594results about How to "Prevent corruption" patented technology

An apparatus and method for non-invasive and continuous measurement of respiratory chamber volume and associated parameters including respiratory rate, respiratory rhythm, tidal volume, dielectric variability and respiratory congestion. In particular, a non-invasive apparatus and method for determining dynamic and structural physiologic data from a living subject including a change in the spatial configuration of a respiratory chamber, a lung or a lobe of a lung to determine overall respiratory health comprising an ultra wide-band radar system having at least one transmitting and receiving antenna for applying ultra wide-band radio signals to a target area of the subject's anatomy wherein the receiving antenna collects and transmits signal returns from the target area.

A system for loosely coupled temporal storage management includes a logical storage aggregation including a plurality of data blocks, a data producer, one or more data consumers, and a temporal storage manager. The temporal storage manager may be configured to maintain a producer shadow store including entries stored in a log-structured logical volume, where each entry is indicative of one or more data blocks of the logical storage aggregation that have been modified by the data producer. The temporal storage manager may also be configured to maintain a repository containing a baseline version of the logical storage aggregation, and to provide the data consumers with read-only access to the producer shadow store and the repository.

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu / mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

In a semiconductor memory device which requires a refresh operation, a control method stops supplying a word line voltage which is a boosted voltage higher than an external supply voltage, a memory array substrate voltage which is a negative voltage supplied to a semiconductor substrate, and a bit line precharge voltage for use in reproducing data held in memory cells for a predetermined period at the end of each refresh operation. In this event, voltage output terminals of the word line and memory array substrate voltages are respectively driven to a ground potential. For recovering these voltages, the delivery of the word line voltage is stopped until the memory array substrate voltage rises to some extent.

An invention relating to an electric rice cooker is disclosed. The electric rice cooker according to an embodiment of the present invention comprises: an upper case part; an upper heater which is located on the lower side of the upper case part and downwardly emits heat; an inner container located on the lower side of the upper heater and containing an object to be cooked; an upper heat transfer plate located on the lower side of the upper heater while facing the inner container; a body constituting an outer shape of the electric rice cooker and having the inner container installed therein; and a vacuum packing part installed along the boundary of the upper heat transfer plate facing the inner container and blocking the flow of air moving between the upper heat transfer plate and the inner container.

A high availability database system, subject to a failure causing data corruption in the active server system, may recover valid data prior to the corruption, and use the protected and recovered data to effect a failover. At the time T1 when a stand-by computer system detects the occurrence of a failure, a pair split is done to the data area to protect the data area time T0, just before the occurrence of the failure, and another pair split is done to the log area at the time, where the log area is corrupted or a time T3, where the failover is to take effect without corrupting data, to protect the log area containing data at a given time between time TO and time T3. By using the data and log areas thus protected, the stand-by computer system may take over valid data and log areas of the given time to perform a failover.

A communications system and protocol are described for wirelessly interconnecting a pair of bed and wall units that communicate the patient information, including bed exit alerts, from the patient supporting equipment to the hospital nurse call system. A linking procedure is provided for establishing a communications link to interconnect the pair of units, wherein the communications link fails upon detection of a third communications device simultaneously undergoing the link attempt mode. In one embodiment, the system provides for advanced collision detection by monitoring corruption of the end-of-packet byte within the periodic check-in message sequences between the linked units to prevent data corruption and future collisions. To ensure prompt interconnection of units, embodiments of the invention provide for a link reminder to alert the health care provider to initiate the steps for linking the bed and wall units whenever two or more unlinked units are in proximity.

A computer implemented method and system for processing a low quality captured image of a barcode of any type having a large amount of data is provided. An image processing application on a computing device acquires the captured image of the barcode, determines the type, for example, format, shape, etc., of the barcode in the acquired image of the barcode, and creates a gray barcode image from the acquired image of the barcode by gray shading over an entirety of the acquired image of the barcode. The image processing application modularizes the created gray barcode image based on the type of the barcode and binarizes the created gray barcode image based on the type of the barcode by comparing an average gray level intensity of each of multiple grids of pixels or by comparing gray level intensities of individual pixels in the created gray barcode image, with a predetermined threshold.

