Simultaneous receiving and transmitting of data over a network
    31.
    发明授权
    Simultaneous receiving and transmitting of data over a network 有权
    通过网络同时接收和传输数据

    公开(公告)号:US07920489B1

    公开(公告)日:2011-04-05

    申请号:US11855818

    申请日:2007-09-14

    申请人: Vijay Singh

    发明人: Vijay Singh

    IPC分类号: H04B1/56

    CPC分类号: H04L69/02

    摘要: Embodiments herein provide full duplex operation (i.e., simultaneous receiving and transmitting of data over a network) of a network device of a computer system. Receiving and transmitting threads are used for receiving and transmitting data using the network device, the threads requiring access to an associated data structure to use the network device. Conventionally, the data structure is locked to allow access to only one thread at a time to protect against information inconsistencies in the data structure. Some embodiments remove the locking feature of the data structure to provide simultaneous access to the data structure by the receiving and transmitting threads, and thus allow full duplex operation of the network device. Protections against information inconsistencies in the data structure may be provided, including providing separate receiving and transmitting information sections in the data structure and assurances that only one transmitting thread accesses the data structure at any time.

    摘要翻译: 本文的实施例提供计算机系统的网络设备的全双工操作(即,同时接收和传输网络上的数据)。 接收和发送线程用于使用网络设备接收和发送数据,线程需要访问关联的数据结构以使用网络设备。 通常,数据结构被锁定,以允许一次只访问一个线程,以防止数据结构中的信息不一致。 一些实施例去除数据结构的锁定特征以通过接收和发送线程同时访问数据结构,并且因此允许网络设备的全双工操作。 可以提供对数据结构中的信息不一致性的保护,包括在数据结构中提供单独的接收和发送信息部分,并且保证在任何时间只有一个发送线程访问数据结构。

    METHOD FOR PREVENTING AN UNAUTHORIZED USE OF DISPOSABLE BIOPROCESS COMPONENTS
    32.
    发明申请
    METHOD FOR PREVENTING AN UNAUTHORIZED USE OF DISPOSABLE BIOPROCESS COMPONENTS 有权
    防止未经使用的生物成分组件的使用方法

    公开(公告)号:US20110006900A1

    公开(公告)日:2011-01-13

    申请号:US12921598

    申请日:2008-08-20

    IPC分类号: G08B13/14

    摘要: This invention provides a system and apparatus that is able to authenticate and prevent illegal manufacturing and unauthorized operation of disposable bioprocess components. This invention utilizes a ferro-electric random access memory chip (FRAM) chip to store error-correctable information on a RFID tag attached to the disposable bioprocess components, where the error-correctable information is written in sequence into the memory chip, so that the redundant information can remain in the chip when the RFID tag and disposable bioprocess component is gamma-sterilized. Also, this invention includes a method for authenticating the disposable bioprocess component that reduces liability in that a counterfeit poor quality disposable component is not used on the hardware so the user will not file an unjustified complaint.

    摘要翻译: 本发明提供一种系统和装置,其能够认证并防止一次性生物处理部件的非法制造和未经授权的操作。 本发明利用铁电随机存取存储器芯片(FRAM)来存储附着在一次性生物处理部件上的RFID标签上的错误纠正信息,其中将错误纠正信息依次写入到存储器芯片中, 当RFID标签和一次性生物处理组件被伽马灭菌时,冗余信息可以保留在芯片中。 此外,本发明包括一种用于认证一次性生物过程组件的方法,其减少责任,因为在硬件上不使用假劣质的一次性部件,因此用户不会提出不合理的投诉。

    Dynamic fermentation controller
    33.
    发明授权
    Dynamic fermentation controller 有权
    动态发酵控制器

    公开(公告)号:US07862992B2

    公开(公告)日:2011-01-04

    申请号:US11851205

    申请日:2007-09-06

    IPC分类号: C12Q3/00 C12P7/06 G06G7/48

    CPC分类号: C12M41/48 Y02E50/17

    摘要: One or more set point values are generated by a dynamic fermentation controller for one or more of temperature, pH, and enzyme dosage for a fermentation system. The one or more set point values are output to one or more controllers of the fermentation system. The generation of the one or more set point values and the outputting of the one or more set point values is repeated until a change in conditions in the fermentation system is detected.

    摘要翻译: 用于发酵系统的温度,pH和酶用量的一种或多种由动态发酵控制器产生一个或多个设定值。 将一个或多个设定点值输出到发酵系统的一个或多个控制器。 重复一个或多个设定点值的产生和一个或多个设定点值的输出,直到检测到发酵系统的状况发生变化。

    Method for facilitating fermentation of high solids compositions
    35.
    发明申请
    Method for facilitating fermentation of high solids compositions 有权
    促进高固体组合物发酵的方法

    公开(公告)号:US20100143966A1

    公开(公告)日:2010-06-10

    申请号:US12576309

    申请日:2009-10-09

    IPC分类号: C12P1/00

    CPC分类号: C12P7/06 C12P19/14 Y02E50/17

    摘要: The present invention features a method for facilitating the fermentation of a high solids composition. The method involves subjecting the high solids composition to granular starch hydrolyzing enzyme during the fermentation process to provide a steady source of glucose. Moreover, the instant method is carried out under reduced pressure to selectively remove volatile components such as ethanol and water from the fermentation vessel.

    摘要翻译: 本发明的特征在于促进高固含量组合物发酵的方法。 该方法包括在发酵过程中将高固体组合物经受颗粒状淀粉水解酶以提供稳定的葡萄糖源。 此外,本发明方法在减压下进行以选择性地从发酵容器中除去挥发性组分如乙醇和水。

    Compact apparatus for fermentation and pressing of wine

    公开(公告)号:US11084708B2

    公开(公告)日:2021-08-10

    申请号:US15875023

    申请日:2018-01-19

    申请人: Vijay Singh

    发明人: Vijay Singh

    摘要: An apparatus for the production of red wine is provided. This compact device is suitable for home and hobby use. The fermenting wine is contained inside a single-use plastic bag, eliminating cleaning. A reusable rubber bladder is inflated periodically to squeeze the cap and disperse it. At the conclusion of the fermentation, a perforated device is inserted into the fermentation bag and pneumatic bladders are sequentially inflated to press out the wine while retaining the waste skins and seeds.

    Agitation device for red wine production

    公开(公告)号:US10124305B2

    公开(公告)日:2018-11-13

    申请号:US15013395

    申请日:2016-02-02

    申请人: Vijay Singh

    发明人: Vijay Singh

    IPC分类号: B01F13/00 C12G1/02 B01F7/00

    摘要: An agitation device used in the production of red wine that breaks the cap during fermentation is provided. The device has a body, a depth sensor and a flotation device secured to the exterior of the body. Holes in the body enable the body to submerge into wine in a vessel below the surface. A control system is coupled to the agitator and inflates the inflation device to move the device to the surface of the wine to break through a fermentation cap formed on the surface of the wine.