Abstract: The invention provides food compositions and methods for increasing the palatability of food compositions. In one aspect, the methods comprise adding an egg and chicken flavoring to a food composition. Prior to being added to the food composition, the egg and chicken flavoring can be incorporated in or on any suitable carrier such as, for example, on a soybean, corn or wheat meal carrier. The egg and chicken flavoring has been found to increase the palatability of food compositions over corresponding conventional food compositions that do not include the egg and chicken flavoring.

Abstract: Echo attenuation facilitates achievement of efficient, full-duplex data communications on two-wire channels. Major advantages are achieved by using an adaptive hybrid in conjunction with echo cancellation. When needed, the adaptive hybrid reduces the amplitude range requirements on the echo canceller and on analog-to-digital conversion, thereby reducing overall cost. This reduction in range requirements reduces the digital word-size required for high-performance echo cancellation and reduces the bit-accuracy needed in the analog-to-digital converter. These reductions in needed word-size and bit accuracy substantially reduce implementation cost. Normally, the adaptive hybrid is used to reduce near-end echoes, which are usually much larger than far-end echoes. The echo canceller attenuates the remaining near-end echo and the far-end echo. Two major objectives are: (1) Cost effectiveness and (2) versatile, effective correction of echoes with various, realistic characteristics.