A common interface controller and a method of descrambling channels of first and second transport streams using a conditional access module for descrambling channels of a transport stream as identified by respective PIDs wherein an intermediate data stream is provided by time multiplexing at least a part of the first transport stream with at least a part of the second transport stream, the part of the first transport stream including a first channel and the part of the second transport stream including a second channel, and wherein the original value of a PID identifying the second channel is changed to an intermediate value not used by any PID of any respective channel in said at least a part of the first transport stream such that the intermediate data stream forms an intermediate transport stream for processing by the conditional access module.

A high availability database system, subject to a failure causing data corruption in the active server system, may recover valid data prior to the corruption, and use the protected and recovered data to effect a failover. At the time when a stand-by computer system detects occurrence of a failure, a pair split is done to the data area to protect the data area data of time T0, just before the occurrence of the failure, and another pair split is done to the log area at the time, where the log area is corrupted or a time T3, where the failover is to take effect without corrupting data, to protect the log area containing data at a given time between time T0 and time T3. By using the data and log areas thus protected, the stand-by computer system may take over valid data and log areas to perform a failover.

An emergency navigational system that monitors the navigation of an aircraft by comparing actual flight parameter data to predefined flight parameter data to thereby determine if the actual flight parameter data deviates beyond a defined value, and if so, activating a navigational controller to at least partially control the navigation of the aircraft.

The present invention provides a method and system for using an operating system level I / O filter driver for providing transparent database transaction log file redundancy. In accordance with the method, the I / O filter driver intercepts a database management system request to write data to the database transaction log file. The I / O filter driver writes the data to at least two transaction log files.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention discloses a method for extracting proteins and chitin from heads and shells of prawns, which uses fermentation with lactic acid bacteria to liquefy and separate the proteins in the heads and shells of the prawns and obtains the proteins by drying. Lactic acid produced in fermentation can dissolve inorganic calcium salts in the heads and shells of the prawns and transfer the inorganic calcium salts to fermentation liquor, and residue can be decolorized to give the chitin. The method comprises the following steps: (1) crushing the heads and shells of the prawns and adding water into the crushed heads and shells of the prawns; (2) adding glucose or sucrose into the crushed heads and shells of the prawns; (3) inoculating with the lactic acid bacteria; (4) keeping temperature for fermentation; and (5) after the fermentation is finished, separating the fermentation liquor from the fermentation residue, neutralizing and drying the fermentation liquor to obtain proteins, and subjecting the fermentation residual to soaking in a diluted acid and decolorization to obtain the chitin. The proteins obtained by the method has the characteristics of light fishy smell and bit flavor, excellent flavor and rich calcium lactate content and can be used in food.

An in-vehicle system (IVS) captures data such as location data and in an emergency automatically places a call to an emergency call taker or PSAP via a wireless telecommunications network. After a voice call session is established, the IVS system transmits a predetermined control signal through the voice channel. The control signal directs the call taker system to prepare to receive data. Preferably, the control signal comprises at least one audio frequency tone. This may be done without human intervention. In this way, emergency information is transmitted accurately and with minimum delay. After transmission of essential information, the IVS system may switch on audio connections for live human voice conversation.

A dynamic random access memory integrated circuit and method includes internal refresh control and an array configured to receive read and write access requests having priority over pending refresh requests, wherein refresh requests are queueable and retired on clock cycles not requiring an access of the array and complete in one clock cycle. No onboard cache memory is required. A method includes: determining within the circuit when one of the banks of the array requires a refresh, prioritizing read and write access requests over pending refresh requests, read access requests initiating an access to the array without determining whether data is available from outside the array, and retiring within a clock cycle one pending refresh request to a bank when that bank has pending refresh requests and does not also require an access of the array on that clock cycle.

The present invention discloses a high nutrition health chicken feed and a preparation method thereof. Raw materials comprise 30-40 parts of corn flour, 15-25 parts of soybean meal powder, 12-13 parts of dry maggot powder, 9-12 parts of fish meal, 4-6 parts of bone meal, 4-5 parts of brewer's yeast powder, 3-4 parts of seaweed powder, 3-5 parts of shrimp shell, 2-4 parts of sunflower leaves, 3-5 parts of dehydrated carrot, 1-2 parts of dehydrated marigold, 0.2-0.3 part of gravy salt, and a proper amount of an additive and a phagostimulant. The health chicken fed with the high nutrition health chicken feed has characteristics of strong immunity, fast production, high feed conversion rate, robust shape, bright color feathers, fresh meat, and no raw meat odor.

