Donny Kurniawan, David Abramson,
... This paper presents the design and implementation of ISENGARD, an infrastructure for supporting e‐Science and grid application development . ISENGARD provides services, tools, and APIs that simplify grid ...
Tópico(s): Advanced Data Storage Technologies
2010 - Wiley | Concurrency and Computation Practice and Experience
Bettina Isengard, Ronny König, Marc Szydlik,
The provision of living space as well as financial transfers are important elements of functional solidarity between parents and adult children in contemporary European societies. However, prior research has revealed substantial discrepancies not only within but also between countries. Against this background, this paper investigates the relevance of money and space transfers and the connections between the two forms of support simultaneously using the Survey of Health, Ageing and Retirement in ...
Tópico(s): Housing, Finance, and Neoliberalism
2017 - Taylor & Francis | Housing Studies
Daniel I. Hădărugă, Corina Costescu, Laura Corpaş, Nicoleta G. Hădărugă, Heinz‐Dieter Isengard,
The aim of this study was to find a simple way to differentiate between rye and wheat flour and their mixtures by using the kinetic parameters of Karl Fischer water titration (KFT). Consequently, the water content and type of molecules in rye and wheat mixtures used in Romanian bread making have been investigated by means of volumetric KFT. Further, the kinetics of KFT have been determined and novel kinetic parameters corresponding to "surface" and "strongly-retained" water molecules have been identified ...
Tópico(s): Sensory Analysis and Statistical Methods
2015 - Elsevier BV | Food Chemistry
Bettina Isengard, Marc Szydlik,
Coresidence of elderly parents and adult children is a special form of intergenerational relations that is not uncommon in European societies. Why do adult children and parents live together? In what way do individual characteristics, family structures, and cultural contexts play a crucial role? How can differences between countries be explained? Are there discrepancies between adult generations sharing the same household and those who live in separate homes within the same building (“near coresidence”)? ...
Tópico(s): Migration and Labor Dynamics
2012 - SAGE Publishing | Research on Aging
Nicoleta G. Hădărugă, Daniel I. Hădărugă, Heinz‐Dieter Isengard,
The paper presents a comparative study regarding the water determination in natural cyclodextrins and in their essential oil complexes (Apiaceae, Liliaceae, and Cupressaceae families) by using Karl Fischer titration (KFT) and thermal methods. For the natural cyclodextrins, the influence of the solvent hydrophobicity and the preheating temperature on the water extraction process were evaluated. The water contents, estimated by KFT in both methanol and methanol–octanol solvent systems, were 10.6% and ...
Tópico(s): Analytical Chemistry and Chromatography
2011 - Elsevier BV | Food Chemistry
Daniel I. Hădărugă, Nicoleta G. Hădărugă, Geza Bandur, Heinz‐Dieter Isengard,
Tópico(s): Bee Products Chemical Analysis
2011 - Elsevier BV | Food Chemistry
... precursor has been published in The Treason of Isengard (106-107). Numerous early drafts, together with close- ...
Tópico(s): Themes in Literature Analysis
2007 - West Virginia University Press | Tolkien studies
T. Rudi, Gisela Guthausen, Wolfgang Burk, Christoph Reh, H.-D. Isengard,
In the production process of caramel mass it would be desirable to determine the contents of water and fat simultaneously in one single analytical step. In classic time domain NMR methods, the differentiation of water and fat is not sufficiently good as the differences in relaxation times of oils and fats are relatively small. As only signal amplitudes at given times are evaluated in classic time domain NMR, the contrast between the compounds is too small to allow a quantification. Therefore, samples ...
Tópico(s): Advanced MRI Techniques and Applications
2007 - Elsevier BV | Food Chemistry
Andrea Felgner, Regina Schlink, Peter Kirschenbühler, Birgit Faas, Heinz‐Dieter Isengard,
In the field of food analysis, rapid measurements and results are generally of high importance. The Karl Fischer titration (KFT), a chemical method for determining water content, and its automated performance enhance rapidity by giving the opportunity to deal with more samples in less time; automated sequences can include different determination methods and sample treatments. Moreover, automation can improve reproducibility and precision. In this work water determination methods were established ...
Tópico(s): Microfluidic and Capillary Electrophoresis Applications
2007 - Elsevier BV | Food Chemistry
Water content is for a number of reasons one of the most important properties of foodstuffs. The determination of water content is therefore a very important analysis. This is not only the case for scientific or technical reasons. The water fraction in food is sometimes regarded as a component without commercial value. The price is based on dry matter, which makes water content determination an analysis with economic consequences. Different existing methods often yield different results. This entrains ...
