Dimensionierung von Kristallisatoren

Current status of crystallizer design . This paper surveys current knowledge in designing large scale crystallizers. The volume of a crystallizer depends on the desired mean crystal size, the suspended magma density and the permissible supersaturation, the latter determining the growth velocity and the nucleation rate. Different techniques for measuring the rate of crystal growth are outlined, as are also the methods used in its calculation, which are based upon various models of crystal growth. In designing a large scale crystallizer the phenomena of fluid dynamics and heat transfer must be taken into consideration. The paper deals with these two areas in detail and discusses problems associated with the control of population balance in the slurry.     

Thermal analysis of solids production processes

The present work investigates the energy consumption of a solids production process. Such a process consists of three different operation units: crystallization/precipitation, solid-liquid separation by centrifuges or filters and drying of wet crystals. Each unit is analyzed with the objective of minimizing the energy consumption. Operating conditions, process design and other characteristic parameters (crystal size, porosity and physical proporties) are discussed with the aim to evaluate their influence on the process.     

Verhalten von Holo-, Apo- und Coenzym der Peroxidase beim Erhitzen

Zusammenfassung Das thermische Verhalten der beiden Komponenten von Meerrettich-Peroxidase — des Apoenzyms und der prosthetischen Gruppe — wurde mit dem des Holoenzyms verglichen. Daraus wird geschlossen, daß die thermische Inaktivierung der Peroxidase in wäßriger Lösung nicht nur als Resultat einer Veränderung des Apoproteins angesehen werden kann. Vielmehr muß die gesamte dreidimensionale Struktur unter Einschluß der prosthetischen Gruppe in Betracht gezogen werden. Die Inaktivierungsvorgänge beim Holoenzym werden spektralphotometrisch verfolgt, wobei beobachtet wurde, daß die Extinktionsänderung der Soret-Bande mit der Verminderung der Enzymaktivität beim Erhitzen parallel geht. Da ein Wiederanstieg der Soret-Absorption im Verlaufe der Lagerung festgestellt und gleichzeitig eine Regenerierung der Enzymaktivität beobachtet wurde, ist die Änderung der Soret-Absorption beim Erhitzen die Folge sowohl reversibler als auch irreversibler Denaturierungsprozesse.

---

The reaction of holo-, apo- and coenzyme of the peroxidase to heating

Summary The thermal reaction of the two components of the horseradish peroxidase—the apoenzyme and the prosthetic group—with that of the holoenzyme were compared. From this we conclude that the thermal inactivation of the peroxidase in aqueous solution is not caused by a change of the apoprotein alone, but rather by participation of the entire three-dimensional structure including the prosthetic group. Spectrophotometric studies of the inactivation process in the holoenzyme revealed that the absorbance of the Soret band changes parallely to a reduction of the enzyme activity during heating. Since it has been found that the Soret absorption increases again during storage and simultaneously the enzyme activity regenerates, the change of the Soret absorption during heating can be regarded as the result of both reversible and irreversible denaturation processes.

     

Heat exchange between strands and guide rollers in the secondary cooling zone of a slab continuous casting machine

Measuring of temperatures at different distances from the surface of the guide rollers without inside cooling in the secondary cooling zone of slab caster. Computation of the temperature field of the rollers and the flows of heat into and out of the rollers by using mathematical models. Discussion about the influence of the length of the strand and the cooling conditions. Comparison with the heat transfer by spray cooling.