Structural behaviour of pneumatic cushions

Pneumatic air-inflated cushions are considered. The iteration technique for obtaining equilibrium pressure in their chambers is offered. It is based on the Broyden's method and uses the proposed function of cushion’s surface and the differential equation of equilibrium. The technique for obtaining the maximum load, which may be applied on a cushion, is proposed. The research of the influence of temperature variations on the behavior of pneumatic cushions is executed

Some features of the fabrication of multilayer fiber composites by explosive welding

The fabrication of multilayer fiber composites by explosive welding is characterized by intense plastic deformation of the matrix material as it fills the spaces between fibers and by high velocity of the collision between matrix layers due to acceleration in the channels between fibers. The plastic deformation of the matrix layers and fiber-matrix friction provide mechanical and thermal activation of the contact surfaces, which contributes to the formation of a bond. An important feature of the process is that the fiber-matrix adhesion strength can be varied over a wide range by varying the parameters of impulsive loading

Activity of the right cardiac ventricle and metabolism in healthy persons during an orthostatic test after short term immobilization

A 15 minute orthostatic test was performed on healthy male volunteers under conditions of catheterization of the right ventricle of the heart and the radial (or brachial) artery before and after 5 day bedrest in an antiorthostatic position of the body (with the foot of the bed raised 4.5 degrees). The change to a vertical position after immobilization was attended by a more marked increase in the rate of cardiac contractions, an increase of max dp/dt pressure in the right ventricle, and a decrease of cardiac and stroke indices. The decrease of the cardiac index was compensated for, to a certain measure, by a further increase in the extraction and utilization of O2 by the tissues. The arterial blood pH did not change essentially, while the decrease in pCO2 and content of standard bicarbonate was more marked

Development of a New Method of Storage and Maximum Separation of Chlorophils From Chlorophylcontaining Vegetables at Reception of Healthfull Nanoproducts

The aim of the work is the development of a new way of deep processing of chlorophyll-containing vegetables that gives a possibility not only to preserve chlorophylls a and b and other biologically active substances (BAS) of raw materials, but also to transform hidden bound (inactive) forms of chlorophyll in the free easy-digestible form at getting steam-thermally processed semi-products and healthy food products in the nanoform.For achieving the aim, the complex effect of steam-thermal processing and mechanolysis at fine-dyspersed comminution using the new equipment was applied as an innovation for thermal processing and comminution.There was developed the new method of getting healthy products of chlorophyll-containing vegetables (broccoli, spinach, Brussels cabbage, green leguminous haricot bean), steam-thermally processed (by hot steam) in the steam-convectional stove and fine-dyspersed with high contents of chlorophylls and other BAS and prebiotics. The method is based on the complex effect of processes of thermodestruction, mechanodestruction and non-enzymatic catalysis on raw materials at fine-dyspersed comminution. It was demonstrated, that at steam thermal processing of chlorophyll-containing vegetables (CCV) in the steam-convectomat during 5 minutes, there takes place not only preservation of chlorophylls a and b, but more full separation (in 1,33…1,4 times) from the hidden (bound) form, comparing with fresh vegetables. There was elucidated the mechanism of this process. The more full extraction of hidden forms of β-carotene (2 times more than in fresh CCV) takes place in parallel.The essentially more effect of transforming hidden forms was revealed at fine-dyspersed comminution of steam-thermally processed CCV. It was demonstrated, that thermally processed nanoproducts of CCV contain 2…2,1 more chlorophylls a and b, 2,0…3,3 times more carotenoids in the bound form than fresh vegetables.The quality of obtained new types of fine-dyspersated steam-thermally processed green products as puree and soups-purees of CCV exceeds one of known analogues by contents of chlorophylls a and b, β-carotene and other BAS, which are in nanosize easy-digestible form.Using new types of fine-dyspersated purees of CCV, there was developed the new green line of healthy nanoproducts: soups-purees, nanodrinks, nanosorbets, sauces-dressings, sauces-deeps, ice-cream, snacks and so on. It was demonstrated, that new products exceed existing analogues by BAS content (chlorophylls, β-carotene, L-ascorbic acid, phenol compounds)