A hypervelocity fragment launcher based on an inhibited shaped charge

A hypervelocity fragment launcher based on an inhibited shaped charge was developed, which launches a 0.5–1.0 g aluminum fragment at 11.2±0.2 km/s. Experimental and computational work performed during its development are presented. The launched fragment is characterized by in-flight flash radiography and impact crater examination.     

Untersuchungen über einen enzymatischen Abbau von Linolsäurehydroperoxiden durch Proteinfraktionen aus Weizen,Bohnen und Leinsamen

Investigations on an Enzymatic Degradation of Linoleic Acid Hydroperoxides by Protein Fractions from Wheat, Beans and Linseeds Linoleic acid hydroperoxide (LHPO)-degradation activity of various protein fractions from wheat, beans (Phaseolus vulgaris) and linseed was investigated. It was found that neither the peroxidases present in wheat nor the ones in horse-radish are able to degrade the LHPO with guaiacol as co-substrate. The decomposition of LHPO caused by horse-radish peroxidase is based only on a non-enzymatic action of haem-system of the latter. LHPO-degradation activity was detected in protein fractions from beans and linseeds; the influence of pH-value, temperature and co-substrates having reducing action on LHPO-degradation activity was tested. The LHPO-degradation factor of linseed is obviously identical with the LHPO-isomerase which was discovered by D. C. Zimmerman⁸.     

风力发电机中轴承的过电流问题

介绍了异步电动机中寄生电流的起因和影响,同时指出了双馈发电机与异步电动机在这方面的区别。讨论了轴承的一般电气性能,并展示了轴承损伤内部机理的最新研究成果。     

Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models

Flavour models were developed for two samples (A and B) of Swiss cheese which differed in their ripening stage and flavour profile. The models were based on an unripened, freeze-dried cheese of the Mozzarella type. Compounds which, in previous studies had been screened as contributors to the odour and taste of Swiss cheese, were added to the base in various combinations and at concentrations equal to those found in Swiss cheeses A and B. Models composed of methional, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, acetic acid, propionic acid, lactic acid, succinic acid, glutamic acid, sodium, potassium, calcium, magnesium, ammonium, phosphate and chloride were judged to meet the flavour of Swiss cheese very well.     

Book reviews

Ohne Zusammenfassung

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Book reviews

     

Flavour of coffee. A review

There has been a resurgence of interest in work rehabilitation in recent years. A variety of service models are in operation in a number of countries, all, to varying degrees, assisting mental-health clients achieve an optimum level of employment participation. However, little research has been conducted to examine how (and if) such schemes are structured to promote psycosocial rehabilitation. To explore such issues, the author carried out a pilot case study of a work-rehabilitation organization in Lincolnshire, United Kingdom. Two of the main themes, that emerged during the study, Hedonic Experiences and Self-Efficacy, are discussed in this article.     

Efficient generation of lexical analysers

General tools for the automatic generation of lexical analysers such as LEX¹ convert a specification consisting of a set of regular expressions into a deterministic finite automaton. The main algorithms involved are subset construction, state minimization and table compression. Even if these algorithms do not show their worst-case time behaviour they are still quite expensive. This paper shows how to solve the problem in linear time for practical cases, thus resulting in a significant speed-up. The idea is to combine the automaton introduced by Aho and Corasick² with the direct computation of an efficient table representation. Besides the algorithm we present experimental results of the scanner generator Rex³ which uses this technique.