Analysis of the Stakeholder Engagement in the Deployment of Renewables and Smart Grid Technologies

The implementation of higher shares of renewables in a global energy mix has to be accompanied by simultaneous deployment of enabling smart grid technologies (SGTs). This combination will inevitably lead to a revolutionary change in a conventional energy system, particularly, the shifting role of consumers to prosumers. But resistance may arise from such a dramatic shift, since it is associated with high uncertainty in conjunction with increasing responsibilities of all stakeholders, the urgent need of effective control, and the development of a process. To ensure the positive influence, coherent actions of all players, and appropriate treatment of the spots of resistance, the analysis of the interplay between key stakeholders has been done. The paper introduces the framework for stakeholders' analysis, applies it on the European Union (EU) example, and provides recommendations to reduce the resistance of SGTs deployment.     

Zur Problematik der selektiven Erfassung von PSP-Toxinen aus Muscheln

Zusammenfassung Die Messung der PSP-Belastung (paralytic shellfish poisoning) von Schalentieren erfolgt vor allem mit Hilfe des Maus-Biotestes. Um PSP-Toxine sowohl qualitativ als auch quantitativ besser bestimmen zu können, wurden chromatographische Verfahren mit Fluorescenzdetektion entwickelt. Diese HPLC-Methoden sowie die Kopplung HPLC/MS gelangten zum Einsatz, um in spanischen Muschelkonserven ein neben Saxitoxin vermutetes zweites PSP-Toxin nachzuweisen. Es zeigte sich, daß in den 1986 in der Bundesrepublik Deutschland wegen zu hoher PSP-Konzentrationen beanstandeten Muschelkonserven vor allem Decarbamoyl-Saxitoxin enthalten war.

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The problem of the selective determination of PSP-toxins in mussels

Summary Levels of paralytic shellfish poisoning (PSP) toxins in shellfish are routinely determined by mouse bioassay: In order to improve the qualitative and quantitative determination of PSP toxins, Chromatographic techniques with fluorescence detection have been developed. These HPLC methods and the HPLC/MS coupling were used to determine a second PSP toxin which was found, in addition to saxitoxin, in canned Spanish mussels. These canned mussels were rejected in 1986 by the German food control because PSP concentrations were too high. It has been shown that these samples contained mainly dc-saxitoxin.

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Herrn Professor Dr. A. Montag zum 60. Geburtstag gewidmet     

Superior Thermoelectric Performance of Textured Ca3Co4−xO9+δ Ceramic Nanoribbons

Calcium cobaltite Ca₃Co_4−xO_9+δ (CCO) is a promising p-type thermoelectric (TE) material for high-temperature applications in air. The grains of the material exhibit strong anisotropic properties, making texturing and nanostructuring mostly favored to improve thermoelectric performance. On the one hand multitude of interfaces are needed within the bulk material to create reflecting surfaces that can lower the thermal conductivity. On the other hand, low residual porosity is needed to improve the contact between grains and raise the electrical conductivity. In this study, CCO fibers with 100% flat cross sections in a stacked, compact form are electrospun. Then the grains within the nanoribbons in the plane of the fibers are grown. Finally, the nanoribbons are electrospun into a textured ceramic that features simultaneously a high electrical conductivity of 177 S cm⁻¹ and an immensely enhanced Seebeck coefficient of 200 µV K⁻¹ at 1073 K are assembled. The power factor of 4.68 µW cm⁻¹ K⁻² at 1073 K in air surpasses all previous CCO TE performances of nanofiber ceramics by a factor of two. Given the relatively high power factor combined with low thermal conductivity, a relatively large figure-of-merit of 0.3 at 873 K in the air for the textured nanoribbon ceramic is obtained.     

