718 karma · joined February 10, 2009
"Add together the unfunded liabilities from Medicare and Social Security, and it comes to $99.2 trillion over the infinite horizon. Traditional Medicare composes about 69 percent, the new drug benefit roughly 17 percent and Social Security the remaining 14 percent." –Richard W. Fisher, Dallas Federal Reserve President, May 28, 2008 [1]
1. http://www.dallasfed.org/news/speeches/fisher/2008/fs080528....
The wireless industry is notorious for snake-oil salesmen. When you actually claim that your technology violates Shannon channel capacity, it doesn't inspire much confidence that you understand information theory.
From the description (this is just a guess), it appears that DIDO offloads channel characterization to a centralized server to reduce the computational requirements of the clients (similar to AGPS). MIMO techniques (like DIDO) do not violate Shannon capacity. They improve Eb/N0 by increasing gain through beam-forming and physical antenna diversity. In addition, DIDO appears to be using some form of asynchronous spread spectrum (even though they deny using CDMA, there are many other flavors), which allows all clients to transmit simultaneously by using orthogonal codes. Spread spectrum techniques also improve gain at the expense of bandwidth.
While they may have a good implementation, I don't see anything earth shattering here.
Unfortunately, they're patent encumbered.
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=> ()Shaking completely chills, dilutes and aerates a drink in around 15 seconds, after which the drink stops changing radically and reaches relative equilibrium. Shaking is basically insensitive to bartender-induced variables. …bartender skill is very important in a stirred cocktail. Because stirring doesn’t reach equilibrium, stirred drinks are warmer and less diluted than shaken cocktails. Stirred drinks, unlike shaken ones, are not aerated. Stirring does not alter the texture of a drink—it merely chills and dilutes. A properly diluted cocktail stored at -5 degrees Celsius in a freezer is indistinguishable from a properly stirred one. http://www.cookingissues.com/2010/09/02/cocktail-science-in-...