Verzeichniss der Kupferstich Sammlung in der Kunsthalle zu Hamburg.

Mode of access: Internet.

Meister Francke, 1424,

"Als manuskript gedruckt für die kreise der Kunsthalle und nicht im buchhandel."

Women Heat Up Soup Over Fire in a Hamburger Barrack Artworks

Digital Image

Women Heat Up Soup Over Fire in a Hamburger Barrack Artworks

postwar version of F 38362

Zacharias Hamburger Collection 1803-1870

Photocopies of family papers, such as birth-, citizenship-, and marriage certificates, as well as a permit to trade in Schmiegel, Posen. Also included is a family tree, circa 1787-1880.

The extent of the rearrangement of material in Neuwerk/Scharhom flat [Translation from: Hamburger Kuestenforschung 33, 1-24 [p23 only], 1975]

Investigations of the rearrangement of material in Neuwerk/Scharhom flat showed that with the exception of the western border/edge and the parts of the Elbe and Oste shores/banks which lie most seawards, the entire mudflat area is only infrequently exposed to strong hydraulic forces. Only in extreme conditions, which on average occur rarely more than once a year, would the mudflats be severely affected. This partial translation provides the summary of the original article only.

Investigations of the sand movements in the district of the Elbe estuary [Translation from: Hamburger Kuestenforschung 19, [pages 61-63 only], 1975]

The present work is concerned with the processes of sand movement in the region of the Elbe estuary. In the first part the results of various investigations which have given indications of the regional transport directions are collected together. The interpretation of the results of a large number of continuous current recordings gives a picture of the resulting transport to be expected under the influence of the tides with those current conditions. This partial translation of the original paper provides the summary of this paper the regional distribution of the flood and ebb flow zones.

Concerning the current conditions and transport of sand in the shallow water areas off the coast of the south-eastern North Sea [Translation from: Hamburger Kustenforschung 29 [pages 41-43 only], 1974]

With the aid of the German Research Association in the central programme 'Sand movements in the German coastal region', an investigation into the current conditions in the shallow water areas of the coasts of the south-eastern North Sea between Sylt and the Weser estuary was carried out by the author. Foundations of the work are 19 continuous current recordings in five profiles normal to the coast from years 1971 to 1973. Off the coasts of the south-eastern North Sea varying tidal currents impinge; they are currents whose directions may vary periodically through all points of the compass. They are caused by the circulating tides in the North Sea (Amphidromien). The turning flow movement experiences a deformation in the very shallow coastal waters, and as it happens the flow turning movement in the case of high tide continues right up onto the outer flats, while here and in the fore-lying shallow water areas around the time of low water (on account of the small depths of waters), there prevails a more variable current. A result of this hydrodynamical procedure is the development of counter currents. This partial translation of the original paper provides the summary of this study of of the mudflat areas between the Elbe and Weser.

Attivita antimicrobica di oli essenziali incapsulati in chitosano in hamburger di bovino

La sperimentazione aveva il fine di valutare l’attività antimicrobica di oli essenziali di timo e cannella in hamburger di bovino. In primo luogo è stata fatta una caratterizzazione di questi oli mediante analisi GC-MS-SPME, da cui è emerso che le molecole a maggiore attività antimicrobica (rispettivamente timolo/carvacrolo ed aldeide cinnamica) erano presenti a concentrazioni piuttosto basse. Successivamente sono state valutate MIC e MBC nei confronti di microrganismi patogeni di interesse alimentare. Infine, tali oli sono stati incapsulati in chitosano per valutare un eventuale effetto sinergico e favorire un rilascio graduale degli oli. Il processo di incapsulazione ha mostrato una efficienza piuttosto bassa (solo il 25% dell’olio aggiunto veniva effettivamente incapsulato), per cui non è stato possibile utilizzare nanoparticelle “caricate” con quantità di olio tali da inibire significativamente lo sviluppo microbico in hamburger di carne bovina. Infatti, l’effetto sinergico chitosano/olio essenziale è stato in grado di ridurre solo lievemente il carico di enterobatteri durante la conservazione refrigerata, soprattutto nei campioni confezionati in atmosfera modificata. Una prova effettuata utilizzando i due oli in forma libera ad elevata concentrazione (1000 mg/kg), la cannella si è dimostrata molto più efficace del timo, riducendo il carico cellulare di enterobatteri a fine shelf-life, con effetto più evidente nei campioni di hamburger confezionati in atmosfera modificata (riduzione di un ciclo logaritmico). Inoltre, essa è risultata in grado di ridurre lievemente lo sviluppo di lieviti e funghi. Concludendo, gli oli essenziali usati in questa sperimentazione, poiché caratterizzati da una bassa concentrazione di molecole ad elevata attività antimicrobica (timolo/carvacrolo per il timo, aldeide cinnamica per la cannella), non sono stati in grado di prolungare in modo significativo la shelf-life di hamburger di bovino, nemmeno se incapsulati in chitosano.