WorldWideScience

Sample records for cook inlet

  1. Annual report, Cook Inlet District, 1958 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1958, including lists of operators and extensive statistics.

  2. Annual report, Cook Inlet District, 1956 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1956, including lists of operators and extensive statistics.

  3. Annual report, Cook Inlet District, 1954 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1954, including lists of operators and extensive statistics.

  4. Annual report, Cook Inlet District, 1957 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1957, including lists of operators and extensive statistics.

  5. Annual report, Cook Inlet District, 1959 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1959, including lists of operators and extensive statistics.

  6. Marine Ice Atlas for Cook Inlet, Alaska

    Science.gov (United States)

    2007-11-02

    microwave/imager TDD thawing degree-day USACE U.S. Army Corps of Engineers USCB U.S. Census Bureau USCG U.S. Coast Guard USNO U.S. Naval Observatory WMO...large com- mercial fishing fleet based there. Homer, also a center for tourism , has a population of about 4,800. Marine facilities there include a deep...the importance of commercial navigation, fishing, and tourism access to remote sites around Cook Inlet, the practice continues today with even greater

  7. Cook Inlet and Kenai Peninsula, Alaska ESI: FISHL (Fish Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for anadromous fish streams in Cook Inlet and Kenai Peninsula, Alaska. Vector lines in this data set represent...

  8. Cook Inlet and Kenai Peninsula, Alaska ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for herring spawning areas in Cook Inlet and Kenai Peninsula, Alaska. Vector polygons in this data set represent...

  9. Cook Inlet and Kenai Peninsula, Alaska ESI: INDEX (Index Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains vector polygons representing the boundaries used in the creation of the Environmental Sensitivity Index (ESI) for Cook Inlet and Kenai...

  10. Cook Inlet and Kenai Peninsula, Alaska ESI: NESTS (Nest Points)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for alcids, shorebirds, waterfowl, diving birds, pelagic birds, gulls and terns in Cook Inlet and Kenai Peninsula,...

  11. Cook Inlet and Kenai Peninsula, Alaska ESI: BIRDS (Bird Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for alcids, shorebirds, waterfowl, diving birds, pelagic birds, gulls and terns in Cook Inlet and Kenai Peninsula,...

  12. Cook Inlet and Kenai Peninsula, Alaska ESI: INVERT (Invertebrate Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for razor clams in Cook Inlet and Kenai Peninsula, Alaska. Vector polygons in this data set represent locations of...

  13. Cook Inlet and Kenai Peninsula, Alaska ESI: VOLCANOS (Volcano Points)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains the locations of volcanos in Cook Inlet and Kenai Peninsula, Alaska. Vector points in the data set represent the location of the volcanos....

  14. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Science.gov (United States)

    2010-07-01

    ... Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet Intrastate Air Quality Control Region (Alaska) consists of the territorial area encompassed by the boundaries... 40 Protection of Environment 17 2010-07-01 2010-07-01 false Cook Inlet Intrastate Air...

  15. Passive acoustic monitoring of Cook Inlet beluga whales (Delphinapterus leucas).

    Science.gov (United States)

    Lammers, Marc O; Castellote, Manuel; Small, Robert J; Atkinson, Shannon; Jenniges, Justin; Rosinski, Anne; Oswald, Julie N; Garner, Chris

    2013-09-01

    The endangered beluga whale (Delphinapterus leucas) population in Cook Inlet, AK faces threats from a variety of anthropogenic factors, including coastal development, oil and gas exploration, vessel traffic, and military activities. To address existing gaps in understanding about the occurrence of belugas in Cook Inlet, a project was developed to use passive acoustic monitoring to document the year-round distribution of belugas, as well as killer whales (Orcinus orca), which prey on belugas. Beginning in June 2009, ten moorings were deployed throughout the Inlet and refurbished every two to eight months. Despite challenging conditions consisting of strong tidal currents carrying debris and seasonal ice cover, 83% of mooring deployments were successfully recovered. Noise from water flow, vessel traffic, and/or industrial activities was present at several sites, potentially masking some signals. However, belugas were successfully detected at multiple locations. Detections were relatively common in the upper inlet and less common or absent at middle and lower inlet locations. Killer whale signals were also recorded. Some seasonal variability in the occurrence of both belugas and killer whales was evident.

  16. 75 FR 4528 - Endangered and Threatened Species: Notice of Intent to Prepare a Recovery Plan for Cook Inlet...

    Science.gov (United States)

    2010-01-28

    ... plan development. NMFS is hereby soliciting relevant information on Cook Inlet beluga whales and their... Intent to Prepare a Recovery Plan for Cook Inlet Beluga Whales AGENCY: National Marine Fisheries Service... recovery plan for the Cook Inlet beluga whale (Delphinapterus leucas) and requests information from...

  17. Telemetry data from satellite tags deployed on harbor seals in Cook Inlet, Alaska

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Between 2004 and 2006 we conducted four harbor seal tagging trips in Cook Inlet during the months of October and May. In total, we captured and released 93 harbor...

  18. Cook Inlet Beluga Opportunistic Sightings, 1975 to 2015 (NCEI Accession 0142326)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — As a part of National Marine Fisheries Service (NMFS) management of the endangered Cook Inlet beluga whale population, a database of opportunistic beluga whale...

  19. AFSC/NMML: Beluga whale aerial survey in Cook Inlet, Alaska, 1993-2014

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Marine Fisheries Service (NMFS) has conducted aerial counts of Cook Inlet beluga whales (Delphinapterus leucas) from 1993 to 2014 (excluding 2013)....

  20. AFSC/NMML: Beluga whale Counts from Aerial Surveys in Cook Inlet, Alaska, 1993-2014

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Marine Mammal Laboratory conducted aerial surveys to monitor the abundance and distribution of beluga whales in Cook Inlet, Alaska. This database...

  1. 76 FR 20179 - Endangered and Threatened Species: Designation of Critical Habitat for Cook Inlet Beluga Whale

    Science.gov (United States)

    2011-04-11

    ... Arctic and subarctic oceans. Five distinct stocks of beluga whales are currently recognized in Alaska... distribution in Cook Inlet such as water temperatures, turbidities, salinities, or the fish species...

  2. Environmental Sensitivity Index (ESI) Atlas: Cook Inlet, Alaska, maps and geographic information systems (NODC Accession 0046027)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set comprises the Environmental Sensitivity Index (ESI) data for Cook Inlet and Kenai Peninsula, Alaska. ESI data characterize estuarine environments and...

  3. Socioeconomic Features - Cook Inlet/Kenai Peninsula Environmental Sensitivity Index (ESI) Summary Data

    Data.gov (United States)

    National Park Service, Department of the Interior — Point and line coverage depicting several human-use, or socioeconomic features in the Cook Inlet/Kenai Peninsula region including oil facilities, oil platforms,...

  4. Cook Inlet and Kenai Peninsula, Alaska ESI: MGT (Management Area Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains management area data for communities, wildlife refuges, and National, State, and regional parks in Cook Inlet and Kenai Peninsula, Alaska....

  5. AFSC/NMML: Cook Inlet Beluga Opportunistic Sightings, 1975 to 2015

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — As a part of National Marine Fisheries Service (NMFS) management of the endangered Cook Inlet beluga whale population, a database of opportunistic beluga whale...

  6. Cook Inlet and Kenai Peninsula, Alaska ESI: HYDRO (Hydrography Lines and Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains vector lines and polygons representing coastal hydrography used in the creation of the Environmental Sensitivity Index (ESI) for Cook Inlet...

  7. Cook Inlet and Kenai Peninsula, Alaska ESI: M_MAMPT (Marine Mammal Points)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for seals and sea lions in Cook Inlet and Kenai Peninsula, Alaska. Vector points in this data set represent locations...

  8. Cook Inlet and Kenai Peninsula, Alaska ESI: ESI (Environmental Sensitivity Index Shoreline Types - Polygons and Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains vector lines and polygons representing the shoreline and coastal habitats of Cook Inlet and Kenai Peninsula, Alaska, classified according to...

  9. Aerial Surveys of Birds and Mammals in Potential Development Areas in Upper Cook Inlet, Alaska

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Distribution and abundance of waterbirds, marine mammals, and other wildlife were surveyed by helicopter in coastal areas of upper Cook Inlet 13-14 July 1993, in...

  10. Cook Inlet and Kenai Peninsula, Alaska ESI: RIPS (Rip Current Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains locations of rip currents in Cook Inlet, Alaska. Vector lines in the data set represent rip zone locations. Location-specific type and source...

  11. Cook Inlet and Kenai Peninsula, Alaska ESI: ICE (Ice Extent Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains locations of ice extent in Cook Inlet, Alaska. Vector lines in the data set represent 50 percent ice coverage. Location-specific type and...

  12. Cook Inlet and Kenai Peninsula, Alaska ESI: M_MAMMAL (Marine Mammal Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for marine mammals in Cook Inlet and Kenai Peninsula, Alaska. Vector polygons in this data set represent locations of...

  13. 77 FR 6065 - Proposed Information Collection; Comment Request; Cook Inlet Beluga Whale Economic Survey

    Science.gov (United States)

    2012-02-07

    ....) waters. It was listed as endangered under the Endangered Species Act on October 22, 2008 (73 FR 62919... Inlet Beluga Whale Economic Survey AGENCY: National Oceanic and Atmospheric Administration (NOAA....Lew@noaa.gov . SUPPLEMENTARY INFORMATION: I. Abstract The population of Cook Inlet beluga whales...

  14. Augustine Volcano, Cook Inlet, Alaska (January 31, 2006)

    Science.gov (United States)

    2006-01-01

    Since last spring, the U.S. Geological Survey's Alaska Volcano Observatory (AVO) has detected increasing volcanic unrest at Augustine Volcano in Cook Inlet, Alaska near Anchorage. Based on all available monitoring data, AVO regards that an eruption similar to 1976 and 1986 is the most probable outcome. During January, activity has been episodic, and characterized by emission of steam and ash plumes, rising to altitudes in excess of 9,000 m (30,000 ft), and posing hazards to aircraft in the vicinity. In the last week, volcanic flows have been seen on the volcano's flanks. An ASTER thermal image was acquired at night at 22:50 AST on January 31, 2006, during an eruptive phase of Augustine. The image shows three volcanic flows down the north flank of Augustine as white (hot) areas. The eruption plume spreads out to the east in a cone shape: it appears dark blue over the summit because it is cold and water ice dominates the composition; further downwind a change to orange color indicates that the plume is thinning and the signal is dominated by the presence of ash. ASTER is one of five Earth-observing instruments launched December 18, 1999, on NASA's Terra satellite. The instrument was built by Japan's Ministry of Economy, Trade and Industry. A joint U.S./Japan science team is responsible for validation and calibration of the instrument and the data products. The broad spectral coverage and high spectral resolution of ASTER provides scientists in numerous disciplines with critical information for surface mapping, and monitoring of dynamic conditions and temporal change. Example applications are: monitoring glacial advances and retreats; monitoring potentially active volcanoes; identifying crop stress; determining cloud morphology and physical properties; wetlands evaluation; thermal pollution monitoring; coral reef degradation; surface temperature mapping of soils and geology; and measuring surface heat balance. The U.S. science team is located at NASA's Jet Propulsion

  15. Augustine Volcano, Cook Inlet, Alaska (January 12, 2006)

    Science.gov (United States)

    2006-01-01

    Since last spring, the U.S. Geological Survey's Alaska Volcano Observatory (AVO) has detected increasing volcanic unrest at Augustine Volcano in Cook Inlet, Alaska near Anchorage. Based on all available monitoring data, AVO regards that an eruption similar to 1976 and 1986 is the most probable outcome. During January, activity has been episodic, and characterized by emission of steam and ash plumes, rising to altitudes in excess of 9,000 m (30,000 ft), and posing hazards to aircraft in the vicinity. An ASTER image was acquired at 12:42 AST on January 12, 2006, during an eruptive phase of Augustine. The perspective rendition shows the eruption plume derived from the ASTER image data. ASTER's stereo viewing capability was used to calculate the 3-dimensional topography of the eruption cloud as it was blown to the south by prevailing winds. From a maximum height of 3060 m (9950 ft), the plume cooled and its top descended to 1900 m (6175 ft). The perspective view shows the ASTER data draped over the plume top topography, combined with a base image acquired in 2000 by the Landsat satellite, that is itself draped over ground elevation data from the Shuttle Radar Topography Mission. The topographic relief has been increased 1.5 times for this illustration. Comparison of the ASTER plume topography data with ash dispersal models and weather radar data will allow the National Weather Service to validate and improve such models. These models are used to forecast volcanic ash plume trajectories and provide hazard alerts and warnings to aircraft in the Alaska region. ASTER is one of five Earth-observing instruments launched December 18, 1999, on NASA's Terra satellite. The instrument was built by Japan's Ministry of Economy, Trade and Industry. A joint U.S./Japan science team is responsible for validation and calibration of the instrument and the data products. The broad spectral coverage and high spectral resolution of ASTER provides scientists in numerous disciplines with

  16. Acoustic Monitoring of Beluga Whale Interactions with Cook Inlet Tidal Energy Project

    Energy Technology Data Exchange (ETDEWEB)

    Worthington, Monty [Project Director - AK

    2014-02-05

    Cook Inlet, Alaska is home to some of the greatest tidal energy resources in the U.S., as well as an endangered population of beluga whales (Delphinapterus leucas). Successfully permitting and operating a tidal power project in Cook Inlet requires a biological assessment of the potential and realized effects of the physical presence and sound footprint of tidal turbines on the distribution, relative abundance, and behavior of Cook Inlet beluga whales. ORPC Alaska, working with the Project Team—LGL Alaska Research Associates, University of Alaska Anchorage, TerraSond, and Greeneridge Science—undertook the following U.S. Department of Energy (DOE) study to characterize beluga whales in Cook Inlet – Acoustic Monitoring of Beluga Whale Interactions with the Cook Inlet Tidal Energy Project (Project). ORPC Alaska, LLC, is a wholly-owned subsidiary of Ocean Renewable Power Company, LLC, (collectively, ORPC). ORPC is a global leader in the development of hydrokinetic power systems and eco-conscious projects that harness the power of ocean and river currents to create clean, predictable renewable energy. ORPC is developing a tidal energy demonstration project in Cook Inlet at East Foreland where ORPC has a Federal Energy Regulatory Commission (FERC) preliminary permit (P-13821). The Project collected baseline data to characterize pre-deployment patterns of marine mammal distribution, relative abundance, and behavior in ORPC’s proposed deployment area at East Foreland. ORPC also completed work near Fire Island where ORPC held a FERC preliminary permit (P-12679) until March 6, 2013. Passive hydroacoustic devices (previously utilized with bowhead whales in the Beaufort Sea) were adapted for study of beluga whales to determine the relative abundance of beluga whale vocalizations within the proposed deployment areas. Hydroacoustic data collected during the Project were used to characterize the ambient acoustic environment of the project site pre-deployment to inform the

  17. AFSC/NMML: Video Analysis for Group Count and Calf Proximity of Beluga Whales in Cook Inlet, Alaska, 2005 - 2014

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — As a part of NMFS management of the endangered beluga whale population in Cook Inlet, Alaska, aerial surveys have been conducted during summer since 1993 to monitor...

  18. Sediment quality in depositional areas of Shelikof Strait and outermost Cook Inlet, July 1997 - July 1998 (NCEI Accession 0000702)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The Minerals Management Service (MMS) program "Sediment Quality in Depositional Areas of Shelikof Strait and Outermost Cook Inlet," consisted of a two-year study...

  19. Sound and human impacts on beluga whales in Cook Inlet, Alaska

    Science.gov (United States)

    Blevins, Rachael E.

    Cook Inlet beluga whales (CIBs) are a geographically and genetically isolated population residing in Cook Inlet, Alaska year round. The population declined by approximately 50% between 1994 and 1998 and was listed as endangered under the Endangered Species Act in 2008. The original decline was attributed to overharvest; however, the population has failed to rebound despite the virtual absence of harvest since 1998. This suggests that other factors, such as declining prey availability, increased predation, contaminants, disease, climate change, catastrophic events, habitat loss, unauthorized take, and underwater noise pollution, may be limiting the population's recovery. The goal of this dissertation research was to study the potential impacts of underwater noise on the CIB population. The objective of Chapter 1 was to study CIB acoustic behavior to gain a greater understanding of how CIBs utilize sound. The objective of Chapter 2 was to measure underwater sound levels in Cook Inlet to understand the background noise levels with which CIBs must cope. The objective of Chapter 3 was to document reactions of CIBs to noise disturbance utilizing local ecological knowledge to allow insight into the potential impacts of noise on beluga behavior. The results of Chapter 1 showed that belugas exhibit significant seasonal and spatial variation in calling behavior which suggested differences in habitat usage or differences in the surrounding environment, including background noise levels. The results of Chapter 2 showed that root mean square sound pressure levels exhibited high variation with the highest levels recorded in the 100 Hz frequency band. The seasonal differences in sound levels observed in this study were likely due to greater small vessel traffic and oil and gas development activities in the summer than the winter. In Chapter 3, participants reported observations of CIBs exhibiting avoidance reactions to noise sources including boats, planes, explosions, pile

  20. Beluga coal field development: social effects and management alternatives. [West side of Cook Inlet

    Energy Technology Data Exchange (ETDEWEB)

    Olsen, M.; Cluett, C.; Trimble, J.; Brody, S.; Howell, C.; Leman, L.; Svendsen, G.

    1979-05-01

    Plans are under way to mine the Beluga coal fields on the west side of Cook Inlet. The coal will be strip-mined for export, or to supply local electric generating plants, or both. Over the next 20 years, this coal development activity is likely to generate social and economic impacts at the local, regional, and state levels. The purpose of this study is to assess the potential social and economic effects of coal development, including employment and population growth, regional impacts, and the facility and service needs of a new settlement in the Beluga area. Of special concern is identifying the role of various governmental agencies in the development process. Potential effects on the natural environment are not examined in detail since they are expected to be controlled to acceptable levels through existing Federal and state laws. This report examines three possible levels of coal-field development and the settlement requirements associated with each. The most probable regional impacts associated with this development will include effects on the regional labor force, the market for coal, and the generation and distribution of revenues. The main regional labor force impacts will be positive in nature. The rate of regional unemployment is likely to decline slightly for the duration of the project, with an increase in wage income available for reinvestment in the region and a reduction in the number of individuals receiving unemployment insurance payments. Coal development is not expected to induce any significant inmigration of workers from outside the region.The development of the Beluga coal resources and the production of electricity from coal would add to the Kenai Peninsula Borough's tax base. The assessed value of coal lands around Beluga would likely increase and, in addition, Cook Inlet Region, Inc. would be the recipient of royalties from coal leases. A number of recommendations for research and governmental activities are presented.

  1. Potential seismic hazards and tectonics of the upper Cook Inlet basin, Alaska, based on analysis of Pliocene and younger deformation

    Science.gov (United States)

    Haeussler, Peter J.; Bruhn, Ronald L.; Pratt, Thomas L.

