Abstract: A food preparation system includes a control unit designed to guide through a process step of a process and to initiate, during guidance through the process, a machine-user interaction which is independent of the guidance through the process.

Abstract: A food preparation system includes a control unit which is designed to guide through a process step of a process, which is in the form of a recipe and comprises the process step in the form of a recipe step. The control unit is further designed to guide at least temporarily simultaneously to the process step at least one further process step, which is in the form of a recipe step.

Abstract: The gel compositions as described herein, are less affected by changes in humidity, are readily formed into complex shapes, and can contain high loadings of the hydrophobic material, even when the material is not highly hydrophobic, and provide a more controlled release of the hydrophobic material.

Abstract: The gel compositions as described herein, are less affected by changes in humidity, are readily formed into complex shapes, and can contain high loadings of the hydrophobic material, even when the material is not highly hydrophobic, and provide a more controlled release of the hydrophobic material. It is believed that the slow release is achieved by forming the gel to have a tight cross-linked network with small pore-size. The pore size is correlated to the average correlation length as measured using Small Angle X-Ray Scattering (SAXS). By limiting the average correlation length to less than 8 nm, preferably from 0.3 nm to 8 nm, more preferably from 0.3 nm to 4 nm, a long lasting release of the hydrophobic material is achieved, rather than a blooming effect, whereby the hydrophobic material is released in a short burst.

Abstract: The gel compositions as described herein, are less affected by changes in humidity, are readily formed into complex shapes, and can contain high loadings of the hydrophobic material, even when the material is not highly hydrophobic, and provide a more controlled release of the hydrophobic material. It is believed that the slow release is achieved by forming the gel to have a tight cross-linked network with small pore-size. The pore size is correlated to the average correlation length as measured using Small Angle X-Ray Scattering (SAXS). By limiting the average correlation length to less than 8 nm, preferably from 0.3 nm to 8 nm, more preferably from 0.3 nm to 4 nm, a long lasting release of the hydrophobic material is achieved, rather than a blooming effect, whereby the hydrophobic material is released in a short burst.

Abstract: The gel compositions as described herein, are less affected by changes in humidity, are readily formed into complex shapes, and can contain high loadings of the hydrophobic material, even when the material is not highly hydrophobic, and provide a more controlled release of the hydrophobic material.

Abstract: The systems and methods described herein provide highly dynamic and interactive data analysis user interfaces which enable data analysts to quickly and efficiently explore large volume data sources. The data analysis system enables the user to investigate large volumes of data over many different paths of analysis while maintaining detailed and retraceable steps taken by the user over the course of an investigation, as captured via the user's queries and user interaction with the user interfaces provided by the data analysis system. Data analysis paths may involve exploration of high volume data sets, such as Internet proxy data, which may include trillions of rows of data. The data analyst may pursue a data analysis path that involves, among other things, applying filters, joining to other tables in a database, viewing interactive data visualizations, and so on. The data analysis system enables a user to refresh or insert a node in a workflow.

Abstract: A level for attaching to a weight lifting bar includes sensors for detecting the level of the bar and visual and audio alerts for notifying a user whether the weight lifting bar is balanced or unbalanced. Information provided by the sensors can be recorded and stored for analysis.