Hydrogen permeation in Fe-40 at.% Al alloy at different temperatures

The electrochemical permeation technique for studying transport and trapping of hydrogen in Fe-40 at.% Al alloy at temperatures of 5, 25, 45 and 65 °C was used in the paper. The influence of temperature on the effective hydrogen diffusion coefficient, hydrogen permeation rate and hydrogen solubility was determined. The activation energy of hydrogen diffusion in iron aluminide in the studied temperature range was also determined.     

Chemical composition of Pinus sibirica nut oils

The chemical composition of oil obtained from Pinus sibirica was investigated. The nonpolar lipids were the predominant lipid fraction while the triacylglycerols were the major component of this fraction. α‐ and γ‐tocopherols were the dominant tocopherols in pine oils. Eleven fatty acids (FA) were identified in pine nut oil. The unsaturated FA comprised over 90% of the total FA. Of these, polyunsaturated FA accounted for 66% of the total FA. 18:2 and 18:3 acids were the dominant unsaturated FA, while palmitic and stearic acids were the major saturated FA. Three unusual FA, namely 10,13‐octadecadienoic, gorlic and 11,13‐eicosadienoic acid, were tentatively identified in pine nut oil.     

The Cycles and Spirals of Justice in water-allocation decision making

Managing for social and environmental justice in water allocation is a necessary yet challenging goal. Often, what can appear as a just or equitable outcome for a specific location or group of stakeholders can also result in injustices at other locations or for other stakeholders. This paper describes a conceptual framework, The Cycles and Spirals of Justice, that helps make sense of the relationship between justice and injustice in the context of water-allocation decision making by explicitly utilizing a landscape-ecology understanding of scale and levels. The framework is illustrated using a case study from the Murray-Darling Basin in Australia and describes how justice and injustice are part of a cycling continuum of “justice for whom” and how this plays out in a multi-level system where the problem of scale can surface.     

Modification of technological properties of fish protein concentrates

Fish protein concentrates are mixtures of cross‐linked and aggregated molecules of different muscle proteins. The final conformation of the components of the mixtures is formed as a result of procedures applied to convert the raw material into a product of desirable and stable sensory properties, containing less than 0.1% of lipids. To achieve this end usually extraction with hot organic solvents, mainly isopropyl alcohol and 1,2‐dichloroethane, followed by air drying are employed. These conditions bring about denaturation of many of the proteins followed by aggregation of the molecules due to the interaction of reactive functional groups in extended polypeptide chains. In the final product a large proportion of hydrophobic groups is exposed to the solvent and the proteins exhibit an extremely low water affinity. Such concentrates, although valuable as protein supplements, have only limited suitability as active components of various processed foods, as they have poor technological value. They are insoluble or have a very low water dispersibility and swelling ability, do not form gels after heating, or have any significant fat‐emulsifying capacity. Changing the dissociation or number of ionic groups of the molecules prior to extraction, e.g., by acidifying or acylating, can partially reduce the denaturing effect of heat and organic solvents and thus improve the functional properties of the product. An upgrading of the quality of concentrates produced by hot extraction can be achieved by partial enzymatic or chemical deaggregation, hydrolysis followed by the plastein reaction, or formation of suitable derivatives. The best results have been obtained by partial hydrolysis of acylated proteins or precipitation of the aggregated products using sodium hexametaphosphate. The functional properties of such products are comparable to those of vegetable protein isolates used as meat extenders. Various protein products of high technological value can be also obtained by enzymatic hydrolysis of the raw material, followed by separation of the lipids without organic solvent extraction. Such products, however, have a distinct odor and flavor and must be stabilized because of residual lipids.     

Heteroclinic Connections in the Kuramoto-Sivashinsky Equation: a Computer Assisted Proof

On the example of a finite dimensional approximation of the Kuramoto-Sivashinsky equation we show how topological methods may be successfully used in computer assisted proofs of the existence of heteroclinic connections in ordinary differential equations.     

Functional polysiloxanes

Summary Carboxyester- and carboxyamido-terminated polydimethylsiloxanes were obtained through the reaction of cyclic anhydrides (succinic, maleic and phthalic anhydride) with hydroxypropyl- and aminoalkyl-terminated polydimethylsiloxanes, respectively. The reactivity of the starting compounds and the influence of the reaction conditions on the characteristics of the final products are discussed.Part 1: Eur. Polym. J., in press     

Das Sperrmanagement im neuen deutschen Personalausweis

Dieser Artikel beschreibt im Detail die datenschutzfreundliche Ausgestaltung des Sperrmanagements, wie es im neuen deutschen Personalausweis zum Einsatz kommt.