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Today, the use of renewable energies and recycling of climate-changing gases are increasingly important. In this context,coupling of methanation with small, decentralized CO2sources such as biogas plants provides one possibility. However,fluctuating availability of renewables for hydrogen production in combination with small storage volumes result in anenhanced demand for dynamic process operation. This leads to new research challenges with respect to the required cata-lysts and the overall process design. To draw reliable conclusions about the catalytic performance under dynamic processoperation, the mechanism of the methanation reaction as well as typical deactivation procedures of the catalyst appliedunder steady-state conditions have to be reviewed thoroughly.
Nicht nur der NSU
(2020)
Von Maschinenbau-Ingenieur*innen wird oft erwartet, innovative Produkte, Dienstleistungen oder Prozesse zu entwickeln und zu vermarkten. Das Ziel der vorliegenden Arbeit ist es herauszufinden, inwiefern sie bereits im Masterstudium Maschinenbau durch die Förderung von Kreativität und Entrepreneurship darauf vorbereitet werden. Um die Forschungsfrage zu beantworten, wurden die Modulhandbücher der zehn größten Universitäten sowie Fachhochschulen mithilfe einer Schlagwortsuche auf einschlägige Begriffe analysiert. Die Studie zeigt, dass deutsche Ingenieur*innen sowohl an Fachhochschulen als auch an Universitäten hinsichtlich Kreativität und Entrepreneurship eher unzureichend ausgebildet werden.
Sound and music are well-studied aspects of the quality of experience in restaurants; the role of the room acoustical conditions, their influence on the visitors’ soundscape evaluation and their impact on the overall customer satisfaction in restaurants, however, has received less scientific attention. The present field study therefore investigated whether sound pressure level, reverberation time, and soundscape pleasantness can predict factors associated with overall restaurant quality. In total, 142 persons visiting 12 restaurants in Berlin rated relevant acoustical and non-acoustical factors associated with restaurant quality. Simultaneously, the A-weighted sound pressure level (LA,eq,15) was measured, and the reverberation time in the occupied state (T20,occ) was obtained by measurements performed in the unoccupied room and a subsequent calculation of the occupied condition according to DIN 18041. Results from linear mixed-effects models revealed that both the LA,eq,15 and T20,occ had a significant influence on soundscape pleasantness and eventfulness, whereby the effect of T20,occ was meditated by the LA,eq,15. Also, the LA,eq,15 as well as soundscape pleasantness were significant predictors of overall restaurant quality. A comprehensive structural equation model including both acoustical and non-acoustical factors, however, indicates that the effect of soundscape pleasantness on overall restaurant quality is mediated by the restaurant’s atmosphere. Our results support and extend previous findings which suggest that the acoustical design of restaurants involves a trade-off between comfort and liveliness, depending on the desired character of the place.