Workflow processing using ERP objects

Enterprise Resources Planning (ERP) Systems, and Workflow Management Systems (WFMS) evolved parallel in the past. The main business drivers for automation came from the ERP world, but the WFMS solutions discovered their own way figuring out the necessity of such applications without ERP as well. In our paper we follow only the usage of workflows in ERP systems. The central elements of built-in workflows are the ERP objects, which embed and handle the business data providing real life meaning of business objects as well. The capabilities of built-in workflow systems of such ERP solutions are presented via two market-leaders: SAP and Microsoft Dynamics AX. Both solutions are dealing with ERP objects in sence of the workflow management. We recognized and present the weaknesses and restrictions of the built-in workflow systems on these two ERP examples. In our paper we describe the results of our analysis of the interoperability of the built-in workflow systems as well and demonstrate the required add-on functionalities to provide usable cross-system workflows in such an environment. We also mention the possibility of using a built-in workflow as a full-featured WFMS

Software as a Service operation model in cloud based ERP systems

Cloud based operation model has become a new standard in ERP system implementation. This has brought a new software abstraction layer over the already existing datacentre model, which covered all the middleware, operating system and database level architecture elements. This new abstraction layer covers the complexity of the middleware and below layers, making it possible for the owners to deal with only implementing the core business logic. There is always a risk that more resources are allocated to the infrastructure side, using this model resources can be reallocated back to the business side. Overall this could lead to longer software lifecycle, because the core logic is separated from the rapidly changing implementation layer. The standard release management, which covered the way from pre alpha state to the gold release, was substituted in this model with a continuous release process. This leads to the possibility of using the latest version of the software always in the Software as a Service operating model. The code reusability (and refactoring) is also modified, having an abstraction layer between the platform independent model and the platform specific model. The transformation layer between these two has to be able to ensure the long term reliability of the software product. Having a proper transformation layer keeps the roles separated, the end user do not have to build up an IT support background, because this layer hides the infrastructure questions. This paper focuses on the change management procedures when change the operation environment from the standard datacentre solution to the cloud based SaaS model. This paper describes the different directions which can be used for an ERP environment offered by cloud technology, and focuses on the diverse change management procedures on switching the operation environment from the standard on premise datacenter solution to the cloud based SaaS model

A butilhidroxitoluol (BHT) meghatározása étkezési sertészsírból

Das Absorptionsspektrum von Butylhydroxytoluol (BHT) wurde in über verschiedene Dipolmomente verfügenden organischen Lösungsmitteln untersucht. Es wurde dabei festgestellt, dass das BHT in einigen Lösungsmitteln und in den Lösungen von einigen Fetten in organischen Lösungsmitteln ein charakteristisches Absorptionsspektrum aufweist. Eine Lösung von BHT-enthaltendem essbaren Schweinefett in Cyclohexan war zur unmittelbaren photometrischen Bestimmung des BHT-Gehaltes geeignet. Auf diesem Grund wurde eine quantitative Grenzwertmethode entwickelt. The absorption spectrum of butyl hydroxytoluene (BHT) was investigated in a number of organic solvents having different dipole moments. It was found that BHT gives a characteristic absorption spectrum in certain solvents and in the solution of fat in certain organic solvents. The cyclohexane solution of edible pig fat containing BHT proved to be suitable for the direct photometric determination of BHT. On this basis, a quantitative limit-value method was developed for BHT determination. Les auteurs ont étudié les spectres d’absorption du BHT dans des solvants organiques ä différents moments de dipöle. On a établi que dans quelques solvants et dans la solution du lard dans des solvants organiques le BHT donne des spectres d’absorpption caractéristiques. La solution au cyclohexane du lard de porc alimentaire contenant du BHT se préte, par contre, au dosage photométrique directe du BHT qui a permis aux auteurs de développer une méthode quantitative ä valeur limité

Adatok a tejsavas erjesztéssel tartósított zöldparadicsom mikrobiológiai tulajdonságaihoz