Tópico(s): Microencapsulation and Drying Processes
2007 - Elsevier BV | Food Chemistry
H.-D. Isengard, Rita E Kling, Christoph Reh,
Abstract The water content of milk powders is “officially” determined by drying. The result of drying techniques is, however, the mass loss the sample undergoes under the conditions applied. No differentiation between water and other volatile substances is made. A particular problem is the lactose that is present in all dried dairy products. The α-form contains one mole of water of crystallisation per mole. This water fraction is not determined completely by ordinary drying methods. How much of the ...
Tópico(s): Microencapsulation and Drying Processes
2005 - Elsevier BV | Food Chemistry
R GLEITER, Helmut Horn, H.-D. Isengard,
In total, 249 samples of different honey types were analysed concerning water content and water activity. The samples were identified by using physico-chemical parameters and melissopalynological methods. The water content was determined at 20 °C via refractometric measurement by using the refractive index. The water activity of liquefied and crystallised honeys was measured at 25 °C, using the instrument Novasina aw-Sprint. It was found that the water activity of crystallised honeys is higher than ...
Tópico(s): Insect and Arachnid Ecology and Behavior
2005 - Elsevier BV | Food Chemistry
Senih Yazgan, A. Bernreuther, Franz Ulberth, H.-D. Isengard,
Property values of powdered certified reference materials (CRMs) are very often related to dry mass. The dry mass is indirectly determined by measuring the moisture content of the sample. The most commonly used methods are the drying oven method and the Karl Fischer titration (KFT). It is well known that these two methods may give different values for the moisture/water content. In this study thermogravimetry was used to simulate the drying oven method and to investigate the reasons of the differences ...
Tópico(s): Sensor Technology and Measurement Systems
2005 - Elsevier BV | Food Chemistry
Tópico(s): Social Policy and Reform Studies
2005 - Springer Science+Business Media | KZfSS Kölner Zeitschrift für Soziologie und Sozialpsychologie
I. Gergen, Florina Radu, Despina-Maria Bordean, Heinz‐Dieter Isengard,
It was analyzed the water content of three pollen samples from three different sources, using the classical chemical method (Karl Fischer). It is very important for this method to select the proper work conditions because pollen has a complex composition. For Karl Fischer’s method we selected the most adequate solvents, temperature and particle size. The Karl Fischer titration in a mixture of solvents (Hydranal® solvent and n-octanol) at high temperature (50 °C) is the most indicated for the determination ...
Tópico(s): Insect and Arachnid Ecology and Behavior
2004 - Elsevier BV | Food Control
Heinz‐Dieter Isengard, Heidrun Präger,
Instead of measuring the real water content, very often drying mass loss is determined. Not only water contributes to this mass loss, but all volatile materials under the applied drying conditions. On the other hand, very tightly bound water may elude detection. The mass loss by drying does therefore not necessarily correspond to the water content of the sample. To accelerate analyses, in comparison with the classical oven method, more efficient heating sources have been introduced. Infrared dryers ...
Tópico(s): Spectroscopy and Chemometric Analyses
2003 - Elsevier BV | Food Chemistry
Heinz‐Dieter Isengard, Daniela Schultheiβ,
Honeys must not contain too much water if they were to be protected from microbiological spoilage. Water content is usually measured via the refractive index (RI). From the value measured, the water content is calculated by an empirical formula or by “conversion” tables. Creamy honeys must be heated before analysis, a procedure that may result in a loss of water and makes a comparison with liquid honey measurements at room temperature difficult. Another problematic point is that the composition of ...
Tópico(s): Plant and animal studies
2003 - Elsevier BV | Food Chemistry
Stephan Rückold, H.-D. Isengard, Jan Hanss, K. H. Grobecker,
In the field of reference materials, long-term stability is of the highest importance. Particularly for biological matrices, any kind of deterioration must be avoided during shelf-life and several precautions are taken during production. It has been shown that several mechanisms of deterioration are associated with water activity and water content. Consideration of the availability of water for deteriorative processes will consequently lead to consideration of strong forces of interaction between ...
Tópico(s): Magnetic and Electromagnetic Effects
2003 - Elsevier BV | Food Chemistry
Abstract This paper deals with youth unemployment trends in Europe since the mid-1980s in general, and regards individual risk factors in the mid-1990s for Germany and the United Kingdom in particular. The study of the two selected countries shows that the individual risk of (long-term) unemployment is not equally high for all young people, but rather depends on various socioeconomic and structural factors like gender, education, nationality and region of residence. The individual level of education ...
