TY - CHAP A1 - Jordan, T. A1 - Askar, Enis A1 - Holtappels, Kai A1 - Jopen, M. A1 - Stoll, U. A1 - Reinecke, E.-A. A1 - Krause, U. A1 - Beyer, M. A1 - Markus, D. T1 - Fuels – Introduction | Hydrogen safety T2 - Reference Module in Chemistry, Molecular Sciences and Chemical Engineering N2 - The introduction of hydrogen as a safe energy carrier needs a robust knowledge base, tools for the design and safety assessment of hydrogen technologies built on it, and an internationally harmonized set of standards and regulations. Many of the innovative technologies imply hydrogen at high pressures and/or cryogenic temperatures, with which private users come into contact for the first time in distributed applications. In order to avoid over-conservative, expensive safety solutions, while at the same time demonstrating the usability and safety of hydrogen applications and maintaining acceptance for the technology, safety research must also keep pace with, or better yet anticipate, trends in technological development. Thus, this overview article describes not only the current state of knowledge and technology regarding hydrogen safety, but also its further development. KW - Explosion protection KW - Accidental scenarios KW - Hazard and risk assessment KW - Regulations codes and standards (RCS) KW - Ignition KW - Hydrogen storage KW - Energy carrier PY - 2024 SN - 978-0-1240-9547-2 DO - https://doi.org/10.1016/B978-0-323-96022-9.00195-X VL - 2nd Edition SP - 1 EP - 15 PB - Elsevier B.V. AN - OPUS4-59940 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Jordan, T. A1 - Askar, Enis A1 - Holtappels, Kai A1 - Deeg, S. A1 - Jopen, M. A1 - Stoll, U. A1 - Reinecke, E.-A. A1 - Krause, U. A1 - Beyer, M. A1 - Markus, D. T1 - Stand der Kenntnisse und Technik bezüglich Wasserstoffsicherheit JF - Chemie Ingenieur Technik N2 - Die Einführung von Wasserstoff als sicherer Energieträger braucht eine robuste Wissensbasis, darauf aufgebaute Werkzeuge zur Auslegung und Sicherheitsbewertung von Wasserstofftechnologien und ein international harmonisiertes Regelwerk. Viele der innovativen Technologien implizieren Wasserstoff bei hohen Drücken und/oder kryogenen Temperaturen, mit denen in verteilten Anwendungen erstmalig private Nutzer in Kontakt kommen. Um überkonservative, teure Sicherheitslösungen zu vermeiden, gleichzeitig aber die Einsetzbarkeit und Sicherheit von Wasserstoffanwendungen zu demonstrieren und die Akzeptanz für die Technologie aufrecht zu halten, muss auch die Sicherheitsforschung mit den Trends der technologischen Entwicklung Schritt halten, oder sie besser noch antizipieren. So beschreibt dieser Überblicksartikel nicht nur den gegenwärtigen Stand der Kenntnisse und Technik bezüglich Wasserstoffsicherheit, sondern auch ihre Weiterentwicklung. KW - Alternative Energieträger KW - Explosionsschutz KW - Flüssigwasserstoff KW - Unfallszenarien KW - Wasserstoffspeicherung KW - Sicherheitsbewertung KW - Regelsetzung KW - Gefährdungs- und Risikobeurteilung PY - 2023 UR - https://nbn-resolving.org/urn:nbn:de:kobv:b43-593629 DO - https://doi.org/10.1002/cite.202300141 SN - 0009-286X VL - 96 IS - 1-2 SP - 1 EP - 20 PB - Wiley-VCH AN - OPUS4-59362 LA - deu AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Yang, Q.-C. A1 - Jochum, K.P. A1 - Stoll, B. A1 - Weis, U. A1 - Kuzmin, D. A1 - Wiedenbeck, M. A1 - Traub, Heike A1 - Andreae, M. O. T1 - BAM-S005 type A and B: new silicate reference glasses for microanalysis JF - Geostandards and geoanalytical research N2 - To test whether the silicate reference glasses BAM-S005-A and BAM-S005-B from BAM (The Federal Institute for Materials Research and Testing, Germany) are suitable materials for microanalysis, we investigated the homogeneity of these reference glasses using the microanalytical techniques EPMA, LA-ICP-MS and SIMS. Our study indicated that all major and most trace elements are homogeneously distributed at micrometre sampling scale in both types of glass. However, some trace elements (e.g., Cs, Cl, Cr, Mo and Ni) seem to be inhomogeneously distributed. We also determined the composition of BAM-S005-A and BAM-S005-B. The EPMA data of major elements confirmed the information values specified by the certificate. With the exception of Sr, Ba, Ce and Pb, our trace element data by LA-ICP-MS were also in agreement with the certified values within the stated uncertainty limits. The reasons for the discrepancy in these four elements are still unclear. In addition, we report new data for twenty-two further trace elements, for which the concentrations were not certified. Based on our investigation, we suggest that both of these materials are suitable for many microanalytical applications. KW - BAM-S005 KW - Microanalysis KW - Reference glasses KW - Homogeneity KW - Characterisation KW - Laser ablation ICP-MS KW - EPMA KW - SIMS KW - Glass KW - Reference material PY - 2012 DO - https://doi.org/10.1111/j.1751-908X.2012.00171.x SN - 1639-4488 SN - 1751-908X VL - 36 IS - 3 SP - 301 EP - 313 PB - Blackwell CY - Oxford AN - OPUS4-26563 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Einhorn-Stoll, U. A1 - Benthin, A. A1 - Zimathies, Annett A1 - Görke, O. A1 - Drusch, S. T1 - Pectin-water interactions: comparison of different analytical methods and