Abstract: During system initialization, each data buffer device and/or memory device on a memory module is configured with a unique (at least to the module) device identification number. In order to access a single device (rather than multiple buffers and/or memory devices), a target identification number is written to all of the devices using a command bus connected to all of the data buffer devices or memory devices, respectively. The devices whose respective device identification numbers do not match the target identification number are configured to ignore future command bus transactions (at least until the debug mode is turned off.) The selected device that is configured with a device identification number matching the target identification number is configured to respond to command bus transactions.

Abstract: A memory module is disclosed. The memory module includes a substrate, and respective first, second and third memory devices. The first memory device is of a first type disposed on the substrate and has addressable storage locations. The second memory device is also of the first type, and includes storage cells dedicated to store failure address information associated with defective storage locations in the first memory device. The third memory device is of the first type and includes storage cells dedicated to substitute as storage locations for the defective storage locations.

Abstract: A buffer circuit is disclosed. The buffer circuit includes a command address (C/A) interface to receive an incoming activate (ACT) command and an incoming column address strobe (CAS) command. A first match circuit includes first storage to store failure row address information associated with the memory, and first compare logic. The first compare logic is responsive to the ACT command, to compare incoming row address information to the stored failure row address information. A second match circuit includes second storage to store failure column address information associated with the memory, and second compare logic. The second compare logic is responsive to the CAS command, to compare the incoming column address information to the stored failure column address information. Gating logic maintains a state of a matching row address identified by the first compare logic during the comparison carried out by the second compare logic.

Abstract: A method of pairing a handheld printer/scanner device with a barcode printer acting as the host is disclosed. The pairing will further enhance the functionality of the host barcode printer. Specifically, the pairing process is initiated when a printer process that requires a handheld printer/scanner device is initiated. The method enables a handheld printer/scanner device to print to a host barcode printer, and also enables the host barcode printer to receive a barcode scan of the case label of received food items and retain information from the barcode scan for future printing of food freshness labels.

Abstract: An electronic device (101) for interactive content streaming includes a memory (130) and at least one processor (120) coupled to the memory (130). The at least one processor (120) is configured to receive an interaction request from a streaming device (1305), determine at least one action based on the interaction request, provide an action notification, based on the at least one action, to a content source (1308), wherein the action notification notifies the content source (1308) to update a state of at least one content of the content source (1308), and transmit a state update notification to the streaming device (1305), wherein the state update notification updates one or more applications of the streaming device (1305) based on the updated state of the at least one content.

Abstract: A method of pairing a handheld printer/scanner device with a barcode printer acting as the host is disclosed. The pairing will further enhance the functionality of the host barcode printer. Specifically, the pairing process is initiated when a printer process that requires a handheld printer/scanner device is initiated. The method enables a handheld printer/scanner device to print to a host barcode printer, and also enables the host barcode printer to receive a barcode scan of the case label of received food items and retain information from the barcode scan for future printing of food freshness labels.

Abstract: A method of pairing a handheld printer/scanner device with a barcode printer acting as the host is disclosed. The pairing will further enhance the functionality of the host barcode printer. Specifically, the pairing process is initiated when a printer process that requires a handheld printer/scanner device is initiated. The method enables a handheld printer/scanner device to print to a host barcode printer, and also enables the host barcode printer to receive a barcode scan of the case label of received food items and retain information from the barcode scan for future printing of food freshness labels.

Abstract: A method of pairing a handheld printer/scanner device with a barcode printer acting as the host is disclosed. The pairing will further enhance the functionality of the host barcode printer. Specifically, the pairing process is initiated when a printer process that requires a handheld printer/scanner device is initiated. The method enables a handheld printer/scanner device to print to a host barcode printer, and also enables the host barcode printer to receive a barcode scan of the case label of received food items and retain information from the barcode scan for future printing of food freshness labels.

Abstract: A method and apparatus for supplying liquid mixtures on a mix-on-demand basis for consumptive use, and for maintaining the composition of such mixture on a highly accurate and stable basis. For wet-on-wet processing of fabrics, the processing solution is supplied at start-up on a mix-on-demand basis to precise specifications and is maintained at such precise specifications throughout fabric processing, which involves continuous additions of water by the incoming fabric and removal of solution by the exiting fabric. Recirculation of the solution at a high rate, together with rapid and repetitive measurements of the composition of the recirculating solution enables the solution to be precisely monitored and maintained. Periodic small additions of chemical are injected as necessary to maintain highly stable, accurately controlled process conditions. Extraordinary economies, both direct and indirect, can be realized with the new system.

