Abstract: The disclosure features novel lipids and compositions involving the same. Nanoparticle compositions include an ionizable lipid, a phospholipid, a first sterol or a tocopherol, and optionally a second sterol different from the first sterol. Nanoparticle compositions further including therapeutic and/or prophylactics such as RNA are useful in the delivery of therapeutic and/or prophylactics to mammalian cells or organs to, for example, regulate polypeptide, protein, or gene expression.

Abstract: Disclosed is a method for identifying and monitoring a shopping behavior in a user. The method includes capturing images from a depth camera mounted on a shelf unit, identifying a user from the captured image, identifying joints of the identified user by performing a deep neural network (DNN) body joint detection on the captured images; detecting and tracking actions of the identified user over a first time period; tracking an object from the bins over a second time period by associating the object with one or more joints among the identified joints that have entered the bins within the shelf unit, and determining an action of the identified user based at least in part on the associated object with the one or more joints and results from the deep learning identification on the bounding box.

Abstract: A device may determine that a failure occurred in an emergency call between a public-safety answering point (PSAP) and a first user device associated with an emergency caller, and may identify, based on determining the failure, one of a first option, a second option, or a third option for redirecting an emergency callback to a contact of the emergency caller. The device may cause, when the first option is identified, the emergency callback to be redirected to a second user device associated with the contact of the emergency caller, and may cause, when the first option is identified, a bearer path to be established between the PSAP and the second user device for the emergency callback.

Abstract: One example includes a method for measuring a quiescent current in a switching voltage regulator. The method includes generating a mathematical model of a circuit design associated with the switching voltage regulator. The mathematical model includes measurable parameters to describe a switching current of a power switch of the switching voltage regulator. The method also includes fabricating a circuit comprising the switching voltage regulator based on the circuit design. The fabricated circuit includes the power switch and conductive I/O. The method also includes coupling the conductive I/O of the fabricated circuit to a circuit test fixture and providing electrical signals to the conductive I/O via the circuit test fixture. The method also includes measuring the measurable parameters in response to the electrical signals and applying the measurable parameters to the mathematical model to calculate the switching current.

Abstract: A network device may receive, from a user device, a call associated with a telephone number, where the call is intended for a priority service associated with the telephone number. The network device may identify the call as a priority call based on the telephone number associated with the call, and may determine that a network overload condition exists. The network device may associate a priority tag with the call based on identifying the call as a priority call. The network device may cause the call to be provided preferential treatment, while the call is transmitted for the priority service during the network overload condition, based on the priority tag.

Abstract: A device may determine that a failure occurred in an emergency call between a public-safety answering point (PSAP) and a first user device associated with an emergency caller, and may identify, based on determining the failure, one of a first option, a second option, or a third option for redirecting an emergency callback to a contact of the emergency caller. The device may cause, when the first option is identified, the emergency callback to be redirected to a second user device associated with the contact of the emergency caller, and may cause, when the first option is identified, a bearer path to be established between the PSAP and the second user device for the emergency callback.

Abstract: In some implementations, an application server may receive, from a calling party user equipment, a call for a called party associated with multiple user equipment. The application server may provide to the multiple user equipment, and based on the call, a request for transcoding information associated with the multiple user equipment. The application server may assign a transcoding resource for handling the call, wherein the transcoding resource is provided in a network. The application server may receive, based on the request, the transcoding information from a particular user equipment of the multiple user equipment. The application server may provide the transcoding information to the transcoding resource, wherein the transcoding information causes the transcoding resource to establish and transcode the call between the calling party user equipment and the particular user equipment.

Abstract: As described herein, a system, method, and computer program are provided for preventing user mistakes when making database changes. In use, a user command to modify a database is received. The user command is validated against a plurality of predefined business rules. One or more actions are conditionally performed before executing the user command, based on a result of the validating.

Abstract: Plant-based nutritional compositions comprise fava bean protein isolate and pea protein. The fava bean protein isolate comprises greater than about 10 wt % of the total protein in the composition, and the pea protein comprises less than about 50 wt % of the total protein in the composition. In certain embodiments, the nutritional compositions are high in protein, high in fiber, and low in calories. The compositions may be dairy-free and/or soy-free.

