Three-body abrasion on wear and frictional performance of treated betelnut fibre reinforced epoxy (T-BFRE) composite

This work aims to investigate the wear and frictional behaviour of a new epoxy composite based on treated betelnut fibres subjected to three-body abrasion using different abrasive particle sizes (500 μm, 714 μm and 1430 μm) and sliding velocities (0.026–0.115 m s⁻¹) at constant applied load (5 N) using a newly developed Linear Tribo Machine. The worn surfaces of the composite were studied using scanning electron microscope. The work revealed that the predominant wear mechanism of treated betelnut fibre reinforced epoxy (T-BFRE) composite sliding against grain sands was plastic deformation, pitting and pullout of betelnut fibres. The composite exhibited higher values in frictional coefficient when it was subjected against coarse sand. Besides, the abrasive wear of the composite is depending on the size of abrasive particles and sliding velocity. Higher weight loss is noticed at high sliding velocities. The specific wear rate for the composite subjected to three different sand particles follow the order of: coarse > grain > fine sands respectively.     

Flow forming of thin-walled precision shells

Flow forming is an innovative form of cold and chipless metal forming process, used for the production of high precision, thin-walled, net-shaped cylindrical components. During this process, the length of a thick walled tube, commonly known as a preform, is increased with a simultaneous decrease in the thickness of the preform without any change in the internal diameter. Forming of the preform is carried out with the help of one or more rollers over a rotating mandrel. By a pre-determined amount of thickness reduction in one or more number of forming passes, the work material is plastically deformed in the radial direction by compression and made to flow in an axial direction. The desired geometry of the workpiece is achieved when the outer diameter and the wall of the preform are decreased, and the available material volume is forced to flow longitudinally over the mandrel. Over the last three and a half decades the flow forming technology has undergone several remarkable advancements. The versatility of the process makes it possible to produce a wide variety of axi-symmetric, nearer to the net-shape tubular parts with a complex profile using minimum tooling changes. In this review article, process details of flow forming have been elaborated. The current state-of-the-art process has been described, and future developments regarding research and industrial applications are also reviewed.     

Optimal spatiotemporal reduced order modeling, Part II: application to a nonlinear beam

A geometrically nonlinear, simply supported beam under the influence of time-dependent external forcing serves as a testbed to demonstrate application of the optimal spatiotemporal reduced order modeling (OPSTROM) framework proposed in Part I of this work. Fully resolved simulations, which are relatively expensive to perform, are used to accurately predict the beam response for a few forcing parameters. More affordable simulations are achieved with a conventional finite-difference scheme by coarsening the computational grid in space and time. Discretization errors are reduced with OPSTROM as subgrid-scale models are designed to account for the underlying space-time statistical structure using principles of mean-square error minimization, conditional expectations and stochastic estimation. When included in the under-resolved simulations, these optimal subgrid-scale models are shown to significantly improve the accuracy of predictions for both periodic and chaotic response types. This improved accuracy is further demonstrated through a set of numerical experiments designed to capture the complex bifurcation behavior of the beam response.     

Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds

Undesirable enzymatic browning mediated by polyphenol oxidase (E.C. 1.14.18.1) on the surface of seafood from crustaceans have been a great concern to food processors, causing quality losses of seafood products. Seafoods especially from crustaceans are worldwide consumed due to their delicacy and nutritional value. However, black spot formation (melanosis) is the major problem occurring in crustaceans during postmortem handling and refrigerated storage induce deleterious changes in organoleptic properties and, therefore, decreases commercial value. Polyphenoloxidase (PPO), the copper-containing metalloprotein involved in oxidation of phenol to quinone is the major biochemical reaction of melanosis formation. This enzymatic mechanism causes unappealing blackening in postharvest crustaceans. To alleviate the melanosis formation in crustaceans, use of phenolic compounds from plant extract can serve as antimelanotics and appears to be a good alternative to the conventional sulfites which are associated with health-related disorders. In this review, we focuses on the unique features about the structure, distribution, and properties of PPO as well as mechanism of melanosis formation and provide a comprehensive deeper insight on the factors affecting melanosis formation and its inhibition by various antimelanotics including newly discovered plant phenolic compounds.     

Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars

The effect of various soaking mediums, viz. water (control), 3% NaCl and 0.2% acetic acid, and without soaking on the physicochemical properties of parboiled selected glutinous (TDK8 and TDK11) and non-glutinous (Doongara) was investigated in the present study. Results showed that the chemistry of soaking had a significant effect on the head rice yield (HRY), grain hardness, crystallinity, color, pasting and thermal properties, textural attributes, and glycemic index of these rice varieties. Soaking with NaCl and acetic acid significantly increased the grain hardness and HRY than control and without soaking treatments. Acetic acid and NaCl soaking significantly affected crystalline regions of starch resulting in reduced crystallinity in X-ray diffraction analysis and thermal endotherms in DSC analysis. NaCl soaking induced swelling of starch granules resulting in high peak and final viscosities. However, acetic acid restricted swelling resulting in reduced peak and final viscosities. NaCl and acetic acid soakings also resulted in increased hardness and adhesiveness of cooked grains than normal water soaked and un-soaked parboiled rice samples. Interestingly, change in textural attributes was prominent in parboiled glutinous rice. The color difference value for fresh parboiled samples was significantly lower for acetic acid soaked samples compared to NaCl soaked and un-soaked samples probably due to bleaching effect of acetic acid. Moreover, parboiling also resulted in significant reduction in glycemic index of glutinous rice. These findings revealed the potential application of parboiling with modified soaking techniques to improve the grain quality.     

A multivariate study of measures of creativity, achievement, motivation, and intelligence in secondary school students.

Administered tests of R. B. Cattel's (1965, 1971) fluid and crystallized intelligence and ergs and sentiments (e.g., Culture Fair Intelligence Test and the School Motivation Analysis Test), and the Torrance Tests of Creative Thinking to 163 9th graders. Results support the hypothesized distinction between fluid and crystallized intelligence, but they indicate that the distinction between ergs (defined as traits reflecting basic biological needs for emotional expression) and sentiments (defined as source traits which come into existence because of an individual's contacts with important cultural institutions) may be more conceptual than empirical. Multivariate analyses of these results and achievement data substantiate the importance of institutionally learned intellectual skills in both achievement and creativity. (15 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes

Vanilla planifolia Andrews is a perennial tropical vine and is an orchid grown for its pleasant flavor. There is an increasing trend world over for using natural flavors. Vanilla being an important food flavoring ingredient, the demand for natural vanilla extract is increasing. Hence, the aim of the present study was to prepare vanilla extract from green beans without going through the elaborate and time-consuming conventional curing process. Vanilla beans after size reduction were mixed in a suitable proportion with tea leaf enzyme extract (TLEE) and incubated to facilitate action of enzymes on vanilla flavor precursors. The beans mix was squeezed, and the filtrate was treated with ethanol to extract the vanilla flavor. TLEE-treated extracts had higher vanillin content (4.2%) compared to Viscozyme extract (2.4%). Also, it had higher intensity of vanilla flavor, sweet, and floral notes. Further, electronic nose analysis confirmed the discrimination between extracts. It was concluded that the use of TLEE is very much useful to obtain higher yield of vanilla extract and superior quality vanilla flavor, which avoids the traditional laborious and time-consuming curing process.