METHODS FOR SENDING AN EMAIL AND DISTRIBUTING AN EMAIL AND AN EMAIL SERVER
    41.
    发明申请
    METHODS FOR SENDING AN EMAIL AND DISTRIBUTING AN EMAIL AND AN EMAIL SERVER 有权
    发送电子邮件和分发电子邮件和电子邮件服务器的方法

    公开(公告)号:US20120072510A1

    公开(公告)日:2012-03-22

    申请号:US13239648

    申请日:2011-09-22

    IPC分类号: G06F15/16

    CPC分类号: H04L51/14 H04L51/24

    摘要: The present application relates to methods for sending an email and distributing an email, and an email server. According to the application, a summary is generated for an email to be sent, with the email stored in a sender side server; the summary of the email is sent to a receiver side server; and the email is sent to the receiver side server in response to receiving, by the sender side server, a request for sending the email, the request being sent by a recipient based on the summary. Thus, the network bandwidth, the storage space of the email server and user terminals may be saved.

    摘要翻译: 本申请涉及发送电子邮件和分发电子邮件的方法以及电子邮件服务器。 根据该应用,生成要发送的电子邮件的摘要,电子邮件存储在发送者侧服务器中; 电子邮件的摘要将发送到接收方服务器; 并且响应于由发送者侧服务器接收发送电子邮件的请求,该邮件被发送到接收方侧服务器,该请求是由接收者基于该摘要发送的。 因此,可以节省网络带宽,电子邮件服务器和用户终端的存储空间。

    Method of Indirect Emission by Nano-materials
    43.
    发明申请
    Method of Indirect Emission by Nano-materials 有权
    纳米材料的间接排放方法

    公开(公告)号:US20110057118A1

    公开(公告)日:2011-03-10

    申请号:US12869788

    申请日:2010-08-27

    IPC分类号: G01J1/58

    摘要: A method of indirect emission by nano-materials includes providing an infrared up-conversion phosphor 1 (weight ratio) and a long-wave ultraviolet phosphor 0.01-10 (weight ratio); treating both surfaces of the infrared up-conversion phosphor and the long-wave ultraviolet phosphor; mixing the infrared up-conversion phosphor and the long-wave ultraviolet phosphor; exciting the infrared up-conversion phosphor by a near-infrared laser with a wavelength of 980 mn to emit blue light as a secondary excitation lightsource; exciting the long-wave ultraviolet phosphor by the blue light to emit a visible light. Biological reactions can be conveniently detected by detecting the visible light.

    摘要翻译: 纳米材料间接发射的方法包括提供红外线上转换荧光体1(重量比)和长波紫外线荧光粉0.01-10(重量比); 处理红外线上变换荧光体和长波紫外线荧光体的两面; 混合红外线上转换荧光体和长波紫外线荧光体; 通过波长980nm的近红外激光激发红外上转换荧光体,发射蓝光作为次级激发光源; 通过蓝光激发长波紫外线荧光体发出可见光。 通过检测可见光可以方便地检测生物反应。

    Linear regulating switch
    46.
    发明授权
    Linear regulating switch 有权
    线性调节开关

    公开(公告)号:US07489198B1

    公开(公告)日:2009-02-10

    申请号:US11789874

    申请日:2007-04-26

    CPC分类号: G05F1/575 H02M2001/0045

    摘要: A switched linear regulator includes a control device with a controlled current path and a control electrode. The current path is connected in series with a source of voltage and a load. An error signal generator compares the load voltage with a reference value to generate a degenerative error signal. The error signal is coupled to the control electrode with a voltage offset. An OFF control signal source includes a transistor which is connected to the control electrode to swamp or overpower the error signal, and render the controlled current path nonconductive. Thus, the same active control element both linearly regulates and provides an ON-OFF function. A speed-up transistor responds to the OFF signal to short the control electrode to a reference voltage to quickly discharge capacitance at the control electrode.

    摘要翻译: 开关线性调节器包括具有受控电流路径的控制装置和控制电极。 电流路径与电压源和负载串联。 误差信号发生器将负载电压与参考值进行比较以产生退化误差信号。 误差信号以电压偏移耦合到控制电极。 OFF控制信号源包括连接到控制电极的晶体管,以对误差信号进行沼泽或过载,并且使受控电流路径不导通。 因此,相同的主动控制元件都线性调节并提供ON-OFF功能。 加速晶体管响应OFF信号,将控制电极短路到参考电压,以快速放电控制电极的电容。

    Continuous thermal process for flavor preparation
    47.
    发明申请
    Continuous thermal process for flavor preparation 审中-公开
    风味准备的连续热处理

    公开(公告)号:US20080095906A1

    公开(公告)日:2008-04-24

    申请号:US11584099

    申请日:2006-10-20

    IPC分类号: A23L1/22

    摘要: A flavor composition is formed by combining a first precursor composition with a second precursor composition to form a precursor flavor composition. The precursor flavor composition is then subjected to a sufficient temperature to cause one or both of the first and second precursor compositions to undergo at least a partial phase change to a gaseous material. Generally, the first and second precursor compositions are immiscible.

    摘要翻译: 通过将第一前体组合物与第二前体组合物组合以形成前体香料组合物形成风味组合物。 然后将前体香料组合物进行足够的温度以使第一和第二前体组合物中的一种或两种对气态物质进行至少部分相变。 通常,第一和第二前体组合物是不混溶的。

    Electroluminescent Wire
    48.
    发明申请
    Electroluminescent Wire 失效
    电致发光线

    公开(公告)号:US20080036375A1

    公开(公告)日:2008-02-14

    申请号:US11628816

    申请日:2005-12-06

    申请人: Yan Zheng

    发明人: Yan Zheng

    IPC分类号: H05B33/02 B05D5/12

    摘要: An electroluminescent wire includes a continuous base wire, plated with a metal modified layer. The metal wire is coated with a dielectric layer. The dielectric layer is coated with a luminous layer made of electroluminescent powder added with YAG to emit light. The luminous layer is coated with a transparent conductive layer. The surface of the conductive layer connects to 1 to 4 protective conductive wires, and all are enclosed by a fluoroplastics layer. The fluoroplastics layer is enclosed by a plurality of transparent and translucent colorized plastic tubes. Fluorescent dye or paint and scattering agent or glass microballons are added into at least one layer of the plastic tubes respectively. AC is applied between the metal modified layer and outer protective conductive wire.

    摘要翻译: 电致发光线包括镀有金属改性层的连续基线。 金属线被覆有介电层。 电介质层涂覆有由添加有YAG的电致发光粉末制成的发光层以发光。 发光层涂有透明导电层。 导电层的表面连接1〜4条保护性导线,全部由氟塑料层包围。 氟塑料层被多个透明和半透明的着色塑料管包围。 将荧光染料或涂料和散射剂或玻璃微球分别加入至少一层塑料管中。 AC被施加在金属改性层和外部保护导电线之间。

    Grilled meat flavoring composition and method of preparation
    49.
    发明授权
    Grilled meat flavoring composition and method of preparation 有权
    烤肉调味料及其制备方法

    公开(公告)号:US06495184B1

    公开(公告)日:2002-12-17

    申请号:US09975070

    申请日:2001-10-12

    IPC分类号: A23L256

    CPC分类号: A23L27/26 A23L27/215

    摘要: A meat flavoring composition is prepared utilizing a flavorant obtained by heating a fat in the presence of oxygen for a time and temperature sufficient for the fat to develop the charcoal broiled flavor. The flavorant is combined with an amino acid source and reducing sugar in a fat medium to form a low moisture content mixture which is then heated for a time and temperature sufficient to produce a Maillard reaction.

    摘要翻译: 使用通过在氧气存在下加热脂肪获得的食用香料的时间和温度来制备肉调味组合物,所述时间和温度足以使脂肪发生炭烤。 将调味剂与脂肪培养基中的氨基酸源和还原糖组合以形成低含水量混合物,然后将其加热足以产生美拉德反应的时间和温度。