Abstract: The present disclosure relates to a method comprising: receiving (201) acquired k-space data of an object, reconstructing (203) an image from the acquired k-space data, generating (205) reconstructed k-space data from the reconstructed image, determining (207) delta k-space data as a difference between the acquired k-space data and the reconstructed k-space data, splitting (209) the k-space data into one or more data chunks, wherein each data chunk of the data chunks comprises a set of one or more samples having a set of k-space coordinates, for each set of k-space coordinates of the one or more sets of coordinates, selecting (211), from the delta k-space data, a residual data set having the set of k-space coordinates, inputting (213) at least part of the data chunks and corresponding residual data sets to a trained machine learning model, thereby obtaining from the trained machine learning model probabilities of motion corruption for each of the data chunks of the acquired k-space.

Abstract: Systems, devices, and methods for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin sea salt, potassium sorbate, decyl glucoside, Sodium Lauryl Sulfate, calcium ascorbate, grapefruit seed extract, Quillaja Saponin, Lauryl Glucoside, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfate, and an applicator for applying the solution to the food substance.

Abstract: A synergistic system for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, quillaja saponin, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfate, and an applicator for applying the solution to the food substance.

Abstract: A synergistic system for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, quillaja saponin, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfite, and an applicator for applying the solution to the food substance.

Abstract: A system for substantially reducing surface contaminants of a food substance comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, and sodium bisulfite, and an applicator for applying the solution to the food substance. The solution ratio of organic compounds is approximately: 2% citric acid, 2% sodium citrate, 0.2% vegetable glycerin, 0.2% potassium sorbate; 0% to 0.4% decyl glucoside, 0% to 0.2% calcium ascorbate, 0% to 0.2% grapefruit seed extract, 0% to 0.1% sodium bisulfite, and 0.2% to 2% sea salt.

Abstract: A synergistic system for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, quillaja saponin, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfite, and an applicator for applying the solution to the food substance.

Abstract: A system for substantially reducing surface contaminants of a food substance comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, and sodium bisulfite, and an applicator for applying the solution to the food substance. The solution ratio of organic compounds is approximately: 2% citric acid, 2% sodium citrate, 0.2% vegetable glycerin, 0.2% potassium sorbate; 0% to 0.4% decyl glucoside, 0% to 0.2% calcium ascorbate, 0% to 0.2% grapefruit seed extract, 0% to 0.1% sodium bisulfite, and 0.2% to 2% sea salt.

Abstract: In a multi-layer ceramic package, a plurality of ceramic lamina each has a conductive pattern, and there is an internal cavity of the package within which is bonded a chip or a plurality of chips intereconnected to form a chip array. The chip or chip array is connected through short wire bonds at varying lamina levels to metalized conductive patterns thereon, each lamina level having a particular conductive pattern. The conductive patterns on the respective lamina layers are interconnected either by tunneled through openings filled with metalized material, or by edge formed metalizations so that the conductive patterns ultimately connect to a number of pads at the undersurface of the ceramic package mounted onto a metalized board. There is achieved a high component density; but because connecting wire leads are "staggered" or connected at alternating points with wholly different package levels, it is possible to maintain a 10 mil spacing and 10 mil size of the wire bond lands.