Abstract: A method and a device for controlling a production unit in a production installation are specified, controlling referring to the controlling and monitoring of speeds of rotation or angles of rotation of individual drives (20-22) such that the movements of these are monitored in respect of a synchronous value (37) and/or a limit value (33). The monitoring in respect of the limit value (33) results in a safely limited speed of the individual drives. The monitoring in respect of the synchronous value (37) permits detection of asynchronies. The monitoring can be carried out in normal operating mode and/or in setup mode, and, in setup mode, it serves particularly to protect the operating personnel from drives (20-22) that start up suddenly or are running too fast.

Abstract: A method and a device for controlling a production unit in a production installation are specified, controlling referring to the controlling and monitoring of speeds of rotation or angles of rotation of individual drives (20-22) such that the movements of these are monitored in respect of a synchronous value (37) and/or a limit value (33). The monitoring in respect of the limit value (33) results in a safely limited speed of the individual drives. The monitoring in respect of the synchronous value (37) permits detection of asynchronies. The monitoring can be carried out in normal operating mode and/or in setup mode, and, in setup mode, it serves particularly to protect the operating personnel from drives (20-22) that start up suddenly or are running too fast.

Abstract: A single-use container is formed from a dough which includes a proportion by mass A of water in the range A.sub.min of about 30%, and A.sub.max about 35%; a proportion by mass B of a cereal flour blend of wheat and rye flour such that B is about 50%, and contains a proportion by mass B.sub.W of wheat flour and a proportion by mass B.sub.R of rye flour with the relationship, 1%.ltoreq.B.sub.W .ltoreq.49% and B.sub.R .apprxeq.50%-B.sub.W ; a proportion by mass C of meal from comminuted dried baked goods, with C being about 10%, and a proportion by mass D of vegetable oil such that D.apprxeq.A.sub.max -A+5%. The dough is placed into a mold and is baked in the mold, preferably under constant pressure. The resulting article is both water resistant and biodegradable.

Abstract: Water-soluble terpolymers which contain, as copolymerized units,(a) from 10 to 35% by weight of an N-vinyllactam or an N-vinyl acid amide,(b) from 5 to 20% by weight of acrylic acid or of a salt of acrylic acid and(c) from 80 to 50% by weight of a C.sub.1 -C.sub.4 -alkyl vinyl ether,and have a glass transition temperature T.sub.g below 60.degree. C. can be prepared by polymerizing the monomer mixture in an inert organic solvent in the presence of a polymerization initiator and can, where appropriate, be partially or completely neutralized with a base, so as to form a salt. The products may be used as raw materials for adhesives or, in the form of an aqueous solution, as the adhesive itself.

Abstract: Copolymers of crotonic acid are purified, to remove monomeric crotonic acid, by extracting the copolymers with water at from 50.degree. to 120.degree. C and stirring the system, the flow energy of the water and the energy of stirring being chosen so that the polymer particles just remain suspended.

Abstract: Copolymers obtained by copolymerization of vinyl esters of aliphatic carboxylic acids and/or acrylic or methacrylic acid esters of aliphatic alcohols, with half-esters of ethylenically unsaturated dibasic carboxylic acids, followed by neutralization with bases, are used in hair setting compositions.