Ventilation unit coupled evaporative cooling and heat recovery

Entitlement to the interior comfort increases and with him many times, the power consumption for air conditioning. As part of a research project now a ventilation system has been developed that combines indirect evaporative cooling with heat recovery and thus very efficiently ensures pleasant room temperatures. The principle of operation of the new equipment and test results in a demonstration object summarizes the BINE project information together "office building with fresh air cooling" (09 / 10).

The most important component of the ventilation system is a highly efficient counterflow heat exchanger - a development of marketable, indirect evaporative cooling systems. he achieved by an improved geometry and air guidance, the use of new materials and a special surface coating to cool to near the dew point. This allows the room temperature to reduce up to 6 K. is cooled with water - in a conventional refrigerant can be dispensed with. Measurements in a demonstration building show that the new ventilation system is able to maintain the supply air to rooms to approximately 20 ° C.

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Bielefeld students with research project at MIT Competition

For the first time take students from the University of Bielefeld is the only North-Rhine Westphalian Team at the prestigious international competition of synthetic biology-rule iGEM (international Genetically Engineered Machine Competition) at MIT (Massachusetts Institute of Technology) in Boston part. Using a genetically modified receptor they want to bring bacteria to glow when the food is too spicy.

The team from Bielefeld developed a bacterial sensor system for spicy food. With the help of a receptor bacteria can detect substances from their surroundings and relay the signals to the cell interior. The starting system is a bacterial receptor for plant attractants. This is trained by means of a directed evolution to capsaicin. Capsaicin is responsible for the degree of severity in food and is found in nature in pepper, paprika or chili peppers before. The modified bacteria begin, depending on the degree of severity of sufficient strength to shine. In this way, can be read directly if the food is too spicy.

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International experts discussed at Fresenius Conference ways to increase food safety

In a globalized world, food safety is an international task. The production, processing, distribution and preparation of food are key factors for a safe diet. There is an increasing need for international research and risk management approaches to globally ensure a supply of safe food. The European Food Safety Authority (EFSA) maintains close working contacts with food authorities and organizations in different parts of the world. But even among the Member States of the European Union, there is further need for harmonization in order to effectively protect the public from food-related hazards. Legal aspects, exposure assessment and secondary standards - these were the main themes of the 8. International Fresenius Conference on "Food Safety and Dietary Risk Assessment" from 22. to 23. February Mainz.

Access to accurate information on food consumption is a fundamental prerequisite for any exposure assessment in matters of food safety. However, there are no EU-wide rules as regards the collection of national consumption data on an individual level. Nevertheless, such studies are already in some European countries performed that provide valuable information for public policies and are of central importance for food supervision. "Unfortunately, the methods used do not always provide information that is accurate enough for the exposure assessment. In addition, the data collected nationally can not be directly compared, since the methods within the EU vary, "said Stefan Fabiansson, head of the DATEX Unit (Data Collection and Exposure) of EFSA, at the Fresenius Conference.

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Agriculture and Consumer Protection Minister Hans-Heinrich Ehlen supports the introduction of risk-based meat inspection without incisions

VION Zeven, together with farmers from the VzF association, the Schleswig Holstein producer association, the veterinarians of the Rotenburg-Wümme district, the Lower Saxony State Office for Consumer Protection and Food Safety (LAVES) and scientists from the University of Veterinary Medicine Hanover, have the practical requirements for a new meat inspection system created, which allows the waiver of routine cuts and sets new standards for more consumer protection.

Since 2006 the EU allowed - law the introduction of such an alternative, if at least the same level of food safety is ensured as in the investigation usual. In traditional health inspection, which is practiced in Germany since 1903, carcases and organs are generally examined by inspection and targeted palpation and incision. The new system applies to advance obtained comprehensive information on herd and individual animal health with and secures the ongoing communication between producers, abattoirs and authorities.  

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Only 25 different bitter taste receptors are enough to perceive thousands of bitter substances. How is this possible, scientists at the German Institute of Human Nutrition (DIfE) can now explain. "We now know that the binding properties of bitter sensors are very different and that only the combination of these features makes it possible to detect an exceedingly wide range of bitter substances," says Wolfgang Meyerhof, author of the study.

