In the last couple of years software functionality of modern cars increased dramatically. This growing functionality leads directly to a higher complexity of development and configuration. Current studies show that the amount of software will continue to grow. Additionally, advanced driver assistance systems (ADAS) and autonomous functionality, such as highly and fully automated driving or parking, will be introduced. Many of these new functions require access to different communication domains within the car, which increases system complexity. AUTOSAR, the software architecture established as a standard in the automotive domain, provides no methodologies to reduce this kind of complexity and to master new challenges. One solution for these evolving systems is developed in the RACE project. Here, a centralized platform computer (CPC) is introduced, which is inspired by the well-established approach used in other domains like avionics and automation. The CPC establishes a generic safety-critical execution environment for applications, providing interfaces for test and verification as well as a reliable communication infrastructure to smart sensors and actuators. A centralized platform also significantly reduces the complexity of integration and verification of new applications, and enables the support for Plug&Play.

The aim of this study was to identify the source of haze formation in red wine after the addition of carboxymethyl cellulose (CMC) and to characterize the dynamics of precipitation. Ninety commercial wines representing eight grape varieties were collected, tested with two commercial CMC products, and analyzed for susceptibility to haze formation. Seventy-four of these wines showed a precipitation within 14 days independent of the CMC product used. The precipitates of four representative samples were further analyzed for elemental composition (CHNS analysis) and solubility under different conditions to determine the nature of the solids. All of the precipitates were composed of approximately 50% proteins and 50% CMC and polyphenols. It was determined that the interactions between CMC and bovine serum albumin are pH dependent in wine-like model solution. Furthermore, it was found that the color loss associated with CMC additions required the presence of proteins and cannot be observed with CMC and anthocyanins alone.

Protein−polyphenol interactions play a very important role in wine stability assessment, especially in red varieties. Different polysaccharides can influence these interactions by protecting or disrupting charges and are even used as additives to stabilize colloidal solutions. The most common examples are mannoproteins and carboxymethyl cellulose (CMC). In some cases, the mechanisms that are involved in these reactions are not thoroughly understood and can lead to unexpected problems and delayed haze formation after CMC addition to red wines. Small-scale bench trials were conducted in model systems under different pH conditions to monitor the formation of turbidity and protection mechanisms during the interaction of proteins, polyphenols, and polysaccharides. Egg-white protein was chosen as a protein model due to its complex composition, a commercial grape tannin extract was used as polyphenol source, and pectin, glucomannan, mannoprotein, alginate, and CMC were applied as polysaccharides to model various wine conditions. Reactions were monitored in duplicate on a 50 mL scale by spectrophotometry at 860 nm over at least 30 days. Some of the polysaccharides interacted directly with proteins or polyphenols causing precipitation. Other polysaccharides delayed the reaction between proteins and other macromolecules depending on their concentration. The results of these experiments provide important insights into reaction dynamics between macromolecules that are involved in the physical stability of wine.

Nowadays more and more devices of daily life are connected to each other and are integrated into massively distributed networks of embedded devices. These devices range from consumer electronics such as digital picture frames or internet radios to embedded devices such as fridges or home control in general. The service-oriented paradigm is the main concept to implement complex, heterogeneous and large IT systems. However, if it comes to embedded devices, resource constraints imposed by the underlying hardware, such as 8-Bit micro controllers, require efficient protocols. This often prohibits the use of technologies known from the Web service domain, the major implementation of the service-oriented paradigm. Nevertheless, a quick and seamless information flow between embedded devices and Web services is already today an important requirement for many application scenarios, e.g., real-time aware production management or the Internet of Things. Within this paper, we present an approach that takes benefit of traditional SOA implementations, such as Web service interfaces and an IP compatible addressing schema. One advantage of the solution is that it can be implemented on resource constraint devices. The main innovations are combination of web service mechanisms with a data-centric processing paradigm to Services at the device level and enabling a generic Service Bridge as an agnostic mediator between the Web Service world and the Service world on networked embedded devices.

SummaryNative wheat straw (WS) was pretreated with various concentrations of H2S04 and NaOH followed by secondary treatments with ethylene diamine (EDA) and NH40H prior to enzymatic saccharification. Conversion of the cellulosic component to sugar vaned with the chemical modification steps. Treatment solely with alkali yielded 51-75% conversions, depending on temperature. Acid treatment at elevated temperatures showed a substantial decrease in the hemicellulose component, whereas EDA-treated WS (acid pretreated) showed a 69-75% decrease in the lignin component. Acid-pretreated EDA-treated straw yielded a 98% conversion rate, followed by 83% for alkali-NHrOH treated straws. In other experiments, WS was pretreated with varying concentrations of HzS04 or NaOH followed by NH40H treatment prior to enzymatic hydrolysis. Pretreatment of straw with 2% NaOH for 4 h coupled to enzymatic hydrolysis yielded a 76% conversion of the cellulosic component. Acid-base combination pretreatments yielded only 43% conversions. A reactor column was subsequently used to measure modification-saccharification-fermentation for wheat straw conversion on a larger scale. Thirty percent conversions of wheat straw cellulosics to sugar were observed with subsequent fermentation to alcohol. The crude cellulase preparation yielded considerable quantities of xylose in addition to the glucose. Saccharified materials were fermented directly with actively proliferating yeast cells without concentration of the sugars.