Free convective flow of heat generating/absorbing fluid between vertical porous plates with periodic heat input

This study investigates the free convective flow of heat generating/absorbing fluid between vertical parallel porous plates due to periodic heating of the porous plates. The analysis is performed by considering fully developed flow and steady-periodic regime. The momentum and energy equations, which arise from the definition of velocity and temperature, are written in dimensionless form. Separating the temperature and velocity fields into steady and periodic parts, the resulting second order differential equations are solved to obtain the expressions for velocity, temperature, skin friction and the rate of heat transfer. The effects of various flow parameters such as the suction/injection (s), heat source/sink (δ), Strouhal (St) and Prandtl (Pr) numbers on the skin friction coefficient, rate of heat transfer, velocity and temperature profiles are discussed with the aid of line graphs and contour maps.     

Enhanced antibacterial activity of tetramethylguanidinium-conjugated linear polyethylenimine polymers

In the present study, varying amounts of tetramethylguanidinium moiety have been conjugated to linear polyethylenimine to obtain linear polyethylenimine-tmg (LPTG) polymers. Incorporation of hydrophobic and highly basic moiety in the polymeric backbone resulted in the significant improvement in the antibacterial activity which was confirmed by zone of inhibition and MIC assays. Further, the results of transmission electron microscopy and confocal studies revealed that the projected LPTG polymers possessed higher antibacterial activity than the native polymer. In addition, these modified polyethylenimine (PEI) polymers were capable of reducing auric chloride into stable gold nanoparticles. These polyamine-stabilized gold nanoparticles can be used in various biomedical applications.     

Enhancement of properties of recycled coarse aggregate concrete using bacteria

Due to rapid construction, necessity for raw materials of concrete, especially coarse aggregate, tends to increase the danger of early exhaustion of the natural resources. An alternative source of raw materials would perhaps delay the advent of this early exhaustion. Recycled coarse aggregate (RCA) plays a great role as an alternative raw material that can replace the natural coarse aggregate (NCA) for concrete. Previous studies show that the properties of RCA concrete are inferior in quality compared to NCA concrete. This article attempts to study the improvement of properties of RCA concrete with the addition of bacteria named as Bacillus subtilis. The experimental investigation was carried out to evaluate the improvement of the compressive strength, capillary water absorption, and drying shrinkage of RCA concrete incorporating bacteria. The compressive strength of RCA concrete is found to be increased by about 20% when the cell concentration of B. subtilis is 10⁶ cells/ml. The capillary water absorption as well as drying shrinkage of RCA are reduced when bacteria is incorporated. The improvement of RCA concrete is confirmed to be due to the calcium carbonate precipitation as observed from the microstructure studies carried out on it such as EDX, SEM, and XRD.     

Vapour–liquid slip in a parallel-plate electrochemical fluorination reactor

A mathematical model was used to study the effect of slip between the gas and liquid phases on the performance of an electrochemical fluorination reactor. The model incorporates two-phase flow with differential material, energy and pressure balances. The effect of slip on the temperature, pressure, gas fraction and current distribution in the reactor is presented under relatively severe operating conditions. In addition, the effect of slip on the cell voltage, current efficiency and energy usage is shown at different flow rates over a wide current range. It was found that slip of the gas past the liquid is insignificant under normal operating conditions, but it is significant at high cell currents and low flow rates. Under these more severe operating conditions, slip significantly reduces the cell voltage, and hence the energy usage, since less gas resides in the reactor.     

Physico-chemical characteristics of high performance polymer modified by low and atmospheric pressure plasma

In this work, the effect of low pressure plasma and atmospheric-pressure plasma treatment on surface properties and adhesion characteristics of high performance polymer, Polyether Ether Ketone (PEEK) are investigated in terms of Fourier Transform Infrared Spectroscopy (FTIR), X-ray photoelectron spectroscopy (XPS), and Atomic Force Microscopy (AFM). The experimental results show that the PEEK surface treated by atmospheric pressure plasma lead to an increase in the polar component of the surface energy, resulting in improving the adhesion characteristics of the PEEK/Epoxy adhesive system. Also, the roughness of the treated surfaces is largely increased as confirmed by AFM observation. These results can be explained by the fact that the atmospheric pressure plasma treatment of PEEK surface yields several oxygen functionalities on hydrophobic surface, which play an important role in increasing the surface polarity, wettability, and the adhesion characteristics of the PEEK/Epoxy adhesive system.     

