Transient Behavior of Gas Entrainment Caused by Surface Vortex

A compact sodium-cooled reactor is an important candidate as a fast breeder reactor (FBR) and has been investigated in the feasibility study of FBR cycle. Due to the compact sizing of the reactor vessel, gas entrainment at the free surface of sodium coolant becomes one of the significant issues for reactor design, and it is required to clarify the criterion of gas entrainment at free surface and the tolerance. In the present study, some visualization experiments were performed in a water-air system focusing on the gas entrainment due to surface vortex and its transient phenomena. Influences of horizontal velocity were clarified by the visualization. The gas entrainment due to the surface vortex occurs intermittently. Time trends of circulation and length of gas core for the intermittent surface vortices were measured by the particle image velocimetry and visualization. It was found that the gas core length extends with time delay to the increase of circulation around the vortex.     

Effect of interfacial heat exchange on thermocapillary flow in a cylindrical liquid bridge in microgravity

The effect of interfacial heat exchange on thermocapillary flow in a cylindrical liquid bridge of 1 cst silicone oil (with Prandtl number 16.0) with aspect ratio 1.8 in microgravity, was investigated in an extended range of Biot number. With both constant and linearly distributed ambient temperature, the computed results predict that the marginal stability curve for the thermocapillary flow exhibits a roughly convex trend. In the range of small Biot number, however, a sharp local maximum exists with a special oscillation mode of azimuthal wave number m = 0, in contrast to the other cases with m = 1. In addition, the normalized “thermal” energy balance between the basic state and the critical perturbation of the thermocapillary flow was investigated. Finally, the effect of the interfacial heat exchange on the thermocapillary flow in a liquid bridge of low Prandtl number fluid in microgravity was investigated as a comparison.     

A comparison between fission gas release data and FEMAXI-IV code calculations

The FEMAXI-IV code is an extension of the earlier version FEMAXI-III. The primary improvement in the new version is the provision for treating the fuel rod behavior during an operational transient. For this purpose, the time-dependent models are used for heat conduction, fission gas release, and mixing of the released gas with the plenum gas.In FEMAXI-IV, the fission gas release model was thoroughly revised from the previous version. It is based on the fission gas release model presented by White and Tucker. The model takes into account the following mechanisms:

• - diffusion of gas atoms to the grain boundary;

• - sweeping of gas atoms by grain growth;

• - precipitation of gas atoms into intragranular gas bubbles;

• - resolution of gas atoms from intragranular and grain boundary gas bubbles;

• - fission gas release due to bubble interconnection.

The model was incorporated into FEMAXI-IV and code calculations were compared with the fission gas release data obtained in the Inter-Ramp and Over-Ramp experiments.This paper describes the fission gas release model involved and results of calculations.     

Effects of water chemistry and potential distribution on electrochemical corrosion potential measurements in 553 K pure water

The effects of water chemistry distribution on the potential of a reference electrode and of the potential distribution on the measured potential should be known qualitatively to obtain accurate electrochemical corrosion potential (ECP) data in BWRs. First, the effects of oxygen on a platinum reference electrode were studied in 553 K pure water containing dissolved hydrogen (DH) concentration of 26–105 μg kg^?1 (ppb). The platinum electrode worked in the same way as the theoretical hydrogen electrode under the condition that the molar ratio of DH to dissolved oxygen (DO) was more than 10 and that DO was less than 100 ppb. Second, the effects of potential distribution on the measured potential were studied by using the ECP measurement part without platinum deposition on the surfaces connected to another ECP measurement part with platinum deposition on the surfaces in 553 K pure water containing 100–130 ppb of DH or 100–130 ppb of DH plus 400 ppb of hydrogen peroxide. Measured potentials for each ECP measurement part were in good agreement with literature data for each surface condition. The lead wire connecting point did not affect the measured potential. Potential should be measured at the nearest point from the reference electrode in which case it will be not affected by either the potential distribution or the connection point of the lead wire in pure water.     

