The effect of the amount of-phase on the vibration absorbing properties of powdered iron-manganese alloy

Conclusions A correlation was established between the content of -phase in the structure of the alloy Fe-Mn and its vibration absorbing properties. An increase of the amount of -martensite to 50–60% leads to an improvement of the vibration absorbing properties; when the content of -phase is further increased, the vibration absorbing properties deteriorate. To ensure maximal vibration absorption, the alloy has to contain 50–60% -phase. It was also cleared up what effect some heat treatment parameters have on the amount of -phase contained in the alloy.Translated from Poroshkovaya Metallurgiya, No. 12(288), pp. 52–55, December, 1986.     

Vermiculite — a Promising Material for High-Temperature Heat Insulators

Vermiculite, a mineral of natural occurrence of the group of hydromicas, when heated to above 300°C, expands to become a highly efficient heat-insulating material. The expanded vermiculite, owing to its unique properties – low bulk density, low heat conductivity, relatively high melting point, chemical inertness, endurance, and environmental safety – can be used as a filler for heat-insulating materials. Heat insulators based on expanded vermiculite can be used in thermal power units with the hot-wall temperature not exceeding 1150°C as replacement for lightweight chamotte components and fibrous heat insulators.     

Changes in the nutritive value of food products after thermal culinary handling

The data were summarized for the first time concerning the losses of the basic food substances (protein, fats, carbohydrates, Na, K, Ca, Mg, P, Fe, vitamins A, B1, B2, PP, C) and caloric value as a result of the different methods of culinary treatment: cooking, frying, stewing, baking, and so forth. It was shown that the greatest losses of vegetable foods are observed during frying, those of animal foods during cooking. It was also shown that the least losses of nutritive substances of vegetable foods are observed during cooking without water pouring off. The losses of nutritive substances of animal foods were minimal during stewing, baking and cooking in the form of cutlets. For rough estimation of the daily diet the losses during thermal culinary treatment may be assumed on the average as 6% (proteins), 12% (fats), 9% (carbohydrates), and 10% (the caloric value).     

High-Temperature Heat-Insulating Materials Based on Vermiculite

The production technology and composition of high-temperature heat-insulating materials based on vermiculite have been developed, as applied to the conditions of the Borovichi Refractory Works. Using these materials makes it possible to lower material consumption in thermal machinery, reduce inefficient heat losses, and decrease by 10 – 15 times the total fuel consumption in continuous furnaces and by more than 45% in batch furnaces.     

New refractory materials for construction and overhaul of glass furances

Borovichi Refractories Combine Co. has developed and mastered production of a series of new kinds of refractory articles for construction and overhaul of glass furnaces: molded packing of the bucket type for glass furnace regenerators (chamotte, mullite-corundum and periclase-spinel compositions); chamotte light-weight brick with a density of 0.9, 1.0, and 1.3 g/cm³, with high strength; large-block articles for lining the bottom of glass furnaces; elements for the top structure, production channels, burners, and other elements of the glass furnace (based on customer plans) made of low-cement concretes. The articles have a high technical lifetime and are recommended for use in many glass works.