Wear in check valves due to flow induced motion

Experiments showing the frequency and amplitude of the flow induced motion of the gate for a 2- and a 4-in. swing check valve have been performed. The gate motion is due to turbulence in approach flow. We have found the dominant turbulent frequency of the approach flow is about half the natural frequency of the valves. The valves appear to be almost critically damped. Because of this, the valves respond almost as they would to a static force of the magnitude characteristic of the turbulent fluctuation in the flow. Both the dimensionless exciting force and the damping ratio have been found to be independent of valve size so the above statements are true for larger valves also. The recommended valve oscillation amplitudes and frequencies are used to calculate the wear at the shaft and at the stop. For an unpegged check valve, such as one of the 10-in. valves which was used at the San Onofre Nuclear Generation Station, it was found that shaft bearing wear would amount to 0.27 in.³/year and stop wear to 0.03 in.³/year.     

Quality of the surface of strip annealed in bell-type furnaces

Institute of Ferrous Metallurgy. Novolipetsk Metallurgical Combine. Translated from Metallurg, No. 11, pp. 32–33, November, 1989.     

ISDN: A Global Solution to Transmission Needs

The concept of the integrated services digital network (ISDN) could revolutionize information management. The purpose of the ISDN is to provide a worldwide network that offers end-to-end digital connectivity supporting a wide variety of communications services. ISDN subscribers will have direct access to a high-speed digital pipeline capable of supporting simultaneous voice, data, facsimile, and various other services and calling features.     

Influence of Lipid Composition on the Water and Fat Exudation and Gel Strength of Meat Batters

Blends of lard with eight separate fats or oils (70:30 w/w) were prepared and used as the fat component of meat batters. After cooking, the batters were analyzed for water and fat exudation and gel strength. None differed significantly from the control of 100% lard. Positive correlation coefficients, however, were significant between percent monounsaturated triglycerides and water exudation, polyunsaturated triglycerides and fat exudation and saturated triglycerides and gel strength. Addition of lecithin, cholesterol or methyl palmitate to the lard increased fat exudation and decreased gel strength. Sodium laurate had the opposite effect whether added to the lard or to the aqueous phase.