Abstract: A working apparatus has a manual operating region, a tubular part extending away from the manual operating region, and an electric cable arrangement in the tubular part. The working apparatus includes a rod-shaped cable holder, which is inserted into and held in the tubular part and has a cable holding arrangement, by which the cable arrangement is held in a pre-mounted manner on the cable holder. An assembly method secures the cable arrangement on the cable holder by the cable holding arrangement, and inserts the cable holder, with the cable arrangement held thereon, into the tubular part. The working apparatus may be a battery-operated, hand-guided garden or forestry working apparatus.

Abstract: The present invention relates to a process for preparing alkanolamines and ethyleneamines in the liquid phase, by reacting ethylene glycol and/or monoethanolamine with ammonia in the presence of an amination catalyst which is obtained by reducing a catalyst precursor, wherein the preparation of the catalyst precursor comprises a step a) in which a catalyst precursor comprising one or more catalytically active components of Sn, Cu and Ni, and a step b) in which the catalyst precursor prepared in step a) is contacted with a soluble Re compound.

Abstract: The present invention primarily relates to a process for production of one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertable to one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavourings, and optionally recovering the one or more flavourings.

Abstract: The present invention primarily relates to a process for production of one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertable to one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavourings, and optionally recovering the one or more flavourings.

Abstract: The present invention relates to a new flavour composition, a preparation or semi-finished preparation comprising such a flavour composition, and the use of such flavour composition for enhancing and/or imparting desired taste impressions.

Abstract: The disclosure relates to a solenoid valve comprising a housing body made of a thermoplastic, a coil, and a metal yoke which is at least partly arranged about the coil, wherein the housing body is designed as an injection molded part which surrounds the coil, and electrically insulating additives are added to the thermoplastic in order to increase the thermal conductivity thereof. The housing body is formed with grooves on the housing body exterior, and the metal yoke is designed as a component which partly surrounds the housing body and is mechanically connected to same.

Abstract: The present invention relates to a method for preparing an aroma composition having a grill-type flavour profile. The present invention also relates to an aroma composition obtainable using said method and to the use of said aroma composition for providing or enhancing a grill-type flavour and for preparing a foodstuff, food supplement or animal feed. The present invention also relates to food or animal feed products as such which comprise the aroma composition having a grill-type flavour profile. Finally, the present invention relates to an apparatus for preparing said aroma composition.

Abstract: The present invention relates to new flavour compositions, a method for producing such flavour compositions, the use of such flavour compositions for enhancing and/or imparting desired taste impressions and/or for reducing and/or masking undesired taste impressions, as well as to a product or semi-finished product comprising such a flavour composition. Furthermore, the present invention relates to the use of a sugar composition in the preparation of such a flavour composition.

Abstract: The disclosure relates to a sealing diaphragm and a check valve comprising a sealing diaphragm for fluid technology applications. A sealing diaphragm for fluid technology applications is to be provided, which is economical and constructionally simple to produce, which can be used as a closing means for a check valve and with which unwanted interfering noise can be prevented during operation. The object of the disclosure is achieved by a sealing diaphragm with a flat, flexible sealing section, which can be bent or curved with a fluid pressure, wherein at least one resilient frictional tooth is provided on or next to the surface of the sealing section at a distance from an edge of the sealing section, designed and arranged in such a way that it forms an angle between 30° and 150° with the sealing section and it tilts together with the bending or curving movement of the flat sealing section, wherein the frictional tooth has a contact surface on a side orientated in the tilting direction.

Abstract: The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition.

Abstract: One example includes a tunable current-mirror qubit. The qubit includes a plurality of flux tunable elements disposed in a circuit loop. A first portion of the flux tunable elements can be configured to receive a first input flux and a remaining portion of the flux tunable elements can be configured to receive a second input flux to control a mode of the tunable current-mirror qubit between a microwave excitation mode to facilitate excitation or quantum state manipulation of the tunable current-mirror qubit via a microwave input signal and a noise-protected mode to facilitate storage of the quantum state of the tunable current-mirror qubit. The qubit also includes at least one capacitor interconnecting nodes between respective pairs of the flux tunable elements to facilitate formation of Cooper-pair excitons in each of the microwave excitation mode and the noise-protected mode.

Abstract: The disclosure relates to a solenoid valve comprising a housing body made of a thermoplastic, a coil, and a metal yoke which is at least partly arranged about the coil, wherein the housing body is designed as an injection molded part which surrounds the coil, and electrically insulating additives are added to the thermoplastic in order to increase the thermal conductivity thereof. The housing body is formed with grooves on the housing body exterior, and the metal yoke is designed as a component which partly surrounds the housing body and is mechanically connected to same.

Abstract: The disclosure relates to a sealing diaphragm and a check valve comprising a sealing diaphragm for fluid technology applications. A sealing diaphragm for fluid technology applications is to be provided, which is economical and constructionally simple to produce, which can be used as a closing means for a check valve and with which unwanted interfering noise can be prevented during operation. The object of the disclosure is achieved by a sealing diaphragm with a flat, flexible sealing section, which can be bent or curved with a fluid pressure, wherein at least one resilient frictional tooth is provided on or next to the surface of the sealing section at a distance from an edge of the sealing section, designed and arranged in such a way that it forms an angle between 30° and 150° with the sealing section and it tilts together with the bending or curving movement of the flat sealing section, wherein the frictional tooth has a contact surface on a side orientated in the tilting direction.

Abstract: The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

Abstract: The invention relates to a method of producing an onion flavour compositions, said method comprising: providing onion juice concentrate having a dry matter content of 40-95 wt. %; providing onion component selected from fresh onion, dehydrated onion and combinations thereof; mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %; subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes; optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.

Abstract: The invention relates to a method of producing an onion flavour composition, said method comprising: providing onion component selected from fresh onion, dehydrated onion and combinations thereof; providing onion juice concentrate having a dry matter content of 40-95 wt. %; mixing the onion component with the onion juice concentrate in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion component with 60 to 1000 parts by weight of dry matter from onion juice concentrate, to produce an onion mix; subjecting the onion mix to a heat treatment at a temperature of more than 100° C. for at least 5 minutes; and drying the onion mix to a water content of less than 10 wt. % simultaneous with and/or after the heat treatment. This method yields a shelf-stable onion flavour composition that has an intense flavour, and that can suitably be used to impart the flavour of sautéed onion to a wide variety of edible products.

Abstract: One example includes a tunable current-mirror qubit. The qubit includes a plurality of flux tunable elements disposed in a circuit loop. A first portion of the flux tunable elements can be configured to receive a first input flux and a remaining portion of the flux tunable elements can be configured to receive a second input flux to control a mode of the tunable current-mirror qubit between a microwave excitation mode to facilitate excitation or quantum state manipulation of the tunable current-mirror qubit via a microwave input signal and a noise-protected mode to facilitate storage of the quantum state of the tunable current-mirror qubit. The qubit also includes at least one capacitor interconnecting nodes between respective pairs of the flux tunable elements to facilitate formation of Cooper-pair excitons in each of the microwave excitation mode and the noise-protected mode.

Abstract: The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition.

Abstract: The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

Abstract: The present invention relates to novel pandan extract articles in powder form, wherein the artice comprises high amounts of precursors of 2-acetyl-1-pyrroline, a novel process of preparing such pandan extract articles in powder form and corresponding methods of using said pandan extract articles.