The Loss of Hydrophobic Polypeptides during Fermentation and Conditioning of High Gravity and Low Gravity Brewed Beer

The object of this study was to investigate the loss of hydrophobic polypeptides, which are important for foam quality and stability in finished beer. Loss of hydrophobic polypeptide due to fermenter foaming occurs during transfer of fermented wort since a gradient of hydrophobic polypeptides towards the surface is created during fermentation. Due to higher polyphenol levels in high gravity (20°Plato) wort, more hydrophobic polypeptides are lost due to cold break (cold trub) precipitation compared to low gravity (12°Plato) wort. Another important factor affecting the loss of hydrophobic polypeptides could be proteinase A activity during fermentation, especially in high gravity fermentation where the yeast is exposed the higher stress. During high gravity fermentation, where osmotic pressures are higher, ethanol levels become greater, and nitrogen‐carbohydrate ratios are lower, more proteinase A is released by the yeast. This release of proteinase A into fermenting wort could have implications for the foam stability of the finished product.     

Tritium Labeling of Androst-4-ene-3,17-dione by Liquid-Phase Selective Hydrogenation and Factors Affecting the Process

Androstenedione labeled with tritium at positions 1 and 2 was prepared. The molar radioactivity of the sample prepared using homogeneous catalysts was as high as 1.4-1.5 PBq mol^{- 1}. [1,2-³H]Androst-4-ene-3,17-dione can be converted into the [1-³H]steroid with the molar radioactivity of 0.9 PBq mol^{- 1}.     

Stopping power of swift neon ions in dependence on the charge state in the non-equilibrium regime

We report on measurements of charge changing cross-sections and energy losses in dependence on the initial and final charge state of Ne ions at an incident energy of 2 MeV/u penetrating thin carbon foils. Different initial charge states could be separated in energy by applying a high voltage in front of the carbon foils; the final charges and their energy loss were measured with a high-resolution magnetic spectrometer. We derived a consistent evolution of the charge state distribution solving the corresponding rate equations for the measured cross-sections. Including the charge state dependent energy losses, ΔE(q_i,q_f), stopping power values for frozen charge states, S(q), could be extracted. The experimental data are compared with different theoretical predictions.     

Simulation of magnetic component models in electric circuitsincluding dynamic thermal effects

It is essential in the simulation of power electronics applications to model magnetic components accurately. In addition to modeling the nonlinear hysteresis behavior, eddy currents and winding losses must be included to provide a realistic model. In practice the losses in magnetic components give rise to significant temperature increases which can lead to major changes in the component behavior. In this paper a model of magnetic components is presented which integrates a nonlinear model of hysteresis, electro-magnetic windings and thermal behavior in a single model for use in circuit simulation of power electronics systems. Measurements and simulations are presented which demonstrate the accuracy of the approach for the electrical, magnetic and thermal domains across a variety of operating conditions, including static thermal conditions and dynamic self heating     

Investigation of the power dissipation during IGBT turn-off using a new physics-based IGBT compact model

New compact models of the IGBTs (both non-punch through IGBT (NPTIGBT) and punch-through IGBT (PTIGBT)) are presented in this paper. The models are implemented in the SABER circuit simulator and used for a study of IGBT anode current and voltage characteristics during a device turn-off (clamped inductive load circuit with gate controlled turn-off), since these parts of the transient characteristics essentially predict the power dissipation (V×I) inside the device. It is shown that PTIGBTs are faster than NPTIGBTs, this becoming more apparent at higher clamp voltages.     

The Onsager relations analyzed using an ellipsoidal statistical equation

Validity on the well-known Onsager reciprocal relations L ₁₂=L ₂₁ is verified in the kinetic theory of gases taking into account mass and heat transfer near the surface. Using an analytical solution to the ellipsoidal statistical equation (providing for the true Prandtl number), it is demonstrated that the Onsager relations are obeyed, at least to within exponential corrections of the type exp(−1/Kn) in the Knudsen number.     

阻止抬升盆地原油生物降解的深埋灭菌作用

微生物活动造成的原油生物降解作用发生地球中大多数的油藏中，人们认为生物降解作用大大降低油藏中原油的质量，为成功寻找工业油藏，理解地质建造中生物降解作用发生的条件与过程是十分重要的，尽管最近的研究推测微生物活动在温度在150℃仍能有效地发生，但是人们普遍认为在地质时代，有效的石油生物降解作用通常发生在温度低于80℃的储层中，然而奇怪的是在温度低于80℃的储层中，还可发现未降解的原油，本文收集了一些油藏中有关生物降解程度的数据，发现未降角原油局限于埋藏浅的冷盆地，这些盆地曾是地球中更深，更热的部位，后经抬升作用形成的，我们认为这石油储层在深埋过程中，在温度为80－90℃时经历了灭菌作用，使得深部生物圈中降解烃类的生物停止活动，尽管这些储层后期抬升到较冷的部位并再次发生石油充注，也不会发生生物降解作用，表明灭菌后的沉积物不再适合降解烃类的细菌生长。     

International statements and definitions of the precautionary principle

The precautionary principle (PP), according to one of its definitions, says that lack of certainty, given the current scientific and technological knowledge, shall not delay effective and proportionate actions to prevent hazards, taking into account cost-benefit considerations. Rather than being a single principle, a variety of statements of the PP are found in international treaties and other documents. Apart from any specific legal force of the documents, countries (e.g., France) have used these statements as a starting point for their own guidance documents and regulations for addressing specific environmental and health issues, for example regulation of genetically modified organisms. Thus, any discussion of the precautionary principle must address a complex legal and regulatory situation. We briefly review different statements of the PP and important commentary, largely from the European Union. We provide references to the original source documents (many of which are found in English on the World Wide Web).