Sensory evaluation of black pigmented rice (Oryza sativa cv. Poireton) wine fortified with probiotic Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 using fuzzy logic

Rice wine was prepared in the laboratory from a black pigmented rice (cv. Poireton) using standardized methodology. The wine was fortified with the probiotic strains Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 and allowed to undergo a storage period of 28 days at 4°C. These rice wines were compared with a commercial wine used as a standard reference wine. A panel consisting of 30 judges performed the sensory evaluation. The scores obtained were based on the quality attributes of colour, taste, aroma and alcoholic strength. Analysis of the sensory scores and ranking of the different samples were performed using fuzzy analysis. The quality attributes were also ranked according to their importance in the overall acceptability. Colour and alcoholic strength were accorded the highest importance, compared with aroma and taste, as quality attributes. The rice wines were rated as ‘not satisfactory’, ‘fair’, ‘medium’, ‘good’ and ‘excellent’ on the sensory scale. Out of the wines prepared, black pigmented rice wine fortified with L. acidophilus was the most acceptable and was ranked as ‘good’, which was also at par with the commercial wine. On the other hand, black pigmented rice wine fortified with L. sakei and black pigmented rice wine fortified with L. acidophilus and L. sakei were ranked in the ‘satisfactory’ category followed by the unfortified wine ranked in the ‘fair’ category. Copyright © 2015 The Institute of Brewing & Distilling     

Flash Sintering using Controlled Current Ramp

In conventional flash sintering, the current rises nonlinearly to a set current limit, accompanied by a spike in the power density. This sudden power spike may cause hot spot formation, in which current preferentially channels through a small area, causing localized melting while other areas remain unsintered. By using a controlled current ramp early on the sudden power spike can be avoided. In addition, by changing the ramp rate material properties such as porosity, grain size and conductivity can be tuned.     

Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening

An attempt was made to accelerate the flavour development in cheese base with the help of exogenous proteolytic and lipolytic enzymes (1:1 proportion, each at the rate of 0.025% by weight of cheese‐base) and ripening at elevated temperatures (i.e. 20 ± 1 °C) for up to 12 days. To counter the bitterness developed, adjunct cultures were used: viable or attenuated (freeze‐shocked or heat shocked). Study of biochemical characteristics, electrophoretic pattern and sensory evaluation of the product were carried out. An acceptable enzyme‐modified, lightly salted cheese base was obtained using 0.025% each of proteolytic and lipolytic enzymes, along with 5% starter culture and adjuncts followed by ripening up to 12 days. Freeze‐shocked adjunct Lactobacillus helveticus produced enzyme‐modified cheese base with no detectable bitterness. The usage of exogenous enzymes, temperature of ripening, ripening period and interactions amongst these parameters had significant (P < 0.01) influence on all of the biochemical characteristics monitored.     

Effect of mean stress (stress ratio) and aging on fatigue-crack growth in a metastable beta titanium alloy, Ti-10V-2Fe-3Al

The effect of mean stress, or the stress ratio (R), on the fatigue-crack growth (FCG) behavior of α-aged and ω-aged microstructures of the beta titanium alloy Ti-10V-2Fe-3Al was investigated. While the mean stress had a negligible effect on the FCG behavior of the α-aged microstructure, a strong effect was observed in the ω-aged microstructure. In particular, the values of the threshold stress-intensity range (ΔK _th ) exhibited a strong dependence on R in the ω-aged microstructure, while this dependence was weak in the α-aged microstructure. These effects seem to arise primarily from fracture-surface roughness-induced crack closure. The crack closure levels for the α-aged microstructure were found to be very low compared to those for the ω-aged microstructure. Transmission electron microscopy and scanning electron microscopy studies of microstructures and fracture surfaces were performed to gain insight into the deformation characteristics and crack propagation mechanisms, respectively, in these microstructures. The microstructure-induced differences in FCG behavior are rationalized in terms of the effect of aging on slip and crack closure.