Re-evaluation of the phase relationship between plutonium and zirconium dioxides

The phase relationship between ZrO₂ and PuO₂ was examined in a low PuO₂ content region, from 3.1 to 11.2 mol% PuO₂, at temperatures between 1273 K and 1473 K, by high temperature X-ray diffractometry. The measurements were carried out in air. At 1273 K, the samples in this composition range consisted of two phases, monoclinic and cubic. Another phase, tetragonal, was observed at 1373 K. The low temperature monoclinic phase disappeared at 1473 K. It was confirmed that the monoclinic phase disappears around 1463 K; the disappearance temperature does not depend on the composition of the sample. It was, thus, inferred that there should be a eutectoid line in the phase diagram. Though the eutectoid point is not clear, the PuO₂ content at the point should be less than 3.1 mol%.     

Effects of water-soluble soybean polysaccharide on rheological properties,stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion

Water-soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil-in-water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid (FFA) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.     

Design of a photocatalyst for bromate decomposition: surface modification of TiO2 by pseudo-boehmite

The rate of BrO3- reduction by a commercial TiO2 photocatalyst under UV illumination in an aqueous solution was increased by lowering the pH from 7 to 5. The effect is attributable to an enhancement of the electrical interaction between BrO3- and the positively charged surfaces of the TiO2 photocatalyst. The surface charge can be controlled by a surface modification of the TiO2 photocatalyst without controlling the pH of the water. In fact, the isoelectric point of surface-modified TiO2 was higher than that of the unloaded TiO2 photocatalyst, resulting in an increase in the rate of the photocatalytic reduction of BrO3- at a neutral pH. This increase is explained by an increase in the amount of adsorbed BrO3- on the photocatalyst surface.     

Advanced Method for Measuring Proteinase A in Beer and Application to Brewing*

Proteinase A, excreted from yeast cells into beer during fermentation in the brewing process, has been shown to degrade foam-active proteins and to decrease foam stability. In order to improve the measurement of this enzyme in beer, a new fluorescent peptide, MOCAc-Ala-Pro-Ala-Lys-Phe-Phe-Arg-Leu-Lys (Dnp)-NH₂, was synthesised and applied to the accurate and rapid estimation of proteinase A in commercial beer and fermenting wort. This novel substrate is several hundred times more sensitive to proteinase A than other previously reported synthetic substrates or native protein substrates. The concentration of proteinase A in beer is closely related to foam stability and proteinase A activity was found to increase gradually during fermentation. The concentration of proteinase A excreted from yeast cells is also closely related to the vitality of pitching yeast cells. This new method was successfully applied to the evaluation of yeast vitality and the development of optimum yeast handling procedures.     

High repetition rate, wide-aperture KrF lasers for subpicosecondamplification

A high repetition rate, wide-aperture KrF laser with a magnetic switch has been developed. A dynamic response and a core loss of several magnetic materials were measured, resulting in a loss as low as 0.45 J/pulse for a voltage risetime of ~100 ns. A maximum output energy of 2.5 J in 20 ns (FWHM) was obtained with a total efficiency of 2.5% at 20 Hz. The cross section of the output beam was 65×50 mm². Spectral, spatial, and temporal profiles of gain and absorption coefficients were also measured, resulting in a peak gain of 8.5%/cm. An output energy of 410 mJ was extracted in 280 fs with two beams by using this laser as an amplifier     

A comparative study of microbubble generation by mechanical agitation and sonication

As focus on the potential applications of microbubbles increases, information about the efficiency of generation methods and their effects on the properties and stability of microbubbles is crucial in the selection of an appropriate method to generate microbubbles with the desired properties. This paper evaluates the generation efficiencies of two commonly used methods, mechanical agitation and sonication, in two surfactant systems. The results demonstrated that sonication was more effective than mechanical agitation in the generation of microbubbles in terms of higher gas hold-up, smaller bubble size, and larger interfacial area. Analysis of the changes in bubble size over time revealed that the existence of a critical diameter for the shrinkage of microbubbles. The behavior of microbubbles and the critical diameter depended on the generation method employed and the surfactant used.

Industrial relevance

Microbubble technology has gradually become accepted as a cost-effective and environmentally friendly technology with great potential within almost every field of the food industry. Selection of a suitable method to generate microbubbles with the desired properties is crucial. Mechanical agitation and sonication are two commonly used methods for microbubble generation. However, systematic information on their generation efficiency and effects on the properties of microbubbles is not available. Thus, a comparative study was conducted in this paper.