    2000-01-01

    The Cook Inlet basin is a northeast-trending forearc basin above the Aleutian subduction zone in southern Alaska. Folds in Cook Inlet are complex, discontinuous structures with variable shape and vergence that probably developed by right-transpressional deformation on oblique-slip faults extending downward into Mesozoic basement beneath the Tertiary basin. The most recent episode of deformation may have began as early as late Miocene time, but most of the deformation occurred after deposition of much of the Pliocene Sterling Formation. Deformation continued into Quaternary time, and many structures are probably still active. One structure, the Castle Mountain fault, has Holocene fault scarps, an adjacent anticline with flower structure, and historical seismicity. If other structures in Cook Inlet are active, blind faults coring fault-propagation folds may generate Mw 6–7+ earthquakes. Dextral transpression of Cook Inlet appears to have been driven by coupling between the North American and Pacific plates along the Alaska-Aleutian subduction zone, and by lateral escape of the forearc to the southwest, due to collision and indentation of the Yakutat terrane 300 km to the east of the basin.

  2. Migrated hydrocarbons in exposure of Maastrichtian nonmarine strata near Saddle Mountain, lower Cook Inlet, Alaska

    Science.gov (United States)

    LePain, D.L.; Lillis, P.G.; Helmold, K.P.; Stanley, R.G.

    2012-01-01

    Magoon and others (1980) described an 83-meter- (272-foot-) thick succession of Maastrichtian (Upper Cretaceous) conglomerate, sandstone, mudstone, and coal exposed on the south side of an unnamed drainage, approximately 3 kilometers (1.8 miles) east of Saddle Mountain in lower Cook Inlet (figs. 1 and 2). The initial significance of this exposure was that it was the first reported occurrence of nonmarine rocks of this age in outcrop in lower Cook Inlet, which helped constrain the Late Cretaceous paleogeography of the area and provided important information on the composition of latest Mesozoic sandstones in the basin. The Saddle Mountain section is thought to be an outcrop analog for Upper Cretaceous nonmarine strata penetrated in the OCS Y-0097 #1 (Raven) well, located approximately 40 kilometers (25 miles) to the south–southeast in Federal waters (fig. 1). Atlantic Richfield Company (ARCO) drilled the Raven well in 1980 and encountered oil-stained rocks and moveable liquid hydrocarbons between the depths of 1,760 and 3,700 feet. Completion reports on file with the Bureau of Ocean Energy Management (BOEM; formerly Bureau of Ocean Energy Management, Regulation and Enforcement, and prior to 2010, U.S. Minerals Management Service) either show flow rates of zero or do not mention flow rates. A fluid analysis report on file with BOEM suggests that a wireline tool sampled some oil beneath a 2,010-foot diesel cushion during the fl ow test of the 3,145–3,175 foot interval, but the recorded fl ow rate was still zero (Kirk Sherwood, written commun., January 9, 2012). Further delineation and evaluation of the apparent accumulation was never performed and the well was plugged and abandoned. As part of a 5-year comprehensive evaluation of the geology and petroleum systems of the Cook Inlet forearc basin, the Alaska Division of Geological & Geophysical Surveys obtained a research permit from the National Park Service to access the relatively poorly understood

  3. Assessment of undiscovered oil and gas resources of the Cook Inlet region, south-central Alaska, 2011

    Science.gov (United States)

    Stanley, Richard G.; Charpentier, Ronald R.; Cook, Troy A.; Houseknecht, David W.; Klett, Timothy R.; Lewis, Kristen A.; Lillis, Paul G.; Nelson, Philip H.; Phillips, Jeffrey D.; Pollastro, Richard M.; Potter, Christopher J.; Rouse, William A.; Saltus, Richard W.; Schenk, Christopher J.; Shah, Anjana K.; Valin, Zenon C.

    2011-01-01

    The U.S. Geological Survey (USGS) recently completed a new assessment of undiscovered, technically recoverable oil and gas resources in the Cook Inlet region of south-central Alaska. Using a geology-based assessment methodology, the USGS estimates that mean undiscovered volumes of nearly 600 million barrels of oil, about 19 trillion cubic feet of natural gas, and 46 million barrels of natural gas liquids remain to be found in this area.

  4. Concentrations of Polychlorinated Biphenyls (PCB’s), Chlorinated Pesticides, and Heavy Metals and Other Elements in Tissues of Belugas, Delphinapterus leucas, from Cook Inlet

    OpenAIRE

    Becker, Paul R.; Krahn, Margaret M.; Mackey, Elizabeth A.; Demiralp, Rabia; Schantz, Michele M.; Epstein, Michael S.; Donais, Mary Kate; Porter, Barbara J.; Derek C G Muir; Wise, Stephen A.

    2000-01-01

    Tissues from Cook Inlet beluga whales, Delphinapterus leucas, that were collected as part of the Alaska Marine Mammal Tissue Archival Project were analyzed for polychlorinated biphenyls (PCB’s), chlorinated pesticides, and heavy metals and other elements. Concentrations of total PCB’s (ΣPCB’s), total DDT (ΣDDT), chlordane compounds, hexachlorobenzene (HCB), dieldrin, mirex, toxaphene, and hexachlorocyclohexane (HCH) measured in Cook Inlet beluga blubber were compared with those reported for b...

  5. Temporal variations of randomness in seismic noise during the 2009 Redoubt volcano eruption, Cook Inlet, Alaska

    Science.gov (United States)

    Konstantinou, Konstantinos; Glynn, Chagnon

    2017-04-01

    Redoubt volcano is a stratovolcano in the Cook Inlet, south-central Alaska, that has erupted several times in the last fifty years. Its latest eruption in March 2009 was preceded first by volcanic tremor, which was immediately followed by a swarm of low-frequency earthquakes. Due to its proximity to sensitive infrastructure (oil platforms and storage facilities) and the fact that it lies in the way of air traffic routes, Redoubt has been closely monitored by permanent and temporary seismic stations. One of these stations (REF) equipped with a short-period, vertical component sensor was located very near the summit and was continuously recording before, during and after the 2009 eruption. Here we quantify the randomness levels of the continuous seismic signal at REF by calculating Permutation Entropy (PE), which is a nonlinear statistical measure of the amount of randomness in a time series. The time window for this calculation starts 1 January 2009 about two months before the first earthquake swarm, and ends 2 May 2009 when the main explosive activity ceased. The temporal variation of PE during this period shows two significant features: (1) a large decrease about 20 days prior to the onset of the earthquake swarm of 26 February, and (2) smaller decreases that occur shortly (few hours to a day) before phreatic/magmatic explosions. These decreases in PE also coincide with depletion of higher frequencies (> 6 Hz) in the seismic signal, confirming previous findings where reduced randomness in seismic noise may indicate increased absorption losses as hot magmatic fluids reach shallow levels within the volcano edifice.

  6. U.S. Geological Survey 2011 assessment of undiscovered oil and gas resources of the Cook Inlet region, south-central Alaska

    Science.gov (United States)

    Stanley, Richard G.; Pierce, Brenda S.; Houseknecht, David W.

    2011-01-01

    The U.S. Geological Survey (USGS) has completed an assessment of the volumes of undiscovered, technically recoverable oil and gas resources in conventional and continuous accumulations in Cook Inlet. The assessment used a geology-based methodology and results from new scientific research by the USGS and the State of Alaska, Department of Natural Resources, Division of Geological and Geophysical Surveys and Division of Oil and Gas (DOG). In the Cook Inlet region, the USGS estimates mean undiscovered volumes of nearly 600 million barrels of oil, about 19 trillion cubic feet of gas, and about 46 million barrels of natural gas liquids.

  7. Coping with the cold: an ecological context for the abundance and distribution of rock sandpipers during winter in upper Cook Inlet, Alaska

    Science.gov (United States)

    Ruthrauff, Daniel R.; Gill, Robert E.; Tibbitts, T. Lee

    2013-01-01

    Shorebirds are conspicuous and abundant at high northern latitudes during spring and summer, but as seasonal conditions deteriorate, few remain during winter. To the best of our knowledge, Cook Inlet, Alaska (60.6˚ N, 151.6˚ W), is the world’s coldest site that regularly supports wintering populations of shorebirds, and it is also the most northerly nonbreeding location for shorebirds in the Pacific Basin. During the winters of 1997–2012, we conducted aerial surveys of upper Cook Inlet to document the spatial and temporal distribution and number of Rock Sandpipers (Calidris ptilocnemis) using the inlet. The average survey total was 8191 ± 6143 SD birds, and the average of each winter season’s highest single-day count was 13 603 ± 4948 SD birds. We detected only Rock Sandpipers during our surveys, essentially all of which were individuals of the nominate subspecies (C. p. ptilocnemis). Survey totals in some winters closely matched the population estimate for this subspecies, demonstrating the region’s importance as a nonbreeding resource to the subspecies. Birds were most often found at only a handful of sites in upper Cook Inlet, but shifted their distribution to more southerly locations in the inlet during periods of extreme cold. Two environmental factors allow Rock Sandpipers to inhabit Cook Inlet during winter: 1) an abundant bivalve (Macoma balthica) food source and 2) current and tidal dynamics that keep foraging substrates accessible during all but extreme periods of cold and ice accretion. C. p. ptilocnemis is a subspecies of high conservation concern for which annual winter surveys may serve as a relatively inexpensive population-monitoring tool that will also provide insight into adaptations that allow these birds to exploit high-latitude environments in winter.

  8. Temperature profiles from MBT casts from the COOK INLET from Ocean Weather Station D (OWS-D) in the North Atlantic Ocean from 01 November 1966 to 26 November 1966 (NODC Accession 6600313)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Bathythermograph data were collected from the COOK INLET within a 1-mile radius of Ocean Weather Station D (4400N 04100W) and in transit. Data were collected by the...

  9. Primary productivity, nutrients, and other data from bottle casts in the Cook Inlet from the ACONA as part of the Outer Continental Shelf Environmental Assessment Program (OCSEAP) from 08 July 1976 to 15 July 1976 (NODC Accession 7601824)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Primary productivity, nutrients, and other data were collected from bottle casts in the Cook Inlet and other locations from the ACONA from 08 July 1976 to 15 July...

  10. Oceanographic station data from bottle casts from the COOK INLET from Ocean Weather Station B (OWS-B) in the North Atlantic Ocean 11 June 1968 to 30 June 1968 (NODC Accession 6800072)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Oceanographic station data were collected from the COOK INLET within a 1-mile radius of Ocean Weather Station B (5630N 05100W) and in transit. Data were collected by...

  11. Oceanographic station data from bottle casts from the COOK INLET from Ocean Weather Station C (OWS-C) in the North Atlantic Ocean 19 December 1970 to 25 January 1971 (NODC Accession 7100763)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Oceanographic station data were collected from the COOK INLET within a 1-mile radius of Ocean Weather Station C (5245N 03530W) and in transit. Data were collected by...

  12. Temperature profiles from MBT casts from the COOK INLET from Ocean Weather Station B (OWS-B) in the North Atlantic Ocean from 22 March 1962 to 13 April 1962 (NODC Accession 6200087)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Bathythermograph data were collected from the COOK INLET within a 1-mile radius of Ocean Weather Station B (56305N 05100W) and in transit. Data were collected by the...

  13. Oceanographic station data from bottle casts from the COOK INLET from Ocean Weather Station C (OWS-C) in the North Atlantic Ocean from 07 October 1968 to 03 November 1968 (NODC Accession 6900107)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Oceanographic station data were collected from the COOK INLET within a 1-mile radius of Ocean Weather Station C (5245N 03530W) and in transit. Data were collected...

  14. Environmental Sensitivity Index (ESI) Atlas (2): Cook Inlet - 2002, Kodiak - 1998, Southeast - 2002, Bristol Bay - 2004, Prince William Sound - 2000, Aleutians - 2001, maps and geographic information systems data (NCEI Accession 0050372)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set comprises the Environmental Sensitivity Index (ESI) data for Alaska; Kodiak (1998), Prince William Sound (2000), Aleutians (2001), Cook Inlet (2002),...

  15. Physical profile data collected aboard the F/V Columbia in the Gulf of Alaska during the Lower Cook Inlet (Alaska) seasonal hydrographic surveys, January 8 - 10, 2005 (NCEI Accession 0040248)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This is the CTD data from one of sixteen cruises in lower Cook Inlet. Four CTDs were used, but most also included fluorescence, transmissometer, and oxygen...

  16. RESEARCH: Effects of Recent Volcanic Eruptions on Aquatic Habitat in the Drift River, Alaska, USA: Implications at Other Cook Inlet Region Volcanoes.

    Science.gov (United States)

    DORAVA; MILNER

    1999-02-01

    / Numerous drainages supporting productive salmon habitat are surrounded by active volcanoes on the west side of Cook Inlet in south-central Alaska. Eruptions have caused massive quantities of flowing water and sediment to enter the river channels emanating from glaciers and snowfields on these volcanoes. Extensive damage to riparian and aquatic habitat has commonly resulted, and benthic macroinvertebrate and salmonid communities can be affected. Because of the economic importance of Alaska's fisheries, detrimental effects on salmonid habitat can have significant economic implications. The Drift River drains glaciers on the northern and eastern flanks of Redoubt Volcano. During and following eruptions in 1989-1990, severe physical disturbances to the habitat features of the river adversely affected the fishery. Frequent eruptions at other Cook Inlet region volcanoes exemplify the potential effects of volcanic activity on Alaska's important commercial, sport, and subsistence fisheries. Few studies have documented the recovery of aquatic habitat following volcanic eruptions. The eruptions of Redoubt Volcano in 1989-1990 offered an opportunity to examine the recovery of the macroinvertebrate community. Macroinvertebrate community composition and structure in the Drift River were similar in both undisturbed and recently disturbed sites. Additionally, macroinvertebrate samples from sites in nearby undisturbed streams were highly similar to those from some Drift River sites. This similarity and the agreement between the Drift River macroinvertebrate community composition and that predicted by a qualitative model of typical macroinvertebrate communities in glacier-fed rivers indicate that the Drift River macroinvertebrate community is recovering five years after the disturbances associated with the most recent eruptions of Redoubt Volcano. KEY WORDS: Aquatic habitat; Volcanoes; Lahars; Lahar-runout flows; Macroinvertebrates; Community structure; Community composition

  17. Paleo-tsunami and Tephrochronologic Investigations into the Late Holocene Volcanic History of Augustine Volcano on the Southwest Coast of the Kenai Peninsula, Lower Cook Inlet Alaska

    Science.gov (United States)

    Maharrey, J. Z.; Beget, J. E.; Wallace, K.

    2014-12-01

    Augustine Volcano, a small island volcano located in Cook Inlet, Alaska has produced approximately 11 flank-failure debris-avalanches over the last 2,000 yrs (BP) that were large enough to reach the coast of the island and enter the sea. Each debris avalanche conceivably could have triggered a tsunami. In 1883, a tsunami generated by an eruption and flank-failure of Augustine inundated the indigenous Alaskan village of Nanwalek (previously English Bay) with 8 meters of runup. Nanwalek is geographically located atop a coastal headland on the southwest coast of the Kenai Peninsula approximately 85 kilometers due east of Augustine (Beget et al., 2008). Current research in Nanwalek is focused on describing a peat exposure situated on the shoreward edge of the English Bay headland. We present new data from this locality on the sedimentology, tephrochronology, radiocarbon dating, and field stratigraphy. The exposure is basally dated to approximately 7,100 yr BP and includes exotic units of volcanic ash, sand, and gravel. We correlate 19 tephra layers to late Holocene eruptions of Augustine and several Cook Inlet and northern Alaska Peninsula volcanoes. We interpret the non-volcanic clastic sediment horizons in the peat as prehistoric tsunami-inundation events of the English Bay headland. Augustine volcanic-ash deposits found within the tsunami deposits allow correlation to prehistoric coeval flank-failure debris-avalanche deposits exposed on Augustine (Waitt and Beget, 2009). We correlate three tsunami deposits associated with Augustine tephra marker horizons H, I, and G of Waitt and Beget (2009) each of which were erupted approximately 1,400 yr BP, 1,700 yr BP, and 2,100 yr BP. Additionally, we present new tephra and sedimentological evidence for a 4,100 yr BP paleo-tsunami inundation event at Nanwalek that we correlate to a previously unidentified flank-failure debris-avalanche event at Augustine Volcano. The recognition of this new deposit extends the age record for

  18. Water-quality, biological, and physical-habitat conditions at fixed sites in the Cook Inlet Basin, Alaska, National Water-Quality Assessment Study Unit, October 1998-September 2001

    Science.gov (United States)

    Brabets, Timothy P.; Whitman, Matthew S.

    2004-01-01

    The Cook Inlet Basin study unit of the U.S. Geological Survey National Water-Quality Assessment Program comprises 39,325 square miles in south-central Alaska. Data were collected at eight fixed sites to provide baseline information in areas where no development has taken place, urbanization or logging have occurred, or the effects of recreation are increasing. Collection of water-quality, biology, and physical-habitat data began in October 1998 and ended in September 2001 (water years 1999-2001). The climate for the water years in the study may be categorized as slightly cool-wet (1999), slightly warm-wet (2000), and significantly warm-dry (2001). Total precipitation was near normal during the study period, and air temperatures ranged from modestly cool in water year 1999 to near normal in 2000, and to notably warm in 2001. Snowmelt runoff dominates the hydrology of streams in the Cook Inlet Basin. Average annual flows at the fixed sites were approximately the same as the long-term average annual flows, with the exception of those in glacier-fed basins, which had above-average flow in water year 2001. Water temperature of all streams studied in the Cook Inlet Basin remained at 0 oC for about 6 months per year, and average annual water temperatures ranged from 3.3 to 6.2 degrees Celsius. Of the water-quality constituents sampled, all concentrations were less than drinking-water standards and only one constituent, the pesticide carbaryl, exceeded aquatic-life standards. Most of the stream waters of the Cook Inlet Basin were classified as calcium bicarbonate, which reflects the underlying geology. Streams in the Cook Inlet Basin draining areas with glaciers, rough mountainous terrain, and poorly developed soils have low concentrations of nitrogen, phosphorus, and dissolved organic carbon compared with concentrations of these same constituents in streams in lowland or urbanized areas. In streams draining relatively low-lying areas, most of the suspended sediment

  19. Primary productivity, nutrients, and other data from bottle casts in the Lower Cook Inlet and other locations from NOAA Ship DISCOVERER as part of the Outer Continental Shelf Environmental Assessment Program (OCSEAP) from 1976-05-05 to 1976-05-30 (NCEI Accession 7601634)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Primary productivity, nutrients, and other data were collected from bottle casts in the Lower Cook Inlet and other locations from NOAA Ship DISCOVERER from 05 May...

  20. Phytoplankton, fish pathology, and other data from net, bottle casts, and fish trawls in the Lower Cook Inlet and other locations from NOAA Ship DISCOVERER and other platforms as part of Outer Continental Shelf Environmental Assessment Program (OCSEAP) from 1975-09-12 to 1976-06-01 (NODC Accession 7601874)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Phytoplankton, fish pathology, and other data were collected from net, bottle casts, and fish trawls in the Lower Cook Inlet and other locations from NOAA Ship...

  1. Oceanographic station data from bottle casts from the BERING STRAIT and COOK INLET from Ocean Weather Station D (OWS-D) and V (OWS-V) in the North Atlantic Ocean and North Pacific Ocean 15 July 1968 to 25 August 1968 (NODC Accession 6800290)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Oceanographic station data were collected from the BERING STRAIT and COOK INLET within a 1-mile radius of Ocean Weather Station D (4400N 04100W), V (3400N 16400E),...

