Strainrange partitioning behavior of an automotive turbine alloy

This report addresses Strainrange Partitioning, an advanced life prediction analysis procedure, as applied to CA-101 (cast IN 792 + Hf), an alloy proposed for turbine disks in automotive gas turbine engines. The methodology was successful in predicting specimen life under thermal-mechanical cycling, to within a factor of + or - 2

Performance analysis and modelling of hybrid photovoltaic-thermal solar panels

A photovoltaic-thermal (PVT) panel was constructed, tested, and modelled using both MATLAB and TRNSYS. During the experimental testing, which took place on the Missouri University of Science and Technology campus in Rolla, Missouri; two identical PVT panels were tested alongside two PV panels to gather an electrical baseline for comparison. Approximately 69 days’ worth of data were of data were collected during the summer of 2014. The PV electrical, PVT electrical, PVT thermal and PVT combined (electrical and thermal) efficiencies were 3.5-5.6%, 3.4-5.4%, 20.9-11.6%, and 24.3-17.0%, respectively. A MATLAB program was developed using existing equations for one-dimensional, quasi-steady model of a photovoltaic-thermal panel, and was used calculate and calibrate PVT panel properties. The MATLAB simulated PVT panel and experimental PVT panel were compared and had thermal output percent errors of less than 1% after the calibration of thermal properties. The TRNSYS program was used to simulate the experimental PVT panels using existing components, which included the Type 50d, 250 and 560, within simple and complex system configurations and using experimentally collected data and standard TMY2 weather file. The electrical, thermal and combined efficiencies for the Type 50d using experimental weather were 5.8% (7.4% error), 9.8% (15.5% error) and 15.5% (8.8% error), respectively. The electrical, thermal and combined efficiencies for the Type 250 using experimental weather were 2.6% (51.9% error), 9.8% (15.5% error), and 12.3% (27.6% error), respectively. The electrical, thermal and combined efficiencies for the Type 560 using experimental weather were 4.4% (18.5 error), 7.4% (36.2% error), and 11.3% (33.5% error), respectively. --Abstract, page iii

Peningkatan Daya Terima Dan Kadar Protein Nugget Substitusi Ikan Lele (Clarias Batrachus) Dan Kacang Merah (Vigna Angularis)

Catfi sh and red beans are high in protein and essential amino acid than can be processed into nuggets and used as high-protein snack alternative. This research aimed to determine the effect of catfi sh and red beans toward the acceptance and protein content, as well as determine the best composition to produce a good quality nuggets. Type of research in the development formula using true experimental with a completely randomized design. There were four (4) types of treatment (combination of catfi sh, catfi sh bones, and red beans) with three (3) times replication. Panelist used was 35 untrained panelists. Product acceptance was tested using statistical analysis Kruskal Wallis and Mann Whitney (ƒ¿ . 0.05). The result of organoleptic tests showed the most preferred nugget is F1 (combination of catfi sh and red beans). Highest increased protein per 100g nugget is F1 (combination of catfi sh and red beans) with 14.5 gcompare to F0 (catfi sh) with 11,5 g, there was signifi cant difference between F0 and F1, F2, F3, F4 to the characteristic of odour (p = 0.000), texture (p = 0.008), fl avor (p = 0.000), and form (p = 0.000). The best composition formula is F1 (combination of catfi sh and red beans).The best formula in terms of its composition, acceptability, and nutritionalvalue was F1 (combination of catfi sh and red beans)

Balita pada Rumahatangga Miskin di Kabupaten Prioritas Kerawanan Pangan di Indonesia Lebih Rentan Mengalami Gangguan Gizi

