Optimizing Levenberg–Marquardt backpropagation technique in predicting factor of safety of slopes after two-dimensional OptumG2 analysis

Engineering with Computers - This study intended to use optimized artificial neural network (ANN) for the design of pure cohesive slopes (by means of considering sufficient safety factors (SF) of...     

Effect of Granite Particle Size on the Properties of Al-7%Si-0.3%Mg/Granite Particulate Composites

The present study aims at investigating the effect of granite particle size on the properties of Al-7%Si-0.3%Mg/granite particulate composites. The composites were fabricated with two different size fractions of granite (− 38 + 0.5 μm and − 0.5 μm). Al-Si-Mg/granite particulate composites were produced using stir casting method with varying amount of granite particles from 0 to 12 wt% at 3 wt% intervals. X-ray fluorescence (XRF) analysis on the granite particulates as well as determination of density and mechanical properties were conducted. The results showed that density of Al-Si-Mg/granite particulate reinforced composites decreased considerably with particles loading. The results further revealed that with increase in granite particulates, a considerable rise in hardness accompanied with a significant decrease in tensile and impact strengths except at 3 wt% addition is achieved. The microstructural analyzes of the produced composites were studied using optical microscope (OM) and Scanning Electron Microscope (SEM). Noticeably, in the micrographs and images obtained, Mg₂Si and eutectic Si in α-Al matrix with granite particulates were observed.

     

Supplementation of pearl millet flour with soybean protein: effect of cooking on in vitro protein digestibility and essential amino acids composition

In vitro protein digestibility (IVPD) and amino acids profile of pearl millet (Dempy cultivar) supplemented with soybean protein (5–15%) were investigated. Supplementation of dempy flour with soybean protein steadily decreased IVPD with increasing the portion of soybean in the blend. The in vitro protein digestibilities of the cooked supplemented dempy flours were higher when compared with the raw ones, whereas the highest value was that of the 5% soybean protein. All essential amino acids of dempy flour were enriched on supplementation with soybean protein. The levels of amino acids increased with increasing the amount of soybean protein in the blend. Essential amino acids in dempy supplemented with 15% soybean are comparable to those in the FAO reference pattern. Supplementation increased significantly lysine to 1.5–2.4 folds. Essential amino acids content remained higher in the cooked composite flours when compared with the cooked native dempy flour.     

Swarm-based analysis through social behavior of grey wolf optimization and genetic programming to predict friction capacity of driven piles

Engineering with Computers - The advantage of new data mining-based solutions, and more recently, optimization algorithms (i.e., basically swarm-based solutions) have enhanced traditional...     

City Compactness: Assessing the Influence of the Growth of Residential Land Use

In the urban sprawl paradigm, residential land use exhibits a more significant growth than other categories. Consequently, large proportions of the natural environment are converted to residential areas, particularly in tropical countries. Compact urban development is one of the most sustainable urban forms with environmental perspectives, such as rural development containment and natural environment preservation. However, no proper investigation of the relationship and influence of residential growth and city compactness is available. This study evaluated and forecasted the residential development of Kajang City in Malaysia based on compact development. First, the relationship between residential land use change and city compactness was evaluated. Second, residential growth was projected by utilizing the land transformation model (LTM) and the statistical-based weight of evidence (WoE) using various spatial parameters. Both models were evaluated with respect to observed land use and compactness maps. Results indicated that most of the newly developed residential areas were in zones where the degrees of compactness increase during certain periods. In addition, LTM performed better and provided a more accurate modeling of residential growth than the WoE. However, WoE provided clearer and more informative results than LTM in terms of functional relationships between dependent and independent variables related to city compactness.     

