Bi-criteria simulated annealing for the curriculum-based course timetabling problem with robustness approximation

Journal of Scheduling - In the process of developing a university’s weekly course timetable, changes in the data, such as the available time periods of professors or rooms, render the...     

Mass ratio factor in control performance of optimum tuned liquid dampers

Tuned liquid dampers provide structure control with the help of the liquid mass in tanks that are attached to the structure. The mass ratio affects the optimum tuned liquid damper (TLD) parameters. This study examines the effect of mass ratio on the control performance of TLD devices in providing seismic control of structures with different damping ratios. For this purpose, TLD devices with different mass ratios were placed on two different single-story steel and reinforced concrete structure models, and their performance under earthquake excitation was investigated. TLD parameters for obtaining the optimum displacement level in the 0.5- and 1.0-s structure natural period for both structure types were optimized with the Jaya algorithm (JA), which is a metaheuristic algorithm. By using the optimum TLD parameters, the structural displacement and total acceleration values were obtained by the critical earthquake analysis. When the results are examined, it is understood that TLD mass increase from a 20% mass ratio for both structure types and selected structure periods does not have a significant effect on TLD control performance.     

Dispersion polymerization of L-lactide in supercritical carbon dioxide

Triblock (A-B-A) oligomers of ε-caprolactone (ε-CL) (A) and poly(ethylene glycol) with an average molecular weight of 400 (PEG400) (B) were synthesized with three different molecular weight in the range of 2–6 kDa by changing the ratio of PEG400/ε-CL. These oligomers were then used in dispersion polymerization of L-lactide in supercritical carbon dioxide (scCO₂) as stabilizers. 5% stabilizer in the polymerization recipe allowed synthesis of poly(L-lactide) (PLLA) in scCO₂ in the powder form with a weight average molecular weight of around 60 kDa with polymerization yields around 80%. Interestingly, there was almost no effect of stabilizer molecular weight on polymerization. L-lactide polymerization in scCO₂ without any stabilizer was also possible but both the PLLA molecular weight and polymerization yield were lower, and the product was as aggregates instead of powders. A stabilizer concentration of 5% in the polymerization recipe was found adequate. Further increases in the stabilizer load resulted lower molecular weights and lower yields.     

The relationship between multisensory integration and IQ in children.

It is well accepted that multisensory integration has a facilitative effect on perceptual and motor processes, evolutionarily enhancing the chance of survival of many species, including humans. Yet, there is limited understanding of the relationship between multisensory processes, environmental noise, and children's cognitive abilities. Thus, this study investigated the relationship between multisensory integration, auditory background noise, and the general intellectual abilities of school-age children (N = 88, mean age = 9 years, 7 months) using a simple audiovisual detection paradigm. We provide evidence that children with enhanced multisensory integration in quiet and noisy conditions are likely to score above average on the Full-Scale IQ of the Wechsler Intelligence Scale for Children—Fourth Edition (WISC–IV). Conversely, approximately 45% of tested children, with relatively low verbal and nonverbal intellectual abilities, showed reduced multisensory integration in either quiet or noise. Interestingly, approximately 20% of children showed improved multisensory integration abilities in the presence of auditory background noise. The findings of the present study suggest that stable and consistent multisensory integration in quiet and noisy environments is associated with the development of optimal general intellectual abilities. Further theoretical implications are discussed. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Geometric design of solar-aided latent heat store depending on various parameters and phase change materials

The cylindrical latent heat storage tanks considered here are part of a domestic heating system. In this study, the performances of such energy storage tanks are optimized theoretically. Two different models describing the diurnal transient behaviour of the phase change unit were used. The first is suited to tanks where the phase change material (PCM) is packed in cylinders and the heat transfer fluid (HTF) flows parallel to it (mode 1). The second is suited to tanks where pipes containing the fluid are embedded in the PCM (mode 2). The problem (treated as two-dimensional) is tackled with an enthalpy-based method coupled to the convective heat transfer from the HTF. A series of numerical tests are then undertaken to assess the effects of various PCMs, cylinder radii, pipe radii, total PCM volume in the tank, mass flow rates of fluid, and inlet temperatures of the HTF on the storing time. In addition, optimal geometric design of the store depending on these parameters and PCMs is presented.     

Supercritical fluid extraction of jojoba oil

Supercritical fluid extraction of jojoba oil from Simmondsia chinensis seeds using CO₂ as the solvent is presented in this study. The effects of process parameters such as pressure and temperature of extraction, particle size of jojoba seeds, flow rate of CO₂, and concentration of entrainer (hexane) on the extraction yield were examined. Increases in the supercritical CO₂ flow rate, temperature, and pressure generally improved the performance. The extraction yield increased as the particle size decreased, indicating the importance of decreasing intraparticle diffusional resistance. The maximum extraction yield obtained was 50.6 wt% with a 0.23-mm particle size and a 2 mL/min CO₂ flow rate at 90°C and 600 bar. Use of an entrainer at a concentration of 5 vol% improved the yield to 52.2 wt% for the same particle size and also enabled the use of relatively lower pressure and temperature, i.e., 300 bar and 70°C.     

Particle size design of digitoxin in supercritical fluids

Bioavailability of the pharmaceutical substances is very important for their activity. In case of necessity, bioavailability can be improved by reducing the particle size of the drugs. In this study, particle size of digitoxin was reduced by the Rapid Expansion of Supercritical Solutions (RESS). The effects of pre-expansion temperature (90-110 °C), flow rate (2.5-7.5 ml/min), spray distance (3-7 cm) on the size and size distribution of the precipitated digitoxin particles were carried out. The particles were characterized by dynamic light scattering (DLS), scanning electron microscopy (SEM), transmission electron microscopy (TEM) and LC-MS analysis.While the particle size range of the original digitoxin was 0.2-8 μm, it was decreased to 68-458 nm and determined that 97% of the particles were below 200 nm depending on the different experimental conditions.Response surface method (RSM) was used to optimize the process parameters. The flow rate, 7 ml/min; spray distance, 7 cm; pre-expansion temperature, 95 °C were found to be the optimum conditions to achieve the minimum particle size of digitoxin.     

Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

Effects of temperature and different fat levels on the quality of Turkish sausages (sucuks) were studied during the ripening period. Sausage batters prepared at 10%, 20% and 30% fat levels were processed at 20-22 and 24-26 °C. A high ripening temperature and low fat level caused fast dehydration. Fat level affected water activity, colour, total viable and lactic acid bacteria counts of the sausages. Increasing fat content and ripening temperature resulted in high lightness (L*) and yellowness (b*) and low redness (a*) at the end of ripening. The sausages with 10% fat resulted in higher redness values. Growth of total viable and micrococci-staphylococci bacteria was affected by ripening temperature. Sausages ripened at 24-26 °C had a rapid increase in micrococci-staphylococci counts.     

Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk)

Changes in chemical and sensory characteristics of naturally fermented Turkish sausages during ripening were evaluated for three fat levels (10, 20 and 30%) and two different ripening temperatures, i.e. 20–22 and 24–26 °C. Fat level, ripening temperature and time affected total acidity, free fatty acids (FFA) and thiobarbituric acid (TBA) values. Both higher fat content and higher temperature resulted in higher FFA and TBA values during ripening, indicating high lipolytic and oxidative activity. TBA values showed an increase from the first to the ninth day, but were lower at 20–22 °C than at 24–26 °C. High fat level and temperature adversely affected rancid flavor and overall acceptability.