Young Sun Kang

US Patent:

6552498, Apr 22, 2003

Filed:

Sep 28, 2001

Appl. No.:

09/967191

Inventors:

Himamshu V. Prasad - Rolling Meadows IL
Young G. Kang - Vernon Hills IL
John G. Konopka - Deer Park IL
Warren Moscowitz - Ipswich MA

Assignee:

Osram Sylvania Inc. - Danvers MA

International Classification:

H05B 3702

US Classification:

315244, 315224, 315307

Abstract:

A circuit for controlling current during run-up of a high pressure discharge lamp ( ) comprises a buck converter ( ) for generating a buck current to drive the high pressure discharge lamp and a control circuit ( ) coupled to the buck converter ( ) for varying the duty cycle of the buck current during run-up is disclosed. A method for controlling current in an electronic ballast during run-up of a high pressure discharge lamp comprises steps of detecting ( ) lamp ignition, providing ( ) a buck current to drive the lamp, and varying ( ) the duty cycle of the buck current during run-up to control ( ) the current in the lamp is also disclosed.

US Patent:

7145293, Dec 5, 2006

Filed:

Apr 8, 2005

Appl. No.:

11/101390

Inventors:

Alois Braun - Neuburg, DE
Young G. Kang - Vernon Hills IL, US
Walter Limmer - Munich, DE
Joachim Muhlschlegel - Grobenzell, DE

Assignee:

Patent-Treuhand-Gesellschaft fur Elektrisch Gluhlampen mbH

International Classification:

H05B 41/36
H05B 37/02

US Classification:

315224, 315291

Abstract:

The invention relates to an electronic ballast, to an illumination device including the electronic ballast and an associated high-pressure discharge lamp, and to a corresponding operating method for a high-pressure discharge lamp, in which resonance excitation is used to generate a voltage-increased power for a transfer phase of the lamp Lp after starting.

US Patent:

7432663, Oct 7, 2008

Filed:

Sep 25, 2006

Appl. No.:

11/534926

Inventors:

Young G. Kang - Vernon Hills IL, US
Mustansir H. Kheraluwala - Lake Zurich IL, US
Sivakumar Thangavelu - Round Lake IL, US
Markus Ziegler - Schaumburg IL, US

Assignee:

Osram Sylvania Inc. - Danvers MA

International Classification:

H05B 37/02

US Classification:

315209R, 315209 T, 315246

Abstract:

A circuit () for igniting a high intensity discharge (HID) lamp comprises input terminals (), output terminal (), a charging circuit (R,C), a transformer () having a primary winding () and a secondary winding (), a MOSFET (), and a clamping diode (D). During operation, ignitor circuit () provides a high voltage (V) for igniting an HID lamp. Ignitor circuit () provides an ignition voltage (V) having a peak magnitude that is more predictable and less prone to degradation due to the influences of parasitic components. Additionally, ignitor circuit () may be realized in a manner that is significantly more cost-effective than comparable prior art circuits.

US Patent:

20090214712, Aug 27, 2009

Filed:

Feb 16, 2009

Appl. No.:

12/371639

Inventors:

Young C. Kang - Alpharetta GA, US
Matthew N. Lecky - Frisco TX, US

Assignee:

The Coca Cola Company - Atlanta GA

International Classification:

A23L 1/302
A23C 9/00
A23L 1/303
A23L 1/304

US Classification:

426 73, 426580, 426 72, 426 74

Abstract:

The present disclosure relates to a milk-based beverage comprising a milk component and a catechin-containing component. The milk component includes milk fat in an amount of at least about 0.2% by weight of the milk-based beverage. The catechin-containing component, wherein the catechin-containing component prevents off-flavors in the milk-based beverage. A method for preventing off-flavors in a milk-based beverage comprising a milk component including milk fat in an amount of at least about 0.2% by weight of the milk-based beverage is also provided.

US Patent:

20110091615, Apr 21, 2011

Filed:

Sep 23, 2010

Appl. No.:

12/889183

Inventors:

Young C. Kang - Alpharetta GA, US

Assignee:

WhiteWave Services, Inc. - Dallas TX

International Classification:

A23L 2/70
A47J 31/00

US Classification:

426238, 426490, 426241, 99275

Abstract:

A reduced fat beverage and a method of making the same is disclosed. A method for making a reduced-fat beverage includes destabilizing a base solution, the base solution comprising a fat component and non-fat components. The method also includes separating the fat component from the non-fat components and removing the fat component from the base solution.

US Patent:

20120063484, Mar 15, 2012

Filed:

Sep 14, 2011

Appl. No.:

13/232742

Inventors:

Lynford L. Goddard - Champaign IL, US
Young Mo Kang - Urbana IL, US
Amir Arbabi - Urbana IL, US

International Classification:

H01S 3/083
G02B 6/34
B29C 59/02
G06F 7/60
C23F 1/00
G03F 7/20
G01B 9/02
G06F 17/50

US Classification:

372 94, 356477, 385 37, 703 2, 216 24, 430321, 430296, 264293

Abstract:

A component having a microring resonator and grating, coupled to a waveguide is described. By selection of the grating period, and other parameters such as the grating-waveguide coupling coefficient, an efficient filter may be designed and constructed. The component may be used in passive devices such as add-drop multiplexers or sensors, or in active devices such as lasers. Designs having essentially no response sidelobes, very narrow effective bandwidths, and fast filter roll-offs may permit compact devices to be produced, when compared with typical distributed sampled Bragg grating structures.

US Patent:

20180098558, Apr 12, 2018

Filed:

Dec 11, 2017

Appl. No.:

15/837851

Inventors:

Young Kang - Alpharetta GA, US
Joe Farinella - Chicago IL, US
Kathryn Frothingham - Chicago IL, US
Justin Kozlowski - Chicago IL, US
Holly Lynch - Chicago IL, US
John Higgs - Chicago IL, US

International Classification:

A23L 2/56
A23L 2/52
A23C 9/156
A23L 5/42
A23L 2/58
A23L 27/00

Abstract:

A liquid beverage enhancer product for milk or coffee, including a shelf-stable and physically stable, highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, wherein the liquid beverage enhancer product has a pH greater than 4.6 and is free of preservatives sodium benzoate and potassium sorbate. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties including propylene glycol to a beverage, and enhancing the flavor and color of the beverage.

US Patent:

20150140177, May 21, 2015

Filed:

Apr 21, 2014

Appl. No.:

14/257198

Inventors:

Young Kang - Alpharetta GA, US
Joe Farinella - Chicago IL, US
Kathryn Frothingham - Chicago IL, US
Justin Kozlowski - Chicago IL, US
Holly Lynch - Chicago IL, US
John Higgs - Chicago IL, US

Assignee:

AMT Group, LLC dba Imbibe - NIles IL

International Classification:

A23L 2/56
A61K 47/10
A23C 9/156

US Classification:

426 73, 426590, 426 72, 426599, 426580, 426598, 426594, 426597, 426592, 426565, 426582, 426569, 426583, 426584, 514772

Abstract:

A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.