(E)motion pictures : zwischen Authentizität und Künstlichkeit ; Konzertfilme von Bob Dylan bis Neil Young

Schon im Jahr 1970 rechnet der noch junge und von Film und Rockmusik gleichermaßen begeisterte Wim Wenders mit einem Genre ab, "das es nicht gibt": mit dem Musikfilm, vor allem mit den "Rock'n'Roll- und Popmusikfilmen" (Wenders 1989, 82), die bis dato entstanden und denen er insgesamt vorwirft, gerade an der Darstellung der Musik zu scheitern. "Sie zeigen mehr ihr Desinteresse, ihr Missfallen oder ihre Verachtung als ihren Gegenstand. Das, was es zu sehen gibt, die Musiker, die Instrumente, die Bühne, die Arbeit, der Spaß oder die Anstrengung, Musik zu machen, erscheint ihnen nicht wert genug, so wie es ist, gezeigt zu werden" (83). Wenders wirft den Musikfilmen vor, nicht dem authentischen Entstehen der Musik im Augenblick, also live auf der Bühne, und nicht dem Ausdruck der Musik gerecht werden, sondern die eigene Sprache der Rockmusik in eine andere, in die des Films zu übertragen

Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties

[EN] Low-temperature convective drying could be considered an affordable alternative to conventional freeze-drying for foodstuffs. The process intensification should be based on non-thermal technologies, such as power ultrasound. Thereby, the aim of this work was to evaluate the air-borne application of power ultrasound on the low-temperature drying of salted cod. For that purpose, drying experiments were carried out at −10, 0, 10 and 20 °C on salted cod slices at 2 m/s with (AIR + US, 20.5 kW/m3) and without ultrasonic application (AIR). In the dried-salted cod, its rehydration capacity was analyzed, as were the microstructural, textural and color changes. At every temperature tested, ultrasound application increased the drying rate; thus, an average increase of 74%was observed in the effective diffusivity. AIR+US dried samples were softer and exhibited a higher rehydration capacity than AIR ones, which was linked to the microstructural changes produced by ultrasound. In addition, color changes were induced by ultrasound application. Industrial relevance: Nowadays, low-temperature convective drying represents a promising alternative for the production of high-quality dried products. However, this technology is mostly limited by the low drying rate, which retards the dehydration process and directly increases the processing costs. Power ultrasound, a nonthermal technology, represents an interesting alternative means of improving low-temperature convective drying due to the fact that acoustic (mechanical)waves may affectwater removal during dryingwith a low heating capacity. Thereby, the ultrasonically enhanced low-temperature convective drying could constitute an affordable alternative to lyophilization (or freeze-drying), which is mainly restricted to high-quality food commodities.The authors acknowledge the financial support both from the Ministerio de Economia y Competitividad (Ref. DPI2012-37466-C03-03) and Carmen Cambra S.L. for their technical support with the selection of the raw material. Cesar Ozuna was the recipient of a fellowship from the Universitat Politecnica de Valencia for his research stay in Aalesund University College.Ozuna López, C.; Cárcel Carrión, JA.; Walde, PM.; García Pérez, JV. (2014). Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties. Innovative Food Science and Emerging Technologies. 23:146-155. https://doi.org/10.1016/j.ifset.2014.03.008S1461552

Time and position sensitive single photon detector for scintillator read-out

We have developed a photon counting detector system for combined neutron and gamma radiography which can determine position, time and intensity of a secondary photon flash created by a high-energy particle or photon within a scintillator screen. The system is based on a micro-channel plate photomultiplier concept utilizing image charge coupling to a position- and time-sensitive read-out anode placed outside the vacuum tube in air, aided by a standard photomultiplier and very fast pulse-height analyzing electronics. Due to the low dead time of all system components it can cope with the high throughput demands of a proposed combined fast neutron and dual discrete energy gamma radiography method (FNDDER). We show tests with different types of delay-line read-out anodes and present a novel pulse-height-to-time converter circuit with its potential to discriminate gamma energies for the projected FNDDER devices for an automated cargo container inspection system (ACCIS).Comment: Proceedings of FNDA 201

Interatomic Coulombic Decay following Photoionization of the Helium Dimer: Observation of Vibrational Structure

Using synchrotron radiation we simultaneously ionize and excite one helium atom of a helium dimer (He_2) in a shakeup process. The populated states of the dimer ion (i.e. He^[*+](n = 2; 3)-He) are found to deexcite via interatomic coulombic decay. This leads to the emission of a second electron from the neutral site and a subsequent coulomb explosion. In this letter we present a measurement of the momenta of fragments that are created during this reaction. The electron energy distribution and the kinetic energy release of the two He^+ ions show pronounced oscillations which we attribute to the structure of the vibrational wave function of the dimer ion.Comment: 8 pages, 5 figure

