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A method and apparatus for dispensing precise quantities of reagents is disclosed including a positive displacement syringe pump in series with a dispenser, such as an aerosol dispenser or solenoid valve dispenser. The pump is controlled by a stepper motor or the like to provide an incremental quant

A method and apparatus for dispensing precise quantities of reagents is disclosed including a positive displacement syringe pump in series with a dispenser, such as an aerosol dispenser or solenoid valve dispenser. The pump is controlled by a stepper motor or the like to provide an incremental quantity or continuous flow of reagent to the dispenser. The pump and dispenser are operated in cooperation with one another such that the quantity and/or flow rate of liquid dispensed by the dispenser can be precisely metered substantially independently of the particular operating parameters of said dispenser to attain a desired flow rate, droplet size or mist quality, droplet frequency and/or droplet velocity.

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A method and apparatus for dispensing precise quantities of reagents is disclosed including a positive displacement syringe pump in series with a dispenser, such as an aerosol dispenser or solenoid valve dispenser. The pump is controlled by a stepper motor or the like to provide an incremental quant

A method and apparatus for dispensing precise quantities of reagents is disclosed including a positive displacement syringe pump in series with a dispenser, such as an aerosol dispenser or solenoid valve dispenser. The pump is controlled by a stepper motor or the like to provide an incremental quantity or continuous flow of reagent to the dispenser. The pump and dispenser are operated in cooperation with one another such that the quantity and/or flow rate of liquid dispensed by the dispenser can be precisely metered substantially independently of the particular operating parameters of said dispenser to attain a desired flow rate, droplet size or mist quality, droplet frequency and/or droplet velocity. s of crushed garlic; one-and-a-half cups of caramelized sugar; one bay leaf; about three pounds of browned beef or turkey. 9. A process for making a tomato-based caramelized sauce comprising: combining an amount of tomato sauce and/or tomato paste, in a range of about 18 ounces to about 54 ounces, with an amount of sugar in a range of about one to about one-and-a-half cups to form a mixture; heating said mixture at a simmer for approximately two hours. 10. A process for making a tomato-based sauce according to claim 9, wherein: said amount of tomato sauce and/or tomato paste comprises about 40 ounces. 11. A process for making a tomato-based sauce according to claim 10, wherein: said 40 ounces of tomato sauce and/or tomato paste comprises about 28 ounces of tomato sauce and about 12 ounces of tomato paste. 12. A process for making a tomato-based sauce according to claim 9, further comprising: chopping and adding an onion to said mixture. 13. A process for making a tomato-based sauce according to claim 12, further comprising: browning about three pounds of ground beef or turkey and adding to said mixture. 14. A process for making a tomato-based sauce according to claim 9, further comprising: adding a quantity of flavorings to said mixture. 15. A process for making a tomato-based sauce according to claim 14, wherein: said quantity of flavorings comprises at least one of the following flavorings: an onion, garlic salt, crushed garlic, oregano, bay leaf. 16. A process for making a tomato-based sauce according to claim 14, wherein: said quantity of flavorings comprise a large onion, about two tablespoons of garlic salt, about two tablespoons of crushed garlic, about two tablespoons of oregano, and one bay leaf. 17. A process for making a tomato-based caramelized sauce comprising: browning about three pounds of ground beef or turkey; adding about 28 ounces of tomato sauce, about 12 ounces of tomato paste, and a large chopped onion to the three pounds of ground beef or turkey and mixing to form a mixture; adding the following components to the mixture: about two tablespoons of garlic salt; about two tablespoons of oregano; about two tablespoons of crushed garlic; one-and-a-half cups of sugar; one bay leaf; simmering the mixture and additional components at a low heat for about two hours. 18. A tomato-based carmelized sauce comprising: a quantity of tomato sauce and/or paste and a quantity of caramelized sugar; said quantity of tomato sauce and/or paste and said quantity of sugar comprising a proportion of about one to about one-and-a-half cups of caramelized sugar to about 18 to about 54 ounces of tomato sauce and/or paste. 19. A process for making a tomato-based caramelized sauce comprising: combining an amount of tomato sauce and/or tomato paste with an amount of sugar to form a mixture in a proportion of about one to about one-and-a-half cups of sugar to about 18 ounces to about 54 ounces of tomato sauce and/or tomato paste; heating said mixture at a simmer for approximately two hours.