Abstract: A circuit board assembly (1), comprising a first circuit board (10) and a second circuit board (20) which are electrically connected with each other, and a monolithic substrate (30) configured for supporting a power component and comprising a first contact surface (31) that is fixedly connected to and forms a thermal contact with the second circuit board (20), the circuit board assembly being characterized in that, the substrate (30) further comprises a second contact surface (32) that is fixedly connected to the first circuit board (10) and forms a thermal contact with the first circuit board (10) so that the substrate functions as an extension of the first circuit board to support the second circuit board. A radio unit comprising a circuit board assembly (1) is also disclosed.

Abstract: A data processing method is provided. In the method, a historical walk vertex adjacent to a target walk vertex is determined. An edge transition probability between the target walk vertex and each of a set of next possible vertexes in a first out-neighbor set is determined according to first out-edge information. A to-be-reached vertex of the set of next possible vertexes in the first out-neighbor set is determined according to the edge transition probabilities. Second out-edge information corresponding to the target walk vertex is generated based on the first out-neighbor set. Walking from the target walk vertex to the to-be-reached vertex is performed. The second out-edge information is transmitted to the to-be-reached vertex. Further, a random walk sequence corresponding to the target walk vertex is generated based on a walk quantity corresponding to the target walk vertex reaching a preset threshold for walk steps.

Abstract: A data processing method is provided. In the method, a historical walk vertex adjacent to a target walk vertex is determined. An edge transition probability between the target walk vertex and each of a set of next possible vertexes in a first out-neighbor set is determined according to first out-edge information. A to-be-reached vertex of the set of next possible vertexes in the first out-neighbor set is determined according to the edge transition probabilities. Second out-edge information corresponding to the target walk vertex is generated based on the first out-neighbor set. Walking from the target walk vertex to the to-be-reached vertex is performed. The second out-edge information is transmitted to the to-be-reached vertex. Further, a random walk sequence corresponding to the target walk vertex is generated based on a walk quantity corresponding to the target walk vertex reaching a preset threshold for walk steps.

Abstract: Embodiments of this disclosure include a data processing method. In the method, a training sample set that includes a plurality of graph computing task training samples is obtained. At least one performance indicator feature of each of the graph computing task training samples is extracted. The at least one performance indicator feature includes one or more of a graph data feature, a graph processing platform feature, a graph algorithm feature, and a machine hardware feature. A target performance prediction model is generated based on a mapping relationship between actual execution times of the graph computing task training samples and the performance indicator features. According to at least one performance indicator feature of an inputted graph computing task test sample, a predicted execution time of the graph computing task test sample is output based on the target performance prediction model.

Abstract: Disclosed is a food preparation apparatus (100) comprising a food preparation chamber and a pressure chamber (120) for generating steam coupled to the food preparation chamber through a conduit (130), wherein the pressure chamber comprises a heating element (121) for converting water into steam; and the conduit comprises an auto-relief valve (140) arranged to release the steam at a set pressure above atmospheric pressure from the pressure chamber into the food preparation chamber, thereby creating superheated steam in the food preparation chamber by the rapid expansion of the released volume of the above atmospheric pressure (saturated) steam. A method (200) of preparing food in such a food preparation apparatus (100) is also disclosed.

Abstract: Disclosed is a food preparation apparatus (100) comprising a food preparation chamber and a pressure chamber (120) for generating steam coupled to the food preparation chamber through a conduit (130), wherein the pressure chamber comprises a heating element (121) for converting water into steam; and the conduit comprises an auto-relief valve (140) arranged to release the steam at a set pressure above atmospheric pressure from the pressure chamber into the food preparation chamber, thereby creating superheated steam in the food preparation chamber by the rapid expansion of the released volume of the above atmospheric pressure (saturated) steam. A method (200) of preparing food in such a food preparation apparatus (100) is also disclosed.

