Abstract: Systems and methods for reducing squealing or feedback on amplified telephones are disclosed. The telephone system generally includes a receiver in communication with a receive signal path, a transmitter in communication with a transmit signal path, a receiver gain detector configured to detect a receiver gain on the receive signal path, and a controller configured to operate the telephone system in full duplex when the receiver gain is approximately less than a receiver stability level and to operate the telephone system in adaptive duplex when the receiver gain is approximately above the receiver stability level. The adaptive duplex mode is such that an adaptive attenuation level alternately applied on the receive and transmit signal paths is dependent upon the level by which the receiver gain exceeds the receiver stability level.

Abstract: Systems and methods for reducing squealing or feedback on amplified telephones are disclosed. The telephone system generally includes a receiver in communication with a receive signal path, a transmitter in communication with a transmit signal path, a receiver gain detector configured to detect a receiver gain on the receive signal path, and a controller configured to operate the telephone system in full duplex when the receiver gain is approximately less than a receiver stability level and to operate the telephone system in adaptive duplex when the receiver gain is approximately above the receiver stability level. The adaptive duplex mode is such that an adaptive attenuation level alternately applied on the receive and transmit signal paths is dependent upon the level by which the receiver gain exceeds the receiver stability level.

Abstract: The disclosure relates to a method of making a cane juice beverage wherein cane juice is filtered and pasteurized and then fermented aerobically with agitation to provide a liquor an alcohol content of from about 11 to about 12% by weight. The fermented can juice is altered by the addition thereto of additional cane extract, flavorings and/or carbonation to obtain a Brix of 9 to 10 with an alcohol content in the range of 4 to 6% by weight. The liquid is clarified and then acidulated to a pH of 4.5 or less by the addition of acidic fruit juice and/or natural flavor extracts.