Hamburger

A. Dearing, in H. Frehse, ed.. Proceedings 7th International Congress of Pesticide Chemistry (lUPC) Hamburg 1990, VCH VedagsgeseUschaft, Weinheim, Germany, 1991, pp. 61—72. 

D. Van Battum, Feport 06236/76 and07822A..75, CIVO, Zeist, the Nethedands, 1976 A.-M. Dornmnise, Keport 88 9787, Natec Institut, Hamburg, Germany, 1988. 

Attempts have been made to use cold-set adhesives in the cormgating operation, such as poly(vinyl acetate) and modified, precooked starch formulations, but these have not achieved any appreciable degree of commercial acceptance (20). The use of a polyethylene film appHed to the inside surface of the linerboard facing, which serves as a hot-melt cormgator adhesive, has achieved some commercial usage. However, its use is limited to the small, specialty product niche of fast-food hamburger cartons (see Olefin polymers, polyethylene). 

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

E. Lbck, Sorhinsbure, Vol. 1, B. Bher s Vedag GmbH, Hamburg, Germany, 1969. 

R. K. Ereier, in Hamburg Power Works, Chemistry and Physics, HEW, Hamburg, Germany, 1972. 

Hamburg, M. Statistical Analysis for Decision Making, 2d ed., Harcourt, New York (1977). 

W. Fischer, EUROCORR 87, DECHEMA, Frankfurt 1987, S. 719B724 W. Fischer U. Hermann u. M. Schroder, Werkstoffe u. Korrosion 42, 620 1991. Schiffbautechnische Gesellschaft, STG-Richtilinien Nr. 2220, Hamburg 1988. 

The solubility of oxygen in water with a salt content up to 1 mol L is only dependent on the temperature. The oxygen concentrations in equilibrium with air amount to (in mg L- ) 0°C, 14 10°C, 11 20°C, 9 and 30°C, 7. The depth of water has no effect in the case of ships. In Hamburg harbor in summer, 7.3 mg L are measured in depths up to 7 m. The value can be much lower in polluted harbors and even fall to zero [8]. In the open sea, constant values are found at depths of up to 20 m. With increasing depth, the Oj content in oceans with low flow rates decreases [12] but hardly changes at all with depth in the North Sea [13]. 

Germanischer Lloyd, Vorschriften fiir Konstruktion und Bau von stahlernen Seeschiffen, Hamburg. 

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