In Situ Tensile Measurements of Single Fibers by Scanning Electron Microscopy

A newly developed tensile module allows tensile experiments of single fibers to be carried out under visual observation in the scanning electron microscope. This allows correlation of measured data with observed changes in the microstructure, such as surface irregularities and crack formation. With point heating, the thermal behavior of the fibers may be studied up to 2500°C. The results are presented with tensile elongation recordings and micrograph sequences of the structural changes. Carbon fibers with and without an aluminum coating were selected as testing specimens.     

Lyso platelet activating factor (LysoPAF) and its enantiomer. Total synthesis and carbon-13 NMR spectroscopy

Described is a reaction sequence for the total synthesis of lyso platelet activating factor (lysoPAF; 1-O-alkyl-sn-glycero-3-phosphocholine) and its enantiomer. The procedure is versatile and yields optically pure isomers of defined chain length. The synthesis is equally suited for the preparation of lysoPAF analogues and its enantiomers with unsaturation in the long aliphatic chain. First,rac-1(3)-O-alkylglycerol is prepared by alkylation ofrac-isopropylideneglycerol with alkyl methanesulfonate followed by acid-catalyzed removal of the ketal group. The primary hydroxy group of alkylglycerol is then protected by tritylation, the secondary hydroxy group is acylated, and the protective trityl group is removed under mild acidic conditions with boric acid on silicic acid, essentially without acyl migration. Condensation of the diradylglycerol with bromoethyl dichlorophosphate in diethyl ether, hydrolysis of the resulting chloride, and nucleophilic displacement of the bromine with trimethylamine givesrac-1-O-alkyl-2-acylglycero-3-phosphocholine in good overall yield. The racemic alkylacylglycerophosphocholine is finally treated with snake venom phospholipase A₂ (Ophiophagus hannah) which affords 1-O-alkyl-sn-glycero-3-phosphocholine (lysoPAF) of natural configuration in optically pure form. The “unnatural” 3-O-alkyl-2-O-acyl-sn-glycerol-1-phosphocholine enantiomer, which is not susceptible to phospholipase A₂ cleavage, gives 3-O-alkyl-sn-glycero-1-phosphocholine upon deacylation with methanolic sodium hydroxide. Homogeneity and structure of the intermediates and final products were ascertained by carbon-13 nuclear magnetic resonance spectroscopy on monomeric solutions.     

Zeitstandfestigkeit bei 700 bis 1000 °C von hitzebeständigen Chrom-Nickel-Stahlgußsorten und -Schmiedestählen für Industrieöfen und für Reformerrohre in der Erdölchemie

In Zeitstandversuchen bei 700 bis 1000 °C ermittelte Werte der Zeitstandfestigkeit für 1000 und 10 000 h Beanspruchungsdauer von sieben hitzebeständigen Stahlgußsorten mit rd. 0,10 bis 0.45% C, 0,8 bis 1,5% Si, 20 bis 28% Cr, 20 bis 48% Ni und gegebenenfalls mit Gehalten an Kobalt, Niob und Wolfram sowie einiger Schmiedestähle mit vergleichbarer chemischer Zusammensetzung. Graphischnumerische Extrapolation auf 100 000 h Beanspruchungsdauer. Einflußgrößen auf die Vorhersagegenauigkeit des Extrapolationsverfahrens. Zuverlässigkeit der extrapolierten Werte der 100000–h-Zeitstandfestigkeit bei Temperaturen oberhalb 950 °C. Vergleich der Zeitstandfestigkeit von Stahlguß und Schmiedestählen.     

Außergewöhnliches Warmumformungsverhalten von Eisen-Silicium-Legierungen

Untersuchung der Warmumformbarkeit von sehr reinen Eisen-Silicium-Legierungen auf einer Warmtorsionsmaschine. Außergewöhnlich gutes Umformverhalten und Umformungsabfall um vier Zehnerpotenzen in einem kleinen Temperaturbereich bei hohen Temperaturen. Erklärung der Hochtemperaturversprödung in Analogie zur Blausprödigkeit. Berücksichtigung der Umformungsgeschwindigkeit und des Siliciumgehalts. Abschätzen der Geschwindigkeitsempfindlichkeit aus den Versuchsergebnissen.     

Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products

Lactose solutions of up to 50% (w/v) were incubated with lactases and glucose isomerases for subsequent implementation in dairy product samples to enhance sweetness. A degree of hydrolysis of >90% and of isomerisation of 50% were attainable. The sensory sweetening power of lactose in solutions of up to 50% (w/v) can be enhanced 2–3 times. Based on sensory experiments, application of this bi‐enzymatic system in yoghurt and pudding samples allowed for a 10–20% (w/w) reduction in the total sugar content, whilst retaining equal sweetness. The growth of yoghurt starter cultures was not affected, yet furosine formation more than doubled in high heated, enzyme‐modified milk.