Study to determine suitable high temperature, high altitude, total temperature sensors Final report

High temperature, high altitude total temperature sensor development - thermocouple devic

Saari's homographic conjecture for planar equal-mass three-body problem under a strong force potential

Donald Saari conjectured that the $N$-body motion with constant configurational measure is a motion with fixed shape. Here, the configurational measure $\mu$ is a scale invariant product of the moment of inertia $I=\sum_k m_k |q_k|^2$ and the potential function $U=\sum_{i<j} m_i m_j/|q_i-q_j|^\alpha$, $\alpha >0$. Namely, $\mu = I^{\alpha/2}U$. We will show that this conjecture is true for planar equal-mass three-body problem under the strong force potential $\sum_{i<j} 1/|q_i-q_j|^2$

MHD oxidant intermediate temperature ceramic heater study

The use of three types of directly fired ceramic heaters for preheating oxygen enriched air to an intermediate temperature of 1144K was investigated. The three types of ceramic heaters are: (1) a fixed bed, periodic flow ceramic brick regenerative heater; (2) a ceramic pebble regenerative heater. The heater design, performance and operating characteristics under conditions in which the particulate matter is not solidified are evaluated. A comparison and overall evaluation of the three types of ceramic heaters and temperature range determination at which the particulate matter in the MHD exhaust gas is estimated to be a dry powder are presented

Saari's homographic conjecture for planar equal-mass three-body problem in Newton gravity

Saari's homographic conjecture in N-body problem under the Newton gravity is the following; configurational measure \mu=\sqrt{I}U, which is the product of square root of the moment of inertia I=(\sum m_k)^{-1}\sum m_i m_j r_{ij}^2 and the potential function U=\sum m_i m_j/r_{ij}, is constant if and only if the motion is homographic. Where m_k represents mass of body k and r_{ij} represents distance between bodies i and j. We prove this conjecture for planar equal-mass three-body problem. In this work, we use three sets of shape variables. In the first step, we use \zeta=3q_3/(2(q_2-q_1)) where q_k \in \mathbb{C} represents position of body k. Using r_1=r_{23}/r_{12} and r_2=r_{31}/r_{12} in intermediate step, we finally use \mu itself and \rho=I^{3/2}/(r_{12}r_{23}r_{31}). The shape variables \mu and \rho make our proof simple

Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria

This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its functional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80°C. The pasting temperature of the starch paste was 84.05°C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable

The Brunn-Minkowski inequality and a Minkowski problem for A-harmonic Green's function

Abstract In this article we study two classical problems in convex geometry associated to <m:mi mathvariant="script"

Symmetry, bifurcation and stacking of the central configurations of the planar 1+4 body problem

In this work we are interested in the central configurations of the planar 1+4 body problem where the satellites have different infinitesimal masses and two of them are diametrically opposite in a circle. We can think this problem as a stacked central configuration too. We show that the configuration are necessarily symmetric and the other sattelites has the same mass. Moreover we proved that the number of central configuration in this case is in general one, two or three and in the special case where the satellites diametrically opposite have the same mass we proved that the number of central configuration is one or two saying the exact value of the ratio of the masses that provides this bifurcation.Comment: 9 pages, 2 figures. arXiv admin note: text overlap with arXiv:1103.627

Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties

Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes