Die Schichtenbildung,zumal von Boden- und Tontrübungen,ihre Erklärung und ihre Heranziehung zur landwirtschaftlichen Bodenuntersuchung

Ohne Zusammenfassung     

Decane oxidation in a shock tube

The ignition delay of n‐decane and oxygen diluted in argon was investigated for a series of mixtures ranging from 0.49 to 1.5% decane and 4.16 to 23.25% O₂ diluted in argon. The temperature range was 1239–1616 K and the pressure range was 1.82–10.0 atm. All experiments were performed in a heated shock‐tube. An overall ignition delay equation was deduced for 144 experiments: τ = 10⁻¹² exp(+34240/RT)[C₁₀H₂₂]^0.60[O₂]^−1.305[Ar]^0.08 s. Product distribution from preignition periods were measured. Detailed simulation schemes available in the literature were checked and a corrected model is proposed that fits well our experiments. © 2006 Wiley Periodicals, Inc. Int J Chem Kinet 38: 703–713, 2006     

Separation and quantification of inulin in selected artichoke (Cynara scolymus L.) cultivars and dandelion (Taraxacum officinale WEB. ex WIGG.) roots by high-performance anion exchange chromatography with pulsed amperometric detection

The profile of fructooligosaccharides and fructopolysaccharides in artichoke heads and dandelion roots was investigated. For this purpose, a suitable method for high-performance anion exchange chromatography with pulsed amperometic detection was developed. The separation of monomers, oligomers and polymers up to a chain length of 79 sugar residues was achieved in one single run. Glucose, fructose, sucrose and individual fructooligosaccharides (kestose, nystose, fructofuranosylnystose) were quantified in six different artichoke cultivars and in dandelion roots. The contents ranged from 12.9 g/kg DM to 71.7 g/kg DM for glucose, from 15.8 g/kg DM to 67.2 g/kg DM for fructose, and from 16.8 g/kg DM to 55.2 g/kg DM for sucrose in the artichoke heads. Kestose was the predominant fructooligosaccharide, followed by nystose and fructofuranosylnystose. In four cultivars fructofuranosylnystose was only detectable in traces and reached its maximum value of 3.6 g/kg DM in the cultivar Le Castel. Furthermore, an average degree of polymerization of 5.3 to 16.7 was calculated for the individual artichoke cultivars, which is noticeably lower than hitherto reported. In contrast, the contents of kestose, nystose and fructofuranosylnystose in dandelion root exceeded that of artichoke, reflecting the short chain characteristic of the inulin, which was confirmed by chromatographic analysis.