Friction stir weld-bonding defect inspection using phased array ultrasonic testing

Weight reduction is an important driver of the aerospace industry, which encourages the development of lightweight joining techniques to substitute rivet joints. Friction stir welding (FSW) is a solid-state process that enables the production of lighter joints with a small performance reduction compared to the base material properties. Increasing the FSW lap joint performance is an important concern. Friction stir weld bonding is a hybrid joining technology that combines FSW and adhesive bonding in order to increase the mechanical properties of FSW lap joints. FSW and hybrid lap joints were produced, using 2-mm-thick AA6082-T6 plates and a 0.2-mm-thick adhesive layer. Defect detection using the non-destructive test, phased array ultrasonic testing (PAUT), has been made. Microscopic observations were performed in order to validate the phased array ultrasonic testing results. Lap shear strength tests were carried out to quantify the joint’s quality. PAUT inspection successfully detected non-welded specimens but was not able to distinguish specimens with major hook defects from specimens correctly weld bonded with small hook defects.     

Ring opening polymerization of lactide: kinetics and modeling

The ring opening polymerization (ROP) kinetics of L-lactide was studied in bulk at 150, 160, and 180?°C using stannous octoate [Sn(Oct)₂] catalyst and 1-pyrene butanol co-catalyst. The effect of different parameters namely, time and co-catalyst to catalyst ratio was studied on the properties of polylactide. The experimental results showed high conversion of L-lactide. The kinetics of L-lactide ROP follows the co-ordination insertion mechanism. The experimental results obtained were studied to account for the reversible activation, propagation, termination, and validated by modeling using MATLAB. The model developed successfully predicts the monomer conversion and the kinetics of L-lactide ROP.     

Electrochemical sensing of sulphur dioxide: a comparison using dodecanethiol and citrate capped gold nanoclusters

A comparison of cyclic voltammograms of dodecanethiol (DDT) capped Au nanoclusters (5.0 0.5 nm) and trisodium citrate (Cit) capped Au nanoclusters (approximately 10-15 nm) modified glassy carbon electrode shows a dramatic variation in the current when exposed to a small amount of sulphur dioxide. This is explained using the electrocatalytic properties of Au nanoclusters towards the oxidation of SO2, thus facilitating the fabrication of electrochemical sensors for the detection of SO2. The intrinsic redox changes observed for gold nanocluster-modified glassy carbon electrodes disappear on passing SO2, despite a dramatic current increase, which indeed scales up with the amount of dissolved SO2. Interestingly, a complete rejuvenation of the redox behavior of gold is also observed on subsequent removal of SO2 from the solution by passing pure nitrogen for 15 minutes. Further, these nanoclusters when characterized with X-ray photoelectron spectroscopy (XPS) and Fourier transform infrared spectroscopy (FTIR) after SO2 passage reveal a variety of SO2 adsorption modes on gold surface. XP spectra also show a shift of 1.03 eV towards higher binding energy indicating a strong adsorption of SO2 gas, while FTIR gives conclusive evidence for the interaction of SO2 with gold nanoparticles.     

Structural and optical properties of layer-by-layer solution deposited Cu2SnS3 films

Cu₂SnS₃ (CTS) is a simple and potential material for low-cost thin film solar cells. The present work incorporates the study of changes in structural and optical properties of layer-by-layer solution deposited CTS films with annealing. Raman spectroscopy is used to ascertain structural modification upon annealing. Increase in annealing temperature leads to a structural transition from tetragonal to cubic phase. Effect of annealing on optical properties of the films is evaluated in the wavelength range of 400–2,400 nm. It is proposed that layer-by-layer growth method fundamentally defines the optical behaviour of these films. Optical constants and parameters such as refractive indices, dielectric constants and electron energy loss function are calculated from transmittance and reflectance data. The refractive indices, n and k are determined to be in ranges of 1.8–2.2 and 0.18–1.2, respectively. The real and imaginary dielectric constants vary from 1.5 to 4.6 and 0.7 to 5, respectively. Dispersion of refractive index is analyzed using two different theoretical models of Wemple–diDomenico and Spitzer–Fan.     

