Abstract:
A computer-implemented system and method for protecting a memory are provided. The system includes a memory section with privileged and non-privileged sections, a host gateway (HG) to generate a capability credential, a device controller (DC) to append the credential to data transmitted to the memory, and at least one IO device enabled to do direct memory access (DMA) transactions with the memory.
Abstract:
A computer-implemented method for protecting a memory is provided. The method includes responsive to a direct memory access (DMA) request received from a consumer for a transaction of data from an IO device to the memory, the request including an IO command and a capability (CAP), generating a cryptographically signed capability (CAPB), forming a credential from CAP and CAPB, appending the credential to the IO command, configuring the IO device according to the credential and the IO command, transmitting the data from the IO device to the memory and prior to allowing execution of the DMA, authenticating that the credential is valid, further includes regenerating CAPB from a key available to an authenticating entity and from the CAP (included in CAPB) and verifying that the memory region information described in the cryptographically signed capability is the same as the requested region that was originally created, and that the cryptographically signed capability encompasses the IO command.
Abstract:
The present invention relates to the use of a compound of formula (I) or a mixture of compounds of formula (I) wherein: R1, R2, and R3 are independently H or an alkyl group having 1 to 3 C-atom, wherein at least one of R1, R2, and R3 is not H; R4 is H, an alkyl group having 1 to 6 C-atom, or an alkenyl group having 2 to 6 C-atom; R5, R6, R7, and R8 are independently H or methyl; and R9 is H, an alkyl group having 5 to 12 C-atoms, or an alkenyl group having 5 to 12 C-atoms; as a flavoring substance or mixture of flavoring substances.
Abstract:
For detecting an invalid RFID tag, an identifier and authentication information is read from a given RFID tag. The authentication information is then verified dependent on at least a given part (IDP_TAG) of the identifier (ID_TAG) and it is determined that the given RFID tag is the invalid RFID tag if the verification was negative. Accordingly, an RFID tag is manufactured by determining an identifier (ID), determining an authentication information dependent on at least a given part (IDP) of the identifier (ID) and storing the identifier (ID) and the authentication information on or in the RFID tag.
Abstract:
For detecting a blocker RFID tag, the following steps are conducted. First, a random identifier of a given bit length is created. Alternatively, an identifier is selected out of a probing set, which is stored on a data storage device. The probing set comprises of identifiers, which are not being used as identifiers for a given set of RFID tags. In a second step, a response from all RFID tags is requested having an identifier matching the random identifier or, respectively, the selected identifier. In a third step, it is determined, depending on receiving or not receiving a response, whether the blocker RFID tag is present.
Abstract:
The present invention primarily relates to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for producing a sensory impression of sweetness (i.e. an impression of sweetness) in an orally consumable preparation or for intensifying the sensory impression of sweetness of an orally consumable preparation comprising at least one further sweet-tasting and/or sweet-smelling substance. The present invention further relates to certain semifinished products and certain orally consumable preparations containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). Finally the invention also relates to a method of producing an orally consumable preparation and a method of producing and/or intensifying a sensory impression of sweetness in/of an orally consumable preparation.
Abstract:
The present invention relates primarily to the use of particular ureas, thioureas, carbamates, thiocarbamates and guanidines based on the neomenthyl structure and corresponding mixtures with one another or with further compounds as flavor materials or flavor material mixtures for producing, imparting, modifying and/or enhancing savory flavor notes. the invention furthermore relates to particular compositions, preparations and semifinished products which comprise the said compounds, as well as methods for producing, imparting, modifying and/or enhancing particular flavor impressions. Lastly, the invention also relates to the compounds themselves and to corresponding mixtures.
Abstract:
A rapidly deployable flexible enclosure system for the collection, containment and presentation of hydrocarbon emissions from compromised shallow or deepwater oil and gas well systems, pipelines, other structures, including subsea fissures. The flexible containment enclosure can accommodate various depths and collection terminator configurations. The flexible containment enclosure system is connected to a floating platform and supported by positive offset neutral buoyancy attachment devices. The floating platform with the flexible containment enclosure separates liquid and gaseous materials and directs them to separate ports for removal from a rigid enclosure cavity integrated within the floating platform. Gaseous emissions may optionally be directed to a tethered floating flare system. The system has the ability to partially or fully submerge for extended durations and resurface on demand manually or by transmitted signal. The system provides for operation by a combined tele-supervisory and autonomous control system.
Abstract:
The present invention relates primarily to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for flavor modification, in particular for altering or masking a bitter, astringent and/or metallic flavor impression of a bitter, astringent and/or metallic tasting substance and a corresponding method of flavor modification. The present invention further relates to certain mixtures and certain preparations fit for consumption containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I).