Control Model for Large‐Sized Gantry Type Linear Motor Slider

At present, many industrial carrier devices utilize linear motor sliders. However, a heavier load requires a linear motor (which is an example of a direct drive device) to get higher power, compared with a rotary motor with a ball screw slider (which is an example of an indirect drive device). In order to obtain higher power at a lower cost, a linear slider with multiple motors can be utilized, for example, a gantry type linear motor slider. Moving the gantry type slider requires two linear motors that are set up in parallel to enable synchronization control. Some conventional synchronization control methods have been proposed for the parallel twin linear slider; however, a large‐scaled gantry type linear motor slider has two unique problems: mechanical distortion caused by the limitations of installation environment and coupling caused by joints with low stiffness. This paper proposes a control model to solve these problems, and an identification method of each parameter. Furthermore, the effectiveness of the control model is verified by comparison with simulation results and experimental results.     

1-乙氧基-2-丙醇/水/癸烷的液液平衡

引　言石油是目前最重要的能源 ,除了液体石油外 ,油砂和油岩也能作为石油资源 .油岩分散存在于砂岩层中 ,只能通过物理的方法开采 ,乳化是可利用的提取方式之一 .为了了解乳化的原理及其体系的变化动态 ,作者曾经考察了 2 乙氧基乙醇、癸烷和水的液液三相平衡[1] .作为系统研     

Development of –1 MV DC Filter and High‐Voltage DC Measurement Systems for ITER NBI

This paper presents the development results of a ?1 MV dc filter and dc measurement systems for an ITER (International Thermonuclear Experimental Reactor) neutral beam injector (NBI) system. High accuracy of 0.5% and fast responsivity of 3.3 μs, ?3 dB are required for the dc measurement systems: both dc voltage dividers and DCCTs. Circuit design and thermal flow design were carried out to clarify and minimize their effects on the accuracy and responsivity. The validity of the established design was demonstrated by the actual‐product tests; temperature rise of each components fell below the allowable value; inner components of dc filter withstood dc ?1.2 MV; each voltage divider accurately measured the voltage during the dc ?1.2 MV withstand voltage test; the voltage dividers and the DCCTs were adequate to the requirements of responsivity (3.3 μs, ?3 dB).     

Ethylene Absorbent to Maintain Quality of Lightly Processed Fruits and Vegetables

Ethylene had an undesirable effect on the quality of kiwifruits, bananas, broccoli, and spinach leaves that were prepared and stored as lightly processed products. A 2.or 20 ppm ethylene treatment hastened the softening of the pulp of kiwifruits and bananas held at 20°C. Use of charcoal with palladium chloride, as ethylene absorbent, prevented the accumulation of the ethylene and was effective in reducing the rate of softening in kiwifruits and bananas and of chlorophyll loss in spinach leaves, but not in broccoli.     

Contribution of Tropomyosin to Fish Muscle Gel Characteristics

To determine the contribution of tropomyosin to fish muscle gel characteristics, the gel properties of the tropomyosin-desensitized actomyosin system and of the tropomyosin-myosin system were investigated. For both systems, the indices of gel properties decreased considerably on increasing the tropomyosin content. Even when the two-step heating was carried out, the indices of gel properties decreased considerably on increasing the tropomyosin content. Tropomyosin negatively affected the gel formation of fish muscle and reduced the gel strength and elasticity of the fish muscle gels.     

FAT CRYSTALS AND THE FLOW RHEOLOGY OF BUTTER AND MARGARINE

Abstract The viscosities of fat crystals extracted by 1 % Aerosol O.T. from butter and margarine have been studied using a Weissenberg Rheogoniometer. By applying the Brodnyan (1959) equation for non-spherical particles to the viscosity data at high rates of shear, after correcting for secondary flow phenomena, it was deduced that the axial ratios of the margarine fat crystals were between 3.05 and 3.94, with the fat crystals from butter lying midway between the two extremes. By applying viscosity equations of the exponential type to such data, it should be possible to calculate the viscosity of butter and margarine at very high rates of shear when the viscosity of the liquid oil in the fat phase and the volume concentration of water drops are known. This information could be useful for predicting the spreadability characteristics of butter and margarine.     

PHYTOCYSTATINS AND THEIR TARGET ENZYMES: FROM MOLECULAR BIOLOGY TO PRACTICAL APPLICATION: A REVIEW

Cystatins are protein inhibitors of cysteine proteinases. Oryzacystatin I (OC-I) has been cloned and is apparently the first well-defined cystatin of plant origin (phytocystatin). Besides OC-I, various other phytocystatins occur in rice, corn, wheat and soybean. Phytocystatins have endogenous target enzymes whose expression is induced by gibberellin, and also exogenous target enzymes from viruses and insects. It is thus likely that phytocystatins are involved in the regulation of intracellular protein catabolism as well as in the defense from infection. Better understanding of this phenomenon and cloning of appropriate genes will facilitate the creation of transgenic crops with enhanced resistance to viruses and insects.     

Fault diagnosis of a power system based on a description of the structure and function of the relay system

Abstract: This paper proposes a method of fault diagnosis of power systems based on a knowledge-based approach. It makes use of information on relays and circuit breakers. The feature of this method is that the relay sequence is represented by a logical circuit. In this circuit the following two relations are represented; a logical relation between inputs and output of a gate and a connective relation between logical gates. These two relations are expressed by production rules in the knowledge base. When the information from relays and circuit breakers is given to the logical circuit, faulty components are pointed out.     

A PRELIMINARY STUDY OF W/O/W EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS

A study was made of the influence of various additives on the stability and low shear viscosity of water-in-olive oil-in-water emulsions. The additives were glucose, sucrose, acetic acid, citric acid, ascorbic acid, sodium chloride and sodium acetate, Glucose and sucrose increased viscosity for some time until a constant value was reached. With the other additives an initial increase in viscosity was followed by a decrease and a corresponding decrease in stability. These observations are explained in terms of the osmotic pressure gradient between the inner and outer water compartments, and the effect of additives on the physical state of the emulsifier films adsorbed at the interfaces between the two water compartments and the oil phase.