Abstract: A communication method and system for use by a local modem and a host, while the local modem is in communication with a remote modem through a central office. In one aspect, an alert signal is received by the local modem from the central office indicating an incoming call. In response, the local modem acknowledges the alter signal by sending a tone to the central office. Next, the local modem notifies the remote modem of a modem-on-hold state, the local modem collects caller identification received from the central office and informs the host of the call waiting event. Next, the local modem receives an in-band caller identification request from the host requesting the caller identification. In response, the local modem transmits the caller identification to the host using an in-band caller identification message. Next, the local modem receives an in-band answer request from the host to answer said incoming call.

Abstract: Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the outer water phase comprise 0.1-9% organic acids.

Abstract: The present invention provides an oil-in-water emulsion food products comprising live desirable micro-organisms which have good longevity in the products. In particular, it provides an edible oil-in-water emulsion comprising from 30 to 75% wt oil, water, live micro-organisms, and a preservation system, and having an edible acid content in the aqueous continuous phase of the emulsion in the range of from 0.1 to 3% by weight and having a pH at 20° C. of not less than 4.0.

Abstract: The present invention provides a simple and effective method for the preparation of emulsion food products comprising live desirable micro-organisms which have good longevity in the products. In particular, it provides a process for the preparation of an edible oil-in-water emulsion comprising live micro-organisms, by emulsifying an edible mixture comprising oil, water, live micro-organisms, emulsifier and a preservation system and wherein the process is carried out at a temperature of 35° C. or less or without a heat treatment step. The emulsions are stored at a temperature of 8° C. or less after preparation. Products produced according to the process are also provided.

Abstract: Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the outer water phase comprise 0.1-9% organic acids.

Abstract: An electronic control system allows control over the safe operation of an aerial work platform machine. The control system uses a firmware programmed digital processor to execute a sequence of steps to monitor and control the safe operation of the work platform machine so that tipping and damage are prevented. The control system has sensors to measure the condition of the work platform machine and has outputs allowing control over the work platform machine.