Dortmund (ots) – Bis man sie findet, sind Innovationen terra incognita. Jetzt eröffnen Optimierungsstrategien, die die Prinzipien der natürlichen Evolution im Computer nachbilden, ganz neue Lösungswege, wenn die Produktentwicklung “auf Expedition” geht. Aber lassen sich Innovationen überhaupt gezielt bewirken? Nach gängiger Überzeugung können Unternehmen zwar innovationsfreundliche Rahmenbedingungen schaffen, Innovationen aber nicht planen. Prof. Dr. Thomas [...]
Tag Archive > Intelligent Solutions
EANS-News: CompuGroup Medical enters the Dutch market
Acquisition of Euroned ——————————————————————————– Corporate news transmitted by euro adhoc. The issuer/originator is solely responsible for the content of this announcement. ——————————————————————————– Mergers – Acquisitions – Takeovers Subtitle: Acquisition of Euroned Koblenz (euro adhoc) – 23 December 2010. CompuGroup Medical AG yesterday has entered into an agreement for the purchase of 100% of the shares [...]
BASF Podcast: The Chemical Reporter – Why do potatoes get softer when you cook them, while eggs get harder?
Ludwigshafen (ots) – It’s strange, isn’t it? In both cases you’re dropping something you want to eat into a pot of boiling water, but what happens to the spud is the exact opposite of what happens to the egg. The secret involves the chemical make-up of the potato. It consists largely of starch. It’s a [...]
BASF Podcast: The Chemical Reporter – Why does silver inhibit bacterial growth?
Ludwigshafen (ots) – Lots of products out there capitalize on the antibacterial effects of silver. Everything from cleaning cloths and insoles to washing powder and bandages – they all seem to employ the element in some way. Unfortunately, silver can’t really perform miracles. But it can be used quite effectively to control bacteria. In entertaining [...]
Salcomix presents its new labels
(pressebox) Münster, 30.06.2009, Salcomix, brand of BASF Coatings, has just presented its new labels in fresh, summer colors that are not only eye-catching, but also guide users to the product they need within the Salcomix range. "Each product category has been assigned a unique color," said Business Development Manager Thomas Gmür explaining the coding strategy. [...]
BASF Podcast: The Chemical Reporter – Why does your urine smell so different after you’ve eaten asparagus?
Ludwigshafen (ots) – It doesn’t take long after you’ve polished off a plateful of the delicious vegetable before you are forcefully reminded of it in the restroom. Some people are surprised by the strange odor rising from the bowl after urinating. The unmistakable olfactory experience is caused by organic sulfur-containing compounds. In entertaining episodes our [...]
BASF Podcast: The Chemical Reporter – Why do cherries burst when it rains?
Ludwigshafen (ots) – The whole point of the skin of a cherry is to keep that from bursting. The smooth, slippery envelope protects the fruit from falling prey to funguses or microbes, and water usually just slides right off of one. But the rainstorms feared by fruit-growers are a different matter. In entertaining episodes our [...]
BASF Podcast: The Chemical Reporter – Why does caffeine have a stimulating effect?
Ludwigshafen (ots) – The very first thing many people do when they stumble out of bed in the morning is pour themselves a cup of coffee. The substance in the hot brew that helps wake you up is well-known all over the world: caffeine. Caffeine doesn’t only come from coffee beans. Most of the caffeine [...]
BASF Podcast: The Chemical Reporter – What makes blue-jeans blue?
Ludwigshafen (ots) – As far back as the Middle Ages in Europe, blue has always been a color worn by the nobility. Some kings wore blue cloaks to their crowning ceremonies. The dye was made from a substance that had to be brought all the way from far-off India – indigo, which was made from [...]
BASF Fuel Cell on Hanover Fair 2009
(pressebox) Ludwigshafen, 17.04.2009, BASF Fuel Cell GmbH presents new products for fuel cells and reformers on Hanover Fair 2009. A team of experts is available for visitors in hall 13, booth E 54/2, and informs about the latest developments. With the Celtec® product line, BASF is the technology leader for high temperature membrane electrode assemblies [...]
BASF Podcast: The Chemical Reporter – Why do you wince when you bite into a lemon?
Ludwigshafen (ots) – If someone is brave enough to bite into a lemon, then you can instantly tell from their expression that it wasn’t exactly a pleasant experience. There’s a reason why we can perceive the taste of sour. If something is too acidic, then it sends a signal to the brain. In entertaining episodes [...]
BASF Podcast: The Chemical Reporter – Why is it sometimes so hard to get ketchup out of the bottle?
Ludwigshafen (ots) – Ketchup can be a stubborn condiment. Just when you’re ready to bite into a burger, it often refuses to flow. Only when you give the bottle a serious shake or two does it start to move. And there’s a reason why. Ketchup isn’t your normal, everyday liquid. In entertaining episodes our Chemical [...]
BASF Podcast: The Chemical Reporter – What gives a rubber band its elasticity?
Ludwigshafen (ots) – If you stretch a rubber band and then release it, it snaps back into its original shape. As you probably know, rubber has elastic properties, which is why its also called an elastomer. However, the natural state of caoutchouc, or raw rubber, is exactly the opposite of elastic. It’s plastic, which means [...]
Imtech: huge order for technology at Berlin Brandenburg International Airport in Germany
(pressebox) Gouda, 09.02.2009, Imtech (technical services provider in Europe) announces that it has received an order worth more than dozens of million euro for part of the technology for the expansion and upgrading of the existing Berlin-Schönefeld Airport into Berlin Brandenburg International Airport (Flughafen Berlin Brandenburg International) in Germany. Imtech (Imtech Deutschland) will act as [...]
BASF Podcast: The Chemical Reporter – What happens to meat when you roast it?
Ludwigshafen (ots) – The discovery of fire opened up whole new worlds of taste for stone-age humans. They could start turning those chunks of raw mammoth meat into beautifully browned roast leg of mammoth and were benefiting from an interesting chemical reaction. In 1912, did French chemist Louis Camille Maillard begin to shed light on [...]