Electronic structure of YBa2Cu3O7 and YBa2Cu3O6—charge-self-consistent band structure calculations

Charge self-consistent LCAO band structure (CSCBS) calculations are reported for orthorhombic YBa₂Cu₃O₇ and tetragonal YBa₂Cu₃O₆ assuming ordered vacancy models. The effective atomic charges are used to study the charge transfer. In YBa₂Cu(1)₁Cu(2)₂O₇, the two types of copper atoms have their energy bands almost overlapping with effective valency of each copper as 7/3 (or effective valency of each oxygen as approximately — 13/7), so that electron hopping can take place without any loss or gain of energy while in YBa₂Cu(1)₁Cu(2)₂O₆, Cu(1)₁ is monovalent and Cu(2)₂ are divalent with significant difference in their bands. Therefore, YBa₂Cu₃O₇ should conduct much better compared to YBa₂Cu₃O₆. This corroborates the experimental observations that YBa₂Cu₃O₇ is a (super)conductor while YBa₂Cu₃O₆ is not. The calculated effective charges and DOS support the above view.     

Freeze concentration of fruit juices

Concentration of aqueous foods such as fruit juices, milk, beer, wine, coffee, and tea, is a major unit operation in the food industry. Technically feasible processes that are commercially available for the concentration of liquid foods include evaporation, freeze concentration, reverse osmosis, and ultrafiltration. Evaporation is considered to be the most economical and most widely used method of concentration. However, it is not suited for food products with very delicate flavors. Commercial processes for the concentration of such products by membrane separation techniques are not yet available. As compared to the conventional evaporation processes, concentration by freezing is potentially a superior and economic process for aroma-rich liquid foods. In the past, the process, however, was seldom used because of the investment cost and the considerable loss of concentrate in the withdrawn ice, and hence, the quality. Recent technological developments have minimized these two drawbacks associated with the earlier freeze concentration processes. In the coming decade, freeze concentration is seen as a potentially attractive method for the concentration of aroma-rich liquid foods, including fruit juices, coffee, tea, and selected alcoholic beverages. In this article, several aspects of the theoretical considerations behind freeze concentration of fruit juices, the development of new and cheaper designs, and commercially available freeze concentration processes are reviewed. The economics of the process and its application to several other areas of the food industry are also discussed.     

Epoxy and cyclopropenoid fatty acids in Amaranthus paniculatus seed oil

Amaranthus paniculatus (L) syn Amaranthus caudatus, (L) seed oil contains palmitic (19-4%), stearic (3-9%), oleic (21-9%), linoleic (43-9%), vernolic (7-8%), malvalic (1-5%) and sterculic (1-6%) acids. These fatty acids were characterised by IR, NMR, MS and GLC techniques and by chemical degradations.     

Unusual fatty acids of crotolaria retusa seed oil

The seed oil of Crotolaria retusa Linn, is found to contain ricinoleic (98), 7-(2-octylcyclopropen-1-yl) heptanoic acid (13 g kg^?1), 8-{2-octylcyclopropen-l-yl) octanoic acid (35 g kg^?1), palmitic (169 g kg^?1), stearic (53 g kg^?1), oleic (130 g kg^?1) and linoleic (502 g kg^?1) acids.     

Walnuts (Juglans regia L): proximate composition,protein solubility,protein amino acid composition and protein in vitro digestibility

Walnuts contained 16.66% protein and 66.90% lipids on a dry weight basis. Non‐protein nitrogen values ranged from 6.24 to 8.45% of the total nitrogen when the trichloroacetic acid concentration was varied within the range 0.25–1.0 M . Albumin, globulin, prolamin and glutelin respectively accounted for 6.81, 17.57, 5.33 and 70.11% of the total walnut proteins. Walnut proteins were minimally soluble at pH 4.0. The majority of total walnut protein polypeptides had estimated molecular weights in the range 12 000–67 000. The Stokes radius of the major protein in walnuts (glutelin fraction) was 66.44 ± 1.39 Å. Lysine was the first limiting essential amino acid in total walnut proteins as well as in the globulin and glutelin fractions. Leucine and methionine plus cysteine were the second limiting essential amino acids respectively for the prolamin and albumin fractions. Hydrophobic and acidic amino acids dominated the amino acid composition in all protein fractions. Native and heat‐denatured walnut glutelins were easily hydrolysed by trypsin, chymotrypsin and pepsin in vitro. © 2000 Society of Chemical Industry