Mathematical model for computer simulation and control of steelmaking

A dynamic model for computer simulation and control of steelmaking has been developed. It is essentially based on multicomponent mixed transport control theory with the incorporation of energy balance calculations. The model is applicable to both steelmaking in electric furnaces as well as in oxygen steelmaking converters. The adjustable parameters of the model for simulation of oxygen steelmaking are gas evolution rate (G_co). oxygen flux factor (F_o) and emulsification factor (EM). These simulation parameters, when combined with on-line measurement of off-gas composition and temperature, enable complete dynamic control of the process. The model developed is applied, as an example, to an industrially produced heat in a top blown oxygen steelmaking converter and the results of simulation are discussed.     

General formalism for the study of nonlinear pulse propagation in optical fibres

A general formalism for the study of nonlinear pulse propagation in optical fibres is presented. It is then applied to study the time evolution of a Gaussian laser pulse in a fibre with cubic and fifth-order nonlinearity in the index of refraction. The results are presented and discussed.     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.     

Critical slowing down in lead magnesium niobate–zirconate ceramic

Dielectric relaxation behaviour of (1 − x)PMN − xPZ, for x = 0.10, 0.30 and 0.40 have been studied. The nature of relaxational behaviour was found to change with PZ concentration. A crossover from a static freezing to critical slowing down like behaviour is observed with increase in Zr⁴⁺ concentration. We have used Glazounov and Tangastev criterion to distinguish freezing and critical slowing down like behaviour.     

Effect of gamma irradiation on the optical properties of CR-39 polymer

The UV-Visible absorption spectra of virgin and gamma irradiated (20–800 kGy) CR-39 polymer have been deduced by using Shimadzu Double beam Double Monochromator UV-Visible Spectrophotometer (UV-2550). The existence of the peaks, their shifting and broadening as a result of gamma irradiation has been discussed. Finally the indirect and direct band gap in virgin and gamma irradiated CR-39 has been determined. The values of indirect band gap have been found to be lower than the corresponding values of direct band gap.