1,087 research outputs found
Mild Combustion
No full textMild combustion processes evolve in a temperature and concentration range outside the sphere of interest of standard combustion processes, with the aim of lowering the maximum temperature of the whole process below the value at which substantial pollutant formation occurs. It represents a trade-off between optimizing fuel conversion in terms of energy saving and pollutant abatement, and maintaining the configurations of traditional processes. Stability, near-homogeneous temperature and concentration profiles, reduction and abatement of pollutants as well as very specific oxidative structures, different from the traditional thin flame, makes mild combustion a unique process, in terms of environmental sustainability.
Starting from the rigorous definition of mild combustion, in this chapter an overview of the main features of this process is given, underlining the gaps in basic knowledge that have to be filled so as to optimize the process for specific applications. It is followed by the classification of possible mild combustion in different configurations on the basis of the acquired categories both in fundamental and traditional combustion processes. Despite the various lacunae in our basic understanding of mild combustion, empirical knowledge of the process suffices to make several industrial facilities work in these operative conditions. The main characteristics of such applications are then described with particular regard to energy conversion, material treatment and pollution abatement plants
Microwave heating of edible vegetable oils: hydrolytic and oxidative modifications
No full textMicrowave heating is a common and rapid procedure for food preparation and offers many advantages for both home and industrial food applications such as baking, cooking, thawing,
blanching, dehydration, pasteurization, sterilization and tempering.
Microwaves are commonly found in both domestic and food catering operations and are very popular due to their high speed and convenience, as compared to conventional heating methods. Among macrocomponents of food, lipids are particularly sensitive to microwave heating as the specific heat for lipids is low and they are heated quickly. Vegetable oils are commonly used as a heat transfer medium in food processing, and it is well known that heat
treatments accelerate hydrolysis and oxidation of glycerides and also cause degradation of minor compounds.
In this chapter, chemical modifications of major and minor components of vegetable oils induced by microwave heating will be overviewed and compared to these caused by
conventional heating. Specifically, variations in free fatty acids and their isomeric forms, triacylglycerol and fatty acid dimers and polymers, along with changes in hydrophilic and lipophilic antioxidant compounds will be detailed
Wiederholt und vermehrte Amaradulcis, Oder Je länger, Je lieber, Der Leich- und Ehren-Predigten
No full textAssessment of glycosylation patterns in human chorionic gonadotropin drug products
No full textthesis author: Maximilian LebedeMasterarbeit University of Salzburg 2019Abstract in deutscher und englischer Sprach
Axiale Drehmomentenmessung in der Einschneckenextrusion
No full textAuthor DI Maximilian Prechtl BScAbweichender Titel laut Übersetzung der Verfasserin/des VerfassersDissertation Johannes Kepler Universität Linz 2022Arbeit gesperr
In defense of St. Maximilian the Theologian
No full textThe author disagrees with opinions of certain theologians which refuse St. Maximilian the title of Theologian. In his thinking coming from the concept of theology being understood from the Slovian root word − Bogo-słowije, which is equal to the Greek Theo-logia; in analogy – theology means: God’s Word Bogosłow (gr. Theologos). On the basis of Fr. Kolbe’s writings, the author proves his point that not only can St. Maximilian be counted as a theologian, but also among the elite group of the Three Theologians. A Theologian is not only a person „learned in Scriptures”, but a mystic, a person who comes to know God through contemplation, which does not come without the intellect’s part also. The main „instrument” of knowledge of God is prayer. Prayer brings a person to divinization. With divinization (sanctification), full human knowledge and being are realized. A person reaches his/her fullness – completeness in one’s ability; „touches” the theological reality. It is the most intimate sphere for human knowledge as well as human existence. St. Maximilian, similar to the great Theologians − St.John Theologian, author of „Tractate” about the Logos (J 1, 1–14) plus the well-known followers: St. Gregory Nazian, St. Simon the New Theologian – who belong to this very „category” of Theologians. Also his theology is based on becoming holy = divinization (sanctification). A Theologian is a person who is prayerful, contemplating the vision of God, and not just a scholar who aims for a university position and teaching career. St. Maximilian was such a person: he was a Theologian in the fullest sense of the meaning
Synthesis and evaluation of half-sandwich manganese complexes in [2+2+2] cycloaddition reactions
No full textAuthor Maximilian BayerMasterarbeit Johannes Kepler Universität Linz 2025Arbeit nach Ablauf der Sperre auf den öffentlichen PCs in den Bibliotheken der JKU+Medizin abrufba
Effects of dietary Silybum marianum powder on growth performance, egg and carcass characteristics, immune response, intestinal microbial population, haemato-biochemical parameters and sensory meat quality of laying quails
No full textThe study aimed to assess the effects of different dietary Silybum marianum (SM, milk thistle)
powder levels on growth performance, productivity, immunity, small intestine, haemato biochemical parameters, meat quality, and egg and carcass characteristics of laying quails. The
experimental subjects consisted of one hundred and eight 43-day-old quails divided into 3
treatments (0, 0.75, and 1.50% SM) with 4 replicates each. The egg characteristics and growth
performance of the quails were evaluated. Quails were euthanized for evaluation of carcasses,
microbiota, and sensory characteristics of meat. Blood samples were analyzed for haematology
and biochemical profile. Silybum marianum at 0.75% and 1.50% significantly (P < 0.05)
increased feed intake, enhanced egg characteristics (number, weight, width, length, volume,
weight of egg yolk, and eggshell thickness), jejunum and ileum length, spleen weight,
lactobacillus population, sensory characteristics of meat, RBC, hemoglobin, erythrocytic indices,
concentration of albumin, globulin and TSH. Silybum marianum at 0.75% and 1.50% decreased
(P < 0.05) carcass weight (abdominal fat, heart, neck, and pancreas), feed conversion ratio
(FCR) based on eggs produced, percentages of heterophils and lymphocytes, concentration of
lactate dehydrogenase, population of coliforms clostridia, and Escherichia coli. Aspartate
aminotransferase, alanine aminotransferase, alkaline phosphatase, and creatine kinase were not
significantly (P > 0.05) altered by 0.75% and 1.50% SM. Silybum marianum at both levels
(0.75% and 1.50%) may improve growth, egg characteristics, immune response, intestinal
morphology and microbiota, meat quality and erythropoiesis, and also lead to decreased
cholesterol in laying quails. Economics can be improved, too. The authors recommend adding
1.0% of SM to quail die
Structural analysis and optimization of a tethered swept wing for airborne wind energy generation (vol 23, pg 1006, 2020): Structural analysis and optimization of a tethered swept wing for airborne wind energy generation (Wind Energy, (2020), 23, 4, (1006-1025), 10.1002/we.2469)
No full textIn Candade et al,1 the authors would like to correct the affiliations of Maximilian Ranneberg2 and Roland Schmehl1.Wind Energ
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