Heterogeneous Plantinum Nucleation and Crystallization of a Heavy-Metal Fluoride Glass

The effect of controlled heterogeneous nucleation by platinum on the crystallization of a ZrF₄-BaF₂-LaF₃-AlF₃-NaF (ZBLAN) glass was studied. Various levels of platinum were incorporated into this glass by a combination of PtCl₂-doping and melting-atmosphere variation. The effect of doping levels and melting conditions on the incorporation of platinum and the subsequent nucleation of crystals was studied by optical microscopy, scanning electron microscopy, differential scanning calorimetry (DSC), and X-ray diffraction. Increased platinum in the glass resulted in an increased number of nucleation sites for the growth of β-ZrF₄-BaF₂ crystals. Analysis of isothermal and ramp-rate DSC measurements indicated that the crystallization of this glass changed from surface controlled to bulk controlled with an increased number of nuclei. This was confirmed by optical microscopy. In addition, Avrami analysis of the isothermal crystallization data gave an accurate approximation of the number of nuclei in the glass.     

An Effective Approach on Attaining Enhanced Silicon Solar Cell Performance Through Sputter Deposited Perovskite Thin Films

Silicon - Antireflection coatings (ARCs) have become one of the key techniques for mass production of Si solar cells. They are generally performed by vacuum processes such as thermal evaporation,...     

Heat pump assisted distillation. IV: An experimental comparison of R114 and R11 as the working fluid in an external heat pump

An experimental study has been carried out on a continuously operated pilot fractional distillation column equipped with an external heat pump. The distillation column was a 15 cm internal diameter glass unit containing eleven single bubble cap plates. A methanol-water mixture was fed to the column. After operating the heat pumps with R114 as the working fluid, further experiments have been conducted with R11 as the working fluid. Plots of pressure against enthalpy, condensation pressure and latent heat of vaporization against condensation temperature and theoretical Rankine coefficient of performance against gross temperature lift and condensation temperature are presented for both R114 and R11. R11 has correspondingly higher theoretical Rankine coefficients of performance than R114. The experiments show that the actual coefficients are also higher for R11 than for R114. A maximum actual coefficient of performance of 5.3 was obtained using R11 as the working fluid with a gross temperature lift of 38.4°C. The experimental data for R11 were found to be reproducible during operation over a number of weeks. This showed that the relative thermal instability of R11 compared to R114 had not apparently affected the performance of the system.     

A realistic approach for modeling permeability of fibrous media: 3-D imaging coupled with CFD simulation

Determining permeability of fibrous media is of great importance to many industries. While there are several 2-D and 3-D analytical models developed for predicting the permeability of fibrous disordered media, there are not many numerical works that compare the predictions of these models with that of real media. In this work, we present a series of numerical simulations performed on the microstructure of a real fibrous media. An efficient procedure is presented for reconstructing 3-D images from the 2-D images of the real fibrous media and processing them for the purpose of performing fluid flow simulation. Digital volumetric imaging (DVI) of a typical hydroentangled fibrous fabric is obtained, as an example, and its permeability is computed. These results are compared with those obtained from the analytical equations given in the literature. In particular, it was found that permeability of a typical hydroentangled material can be closely predicted by the layered anisotropic models.     

Analysis of mass transfer effects in ethyl cellulose manufacture

A theoretical analysis of mass transfer effects in ethyl cellulose manufacture has been reported. This is the first model to describe a complex fluid–solid reaction in the presence of two immiscible liquids. The model derived here can be used to evaluate the dependency of the overall rate on different parameters incorporating the multiphase mass transfer effects.     

Security challenges in internet of things: Distributed denial of service attack detection using support vector machine-based expert systems

The rapid development of internet of things (IoT) is to be the next generation of the IoT devices are a simple target for attackers due to the lack of security. Attackers can easily hack the IoT devices that can be used to form botnets, which can be used to launch distributed denial of service (DDoS) attack against networks. Botnets are the most dangerous threat to the security systems. Software-defined networking (SDN) is one of the developing filed, which introduce the capacity of dynamic program to the network. Use the flexibility and multidimensional characteristics of SDN used to prevent DDoS attacks. The DDoS attack is the major attack to the network, which makes the entire network down, so that normal users might not avail the services from the server. In this article, we proposed the DDoS attack detection model based on SDN environment by combining support vector machine classification algorithm is used to collect flow table values in sampling time periods. From the flow table values, the five-tuple characteristic values extracted and based on it the DDoS attack can be detected. Based on the experimental results, we found the average accuracy rate is 96.23% with a normal amount of traffic flow. Proposed research offers a better DDoS detection rate on SDN.     

Experimental and numerical evaluation of the impact of folds on the pressure rating of CIPP liners

A cast-iron water main rehabilitated with a thermoplastic structural liner can be viewed as a hybrid pipe. Depending on the degree of corrosion of the host pipe, stress levels carried by the liner may vary significantly. Several limit states can be developed for a liner-pipe structural system. One such state is related to the presence of a longitudinal fold in a cured-in-place-pipe (CIPP) liner that coincides with gaps in the host pipe’s wall. This paper reports the results of an experimental testing and numerical modeling study undertaken to evaluate the impact of a longitudinal fold on the ability of a CIPP liner to resist internal pressures when there are significant gaps present in the host pipe’s wall. Two 3-D numerical models were constructed and validated using physical testing and the analytical solutions provided in ASTM F 2207-02. The results of a parametric study performed to estimate the stress concentration in the fold as a function of the fold’s geometry and level of applied internal pressure are also reported. An empirical approach is proposed as a basis for a guideline regarding the maximum allowable oversizing of CIPP liners in pressure pipes.     

Evaluation of Bubbling Vacuum Cooling for the Small-Size Cooked Pork

Vacuum cooling has notable advantages including fast cooling rate, cleanness, and high energy efficiency. However, the weight loss of food after being vacuum cooled was unsatisfactory, especially for meat products. Immersion vacuum cooling can significantly reduce the weight loss of food compared with traditional vacuum cooling procedures, but the cooling rate is unacceptable. To overcome this problem, here, a novel vacuum cooler, bubbling vacuum cooler, was designed and evaluated for the small-size cubic cooked pork with a side length of 1.5 cm from about 60 to 4 °C. Experimental results indicated that bubbling vacuum cooling can reduce the weight loss (about ??2.3%) of food compared to both vacuum cooling (about 12.4%) and immersion vacuum cooling (about 0.5%) (P?<?0.05). Further, bubbling vacuum cooling can cool the sample with a slightly more rapid cooling rate (0.10 °C/s) contrasted with immersion vacuum cooling (0.07 °C/s) (P?>?0.05). For the chromatism value of sample, no significant difference was found between immersion vacuum cooling and bubbling vacuum cooling (P?>?0.05). The textural property of sample cooled by bubbling vacuum cooling was close to (for hardness, elasticity, chewiness, and shear force, P?>?0.05) and better (for cohesiveness, P?<?0.05) than that of immersion vacuum cooling. Thus, our experiment demonstrated that cooked pork cooled by bubbling vacuum cooling has a lower weight loss rate and a more rapid cooling rate than that of immersion cooling.