All The Claims

1. An electrical supply and starting system for a motor vehicle, having:
a vehicle battery connected to an on-board electrical system and designed to supply a first DC voltage to the on-board electrical system of the motor vehicle;
a motorgenerator system connected to the on-board electrical system and designed to operate as a generator for delivering a second DC voltage to the on-board electrical system of the motor vehicle, and to operate as a starter motor operated by the second DC voltage for starting an internal combustion engine of the motor vehicle, the second DC voltage being higher than the first DC voltage;
an electrical energy storage arrangement including a controllable, bidirectional DCDC converter connected to the on-board electrical system of the motor vehicle in parallel with the vehicle battery and an electrical energy storage system connected between the controllable, bidirectional DCDC converter and a ground of the motor vehicle, the electrical energy storage arrangement being designed to deliver the first and the second DC voltage to the on-board electrical system of the motor vehicle and to charge the electrical energy storage system with the first DC voltage delivered by the vehicle battery or with the second DC voltage delivered by the motorgenerator system.
2. The electrical supply and starting system of claim 1, wherein the electrical energy storage arrangement is designed so that electrical energy recuperatively obtained from the motorgenerator system can be stored in the electrical energy storage arrangement.
3. The electrical supply and starting system of claim 1, wherein the electrical energy storage system has at least one rechargeable battery.
4. The electrical supply and starting system of claim 1, wherein the electrical energy storage system has at least one flywheel storage means.
5. The electrical supply and starting system of claim 1, wherein the electrical energy storage system has at least one capacitor.
6. The electrical supply and starting system of claim 1, wherein the first DC voltage is between 10 V and 15 V.
7. The electrical supply and starting system of claim 6, wherein the second DC voltage is between 14 V and 18 V.
8. The electrical supply and starting system of claim 1, wherein a DCDC converter control apparatus is configured for electronically changing over the controllable, bidirectional DCDC converter between the first voltage and the second voltage.
9. The electrical supply and starting system of claim 1, characterized in that the motorgenerator system is designed to start internal combustion engines with an engine capacity of more than 2 dm3.
10. The electrical supply and starting system of claim 1, wherein the electrical energy storage arrangement supplies the on-board electrical system with electrical energy when an internal combustion engine of the motor vehicle is stationary.
11. A method for operating an electrical supply and starting system, comprising:
providing an on-board electrical system of a motor vehicle including:
a vehicle battery connected to the on-board electrical system of the motor vehicle and designed to supply a first DC voltage;
a motorgenerator system connected to the on-board electrical system and designed to operate as a generator for delivering a second DC voltage to the on-board electrical system of the motor vehicle, and to operate as a starter motor operated by the second DC voltage for starting an internal combustion engine of the motor vehicle, the second DC voltage being higher than the first DC voltage; and
an electrical energy storage arrangement including a controllable, bidirectional DCDC converter connected to the on-board electrical system of the motor vehicle in parallel with the vehicle battery and an electrical energy storage system connected between the controllable, bidirectional DCDC converter and a ground of the motor vehicle, the electrical energy storage arrangement being designed to deliver the first and the second DC voltage to the on-board electrical system of the motor;
supplying the on-board electrical system of the motor vehicle with the first DC voltage during a first operating state; and
supplying the on-board electrical system of the motor vehicle with the second DC voltage during a second operating state.
12. The method for operating an electrical supply and starting system of claim 11, wherein the first operating state comprises the internal combustion engine being stationary, with the electrical energy storage arrangement supplying the on-board electrical system, and the second operating state comprises the internal combustion engine of the motor vehicle being started, with the electrical energy storage arrangement supplying the on-board electrical system.
13. The method for operating an electrical supply and starting system of claim 12, wherein the second operating state comprises recuperative braking of the motor vehicle, with the motorgenerator system operating as a generator supplying the on-board electrical system by virtue of the recuperative braking.

The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.

