ANALYSIS OF THEIR DATA, AND THEY WILL BE ABLE TO PLAN THE MOST EFFECTIVE SOLUTION BY ...

DEVELOPMENT OF ANOVEL ANALYTICAL METHODOLOGY FOR USE IN COM-MERCIAL BAKERIES IS PROPOSED. THIS METHODOLOGY WILL ALLOW PRODUCTION PERSONNEL TO ACCURANTELY MONITOR THE STATUS OF FLOUR/WATER/YEAST ("SPONGE") DURING FERMENTATION AND ENSURE THAT THE PROCESS IS PROCEEDING ACCORDING TO SPECIFICATIONS. THE ANALYSIS WILL BE SIMPLE AND QUICK SO THAT THE FERMENTA--TION PROCESS CAN BE PERIODICALLY SAMPLED AND ...

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IN ORDER TO PROTECT THE CONSUMER, IT IS IMPORTANT TO DETER MINE THE SHELF-LIFE OF PERISHABLES AND MONITOR IT. THE DEVICES AVAILABLE COMMERCIALLY ARE EXPENSIVE, BULKY, AND DO NOT MIMIC THE DETERIORATION OF PERISHABLES. AN IDEAL DEVICE FOR MONITORING RESIDUAL SHELF-LIFE OF PERISHABLE IS PROPOSED. THE DEVICE WILL BE SIMPLE, INEXPENSIVE, MIMICS THE DETERIORATION OF PERISHABLES AND HAS SEVERAL OTHER DE ...

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