An evaluation of work performance using a work achievement quotient†

This paper describes a new method of evaluating relatively the performance of a task which is repeated many times, by using a work achievement quotient. The method is better than the usual analytical ways using the mean value or the standard deviation, because the performance is evaluated relatively in the interval [0, 1]. A development of the method which evaluates the work relatively and dynamically, using a tendency equation, is also discussed. These methods comprise the research and review system (RS) method. As an example of their application, the performances of three employees of an automobile company in repairing a fork-lift truck are compared.     

Visualization of flashback in a premixed burner with swirling flow

In this study,the measurement object is a flame propagating in a premixed burner with swirling flow in order to investigate unsteady flame behavior in a gas turbine premixer.During flashback,the flame propagating upstream was visualized with a high-speed camera.Moreover,we established the technique to measure the instantaneous flow fields of unburned fuel-air mixture in a swirling premixed burner using particle image velocimetry(PIV).As a result,the characteristics of flame behavior propagating upstream wer...     

Evaluation of local fatigue strength in spot weld by small specimen

It has been reported that high strength steel sheet cannot improve fatigue strength of components with a spot weld. The purpose of this study is to discuss the dominant factors on the fatigue strength of spot weld in order to clarify the reasons. A new fatigue testing technique is developed for a small specimen with a total length of less than 3 mm, and the local fatigue strength of heat‐affected zone (HAZ), which is the crack initiation site in the joint, in a mild steel sheet (270MPa‐grade) and a high strength steel sheet (590MPa‐grade) are evaluated by this technique. The fatigue strength of HAZ is almost equal in both steels although the tensile strength of the 590MPa steel is higher than that of the mild steel. The stress in the tensile‐shear spot‐welded joint under cyclic loading and the residual stress by the spot‐welding are evaluated by finite element analyses. The residual stress is tensile in both steels. However, the plastic deformation takes place in the joint of the mild steel and this releases the residual stress. On the other hand, the stress in the 590MPa steel is elastic and the residual stress decreases the allowable alternating stress. The stress under the condition of the experimental fatigue limit of the joint considering the residual stress coincides well with the fatigue limit diagram of HAZ, which means that the fatigue limit of the joint is determined by the fatigue limit of HAZ and the residual stress.     

Free radical reactions in beer during pasteurization

Oxidative reactions during beer pasterization were studied using chemiluminescence (CL) and electron spin resonance (ESR) analyses. the CL production of beer was acclerated by pasteurization and the maximum CL intensity appeared sooner than that in non-pasteurized beer. Beers pasteurized with 15–30 pasteurization units (P.U) had the same CL producing activities as the non-pasteurized beers stored at 20°C for 6–10 days. Free radicals were produced and some of them were consumed by beer oxidation during pasteurization. It seems that free radicals were consumed by beer oxidation during pasteurization. It seems that free radical reactions occur in beer during pasteurization and that the degree of oxidation during pasteurization generally corresponded to that of non-pasteurized beer stored at room temperature for about 1 wee.     

Evaluation of Beer Deterioration by Chemiluminescence

The application of chemiluminescence (CL) analysis for the evaluation of staling beer was studied. Commercial Japanese lager beer was stored at 30°C, 37°C, and 60°C and its CL generation was analyzed at 60°C. The CL production was accelerated to a greater degree and its intensity reached maximum level more rapidly with increase in incubation temperature and/or time. The sum of the CL intensity for the first 1 hr showed a good relationship with staling degree in mean flavor panel scores. Therefore, CL determination may be useful for evaluating oxidation deterioration of beer.     

Kinetics of Acid Hydrolysis of Defatted Peanut Flour

The kinetics of hydrolysis of defatted peanut flour as affected by treatment at 100, 110 and 120°C in 3N and 5N HCl were determined. Rates of hydrolysis of protein and destruction of reducing sugars were rapid at 120°C and in 5N HCl. About 90% of total amino acids were released after 4 hr. The overall rate of reaction followed second-order kinetics as monitored by the generation of free amino acids over time. This relationship was reliable for all acid and temperature treatment conditions when the extent of hydrolysis was less than 80%. The rate of hydrolysis of peanut protein was about 2.2 times faster for every 10°C increase. Hydrolysis in 3N HCl was about 2.3 times faster than in 3N HCl at the same temperature. The activation energy was =24 kcal mol^?1. The rate of liberation of individual amino acids with respect to temperature and HCl concentration, however, varied.     

Analysis of Aldehyde-bisulfites in Beer by HPLC-Fluorescence Detection with Post-column Derivatization

An analytical method was based on the aldehyde-bisulfite (separated by HPLC) reaction with o-phthalaldehyde in the presence of ammonium acetate, producing a fluorescent compound. Detection limits of alkanalbisulfite (from formaldehyde- to octylaldehyde-bisulfite) and 2-alkenalbisulfite (from trans-2-hexenal- to trans-2-nonenal-bisulfite) ranged from 5 nM to 25 nM. The method was less sensitive for free sulfite (detection limit 100 μM) than for aldehyde-bisulfite. Increasing acetaldehyde-bisulfite with addition of 25 mM acetaldehyde to a beer sample showed free sulfite in the beer. Free sulfite and acetaldehyde-bisulfite were detected in commercial beers but other aldehyde-bisulfites were not.