SSME fuelside preburner two-dimensional analysis

The flow field within the fuelside preburner of the Space Shuttle Main Engine is calculated using a reacting flow code (REACT2D). Inlet and modeling parameters involved in the numerical calculation are systematically varied to establish the sensitivity of the calculated exit temperature profile. It is found that differences in the inlet equivalence ratio have a large effect on the turbine inlet temperature profile. A variety of preburner inlet modeling changes such as inlet turbulence level, modeling the gases as burned, unburned, premixed, or unmixed, are shown to have a smaller effect on the calculated turbine inlet temperature profile. Also, the form of finite differencing used is shown to have an effect on the temperature profile

A numerical study of chemically reacting flow in nozzles

The space station uses small rocket motors, called thrusters, for orientation control. Because of the lack of viable design tools for small rockets, the initial thruster design was basically a very small version of a large rocket motor. Thrust measurements of the initial design were lower than predicted. To improve predictions it was decided to develop a verison of the RPLUS2D reacting flow code for thruster calculations. RPLUS2D employs an implicit finite volume, lower-upper symmetric successive overrelaxation (LU-SSOR) scheme for solving the complete two-dimensional Navier-Stokes equations and species transport equations in a coupled and very efficient manner. The combustion processes are modeled by a 9-species, 18 step finite-rate chemistry model, and the turbulence is simulated by a Baldwin-Lomax algebraic model. The code is extended to handle multiple subsonic inlet conditions where the total mass flow is governed by conditions calculated at the thruster-throat. Results are shown for a thruster design where the overall mixture ratio is hydrogen rich. A calculation of a large area ratio divergent nozzle is also presented

Improved Modeling of Finite-Rate Turbulent Combustion Processes in Research Combustors

The objective of this thesis is to further develop and test a stochastic model of turbulent combustion in recirculating flows. There is a requirement to increase the accuracy of multi-dimensional combustion predictions. As turbulence affects reaction rates, this interaction must be more accurately evaluated. In this work a more physically correct way of handling the interaction of turbulence on combustion is further developed and tested. As turbulence involves randomness, stochastic modeling is used. Averaged values such as temperature and species concentration are found by integrating the probability density function (pdf) over the range of the scalar. The model in this work does not assume the pdf type, but solves for the evolution of the pdf using the Monte Carlo solution technique. The model is further developed by including a more robust reaction solver, by using accurate thermodynamics and by more accurate transport elements. The stochastic method is used with Semi-Implicit Method for Pressure-Linked Equations. The SIMPLE method is used to solve for velocity, pressure, turbulent kinetic energy and dissipation. The pdf solver solves for temperature and species concentration. Thus, the method is partially familiar to combustor engineers. The method is compared to benchmark experimental data and baseline calculations. The baseline method was tested on isothermal flows, evaporating sprays and combusting sprays. Pdf and baseline predictions were performed for three diffusion flames and one premixed flame. The pdf method predicted lower combustion rates than the baseline method in agreement with the data, except for the premixed flame. The baseline and stochastic predictions bounded the experimental data for the premixed flame. The use of a continuous mixing model or relax to mean mixing model had little effect on the prediction of average temperature. Two grids were used in a hydrogen diffusion flame simulation. Grid density did not effect the predictions except for peak temperature and tangential velocity. The hybrid pdf method did take longer and required more memory, but has a theoretical basis to extend to many reaction steps which cannot be said of current turbulent combustion models

A numerical study of the hot gas environment around a STOVL aircraft in ground proximity

The development of Short Takeoff Vertical Landing (STOVL) aircraft has historically been an empirical- and experienced-based technology. A 3-D turbulent flow CFD code was used to calculate the hot gas environment around an STOVL aircraft operating in ground proximity. Preliminary calculations are reported for a typical STOVL aircraft configuration to identify key features of the flow field, and to demonstrate and assess the capability of current 3-D CFD codes to calculate the temperature of the gases ingested at the engine inlet as a function of flow and geometric conditions

Pressure Control for Low Earth Orbit Investigated

There is renewed interest in cryogenic oxygen storage for an advanced second-generation orbital maneuvering system and reaction control systems in a low Earth orbit because cryogenic propellants are more energetic and environmentally friendly than current storable propellants. Unfortunately, heat transfer or heat leak into these storage systems increases tank pressure. On Earth, pressure is easily controlled by venting from the gaseous, or ullage, space above the liquid. In low gravity, the location of vapor is unknown and direct venting would expel liquid. Historically, upper stages have used auxiliary thrusters to resettle the tank contents and fix the location of the ullage space in orbit

Colonization patterns of Nematoda on decomposing algae in the estuarine environment: community assembly and genetic structure of the dominant species <i>Pellioditis marina</i>