The invention relates to a water-base metal antirusting agent and a preparation method thereof. The antirusting agent comprises the components by weight percentage of 1-3% of dicarboxylic acid, 3-4% of triethanolamine, 0.5-1% of monoethanolamine, 5-10% of synthesized borate, 3-10% of polyethylene glycol, 1-3% of antiseptic, 0.1-1% of benzotriazole and the balance of water. The preparation method mainly comprises the following steps of: firstly preparing an antirusting agent body and subsequently adding and mixing the antiseptic, the polyethylene glycol, benzotriazole and the like, thus preparing the antirusting agent. In the invention, the action mechanism is simple and scientific, the cleaning and antirusting effect achieves the best by the cooperative function of all components; the antirusting agent contains the antiseptic that can effectively prevent the antirusting agent from cankering during the memory and working process, the polyethylene glycol can help forming film so that theantirusting agent has good water-repellent function and the antirusting capability can be effectively improved.

The invention provides a breeding method for intermediate breeding of Anguilla marmorata fries. The breeding method comprises the steps of intermediately breeding the Anguilla marmorata fries in a cement breeding pond in the early stage and breeding the Anguilla marmorata fries in an earthen pond in the later stage. A net box and water flow boosters are arranged in the process of intermediately breeding the Anguilla marmorata fries in the cement breeding pond in the early stage, and the Anguilla marmorata fries are bred in the net box, so that the metabolites of the Anguilla marmorata fries can be conveniently filtered and deposited, the survival environment is optimized, and the breeding survival rate is increased; the four water flow boosters are arranged at the four corners of the cement breeding pond, so that water flow circulates anticlockwise, a flowing water environment is created for the Anguilla marmorata fries, Anguilla marmorata can frequently move in the flowing water environment, the bait intake speed and the growth speed of the Anguilla marmorata are increased, and the survival environment of the Anguilla marmorata is optimized; the Anguilla marmorata fries are bred for 1-2 months in the cement breeding pond and fed with blood worms in the early stage and eel powder 7 days before leaving from the pond, after the Anguilla marmorata fries are fed with the eel powder, the Anguilla marmorata fries reaching 1 g per fry are transferred into a half mu (1 mu is 1 / 6 of acre) of the earthen pond for later breeding of the Anguilla marmorata fries, and the unqualified Anguilla marmorata fries are still concentrated in the cement breeding pond and continue to be fed with the blood worms; and during the process of breeding the Anguilla marmorata fries in the earthen pond, the Anguilla marmorata fries are mainly fed with the eel powder in the early stage and occasionally fed with the blood worms, all the Anguilla marmorata fries reaching 5 g per fry are fed with the eel powder, and the Anguilla marmorata fries reaching 10 g per fry are transferred into an Anguilla marmorata growing pond for breeding.

The invention discloses a method for accelerating fish curing and flavor ripeness and belongs to the technical field of application of combination of physical and biological processing technologies in food processing. The raw material of the method adopts fresh fish or frozen fish, the raw material of fish is made into cured fish by the steps of pre-processing, curing, biological ripeness, drying, physical ripeness, vacuum packaging and storage, the fish curing is accelerated by adopting the combination of adding trehalose and vacuum curing, the ripeness is accelerated by adopting the combination of flavor enzyme and microwave irradiation, and the physical and biological processing technologies are combined to be applied to the food processing. After the curing, flavor combination in the cured fish product after accelerated ripeness is doubled, and simultaneously, carbonyl compound and aroma compound esters which play important roles in cured fish flavor are generated, thus improving the sensory evaluation of the cured fish product obviously, such as sausage flavor, chewy property, taste and the like.

