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21.
A risk approach to the management of boiler tube thinning 总被引:1,自引:0,他引:1
A large set of industrial thickness inspection data covering four boiler units of a power station over a period of five years was made available to the authors. The measurements were made in regions of the boiler where corrosion/erosion was the major cause of failure of the boiler tubes. There were over 40,000 separately measured data points in the data and all were collected with some care and expense.In the development of maintenance strategies for equipment, this type of data is typical of the data that must be collected and assessed. This data thus represents an opportunity to evaluate the ability to generate a useful risk approach to the management of the tubing.An important example of a risk-based approach is the American Petroleum Institute (API) Risk Based Inspection (“RBI”), API 581. A variety of problems were encountered applying this to boiler tubes. The problems include irrelevant API 581 corrosion rate tables, lack of information on how to analyse inspection data, difficulty of dealing with multiple inspection categories and lack of suitable direction for programming inspection intervals. 相似文献
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Xing Gu Shariar Sabuktagin Ali Teke Daniel Johnstone Hadis Morkoç Bill Nemeth Jeff Nause 《Journal of Materials Science: Materials in Electronics》2004,15(6):373-378
ZnO is a highly efficient photon emitter, and has optical and piezoelectric properties that are attractive for a variety of applications in sensors and potentially optoelectronic devices such as emitters. Due to its identical stacking order and close lattice match to GaN, it is also being developed as a substrate material for GaN epitaxy. However, the surface finish of the ZnO is such that much of the damage induced by sawing and follow up mechanical polishing remains. We developed a thermal treatment method to eliminate surface damage on the 0 face of ZnO (0 0 0 1) to prepare it for epitaxial growth. Atomic force microscopy images of ZnO (0 0 0 1) annealed at 1050 °C for 3 h etc. show that residual scratches from mechanical polishing are removed and atomically flat, terrace-like surfaces are attained. In addition, low-temperature photoluminescence and high-resolution X-ray diffraction measurements have been employed to investigate the effect of annealing on ZnO substrates. 相似文献
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Crystallization of Polymer-Derived Silicon Carbonitride at 1873 K under Nitrogen Overpressure 总被引:1,自引:0,他引:1
Martin Friess Joachim Bill Jerzy Golczewski re Zimmermann Fritz Aldinger Ralf Riedel Rishi Raj 《Journal of the American Ceramic Society》2002,85(10):2587-2589
The chemical stability of an amorphous silicon carbonitride ceramic, having the composition 0.57SiC·0.43Si3 N4 ·0.49C is studied as a function of nitrogen overpressure at 1873 K. The ceramic suffers a weight loss at p N2 < 3.5 bar (1 bar = 100 kPa), does not show a weight change from 3.5 to 11 bar, and gains weight above 11 bar. The structure of the ceramic changes with pressure: it is crystalline from 1 to 6 bar, amorphous at ∼10 bar, and is crystalline above ∼10 bar. The weight-loss transition, at 3.5 bar, is in excellent agreement with the prediction from thermodynamic analysis when the activities of carbon, SiC, and Si3 N4 are set equal to those of the crystalline forms; this implies that the material crystallizes before decomposition. The amorphous to crystalline transition that occurs at ∼10 bar, and which is accompanied by weight gain, is likely to have taken place by a different mechanism. A nucleation and growth reaction with the atmospheric nitrogen is proposed as the likely mechanism. The supersaturation required to nucleate α-Si3 N4 crystals is calculated to be 30 kJ/mol. 相似文献
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The rôle of saponins in the undesirable sensory properties of the dried pea P sativum is reported. The sensory properties of isolated soyasaponin I are defined and described as bitter, astringent and metallic. The distribution of saponin in various air-classified pea flour fractions shows that the protein-rich fraction may contain sufficient saponin to cause undesirable tastes. 相似文献