Abstract: To ensure that a camouflage structure will not lose its effectiveness even in changing temperatures (day/night, sunshine/clouds) when protecting against reconnaissance in the IR range, the camouflage structure features varying emissivity tendencies in the atmospheric windows II (3-5 um) and III (8-14 um). In other words, the emissivity in the IR range is not constant and at a certain level, but it has an increasing or decreasing tendency in at least one selected spectral range.

Abstract: The invention provides a process for the preparation of finely grained lead azide, in which aqueous solutions of lead nitrate and sodium azide are stirred in a vessel at constant temperature, characterized in that in a first process step the aqueous solution of lead nitrate and a small amount of an aqueous solution of sodium citrate are poured into the vessel, in a second process step, the aqueous solution of sodium azide is dosed into the vessel over a period of time of 30 to 40 minutes, the aqueous solutions poured into the vessel are agitated at a peripheral stirring speed of between 0.2 m/sec and 1.0 m/sec., and the constant temperature is set to a value of 50.degree. C. to 80.degree. C.

Abstract: The method according to the invention makes it possible rapidly to accelerate a test piece in a start-up phase in accordance with a stipulated acceleration program, and subsequently to maintain the test piece at constant acceleration during an arbitrary time. The testing device for carrying out the method consists of a rotor carrying the test piece. The rotor is accelerated by a pressure medium in its start-up phase and is driven in its stationary phase by an electromotor via a toothed belt. In the start-up phase, the test piece experiences a continuous rotation from the tangential direction of the circular path (K) into the radial direction by the angle of rotation .psi. of 90.degree..A preferred use of the device resides in testing rocket nose cones. This replaces real launching and/or expensive linear accelerators.

Abstract: There is disclosed a method for preparing an alcohol-free wine product. A completely fermented wine is evaporated to produce a dealcholized wine concentrate and a vapor condensate containing alcohol and aromatic substances. The condensate is separated into a fraction comprising alcohol and aromatic substances. The aromatic substances are mixed with dealcoholized wine concentrate, fruit juice concentrate, fruit juice or water to produce an alcohol-free wine product.