Experimental investigation of nanofluids in confined laminar radial flows

This paper presents an experimental investigation of heat transfer enhancement capabilities of coolants with suspended nanoparticles (Al₂O₃ dispersed in water) inside a radial flow cooling device. Steady, laminar radial flow of a nanofluid between a heated disk and a flat plate with axial coolant injection has been considered. An experimental test rig was built. Results show that heat transfer enhancements are possible in radial flow cooling systems with the use of nanofluids. In general, it was noticed that the Nusselt number increases with particle volume fraction and Reynolds number and decreases with an increase in disk spacing.     

Optimization of hydrogen production by hyperthermophilic eubacteria, Thermotoga maritima and Thermotoga neapolitana in batch fermentation

The batch fermentations of two hyperthermophilic eubacteria Thermotoga maritima strain DSM 3109 and Thermotoga neapolitana strain DSM 4359 were carried out to optimize the hydrogen production. The simple and economical culture medium using cheap salts with strong buffering capacity was designed based on T. maritima basal medium (TMB). Both strains cultivated under strictly anaerobic conditions showed the best growth at temperature of 75–80 °C and pH of 6.5–7.0. The maximum cell growth of 3.14 g DCW/L and hydrogen production of 342 mL H₂ gas/L were obtained, respectively, in the modified TB medium containing 7.5 g/L of glucose and 4 g/L of yeast extract. Hydrogen accumulation in the headspace was more than 30% of the gaseous phase. Cells were also cultivated in cellulose-containing medium to test the feasibility of hydrogen production.     

Contamination of Salmonella in retail meats and shrimps in the Mekong Delta, Vietnam

From March 2000 to September 2001, 608 samples of retail meat (136 pork, 70 beef, 202 chicken, and 200 ducks) and 110 samples of retail shrimp from six provinces of the Mekong Delta in Vietnam were collected individually and examined for the prevalence of Salmonella. Of the 718 samples examined, 243 (33.8%) were Salmonella positive. Salmonella was isolated from 69.9% of the pork samples, 48.6% of the beef samples, 21.0% of the chicken meat samples, 22.3% of the duck meat samples, and 24.5% of the shrimp samples. From 261 Salmonella isolates, 24 different serovars were identified. The predominant serovars of the isolates were Salmonella Derby, Salmonella Weltevreden, and Salmonella London in pork; Salmonella Weltevreden, Salmonella London, and Salmonella Dessau in beef; Salmonella Emek, Salmonella Typhimurium, and Salmonella Dessau in chicken meat; Salmonella Lexington, Salmonella Derby, and Salmonella Dessau in duck meat; and Salmonella Weltevreden, Salmonella Tennessee, and Salmonella Dessau in shrimps. Salmonella Bovismorbificans, Salmonella Derby, Salmonella Dessau, and Salmonella Weltevreden were the most common serovars in all the samples examined. These results indicate a high rate of contamination by Salmonella in retail meats and shrimps in the Mekong Delta, Vietnam.     

Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)

Cofermentation of longan juice by mixed cultures of Saccharomyces cerevisiae var. bayanus EC‐1118 and Williopsis saturnus var. saturnus CBS254 at two inoculation ratios (EC‐1118:CBS254 = 1:100 and 1:1000 cfu mL^?1) was performed to ascertain their impact on longan wine aroma compound formation. The results showed improved aroma compound profiles in the longan wine fermented with mixed yeasts in comparison with the longan wines fermented with single yeasts in terms of increased production of acetate esters, fatty acid ethyl esters, alcohols and carboxylic acids. The impact of cofermentation on longan wine aroma formation was affected by the ratio of S. cerevisiae EC‐1118 to W. saturnus CBS254 with 1:100 cfu mL^?1 being more effective. This research suggests that the inoculation ratio of mixed yeasts may be used as an effective means of manipulating longan wine aroma.     

The effect of contact torques on porosity of cohesive powders

The porosity of uniaxially compacted cohesive powders depends on the applied stress (including gravity). The case, where these stresses are weak, is considered. The compaction results in a porosity which is a function of sliding, rolling and torsion friction. By contact dynamics simulations it is shown that the influences of contact torques (static rolling and torsion friction) on the porosity are significant and approximately additive. The relevance for nano-powder pressure sintering is discussed.     

Analysis of firm-level computer investments: a comparative study ofthree Pacific-rim economies

The impact of information technology (IT) on firm level productivity has been a subject of considerable research. Although a number of empirical studies have been reported, results are far from conclusive. Almost all of these studies are based on secondary data collected in the United States, which makes it impossible to compare productivity impacts under different economic and demographic settings. It remains unclear whether empirical findings obtained from US firms are also applicable to firms residing in other parts of the world. To answer this question, an empirical study was conducted to assess the impact of IT investment in firms operating in three economies (Hong Kong, Singapore, and Malaysia) in the Pacific Rim from 1983 to 1991. Our results indicate that while still small as a percentage of total capital compared with the United States, computer capital stock increased substantially in all economies during the period. Our production function estimates suggest that there are positive and excess returns in one of the three economies. Results of the analysis provide the basis to address issues such as national IT policy and the effect of economic dynamics on IT adoption