Your comprehensive results about the molecular basis of bitter taste perception published the DIfE researchers recently in Chemical Senses (DOI: 10.1093 / chemse / bjp092; Meyerhof et al, 2009; The Molecular receptive ranges of Human TAS2R Bitter Taste Receptors.).

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Whether onion, wild garlic or cumin: Even traces of a spice can be traced using modern methods of spice analysis. Chemists identify the spices also pollutants and toxins such as molds. For this they have developed on the plants genotype based detection techniques. As they work, the October issue of the reported "Nachrichten aus der Chemie".

The classic way to prove spices, is still the to look crushed material through the microscope and scan to specific structures towards. However, molecular biological methods feel many spices in complex food much more accurate to: assign directly the carrier of genetic information, deoxyribonucleic acid (DNA) of the herb to. Since spices are composed of different parts of plants, the sample preparation is for it however a tricky task.

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The Leibniz Institute for Agricultural Engineering Potsdam-Bornim presented at Agritechnica 2009 three sensor developments with the aid recognized at critical points in the grain production chain molds and as a result the risk of mycotoxins can be reduced. Together with partners from research and industry, sensor systems have been developed as part of the BMBF-funded joint project ProSenso.net2.

They are highly undesirable but in about a quarter of the world produced food and feed: toxic metabolites of molds, called mycotoxins. These are harmful to humans and animals even in small amounts. With the mycotoxin contamination not only health aspects but also economic consequences entailed.

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Rotten meat scandal, fruits and vegetables with pesticide residues, salmonella in eggs - consumers are confused. You want to be sure that the food in the supermarket are really fresh and healthy. For the first time presenting Fraunhofer experts at the fair Anuga (10.-14. October in Cologne, Halle 5.1, Stand B020) their findings and show how the transport of the products can be monitored.

Beef from Argentina, tomatoes from Holland, avocados from Israel - the product range is internationally and the way these products are widely and swallowed. These flows of goods are a major challenge: in particular perishable food must be brought quickly into the stores and to the customer. The way of meat, fruits, vegetables - from the farm to the shop counter - consider Fraunhofer scientists holistically. They analyze the conditions of the plants in the field and the way the products, they improve processes in the production and optimize flows of goods, storage conditions and packaging. "Food Chain Management (FCM)" is the research topic.

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BfR recommends replacement of animal experiments with chemical-analytical methods

The European Food Safety Authority (EFSA) has evaluated and quantitative detection methods for marine biotoxins in shellfish. As a result, strategies to control these toxins are to be discussed in mussels in the European Commission, for their detection until now an animal experiment with mice is prescribed as the reference method. "With chemical analytical methods of animal experiments can be replaced", says BfR President Professor Dr. Dr. Andreas Hensel. "The methods also contribute to improve consumer health protection with because can be detected with them marine biotoxins safer." The Federal Institute for Risk Assessment (BfR) has 2009 published a powerful chemical analysis method, proved the marine biotoxins below the regulatory limits can be.

Shells containing toxins can cause diseases such as diarrhea or paralysis when eating and in rare severe cases death. Marine biotoxins are produced by certain types of algae and accumulate in shellfish. To protect consumers from these toxins, examines the official control of foodstuffs shells on these substances. When detection method is in the EU so far the so-called "mouse bioassay" prescribed. Here mice an extract is injected from the under investigation mussel tissue in the abdominal cavity. The death of the mice is considered detection of marine biotoxins.

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developed objective evaluation system for the smell of sweaty feet

The first step to prevent the formation unpleasant foot odor is to go its causes on the ground. With an objective sensory evaluation system for odor, scientists at the Hohenstein Institute, the Test and Research Institute (PFI) and the Department of Metrology of Saarland University achieving this goal one step closer.

Because the odor caused by bacterial decomposition of perspiration is not only on the carrier depends, but especially of the design characteristics of shoes (eg upper and sole material) and socks (eg fiber material). Hitherto, a product development with regard to sensory properties alone in trial and error an approach and by using expensive tests with subjects possible. The part of the research project AiF-Nr. 201 ZN developed objective evaluation system for the sensory evaluation of sweat odor can be avoided in the future customer complaints and subsequently required expensive redesigns.

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With electronic nose also the boar on the trail

The metal oxide sensor detects the volatile compounds.

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