The influence of the age of eggs before breaking, pasteurisation, freezing and storage at -1 7 "~ and the method of whipping on the foaming power, foam stability and viscosity of liquid egg albumen and liquid whole egg were studied. The foaming power (relative volume of foam) and the foam stability were determined with the aid of a Hobart whipping machine N 50. The viscosity was measured with a Brookfeld viscometer type L V.Liquid egg albumen from 28-day-old eggs had a better foaming power with better stability than that from 7-day-old eggs. The viscosity of the liquid egg albumen from 7-day-old eggs was higher than that from 28-day-old eggs. When pasteurised with aluminium sulphate, the foaming power and the foam stability of all liquid egg albumens increased. When pasteurised without aluminium sulphate, both properties increased for liquid egg albumen from 7-day-old eggs and decreased for that from 28-day-old During the first weeks of storage of the egg white at --17"c, the foaming power, foam stability and viscosity gradually increased.Whipping for I rnin at setting 2 and 2 min at setting 3 yielded a higher foaming power and a higher stability of the foam than whipping for I min at setting 2 and then a few minutes at position 3 until visually the optimum had been reached. These differences were significant ( P < 0.01) for the foaming power and foam stability.There was no significant difference between the foaming power and stability of the foam for liquid whole egg prepared from 7-day-old eggs and that from 28-day-old eggs.Pasteurisation (3 rnin at 65"c) gave a decrease in foaming power and foam stability and an increase in viscosity, These differences were significant ( P < 0.01) for the foaming power and viscosity. Storage resulted in lower foaming power and higher foam stability. In this case, higher viscosity values were also obtained.
eggs.The whipping method did not give any significant diferences.
We present the main results of the performance test campaign of the Mid-Infrared European Extremely Large Telescope Imager and Spectrograph (METIS) Cold Chopper Demonstrator (MCCD). This tip/tilt mirror, which operates at a temperature of 77 K, is one of the critical components in the METIS for the European Extremely Large Telescope. The performance requirements of the MCCD relate to the field of fast and very accurate reference tracking. We discuss the applicability of different high-performance motion control strategies and describe the control synthesis of a repetitive and of a novel hybrid controller. We identified the presence of nonlinearities in the plant, which limits the performance of the hybrid controller. The repetitive controller shows very promising results and can handle the nonlinearities in the system. This experimental phase concludes the MCCD program, which was initiated to verify the feasibility of a high-performance cryogenic tip/tilt mirror at an early stage in the METIS development. Because of the very promising test results, no significant changes to the hardware will be implemented. We believe that minor adjustments will suffice to meet all requirements of the final hardware after integration with the METIS instrument.
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