摘要:
A phase detector 10 is disclosed herein. A clock signal CLK (OR I), a marker signal MARK (or Q) and a data signal D are provided. The data signal may comprise a periodic clock signal. Sampler circuitry 50 receives the clock signal CLK, the marker signal MARK and the data signal D and generates a sampled clock signal and a sampled marker signal. Sign modifier circuitry 52 then receives the sampled clock signal and sampled marker signal and generates first and second command signals. Select circuitry 54 receiving these command signals selects a valid command signal based upon the data signal.
摘要:
A method and apparatus for reducing aperture uncertainty and kick-back noise in high speed comparators is disclosed. The disclosed method is used in a comparator for comparing a first signal (INP) and a second signal (INM) and having a track mode and a regenerative mode of operation. The steps of this method are as follows. A first input current representing the first signal is switched through a first output node (OUTP) during the track mode and a second input current representing the second signal is switched through a second output node (OUTM) during the track mode. During the regenerative mode, approximately half of the first input current is switched through the first output node (OUTP) and approximately half of the first input current is switched through the second output node (OUTM). Also during the regenerative mode, approximately half of the second input current is switched through the first output node and approximately half of the second input current is switched through the second output node.
摘要:
A hydratable powder capable of providing a duplex emulsion is of value in food products. The powder contains the components of the emulsion and may be prepared by spray drying, freeze drying or spray crystallization.
摘要:
In an embodiment of the present invention is electronic circuitry for producing a clock signal, and its quadrature, whose phase matches the phase of input data in response to receipt of the input data and a reference clock signal, the circuitry comprises: circuitry for providing the quadrature of the reference clock signal; circuitry for providing a Q-phase quadrant pointer in response to the input data, and the reference clock; circuitry for providing an I-phase quadrant pointer in response to the input data, and the quadrature reference clock; circuitry for providing a phase signal in response to the produced clock, the quadrature of the produced clock and the input data; circuitry for providing a phase-change signal for specifying whether to rotate the phase of the produced clock signal in one direction or the other, the circuitry operable in response to the I-phase quadrant pointer, Q-phase quadrant pointer and the produced clock signal; a first phase rotator for changing the phase of the produced clock in response to the phase-change signal, the I-phase quadrant pointer, the Q-phase quadrant pointer, the reference clock, and the quadrature reference clock; and a second phase rotator for changing the phase of the quadrature of the produced clock in response to the phase-change signal, the I-phase quadrant pointer, the Q-phase quadrant pointer, the reference clock, and the quadrature reference clock.
摘要:
The invention concerns low-calorie confectionery fillings, wherein 5-50 wt. % of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt. % of water, while the remainder (90-40 wt. %) consists of: acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavour, colourant, humectant, and/or preservative.
摘要:
The invention provides a water/oil/water duplex emulsion in which the external continuous phase is gelled. This gelling is obtained by having an osmotic pressure component, e.g. an electrolyte, in the internal aqueous phase which draws water from the external phase through the oil phase. The structure is firm but contains a considerable volume of available aqueous phase. The structure is of value in e.g. foods and cosmetics.
摘要:
The invention provides a water/oil/water duplex emulsion in which the external continuous phase is gelled. This gelling is obtained by having an osmotic pressure component, e.g. an electrolyte, in the internal aqueous phase which draws water from the external phase through the oil phase. The structure is firm but contains a considerable volume of available aqueous phase. The structure is of value in e.g. foods and cosmetics.