Parametric effects on dryout of propane in a vertical circular mini-channel

This paper was presented at the 3rd Micro and Nano Flows Conference (MNF2011), which was held at the Makedonia Palace Hotel, Thessaloniki in Greece. The conference was organised by Brunel University and supported by the Italian Union of Thermofluiddynamics, Aristotle University of Thessaloniki, University of Thessaly, IPEM, the Process Intensification Network, the Institution of Mechanical Engineers, the Heat Transfer Society, HEXAG - the Heat Exchange Action Group, and the Energy Institute.This article presents dryout results of propane in a vertical circular mini channel made of stainless steel with an internal diameter of 1.70 mm and a heated length of 245 mm. The experiments are performed at three saturation temperatures of 23 degrees C, 33 degrees C and 43 degrees C. Mass flux is varied from 100 kg/m2s to 500 kg/m2s.The heat flux is increased in steps up to occurrence of dryout. The effect of different parameters such as mass flux, vapour quality and saturation temperature on the dryout heat flux is investigated. The results show that the dryout heat flux increases with the increase in mass flux and with the decrease of vapour quality. Almost no effect of saturation temperature on the dryout heat flux is observed. The generalised CHF correlations developed for macro and micro scale from the literature are compared with experimental results. Correlations developed by Callizo et al. (2008), Bowring (1972) and Katto and Ohno (1984) gave reasonably good predictions

The LHC Logging Service : Handling terabytes of on-line data

Based on previous experience with LEP, a long-term data logging service for the LHC was developed and put in place in 2003, several years before beam operation. The scope of the logging service covers the evolution over time of data acquisitions on accelerator equipment and beam related parameters. The intention is to keep all this time-series data on-line for the lifetime of LHC, allowing easy data comparisons with previous years. The LHC hardware commissioning has used this service extensively prior to the first beams in 2008 and even more so in 2009. Current data writing rates exceed 15TB/year and continue to increase. The high data volumes and throughput rates, in writing as well as in reading, require special arrangements on data organization and data access methods

PPP-RTK and inter-system biases: the ISB look-up table as a means to support multi-system PPP-RTK

PPP-RTK has the potential of benefiting enormously from the integration of multiple GNSS/RNSS systems. However, since unaccounted inter-system biases (ISBs) have a direct impact on the integer ambiguity resolution performance, the PPP-RTK network and user models need to be flexible enough to accommodate the occurrence of system-specific receiver biases. In this contribution we present such undifferenced, multi-system PPP-RTK full-rank models for both network and users. By an application of (Formula presented.)-system theory, the multi-system estimable parameters are presented, thereby identifying how each of the three PPP-RTK components are affected by the presence of the system-specific biases. As a result different scenarios are described of how these biases can be taken into account. To have users benefit the most, we propose the construction of an ISB look-up table. It allows users to search the table for a network receiver of their own type and select the corresponding ISBs, thus effectively realizing their own ISB-corrected user model. By applying such corrections, the user model is strengthened and the number of integer-estimable user ambiguities is maximized

Morphology control in polymerized high internal phase emulsion templated via macro-RAFT agent composition: visualizing surface chemistry

A series of polymerized high internal phase emulsion (polyHIPE) materials have been prepared by using a water in oil emulsion stabilized by a macro-RAFT agent, 2-(butylthiocarbonothioylthio)-2-poly(styrene)-b-poly(acrylic acid), acting as a polymeric surfactant. The pore structures of the formed polyHIPEs were closed. By removing the RAFT-endgroup of the amphiphilic macro-RAFT agent, the obtained polyHIPEs possessed an open structure with voids. The effect of the RAFT-endgroup of the amphiphilic macro-RAFT agent on the surface chemistry of the polyHIPEs is discussed. The obtained polyHIPEs via this surfactant-assisted functionalization strategies were characterized by FTIR spectroscopy, FTIR mapping, SEM, SEM-EDX, TEM, XPS as well as synchrotron-based scanning transmission X-ray microscopy (STXM). The latter technique revealed the surface chemistry of the obtained polyHIPEs and macro-RAFT agent multicomponents with a surface spatial resolution of the order of 30–100 nm.A. Khodabandeh, R. D. Arrua, B. R. Coad, T. Rodemann, T. Ohigashi, N. Kosugi, S. C. Thickett and E. F. Hilde