Conjugated‐Polymer‐Based Lateral Heterostructures Defined by High‐Resolution Photolithography

Solution processing of polymer semiconductors provides a new paradigm for large‐area electronics manufacturing on flexible substrates, but it also severely restricts the realization of interesting advanced device architectures, such as lateral heterostructures with defined interfaces, which are easily accessible with inorganic materials using photolithography. This is because polymer semiconductors degrade, swell, or dissolve during conventional photoresist processing. Here a versatile, high‐resolution photolithographic method is demonstrated for patterning of polymer semiconductors and exemplify this with high‐performance p‐type and n‐type field‐effect transistors (FETs) in both bottom‐ and top‐gate architectures, as well as ambipolar light‐emitting field‐effect transistors (LEFETs), in which the recombination zone can be pinned at a photolithographically defined lateral heterojunction between two semiconducting polymers. The technique therefore enables the realization of a broad range of novel device architectures while retaining optimum materials performance.     

Topology control for fault-tolerant communication in wireless ad hoc networks

Fault-tolerant communication and energy efficiency are important requirements for future-generation wireless ad hoc networks, which are increasingly being considered also for critical application domains like embedded systems in automotive and aerospace. Topology control, which enables multi-hop communication between any two network nodes via a suitably constructed overlay network, is the primary target for increasing connectivity and saving energy here. In this paper, we present a fault-tolerant distributed topology control algorithm that constructs and continuously maintains a k-regular and k-node-connected overlay for energy-efficient multi-hop communication. As a by-product, it also builds a hierarchy of clusters that reflects the node density in the network, with guaranteed and localized fault-tolerant communication between any pair of cluster members. The construction algorithm automatically adapts to a dynamically changing environment, is guaranteed to converge, and exhibits good performance as well.     

Low loss mirrors for InP/InGaAsP waveguides

The loss associated with a mirror in an InP-based waveguide has been investigated. Mirror roughness and non-verticality were both significant sources of loss. Mirrors with only 1 dB loss have been produced through novel fabrication techniques.<>     

Bestandsaufnahme zum Vorkommen von Lysinoalanin in milcheiwei?haltigen Lebensmitteln

Zusammenfassung Mit einer verbesserten Analysen-methode wurde in ca. 350 milcheiweißhaltigen Lebensmittelproben des Handels Lysinoalanin (LAL) spezifisch und quantitativ bestimmt. Das Gros der Proben stammte aus dem mitteleuropäischen Raum. In Rohmilch und pasteurisierten Milchprodukten war LAL nicht nachweisbar. UHT-Produkte (Milch, Milcherzeugnisse, Sahne) enthielten in der Regel kaum LAL, Erzeugnisse mit 60 ppm LAL im Protein waren nachweislich stärker wärmebelastet worden als allgemein üblich. Ungezuckerte Kondensmilch enthielt durchschnittlich 150 bis 250 ppm LAL, in gezuckerter Kondensmilch wurde LAL meist nur in Spuren bis etwa 40 ppm gefunden. Autoklavierte Flüssigprodukte wie Sterilmilch, Kaffeesahne und vor allem Babymilch-Formulakost wiesen 200–1160 ppm LAL im Eiweiß auf, wodurch zum Teil intensive Eiweißschädigung indiziert wurde. Die große Schwankungsbreite im LAL-Gehalt dieser Produktgruppe war in erster Linie auf unterschiedliche Temperaturbelastungen und Erhitzungszeiten zurückzuführen. Die Herstellung von Milch- und Molkenpulver, Säure- und Labcasein, Käse und Käseprodukten, sowie Baby-Milchformulanahrung in Pulverform führte zu keiner nennenswerten LAL-Bildung. Caseinate und Kopräzipitate zeigten stark streuende Werte von 0 bis 1530 ppm LAL im Eiweiß. Caseinate, die mit Carbonat- und Citratsalzen oder durch vorsichtige stufenweise Zugabe von Natronlauge unter ständiger pH-Kontrolle (pH < 8) aufgeschlossen wurden, enthielten maximal 250 ppm LAL im Eiweiß. Direkte Zugabe von Natronlauge und Temperaturen über 100 °C führen zu hohen LAL-Werten. Zahlreiche untersuchte Lebensmittel mit Milcheiweißzusatz (z. B. Schlagcremepulver, Kaffeeweißer, Desserteremepulver) zeigten stark differierende LAL-Mengen von 0 bis 1300 ppm, hoher LAL-Gehalt ist dabei in der Regel auf die Verwendung stark alkalibehandelter Caseinate zurückzuführen. In diätetischen Eiweißkonzentraten (z. B. Formuladiät), die granuliertes Casein-oder Molkeneiweiß enthielten, wurden LAL-Mengen bis zu 1 180 ppm gefunden. Einige Schaumproteine auf der Basis von partiell alkalihydrolysiertem Milcheiweiß wiesen extrem hohe LAL-Mengen bis zu 53 000 ppm auf und enthielten zum Teil auch freies LAL. In allen anderen Lebensmitteln kommt LAL anscheinend nur proteingebunden vor.

