Beiträge zum studium der randwertaufgaben, von C. Neumann ... Mit 59 figuren im text.

Mode of access: Internet.

Aus der Festungszeit preussischer Kammergerichts- und Regierungsräte auf Spandau, 1780; Tagebuch des Regierungsrates Neumann, geschrieben während der von Friedrich dem Grossen über die Richter im Müller Arnold-Prozess verhängten Festungshaft.

Mode of access: Internet.

A gold sol particle immunoassay for measurement of von willebrand factor using the CA-6000 analyzer

The diagnosis of Von Willebrand's disease (VWD) may sometimes be difficult because of the variability of the results obtained over time in individuals. Moreover, blood group, age, pregnancy and inflammatory stimuli influence the level of Von Willebrand Factor (VWF). The purpose of this thesis was to screen and characterize antibodies to Von Willebrand factor and to evaluate the most promising ones in a gold- Sol assay for VWF on the CA-6000 analyzer. Seven different lots of Anti-VWF antibodies, 3 polyclonal and 4 monoclonal Ab's were screened and evaluated. Two of these antibodies (Sunol R01358 and MAVWF-AP) were selected for preparation of a Gold coated antibody solution. The preliminary testing of these gold coated antibodies on CA-6000 Analyzer showed no immunoreactivity toward VWF for both individual and pooled plasma (from normal healthy donors). Although measurement of VWF for normal plasma with this technique was not demonstrated, these data will be valuable for future work on the design of sensitive and accurate automated sol Gold Immunoassays for the diagnosis of VWD.

Veränderungen der Farbe und thermischen Stabilität der Muskelproteine von Räucherforellen während der Kühllagerung

The aim of the investigation was to prove if different farming conditions like conventional and organical farming of rainbow trout may cause differences in quality which are detectable by physical methods such as colour measurement and differential scanning calorimetry. Colour measurement revealed remarkable differences in lightness. Smoked trouts originating from conventionally farmed fish were much lighter than those of organically farmed trouts. This difference in L* could already be found when colour measurements were taken on the raw material. However, during chilled storage differences were equalized. Redness and yellowness were not significantly influenced by farming and did not change remarkably during chill storage. Based on earlier investigations on changes in thermal stability caused by heating, DSC curves of smoked trout could be used to verify that the core temperature of smoked fish had reached at least 60 °C during hot smoking process. This temperature is demanded by the guidelines of the German Food Code. In the DSC curves only the actin peak was still visible. All other proteins were obviously denatured during the hot smoking. When DSC curves were taken from smoked trout after different durations of chilled storage it could be seen that the denaturation temperature of actin decreased almost linearly with progression of storage time.

Veränderungen sensorischer und instrumenteller Parameter während der Gefrierlagerung von Ostseedorsch (Gadus morhua) bei unterschiedlichen Temperaturen

Changes in sensory and instrumental quality parameter sand in thawing drip, cooking drip and total drip loss of frozen stored Baltic cod fillets (Gadus morhua) at different storage temperatures were investigated. Cod fillets stored at –20 °C and –30 °C exhibited the lowest drip losses and obtained the highest sensory scores. Drip losses were found to be highest in cod fillets stored at –10°C and in double frozen fillets stored at –20 °C. These two experiments also gave the lowest sensory scores. The texture parameters increased during storage parallel with storage time. The waterbinding capacity was lowest at –10 °C and almost constant at –30 °C. There is a good correlation between the sensory scores for “tough” and the instrumental texture measurement for hardness and chewiness.

Vergleichende Texturuntersuchungen an Filets von Kliesche (Limanda limanda) und Scholle (Pleuronectes platessa) in Abhängigkeit von Eislagerzeit post mortem, TK-Lagerung und Erhitzen

Instrumental investigations of texture have been performed using texture profile analysis. The following textural parameters have been assessed: hardness, gumminess, chewiness, springiness, cohesiveness and adhesiveness. The fillets of both species have been prepared from deep frozen headed and gutted raw material without fins after frozen storage of 0, 23 and 34 weeks, respectively. Deep freezing of fishes has been performed on board immediately after hauling or after 6 day’s storage in ice. Before texture measurement the raw material has been thawed and the measurement was carriedout on both thawed and microwave-heated fillets. In general, it can be concluded that both fish species are comparable in their texture parameters. The hardness of heated dab has been slightly higher comparing with that one of plaice. All other texture parameters showed a fairly good conformity between both species. While the hardness of dab increased during heating, it was decreasing in plaice. This was the only one significant difference between both fishes during heating. Adhesiveness as well as cohesiveness increased remarkably during heating. Changes effected by ice storage were only slight. Frozen storage, in contrast, caused a significant decrease of adhesiveness measured after heating the fillets of both species.

Leistungsmessung an Bord von Fischereifahrzeugen zur Kontrolle der 300-PS-Begrenzung in der Schollenbox

For monitoring of the engine power of fishing vessels permitted for fishery in the plaice box with engine power of 300 HP or less at sea three different portable power measurement systems are developed and tested. A system measuring the twist of the propeller shaft by two divisible gearwheels mounted on the shaft worked well at shafts with roller bearing at both sides of the measured interval of 100–300 mm length. Only at a very few fishing vessels this system is applicable and therefore for monitoring purposes not suitable. The application of a commercial available system measuring the stress at the surface of the shaft was simplified for application by non experts. The torque is measured by strain gauges. The calibration of the system, measuring and recording of the power is done by a PC automatically. A small polished facet on the shaft protected against oxidation is needed for easy and quick application. In this case the system can be used by technical personnel of supervision boats for monitoring of the engine power at sea in a short time. A third power measurement system determinates the torque by measuring the displacement of two supports clamped on the shaft at a distance of 100 mm. The displacement is measured by a micrometer gauge mounted on one of the supports. Readout of the rotating gauge display is possible taking advantage of stroboscopic effect. The system needs no conditioning of the shaft and can be used by non technicians. The development is not finished until now and some additional investigations and tests are required. Additional measures for monitoring of the power on fishing vessels by self recording power measurement systems and sealed fuel racks with limited injection are reported and discussed.

Sensorische Bewertung, Mikrobiologie und chemische Kenngrößen von eisgelagertem Wittling (Merlangius merlangus)

During the 160th research cruise of the FRV "Walther Herwig III" in the North Sea in May 1995 an ice-storage experiment with whiting was performed. Gutted whiting with and without spleen was stored in melting water-ice. Freshness and/or spoilage were monitored by measuring sensory, chemical, physical and microbiological indicators. It was found that besides the classical sensory assessment on the cooked sample and the EU-quality grading scheme, the microbiological counts were of major importance for the determination of the degree of freshness or spoilage. The cfu (colony forming units) of spoilage bacteria on the skin correlated significantly with time in ice. A very good correlation was also found for the cfu of spoilage bacteria with the sensory assessed odour of the cooked fillet sample. The measurement of the fish tissue with the Intellectron Fischtester VI and the determination of the creatine content in fillet are both suitable freshness and spoilage indicators. The pH-value measured in different body compartments and in musele homogenate and the ammonia content are only of limited value for freshness determination. Removal of kidney did not influence the shelf life.