Abstract: The present application relates to a method of cooking cereal grains comprising a first step (S1) of subjecting an initial volume of cereal grains (3) to hot air in a vessel (2) having air temperature between 150 to 250 degrees Centrigrade for between 30 to 180 second; and a second step (S2) of subjecting the expanded cereal grains (3) to boiling water and/or steam. The second step (S2) is performed subsequent to the first step (S1) whilst the expanded cereal grains remain in the vessel (2). A device for cooking cereal grains (3) is also disclosed. The invention increases the overall volume of the cooked cereal grains compared to conventional cooking methods which results in cereal grains having a lower energy density.

Abstract: Embodiments of the present invention relate to freshness indication. In some embodiments, a freshness indicating device is provided. The freshness indicating device comprises a collector and an indicator. The collector is adapted to collect water from an object. The object includes at least one of fruits and vegetables. The indicator is adapted to indicate the freshness of the object based on the amount of the collected water. A corresponding method and a container comprising the freshness indicating device are disclosed as well.

Abstract: Embodiments of the present invention relate to humidity adjustment. In some embodiments, a humidity adjustment device is provided. The humidity adjustment device comprises a container including a wall for defining an accommodating space. The wall includes a water separating element for separating a mixture of water vapor and liquid water, wherein the water separating element includes a sieve portion adapted to separate the mixture of water vapor and liquid water, characterized in that the sieve portion comprises holes whose sizes are in the range of 25-35 microns. Corresponding apparatus and method are disclosed as well.

Abstract: A method, server and computer storage medium for logging in, the method includes: receiving a login request including user's identification; assigning a body identification corresponding to the user's identification according to the login request, and generating a success login message that includes the body identification; returning the success login message including the body identification. The method distributes a corresponding body identification after receiving a login request that includes user's identifications, then returns a success login message containing the body identification to the client. When a same user's identification logs in different terminal clients, corresponding body identifications are distributed to every client, thereby the same user's identification can log in different terminal clients simultaneously without forcing other user's identifications which have logged in other terminals to be logged out.

Abstract: Described is a method of producing a beverage, including the steps of introducing a first portion of solvent into a container (11) stored with raw ingredients, the first portion of solvent having a first temperature; introducing a second portion of solvent into the container (11), the mixture of the first portion of solvent and the second portion of solvent having a second temperature that is lower than the first temperature; and grinding the raw ingredients together with the mixture of the first portion of solvent and the second portion of solvent to generate the beverage.

Abstract: The present invention relates to a method for making soymilk with a soymilk machine, said soymilk machine (200) comprising a level sensor (204) and a heating device (203), said method comprises steps: obtaining a measured value by said level sensor, said measured value being positively correlated with resistance between said level sensor and liquid in said soymilk machine; comparing said measured value with a first threshold when the temperature of said liquid is lower than a first preset temperature; comparing said measured value with a second threshold when the temperature of said liquid is higher than said first preset temperature; adjusting the power of said heating device if said measured value is lower than or equal to the first threshold when the temperature of said liquid is lower than the first preset temperature; adjusting the power of said heating 201 device if said measured value is lower than or equal to the second threshold when the temperature of said liquid is higher than the first preset temp

Abstract: The invention proposes a soymilk maker and a method of making soymilk, using the soymilk maker. The soymilk maker comprises a container for receiving the bean or soymilk; a machine head arranged on the upper portion of the container, the machine head having a motor accommodated therein; a rotary cutter driven by the motor; a collection unit arranged within the container for collecting the testa and residue; an adjusting mechanism arranged on the machine head and being adjustable to enable the collection unit to move within the container between a first position where the beans are processed and a second position where the testa or residue is collected in the collection unit. Such a configuration enables testa and residue to be collected in the collection unit without said unit being equipped with a separate filter and a separate cup.

Abstract: A method for preparing 3,3-dimethylbutyraldehyde. The method includes: providing t-butyl chloride and vinyl acetate as raw materials, conducting a catalytic reaction between the t-butyl chloride and vinyl acetate to yield 1-chloro-3,3-dimethyl butyl acetate in the presence of a catalyst, the weight ratio of t-butyl chloride to vinyl acetate being 1:0.84-0.93; and controlling a temperature at between 100 and 110° C. for conducting hydrolytic disproportionation of 1-chloro-3,3-dimethyl butyl acetate in the presence of the catalyst to yield a mixture comprising 3,3-dimethylbutyraldehyde; and purifying the mixture by distillation to yield 3,3-dimethylbutyraldehyde, in which, the catalyst is aluminum trichloride, p-toluene sulphonic acid, or iron trichloride.

Abstract: A method, server and computer storage medium for logging in, the method includes: receiving a login request including user's identification; assigning a body identification corresponding to the user's identification according to the login request, and generating a success login message that includes the body identification; returning the success login message including the body identification. The method distributes a corresponding body identification after receiving a login request that includes user's identifications, then returns a success login message containing the body identification to the client. When a same user's identification logs in different terminal clients, corresponding body identifications are distributed to every client, thereby the same user's identification can log in different terminal clients simultaneously without forcing other user's identifications which have logged in other terminals to be logged out.

Abstract: A method for preparing 3,3-dimethylbutyraldehyde. The method includes: providing t-butyl chloride and vinyl acetate as raw materials, conducting a catalytic reaction between the t-butyl chloride and vinyl acetate to yield 1-chloro-3,3-dimethyl butyl acetate in the presence of a catalyst, the weight ratio of t-butyl chloride to vinyl acetate being 1: 0.84-0.93; and controlling a temperature at between 100 and 110° C. for conducting hydrolytic disproportionation of 1-chloro-3,3-dimethyl butyl acetate in the presence of the catalyst to yield a mixture comprising 3,3-dimethylbutyraldehyde; and purifying the mixture by distillation to yield 3,3-dimethylbutyraldehyde, in which, the catalyst is aluminum trichloride, p-toluene sulphonic acid, or iron trichloride.

Abstract: The disclosure proposes a method of producing a beverage, comprising the steps of introducing a first portion of solvent into a container (11) stored with raw ingredients, the first portion of solvent having a first temperature; introducing a second portion of solvent into the container (11), the mixture of the first portion of solvent and the second portion of solvent having a second temperature that is lower than the first temperature; and grinding the raw ingredients together with the mixture of the first portion of solvent and the second portion of solvent to generate the beverage.

Abstract: The present invention discloses a device for dehulling beans, a method of dehulling beans, an apparatus for making soymilk and a method of making soymilk. The device for dehulling beans may comprise a driving motor (110); a controller (120) electrically coupled to the driving motor (110) for controlling the driving motor; and a first unit (130) coupled to and driven by the driving motor (110) to stir the beans soaked in water so as to generate a mixture containing hulls and dehulled beans. With the present invention, the beans can be dehulled before the blending process for soymilk making, so the size of particles contained in the soymilk and hence the quantity of the residue is substantially reduced.

Abstract: The invention proposes a method of detecting respiratory information of a user. The method comprises a step of instructing the user to perform on a device a movement reflecting his respiratory action; a step of generating by said device, a signal reflecting said movement; and a step of deriving the user's respiratory information from said signal. By using this method, the respiratory information is easily detected without attaching any sensor on the user's chest.

Abstract: The invention also relates to an optical sensor for a photoplethysmography measurement, comprising a light unit 1 with a light emitter 2 for emitting light into tissue of a patient 8 and/or a light detector 3 for detecting a part of the emitted light after interaction with the tissue, wherein the light unit is embedded in an elastic material 4. The invention further relates to a device for contactless respiration monitoring of a patient 8, comprising: a distance sensor for consecutively detecting the temporal distance variations relative to the patient's chest 12, preferably based on electromagnetic waves; and a calculating unit for determining the breathing activity based on the detected temporal distance variations. The invention is especially useful for providing a reliable and easy to use possibility for simultaneously monitoring respiration action, blood pressure and heart rate with a handheld device which can be used for spot-checking the vital parameters of patients in hospitals.