Relating catalyst structure and composition to the water–gas shift activity of Cu–Zn-based mixed-oxide catalysts

In order to investigate the effect of cerium oxide on Cu–Zn-based mixed-oxide catalysts four catalyst samples were characterized by means of XRD, in situ XANES and thermogravimetric analysis. The activity of the catalyst samples was tested for the forward water–gas shift reaction. Cerium oxide was found to increase the crystallinity of the ZnO phase indicating a segregation of the Cu and ZnO phases. The TOF of the water–gas shift reaction based on chemisorption data was found to be independent of composition and preparation conditions of the four catalyst samples. In contrast, the catalyst stability depends on composition and preparation conditions. Cerium oxide impregnated before calcination of the hydrotalcite-based Cu–Zn precursors leads to a more stable water–gas shift catalyst.     

Fast and accurate 4‐node quadrilateral

An accurate and variationally consistent 4‐node quadrilateral element is introduced where high coarse mesh accuracy and low mesh distortion sensitivity are characteristic qualities, even when incompressibility is approached for plane strain. One‐point quadrature integration procedure is adopted and a new improved stabilization technique is developed. Orthogonality conditions are utilized so that the patch test is satisfied for arbitrary quadrilaterals. Several numerical examples including a convergence rate study are presented which confirm the excellent performance of this element. Copyright © 2004 John Wiley & Sons, Ltd.     

On the off-design of a natural gas-fired combined cycle with CO2 capture

During the last 15 years cycles with CO₂ capture have been in focus, due to the growing concern over our climate. Often, a natural gas fired combined cycle with a chemical absorption plant for CO₂ capture from the flue gases have been used as a reference in comparisons between cycles. Neither the integration of the steam production for regeneration of amines in the combined cycle nor the off-design behaviour of such a plant has been extensively studied before.     

Structure of soya glycinin and conglycinin gels

Gels of glycinin and conglycinin formed at various heating temperatures, in the absence and presence of 0.2M sodium chloride were characterised by transmission electron microscopy. In distilled water both proteins formed gels consisting of strands with a thickness of 10–15 nm. The strands of glycinin were very regular and cross sections of strands showed a hollow cylindrical structure. In the presence of sodium chloride, glycinin formed an aggregated gel structure at 85°C, but at 95°C an ordered strand structure was formed. Dissociation of the quaternary structure on heating and reassociation of subunits into regular strands were considered the most probable mechanisms for strand formation from glycinin. The aggregated structure at 85°C was interpreted as a transient state prior to dissociation. Conglycinin rich gels were less regular and more crosslinked than gels of glycinin. Also, the strands of conglycinin showed a complex mode of aggregation possibly in the form of double spirals. The addition of sodium chloride caused a denser and more aggregated structure at 75 and 85°C, but the effects were not as drastic as in the case of glycinin. Heating temperature had only minor effects on the gel structure in the range studied.     

Paper remote: an augmented television guide and remote control

The television (TV) is one of the most common entertainment devices in homes. Searching and finding TV programs is a common task and using TV guides is one way of performing this. This paper presents three studies that are focused on examining audiences’ TV habits and TV guide usage, evaluating a new concept based on linking paper and pen with TV technology, and studying the audiences’ attitudes toward and anticipated interest in the future guide. The results of our first study emphasize the value of using paper based TV guides and also identify the deficiencies. We also found indications that the advantages and disadvantages of paper-based TV guides are related to the physical properties of paper. Thus, we suggest a solution that uses digital pen and paper technology to offer a new interaction method for TV. A research system “Paper Remote”, is developed and used in the two subsequent studies. Viewers tick designated areas on the paper-based guide to perform actions such as channel switching. However, this solution is not a substitute for the remote control device. We argue that these user studies on linking digital paper to the TV for everyday information navigation illuminate the possibilities of providing innovative solutions also for home information systems also.     

经济的板对线连接方案——单排电缆连接器系统

更拥经济、节省空间但仍能提供高性能是许多现代电子系统所需求的板对线连接方案，间距1.27毫米的双排连接器（SMC）及板对板的连接被证明是个很好的选择。单排电缆MiniBridge连接器系统可用于非常致密和高要求的应用。[编按]     

The flame retardant mechanism of polyolefins modified with chalk and silicone elastomer

This paper presents the current understanding of the flame retardant mechanism of Casico?. The study includes the flame retardant effect of each individual component: ethylene–acrylate copolymer, chalk and silicone elastomer, as well as the formation of an intumescent structure during heating. The flame retardant properties were investigated by cone calorimetry and oxygen index tests. To obtain insight into the flame retardant mechanism, heat treatment under different conditions has also been performed. The results indicate that the flame retardant mechanism of Casico is complex and is related to a number of reactions, e.g. ester pyrolysis of acrylate groups, formation of carbon dioxide by reaction between carboxylic acid and chalk, ionomer formation and formation of an intumescent structure stabilized by a protecting char. Special emphasis is given to the formation of the intumescent structure and its molecular structure as evaluated from ¹³C MAS‐NMR and ²⁹Si MAS‐NMR, ESCA and XRD analysis. After treatment at 500°C the intumescent structure consists mainly of silicon oxides and calcium carbonate and after treatment at 1000°C the intumescent structure consists of calcium silicate, calcium oxide and calcium hydroxide. Copyright © 2003 John Wiley & Sons, Ltd.     

Numerical modelling of the structural behaviour of thin-walled cast magnesium components using a through-process approach

A through-process methodology for numerical simulations of the structural behaviour of thin-walled cast magnesium components is presented. The methodology consists of casting process simulations using MAGMAsoft, mapping of data from the process simulation onto a FE-mesh (shell elements) and numerical simulations using the explicit FE-code LS-DYNA. In this work, generic High Pressure Die Cast (HPDC) AM60 components have been studied using axial crushing, 3-point bending and 4-point bending tests. The experimental data are applied to obtain a validated methodology for finite element modelling of thin-walled cast components subjected to quasi-static loading. The cast magnesium alloy is modelled using a user-defined material model consisting of an elastic–plastic model based on a modified J2-flow theory and the Cockcroft–Latham fracture criterion. The fracture criterion is coupled with an element erosion algorithm available in LS-DYNA. The constitutive model and fracture criterion are calibrated both with data from material tests and data from the process simulation using MAGMAsoft.     

Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

ABSTRACT: The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglyc-erides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size-exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small-scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.