183results about How to "More temperature" patented technology

A method and apparatus which can provide a temperature estimate in a hard disk drive or other electronic device is provided. Output from the sensor, which may be indicative of a location spaced from the target temperature location, is sampled and integrated over an interval of time to form an estimate of average input sensor voltage. During the time interval, history of the HDD pre-amplifier operating modes is accumulated. The results are combined to form an estimate of HDA ambient temperature. Sensor offsets associated with each power mode, and weighted to the corresponding mode duty, can be subtracted from the average input sensor voltage.

An electronic device having an element body, wherein dielectric layers and internal electrode layers are alternately stacked, wherein a hetero phase is formed in the dielectric layers and / or the internal electrode layers; and the hetero phase includes a Mg element and a Mn element. Preferably, the hetero phase is formed at least at a part near boundaries of the dielectric layers and the internal electrode layers.

A custard caramel sauce formed of a pasteurized oil and water emulsion in which the oil can include butter and in which the water includes sugar dissolved in the water, and in which an enzyme-modified yolk (EMY) is present as an emulsifier. The present invention provides caramel and caramel sauces having an egg or custard-type flavor. Egg yolk is used as an emulsifier, at least partially in place of the cream conventional used to make caramels. The use of egg yolk is made possible by using enzyme-modified yolk in place of unprocessed egg yolk. As the mixture is heated, the proteins are able to thicken the sauce, but the EMY is able to keep the sauce from breaking into fat / oil and aqueous phases. The enzyme-modified yolk also enables providing a liquid custard caramel sauce that can be sold in a cooled refrigerated package and subsequently reheated without the unappealing coagulation of the egg yolk proteins and subsequent phase separation in the sauce after heating. The custard caramel sauce can be made by adding melted butter to enzyme-modified egg yolk, sugar, and water to form an emulsion. The emulsion can be homogenized and then heated to form a gel. The gel can be liquefied through high shear or cooling to form the custard caramel sauce.