Molecular characterization of carbapenem-resistant acinetobacter baumannii isolated from pediatric burns patients in an Iranian hospital

Purpose: To survey the molecular characteristics of imipenem-resistant Acinetobacter baumannii obtained from pediatric burns patients in a teaching hospital in Tehran, Iran. Methods: Over a 10-month period, 73 non-duplicate A. baumannii strains were collected from pediatric burns patients admitted to Motahari Burn and Reconstruction Center, Tehran, Iran. The resistance profile of several antimicrobials was determined. Metallo-β-lactamase (MBL)-producing isolates were identified using double-disk synergy and an MBL E-test. Polymerase chain reaction (PCR) was carried out to detect the following β-lactamase-encoding elements: blaVIM, blaIMP, blaSIM, blaSPM, blaGIM, blaNDM, blaAIM, blaDIM, blaKPC, blaOXA-23/24/51, and blaOXA-58. The types of integrons were also identified using PCR. Results: Out of the 73 collected strains, 92.4 and 38.3 of the isolates were multidrug-resistant (MDR) and extensively drug-resistant (XDR), respectively. Colistin was the most effective antibiotic. It was found that 94.5 of the strains were resistant to imipenem, as determined both by disk agar diffusion and MIC E-test methods. Based on double disk synergy and E-test, 78.1 and 83.5 of the isolates, respectively, were MBL producers. The prevalence of blaOXA-23 and blaOXA-24 were 75.4 and 39.1 , respectively. The results also indicate that 62.3, 30.4, and 4.3 of the isolates were positive for blaVIM, blaIMP and blaNDM genes, respectively. Furthermore, 16.4, 76.1, and 7.5 of the isolates carried intI, intII, and intIII genes, respectively. Conclusion: The increased frequency of carbapenem-resistant A. baumannii in burns cases underlines the importance of choosing an appropriate antibacterial regimen based on antibiotic susceptibility profile. Rapid identification of carbapenemase-producing strains would be helpful for selecting suitable antimicrobial therapy and preventing further spread of their encoding genes. © Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, 300001 Nigeria

Survey the effects of live rainbow trout handling on fish meat quality

This research was performed to survey the live handling condition of Rainbow trout in Tehran province and determine the effects of this method on the quality of the flesh regarding with water binding capacity, pH changes, moisture, fat and protein content in different seasons of year. Based on reviews of Questionnaires, there were 20 main live rainbow trout sale centers in Tehran. 10 numbers of these were in fruit and vegetable centers of municipality and others were out of these centers. Live fish handling to in these areas mainly was performed from fish farms located in the Haraz road (85 percent), farms of Firoozkooh road (10 percent) and others were (5 percent) from neighboring provinces. The results of this study indicated that current methods of live handling in Tehran (the transporting time 4 h and the density of fish in tank 100-150 kg /m^2) meat quality of transported trout was not affected. Water holding capacity of transported fish was less than caught fish in the fields. This amount was reached to lowest level in in summer as well as the differences between the two groups were significant (P<0.05). Also, when a meat pH level was elevated, water holding capacity was reduced. In summer, the amount of WHC in transported fish was 13.4% that was a highest value between the seasons. Appears that in the summer, high temperature and increasing kinds of stresses to fish during handling due to excessive accumulation of metabolites such as ammonia, muscle energy sources emptied because of high activity. In this condition, falling of pH during postmortem changes being moderated and lead to increase drip loss in the transported sample

On biases in precise point positioning with multi-constellation and multi-frequency GNSS data

© 2016 IOP Publishing Ltd. Various types of biases in Global Navigation Satellite System (GNSS) data preclude integer ambiguity fixing and degrade solution accuracy when not being corrected during precise point positioning (PPP). In this contribution, these biases are first reviewed, including satellite and receiver hardware biases, differential code biases, differential phase biases, initial fractional phase biases, inter-system receiver time biases, and system time scale offset. PPP models that take account of these biases are presented for two cases using ionosphere-free observations. The first case is when using primary signals that are used to generate precise orbits and clock corrections. The second case applies when using additional signals to the primary ones. In both cases, measurements from single and multiple constellations are addressed. It is suggested that the satellite-related code biases be handled as calibrated quantities that are obtained from multi-GNSS experiment products and the fractional phase cycle biases obtained from a network to allow for integer ambiguity fixing. Some receiver-related biases are removed using between-satellite single differencing, whereas other receiver biases such as inter-system biases are lumped with differential code and phase biases and need to be estimated. The testing results show that the treatment of biases significantly improves solution convergence in the float ambiguity PPP mode, and leads to ambiguity-fixed PPP within a few minutes with a small improvement in solution precision

