A resource-saving technology for manufacturing unfired articles for bottom casting of steel

Basic parameters of a resource-saving technology for manufacturing unfired articles for bottom steel casting that was developed under laboratory conditions are presented. Industrial tests of an experimental batch of unfired bottom tubes produced by the suggested technology have shown high performance properties for them and applicability of them for bottom casting of steel.Translated from Ogneupory i Tekhnicheskaya Keramika, No. 8, pp. 27–29, August, 1996.     

A study of reinforced refractory concretes

Results of a laboratory study of the properties of corundum concrete with metallic fibers of five compositions are presented. It is shown that some of the fibers affect favorably the strength and heat resistance of the concrete. Industrial tests of parts made of the suggested reinforced concrete have proved these conclusions.Translated from Ogneupory i Tekhnicheskaya Keramika, No. 11, pp. 22–24, November, 1996.     

Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known.     

Mechanisms governing tribochemical reduction of metals and non-metals from their oxides

The paper describes the physical and chemical mechanisms governing the tribochemical reduction of metals and non-metals from their oxides. The reduction was started by a tribochemical activation of initial constituents in a vibrating mill used as a reactor. Powders of oxides of copper, iron, molybdenum, tungsten, vanadium, titanium and boron and also such chemically pure metals as magnesium, aluminium and titanium were used as reaction constituents. The triboactivation energy contribution needed to start the explosive mechanism reduction is found to increase as the heat of reaction decreases and the heat of formation of the associated product rises. Introducing oxygen into the reactor during the tribochemical activation of powders of oxides together with magnesium causes the intense oxidation of magnesium and stimulates the reduction process. To increase the yield of tungsten monocarbide from tungsten concentrate, the reduction process should be implemented in an atmosphere of hydrogen or hydrocarbons.     

Composition and thermodynamics of the surface layer of binary melts based on iron,cobalt, and nickel

The composition, thickness, thermodynamic activities of components, Gibbs energy and excess energy of formation of the surface layer on binary melts of iron, cobalt and nickel-based alloys with different interatomic interactions were evaluated with the aid of data from the literature and the authors measurements of the concentration dependence of the surface tension and molar volume.