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First they acted swiftly and urgently to secure the health and well-being of their employees, implementing work-from-home policies wherever possible and ensuring that any remaining in-person staff were working in ultra-safe environments.

The need for higher power and higher switching frequency electronics is apparent as we move towards an electrified economy and more energy efficient interconnected society. The knowledge gained by the Ultra EFRC will provide the necessary scientific basis and a co-design ecosystem for a new power electronics economy with ultra high voltage and current capabilities, high frequency switching for highly efficient energy conversion, and efficient thermal transport. Together these advances will enable substantial downscaling in the size of energy conversion systems.

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2. The low temperature mode is turned off by default and needs to be enabled in the watch settings. After being enabled, whenever the temperature of the watch surface is lower than -10C, the watch automatically enters low temperature mode, and only limited functions can be engaged at this time. Due to the physical characteristics of lithium batteries, the endurance of watches in low temperature environments will be affected to a certain extent. The battery life while in ultra-low temperature environments may vary according to the settings, operation conditions and other factors, so the actual result may differ from the laboratory data.

An ultra-prominent peak, or ultra for short, is a mountain summit with a topographic prominence of 1,500 metres (4,900 ft) or more; it is also called a P1500.[1] The prominence of a peak is the minimum height of climb to the summit on any route from a higher peak, or from sea level if there is no higher peak. There are approximately 1,524 such peaks on Earth.[2] Some well-known peaks, such as the Matterhorn and Eiger, are not ultras because they are connected to higher mountains by high cols and therefore do not achieve enough topographic prominence.

The term "ultra" originated with earth scientist Steve Fry, from his studies of the prominence of peaks in Washington in the 1980s. His original term was "ultra major mountain", referring to peaks with at least 1,500 metres (4,900 ft) of prominence.[3]

Currently, 1,518 ultras have been identified above sea level: 639 in Asia, 356 in North America, 209 in South America, 120 in Europe (including 12 in the Caucasus), 84 in Africa, 69 in Oceania, and 41 in Antarctica.[2]

Many of the world's largest mountains are ultras, including Mount Everest, K2, Kanchenjunga, Kilimanjaro, Mont Blanc, and Mount Olympus. On the other hand, others such as the Eiger and the Matterhorn are not ultras. Many ultras lie in rarely visited and inhospitable parts of the world, including 39 in Greenland, the high points of the Arctic islands of Novaya Zemlya, Jan Mayen and Spitsbergen, and many of the peaks of the Greater ranges of Asia. In British Columbia, some of the mountains listed do not even have generally recognized names.

Thirteen of the fourteen 8,000-metre summits are ultras (the exception being Lhotse), and there are a further 64 ultras over 7,000 metres (23,000 ft) in height. There are 90 ultras with a prominence of over 3,000 metres (9,800 ft), but only 22 with more than 4,000 metres (13,000 ft) prominence.

A number of ultras have yet to be climbed, with Sauyr Zhotasy, (possibly) Mount Siple, and Gangkar Puensum being the most likely candidates for the most prominent unclimbed mountain in the world.[3][4]

All of the Seven Summits are ultras by virtue of the fact that they are the high points of large landmasses. Each has its key col at or near sea level, resulting in a prominence value almost equal to its elevation.

The present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents). 006ab0faaa