Thermal Conductivity: V,High-Temperature Method and Results for Alumina,Magnesia, and Beryllia from 1000° to 1800°C

A method of measuring the thermal conductivity of refractory oxides at high temperatures is described. Heat is generated inductively in a metal susceptor inside a hollow specimen in the shape of a prolate spheroid, the temperature of which is measured at two points by means of an optical pyrometer. The conductivities of alumina, magnesia, and beryllia were measured between 1000° and 1800°C.     

Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology

Whole green bananas were blanched in water at 50, 60, 70, 80, 90, and 100°C for 2, 15, and 30 min using a factorial design then peeled, sliced and fried in oil to make chips. Crispness was measured using a bending-snapping test in the TA.XT2 Texture Analyzer. Significant interactions were found between blanch time and temperature and crispness of chips. A second experiment was then performed using a central composite design and blanch temperatures from 41.7 to 98.3°C. Response surface analysis predicted that crispiest chips should be produced at blanching conditions of 69°C and 22 min.     

The Use of Chemicals in Agriculture

This paper examines the use of agrochemicals in modern agriculture and horticulture. It begins by reflecting on the uncertainties of agricultural and horticultural production prior to the use of synthetic chemicals, then discusses the improved quantity and quality of output which is possible using agrochemicals. The social, environmental and agricultural hazards attendant upon chemical use are also considered. Provided that proper safeguards are observed, the use of agrochemicals is a sine qua non for the majority of farmers and growers in the UK.     

Processing Factors Influencing Splitting and Other Quality Characteristics of Canned Kidney Beans

Single factor changes from a standard canning process indicated that significant reductions in splitting resulted from higher soak Ca concentrations, higher soak temperatures, higher brine Ca concentrations, and shorter cooking times. Splitting in canned kidney beans was markedly reduced by soaking beans before cooking at temperatures of 66–71°C in solutions containing 150–350 ppm CaCl₂. Treatments giving lower gain in weight during soaking led to less splitting. Lower splitting was associated with lower drained weight and firmer cooked beans.     

Building expert systems for repair domains

Abstract: This paper describes a conceptual framework for building expert systems in repair domains. A specific example of the use of this framework in building an expert system for a field service repair problem is given. The example system is designed to assist field service technicians in troubleshooting and repairing electronic systems at the board level. This system, a Field Service Advisor (Fieldserve), is designed (1) to diagnose single or multiple defects in electronic systems, (2) to guide a technician through appropriate repair procedures, (3) to verify diagnoses and monitor repair effectiveness and (4) to maintain records for subsequent evaluation and quality control.