A Study on the Buckling Behaviour of Strips and Plates with Residual Stresses

During and after rolling or flattening of metal strips and plates the permissible deviations from flatness are described by the permissible absolute wave height and the flatness index. Both values can be determined on a measuring table while the material is not subjected to global tension. Because this procedure is expensive, time‐consuming and allows measurement only at discrete positions along the strip length, on‐line flatness measuring systems are used which can detect the distribution of longitudinal tensile stresses distributed across the strip width allowing for the calculation of the flatness index. This value does not always agree with the value obtained directly by measuring on the table even when the measurement of the longitudinal tensile stress distribution operates perfectly. It can be shown that the measurement of the tensile stress distribution does not give a direct indication on the wave height in the tension‐free state determined on the measuring table. To explain the relationship between tensile stress distribution in the strip and the flatness measurement on the measuring table, the buckling behavior is analysed both with and without dead load for simple symmetrical residual stress distributions resulting, e.g., from the rolling process. Based on the knowledge of the distribution of the longitudinal residual stresses across the strip width, the flatness index and the wave height can be determined by using a specialized finite element model. If the direct measurement is performed under action of dead load, large differences between the directly and indirectly obtained flatness index are observed. Below a certain limit of the intensity of the residual stress distribution the strips and plates lie flat on the measuring table. Above this limit the strip lying on the table exhibits post‐bucking deformations. In the latter case, the wave height increases with strip thickness and intensity of residual stresses.     

Simulation of thermally induced package effects with regard to piezoresistive pressure sensors

Microsystems are on their way out of laboratories into production. One of these microsystems, a piezoresistive pressure sensor developed by Robert Bosch GmbH, is examined within this paper. Obviously, one can detect undesirable temperature effects resulting from the sensor package, which influence the electrical characteristics of the sensor. By means of finite-element modelling (FEM), a simulation of the temperature effects can be managed. It is also possible to search for alternative designs of the sensor package.     

A Probabilistic Approach to Concurrent Mapping and Localization for Mobile Robots

This paper addresses the problem of building large-scale geometric maps of indoor environments with mobile robots. It poses the map building problem as a constrained, probabilistic maximum-likelihood estimation problem. It then devises a practical algorithm for generating the most likely map from data, along with the most likely path taken by the robot. Experimental results in cyclic environments of size up to 80 by 25 meter illustrate the appropriateness of the approach.     

Die Geschichte der Vakuumkühlung. The History of Vacuum Refrigeration

The use of the high evaporation enthalpy of water is one of the oldest technologies of refrigeration for food preservation used by the mankind. One could nearly celebrate the true 5000^th anniversary of this technology. Nowadays we call the refrigeration by evaporation from wet surfaces “adiabatic refrigeration”, it regulates, for instance, our body heat by evaporating sweat. After the introduction of some vacuum pumps into the experimental scientific works, 250 years ago, namely in Great Britan, the modern form of “artificial” refrigeration began its career, the evaporation of liquids under the absence of permanent gasses in vacuum. The vacuum refrigeration has been nearly abruptly stopped by the development of compression refrigeration processes, about 150 years ago. Only after world war 2, a reintroduction of vacuum refrigeration began again. Now, at the beginning of the 3. milennium, there are good chances for recovering terrain.     

Analyses of circRNA Expression throughout the Light-Dark Cycle Reveal a Strong Regulation of Cdr1as,Associated with Light Entrainment in the SCN

Circular RNAs (circRNAs) are a large class of relatively stable RNA molecules that are highly expressed in animal brains. Many circRNAs have been associated with CNS disorders accompanied by an aberrant wake-sleep cycle. However, the regulation of circRNAs in brain homeostasis over daily light-dark (LD) cycles has not been characterized. Here, we aim to quantify the daily expression changes of circRNAs in physiological conditions in healthy adult animals. Using newly generated and public RNA-Seq data, we monitored circRNA expression throughout the 12:12 h LD cycle in various mouse brain regions. We identified that Cdr1as, a conserved circRNA that regulates synaptic transmission, is highly expressed in the suprachiasmatic nucleus (SCN), the master circadian pacemaker. Despite its high stability, Cdr1as has a very dynamic expression in the SCN throughout the LD cycle, as well as a significant regulation in the hippocampus following the entry into the dark phase. Computational integration of different public datasets predicted that Cdr1as is important for regulating light entrainment in the SCN. We hypothesize that the expression changes of Cdr1as in the SCN, particularly during the dark phase, are associated with light-induced phase shifts. Importantly, our work revises the current beliefs about natural circRNA stability and suggests that the time component must be considered when studying circRNA regulation.     

Structural and compositional analysis of (InGa) (AsSb)/GaAs/GaP Stranski–Krastanov quantum dots

We investigated metal-organic vapor phase epitaxy grown (InGa)(AsSb)/GaAs/GaP Stranski–Krastanov quantum dots (QDs) with potential applications in QD-Flash memo...     

Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese

Feeding agro-industrial by-products and unconventional forages, rich in potentially anti-nutritional factors, may influence the quality of the raw milk and the dairy products prepared therefrom. The aim of the present study was to determine side-effects on physicochemical properties of milk, yoghurt and cheese of feeding diets where one third were feeds either rich in lipids (tomato pomace and olive cake) or phenols (olive leaves and lentil straw) or electrolytes (Atriplex leaves). The diets, including a control diet, were designed to be isoenergetic and isonitrogenous. They were fed in amounts of 25 kg dry matter/day per head during 50 days to 6×10 multiparous fat-tailed Awassi ewes. Milk samples were analysed for various physicochemical traits and fatty acid composition on days 0, 24, 36 and 48. Three times, milk pooled by group was processed to yoghurt and non-aged farmer-type cheese, which were analysed for their gross and fatty acid composition and texture, and were subjected to sensory evaluation. Feeding olive cake and tomato pomace reduced milk casein, but increased proportions of monounsaturated fatty acids. There were some variations in minerals among test diets but, contrary to expectations, Atriplex did not increase milk sodium. The nutritional composition of yoghurt and cheese was not varied much by the test feeds, except for some changes in fatty acid profile similar to the milk. Yoghurt firmness declined with all test diets, but texture score tended to be lower only for olive cake and leaf diets relative to control. Cheese firmness was increased by feeding the Atriplex leaf and olive cake diets which was also reflected in the texture scores. No off-flavours were reported. Possible reasons for effects on the dairy products are discussed. In conclusion, the feeds investigated had certain effects on the physicochemical properties of dairy products, but these were neither very systematic nor large thus not prohibiting their use in Mediterranean sheep milk production systems.     

Identification of benzalkonium chloride in food additives and its inefficacy against bacteria in minced meat and raw sausage batters

There is a growing market for 'natural' food preservatives though their active ingredients are poorly known. We analysed four such additives, Bacterin, Protecta One, Protecta Two and Protecta Three, marketed as effective preservatives for meat products on the basis of salts and extracts of 'natural herbs'. Their ingredients were separated by HPLC and the structures of the antimicrobially active components were determined by mass spectrometry. The products contained the disinfectant benzalkonium chloride, an antimicrobial quaternary ammonium compound, as the only active principle. HPLC methods are reported for the analysis of benzalkonium chloride in such products and in meat. Bacterin and Protecta One, as well as pure benzalkonium chloride in equivalent concentrations, did not show antibacterial effects against meat-relevant pathogens in minced meat and raw sausage batter. Because benzalkonium chloride is not a permitted food additive, and is not effective as a preservative in meat, the public should be cautioned against such products alleged to contain 'natural herb extracts'.