influence of storage JF - Food hydrocolloids N2 - Interactions of pectin with water are essential for nearly all pectin applications. It was assumed that these interactions strongly depend not only on chemical molecular parameters but also on physical powder material properties and that they might be affected by storage. This was examined with nine different pectin samples from three suppliers. Storage at 60 °C and 80% humidity for two weeks was used in order to simulate long term storage at moderate conditions. Material properties were tested by measuring solid density and BET surface and by mercury porosimetry and X-ray analysis. Pectin-water interactions were examined with two different methods, a modified sorption method at αw around 1.0 and the capillary sucking method (Baumann method). After storage, the BET surface of the pectin samples was reduced, solid density was altered differently and crystalline structures became amorphous. It is assumed that storage at high heat and humidity caused particle surfaces softening, swelling and partly dissolution. The particle surfaces smoothed, small inter-particle voids were reduced or sealed and particles agglomerated. These alterations caused a reduced water uptake of stored pectins. In general, the accessibility of hydrophilic groups in pectin was more important for pectin-water interactions than their number. All applied methods for testing pectin-water interactions detected special sample properties and their combination allowed an extensive evaluation of the water binding properties. KW - Pectin KW - Material properties KW - Water binding KW - Storage PY - 2015 DO - https://doi.org/10.1016/j.foodhyd.2014.07.013 SN - 0268-005X VL - 43 SP - 577 EP - 583 PB - Elsevier Science CY - Amsterdam [u.a.] AN - OPUS4-31634 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Einhorn-Stoll, U. A1 - Kastner, H. A1 - Hecht, T. A1 - Zimathies, Annett A1 - Drusch, S. T1 - Modification and physico-chemical properties of citrus pectin - Influence of enzymatic and acidic demethoxylation JF - Food hydrocolloids N2 - Aim of the present study was to investigate the effect of the method of demethoxylation on the particle structure and techno-functional properties of pectins with different degree of methoxylation and distribution of free carboxyl groups. Two groups of model pectins, one with 57% and one with 42% degree of methoxylation have been prepared from one single commercial pectin. Modifications were performed by an acidic and two enzymatic methods using fungal and plant-derived pectin methyl esterases. Thermal stability was investigated by thermal analysis and water uptake was determined by a sorption and a capillary sucking method. The enzyme-treated pectins were thermally less stable than the acid-treated. The water uptake of enzyme-treated pectins was higher than in acid-treated samples in the sorption method and lower in the capillary sucking tests. The different behaviour is explained by differences in pH during demethoxylation and a co-occurring variation in sodium content. Both parameters affected intermolecular interactions of the pectin macromolecules in solution, which resulted in differences in the particle morphology. The effect of the distribution of free carboxyl groups (statistical or block-wise) on the techno-functional properties was more pronounced in high-methoxylated pectins than in low-methoxylated pectins. KW - Pectin KW - Demethoxylation KW - PH-influence KW - Thermal stability KW - Water sorption PY - 2015 DO - https://doi.org/10.1016/j.foodhyd.2015.05.031 SN - 0268-005X VL - 51 SP - 338 EP - 345 PB - Elsevier Science CY - Amsterdam [u.a.] AN - OPUS4-33616 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - CONF A1 - Einhorn-Stoll, U. A1 - Prinz, Carsten A1 - Drusch, S. ED - Williams, P. A. ED - Phillips, G.O. T1 - Influence of storage on the water binding of pectin: determination by DSC T2 - Gums and stabilisers for the food industry 17 : The changing face of food manufacture: The role of hydrocolloids N2 - Citrus pectins, necessary for the food industry and many other applications, are produced by large companies and distributed worldwide. On their way to the customers, the pectins may be stored under unfavourable environmental conditions for longer periods. This can alter their properties and affect their quality in the final application. It can be assumed that (1) pectins from different suppliers, produced from varying raw materials and under different processing conditions, have also varying material properties and water binding behaviour, and (2) the storage of pectins at 60 °C and 80 % humidity might alter these properties and the increase of hydrophilic groups might increase also their water binding ability. The aim of the present study was to investigate the water binding properties of different commercial pectins prior to and after storage by differential scanning calorimetry (DSC) at different water contents. T2 - 17th Gums & stabilisers for the food industry conference CY - Wrexham, UK DA - 2013-06-25 PY - 2014 SN - 978-1-84973-883-5 SN - 978-1-78262-130-0 DO - https://doi.org/10.1039/9781782621300-00147 SP - 147 EP - 154 AN - OPUS4-31135 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER -