Matrix Transformation in Boron Containing High-Temperature Co–Re–Cr Alloys

An addition of boron largely increases the ductility in polycrystalline high-temperature Co–Re alloys. Therefore, the effect of boron on the alloy structural characteristics is of high importance for the stability of the matrix at operational temperatures. Volume fractions of ε (hexagonal close-packed—hcp), γ (face-centered cubic—fcc) and σ (Cr₂Re₃ type) phases were measured at ambient and high temperatures (up to 1500 °C) for a boron-containing Co–17Re–23Cr alloy using neutron diffraction. The matrix phase undergoes an allotropic transformation from ε to γ structure at high temperatures, similar to pure cobalt and to the previously investigated, more complex Co–17Re–23Cr–1.2Ta–2.6C alloy. It was determined in this study that the transformation temperature depends on the boron content (0–1000 wt. ppm). Nevertheless, the transformation temperature did not change monotonically with the increase in the boron content but reached a minimum at approximately 200 ppm of boron. A probable reason is the interplay between the amount of boron in the matrix and the amount of σ phase, which binds hcp-stabilizing elements (Cr and Re). Moreover, borides were identified in alloys with high boron content.     

Development of a Continuous Segmented Flow Tubular Reactor and the “Scale‐out” Concept – In Search of Perfect Powders

The synthesis of powders with controlled shape and narrow particle size distributions is still a major challenge for many industries. A continuous Segmented Flow Tubular Reactor (SFTR) has been developed to overcome homogeneity and scale‐up problems encountered when using batch reactors. Supersaturation is created by mixing the co‐reactants in a micromixer inducing precipitation; the suspension is then segmented into identical micro‐volumes by a non‐miscible fluid and sent through a tube. These micro‐volumes are more homogeneous when compared to large batch reactors leading to narrower size distributions, better particle morphology, polymorph selectivity and stoichiometry. All these features have been demonstrated on single tube SFTR for different chemical systems. To increase productivity for commercial application the SFTR is being “scaled‐out” by multiplying the number of tubes running in parallel instead of scaling‐up by increasing their size. The versatility of the multi‐tube unit will allow changes in type of precipitate with a minimum of new investment as new chemistry can be researched, developed and optimised in a single tube SFTR and then transferred to the multi‐tube unit for powder production.     

Sicherheitstechnische Maßnahmen bei der thermischen Abluftreinigung

Safety measures in thermal waste air purification units . Safety problems may arise in thermal waste air purification units from the occasional explosive nature of the exhaust gases, which may cause a flashback into the production plant. This must be avoided by the installation of safety devices that arrest a flashback. The number of such safety devices is determined by the probability of formation of explosive waste air, according to the zone classification of the explosion-protection guide. The principal explosion arrestor devices installed between combustion chamber and production plant are liquid submersion systems, detonation barriers, and dynamic flashback-free inlets into the combustion chamber, all of which must be operated under instrumental surveillance. This report presents a state-of-the-art summary of all suitable procedures and safety devices permitting safe design of systems for thermal air cleaning problems encountered in practice.     

Bauarten von Kristallisatoren

Types of crystallizers . In the industrial application of single mass crystallization from solution clear aims exist with regard to crystallizate qualities. To fulfil these aims, one can choose between various types of crystallizers. Magma types, i.e. agitated tank crystallizer, forced circulation and draft tube (baffle) crystallizer, as well as classifying types with the well-known Oslo-crystallizer belong to the present state of the art. The rates of secondary nucleation decrease in the same sequence as that given above and the possibilities of influencing crystal size distributions increase, and coarser crystals are produceable.     

Model reactions on roast aroma formation

Summary From model roastings of mixtures containing serine, threonine and sucrose about 350 volatile compounds were separated and identified by GC/MS. Among them there were more than 100 monocyclic furans, 13 furanones and 8 bicyclic furans, the mass spectra and retention indices of which are recorded. The most important mass spectrometric fragmentation pathways are described. Spectra obtained from roasting coffee under identical conditions are compared with the spectra from model roastings.

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Modell-Reaktionen zur Röstaroma-BildungII. Die massenspektrometrische Identifizierung von Furanen und Furanonen aus der Reaktion von Serin und Threonin mit Saccharose unter den Bedingungen der Kaffeeröstung

Zusammenfassung Aus Modellröstungen von Gemischen aus Serin, Threonin und Saccharose unter den Bedingungen der Kaffeeröstung wurden etwa 350 flüchtige Verbindungen mittels GC/MS getrennt und identifiziert. Unter ihnen befanden sich über 100 monocyclische Furane und 13 Furanone sowie 8 bicyclische Furane, deren Massenspektren und Retentions-indices angegeben werden. Die wichtigsten massenspektrometrischen Fragmentierungswege werden beschrieben. -Die aus einer gleich behandelten Röstung von Rohkaffee erhaltenen Spektren werden mit denen der Modellröstungen verglichen.

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Dissertation Gloria Bochmann, TU Berlin 1984     

Is there a direct relationship between oral astringency and human salivary protein binding?

For decades, it is believed that astringency is due to the polyphenol-induced complexation of proline-rich salivary proteins in the oral cavity. In order to compare for the first time the human sensory threshold concentrations and the salivary protein binding activity of a series of astringent stimuli, human saliva protein was incubated for 5 min at 37 °C in the presence of astringent food-derived compounds and, after micro-centrifugation, the amount of the target molecules in the supernatant was quantitatively determined by HPLC-UV/Vis. Significant protein binding was observed for (−)-epigallocatechin-3-gallate, (−)-gallocatechin-3-gallate, (+)-gallocatechin, and (−)-catechin-3-gallate, all of which containing at least one galloyl moiety in the molecule and exhibiting rather high sensory thresholds of more than 200 μmol/L. In comparison, (+)-catechin and procyanidin B2, both lacking in any galloyl function, showed only comparatively low binding activity and, most interestingly, quercetin-3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside and 3-carboxymethyl-indole-1-N-β-d-glucopyranoside did not show any protein binding at all, although the later N- and O-glycosides exhibited extraordinarily low sensory threshold concentrations of less than 0.001 and 0.0003 μmol/L, respectively. The data give some first evidence that the quantity of the non-bound, “free” astringent stimulus in the saliva liquid might be more closely related to the sensory perception of astringency than the amount complexed or precipitated by proteins. It is therefore questionable as to whether oral perception of astringency is related to the complexation and/or precipitation of salivary proteins.