Lignin from Annual Plants as Raw Material Source for Flavors and Basic Chemicals

The enzymatic conversion of lignins, possibly in combination with electrochemical oxidation, makes aromatics such as syringol, guaiacol, vanillin and catechol available in the qualities required by the fragrance industry. The lignins were obtained by soda digestion from wheat straw and Miscanthus, characterized and then converted with laccases. The overall yield amounted up to 9 wt % with a product spectrum confined to four substances. Catechol was the major product, with a fraction of ≈75 %. It can easily be isolated by extraction with acetone.     

Trams-a risk factor for pedestrians

In Gothenburg tram injuries were identified to be an important cause of traffic injuries and fatalities (48%) among pedestrians. During the summer middle-aged men, often under the influence of alcohol, were often severely injured and the injury rate was also high during the autumn. A majority (60%) of those fatally injured were under the influence of alcohol. Most injury events happened at or near a tram stop. The most serious injuries arose when the victim landed under a tram. In 1992, a runaway tram caused a major disaster, killing 10 pedestrians and injuring 30. The injury reducing measures the tram company has now started to introduce include safety railings at tram stops, side barriers on the tramcars to prevent people from falling under the tram and lower speeds near tram stops.     

Acceptability of genetically modified cheese presented as real product alternative

European consumers, in general, have negative attitudes towards the use of gene technology in food production. The objective of this study was to examine whether taste and health benefits influence the acceptability of genetically modified (gm) products when they are presented as real product alternatives. Consumers in Denmark, Finland, Norway and Sweden (n=738) assessed two cheeses: one was labelled as genetically modified (preferred in an earlier product test) and the other as conventional (neutral in an earlier product test). A smaller control group received two cheeses with blind codes. Labelling decreased consumers' intentions to buy the originally preferred gm-labelled cheese, but still the intentions were at the same level with the conventionally labelled option. Participants chose two gm cheeses out of five possible when given the option to take cheese home after tasting. Intentions to buy gm cheese could best be explained by respondents' attitudes towards gene technology and perceived taste benefits. General health interest was also a reinforcer of intentions for gm cheese with reduced fat content.     

Effect of nitrogen and nickel on the stability of an Fe-12Cr-23Mn austenitic steel

The effect of nitrogen and nickel on the austenite stability and the structural changes as a result of cold work of an Fe-12Cr-23Mn alloy steel has been examined by transmission electron microscopy and X-ray analysis. Prestrain was performed either at room temperature or at 200° C. Final strain was carried out at liquid nitrogen temperature. The volume fraction of strain-induced martensite decreased by 40% and 12% due to the addition of 2.43% Ni and 0.11% N, respectively, despite whether prestrain was performed or not. The mechanisms are discussed in terms of the phase, stacking faults, dislocation cells and dislocation tangles induced by prestrain and final strain.     

Stability and work hardening of an Fe-12Cr-23Mn austenitic steel

The effect of pre-strain on the strain-induced martensitic transformation of an Fe-12Cr-23Mn austenitic steel has been investigated through transmission electron microscopy and X-ray analysis. Pre-strain was performed either at room temperature or at 200° C. Final strain was carried out at liquid-nitrogen temperature. The phase was shown to form on {1 1 1} planes of the austenite matrix predominantly by overlapping of stacking faults. The martensite transformation sequence was . Nucleation of the phase mainly occurred at intersections of bands. Austenite stability was shown to increase by pre-strain at 25° C or 200° C. Pre-strain at 200° C has a greater effect on austenite stability than does pre-strain at 25° C. The mechanism was discussed in terms of martensite transformation rate and various substructures introduced during straining. Work hardening was shown to depend on the degree of pre-strain and final strain. The correlation between work hardening and substructures introduced during straining was examined.     

Effect of Carbon Content on Variant Pairing in Bainitic Low Alloy Steel

Metallurgical and Materials Transactions A - Variant pairing in bainite was evaluated in four different commercial low alloy steels with medium to high carbon content. The steels investigated were...