Microstructure and fracture behaviour of short and long fibre-reinforced polypropylene composites

Microstructure and fracture mechanical behaviour of injection-moulded, longer glass fibrereinforced polypropylene (Verton* aspect ratio 320) were studied as a function of fibre volume fraction and compared to that of shorter fibre-filled polypropylene (aspect ratio 70). Toughness was measured using instrumented notched lzod and falling weight impact tests, as well as compact tension specimens. It was found that the addition of longer fibres generally increased the toughness of the material, although more significant increases were seen in the impact tests than were seen in the compact tension test. For the latter results, a correlation between toughness improvement and microstructural details was performed on the basis of the microstructural efficiency concept, a semi-empirical approach of the formK _c,C = (a* +nR)K _c,M, where,K _c,C andK _c,M are the fracture toughnesses of the composite and the matrix, respectively,_a* is a matrix stress correction factor,n is a scaling parameter andR is a fibre reinforcement effectiveness factor. The latter corrects for differences in the composite microstructures, and incorporates effective fibre orientation factors, layering of injection moulded parts, and fibre volumes in the different layers.Nomenclature a crack length - a ^* matrix toughness correction factor - A cross-sectional area - B thickness of the sample plaques - C thickness of the composite core regions - E _peak energy adsorbed up to the maximum force in the impact load-displacement curve - E _t tensile modulus - F _max maximum force in impact force-displacement curves - f _p fibre orientation factor - f _pe effective orientation factor - f _pe,C effective orientation parameter, core region - f _{pe, s} effective orientation parameter, surface region - F critical load in the tensile test load-displacement curves - K _c critical stress intensity factor/fracture toughness - K _L fracture toughness of the composite materials - K _d dynamic fracture toughness - K _L fracture toughness of the matrix - L test with crack parallel to the mould filling direction - M microstructural efficiency factor - n scaling parameter for reinforcement effectiveness factor (energy absorbtion ratio) - R reinforcement effectiveness factor - S thickness of the composite surface regions - T test with crack perpendicular to the mould filling direction - V _f fibre volume fraction - V _m matrix volume fraction (= 1 —V _f) - W specimen width - W _f fibre weight fraction - W _m matrix weight fraction (= 1 —W _f) - X _n number average fibre length - X _v volume average fibre length - Y(a/ W) polynomial correction for compact tension specimens - variable in effective orientation factor formula - variable in effective orientation factor formula - _B strain to break - _c density of the composite - _f fibre density - _m matrix density - _F fracture strength - fibre angle with respect to a reference direction     

Nachweis von Maillard-Produkten in Malzen, Bieren und Braucouleuren

Zusammenfassung Bei der Maillard-Reaktion reagieren primär reduzierende Zucker mit den freien Aminogruppen der Aminosäuren. Dabei entstehen aus Aldosen als erste stabile Zwischenprodukte die 1-Aminosäure-1-desoxy-ketosen (Amadori-Verbindungen). In Malzen konnten zehn Amadori-Verbindungen quantitativ bestimmt werden. Sie entstehen während des Darrens des Malzes. Aufgrund unterschiedlicher Darrbedingungen unterscheiden sich die Malztypen im Gehalt und im Muster dieser Substanzen. Während der Erhitzungsvorgänge beim Brauprozeß (Maischen, Würzekochung) werden die Amadori-Verbindungen etwa zur Hälfte abgebaut, dagegen sind bei der an schließenden Gärung keine Veränderungen zu beobachten. Aus dem Gehalt und dem Muster der Amadori-Verbindungen im Bier können somit Rückschlüsse auf das verwendete Malz gezogen werden. Bei der Herstellung von Braucouleuren werden Ammoniak bzw. Ammoniumverbindungen als Aminokomponenten eingesetzt. Die Couleure enthalten deshalb keine 1-Aminosäure-l-desoxy-ketosen, dafür aber Desoxyfructosazine, die bei der Reaktion von Zuckern mit Ammoniak entstehen. Diese Pyrazinderivate wurden in Braucouleuren in hohen Mengen (2–6 g/100 g) gefunden. Es wird eine Methode vorgestellt, mit der ein Zusatz von Braucouleuren zum Bier über die Bestimmung der Desoxyfructosazine eindeutig nachgewiesen werden kann.

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Detection of Maillard products in malts, beers, and brewing couleurs

During the Maillard reaction, the reducing sugars first react with the free amino groups of the amino acids. With aldoses, 1-amino-l-deoxyketoses (ketose-amino acids, Amadori compounds) are the first stable intermediates to be formed. In malts ten different Amadori compounds could be determined that formed during the kiln-drying of malt. Dependent on the kiln-drying conditions, the different types of malt contain different amounts and proportions of these compounds. During the brewing process (mashing, mash wort cooking) about half of the Amadori compounds are decomposed, whereas during fermentation no changes can be observed. Therefore the amount and composition of Amadori compounds detected in beer may indicate the type of malt used. During the production of brewing couleurs, ammonia or ammonium compounds react with sugars and deoxyfructosazines are formed. In brewing coleurs, relatively high amount of these pyrazine derivatives (2–6 g/100 g) could be found. An analytical method is described for the quantitative determination of deoxyfructosazines, indicating an addition of brewing couleur to beer.

     

Gaschromatographisch-massenspektrometrische Untersuchung der im Modellsystem Cystein/Methionin/Furfural unter R?stbedingungen gebildeten Aromastoffe

Zusammenfassung Das Modellsystem Cystein/Methionin/Furfural lieferte unter Röstbedingungen ein komplexes Reaktionsgemisch, das sich mittels Adsorptionschromatographie auf Kieselgel und Capillar-GC in ca. 130 Komponenten auftrennen ließ, von denen 85 capillargaschromatographisch-massenspektrometrisch charakterisiert wurden. Furfural und die aus Cystein und Methionin resultierenden reaktiven Abbauprodukte H₂S, Cysteamin und Methylmercaptan sind wichtige Precursor für heterocyclische Flavorkomponenten. Neben Furanen, (Furan)-aldiminen und schwefelsubstituierten Furanderivaten werden auchN-Furfurylpyrrole, Pyridine, Thiazole, Thiazoline, Thiazolidine, Thiophene sowie aliphatische Schwefelverbindungen und cyclische Methylenpolysulfide gebildet. Beim Kaffeerösten entsteht Furfural als eine der Furanhauptkomponenten und spielt bei der Genese wesentlicher Kaffeearomastoffe eine zentrale Rolle.

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Gaschromatographic-mass spectrometric investigation of aroma compounds from the reaction of cysteine and methionine with furfural under roasting conditions

Summary The model-system cysteine/methionine/furfural produced under roasting conditions a complex mixture of compounds which was separated by adsorption chromatography on silica gel, according to the increasing polarity of the components, into six fractions. The fractions were investigated by capillary gas chromatography with and without mass spectrometry. Of the approx. 130 compounds detected, 85 were identified and quantified. Furfural and the reactive degradation products H₂S, cysteamine and methylmercaptan, resulting from cysteine and methionine, are important precursors for heterocyclic flavor components. Besides furans, (furan)aldimines, and sulphur-substituted furan derivates, the following compounds are also formed:N-furfurylpyrroles, pyridines, thiazoles, thiazolines, thiazolidines, thiophenes, as well as aliphatic sulphur compounds and cyclic methylene polysulfides. During coffee roasting, furfural is produced as one of the major components of the furans and is essential for the formation of important coffee aroma constituents.

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Poster-Präsentation beim Deutschen Lebensmittelchemikertag in Bremen (14.–16. Sept. 1988)     

Bestimmung des Herbicids Glyphosat und dessen Hauptmetabolit Aminomethylphosphons?ure (AMPA) in Trinkwasser mit Hilfe der HPLC

Zusammenfassung Es wird eine Methode zur Bestimmung von Glyphosat und dessen Hauptmetabolit Aminomethylphosphonsäure (AMPA) in Trinkwasser beschrieben, die es erlaubt, den in der Schweiz geforderten Toleranzwert von 0,1 g/1 zu erreichen (Nachweisgrenze 0,02 g/l). Die Wasserprobe wird dabei direkt mit 9-Fluorenylmethyl-chloroformaat (FMOCCI) versetzt, um extrahierbare und gleichzeitig fluorescierende Derivate zu erhalten. Diese werden nach Ausschütteln mit einem organischen Lösungsmittelgemisch durch HPLC mit Fluorescenzdetektor bestimmt. In bisher 151 untersuchten Trinkwasserproben des Kantons Bern konnten weder Glyphosat noch AMPA nachgewiesen werden.

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Determination of glyphosate herbicide and its main metabolite aminomethylphosphonic acid (AMPA) in drinking water by HPLC

Summary A method for the determination of glyphosate and its major metabolite aminomethylphosphonic acid (AMPA) is described. With a detection limit of 0.02 g/l, the method suitably fulfills the requirements of the Swiss legislation (tolerance value of 0.1 g/l water). The compounds are derivatized directly in the original water sample with 9-fluorenylmethyl chloroformate (FMOCCI) in order to obtain extractable and fluorescent derivatives. These are extracted with organic solvents and determined by HPLC using a fluorescence detector. Neither of the compounds could be detected in 151 tap water samples from the Canton of Berne.

     

Low-temperature specific heat of YBa2Cu3O7, YBa2Cu3O6, Y2BaCuO5, YBa3Cu2O7, BaCuO2, and CuO

We have measured the low-temperature specific heat (1.3T20 K) and the dc magnetic susceptibility (100T250 K) of eight samples of the high-T _c superconductor Y _x Ba_3–x Cu₃O_7– (x=0.9, 1.0, 1.1) and of two samples of nonsuperconducting YBa₂Cu₃O₆₊. We have also performed specific heat measurements on the possible impurity phases: YBa₃Cu₂O₇, Y₂BaCuO₅, CuO, and BaCuO_2+x . The superconducting samples all have a nonzero, sample-dependent linear term * and an upturn inC/T at very low temperature. We show that this anomalous behavior is at least partly due to the presence of a small amount (1%) of BaCuO_2+x impurity phase in the measured samples. This is evidenced by the correlation between * and the Curie component of the susceptibility, which is proportional to the amount of paramagnetic impurities.     

Finite canonical rewriting systems for congruences generated by concurrency relations

WhenC is a concurrency relation on alphabet , then ^*/= _C is a free partially commutative monoid. Here we show that it is decidable in polynomial time whether or not there exists a finite canonical rewriting systemR on such that the congruences _R ^* generated byR and = _C induced byC coincide. Further, in case such a systemR exists, one such system can be determined in polynomial time.