Natural language access to information systems. An evaluation study of its acceptance by end users

The question is asked whether it is feasible to use subsets of natural languages as query languages for data bases in actual applications using the question answering system “USER SPECIALTY LANGUAGES” (USL). Methods of evaluating a natural language based information system will be discussed. The results (error and language structure evaluation) suggest how to form the general architecture of application systems which use a subset of German as query language.     

The adsorption behaviour of faba bean proteins at a sunflower oil-water interface

The present study aims at investigating the absorption behaviour of acetylated (AFBPI) and non-acetylated (FBPI) faba bean protein isolate at a sunflower oil-water interface in dependence on different environmental conditions (protein concentration, pectin addition).     

Population structure of rumen Escherichia coli associated with subacute ruminal acidosis (SARA) in dairy cattle

Previous studies indicated that only subacute ruminal acidosis (SARA), induced by feeding a high-grain diet, is associated with an inflammatory response and increased abundance of Escherichia coli in the rumen. We hypothesized that ruminal E. coli in grain pellet-induced SARA carried virulence factors that potentially contribute to the immune activation during SARA. One hundred twenty-nine E. coli isolates were cultured from the rumens of 8 cows (4 animals per treatment) in which SARA had been nutritionally induced by feeding a high-grain diet (GPI-SARA) or a diet containing alfalfa pellets (API-SARA). The population structure of the E. coli was evaluated with the ABD genotyping system and repetitive sequence-based (rep)-PCR fingerprinting. Twenty-five virulence factors were evaluated with PCR. Escherichia coli numbers were higher in the GPI-SARA treatment than in the API-SARA treatment. The genetic structure of the E. coli was significantly different between SARA challenge models. Isolates from GPI-control (46%), API-control (70%), and API-SARA (53%) were closely related and fell into one cluster, whereas isolates from GPI-SARA (54%) grouped separately. The ABD typing indicated a shift from an A-type E. coli population to a B1-type population only due to GPI-SARA. Of the 25 virulence factors tested, curli fiber genes were highly associated with GPI. Curli fibers were first identified in E. coli mastitis isolates and are potent virulence factors that induce a range of immune responses. Results suggest that under low rumen pH conditions induced by a grain diet, there is a burst in the number of E. coli with virulence genes that can take advantage of these rumen conditions to trigger an inflammatory response.     

Liquid chromatographic quantification of synthetic colorants in fish roe and caviar

According to the directive 94/36/EC of the European Union (EU), quantities of synthetic colorants added to foods are restricted by upper limits and, therefore, reliable methods for their quantification have to be established. Approved colorants, defined by so-called E numbers, are permitted for dying fish roe (commonly named caviar). We developed a chromatographic method for the quantitation of colorants in roe. The recovery rates of 14 synthetic food colorants from solid materials (Al₂O₃, XAD-2, anion exchangers, and polyamide-6) were tested, and polyamide powder was selected as adsorbent for quantitative determination of colorants in fish roe. The most effective sample preparation comprises extraction of colorants from roe with 1 M aqueous ammonia, defatting of the solution with n-hexane, adjustment of pH 2 of the extract, adsorption of dyes on the polyamide and desorption with a mixture of aqueous ammonia (25%) and methanol (1:9 v/v). The isolated colorants were analyzed by RP-HPLC with diode-array detection. In several caviars, the maximum of individual colorants regulated by EU were exceeded or colorants declared on food labels were not detected. Presented at 25th International Symposium on Chromatography, Paris, France, October 4–8, 2004.     

Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Salt concentration, vegetable juice powder (VJP) concentration and temperature were investigated to determine necessary conditions for incubation of curing brines including VJP and a starter culture containing Staphylococcus carnosus prior to production of naturally cured, no-nitrate/nitrite-added meat products. Subsequently, incubated brines were utilized to produce no-nitrate/nitrite-added sliced ham in which quality characteristics and residual nitrite concentrations were measured to determine feasibility of brine incubation for nitrate conversion prior to injection. Two ham treatments (one with VJP and starter culture; one with pre-converted VJP) and a nitrite-added control were used. No differences (P>0.05) were found for color in the VJP treatments. Control sliced ham was redder after 42 days of storage, retaining significantly (P<0.05) greater a* (redness) than either of the VJP treatments. Residual nitrite concentration was greater (P<0.05) in the control hams during the first week of storage. While the nitrite-added control retained greater red color and initially had more residual nitrite than the VJP treatments, the two VJP treatments did not differ from each other.     

Zur Darstellung und Charakterisierung von Vinylsenfölen

Synthesis and Characterisation of Vinylisothiocyanates The preparation of vinylisothiocyanates by treatment of γ-chloroallylchlorides with KSCN followed by rearrangement of the γ-chloroallylthiocyanates is described. The structure is proved by the reaction of the vinylisothiocyanates with mercaptides and by spectroscopic methods.     

Synthese von nitro- und aminosubstituierten Thiobenzamiden durch Thiolierungsreaktionen mit elementarem Schwefel unter milden Bedingungen

Synthesis of Nitro- and Amino-Substituted Thiobenzamides by Thiolation Reactions with Elemental Sulfur at Mild Conditions The Synthesis of thiobenzamides 2 – 7 by basecatalyzed thiolation of nitro-benzyl-halides (type 1 ), especially at low temperatures, and the selective synthesis of p- and m-nitro-thio-benzamides ( 2 , 3 ) or p-and m-amino-thiobenzamides ( 5 , 6 ), respectively, are described. o-Nitro-benzylhalides (→ 4 , 7 ) are less reactive than p- and m-nitro-benzylhalides. The reaction of nitrobenzylhalides (type 1 ) with elemental sulfur and amines occuring at low temperatures to give 2 – 4 leads via structures of the type 11 , 15 and 16 .     

Herstellung von Phenolharzen unter Verwendung von Stärkeprodukten

Usage of Starchy Products for Preparation of Phenolic Resins. Incorporation of starches and starch hydrolysates in phenolic resins of novolak and resol type has been investigated via acid catalyzed dehydration to 5-hydroxymethylfurfural (HMF) in the presence of phenol and formaldehyde. Due to formation of HMF/phenol-condensates savings up to 40% phenol and 65% formaldehyde are possible in comparison to commercial resins. Besides very low amounts of residual monomers, curing is accelerated with increased carbohydrate incorporation, which can be used to reduce time consuming manufacturing processes. Especially starch hydrolysates with different average molecular weights can be used in a very flexible way to achieve special requirements like softening points, mol weight distributions, viscosities and curing behaviour.