Witham Health Services 151 E Bow St STE 2, Thorntown, IN 46071 (765)4362400 (phone), (765)4367375 (fax)
Education:
Medical School Northwestern University Feinberg School of Medicine Graduated: 1973
Procedures:
Destruction of Benign/Premalignant Skin Lesions Electrocardiogram (EKG or ECG) Psychological and Neuropsychological Tests Vaccine Administration
Conditions:
Acute Bronchitis Acute Sinusitis Chronic Renal Disease Disorders of Lipoid Metabolism Overweight and Obesity
Languages:
English
Description:
Dr. Shank graduated from the Northwestern University Feinberg School of Medicine in 1973. He works in Thorntown, IN and specializes in Family Medicine. Dr. Shank is affiliated with Witham Health Services.
Substances such as dyes, drugs, condiments, flavors, aromas, chemicals, vitamins, adhesives, and the like are provided as encapsulated within the cells of microorganisms. Microorganisms such as yeasts, fungi, molds, and protozoa are grown in a medium so as to promote the formation of biological capsules, such as by forming relatively large globules of fat within the cell wall. A substance such as a dye, a drug, a condiment, a flavor, an aroma, a chemical, a vitamin, an adhesive, and the like is passed through the cell wall of the microorganism and into the biological capsule thereby producing an encapsulated product.
Cross-Linked Protein Composition Using Aluminum Salts Of Acetic Acid
This invention relates to cross-linked collagen-derived protein compositions having improved Bloom gel strength and increased viscosity. More particularly, it relates to improvement by cross-linking the protein with an aluminum salt of acetic acid selected from the group consisting of aluminum subacetate, aluminum triacetate and an alkali metal aluminum acetate double salt.
Preparation Of Hydrolyzed Collagen-Containing Products From Non-Gelled, Liquid Hydrolyzed Collagen Concentrate And Gelled Products Prepared Therefrom
A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gelatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-lyotropic agent weight ratio of 1:0 of 1:0. 1 to about 1:4. 5, a pH value of 2. 5-7 and gels at less than 20. degree. C. On dilution with water to a hydrolyzed collagen concentration of about 2 weight percent while substantially maintaining the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, food products, industrial applications and methods for using the concentrates are disclosed.
Method Of Preparing Sausage Casings From Pig Skins
After curing pig skins with hydrochloric acid, they are ground and then homogenized to a gel. The gel is extruded into a coagulating and tanning bath containing glutaraldehyde in a saturated sodium chloride solution to obtain a coagulated and tanned casing which is thereafter passed into a plasticizing bath containing glycerol and an oxidizing agent.
Gelled Gelatin Food Product Prepared From Non-Gelled Aqueous Gelatin Compositions
A method of preparing a gelled food product from an ungelled aqueous concentrate containing 10-30 weight percent gelatin and a urea is disclosed. The concentrate has a gelatin-to-urea weight ratio of 1:0. 3 to 1:1. 5, a pH value of 2. 5-7 and gels at less than 20. degree. C. On dilution with water to a gelatin concentration of about 2 weight percent while maintaining substantially the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, gelled food products, food product precursor products, and methods for using the concentrates are disclosed.
Swift Agricultural Chemicals Corporation - Chicago IL
International Classification:
C07C12715 C05C 900
US Classification:
260553R
Abstract:
A process for manufacturing isobutylidene diurea (IBDU) comprising reacting urea with isobutyraldehyde in an aqueous medium and in the presence of a protein-derived emulsifier and an inorganic ammonium salt.
Preparation Of Hydrolyzed Collagen-Containing Products From Non-Gelled Liquid Hydrolyzed Collagen Concentrate And Gelled Products Prepared Therefrom
A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gellatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-lyotropic agent weight ratio of 1:0. 1 to about 1:4. 5, a pH value of 2. 5-7 and gels at less than 20. degree. C. On dilution with water to a hydrolyzed collagen concentration of about 2 weight percent while substantially maintaining the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, food products, industrial applications and methods for using the concentrates are disclosed.
Joe Shank (1988-1992), Paul Menard (1975-1979), Susan Stewart (1975-1979), Jason Taylor (1983-1987), Brian Wilson (1971-1975), Kristen Waycott (1984-1988)