Latar belakang. Risiko ketidaktahanan pangan rumahtangga timbul karena rendahnya pendapatan, rendahnya ketersediaan pangan maupun faktor gegrafis. Proporsi penduduk dengan asupan kalori di bawah tingkat konsumsi minimum (<1400 kkal/hari) sebesar 14,47% dan (<2000 kkal/hr) sebesar 64,21%, hampir dua kali lipat dari target MDGs (35,32%) menunjukkan adanya gangguan ketahanan pangan rumah tangga di Indonesia, yang dapat berdampak pada gangguan status gizi kelompok rentan, diantaranya Balita. Tujuan. Menilai status gizi dan menganalisis risiko gangguan gizi Balita pada rumahtangga miskin di daerah prioritas dan non prioritas kerawanan pangan di Indonesia Metode. Analisis lanjut data Riskesdas tahun 2010 untuk 99 kabupaten: diantaranya 71 kabupaten prioritas masalah kerawanan pangan (prioritas I:11, prioritas II: 25 dan prioritas III: 35) dan 28 kabupaten non prioritas di Indonesia, dengan unit analisis rumahtangga yaitu 11084 rumahtangga dan 2464 rumahtangga diantaranya tergolong miskin dan memiliki Balita Hasil. Hasil penelitian menunjukkan risiko terjadinya masalah gizi Balita di wilayah prioritas rawan pangan yaitu gizi buruk dan kurang 2,172 kali lebih besar dan risiko sangat pendek dan pendek 1,669 kali besar dibandingkan di wilayah non prioritas. Balita pada rumahtangga miskin di kabupaten prioritas rawan pangan berisiko terjadi gizi buruk dan kurang 1,445 kali lebih besar serta berisiko sangat pendek/pendek lebih besar 1,406 kali dibandingkan Balita pada rumahtangga tidak miskin. Berdasarkan kelompok usia, Balita berusia 1-3 tahun pada rumahtangga miskin didaerah prioritas kerawanan pangan berisiko terjadi gizi buruk dan kurang 1,535 lebih besar serta berisiko terjadi sangat pendek dan pendek 1,608 kali dibandingkan Balita usia 0-6 bulan. Simpulan. Balita pada rumahtangga miskin di daerah kabupaten prioritas kerawanan pangan (I,II dan III) lebih rentan mengalami gangguan gizi (sangat pendek/pendek dan gizi buruk/kurang) dibandingkan di kabupaten non prioritas. Saran. Balita berusia 1-3 tahun pada rumahtangga miskin di kabupaten prioritas rawan pangan di Indonesia perlu mendapat prioritas utama percepatan perbaikan gizi

Daya Terima Dan Zat Gizi Permen Jeli Dengan Penambahan Bubuk Daun Kelor (Moringa Oleifera)

Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained panels. Treatment given in this study was by adding 2%, 4%, and 6% moringa leaves powder into jelly candy formula. Data was analyzed descriptively and statistically using Kruskal Wallis and Mann Whitney test to fi nd out the difference pair. Recommended formula was chosen by counting the highest mean score of the sensory evaluationtest. The result of sensory evaluation showed that Moringa Jelly Candy was generally accepted with category “like”. However, jelly candy with lowest level of Moringa leaves powder (F1) was most acceptable in terms of color, odor, texture, and fl avor. Statistical analysis showed that the scores of color, odor, and texture were not signifi cantly different (p > 0.05) and fl avor was (p < 0.005) which means that by adding moringa leaves powder into jelly candy formula only infl uence the fl avor of jelly candy. Recommended jelly candy formula is F1 with nutritional analysis showed that per 100 g of jelly candy contains 205,8 kcal and 0.178 mcg of B -caroten

The Dust Content of Galaxy Clusters

We report on the detection of reddening toward z ~ 0.2 galaxy clusters. This is measured by correlating the Sloan Digital Sky Survey cluster and quasar catalogs and by comparing the photometric and spectroscopic properties of quasars behind the clusters to those in the field. We find mean E(B-V) values of a few times 10^-3 mag for sight lines passing ~Mpc from the clusters' center. The reddening curve is typical of dust but cannot be used to distinguish between different dust types. The radial dependence of the extinction is shallow near the cluster center suggesting that most of the detected dust lies at the outskirts of the clusters. Gravitational magnification of background z ~ 1.7 sources seen on Mpc (projected) scales around the clusters is found to be of order a few per cent, in qualitative agreement with theoretical predictions. Contamination by different spectral properties of the lensed quasar population is unlikely but cannot be excluded.Comment: 4 pages, 3 figure

Pengaruh Substitusi Rumput Laut (Eucheuma Cottonii) Dan Jamur Tiram (Pleurotus Ostreatus) Terhadap Daya Terima Dan Kandungan Serat Pada Biskuit

