摘要:
A programmable logic device (PLD) including a plurality of programmable tiles organized in blocks. Each block comprises a unique subset of the plurality of programmable tiles. A data bus extends to each of the blocks. An independent address circuit is provided within each block. A block select line is coupled to each block such that when the block select is line is asserted the address circuit of a selected block is capable of transferring data from the data bus to the plurality of programmable tiles and when the block enable line is deasserted the data bus is substantially electrically isolated from the address circuit and data bus.
摘要:
A programmable logic device having a configurable random access memory (RAM) integrated on a single integrated circuit chip. The configurable RAM has a user selectable logical configuration. In operation, the RAM in accordance with the present invention is addressed by a system address bus and data is provided using a system data bus. The memory array can also be addressed by a control address bus and data read out and loaded into the RAM using a control data bus.
摘要:
The present invention is directed to a waxy maize starch derived from a single plant which is heterozygous for the recessive sugary-2 allele. Such starch has excellent low temperature and freeze-thaw stability, a relatively high peak viscosity, a relatively high pasting temperature, and intact granules. The starch is useful in a wide variety of food, pharmaceutical, and industrial applications.
摘要:
A fat-like carbohydrate, containing 12 to 100%, by weight, short chain amylose, wherein the fat-like carbohydrate is used in foods in an amount effective to function as a replacement for up to 100%, by weight, of one or more fat(s) contained in foods. The short chain amylose may be prepared by the enzymatic debranching of starch, employing an enzyme which specifically degrades the alpha-1,6-D-glucosidic-linkages of the starch molecule. A method of replacing up to 100% of one or more fat(s) contained in foods, wherein the food containing the enzymatically debranched starch exhibits functional and organoleptic qualities equivalent to those of the food containing conventional amounts of fat. Also provided are foods containing the short chain amylose materials in place of fat, cream, oil, oil-in-water and water-in-oil emulsions and other lipids which are conventional components of the foods. These foods include: ice cream, spoonable and pourable salad dressings, margarine, low-fat spreads, low-fat cheeses, baked goods, breaded foods, sauces, whipped toppings, icings, puddings and custards, mayonnaise and coffee whiteners.
摘要:
A conveyor roller assembly comprises a roller supported at opposite ends on first and second opposing end supports with first and second axle members. Each of the axle members comprises a stub axle having one end securely fixed to a mounting flange. Each mounting flange is attached to a respective one of the end supports with the stub axles protruding into an adjacent end of the roller for supporting the roller between the end supports. A bearing member is inserted in each end of the roller for engaging the axle members. Preferably, the mounting flange comprises a molded plastic element having a generally flat, elongated configuration with a pair of spaced apertures for passing of mounting screws therethrough.
摘要:
A system for guiding an item moving along a conveyor, the system including a pair of spaced axle-positioning members having a plurality of releasable attachment receivers on a first edge and a plurality of curvature gaps on a second edge with a respective single curvature gap of the plurality of curvature gaps being positioned in relation with at least two releasable attachment receivers to effect a desired bend, a plurality of axles extending between the axle-positioning members with each axle being individually held in place by respective releasable attachment receivers, and one or more rotatable elements mounted on each individual axle, the rotatable elements covering a uniform location on each individual axle.
摘要:
Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.
摘要:
A conveyor guide rail support device comprising an elongated stainless steel sleeve and a structural plastic member integrally molded in the sleeve having at least one end extending outward of the sleeve to form one side of a compression clamp. A mating side of the compression clamp is separately molded and releasably coupled to the integrally formed side using a threaded fastener which engages a nut integrally molded within one side of the clamp. Each side of the compression clamp is also formed with an alignment apparatus which allows the two sides of the compression clamp to be aligned when brought together into compression using the threaded fastener.
摘要:
A high input impedance CMOS multiplexor. A buffer stage is connected to common outputs of a plurality of N-channel multiplexor switches. A pull up P-channel transistor in this buffer is connected to a voltage source which is equal to the maximum voltage output from one of the plurality of N-channel multiplexor switches. As such, the buffer output can be fully shut off when a logic "1" is output by one of the multiplexor switches. The input impedance of the multiplexor is approximately the input impedance of the buffer or approximately 10.sup.14 ohms.
摘要:
Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.