Planning for CAD systems

A basic problem in buying a CAD system arises from the fact that, if you do not know where you are going, any road will take you there. The solution is to plan where you want to go, and the rest more-or-less follows. The author shows how there are several ways in which you can acquire the expertise so that you can define your destination (i.e. your total CAD requirement) and hence plan your route (the justification and selection of the system)     

FE3 EPR investigation of PLZT 1/65/35 and 8/65/35

X-band EPR spectra of PLZT 1/65/35 and PLZT 8/65/35 doped with 1% FE³⁺ were recorded at temperature range -175°C to 200°C. Three types of paramagnetic centers were found. Two of them are in strong axial and rhombic crystal field due to neighboring oxygen and lead vacancies. The other center has symmetry determined by polarization and oxygen octahedra tilt. EPR spectra of PLZT 8/65/35 are in agreement with its glassy behavior.     

Further studies of the mixed acetals of nucleosides

We reported in 1988 on a new nucleoside modification reaction: the exocyclic amino groups of (d)adenosine and (d)cytidine react rapidly at ambient temperature with acetaldehyde and alcohols to give stable mixed acetals (N-ethylethoxy-acetal). NH2 + O = CH(CH3) + ROH-->NH-CH(CH3)-O-R + H2O. Here we report in detail on the occurrence of this reaction in very dilute aqueous solution (ie under biological conditions), on its mechanism and kinetics, on the mixed acetal formation with other aldehydes and other nucleic acid components, and on the question of whether these adducts are mutagenic.     

An analysis of ball-and-race milling part II. The babcock E 1.7 mill

A mathematical model was developed for a ball-and-race mill based on specific rates of breakage and primary fragment distributions. The model includes internal classification of particles falling back into the race and external classification due to the built-on classifier. It was demonstrated that the normalized primary fragment distribution produced in a pilot-scale Babcock E-type mill of 17 in. race diameter was the same as in the Hardgrove laboratory test mill and that the specific rates of breakage varied with particle size in the same manner. Steady-state continuous tests on the pilot-scale mill showed that breakage rates depended on the rate of feed, since the mill pulled less power at low feed rates. This effect plus the residence time effect gave coarser product size distributions at low and high feed rates than at a medium feed rate. Model simulations based on parameters measured in the Hardgrove mill correctly predicted the product size distribution from the E-type mill.     

The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices

 The reasons for using lactic acid bacteria are to make food durable, to improve its taste and to maintain the nutritive, physiological and hygienic value of the fermentation products. Sixteen strains of the genus Lactobacillus were tested on samples of white fresh cabbage and of a sterilized cabbage and carrot juice mixture. After 7 days of lactic acid fermentation at 27  °C or 30  °C, reducing sugars, total acidity, pH value, lactic, citric and acetic acids, ammonia, nitrates and nitrites were measured in the samples. On the basis of the criteria mentioned above three strains were acceptable. These strains reduced the content of nitrates in the original samples. Received: 14 December 1998 / Revised version: 18 March 1999     

A novel wide-band tunable RF phase shifter using a variable opticaldirectional coupler

We present a novel RF phase-shifter design with a usable bandwidth of 80:1. The design is verified through demonstration of a proof of concept device, consisting of a readily available voltage variable optical coupler fabricated from LiNbO₃, combined with an fiber-optic delay line. The design is analyzed theoretically and measurement of the device confirms the predicted range of operation. Methods of extension of this range of operation are discussed     

DAME: Searching Large Data Sets Within a Grid-Enabled Engineering Application

The use of search engines within the Internet is now ubiquitous. This work examines how Grid technology may affect the implementation of search engines by focusing on the Signal Data Explorer application developed within the Distributed Aircraft Maintenance Environment (DAME) project. This application utilizes advanced neural-network-based methods (Advanced Uncertain Reasoning Architecture (AURA) technology) to search for matching patterns in time-series vibration data originating from Rolls-Royce aeroengines (jet engines). The large volume of data associated with the problem required the development of a distributed search engine, where data is held at a number of geographically disparate locations. This work gives a brief overview of the DAME project, the pattern marching problem, and the architecture. It also describes the Signal Data Explorer application and provides an overview of the underlying search engine technology and its use in the aeroengine health-monitoring domain.     

The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran

Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2–16.4%. The firmness was also improved by the treatments (12.8–14.2 N compared to 8.8 N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives.