The Back Stress Behavior Study Analyzed in Residual Stress of Welded Naval Plates in Different Lamination Directions and Different Thermal Contributions

<div><p>The lamination process adds the anisotropy characteristic in the final product. This anisotropy influences the yield strength according to the direction in question, the difference between the value of the yield tension in one direction and the value of the yield tension in another direction referred to as the back stress. Naval plates were welded by the GMAW process in the longitudinal direction to the lamination and in the transverse direction, and with different thermal loads. The residual stresses were calculated by displacement coordinate points method (DCP) and the back stress was found by tensile tests in specimen subjected made with either the longitudinal lamination direction and transverse lamination direction. The material used was ASTM A131 naval steel grade AH-36. The welded plates with greater thermal load in the longitudinal direction presented smaller residual stress in this direction, in relation to the transverse lamination direction. In the welded plates with greater thermal load, in the transverse lamination direction, the displacements in different directions were close, showing that the back stress does not act reversing the displacement (flow). Finally, for the welded plates with lower thermal load, both welded in the longitudinal and transverse direction, the displacements were small. In addition, the back stress did not act reversing such displacements.</p></div

Welded Joints' Heat Affected Zone's Extension Prediction by Switching Welding Parameters

<div><p>Choosing welding parameters is an important step in welding process, directly influencing in the heat input provided to welded joints. This heat input value, along with temperature distribution in welded joints, provides, to the drafter, conditions of predicting the Heat Affected Zone (HAZ) extension, the kind of microstructure to be formed, and therefore, the effects of residual stress. Three welding parameters were switched, providing different welding conditions. Each condition was analyzed by SmartWeld 2011 software and macrography to find and compare the extension of HAZ. As for the residual stresses, calculated through Displacement of Coordinated Points (DCP) method. It is possible to choose the best parameters for the welded joint by GMAW process considering the parameters in study.</p></div

Measurement of Residual Stresses in Welded Joints by DCP Method

<div><p>Residual stresses on welded joints have been studied by several methods. In this present work, residual stresses was measured by a novel methodology under development named Displacement of Coordinated Points (DCP). To evaluate anisotropy effects in steel plates, two directions of the weld bead were considered: Welding was performed in both parallel and transversal direction of rolled steel plate ASTM A131 grade AH36.The experiments showed higher values of the residual stress in the transversal direction of the lamination when compared with the longitudinal direction, evidencing the anisotropy effect of the material. It was also observed that the increasing in heat input induces higher residual stress.</p></div

Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (<i>Cereus jamacaru</i> DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast

In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour (Cereus jamacaru DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, 1H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS•+ method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential