摘要:
A method for the treatment of pain and/or inflammation in a subject by the administration of N-acetyl-cysteine (NAC) or derivative thereof and a pain and/or anti-inflammatory medication. The pain or anti-inflammatory medication is metabolized by the action of the cytochrome p450 system. The pain medication includes N-methyl-D-aspartate (NMDA) receptor antagonist(s). NAC and the pain medicine can be administered concurrently or sequentially. The joint administration can result in the use of lower dosages than typical dosage of the pain and/or anti-inflammatory medication or in enhanced relief from the treated condition.
摘要:
A method of determining a geographic location of an Internet user involves determining if the host is on-line, determining ownership of the host name, and then determining the route taken in delivering packets to the user. Based on the detected route, the method proceeds with determining the geographic route based on the host locations and then assigning a confidence level to the assigned location. A system collects the geographic information and allows web sites or other entities to request the geographic location of their visitors. The database of geographic locations may be stored in a central location or, alternatively, may be at least partially located at the web site. With this information, web sites can target content, advertising, or route traffic depending upon the geographic locations of their visitors. Through web site requests for geographic information, a central database tracks an Internet user's traffic on the Internet whereby a profile can be generated. In addition to this profile, the central database can store visitor's preferences as to what content should be delivered to an IP address, the available interface, and the network speed associated with that IP address.
摘要:
A sol and foodstuff containing a substantially pure starch extracted from a starch bearing plant having a waxy, waxy, amylose extender genotype is disclosed. Maize is the preferred plant.
摘要:
The carotenoid component of corn starch was found to contribute to the corn flavor of the corn starch. The food product made with a carotenoid-free starch which has been extracted from a corn kernel is bland in flavor.