  2. Are Anomalous Stresses in Upper Cook Inlet Basin Linked to the Geometry of the Underlying Subducting Slab? Static and Time-Dependent Stress Models of the 1964 Great Alaska Earthquake

    Science.gov (United States)

    Willis, J. B.

    2010-12-01

    The current stress field of upper Cook Inlet basin is unusual in that the maximum horizontal stress is oriented ~45° counterclockwise from, rather than parallel to, the motion vector of the subducting Pacific Plate. A 3-dimensional, elastic dislocation model of the 1964, Mw 9.2, great Alaska earthquake demonstrates that sharp changes in geometry of the subduction interface may strongly influence the stress field in the upper plate and may account for the anomalous orientation of the principal stresses. The model accurately represents the current view of the 170,000 km2 event as rupturing across a subducted transform boundary that is characterized by complex, rapid changes in slab geometry. Static stress transfer from the 1964 event into the overlying North American plate altered Coulomb stresses on the Lake Clark-Castle Mountain fault system and on several blind, oblique thrust faults that core anticlines of the upper Cook Inlet petroleum province. Each of these faults presents a significant seismic hazard to the greater Anchorage area and to regional petroleum infrastructure and production. Modeled, static Coulomb stress changes caused by the 1964 event suggest a localized decrease in fault stability of the Castle Mountain fault and decreased stability of most east-dipping, upper Cook Inlet thrust faults. Notably, the local region of decreased fault stability along the Castle Mountain fault coincides with rapid changes in the geometry of the underlying subducting slab; models that do not account for changes in slab geometry tend to show increased stability along the length of the fault. The zone of decreased stability correlates with the western segment of the Castle Mountain fault, the only known upper plate fault in the greater Anchorage with unequivocal Holocene surface rupture. A time-dependent rheological, visco-elastic model of the 1964 event suggests that in regions where the subduction interface has not relocked, the regional stress field will evolve for

  3. A compilation of sulfur dioxide and carbon dioxide emission-rate data from Cook Inlet volcanoes (Redoubt, Spurr, Iliamna, and Augustine), Alaska during the period from 1990 to 1994

    Science.gov (United States)

    Doukas, Michael P.

    1995-01-01

    Airborne sulfur dioxide (SO2) gas sampling of the Cook Inlet volcanoes (Mt. Spurr, Redoubt, Iliamna, and Augustine) began in 1986 when several measurements were carried out at Augustine volcano during the eruption of 1986 (Rose and others, 1988). More systematic monitoring for SO2 began in March 1990 and for carbon dioxide (CO2) began in June, 1990 at Redoubt Volcano (Brantley, 1990 and Casadevall and others, 1994) and continues to the present. This report contains all of the available daily SO2 and CO2 emission rates determined by the U.S. Geological Survey (USGS) from March 1990 through July 1994. Intermittent measurements (four to six month intervals) at Augustine and Iliamna began in 1990 and continues to the present. Intermittent measurements began at Mt. Spurr volcano in 1991, and were continued at more regular intervals from June, 1992 through the 1992 eruption at the Crater Peak vent to the present.

  4. A Compilation of Gas Emission-Rate Data from Volcanoes of Cook Inlet (Spurr, Crater Peak, Redoubt, Iliamna, and Augustine) and Alaska Peninsula (Douglas, Fourpeaked, Griggs, Mageik, Martin, Peulik, Ukinrek Maars, and Veniaminof), Alaska, from 1995-2006

    Science.gov (United States)

    Doukas, Michael P.; McGee, Kenneth A.

    2007-01-01

    INTRODUCTION This report presents gas emission rates from data collected during numerous airborne plume-measurement flights at Alaskan volcanoes since 1995. These flights began in about 1990 as means to establish baseline values of volcanic gas emissions during periods of quiescence and to identify anomalous levels of degassing that might signal the beginning of unrest. The primary goal was to make systematic measurements at the major volcanic centers around the Cook Inlet on at least an annual basis, and more frequently during periods of unrest and eruption. A secondary goal was to measure emissions at selected volcanoes on the Alaska Peninsula. While the goals were not necessarily met in all cases due to weather, funding, or the availability of suitable aircraft, a rich dataset of quality measurements is the legacy of this continuing effort. An earlier report (Doukas, 1995) presented data for the period from 1990 through 1994 and the current report provides data through 2006. This report contains all of the available measurements for SO2, CO2, and H2S emission rates in Alaska determined by the U. S. Geological Survey from 1995 through 2006; airborne measurements for H2S began in Alaska in 2001. The results presented here are from Cook Inlet volcanoes at Spurr, Crater Peak, Redoubt, Iliamna, and Augustine and cover periods of unrest at Iliamna (1996) and Spurr (2004-2006) as well as the 2006 eruption of Augustine. Additional sporadic measurements at volcanoes on the Alaska Peninsula (Douglas, Martin, Mageik, Griggs, Veniaminof, Ukinrek Maars, Peulik, and Fourpeaked during its 2006 unrest) are also reported here.

  5. Geologic map of the Cook Inlet region, Alaska, including parts of the Talkeetna, Talkeetna Mountains, Tyonek, Anchorage, Lake Clark, Kenai, Seward, Iliamna, Seldovia, Mount Katmai, and Afognak 1:250,000-scale quadrangles

    Science.gov (United States)

    Wilson, Frederic H.; Hults, Chad P.; Schmoll, Henry R.; Haeussler, Peter J.; Schmidt, Jeanine M.; Yehle, Lynn A.; Labay, Keith A.

    2012-01-01

    In 1976, L.B. Magoon, W.L. Adkinson, and R.M. Egbert published a major geologic map of the Cook Inlet region, which has served well as a compilation of existing information and a guide for future research and mapping. The map in this report updates Magoon and others (1976) and incorporates new and additional mapping and interpretation. This map is also a revision of areas of overlap with the geologic map completed for central Alaska (Wilson and others, 1998). Text from that compilation remains appropriate and is summarized here; many compromises have been made in strongly held beliefs to allow construction of this compilation. Yet our willingness to make interpretations and compromises does not allow resolution of all mapping conflicts. Nonetheless, we hope that geologists who have mapped in this region will recognize that, in incorporating their work, our regional correlations may have required some generalization or lumping of map units. Many sources were used to produce this geologic map and, in most cases, data from available maps were combined, without generalization, and new data were added where available. A preliminary version of this map was published as U.S. Geological Survey Open-File Report 2009–1108. The main differences between the versions concern revised mapping of surfical deposits in the northern and eastern parts of the map area. Minor error corrections have been made also.

  6. Coastal Inlet Model Facility

    Data.gov (United States)

    Federal Laboratory Consortium — The Coastal Inlet Model Facility, as part of the Coastal Inlets Research Program (CIRP), is an idealized inlet dedicated to the study of coastal inlets and equipped...

  7. Tianjin Cooking

    Institute of Scientific and Technical Information of China (English)

    1997-01-01

    Acoastal city 75 kilometers from Beijing? Tianjin harbors several rivers joining in the city before they flow out to sea. Typical family meals in Tianjin feature fresh and saltwater seafood. For Tianjiners, the city,s name alone connotes the smell of stewed fish and baked corn bread. In the past, many Tianjiners worked as boatmen on ferries transporting goods along the Haihe River. Others lived on fishing in the sea. Tianjin’s fishermen nonetheless settled on land and cooked from brick stoves with dried reeds as firewood. To prepare the food, place vegetables on

  8. Clyde Cook

    OpenAIRE

    Couderc, Jean-Jacques

    2015-01-01

    Né le 16 décembre 1891 à Port McQuarrie (Australie), Clyde Cook émigre avec sa famille aux Etats-Unis dès son plus jeune âge. À 12 ans il travaille déjà dans un cirque comme clown et danseur acrobatique, puis fait le tour du monde en présentant un numéro de danse excentrique. On le verra ainsi en 1913 à Paris aux Folies-Bergère dans la revue « Valse éternelle ». Il semble qu’il débute comme clown vedette aux États-Unis avec la troupe des Ziegfeld Follies au New York Hippodrome ; son show dure...

  9. INLET STRATIFICATION DEVICE

    DEFF Research Database (Denmark)

    2006-01-01

    An inlet stratification device (5) for a circuit circulating a fluid through a tank (1 ) and for providing and maintaining stratification of the fluid in the tank (1 ). The stratification de- vice (5) is arranged vertically in the tank (1) and comprises an inlet pipe (6) being at least partially...... formed of a flexible porous material and having an inlet (19) and outlets formed of the pores of the porous material. The stratification device (5) further comprises at least one outer pipe (7) surrounding the inlet pipe (6) in spaced relationship thereto and being at least partially formed of a porous...

  10. Inlet stratification device

    DEFF Research Database (Denmark)

    2014-01-01

    ) with an inlet passage way (16). The upper end of the inlet pipe (6) is connected with a top cap (9). The top cap (9) and the bottom cap (10) are mutually connected by means of a wire (8) and the top cap (9) is configured as a floating device providing a buoyancy force larger than the downwardly directed force......An inlet stratification (5) is adapted to be arranged vertically in a tank (1) during operation. The stratification device (5) comprises an inlet pipe (6) formed of a flexible porous material and having a lower and upper end. The lower end of the inlet pipe (6) is connected to a bottom cap (10...

  11. Surveys of colonial waterbirds in upper Cook Inlet, 1983

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Nearly 11,000 mew gulls (Larus canus) and 4,400 herring gulls or herring x glaucous-winged gull hybrids (L. argentatus x glaucescens) were found breeding in upper...

  12. AFSC/RACE/GAP/Zimmermann: Cook Inlet Bathymetry Features

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — We assembled 1.4 million National Ocean Service (NOS) bathymetric soundings from 98 lead-line and single-beam echosounder hydrographic surveys conducted from 1910 to...

  13. AFSC/RACE/GAP/Zimmermann: Cook Inlet Sediments

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — We assembled 1.4 million National Ocean Service (NOS) bathymetric soundings from 98 lead-line and single-beam echosounder hydrographic surveys conducted from 1910 to...

  14. AFSC/RACE/GAP/Zimmermann: Cook Inlet Shoreline

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — We assembled 1.4 million National Ocean Service (NOS) bathymetric soundings from 98 lead-line and single-beam echosounder hydrographic surveys conducted from 1910 to...

  15. AFSC/RACE/GAP/Zimmermann: Cook Inlet Grid

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — We assembled 1.4 million National Ocean Service (NOS) bathymetric soundings from 98 lead-line and single-beam echosounder hydrographic surveys conducted from 1910 to...

  16. Cooking for Lower Cholesterol

    Science.gov (United States)

    ... it before eating. Limit processed meats such as sausage, bologna, salami and hot dogs. Many processed meats — ... a main ingredient. Cook fresh vegetables the heart-healthy way Try cooking vegetables in a tiny bit ...

  17. Cooking utensils and nutrition

    Science.gov (United States)

    ... gov/ency/article/002461.htm Cooking utensils and nutrition To use the sharing features on this page, ... Cooking utensils can have an effect on your nutrition. Function Pots, pans, and other tools used in ...

  18. Healthy Cooking Techniques

    Science.gov (United States)

    ... pan. You need only a small amount of oil or cooking spray for this cooking method. Using herbs and ... sparingly, dried mustard adds a zesty flavor while cooking. Vinegar ... make your own marinade, use 1 part oil to 2 parts vinegar or citrus juice, and ...

  19. Esophageal Inlet Patch

    Directory of Open Access Journals (Sweden)

    C. Behrens

    2011-01-01

    Full Text Available An inlet patch is a congenital anomaly consisting of ectopic gastric mucosa at or just distal to the upper esophageal sphincter. Most inlet patches are largely asymptomatic, but in problematic cases complications related to acid secretion such as esophagitis, ulcer, web and stricture may occur. The diagnosis of inlet patch is strongly suggested on barium swallow where the most common pattern consists of two small indentations on the wall of the esophagus. The diagnosis of inlet patch is confirmed via endoscopy with biopsy. At endoscopy, the lesion appears salmon-coloured and velvety and is easily distinguished from the normal grey-white squamous epithelium of the esophagus. The prominent margins correlate with the radiological findings of indentations and rim-like shadows on barium swallow. Histopathology provides the definitive diagnosis by demonstrating gastric mucosa adjacent to normal esophageal mucosa. No treatment is required for asymptomatic inlet patches. Symptomatic cases are treated with proton pump inhibitors to relieve symptoms related to acid secretion. Strictures and webs are treated with serial dilatation and should be biopsied to rule out malignancy.

  20. Coastal Inlets Research Program

    Science.gov (United States)

    2014-04-01

    2003 2005 2007 2009 2011 2013 Calendar Year CIRP Website: Tech Transfer http://cirp.usace.army.mil What new technology transfer do we have to discuss...etc.), nested grids; integrated with CMS-Flow Verification & Validation Cases (14) Bouss-2D: Phase -resolving shallow- water, nonlinear wave model for...Port Orford, OR Tillamook Inlet, OR  SPN: Half Moon Bay CA Waves at  Navigation  Structures ,  SWG: Matagorda Ship Channel, TX West Galveston

  1. Inlet Geomorphology Evolution Work Unit

    Science.gov (United States)

    2015-10-30

    the expected behavior and benefits of nearshore placement. Nearshore placement studies have been documented in two journal papers, one technical...Coastal Inlets Research Program Inlet Geomorphology Evolution Work Unit The Inlet Geomorphology Evolution work unit of the CIRP develops methods...sensing measurements, and USACE projects to create valuable guidance that address geomorphic questions. The present focus of the work unit is a common

  2. Cooking without salt

    Science.gov (United States)

    DASH diet; High blood pressure - DASH; Hypertension - DASH; Low-salt diet - DASH ... Explore cooking with salt substitutes. Add a splash of lemon and other citrus fruits, or wine, to soups and other dishes. Or use them ...

  3. Flow in the Inlet Region in Tangential Inlet Cyclones

    NARCIS (Netherlands)

    Peng, W.; Boot, P.J.A.J.; Hoffmann, A.C; Dries, H.W.A.; Kater, J.

    2001-01-01

    In this paper the flow pattern in a tangential inlet cyclone is studied by laser Doppler anemometry, with emphasis on the inlet region. The particular focus is on axial asymmetry in the flow, which was studied by determining radial profiles of the axial and tangential gas velocity components at four

  4. Final cook temperature monitoring

    Science.gov (United States)

    Stewart, John; Matthews, Michael; Glasco, Marc

    2006-04-01

    Fully cooked, ready-to-eat products represent one of the fastest growing markets in the meat and poultry industries. Modern meat cooking facilities typically cook chicken strips and nuggets at rates of 6000 lbs per hour, and it is a critical food safety issue to ensure the products on these lines are indeed fully cooked. Common practice now employs oven technicians to constantly measure final cook temperature with insertion-type thermocouple probes. Prior research has demonstrated that thermal imagery of chicken breasts and other products can be used to predict core temperature of products leaving an oven. In practice, implementation of a system to monitor core temperature can be difficult for several reasons. First, a wide variety of products are typically produced on the same production line and the system must adapt to all products. Second, the products can be often hard to find because they often leave the process in random order and may be touching or even overlapping. Another issue is finite measurement time which is typically only a few seconds. Finally, the system is subjected to a rigorous sanitation cycle and must hold up under wash down conditions. To address these problems, a calibrated 320x240 micro-bolometer camera was used to monitor the temperature of formed, breaded poultry products on a fully cooked production line for a period of one year. The study addressed the installation and operation of the system as well as the development of algorithms used to identify the product on a cluttered conveyor belt. It also compared the oven tech insertion probe measurements to the non-contact monitoring system performance.

  5. Applying Creativity Research to Cooking

    Science.gov (United States)

    Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

    2016-01-01

    What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

  6. Applying Creativity Research to Cooking

    Science.gov (United States)

    Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

    2016-01-01

    What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

  7. Cooking Class: Pumpkin Beef

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    Slice the beef, mix with seasoning (1) and marinate for 10 minutes. Clean, peel and thickly slice the pumpkin. Put in a wok and fry in 2 tbsp cooking oil. Add the salt and soy sauce as per seasoning (2) plus 1/2 cup water. Bring to the boil, lower the heat and simmer for 10 minutes.

  8. Cooking for Lower Cholesterol

    Science.gov (United States)

    ... Venous Thromboembolism Aortic Aneurysm More Cooking for Lower Cholesterol Updated:Oct 28,2016 A heart-healthy eating ... content was last reviewed on 04/21/2014. Cholesterol • Home • About Cholesterol • Why Cholesterol Matters • Understand Your ...

  9. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

    Science.gov (United States)

    Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

    2017-02-15

    Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

  10. Method for Determining Optimum Injector Inlet Geometry

    Science.gov (United States)

    Trinh, Huu P. (Inventor); Myers, W. Neill (Inventor)

    2015-01-01

    A method for determining the optimum inlet geometry of a liquid rocket engine swirl injector includes obtaining a throttleable level phase value, volume flow rate, chamber pressure, liquid propellant density, inlet injector pressure, desired target spray angle and desired target optimum delta pressure value between an inlet and a chamber for a plurality of engine stages. The method calculates the tangential inlet area for each throttleable stage. The method also uses correlation between the tangential inlet areas and delta pressure values to calculate the spring displacement and variable inlet geometry of a liquid rocket engine swirl injector.

  11. Centrifugal pump inlet pressure site affects measurement.

    Science.gov (United States)

    Augustin, Simon; Horton, Alison; Butt, Warwick; Bennett, Martin; Horton, Stephen

    2010-09-01

    During extracorporeal life support (ECLS), blood is exposed to a myriad of unphysiological factors that can affect outcome. One aspect of this is the sub-atmospheric pressure generated by the ECLS pump and imparted to blood elements along the pump inlet line. This pressure can be measured on the inlet line close to the pump head by adding a connector, or at the venous cannula connection site. We compared the two measurement sites located at both points; between the venous cannula-inlet tubing and inlet tubing-pump, with a range of cannulae and flows. We also investigated the effects on inlet pressure from pump afterload and increasing inlet tubing length.

  12. Tidal Motion in a Complex Inlet and Bay System, Ponce de Leon Inlet, Florida

    Science.gov (United States)

    2000-01-01

    REPORT TYPE N/A 3. DATES COVERED - 4. TITLE AND SUBTITLE Tidal Motion in a Complex Inlet and Bay System, Ponce de Leon Inlet, Florida 5a...investigated in Ponce de Leon (Ponce) Inlet, Florida, and its bay channels through a 10-week data-collection campaign and two-dimensional numerical...Beach, Florida Summer 2000 Tidal Motion in a Complex Inlet and Bay System, Ponce de Leon Inlet, Florida Adele Militellot and Gary A. Zarillo:j: t

  13. Energy-efficient cooking methods

    Energy Technology Data Exchange (ETDEWEB)

    De, Dilip K. [Department of Physics, University of Jos, P.M.B. 2084, Jos, Plateau State (Nigeria); Muwa Shawhatsu, N. [Department of Physics, Federal University of Technology, Yola, P.M.B. 2076, Yola, Adamawa State (Nigeria); De, N.N. [Department of Mechanical and Aerospace Engineering, The University of Texas at Arlington, Arlington, TX 76019 (United States); Ikechukwu Ajaeroh, M. [Department of Physics, University of Abuja, Abuja (Nigeria)

    2013-02-15

    Energy-efficient new cooking techniques have been developed in this research. Using a stove with 649{+-}20 W of power, the minimum heat, specific heat of transformation, and on-stove time required to completely cook 1 kg of dry beans (with water and other ingredients) and 1 kg of raw potato are found to be: 710 {+-}kJ, 613 {+-}kJ, and 1,144{+-}10 s, respectively, for beans and 287{+-}12 kJ, 200{+-}9 kJ, and 466{+-}10 s for Irish potato. Extensive researches show that these figures are, to date, the lowest amount of heat ever used to cook beans and potato and less than half the energy used in conventional cooking with a pressure cooker. The efficiency of the stove was estimated to be 52.5{+-}2 %. Discussion is made to further improve the efficiency in cooking with normal stove and solar cooker and to save food nutrients further. Our method of cooking when applied globally is expected to contribute to the clean development management (CDM) potential. The approximate values of the minimum and maximum CDM potentials are estimated to be 7.5 x 10{sup 11} and 2.2 x 10{sup 13} kg of carbon credit annually. The precise estimation CDM potential of our cooking method will be reported later.

  14. Cooking in prison – from crook to cook

    DEFF Research Database (Denmark)

    Kjær Minke, Linda

    2014-01-01

    which may improve their ability to subsequently desist from crime. Findings are derived from 13 months (1090 hours) of ethnographic fieldwork in a Danish maximum security prison for men, including in-depth interviews with 68 prisoners. This research finds that prisoners spent a great deal of time...... abilities and personal resources. During incarceration few roles are available for prisoner. The self-catering system offers the role as a cook which offers an opportunity for identity realignment from crook to cook....

  15. Effect of cooking bag and netting packaging on the quality of pork ham during water cooking.

    Science.gov (United States)

    Cheng, Qiaofen; Sun, Da-Wen

    2007-02-01

    As a preliminary test for combining water cooking with vacuum cooling in soup of pork ham, three package treatments were designed to study the effect of cooking bag and netting on the quality of water cooked ham, i.e. ham cooked with a cooking bag and without a cooking bag (single netting and double netting). For treatments without a cooking bag, the results indicated that there was no significant superiority of ham cooked with double netting compared with ham cooked with single netting on the processing efficiency and quality characteristics. Although the hams cooked with a bag performed better in some chemical retentions and pigment, the water contents were significantly lower than those hams cooked in single netting (P0.05). By considering the safety, convenience, cost, and the recovery effect on the quality changes of ham during vacuum cooling in soup, cooking with single netting is a better choice for future research.

  16. Planar Inlet Design and Analysis Process (PINDAP)

    Science.gov (United States)

    Slater, John W.; Gruber, Christopher R.

    2005-01-01

    The Planar Inlet Design and Analysis Process (PINDAP) is a collection of software tools that allow the efficient aerodynamic design and analysis of planar (two-dimensional and axisymmetric) inlets. The aerodynamic analysis is performed using the Wind-US computational fluid dynamics (CFD) program. A major element in PINDAP is a Fortran 90 code named PINDAP that can establish the parametric design of the inlet and efficiently model the geometry and generate the grid for CFD analysis with design changes to those parameters. The use of PINDAP is demonstrated for subsonic, supersonic, and hypersonic inlets.

  17. Aerosol Inlet Characterization Experiment Report

    Energy Technology Data Exchange (ETDEWEB)

    Bullard, Robert L. [Brookhaven National Lab. (BNL), Upton, NY (United States); Kuang, Chongai [Brookhaven National Lab. (BNL), Upton, NY (United States); Uin, Janek [Brookhaven National Lab. (BNL), Upton, NY (United States); Smith, Scott [Brookhaven National Lab. (BNL), Upton, NY (United States); Springston, Stephen R. [Brookhaven National Lab. (BNL), Upton, NY (United States)

    2017-05-01

    The U.S. Department of Energy (DOE) Atmospheric Radiation Measurement (ARM) Climate Research Facility Aerosol Observation System inlet stack was characterized for particle penetration efficiency from 10 nm to 20 μm in diameter using duplicate scanning mobility particle sizers (10 nm-450 nm), ultra-high-sensitivity aerosol spectrometers (60 nm-μm), and aerodynamic particle sizers (0.5 μm-20 μm). Results show good model-measurement agreement and unit transmission efficiency of aerosols from 10 nm to 4 μm in diameter. Large uncertainties in the measured transmission efficiency exist above 4 μm due to low ambient aerosol signal in that size range.

  18. External-Compression Supersonic Inlet Design Code

    Science.gov (United States)

    Slater, John W.

    2011-01-01

    A computer code named SUPIN has been developed to perform aerodynamic design and analysis of external-compression, supersonic inlets. The baseline set of inlets include axisymmetric pitot, two-dimensional single-duct, axisymmetric outward-turning, and two-dimensional bifurcated-duct inlets. The aerodynamic methods are based on low-fidelity analytical and numerical procedures. The geometric methods are based on planar geometry elements. SUPIN has three modes of operation: 1) generate the inlet geometry from a explicit set of geometry information, 2) size and design the inlet geometry and analyze the aerodynamic performance, and 3) compute the aerodynamic performance of a specified inlet geometry. The aerodynamic performance quantities includes inlet flow rates, total pressure recovery, and drag. The geometry output from SUPIN includes inlet dimensions, cross-sectional areas, coordinates of planar profiles, and surface grids suitable for input to grid generators for analysis by computational fluid dynamics (CFD) methods. The input data file for SUPIN and the output file from SUPIN are text (ASCII) files. The surface grid files are output as formatted Plot3D or stereolithography (STL) files. SUPIN executes in batch mode and is available as a Microsoft Windows executable and Fortran95 source code with a makefile for Linux.

  19. Captain Cook Chased a Chook

    Directory of Open Access Journals (Sweden)

    Katrina Schlunke

    2011-04-01

    Full Text Available How can we write the contemporary 'histories' of Captain Cook when they include such textual and material diversity? When that diversity ranges from children's rhymes to convenience stores as well as journals now claimed as iconic documents of the enlightenment? How might the insights of Bruno Latour into how the 'experimental' is produced in the laboratory be helpful in showing how Cook is produced in a settler culture? How does revealing the 'experimental' (the material and textual ethnography of history show us new ways of 'doing' history that engages with its textual as well as its material diversity.

  20. What’s Cooking, Man?

    DEFF Research Database (Denmark)

    Leer, Jonatan

    2016-01-01

    in contemporary culture. The article is informed by poststructural gender theory and understands ‘doing food’ and ‘doing masculinity’ as two mutually constituting practices. The analyses identify four new tendencies in the construction of masculinity in cooking shows at the beginning of the twenty-first century......: 1) rechefisation, 2) the TV chef as a moral entrepreneur, 3) the TV chef and the revitalisation of the national myth and 4) cooking as masculine escapism. The article concludes that the innovation of the masculine identity that was launched in The Naked Chef has not continued; rather, the genre has...

  1. H12089: NOS Hydrographic Survey , Southern Portion of Cook Inlet, Alaska, 2009-08-31

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  2. H10099: NOS Hydrographic Survey , Southern Cook Inlet, Alaska, 1983-07-21

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  3. H10802: NOS Hydrographic Survey , Cook Inlet, Alaska, 1998-09-01

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  4. Cook Inlet and Kenai Peninsula, Alaska ESI: SOCECON (Socioeconomic Resource Points and Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains human-use resource data for aquaculture facilities, boat ramps, set nets (for commercial fishing), oil facilities, pipelines, platforms, State...

  5. H10104: NOS Hydrographic Survey , Southern Cook Inlet, Alaska, 1983-08-11

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  6. H09378: NOS Hydrographic Survey , Lower Cook Inlet, Alaska, 1973-08-16

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  7. H12087: NOS Hydrographic Survey , Southern Portion of Cook Inlet, Alaska, 2009-09-05

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  8. H10091: NOS Hydrographic Survey , Southern Cook Inlet, Alaska, 1983-08-10

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  9. H11031: NOS Hydrographic Survey , Cook Inlet, Alaska, 2001-07-31

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  10. Cook Inlet lake and stream records, 1927-1952, with accompanying descriptive and geographic materials

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — This catalog was compiled by the research staffs of the FWS and Fisheries Research Institute to serve as a ready source of information on all available records of...

  11. H11248: NOS Hydrographic Survey , Cook Inlet, Alaska, 2004-10-29

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  12. H11249: NOS Hydrographic Survey , Cook Inlet, Alaska, 2004-10-29

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  13. H12085: NOS Hydrographic Survey , Southern Portion of Cook Inlet, Alaska, 2009-04-09

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  14. H11841: NOS Hydrographic Survey , Northern Cook Inlet, Alaska, 2008-08-11

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  15. H10909: NOS Hydrographic Survey , Cook Inlet, Alaska, 1999-08-19

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  16. H09446: NOS Hydrographic Survey , Upper Cook Inlet, Alaska, 1977-08-26

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  17. H09436: NOS Hydrographic Survey , Upper Cook Inlet, Alaska, 1974-08-22

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  18. H11933: NOS Hydrographic Survey , Southern Portion of Cook Inlet, Alaska, 2008-08-28

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  19. H11934: NOS Hydrographic Survey , Southern Portion of Cook Inlet, Alaska, 2008-08-28

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...

  20. Cook Inlet and Kenai Peninsula, Alaska ESI: ROAD_MRK (Road Number Points)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains vector points used in plotting the road numbers on the summary maps. It comprises a portion of the Environmental Sensitivity Index (ESI) data...

  1. Cook-chill, cook-freeze, cook-hold, sous vide: risks for hospital patients?

    Science.gov (United States)

    Wilkinson, P J; Dart, S P; Hadlington, C J

    1991-06-01

    Changes in eating habits and developments in food technology are occurring at the same time as an upward trend in foodborne infection in Britain. Vulnerable people such as the elderly and hospital patients are increasingly likely to consume food produced by new systems such as 'cook-chill' and 'cuisson sous vide'. The microbiological hazards of these systems are assessed as negligible, provided that production is controlled by appropriate methods such as the hazard analysis critical control point (HACCP) approach. The occurrence and control of bacterial contamination in a hospital cook-chill system is reviewed in this context.

  2. Food, nutrition or cooking literacy

    DEFF Research Database (Denmark)

    Benn, Jette

    2014-01-01

    similarities and differences concerning the understanding of food literacy, ranging from a narrow r understanding of food literacy as the ability to read food messages to broader interpretations aimed at empowerment and self-efficacy concerning food and nutrition and from simple cooking skills to life skills...

  3. A Story About Mr Cook

    Institute of Scientific and Technical Information of China (English)

    宋海燕

    2004-01-01

    Mr Cook lived in the capital. He sang well and often composed (创作) a lot of music himself. People liked to listen to his songs and music. He hated the noise and often went to the quiet places and stayed there for days. There he could compose a few pieces of new music.

  4. Gas Turbine Engine Inlet Wall Design

    Science.gov (United States)

    Florea, Razvan Virgil (Inventor); Matalanis, Claude G. (Inventor); Stucky, Mark B. (Inventor)

    2016-01-01

    A gas turbine engine has an inlet duct formed to have a shape with a first ellipse in one half and a second ellipse in a second half. The second half has an upstream most end which is smaller than the first ellipse. The inlet duct has a surface defining the second ellipse which curves away from the first ellipse, such that the second ellipse is larger at an intermediate location. The second ellipse is even larger at a downstream end of the inlet duct leading into a fan.

  5. Interactions Between Wetlands and Tidal Inlets

    Science.gov (United States)

    2008-08-01

    Madre, TX), (3) fjord-type (e.g., Penobscot Bay , ME), and (4) tectonically created estuaries (e.g., San Francisco Bay , CA) (Pritchard 1967). This CHETN...small marsh island in San Francisco Bay , CA. Wolaver et al. (1988) measured suspended sediment flux of 827 g/m2/year into a marsh in North Inlet, SC...permanent or ephemeral inlets. Conversely, the development or construction of wetlands within an estuary reduces bay area and the tidal prism, which will

  6. Characterization of Cooking-Related Aerosols

    Science.gov (United States)

    Niedziela, R. F.; Blanc, L. E.

    2010-12-01

    The temperatures at which food is cooked are usually high enough to drive oils and other organic compounds out of materials which are being prepared for consumption. As these compounds move away from the hot cooking surface and into the atmosphere, they can participate in chemical reactions or condense to form particles. Given the high concentration of cooking in urban areas, cooking-related aerosols likely contribute to the overall amount of particulate matter on a local scale. Reported here are results for the mid-infrared optical characterization of aerosols formed during the cooking of several meat and vegetable samples in an inert atmosphere. The samples were heated in a novel aerosol generator that is designed to collect particles formed immediately above the cooking surface and inject them into a laminar aerosol flow cell. Preliminary results for the chemical processing of cooking-related aerosols in synthetic air will also be presented.

  7. Future Smart Cooking Machine System Design

    Directory of Open Access Journals (Sweden)

    Dewi Agushinta R.

    2013-11-01

    Full Text Available There are many tools make human task get easier. Cooking has become a basic necessity for human beings, since food is one of basic human needs. Until now, the cooking equipment being used is still a hand tool. However everyone has slightly high activity. The presence of cooking tools that can do the cooking work by itself is now necessary. Future Smart Cooking Machine is an artificial intelligence machine that can do cooking work automatically. With this system design, the time is minimized and the ease of work is expected to be achieved. The development of this system is carried out with System Development Life Cycle (SDLC methods. Prototyping method used in this system is a throw-away prototyping approach. At the end of this research there will be produced a cooking machine system design including physical design engine and interface design.

  8. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

    Science.gov (United States)

    Turp, Gulen Yildiz; Icier, Filiz; Kor, Gamze

    2016-04-01

    The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating.

  9. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

    Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way......-temperature long-time heat treatment of meat from a gastronomic viewpoint. The effect of cooking time and cooking temperature on the sensory properties of beef eye of round (semitendinosus) was investigated by a sensory descriptive study. The results showed that both cooking time (3, 6, 9, and 12 hours....... The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs...

  10. Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

    Directory of Open Access Journals (Sweden)

    E. GHASEMI

    2009-09-01

    Full Text Available Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

  11. Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

    Institute of Scientific and Technical Information of China (English)

    E. GHASEMI; M. T. Hamed MOSAVIAN; M. H. Haddad KHODAPARAST

    2009-01-01

    Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr) on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

  12. Influences of flow loss and inlet distortions from radial inlets on the performances of centrifugal compressor stages

    Energy Technology Data Exchange (ETDEWEB)

    Han, Feng Hui; Mao, Yi Jun [School of Energy and Power Engineering, Xi' an Jiaotong University, Xi' an (China); Tan, Ji Jian [Dept. of Research and Development, Shenyang Blower Works Group Co., Ltd., Shenyang (China)

    2016-11-15

    Radial inlets are typical upstream components of multistage centrifugal compressors. Unlike axial inlets, radial inlets generate additional flow loss and introduce flow distortions at impeller inlets. Such distortions negatively affect the aerodynamic performance of compressor stages. In this study, industrial centrifugal compressor stages with different radial inlets are investigated via numerical simulations. Two reference models were built, simulated, and compared with each original compressor stage to analyze the respective and coupling influences of flow loss and inlet distortions caused by radial inlets on the performances of the compressor stage and downstream components. Flow loss and inlet distortions are validated as the main factors through which radial inlets negatively affect compressor performance. Results indicate that flow loss inside radial inlets decreases the performance of the whole compressor stage but exerts minimal effect on downstream components. By contrast, inlet distortions induced by radial inlets negatively influence the performance of the whole compressor stage and exert significant effects on downstream components. Therefore, when optimizing radial inlets, the reduction of inlet distortions might be more effective than the reduction of flow loss. This research provides references and suggestions for the design and improvement of radial inlets.

  13. Absorption and Cooked Rice Quality

    Institute of Scientific and Technical Information of China (English)

    LinJialianetal

    2001-01-01

    Abstract: Using glucono-8-1actone, sodiumcyclodextrin and proteinase as mainrice under different conditions and theadditivepolyphosphate, emulsifier, 13-the water-absorbing quality ofmethods to improve the edible quality ofcooked rice are systematically investigated. The experimental result indicatesthat the water-absorbing ability of rice at room temperature can be increasedsignificantly by soaking it in a 1:2 mixture of sodium polyphosphate andglucono-8-1actone. The cooked rice quality can be apparently improved bysoaking in a mixture of sodium polyphosphate, glucono-8-1actone, emulsifier, 13-cyclodextrin and protease.

  14. Development of Catalytic Cooking Plates

    Energy Technology Data Exchange (ETDEWEB)

    Hjelm, Anna-Karin; Silversand, Fredrik [CATATOR AB, Lund (Sweden); Tena, Emmanuel; Berger, Marc [Gaz de France (France)

    2004-04-01

    Gas catalytic combustion for gas stoves or cooking plates (closed catalytic burner system with ceramic plates) is a very promising technique in terms of ease of cleaning, power modulation and emissions. Previous investigations show that wire mesh catalysts, prepared and supplied by Catator AB (CAT), seem to be very well suited for such applications. Beside significantly reducing the NOx-emissions, these catalysts offer important advantages such as good design flexibility, low pressure drop and high heat transfer capacity, where the latter leads to a quick thermal response. Prior to this project, Gaz de France (GdF) made a series of measurements with CAT's wire mesh catalysts in their gas cooking plates and compared the measured performance with similar results obtained with theirs cordierite monolith catalysts. Compared to the monolith catalyst, the wire mesh catalyst was found to enable very promising results with respect to both emission levels (<10 mg NO{sub x} /kWh, <5 mg CO/kWh) and life-time (>8000 h vs. 700 h at 200 kW/m{sup 2}). It was however established that the radiation and hence, the thermal efficiency of the cooking plate, was significantly less than is usually measured in combination with the monolith (15 % vs. 32 %). It was believed that the latter could be improved by developing new burner designs based on CAT's wire mesh concept. As a consequence, a collaboration project between GdF, CAT and the Swedish Gas Technology AB was created. This study reports on the design, the construction and the evaluation of new catalytic burners, based on CAT's wire mesh catalysts, used for the combustion of natural gas in gas cooking stoves. The evaluation of the burners was performed with respect to key factors such as thermal efficiency, emission quality and pressure drop, etc, by the use of theoretical simulations and experimental tests. Impacts of parameters such as the the wire mesh number, the wire mesh structure (planar or folded), the

  15. Cold water inlet in solar tanks - valuation

    DEFF Research Database (Denmark)

    Andersen, Elsa

    1999-01-01

    The aim of the project is to make a proposal for how to value a storage tank with a poor design of the cold water inlet. Based on measurements and calculations a number of curves, which are valid for this valuation, are worked out. Based on a simple test with a uniform heated storage tank the ratio...

  16. Miniature piezo electric vacuum inlet valve

    Science.gov (United States)

    Keville, Robert F.; Dietrich, Daniel D.

    1998-03-24

    A miniature piezo electric vacuum inlet valve having a fast pulse rate and is battery operated with variable flow capability. The low power (piezo electric valves which require preloading of the crystal drive mechanism and 120 Vac, thus the valve of the present invention is smaller by a factor of three.

