| United States Department of Agriculture Patent applications |
| Patent application number | Title | Published |
|---|
| 20110130360 | PREVENTING OR REDUCING OXIDATIVE STRESS OR OXIDATIVE CELL INJURY - A water-insoluble cellulose derivative, such as ethyl cellulose is useful for preventing or reducing oxidative stress or oxidative cell injury in tissues of an animal and in particular for influencing the level Stearoyl-CoA Desaturase-1 (SCD1) gene expression or ATP synthase mitochondrial F1 complex assembly factor 1 (ATPAF1) gene expression in non-adipose tissues of the animal. | 06-02-2011 |
| 20110098180 | Herbicide-Resistant Plants, And Polynucleotides And Methods For Providing Same - Described are polynucleotides having nucleotide sequences encoding mutant plant phytoene desaturase proteins that are resistant the bleaching herbicides that act on phytoene desaturase, and related nucleic acid constructs, plants and methods. | 04-28-2011 |
| 20100215600 | Compositions comprising a UV-absorbing chromophore - A chemical composition comprising a linker agent and a compound comprising at least one UV-absorbing chromophore, wherein the linker agent is characterized by the general formula: | 08-26-2010 |
| 20100190924 | POLYMER COMPOSITES AND METHODS FOR PRODUCING THE SAME - This invention relates to electrically conductive and non-conductive polymer composite materials suitable for use as polymer composites, electrically conductive materials, electromagnetic wave shielding materials, heating elements, antistatic materials, substitute for existing polymer composites, and the like. The invention also relates to methods of making the electrically conductive and non-conductive polymer composite materials, and compositions containing the polymer composites also are disclosed herein. | 07-29-2010 |
| 20090117247 | Starch-Lipid Composite - A starch-lipid composite and related composition are described that enhance yield and sensory properties of low fat ground meat. Techniques are described herein for improving the taste and characteristics of ground meat and foods using such, by incorporation of the composite and/or the noted composition. | 05-07-2009 |
