A technique of waveform judgment for harmonic analysis on distribution lines

Most general‐purpose analyzers for harmonic analysis on distribution lines are designed to sample the data of one or two power supply periods. In other words, these analyzers process waveforms and display the results based on the assumption that the analyzed waveforms contain no noninteger components, such as subharmonics and interharmonics. When waveforms containing noninteger components are analyzed with these general‐purpose analyzers, the results often indicate components that are not actually present. This paper proposes a technique of waveform judgment and explains its method of application. The technique allows noninteger components to be recognized in analyzed waveforms from the properties of Lissajous figures, and clarifies the types of components and the time windows necessary for appropriate analysis. © 2008 Wiley Periodicals, Inc. Electr Eng Jpn, 166(2): 32– 38, 2009; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/eej.20536     

Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking Properties

Breadmaking properties, such as bread height and specific volume, were improved in bread, made with wheat flour blended with Welsh onion (Allium fistulosum L.) powder, which is high in di‐n‐propyl disulfide (Pro₂S₂). Breadmaking properties also were improved in bread prepared from wheat flour blended with Pro₂S₂ alone. Brabender farinographs of Welsh onion powder/wheat flour and Pro₂S₂/wheat flour showed interesting properties in modifying the width of the tail. Size‐exclusion high performance liquid chromatography of the wheat proteins in the control and blended flours showed a profile of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the 2 blended flours than in control, indicating this protein was important for the improvement.     

A non-obtrusive user interface for increasing social awareness on the World Wide Web

Arguing for the need of increasing social awareness on the World Wide Web, we describe a user interface based on the metaphor of windows bridging electronic and physical spaces. We present a system that, with the aim of making online activity perceptible in the physical world, makes it possible tohear people visiting one's website. The system takes advantage of theseamless andcontinuous network connection offered by handheld Web-appliances such as personal digital assistants.     

Calculations of heats of formation for nitroaromatics with PM3 and MM2

Abstract

We have attempted to calculate heats of formation (Δ H _f °) for various aromatic nitro compounds with the semi-empirical molecular orbital theory and the molecular mechanics. As the results we may say that PM3, a semi-empirical MO method, and MM2, molecular mechanics, can estimate Δ H _f ° of energetic materials with accuracy enough to use Δ H_f° for energy hazards prediction. In case of aromatic polynitro compounds, both methods may be able to calculate accurate Δ H_f°.     

Observing the Stimulated Raman Gain Spectra of Solutions Using an Infrared Pump Pulse with Narrow Linewidth and a Low-Noise CW Probe Laser

Stimulated Raman gain (SRG) spectroscopy using infrared pump pulses with narrow linewidth and a low-noise cw probe infrared laser was proposed. High-resolution Raman spectra of solutions were obtained. The SRG spectra of crystal GaP, benzene, and toluene were measured to confirm the spectral resolution and sensitivity over the terahertz (THz) region. We discuss the polarization dependence of the spectral measurement of carbon tetrachloride. Our system can detect organic molecules in aqueous solutions.     

Effect of molecular weight distribution of mineral oils on their boiling heat transfer behaviour

The range of molecular weight distribution of mineral oils has a significant effect on lubrication because it affects the thermal behaviour of the mineral oils.In view of the fact that boiling heat transfer is one of the most typical problems relevant to thermal phenomena, an investigation of boiling heat transfer from a horizontal platinum wire to mineral oils was carried out using (i) base oils characterized by narrow-range molecular weight distributions and (ii) blended oils characterized by wide-range distributions.The objective of the present study is to clarify the relationship between the range of molecular weight distribution and the boiling heat transfer behaviour of such oils.The results obtained show marked differences between base and blended oils in their boiling heat transfer behaviour, especially with respect to the heat transfer coefficients.An explanation of these differences was attempted in terms of correlation with the results of the present authors' previous investigations of the evaporation and spreading behaviour of droplets of these oils on a horizontal heating surface, both of which showed the essential differences between the base and blended oils in the heat and mass transfer properties.     

Parallel processing of an object space for image synthesis using ray tracing

This paper presents a novel parallel processing system for image synthesis using ray tracing. An object space is divided into parts (subspaces), each of which is allocated to a processor. The processor detects, simultaneously the intersections of the surfaces of each object and a fixed number of rays over the whole space, and calculates the local intensity on an object in each subspace. The global intensities of pixels on a screen are calculated by the other kind of processors simultaneously. We also present the optimal data structure, based on an adaptive division algorithm, for parallel processing of the object space.     

Establishment of a modified rankine method for the separate determination of free and combined sulphites in foods. III

Summary Considerable improvements were made to the original Rankine method. Replacement of aspiration with an injection system contributed a great deal to the simplification of procedure, being accompanied with an increase in reproducibility. Air (flow rate 1.01/min) was used for injection because the use of inert gas gave little increase in recovery rate.Sodium bisulphite (free sulphite) and three kinds of combined sulphite compound (bisulphite adducts of acetaldehyde, pyruvic acid and D-mannose) were used to find the most suitable conditions for the separate determination of free and combine sulphites.Free sulphite was expelled from the sample by bubbling at 0 °C for 30 min. It was confirmed that no combined sulphite was dissociated under these conditions. The phosphoric acid concentration had an important role in the liberation of sulphite. When 25% phosphoric acid was used, more than 99% of free sulphite was expelled by cold bubbling and more than 99% of combined sulphite was recovered by heating afterwards for 10 min.The scope of the modified Rankine method was also extended to the determination of sulphite in concentrated orange juice.

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Verwendung der modifizierten Rankine-Methode zur getrennten Bestimmung von Sulfiten in Lebensmitteln. III

Zusammenfassung Die Rankine-Methode wurde bedeutend verbessert. Ein Umtausch der Aspiration mit Blasensystem trug beträchtlich zur Vereinfachung des Bestimmungsverfahrens bei, und die Reproduzierbarkeit wurde verbessert. Luft (Fließrate 1,01/min) wurde als Blasengas benutzt, da der Gebrauch von Inertgas für die Wiederfindungsrate unbedeutend ist.Natriumhydrogensulfit (freies Sulfit) und drei Arten gebundener Sulfite (Acetaldehydhydrogensulfit, Pyruvathydrogensulfit undd-Mannosehydrogensulfit) dienten dazu, die geeignetsten Bedingungen für die getrennte Bestimmung der freien und gebundenen Sulfite zu ermitteln.Freies Sulfit wurde bei 0 °C durch 30 min Durchblasen vertrieben. Hierbei ging kein gebundenes Sulîit verloren. Die Phosphorsäurekonzentration war wichtig für die Freisetzung des Sulfites. Wenn man 25%ige Phosphorsäure verwendet, werden > 99% freien Sulfites beim Durchblasen in der Kälte vertrieben, während > 99% gebundenen Sulfites durch nachheriges 10 min langes Erhitzen wiedergewonnen werden.Die modifizierte Rankine-Methode wurde weiterhin für konzentrierte Säfte verwendet.

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Studies on the Analyses of Sulphites in Foods (III)