  17. Biobased lubricant from used cooking oils

    Science.gov (United States)

    As more and more people look for healthy alternatives for cooking and frying oils, the opportunity to develop high-value products from these waste streams increases. Cooking oils that are often described as healthier contain higher levels of monounsaturated fats. NuSun® sunflower oil is an example o...

  18. Flow Control in a Compact Inlet

    Science.gov (United States)

    Vaccaro, John C.

    2011-12-01

    An experimental investigation of flow control, via various control jets actuators, was undertaken to eliminate separation and secondary flows in a compact inlet. The compact inlet studied was highly aggressive with a length-to-diameter ratio of 1.5. A brand new facility was designed and built to enable various actuation methodologies as well as multiple measurement techniques. Techniques included static surface pressure, total pressure, and stereoscopic particle image velocimetry. Experimental data were supplemented with numerical simulations courtesy of Prof. Kenneth Jansen, Dr. Onkar Sahni, and Yi Chen. The baseline flow field was found to be dominated by two massive separations and secondary flow structures. These secondary structures were present at the aerodynamic interface plane in the form of two counter-rotating vortices inducing upwash along centerline. A dominant shedding frequency of 350 Hz was measured both at the aerodynamic interface plane and along the lower surface of the inlet. Flow control experiments started utilizing a pair of control jets placed in streamwise locations where flow was found to separate. Tests were performed for a range of inlet Mach numbers from 0.2 to 0.44. Steady and unsteady static pressure measurements along the upper and lower walls of the duct were performed for various combinations of actuation. The parameters that were tested include the control jets momentum coefficient, their blowing ratio, the actuation frequency, as well as different combinations of jets. It was shown that using mass flux ratio as a criterion to define flow control is not sufficient, and one needs to provide both the momentum coefficient and the blowing ratio to quantify the flow control performance. A detailed study was undertaken on controlling the upstream separation point for an inlet Mach number of 0.44. Similar to the baseline flow field, the flow field associated with the activation of a two-dimensional control jet actuator was dominated by

  19. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    Science.gov (United States)

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

  20. New inlet nozzle assembly: C Reactor

    Energy Technology Data Exchange (ETDEWEB)

    Calkin, J.F.

    1960-10-19

    The use of self-supported fuel elements in ribless Zircaloy-2 tubes at C-Reactor requires some inlet nozzle modification to allow charging of the larger overall diameter fuel pieces. A new nozzle assembly has been developed (by Equipment Development Operation -- IPD) which will allow use of the new fuel pieces and at the same time increase the reliability of the header-to-tube piping and reduce pumping power losses. Flow test data were requested for the new assembly and the results of these tests are presented herein. This report also presents a comparison of the header to tube energy losses for the various reactor inlet nozzle assemblies which are currently used on the Hanford production reactors.

  1. Modelling Complex Inlet Geometries in CFD

    DEFF Research Database (Denmark)

    Skovgaard, M.; Nielsen, Peter V.

    Modem inlet devices applied in the field of ventilation of rooms are getting more complex in terms of geometry in order to fulfil the occupants' demand for thermal comfort in the room and in order to decrease the energy consumption. This expresses the need for a more precise calculation of the fl...... and tested. The method is based upon threedimensional - and radial wall jet theory and upon diffuser specific experimental data....

  2. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

    Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way...... could be an attempt to predict sensory properties based on temperature profiles obtained during cooking. There are still very few scientific studies in the molecular gastronomy field, but hopefully the future brings more studies in this area leading to even more delicious foods in the future....

  3. Optimal Design of a Subsonic Submerged Inlet

    Science.gov (United States)

    Taskinoglu, Ezgi; Jovanovic, Vasilije; Elliott, Gregory; Knight, Doyle

    2003-11-01

    A multi-objective optimization study based on an epsilon-constraint method is conducted for the design optimization of a subsonic submerged air vehicle inlet. The multi-objective optimization problem is reformulated by minimizing one of the objectives and restricting the other objectives within user specified values. The figures of merits are the engine-face distortion and swirl that determines the inlet/engine compatibility. The distortion index is minimized while the feasible design space is determined by the swirl index. The design variables are the geometrical parameters defining the surface alteration. The design algorithm is driven by a gradient-based optimizer, and is constructed by integrating the optimizer with a solid modeller (Pro/Engineer), a mesh generator (Grid/Pro) and a flow solver (GASPex). The optimizer is CFSQP (C code for Feasible Sequential Quadratic Programming). Integration of the software packages is achieved by a Perl script. In order to verify the numerical results, an experimental setup for the same inlet geometry is prepared to run at the same flow conditions. The presentation will describe the numerical approach and summarize the results.

  4. Unsteady lubrication modeling of inlet zone in metal rolling processes

    Institute of Scientific and Technical Information of China (English)

    毛明智; 谭建平

    2002-01-01

    An unsteady lubrication model of inlet zone in metal rolling was established. The simulation computations show that for the variation amplitude of the inlet film thickness, the variation of the inlet angle contributes the largest, the surface mean speed contributes the second and the back tension stress the least. The higher the input frequency is, the smaller the amplitude output of the inlet film thickness will be. For a sinusoidal input, the inlet film thickness varies periodically but is not a sine wave because the system is not linear.

  5. CERN's 60th anniversary celebrations: "Cook"ed to perfection

    CERN Document Server

    CERN Bulletin

    2014-01-01

    On 29 September, CERN celebrated its 60th anniversary with a gala celebration. Hundreds of CERN staff members and users, dignitaries from CERN Member States and representatives of international organisations filled the marquee for a ceremony featuring speeches as well as music from the EU Youth Orchestra. CERN Recruitment Unit section leader Anna Cook was called in at the last minute to host the ceremony.   Anna had just got back from a run on her day off when she got the call. On the line CERN60 project leader Sascha Schmeling, Globe manager Bernard Pellequer and video editor Jacques Fichet had a problem. French-Swiss journalist Darius Rochebin, who had been pegged to host CERN's 60th anniversary ceremony, had been forced to cancel at the last minute, just three days before the event. Would Anna host the celebration – a ceremony to be attended by hundreds and broadcast around the world for all to see? After asking whether it was a joke, she said: “OK, I&rsquo...

  6. 46 CFR 169.703 - Cooking and heating.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  7. Unstart coupling mechanism analysis of multiple-modules hypersonic inlet.

    Science.gov (United States)

    Hu, Jichao; Chang, Juntao; Wang, Lei; Cao, Shibin; Bao, Wen

    2013-01-01

    The combination of multiplemodules in parallel manner is an important way to achieve the much higher thrust of scramjet engine. For the multiple-modules scramjet engine, when inlet unstarted oscillatory flow appears in a single-module engine due to high backpressure, how to interact with each module by massflow spillage, and whether inlet unstart occurs in other modules are important issues. The unstarted flowfield and coupling characteristic for a three-module hypersonic inlet caused by center module II and side module III were, conducted respectively. The results indicate that the other two hypersonic inlets are forced into unstarted flow when unstarted phenomenon appears on a single-module hypersonic inlet due to high backpressure, and the reversed flow in the isolator dominates the formation, expansion, shrinkage, and disappearance of the vortexes, and thus, it is the major factor of unstart coupling of multiple-modules hypersonic inlet. The coupling effect among multiple modules makes hypersonic inlet be more likely unstarted.

  8. Cooking Potatoes: Experimentation and Mathematical Modeling.

    Science.gov (United States)

    Chen, Xiao Dong

    2002-01-01

    Describes a laboratory activity involving a mathematical model of cooking potatoes that can be solved analytically. Highlights the microstructure aspects of the experiment. Provides the key aspects of the results, detailed background readings, laboratory procedures and data analyses. (MM)

  9. High Altitude Cooking and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... 286) Actions ${title} Loading... High Altitude Cooking and Food Safety What is considered a high altitude? How is ...

  10. 2015 Cook & Tift County (GA) Lidar

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — TASK NAME: NOAA OCM Tift and Cook Counties GA Lidar Data Acquisition and Processing Production Task NOAA Contract No. EA133C-11-CQ-0010 Woolpert Order No. 75271...

  11. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

    OpenAIRE

    Iborra Bernad, María del Consuelo; García Segovia, Purificación; Martínez Monzó, Javier

    2015-01-01

    [EN] In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the app...

  12. Long-Term Morphological Modeling of Barrier Island Tidal Inlets

    Directory of Open Access Journals (Sweden)

    Richard Styles

    2016-09-01

    Full Text Available The primary focus of this study is to apply a two-dimensional (2-D coupled flow-wave-sediment modeling system to simulate the development and growth of idealized barrier island tidal inlets. The idealized systems are drawn from nine U.S. coastal inlets representing Pacific Coast, Gulf Coast and Atlantic Coast geographical and climatological environments. A morphological factor is used to effectively model 100 years of inlet evolution and the resulting morphological state is gauged in terms of the driving hydrodynamic processes. Overall, the model performs within the range of established theoretically predicted inlet cross-sectional area. The model compares favorably to theoretical models of maximum inlet currents, which serve as a measure of inlet stability. Major morphological differences are linked to inlet geometry and tidal forcing. Narrower inlets develop channels that are more aligned with the inlet axis while wider inlets develop channels that appear as immature braided channel networks similar to tidal flats in regions with abundant sediment supply. Ebb shoals with strong tidal forcing extend further from shore and spread laterally, promoting multi-lobe development bisected by ebb shoal channels. Ebb shoals with moderate tidal forcing form crescent bars bracketing a single shore-normal channel. Longshore transport contributes to ebb shoal asymmetry and provides bed material to help maintain the sediment balance in the bay.

  13. Cold water inlet in solar tanks - valuation

    DEFF Research Database (Denmark)

    Andersen, Elsa

    1999-01-01

    The aim of the project is to make a proposal for how to value a storage tank with a poor design of the cold water inlet. Based on measurements and calculations a number of curves, which are valid for this valuation, are worked out. Based on a simple test with a uniform heated storage tank the ratio...... between the energy tapped in one storage volume and the energy content in the tank before the tapping is measured. Afterwards the mixing factor, corresponding to the measured ratio, can be determined. It is proposed that the mixing factor is taken into consideration when the governmental subsidy for SDHW...

  14. Low cost inlet filters for rainwater tanks

    OpenAIRE

    Martinson, Brett; Thomas, T.

    2005-01-01

    Inlet filters are a common method for enhancing water quality in rainwater harvesting systems. They range from cheap cloth or gravel filters to complex and expensive multi-stage systems. Field experience has shown, however that filters often suffer from a lack of maintenance so self-cleaning is an advantage. Filters can clean themselves by dividing the water stream into two components; the first and largest is the clean water passed to the tank, the second much smaller component can be used t...

  15. Hydraulics and Stability of Five Texas Inlets.

    Science.gov (United States)

    1981-01-01

    8217~~r 0.38 .. , q . P . I Pleasure Pier 7 Morgan’s Point 2 South Jetty 8 Railroad Causeway N 1. 3 Teuas City Dike 9 Chocolate Bayou A 4 Manna Reel 10 Son...Range and Level.............15 III HYDRAULICS AND STABILITY OF SPECIFIC INLETS...................... 15 1. Brazos River-Freeport Harbor Entrance...g acceleration of gravity K Keulegan repletion coefficient k wave number L channel length Le effective channel length n Manning’s coefficient P

  16. Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

    Science.gov (United States)

    Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

    2014-01-01

    Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

  17. [Customer satisfaction study in two roman hospitals: comparison between "cook & serve" and "cook & chill"].

    Science.gov (United States)

    Perata, E; Ferrari, P; Tarsitani, G

    2005-01-01

    We studied patient's satisfaction rate for hospital dishes comparing "cook & chill" method with "cook & serve". As principal instrument we used a comparative questionnaire, anonymous and self-compiled, which is able to evaluate the differences of customer satisfaction's rate between the two methods.

  18. Implementation of a Cooking Bus Intervention to Support Cooking in Schools in Wales, UK

    Science.gov (United States)

    Segrott, Jeremy; Holliday, Jo; Murphy, Simon; Macdonald, Sarah; Roberts, Joan; Moore, Laurence; Phillips, Ceri

    2017-01-01

    Purpose: The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose…

  19. Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

    Science.gov (United States)

    Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

    2014-01-01

    Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

  20. Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges

    CSIR Research Space (South Africa)

    Dlamini, NR

    2009-07-01

    Full Text Available the quantity and profile of condensed tannins in traditional wet-cooked and modern ready-to-eat extrusion-cooked sorghum porridges. CT were analyzed using normal-phase HPLC with fluorescence detection and their content was compared to CT and total phenols...

  1. Effects of aleurone layer on rice cooking: A histological investigation.

    Science.gov (United States)

    Wu, Jianyong; Chen, Jun; Liu, Wei; Liu, Chengmei; Zhong, Yejun; Luo, Dawen; Li, Zhongqiang; Guo, Xiaojuan

    2016-01-15

    Understanding how aleurone layer (AL) affects rice cooking behaviour is important for rice processing. Individual effects of AL on rice cooking behaviour were evaluated and histological characters of AL before and after cooking were investigated. AL slightly affected rice cooking quality (optimum cooking time, water absorption, volume expansion ratio and total solids loss) while remarkably affected rice texture (hardness and adhesiveness) and peak viscosity. Histological investigation showed that channels were formed in AL during cooking. The channels facilitated the penetration of water, which could explain why AL exhibited slight effects on rice cooking quality. In addition, thick cell walls and thermally stable aleurone grains were widely distributed in AL. Leached components accumulated on them and formed a reinforced coated film on rice surface during cooking, which may be a possible mechanism accounting for the remarkable effect of AL on rice texture. Histological characters of AL are closely related with rice cooking behaviour.

  2. Influence of Inlet / Shoal Complex on Adjacent Shorelines via Inlet Sink Method

    Science.gov (United States)

    2012-07-01

    placing dredged material onto adjacent beaches in moderate quantities (~200-500K cu yd) since the 1970 ’s (Dredging Information System (DIS...southward to Matanzas Inlet. Analysis of the ebb shoal volume change between surveys was made within a GIS framework using an area mask (Fig. 6

  3. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

    Science.gov (United States)

    Iborra-Bernad, C; García-Segovia, P; Martínez-Monzó, J

    2015-08-01

    In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content. © 2015 Institute of Food Technologists®

  4. Sub-Alfvenic inlet boundary conditions for axisymmetric MHD nozzles

    Energy Technology Data Exchange (ETDEWEB)

    Cassibry, J T [Propulsion Research Center, University of Alabama in Huntsville, Huntsville, AL 35899 (United States); Wu, S T [Center for Space Plasma and Aeronomy Research, University of Alabama in Huntsville, Huntsville, AL 35899 (United States)

    2007-09-07

    There are numerous electromagnetic accelerator concepts which require plasma expansion through a magnetic nozzle. If the inlet flow is slower than one or all of the outgoing characteristics, namely, the Alfven, slow and fast magnetosonic speeds, then the number of inlet conditions which could be arbitrarily specified are reduced by the number of outgoing characteristics (up to three). We derive the axisymmetric compatibility equations using the method of projected characteristics for the inlet conditions in the z-plane to assure the boundary conditions being consistent with flow properties. We make simplifications to the equations assuming that the inlet Alfven speed is much faster than the sonic and slow magnetosonic speeds. We compare results for various inlet boundary conditions, including a modified Lax-Wendroff implementation of the compatibility equations, first order extrapolation and arbitrarily specifying the inlet conditions, in order to assess the stability and accuracy of various approaches.

  5. CFD numerical simulation of Archimedes spiral inlet hydrocyclone

    Science.gov (United States)

    Zhang, L.; Wei, L.; Chang, B. H.; Xing, J. L.; Jia, K.

    2013-12-01

    For traditional linear type inlet, hydrocyclone has an unstable inner field, high turbulence intensity and low separation efficiency, this paper proposes an inlet mode that uses an Archimedes spiral hydrocyclone. A Mixture liquid-solid multiphase flow model combined with the kinetic theory of granular flow was used to simulate the high concentration water-sand-air three-phase flow in a hydrocyclone. We analyzed the pressure field, velocity field and turbulent kinetic energy and compared with traditional linear type inlet hydrocyclone inner field. The results show that Archimedes spiral inlet hydrocyclone's pressure field is evenly distributed. The Archimedes spiral inlet hydrocyclone can guide and accelerate the mixture flow and produce small forced vortex and less short circuit flow. The particles easily go to the outer vortex and are separated. The Archimedes spiral inlet hydrocyclone has effectively improved the stability of inner flow field and separation efficiency.

  6. Long time durability tests of fabric inlet stratification pipes

    DEFF Research Database (Denmark)

    Andersen, Elsa; Furbo, Simon

    2008-01-01

    The long time durability of seven different two layer fabric inlet stratification pipes for enhancing thermal stratification in hot water stores is investigated experimentally. Accelerated durability tests are carried out with the inlet stratification pipes both in a domestic hot water tank...... and that this destroys the capability of building up thermal stratification for the fabric inlet stratification pipe. The results also show that although dirt, algae etc. are deposited in the fabric pipes in the space heating tank, the capability of the fabric inlet stratifiers to build up thermal stratification...

  7. The Geometry of Selected U.S. Tidal Inlets.

    Science.gov (United States)

    1980-05-01

    Bodega Bay Inlet. Calif. 1931 NI C6GS S162 56 Humboldt Bay Inlet, Calif. 1859 NI CIGS 5710 57 Coos Bay Inlet. Oreg. 1885 NI USAE CB-I-18 58 Umpqua...Group 2 Group 3 Group 4 Group 5 Group 6 Outliers koriches Fripps Carolina Beach Lockwoods Folly Townsend Beaufort Hillsboro Stump St. Augustine Bodega ...Drakes Inlet, Calif. 1860 141 AlAN - -1 4-- * LtA94 LAND 0( -RAY 339 ft SECTON WDTHCHANNEL LENGTH 542. 626. Boo EGA BA 1931 C GS5162 BODEGA BAY 1931

  8. Hysteresis phenomenon of hypersonic inlet at high Mach number

    Science.gov (United States)

    Jiao, Xiaoliang; Chang, Juntao; Wang, Zhongqi; Yu, Daren

    2016-11-01

    When the hypersonic inlet works at a Mach number higher than the design value, the hypersonic inlet is started with a regular reflection of the external compression shock at the cowl, whereas a Mach reflection will result in the shock propagating forwards to cause a shock detachment at the cowl lip, which is called "local unstart of inlet". As there are two operation modes of hypersonic inlet at high Mach number, the mode transition may occur with the operation condition of hypersonic inlet changing. A cowl-angle-variation-induced hysteresis and a downstream-pressure-variation-induced hysteresis in the hypersonic inlet start↔local unstart transition are obtained by viscous numerical simulations in this paper. The interaction of the external compression shock and boundary layer on the cowl plays a key role in the hysteresis phenomenon. Affected by the transition of external compression shock reflection at the cowl and the transition between separated and attached flow on the cowl, a hysteresis exists in the hypersonic inlet start↔local unstart transition. The hysteresis makes the operation of a hypersonic inlet very difficult to control. In order to avoid hysteresis phenomenon and keep the hypersonic inlet operating in a started mode, the control route should never pass through the local unstarted boundary.

