Abstract:
FIG. 1 is a top perspective view of a table lamp, showing my new design; FIG. 2 is a bottom perspective view thereof; FIG. 3 is a front view thereof; FIG. 4 is a rear view thereof; FIG. 5 is a left side view thereof; FIG. 6 is a right side view thereof; FIG. 7 is a top view thereof; and, FIG. 8 is a bottom view thereof. The broken lines in the drawings illustrate the portions of the table lamp, which form no part of the claimed design.
Abstract:
The embodiments of the present application relate to the technical field of wireless communications, and in particular, to a method, system and device for transmitting feedback information, used for realizing simultaneous feedback of multi-carrier ACK/NACK and periodical CSI. The method for sending feedback information in the embodiments of the present application includes: user equipment determining a PUCCH resource corresponding to first feedback information in second feedback information periodical reporting subframes; the user equipment determining feedback information to be transmitted and including the first feedback information according to the determined PUCCH resource and transmitting same via the PUCCH resource corresponding to the first feedback information. Since the user equipment determines feedback information including first feedback information according to the PUCCH resource corresponding to the first feedback information in the second feedback information periodical reporting subframes and transmits same via the determined PUCCH resource, thus realizing simultaneous feedback of multi-carrier ACK/NACK and periodical CSI.
Abstract:
The invention discloses a method for improving the cooking and eating quality of brown rice by using Lactic acid bacteria fermentation, which belongs to the technical field of food processing. The method comprises the steps of mixing activated lactic acid bacteria with water and brown rice, loading the mixture into a one-way outgassing container, removing excess air or filling up the container, and sealing the container and performing fermentation. The invention is very simple and easy to operate, and has very low energy consumption. It is suitable to be up scaled for industrial production and will significantly promote brown rice to become a staple food.