Abstract: In some implementations, an application server may receive, from a calling party user equipment, a call for a called party associated with multiple user equipment. The application server may provide to the multiple user equipment, and based on the call, a request for transcoding information associated with the multiple user equipment. The application server may assign a transcoding resource for handling the call, wherein the transcoding resource is provided in a network. The application server may receive, based on the request, the transcoding information from a particular user equipment of the multiple user equipment. The application server may provide the transcoding information to the transcoding resource, wherein the transcoding information causes the transcoding resource to establish and transcode the call between the calling party user equipment and the particular user equipment.

Abstract: Liquid nutritional compositions include functional ingredients such as beta-hydroxy-beta-methylbutyrate, docosahexaenoic acid, and lutein. The nutritional compositions are useful to promote at least one of physical performance (e.g., body composition, muscle mass, muscle strength) and cognitive function (e.g., focus, attention, alertness, executive function) in an individual. The functional ingredients are incorporated into the nutritional composition in such a way that they do not adversely affect the desirable properties of the nutritional composition such as, for example, nutritional value, stability, solubility, taste, and mouthfeel.

Abstract: A tube feeding composition includes from about 20 wt % to about 40 wt % of fruit and vegetable, at least 3 wt % of whole grain, a source of protein, a source of carbohydrate, and a fat. The tube feeding composition has a desirable viscosity profile for tube feeding applications and may be manufactured using at least two homogenization steps.

Abstract: Liquid nutritional compositions include functional ingredients such as beta-hydroxy-beta-methylbutyrate, docosahexaenoic acid, and lutein. The nutritional compositions are useful to promote at least one of physical performance (e.g., body composition, muscle mass, muscle strength) and cognitive function (e.g., focus, attention, alertness, executive function) in an individual. The functional ingredients are incorporated into the nutritional composition in such a way that they do not adversely affect the desirable properties of the nutritional composition such as, for example, nutritional value, stability, solubility, taste, and mouthfeel.

Abstract: A sterilized liquid nutritional composition has an off-white color and a pH of from about 6 to 7.5 and comprises a source of protein, a source of fat, a source of carbohydrate, green tea extract comprising epigallocatechin gallate (EGCg), and an insoluble source of iron comprising at least one of ferric orthophosphate and ferric pyrophosphate. The liquid nutritional composition comprises, per 237 ml serving, from about 50 to 500 mg green tea extract and from about 6 to 60 mg ferric orthophosphate and/or ferric pyrophosphate, and has a Hunter L value not less than 60.

Abstract: Liquid nutritional compositions that include functional ingredients such as beta-hydroxy-beta-methylbutyrate, docosahexaenoic acid, and lutein are disclosed. The nutritional compositions are useful to promote at least one of physical performance (e.g., body composition, muscle mass, muscle strength) and cognitive function (e.g., focus, attention, alertness, executive function) in an individual. The functional ingredients are incorporated into the nutritional composition in such a way that they do not adversely affect the desirable properties of the nutritional composition such as, for example, nutritional value, stability, solubility, taste, and mouthfeel.

Abstract: A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.

Abstract: A hot-fill plastic container has a polygonal (e.g., hex-shape) sidewall portion and a plurality of panels in a sidewall portion that are configured to flex in response to an internal vacuum pressure. Further, in embodiments, the container may be suitable for hot filling while having a container weight that may be 20% to 30%, or even higher percentages, below current comparative conventional weights for a plastic container that is intended to hold an equivalent volume of contents. In embodiments, the panels may be configured, e.g., adjusted or “tuned,” to provide a desired (e.g., reduced or extended) shelf-life.

Abstract: A pureed nutritional product, a packaged nutritional product containing a pureed nutritional product, and a method of making the pureed nutritional product are provided. The pureed nutritional product includes from 50 wt % to 99.7 wt % of a blend of fruit and vegetable, at least one polyunsaturated fatty acid, at least one carotenoid, and RRR-alpha-tocopherol. The pureed nutritional product has an energy density of 0.4 kcal/g to 0.8 kcal/g. The pureed nutritional product has desirable consistency, texture, and mouthfeel characteristics.

Abstract: A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.