Abstract: A method for supplying liquid mixtures on a mix-on-demand basis for consumptive use, and for maintaining the composition of such mixture on a highly accurate and stable basis. For wet-on-wet processing of fabrics, the processing solution is supplied at start-up on a mix-on-demand basis to precise specifications and is maintained at such precise specifications throughout fabric processing, which involves continuous additions of water by the incoming fabric and removal of solution by the exiting fabric. Recirculation of the solution at a high rate, together with rapid and repetitive measurements of the composition of the recirculating solution enables the solution to be precisely monitored and maintained. Periodic small additions of chemical are injected as necessary to maintain highly stable, accurately controlled process conditions. Extraordinary economies, both direct and indirect, can be realized with the new system.

Abstract: A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

Abstract: A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in an amount sufficient to ensure that the sugar or polyol is present in aqueous form. Preferably, the liquid fat component is present in an amount sufficient to disperse the gel beads therein and wherein a majority of the gel beads remain substantially intact for at least about 4 hours after being cooled below about 30° C. Methods of making tropicalizing agents and using the agents to tropicalize chocolate products or analogues thereof, as well as the resultant chocolate or chocolate analogue articles, are also included.

Abstract: A method and apparatus for supplying liquid mixtures on a mix-on-demand basis for consumptive use, and for maintaining the composition of such mixture on a highly accurate and stable basis. For wet-on-wet processing of fabrics, the processing solution is supplied at start-up on a mix-on-demand basis to precise specifications and is maintained at such precise specifications throughout fabric processing, which involves continuous additions of water by the incoming fabric and removal of solution by the exiting fabric. Recirculation of the solution at a high rate, together with rapid and repetitive measurements of the composition of the recirculating solution enables the solution to be precisely monitored and maintained. Periodic small additions of chemical are injected as necessary to maintain highly stable, accurately controlled process conditions. Extraordinary economies, both direct and indirect, can be realized with the new system.

Abstract: A method for referencing a polyphase stepper motor by monitoring the current step response in at least one driven phase is presented. The coil current step response is compared to past step responses in order to determine when an increase in or maximum load is present. A combination of step to step variance, step response variance from mean current magnitude, and average current magnitude variance, as well as other measures can be combined to create an algorithm output. The output is compared to a pre-determined threshold and if the value is greater than the threshold, the motor is commanded to halt its position, which remains magnetically synchronous. This position is then used as a reference point to zero, or to home the motor.

Abstract: The present invention relates to a microscopy system for rapid and sensitive detection and identification of biological material on surfaces by implementing episcopic differential contrast (EDIC) microscopy plus epifluorescence (EF) microscopy wherein the microscope incorporates a DIC prism in the nosepiece and long distance objectives so that the materials can be visualised without requirement for a coverslip or oil or water immersion. The system is particularly useful for the detection and identification of infectious diseases.

Abstract: A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in an amount sufficient to ensure that the sugar or polyol is present in aqueous form. Preferably, the liquid fat component is present in an amount sufficient to disperse the gel beads therein and wherein a majority of the gel beads remain substantially intact for at least about 4 hours after being cooled below about 30° C. Methods of making tropicalizing agents and using the agents to tropicalize chocolate products or analogues thereof, as well as the resultant chocolate or chocolate analogue articles, are also included.

Abstract: A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

Abstract: A composite flexible frozen confection containing a distinct block(s) of a gel component, that is combined with one or more frozen dessert components, in such a manner that the composition may exhibit hand-held flexibility without significant separation of one or more of the components.

Abstract: A composite food composition, in particular a frozen water ice confection in which two or more component phases are present in an intermingled manner that is neither consisting of distinct component blocks of phases, nor present as a fine mixture(s) of phases, and in which at least one of the component phases comprise a polyanionic gel.

Abstract: A composite food composition, in particular a frozen water ice confection in which two or more component phases are present in an intermingled manner that is neither consisting of distinct component blocks of phases, nor present as a fine mixture(s) of phases, and in which at least one of the component phases comprise a polyanionic gel.