Robert J Fleming

US Patent:

20110303880, Dec 15, 2011

Filed:

Jun 9, 2011

Appl. No.:

13/157029

Inventors:

Sudhir M. Mulik - North Wales PA, US
Joseph F. Ludvik - Midlothian VA, US
Robert W. Fleming - Johns Creek GA, US
Christopher M. Lee - Norcross GA, US

Assignee:

GEORGIA-PACIFIC CHEMICALS LLC - Altanta GA

International Classification:

H01B 1/04
C01B 31/02
C08L 61/12

US Classification:

252502, 524841, 423445 R

Abstract:

Methods of manufacturing nano-engineered carbon materials, such as carbon aerogels and carbon xerogels, and methods of manufacturing precursor solutions and sol-gels for making the same are provided. A method for manufacturing a precursor solution comprises programmed-addition of a cross-linking agent to a component mixture comprising a resorcinol compound. A method for manufacturing a sol-gel comprises subjecting a precursor solutions to at least one heat treatment. Methods for producing nano-engineered carbon materials from precursor solutions and sol-gels are also provided. Methods for using the nano-engineered carbon materials are also disclosed. The resulting nano-engineered carbon materials can be useful in a range of products including, supercapacitor applications, high-surface-area electrodes, fuel cells, and desalination systems.

US Patent:

49179071, Apr 17, 1990

Filed:

Aug 14, 1987

Appl. No.:

7/085373

Inventors:

Stanley H. Kwis - Mt. Laurel NJ
Robert H. Fleming - Collingswood NJ
John P. O'Meara - Haddonfield NJ
Warren A. Widicus - Vincentown NJ

Assignee:

Campbell Soup Company - Camden NJ

International Classification:

H05B 680

US Classification:

426 90

Abstract:

A pie, such as a meat or fruit pie, having a bottom crust which is suitable for baking and browning in a microwave oven is provided. A preferred bottom crust contains a reducing sugar such as dextrose, an amino acid source such as whey solids, a dough conditioner to prevent dough shrinkage and a leavening agent to enhance browning and to provide a puffy crust. The pie filling contains less than 90 weight % water. The pie is supported in a tray composed of a microwave-interactive material which heats upon exposure to microwaves. The bottom crust of the pie browns as a result of several browning phenomena including low temperature Maillard browning reactions and high temperature caramelization reactions.

US Patent:

20150088516, Mar 26, 2015

Filed:

Dec 1, 2014

Appl. No.:

14/557304

Inventors:

- Burlington MA, US
Raghu Vemula - Wilmington DE, US
Robert Fleming - Lynnfield MA, US

Assignee:

Nuance Communications, Inc. - Burlington MA

International Classification:

G10L 15/18

US Classification:

704251

Abstract:

In some embodiments, the recognition results produced by a speech processing system (which may include two or more recognition results, including a top recognition result and one or more alternative recognition results) based on an analysis of a speech input, are evaluated for indications of potential significant errors. In some embodiments, the recognition results may be evaluated to determine whether a meaning of any of the alternative recognition results differs from a meaning of the top recognition result in a manner that is significant for a domain, such as the medical domain. In some embodiments, words and/or phrases that may be confused by an ASR system may be determined and associated in sets of words and/or phrases. Words and/or phrases that may be determined include those that change a meaning of a phrase or sentence when included in the phrase/sentence.