The invention discloses a natural fruit and vegetable enzyme product, and belongs to the technical field of fermentation. The natural fruit and vegetable enzyme product is prepared through a method comprising the steps that a lactobacillus agent with the mass being 0.2-1% that of fruit and vegetable raw materials and sugar with the mass being 0.3-1% that of fruit and vegetable raw materials are added into fruit and vegetable raw material pulp for fermentation for 6-10 h at the temperature of 20-25 DEG C, when the pH value is 4.7-5.3, lactobacillus plantarum CGMCC NO.11763 with the mass being 0.3-1% that of the fruit and vegetable raw materials and sugar with the mass being 0.1-0.5% that of the fruit and vegetable raw materials are added for fermentation for 20-40 h at the temperature of 25-30 DEG C, fermentation is finished when the pH value is 3.4-4.0, and sterilization or packaging storage and marketing are performed after filling is performed. The obtained natural fruit and vegetable enzyme product is sour, sweet, pure, good in taste and nutrition and high in functionality. The preparation method of the fruits and vegetables fermented through lactobacillus has the advantages that the fermentation method is adopted for processing, vitamins, dietary fiber and other nutritional ingredients in the fruit and vegetable raw materials are completely reserved, the sterilization strength is lowered, the food shelf life is prolonged, and rotting is avoided.

A method for decrementing a reference count in a multicast environment is provided that includes receiving an access request for a particle stored in a memory element. The memory unit is then accessed in response to the access request, the particle being read from the memory element. The particle includes a plurality of data segments, a selected one or more of which includes a first reference count associated with the particle. The particle is then presented to a target that generated the access request. The first reference count associated with the selected one or more data segments is then decremented in order to generate a second reference count. At least one of the plurality of data segments with the second reference count is then written to the memory element.

The invention discloses fermented tomato sauce and a preparation method thereof. The fermented tomato sauce is characterized by comprising 50 to 100 percent of tomato slurry and 0 to 50 percent of syrup or substitute sugar. The preparation method is characterized by comprising the following steps of: crushing and pulping unrotten and fresh tomato serving as a raw material, concentrating in vacuum until the concentration is 0 to 3 times the original concentration, uniformly stirring the components according to the proportion, and sterilizing at the temperature of between 85 and 132 DEG C for 2 seconds to 15 minutes; and cooling the tomato slurry to the temperature of between 20 and 45 DEG C, inoculating lactobacilli to the sterilized and cooled tomato slurry according to a proportion of 10<3> to 10<9>cfu / mL, fermenting at the temperature of between 25 and 45 DEG C for 24 to 84 hours, and finishing fermentation when the pH value is 2.5 to 4.0. The method has the advantages that: (1) natural soft sourness can be produced, and annual fleabane herb flavor in the tomato is effectively removed; (2) through lactobacillus fermentation, the content of amino acid in the tomato can be improved by over 20 percent, the content of flavor substances in the tomato can be improved by over 30 percent, and the flavor and mouthfeel of a product are effectively improved; (3) nutritional ingredients in the tomato raw material, such as vitamins, dietary fibers and the like, are fully kept; and (4) the shelf life of food is prolonged, and the food is prevented from being rotted.

In one embodiment, a circuit measures picoampere current levels. The circuit comprises: an operational-amplifier that has differential inputs and differential outputs; a switching structure that switchably couples an input line to one of the differential inputs in response signals from a timing circuit; a first integrating capacitor coupled to one of the differential inputs and to one of the differential outputs; a second integrating capacitor coupled to the other of the differential inputs; and a charge injection compensation structure that selectively injects charge into the input line and removes charge from the input line in response to signals from the timing circuit.

The invention relates to the technical field of household appliances, in particular to a method for realizing fast cooking in an electric conditioning device. The method of the invention is that: first vacuum-pumping is carried out before cooking through the electric conditioning device which is provided with a vacuum extractor, so the food and the water is combined fast; therefore, on the one hand the boiled time of food can be reduced, and on the other hand the air bacterium can be extracted effectively. The invention is applied in the preappointed cooking of the conditioning device for a long time, can slow down the breeding of bacterium in pot, and prevent food that is placed in the electric conditioning device for a long time from going bad and acidification caused by bad ventilation or high temperature; after food is boiled thoroughly, vacuuming can be carried out again so as to retard changing yellow or sour of food in heat preservation.