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146 results about "Minimal effect" patented technology

Definition Minimal effect is a determination that the conversion or proposed conversion action of a wetland will have an insignificant effect on the hydrologic and biologic functions and values of the wetland.

Methods and apparatus for predicting and selectively collecting preferences based on personality diagnosis

A new recommendation technique, referred to as "personality diagnosis", that can be seen as a hybrid between memory-based and model-based collaborative filtering techniques, is described. Using personality diagnosis, all data may be maintained throughout the processes, new data can be added incrementally, and predictions have meaningful probabilistic semantics. Each entity's (e.g., user's) reported attributes (e.g., item ratings or preferences) may be interpreted as a manifestation of their underlying personality type. Personality type may be encoded simply as a vector of the entity's (e.g., user's) "true" values (e.g., ratings) for attributes (e.g., items) in the database. It may be assumed that entities (e.g., users) report values (e.g., ratings) with a distributed (e.g., Gaussian) error. Given an active entity's (e.g., user's) known attribute values (e.g., item ratings), the probability that they have the same personality type as every other entity (e.g., user) may be determined. Then, the probability that they will have a given value (e.g., rating) for a valueless (e.g., unrated) attribute (e.g., item) may then be determined based on the entity's (e.g., user's) personality type. The probabilistic determinations may be used to determine expected value of information. Such an expected value of information could be used in at least two ways. First, an interactive recommender could use expected value of information to favorably order queries for attribute values (e.g., item ratings), thereby mollifying what could otherwise be a tedious and frustrating process. Second, expected value of information could be used to determine which entries of a database to prune or ignore-that is, which entries, which if removed, would have a minimal effect of the accuracy of recommendations.
Owner:MICROSOFT TECH LICENSING LLC

Methods to improve the operation of SOI devices

According to the present invention, a circuit and methods for enhancing the operation of SOI fabricated devices are disclosed. In a preferred embodiment of the present invention, a pulse discharge circuit is provided. Here, a circuit is designed to provide a pulse that will discharge the accumulated electrical charge on the body of the SOI devices in the memory subarray just prior to the first access cycle. As explained above, once the accumulated charge has been dissipated, the speed penalty for successive accesses to the memory subarray is eliminated or greatly reduced. With a proper control signal, timing and sizing, this can be a very effective method to solve the problem associated with the SOI loading effect. Alternatively, instead of connecting the bodies of all SOI devices in a memory circuit to ground, the bodies of the N-channel FET pull-down devices of the local word line drivers can be selectively connected to a reference ground. This would enable the circuit to retain most of the speed advantages associated with SOI devices while overcoming the loading problem described above. With this preferred embodiment of the present invention, the major delay caused by the bipolar loading effect is minimized while the speed advantage due to providing a lower, variable Vt effect is preserved. The overall body resistance of the individual devices has a minimal effect on the device body potential.
Owner:GLOBALFOUNDRIES INC

Processed cheeses comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of processed cheeses can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of processed cheeses, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.
Owner:CIRCLE GROUP HLDG
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