  9. Effects of Flow Parameters and Inlet Geometry on Cyclone Efficiency

    Institute of Scientific and Technical Information of China (English)

    赵兵涛

    2006-01-01

    A novel cyclone design, named converging symmetrical spiral inlet (CSSI) cyclone, is developed by improving the inlet geometry of conventional tangential single inlet (CTSI) cyclone for enhancing the physical performance of the cyclone.The collection efficiency of the CSSI cyclone is experimentally compared with the widely used CTSI cyclone. The results indicate that the CSSI cyclone provides higher collection efficiency by 5%~20% than that of the CTSI cyclone for a tested inlet velocity range of 11.99~23.85 m/s. In addition, the results of collection efficiency comparison between experimental data and theoretical model are also discussed.

  10. Inlet and airframe compatibility for a V/STOL fighter/attack aircraft with top-mounted inlets

    Science.gov (United States)

    Durston, D. A.; Smeltzer, D. B.

    1982-01-01

    Aerodynamic force and inlet pressure data are obtained for 9.5% force and pressure models of a V/STOL fighter/attack aircraft configuration with top mounted twin inlets. Data are presented from tests conducted in the Ames Unitary Wind Tunnels at Mach numbers of 0.6, 0.9, and 1.2 at angles of attack up to 27 deg. and angles of sideslip up to 12 deg. Trimmed aerodynamic characteristics and inlet performance are compared for three different leading edge extension (LEX) configurations. The effects of wing leading and trailing-edge flaps on the inlet are also determined. Maneuver perfromance is calculated form combined force and inlet pressure data. The largest of the three LEX sizes tested gives the best airplane maneuver performance. Wing flap deflections improved inlet recovery at all Mach numbers.

  11. Cooking on Slovene national television during socialism: an overview of cooking programmes from 1960 to 1990

    Directory of Open Access Journals (Sweden)

    Ana Tominc

    2015-05-01

    Full Text Available This article gives a brief historical overview of cooking programmes broadcast on TV Ljubljana between 1960 and 1990 that were mainly produced in Slovenia. From the famous chef Ivan Ivačič in the early 1960s through “Vegeta’s kitchen” in the 1970s to a children’s cooking show, Lonček, kuhaj [Little pot, cook!] in 1990, I analyse the contents of these shows and demonstrate their thematic variation. I also place them in their historical context, especially in terms of socialist television. Cooking shows, which were not only a source of knowledge about new equipment, ingredients and cooking techniques, also revealed to the audience during socialism a different lifestyle, tastes and manners, making television one of the important contributors to the idea of the community, either as a class or nation. Despite this, compared to contemporary cooking shows, the genre of the time remains directed towards education, a feature generally not dissimilar to cooking shows in non-socialist contexts.

  12. Inlet-engine matching for SCAR including application of a bicone variable geometry inlet. [Supersonic Cruise Aircraft Research

    Science.gov (United States)

    Wasserbauer, J. F.; Gerstenmaier, W. H.

    1978-01-01

    Airflow characteristics of variable cycle engines (VCE) designed for Mach 2.32 can have transonic airflow requirements as high as 1.6 times the cruise airflow. This is a formidable requirement for conventional, high performance, axisymmetric, translating centerbody mixed compression inlets. An alternate inlet is defined where the second cone of a two cone centerbody collapses to the initial cone angle to provide a large off-design airflow capability, and incorporates modest centerbody translation to minimize spillage drag. Estimates of transonic spillage drag are competitive with those of conventional translating centerbody inlets. The inlet's cruise performance exhibits very low bleed requirements with good recovery and high angle of attack capability.

  13. Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

    Science.gov (United States)

    Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

    2009-07-01

    Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

  14. Usage of Connor Inlets to Eliminate Shrinkage

    Directory of Open Access Journals (Sweden)

    D. Fecko

    2012-09-01

    Full Text Available The demand for castings of high quality and sound work is nowadays very high. The production of sound castings without foundryerrors is the big issue in modern foundries. Foundry simulation software can do a lot to help improve the disposition of castings, gatingsystem and feeder system, and assure good filling and solidification conditions, and also produce sound casting without the need of the oldmethod of "try and error". One can easily change a lot of parameters for filling and solidification, and create the best proposal forproduction. Connor inlets have two functions. One is that it serves as an ingate, through which molten metal passes and comes into themould cavity. The second function is that it serves as a feeder and substitutes the metal contracted during solidification and cooling of the castings. It can also save quite a lot of metal in comparison to classic feeders.

  15. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    Xiao Anhong; Pan Chongdao; Xiao Deyan; Hou Hong

    2000-01-01

    An experiment of flour quality was carried out by means of cooking. It was proven that the flour quality could be evaluated directly, accurately and raliablely by cooking experiment, which should be able to guide reasonble processing and utilizing flour.

  16. 46 CFR 45.155 - Inlets and discharge piping: Valves.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 2 2010-10-01 2010-10-01 false Inlets and discharge piping: Valves. 45.155 Section 45... LINES Conditions of Assignment § 45.155 Inlets and discharge piping: Valves. (a) Except as provided in... visited by the crew. (e) Through-hull piping systems in machinery spaces may have valves with...

  17. Bedform evolution in a tidal inlet referred from wavelet analysis

    DEFF Research Database (Denmark)

    Fraccascia, Serena; Winter, Christian; Ernstsen, Verner Brandbyge;

    2011-01-01

    inlet and evaluate how they changed over consecutive years, when morphology was modified and bedforms migrated. High resolution bathymetric data from the Grådyb tidal inlet channel (Danish Wadden Sea) from seven years from 2002 to 2009 (not in 2004) were analyzed. Continuous wavelet transform of bed...

  18. Morphodynamics of tidal inlets in a tropical monsoon area

    NARCIS (Netherlands)

    Lam, N.T.; Stive, M.J.F.; Verhagen, H.J.; Wang, Z.B.

    2007-01-01

    Morphodynamics of a tidal inlet system on a micro-tidal coast in a tropical monsoon influenced region is modelled and discussed. Influences of river flow and wave climate on the inlet morphology are investigated with the aid of process-based state-of-the-art numerical models. Seasonal and episodic b

  19. 14 CFR 25.941 - Inlet, engine, and exhaust compatibility.

    Science.gov (United States)

    2010-01-01

    ... 14 Aeronautics and Space 1 2010-01-01 2010-01-01 false Inlet, engine, and exhaust compatibility. 25.941 Section 25.941 Aeronautics and Space FEDERAL AVIATION ADMINISTRATION, DEPARTMENT OF..., engine, and exhaust compatibility. For airplanes using variable inlet or exhaust system geometry, or...

  20. Effect of inlet box on performance of axial flow fans

    Institute of Scientific and Technical Information of China (English)

    Jingyin LI; Hua TIAN; Xiaofang YUAN

    2008-01-01

    Numerical investigations on 3D flow fields in an axial flow fan with and without an inlet box have been extensively conducted, focusing on the variation of fan performance caused by the internal flow fields and the velocity evenness at the exit of the inlet box. It is interest-ing to find that although the inlet box is well designed in accordance with basic design principles, there is a flow separation region in it. Furthermore, this flow separation and the resulting uneven velocity distribution at the exit lead to some decrease in the efficiency and an increase in the total pressure rise of the fan. This research shows that the inlet box needs further improvement and such a check on the flow fields is of value for the design of inlet boxes.

  1. "Savoir Fare": Are Cooking Skills a New Morality?

    Science.gov (United States)

    Coveney, John; Begley, Andrea; Gallegos, Danielle

    2012-01-01

    There has been a recent surge of interest in cooking skills in a diverse range of fields, such as health, education and public policy. There appears to be an assumption that cooking skills are in decline and that this is having an adverse impact on individual health and well-being, and family wholesomeness. The problematisation of cooking skills…

  2. 46 CFR 129.550 - Power for cooking and heating.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  3. Cooking breakfast after a brain injury

    Directory of Open Access Journals (Sweden)

    Annick N. Tanguay

    2014-09-01

    Full Text Available Acquired brain injury (ABI often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik & Bialystok, 2006 as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task and the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003. Patients also prepared actual meals, and were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on relative to controls. Surprisingly, however, patients’ Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

  4. Serving Up Activities for TV Cooking Shows.

    Science.gov (United States)

    Katchen, Johanna E.

    This paper documents a presentation given on the use of English-language television cooking shows in English-as-a-Second-Language (ESL) and English-as-a-Foreign-Language (EFL) classrooms in Taiwan. Such shows can be ideal for classroom use, since they have a predictable structure consisting of short segments, are of interest to most students,…

  5. Energy aspects in food extrusion-cooking

    NARCIS (Netherlands)

    Janssen, L.P.B.M.; Moscicki, L.; Mitrus, M.

    2002-01-01

    Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measurement results, the baro-thermal treatment of different vegetable raw materials is discussed together with the engineering aspects of th

  6. What's Cooking in America's Schoolyard Gardens?

    Science.gov (United States)

    Salter, Cathy

    2010-01-01

    This article discusses what's cooking in America's schoolyard gardens. From First Lady Michelle Obama's world-famous Kitchen Garden, to Alice Waters' groundbreaking Edible Schoolyard in Berkeley, California, to a nationally recognized elementary school learning garden in the small Midwestern town of Ashland, Missouri, school children are planting…

  7. Influence of cooking process on protein fractions in cooked ham and mortadella

    OpenAIRE

    Vonghia, G; Liuzzi, V.; M. Faccia; G. Alviti; G. Cacace; A. Di Luccia

    2011-01-01

    The mortadella is a pork meat sausage (in natural or artificial bowel) accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, ...

  8. Observations of birds on the Naknek and Kvichak Rivers, Upper Kvichak Bay, Iliamna Lake, and Cook Inlet

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — The purpose of this report is to document and summarize casual observations of birds made aboard the U.S. Fish and Wildlife Service Research Vessel Sea Otter, in...

  9. 77 FR 18260 - Outer Continental Shelf (OCS), Alaska OCS Region, Cook Inlet Planning Area, Proposed Oil and Gas...

    Science.gov (United States)

    2012-03-27

    ... Assistant Secretary--Land and Minerals Management, that the sale process should continue, as well as the... under the 2007-2012 Program. On July 8, 2008, the Minerals Management Service (now BOEM) issued a RFI... emphasis has been on environmental characterization of biologically sensitive habitats, endangered whales...

  10. 75 FR 1582 - Endangered and Threatened Species; Designation of Critical Habitat for the Cook Inlet Beluga Whale

    Science.gov (United States)

    2010-01-12

    ... Kaja Brix, Assistant Regional Administrator, Protected Resources, Alaska Region, NMFS, ATTN: Ellen...: http://www.fakr.noaa.gov/ FOR FURTHER INFORMATION CONTACT: Kaja Brix, (907) 586-7824, or Marta...

  11. Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

    Directory of Open Access Journals (Sweden)

    Liu Yang

    Full Text Available ABSTRACT Effects of leached amylose (AM and amylopectin (AP on textural and morphological properties of cooked rice were investigated separately by replacing cooking liquid with AM and AP separated from pouring cooking liquid. The pouring of cooking water reduced the hardness (from 28.45 to 19.42N and stickiness (from 1.74 to 1.19N·s significantly. However, the addition of AM and AP enhanced the hardness (27.63N and stickiness (1.71N·s.Scanning electron microscopy show that the leached short-chain AM entered the surface hollows in the cooked rice after water evaporation. Meanwhile, the Long-chain AM cross-linked to formed a three-dimensional network structures, which covered on the filled hollows. This distribution led to a harder texture of cooked rice. The leached AP absorbed water and swelledto form masses. Atthe gelatinization temperature,theAPmassesagglomeratedtoformafilmlayer,whichcoveredtheunevenstructure, the thicker and smoother film contributed to the sticky texture.

  12. Influence of cooking process on protein fractions in cooked ham and mortadella

    Directory of Open Access Journals (Sweden)

    G. Vonghia

    2011-03-01

    Full Text Available The mortadella is a pork meat sausage (in natural or artificial bowel accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, then cooked and after cooled and packed. The meat cooking is the last step in the cooked sausage production technology, and let us obtain a stable and eatable product. The effect of the heat and the lenght of processing are the main responsibles for modifications in water- and salt-soluble protein fractions. Indeed myofibrils denature themselves after cooking and consequently their solubility decreases; particularly the denaturation begins over 30°C in the myosin chain, instead the actin solubility begins to decrease over 60°C, being the actin more stable than myosin (Barbieri et al., 1997...

  13. Classification of tidal inlets along the Central east coast of India

    Digital Repository Service at National Institute of Oceanography (India)

    Reddy, N.A.; Vikas, M.; Rao, S.; JayaKumar S.

    ) as long as the alongshore sediment bypasses the tidal inlet. Classification of coastal systems in a broader view is necessary for the management of tidal inlets. There are several methods to classify tidal inlets based on different perspectives namely geo...

  14. System and technique for ultrasonic determination of degree of cooking

    Energy Technology Data Exchange (ETDEWEB)

    Bond, Leonard J. (Richland, WA); Diaz, Aaron A. (W. Richland, WA); Judd, Kayte M. (Richland, WA); Pappas, Richard A. (Richland, WA); Cliff, William C. (Richland, WA); Pfund, David M. (Richland, WA); Morgen, Gerald P. (Kennewick, WA)

    2007-03-20

    A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

  15. Performance influence in submersible pump with different diffuser inlet widths

    Directory of Open Access Journals (Sweden)

    Qingshun Wei

    2016-12-01

    Full Text Available The diffuser inlet width is a key geometric parameter that affects submersible pump performance. On the basis of diffuser characteristic curve analyses, diffusers with different inlet widths and the same impeller were equipped to construct a submersible pump model through the use of AutoCAD software. The performance curves of the submersible pump, with six diffuser inlet widths, were obtained using computational fluid dynamics method. Simultaneously, the simulation results were tested with the experimental method presented in this article. The results show that the optimum value of the inlet width (b3 = 50 mm is larger than the experience-based one. With an increase in the inlet width, the optimum operating point of a submersible pump offsets to a larger flow rate. When the guide blade inlet width is approximately 40–55 mm, the submersible pump efficiency is relatively high, approximately 75.9%–83.7% capacity, and the flow rate is approximately 105–135 m3/h. The numerical results of submersible pump performance are higher than those of the test results; however, their change trends have an acceptable agreement with each other. The practical significance is supplied by changing the inlet width of the diffuser to expand the scope of use.

  16. Unstart Coupling Mechanism Analysis of Multiple-Modules Hypersonic Inlet

    Directory of Open Access Journals (Sweden)

    Jichao Hu

    2013-01-01

    Full Text Available The combination of multiplemodules in parallel manner is an important way to achieve the much higher thrust of scramjet engine. For the multiple-modules scramjet engine, when inlet unstarted oscillatory flow appears in a single-module engine due to high backpressure, how to interact with each module by massflow spillage, and whether inlet unstart occurs in other modules are important issues. The unstarted flowfield and coupling characteristic for a three-module hypersonic inlet caused by center module II and side module III were, conducted respectively. The results indicate that the other two hypersonic inlets are forced into unstarted flow when unstarted phenomenon appears on a single-module hypersonic inlet due to high backpressure, and the reversed flow in the isolator dominates the formation, expansion, shrinkage, and disappearance of the vortexes, and thus, it is the major factor of unstart coupling of multiple-modules hypersonic inlet. The coupling effect among multiple modules makes hypersonic inlet be more likely unstarted.

  17. Flow Simulation of Supersonic Inlet with Bypass Annular Duct

    Science.gov (United States)

    Kim, HyoungJin; Kumano, Takayasu; Liou, Meng-Sing; Povinelli, Louis A.; Conners, Timothy R.

    2011-01-01

    A relaxed isentropic compression supersonic inlet is a new concept that produces smaller cowl drag than a conventional inlet, but incurs lower total pressure recovery and increased flow distortion in the (radially) outer flowpath. A supersonic inlet comprising a bypass annulus to the relaxed isentropic compression inlet dumps out airflow of low quality through the bypass duct. A reliable computational fluid dynamics solution can provide considerable useful information to ascertain quantitatively relative merits of the concept, and further provide a basis for optimizing the design. For a fast and reliable performance evaluation of the inlet performance, an equivalent axisymmetric model whose area changes accounts for geometric and physical (blockage) effects resulting from the original complex three-dimensional configuration is proposed. In addition, full three-dimensional calculations are conducted for studying flow phenomena and verifying the validity of the equivalent model. The inlet-engine coupling is carried out by embedding numerical propulsion system simulation engine data into the flow solver for interactive boundary conditions at the engine fan face and exhaust plane. It was found that the blockage resulting from complex three-dimensional geometries in the bypass duct causes significant degradation of inlet performance by pushing the terminal normal shock upstream.

  18. Inlet Guide Vane Wakes Including Rotor Effects

    Science.gov (United States)

    Johnston, R. T.; Fleeter, S.

    2001-02-01

    Fundamental experiments are described directed at the investigation of forcing functions generated by an inlet guide vane (IGV) row, including interactions with the downstream rotor, for application to turbomachine forced response design systems. The experiments are performed in a high-speed research fan facility comprised of an IGV row upstream of a rotor. IGV-rotor axial spacing is variable, with the IGV row able to be indexed circumferentially, thereby allowing measurements to be made across several IGV wakes. With an IGV relative Mach number of 0.29, measurements include the IGV wake pressure and velocity fields for three IGV-rotor axial spacings. The decay characteristics of the IGV wakes are compared to the Majjigi and Gliebe empirical correlations. After Fourier decomposition, a vortical-potential gust splitting analysis is implemented to determine the vortical and potential harmonic wake gust forcing functions both upstream and downstream of the rotor. Higher harmonics of the vortical gust component of the IGV wakes are found to decay at a uniform rate due to viscous diffusion.

  19. Is Cervical Inlet Patch Important Clinical Problem?

    Science.gov (United States)

    SAHIN, Gurol; ADAS, Gokhan; KOC, Bora; AKCAKAYA, Adem; DOGAN, Yasar; Goksel, Suha; Yalcin, Ozben

    2014-01-01

    AIM: In this study we aim to determine the frequency of Inlet Patch (IP) and its association to clinical symptoms and draw attention to be aware of this heterotopic gastric mucosa. METHODS: This study was a prospective case series that IP was detected in the upper gastrointestinal endoscopy. Patients with laringopharyngeal reflux symptoms underwent endoscopy between March 2009 and July 2012 in two different institutions. All the biopsies were obtained from if there is the IP lesion and antral or/and gastric mucosa. The data was prospectively evaluated. The prevalence was compared with those of patients that did not determine IP in the study period. RESULTS: 3907 upper gastrointestinal system endoscopy was performed while 123 patients consist of 51 male and 72 female was determined as IP. The prevalence of IP in patiens who underwent upper gastrointestinal endoscopy was 3.14% in our study. The majority of symptoms of those who had IP were laringopharyngeal reflux symptoms. Heterotopic gastric mucosa was fixed in 114 cases while 28 chronic inflammation, 9 esophagitis, 5 intestinal metaplasia, 4 glicogenic acanthosis were obtained as additional findings in pathological examinations. CONCLUSION: Heterotopic gastric mucosa in the proximal esophagus is a frequent finding if the endoscopist is aware of this entity. The importance of IP is the increasing number of cases of neoplastic transformation. Symptomatic patients should be treated and should be considered of the complications of heterotopic gastric mucosa. PMID:25018682

  20. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.

