Analytical estimation of coordinate measurement uncertainty

The paper presents the assumptions and theoretical background of analytical method of estimation the coordinate measurement uncertainty. The uncertainty for each characteristic is estimated separately. Mathematical model for each characteristic uses the minimal number of so-called “characteristic points” of the measured workpiece. Each characteristic is defined by a formula presented in a form where it is a function of coordinates’ differences’ of characteristic points. The uncertainty budget for the coordinates’ differences includes influences of particular geometrical errors of CMM, probing system errors, as well as temperature errors. The applied algorithms of uncertainty estimation use the type B method according to the rules of GUM.     

Load capacity and deflection of fire-resistant steel beams

The methodology of defining safety of constructions in fire has not yet been sufficiently verified and agreed upon. This paper includes calculation results for steel beams, which prove that the ultimate load-bearing capacity predicted by plastic design theory, which is valid in engineering calculations, is not sufficient for determining the critical temperature. The reason is that this temperature tends to be limited in some cases by large deflections of beams in fire.     

Behavior of composite beams prestressed with external tendons: Experimental study

The paper deals with the failure mechanisms and behavior of composite steel-concrete beams prestressed with external tendons and subjected to positive bending. Experimental tests were carried out on beams with straight and draped tendons as well as on a non-prestressed beam. Six simply supported beams subjected to a positive static bending moment were tested up to failure. The influence of shear connection flexibility was taken into account and slip was measured along the beam axis. Concurrently, push-out specimens were made and tested to determine shear force vs. slip curves. It was found that at the same eccentricity of tendons (draped or straight without saddle points) the tendon shape has no significant effect on the behavior and ultimate resistance of composite steel-concrete beams. It is also shown that steel-concrete bond cohesion can significantly influence the behavior of the shear connection in composite beams. This influence is comparable with the design shear resistance of a single stud connector.     

The structure of mineral fillers and their stiffening properties in filler-bitumen mastics

The subject of the study was limestone filler samples of various structures, which were obtained through planned laboratory processing. The aim of the paper was to improve knowledge on the subject of the structure of limestone fillers (grain-size distribution, specific surface area, void content, shape ‘sphericity’ and texture of grain surfaces ‘roundness’), as well as investigating the numerical quantity relationship between the structures of fillers and their stiffening properties. Analysis of the results showed considerable differences in the structure of the tested fillers regarding Rigden void (RV), specific surface area S _sp, average grain diameter and grain morphology. It also proved, for 95% confidence interval that there is a considerable influence of RV, S _sp, as well as the roundness of the grains of the fillers on their stiffening properties.     

Comparison of thermomechanical properties of statistical, gradient and block copolymers of isobornyl acrylate and n-butyl acrylate with various acrylate homopolymers

Well-defined statistical, gradient and block copolymers consisting of isobornyl acrylate (IBA) and n-butyl acrylate (nBA) were synthesized via atom transfer radical polymerization (ATRP). To investigate structure-property correlation, copolymers were prepared with systematically varied molecular weights and compositions. Thermomechanical properties of synthesized materials were analyzed via differential scanning calorimetry (DSC), dynamic mechanical analyses (DMA) and small-angle X-ray scattering (SAXS). Glass transition temperature (T_g) of the resulting statistical poly(isobornyl acrylate-co-n-butyl acrylate) (P(IBA-co-nBA)) copolymers was tuned by changing the monomer feed. This way, it was possible to generate materials which can mimic thermal behavior of several homopolymers, such as poly(t-butyl acrylate) (PtBA), poly(methyl acrylate) (PMA), poly(ethyl acrylate) (PEA) and poly(n-propyl acrylate) (PPA). Although statistical copolymers had the same thermal properties as their homopolymer equivalents, DMA measurements revealed that they are much softer materials. While statistical copolymers showed a single T_g, block copolymers showed two T_gs and DSC thermogram for the gradient copolymer indicated a single, but very broad, glass transition. The mechanical properties of block and gradient copolymers were compared to the statistical copolymers with the same IBA/nBA composition.     

PCR‐Based Differentiation and Homology of Brewing and Type Strains of the Genus Saccharomyces

Restriction fragment length polymorphism (RFLP) patterns of PCR‐amplified ribosomal RNA gene fragments (rDNA) and randomly amplified polymorphic DNA (RAPD) were applied for the analysis of 15 brewing and 6 related yeast strains of the genus Saccharomyces. One five‐base (ScrFI) and two four‐base cutting (HaeIII, MspI) restriction enzymes were used. The primers 21 and M13 core sequence were selected for RAPD analysis. PCR‐RFLP rDNA analysis with HaeIII, ScrFI and MspI differentiated the strains tested into four, five and four types of patterns, respectively and the analyses of the profiles showed 100% homology, between the yeast strains. One strain was an exception. Homological groups were observed for strains used in breweries globally, from a local production strain and from the isolates identified as S. cerevisiae. Using RAPD analysis, and according to discrete differences in the profiles, it was possible to divide twenty one strains into 15 and 20 groups with primer 21 and M13 respectively. RFLP‐PCR rDNA analysis was used to show similarities in closely related brewing strains, while RAPD analysis was used for differentiation of strains.     

Optimizing concentration and timing of a phage spray application to reduce Listeria monocytogenes on honeydew melon tissue

A phage cocktail was applied to honeydew melon pieces 1, 0.5, and 0 h before contamination with Listeria monocytogenes strain LCDC 81-861 and 0.5, 1, 2, and 4 h after contamination. The phage application was most effective when applied 1, 0.5, or 0 h before contamination with L. monocytogenes, reducing pathogen populations by up to 6.8 log units after 7 days of storage. This indicates that under commercial conditions, if contamination occurs at the time of cutting, phage would have to be applied as soon as possible after cutting the produce. However, all phage applications from 1 h before to 4 h after contamination and all phage concentrations ranging from 10(4) to 10(8) PFU/ml reduced bacterial populations on honeydew melon pieces. Higher phage concentrations were more effective in reducing pathogen populations. A phage concentration of approximately 10(8) PFU/ml was necessary to reduce the pathogen populations to nondetectable levels immediately after treatment, and pathogen growth was suppressed by phage concentrations of 10(6) through 10(8) throughout the storage period of 7 days at 10 degrees C. In an attempt to enhance the effectiveness of the phage cocktail on low pH fruit, such as apples, the phage was applied in combination with MnCl2. This combination, however, did not enhance the effectiveness of the phage on apple tissue. The results from this study indicate that the effectiveness of the phage application on honeydew melon pieces can be optimized by using a phage concentration of at least 10(8) PFU/ml applied up to 1 h after processing of the honeydew melons.     

The relationship between polypeptides and foaming during fermentation

The foam level during fermentations of hopped and unhopped wort and with fresh yeast and successive generations of yeast was examined. Simultaneously the total and hydrophobic polypeptide contents in worts, fermented worts and their concomitant foams were checked. It was shown that the total and hydrophobic polypeptide contents of the foam fraction and the foam level during fermentation were dependent on the generation number of yeast. The early generations of yeast (generations 1 and 2) promoted the formation of the largest amount of foam. It was also observed that a higher volume of foam occurred during fermentation of hopped wort in respect to unhopped one despite a higher concentration of polypeptides in unhopped wort. It could be a consequence of a higher foaming potential of polypeptides in hopped wort. The findings of the work may result in the limitation of foaming in the fermenters and consequently the increase of the brewery productivity without using additives and compromising the quality of the final product.