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Practical Range (practical + range)

Distribution by Scientific Domains

Engineering	50%
Chemistry	50%

Selected Abstracts

Methodology for preliminary seismic design of extended pile-shafts for bridge structures

EARTHQUAKE ENGINEERING AND STRUCTURAL DYNAMICS, Issue 14 2006
S. T. Song
Abstract Seismic design of extended pile-shafts requires a careful consideration of the influence of the surrounding soil on the overall response of the soil,pile system. In this paper, a procedure that incorporates soil properties into the process is developed for preliminary seismic design of extended pile-shafts. The method follows the well-accepted approach of using a force reduction factor to determine the lateral strength of the structure. The procedure involves an iterative process to arrive at the required amount of longitudinal reinforcement. Other outcomes of the procedure include the appropriate lateral stiffness and strength, as well as an estimation of the local curvature demand and ultimate drift ratio that can be used to ensure a satisfactory lateral response. The design procedure is capable of providing reliable results for a practical range of structural and soil properties. The versatility of the procedure is illustrated using two numerical examples of extended pile-shafts constructed in different soil sites. Copyright © 2006 John Wiley & Sons, Ltd. [source]

Transient solution for a plane-strain fracture driven by a shear-thinning, power-law fluid

INTERNATIONAL JOURNAL FOR NUMERICAL AND ANALYTICAL METHODS IN GEOMECHANICS, Issue 14 2006
D. I. Garagash
Abstract This paper analyses the problem of a fluid-driven fracture propagating in an impermeable, linear elastic rock with finite toughness. The fracture is driven by injection of an incompressible viscous fluid with power-law rheology. The relation between the fracture opening and the internal fluid pressure and the fracture propagation in mobile equilibrium are described by equations of linear elastic fracture mechanics (LEFM), and the flow of fluid inside the fracture is governed by the lubrication theory. It is shown that for shear-thinning fracturing fluids, the fracture propagation regime evolves in time from the toughness- to the viscosity-dominated regime. In the former, dissipation in the viscous fluid flow is negligible compared to the dissipation in extending the fracture in the rock, and in the later, the opposite holds. Corresponding self-similar asymptotic solutions are given by the zero-viscosity and zero-toughness (J. Numer. Anal. Meth. Geomech. 2002; 26:579,604) solutions, respectively. A transient solution in terms of the crack length, the fracture opening, and the net fluid pressure, which describes the fracture evolution from the early-time (toughness-dominated) to the large-time (viscosity-dominated) asymptote is presented and some of the implications for the practical range of parameters are discussed. Copyright © 2006 John Wiley & Sons, Ltd. [source]

Modeling of CO2 gasification of carbon for integration with solid oxide fuel cells

AICHE JOURNAL, Issue 4 2009
Andrew C. Lee
Abstract This modeling study focuses on gasification of carbon by CO2 in a minimally fluidized bed containing a solid oxide fuel cell (SOFC). Kinetic parameters for a five-step reaction mechanism characterizing the Boudouard reaction (C + CO2 , 2CO) were determined thermogravimetrically at 1 atm from 973 to 1273 K. Experimentally determined kinetic parameters are employed in a transport model that predicts velocities and gas concentration profiles established in the carbon bed as a consequence of convection, diffusion, and heterogeneous reaction. The model is used to simulate the effect of an imbedded SOFC, in contact with the carbon bed. Although the model does not assume particular I-V characteristics for the fuel cell, it indicates that current densities in the practical range of 100,1000 mA/cm2 can be supported. Results show that temperature strongly affects the current density, whereas CO2 flow rate has only a weak effect. © 2009 American Institute of Chemical Engineers AIChE J, 2009 [source]

STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS

JOURNAL OF TEXTURE STUDIES, Issue 4 2008
MAITE A. CHAUVIN
ABSTRACT A trained panel developed rating scales for crispness, crunchiness and crackliness for dry and wet foods based on the auditory perception of selected foods. The newly developed scales were then evaluated by 40 untrained panelists and the sound perception of standard foods was assessed through the analysis of the root mean square (RMS) of the 5-s audio waveforms and multidimensional scaling (MDS). The RMS was highly correlated to auditory sensory perception of crispness (r = 0.83 and 0.96), crunchiness (r = 0.99 and 0.99) and crackliness (r = 0.88 and 0.96) for dry and wet foods, respectively. MDS technique applied for the 40 untrained panelists was instructive in assessing auditory textural differences of naïve panelists and a useful statistical instrument to graphically validate selected scales. Auditory perception of the selected foods were rated similarly using standard auditory texture scales for crispness, crunchiness and crackliness developed by the trained panel (oral evaluation) and MDS results from the untrained panel (recordings). PRACTICAL APPLICATIONS Crispness, crunchiness and crackliness are not only important and useful descriptors of food texture, but are also desirable textural qualities in many foods. The lack of consistency in the procedures used for the evaluation of crunchy, crispy and crackly in sensory studies often results in confusion when training expert panels. Research will benefit textural studies through an improvement of consistent textural definitions and development of standard scales and evaluation techniques. The crispness, crunchiness and crackliness scales developed and applied in the current study represent a new potential standard frame of reference that may be used for training panelists in texture parameters related to food auditory perception. The scales may be considered illustrations demonstrating full and practical ranges for each texture attribute with regard to analyzing auditory parameters of foods and effective objective tools for assessing panelists in descriptive analysis. [source]