Key to the paper and social wasps of Central Europe (Hymenoptera: Vespidae)

A determination key to the Central European paper wasps (Polistinae – Polistes Latreille, 1802 – eight species) and social wasps (Vespinae – 11 species: Vespa Linnaeus, 1758 – one species, Vespula Thomson, 1869 – four species, Dolichovespula Rohwer, 1916 – six species) is given. Distribution and biotope requirements of all species in the Czech Republic and Slovakia are briefly mentioned. All social wasps occur more or less regularly in both countries. Four paper wasps are relatively common but four other species (Polistes atrimandibularis Zimmermann, 1930, P. sulcifer Zimmermann, 1930, P. associus Kohl, 1898, and P. gallicus (Linnaeus, 1767)) are very rare with the Czech Republic and/or Slovakia at the northern edge of their range.

Quantitative thermal imaging analysis of aircraft materials: through skin sensing (Invited Paper)

Thermal non-destructive testing (NDT) is commonly used for assessing aircraft structures. This research work evaluates the potential of pulsed -- transient thermography for locating fixtures beneath aircraft skins in order to facilitate accurate automated assembly operations. Representative aluminium and carbon fibre aircraft skin-fixture assemblies were modelled using thermal modelling software. The assemblies were also experimentally investigated with an integrated pulsed thermographic evaluation system, as well as using a custom built system incorporating a miniature un-cooled camera. Modelling showed that the presence of an air gap between skin and fixture significantly reduced the thermal contrast developed, especially in aluminium. Experimental results show that fixtures can be located to accuracies of 0.5 mm.

Use of thermography and fibre optics microscopy for the evaluation of railway structures in the Athens Metro in Greece (Invited Paper)

Rolling Contact Fatigue (RCF) is one of the main issues that concern, at least initially, the head of the railway; progressively they can be of very high importance as they can propagate inside the material with the risk of damaging the railway. In this work, two different non-destructive techniques, infrared thermography (IRT) and fibre optics microscopy (FOM), were used in the inspection of railways for the tracing of defects and deterioration signs. In the first instance, two different approaches (dynamic and pulsed thermography) were used, whilst in the case of FOM, microscopic characterisation of the railway heads and classification of the deterioration -- damage on the railways according to the UIC (International Union of Railways) code, took place. Results from both techniques are presented and discussed.

The effect of cooking on acrylamide and its precursors in potato, wheat and rye

The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple cakes made from potato flake, wholemeal wheat and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, large losses of asparagine, water and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to any extent until the moisture contents of the cakes fell below 5%. A comparison of each type of cake with a commercial product, made from the same food material, showed that acrylamide levels in all three commercial products were well below the maximum levels in the cooked cakes.

High pressure induced water uptake characteristics of Thai glutinous rice

Glutinous rice (or sticky rice) has to be soaked in water over an extended period of time before cooking. Soaking provides some of the water needed for starch gelatinisation to occur during cooking. The extent of water uptake during soaking is known to be influenced by temperature. This paper explores the use of very high pressures up to 600 MPa to accelerate water uptake kinetics during soaking. Changes occurring in length, diameter and moisture content were determined as a function of soaking time, pressure and temperature. The results show that length and diameter are positively correlated with all three parameters. However, the expansion ratios are not very high: the maximum length expansion ratio observed was 1.2, while the maximum diameter expansion ratio was 1. 1. Given these low values, it was possible to model water uptake kinetics by using the well-known Fickian model applied to a finite cylinder, assuming uniform average dimensions and effective diffusion coefficient. The results showed that the overall rates of water uptake and the equilibrium moisture content increased with pressure and temperature. The effective diffusion coefficient, on the other hand, did not follow the same trend. Temperature influenced the effective diffusion coefficient below 300 MPa, but had a marginal effect at higher pressures. Moreover, the effective diffusion coefficient increased with temperature between 20 and 50 degrees C, but dropped at higher temperatures. This drop can be attributed to the gelatinisation of starch, which restricts the transport of water. Regardless, it is possible to increase the quantity of water absorbed by rice and the rate at which it is absorbed, by using high pressures and temperatures. (c) 2004 Elsevier Ltd. All rights reserved.