Abstract: The present invention relates to a lubricating mixture, which contains glycerides of natural origin and fatty acid alkyl esters. The glycerides are at least partly mono and/or diglycerides which form a mass fraction of 10% in the mixture. In a temperature range from ?10° C. to at least 15° C. the mixture has a liquid phase with a solid fraction of 1 vol. %, which is formed from a fraction of glycerides and/or fatty acid alkyl esters. The mixture can be formed entirely from renewable raw materials, has a high viscosity index and is particularly suitable as a lubricant for use in gearings, electric motors or internal combustion engines.

Abstract: The present invention relates to a lubricating mixture, which contains glycerides of natural origin and fatty acid alkyl esters. The glycerides are at least partly mono and/or diglycerides which form a mass fraction of 10% in the mixture. In a temperature range from ?10° C. to at least 15° C. the mixture has a liquid phase with a solid fraction of 1 vol. %, which is formed from a fraction of glycerides and/or fatty acid alkyl esters. The mixture can be formed entirely from renewable raw materials, has a high viscosity index and is particularly suitable as a lubricant for use in gearings, electric motors or internal combustion engines.

Abstract: A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.

Abstract: The present invention relates to a biofuel and to a process for production thereof, which biofuel contains at least one fraction of triglycerides, a fraction of monoglycerides, a fraction of diglycerides and a fraction of alkylesters of fatty acids. The biofuel may be obtained by partial transesterification of vegetable oil or vegetable fat and is distinguished in that the mass fraction of alkylesters of fatty acids in the biofuel is smaller than the mass fraction of triglycerides. The fuel is suitable in particular as additive for conventional fuels, may be produced at high yield and can also be used at relatively low temperatures below 10° C.

Abstract: A method for converting biomass into higher-energy-density solids, in particular carbon, humus or peat, is described. In the method, organic substances from the biomass are suspended in water to form a suspension and at least a part of the suspension to be converted is heated to a reaction temperature and is converted into higher-energy-density solids by hydrothermal carbonization at elevated pressure. The conversion is carried out in a reaction volume which is located underneath the Earth's surface. Uniformity of the product quality and an increase in the economic efficiency of the process are achieved by the method.

Abstract: The present invention relates to a biofuel mixture comprising a fraction of fatty acid alkyl esters and at least one fraction of bound glycerol in an amount of ?1 wt %, based on the glycerol backbone, and a method and a device for producing said biofuel mixture. The biofuel mixture can be produced inexpensively, can also be utilized as a fuel in diesel engines without additional heating and can be added to conventional diesel fuel.

Abstract: A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.

Abstract: The present invention relates to a method of separating a machining suspension into fractions including abrasive grains and attrition material, such as a suspension produced in the course of the mechanical machining of silicon, quartz or ceramic material, from a cutting fluid in which abrasive grains and the attrition material are dispersed that originates from the machined material and from the machining equipment. In the method, the suspension is separated by means of wet classification, with the liquid used for the sizing process being selected in such a way that it can be mixed with the used cutting fluid and with the mixture so formed, which contains the attrition material originating from the machined material in particular, forming a stable suspension.