Abstract: The present invention relates to a process for the manufacture of microporous carbon materials to perform selective separations of nitrogen in gas mixtures such as hydrogen sulfide, carbon dioxide, methane and C2, C3 and C4+ hydrocarbons, with high efficiency, shaped of microspheres or cylinders from copolymers of poly (vinylidene chloride-co-methyl acrylate) with density of 1.3 to 1.85 g/cm·sup·3 or poly (vinylidene chloride-co-vinyl chloride) with density of 1.3 to 1.85 g/cm.sup.3, using two stages. The first stage consists of a surface passivation of the material by chemical attack in a highly alkaline alcohol solution, with the aim of effecting a precarbonization on the surface of the copolymer that during the pyrolysis process is not deformed and gradually develops microporosity. The material of the first stage presents, in the layer, percentages between 55% to 85% carbon, between 5% to 20% oxygen, and between 10% to 40% chlorine.

Abstract: The present invention is a flow deflector suitable for a heat exchanger of the type consisting of at least one core made up of tubes forming a bundle arranged inside a shell and at least one baffle. The deflector according to the invention is an easily manufactured part independent from the construction of the bundle of tubes and of the baffle which allows modifying the coolant fluid or liquid flow path with greater freedom than that achieved by combining internal openings in the baffle or baffles. Another object of this invention is the heat exchanger obtained using the deflector for optimising coolant liquid flow path. The application of the invention in heat exchangers for EGR (Exhaust Gas Recirculation) systems is of special interest.

Abstract: The invention relates to the use of mutants of L. casei having at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPRr, for the preparation of a food product. The use of said mutants allows for instance to impart to said food products an improved texture and flavor, and/or a higher content in aroma compounds.