Publication Server of Albstadt-Sigmaringen University
Not a member yet
662 research outputs found
Sort by
Human trypsinogen with reduced autoactivation and its use in an immunoassay
No full textThe present invention relates to a polypeptide consisting of or comprising a variant of human trypsinogen-1, wherein the variant is characterized in that an amino acid residue selected from A16, A17, K64, K138, N139, L142 and L147 is replaced by an amino acid residue with a negatively charged side chain and/or H18 is replaced by a glutamine or asparagine residue and/or L107 is replaced by an amino acid residue with a positively charged side chain and/or N139 is replaced by an amino acid residue with an aromatic side chain, wherein the variant is cleavable into a polypeptide having a nativelike enzymatic activity when compared to human trypsin-1. The present invention further relates to means and method for manufacturing the polypeptide as well as the use of the polypeptide, particularly in an immunoassay
Alternativen zum Betriebsrestaurant im Überblick Chancen und Herausforderungen verschiedener Verpflegungsoptionen
No full textDie Betriebsverpflegung spielt eine wichtige Rolle für das Wohlbefinden, die Produktivität und die Zufriedenheit der Mitarbeiter. Sie kann auch das Image des Unternehmens stärken. Traditionell konzentrierte sich die Betriebsverpflegung auf die Sättigung und die Deckung des Bedarfs an Energie und Nährstoffen. Heute haben sich jedoch die Erwartungen der Stakeholder verändert. Arbeitnehmer wünschen sich gesunde, abwechslungsreiche und flexible Verpflegungsmöglichkeiten, während Arbeitgeber nach kostengünstigen und nachhaltigen Lösungen suchen.
Die zunehmende Verbreitung von hybridem Arbeiten, flexiblen Arbeitszeiten und Co-Working Spaces stellt neue Herausforderungen für die traditionelle Betriebsverpflegung dar. Gleichzeitig steigen die Anforderungen der Verbraucher an Auswahl, Variation, Ambiente und personalisierte Angebote.
Als Alternativen zum klassischen Betriebsrestaurant stehen verschiedene interne und externe Optionen zur Verfügung, darunter Kioske, Food-Stationen, Büroküchen, Lieferdienste, Verpflegungsautomaten, Kochroboter, Food Trucks, Essensgutscheine und die Nutzung anderer Betriebsrestaurants. Bei der Auswahl eines geeigneten Konzepts sollten die betrieblichen Zielsetzungen, die Bedürfnisse der Mitarbeiter, die Kosten, die Nachhaltigkeitsaspekte und die Verfügbarkeit von Ressourcen berücksichtigt werden. Unabhängig vom gewählten Konzept ist eine strukturierte Verpflegungskonzeption unerlässlich, um die Qualität, die Akzeptanz und die Nachhaltigkeit der Mitarbeiterverpflegung zu gewährleisten
Tabletop Exercise for Ransomware Negotiations
Get PDFRansomware has grown to become one of the most significant cyber threats to organizations worldwide. This form of malicious software aims to restrict or prevent the victim’s access to systems or data through encryption. To restore access, the victim is required to pay a ransom, as demanded by the attackers. In many cases, the attackers threaten to publish or sell sensitive data to coerce the victim into paying rather than recovering systems from backups. The effectiveness of ransomware lies in its immediate impact and the high pressure it exerts on those affected.
In the event of an attack, many victims choose to pay in order to restore their systems or prevent stolen data from being published or sold. If this decision is made, organizations should consider entering into negotiations with the attackers, as ransoms are often negotiable. It is important that relevant personnel are prepared for such negotiations.
The aim of this work is to evaluate how Tabletop Exercises can be used to prepare for possible Ransomware Negotiations. A concept for Tabletop Exercises is developed, which is slightly adapted to the requirements of Ransomware Negotiation Training. The main modification involves the inclusion of an adversarial team in the exercise, representing the attackers. This will provide participants with the opportunity to negotiate with an opponent who will react to their actions in a spontaneous and unpredictable manner. A basic model for designing a Tabletop Exercise in this format is provided, supplemented by an exemplary scenario for a Ransomware Negotiation Tabletop Exercise.
To evaluate the applicability of the adapted Tabletop Exercise format and identify areas for improvement, a Tabletop Exercise was conducted according to the proposed format and subsequently evaluated by the participants
Hausgerätetechnik: Quo vadis?
