Buchbesprechungen

Ohne Zusammenfassung     

Recognition of Adulterated Oils by Direct Analysis of the Minor Components

Recognition of adulteration by other oils via direct analysis of the minor components (“sterol fraction”) is shown for olive oil. 10 % of various oils were admixed, the free alcohols silylated and the minor components analyzed by on-line coupled LC-GC-FID. For most oils, even smaller additions can be recognized. Admixed oils can no longer be determined, however, if their minor components have been removed by strong raffination. Bleaching of rapeseed oil with 7% of earth at 180 °C, in fact, completely removed free and esterified sterols.     

IV. Referate

Ohne Zusammenfassung     

Abstracts

Ohne Zusammenfassung

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Abstracts

     

Railgun performance with a two-stage light-gas gun injector

Results obtained with the HELEOS (hypervelocity experimental launcher for equation of state) railgun, which uses a two-stage light-gas gun (2SLGG) as an injector, are presented. The high-velocity 2SLGG injector preaccelerates projectiles up to ~7 km/s. The high injection velocity reduces the exposure duration of the railgun barrel to the passing high temperature plasma armature, thereby reducing the ablation and subsequent armature growth. The 2SLGG also provides a column of cool, high-pressure hydrogen gas to insulate the rails behind the projectile, thereby eliminating restrike. A means to form an armature behind the injected projectile has been developed. In preliminary tests, the third-stage railgun has successfully increased the projectile velocity by 1.35 km/s. Extensive diagnostics have been used to determine the behavior of the armature and track the launcher's performance. Insome cases, velocity increases in the railgun section have been achieved, which are in close agreement with theoretical predictions, whereas in other experiments deviations from theoretical have been observed. The reasons for and implications of these results are addressed. Recent tests are reported     

On-Line LC-GC for the Analysis of the Minor Components in Edible Oils and Fats – The Direct Method Involving Silylation

The previous on-line LC-GC method for the direct analysis of the minor components in oils and fats (without cleavage of esters) was modified: The free alcohols/sterols were silylated instead of acylated, and the LC fraction transferred to GC is widened to range from the beginning of the LC chromatogram up to the sterol esters. Silylation eliminated the problem that acylation may esterify some free alcohols with free fatty acids from the oil if the oil or fat is of high acidity. Widening of the LC fraction to include squalene and the tocopherols added information to that previously obtained.     

A free dendritic growth model accommodating curved phase boundaries and high peclet number conditions

A steady-state free dendrite growth model accommodating nonlocal equilibrium tip conditions and curved liquidus and solidus has been developed. The developed model assumes a dendrite tip of a paraboloid of revolution and is applicable to dendrite growth in dilute binary alloys for all values of P _c , and reduces to the BCT model for linear liquidus and solidus. The marginal stability criterion of Trivedi and Kurz is shown to apply even in the presence of kinetic undercooling and curved phase boundaries when used with an appropriate concentration-dependent liquidus slope. The model is applied to Sn-Pb alloys to predict the tip velocity, tip radius, solute trapping, and four components of undercooling in the quasi-solutal, solutal-to-thermal transition and quasi-thermal regions.     

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.

     

Untersuchungen an Caramel Curiepunkt-Pyrolyse von Caramelzuckersirupen und andere strukturspezifische Untersuchungen

Zusammenfassung Es wird über die Curiepunkt-Pyrolyse handelsüblicher Caramelzuckersirup-Proben und die Identifizerung von über 80 Pyrolysefragmenten durch kombinierte Capillargaschromatographie/ Massenspektrometrie berichtet. Mit dieser Methode sind die Proben untereinander and gegenüber Couleuren differenzierbar. Mittels Ultrafiltration wurden die Komponenten einer intensiv braunen Probe in Fraktionen unterschiedlicher Molekülmasse getrennt and nach Pyrolyse miteinander verglichen. In einer niedermolekularen Fraktion wurden nach Permethylierung Laevoglucosan, 1,6-Anhydro--d-glucofuranose, Trehalose, Cellobiose, Maltose, Isomaltose und Gentiobiose Bowie einige Difructosedianhydride nachgewiesen.

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Investigations of caramel. Curiepoint pyrolysis of caramel syrups and other investigations of structure

Summary A report is given on the investigation of commercial caramel syrups by Curiepoint pyrolysis and the identification of more than 80 pyrolysis products by capillary gas chromatography mass spectrometry. This method enables the differentiation between different caramel syrups and, additionally, between caramel syrups and caramel colours. Compounds of different molecular masses have been examined in the same manner after they have been isolated from an intense brown caramel sample by ultrafiltration. In a fraction consisting of compounds with low molecular masses laevoglucosan, 1,6-anhydro--d-glucofuranose, trehalose, cellobiose, maltose, isomaltose, gentiobiose and some difructosedianhydrides were identified by GC/MS after permethylation.