DESIGNING 2 POLE AND 2/4 POLE WINDINGS BY THE SIMULATED ANNEALING METHOD

ABSTRACT

The object of the present paper is to explore the possibility of using simulated annealing procedures to determine multi-speed three phase windings. It is limited to the very simple case of p/2p polarities. The program has yielded the very well known solutions; thus, research may proceed towards more difficult problems.     

Integration of simulation and analytical submodels for supporting manufacturing decisions

This work describes the concept and prototype software to assist in parameter adjustments when engaged in the trial and error search process of tuning a manufacturing simulation. The concept uses simple analytical models of the simulation which are amenable to optimization schemes and can provide ‘good’ initial parameter values. The menu-driven prototype is illustrated with four decision situations in operations planning that would normally be resolved by successive simulations. The work shows that analytical models and optimization schemes can be integrated with simulation to accelerate the search process, and thereby shows an avenue where expert systems and simulation can meet.     

Playtime

Three installation projects take tropes such as the labyrinth, the lumberjack culture and the neighbor's fence, and turn them into spaces of gathering and play.     

Firmness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for 'sous vide' and catering preparations

The study aimed to optimize cooking conditions of lentils ( Lens culinaris cv. anicia ) for 'sous vide' processing and catering. the softening rate of lentil seeds during cooking in deionized water was consistent with two simultaneous first order mechanisms. the apparent activation energies of firmness breakdown and loss of integrity were 86.5 kJ mol⁻¹ and 271.3 kJ mol⁻¹, respectively. Wholeness of the lentils was better preserved when the cooking temperature did not exceed 90°C. the loss of firmness was a consequence of hydration of the seed since the regression coefficient between the logarithm of residual firmness and water uptake reached −0.93 regardless of cooking temperature and heating medium (steam or water). Thus, lentil seeds maintained their firmness and wholeness as required for 'sous vide' and catering if they were cooked below 90°C for up to 2 h. Higher temperature or longer cooking time resulted in loss of firmness and wholeness.     

我视材料为音符

“理性”与“感性”是支配人类行为的两大元素，对室内设计师而言，这可以理解成“经意”或“漫不经心”的两种设计手法。     

玻璃的艺术

玻璃就像是一片凝固了的水。在室内空间中，它可以变成溶化的冰块，让我们的视线穿透它，让我们的眼睛可以看到玻璃的另一面，将室内跟室外的空间连成一体。加工后的玻璃可以从无色变成有色，把透明变成不透明，或经其他加工程序，把它原来脆弱的本质都改变。玻璃的可塑性打开了人类的梦想，就因为这一个奇妙的特性，从古至今，建筑师及艺术家都被玻璃材料这一种优美所吸引着。在现代建筑中，建筑师把玻璃当成一幅透明的墙，而艺术家则把它当成为一种雕塑的材料来运用。     

POLYPHENOLIC SUBSTRATES OF CATIONIC AND NEUTRAL/ANIONIC PEROXIDASES FROM BARLEY AND MALT USING A CHRONOMETRIC METHOD FOR THE DETERMINATION OF POD ACTIVITY

4-methylcatechol, phenolic acids from the benzoic and cinnamic series, flavan 3-ols and L-tyrosine were tested to determine the catalytic behavior of barley peroxidases (POD) at the expense of hydrogen peroxide. A chronometric assay using L-ascorbic acid was described for determining the peroxidatic activity of basic and neutral/anionic enzymatic fractions. The effects of hydrogen donors H₂O₂, and Ca⁺⁺ ion concentrations and pH were studied to set maximal conditions for POD measurement. The sensitivity to endogenous phenolic compounds (ferulic and p-coumaric acids, (+) catechin) along with caffeic acid for POD fractions was investigated and compared with their response versus guaiacol. Under the conditions tested, syringic and sinapinic acids as well as L-tyrosine were very weakly oxidized by POD from barley, whereas ferulic and caffeic acids were rapidly transformed. Levels of POD activity extracted from barley, green malt and kilned malt crude extracts were thereafter compared.