We performed a field experiment in the Westerschelde Estuary (The Netherlands) to characterize the colonization dynamics of nematodes in relation to the proximity of a source population and to local environmental conditions. The effects of colonization on the population genetic structure of the dominant species, Pellioditis marina, were simultaneously investigated. Two contrasting sites, each containing four patches with defaunated algae, were sampled seven times during 1 month. Site A was situated amidst Fucus stands, which permanently harbor P. marina, while site B was approximately 100 m from any source population and experienced more stressful environmental conditions. We hypothesized that (1) colonization in site A would proceed faster than in site B and that (2) founder events and genetic bottlenecks would affect population genetic structure and differentiation at site B more than at site A. We screened 992 individuals for variation in 426 base pairs of the cytochrome oxidase c subunit 1 gene with the single-strand conformation polymorphism method. The algal deposits at site A were indeed more rapidly colonized and reached fivefold higher densities of nematodes than those in site B. Haplotype composition in site A was very similar to that of the source population, while rare haplotypes were abundant and genetic diversity was lower in site B. We conclude that founder effects and genetic bottlenecks structured the populations in site B. The genetic differences between patches in each site further indicate that effective migration in P. marina is low and that priority effects influence the genetic structure of P. marina populations

Consumer Practices and Risk Factors that Predispose to Premature Browning in Cooked Ground Beef

Premature browning is a condition in which cooked ground beef patties turn brown before the USDA recommended temperature of 71°C. This presents a potential food safety concern, as consumers may be eating undercooked meat. Although various intrinsic and extrinsic factors contribute to premature browning, the current knowledge indicates that the myoglobin form present within the interior of patties has a significant influence on cooked color. The objective of the study was to determine the consumer practices of cooking, methods to determine doneness, and type of packaging of their purchased ground beef. The data utilized in this study came from Food Demand Survey (FooDS), which tracks consumer preferences, food expenditures, price expectations, and awareness and concern for a variety of food issues. The sample size of FooDS on-line survey for this study was 1,030. The survey questions consisted of doneness of patties, cooking time, and packaging type of patties. Pictures of different packaging types such as a tray, vacuum package, film wrapped, butcher wrapped paper, frozen patties, and chub were also included. Approximately 67% of respondents indicated that they determine the doneness of ground beef patties by visual observation, 18% identify the doneness by a certain length of time for cooking, and 13.5% use a meat thermometer. Interestingly, 69% of respondents noted that they like a brown interior color of cooked patties. If the patties were prone to premature browning, the chances of consuming undercooked patties are higher. Only 5.7% of people bought patties packaged in a vacuum, while 60% of respondents bought patties packaged in film wrapped or in a tray. Even after 20 yr of attempt by the USDA to educate consumers about safe cooking, the current practices increase the likelihood of premature browning and food safety concerns

Feeding wet distillers grains plus solubles with and without a direct-fed microbial to determine performance, carcass characteristics, and fecal shedding of Escherichia coli O157:H7 in feedlot heifers

Citation: Wilson, B. K., Holland, B. P., Step, D. L., Jacob, M. E., VanOverbeke, D. L., Richards, C. J., . . . Krehbiel, C. R. (2016). Feeding wet distillers grains plus solubles with and without a direct-fed microbial to determine performance, carcass characteristics, and fecal shedding of Escherichia coli O157:H7 in feedlot heifers. Journal of Animal Science, 94(1), 297-305. doi:10.2527/jas2015-9601The inclusion of wet distillers grains plus solubles (WDGS) in feedlot diets has become a common practice in many regions of the United States due to the expanded production of byproducts and fluctuating corn prices related to ethanol production and other factors. In addition, societal concerns over the continued use of antimicrobials in agriculture production combined with an enhanced interest in disease and pathogen prevention in the food supply have led to an increased interest in use of direct-fed microbials (DFM) in growing and finishing cattle. Direct-fed microbials have been shown to improve ADG and feed efficiency, alter ruminal fermentation, and decrease fecal shedding of potential harmful pathogens in feedlot cattle in some experiments. The objective of this experiment was to evaluate the effects of WDGS inclusion with or without a DFM containing Lactobacillus acidophilus (1 x 10(6) cfu . heifer(-1) . d(-1)) combined with Propionibacterium freudenreichii (1 x 10(9) cfu , heifer(-1) . d(-1)) on the performance, carcass characteristics, and Escherichia coli O157:H7 shedding in feedlot heifers. In early August, 288 crossbred heifers (initial BW = 295 +/- 28 kg) were assigned to 1 of 4 treatments (12 pens per treatment; 6 heifers per pen) in a randomized complete block design with a 2 x 2 factorial arrangement of treatments. Body weights and fecal grab samples were obtained at approximately 28-d intervals throughout the experiment. Across the feeding period, heifers fed 30% WDGS tended (P = 0.09) to have greater ADG and had greater carcass-adjusted ADG (P = 0.05) compared with heifers fed dry-rolled corn (DRC). Dry matter intake was not affected (P = 0.65) by diet, although carcass-adjusted G:F tended (P = 0.10) to be improved for heifers fed WDGS. Heifers fed 30% WDGS tended (P 0.10) on performance or carcass merit in the present experiment. The incidence of E. coli O157:H7 throughout the experiment was low, with only 18 positive samples across all sampling periods. Neither WDGS inclusion nor the inclusion of L. acidophilus combined with P. freudenreichii in the diet had any effect (P > 0.10) on E. coli O157:H7 shedding in this experiment. Feeding 30% WDGS to feedlot heifers improved animal performance compared to the DRC-based control diet

