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    • 9. 发明授权
    • Method for checking top and end of tape for data recording and
reproducing apparatus
    • 用于检查数据记录和再现装置的磁带的顶端和末端的方法
    • US5617336A
    • 1997-04-01
    • US330564
    • 1994-10-28
    • Sang Y. Lee
    • Sang Y. Lee
    • G11B15/08G11B15/093G11B27/17G11B27/34G11B15/00
    • G11B15/08G11B15/093G11B27/17G11B27/34G11B2220/90
    • A method for checking top and end of tape for data recording and reproducing apparatus is disclosed. The method includes a first step for sensing a transparent tape section of a start portion of a tape wound about a tape take-up reel so as to sense the tape top. At a second step, a tape supply reel rotation period is detected and the detected supply reel rotation period is compared to a preset value. When the detected supply reel rotation period is not longer than the preset value, the tape end is checked at a predetermined period. However, when the detected supply reel rotation period is longer than the preset value, no tape end is checked. The method makes top-end checking time become optimal and saves power of the recording and reproducing apparatus, and reduces pulse noise generated in turning on or turning off the top-end checking LED.
    • 公开了一种用于检查用于数据记录和再现装置的磁带的顶端和末端的方法。 该方法包括第一步骤,用于感测缠绕在卷取卷轴上的带的起始部分的透明带部分,以便感测带顶。 在第二步骤中,检测到磁带供应卷轴旋转周期,并将检测到的供应卷轴旋转周期与预设值进行比较。 当检测到的供带盘旋转周期不大于预设值时,在预定的周期检查带端。 然而,当检测到的供带盘旋转周期大于预设值时,不检查磁带端。 该方法使得顶端检查时间变得最佳,并且节省了记录和再现设备的功率,并且减少了打开或关闭顶端检查LED时产生的脉冲噪声。
    • 10. 发明授权
    • Process for manufacturing a health-supplementary food containing aloe as
an active ingredient
    • 制造含有芦荟作为活性成分的健康补充食品的方法
    • US5292511A
    • 1994-03-08
    • US989540
    • 1992-12-11
    • Il C. KimSang Y. LeeChang W. Choi
    • Il C. KimSang Y. LeeChang W. Choi
    • A23L1/00A23L1/212A23L1/23A23L1/30A61K36/886C12G3/02A61K35/78
    • C12G3/02A23L27/24
    • A process for manufacturing a health-supplementary food containing aloe as an active ingredient, including, in the order recited, the steps of washing aloe, fresh leaf vegetables including kale, root vegetables including carrot, and fruit including tomato thoroughly with water; pulverizing from 70 to 85 wt. % of aloe, from 10 to 20 wt. % of leaf vegetables including kale, from 5 to 15 wt. % of root vegetables and fruit including, respectively, carrot and tomato, into pieces having a length of 2 cm or less using a chopper to provide a pulverized mixture; mixing sugar with the pulverized mixture to provide a sugar concentration for the mixture of from 15 to 37.5 Brix; innoculating the mixture with from 2 to 5% by weight of a starter per 100% by weight of total starting materials, the starter having been cultured from a strain of Lactobacillus family grown in an MRS medium, in a fermenter at a temperature ranging from 20.degree. to 35.degree. C.; fermenting the mixture for from 48 to 96 hours, stopping fermentation when the mixture has a pH ranging from 3.2 to 3.7; squeezing the mixture using a press to obtain a fermented liquid, admixing additional sugar with the fermented liquid until homogenized to maintain the sugar concentration at a range of from 50 to 60 Brix; and aging the mixture at room temperature for several months.
    • 一种含有芦荟作为活性成分的健康补充食品的制造方法,其特征在于,包括以下步骤:用水清洗芦荟,包括羽衣甘蓝的新鲜蔬菜,包括胡萝卜在内的根系蔬菜,包括番茄在内的水果; 粉碎70至85wt。 %的芦荟,10至20wt。 百分比的叶菜,包括羽衣甘蓝,从5至15重量% %的根蔬菜和水果分别包括胡萝卜和番茄,使用切碎机成长为2cm或更小的碎片以提供粉碎的混合物; 将糖与粉碎的混合物混合以提供15至37.5Brix的混合物的糖浓度; 以每100重量%的总起始原料将起始剂与2至5重量%的起始物接触混合物,起始物已经在发酵罐中生长在MRS培养基中的乳杆菌家族菌株在20℃ 摄氏35度。 将混合物发酵48至96小时,当混合物的pH为3.2〜3.7时停止发酵; 使用压机挤压混合物以获得发酵液体,将额外的糖与发酵液混合直到均质化,以将糖浓度维持在50至60白利糖度的范围内; 并将混合物在室温下老化数月。