14 research outputs found
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LOFT experimental transducers for mass flow and liquid level detection
Instrumentation that is installed on LOFT is comprised of two different types: process and experimental. Process instrumentation is designed to NRC requirements and is used for plant control while the primary function of the experimental measurement system is to provide measurements necessary for verification of codes and plant performance. Some of the experimental instruments may have application to LPWR's. The measurements that are discussed are those used for mass flow and liquid level
Theodore Wesley Koch, 1871-1941
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LOFT two-phase flow data integrity analysis
Data integrity methods have been developed and applied to Loss-Of-Fluid Test (LOFT) nuclear reactor safety experiments at the Idaho National Engineering Laboratory. The methods for imroving and qualifying the accuracy of transient measurements on complex thermal-hydraulic experiments are described. These methods involve use of all the information available on the transducers, including data taken during the LOFT experiment itself. Optimum use of these methods determine, in part, the instrumentation package provided on the experiment
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Design and performance of the drag-disc turbine transducer
Mass flow rates at the Loss-of-Fluid Test (LOFT) facility, EG and G Idaho, Inc., at the Idaho National Engineering Laboratory, are measured with the drag-disc turbine transducer (DTT). Operational description of the DTT and the developmental effort are discussed. Performance data and experiences with this transducer have been evaluated and are presented in this paper
New York Economic Handbook 1986 Agricultural Situation and Outlook
A.E. Ext. 85-29This publication contains information pertaining to the general economic situation and New York agriculture. It is prepared primarily for use of professional agricultural workers in New York State. USDA reports provide current reference material pertaining to the nation's agricultural situation. "Current Economic Situation" is a two page monthly release that carries the latest figures for selected economic indicators and highlights current developments. This release is a supplement to the Economic Handbook and is available to anyone requesting to be on the mailing list by writing to Department of Agricultural Economics, Cornell University, 40 Warren Hall, Ithaca, New York, 14853-7801
Fermentação da proteína de seis alimentos por microrganismos ruminais, incubados puros ou com monensina ou rumensin® Protein fermentation of six food souces by ruminal microorganisms, incubated alone or with monensin or rumensin®
Avaliaram-se os efeitos da fermentação in vitro de seis alimentos: fubá de milho (FM), farelo de soja (FS), farelo de trigo (FT), sorgo (SO), glúten de milho (GM) e uréia (UR), incubados puros ou com o antibiótico monensina, esse na forma pura para análise (Monensina) ou comercial (Rumensin®). O experimento constituiu-se de 18 unidades experimentais [três alimentos energéticos ou protéicos × três tratamentos (controle, monensina ou rumensin) × duas repetições], em que foram analisados os parâmetros ruminais: pH, produção de amônia (NH3), proteína bacteriana (PM), proteína solúvel (PS) e degradabilidade da proteína. As incubações foram feitas por 96 horas, em que as amostras foram coletadas às zero, 24, 48, 72 e 96 horas de fermentação. A leitura do pH foi realizada por um potenciômetro, enquanto as análises de amônia, proteínas microbiana e solúvel foram analisadas por técnicas colorimétricas. Não houve variações significativas no pH ao longo das incubações (6,94 inicial e 7,03 final). Não houve diferença entre as duas fontes de ionóforo testadas, contudo houve efeitos de interação entre antibiótico e alimento. A maior produção de NH3 nos alimentos protéicos foi encontrada para a UR, seguida do FS e GM, sendo reduzida na presença do ionóforo. A PS foi semelhante para os alimentos protéicos, aumentada pelo uso do ionóforo, exceto para a uréia. A PM decresceu para a UR e o FS, porém aumentou para o GM, sem ocorrer efeito de ionóforo. Nos alimentos energéticos a PM foi semelhante para os três alimentos e os ionóforos apenas reduziram a PM do SO. A maior produção de NH3 nos alimentos energéticos, foi encontrada para o FT, seguida do FM e SO. A PS foi semelhante para os alimentos energéticos. Houve correlações significativas das concentrações de NH3 com o pH final e %PB dos alimentos.<br>The in vitro fermentation of the following food sources were evaluated: corn meal (CM), soybean meal (SM), wheat meaddlings (WM), sorghum (SO), corn gluten feed (CG) and urea (UR), incubated alone or with monensin, pure for analysis or comercial (Rumensin®). The experiment constituted of 18 experimental units (three energetic or proteic food sources × three antibiotic (control, monensin or rumensin) × two duplicates), and the following fermentation parameters were analyzed: pH, ammonia production, microbial protein, soluble protein and protein degradability. The incubations were developed in 96 hours and samples were collected at 0, 24, 48, 72 and 96 hours of fermentation. The pH was measured in glass electrode and ammonia, microbial protein and soluble protein by colorimetry. The was no pH variation along the incubations (initial = 6.94 and final = 7.03). There was no difference between the two ionophore sources, but there was interactions between antibiotic and food sources. The greater ammonia production in the proteic sources was observed with UR, followed by SM and CG, being reduced by the ionophores. The soluble protein was similar for proteic food sources and increased by the ionophores, except for UR. The microbial protein decreased for UR and SM, but increased for CG, with no ionophore effect. In the energetic sources the ionophores only decreased microbial protein of SO. Greater ammonia production in the energetic sources was observed with WM, followed by CM and SO. The soluble protein and microbial protein were similar for all three food sources. Ammonia concentration in all incubations correlated with the final pH and %CP of the food sources