    Science.gov (United States)

    Sánchez Del Pulgar, José; Gázquez, Antonio; Ruiz-Carrascal, Jorge

    2012-03-01

    This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60°C or 80°C), time (5 or 12h) and vacuum (vacuum or air packaged). Weight losses were lower and moisture content higher in samples cooked for a shorter time (P=0.054) and at a lower temperature (PVacuum packaging showed no influence on any of the studied variables. For the treatments evaluated, cooking temperature×time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.

  1. Should we attempt global (inlet engine airframe) control design?

    Science.gov (United States)

    Carlin, C. M.

    1980-01-01

    The feasibility of multivariable design of the entire airplane control system is briefly addressed. An intermediate step in that direction is to design a control for an inlet engine augmentor system by using multivariable techniques. The supersonic cruise large scale inlet research program is described which will provide an opportunity to develop, integrate, and wind tunnel test a control for a mixed compression inlet and variable cycle engine. The integrated propulsion airframe control program is also discussed which will introduce the problem of implementing MVC within a distributed processing avionics architecture, requiring real time decomposition of the global design into independent modules in response to hardware communication failures.

  2. Conceptual Design of a Variable Air Inlet, JAS 39 Gripen

    OpenAIRE

    Rosén, Malin; Boström, Andreas

    2015-01-01

    The JAS 39 Gripen currently has a static air inlet designed for cooling the engine bay. This inlet has been developed over the years and has consisted of several different solutions. In this master’s thesis an investigation of past and current designs has been conducted in order to develop new concepts with a variable solution. Since the static inlet is designed for a worst case scenario, long duration of flight at low altitudes and high atmospheric temperatures, the cooling produced is not a...

  3. Variable geometry inlet design for scram jet engine

    Science.gov (United States)

    Guinan, Daniel P. (Inventor); Drake, Alan (Inventor); Andreadis, Dean (Inventor); Beckel, Stephen A. (Inventor)

    2005-01-01

    The present invention relates to an improved variable geometry inlet for a scram jet engine having at least one combustor module. The variable geometry inlet comprises each combustor module having two sidewalls. Each of the sidewalls has a central portion with a thickness and a tapered profile forward of the central portion. The tapered profile terminates in a sharp leading edge. The variable geometry inlet further comprises each module having a lower wall and a movable cowl flap positioned forward of the lower wall. The movable cowl flap has a leading edge and the leading edges of the sidewalls intersect the leading edge of the cowl flap.

  4. Simultaneous mass detection for direct inlet mass spectrometry

    Energy Technology Data Exchange (ETDEWEB)

    Gordon, R.L.

    1979-05-01

    The evolution of analytical techniques for application in trace analysis has led to interest in practical methods for real-time monitoring. Direct inlet mass spectrometry (DIMS) has been the subject of considerable activity in recent years. A DIMS instrument is described which consists of an inlet system designed to permit particles entrained in the inlet air stream to strike a hot, oxidized rhenium filament which serves as a surface ionization source. A mass analyzer and detection system then permits identification of the elemental composition of particulates which strike the filament.

  5. Homestyle quick-cooking rice meal products.

    Science.gov (United States)

    Azanza, Ma Patricia V; Basman, Irenei Camila V; Tinsay, Cathrina B; Tasarra, Christy G

    2002-01-01

    The study developed processes for quick-cooking rice meal products (QCRMP) paella and bringhe originally based on homestyle recipes. These QCRMPs consisted of basal quick-cooking waxy Malagkit Sungsong and non-waxy irrigated rice (IR) 42 Philippine rice cultivars, dehydrated vegetables, textured vegetable proteins (TVPs) as meat analogs, and seasonings. The rehydrated QCRMP paella and bringhe were found to be more acceptable than their conventionally prepared counterparts at 5% level of significance based on results of sensory acceptability evaluation by 50 consumer panelists. Improvement of the sensory attributes of the QCRMPs was ascribed to the use of alternate concentrates and powdered ingredients which imparted more intense flavors to the developed products than their fresh counterparts.

  6. Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

    Science.gov (United States)

    Wheeler, T L; Shackelford, S D; Koohmaraie, M

    1998-11-01

    The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

  7. Energy Efficient Cooking - The EffiCooker

    DEFF Research Database (Denmark)

    Schjær-Jacobsen, Jørgen

    2011-01-01

    Substantial energy savings in moist heat cooking may be achieved by employing a pan with integrated electric heating element rather than an ordinary pan on a conventional electric range. The electric pan should be thermally insulated and equipped with an "intelligent" controller and timer. A work...... further user attention. The EffiCooker also may replace many other kitchen appliances, e. g. steamer, rice cooker, double boiler, chocolate melter, deep fat fryer, etc....

  8. Ciguatera poisoning in the Cook Islands.

    Science.gov (United States)

    Bailey, Stephanie; Withers, Tristan

    2014-06-25

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full recovery within 10 weeks.

  9. Ciguatera poisoning in the Cook Islands

    OpenAIRE

    Bailey, Stephanie; Withers, Tristan

    2014-01-01

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full...

  10. Shanghai Home-Cooking in Shikumen

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Apopular dish in Shanghai is soaked rice—cooked rice reheated in boiling water. It is usually eaten together with pickles, and so cannot be considered particularly upscale or nutritious. However, a recent survey of the social and economic situation in urban Shanghai indicated that 66 percent of the people in Shanghai eat soaked rice and pickles for breakfast everyday. Soaked rice is a typical food among Shanghai’s shikumen

  11. Exposure to cooking oil fumes and oxidative damages: a longitudinal study in Chinese military cooks.

    Science.gov (United States)

    Lai, Ching-Huang; Jaakkola, Jouni J K; Chuang, Chien-Yi; Liou, Saou-Hsing; Lung, Shih-Chun; Loh, Ching-Hui; Yu, Dah-Shyong; Strickland, Paul T

    2013-01-01

    Cooking oil fumes (COF) contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde, which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to COF and subsequent oxidative DNA damage and lipid peroxidation among military cooks and office-based soldiers. The study population, including 61 Taiwanese male military cooks and a reference group of 37 office soldiers, collected urine samples pre-shift of the first weekday and post-shift of the fifth workday. We measured airborne particulate PAHs in military kitchens and offices and concentrations of urinary 1-OHP, a biomarker of PAH exposure, urinary 8-hydroxydeoxyguanosine (8-OHdG), a biomarkers of oxidative DNA damage, and urinary isoprostane (Isop). Airborne particulate PAHs levels in kitchens significantly exceeded those in office areas. The concentrations of urinary 1-OHP among military cooks increased significantly after 5 days of exposure to COF. Using generalized estimating equation analysis adjusting for confounding, a change in log(8-OHdG) and log(Isop) were statistically significantly related to a unit change in log(1-OHP) (regression coefficient (β), β=0.06, 95% CI 0.001-0.12) and (β=0.07, 95% CI 0.001-0.13), respectively. Exposure to PAHs, or other compounds in cooking oil fumes, may cause both oxidative DNA damage and lipid peroxidation.

  12. An Alternative Ice Protection System for Turbine Engine Inlets Project

    Data.gov (United States)

    National Aeronautics and Space Administration — This proposal presents a dual approach to the development and certification of an alternative system for ice protection of turbine engine inlets. It combines a new...

  13. Piping Plover (Charadrius ntelodus) monitoring at Oregon Inlet, North Carolina

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — This report recommends a plan of monitoring Piping Plovers adjacent to Oregon Inlet relative to activities associated with the construction of a new bridge across...

  14. PIE Nacelle Flow Analysis and TCA Inlet Flow Quality Assessment

    Science.gov (United States)

    Shieh, C. F.; Arslan, Alan; Sundaran, P.; Kim, Suk; Won, Mark J.

    1999-01-01

    This presentation includes three topics: (1) Analysis of isolated boattail drag; (2) Computation of Technology Concept Airplane (TCA)-installed nacelle effects on aerodynamic performance; and (3) Assessment of TCA inlet flow quality.

  15. Chimpanzees, cooking, and a more comparative psychology.

    Science.gov (United States)

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Brosnan, Sarah F; Sayers, Ken

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offered alternative explanations and mechanisms that could account for the behavioral responses of those chimpanzees, and questioned the manner in which the data were used to examine human evolution (Beran, Hopper, de Waal, Sayers, & Brosnan, 2015). Two commentaries suggested either that we were overly critical of the original report's claims and methodology (Rosati & Warneken, 2016), or that, contrary to our statements, early biological thinkers contributed little to questions concerning the evolutionary importance of cooking (Wrangham, 2016). In addition, both commentaries took issue with our treatment of chimpanzee referential models in human evolutionary studies. Our response offers points of continued disagreement as well as points of conciliation. We view Warneken and Rosati's general conclusions as a case of affirming the consequent-a logical conundrum in which, in this case, a demonstration of a partial list of the underlying abilities required for a cognitive trait/suite (understanding of cooking) are suggested as evidence for that ability. And although we strongly concur with both Warneken and Rosati (2015) and Wrangham (2016) that chimpanzee research is invaluable and essential to understanding humanness, it can only achieve its potential via the holistic inclusion of all available evidence-including that from other animals, evolutionary theory, and the fossil and archaeological records.

  16. Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects

    OpenAIRE

    Iborra Bernad, María del Consuelo; Tárrega, Amparo; García Segovia, Purificación; Martínez Monzó, Javier

    2014-01-01

    The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In addition, the structural, nutritional and sensory properties of red cabbage cooked with sous-vide treatment in comparison with traditional cooking (boiling water) was evaluated. Changes in texture, color and anthocyanin content were measured in samples cooked with traditional cooking...

  17. A multiobjective shape optimization study for a subsonic submerged inlet

    Science.gov (United States)

    Taskinoglu, Ezgi S.

    The purpose of the present work is to summarize the findings of a multiobjective shape optimization study conducted for a subsonic submerged air vehicle inlet. The objective functions of the optimization problem are distortion and swirl indices defined by the distribution of flow parameters over the exit cross-section of the inlet. The geometry alteration is performed by placing a protrusion in the shape of a fin on the baseline inlet surface. Thus, the design variables of the optimization problem are chosen to be the geometrical parameters defining the fin protrusion; namely fin height, length and incidence angle. The Trade Off (also known as epsilon-constraint) method is employed for finding the Pareto optimal set formed by the nondominated solutions of the feasible design space. Since the flow domain solution is required for every step along the line search, an automated optimization loop is constructed by integrating the optimizer with a surface modeler, a mesh generator and a flow solver through which the flow parameters over the compressor face are computed. In addition, the trade study for fin protrusion, the analyses and the comparison of the baseline and Pareto optimal solutions are presented and observations concerning grid resolution and convergence behaviour are discussed. The results display an irregular and discontinuous Pareto optimal set. Optimum inlet designs are scattered in two regions from which one representative inlet design is chosen and analyzed. As a result, it is concluded that an inlet designer has two options within the framework of this optimization study: an inlet design with high swirl but low distortion or an inlet design with low swirl but higher distortion.

  18. Inlet Flow Control and Prediction Technologies for Embedded Propulsion Systems

    Science.gov (United States)

    McMillan, Michelle L.; Mackie, Scott A.; Gissen, Abe; Vukasinovic, Bojan; Lakebrink, Matthew T.; Glezer, Ari; Mani, Mori; Mace, James L.

    2011-01-01

    Fail-safe, hybrid, flow control (HFC) is a promising technology for meeting high-speed cruise efficiency, low-noise signature, and reduced fuel-burn goals for future, Hybrid-Wing-Body (HWB) aircraft with embedded engines. This report details the development of HFC technology that enables improved inlet performance in HWB vehicles with highly integrated inlets and embedded engines without adversely affecting vehicle performance. In addition, new test techniques for evaluating Boundary-Layer-Ingesting (BLI)-inlet flow-control technologies developed and demonstrated through this program are documented, including the ability to generate a BLI-like inlet-entrance flow in a direct-connect, wind-tunnel facility, as well as, the use of D-optimal, statistically designed experiments to optimize test efficiency and enable interpretation of results. Validated improvements in numerical analysis tools and methods accomplished through this program are also documented, including Reynolds-Averaged Navier-Stokes CFD simulations of steady-state flow physics for baseline, BLI-inlet diffuser flow, as well as, that created by flow-control devices. Finally, numerical methods were employed in a ground-breaking attempt to directly simulate dynamic distortion. The advances in inlet technologies and prediction tools will help to meet and exceed "N+2" project goals for future HWB aircraft.

  19. Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw

    Science.gov (United States)

    Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality profiles of cooked broiler breast meat (pectoralis major) prepared directly from a frozen state and prepared after freeze/thaw. In each replication, fresh broiler fillets (removed from carca...

  20. Determination of advanced glycation endproducts in cooked meat products.

    Science.gov (United States)

    Chen, Gengjun; Smith, J Scott

    2015-02-01

    Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. Impact of structural characteristics on starch digestibility of cooked rice.

    Science.gov (United States)

    Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

    2016-01-15

    To examine the impact of structural characteristics of cooked rice grains on their starch digestibility, a simulated in vitro gastro-small intestinal digestion technique was applied to intact and homogenised cooked rice samples. The starch hydrolysis percentage increased during simulated small intestinal digestion, in which approximately 65% and 24% of the starch was hydrolysed within the first 5min, for homogenised and intact cooked rice, respectively. The kinetic constant of homogenised cooked rice, which was regarded as an estimated digestion rate, was ∼8 times higher than the intact cooked rice. The homogenised and intact samples were also examined for any microstructural changes occurring during the in vitro digestion process using fluorescent and scanning electron microscopy. In the intact samples, the aleurone layers of the endosperm remained as thin-film like layers during in vitro digestion and thus may be regarded as less digestible materials that influence cooked rice digestibility.

  2. Used cooking oil as a green chemical admixture in concrete

    Science.gov (United States)

    Salmia, B.; Che Muda, Zakaria; Ashraful Alam, Md; Sidek, L. M.; Hidayah, B.

    2013-06-01

    According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

  3. Professional cooking: new approaches; Restauration professionnelle: nouvelles approches

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2004-07-01

    Cegibat, the information-recommendation agency of Gaz de France for building engineering professionals, has organized this conference meeting on professional cooking to present the existing gas solutions to manage together the space heating, the air conditioning, the refrigeration and the cooking: evolution of markets with new consumer habits, natural gas technologies and innovations, architecture of cooking rooms: esthetics and functionality, opening of energy markets and new gas supplying contracts. (J.S.)

  4. General Investigation of Tidal Inlets: Stability of Selected United States Tidal Inlets

    Science.gov (United States)

    1991-09-01

    to determine the relationships that exist among the geometric and dynamic characterisa tics and the e n’. -onmen fac tocs that control these...73 5 50 Siletz, OR 7-39 to 2-76 4 51 Netarts, OR 7-53 to 7-73 4 Report Organizacion 8. Previous research on tidal inlet stability is summarized in Part...Relatinsh-i ps Among Time Variar.t Cha neteri tics Channel Indices R SC LC T W:L R 1 3 3 5 SC 0 3 0 3 LC 0 1 9 2 T 4 6 3 8 W: R 1 6 1 4 SC 0 1 2 3 LC 0 1 7 4

  5. Off-Design Performance of a Streamline-Traced, External-Compression Supersonic Inlet

    Science.gov (United States)

    Slater, John W.

    2017-01-01

    A computational study was performed to explore the aerodynamic performance of a streamline-traced, external-compression inlet designed for Mach 1.664 at off-design conditions of freestream Mach number, angle-of-attack, and angle-of-sideslip. Serious degradation of the inlet performance occurred for negative angles-of-attack and angles-of-sideslip greater than 3 degrees. At low subsonic speeds, the swept leading edges of the inlet created a pair of vortices that propagated to the engine face. Increasing the bluntness of the cowl lip showed no real improvement in the inlet performance at the low speeds, but did improve the inlet performance at the design conditions. Reducing the inlet flow rate improved the inlet performance, but at the likely expense of reduced thrust of the propulsion system. Deforming the cowl lip for low-speed operation of the inlet increased the inlet capture area and improved the inlet performance.

  6. Organics Verification Study for Sinclair and Dyes Inlets, Washington

    Energy Technology Data Exchange (ETDEWEB)

    Kohn, Nancy P.; Brandenberger, Jill M.; Niewolny, Laurie A.; Johnston, Robert K.

    2006-09-28

    Sinclair and Dyes Inlets near Bremerton, Washington, are on the State of Washington 1998 303(d) list of impaired waters because of fecal coliform contamination in marine water, metals in sediment and fish tissue, and organics in sediment and fish tissue. Because significant cleanup and source control activities have been conducted in the inlets since the data supporting the 1998 303(d) listings were collected, two verification studies were performed to address the 303(d) segments that were listed for metal and organic contaminants in marine sediment. The Metals Verification Study (MVS) was conducted in 2003; the final report, Metals Verification Study for Sinclair and Dyes Inlets, Washington, was published in March 2004 (Kohn et al. 2004). This report describes the Organics Verification Study that was conducted in 2005. The study approach was similar to the MVS in that many surface sediment samples were screened for the major classes of organic contaminants, and then the screening results and other available data were used to select a subset of samples for quantitative chemical analysis. Because the MVS was designed to obtain representative data on concentrations of contaminants in surface sediment throughout Sinclair Inlet, Dyes Inlet, Port Orchard Passage, and Rich Passage, aliquots of the 160 MVS sediment samples were used in the analysis for the Organics Verification Study. However, unlike metals screening methods, organics screening methods are not specific to individual organic compounds, and are not available for some target organics. Therefore, only the quantitative analytical results were used in the organics verification evaluation. The results of the Organics Verification Study showed that sediment quality outside of Sinclair Inlet is unlikely to be impaired because of organic contaminants. Similar to the results for metals, in Sinclair Inlet, the distribution of residual organic contaminants is generally limited to nearshore areas already within the

  7. Control of Inflow Distortion in a Scarf Inlet

    Science.gov (United States)

    Gerhold, Carl H.; Clark, Lorenzo R.; Biedron, Robert T.

    2002-01-01

    The scarf inlet has the potential to reduce aircraft inlet noise radiation to the ground by reflecting it into the space above the engine. Without forward motion of the engine, the non-symmetry of the inlet causes inflow distortion which generates noise that is greater than the noise reduction of the scarf. However, acoustic evaluations of aircraft engines are often done on static test stands. A method to reduce inflow distortion by boundary layer suction is proposed and evaluated using a model of a high bypass ratio engine located in an anechoic chamber. The design goal of the flow control system is to make the inflow to the inlet circumferentially uniform and to eliminate reversed flow. This minimizes the inflow distortion and allows for acoustic evaluation of the scarf inlet on a static test stand. The inlet boundary layer suction effectiveness is evaluated both by aerodynamic and by acoustic measurements. Although the design goal is not met, the control system is found to have a beneficial effect on the engine operation, reducing blade stall and speed variation. This is quantified by two acoustic benefits, reduction both of the variability of tone noise and of the low frequency wideband noise due to the inflow distortion. It is felt that a compromise in the manufacture of the control hardware contributes to the inability of the control system to perform as expected from the analysis. The control system with sufficient authority is felt to have the potential to permit reliable acoustic testing in a static configuration of engines with non-symmetric inlets. Because the control system can improve operation of the engine, it may also have the potential to reduce noise and vibration and enhance engine longevity during low speed ground operations in the terminal area.

