Metallurgical Failure Analysis of Cracked Forward Cylinder Head of Advanced Linear Actuator for Aircraft

Precipitation-hardened stainless steel of 15-5PH grade was used for the fabrication of forward cylinder used in advanced linear actuator of aircraft. The component had undergone a series of qualification tests. During one of the accelerated fatigue tests, an external leak was observed after experiencing more than 1,50,000 cycles of fluctuating stress. Subsequent to disassembly, the leak was found to be because of the hair line cracks in the forward cylinder. The cracked component was subjected to a detailed metallurgical investigation to understand the cause of failure. The failure analysis revealed that the fracture initiated at the hard chrome layer and propagated under cyclic loading. This premature failure of the component was attributed to the surface roughness and the presence of the hard chrome layer at the corner contour of the component. This article brings out the details of the investigation carried out and the results achieved.     

Effect of unit-cells of the frequency selective surface as superstrate on the directivity of rectangular microstrip antenna

In this paper, the relationship between the number of unit-cells used in the design of a frequency selective surface (FSS) and its expected directivity is established. The relationship between the number of FSS unit-cells and the directivity is based on the planer microstrip patch array antenna design concept where the unit-cell is treated as the superstrate illuminated by the source. To validate the proposed technique, the analytical value of the directivity has been compared with that of ray-tracing method. The directivity of antenna is calculated for two different planar array configurations at 600 GHz. The results of numerical analysis are compared to that of the full-wave electromagnetic simulator CST Microwave Studio and results are comparable. Further, the directivity computed by this proposed technique has also been compared with that of the reported in literatures.     

Effect of primary alpha phase variation on mechanical behaviour of Ti–6Al–4V alloy

Small punch tests (SPTs) have been carried out at room temperature to correlate the microstructural variation of Ti–6Al–4V alloy with that of SPT parameters. Microstructural variation in terms of different volume fractions of primary alpha phase of Ti–6Al–4V alloy has been introduced as a result of solution annealing at different temperatures followed by thermal aging. Small punch test parameters, i.e. total area under the load vs displacement curve, area under the zone of elastic bending, plastic bending and plastic instability have been found to increase from the content of 10% primary alpha phase to 20% primary alpha phase and then these are decreasing from the content of 20% primary alpha phase to 30% primary alpha phase.     

Hydrogen evolution reaction: The role of arsenene nanosheet and dopant

The state-of-the-art density functional theory (DFT) is employed to study the catalytic activity of arsenene for hydrogen evolution reaction (HER) and oxygen evolution reaction (OER). We have included dispersion correction to get accurate adsorption energy on the individual catalytic surface (top site). Using binding energy calculation, arsenene is shown to be a potential candidate for HER. Here we investigate the stability and electronic properties of the honeycomb structure of the arsenene system using first-principles calculation to find the effect of different dopants on the fundamental band gap, which is one of the primary parameters in the photocatalytic water splitting. Further, we sieved the dopant for better HER catalytic activity by substituting one of the arsenene (As) atoms by B, N, O, Ge, Ga and Se atoms to make arsenene a better candidate for HER. Our studies depict that HER activity is increased by 82% for O-doped arsenene and OER activity by 87% for B-doped arsenene as compared to pristine arsenene.     

Rapid detection and quantification of soya bean oil and common sugar in bovine milk using attenuated total reflectance–fourier transform infrared spectroscopy

Attenuated total reflectance–Fourier transform infrared spectroscopy, along with chemometrics, were used to detect and quantify soya bean oil (SO) and sugar (CS) adulteration in milk. Bovine milk was artificially adulterated with SO (0.2–2.0%; v/v) and CS (1–10%; w/v) separately. Spectra revealed significant differences in specific wavenumber regions (SO: 1450–1250 cm^?1; CS: 1200–900 cm^?1). Soya bean oil adulteration was best predicted in wavenumber range of 1262–1164 cm^?1, using partial least square regression (coefficient of determination (R²: 0.90 and 0.88 for calibration and validation, respectively). Common sugar adulteration was best predicted in wavenumber range of 1010–910 cm^?1 (R²: 0.99 for calibration and validation) using partial least square.     

