Abstract: A method for improving the mouthfeel or flavor of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids.

Abstract: Various embodiments are described and illustrated for mitigating a potential system or screen freeze during an electrostatic discharge.

Abstract: Various methods, devices and systems are described in which certain analyte test strip are identified for use in an analyte test meter or identified as unsuitable for use in the meter.

Abstract: Disclosed are various preferred embodiments for dynamic transfer of information from a test sensor to an analyte medical test device. Exemplary embodiments include various containers, systems and methods.

Abstract: Disclosed are various preferred embodiments for dynamic transfer of information from a test sensor to an analyte medical test device. Exemplary embodiments include various containers, systems and methods.

Abstract: The present invention provides a method for determining cellular response to stimuli. The cells to be tested, for example, may be contained in a section of taste-bud containing lingual epithelium.

Abstract: The present invention provides a method for determining cellular response to stimuli. The cells to be tested, for example, may be contained in a section of taste-bud containing lingual epithelium.

Abstract: A communication device G is arranged to delay a procedure for joining a network (1) until it detects activity (23) on the network (1), for example until the communication device G is within range of network (1). In response to a positive detection of network activity (23), the communication device G broadcasts its address to other communication devices A-F already connected to the network (1). In response, a message (27) containing a list of addresses of the other communication devices A-F is sent by a selected one of the other communication device, for example, the one communication device F that most recently joined the network (1). Each communication device A-G is arranged to send a message (27) once, so that only one message (27) containing the address is sent to a communication device G joining the network (1). If no network activity (23) is detected, the communication device G may continue to broadcast its address (26) periodically at gradually increasing time intervals.

Abstract: A method for manufacturing an electronic product comprising modules (14, 16, 18) having a radio communication protocol and communication means (20) is described. The modules comprise description data (40) which, when matched with product blueprint data (50) enable factory selection of the modules for a product. The interconnections between the modules within the product are partially replaced by a radio intranet (100) established by a primary module (16) of the product. The range of the intranet (60) may be constrained substantially within the housing (10, 12) of the product. The modules which may for example be separate display and keypad modules can, at the end of life of the product, be selected for reuse in other products according to respective product blueprint data (50) and their description data (40).

Abstract: A radio system employing at least one dual protocol equipped radio device is described. The system and devices form a piconet in which message transaction parameters such as amount of data or requests to join the piconet, are monitored (60). A dual protocol device is then selected (62) (or selects itself) according to the monitored parameters, and the selected device then switches (64) the protocol it is using from a first protocol (such as Bluetooth), to a second protocol (such as ZigBee). Hence a flexible piconet is achieved in which various requirements concerning data connection and data-rates are accommodated.

Abstract: A wireless transmission tag (100) has a memory (110) coupled to an antenna (130) via control circuitry (120). The memory (110) typically stores data to be transmitted by the wireless transmission tag (100). The control circuitry (120), which may comprise a first circuit portion (122) and a second circuit portion (124), is powered by a power source (140). The power source (140) is coupled to a sensor (150), and is arranged to activate the power supply to at least a part of the control circuitry (120) upon the detection of an external stimulus by the sensor (150). This way, a wireless transmission tag (100) is provided that only starts transmitting data when activated by a predefined stimulus.

Abstract: The present invention provides a method for determining cellular response to stimuli. The cells to be tested, for example, may be contained in a section of taste-bud containing lingual epithelium.

Abstract: A method and system for testing RF chips for radio specification compliance is described. The system comprises a test board (80) having a plurality of interconnected sockets (82a,b,c) for receiving chips to be tested. In testing, signals generated by transmitter circuitry (20) within a group of test chips are used to test the receiver (30) functionality of the other chips loaded in the system. Hence, for tests requiring several analogue radio signals, a plurality of chips are tested at the same time using signals generated from other chips. Additionally, the system does not require expensive dedicated RF analogue signal generating equipment.

Abstract: A composition including meat, trehalose, and one or more preservatives, wherein the compositions exhibits less off-flavor than the same composition without trehalose. Also included is a method using trehalose to mask off-flavors caused by preservatives and/or anti-microbials in meat products.

Abstract: Methods to reduce the astringency of substances such as foods and beverages are provided. Compositions exhibiting reduced astringency are also provided.

Abstract: A fat substitute is disclosed comprising a Shea nut extract blended with a diluent fat to produce a plasticized Shea nut extract. The plasticized Shea nut extract can be readily substitute for a part or all of the fat content of a prepared food product. The plasticized Shea nut extract maintains the taste and manufacturability of the full fat prepared food product. In addition, the plasticized Shea nut extract reduces the fat content of the prepared food product because the components of Shea nut extract are not fats. In a preferred embodiment the Shea nut extract is blended with sunflower oil to produce the plasticized Shea nut extract. The plasticized Shea nut extract can be utilized in a wide range of fat containing prepared food products including cookies, brownies, popcorn, and ice cream.

Abstract: An air-filled mattress with virtually no air loss has a plurality of air-filled bags grouped into zones of uniform air pressure. A controller monitors the air pressure in each zone and activates a blower to adjust the pressure in any zone in which the measured pressure differs from the desired pressure by more than a threshold amount. The blower is otherwise deactivated. The bags are deflated by reversing the direction of flow from the bags to the blower. The bags are fastened to a mattress base using an attachment fitting that receives an elongated bead on the bag's bottom edge into a chamber along the mattress base fitting. The mattress base can be attached to any of a variety of different conventional bed frames. Tabs fastened to the mattress base having a hinge and a hand malleable aluminum plate can be bent to grasp a variety of different bed frames.