1. A method for managing power consumption in a wireless local area network having multiple access points with overlapping coverage, where modes of different power consumption are available to the access points, the method comprising:
assessing whether the traffic load of the network can be adequately supported using fewer access points in an active mode;
if the traffic load can be adequately supported using fewer access points in the active mode, redistributing the traffic load from certain active access points among the remaining access points in the active mode and switching the certain access points into a mode of lower power consumption than the active mode.
2. The method of claim 1, wherein redistributing the traffic load and switching the certain access points into the lower-power-consumption mode comprises:
each of the certain access points independently determining to disassociate mobile stations to reduce its own load and to switch into the lower-power-consumption mode.
3. The method of claim 1, wherein redistributing the traffic load comprises using load balancing.
4. The method of claim 1, wherein assessing whether the traffic load can be adequately supported using a reduced number of access points in the active mode comprises:
assessing the usage for each individual access point; and
communicating the individual usages to all the access points in the network.
5. The method of claim 4, further comprising:
calculating a mean value of the usages for all the access points in the network; and
determining that the traffic load can be adequately supported if the mean value does not exceed a maximum allowable value.
6. The method of claim 4, wherein the usage is the usage during times reserved for best effort traffic.
7. The method of claim 6, further comprising:
assessing the connection oriented usage for each individual access point; and
communicating the individual connection oriented usages to all the access points in the network.
8. The method of claim 7, wherein redistributing the traffic load comprises:
redistributing the traffic load by first transferring mobile stations that are supporting only best effort traffic from an overloaded access point to other access points that are in the active mode; and
thereafter transferring mobile stations that are supporting both best effort traffic and connection oriented traffic from an overloaded access point to other access points that are in the active mode only if transferring the mobile stations that are supporting only best effort traffic did not redistribute the traffic load sufficiently.
9. The method of claim 1, wherein assessing whether the traffic load can be adequately supported using a reduced number of access points in the active mode comprises:
calculating the battery capacity level for each individual access point; and
communicating the individual battery capacity levels to all the access points in the network.
10. The method of claim 9, further comprising:
comparing the battery capacity levels to identify the access point in the active mode which has the lowest battery capacity level.
11. The method of claim 10, wherein the certain access points include the access point in the active mode which has the lowest battery capacity level.
12. A method for managing power consumption in a wireless local area network comprising multiple access points with overlapping coverage, where modes of different power consumption are available to the access points, the method comprising:
assessing whether the traffic load of the network is adequately supported by the current number of access points in an active mode;
if the traffic load is not adequately supported by the current number of access points in the active mode, switching to the active mode certain access points which are in a mode of lower power consumption than the active mode and redistributing the traffic load among the access points in the active mode including the certain access points.
13. The method of claim 12, wherein switching certain access points to the active mode comprises:
each of the certain access points independently determining to switch into the active mode.
14. The method of claim 12, wherein redistributing the traffic load comprises using load balancing.
15. The method of claim 12, wherein assessing whether the traffic load is adequately supported by the current number of access points in the active mode comprises:
assessing the usage for each individual access point; and communicating the individual usages to all the access points in the network.
16. The method of claim 15, further comprising:
calculating a mean value of the usages for all the access points in the network; and
determining that the traffic load is not adequately supported if the mean value exceeds a maximum allowable value.
17. The method of claim 15, wherein the usage is the usage during times reserved for best effort traffic.
18. The method of claim 12, wherein assessing whether the traffic load is adequately supported by the current number of access points in the active mode comprises:
calculating the battery capacity level for each individual access point; and
communicating the individual battery capacity levels to all the access points in the network.
19. The method of claim 18, further comprising:
comparing the battery capacity levels to identify the access point in the lower-power-consumption mode which has the highest battery capacity level.
20. The method of claim 19, wherein the certain access points include the access point in the lower-power-consumption mode which has the highest battery capacity level.

What is claimed is:

