Abstract: A touch screen may be formed from a display and perimeter touch electrodes. Touches detected at one or more of the perimeter touch electrodes can be imputed to touch on a region of the display of the touch screen adjacent to the perimeter touch electrodes. In some examples, the perimeter touch electrodes comprise segmented frit metal arranged around the perimeter of the display (e.g., frit metal used to encapsulate the display). In some examples, the perimeter touch electrodes can be coupled to one or more touch sensing circuits via switching circuitry. In some examples, the switching circuitry can be operated based on control signals shared with the display circuitry.

Abstract: An optoelectronic semiconductor element is provided. The optoelectronic semiconductor element includes a semiconductor stack and a first metal layer. The semiconductor stack includes a first portion and a second portion stacked in sequence, with the second portion including an active region. The first metal layer is located on the first portion and is electrically connected to the first portion. A top-view outline of the first portion shows a first pattern, a top-view outline of the second portion shows a second pattern, and a top-view outline of the first metal layer shows a third pattern. The area ratio of the third pattern to the first pattern is from 0.5% to 10%.

Abstract: This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting koji-saccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages.

Abstract: This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting koji-saccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages.