公开(公告)号：US20070047482A1

公开(公告)日：2007-03-01

申请号：US11488127

申请日：2006-07-18

Applicant: Xavier Costa ,  Jordi Casellas ,  Daniel Mur

Inventor： Xavier Costa ,  Jordi Casellas ,  Daniel Mur

IPC: H04Q7/00

CPC classification number: H04L12/12

Abstract: A method for controlling the communication with mobile stations over a wireless network, preferably a WLAN (Wireless Local Area Network) according to the IEEE 802.11 standard, wherein the network comprises at least one access point via which the mobile stations are associated with the network, wherein the mobile stations can be set to a power save mode and wherein data frames can be received by a station in power save mode at specific service starting times is—regarding a possibly overlapping-free transmission of data frames to the mobile station at the service starting times—designed in such a way that the service starting times are determined by taking into consideration the knowledge about existing scheduled transmissions between mobile stations and the access point and/or further information.

Abstract translation: 一种用于通过无线网络（优选地根据IEEE 802.11标准的WLAN（无线局域网））控制与移动站的通信的方法，其中，所述网络包括至少一个接入点，移动台通过该接入点与网络相关联， 其中移动站可以被设置为省电模式，并且其中数据帧可以由特定服务开始时间的功率节省模式下的站接收 - 关于数据帧可能无重叠地传输到服务的移动站 开始时间设计成使服务开始时间通过考虑关于移动台和接入点之间的现有调度传输的知识和/或其他信息来确定。

公开(公告)号：US20060147585A1

公开(公告)日：2006-07-06

申请号：US11284698

申请日：2005-11-21

Applicant: Miguel Winckelmann ,  Jordi Casellas ,  Brian Ream

Inventor： Miguel Winckelmann ,  Jordi Casellas ,  Brian Ream

IPC: A23L1/216

CPC classification number: A23G3/2076 ,  A23G3/0085 ,  A23G3/54 ,  A23G4/025 ,  A23G4/20 ,  A23P20/12 ,  B05B5/032 ,  B05B5/08 ,  B05B14/10 ,  B05B14/30

Abstract: The present invention relates generally to compositions and methods for applying an electrostatic charge to powders and applying the charged powders to the surfaces of food products, especially confectionery products. The method can be used to reduce sticking of a product as it is being formed and to apply flavorings. The method reduces the amount of powder required to obtain suitable coatings and therefore reduces the amount of powder that is wasted in the coating process. The process is particularly well suited to the application of powders to gum surfaces.

Abstract translation: 本发明一般涉及将静电荷施加到粉末并将带电粉末施加到食品，特别是糖果产品的表面上的组合物和方法。 该方法可用于减少产品在其形成时的粘附并施加调味剂。 该方法减少了获得合适涂层所需的粉末的量，因此减少了在涂覆过程中浪费的粉末的量。 该方法特别适用于将粉末应用于牙龈表面。