Method for testing adapter card ASIC using reconfigurable logic
    1.
    发明授权
    Method for testing adapter card ASIC using reconfigurable logic 失效
    使用可重配置逻辑测试适配卡ASIC的方法

    公开(公告)号:US5844917A

    公开(公告)日:1998-12-01

    申请号:US831541

    申请日:1997-04-08

    摘要: An adapter card in a computer system includes an application specific integrated circuit (ASIC) and a field programmable gate array (FPGA) coupled to the ASIC. Random data is provided to the ASIC logic function(s) by control of the FPGA, which is configured by a programmable logic device on the card and coupled thereto. The logic function(s) of the ASIC is then exercised with the random data, and the output is compared with expected output by the system to determine if there are any errors. The determination is made based on a signature produced by a multiple input shift register (MISR) within the ASIC, based on the output data from the logic function(s). The FPGA can then be reconfigured for normal adapter card functions.

    摘要翻译: 计算机系统中的适配器卡包括专用集成电路(ASIC)和耦合到ASIC的现场可编程门阵列(FPGA)。 随机数据通过FPGA的控制提供给ASIC逻辑功能,FPGA由卡上的可编程逻辑器件配置并与其耦合。 然后利用随机数据来执行ASIC的逻辑功能,并将输出与系统的预期输出进行比较,以确定是否存在任何错误。 基于来自逻辑功能的输出数据,基于由ASIC内的多输入移位寄存器(MISR)产生的签名进行确定。 然后可以对FPGA进行重新配置,以进行正常的适配卡功能。

    Apparatus for testing an adapter card ASIC with reconfigurable logic
    2.
    发明授权
    Apparatus for testing an adapter card ASIC with reconfigurable logic 失效
    用于测试具有可重构逻辑的适配器卡ASIC的装置

    公开(公告)号:US5841790A

    公开(公告)日:1998-11-24

    申请号:US831542

    申请日:1997-04-08

    摘要: An adapter card in a computer system includes an application specific integrated circuit (ASIC) and a field programmable gate array (FPGA) coupled to the ASIC. Random data is provided to the ASIC logic function(s) by control of the FPGA, which is configured by a programmable logic device on the card and coupled thereto. The logic function(s) of the ASIC is then exercised with the random data, and the output is compared with expected output by the system to determine if there are any errors. The determination is made based on a signature produced by a multiple input shift register (MISR) within the ASIC, based on the output data from the logic function(s). The FPGA can then be reconfigured for normal adapter card functions.

    摘要翻译: 计算机系统中的适配器卡包括专用集成电路(ASIC)和耦合到ASIC的现场可编程门阵列(FPGA)。 随机数据通过FPGA的控制提供给ASIC逻辑功能,FPGA由卡上的可编程逻辑器件配置并与其耦合。 然后利用随机数据来执行ASIC的逻辑功能,并将输出与系统的预期输出进行比较,以确定是否存在任何错误。 基于来自逻辑功能的输出数据,基于由ASIC内的多输入移位寄存器(MISR)产生的签名进行确定。 然后可以对FPGA进行重新配置,以进行正常的适配卡功能。

    Low profile welding fixture
    3.
    发明授权
    Low profile welding fixture 失效
    薄型焊接夹具

    公开(公告)号:US06222151B1

    公开(公告)日:2001-04-24

    申请号:US09188276

    申请日:1998-11-09

    IPC分类号: B23K11093

    摘要: A fixture for holding two members in alignment and in pressure engagement with each other during partial welding of the two members to each other and for holding the members in alignment and pressure engagement with each other while the two members are repositioned in the welding machine so the welding of the members to each other can be completed. The fixture includes a magnetic base for postionably mounting the fixture with respect to a welding unit, an extension extending from the magnetic base with the extension angularly supporting a lever spring in a cantilevered fashion with the free end of the cantilevered spring engaging a ball held in position by a magnetic holder. The ball is positioned above the members so that pressure engagement of the ball with the free end of the cantilevered spring maintains the two members in alignment and pressure engagement to enable the hermetic sealing of the two members to each other or to permit angular repositioning of the two members with respect to a welding unit without having to disturb the alignment and contact between the two members.

    摘要翻译: 一种夹具,用于在两个构件彼此部分焊接期间彼此对准并且彼此压力接合,并且用于在两个构件在焊接机器中重新定位时将构件保持对准和压力接合, 可以完成对构件彼此的焊接。 固定装置包括一个磁性基座,用于相对于焊接单元可靠地安装固定装置,从磁性基座延伸的延伸部分,其延伸部以悬臂方式成角度地支撑杠杆弹簧,悬臂弹簧的自由端与保持在 位置由磁力支架。 球定位在构件上方,使得球与悬臂弹簧的自由端的压力接合将两个构件保持对准和压力接合,从而能够使两个构件彼此气密密封,或允许将角度重新定位 两个构件相对于焊接单元而不必干扰两个构件之间的对准和接触。

    Low-fat whipped topping
    4.
    发明授权
    Low-fat whipped topping 失效
    低脂鞭打顶

    公开(公告)号:US5759609A

    公开(公告)日:1998-06-02

    申请号:US537336

    申请日:1995-10-02

    申请人: Robert J. Lynch

    发明人: Robert J. Lynch

    IPC分类号: A23G3/34 A23G9/00

    摘要: A low-fat whipped topping having excellent performance and organoleptic properties comprising on a weight basis about 0.0% to 7.0% fat, about 0.20% to 0.8% emulsifiers, about 1.0% to 1.75% stabilizers and about 40% to 55% water soluble carbohydrates. The low-fat whipped topping has a caloric density of from 1.5 to 2.5 calories per gram and an overrun of at least 300%.

    摘要翻译: 具有优异性能和感官特性的低脂鞭打顶部,其包含基于约0.0%至7.0%的脂肪,约0.20%至0.8%的乳化剂,约1.0%至1.75%的稳定剂和约40%至55%的水溶性碳水化合物 。 低脂鞭打顶部的热量密度为每克1.5至2.5卡路里,超过至少300%。

    Logically configurable impedance matching input terminators for VLSI
    5.
    发明授权
    Logically configurable impedance matching input terminators for VLSI 失效
    用于VLSI的逻辑可配置阻抗匹配输入终端

    公开(公告)号:US5502400A

    公开(公告)日:1996-03-26

    申请号:US196675

    申请日:1994-02-15

    IPC分类号: H03H11/28

    摘要: Electrical characteristics of the inputs to VLSI semiconductor chips can be modified after the chips are fabricated and mounted into multichip modules (packages), at which time the required characteristics are known accurately. The changes are accomplished by incorporating special circuitry at the chip inputs during their design combined with the use of `boundary-scan` type circuitry that has recently been put in place for device testing. The circuitry allows the impedance characteristics of the chip's receiver to be modified to match that of the driving source and the wiring interconnections between the chip and source. The test circuitry is used to provide the logical signals to selectively switch the circuits to the proper configuration. This enables optimally designed interconnections between the input and output circuitry on the chips and thereby avoids the necessity for costly re-designs.

    摘要翻译: 在芯片制造和安装到多芯片模块(封装)之后,可以修改VLSI半导体芯片的输入的电气特性,此时精确地知道所需的特性。 这些改变是通过在其设计期间将芯片输入中的专用电路结合使用最近已经实施器件测试的“边界扫描”型电路来实现的。 该电路允许修改芯片的接收器的阻抗特性以匹配驱动源和芯片与源极之间的布线互连。 测试电路用于提供逻辑信号以选择性地将电路切换到适当的配置。 这使得能够在芯片上的输入和输出电路之间实现最佳设计的互连,从而避免了昂贵的重新设计的必要性。

    Localized soldering station using state changing medium
    6.
    发明授权
    Localized soldering station using state changing medium 失效
    使用状态转换介质的本地焊台

    公开(公告)号:US5102028A

    公开(公告)日:1992-04-07

    申请号:US725415

    申请日:1991-07-01

    摘要: A localized soldering station is described that uses the vapor phase reflow principle. A container has of a medium selected because of the temperature at which it changes to a vapor. A heated conduit maintains the vapor state while conveying the vapor to a work location where a module with a part to be removed or attached by solder connections is supported. A transparent, quartz nozzle confines the vapor to the part and its solder connections and is positioned accurately by a unit that includes a guide light. Vapor will lose its latent heat of vaporization upon contact with the part and its solder connections, causing the solder to reflow and change back to a liquid, which is collected for reuse. When in a standby or ready condition, vapor is conveyed up through a shutoff valve through cooling fins where it changes back to a liquid and returns to the container, avoiding loss.

    摘要翻译: 描述了使用气相回流原理的局部焊接站。 容器具有选择的介质,因为其变化到蒸气的温度。 一个加热的导管保持蒸汽状态,同时将蒸气输送到一个工作位置,在那里一个模块具有要被去除或通过焊接连接附着的部件。 透明的石英喷嘴将蒸气限制在零件上及其焊接连接处,并通过包括引导灯的单元精确定位。 蒸汽将在与零件及其焊料连接接触时失去其蒸发潜热,导致焊料回流并返回到液体中,液体被收集以供再利用。 当处于待机状态或就绪状态时,蒸汽通过冷却片向上通过截止阀向上传送,在此处,蒸汽变回液体并返回容器,避免损失。

    Freezer stable whipped ice cream and milk shake food products
    7.
    发明授权
    Freezer stable whipped ice cream and milk shake food products 失效
    冰柜稳定鞭打冰淇淋和奶昔食品

    公开(公告)号:US4853243A

    公开(公告)日:1989-08-01

    申请号:US127516

    申请日:1987-12-01

    摘要: A whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

    摘要翻译: 公开了一种鞭打的食品,其包含脱脂奶固体的水包油乳液和约40%至约70%的水,以及水的比例为约1:1.75至约3.0的糖,所述糖包含 至少约30%的果糖和/或右旋糖; 和约3%至约10%的脂肪,其中至少约50%的所述脂肪是固体β相结晶性脂肪,以及少量有效量的调味剂,乳化剂和稳定剂,其中所述稳定剂包含多糖稳定剂 以基本上抑制存在于脱脂乳固体中的乳糖的结晶,其中该产品在约0°F基本上是非结晶的和可舀取的,并且在约0°F储存期间产品的体积保持基本恒定,至少 约六个月。 任选地,多元醇可以代替一部分糖。

    Freezer stable whipped ice cream and milk shake food products
    8.
    发明授权
    Freezer stable whipped ice cream and milk shake food products 失效
    冰柜稳定鞭打冰淇淋和奶昔食品

    公开(公告)号:US4552773A

    公开(公告)日:1985-11-12

    申请号:US529766

    申请日:1983-09-06

    摘要: Whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

    摘要翻译: 公开的鞭打食品包括脱脂乳固体的水包油乳液和约40%至约70%的水,糖与水的比例为约1:1.75至约3.0,所述糖由 至少约30%的果糖和/或右旋糖; 和约3%至约10%的脂肪,其中至少约50%的所述脂肪是固体β相结晶性脂肪,以及少量有效量的调味剂,乳化剂和稳定剂,其中所述稳定剂包含多糖稳定剂 以基本上抑制存在于脱脂乳固体中的乳糖的结晶,其中该产品在约0°F基本上是非结晶的和可舀取的,并且在约0°F储存期间产品的体积保持基本恒定,至少 约六个月。 任选地,多元醇可以代替一部分糖。

    Dual function fruit concentrate sweetener and fat substitute and method
of making
    10.
    发明授权
    Dual function fruit concentrate sweetener and fat substitute and method of making 失效
    双功能水果浓缩甜味剂和脂肪替代品和制作方法

    公开(公告)号:US5492715A

    公开(公告)日:1996-02-20

    申请号:US222291

    申请日:1994-03-31

    摘要: A fruit concentrate composition is blended from a hydrolyzed starch of at least 40 D.E., preferably about 50-70 D.E., more preferably about 55-65 D.E. and a fruit concentrate having about 0% insoluble solids, the blended composition having at least about 70%, preferably about 80-95%, more preferably about 90-95% simple carbohydrates, and about 3-20%, preferably about 3-10%, more preferably about 6% complex carbohydrates, on a dry weight basis, with a resulting dual functionality in food formulations for achieving both nutritive sweetening and fat substitution as well as a number of other benefits. The composition is preferably formed by hydrolyzing a starch source to the above D.E. value, blending it with a fruit juice concentrate to form a fruit concentration composition having the above components and reducing water content of the blend to at least about 77%, preferably to about 77-80% soluble solids, the composition having substantially 0% insoluble solids. The simple carbohydrates in the composition are preferably selected from the class consisting of glucose, maltose, fructose, sucrose, lactose, sorbitol and combinations thereof, the complex carbohydrates comprising one or more dextrins, the simple carbohydrates preferably including at least one component exhibiting humectancy or hygroscopicity. Food/beverage products are formed with the composition to take advantage of its multi-functionality, the composition preferably simultaneously sweetening the products and replacing some or at least about 25% or 50% or even substantially all normal fat components in the products.

    摘要翻译: 水果浓缩组合物从至少40De.的水解淀粉共混,优选约50-70DE,更优选约55-65°D.E。 和具有约0%不溶性固体的果实浓缩物,所述共混组合物具有至少约70%,优选约80-95%,更优选约90-95%的简单碳水化合物,和约3-20%,优选约3-10 %,更优选约6%复合碳水化合物,以干重计,在食品制剂中产生双重功能,用于实现营养甜味和脂肪替代以及许多其它益处。 该组合物优选通过将淀粉源水解成上述D.E来形成。 将其与果汁浓缩物混合以形成具有上述组分并将共混物的水含量降低至至少约77%,优选至约77-80%可溶性固体的水果浓缩组合物,该组合物具有基本上0%不溶性 固体。 组合物中的简单碳水化合物优选选自葡萄糖,麦芽糖,果糖,蔗糖,乳糖,山梨糖醇及其组合,复合碳水化合物包含一种或多种糊精,简单碳水化合物优选包括至少一种呈现保湿作用的组分或 吸湿性。 形成食品/饮料产品以利用其多官能度的优点,组合物优选同时使产物变甜并且替代产品中的一些或至少约25%或50%或甚至基本上所有正常的脂肪组分。