An experimental study for determination of the effects of machining parameters on surface roughness in electrical discharge machining (EDM)

Electrical discharge machining (EDM) is a non-traditional production method that has been widely used in the production of dies throughout the world in recent years. The most important performance measure in EDM is the surface roughness; among other measures material removal and tool wear rates could be listed. In this study, experiments were performed to determine parameters effecting surface roughness. The data obtained for performance measures have been analyzed using the design of experiments methods. A considerably profound equation is obtained for the surface roughness using power, pulse time, and spark time parameters. The results are discussed.     

The effects of temperature gradient and growth rate on the microstructure of directionally solidified Sn–3.5Ag eutectic solder

The mechanical properties (microhardness, tensile strength) of alloys are controlled by their microstructure, which depends strongly on temperature gradient (G) and growth rate (V). Thus, it is important to understand the relationships among G, V and microstructure (rod eutectic) of Sn–Ag solders. The Sn–3.5 wt% Ag eutectic alloy was directionally solidified upward with a constant growth rate, V (16.5 μm/s) at different temperature gradients, G (1.43–4.28 K/mm) and with a constant temperature gradient, G (3.93 K/mm) at different growth rates, V (8.3–500 μm/s) in a Bridgman–type directional solidification furnace. The rod spacings (λ) have been measured from both longitudinal section (parallel to the growth direction, λ _L ) and transverse section (perpendicular to the growth direction, λ _T ) of the samples. The undercooling values (ΔT) were calculated by using V, λ and system parameters (K ₁ and K ₂). It was found that the values of λ (λ _T , λ _L ) decrease while V and G are increasing. The relationships between rod spacing and solidification parameters (G and V) were obtained by linear regression analysis. The dependences of eutectic spacings λ on undercooling (ΔT) are also analyzed. λ² V, λΔT, ΔTV ^−0.5 and ΔTG ^−0.5 values were determined by using λ, ΔT, V and G values. The results obtained in this work are compared with the Jackson–Hunt eutectic theory and the similar experimental works. The experimental l_\textT ² \textV \lambda_{\text{T}}^{ 2} {\text{V}} value (159.3 μm³/s) is slightly lower than the result 174.6 μm³/s calculated from Jackson–Hunt eutectic theory.     

Determination of Heterocyclic Aromatic Amines in Cooked Commercial Frozen Meat Products by Ultrafast Liquid Chromatography

This paper describes a method for the determination of nine heterocyclic aromatic amines (HCAs) in commercial frozen meat products, which were sold in Turkey by ultrafast liquid chromatography (UFLC) with ultraviolet visible detection. HCAs are separated on a Shim-pack XR-ODS (7.5?×?3 mm, 2.2 μm). Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 1.95 ng/g), 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) (up to 4.17 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.69 ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 0.83 ng/g), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (up to 0.22 ng/g), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.94 ng/g), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) (up to 4.58 ng/g), 2-amino-9H-pyrido[2,3-b]indole (AαC) (up to 0.57 ng/g), and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) (up to 3.51 ng/g) were detected in these commercial frozen meat products of Turkey. The data obtained show clearly that HCAs could be isolated in a very short time (5 min) by using UFLC.     

Investigation of mechanical,electrical, and thermal properties of a Zn–1.26 wt% Al alloy

Zn–1.26 wt% Al alloy was directionally solidified upward with a constant growth rate (V = 16.6 μm/s) in a wide range of temperature gradients (1.94–5.15 K/mm) and with a constant temperature gradient (G = 5.15 K/mm) in a wide range of growth rates (8.3–500 μm/s) with a Bridgman-type directional solidification furnace. The microhardness (HV) and tensile strength (σ) of alloy were measured from directionally solidified samples. The dependency of the microhardness, tensile strength for directionally solidified Zn–1.26 wt% Al alloy on the solidification parameters (G, V) and microstructure parameters (λ₁, λ₂) were investigated and the relationships between them were experimentally obtained using regression analysis. According to present results, the microhardness and tensile strength of directionally solidified Zn–1.26 wt% Al alloy increase with increasing solidification processing parameters and decrease with the microstructure parameters. Variations of electrical resistivity (ρ) with the temperature in the range of 300–650 K were also measured using a standard dc four-point probe technique for cast samples. The enthalpy of fusion and specific heat for same alloy was also determined by means of differential scanning calorimeter (DSC) from heating trace during the transformation from solid to liquid.     

