LINGUISTIC FUZZY SYSTEMS AND THEIR APPLICATIONS IN ECONOMETRICS

This paper gives a brief summary of the linguistic fuzzy systems iheory and describes its possible application in econometric modelling. The essential feature of the used approach is a transformation of if-then rale bases into approximative deterministic behavior functions of considered economic systems.     

Deposition and characterization of diamond-like nanocomposite coatings grown by plasma enhanced chemical vapour deposition over different substrate materials

Diamond-like nanocomposite (DLN) coatings have been deposited over different substrates used for biomedical applications by plasma-enhanced chemical vapour deposition (PECVD). DLN has an interconnecting network of amorphous hydrogenated carbon and quartz-like oxygenated silicon. Raman spectroscopy, Fourier transform–infra red (FT–IR) spectroscopy, transmission electron microscopy (TEM) and X-ray diffraction (XRD) have been used for structural characterization. Typical DLN growth rate is about 1  ${\upmu} $ m/h, measured by stylus profilometer. Due to the presence of quartz-like Si:O in the structure, it is found to have very good adhesive property with all the substrates. The adhesion strength found to be as high as 0·6 N on SS 316 L steel substrates by scratch testing method. The Young’s modulus and hardness have found to be 132 GPa and 14· 4 GPa, respectively. DLN coatings have wear factor in the order of 1 × 10^???7 mm ³ /N-m. This coating has found to be compatible with all important biomedical substrate materials and has successfully been deposited over Co–Cr alloy based knee implant of complex shape.     

AN ITERATIVE INFERENCE MECHANISM FOR THE PROBABILISTIC EXPERT SYSTEM PES

Abstract

The paper suggests a new inference mechanism based on iterative use of the Bayesian inference scheme. The procedure iteratively computes optimal component weights of a distribution mixture from a class called generalized knowledge base. It is proved that the iterative process converges to a unique limit whereby the resulting probability distribution can be defined as the information-divergence projection of input distribution on the generalized knowledge base. The iterative inference mechanism resembles natural process of cognition as iteratively improving understanding of the input information.     

EFFECT OF ROSEMARY EXTRACTS ON THE STABILIZATION OF FRYING OIL DURING DEEP FAT FRYING

Rapeseed oil and a mixture of rapeseed oil with palmolein containing silicone oil were used for preparation of french fries. The intermittent frying was continued for 5 days in a household fryer with replenishment of used oil. The decomposition of polyunsaturated triacylglycerols, formation of polar substances, polymers, colored products and conjugated dienes, but also of several sensory attributes, correlated with frying time. Polymers, dienes and coloration were closely intercorrelated and correlated with sensory characteristics of oil and fries, particularly when multiple regression was applied for prediction. Rosemary extracts inhibited the formation of polar substances, polymers and decomposition of polyunsaturated triacylglycerols, especially in the case of rapeseed oil and improved the sensory attributes of french fries.     

Processing of Tungsten Preconcentrate from Low Grade Ore to Recover Metallic Values

Abstract

For the exploitation of a low grade tungsten deposit of Tapaskonda, A.P., India containing 0.1-0.16% WO₃, preconcentrate with 13.06% WO₃ was produced by physical beneficiation. This concentrate containing ferberite along with small amount of wolframite minerals was treated following two routes viz. soda ash roast-leach and alkali pressure leach processes. The parameters such as time, temperature, concentration of alkali, etc., have been studied to optimise the recovery of tungsten. In the soda roast -leach process about 89% tungsten was recovered by roasting the concentrate at 1073 K for 4h under the oxidising conditions. In the alkali pressure leaching process, tungsten recovery was 94% at 463K for 20bar pressure, 100g/L sodium hydroxide and 60 minutes time. The leaching kinetics followed diffusion control model with lixiviant reacting the mineral phase through the porous product layer. An activation energy of 31.2kJ/mole was acquired in the temperature range 428-473 K. The leach liquor was purified with respect to different impurities by a two-stage precipitation process. Tungsten from the purified leach solution was extracted by 10% Alamine-336 and 10% isodecanol in kerosene. The loaded metal when stripped with NH₄OH produced ammonium paratungstate (APT) solution which was crystallised to get the crystal of APT. The alkali pressure leach-solvent extraction process was thus found attractive for treating such concentrates.     

A stand‐alone compact EUV microscope based on gas‐puff target source

We report on a very compact desk‐top transmission extreme ultraviolet (EUV) microscope based on a laser‐plasma source with a double stream gas‐puff target, capable of acquiring magnified images of objects with a spatial (half‐pitch) resolution of sub‐50 nm. A multilayer ellipsoidal condenser is used to focus and spectrally narrow the radiation from the plasma, producing a quasi‐monochromatic EUV radiation (λ = 13.8 nm) illuminating the object, whereas a Fresnel zone plate objective forms the image. Design details, development, characterization and optimization of the EUV source and the microscope are described and discussed. Test object and other samples were imaged to demonstrate superior resolution compared to visible light microscopy.     

Bulking agents in low calorie frozen dairy desserts

The use of intense sweeteners in the manufacture of low calorie frozen desserts has brought about the need to add bulking agents to replace the sugar omitted in such products. A bulking agent acts as a filler and reproduces the physical properties of sugar, but not its sweetness and caloric content. Careful attention must be paid to combining sweeteners (polyols) with bulking agents in order to regulate the freezing point of the mix, and to restrict the levels to those which do not impart off­flavours or create gastrointestinal distress. Some modifications in the freezing and serving conditions are needed with the addition of bulking agents. The newlmodified bulking agents need to be approved by the regulatory bodies to ensure their safety. There is a need to identify a low or non-caloric bulking agent with little or no laxative effect.