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8 条记录 (耗时 0.017 秒)

    Nail clipper
    1.
    发明授权
    Nail clipper 失效
    指甲刀

    公开(公告)号：US5557849A

    公开(公告)日：1996-09-24

    申请号：US570662

    申请日：1995-12-11

    申请人： Young S. Lee ,  Jong C. Kim

    发明人： Young S. Lee ,  Jong C. Kim

    IPC分类号： A45D29/02

    CPC分类号： A45D29/02

    摘要： A nail clipper includes a clipper body having a front section and a rear section acting as a first handle, the front section including a top plate and a base plate defining a passageway therebetween. The top plate and the base plate each has an aperture substantially aligned to each other and adapted to receive a finger nail therewithin. A blade is slidably positioned in the passageway. The nail clipper further includes a second handle having a front end connected to the blade, and a flexible plate. The first end of the flexible plate is attached to the second handle and the opposing second end of the flexible plate is attached to the first handle. The flexible plate is adapted to normally bias the second handle and the blade in a retracted position rearward from the apertures. However, when the second handle is gripped against the first handle, the bias of the flexible plate is overcome to advance the blade from the retracted position to a forward position in which the cutting edge of the blade passes the apertures to cut a finger nail positioned within the apertures.

    摘要翻译： 指甲刀包括具有作为第一手柄的前部和后部的推剪体，所述前部包括顶板和在其间限定通路的基板。 顶板和基板各自具有基本上彼此对准并且适于在其中接收指甲的孔。 叶片可滑动地定位在通道中。 指甲刀还包括具有连接到叶片的前端的第二手柄和柔性板。 柔性板的第一端附接到第二手柄，并且柔性板的相对的第二端附接到第一手柄。 柔性板适于在第二把手和叶片处于从孔的后方缩回的位置中。 然而，当第二把手被夹在第一把手上时，克服了柔性板的偏压，以将刀片从缩回位置推进到前进位置，在该位置刀片的切割刃通过孔以切割定位的指甲 在孔内。

    Light bakery products for diabetics and method for the preparation of these products
    5.
    发明授权
    Light bakery products for diabetics and method for the preparation of these products 失效
    用于糖尿病的轻面包店产品及其制备方法

    公开(公告)号：US4442132A

    公开(公告)日：1984-04-10

    申请号：US403718

    申请日：1982-07-30

    申请人： Jong C. Kim

    发明人： Jong C. Kim

    IPC分类号： A21D2/18 ,  A21D2/26 ,  A21D2/36 ,  A21D13/00 ,  A23L1/32

    CPC分类号： A21D2/181 ,  A21D2/263 ,  A21D2/364 ,  Y10S426/804

    摘要： The products contain less than 10% by weight of digestible carbohydrate and are prepared in the conventional way from a dough or batter comprising egg in the form of whole egg or egg albumin, 2-30% by weight of flour substitute such as calcium caseinate, sodium caseinate, ammonium caseinate, acid caseinate, soy protein and the like, of which at least 50% by weight is supplied by calcium caseinate, 15% by weight of wheat flour which is present in an amount less than the amount of flour substitute, 3-40% by weight of minced nuts, 5-50% by weight of sugar alcohol selected from lactitol, sorbitol, and xylitol, and 0% by weight of sugar. The use of lactitol as the sugar alcohol provides crispy products which maintain their crispness for several months when protected from moisture.

    摘要翻译： 该产品含有小于10重量％的可消化碳水化合物，并且以常规方式从全蛋或卵清蛋白形式的蛋的面团或面糊制备，2-30重量％的面粉替代品如酪蛋白酸钙， 酪蛋白酸钠，酪蛋白酸钠，酸性酪蛋白酸盐，大豆蛋白等，其中至少50重量％由酪蛋白酸钙供应，15重量％的小麦面粉以少于面粉替代品的量存在， 3-40重量％的切碎的坚果，5-50重量％的选自乳糖醇，山梨糖醇和木糖醇的糖醇和0重量％的糖。 使用乳糖醇作为糖醇提供酥脆的产品，保护几个月的脆性保护免受潮湿。

    System for distributed network authentication and access control
    6.
    发明授权
    System for distributed network authentication and access control 失效
    分布式网络认证和访问控制系统

    公开(公告)号：US07185360B1

    公开(公告)日：2007-02-27

    申请号：US09629408

    申请日：2000-08-01

    申请人： Francis M. Anton, Jr. ,  Clark Dong ,  Jong C. Kim ,  Ranganatha Marathe

    发明人： Francis M. Anton, Jr. ,  Clark Dong ,  Jong C. Kim ,  Ranganatha Marathe

    IPC分类号： G06F15/173

    CPC分类号： H04L63/083 ,  H04L63/10 ,  H04L63/126 ,  H04W80/00

    摘要： A user gains access to a private network by connecting to a network, either through a hardwired or wireless connection, and then initiates an Internet access request targeting any website. If the user is not already authorized for Internet access, then the user is sent to a first predetermined website that points the user to an authentication server accessible via the Internet. The authentication server sends the user an HTTP form pages requesting authentication information. When the user responds, a network monitoring device within the private network alters the form page to include the user's hardware address and an encoded ID based on the network's location. The authentication server forwards this data to a gate keeper server, which authenticates the new user and transmits an unblock message along with another encoded ID based on the network's location and the user's hardware address.

