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Frequency Independent (frequency + independent)

Distribution by Scientific Domains

Engineering	50%

Selected Abstracts

Practical causal hysteretic damping

EARTHQUAKE ENGINEERING AND STRUCTURAL DYNAMICS, Issue 5 2007
Naohiro Nakamura
Abstract A number of experiments indicate that the internal damping corresponding to the energy dissipation of many materials is essentially frequency independent. Accordingly, an analysis model that can express such characteristics (called a hysteretic damping model) in the time domain is needed. Although a great number of investigations into this subject have been carried out, there are a few practical methods. In this paper, a simple hysteretic damping model which satisfies the causality condition is presented using an extension of the complex stiffness transfer method that the author has proposed. Compared with the energy proportional damping model and the Biot model, the applicability and the efficiency of this model to time history response analyses were confirmed well by example problems. Copyright © 2006 John Wiley & Sons, Ltd. [source]

A Novel Percolative Ferromagnetic,Ferroelectric Composite with Significant Dielectric and Magnetic Properties,

ADVANCED MATERIALS, Issue 3 2007
Q. Huang
A series of BaTiO3,Ni0.55Zn0.45Fe2.03O4composites are synthesized. The composites exhibit excellent dielectric and magnetic properties in the neighborhood of the percolation threshold,a high dielectric constant that is nearly temperature and frequency independent (see figure),and considerable initial permeability with excellent frequency stability, and may be useful as a high-performance multifunction ceramic composite. [source]

A hybrid integral equation and neural network approach for fast extraction of frequency dependent parameters of multiconductor transmission lines

INTERNATIONAL JOURNAL OF RF AND MICROWAVE COMPUTER-AIDED ENGINEERING, Issue 1 2002
G. Pan
Abstract Multiconductor transmission lines (MTL) have been modeled by the distributed parameters R, L, C, and G in many commercial CAD packages, where most of the parameters are assumed to be frequency independent or at most . At gigahertz frequencies, such assumptions may introduce significantly large errors in the waveform simulation and timing. In this article, we present a new and fast technique based on a combination of neural network techniques and the integral equation method (IEM) to evaluate frequency dependences accurately, while dramatically reducing the computation time. © 2002 John Wiley & Sons, Inc. Int J RF and Microwave CAE 12: 37,50, 2002. [source]

EFFECT OF COMPOSITION OF GLUTHNIN SUBFRACTIONS ON RHEOLOGICAL PROPERTIES OF WHEAT

JOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2000
S. JOOD
ABSTRACT Gluten extracted from defatted flours of cv. Aubaine (extra-strong), Hereward (strong) and Riband (weak) was separated into five different fractions (R2 to R6) by sequential centrifugation and addition of sodium chloride. A seven-minute mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP). Depolymerization of GMP occurred at much higher rates in dough of the weak cultivar compared to the strong and extra-strong cultivars. Polypeptide compositions of different ghttenin fractions were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis under reduced and non-reduced conditions, followed by densitometric scanning of stained patterns. The amount of HMW-glutenin subunits decreased and LMW-glutenin subunits increased correspondingly in each cultivar with the fractionation from R2 to R6. The rheological behavior of the fractions was analyzed by small deformation rheological tests (strain sweep and frequency tests). The high molecular weight fraction (R2) from extra-strong wheat had a higher vahte of G' and a lower tan , value as compared to strong and weak bread-making wheats. The moduli of HMW glutenin fractions (R2 and R3) were frequency independent and promoted the network properties, whereas moduli of LMW glutenin fractions were frequency dependent and gave rise to a plasticizing effect. Therefore, it was concluded from the present studies that HMW-glutenin subunits are not the only factors governing good bread-making quality but their proportions in relation to low molecular weight glutenin subunits is equally important in sinking a balance between viscous and elastic properties essential for bread making performance. [source]