Effect of Dietary Ram Horn Hydrolysate (RHH) on the pH and Color Characteristics of Carcasses,Breast Fillets and Drumsticks of Broilers

This study was conducted to define the effects of ram horn hydrolysate (RHH) on the pH and color properties of carcasses and dissected products in broilers. Two-hundred and forty male broiler chicks (Ross-308) were fed with basal diets supplied with RHH for 4 wks. Chicks were allocated to four dietary treatments (H₀, H₁, H₂ and H₃ groups) in a completely randomized experimental design. Feed and water were offered ad libitum consumption and lightening was continuous throughout the experimental period. H₀ group was fed only the basal diet and given normal drinking water. Treatment groups were fed with basal diet plus a 1% (H₁), 2% (H₂), and 3% (H₃)-RHH-added water in place of normal drinking water to meet the daily water requirements of chickens from 1 to 28 days of ages. At the end of the trial all birds were slaughtered, then the ranges of pH and skin color of carcasses were determined at various times during the first 24 hour (1, 3, 7, 12, 17, and 24). After standard dissection of carcasses, breasts and drumsticks were divided into two groups for vacuum and aerobic packaging. Packed breasts and drumsticks were stored at 3 60.58 C, for 12 days, and the color values were determined. The pH values of H₃ group were lower than those of H₀, H₁ and H₂ groups (p < 0.05). The lightness (L*), redness (a*) and yellowness (b*) values increased during the 24-h period. The H₀ group had the higher b* values than those of RHH-added groups (p < 0.05). The L*, a* and b* values of drumstick meats were higher than those of the breast meats (p < 0.05). The values of b* in aerobic packaged breasts and drumsticks were higher than the vacuum packaged (p < 0.05) treatments. The b* values increased with storage. The a* values of RHH-supplied groups were higher than that of the control (p < 0.05), while b* value of control was higher than those of the RHH-supplemented groups (p < 0.05). While the L* and b* values of drumstick skin were higher than that of drumstick meat, a* values in drumstick meats were higher (p < 0.05). The vacuum packaging increased the a* value during storage. As a result, the use of RHH in broiler diets had a significant effect on the L*, a*, and b* values of carcasses and dissected tissue (p < 0.01).     

Synthesis of novel silica gel immobilized‐calix[4]arene amide ionophores and their anion binding abilities toward phosphate and chromate anions

This article describes the synthesis and characterization of four new calix[4]arene ionophores 5–7 and 9 and corresponding two new silica gel‐immobilized calix[4]arene ionophores containing pyridine 10 and 11 via modification of calix[4]arene monoamide derivatives 5 and 6 with aminopropyl silica gel, respectively. The extraction studies have been performed using liquid–liquid extraction for receptors 5–7 and 9 and solid–liquid batchwise sorption procedures for receptors 10 and 11 . Obtained extraction results showed that the immobilized‐calix[4] arene ionophores 10 and 11 have high extraction ability toward chromate and phosphate anions as compared to their corresponding monomeric precursors 5 and 6 . © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Effect of substituting fresh‐cut perennial ryegrass with fresh‐cut white clover on bovine milk fatty acid profile

BACKGROUND

Including forage legumes in dairy systems can help address increasing environmental/economic concerns about perennial ryegrass monoculture pastures. This work investigated the effect of substituting fresh‐cut grass with increasing quantities of fresh‐cut white clover (WC) on milk fatty acid (FA) profile and transfer efficiency of dietary linoleic (LA) and α‐linolenic (ALNA) acids to milk fat. Three groups of three crossbred dairy cows were used in a 3 × 3 crossover design. Dietary treatments were 0 g kg^?1 WC + 600 g kg^?1 grass, 200 g kg^?1 WC + 400 g kg^?1 grass, and 400 g kg^?1 WC + 200 g kg^?1 grass. All treatments were supplemented with 400 g kg^?1 concentrates on a dry matter basis. Cows had a 19‐day adaptation period to the experimental diet before a 6‐day measurement period in individual tie stalls.

RESULTS

Increasing dietary WC did not affect dry matter intake, milk yield or milk concentrations of fat, protein or lactose. Milk polyunsaturated FA concentrations (total n‐3, total n‐6, LA and ALNA) and transfer efficiency of LA and ALNA were increased with increasing dietary WC supply.

CONCLUSION

Inclusion of WC in pastures may increase concentrations of nutritionally beneficial FA, without influencing milk yield and basic composition, but any implications on human health cannot be drawn. © 2018 The Authors. Journal of the Science of Food and Agriculture published by JohnWiley & Sons Ltd on behalf of Society of Chemical Industry.