Genome-wide association study of concentrations of iron and other minerals in longissimus muscle of Angus cattle1

The objective of this study was to characterize variation and identify SNP and chromosomal regions associated with mineral concentrations in LM of Angus beef cattle. Samples of LM from 2,285 Angus cattle were obtained and concentrations of seven minerals including iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc were quantified. Genomic DNA extracted from the ground beef sample used for mineral composition was genotyped with the Bovine SNP50 Infinium II BeadChip and effects of SNP on each trait were estimated using the Bayes-Cπ module of GenSel software. Pedigree-based estimates of heritabilities and corresponding genetic variances indicate iron was the only mineral concentration, which could be considered a good candidate for manipulation by genomic selection. The amount of variation that could be accounted for by SNP genotypes was concordant with pedigree-based heritabilities and varied from very low for potassium and sodium (< 0.09) to medium-high (0.37) for iron. Though significant chromosomal regions were identified for all minerals analyzed in this study, further study focused on iron. Seven regions on six chromosomes (1, 2, 7, 10, 15 and 28) were identified to have major effect on iron content of LM in Angus cattle. The accuracy of direct genomic values (DGV) for iron concentration was estimated using a five-fold cross-validation strategy. The accuracy of DGV estimated as the genetic correlation between DGV and the phenotype (iron concentration) adjusted for contemporary groups was 0.59. A bivariate animal model was used to estimate genetic correlations between iron concentrations and a reduced set of economically important carcass traits: HCW, ribeye area, calculated USDA yield grade, percent KPH, and marbling score. The genetic correlations between iron concentration and HCW, percentage KPH, marbling score and ribeye area were small (-0.19 - 0.15) and non-significant. Although still weak (0.22), a positive significant genetic correlation was identified between iron content and USDA calculated yield grade. Beef is a major contributor of iron and zinc in the human diet, and this study found that iron content might be effectively manipulated through marker-assisted selection programs, without compromising other carcass and palatability traits

Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits

The objective of this study was to determine the influence of beef LM nutrient components on beef palatability traits and evaluate the impact of USDA quality grade on beef palatability. Longissimus muscle samples from related Angus cattle (n = 1,737) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force (WBSF), lipid oxidation measured by thiobarbituric acid reactive substances (TBARS), fatty acid, and mineral composition analysis. Pearson phenotypic correlations were obtained by the correlation procedure of SAS. Beef palatability data were analyzed by the GLM procedure of SAS with USDA quality grade as the main effect. Specific mineral concentrations did not demonstrate strong correlations with WBSF or sensory traits (r = −0.14 to 0.16). However, minerals appeared to have a stronger relationship with flavor; all minerals evaluated except Ca and Mn were positively correlated (P \u3c 0.05) with beef flavor. Stearic acid (C18:0), C18:2, C20:4, and PUFA were negatively correlated (P \u3c 0.05) with all 3 panelist tenderness traits (r = −0.09 to −0.22) and were positively correlated (P \u3c 0.05) with WBSF (r = 0.09 to 0.15). The MUFA were positively correlated (P \u3c 0.05) with panelist tenderness ratings (r = 0.07 to 0.10) and negatively associated (P\u3c 0.05) with WBSF (r = −0.11). The strongest correlations with juiciness were negative relationships (P \u3c 0.05) with C18:2, C18:3, C20:4, and PUFA (r = −0.08 to −0.20). Correlations with beef flavor were weak, but the strongest was a positive relationship with MUFA (r = 0.13). Quality grade affected (P \u3c 0.05) WBSF, TBARS, and all trained sensory panel traits, except livery/metallic flavor. As quality grade increased, steaks were more tender (P \u3c 0.05), as evidenced by both WBSF and sensory panel tenderness ratings. Prime steaks were rated juiciest (P \u3c 0.05) by panelists, whereas Select and Low Choice were similarly rated below Top Choice for sustained juiciness. Quality grade influenced (P \u3c 0.05) beef flavor, but not in a linear fashion. Although there were significant correlations, these results indicate tenderness, juiciness, and flavor are not strongly influenced by individual nutrient components in beef LM. Furthermore, the positive linear relationships between USDA quality grade and beef palatability traits suggest quality grade is still one of the most valuable tools available to predict beef tenderness