    摘要翻译： 用户通过连接到网络（通过硬连线或无线连接）获得对私有网络的访问，然后启动针对任何网站的因特网访问请求。 如果用户尚未被授权进行因特网访问，则将用户发送到第一预定网站，其将用户指向可通过因特网访问的认证服务器。 认证服务器向用户发送请求认证信息的HTTP表单页面。 当用户响应时，专用网络内的网络监控设备根据网络的位置改变表单页面以包括用户的硬件地址和编码的ID。 认证服务器将该数据转发给门禁器服务器，该门禁器服务器对新用户进行认证，并根据网络的位置和用户的硬件地址，发送解锁消息以及其他编码的ID。

    Method for forming a two-layered polysilicon gate electrode in a semiconductor device using grain boundaries
    7.
    发明授权
    Method for forming a two-layered polysilicon gate electrode in a semiconductor device using grain boundaries 失效
    在使用晶界的半导体器件中形成双层多晶硅栅电极的方法

    公开(公告)号：US5441904A

    公开(公告)日：1995-08-15

    申请号：US341892

    申请日：1994-11-15

    申请人： Jong C. Kim ,  Sang H. Woo

    发明人： Jong C. Kim ,  Sang H. Woo

    IPC分类号： H01L21/28 ,  H01L29/78 ,  H01L21/265

    CPC分类号： H01L21/28061

    摘要： A method is disclosed for forming a gate electrode having two polysilicon layers and a tungsten silicide layer to prevent fluorine gas diffusion along grain boundaries from penetrating into a gate oxide film.This method for forming a gate electrode is comprised of sequentially forming a gate oxide film and a first polysilicon layer on a silicon substrate, enlarging the grain size of the first polysilicon layer by heat treatment, introducing a reagent gas, either SiH.sub.4 or Si.sub.2 H.sub.6, to further adjust the grain size within said layer, forming a second polysilicon layer on the first polysilicon layer, enlarging the grain size of the second polysilicon layer by heat treatment, introducing a reagent gas, either Si.sub.2 H.sub.6 or SiH.sub.4, whichever one was not used to treat the first polysilicon layer, forming a tungsten silicide layer on the second polysilicon layer, and patterning the tungsten silicide layer, the second polysilicon layer and the first polysilicon layer by means of a mask etching process.

    摘要翻译： 公开了一种形成具有两个多晶硅层和硅化钨层的栅电极的方法，以防止沿着晶界的氟气扩散渗透到栅极氧化膜中。 这种形成栅电极的方法包括在硅衬底上依次形成栅极氧化膜和第一多晶硅层，通过热处理扩大第一多晶硅层的晶粒尺寸，将SiH4或Si2H6的反应气引入到 进一步调整所述层内的晶粒尺寸，在第一多晶硅层上形成第二多晶硅层，通过热处理扩大第二多晶硅层的晶粒尺寸，引入Si2H6或SiH4的反应气体，无论哪一种都不用于处理 第一多晶硅层，在第二多晶硅层上形成硅化钨层，并通过掩模蚀刻工艺对硅化钨层，第二多晶硅层和第一多晶硅层进行构图。

    Method for manufacturing a food composition, the food and dishes containing this food composition
    8.
    发明授权
    Method for manufacturing a food composition, the food and dishes containing this food composition 失效
    用于制造食物组合物的方法，包含该食物组合物的食物和菜肴

    公开(公告)号：US4981706A

    公开(公告)日：1991-01-01

    申请号：US464729

    申请日：1990-01-16

    申请人： Jong C. Kim

    发明人： Jong C. Kim

    IPC分类号： A23L1/00 ,  A21D13/00 ,  A21D13/08 ,  A23J3/26 ,  A23L1/10 ,  A23L1/305

    CPC分类号： A21D13/0041 ,  A23J3/26 ,  A23L33/17

    摘要： The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, whereby said starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protein lies between 97-60: 3-40, and to a granular food composition characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97-60: 3-40. In both cases the ratio of starch to protein lies between 97-70: 3-30, preferably 90:10. The food product may have the form of filled cake, other bakery products and dish, couscous, anko, snack and the like provided with a granular food composition.

    摘要翻译： 本发明涉及一种制备基本上颗粒状食物组合物的方法，其含有具有基本上颗粒结构的可消化淀粉，由此所述淀粉具有可凝结的蛋白质，并且所述蛋白质随后凝结，淀粉与蛋白质的比例在97-60 ：3-40，以及具有凝结蛋白质的可消化淀粉为特征的颗粒状食品组合物，淀粉与蛋白质的比例在97-60:3〜40之间。 在这两种情况下，淀粉与蛋白质的比例在97-70:3-30之间，优选90:10。 食品可以具有填充的蛋糕，其他面包店产品和盘子，蒸粉末，茴香，小吃等的形式，其具有颗粒状食品组合物。