A Heuristic Method for Determining Optimal Reliability Allocation

The paper presents a method for obtaining an optimal reliability allocation of an n-stage series system. In each stage, redundant comnponents can be added (in parallel, stand-by, or k-out-of-n:G, etc.), or a more reliable component can be used in order to improve the system reliability. The solution is obtained by repeatedly using a more reliable candidate at each stage that has the greatest value of a `weighted sensitivity function'. The balance between the objective unction and the constraints is controlled by a `balancing coefficient'. The overall computational procedure is given and an example is presented. The computations are given for a set of randomly generated test problems in which the optimal parallel redundancy under linear onstraints is determined. The proposed method is then compared with other methods.     

Neutronics optimization study for D-D fusion reactor blanket/shield

Position-dependent optimization calculations have been carried out on a D-D fusion reactor blanket/shield to maximize the energy gain in the blanket and to minimize the atomic displacement rate of the copper stabilizer in the superconducting magnet. The results obtained by using the optimization code SWAN indicate (1) the advantage of D₂O coolant over H₂O coolant with respect to increasing the energy gain, and (2) the difference in the optimal shield distributions between D-T and D-D neutron sources. The possibility of improving both the energy gain and radiation shielding characteristics is also discussed.     

Some Properties of Logic-Trees Containing Mutually-Exclusive Primary-Events

The paper analyzes logic-trees containing mutually exclusive primary events. A logic-tree is similar to a fault-tree, but can contain successes as well as failures. s-Coherent structure function and other basic terms are defined. Some useful properties of s-coherent structure functions are presented which include, as special cases, the previous results for logic-trees containing no mutually exclusive primary events. A method is provided for obtaining an effective upper bound to probability of occurrence of the top event for logic-trees with s-noncoherent structure functions.     

Improvement of growth stability of photosynthetic bacterium Rhodobacter capsulatus

Using a semicontinuous culture method, in which operational parameters such as cell concentration and light intensity distribution were maintained almost constant, instability of the specific growth rate of Rhodobacter capsulatus B-100, a purple bacterium, was observed to be similar to that of R. capsulatus ST-410 when cultivated under high ratios of light intensity on the illuminated side to that of the transmitted light. Such instability was not observed in the cultivation of Chlorella vulgaris, a eukaryotic green alga, even at higher cell concentrations. Under the same conditions, the increase in only the ferrous concentration from 43 microM, the concentration in the original RCV medium, to 172 microM sustained a stable growth, whereas Fe(2+) was slightly consumed during the cultivation. Supplemental illumination with a fluorescent lamp on the transmitted side of a flat plate photobioreactor sustained a moderate level of stable growth, while a halogen lamp slightly affected the growth stability. Our results showed that an increase in Fe(2+) concentration or supplemental illumination improves the growth stability of R. capsulatus.     

Analysis of wall conditioning by using plasma impact desorption in the tandem mirror GAMMA 10

A method for evaluating wall condition by using plasma impact desorption (PID) technique has been developed and successfully applied to the tandem mirror GAMMA 10 as a monitor for wall conditioning. A magnetically shielded quadrupole mass spectrometer was installed in the vacuum chamber of the GAMMA 10 central cell. The behaviour of the partial pressure of various gas molecules desorbed by ICRF-heated plasma discharges were analyzed. The predominant increase of the partial pressure due to PID (ΔP_PID) was hydrogen (M = 2) and a small amount of impurity as CO (M = 28), CH₃ (M = 15), H₂O (M = 18) and CO₂ (M = 44) was observed in the wall-conditioning discharges. The reduction of hydrogen pressure as well as ΔP_PID of the above impurities was observed with the progress of wall conditioning. This behavior has a good correlation with the increase of partial pressures due to electron-impact desorption measured at the same period. The relation between ΔP_PID and the charge-exchange flux was investigated.     

Effects of the cultivation period of sweet potato on the sensory quality of imo‐shochu,a Japanese traditional spirit

Imo‐shochu is a Japanese traditional spirit made from sweet potatoes. Characteristic volatile compounds in imo‐shochu are mainly derived from the sweet potato and its flavour significantly depends on the quality and cultivar of sweet potato used. Thus, the effects of the cultivation period of sweet potatoes on sensory characteristics and composition of volatile compounds of imo‐shochu were investigated. Sweet potatoes (cv. Koganesengan) used in this study were harvested at 120, 150 or 180 days after planting, and each sample was used to prepare imo‐shochu. The imo‐shochu samples were evaluated by eight panellists in a blind study, who ranked them on the basis of various odour and taste attributes. Rank sums were calculated and data were analysed using the Friedman test. The compositions of the volatile compounds in the imo‐shochu samples were analysed using gas chromatography–mass spectrometry (GC‐MS). Sensory evaluations showed that a longer cultivation period of the sweet potatoes enhanced the floral aroma and characteristic taste of imo‐shochu. In addition, imo‐shochu prepared with the sample cultivated for 150 days was evaluated to have a sweeter taste than that prepared with the other samples. The GC‐MS analysis showed that imo‐shochu prepared with the sample cultivated for 180 days contained a lower concentration of monoterpene alcohols, but higher concentrations of β‐damascenone, rose oxide, and fatty acid esters than the imo‐shochu prepared with the sample cultivated for 120 days. These differences in the composition of the volatile compounds affected the sensory qualities of the imo‐shochu. Copyright © 2016 The Institute of Brewing & Distilling