Friction Stir Welding (FSW) of Aged CuCrZr Alloy Plates

Friction Stir Welding (FSW) of Cu-0.80Cr-0.10Zr (in wt pct) alloy under aged condition was performed to study the effects of process parameters on microstructure and properties of the joint. FSW was performed over a wide range of process parameters, like tool-rotation speed (from 800 to 1200 rpm) and tool-travel speed (from 40 to 100 mm/min), and the resulting thermal cycles were recorded on both sides (advancing and retreating) of the joint. The joints were characterized for their microstructure and tensile properties. The welding process resulted in a sound and defect-free weld joint, over the entire range of the processparameters used in this study. Microstructure of the stir zone showed fine and equiaxed grains, the scale of which varied with FSW process parameters. Grain size in the stir zone showed direct correlation with tool rotation and inverse correlation with tool-travel speed. Tensile strength of the weld joints was ranging from 225 to 260 MPa, which is substantially lower than that of the parent metal under aged condition (~ 400 MPa), but superior to that of the parent material under annealed condition (~ 220 MPa). Lower strength of the FSW joint than that of the parent material under aged condition can be attributed to dissolution of the precipitates in the stir zone and TMAZ. These results are presented and discussed in this paper.

     

A spiral shaped regenerative microfluidic fuel cell with Ni‐C based porous electrodes

Microchannel geometry, electrode surface area, and better fuel utilization are important aspects of the performance of a microfluidic fuel cell (MFC). In this communication, a membraneless spiral‐shaped MFC fabricated with Ni as anode and C as a cathode supported over a porous filter paper substrate is presented. Vanadium oxychloride and dilute sulfuric acid solutions are used as fuel and electrolyte, respectively, in this fuel cell system. The device generates a maximum open‐circuit voltage of ~1.2 V, while the maximum energy density and current density generated from the fuel cell are ~10 mW cm^?2 and ~51 mA cm^?2, respectively. The cumulative energy density generated from the device after five cycles are measured as ~200 mW after regeneration of the fuel by applying external voltage. The spiral design of the fuel cell enables improved fuel utilization, rapid diffusive transport of ions, and in‐situ regeneration of the fuel. The present self‐standing spiral‐shaped MFC will eliminate the challenges associated with two inlet membrane‐less fuel cells and has the potential to scale up for commercial application in portable energy generation.     

Sensory evaluation of black pigmented rice (Oryza sativa cv. Poireton) wine fortified with probiotic Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 using fuzzy logic

Rice wine was prepared in the laboratory from a black pigmented rice (cv. Poireton) using standardized methodology. The wine was fortified with the probiotic strains Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 and allowed to undergo a storage period of 28 days at 4°C. These rice wines were compared with a commercial wine used as a standard reference wine. A panel consisting of 30 judges performed the sensory evaluation. The scores obtained were based on the quality attributes of colour, taste, aroma and alcoholic strength. Analysis of the sensory scores and ranking of the different samples were performed using fuzzy analysis. The quality attributes were also ranked according to their importance in the overall acceptability. Colour and alcoholic strength were accorded the highest importance, compared with aroma and taste, as quality attributes. The rice wines were rated as ‘not satisfactory’, ‘fair’, ‘medium’, ‘good’ and ‘excellent’ on the sensory scale. Out of the wines prepared, black pigmented rice wine fortified with L. acidophilus was the most acceptable and was ranked as ‘good’, which was also at par with the commercial wine. On the other hand, black pigmented rice wine fortified with L. sakei and black pigmented rice wine fortified with L. acidophilus and L. sakei were ranked in the ‘satisfactory’ category followed by the unfortified wine ranked in the ‘fair’ category. Copyright © 2015 The Institute of Brewing & Distilling     

Amino acid interaction preferences in helical membrane proteins

Membrane proteins are involved in a number of important biological functions. Yet, they are poorly understood from the structure and folding point of view. The external environment being drastically different from that of globular proteins, the intra-protein interactions in membrane proteins are also expected to be different. Hence, statistical potentials representing the features of inter-residue interactions based exclusively on the structures of membrane proteins are much needed. Currently, a reasonable number of structures are available, making it possible to undertake such an analysis on membrane proteins. In this study we have examined the inter-residue interaction propensities of amino acids in the membrane spanning regions of the alpha-helical membrane (HM) proteins. Recently we have shown that valuable information can be obtained on globular proteins by the evaluation of the pair-wise interactions of amino acids by classifying them into different structural environments, based on factors such as the secondary structure or the number of contacts that a residue can make. Here we have explored the possible ways of classifying the intra-protein environment of HM proteins and have developed scoring functions based on different classification schemes. On evaluation of different schemes, we find that the scheme which classifies amino acids to different intra-contact environment is the most promising one. Based on this classification scheme, we also redefine the hydrophobicity scale of amino acids in HM proteins.