1. A sweetened low moisture food gel fortified with insoluble calcium, comprising:
about 55% to 85% nutritive carbohydrate sweeteners;
about sufficient amounts of a gelling agent to provide a gel strength of about 2-8kgcm2;
about 10 to 25% moisture; and,
an insoluble calcium phosphate salt in a quantity sufficient to bring the total soluble and insoluble calcium content of the gel to from about 0.6 to 5.5% by weight (wet basis), said calcium phosphate salt having a particle size distribution such that 90% have a particle size of less than 150 microns.
2. The food gel of claim 1, additionally comprising:
about 0.1% to 1% of a soluble calcium sequestering ingredient; and,
about to 0.1% to 1.0 of an edible fatty triglyceride.
2. The food product of claim, additionally comprising:
an effective amount of oil soluble flavor or color.
3. The food product of claim 2 wherein at least a portion of the nutritive carbohydrate sweeteners are provided by fruit solids provided by fruit juice, fruit juice powders, fruit purees, fruit nectars, fruit pulp, concentrated fruit juice, and mixtures thereof.
4. The food product of claim 3 additionally comprising about 0.1% to 10% starch.
6. The food product of claim 5 wherein at least a portion of the gelling agent is supplied by a member from the group consisting of gelatin, gellan gum, pectin and mixtures thereof and wherein the gel is free of alginates.
7. The food product of claim 6 wherein the gel comprises an irreversible gel forming hydrophilic colloid.
8. The food product of claim 7 wherein at least a portion of the irreversible gel forming the hydrophilic colloid is pectin.
9. The food product of claim 8 wherein the weight ratio of mono-saccharides to di-saccharides ranges from about 0.5:1 to about 1.8:1.
10. The food product of claim 9 wherein the gel additionally comprises sufficient amounts of edible organic acid to provide a gel pH of about 3.2 to 3.5. and wherein the gel is free of calcium carbonate.
11. The food product of claim 10 wherein the food gel contains less than 0.1% ethanol.
12. The food product of claim 11 wherein the food gel contains less than 0.1% alginate.
13. The food product of claim 12 wherein the gel is homogeneous.
14. The food product of claim 13 wherein the gel is heterogeneous and additionally includes food particulates having a size of 0.2 to 1 centimeters.
15. The food product of claim 14 wherein the calcium phosphate is supplied by an insoluble material selected from the group consisting of monobasic, dibasic or tribasic calcium phosphate salts, their hydrates and mixtures thereof.
16. The food product of claim 17 wherein at least a portion of the calcium is supplied by tricalcium phosphate.
17. The food product of claim 6 wherein at least a portion of the gelling agent is gelatin.
18. The food product of claim 16 wherein the oil soluble flavors are present at about 0.05% to 1%.
19. The food product of 18 in the form of individual pieces.
20. The food piece of claim 1 in the form of individual pieces, each having a weight of about 1 to 5 g.
21. The food piece of claim 20 wherein the individual pieces have a topical coating selected from the group consisting of crystallize sugar, a sugar shell or edible oil.
22. The food product of claim 21 wherein the topical coating is an edible oil.
23. The food product of claim 22 wherein the edible oil is admixed with wax in a weight ratio of oil to wax of from about 1:1; to about 2:1.
23. The food piece of claim 20 having been formed into individual pieces by starch molding.
24. The food product of claim 21 wherein the topical coating includes a mixture of oil and tricalcium phoshate.
25. A method for preparing a gelled confection fortified with calcium, comprising the steps of:
providing a gel forming base blend comprising:
1. about 55 to 80% of the blend (wet basis) of sugars;
2. about 1 to 5% of an gel forming structuring agent;
3. a moisture content of about 15 to 25%;
4. about 0.1 to 1% of a soluble calcium sequestering agent;
5. sufficient amounts of an insoluble calcium having a particle size of such that at least 90% has a particle size of less than 150 microns to provide the base blend with a total calcium content to bring the total calcium content of the composition to from about 180 to 1500 mg per 28.4 g (1 oz) serving (wet basis) (0.6% to 5.5% by weight, wet basis); and
6. about 0 to 2% of fat;
Admixing sufficient amounts of an edible organic acidulant to the base blend to provide a gellable fruit base having a pH ranging from about 3.2 to 5.5; to form an acidic calcium fortified gellable base;
Forming the acidic calcium fortified base blend into sized and shaped individual pieces; and,
Curing the pieces to form acidic calcium fortified gelled confection pieces.
26. The process of claim 25 wherein the base blend additionally comprises an effective amount of oil soluble flavor or color.
27. The process of claim 26 wherein at least a portion of the nutritive carbohydrate sweeteners are provided by fruit solids provided by fruit juice, fruit juice powders, fruit purees, fruit nectars, fruit pulp, concentrated fruit juice, and mixtures thereof.
28. The process of claim 27 wherein the gelled confection additionally comprises about 0.1% to 10% starch.
29. The process of claim 28 wherein at least a portion of the gelling agent is supplied by a member from the group consisting of gelatin, gellan gum, pectin and mixtures thereof and wherein the gelled confection pieces are free of alginates.
30. The method of claim 29 wherein the gel forming base blend comprises an irreversible gel forming hydrophilic colloid.
31. The method of claim 30 wherein at least a portion of the irreversible gel forming the hydrophilic colloid is pectin.
32. The method of claim 31 wherein the gelled confection pieces have a weight ratio of mono-saccharides to di-saccharides ranges from about 0.5:1 to about 1.8:1.
33. The method of claim 32 wherein the acidic gel forming base blend comprises sufficient amounts of edible organic acid to provide a pH of about 3.2 to 3.5. and wherein the base blend is free of calcium carbonate.
34. The method of claim 33 wherein the gelled confection contains less than 0.1% ethanol.
35. The process of claim 34 wherein at least a portion of the pectin is a high methoxy pectin.
36. The method of claim 35 wherein the gel forming base blend is homogeneous.
37. The method of claim 36 additionally comprising the step of adding to the base blend or acidic base blend about 1% to 15% of food particulates having a size of 0.2 to 1 cm.
38. The method of claim 36 wherein the calcium phosphate is supplied by an insoluble material selected from the group consisting of monobasic, dibasic or tribasic calcium phosphate salts, their hydrates and mixtures thereof.
39. The method of claim 38 wherein at least a portion of the calcium is supplied by tricalcium phosphate.
40. The method of claim 26 wherein at least a portion of the gelling agent is gelatin.
41. The method of claim 38 wherein the oil soluble flavors are present at about 0.05% to 1%.
42. The method of claim 25 wherein the base blend providing step includes the substep of:
forming a slurry comprising about 30 to 50% calcium phosphate and the balance an ingredient selected from the group consisting of propylene glycol, glycerine and mixtures thereof.
43. The method of claim 25 wherein forming step is practiced by depositing the acidic gellable base blend into a plurality of molds and allowing to set to form a plurality of gelled confection pieces pieces.
44. The method of claim 43 wherein the curing step involves drying the gelled confection pieces to provide the gelled confection with a moisture content of about 18 to 22%.
45. The method of claim 25, additionally comprising the step of:
applying a topical coating to the gelled confections to provide gelled confections having a topical coating.
46. The method of claim 45 wherein topical applying step includes applying a granulated sugar to the gelled confection pieces to provided sugared calcium fortified gelled confection pieces.
47. The method of claim 45 wherein the topical applying step includes applying oil to the gelled confection pieces to provide gelled confection pieces having a shinny exterior surface.
48. The method of claim 45 wherein the topical applying step includes applying an insoluble calcium phosphate salt having a particle size of less than 150 microns to the gelled confection.
49. The method of claim 45 wherein the topical applying step forms a hard sugar shell on the gelled confection pieces.
50. The product prepared by the method of claim 25.
51. The product prepared by the method of claim 26.
52. The food product prepared by the method of claim 27.
53. The food product prepared by the method of claim 28.
54. The food product prepared by the method of claim 29.
55. The food product prepared by the method of claim 31.
56. The food product prepared by the method of claim 33.
57. The food product prepared by the method of claim 34.
58. The food product prepared by the method of claim 38.
59. The food product prepared by the method of claim 40.
60. The food product prepared by the method of claim 45

