Notch sensitivity of thermoset and thermoplastic laminates loaded in tension

Inplane tensile fracture of unnotched and notched thermoset graphite-epoxy and thermoplastic graphite-PEEK composite laminates is examined. Both fibre-dominated quasi-isotropic and matrix dominated ±45 angle-ply layups were investigated.Classical lamination theory predictions of elastic and strength properties of unnotched specimens are compared with experiments. Several notched geometries, i.e. centre-notched, double-edge notched and open-hole specimens subjected to tensile loading to fracture were examined. The notched strength of the quasi-isotropic laminates was analysed by a damage zone model, where damage around the notch is represented by an equivalent crack with cohesive force acting between the crack surfaces.Good agreement between experimental and calculated strength was observed for the graphite-epoxy laminates which failed in a collinear manner. For the graphite-PEEK laminates discrepancies between predicted and experimental strength are related to observed deviations from collinear crack growth. The angle-ply graphite-PEEK laminates showed larger notch sensitivity than the corresponding graphite-epoxy, probably due to less degree of stress relieving damage formation around the notch.     

The effect of hydrothermic treatment on the physicochemical properties of rye grain

Summary The gelatinized, autoclaved and sodiumhydroxide-treated starch preparations were used and their interaction with soluble pentosans and gliadin was analysed. The molecular sieving technique and optical methods were used to detect the complexes formed. The modified starches formed complexes with both soluble pentosans and gliadin in acidic and neutral media (non-ionic molecular forces being involved). The autoclaved starch showed the highest reactivity. The amylose and amylopectin played different roles in the interactions and the aggregates of amylose with gliadin and amylopectin with soluble pentosans were the prevailing forms present in the complexes. Small quantities of other products were also identified.

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Einfluß der hydrothermischen Behandlung auf die physiko-chemischen Eigenschaften des RoggenkornsII. Wechselwirkung der Eiweiß-und Kohlenhydratkomplexe (Modelluntersuchung)

Zusammenfassung Die Wechselwirkungen verkleisterter, autoklavierter und mit Natronlauge behandelter Stärke mit löslichen Pentosanen und Gliadin werden mit Hilfe der Gelpermeation und mit optischen Methoden untersucht. Die modifizierten Stärken bildeten Komplexe mit den Pentosanen und mit Gliadin im sauren und neutralen Medium, autoklavierte Stärke zeigte die hächste Reaktion. Die unterschiedliche Rolle von Amylose und Amylopection zeigte vorherrschend Amylose-Gliadin und Amylopectin-PentosanKomplexe, während andere Komplexe in kleineren Mengen auftraten.

     

Bewertung von Ausfallvarianten für die Netzsicherheitsanalyse

Übersicht Für die On-line-Netzsicherheitsüberwachung wird eine adaptive Güteindex-Prozedur zur dynamischen Erstellung von Ausfallisten vorgestellt. Mit den bisher bekannten Güteindex-Verfahren konnten aufgrund des Verdeckungseffektes meist nicht alle tatsächlich kritischen Varianten als solche erkannt und deklariert werden. In der neuen Prozedur werden die Ergebnisse der Ausfallsimulationsrechnung der unmittelbaren Systemvergangenheit für die Erstellung der aktuellen Ausfalliste verwendet. Mit einer linearen Korrekturfunktion werden dabei die verdeckungseffektbehaftetenG ₂-Werte des Standard-Güteindex-Verfahrens in verbesserte Werte transformiert.

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Contingency assessment for power system security analysis

Contents An adaptive procedure for dynamic contingency selection in the on-line security assessment is proposed. Because of the masking effect in conventional performance index algorithms a possibly large number of critical contingencies is misclassified. In the new procedure results of former security checks are used for evaluating the current contingency list. A linear corrective function is applied to transform the standard second orderG-values into improved values.

