Vibration control of an elastic strip by a singular force

Vibration characteristics of an elastic plate in the shape of an infinite strip are changed by applying a lateral concentrated force to the plate. The homogeneous, isotropic, elastic plate is infinite in the x-direction and the sides are simply supported. The size of the force is changed in proportion to the displacement measured at a certain point of the plate. The proportionality constant serves as the control parameter. The mathematical formulation of this distributed control problem and its analytical solution in terms of the vibration frequencies of the plate are given. The vibration frequencies are plotted as a function of the control parameter.     

Smart structures and their applications on active vibration control: Studies in the Department of Aerospace Engineering, METU

This work presents the theoretical and experimental studies conducted in Aerospace Engineering Department of Middle East Technical University on smart structures with particular attention given to the structural modelling characteristics and active suppression of in-vacuo vibrations. The smart structures considered in these analyses are finite and flat aluminium cantilever beam-like (called as smart beam) and plate-like (called as smart fin) structures with surface bonded lead–zirconate–titanate patches. Finite element models of smart beam and smart fin are obtained. Then the experimental studies regarding open loop behaviour of the structures are performed by using strain gauges and laser displacement sensor to determine the system models. Further studies are carried out to obtain H _∞ and μ-synthesis controllers which are intended to be used in the suppression of free and forced vibrations of the smart structures. It is observed that satisfactory attenuation levels are achieved and robust performance of the systems in the presence of uncertainties is ensured. In that respect a comparative study involving H _∞ and sliding mode controls is also conducted. Recently, the studies involving aerodynamic loading are also gathering pace.     

Optimization of a dual cycle cogeneration system based on a new exergetic performance criterion

An ecological performance analysis for an irreversible dual-cycle cogeneration system has been performed. The objective function is called as the exergetic-performance coefficient (EPC) and defined as the ratio of total exergy output to the loss rate of availability. The general and optimal performances of the irreversible dual-cycle cogeneration system, having a finite-rate of heat transfer, heat leak and internal irreversibilities based on the EPC objective function have been investigated. Comparisons with respect to the optimal total-exergy output are also provided in order to establish the utility of the new exergetic-performance coefficient. The analyzed results of the dual-cycle cogeneration system considered, working at maximum EPC conditions, have a significant advantage in terms of entropy-generation rate and can be used for the selection of optimal design parameters.     

Antibacterial oil‐based polyurethane films for wound dressing applications

As an alternative to petroleum‐based polyol, hydroxyl containing material was prepared from linseed oil for polyurethane synthesis. Hexamethylene di‐isocyanate (HMDI) and/or 4, 4′‐methylene diphenyl di‐isocyanate (MDI) were used as isocyanate source. The polymerization reaction was carried out without catalyst. Polymer films were prepared by casting‐evaporation technique. The MDI/HMDI‐based polyurethane and its films had higher T_g and better thermal property than that of the HMDI‐based one because of the existence of benzene ring in the polymer chain. Static water contact angle was determined to be 74° and 77.5° for HMDI and MDI/HMDI‐based films, respectively. Water adsorption was found to be around 2.6–3.6% for both films. In vitro degradation of polyurethanes in phosphate buffered saline at 37°C was investigated by gravimetric method. Fourier transform infrared spectroscopy and scanning electron microscopy were used for confirmation of degradation on the polymer surface. The degradation rate of the HMDI‐based polyurethane film was found higher than that of the MDI/HMDI‐based film. Both the direct contact method and the MMT test were applied for determination of cytotoxicity of polymer films, and the polyurethane films investigated here was not cytotoxic. Silver‐containing films were prepared using Biocera A® as filler and were screened for their antibacterial performance against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and/or Bacillus subtilis. The films prepared with and without Biocera A® exhibited antibacterial activity. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

Biosynthesis of the Myxobacterial Antibiotic Corallopyronin A

Corallopyronin A is a myxobacterial compound with potent antibacterial activity. Feeding experiments with labelled precursors resulted in the deduction of all biosynthetic building blocks for corallopyronin A and revealed an unusual feature of this metabolite: its biosynthesis from two chains, one solely PKS‐derived and the other NRPS/PKS‐derived. The starter molecule is believed to be carbonic acid or its monomethyl ester. The putative corallopyronin A biosynthetic gene cluster is a trans‐AT‐type mixed PKS/NRPS gene cluster, containing a β‐branching cassette. Striking features of this gene cluster are a NRPS‐like adenylation domain that is part of a PKS‐type module and is believed to be responsible for glycine incorporation, as well as split modules with individual domains occurring on different genes. It is suggested that CorB is a trans‐acting ketosynthase and it is proposed that it catalyses the Claisen condensation responsible for the interconnection of the two chains. Additionally, the stereochemistry of corallopyronin A was deduced by a combination of a modified Mosher's method and ozonolysis with subsequent chiral GC analyses.     

