Simulation of the submerged energy nozzle-mold water model system using laser-optical and computational fluid dynamics methods

The present work describes quantitative digital particle image velocimetry measurements of a full-scale water model of a thin slab mold. Different casting speeds and two submerged entry nozzles with one and two outlet ports have been investigated. The flow pattern of the single-port nozzle shows a counterclockwise-rotating double vortex that is nearly steady-state but leads to high stationary surface waves. The flow jets out of the two-port nozzle oscillate and produce a transient flow pattern with low wave amplitudes. The amplitudes for the one-port nozzle show a linear variation with the volumetric flow rate. The experimental results lead to a good interpretation of the flow phenomena and are used to validate steady-state numerical simulations with the commercial program, CFX, on the basis of the Reynolds equations. To describe anisotropic turbulence effects, the Reynolds stress model (RSM) is used for the flat single-port nozzle and the standard k-ɛ model for the mold flow. The calculated mean velocities and wave amplitudes, predicted from pressure distribution at the water surface, are generally in the consensus of the experimental data. An erratum to this article is available at .     

Microscopical studies of water/flour systems

Summary Wheat flour particles sprinkled on a water surface form strands which are visible in the light microscope. These strands form aggregates by means of mechanical forces which show viscoelastic behaviour. Amino acid analysis of both the protein strands and the aggregates formed shows that they consist of gluten protein. The formation of the protein strands occurs at the air/water interface and results from the action of a protein film which spreads around the flour particles.

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Mikroskopische Untersuchungen von Mehl/Wasser-Systemen

Zusammenfassung Weizenmehlpartikel, die auf Wasser gestreut werden, bilden lichtmikroskopisch sichtbare Stränge aus. Durch mechanische Beanspruchung lassen sich these Stränge zu Aggregaten zusammenfassen, die visco-elastisches Verhalten zeigen. Die Aminosäureanalyse sowohl der Proteinstrange wie auch der daraus gebildeten Aggregate zeigt, daß es sich dabei um Kleberprotein handelt. Die Proteinfäden entstehen an der Wasser-Luft-Grenzflache als Folge eines spreitenden Proteinfilms, der sich um die Mehlpartikel herum ausbreitet.

     

High-performance liquid chromatography of reduced glutenin: amino acid composition of fractions and components

Reduced glutenin is separated by gel permeation high-performance liquid chromatography into three major and five minor fractions, which significantly differ in their amino acid compositions. By reversed-phase high performance liquid chromatography, about 20 glutenin components are obtained. These can be classified into three groups according to their amino acid compositions: a hydrophilic group with relatively high values of Glx and Phe, a more hydrophobic group with a high content of Gly, and a strongly hydrophobic group with higher values of Val and Leu. Groups 1, 2 and 3 contain middle-, high- and low-molecular-weight (MMW-, HMW-, LMW-) subunits respectively.     

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