Lateral-mode analysis of narrow-stripe semiconductor lasers with acylindrically concave end facet

A beam-propagation method is used to investigate numerically the lateral-mode characteristics of GaAlAs semiconductor lasers having a cylindrically concave facet at one end. Various degrees of index guiding have been considered. Simulations were made for both below- and above-threshold regimes. As expected, the numerical results show that the optical beam divergence parallel to the junction plane can be significantly reduced. In addition, this far-field narrowing is accompanied by lower threshold currents. However, for values of the radius of curvature of the concave facet lying in some specific ranges, the losses of the fundamental lateral mode are higher than that calculated for conventional lasers, and the corresponding eigenvalue shows nonmonotonic variations as the injection current is increased. This phenomenon is due to an enhancement of the index antiguiding over the gain-guiding mechanism     

Effect of dynamic vulcanization on the microstructure and performance of polyethylene terephthalate/elastomer blends

Blends of polyethylene terephthalate (PET) and ethylene‐ethyl acrylate‐maleic anhydride terpolymer (E‐EA‐MAH) were dynamically crosslinked in a one‐step extrusion process. An amine‐terminated glycol reacting with MAH moieties was used as the crosslinking agent. The effect of blend composition and dynamic crosslinking on the microstructure and mechanical properties were investigated. Blend ratios ranging from 80:20 to 20:80 PET/E‐EA‐MAH were studied. The region of phase inversion was located for uncrosslinked and dynamically crosslinked blends. The rheological characterization was also carried out for these blends in comparison with the neat materials. After dynamic crosslinking, the phase inversion is shifted from the 30–40% range to the 70–80% range of elastomer content. This shift is induced by the increase of viscosity and elasticity of the network formed. Dynamically crosslinked blends show significant improvements in impact strength but also exhibit a decrease in elongation at break.     

Transient model of induction machine using rotating magnetic field approach

Most simulation models of electric machines use the coupled circuit approach, where the machine is considered as an electric circuit element with time-varying inductances (abc model) or with constant inductances (dq0 model). On the other hand, the rotating magnetic field approach, which considers the electric machine as two groups of windings producing rotating magnetic fields and can give insight into internal phenomena of the machines, has not yet received much attention in electric machines modeling, especially for machine transient analysis. Based on the rotating magnetic field approach, this paper presents a transient model of the induction machine including main flux saturation effect. Based on the direct computation of the magnetizing fluxes of all machine windings, the model represents instantaneous main flux saturation by simply introducing a main flux saturation factor. No iteration process is involved to incorporate the saturation effects. The model combines the advantages of the dq0 and abc models advantages, such as rapid computation time and nonsymmetrical conditions simulation, respectively. The simulation results and the experimental tests show advantages and verification of the model.     

Effect of Yeast Extracts Containing Propionic Acid on Bread Dough Fermentation and Bread Properties

ABSTRACT: Three commercial yeast extracts (Oxoid, Champlain, Lallemand) fermented with immobilized cells of Propionibacterium freudenreichii were added in broths and bread formulations, and their effect on growth and gas production by bakers yeast was determined. Appearance and preservation of the breads were examined. There was significantly more gas produced by the yeast when fermented yeast extracts were added to the dough. In broths, the initial growth rate was slower with media containing fermented yeast extract when compared to their unfermented equivalents. Loaves formulated with propionic acid of the fermented yeast extract contained less ethanol. Paired t-tests showed that breads formulated with fermented yeast extract were protected for a longer period against mold than those that contained non-fermented yeast extract.     

Effect of Free or Encapsulated Recombinant Aminopeptidase of Lactobacillus rhamnosus S93 on Acceleration of Cheddar Cheese Ripening

The use of recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in free or encapsulated form was investigated to shorten the duration of Cheddar cheese ripening. Proteolysis was determined by measuring the soluble nitrogen as phosphotungstic acid (PTA-N) derivatives and free amino acids (FAA) over a 6-month period. The experimental cheeses received higher scores for sensory properties than the control cheese. The amounts of PTA-N and total FAA in the cheese with the encapsulated enzyme after 2 months of ripening were close to those of the control cheese after 6 months, suggesting the acceleration in proteolysis by about 4 months.     

Review of Bioretention System Research and Design: Past, Present, and Future

This paper reviews the evolution of bioretention systems, a promising at-source storm-water best management practice. The introduction of bioretention systems in the 1990s by Prince George’s County, Md. is examined along with the motivations behind the development of the systems. A summary of the research findings on the performance of bioretention systems is provided including proposed design modifications to improve the field performance. Also included is an overview of past and current bioretention design guidelines in North America, as well as a discussion of issues surrounding the public adoption and implementation of bioretention systems. Potential alternative uses for the systems are highlighted and a review of bioretention modeling work is provided. Finally, the paper outlines research needs and anticipated future work necessary to bring about the widespread use of bioretention systems.     

Effects of Preprocessing on Multi-Direction Properties of Aluminum Alloy Cold-Spray Deposits

The effects of powder preprocessing (degassing at 400 °C for 6 h) on microstructure and mechanical properties of 5056 aluminum deposits produced by high-pressure cold spray were investigated. To investigate directionality of the mechanical properties, microtensile coupons were excised from different directions of the deposit, i.e., longitudinal, short transverse, long transverse, and diagonal and then tested. The results were compared to properties of wrought 5056 and the coating deposited with as-received 5056 Al powder and correlated with the observed microstructures. Preprocessing softened the particles and eliminated the pores within them, resulting in more extensive and uniform deformation upon impact with the substrate and with underlying deposited material. Microstructural characterization and finite element simulation indicated that upon particle impact, the peripheral regions experienced more extensive deformation and higher temperatures than the central contact zone. This led to more recrystallization and stronger bonding at peripheral regions relative to the contact zone area and yielded superior properties in the longitudinal direction compared with the short transverse direction. Fractography revealed that crack propagation takes place along the particle-particle interfaces in the transverse directions (caused by insufficient bonding and recrystallization), whereas through the deposited particles, fracture is dominant in the longitudinal direction.     

PP/EMA TPV: Dynamic cross‐linking through an alcoholysis reaction

Dynamically cross‐linked polypropylene/ethylene‐methyl acrylate copolymer (PP/EMA) blends were prepared by reactive extrusion in a twin‐screw extruder. A transesterification reaction catalyzed by an organotin compound and involving the acrylic moieties of EMA with the hydroxyl functions of pentanediol was used to cross‐link the elastomeric EMA. The extent of cross‐linking was estimated through the insoluble content of the blend. The alcohol‐to‐acrylic ratio and the dibutyltin oxide content were both found to increase the extent of EMA cross‐linking. Processing conditions such as screw rotation rate and extrusion temperature profile also had large effects on the reaction extent. Conditions leading to improved pentanediol dispersion were found to generate larger insoluble fraction. Gel contents of EMA phase as high as 75% to 85% were obtained. Interestingly, the stress‐strain curves of the cross‐linked PP/EMA TPV are very well represented by a single master curve. Dynamically cross‐linked blends show systematically better tensile properties than the non‐reactive system. Blends with higher insoluble content show strain at break in the 650%–750% range. Material processability was maintained, even for the systems with high insoluble content.