Halogen lamp–microwave combination baking of cookies

The effects of halogen lamp–microwave combination baking on the quality of cookies in terms of texture, color and spread ratio were studied. In addition, gelatinization and pasting properties of cookies baked in different ovens were assessed by using a Rapid Visco Analyzer. The hardness values of the cookies increased with increasing baking time and/or halogen power. The microwave power also contributed to cookie hardness. The lightness values of the cookies decreased, while the a* and E values increased linearly during baking at different halogen lamp and microwave powers. The spread ratio of conventionally baked cookies was significantly lower than that of the other cookies. Halogen lamp power, microwave power and baking time were found to have a significant effect on the spread ratio of the cookies. The moisture contents of the cookies decreased during baking as the halogen lamp and/or the microwave power level increased. The best baking condition in a halogen lamp–microwave combination oven to produce cookies having similar quality parameters as conventionally baked ones was baking at 70% halogen lamp and 20% microwave power levels for 5.5 min. The baking time of these cookies is half of that required in conventional baking.     

Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips

BACKGROUND: The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determine the effects of microwave frying and osmotic treatment prior to frying on acrylamide formation in potato strips. RESULTS: Potatoes fried using 400 W microwave power for 1.0 min had an 87.85% lower acrylamide content than potatoes fried conventionally for 4.5 min (i.e. an 81.82% reduction in frying time) but a comparable moisture content. The acrylamide content of fried potatoes treated osmotically prior to both microwave and conventional frying was found to be lower than that of fried potatoes not pretreated osmotically. However, the reduction in acrylamide content was lower when osmotic treatment was applied before microwave frying. CONCLUSION: As a result of this study, it was concluded that microwave frying can be an alternative to conventional frying. Copyright © 2007 Society of Chemical Industry     

The effect of recycling number on the mechanical,chemical, thermal,and rheological properties of PBT/PC/ABS ternary blends: With and without glass‐fiber

The recycling possibilities of poly(butylene terephthalate)/polycarbonate/acrylonitrile–butadiene–styrene (PBT/PC/ABS) ternary blend with and without glass‐fiber content were investigated using repeated injection molding process. In this study, PBT/PC/ABS ternary blends were reprocessed at five times and the results were presented after each recycling process. The recycling possibility of PBT/PC/ABS ternary blend was evaluated by measuring the mechanical, chemical, thermal, and rheological properties. Mechanical properties were determined by the tensile strength, yield strength, strain at break, elastic modulus, impact strength, flexural strength, and flexural modulus. Chemical and thermal properties were evaluated by Fourier transform infrared spectroscopy, differential scanning calorimetry, thermal gravimetric analysis, and scanning electron microscopy. Rheological properties of the ternary blends were studied by melt flow index measurement. From the results, it was found that mechanical properties of recycled composites were better than virgin PBT/PC/ABS ternary blends. POLYM. COMPOS., 35:2074–2084, 2014. © 2014 Society of Plastics Engineers     

Pore Development,Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying

The mechanism of moisture loss, oil uptake, and pore formation during frying is required to be clarified. The main objective of this study was to evaluate moisture content, oil uptake, and pore development of the crust and core regions of potatoes during frying. Potatoes were fried for 4, 8, 12, 16, and 20 min and separated into two parts as crust and core for the analysis of moisture and oil contents, porosity, and pore size distribution. Moisture contents of crust and core parts of fried potatoes were significantly different (p?≤?0.05). It was about 53.7 % for the crust and 82 % for the core region. On the other hand, oil content of the crust was found to be higher than that of the core region. Porosity and pore size distribution of crust and core regions were significantly different. Crust region of potatoes was less porous as compared to core region through the whole frying time. Larger pores were observed at the core region, especially at longer frying times. The size of the pores increased in both core and crust regions with increasing frying time.