Brown and black grease suitability for incorporation into feeds and suitability for biofuels.

Waste grease lipids used in animal feeds have been the cause of food recalls in Europe, where such materials were incorporated into animal feedstuffs. This resulted in unwanted residues in human food. The composition of such lipid sources has been lacking.

Development of in vitro antimicrobial resistance in bacteria exposed to residue level exposures of antimicrobial drugs, pesticides and veterinary drugs.

Ten ppb or less of antibacterial drugs, pesticides and veterinary drugs could increase antibacterial resistance in bacteria. The minimum inhibitory concentration (MIC) was the indicator of resistance and Staphylococcus aureus ATCC 9144 the indicator organism. Seventeen compounds used in human, veterinary medicine, crop production, and found in the environment, were studied singly, and as combinations.

Multiphase blends from poly(L-lactide) and poly(methyl mathacrylate).

Melt processing of poly(L-lactide) (PLLA) and poly(methyl methacrylate) (PMMA) was conducted over a targeted range of compositions with PLLAs of 118 and 316 kDa in molecular mass to identify morphologies and the phase relationships in these blends. These blends are of interest for use in biomaterials and the morphologies are critical for tissue-engineering studies where biodegradability, pore connectivity and surface texture control tissue viability and adhesion. Simple extrusion of the two polymers produced multiphase blends with an average domain size near 25 microm.

Inhibition, resistance development, and increased antibiotic and antimicrobial resistance caused by nutraceuticals.

With the increasing use of herbal remedies by the general public worldwide, there remains a lack of information on the relationship between nutraceutical use and antibiotic resistance. Historically, there have been claims that nutraceuticals possess antibacterial and antiviral activity. However, the claims come with little or no documentation and no information related to the development of resistance to the nutraceutical or the cause of increases in resistance to antibiotics.