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Measurements of sound propagation over distances up to 1000 m were carried out with a plasma impulse sound source generating reproducible, short time signals of high peak level. The measured travel time difference between direct and ground reflected wave allows for determination of the sound‐speed profile in the atmospheric surface layer. A simple relationship was found between measured travel time difference and the scaling parameter of a logarithmic sound‐speed profile. According to Monin–Obukhov similarity theory a logarithmic‐linear profile can be used to describe the refraction profile for stable conditions (i.e., positive temperature gradient). In this case, two travel time measurements at different heights are necessary to determine the profile parameters. The acoustically derived profiles show good agreement with those deduced from wind speed and temperature measurements made at several heights above ground in conjunction with the acoustic measurement. Ray tracing is used for the discussion of met...

Tetrachlorbernsteinsaureanhydrid entsteht bei der intramolekularen Dehydrochlorierung des gemischten Anhydrids der Di- und Trichloressigsaure sowie bei der Chlorierung von Acetanhydrid unter geeigneten Bedingungen.

Das leicht zugangliche γ-Butyrolacton last sich durch Chlor in Gegenwart von Wasser, in Abhangigkeit von der Reaktionstemperatur, in Bernsteinsaure bzw. Tetrachlorbernsteinsaure uberfuhren. Aus N-[2.4-Dichlor-phenyl]-pyrrolidon-(2) (I) wird N-[2.4-Dichlor-phenyl]-tetrachlor-succinimid (III) erhalten.

International audience; The study of medieval and modern food ways is founded on the careful interpretation of recipe books since its beginnings as a scientific field of research. However, other methods have emerged over the years, often inspired from disciplines such as medieval archaeology, as well as historical re-enacting of medieval techniques. First of all, the archaeology of material culture has been developing new approaches based on experimental methods. Following that trend, Aurélie Chantran has been conducting researches on medieval cooking for several years. Based on copies of medieval potteries and controlled experimental conditions, her work contributed to characterize physical transformations of food associated to boiling, frying or grilling. Associations between observed cooking traces and stigmata recorded on archaeological material have been made possible, opening the way for a technical and cultural analysis of medieval cookware. Fabian Müllers’ researches have been led in the experimental field as well. An experienced historical cook, Fabian has been leading re-enactments of various medieval recipes for years, basing his experiences on data extracted both from medievalrecipe books and archaeological researches. His work has led himself to comparative studies of various medieval methods of cooking in terms of performance and energy use. Following more traditional field and archive-based methods, Charles Viaut interests himself in cooking structures and remains in medieval elite sites as well as recipe mentions out of cookery books. Parallel interpretation of archaeological data and medieval domestic accounts have led him to an approach of medieval cooking in its archaeological context and in a long-term perspective. Development of parallel methods and theories give way, from these researchers’ point of view, to a more comprehensive and concrete approach of medieval foodways.

International audience; Culinary books are often considered as the only historical source for medieval and modern recipes, which is true in most cases. Practical uses of recipes in actual domestic contexts are however not as well documented due to the lack of historical sources and insights into the reality of everyday life of castles and elite households from the late Middle Ages. A doctoral work focused on food and culinary techniques in medieval castles of north Aquitaine (western France) gave us the opportunity of studying various fifteenth-century household and kitchen accounts from several sites, among which the until now unpublished accounts from the castles of Pons and Thouars (Nouvelle-Aquitaine) stand apart due to their length and detail level. The careful and exhaustive study of these written records gave us not only the expected information about domestic supply but also various insights into culinary recipes in use in these castle kitchens from the later Middle Ages. Comparison with various French recipe books from the 12 th to the 15 th century allows us to enlighten the culinary influences and preferences in these Aquitanian lordly courts as well as the diffusion of recipes outside of centres of culinaryinfluence such as Northern France. These documents ask, in a much larger scale, the question of the diffusion and concrete use of culinary recipes outside of their geographical cradles, and of their value as significant objects in a context of uniformization of aristocratic cultures at the end of the Middle Ages.