Biscuit is a food product made from the basic ingredient fl our that baked until moisture content less than 5%. Commercial biscuits are generally rich in energy and high in sugars derive from carbohydrates and fats, but low infi ber. Seaweed (Eucheuma cottonii) and arrowroot fl our are high-fi ber food, while oyster mushroom contains high protein so it can be a potential ingredients to be substituted in biscuits. The addition of seaweed and oyster mushroom was expected to increase the fi ber content of biscuits compared to other biscuits. This study aimed to determine the acceptability and improve fi ber content in biscuits with the substitution of seaweed and oyster mushrooms. This study used a completely randomized design (CRD) with 3 treatments and 4 repetitions. Arrowroot fl our substitution treatment,seaweed, and oyster mushrooms were applied as F1 (25%: 50% to 25%), F2 (25%: 45%: 30%), and F3 (25%: 40%: 35%). Acceptability of biscuits based on organoleptic test and fi ber content from calculation based on Indonesia Food Composition Database and also laboratory analysis using proximate test. This research showed that formula 3 had the highest score based on organoleptic test with score 2.86. The highest fi ber content per serving (50 g) was found in formula 1 with 10.59 g of fi ber. The conclusion of this research is that the biscuit with substitution of seaweed andoyster mushroom has a good acceptability and higher fi ber content compared to commercial biscuits

Galaxy Groups in the SDSS DR4: I. The Catalogue and Basic Properties

We use a modified version of the halo-based group finder developed by Yang et al. to select galaxy groups from the Sloan Digital Sky Survey (SDSS DR4). In the first step, a combination of two methods is used to identify the centers of potential groups and to estimate their characteristic luminosity. Using an iterative approach, the adaptive group finder then uses the average mass-to-light ratios of groups, obtained from the previous iteration, to assign a tentative mass to each group. This mass is then used to estimate the size and velocity dispersion of the underlying halo that hosts the group, which in turn is used to determine group membership in redshift space. Finally, each individual group is assigned two different halo masses: one based on its characteristic luminosity, and the other based on its characteristic stellar mass. Applying the group finder to the SDSS DR4, we obtain 301237 groups in a broad dynamic range, including systems of isolated galaxies. We use detailed mock galaxy catalogues constructed for the SDSS DR4 to test the performance of our group finder in terms of completeness of true members, contamination by interlopers, and accuracy of the assigned masses. This paper is the first in a series and focuses on the selection procedure, tests of the reliability of the group finder, and the basic properties of the group catalogue (e.g. the mass-to-light ratios, the halo mass to stellar mass ratios, etc.). The group catalogues including the membership of the groups are available at http://gax.shao.ac.cn/data/Group.html and http://www.astro.umass.edu/~xhyang/Group.htmlComment: 19 pages, 12 figures, Accepted for publication in ApJ. Group catalogues are available at http://gax.shao.ac.cn/data/Group.html and http://www.astro.umass.edu/~xhyang/Group.htm

Daya Terima Dan Kadar Betakaroten Donat Substitusi Labu Kuning

Vitamin A defi ciency in Indonesia is still unresolved, especially in children. Pumpkin is a type of tubers and a local food product that contains high beta-carotene. It is also potential to be used as a substitution for snacks which favored by children such as donuts. The purpose of this study was to determine the acceptability and beta-carotene level of pumpkin donut substitution. This research was true experimental for product development and quasi experimental for acceptability with a completely randomized design, 6 repetitions on one control formula (F0) and 3 modifi cation formula (F1, F2, F3) with additional of pumpkin. Panelist consists of 4 people as limited panelists and 30 people as non trained panelists. The difference of acceptability was analyze using Friedman test and continued with Wilcoxon Signed Rank Test if it shows a signifi cant difference. The level of beta-carotene was analyze using spectrophotometer. The result of this study showed the best acceptability found in formula 3 (with 40% addition of pumpkin) with an average value of 2,28 and beta-carotene level of was 0,139 ppms. Formula 3 donut have a good acceptability and also contains higherbeta-carotene than commercial donuts, so it is potential as an alternative healthy snack for schoolchildren