Influence of internally dropped-off plies on the impact damage of asymmetrically tapered laminated CFRP

This paper presents an experimental study of low velocity impact response of carbon/epoxy asymmetrically tapered laminates. The tests are realised at energy between 10 and 30 J on two types of layup with multiple terminated plies. The type and localisation of damage are analysed using C-scan and micrographs. Then, the data is compared with the response of corresponding respective plain laminate. The effects of some tapering parameters (taper angle, drop-off disposition and configuration) on the impact damage mechanisms are also investigated. Very similar impact damage phenomena are found between tapered and plain laminates. The presence of material discontinuity due to the resin pocket affects less the damage mechanism than the structural difference between the thick and the thin sections.     

Attitude-behaviour dissonance regarding the importance of food preservation for customers

The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods.     

Modelling consumer choice through the random regret minimization model: An application in the food domain

In line with findings on post-purchase food-choice regret, one can expect that pre-purchase anticipated regret with respect to forgone (non-chosen) alternatives has an impact on consumer food choices, especially when the choice is considered to be important. The traditional Random Utility Maximization (RUM) models for discrete choices may not fully capture this impact. This study investigates the usefulness and potential in the food domain of a discrete choice model that follows the regret minimization principle, the Random Regret Minimization (RRM) model, as an alternative and complement to existing RUM models. The two models are applied to consumer stated choices of cheese in a choice experiment. The study also investigates whether and to what extent a number of personality traits determine whether particular consumers rather choose according to utility-maximization, or regret-minimization principles. Results show that at the aggregate level the two models have a similar goodness of fit to the data and prediction ability. Still, each of them shows better fit for particular subgroups of consumers, based on personality traits. Hence, the present study reveals a potential for the RRM model applications in the food domain, and adds to the empirical literature supporting previous findings on the RRM model found in other contexts. Further research is needed to explore in which situations and for which consumer segments the RRM model is the most useful model.     

L'accessibilité à des traitements pour les troubles anxieux au Canada: Un commentaire.

Responds to Gauthier (see record 2004-17185-003) who commented on the two articles by Koerner et al (see record 2004-17185-001) and by Roberge et al (see record 2004-17185-002. The purpose of this response is to discuss the issue of limited availability of mental health services for anxiety disorders in Canada. From a public health perspective, the authors emphasize the importance of gathering Canadian empirical data on the organization of mental health services for anxiety disorders. Specifically more research is needed on care requirements, and the financial and structural barriers that restrict access to mental health services at the regional, provincial and national levels. The authors also discuss the role of psychologists in improving mental health care in Canada. Cost-effectiveness studies conducted in interdisciplinary practice environments could demonstrate the value added by psychology in the organization of mental health care for anxiety disorders. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The hot compaction behaviour of woven oriented polypropylene fibres and tapes. I. Mechanical properties

The aim of this work was to establish the important parameters that control the hot compaction behaviour of woven oriented polypropylene. Five commercial woven cloths, based on four different polypropylene polymers, were selected so that the perceived important variables could be studied. These include the mechanical properties of the original oriented tapes or fibres, the geometry of the oriented reinforcement (fibres or tapes), the mechanical properties of the base polymer (which are crucially dependant on the molecular weight and morphology), and the weave style. The five cloths were chosen so as to explore the boundaries of these various parameters, i.e. low and high molecular weight: circular or rectangular reinforcement (fibres or tapes): low or high tape initial orientation: coarse or fine weave.A vital aspect of this study was the realisation that hot compacted polypropylene could be envisaged as a composite, comprising an oriented ‘reinforcement’ bound together by a matrix phase, formed by melting and recrystallisation of the original oriented material. We have established the crucial importance of the properties of the melted and recrystallised matrix phase, especially the level of ductility, in controlling the properties of the hot compacted composite.     

Control strategies for reactive batch distillation

A batch reactor may be combined directly with a distillation column by distilling off the light component product in order to increase the reactor temperature or to improve the product yield of an equilibrium reaction. The same amount of the light product should be removed as the amount being formed by the reaction at any time. A linearized model has been developed which describes the process behaviour satisfactorily for control analysis purposes. The controllability of a combined batch reactor/batch distillation column is found to depend strongly on the operating conditions and on the time during the run. In general, controlling only the reactor temperature (one-point bottom control) is difficult since the set-point has to be specified below a maximum value in order to avoid break-through of an intermediate component in the ditillate. This maximum value may be difficult to know a priori. For the example considered in this study, control of both reactor temperature and distillate composition (two-point control) is also found to be difficult due to large interactions in the column. As with one-point bottom control, the reactor temperature has to be specified below a maximum value. However, energy can be saved since the heat duty can be decreased with time. Controlling the temperature on a tray in the column (one-point column control) is found to give good performance for the given process with no loss of reactant and a high reactor temperature, although no direct control of the reactor temperature is obtained.     

Effect of type of processing on the microstructural features and mechanical properties of Al-Cu/SiC metal matrix composites

In this study, an aluminum based metallic matrix (Al-2wt.% Cu) was reinforced with SiC particulates using a conventional casting technique and a new disintegrated melt deposition technique. Microstructural characterization studies conducted on the samples taken from disintegrated melt deposition technique revealed a more uniform distribution of SiC particulates and good interfacial integrity between SiC particulates and metallic matrix when compared to the conventionally cast composite samples. Results of ambient temperature mechanical tests demonstrate an increase in 0.2% YS and ultimate tensile strength of samples taken from disintegrated melt deposition technique when compared with the unreinforced and conventionally cast composite samples. The results of microstructural characterization and mechanical testing were finally rationalized in terms of the nature of processing technique employed to reinforce Al-2wt.% Cu metallic matrix with SiC particulates.     

Characterization of rheological properties of systems containing sugar substitutes and carrageenan

The effects of addition of κ-carrageenan to solutions containing 40% (w/w) sugar substitute on the rheological properties of these systems were investigated at 25 °C using a rotational viscometer at rotational speeds of 6, 12, 30, and 60 rev min⁻¹. The flow behaviour of the solutions was adequately described by the power law model with or without yield stress. The consistency index ( K ) and the flow behaviour index ( n ) were determined from shear stress vs. shear rate data. The flow parameters of the solutions depended on the carrageenan concentration. The apparent viscosities of the systems decreased with increasing shear rate, indicating pseudoplastic behaviour. The final carrageenan concentration was found to be an effective factor controlling the degree of sliminess of the model food systems studied.     

Influence of Missing Values on the Prediction of a Stationary Time Series

Abstract. The influence of missing observations on the linear prediction of a stationary time series is investigated. Simple bounds for the prediction error variance and asymptotic behaviours for short and long‐memory processes respectively are presented.