The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.

1. A gel package comprising,
a first layer of film and a second layer of film enclosing a non-compressible gel paste formulated to become stiff after application of pressure causes said first and second layer to compress said non-compressible gel paste.
2. The gel package according to claim 1 wherein said application of pressure is a compression caused by mounting an MCM module to a PCB system board against a mechanical stiffener when said gel package is placed between said PCB system board and said mechanical stiffener and said MCM module and mechanical stiffener are drawn together compressing said gel package against said PCB system board.
3. The gel package according to claim 1 wherein said gel package further comprises a thermosetting resin formulated to be become stiff by the application of heat provided by said PCB system board.
4. The gel package according to claim 1 where said first and second layers enclose a curing agent for said non-compressible gel paste.
5. The gel package according to claim 4 wherein said curing agent is heat activated.
6. The gel package according to claim 4 wherein said curing agent is released by an adjustment activator rupturing.
7. The gel package according to claim 4 wherein said curing agent is released by a pin.
8. The gel package according to claim 4 wherein said curing agent is release from an enclosure designed so that the compression causing the enclosure to rupture.
9. The gel package according to claim 4 wherein said curing agent is released from an activating package which causes the curing agent to be released into said gel package.
10. The gel package according to claim 4 wherein said non-compressible gel paste is a thermoplastic resin.
11. The gel package according to claim 10 wherein said thermoplastic resin is a silicon resin.
12. The gel package according to claim 1 wherein said gel package is contained by a mechanical framework containing openings for alignment placement of said gel package in position between a PCB system board and mechanical stiffener for an MCM module.
13. The gel package according to claim 1 wherein said gel package is contained by a mechanical framework for alignment placement of said gel package in position between a PCB system board and mechanical stiffener for an MCM module.
14. The gel package according to claim 13 wherein said framework contains expansion zones for enabling the non-compressible gel paste to be squeezed in to expansion zones when it is compressed.
15. The gel package according to claim 1 wherein said mechanical stiffener accommodates compression to squeeze the non-compressible gel paste into expansion zones when it is compressed.