No full textDer Vortrag "Hausgerätetechnik: Quo vadis?" von Prof. Dr. Astrid Klingshirn befasst sich mit den aktuellen und zukünftigen Entwicklungen in der Hausgerätetechnik.
Food-Trends werden als wegweisende Entwicklungen für die Lebensmittelbranche, den Einzelhandel und die Gastronomie definiert. Sie beeinflussen, wie wir mit Lebensmitteln umgehen, sie konsumieren und über sie denken. Zu den wichtigsten Leittrends im Bereich Lebensmittelproduktinnovationen gehören Genuss, Gesundheit, körperliche Fitness, Convenience und Ethik. Lebensmitteltrends sind keine statischen Phänomene und werden von Megatrends wie Convenience-Orientierung, Demografischem Wandel und Digitalisierung beeinflusst.
Snackification beschreibt die Veränderung der Esskultur weg von den klassischen drei Mahlzeiten hin zu 5 bis 7 kleineren Mahlzeiten über den Tag verteilt. "Fast Good" fokussiert auf eine gesunde und ausgewogene Ernährung, die umweltverträglich ist und die einheimische Landwirtschaft respektiert.
Alternative Proteine gewinnen an Bedeutung, insbesondere pflanzliche Proteine, Algen, Pilze und Insektenproteine.
Das Ess- und Kochverhalten wird von verschiedenen Faktoren wie Wohnort, Religion, persönlichen Vorlieben, finanziellen Möglichkeiten und technologischen Entwicklungen beeinflusst. In Deutschland gibt es verschiedene Ernährungsweisen, darunter Flexitarier, Vegetarier, Pescetarier und Veganer.
Die Kochkompetenz und die Kochzeiten pro Woche haben sich in den letzten Jahren verändert. Der Trend geht hin zu "Mischküche", bei der Fertigprodukte mit eigenen Zutaten kombiniert werden.
Hausgeräte spielen eine wichtige Rolle im Alltag und sollen einfach zu bedienen, langlebig, ressourcenschonend und energieeffizient sein. Smarte Hausgeräte bieten Funktionen wie Fernsteuerung, Automatisierung und Datenaustausch. KI-gestützte Hausgeräte sind in der Lage, Muster zu erkennen, Benutzervorlieben zu verstehen und Aktionen anzupassen.
Kühlgeräte der Zukunft könnten den Energieverbrauch optimieren und das Food Management erleichtern. Backöfen könnten den Kochprozess vereinfachen und die Speisenqualität verbessern.
Trotz der Vorteile von Smart Home-Geräten gibt es auch Herausforderungen und Verbraucherbedenken, wie z. B. Datenschutz- und Sicherheitsrisiken.
Die Weiterentwicklung von Hausgeräten wird sich auf die Integration von KI, die Verbesserung der Vernetzung und die Optimierung der User Experience konzentrieren
Harnessing the Power of Digital Twins, BIM and XR-Technologies Elevating Transdisciplinary Research Methodologies
Get PDFDigital Twins (DTs) are becoming an empowering and pivotal element in many industries to exploit modern IT technologies across all sectors and gain significant benefits from preexisting as well as greenfield systems. This paper introduces a novel approach to building management and research in laboratory environments, utilizing Building Information Modeling (BIM), DTs, the Internet of Things (IoT), and Extended Reality (XR). The work focuses on generating accurate 3D building models from point cloud scans, improving BIM’s utility in structures lacking pre-existing digital models. Central to this approach is the integration of IoT sensors, tracking indoor air quality and occupancy. This data, combined with DTs of laboratory equipment, facilitates dynamic insights of transdisciplinary work at research and educational projects. Our models uniquely provide live data interaction, seamlessly linking the virtual and physical realms through DTs and XR technologies as an immersive interface. One of the problems at research institutes is the broad range of hazardous measuring devices, some of which require urgent safety precautions. Therefore, based on our models and technologies, we propose an XR-based collaborative platform for transdisciplinary research teams enabling immersive and intuitive interaction. By comprehensively gathering all the data, it is possible to continue investigating how social dynamics affect research environments and projects. This approach aims to make technology more attuned to the social dimensions of laboratory use. The paper highlights the potential of BIM, DTs, IoT, and XR to not only create and update models post-construction but also to enrich them with operational data, offering a socially aware perspective in research management
XR applications for virtual collaboration labs – Innovative applications developed in the KoLab BW project
No full textIn the presentation, Prof Beisheim from the KoLab BW research project will present the new innovative applications from the project. In this project, several universities and colleges in Baden-Württemberg are working together on the further development of XR technologies for use in virtual collaboration laboratories. The presentation will provide an overview of the new developments and demonstrate their potential uses in scientific and industrial XR applications
Corporate Sustainability Directive Due Dilligence Directive (CSDDD) am 25. Juli 2024 in Kraft getreten
No full textRecruiting von Frauen im MINT-Bereich für eine Professur – Studienbefunde
No full textDie HAW müssen sich mehr denn je im Wettbewerb um professoralen Nachwuchs behaupten. Unsere Studie untersucht, was der Zielgruppe bei der Wahl des Arbeitgebers wichtig ist und was v. a. Kandidatinnen daran hindert, den Karriereweg zur Professur umzusetzen
Beyond Adam: Achieving biological fidelity with Dopamine, a reward-based optimizer for accelerated gradient-free learning.
No full textIn the quest for biologically faithful, derivative-free algorithms, the primary aim is to mimic the efficiency and adaptability observed in neural systems, while also attaining performance comparable to gradient-based methods. However, traditional gradient-based backpropagation (BP) algorithms like Back-Propagation Through Time (BPTT) face criticism for relying on i) synaptic credit assignment that relies on non-local synaptic information [1], as well as issues such as the ii) update locking [2] and iii) weight symmetry problems [3].
To address these concerns, we introduce an optimizer, Dopamine, for Weight Perturbation (WP) [4] learning—a reward-based learning algorithm (see Fig. 1). Dopamine mitigates the aforementioned issues by i) leveraging a global learning signal to acquire ”local error information” while adhering to locality constraints, ii) being gradient-free; it updates the parameters asynchronously during the backward pass, eliminating the need to freeze weights, and iii) ensuring that feedforward and feedback weights are not identical by perturbing the feedforward weights to get reward signal.
We conducted a comparative evaluation of our Dopamine powered WP learning against the standalone WP [4], Stochastic Gradient Descent (SGD), Adam Optimizers and Decoupled Neural Interfaces (DNI) [5] . The tests were conducted on synthetic time series generated by solving the R¨ossler [6] and Lorenz [7] equations for time series prediction and system modeling using RNN and also classical XOR problem with multi-layered perceptron. The results as depicted in Fig. 2, 3 and 4 showcase the accelerated convergence of Dopamine model compared to the models trained with SGD, standard WP and DNI models. While Adam variants show slightly faster convergence, Dopamine surpasses them in both computation and memory efficiency. This advantage stems from Dopamine’s derivative-free optimization, reducing memory complexity from O(N ) to O(1) compared to gradient-based methods. Additionally, Dopamine-trained models exhibit superior generalization and robustness. See Fig.
Impact of Citric Acid on the Structure, Barrier, and Tensile Properties of Esterified/Cross-Linked Potato Peel-Based Films and Coatings
Get PDFThe valorization of potato peel side streams for food packaging applications, especially for the substitution of current petrochemical-based oxygen barrier solutions such as EVOH, is becoming increasingly important. Therefore, potato peel-based films and coatings (on PLA) were developed containing 10–50% (w/w potato peel) citric acid (CA). To determine the impact of CA concentration on the structure and physicochemical properties of cast films and coatings, ATR-FTIR spectroscopy, moisture adsorption isotherms, tensile properties, light transmittance, oxygen permeability, carbon dioxide transmission rate, and water vapor transmission rate measurements were performed. The results indicate that an increase in CA concentration from 10% to 30% increased esterification/cross-linking and resulted in minimal values for the oxygen permeability (0.08 cm3 m−2 d−1 bar−1) at 50% RH and water vapor transmission rate (1.6 g m−2 d−1) at 50% → 0% RH, whereas an increase from 30% to 50% increased free CA concentration and resulted in increased flexibility, indicating that CA functioned as a plasticizer within the film/coating at higher concentrations. Overall, potato peel-based coatings containing CA showed comparable barrier properties to EVOH. We assume that an extensive industrial purification or fractionation of potato peel, which was not carried out in this study, could lead to even lower transmission rates