A framework to investigate the effectiveness of interconnection of power distribution systems subjected to hurricanes

Billions of dollars lost to natural disasters such as hurricanes are associated with infrastructure damage and power interruptions. Most utilities have radially operated systems and the existing supporting infrastructure may not provide possibilities to restore power from other substations that are not within the disaster areas. This would lower reliability during hazards especially for customers that are downstream of affected parts of the system. A potential strategy to remedy such situations entails extending feeders from different substations in the vicinity and connecting them with affected feeder lines from other substations. This paper presents a framework to study the effectiveness of constructing additional lines with switching devices to connect feeders from different substations to improve system performance. The framework incorporates a hurricane hazard model, a topologically based system performance measure, and cost analysis. A notional power distribution system of parts of Florida is used to demonstrate the proposed framework. The results show that improvement in system performance achieved by constructing new lines depends largely on hurricane path, number of new lines constructed as well as the length of the new lines. Longer lines have a high probability of failure which leads to only marginal improvement in system performance and high construction cost.     

Anaerobic digestion of municipal solid wastes containing variable proportions of waste types.

In many parts of the world there are significant seasonal variations in the production of the main organic wastes, food and green wastes. These waste types display significant differences in their biodegradation rates. This study investigated the options for ensuring process stability during the start up and operation of thermophilic high-solids anaerobic digestion of feedstock composed of varying proportions of food and green wastes. The results show that high seed sludge to feedstock ratio (or low waste loading rate) is necessary for ensuring process pH stability without chemical addition. It was also found that the proportion of green wastes in the feedstock can be used to regulate process pH, particularly when operating at high waste loading rates (or low seed sludge to feedstock ratios). The need for chemical pH correction during start-up and digestion operation decreased with increase in green wastes content of the feedstock. Food wastes were found to be more readily biodegradable leading to higher solids reduction while green wastes brought about pH stability and higher digestate solid content. Combining both waste types in various proportions brought about feedstock with varying buffering capacity and digestion performance. Thus, careful selection of feedstock composition can minimise the need for chemical pH regulation as well as reducing the cost for digestate dewatering for final disposal.     

Effect of malt pretreatment on phytate and tannin level of two sorghum (Sorghum bicolor) cultivars

The seeds of two cultivars of Sudanese sorghum (Sorghum bicolor), namely Wad Ahmed and Tabat, were germinated for 4 days to obtain 1‐, 2‐ and 4‐day‐old malts. Sorghum malt (5% and 10%) was added to sorghum flour. The mixtures were incubated at 30 °C with shaking for 30, 60, 90 and 120 min. Malting loss was very slight for both cultivars and for all incubation periods. Phytic acid and tannin contents were assayed for all treatments. The results revealed that phytate and tannin contents were significantly (P ≤ 0.05) reduced when sorghum flour was pretreated with malt. When a mixture containing 10%, 4‐day‐old malt and sorghum flour was incubated for 120 min, it significantly (P ≤ 0.05) reduced phytate and tannin contents by 92% and 98%, respectively, for Wad Ahmed cultivar, while for Tabat they were reduced by 93% and 96%, respectively. The rate of reduction of phytate and tannin content increased with incubation time and malt age and concentration.     

Effect of fermentation and cooking on protein quality of maize (Zea mays L.) cultivars

Maize like other cereals shows qualitative and quantitative deficiency in protein content. Efforts were made to correct this by fortification, supplementation and fermentation. Two maize cultivars, Hudeiba 1 and Mugtama 45, were used to study the effect of fermentation followed by cooking on their protein quality. Maize flour was fermented for 32 h; samples were withdrawn at 8 h intervals. Results indicated that the proteins fractions albumins plus globulins were significantly (P < 0.05) increased in the fermented doughs. This is an indication of improvement in the protein quality of maize. Cooking resulted in significant (P < 0.05) changes in protein solubility. The essential amino acids particularly lysine increased from 1.82 to 2.06 and from 1.88 to 2.60 g/100 g (i.e. an increase of 11.6% and 27.7%) for Hudeiba 1 and Mugtama 45, respectively. The in vitro protein digestibility of cooked samples decreased significantly (P < 0.05); however, the negative effects of cooking were lower than those of unfermented cooked samples.