A method is provided for producing functionally improved carbolime from carbolime and the use of the functionally improved carbolime as a filtering aid, as filler, as lime fertilizer or as adsorbent for the adsorption of dyes.

A method is provided for producing functionally improved carbolime from carbolime and the use of the functionally improved carbolime as a filtering aid, as filler, as lime fertilizer or as adsorbent for the adsorption of dyes.

Glass beads which are functionalized by lysine or polylysine adsorbed on their surface, a device that includes a container that contains glass beads which are functionalized by lysine or polylysine adsorbed on their surface, and their use for capturing microorganisms. Also the diagnostic, elimination or reduction of the load of microorganisms of liquid or viscous samples in which microorganisms are captured on the glass beads which are functionalized by lysine or polylysine.

Glass beads which are functionalized by lysine or polylysine adsorbed on their surface, a device that includes a container that contains glass beads which are functionalized by lysine or polylysine adsorbed on their surface, and their use for capturing microorganisms. Also the diagnostic, elimination or reduction of the load of microorganisms of liquid or viscous samples in which microorganisms are captured on the glass beads which are functionalized by lysine or polylysine.

The invention is directed to ion capture devices and methods for ion capture.

The invention is directed to ion capture devices and methods for ion capture.

Perennial grasses can be a source of sustainable and renewable food supplies. Unlike efforts in selective genetics to produce grains with perennial phenotypes, this invention processes perennial grasses that can be efficiently and economically extracted to produce an easily stored food that does not require refrigeration. Grasses are cut, juice is extracted, centrifuged, treated with non-activated coconut charcoal, filtered , microscopically examined to assure minimal cellulose content, and dehydrated to produce a stable solid that can be rehydrated or incorporated into flours. Yields from fresh grass extraction exceeds those from rehydration of hay. Non-activated coconut charcoal is a renewable and inexpensive resource. Perennial pasture grasses grown with clover or other legumes require minimal yearly fertilization. This process can be sustainable in societies without electricity.

Perennial grasses can be a source of sustainable and renewable food supplies. Unlike efforts in selective genetics to produce grains with perennial phenotypes, this invention processes perennial grasses that can be efficiently and economically extracted to produce an easily stored food that does not require refrigeration. Grasses are cut, juice is extracted, centrifuged, treated with non-activated coconut charcoal, filtered , microscopically examined to assure minimal cellulose content, and dehydrated to produce a stable solid that can be rehydrated or incorporated into flours. Yields from fresh grass extraction exceeds those from rehydration of hay. Non-activated coconut charcoal is a renewable and inexpensive resource. Perennial pasture grasses grown with clover or other legumes require minimal yearly fertilization. This process can be sustainable in societies without electricity.

The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.

The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.