Системы измерения параметров волнения для подводных аппаратов

Выпускная квалификационная работа 97 с., 18 рис., 21 табл., 21 источник, 4 прил. Цель работы – проверка теоретической возможности регистрации и обработки данных о величине морского волнения на некоторой глубине, создание макета прибора, измеряющего соответствующее волнение, на основе датчика акселерометра. Область применения: система управления для автономного необитаемого подводного аппарата. В процессе исследования проводились: теоретический обзор линеаризованной теории волны, испытания пригодности акселерометра для задачи измерения вертикальной составляющей при волновом движении, проектирование макета, написание программы для микроконтроллера, изготовление печатной платы макета.Final qualifying work 97 p., 18 fig., 21 tab., 21 sources, 4 app. The Purpose is to test the theoretical possibility of registration and processing of data on the magnitude of sea waves at a certain depth, the creation of the layout of the device, which measures the corresponding sea swell, based on the accelerometer sensor. Scope: control system for autonomous underwater vehicle. A theoretical overview of the linearized theory of wave test accelerometer suitability for vertical component measurement tasks with wave motion, layout design, writing programs for the microcontroller and making the printed board layout were carried out while research

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

9 pages, 4 tables, 2 figures.-- Published online 19 July 2011.-- The original publication is available at www.springerlink.comThe increasing demand for gluten free products has favoured the design of numerous gluten free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten free breads showed great variation, ranging from 0.91g/100g to 15.05g/100g, 2.00g/100g-26.10g/100g and 1.10g/100g to 5.43g/100g, respectively. Gluten free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30g/100g to 7.20g/100g. In vitro enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 g/100g to 92.5g/100g. Overall, gluten free breads show great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index.Financial support of Association of Coeliac Patients (Madrid, Spain), Spanish Scientific Research Council (CSIC) and the Spanish Ministerio de Ciencia e Innovación (Project AGL2008-00092/ALI). ME Matos would like to thank predoctoral grant by the Council of Scientific and Humanistic Development of University Central of Venezuela (Caracas, Venezuela).Peer reviewe

The Investigation of Structure Heterogeneous Joint Welds in Pipelines

Welding joints of dissimilar steels don’t withstand design life. One of the important causes of premature destructions can be the acceleration of steel structural degradation due to cyclic mechanical and thermal gradients. Two zones of tube from steel 12H18N9T, exhibiting the structural instability at early stages of the decomposition of a supersaturated solid austenite solution, were subjected to investigation. Methods of x-ray spectral and structure analysis, micro hardnessmetry were applied for the research. Made the following conclusions, inside and outside tube wall surfaces of hazardous zones in welding joint have different technological and resource characteristics. The microhardness very sensitive to changes of metal structure and can be regarded as integral characteristic of strength and ductility. The welding processes are responsible for the further fibering of tube wall structure, they impact to the characteristics of hot-resistance and long-term strength due to development of ring cracks in the welding joint of pipeline. The monitoring of microhardness and structural phase conversions can be used for control by changes of mechanical properties in result of post welding and reductive heat treatment of welding joints