The effect of natural preservative (rosemary and thyme) on minced meat of silver carp

The aim of this study to investigate the antioxidant potential of ethanolic extract of Rosmary(Rosmarinusofficinalis) and Thyme (Zatariamultiflora) on fatty acids stability and shelf life of frozen minced silver carp fish(Hypophtalmictysmolitirix). Treatments include frozen meat in conventional packaging (control), frozen minced fish+200 ppm thyme(treatment 1), frozen meat+200 ppm rosemary (T2), frozen meat + rosemary (100 ppm) and thyme (100 ppm)(T3). Treatments packed in polyethylene bags and were freezed at -36°C by spiral freezer and IQF method, then were transferred to freezer to keep at -36°C during the storage. Treatments were analyzed for 10 days intervals in the First month and 15 days intervals in the second month of storage. In the next few months, treatments were analyzed once a month. In this study, various levels of both saturated and unsaturated fatty acids in the three treatments and control treatment were identified. The results showed that Keeping of Minced Fish containing thyme and rosemary extract in freezing conditions led to stability of fatty acids (MUFA, PUFA, omega- 3 and omega-6) and the changes in fatty acid oxidation during storage is not significantly. The profile of fatty acids and their related indicators results as well as statistical tests showed that treatments containing rosemary extract were more stable (-18°C) in comparison with the control and other treatments during frozen condition. Also these teratmentshad less oleic acid and linoleic acid , ά-linolenic and palmitic acid in compared with others .more According to the results treated minced meat with rosemary extract was kept the quality for six months and more

Survey of preservatives on shelf life of silver carp burger

In this research in order to assess the possibility of antioxidant effects in quality protection and increase the shelf alife of fish burgers, ascorbic acid as a antioxidant by natural source used in raw uncoated fish burgers and in order to comparison by vacuum packaging, 3 treatments of uncoated fish burgers produced from cultivated silver carp: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3- burgers by 500ppm Ascorbic acid. Also in order to comparison BHA+BHT antioxidants (that have synergistic effects to each other) effect by vacuum packaging to prevention of lipid oxidation in semi-fried fish burgers 3 other treatments produced too: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3-burgers by 200 ppm BHA+BHT antioxidants comparatively to fats of product. All of the burgers after production and freezing conserved in -18°c for 6 months (Raw uncoated burgers) and one year (Semi-fried coated burgers). During the storage period chemical, microbiological, and organoleptic tests were down by three repetition monthly. Although peroxide value in raw uncoated fish burgers were higher than standard range even from first month but it seems this factor is not suitable for quality evaluation of uncoated raw fish burgers. Evaluation of TBA index in raw uncoated fish burgers during storage time showed at the end of storage period TBA index for control, vacuum and ascorbic acid treatments were 6.31, 4.76 and 1.29 mg malonaldehyde/kg respectively and taste scores were 5.11, 5.42 and 6.16 respectively. Results indicate the positive effects of ascorbic acid to prevention of lipid oxidation. By attention to TVN, TBA and organoleptic tests 4 mounths for treatments without ascorbic acid by vacuum packaging preference and 6 months shelf life for ascorbic acid treatment have suggested in -18°c temperature. For semi fried fish burger 28 prevention effect for lipid oxidation but vacuum packaging had 32 (without significantly difference,P>0.05). so we can for %BHA+BHT treatment this property was recommend the use of vacuum packaging instead of antioxidant treatment. By attention to TVN, pH, PV, TBA and microbiological and organoleptic tests we can suggest the 8 months for shelf life time of semi fried fish burgers. In this product TVN was the only limitation factor and exeeded from standard range at 9th month of maintenance