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Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery.
Recent advances in mass spectrometry technologies have uncovered tremendous opportunities for a range of food-related applications. However, the distinctive characteristics of food, such as the wide range of the different components and their extreme complexity present enormous challenges. This text brings together the most recent data on the topic, providing an important resource towards greater food safety and quality.
• Presents critical applications for a sustainable, affordable and safe food supply
• Covers emerging problems in food safety and quality with many specific examples.
• Encompasses the characteristics, advantages, and limitations of mass spectrometry, and the current strategies in method development and validation
• Provides the most recent data on the important topic of food safety and quality
The room temperature tensile properties of iron with different purity levels (commercially pure, high-purity, and ultra-high-purity) were characterized at different strain rates in the framework of an international Round-Robin involving four laboratories (BAM, IMR-TU, NIST, and SCKCEN). The test results were collected and analyzed by NIST, and are presented in this Technical Note.
Data from all the participating laboratories were found in good agreement, thus allowing a clear assessment of the influence of strain rate and purity level on tensile properties (mechanical resistance and ductility). A clear increase of yield strength and, to a lesser extent, tensile strength was observed for all materials as strain rate increases and purity level decreases. The highest strain rate sensitivity was associated with the highest purity level (ultra-high-purity Fe). Ductility trends were less unequivocal, but typically an increase of elongation at fracture and reduction of area was detected as strain rate and purity level increase. Significant differences in tensile properties were observed between the two investigated types of high-purity Fe, which can be attributed to an influence of the production process in terms of melting environment (atmosphere and crucible), as well as differences in chemical compositions.
Mit einer neuartigen analytischen Zentrifuge können Klebverbindungen, Beschichtungen und Kompositwerkstoffe untersucht werden. Die Idee der Wissenschaftler an der BAM Bundesanstalt für Materialforschung und -prüfung: Die Proben müssen nicht mehr eingespannt, sondern nur noch eingesteckt werden. Durch das einfache Einstecken der Prüfkörper ist eine sehr schnelle Beladung möglich. Zudem können bis zu acht Proben gleichzeitig unter identischen Bedingungen geprüft werden. Konventionelle Zugprüfmaschinen waren und sind nur in der Lage, einen (eingespannten) Probekörper zu testen. Das von BAM-Forschern bereits 2004 zum Patent angemeldete Funktionsprinzip wurde seitdem von der Berliner LUM GmbH als Lizenznehmer zum marktreifen Produkt weiterentwickelt.