HEEL TANK DAMPER FOR FLOATING STRUCTURES
    1.
    发明公开

    公开(公告)号:US20240101232A1

    公开(公告)日:2024-03-28

    申请号:US18372832

    申请日:2023-09-26

    IPC分类号: B63B39/03

    CPC分类号: B63B39/03 B63B2035/446

    摘要: A barge-type wind turbine platform in combination with a heel tank damper includes a barge-type wind turbine platform having a keystone, two pairs of bottom beams, each including two bottom beams connected to opposite sides of the keystone, wherein the combined pairs of bottom beams define a foundation. A U-shaped ballast conduit is mounted or formed within each of the pairs of bottom beams. Each ballast conduit has ballast water therein, the ballast water extending from an outwardly extending portion of each bottom beam of each pair of bottom beams, such that a volume of air is defined between a surface of the ballast water in each outwardly extending portion and an outwardly facing wall of each outwardly extending portion, and an internal damping element is provided within each ballast conduit. A heel tank damper is defined by the ballast conduits and their respective internal damping elements.

    METHODS AND SYSTEMS FOR AUGMENTING AND/OR SIMULATING FLAVORS

    公开(公告)号:US20230405321A1

    公开(公告)日:2023-12-21

    申请号:US18013056

    申请日:2021-07-23

    IPC分类号: A61N1/36 A61N1/05

    摘要: Presented herein are systems, methods, and techniques related to delivery of simulated flavor sensations to a user while consuming (e.g., eating, drinking) food items. The perception of flavor is a multisensory experience as it involves not only taste, but other sensory experiences such as sight, sound, smell, and touch. Delivery of one or more sensory experiences to a user as the user is consuming a food item is able to augment how the user experiences the food item's flavor. For example, changing a smell or color a food item has affects how users perceive it when being consumed Changing perceptions through stimulating various senses can alter expectations significantly and in unexpected ways when delivering or combining stimuli. Accordingly in some embodiments, the present disclosure provides for technologies (e.g., device(s), systems and/or method(s)) for delivering simulated flavor sensations while consuming food items (e.g., solid food items, a beverage).

    Methods of cancer detection
    10.
    发明授权

    公开(公告)号:US10467755B2

    公开(公告)日:2019-11-05

    申请号:US14786366

    申请日:2014-04-23

    摘要: The present invention provides, among other things, methods of identifying cancerous or pre-cancerous tissue including providing a first region of tissue from a subject, calculating a roughness exponent for the first region of tissue, and comparing the roughness exponent of the first region of tissue to 0.5, wherein a difference of less than 0.2 between the roughness exponent of the first region of tissue and 0.5 indicates that the tissue is cancerous or pre-cancerous. Additionally, the present invention provides methods including providing a first view of a region of tissue, providing a second view of a region of tissue, calculating a first fractal dimension for the first view of the region of tissue, and calculating a second fractal dimension for the second view of the region of tissue, wherein if the fractal dimension of at least one of the first fractal dimension and the second fractal dimension is in the fractal zone, the region of tissue is considered cancerous. Also provided are systems for performing these assessments.