Microstructure of mayenite 12CaO·7Al2O3 and electron emission characteristics

Electron emission characteristic, electrical conductivity of polycrystalline mayenite (12CaO·7Al₂O₃) electride, formation of [Ca₂₄Al₂₈O₆₄]⁴⁺(e⁻)₄ framework as a function of phase content, and microstructure have been investigated. The mayenite microstructure was investigated using high-resolution transmission microscopy which revealed the type cage structure of 12CaO·7Al₂O₃ partially filled by extra-framework oxygen ions. Incorporation of electrons by means of carbon ion template 12CaO·7Al₂O₃ produces complex structure, and an incomplete ion template 12CaO·7Al₂O₃ structure consisting of mixture of a [Ca₂₄Al₂₈O₆₄]⁴⁺(e⁻)₄ and [Ca₂₄Al₂₈O₆₄]⁴⁺(O²⁻)₂ framework had a direct effect on the electron emission. Surface chemistry and stability of the 12CaO·7Al₂O₃ electride have been studied using x-ray photoelectron spectroscopy. The work function of phase pure 12CaO·7Al₂O₃ electride was determined from direct thermionic emission data and compared to the measurement from ultraviolet photoelectron spectroscopy (UPS). Depending on the extent of ion template of 12CaO·7Al₂O₃ structure, a work function of 0.9–1.2 eV and 2.1–2.4 eV has been measured and thermionic emission initiating at 600°C.     

A GIS-based Land Cover Classification Approach Suitable for Fine‐scale Urban Water Management

Water Resources Management - In the context of climate stress, urbanisation and population growth, design and planning tools that assist in decentralised and environmental infrastructural planning...     

Structural and Functional Characterization of 4-Hydroxyphenylacetate 3-Hydroxylase from Escherichia coli

The hydroxylation of phenols into polyphenols, which are valuable chemicals and pharmaceutical products, is a challenging reaction. The search for green synthetic processes has led to considering microorganisms and pure hydroxylases as catalysts for phenol hydroxylation. Herein, we report the structural and functional characterization of the flavin adenine dinucleotide (FAD)-dependent 4-hydroxyphenylacetate 3-monooxygenase from Escherichia coli, named HpaB. It is shown that this enzyme enjoys a relatively broad substrate specificity, which allows the conversion of a number of non-natural phenolic compounds, such as tyrosol, hydroxymandelic acid, coumaric acid, hydroxybenzoic acid and its methyl ester, and phenol, into the corresponding catechols. The reaction can be performed by using a simple chemical assay based on formate as the electron donor and the organometallic complex [Rh(bpy)Cp*(H₂O)]²⁺ (Cp*: 1,2,3,4,5-pentamethylcyclopentadiene, bpy: 2,2′-bipyridyl) as the catalyst for FAD reduction. The availability of a crystal structure of HpaB in complex with FAD at 1.8 Å resolution opens up the possibility of the rational tuning of the substrate specificity and activity of this interesting class of phenol hydroxylases.     

The impact of different hop compounds on the growth of selected beer spoilage bacteria in beer

Beer spoiling lactic acid bacteria are a major reason for quality complaints in breweries around the world. Spoilage by a variety of these bacteria can result in haze, sediment, slime, off-flavours and acidity. As these bacteria occur frequently in the brewing environment, using certain hop products that inhibit the growth of these spoilers could be a solution to prevent problems. To investigate the impact of seven different hop compounds (α-acids, iso-α-acids, tetrahydro-iso-α-acids, rho-iso-α-acids, xanthohumol, iso-xanthohumol and humulinones) on the growth of six major beer spoilage bacteria (Lactobacillus brevis. L. backi, L. coryniformis, L. lindneri, L. buchneri, Pediococcus damnosous), two concentrations (10 and 25 mg/L) of each hop substance were added to unhopped beer. The potential growth of the spoilage bacteria was investigated over 56 consecutive days. A comparison of the results shows a strong inhibition of growth of all spoilage bacteria at 25 mg/L of tetrahydro-iso-α-acids closely followed by α-acids as the second most inhibitory substance. The results showed a high resistance of L. brevis to all hop compounds as well as an inhibition of L. coryniformis and L. buchneri at low concentrations of most hop components. In comparison with the control sample, L. lindneri showed increased growth in the presence of some hop compounds (rho-iso-α-acids, xanthohumol, iso-xanthohumol, humulinones). © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling     

Smart damper using sliding friction of aramid brake lining and self-centering of rubber springs

The purpose of this study is to develop a smart damper with flag-shaped behavior by using the sliding friction of aramid brake lining and the restoring capacity of pre-compressed rubber springs. For this purpose, the friction force of aramid brake lining pressed by bolts was used along with polyurethane rubbers, each with a length of 80 mm, a diameter of 95 mm, and a circular hole of 37 mm. In the experiments, loading frequency and torque force were considered. The loading frequency varied from 0.1 to 2.0 Hz, and frictional force was controlled by variable bolt torque force. The tests were conducted to demonstrate that the clamping force by the bolts could provide normal force to frictional material. The friction force by the aramid brake lining sliding was tested, followed by the pre-compressed rubber springs' behavior. Afterward, a damper combining the two components was tested to verify flag-shaped behavior by using a dynamic actuator, and the damping ratios were evaluated from the hysteretic curves. The behavior of the damper closely matched flag-shaped behavior, resulting in self-centering and energy dissipation capacity.     

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

During the last years changes in aging indicators have been observed, supposedly resulting from modern brewing technology. The Research Brewery Weihenstephan (Forschungsbrauerei Weihenstephan) offers excellent opportunities for comparing different modern wort boiling systems under semi‐industrial conditions. Employing three different boiling systems, nine brews were produced. The resulting worts were compared regarding the most common wort parameters. Furthermore the influence of the different boiling systems on aging indicators in the resulting beers was analyzed using a newly developed mass spectrometry‐based method. The decrease in the total amount of aging indicators in industrial beers over the last years is very likely the result of lower thermal intake in modern brewhouse equipment. The total amount of aging indicators is sufficient to describe the differences in modern boiling systems. In summary, 2‐furfural dominates all other indicators in terms of thermal influence. 2‐Furfuryl ethyl ether can be suggested as good indicator of aging as postulated by Eichhorn, whereas β‐damascenone is questionable as an aging indicator. Supplementary experiments were carried out to investigate the role of the aging indicators as stale flavour components. Because of synergistic effects, many stale flavour compounds act as aroma compounds and not only as indicators.     

Persönlichkeit 2.0

Online Social Networks (OSNs) wie MySpace, Facebook und StudiVZ sind inzwischen zu einem wichtigen Bestandteil des allt?glichen Miteinanders geworden. Entgegen der weit verbreiteten Meinung vermitteln Profile in OSNs kein verf?lschtes, selbstidealisiertes, sondern ein sehr genaues Bild von der Pers?nlichkeit der Profilbesitzer. Dies k?nnte ein wichtiger Grund für die Beliebtheit sozialer Netzwerke sein: Sie bieten eine Plattform für reale soziale Interaktionen und erm?glichen den Ausdruck der eigenen Pers?nlichkeit. Implikationen für den Datenschutz in OSNs werden diskutiert.     

Labortest zur Minimierung des Versuchsaufwandes bei Pilotfiltrationen

Investigating beer filtration using cellulose fibers requires appropriate methods. One aspect is the preparation of large scale trials. Starting from the filterability test according to Raible and based on the results of diverse pilot scale trials, a laboratory test was created. Apparatus, procedure and methods of assessing the results are described. The new test is qualified for reducing time and effort in upper scale trials, especially in case of varying filter aids compositions.