The modelling of networks with frequently changing topology whilst maintaining a constant system matrix

This paper describes a novel technique with which a system with changing topology can be modelled whilst maintaining a constant system matrix. This technique employs a new transmission-line switch model which has a constant characteristic impedance, irrespective of its state. The method is explained, compared with the switched-resistance method and demonstrated by two examples. It has been found that the proposed method offers substantial advantages in the formulation of the problems and in the efficiency of computation.     

Improvement of antioxidation and antiwear properties of polyalphaolefin oils

Polyalphaolefin-based lubricating oils were tested on a four-ball tester, and in a stability test, with antiwear and antioxidant additives of different types, along with other (petroleum and alkylbenzene) base oils and additives. Antioxidant additives for PAOs essentially influence their thermo-oxidation stability. It was found that binary inhibitors increased thermo-oxidation stability effectively. In the antiwear tests, the addition of additives to PAOs sharply decreased wear scar diameters. A significant difference was observed in the action of small concentrations of antiwear additives as between PAO, alkylbenzene and mineral oils. Explanations of this behaviour are put forward.     

A real-time distributed algorithm for an aircraft longitudinal optimal autopilot

This paper is concerned with fast and efficient computations for the solution of the two-point boundary-value problem that arises in optimal control of an aircraft longitudinal mode. The solution proposed is implemented on a T800 transputer network using parallel C and is shown to be adequate for real-time control purposes.     

Benchmarking advanced architecture computers

Recently, a number of advanced architecture machines have become commercially available. These new machines promise better cost performance than traditional computers, and some of them have the potential of competing with current supercomputers, such as the CRAY X-MP, in terms of maximum performance. This paper describes the methodology and results of a pilot study of the performance of a broad range of advanced architecture computers using a number of complete scientific application programs. The computers evaluated include:

• 1 shared-memory bus architecture machines such as the Alliant FX/8, the Encore Multimax, and the Sequent Balance and Symmetry
• 2 shared-memory network-connected machines such as the Butterfly
• 3 distributed-memory machines such as the NCUBE, Intel and Jet Propulsion Laboratory (JPL)/Caltech hypercubes
• 4 very long instruction word machines such as the Cydrome Cydra-5
• 5 SIMD machines such as the Connection Machine
• 6 ‘traditional’ supercomputers such as the CRAY X-MP, CRAY-2 and SCS-40.

Seven application codes from a number of scientific disciplines have been used in the study, although not all the codes were run on every machine. The methodology and guidelines for establishing a standard set of benchmark programs for advanced architecture computers are discussed. The CRAYs offer the best performance on the benchmark suite; the shared memory multiprocessor machines generally permitted some parallelism, and when coupled with substantial floating point capabilities (as in the Alliant FX/8 and Sequent Symmetry), provided an order of magnitude less speed than the CRAYs. Likewise, the early generation hypercubes studied here generally ran slower than the CRAYs, but permitted substantial parallelism from each of the application codes.     

Influence of Monoglycerides of Different Chain Lengths on Texture and Flavor of Breads Made with Waxy Cornstarch

The addition of monoglycerides (MGs) monolaurin (ML), monomyristin (MM), monopalmitin (MP), and monostearin (MS)) to a model system bread made from waxy cornstarch was studied for their effects on delaying staling. The model system breads containing 0.5% of a MG and a control bread containing no MG were prepared five different times and stored at room temperature for 1, 3, and 6 days. A sensory panel measured changes in firmness, stale flavor, and moistness, and an Instron universal testing machine (model 1122) was used to indicate firmness of the samples. The volumes of the loaves were measured on day 1 for the five replications. Results indicated that the addition of MGs to the model system breads decreased firmness and stale flavor and increased moistness compared with the control bread. Breads containing MM and MP were rated significantly (p<0.05) less firm and less stale on days 1 and 6 and more moist on day 1 than the breads containing MS and the control bread. In general, as the molecular weight (MW) of the MGs increased, the firmness (by Instron) of the breads also increased, and the volume of the loaves decreased. The control bread had the highest Instron firmness value and the lowest volume when compared with the breads containing MGs.     

Halbkornmethode zur Bestimmung des Amylosegehalts in Gerste

A Half-kernel Method for Determination of the Amylose Content of Barley. A method, which can determine the amylose content of a single kernel, is of importance for the use of amylose mutants in plant breeding. In this paper a potentiometric titration for the determination of the amylose content of a matured half kernel of barley is described and the evalution of the titration-curves is discussed. This method allows to differentiate between various barley lines and varieties in genotypes which differ in amylose content.     

Gelatinization of Starch During Preparation of Indian Unleaved Flat Breads

The comparison of starch granule deformation and extent of starch gelatinization in a few common Indian unleavened flat breads (Chapati, Parontha and Poorie) was made. The starch granule swelling was evaluated by scanning electron as well as polarized light microscopy. The peak viscosity in Haake rotary viscosimeter and hydration capacity were used for comparing the extent of starch gelatinization in crust and crumb of these baked products. Although a few of the starch granules on the outside of crust, maintained a weak outline those in the crumb area gave only a matrix of gelatinized starch. The extent of starch gelatinization was reflected by the related increase in hydration capacity of these products. However, the peak viscosity values were found to be inversely related to the extent of starch gelatinization. As compared to crumb, a higher extent of browning was observed in the crust. Water absorption, type of cereal, mode and efficiency of heat transfer were found to control the extent of starch gelatinization in these baked products.     

Some Grain Properties of IR36-based Starch Mutants

Some grain properties of 20 starch mutants that were transferred from mutants of Japanese rices to IR36 (by two backcrosses to IR36) were studied. All had higher apparent amylose content (AC) and gelatinization temperature (GT) than the parent mutants, except the dull mutants, and the 82GF sugary mutant which had no amylose. All had lighter and lower density brown rices than IR36. Sugary 82GF und EM5 had high free sugars, and sugary and EM20 shrunken-1 had high fat content. Phytoglycogen content of brown rice was 34% for 82GF and 7% for EM5 sugary mutants. Amylose extender mutants had higher lysine in brown rice protein than IR36 parent. Alkali spreading value did not accurately estimate GT of these starch mutants. Milled rice of the two high amylose extender mutants 2064 and EM16 had lower Amylograph peak viscosity but higher cooked rice Instron hardness than IR36 milled rice.     

Preparation,Characterisation, and Rheological Behaviour of Starch-Sodium Trimetaphosphate Hydrogels

Ionic biopolymer hydrogels were prepared by the cross-linking of starches with sodium trimetaphosphate in alkaline medium at 40°C for 2 hours. The swelling capacity is relatively high — up to 310 g H₂0/g polymer. Salt solutions have a marked influence, and result in shrinkage but not in a total collapse. The effect of both the cross-linker and substrate concentrations on the swelling and rheological properties was investigated. The influence of temperature and NaOH concentration on the rheological behaviour suggests that they are both significant in determining the gel properties because of the readiness of the diester phosphate bonds to undergo hydrolysis. The molecular weight between two entanglement points (M_e) and the effectiveness of cross-linking [n_e(r)/n_e(t)] were estimated from the observed G_p′ values, and those calculated from complete conversion of the cross-linker. The effectiveness of cross-linking lay between 0.2 and 2.74% for 10% wlw gels, and reached a maximum of 48.1% at the higher substrate concentration of 20% wlw. ¹³C-NMR signals from the anhydroglucose units became broader and decreased in intensity with rising cross-linker concentration due to the restricted motion arising from the additional bonding.