Vertical-plane pendulum absorbers for minimizing helicopter vibratory loads

The use of pendulum dynamic absorbers mounted on the blade root and operating in the vertical plane to minimize helicopter vibratory loads was discussed. A qualitative description was given of the concept of the dynamic absorbers and some results of analytical studies showing the degree of reduction in vibratory loads attainable are presented. Operational experience of vertical plane dynamic absorbers on the OH-6A helicopter is also discussed

The effect of percentage of water, salt and acidity of butter to its keeping qualities

Citation: Nystrom, Amer B. The effect of percentage of water, salt and acidity of butter to its keeping qualities. Senior thesis, Kansas State Agricultural College, 1907.Morse Department of Special CollectionsIntroduction: With the advance of civilization there seems to be an increase in the demand for more fancy as well as more wholesome articles of food. This is not only in the line of delicacies but in staple articles as well. This increase in demand is very marked in the products of the dairy and creamery. Milk has been a very important article of food for ages back, but it was almost solely used as a beverage, and no attempt was made to find its composition or to learn what could be made of it. Butter, as we all know is made from the fat in milk. It is one of the oldest of foods. Even as far back as 2000 years B. C. we learn that the Hindoos were interested in cattle raising and valued their cows according to their yeild of butter. We know nothing of the quality of the butter made at that time, however,expect that it must have contained about as much casein as fat, judging from the Greek derivation of the word "butter" which means, cow cheese. Butter was first used as an ointment for injuries to the skin, later it was used to enrich cooked foods, and only the rich could afford to use it. It was seldom eaten fresh, the common practice was to melt it and store it underground, leaving it there for years, sometimes as long as a half century. Butter -making as we know it today has been in practice for a number of generations, but it has been only within the last twenty years that any attempt has been made to improve the product or make investigations concerning it. Even with the advanced learning on the dairy line, that we have today, there are many points that we are not clear on or indeed know nothing about. We know that bacteria

An Object-Based Approach to Modelling and Analysis of Failure Properties

In protection systems, when traditional technology is replaced by software, the functionality and complexity of the system is likely to increase. The quantitative evidence normally provided for safety certification of traditional systems cannot be relied upon in software-based systems. Instead there is a need to provide qualitative evidence. As a basis for the required qualitative evidence, we propose an object-based approach that allows modelling of both the application and software domains. From the object class model of a system and a formal specification of the failure properties of its components, we generate a graph of failure propagation over object classes, which is then used to generate a graph in terms of object instances in order to conduct fault tree analysis. The model is validated by comparing the resulting minimal cut sets with those obtained from the fault tree analysis of the original system. The approach is illustrated on a case study based on a protection system from..

Method for Studying Helicopter Longitudinal Maneuver Stability

A theoretical analysis of helicopter maneuver stability is made and the results are compared with experimental results for both a single and a tandem rotor helicopter. Techniques are described for measuring in flight the significant stability derivatives for use with the theory to aid in design studies of means for achieving marginal maneuver stability for a prototype helicopter

Production of Trans-C18:1 and Conjugated Linoleic Acid Production by Ruminal Microbes in Continuous Culture Fermenters Fed Diets Containing Fish Oil and Sun Flower Oil with Decreasing Levels of Forage

Previously, feeding fish oil (FO) and sunflower seeds to dairy cows resulted in the greatest increases in the concentrations of vaccenic acid (VA, t11 C18:1) and conjugated linoleic acid (CLA) in milk fat. The objective of this study was to evaluate the effects of forage level in diets containing FO and sunflower oil (SFO) on the production of trans C18:1 and CLA by mixed ruminal microbes. A dual-flow continuous culture system consisting of three fermenters was used in a 3 × 3 Latin-square design. Treatments consisted of (1) 75:25 forage:concentrate (HF); (2) 50:50 forage:concentrate (MF); and (3) 25:75 forage:concentrate (LF). FO and SFO were added to each diet at 1 and 2 g/100 g dry matter (DM), respectively. The forage source was alfalfa pellets. During 10-day incubations, fermenters were fed treatment diets three times daily (140 g/day, divided equally between three feedings) as TMR diet. Effluents from the last 3 days of incubation were collected and composited for analysis. The concentration of trans C18:1 (17.20, 26.60, and 36.08 mg/g DM overflow for HF, MF, and LF treatments, respectively) increased while CLA (2.53, 2.35, and 0.81 mg/g DM overflow) decreased in a linear manner ( P \u3c 0.05) as dietary forage level decreased. As dietary forage levels decreased, the concentrations of t10 C18:1 (0.0, 10.5, 33.5 mg/g DM) in effluent increased ( P \u3c 0.05) and t10c12 CLA (0.08, 0.12, 0.35 mg/g DM) tended to increases ( P \u3c 0.09) linearly. The concentrations of VA (14.7, 13.9, 0.0 mg/g DM) and c9t11 CLA (1.78, 1.52, 0.03 mg/g DM) in effluent decreased in a linear manner ( P \u3c 0.05) as dietary forage levels decreased. Decreasing dietary forage levels resulted in t10 C18:1 and t10c12 CLA replacing VA and c9t11 CLA, respectively, in fermenters fed FO and SFO