Ralph D Yoder

US Patent:

6939954, Sep 6, 2005

Filed:

Aug 27, 2001

Appl. No.:

09/941965

Inventors:

Ralph D. Yoder - Ames IA, US
Ronald E. Strohbehn - Ames IA, US

Assignee:

The Lauridsen Group Incorporated - Ankeny IA

International Classification:

C07K016/02

US Classification:

5303871, 5303894

Abstract:

A new protein derived from acid hydrolyzed IgG concentrate which has a molecular weight of about 55,000, and is activated by heat within the defined narrow temperature range provides resulting product that has a protective mechanism for bacterial and viral invasion of living cells.

US Patent:

7244427, Jul 17, 2007

Filed:

Jan 30, 2001

Appl. No.:

09/772603

Inventors:

Ralph D. Yoder - Ames IA, US
Ronald E. Strohbehn - Ames IA, US

Assignee:

The Lauridsen Group Incorporated - Ankeny IA

International Classification:

A61K 39/395
A61K 38/01
C07K 16/00
C07K 16/06

US Classification:

4241301, 5303871, 5303894

Abstract:

A new protein derived from acid hydrolyzed IgG concentrate which has a molecular weight of about 55,000, and is activated by heat within the defined narrow temperature range provides resulting product that has a protective mechanism for bacterial and viral invasion of living cells.

US Patent:

20030223985, Dec 4, 2003

Filed:

May 29, 2002

Appl. No.:

10/157449

Inventors:

Ralph Yoder - Ames IA, US
Eric Weaver - Story City IA, US

Assignee:

The Lauridsen Group. Incorporated - Ames IA

International Classification:

A61K039/395

US Classification:

424/130100

Abstract:

A globulin protein composition is described. The globulin concentrate is internally administered to animals including humans through food or water, or through conventional pharmaceutical dosage forms. The composition is effective in lowering blood cholesterol and phospholipids.

US Patent:

20080069813, Mar 20, 2008

Filed:

Jul 13, 2007

Appl. No.:

11/777833

Inventors:

Ralph Yoder - Ames IA, US
Ronald Strohbehn - , US

International Classification:

A61K 39/395
A61P 31/04
A61P 31/12
C07K 16/00
C07K 16/02

US Classification:

424130100, 530387100

Abstract:

A new protein derived from acid hydrolyzed IgG concentrate which has a molecular weight of about 55,000, and is activated by heat within the defined narrow temperature range provides resulting product that has a protective mechanism for bacterial and viral invasion of living cells.

US Patent:

55759998, Nov 19, 1996

Filed:

Oct 14, 1994

Appl. No.:

8/324157

Inventors:

Ralph P. Yoder - Fort Dodge IA

Assignee:

AMPC, Inc. - Ames IA

International Classification:

A23K 100
A23L 131
A23J 100

US Classification:

424 946

Abstract:

A feed supplement is disclosed comprising animal plasma protein and a microbial fermentation product of primarily amylase which are blended and spray dried. Animals fed this supplement during the first seven weeks of life experienced an increase in average daily gain of 45%; an increase of feed intake of 7. 3%; and an improved feed efficiency of 26% when compared with a control of feed supplemented with animal plasma protein alone.

US Patent:

53728114, Dec 13, 1994

Filed:

Dec 3, 1993

Appl. No.:

8/161130

Inventors:

Ralph P. Yoder - Fort Dodge IA

Assignee:

American Meat Protein Corporation - Ames IA

International Classification:

A23K 100
A23L 131
A23J 100

US Classification:

424 946

Abstract:

A feed supplement is disclosed comprising animal plasma protein and a microbial fermentation product of primarily amylase which are blended and spray dried. Animals fed this supplement during the first seven weeks of life experienced an increase in average daily gain of 45%; an increase of feed intake of 7. 3%; and an improved feed efficiency of 26% when compared with a control of feed supplemented with animal plasma protein alone.

US Patent:

20210084932, Mar 25, 2021

Filed:

Mar 16, 2020

Appl. No.:

16/819290

Inventors:

Ralph Yoder - Ames IA, US

International Classification:

A23J 3/34
C07K 1/107
A23L 33/16

Abstract:

A method for unlocking bioactive proteins that can then be used to activate natural remedies. The method includes starting with Silica salt and water mixture. Then a base of whey protein concentrate is added to the mixture. The pH of the whey protein mixture is raised using a base. The pH is held at a level above 11 for at least two hours. After at least two hours an acid is then added to the mixture to bring the pH of the mixture below 3 pH. This will stop the activation process. After the unattached proteins are removed the protein mixture is then brought back to a normal pH level, around 4 pH.