On sufficient conditions for the stability of interval matrices

Using Gershgorin's diagonal dominance theorem, new sufficient conditions for the stability of interval matrices are obtained. The new conditions remove a restriction in Heinen's (1983) analysis and are applicable to a wider class of problems than previously possible.     

Influence of Sintering Temperature on Intrinsic Trapping in Zinc Oxide-Based Varistors

The ac electrical data of the ZnO-Bi₂O₃ varistor system, in the frequency range 5 Hz to 13 MHz, when analyzed in the complex capacitance ( C *) plane, yields a distinct depressed semicircular relaxation having an average time constant on the order of 10⁻⁶ s. This trapping is attributed to the possible formation of ionized intrinsic/native defects. The decrease in the depression angle and average relaxation time, monitored as a function of the increasing sintering temperature (≥1100°C), indicated an improvement in the degree of uniformity in the loss-conductance and rapidity of response of the intrinsic trapping. The dependence of the ac parameters related to this trapping response obtained from the C * plane on the sintering temperature has been presented.     

桥面板与覆层结合界面的干燥收缩诱导应力估算

采用三维非线性有限元分析方法评价与估算了桥面板与混凝七覆层间结合界面的干燥收缩诱导应力.并采用修正Fowler准则测算了桥面板与聚合物覆层间的热诱导应力.在评价覆层与面板问相对厚度to/ts的影响时,ts取常数200mm;在评价相对弹性模量Eo/Es的影响时,Es取常数,27.5GPa,并设定了3个Eo/Es比值,分别...     

Superelastic behavior of nanostructured Ti50Ni48Co2 shape memory alloy with cold rolling processing

Effects of cold rolling followed by annealing on microstructural evolution and superelastic properties of the Ti₅₀Ni₄₈Co₂ shape memory alloy were investigated. Results showed that during cold rolling, the alloy microstructure evolved through six basic stages including stress-induced martensite transformation and plastic deformation of martensite, deformation twinning, accumulation of dislocations along twin and variant boundaries in martensite, nanocrystallization, amorphization and reverse transformation of martensite to austenite. After annealing at 400 °C for 1 h, the amorphous phase formed in the cold-rolled specimens was completely crystallized and an entirely nanocrystalline structure was achieved. The value of stress level of the upper plateau in this nanocrystalline alloy was measured as high as 730 MPa which was significantly higher than that of the coarse-grained Ni₅₀Ti₅₀ and Ti₅₀Ni₄₈Co₂ alloys. Moreover, the nanocrystalline Ti₅₀Ni₄₈Co₂ alloy had a high damping capacity and considerable efficiency for energy storage.     

Stress determination and geomechanical stability analysis of an oil well of Iran

In this paper, a numerical model using three-dimensional finite difference code FLAC3D is proposed for analysing the stability of an oil well drilled in four formations. Normalized Yielded Zone Area (NYZA, i.e., the ratio of surrounding yielded cross-sectional area to initial area of well) has been determined for different mud pressures. In each formation, by interpolating of obtained NYZA equal to one, the optimized mud pressure was determined using MATLAB software. Practical data including geomechanical parameters along with drilling data from one of Iranian oilfields, Mansouri-54 well have been utilized in this analysis. In situ stress was determined using stress polygon method and conducting hydraulic fracturing data in the field. Analytical solution using the Mogi–Coulomb and the Hoek–Brown failure criteria has been carried out and results are compared with the presented model. The results demonstrated that the NYZA and Hoek–Brown criteria might underestimate and overestimate the drilling mud pressure, respectively, and should be used cautiously. In the inclined section of the well, plastic zone showed more extension in the lower part than upper part of the well because of the high stress concentration.     

Electrical conduction in anodic tungsten oxide thin films

Thin films of tungsten oxide were prepared by anodic oxidation of 99.999% pure tungsten foils using an aqueous solution containing 0.4 M KNO₃ and 0.04 M HNO₃ as the electrolyte. Different films show different colours. The current-voltage characteristics are of the log I- V^1/2 type. These characteristics can be interpreted in terms of the Poole—Frenkel type of conduction mechanism. The colours may be duo to the incorporation of H⁺ ions and the formation of HxWO₃ during the anodizing process.     

Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran

The lactic acid bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species and subspecies level. In total, 413 strains were isolated from raw milk, 1-day-old cheese and fully ripened cheese. The most abundant species belonged to Enterococcus faecium (87 isolates), Lactococcus lactis ssp. lactis (68 isolates), Enterococcus faecalis (55 isolates) and Lactobacillus plantarum (48 isolates). E. faecium, Lc. lactis and Lb. plantarum were the predominantly isolated strains from ripened cheese. Therefore, they may contribute considerably to the aroma and flavour development of Lighvan cheese.     

EFFECT OF EMULSIFIERS AND FUNGAL α-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD

Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal α -amylase was also incorporated into the flour at 5–20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour.

PRACTICAL APPLICATIONS

Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and α -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and α -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter.