Abstract: In an example, a method is described. The method comprises generating object model data representative of a design of a foot support to be produced for a subject according to the object model data. The design of the foot support comprises: a support portion; and an extension portion extending from the support portion. A type of the extension portion is based on a condition of the subject's foot and the extension portion is personalized to the subject based on at least one measurement of the subject's foot.

Abstract: A method for controlling the communication with mobile stations over a wireless network, preferably a WLAN (Wireless Local Area Network) according to the IEEE 802.11 standard, wherein the network comprises at least one access point via which the mobile stations are associated with the network, wherein the mobile stations can be set to a power save mode and wherein data frames can be received by a station in power save mode at specific service starting times is—regarding a possibly overlapping-free transmission of data frames to the mobile station at the service starting times—designed in such a way that the service starting times are determined by taking into consideration the knowledge about existing scheduled transmissions between mobile stations and the access point and/or further information.

Abstract: The present invention relates generally to compositions and methods for applying an electrostatic charge to powders and applying the charged powders to the surfaces of food products, especially confectionery products. The method can be used to reduce sticking of a product as it is being formed and to apply flavorings. The method reduces the amount of powder required to obtain suitable coatings and therefore reduces the amount of powder that is wasted in the coating process. The process is particularly well suited to the application of powders to gum surfaces.