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    • 6. 发明申请
    • Devices and methods relating to electrochemical biosensors
    • 与电化学生物传感器有关的设备和方法
    • US20050023152A1
    • 2005-02-03
    • US10872008
    • 2004-06-18
    • Nigel SurridgePaul WallingMelani SullivanVladimir SvetnikBrian Hill
    • Nigel SurridgePaul WallingMelani SullivanVladimir SvetnikBrian Hill
    • B01L3/02C12Q1/00G01N1/00G01N27/00G01N27/30G01N33/487
    • C12M1/00C12Q1/001G01N27/3272
    • A system for testing for analytes in a sample of biological fluid includes a test strip that defines a cavity for receiving the sample. At least two sets of electrodes are adjacent the sample cavity, including one for measuring one property of the sample, and another for measuring one or more other properties of the sample, such as temperature and/or the presence or magnitude of confounding variables. The measurements are combined to yield the desired result. At least one set of working and counter electrodes each have a plurality of elongated “fingers” interdigitated with those of the other electrode in the set. The gaps between fingers can be quite small, so that the two electrode sets together can operate in a small measurement volume of sample. Additional electrodes can be included that measure the presence or sufficiency of the sample, and additional traces on the strip can act as configuration identifiers.
    • 用于测试生物流体样品中分析物的系统包括限定用于接收样品的空腔的测试条。 至少两组电极与样品腔相邻,包括一个用于测量样品的一个性质,另一组用于测量样品的一个或多个其他性质,如温度和/或混杂变量的存在或大小。 将测量结合以产生期望的结果。 至少一组工作电极和对电极各自具有与组中的另一电极的那些相互指向的多个细长的“指状物”。 手指之间的间隙可能相当小,使得两个电极组合可以在小的测量体积的样品中操作。 可以包括测量样品的存在或充分性的附加电极,并且条带上的附加痕迹可以用作配置标识符。
    • 10. 发明授权
    • Method and apparatus for processing produce
    • 加工产品的方法和装置
    • US5097755A
    • 1992-03-24
    • US394957
    • 1989-08-17
    • Brian Hill
    • Brian Hill
    • A23B7/02A23L19/00A23N12/06A23N15/00B01J8/44
    • B01J8/44A23B7/0205A23L19/03A23N12/06A23N15/00
    • A method and apparatus are disclosed for processing produce and particularly fresh vegetables for salads. The vegetables are stored in an area near the beginning of the process line, and the storage area is partitioned by vinyl strips to create a temperature gradient for different vegetables. The vegetables are first cleaned on mesh conveyors under high pressure nozzles that spray chlorinated water at the desired storage temperature of the vegetables. A trimming table includes a lower conveyor for moving the vegetables for hand processing. An upper, cleated conveyor carries the vegetables to a slicer. Another cleated conveyor lifts the sliced vegetables vertically into a hopper where they are mixed with cooling water that then flows through a significant horizontal length of pipe. The vegetables move to shaker tables that provide the bulk of the dewatering and then vibrate the vegetables into a single layer for air drying. The air drying is provided by air knives and a vacuum that draws water through the cotton belt on which the vegetables travel. Additional drying is provided by a fluidizing bed with a perforated belt of different sized holes, and then the vegetables move to a vibratory table for packing.
    • 公开了用于加工产品的方法和装置,特别是用于沙拉的新鲜蔬菜。 将蔬菜储存在接近生产线开始处的区域中,并将储存区域用乙烯基条划分,以产生不同蔬菜的温度梯度。 首先在高压喷嘴上的网状输送机上清洗蔬菜,在蔬菜的所需储存温度下喷洒氯化水。 修剪台包括用于移动蔬菜以进行手工处理的下部输送机。 一个上部,穿过的输送带将蔬菜运送到切片机上。 另一个清洁的输送机将切片的蔬菜垂直地提升到料斗中,在那里它们与冷却水混合,然后冷却水流过显着的水平长度的管。 蔬菜移动到提供大部分脱水的振动台上,然后将蔬菜振动成单层以进行空气干燥。 空气干燥由气刀和真空吸取,水通过蔬菜运输的棉带吸水。 通过具有不同尺寸孔的穿孔带的流化床提供额外的干燥,然后将蔬菜移动到振动台进行包装。