Abstract: A method of improving accessibility for the user operation of a first application on a computer includes the steps of taking one or more measurements of a current user's interaction with an application on the computer, comparing the one or more measurements with expectations derived from measurements from a first corpus of users, characterising one or more needs of the current user based upon the comparison, and modifying at least a first property of the first application responsive to the characterised need or needs.

Abstract: A reactor for carrying out a gas-phase olefin polymerization in the presence of a polymerization catalyst, made from or containing (i) a first polymerization zone adapted and arranged for growing polymer particles to flow upward under fast fluidization or transport conditions, (ii) a second polymerization zone adapted and arranged for the growing polymer particles to flow downward, and (iii) a set of bars for introducing feedstock or a barrier stream into the reactor, wherein each bar has (a) a hollow space along the length of the bar, (b) a particle deviating top, and (c) a multiplicity of openings arranged along the bottom half of the periphery of the bar.

Abstract: A method of preparing a nutrified food product is disclosed, wherein the content of essential amino acids in a food is determined and an amount of essential amino acids is added to the food to form a nutrified food product having for each 10 grams of essential amino acids the following amounts of essential amino acids:(a) from 0.608 g. to 2.470 g. isoleucine;(b) from 0.913 g. to 4.102 g. leucine;(c) from 0.630 g. to 3.538 g. lysine;(d) from 0.116 g. to 1.167 g. methionine;(e) from 0.421 g. to 1.971 g. phenylalanine;(f) from 0.485 g. to 1.930 g. threonine;(g) from 0.104 g. to 0.700 g. tryptophan; and(h) from 0.630 g. to 2.850 g. valine.

Abstract: A nutritional composition is disclosed which is based on essential amino acids.