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Study on the occurrence of lysinoalanine in food which contain milk proteins

Summary In 350 commercial samples of food and food ingredients containing milk protein lysinoalanine (LAL) was determined by an improved method. Most of the samples originated from the central European market. LAL was not detectable in fresh milk and pasteurized milk products. Ultra-High-Temperature(UHT)-products (milk, mixed milk and cream) generally did not contain LAL, samples with 60 ppm LAL i.p. (i.p. = in the protein) evidently had been heat treated to a greater extent than usual. In unsweetened evaporated and condensed milk LAL was present at an average of 150 ppm to 250 ppm i.p., whereas in most sweetened condensed milk samples there were only from traces up to 40 ppm LAL. Autoclave sterilized products such as sterilized milk, coffee cream and above all liquid infant milk formulas contained 200 to 1,160 ppm LAL i.p., the higher levels indicating intensive protein damage. The wide range of LAL in these samples was attributed to the diverse heat treatment — both in temperature and time. The production of powdered milk and whey, acid and rennet casein, cheese and cheese products as well as powdered infant milk formulas induced no appreciable LAL formation. LAL-levels in caseinates and coprecipitates diverged widely (0–1,530 ppm LAL i.p.). Conversion of casein curd into caseinate dispersion by carbonate and citrate salts or by a careful and gradual addition of hydroxide led to maximum LAL-levels of 250 ppm i.p. High LAL values resulted from direct addition of hydroxide and temperatures above 100 °C. In numerous food samples containing milk protein as an ingredient (e.g. whipped topping mix, coffee creamer, dessert cream) the degree of LAL varied from 0 to 1,300 ppm i.p.; the high values were attributed to the use of strong alkali treated cascinates. In dietetic protein concentrates (e.g. formula diet) containing granulated casein or whey protein LAL was found in relatively large amounts up to 1,180 ppm i.p. Some whipping agents from partially alkali hydrolyzed milk protein showed extremely high levels of LAL up to 53,000 ppm i.p. and some of the samples contained also free LAL. In all other kinds of food LAL seems to be exclusively present as protein-bound LAL.

     

Attaching of flexible chains to novolacs on the basis of bisphenol A

Networks containing both flexible segments and rigid structures were synthesized on the basis of bisphenol A novolacs and diglycidylether of butanediol using imidazole as an accelerator. A stoichiometric ratio between epoxy groups and phenolic groups of the novolacs leads to networks with methylene bridges as network junctions. In contrast to this, the same reaction with bisphenol A leads to completely soluble products. The glass transition temperature of this soluble material is considerably lower than the glass transition temperature of the networks. Increasing content of methylene bridges in the novolacs leads to an increase of the glass transition temperature of the networks and to a decrease of the δc_p value at the glass transition. Furthermore, epoxy excess leads to networks with rubber-structure of the bisphenol A novolac used in the reaction with the diglycidylether. It was found that conformations with intramolecular hydrogen bondings exist between phenolic hydroxyl groups, which considerably influence the reactivity of the novolac with the epoxy group. © 1996 John Wiley & Sons, Inc.