Kurzschlußvorgänge in mehrfach gespeisten,vermaschten Netzen

Zusammenfassung Die Darstellung des Kurzschlusses erfolgte durch Überlagerung der Spannung am Kurzschlußort mit einer Überlagerungsspannung, die ihrerseits wieder in einheitlicher, für die Zeiten vor und nach dem Kurzschlußeintritt geltender Form durch ein Fourier-Integral dargestellt wurde. Aus diesem Überlagerungsspannungsintegral wurden die Überlagerungsstromintegrale abgeleitet unter Verwendung der Stromgleichungen für die einzelnen Teile der untersuchten Anordnungen bzw. der entsprechenden Ersatzwiderstände, deren Aufbau aus den Ersatzwiderständen der Schaltelemente der Anordnungen in allgemeiner Form behandelt wurde. Die Auswertung der Stromintegrale wurde sodann ebenfalls in allgemeiner Form vorgenommen, wobei ein Näherungsverfahren zu grundsätzlicher Anwendung kam, das eine erhebliche Vereinfachung der Rechnung mit sich brachte, ohne daß praktisch eine Einbuße an Genauigkeit auftrat.Zur Erläuterung der gewonnenen allgemeinen Rechenvorschriften wurden einige typische Beispiele behandelt, deren Ergebnisse als Charakteristikum der beim Kurzschluß in vermaschten, mehrfach gespeisten Netzen auftretenden Ausgleichsvorgängen die Tatsache erkennen lassen, daß der Ausgleichsstrom aus mehreren Wechselstromund Gleichstromgliedern besteht, die verschiedene Zeitkonstanten besitzen und sich auf die einzelnen Teile der Anordnung in verschiedener Weise vcrteilen. Im besonderen ergibt sich, daß die Zahl der Wechselstromglieder gleich der Zahl der nicht mehr zusammenfaßbaren Generatoren, und die Zahl der Gleichstromglieder gleich der Zahl der vom Kurzschlußort ausgehenden Stromwege mit verschiedenem Verhältnis von Selbstinduktion zu ohmschem Widerstand plus der Zahl der nicht mehr zusammenfaßbaren Kapazitäten ist. Ferner zeigt sich, daß sich die Stromglieder nicht notwendigerweise sämtlich addieren müssen, sondern daß sie auch teilweise in Opposition stehen können, so daß an manchen Stellen der Fall eintreten kann, daß der Gesamt-Wechselstromanteil oder -Gleichstromanteil anfänglich nur wenig abnimmt, konstant bleibt oder sogar anschwillt.Bemerkenswert ist ferner das Ergebnis, daß beim zweipoligen Kurzschluß im allgemeinen die gesunde Phase nur am Kurzschlußort frei von Überlagerungsströmen ist, während in den übrigen Teilen der Anordnungen auch in dieser Phase ein Überlagerungsstrom fließt, der jedoch ohne Stoßerscheinung von Null auf seinen Endwert anwächst.Dissertation des Verfassers, T. H. Berlin, Fakultät für Maschinenwesen.     

Wetting Behavior and Reactivity of Molten Silicon with h-BN Substrate at Ultrahigh Temperatures up to 1750 °C

For a successful implementation of newly proposed silicon-based latent heat thermal energy storage systems, proper ceramic materials that could withstand a contact heating with molten silicon at temperatures much higher than its melting point need to be developed. In this regard, a non-wetting behavior and low reactivity are the main criteria determining the applicability of ceramic as a potential crucible material for long-term ultrahigh temperature contact with molten silicon. In this work, the wetting of hexagonal boron nitride (h-BN) by molten silicon was examined for the first time at temperatures up to 1750 °C. For this purpose, the sessile drop technique combined with contact heating procedure under static argon was used. The reactivity in Si/h-BN system under proposed conditions was evaluated by SEM/EDS examinations of the solidified couple. It was demonstrated that increase in temperature improves wetting, and consequently, non-wetting-to-wetting transition takes place at around 1650 °C. The contact angle of 90° ± 5° is maintained at temperatures up to 1750 °C. The results of structural characterization supported by a thermodynamic modeling indicate that the wetting behavior of the Si/h-BN couple during heating to and cooling from ultrahigh temperature of 1750 °C is mainly controlled by the substrate dissolution/reprecipitation mechanism.     

High concentration of phosphorus is a distinctive feature of myelin. An X‐Ray elemental microanalysis study using freeze‐fracture scanning electron microscopy of rat sciatic nerve

We have used rat sciatic nerves submitted to freezing and freeze‐fracture to determine the elemental composition of small domains of the peripheral nerve studied at high resolution by scanning electron microscopy. We found that myelin of Schwann cells is unique in its high content in phosphorus (P) that was more than 10 times higher than P measured in any other cells. This high concentration in P makes myelin chemistry suitable of monitoring at the subcellular level using the herein described methodology. Microsc. Res. Tech. 78:537–539, 2015. © 2015 Wiley Periodicals, Inc.     

Attaching Different Kinds of Proteinaceous Nanospheres to a Variety of Fabrics Using Ultrasound Radiation

The application of a rapid, non-destructive, cost-effective technique such as ultrasonic emulsification for the coating of different textiles was explored. The technical benefits for this research were the generation of multifunctional materials and their combinations through environmentally friendly processing technologies. We have shown for the first time that ultrasonic waves can be used to coat proteinaceous micro- and nanospheres (PM) of BSA (Bovine Serum Albumin) protein and casein on the surface of cotton and polyester (PE) fabrics. The creation and the anchoring of the microbubbles to the fabrics were performed by a one-step reaction, and the process is usually stopped after 3 min. The PM of bovine serum albumin (BSA) bonded to cotton and polyester fabrics has shown stability for ∼9 months. The PMs were shown to be attached more strongly to the polyester than to the cotton, and sustained stronger washing conditions on PE. The diameter of the BSA and the casein spheres on cotton was in the range of 0.8–1.0 μm, while on the PE it varied between 60 and 120 nm.     

Bioactive extracts of orange (Citrus sinensis L. Osbeck) pomace obtained by SFE and low pressure techniques: Mathematical modeling and extract composition

The objective of this study was to obtain orange (Citrus sinensis L. Osbeck) pomace extract using supercritical fluid extraction (SFE) with CO₂ and with CO₂ and co-solvent. In order to evaluate the high pressure method in terms of process yield, extract composition and biological activity, low pressure methods were also applied to obtain orange extracts, such as ultrasound (UE) and soxhlet (SOX), with different organic solvents, and hydrodistillation (HD). The SFE conditions were temperatures of 313.15 K and 323.15 K and pressures from 100 to 300 bar. The SFE kinetics and mathematical modeling of the overall extraction curves (OEC) were also investigated. The antioxidant potential of the extracts was evaluated by the DPPH method, by the Folin-Ciocalteau method and by the β-carotene/linoleic acid bleaching method. The antimicrobial activity of the extracts was also studied. The main compounds identified were l-limonene, palmitic and oleic acids, n-butyl benzenesulfonamide and β-sitosterol.     

Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk

In this study, the evolution of microbial counts, biogenic amine contents, and related parameters (pH, moisture, and proteolysis) in goat cheese made from fresh raw milk or raw milk stored for 48 h at 4 degrees C was examined. In both cases the milk was nonpasteurized. This study was designed to evaluate the effect of milk quality on the profile of biogenic amines in relation to the evolution of the microbial population during cheese making. Cheese made from raw milk stored for 48 h at 4 degrees C showed the highest microbial counts and biogenic amine levels. The storage of milk under refrigeration caused significant increases in the levels of some microbial and biogenic amines during ripening, but not initially. Tyramine was the main biogenic amine in the two cheeses tested, followed by cadaverine. However, the main differences in amine contents between batches were found for putrescine, histamine, and beta-phenylethylamine, whose levels were more than twofold higher in samples from raw milk refrigerated for 48 h than in samples from fresh milk.     

Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme

The objective of this work was to study high hydrostatic pressure (HHP) inactivation of spores of Bacillus cereus ATCC 9139 inoculated in model cheeses made of raw milk, together with the effects of the addition of nisin or lysozyme. The concentration of spores in model cheeses was approximately 6-log10 cfu/g of cheese. Cheeses were vacuum packed and stored at 8 degrees C. All samples except controls were submitted to a germination cycle of 60 MPa at 30 degrees C for 210 min, to a vegetative cells destruction cycle of 300 or 400 MPa at 30 degrees C for 15 min, or to both treatments. Bacillus cereus counts were measured 24 h and 15 d after HHP treatment. The combination of both cycles improved the efficiency of the whole treatment. When the second pressure-cycle was of 400 MPa, the highest inactivation (2.4 +/- 0.1 log10 cfu/g) was obtained with the presence of nisin (1.56 mg/L of milk), whereas lysozyme (22.4 mg/L of milk) did not increase sensitivity of the spores to HHP. For nisin (0.05 and 1.56 mg/L of milk), no significant differences were found between counts at 24 h and 15 d after treatment. Considering that mesophilic spore counts usually range from 2.6 to 3.0 log10 cfu/ml in raw milk, HHP at mild temperatures with the addition of nisin may be useful for improving safety and preservation of soft curd cheeses made from raw milk.     

A new vinylpyranoanthocyanin pigment occurring in aged red wine

A new pyranoanthocyanin–vinylphenol pigment was detected in an aged Port red wine. The UV–Vis spectrum of this pigment was found to have a λ_max of 538 nm that is bathochromically shifted from that of original anthocyanins, exhibiting a more purple hue in acidic solution. This newly formed pigment was synthesized in model solution through the reaction between malvidin 3-O-glucoside–pyruvic acid adduct and vinylphenol and its structure was assigned by NMR and mass spectrometry. This pigment is reported herein for the first time.     

Use of grape by‐product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

The study evaluated the effect of grape by‐products (GP) on the chemical composition, soluble (SDF) and insoluble (IDF) dietary fibre, phenolic compounds and antioxidant activity (AA) and organoleptic characteristics of sourdough mixed rye bread. The following samples of sourdough mixed rye bread were prepared: control bread (BC) and breads with GP at four different levels: 4%, 6%, 8% and 10%. Addition of GP significantly improves dietary fraction contents, as bread with a 10% addition of GP accounts for 39% and 37% higher contents of IDF and SDF than BC. The assay of radical‐scavenging activity and reducing ability showed that GP addition greatly enhanced antioxidant properties of mixed rye breads. Profiles of phenolic compounds of supplemented breads were dominated by procyanidin B1 and B2, catechin, epicatechin, caffeic acid and myricetin. With an increase in the level of GP, the hardness and gumminess of the bread significantly increase. Although both BC and supplemented breads showed common volatile compound profiles, there were slight differences in the concentrations of those components. Sensory evaluation of GP‐enhanced breads revealed that a maximum of 6% GP could be incorporated to prepare acceptable products.