Volume effects and associations in liquid alloys

The regular associated solution model for binary systems has been modified by incorporating the size of the complex as an explicit variable. The thermodynamic properties of the liquid alloy and the interactions between theA _μB type of complex and the unassociated atoms in anA-B binary have been evaluated as a function of relative size of the complex using the activity coefficients at infinite dilution and activity data at one other composition in the binary. The computational procedure adopted for determining the concentration of clusters and interaction energies in the associated liquid is similar to that proposed by Lele and Rao. The analysis has been applied to the thermodynamic mixing functions of liquid Al-Ca alloys believed to contain Al₂Ca associates. It is found that the size of the cluster significantly affects the interaction energies between the complex and the unassociated atoms, while the equilibrium constant and enthalpy change for the association reaction exhibit only minor variation, when the equations are fitted to experimental data. The interaction energy between unassociated free atoms remains virtually unaltered as the size of the complex is varied between extreme values. Accurate data on free energy, enthalpy, and volume of mixing at the same temperature on alloy systems with compound forming tendency would permit a rigorous test of the proposed model.     

A routing framework for providing robustness to node failures in mobile ad hoc networks

Nodes in a mobile ad hoc network are often vulnerable to failures. The failures could be either due to fading effects, battery drainage, or as a result of compromised nodes that do not participate in network operations. Intermittent node failures can disrupt routing functionalities. As such, it is important to provide redundancy in terms of providing multiple node-disjoint paths from a source to a destination. In line with this objective, we first propose a modified version of the widely studied ad hoc on-demand distance vector routing protocol to facilitate the discovery of multiple node-disjoint paths from a source to a destination. We find that very few of such paths can be found. Furthermore, as distances between sources and destinations increase, bottlenecks inevitably occur and thus, the possibility of finding multiple paths is considerably reduced. We conclude that it is necessary to place what we call reliable nodes (in terms of both being robust to failure and being secure) in the network to support efficient routing operations. We propose a deployment strategy that determines the positions and the trajectories of these reliable nodes such that we can achieve a framework for reliably routing information. We define a notion of a reliable path which is made up of multiple segments, each of which either entirely consists of reliable nodes, or contains a preset number of multiple paths between the end points of the segment. We show that the probability of establishing a reliable path between a random source and destination pair increases tremendously even with a small number of reliable nodes when we use our algorithm to appropriately position these reliable nodes.     

Microwave Drymg of Grapes in a Single Mode Cavity at 2450 Mhz - i: Drying Kinetics

Grapes were dried into raisins using combined microwave and convective drying in a single mode cavity specially designed for the studies. Effect of processing parameters, viz.microwave power density (P) air temperature (T) and velocity (u) on drying kinetics was studied in an effort to optimize the operating conditions. The individual and interactive effects of these variables were srudied using three levels of P, four levels of T and two levels of u. Higher drying rates observed with the higher P and T were atuibuted to the increased product temperature and higher partial vapour pressure difference between the surface of the fruit and the air stream. Increase of air velocity increased the drying times. Low drying rate at higher air velocity was attributed to decreased fruit temperature due to rapid convective heat mnsfer at the surface.