Die Verfasser machen auf einen mikrobiologisch bedingten äusserlichen Fehler der durch Milchsäuerefermantation konservierten grünen Tomaten aufmerksam. Im Laufe der Gärung rufen — wahrscheinlich zufolge von Verletzung der Epidermis der Tomaten — die der Fermentationsmikroflora angehörenden Lactobazillen durch Vermehrung unter der Epidermis, Kolonien mit einem Durchmesser von 0,5 — 3 mm hervor und diese enthalten trotz des am Ende der Gärung vorhandenen niederen pH, bzw. der hohen Milchsäurekonzentration, noch lebende Zellen. Diese Kolonien können selbst durch intensives Waschen der Tomatenoberfläche nidht entfernt werden. An exterior deficiency due to microbiological effects observed in green tomatoes preserved by lactic acid fermentation is described. During the fermentation, probably due to lesions in the epidermis of tomatoes, Lactobacillus bacteria pertaining to the microflora of the fermentation are multiplying under the epidermis, and they form colonies of 0.5 —3.0 mm diameter. Though at the end of the fermentation period the pH value is low and the lactic acid concentration is high, still there are viable cells in these colonies which cannot be removed by an intensive washing of the tomato surface. Les auteurs rendent compte sur un défaut d’extérieur ä fond microbiologique des tomates vertes conservées par fermentation lactique. Au cours de la fermentation, probablement dü ä des lésions de l’épiederme des tomates, les bactéries Lactobacillus qui appartiennent ä la microflore de la fermentation, se propagent sous l’épiderme et у torment des colonies de diamétres de 0,5 ä 3 mm. Ces colonies contiennent, malgré le pH faible et la haute teneur en acide lactique en fin de fermentation, encore des cellules vivantes. Ces colonies ne es font éliminer de la surface des tomates merne par lavage intense

A nitrát-ion direkt meghatározása húsipari termékekből

Das Absorptionsmaximum des Buthylhydroxytoluols (BHT) wurde in verschiedenen organischen Lösungsmitteln studiert. Eine rasche, einfach durchführbare Grenzwertmethode wurde zur Bestimmung von BHT in Speise-Schweinefett entwickelt. Im wesentlichen besteht die Methode aus einer Reinigung einer Lösung des Schweinefettes in Cyclohexan auf einer Kieselgelsäule, sodann aus einer spektrophotometrischen Untersuchung der erhaltene Lösung bei 284 nm gegen eine Blindprobe. The absorption maximum of butyl hydroxytoluene (BHT) was studied in various organic solvents. A quick and simple lim it value method was developed for the determination of BHT in edible pig fat. The method is based essentially on the purification of the cyclohexane solution of pig fat on a Kieselgel column and subsequently on investigation of the obtained solution by spectrophotometry at 284 nm, using a blank test as reference solution. Les auteurs ont étudié le maximum d ’absorption du butyl-hydroxy-toluéne dans divers solvants organiques. IIs ont développé une méthode de valeur limité rapide et simple pour le dosage du BHT dans la graisse de porc alimentaire. Le principe de la méthode consiste d’une purification, sur une colonne de Kieselgel {silice), de la solution au cyclohexane de la graisse de porc, suivie de la mesure spectrophotométrique, ä 284 nm, de la solution ainsi obtenue, contre un essai á blanc

Butilhidroxitoluol (BHT) kimutatása és meghatározása étkezési sertészsírban

Die Verfasser wendeten zum Nachweis von Butylhydroxitoluol (BHT) in Tafel-Schweineschmalz die Methode von Würziger und Chandra an. Der Nachweis beruht auf der Farbreaktion des BHT mit 2,6-Dichlorchinon-Chlorimid in alkoholischer KOFI Lösung. Für die quantitative Bestimmung des BHT arbeiteten die Verfasser eine neue Methode aus, welche die Kontrollierung des BHT-Gehaltes von Schweinefett mit genügender Genauigkeit, zuverlässig ermöglicht. The method of Würziger and Chandra was used for the detection of butyl hydroxytoluene (BHT) in pig fat for human consumption. The detection is based on the colour reaction of BHT with 2,6-dichloroquinone chloroimide in ethanolic potassium hydroxide solution. For the quantitative determination of BHT in pig fat a novel method was developed that proved to be suitable for checking the BHT content of pig fat in a reliable way with an appropriate accuracy