Experimental dynamic stiffness and damping of externally pressurized gas-lubricated journal bearings

A rigid vertical shaft was operated with known amounts of unbalance at speeds to 30,000 rpm and gas supply pressure ratios to 4.8. From measured amplitude and phase angle data, dynamic stiffness and damping coefficients of the bearings were determined. The measured stiffness was proportional to the supply pressure, while damping was little affected by supply pressure. Damping dropped rapidly as the fractional frequency whirl threshold was approached. A small-eccentricity analysis overpredicted the stiffness by 20 to 70 percent. Predicted damping was lower than measured at low speeds but higher at high speeds

Use of ERTS-1 data in the educational and applied research programs of agricultural extension

There are no author-identified significant results in this report

Use of ERTS-1 data in identification, classification, and mapping of salt-affected soils in California

There are no author-identified significant results in this report

Trypsin Inhibitor. V. Nutritive Value of Treated Soybean Oil Meal and Some Characteristics of the Trypsin Inhibitor in Soybeans

The marked improvement in the apparent nutritive value of soybean protein after heating has long been recognized. The fundamental cause of this improvement has never been fully understood. Furthermore, commercial soybean oil meal varies considerably in nutritive value although heat treatment is common in most processing plants. Since heating is generally regarded as deleterious to the nutritive quality of protein, the following investigations of various treatments of soybean oil meal are of particular importance in developing a soybean or soybean oil meal of maximum and uniform nutritive value

Trypsin Inhibitor. V. Nutritive Value of Treated Soybean Oil Meal and Some Characteristics of the Trypsin Inhibitor in Soybeans

The marked improvement in the apparent nutritive value of soybean protein after heating has long been recognized. The fundamental cause of this improvement has never been fully understood. Furthermore, commercial soybean oil meal varies considerably in nutritive value although heat treatment is common in most processing plants. Since heating is generally regarded as deleterious to the nutritive quality of protein, the following investigations of various treatments of soybean oil meal are of particular importance in developing a soybean or soybean oil meal of maximum and uniform nutritive value