Tópico(s): Employment and Welfare Studies
2003 - Taylor & Francis | Journal of Youth Studies
Christoph Reh, Shrinivasa N. Bhat, Stéphane Berrut,
... most frequently performed analyses in the food industry (Isengard, 2001). In dried milk IDF method 26A in ...
Tópico(s): Microencapsulation and Drying Processes
2003 - Elsevier BV | Food Chemistry
Heinz‐Dieter Isengard, Daniela Schultheiß, Branka Radović, Elke Anklam,
A modified Karl Fischer (KF) titration method (measurements at 50°C instead of room temperature) for the precise determination of the water content in honey has been developed together with the adjustment of a drying method using an infrared (IR) technique. The results obtained by this IR method applying a temperature between 98–100°C were found to be very similar to those obtained by the KF technique. In the second part of the study, the water concentration was determined in 39 authentic honey samples ...
Tópico(s): Meat and Animal Product Quality
2001 - Elsevier BV | Food Control
Water is present in practically every foodstuff. The water content has significant importance for a number of reasons. The determination of water content is therefore the most frequent general analysis performed on foodstuffs. A survey of the most widely used methods is given. They are classified into direct and indirect methods. Direct methods aim at the determination of the water as such. The physical techniques among them are based on a separation of the water. Heating techniques which measure ...
Tópico(s): Isotope Analysis in Ecology
2001 - Elsevier BV | Food Control
Petra Heinze, Heinz‐Dieter Isengard,
Sugars are heat sensitive. The determination of the water content by drying methods is therefore problematic, particularly when vigorous heating principles are used. A method is described for determining the water content of invert sugar and fructose syrups by halogen drying, a new variation of infrared drying. Parameter sets could be found in a way that the mass loss measured corresponded to the water content found by Karl Fischer titration that served as reference method. In these situations two ...
Tópico(s): Freezing and Crystallization Processes
2001 - Elsevier BV | Food Control
Stephan Rückold, K. H. Grobecker, Heinz‐Dieter Isengard,
In the field of reference materials (RMs), long-term stability is of highest importance. Particularly for biological matrices, any kind of deterioration must be avoided during shelf-life. Extensive precautions during production are taken to prevent microbiological and enzymatical activities, but possible alterations caused by intensive drying have been underestimated until today. This paper discusses several mechanisms of deterioration related to water activities and water contents. The four Reference ...
Tópico(s): Meat and Animal Product Quality
2001 - Elsevier BV | Food Control
Stephan Rückold, K. H. Grobecker, H.-D. Isengard,
Tópico(s): Scientific Measurement and Uncertainty Evaluation
2001 - Springer Science+Business Media | Fresenius Journal of Analytical Chemistry
Stephan Rückold, K. H. Grobecker, H.-D. Isengard,
Tópico(s): Advanced Chemical Sensor Technologies
2000 - Springer Science+Business Media | Fresenius Journal of Analytical Chemistry
Drying techniques are very frequently used and in many cases official methods for moisture determination. These methods, however, do not yield the water content as a result but a mass loss which is caused not only by the evaporation of water but by all substances volatile under the drying conditions, be they original components of the product or be they produced by decomposition reactions during the drying process. This mass loss varies therefore with the parameters applied like time, temperature, ...
Tópico(s): Food Drying and Modeling
1999 - Elsevier BV | Talanta
Water is present in practically all foodstuffs. The water content is of great significance in determining the physical characteristics, technological processes, microbiological stability, shelf life and sensory properties of foods, as well as having legal and economic ramifications. Determination of the water content is one of the most frequent analyses performed on foodstuffs. To avoid the manufacture of products with an undesired, unadvantageous or non-permitted water content and keep the amount ...
Tópico(s): Food Drying and Modeling
1995 - Elsevier BV | Trends in Food Science & Technology
... 42.https://doi.org/10.1111/imre.12268Bettina Isengard, Ronny König, Marc Szydlik Money or space? Intergenerational ...
Tópico(s): Family Dynamics and Relationships
1987 - University of Chicago Press | Journal of Political Economy
Nicoleta G. Hădărugă, Daniel I. Hădărugă, Heinz‐Dieter Isengard,
Tópico(s): Analytical Chemistry and Chromatography
2012 - Springer Science+Business Media | Journal of inclusion phenomena and molecular recognition in chemistry