Single photon double ionization of the helium dimer

We show that a single photon can ionize the two helium atoms of the helium dimer in a distance up to 10 {\deg}A. The energy sharing among the electrons, the angular distributions of the ions and electrons as well as comparison with electron impact data for helium atoms suggest a knock-off type double ionization process. The Coulomb explosion imaging of He_2 provides a direct view of the nuclear wave function of this by far most extended and most diffuse of all naturally existing molecules.Comment: 10 pages, 5 figure

Militärwissenschaft in der DDR 1949 - 1990: Ideengeschichtliche Grundlagen, Erkenntnisstand und kritische Wertung

Autoren-Beiträge des Werkstattgespräches vom 5. bis 7. November 1992 in Dresden: Über ideengeschichtliche Grundlagen, Erkenntnisstand und kritische Wertung der Militärwissenschaft in der DDR.:Vorbemerkung: Wolfgang Scheler. Autorenbeiträge: Dietmar Schössler, Erkenntnisinteresse an Militärwissenschaft – allgemein und speziell (DDR) – was bleibt? Klaus Kulisch, Militärwissenschaft und Nationale Volksarmee. Begriffliches und Geschichtliches. Rolf Lehmann, Das sowjetische militärstrategische Denken und die Militärwissenschaft in der DDR. Eberhard Arnold, NATO-Strategie und NATO-Streitkräfte aus der Sicht des Warschauer Vertrages – Ein kritischer Rückblick Wolfgang Scheler, Die weltanschauliche und ideologische Grundlage der Militärwissenschaft in der DDR. Entstehung, Entwicklung und Bruch. Ernst Woit, Philosophieren über Krieg und Frieden im kalten Krieg. Joachim Klopfer, Zur Kritik allgemein-theoretischer Positionen der Militärwissenschaft in der DDR. Harald Kießlich-Köcher, Zur Entwicklung der Ansichten über den Krieg mit Massenvernichtungswaffen. Eberhard Sturm, Die Entwicklung der taktischen Ansichten der Landstreitkräfte. Wolfgang Demmer, Gedanken zur Militärwissenschaft. Autoren

Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection

[EN] A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40 70 C and 30 and 60W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70 C and 60 W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg < 90 mg 100 g 1 protein) were observed. Rehydration ratio was not affected by the power applied and the obtained values were similar to those of convectively-treated samples. According to the results here presented, US is a suitable example of an emerging and environmentally friendly technology that accelerates convective drying, allowing the obtainment of dried strawberries with premium quality.This work has been funded by Ministry of Economy and Competitiveness of Spain and ERDF (FEDER) (Project DPI2012-37466-C03-03), Fun-c-Food (CSD2007-00063 Consolider-INGENIO 2010), CYTED IBEROFUN (P109AC0302) and Comunidad de Valencia, Project PROMETEO/2010/062. J.G.S. also thanks CSIC and the EU for a predoctoral JAE grant. A.C.S. thanks the Spanish Ministry of Economy and Competitiveness for a Ramon y Cajal contract.Gamboa-Santos, J.; Montilla, A.; Cortijo Soria, A.; Cárcel Carrión, JA.; García Pérez, JV.; Villamiel, M. (2014). Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection. Food Chemistry. 161:40-46. https://doi.org/10.1016/j.foodchem.2014.03.106S404616

Air-borne ultrasound application in the convective drying of strawberry

The use of non-thermal technologies, such as power ultrasound, is mostly suitable for the drying of thermolabile food materials. Thereby, the air-borne ultrasonic application as a means of improving the convective drying of strawberry has been explored in this work. Experiments were conducted by setting the acoustic power applied (0, 30 and 60 W) and the air temperature (40, 50, 60 and 70 C). The desorption isotherms and the shrinkage pattern were also experimentally determined. In order to describe the drying kinetics, a diffusion model considering both convective transport and shrinkage was used. The increase in both the applied acoustic power and temperature gave rise to a significant reduction of drying time (13 44%). The application of power ultrasound involved a significant (p < 0.05) improvement in the effective moisture diffusivity and the mass transfer coefficient, the effect being less intense at high temperatures. The results reported here highlight the fact that ultrasonic application during convective drying is a promising supporting technology with which to reduce the drying time needed for heat sensitive products, such as strawberryThis work has been funded by MICINN, Projects Fun-c-Food CSD2007-00063 Consolider-INGENIO, DPI2012-37466-C03-03 and Comunidad de Madrid, project ALIBIRD 2009/AGR-1469 and Comunidad Valencia, project PROMETEO/2010/062. J.G.S. also thanks CSIC and the EU for a pre-doctoral JAE Grant.Gamboa-Santos, J.; Montilla, A.; Cárcel Carrión, JA.; Villamiel, M.; García Pérez, JV. (2014). Air-borne ultrasound application in the convective drying of strawberry. Journal of Food Engineering. 128:132-139. https://doi.org/10.1016/j.jfoodeng.2013.12.021S13213912