Abstract: A humidification system can include a heater base, a humidification chamber, and a breathing circuit. A cartridge can be removably coupled to the heater base. The cartridge can include various sensors, probes, sensor wire connectors, heater wire connectors, and/or other features. The cartridge can include features configured to mate with corresponding features on the humidification chamber and the heater base. The cartridge includes a memory, such as an EEPROM, or other suitable storage device. When the cartridge is installed on the heater base, the memory is electrically connected to a processor and/or memory of the heater base. Various models of cartridges can be produced for use with different humidification chambers, breathing circuits, and/or therapies. A connector can be configured to couple an inspiratory conduit to an outlet port of the humidification chamber. The connector can provide a pneumatic connection to the outlet port and an electrical connection to the cartridge.

Abstract: A wound irrigation system and apparatus for irrigating a wound comprising an irrigant reservoir for holding an irrigant solution, a delivery line, a flow regulator, a pump in communication with the reservoir to apply pressure to the reservoir and an irrigation attachment that can be arranged in varying configurations in a wound site to allow uniform irrigant coverage in a wound site on a patient. The irrigation attachment is comprised of a trunk line and branch lines that are in fluid communication with the trunk line and whereby said branch lines can be manipulated into position by a healthcare provider into the appropriate areas of a wound site.

Abstract: A method for managing audio of a device including scanning for an audio controller of a docking station coupled to the device, determining whether an audio device is coupled to an audio interface of the docking station if the device is coupled to the audio controller, and transferring audio between the device and the audio controller of the docking station if the audio device is coupled to the audio interface of the docking station.

Abstract: A method and a computer-readable medium are provided which perform screen scraping via grammar induction. The computer-readable medium stores instructions of the method, the instructions directing a computer processor to intercept display information transmitted to a computer-implemented display device representing information stored in a data source; induce a grammar via statistical analysis of the intercepted display information; provide the grammar to a parser-generator to generate a parser corresponding to the induced grammar; and perform screen scraping using the generated parser.

Abstract: A computer card comprising a first connector to enable the computer card to communicatively couple to an electronic device when the computer card is inserted into an externally accessible slot of the electronic device. The computer card further comprising an expansion slot configured to receive an expansion card therein. The computer card further comprising a second connector to facilitate coupling of a peripheral device to the computer card.

Abstract: A method for managing audio of a device including scanning for an audio controller of a docking station coupled to the device, determining whether an audio device is coupled to an audio interface of the docking station if the device is coupled to the audio controller, and transferring audio between the device and the audio controller of the docking station if the audio device is coupled to the audio interface of the docking station.

Abstract: A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

Abstract: A computer dock has a lock slot and media on which driver code is encoded. When a lock is inserted into the slot, it causes a switch to open so as to disconnect the media from a docking port of the dock. When the lock is not inserted into the slot, the media is connected to the docking port.

Abstract: A computer dock has a lock slot and media on which driver code is encoded. When a lock is inserted into the slot, it causes a switch to open so as to disconnect the media from a docking port of the dock. When the lock is not inserted into the slot, the media is connected to the docking port.

Abstract: A method and a computer-readable medium are provided which perform screen scraping via grammar induction. The computer-readable medium stores instructions of the method, the instructions directing a computer processor to intercept display information transmitted to a computer-implemented display device representing information stored in a data source; induce a grammar via statistical analysis of the intercepted display information; provide the grammar to a parser-generator to generate a parser corresponding to the induced grammar; and perform screen scraping using the generated parser.

Abstract: Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.

Abstract: Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.

Abstract: A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to about 5.0% water; and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip can be made by combining the nut based material and dry ingredients with water to form a dough, which is then sheeted, cut into individual pieces, and braked to form the snack chip. Alternatively, the cut pieces can be dried to form a half-product and then cooked to form the snack chip.

Abstract: A computer card comprising a first connector to enable the computer card to communicatively couple to an electronic device when the computer card is inserted into an externally accessible slot of the electronic device. The computer card further comprising an expansion slot configured to receive an expansion card therein. The computer card further comprising a second connector to facilitate coupling of a peripheral device to the computer card.

Abstract: A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

Abstract: A snack chip comprising from about 10% to about 50% of dehydrated fruit material; optionally oatmeal; from about 30% to about 90% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 5.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip is made by combining dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

Abstract: Full-fat, reduced-fat, low-fat, and fat-free snack food products with enhanced flavor. The enhanced flavor is obtained by incorporating flavor enhancers, particulates, Vitamin C, herbs & spices, or mixtures thereof into the dough.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.