Buckling of magneto-electro-hygro-thermal piezoelectric nanoplates system embedded in a visco-Pasternak medium based on nonlocal theory

Microsystem Technologies - In this present work the critical loading of magneto-electro-viscoelastic-hygro-thermal (MEVHT) piezoelectric nanoplates embedded in a viscoelastic foundation are...     

Effect of Saturated/Unsaturated Fatty Acid Ratio on Physicochemical Properties of Palm Olein–Olive Oil Blend

Although blending polyunsaturated oil with more saturated or monounsaturated oils has been studied extensively, there is no similar information regarding the partial replacement of palm olein with olive oil (OO). Therefore the main objective of this study was to investigate the effects of OO partial replacement (0, 25, 50, 75, 90 and 100% w/w) on the chemical stability of palm olein oil (POO). The physicochemical properties of oil samples namely iodine value, peroxide value (PV), anisidine value, TOTOX value (total oxidation value, TV), free fatty acid (FFA), cloud point, color and viscosity were considered as response variables. Significant differences among the oil blend properties were determined at the significance level of P < 0.05. Apart from FFA, all the response variables were significantly influenced by type and concentration of oils. The oil blend containing 10% POO and 90% OO showed the highest TV (6.10); whereas the blend containing 90% POO and 10% OO exhibited the least TV (2.41). This study indicated that the chemical stability of oil blend significantly (P < 0.05) increased with increasing the proportion of polyunsaturated/monounsaturated fatty acid.     

Generalized 3D high cycle fatigue criteria for multiscale bridging‐based progressive damage analysis of multilayer composite parts under random loads and material deterioration

Two frameworks are employed to develop two distinct categories of multiaxial high cycle fatigue life assessment models for composite components experiencing general and random loading conditions. In this regard, the decay in the material properties with cycles is also taken into account. It is obvious that in multilayer components, the fatigue failure is a progressive process that may be accompanied by gradual or sudden changes in the material properties and, consequently, the resulting stresses. In addition to using the traditional progressive damage analyses, a new concept is proposed for tracing of the localized fatigue failures more accurately. It is postulated that generally, the stress components have distinct frequencies, phase shifts, and mean values that all vary with time in a random manner. The proposed fatigue criteria, especially, the equivalent‐stress–based ones, are capable of predicting various fatigue failure modes, such as the fibre breakage, matrix cracking, and interfacial debonding. A special and comprehensive fatigue failure tracking and cycle counting algorithms that are capable of handling the mentioned general peculiarities are proposed. The proposed HCF criteria and the relevant fatigue life assessment algorithm are then implemented on a composite multilayer mono‐leaf spring of a realistic vehicle under a random field‐measured loading condition, as a typical component, and the results are compared and the experimental results conducted by the authors, for accuracy investigations. The considered stochastic road inputs have been chosen on the basis of the consumption times and field measurements.     

Power-efficient distributed scheduling of virtual machines using workload-aware consolidation techniques

There is growing demand on datacenters to serve more clients with reasonable response times, demanding more hardware resources, and higher energy consumption. Energy-aware datacenters have thus been amongst the forerunners to deploy virtualization technology to multiplex their physical machines (PMs) to as many virtual machines (VMs) as possible in order to utilize their hardware resources more effectively and save power. The achievement of this objective strongly depends on how smart VMs are consolidated. In this paper, we show that blind consolidation of VMs not only does not reduce the power consumption of datacenters but it can lead to energy wastage. We present four models, namely the target system model, the application model, the energy model, and the migration model, to identify the performance interferences between processor and disk utilizations and the costs of migrating VMs. We also present a consolidation fitness metric to evaluate the merit of consolidating a number of known VMs on a PM based on the processing and storage workloads of VMs. We then propose an energy-aware scheduling algorithm using a set of objective functions in terms of this consolidation fitness metric and presented power and migration models. The proposed scheduling algorithm assigns a set of VMs to a set of PMs in a way to minimize the total power consumption of PMs in the whole datacenter. Empirical results show nearly 24.9% power savings and nearly 1.2% performance degradation when the proposed scheduling algorithm is used compared to when other scheduling algorithms are used.     

Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content

The main aim of this research was to introduce a green and clean method of increasing the nutritional quality while preserving the quality of extruded maize snacks. This was achieved by addition of soybean flour (5%, 10%, 15% and 20%, w/w) as a source of plant protein, fibre and bioactive compounds and changing the feed moisture content. Extruded samples were produced using a single-screw extruder. Increasing the soybean flour and feed moisture content resulted in reduced specific mechanical energy of the extruder and consequently several changes in physicochemical properties of the snacks including higher moisture content, lower expansion and volume, reduced crispiness, reduction in L-and a-values but an increase in b-value and formation of more wrinkly and thicker air bubbles cell walls as observed under scanning electron microscope. The addition of <20% soybean flour and feed moisture content resulted in snacks with improved nutritional value and physical properties.     

A Study of Practical Geometry in Sassanid Stucco Ornament in Ancient Persia

This paper attempts to survey the use of practical geometry in Sassanid stucco ornament in Ancient Persia to understand the construction of geometrical structures and the progressive process of practical geometry. By use of geometrical analysis, we trace changes of ornament and extract the underlying geometrical structure; we also use symmetry groups, the seven frieze groups and the seventeen wallpaper groups, in order to arrive at a deeper understanding of practical geometry in Sassanid stucco ornament. These analyses will evince features of Sassanid stucco ornament such as: motifs as part of the whole; rotational symmetry and repetition of motifs in linear networks; application of complicated geometrical structures with rotational or reflection symmetry; the planning of whole decorative panels. Also, analyzing the Sassanid stucco panels allows us to discover their repetitive units, which are then classified according to frieze and wallpaper groups.     

Amino acid composition,antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss)

A fish roe protein hydrolysate from rainbow trout (Oncorhynchus mykiss) trout roe protein hydrolysates (TRH) was produced by pepsin and Alcalase. Proximate, amino acid compositions, protein digestibility and molecular mass distribution of the hydrolysates were determined. The degree of hydrolysis was found to be 44.08% and 27.62% (pepsin and Alcalase, respectively). The two hydrolysates contained a high amount of essential amino acids (33.53% Alcalase–29.39% pepsin). The results showed that TRH by different enzymes is a good source of the leucine and lysine amino acids. The pepsin produced a white powder with higher brightness (L* = 89.50). Alcalase hydrolysate was brownish yellow in colour (L* = 52.85, a* = 10.30, b* = 26.25). The hydrolysates represented excellent antioxidant activities in various concentrations. TRHs showed a good foaming and emulsification properties. The results thus revealed that protein hydrolysates from rainbow trout roe could be used as food additives possessing essential amino acids and antioxidant activity.