On plastic potentials for anisotropic metals and their derivation from the texture function

Summary Plastic yielding of anisotropic metals can be either described by a macroscopic constitutive relation or assessed by means of a model which correlates single and polycrystal behaviors. The mathematical identification of the plastic work rate derived from the two approaches, for all strain rate tensors, leads to a fit of the polycrystal yield surface by an analytical function. When a quadratic from is assumed, the macroscopic anisotropy parameters become explicit functions of the texture coefficients. This identification method is applied to calculate yield surfaces andR-values of rolled and annealed steel sheets: theR-values and in general the flow rule, are more significantly modified by the fitting than the yield surface. Thus, it is worth extending the method to more general constitutive relations which may be given by the form of their work function: alternative forms of the work function for plastic materials are explored, especially in the bearing of convexity and homogeneity where quadratic forms have a distinct advantage. Finally, it is shown that the identification of the work function allows to express the phenomenological coefficients as analytical functions of the texture parameters for many forms of the work function; in the other cases, these coefficients may be obtained by linear or non-linear regression.     

QUEUE

Ohne Zusammenfassung     

Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system

In enology, alcoholic fermentation is a complex process involving several mechanisms. Slow and incomplete alcoholic fermentation is a chronic problem for the wine industry and factors leading to sluggish and stuck fermentations have been extensively studied and reviewed. The most studied cause of sluggish and stuck fermentation is the nitrogen content limitation. Nevertheless, other factors, such as temperature of fermentation and sugar concentration can affect the growth of yeasts. In this study we modelled the yeast growth‐cycle in wine model system as a function of temperature, sugar and ammonium concentrations; the individual effects and the interaction of these factors were analysed by means of a quadratic response surface methodology. Cell concentrations and weight loss were monitored in the whole wine fermentation process. The results of central composite design show that lower is the availability of nitrogen, higher is the cell growth rate; moreover, initial nitrogen concentration also influences survival time of Saccharomyces cerevisiae.     

Surface charge accumulation and decay on a spacer stressed with DC voltages at atmospheric conditions

Contents Surface charge accumulation and its decay at a GIS spacer are studied at atmospheric conditions employing a two step-calibration method. The results show that the accumulation saturates within 30 minutes; the dominant mechanism of surface charge accumulation is the drift of charged particles via air, while that of the decay is surface conduction. The characteristics are similar at both polarities.

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Sättigungskonzentration und Abklingverhalten der Oberflächenladung an einem mit Gleichspannung beanspruchten Abstandshalter unter atmosphärischen Bedingungen

Übersicht Die Konzentration und das Abklingen von Oberflächenladungen an einem GIS Abstandshalter wurden unter atmosphärischen Bedingungen mit Hilfe eines zweistufigen Kalibrierungsverfahrens untersucht. Die Ergebnisse zeigen eine Sättigung der Ladungskonzentration innerhalb von 30 Minuten. Als Hauptursache der Ladungskonzentration ist die Drift geladener Teilchen in Luft anzusehen, während das Abklingen auf die Oberflächenleitung zurückzuführen ist. Ähnliche Charakteristiken ergeben sich mit beiden Polaritäten.

     

Restricted proteolysis of legumin of broad beans: Effect on thermodynamic properties of aqueous solutions and interaction with ficoll

Thermodynamic properties of aqueous solutions of both native and modified legumin of broad beans (Vicia faba L.) have been examined. A restricted trypsin-induced proteolysis was used to modify protein structure. Evaluation of protein affinity to ficoll in aqueous solutions showed that modified protein possessed higher hydrophilicity. Thermodynamic properties of diluted solutions were used to predict the phase behaviour in concentrated systems containing protein and ficoll. At specific concentrations of native legumin, the system can separate in two phases, whereas in the case of modified protein the single-phase behaviour of the system was predicted for any concentrations of both components. The experimental data obtained in concentrated systems confirmed predictions of thermodynamic analysis of diluted solutions.     

Smart help for operator performance

Our emphasis in this paper has been on the knowledge-based and cognitive issues pertinent for improved interactions between workers and manufacturing computer systems. We believe that these techniques are as necessary and applicable to manufacturing as to any other vocation, especially as the difference in collar color of shop people becomes less noticeable in their increasing role as knowledge workers.