Abstract: In one example, an electronic device comprises a base, a substrate over the base and comprising a top side, a bottom side, and a conductive structure, wherein the substrate further comprises a channel opening and an aperture, and wherein the bottom side of the substrate is oriented toward the base, an electronic component over the top side of the substrate and over the aperture, wherein the electronic component is coupled with the conductive structure, and a funnel over the top side of the substrate and comprising a funnel opening. A top side of the electronic component is exposed through the funnel opening. Other examples and related methods are also disclosed herein.

Abstract: A vehicular heat management system includes a refrigerant circulation line configured to generate hot energy or cold energy depending on a flow direction of a refrigerant, a heater core side coolant circulation line configured to transfer refrigerant heat generated in the refrigerant circulation line to a heater core to heat a passenger compartment, and a battery side coolant circulation line configured to receive coolant heat of the heater core side coolant circulation line via a coolant and then circulate the coolant through a battery to preheat the battery.

Abstract: A vehicular heat management system for individually cooling and heating a plurality of air conditioning regions of a vehicle includes a plurality of refrigerant circulation lines configured to cool and heat the air conditioning regions individually shared by the refrigerant circulation lines. The refrigerant circulation lines are provided with one or more air conditioning units for individually cooling and heating the respective air conditioning regions, and are configured to supply a refrigerant to the corresponding air conditioning units to individually cool and heat the air conditioning regions corresponding to the air conditioning units.

Abstract: The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starch 10 to 20 weight %, gum 0.1 to 0.3 weight % and baking powder 0.5 to 1.5 weight %. The batter mix composition of the present invention is prepared by mixing a selected starch, gum and baking powder in effective amounts. When compared with existing products, the composition of the present invention not only reduces oil absorption during the frying process, but also minimizes degradation of the crisp texture. The present invention allows the production of various fried products having low fat content and improved texture, thereby promoting public health and providing a useful innovation to the food service industry.