EFFECT OF COEFFICIENT OF EXPANSION OF GROUND- AND COVER-COAT ENAMELS ON THERMAL-SHOCK AND IMPACT RESISTANCE *

Four antimony cover-coat enamels, four fluoride cover-coat enamels, and four ground-coat enamels were formulated to give varying coefficients of expansion. The calculated values were 250, 275, 300, and 325 × 10^–7. The observed coefficients of expansion are included in the paper. The enamels were applied to standard 2-quart pudding pans and were tested for thermal shock and impact resistance using the standard methods of the Enameled Utensil Manufacturers’Council. The results show that thermal-shock resistance is controlled chiefly by the coefficient of expansion of the ground-coat and cover-coat enamels. The best results were obtained by using a cover-coat enamel with a low coefficient of expansion and a ground coat with a high coefficient of expansion. No conclusive evidence was found to indicate any effect of the coefficient of expansion of the ground- and cover-coat enamels on impact resistance. The solubility resistance and reflectance curves for the enamels are also included.     

Prioritizing agile benefits and limitations in relation to practice usage

In recent years, there has been significant shift from rigid development (RD) toward agile. However, it has also been spotted that agile methodologies are hardly ever followed in their pure form. Hybrid processes as combinations of RD and agile practices emerge. In addition, agile adoption has been reported to result in both benefits and limitations. This exploratory study (a) identifies development models based on RD and agile practice usage by practitioners; (b) identifies agile practice adoption scenarios based on eliciting practice usage over time; (c) prioritizes agile benefits and limitations in relation to (a) and (b). Practitioners provided answers through a questionnaire. The development models are determined using hierarchical cluster analysis. The use of practices over time is captured through an interactive board with practices and time indication sliders. This study uses the extended hierarchical voting analysis framework to investigate benefit and limitation prioritization. Four types of development models and six adoption scenarios have been identified. Overall, 45 practitioners participated in the prioritization study. A common benefit among all models and adoption patterns is knowledge and learning, while high requirements on professional skills were perceived as the main limitation. Furthermore, significant variances in terms of benefits and limitations have been observed between models and adoption patterns. The most significant internal benefit categories from adopting agile are knowledge and learning, employee satisfaction, social skill development, and feedback and confidence. Professional skill-specific demands, scalability, and lack of suitability for specific product domains are the main limitations of agile practice usage. Having a balanced agile process allows to achieve a high number of benefits. With respect to adoption, a big bang transition from RD to agile leads to poor quality in comparison with the alternatives.     

Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

Abstract: Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and taste. In an attempt to obtain a deeper understanding of the changes in the cocoa beans during fermentation and investigate the possibility of future development of objective methods for assessing the degree of fermentation, a novel combination of methods including cut test, colorimetry, fluorescence spectroscopy, NIR spectroscopy, and GC-MS evaluated by chemometric methods was used to examine cocoa beans sampled at different durations of fermentation and samples representing fully fermented and dried beans from all cocoa growing regions of Ghana. Using colorimetry it was found that samples moved towards higher a* and b* values as fermentation progressed. Furthermore, the degree of fermentation could, in general, be well described by the spectroscopic methods used. In addition, it was possible to link analysis of volatile compounds with predictions of fermentation time. Fermented and dried cocoa beans from the Volta and the Western regions clustered separately in the score plots based on colorimetric, fluorescence, NIR, and GC-MS indicating regional differences in the composition of Ghanaian cocoa beans. The study demonstrates the potential of colorimetry and spectroscopic methods as valuable tools for determining the fermentation degree of cocoa beans. Using GC-MS it was possible to demonstrate the formation of several important aroma compounds such 2-phenylethyl acetate, propionic acid, and acetoin and the breakdown of others like diacetyl during fermentation. Practical Application: The present study demonstrates the potential of using colorimetry and spectroscopic methods as objective methods for determining cocoa bean quality along the processing chain. Development of objective methods for determining cocoa bean quality will be of great importance for quality insurance within the fields of cocoa processing and raw material control in chocolate producing companies.     

Bisphenol A diglycidyl ether (BADGE) migrating from packaging material 'disappears' in food: reaction with food components

Bisphenol A diglycidyl ether (BADGE) is widely used as a monomer for coatings and adhesives for food-contact applications. Previous publications indicate that, after migration from packaging into foodstuffs, BADGE undergoes various reactions with unidentified food components. In order to elucidate the fate of BADGE, losses were determined after incubation with different foodstuffs and food components. Food proteins were identified as the main reaction partner with BADGE. Adduct formation was found with nucleophilic side-chains of amino acids. In vitro, cysteine exhibited significant activity. The previously reported occurrence of methylthio-derivatives of BADGE in foodstuffs was shown to originate from the reaction of BADGE with methionine. BADGE-methylthio derivatives can, therefore, be used as marker substances in foodstuffs for protein reactions with BADGE. The reported results offer a new viewpoint on the evaluation of BADGE migration. The hydrolysis and hydrochlorination derivatives subject to European legislation make up only a fraction of the totally migrated BADGE, and a further concern is that the toxic or allergenic potential of the protein adducts are unknown.     

Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets

In this study the effect of sous vide processing, steaming and traditional boiling of broccoli florets on retention of ascorbic acid, vitamin B₆ and folacin was investigated. Freshly prepared samples were also sensorily evaluated. In all heat treatments ascorbic acid was found to have the highest retention, and was therefore judged not to be suitable as an indicator for vitamin retention in general. When the three types of heat treatment were compared, boiling showed lowest retention of all the vitamins examined (45–64% in 5 min), whereas sous-vide processing gave the highest retentions (97–100% in 5 min). Retentions during steaming were a little lower (83–100% in 5 min). Sensory evaluation showed that sous-vide cooked and steamed broccoli florets generally had higher acceptability than boiled.

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Bedeutung des Sous-Vide-Kochens, Dämpfens und des üblichen Kochens für die Vitaminerhaltung und die sensorische Qualität in Broccoli-Sträußchen

Zusammenfassung Bei dieser Untersuchung wurde untersucht, in welchem Ausmaß das Sous-Vide-Kochen, Dämpfen und das übliche Kochen von Broccoli-Sträußchen einen Einfluß auf die Retention der Ascorbinsäure bzw. Vitamin-B₆ und Folsäure hat. Frisch hergestellte Proben wurden ebenfalls sensorisch beurteilt. Bei allen Arten der Wärmebehandlung ergab sich, daß die Ascorbinsäure die höchste Retention hatte und daher als ungeeigneter Indikator einer Vitaminretention im allgemeinen ist. Bei Vergleich der drei Arten der Wärmebehandlung hat sich erwiesen, daß das Kochen die niedrigste Retention aller geprüften Vitamine (45–64% in 5 min) ergab, das Sous-Vide-Kochen dagegen die höchste Retention (97–100% in 5 min). Beim Dämpfen war die Retention etwas niedriger (83–100% in 5 min). Die sensorischen Bewertungen zeigten, daß sous-vide-gekochte sowie gedämpfte Broccoli-Sträußchen allgemein von besserer Qualität waren als die gekochten.

     

The offshore trend: Structural changes in the wind power sector

In recent years, the wind power sector has begun to move offshore, i.e. to use space and good wind speeds on the open sea for large scale electricity generation. Offshore wind power, however, is not just technologically challenging but also a capital intensive and risky business that requires particular financial and organizational resources not all potential investors might have. We therefore address the question, what impact offshore wind power may have on ownership and organizational structures in the wind power sector. We compare on- and offshore wind park ownership in Denmark, the UK and Germany. The analysis shows that offshore wind power in all three countries is dominated by large firms, many of which are from the electricity sector. In Denmark and the UK, also investors from the gas and oil industry play an important role in the offshore wind business. This development represents a major shift for countries such as Germany and Denmark, in which the wind power sector has grown and matured on the basis of investments by individuals, farmers, cooperatives and independent project developers. The structural changes by which offshore wind power is accompanied have consequences for turbine manufacturers, project developers, investors, associations and policy makers in the field.     

Migration of formaldehyde and melamine monomers from kitchen- and tableware made of melamine plastic

Migration of one or both formaldehyde and/or melamine monomers was found in seven of ten tested melamine samples bought on the Danish market. The samples were a bowl, a jug, a mug, a ladle, and different cups and plates. No violation of the European Union-specific migration limits for melamine (30 mg kg^-1) and formaldehyde (15 mg kg^-1) was found after three successive exposures to the food stimulant 3% acetic acid after 2 h at 70°C. To investigate the effects of long-term use, migration tests were performed with two types of cups from a day nursery. Furthermore, medium-term use was studied by ten successive exposures of a plate to 3% acetic acid for 30 min at 95°C. The results indicate that continuous migration of formaldehyde and melamine takes place during the lifetime of these articles. The molar ratio of released formaldehyde to melamine was seen to decrease from 12 to about 5. This indicates that, first, the migration of residual monomers is most important, but in the long-term, breakdown of the polymer dominates. Two CEN methods were used to determine the concentration of monomers: a spectrophotometric method for formaldehyde and a UV-HPLC method for melamine.     

Correlated response of udder dimensions to selection for milk yield in Holsteins

Response to selection for milk yield in Holsteins was examined by a controlled selection experiment initiated in 1964. Foundation cows were paired by sire and divided randomly into two breeding groups, selection and control. Selection group was mated to four sires each year highest for Predicted Difference milk. Twenty bulls selected in 1964 as near breed average for milk sired all control cows. Milk yield was recorded for each lactation, and height of udder from ground, distances between teats, and perimeter and area bound by the four teats were measured at 30 to 75 days postpartum on 153 selection and 202 control cows over 14 yr. Most estimates of repeatability and heritability of udder dimensions before and after milking were .45 or larger. Correlations with milk yield were negative for udder height and positive for other udder measurements. Selection cows exceeded controls for lactational milk yield. Daughters of high milk bulls had greater distances between teats, greater perimeters, and larger areas of udder floor. Selection cows did not differ from controls in udder height for first parity but were below controls in udder height and had udders that collapsed more for all parities.