Optimizing the service life of drill-collar joints on the basis of fracture mechanics criteria

A method of calculation of the lifetime of fish-mouth collar joints has been proposed that is based on selecting a model and using the criteria of fracture mechanics. By this method it is possible to optimize the design parameters of collar joints as a function of the cyclic crack resistance of steels. It is shown that the lifetime of a collar joint with a fatigue crack can be predicted, and the size of the crack can be estimated for a certain operating time of the collar joint. The critical values of the length of a fatigue crack were calculated for various types and dimensions of collar joints, which is important in fixing the periodicity of crack detection operations.     

Effect of biochemical storage on the denitrification potential of acetate in sequencing batch reactors.

This study evaluates the effect biochemical storage on the denitrification potential (N(DP)) of acetate. The fate of bacterial storage is evaluated in a sequencing batch reactor system operated in a sequence of anoxic/aerobic phases, fed with acetate as a pulse and continuously under anoxic conditions. N(DP) is defined based on system stoichiometry both for direct growth and storage on acetate. Experimental results do not support conceptual calculations based on system stoichiometry, yielding a higher denitrification potential, N(DP), for continuous feeding than the N(DP) obtained with pulse feeding, due to partial utilisation of the stored PHB within the anoxic phase. The nitrate, acetate and poly-beta-hydroxybutyrate (PHB) profiles obtained in the experimental studies were used in model calibrations for two different feeding patterns. Results of model simulations confirm the experimental results and evaluate the effects imposed on the denitrification potential by sludge age and the anoxic volume ratio.     

Utilization of Defatted Sesame Flour in Fermented Salami

Fermented salami was prepared containing 0, 9, 18 and 27% defatted sesame flour (DSF). Chemical and sensory analyses were performed on the products. Results indicated that DSF could be used at either the 9 or 18% level without detrimental effect upon sensory attributes but salami containing 27% DSF will have less desirable flavor.     

Temperature resistance coefficient of composite resistive materials in the mixed-structure approximation

A method of calculating the temperature resistance coefficient and its temperature dependence for resistive materials in the approximation of a matrix-statistical structure is outlined.Translated from Inzhenerno-Fizicheskii Zhurnal, Vol. 49, No. 3, pp. 477–481, September, 1985.