     

A new microsecond pulse-heating system to investigate thermophysical properties of solid and liquid metals

A new discharge system for resistive self-heating has been constructed for the measurement of accurate thermophysical properties. A constant-current pulse is used to heat metals over a time interval of 50 to 100 s, reaching temperatures up to the boiling point. New techniques have been developed to obtain sound speeds in the pulse-heated sample, emissivities, and vapor pressure. A new pyrometer allows the extension of the measured temperature range down to the melting point of copper.     

The effect of appraisers in estimating metabolic rate with the Edholm scale

A study was made of the appraisers' effect on the estimation of metabolic rate with the Edholm scale and a table of the ISO 7243 heat stress standard. The appraisers, five experienced and five inexperienced persons, estimated the metabolic rate of three different work tasks from videotapes. Analysis of variance indicated significant ( [Formula: see text] ) differences in the appraisers' recordings of the activities. The appraisers were grouped according to the similarity of the estimated values they gave. The groups thus contained both experienced and inexperienced appraisers, and it was not possible to classify the appraisers into experienced and inexperienced groups according to their earlier experience. The metabolic rates according to the Edholm scale were higher than according to the ISO 7243 table. The differences in metabolic rates given by the individual observers varied from 38 to 118 W/m(2). The variations in the estimation of metabolic rates were greater when the Edholm scale was used. This variation caused considerable variation also in the predicted mean vote, PMV index. It is recommended that the appraisers be selected carefully, because it is not possible to know whether a randomly selected appraiser is an 'average' or an 'extreme' appraiser without a test. Before conducting extensive field surveys where several appraisers estimate the metabolic rates, it would be useful to arrange training in order to calibrate the levels of the Edholm scale as well as ISO method among the appraisers because training clearly unified the estimation.     

High-resolution photoelastic pressure sensor using low-birefringence fiber

The effect of birefringence induced in a single-mode fiber by a lateral force has been applied to measure the absolute value of force or pressure with high resolution. A sensor configuration with an extended detecting surface has been investigated by means of calibrated weights. The sensor is sensitive to an incremental force of 2 x 10(-3) N, independently of the length of the fiber. The maximum force applied was 10 N/m of fiber length.     

High-temperature creep and structure investigation of nearly stoichiometric Fe3Si

Single crystals of nearly stoichiometric Fe₃Si were creep-deformed at temperatureT = 450 to 850° C and applied stress=40 to 250 MPa. While the temperature dependence of the steady-state creep rate of crystals with less than 25 at% Si can be described by an exponential function exp (–H _exp/kT), the Fe-26 at% Si samples show an exponential dependence only below 500° C and above 600° C. At intermediate temperatures the dependence is weak. It is suggested that in this intermediate range two phases exist. The experimental results are consistent with the assumption that the phase boundaries do not hinder dislocation movement, and that the disocation velocity in the two phases is different.     

Effect of post-mortem temperature on beef tenderness

Beef adductor muscles were incubated for 4 h post mortem at 10°C and for 4 h and 6 h post mortem at 30°C, 37°C and 42°C. Half of the muscles were cooked just after incubation and the other half was first stored for two days at 4°C and then cooked. Meat kept for 4 h or 6 h at 42°C and for 6 h at 37°C and cooked at once had a significantly (p<0·05) lower shear force than meat kept for 4 h at 37°C, 4 h at 30°C, 6 h at 30°C or 4 h at 10°C. The respective significant differences were also found when the meat was cooked two days after incubation. Organoleptic evaluation showed that meat incubated for 6 h at 37°C or for 4 h at 42°C was not significantly more tender than other samples. However, meat kept for 6 h at 42°C was more tender (p<0·5) than the other samples. After two days of storage, meat incubated for 6 h at 37°C and for 6 h at 42° was more tender (p<0·05) than meat kept for 6 h at 30°C. It was concluded that high temperature conditioning at 37°C or higher for 6 h (4 h at 42°C) just after slaughter makes meat more tender than conventional cooling systems.