	US 11,994,505 B2
	Peanut butter evaluation
Michael M. Khonsari, Baton Rouge, LA (US); and Lijesh Koottaparambil, Baton Rouge, LA (US)
Assigned to Bd. of Supervisors of La. St. Univ. & A&M College, Baton Rouge, LA (US)
Filed by Michael M. Khonsari, Baton Rouge, LA (US); and Lijesh Koottaparambil, Baton Rouge, LA (US)
Filed on Jun. 23, 2023, as Appl. No. 18/340,723.
Application 18/340,723 is a continuation of application No. 17/467,019, filed on Sep. 3, 2021, granted, now 11,686,719.
Claims priority of provisional application 63/074,574, filed on Sep. 4, 2020.
Prior Publication US 2023/0408484 A1, Dec. 21, 2023
This patent is subject to a terminal disclaimer.
Int. Cl. G01N 33/28 (2006.01); G01N 1/10 (2006.01); G01N 1/28 (2006.01); G01N 13/02 (2006.01)

CPC G01N 33/2888 (2013.01) [G01N 1/10 (2013.01); G01N 1/28 (2013.01); G01N 13/02 (2013.01); G01N 2001/1031 (2013.01); G01N 2013/0208 (2013.01)]

13 Claims

1. A method of evaluating properties comprising:

a. acquiring a sample of an additive modified peanut butter;

b. preparing a sample surface for testing by:

i. positioning a first portion of the sample and a second portion of the sample in a container,

ii. scraping the second portion of the sample from the first portion of the sample thereby removing the second portion of the sample from the first portion of the sample, and

iii. leveling an item selected from the sample surface and the container,

iv. wherein the scraping of the second portion of the sample from the first portion of the sample exposes an internal portion of the sample at the sample surface, and

v. wherein the scraping of the second portion of the sample from the first portion of the sample creates a flattened surface of the additive modified peanut butter;

c. placing a drop of a liquid on the sample surface; and

d. evaluating an observed contact angle between the drop and the sample surface;

e. wherein the observed contact angle correlates with a volumetric property of the additive modified peanut butter.