Abstract: Described herein are encapsulation devices that include an inner layer, an outer layer, a cell containment layer positioned between the inner and outer layer, and structural elements disposed within the cell containment layer to separate the inner and outer layers by a separation distance. The structural elements define reservoir spaces for the retention of a biological moiety (such as cells) therein. The structural elements maintain a separation distance both under external compressive forces and under internal expansive forces, such as undergoing a geometric change in the encapsulation device or during crushing and subsequent expansion of the cell encapsulation device. In some embodiments, a reinforcing layer is positioned between the inner layer and the cell containment layer. In addition, the encapsulation device may include at least one configuration element. Methods of placing encapsulation devices in a body conduit intra-luminally, extra-luminally, and via an open surgical procedure are also disclosed.

Abstract: A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.

Abstract: A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.

Abstract: A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.

Abstract: A system for monitoring network performance includes a data collection system for obtaining data from event data records provided by the network. A data management system scores events experienced by a user within the network responsive to the data from the event data records. A graphical user interface may then display the data predicting future events of the network responsive to the scored events provided by the data management system.

Abstract: A system for extracting event data for a wireless network communications provider is described. The system includes a mediation platform that is connected to the wireless network communications provider that receives event records containing the event data. A parser connected to the mediation platform extracts the event data from the received event records. The data repository stores the extracted event data. The data repository includes an interface enabling access to the extracted event data.

Abstract: A system for tracking handset operations within a wireless network includes an interface with a database containing call data relating to handset operations wherein the call data is collected from various call data records. An extraction module analyzes the call data within the database to obtain mobile originating call data and mobile terminating call data responsive to designated filter conditions. The mobile originating call data and mobile terminating call data are stored within a second database. A user interface enables a user to create the designated filter conditions and utilize the mobile originating call data and mobile terminating call data to provide at least one handset report describing the operation of at least one handset.

Abstract: A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.

Abstract: A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, optionally, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.