Instability of excitation waves induced by electrical fields

Pyrogallol, uncatalyzed bromate oscillator, electric field, pulse wave, Belousov-Zhabotinsky reaction, reversal

Finite element simulation of an impinging liquid droplet on a hot solid substrate

Magdeburg, Univ., Fak. für Mathematik, Diss., 2014

Strukturbildung unter der Grinfeldinstabilität

Grinfeld instability, pattern formation, elasticity

Anisotropy effects during unstable step flow growth

Step flow growth, meandering instability, coarsening

theoretical analysis of single coal particle behavior during spontaneous devolatilization and combustion

Combustion, Coal, Droplet Combustion, Boudouard Reaction

Flow and transport in electrochromatography

Analyte retention, analyte transport, axial dispersion, adsorption, charge-selectivity, concentration polarization, confocal laser scanning microscopy, donnan-exclusion, electrical double layer; electrochromatography; electrohydrodynamics, electrokinetic instability, electroosmosis; electroosmotic flow; electroosmotic mobility, electroosmotic perfusion, electrophoresis, hierarchical porous media, hydrodynamic flow, induced-charge electroosmosis, ion-permselectivity, ion-permselective transport, monolith, nonequilibrium electrical double layer, nonequilibrium electrokinetic effects, nonlinear electroosmosis, plate height, plate number, porous media, pore-scale dispersion, refractive index matching, space charge effects, sphere packing, quantitative imaging, wall effect, zeta-potential

Verwendung von acetyliertem Distärkephosphat und Distärkeadipat als Stabilisator in einer Lachscreme auf Emulsionsbasis

The present Bachelor thesis gives an overview of the influence of some starch esters (acetylated distarch phosphate (E 1414) and adipate (E1422)) as stabilizing agents in a salmon-emulsion-cream. The aim of this work was the development of an optimal recipe. Different concentrations of starches were used in combination with xanthan gum. The methods were used to describe the rheological, microphotographical, microbiological, chemical and sensorial characteristics of the spread. The analysis of determination and development of droplet size showed a significant reduction in coalescence process. Rheological experiments indicated that high concentrations of E 1414 are necessary getting a slightly higher viscosity than in case of the E 1422 creams. The microbiological results showed minimal differences. All tested samples showed high stability against oxidation. For the use of a new recipe acetylated distarch adipate is the better choice in this case.