  8. Cooking for geeks: real science, great hacks, and good food

    National Research Council Canada - National Science Library

    Potter, Jeff

    2010-01-01

    ... .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Functional Fixedness 5 A Few Words on Nutrition 10 Tips for Newbies 12 Picking a Recipe 22 Reading Between the Lines 26 Cooking for One...

  9. Application of LES in the study of inlet flow field in marine gas turbine

    Institute of Scientific and Technical Information of China (English)

    SHI Bao-long; SUN Hai-ou; SUN Tao; HU Yan-yong

    2005-01-01

    The structure and aerodynamics performance of gas turbine inlet system is an important part of technology of gas turbine installed on naval vessels. The design and numerical simulations of gas turbine inlet system are conducted and reliable foundation for design and manufacture of marine gas turbine inlet system of high performance is provided. Numerical simulations and experiments of two inlet system models of gas turbine are conducted with satisfactory results and are of significance to the actual application of the inlet system.

  10. Influence of a School-Based Cooking Course on Students' Food Preferences, Cooking Skills, and Confidence.

    Science.gov (United States)

    Zahr, Rola; Sibeko, Lindiwe

    2017-03-01

    A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0.05) for broccoli, swiss chard, carrots, and quinoa. A higher percentage of students exposed to Project CHEF reported a statistically significant increase (P ≤ 0.05) in: cutting vegetables and fruit (97% vs 81%), measuring ingredients (67% vs 44%), using a knife (94% vs 82%), and making a balanced meal on their own (69% vs 34%). They also reported a statistically significant increase (P ≤ 0.05) in confidence making the recipes introduced in the program: fruit salad (85% vs 81%), minestrone soup (25% vs 10%), and vegetable tofu stir fry (39% vs 26%). Involving students in hands-on cooking and tasting programs can increase their preferences for unpopular or unfamiliar foods and provide them with the skills and cooking confidence they need to prepare balanced meals.

  11. How Do Cooks Actually Cook Vegetables? A Field Experiment With Low-Income Households.

    Science.gov (United States)

    Clarke, Peter; Evans, Susan H

    2016-01-01

    Vegetables in the diet contribute to disease prevention. However, low-income households underconsume fresh vegetables, perhaps because of cost and of unavailability at nearby stores. A third reason may lurk behind those barriers: cooks' unfamiliarity with various and appealing ways to prepare vegetables. To illuminate that possibility and to suggest interventions that could be designed more effectively to boost vegetable consumption, this study took the novel step of providing ample, if temporary, supplies of a fresh vegetable to random sets of clients of food pantries. A week later, telephone interviews obtained details about preparations of meals and snacks that household cooks had made with their unexpected bounty. Among the experiment's 10 vegetables, some were used twice as often as others. Even more striking, cooks practiced a narrow repertoire of preparation methods, dominated by boiling and steaming, across most of the vegetables. Fats and salt were often added to boiled and steamed preparations. Implications are drawn to suggest kinds of recipes-pairings of vegetables and of vegetables with underused means of preparation-that could expand cooks' repertoires and add variety in flavors, appearances of dishes, meal textures, and aromas. © 2015 Society for Public Health Education.

  12. Conference in honor of Kenneth Cooke

    CERN Document Server

    Martelli, Mario

    1991-01-01

    The meeting explored current directions of research in delay differential equations and related dynamical systems and celebrated the contributions of Kenneth Cooke to this field on the occasion of his 65th birthday. The volume contains three survey papers reviewing three areas of current research and seventeen research contributions. The research articles deal with qualitative properties of solutions of delay differential equations and with bifurcation problems for such equations and other dynamical systems. A companion volume in the biomathematics series (LN in Biomathematics, Vol. 22) contains contributions on recent trends in population and mathematical biology.

  13. Chemical changes during extrusion cooking. Recent advances.

    Science.gov (United States)

    Camire, M E

    1998-01-01

    Cooking extruders process a variety of foods, feeds, and industrial materials. Greater flexibility in product development with extruders depends upon understanding chemical reactions that occur within the extruder barrel and at the die. Starch gelatinization and protein denautration are the most important reactions during extrusion. Proteins, starches, and non-starch polysaccharides can fragment, creating reactive molecules that may form new linkages not found in nature. Vitamin stability varies with vitamin structure, extrusion conditions, and food matrix composition. Little is known about the effects of extrusion parameters on phytochemical bioavailability and stability. Reactive extrusion to create new flavor, antioxidant and color compounds will be an area of interest in the future.

  14. Local Cooking Oil Faces Foreign Challenges

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ Alarming local oil industry This year, the purchasing price of rapeseed from China's major production bases has gone up due to the decline in planting area of oil-bearing crops. In this June, the purchase price of rapeseeds from Anhui Province, a major rape production base in China, increased by 10%~20% from this May and by 50%~60% over last year. It was even 0.26 yuan /jin (half a kilogram) higher than the highest price level of last year. Domestic oil price rise has also resulted in the increasing import of cooking oil.

  15. Development of the Planar Inlet Design and Analysis Process (PINDAP)

    Science.gov (United States)

    Gruber, Christopher R.

    2004-01-01

    The aerodynamic development of an engine inlet requires a comprehensive program of both wind tunnel testing and Computational Fluid Dynamics (CFD) simulations. To save time and resources, much "testing" is done using CFD before any design ever enters a wind tunnel. The focus of my project this summer is on CFD analysis tool development. In particular, I am working to further develop the capabilities of the Planar Inlet Design and Analysis Process (PINDAP). "PINDAP" is a collection of computational tools that allow for efficient and accurate design and analysis of the aerodynamics about and through inlets that can make use of a planar (two-dimensional or axisymmetric) geometric and flow assumption. PINDAP utilizes the WIND CFD flow solver, which is capable of simulating the turbulent, compressible flow field. My project this summer is a continuation of work that I performed for two previous summers. Two years ago, I used basic features of the PINDAP to design a Mach 5 hypersonic scramjet engine inlet and to demonstrate the feasibility of the PINDAP. The following summer, I worked to develop its geometry and grid generation capabilities to include subsonic and supersonic inlets, complete bodies and cowls, conic leading and trailing edges, as well as airfoils. These additions allowed for much more design flexibility when using the program.

  16. Transmission geometry laserspray ionization vacuum using an atmospheric pressure inlet.

    Science.gov (United States)

    Lutomski, Corinne A; El-Baba, Tarick J; Inutan, Ellen D; Manly, Cory D; Wager-Miller, James; Mackie, Ken; Trimpin, Sarah

    2014-07-01

    This represents the first report of laserspray ionization vacuum (LSIV) with operation directly from atmospheric pressure for use in mass spectrometry. Two different types of electrospray ionization source inlets were converted to LSIV sources by equipping the entrance of the atmospheric pressure inlet aperture with a customized cone that is sealed with a removable glass plate holding the matrix/analyte sample. A laser aligned in transmission geometry (at 180° relative to the inlet) ablates the matrix/analyte sample deposited on the vacuum side of the glass slide. Laser ablation from vacuum requires lower inlet temperature relative to laser ablation at atmospheric pressure. However, higher inlet temperature is required for high-mass analytes, for example, α-chymotrypsinogen (25.6 kDa). Labile compounds such as gangliosides and cardiolipins are detected in the negative ion mode directly from mouse brain tissue as intact doubly deprotonated ions. Multiple charging enhances the ion mobility spectrometry separation of ions derived from complex tissue samples.

  17. 76 FR 2708 - Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From...

    Science.gov (United States)

    2011-01-14

    ... (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking... revocation of the antidumping duty order on imports of porcelain-on-steel cooking ware from Taiwan and the... antidumping duty order on imports of porcelain-on-steel cooking ware from Taiwan and the countervailing...

  18. Domestic cooking and food skills: A review.

    Science.gov (United States)

    McGowan, Laura; Caraher, Martin; Raats, Monique; Lavelle, Fiona; Hollywood, Lynsey; McDowell, Dawn; Spence, Michelle; McCloat, Amanda; Mooney, Elaine; Dean, Moira

    2017-07-24

    Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis, and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports, and systematic reviews on cooking and home food preparation interventions provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs-qualitative, cross-sectional, and dietary interventions-conducted from 1998 to 2013. Most measures were not theory-based, limited psychometric data were available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and fruit and vegetables intake were reported, though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g., food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behavior and dietary quality. This will aid future dietary intervention design.

  19. Boundary conditions for free surface inlet and outlet problems

    KAUST Repository

    Taroni, M.

    2012-08-10

    We investigate and compare the boundary conditions that are to be applied to free-surface problems involving inlet and outlets of Newtonian fluid, typically found in coating processes. The flux of fluid is a priori known at an inlet, but unknown at an outlet, where it is governed by the local behaviour near the film-forming meniscus. In the limit of vanishing capillary number Ca it is well known that the flux scales with Ca 2/3, but this classical result is non-uniform as the contact angle approaches π. By examining this limit we find a solution that is uniformly valid for all contact angles. Furthermore, by considering the far-field behaviour of the free surface we show that there exists a critical capillary number above which the problem at an inlet becomes over-determined. The implications of this result for the modelling of coating flows are discussed. © 2012 Cambridge University Press.

  20. Flow hydrodynamics near inlet key of Piano Key Weir (PKW)

    Indian Academy of Sciences (India)

    Harinarayan Tiwari; Nayan Sharma

    2015-10-01

    This paper presents fundamental outcomes from an experimental study on the hydrodynamic performance near inlet key of Piano Key Weir (PKW). Hydrodynamic performance was tested in a circulated open channel that comprised of PKW and sand bed (d50 = 0.25 mm). Instantaneous velocities were measured at 20 cross sections using Laser Doppler Velocimeter (LDV) with constant discharge and depth. Average velocity and turbulence intensities in both directions were investigated. Average longitudinal velocities are found very much consistent at every point and maximum around the midway of inlet key. In transverse direction, flow is bifurcating in two directions which are also confirmed by average transverse velocity estimation. Variation of turbulence intensity presents average 10 times higher transverse turbulence than longitudinal turbulence near inlet key of PKW.

  1. The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

    OpenAIRE

    Ermy Teti; Sakti Hutabarat; Asriati Nofionna

    2011-01-01

    Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

  2. Characterization of volatile organic compounds from different cooking emissions

    Science.gov (United States)

    Cheng, Shuiyuan; Wang, Gang; Lang, Jianlei; Wen, Wei; Wang, Xiaoqi; Yao, Sen

    2016-11-01

    Cooking fume is regarded as one of the main sources of urban atmospheric volatile organic compounds (VOCs) and its chemical characteristics would be different among various cooking styles. In this study, VOCs emitted from four different Chinese cooking styles were collected. VOCs concentrations and emission characteristics were analyzed. The results demonstrated that Barbecue gave the highest VOCs concentrations (3494 ± 1042 μg/m3), followed by Hunan cuisine (494.3 ± 288.8 μg/m3), Home cooking (487.2 ± 139.5 μg/m3), and Shandong cuisine (257.5 ± 98.0 μg/m3). The volume of air drawn through the collection hood over the stove would have a large impact on VOCs concentration in the exhaust. Therefore, VOCs emission rates (ER) and emission factors (EF) were also estimated. Home cooking had the highest ER levels (12.2 kg/a) and Barbecue had the highest EF levels (0.041 g/kg). The abundance of alkanes was higher in Home cooking, Shandong cuisine and Hunan cuisine with the value of 59.4%-63.8%, while Barbecue was mainly composed of alkanes (34.7%) and alkenes (39.9%). The sensitivity species of Home cooking and Hunan cuisine were alkanes, and that of Shandong cuisine and Barbecue were alkenes. The degree of stench pollution from cooking fume was lighter.

  3. A Touching and Contagious Captain Cook: Thinking History through Things

    Directory of Open Access Journals (Sweden)

    Stephen Muecke

    2011-04-01

    What, then, is Cook when he is displaced from ‘western’ history and spread around cultures like a virus? How precarious or robust, then, are the historical certainties associated with Cook-monumentalised Kurnell and its place in time as ‘the birthplace of modern Australia’?

  4. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    XiaoAnhong; PanChongdao; 等

    2000-01-01

    An experiment of flour quality was carried out by means of cooking.It was proven that the flour quality could be evaluated directly,accurately and raliablely by cooking experiment,which should be able to guide reasonble processing and utilizing flour.

  5. assessment of household energy utilized for cooking in ikeja, lagos ...

    African Journals Online (AJOL)

    EYERE

    Household cooking energy accounts for a major part of the total energy consumed in Nigeria. Factors ... energy for cooking can be classified into solid fuels and non-solid fuels. ... previously used fuel [11] whereas, other factors such as culture ...

  6. Gas cooking, kitchen ventilation, and exposure to combustion products

    NARCIS (Netherlands)

    Willers, SM; Brunekreef, B; Oldenwening, M; Smit, HA; Kerkhof, M; De Vries, H

    2006-01-01

    We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size. Real

  7. The effect of cooking on the phytochemical content of vegetables

    NARCIS (Netherlands)

    Palermo, M.; Pellegrini, N.; Fogliano, V.

    2014-01-01

    Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scie

  8. A Touching and Contagious Captain Cook: Thinking History through Things

    Directory of Open Access Journals (Sweden)

    Stephen Muecke

    2011-04-01

    What, then, is Cook when he is displaced from ‘western’ history and spread around cultures like a virus? How precarious or robust, then, are the historical certainties associated with Cook-monumentalised Kurnell and its place in time as ‘the birthplace of modern Australia’?

  9. The effect of cooking on the phytochemical content of vegetables

    NARCIS (Netherlands)

    Palermo, M.; Pellegrini, N.; Fogliano, V.

    2014-01-01

    Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed

  10. Rapidly design safety relief valve inlet piping systems

    Energy Technology Data Exchange (ETDEWEB)

    Westman, M.A.

    1997-03-01

    Safety relief valves (SRVs) used to protect against overpressure require well-designed inlet piping for proper operation. The engineer`s job is to produce these designs from a thorough understanding of the inlet piping as a key component in the safety relief system and the correct application of the governing fluid dynamics principles. This article will present a technique for analysis and design using classical ideal-gas adiabatic fluid flow principles. Also, it will discuss the advantages of using the personal computer (PC) to quickly arrive at accurate designs. This work applies to SRVs in which relief flows are limited by sonic conditions at their nozzles.

  11. Genotoxicity of fumes from heated cooking oils produced in Taiwan.

    Science.gov (United States)

    Wu, P F; Chiang, T A; Ko, Y C; Lee, H

    1999-02-01

    Epidemiologic investigations of lung cancer among Taiwanese nonsmoking women have found that exposure to fumes from cooking oils may be an important risk factor. Fume samples from three different commercial cooking oils (lard, soybean, and peanut oils) often used in Taiwan for preparing Chinese meals were collected for genotoxicity analysis in SOS chromotest and sister chromatid exchange (SCE) assays. The induction factors of the SOS chromotest in Escherichia coli PQ 37 were dependent on the concentrations of lard and soybean cooking oil extracts without S9 mix. In addition, when CHO-K1 cells were exposed to condensates of cooking oil fumes for 12 h, SCEs showed a dose-related increase in extracts of lard and soybean oil fumes. This result provides experimental evidence and is in accordance with the findings of epidemiologic studies that women exposed to the emitted fumes of cooking oils are at an increase risk of contracting lung cancer. Copyright 1999 Academic Press.

  12. Fate of enniatins and deoxynivalenol during pasta cooking.

    Science.gov (United States)

    de Nijs, Monique; van den Top, Hester; de Stoppelaar, Joyce; Lopez, Patricia; Mol, Hans

    2016-12-15

    The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials).

  13. Modeling emission rates and exposures from outdoor cooking

    Science.gov (United States)

    Edwards, Rufus; Princevac, Marko; Weltman, Robert; Ghasemian, Masoud; Arora, Narendra K.; Bond, Tami

    2017-09-01

    Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these - an estimated 533 million - cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

  14. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time

    Directory of Open Access Journals (Sweden)

    Jose Sanchez del Pulgar

    2013-10-01

    Full Text Available The volatile organic compound (VOC profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C, time (5 or 12 h and vacuum (vacuum or air-packaged. As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.

  15. Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).

    Science.gov (United States)

    del Pulgar, Jose Sanchez; Roldan, Mar; Ruiz-Carrascal, Jorge

    2013-10-10

    The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.

  16. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Requirements for the production of fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  17. Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels.

    Science.gov (United States)

    Oz, Fatih; Seyyar, Esra

    2016-04-20

    The effects of different cooking temperatures (65, 75, and 85 °C) and cooking levels (medium and well) on some quality properties, the formation of heterocyclic aromatic amines (HCAs), and the migration level of bisphenol-A (BPA) in trout fillets cooked by sous-vide were investigated. As a result, as expected, cooking caused a reduction in water content of the samples, whereas pH, TBARS, L*, and b* values increased. Cooking loss values ranged between 14.78 and 20.51%. Whereas IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in the analyzed samples, varying levels of IQx (up to 0.16 ng/g) and MeIQx (up to 5.66 ng/g) were detected. It was determined that total HCA amounts ranged between 1.28 and 5.75 ng/g, and all or a big part of the total HCAs belonged to MeIQx. In addition, the migration level of BPA in sous-vide-cooked samples ranged between 4.93 and 27.11 ng/g.

  18. Mutagens from heated Chinese and U.S. cooking oils.

    Science.gov (United States)

    Shields, P G; Xu, G X; Blot, W J; Fraumeni, J F; Trivers, G E; Pellizzari, E D; Qu, Y H; Gao, Y T; Harris, C C

    1995-06-07

    The lung cancer incidence in Chinese women is among the highest in the world, but tobacco smoking accounts for only a minority of the cancers. Epidemiologic investigations of lung cancer among Chinese women have implicated exposure to indoor air pollution from wok cooking, where the volatile emissions from unrefined cooking oils are mutagenic. This study was conducted to identify and quantify the potentially mutagenic substances emitted from a variety of cooking oils heated to the temperatures typically used in wok cooking. Several cooking oils and fatty acids were heated in a wok to boiling, at temperatures (for the cooking oils) that ranged from 240 degrees C to 280 degrees C (typical cooking temperatures in Shanghai, China). The oils tested were unrefined Chinese rapeseed, refined U.S. rapeseed (known as canola), Chinese soybean, and Chinese peanut in addition to linolenic, linoleic, and erucic fatty acids. Condensates of the emissions were collected and tested in the Salmonella mutation assay (using Salmonella typhimurium tester strains TA98 and TA104). Volatile decomposition products also were subjected to gas chromatography and mass spectroscopy. Aldehydes were detected using high-performance liquid chromatography and UV spectroscopy. 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds were qualitatively and quantitatively detected, with emissions tending to be highest for unrefined Chinese rapeseed oil and lowest for peanut oil. The emission of 1,3-butadiene and benzene was approximately 22-fold and 12-fold higher, respectively, from heated unrefined Chinese rapeseed oil than from heated peanut oil. Lowering the cooking temperatures or adding an antioxidant, such as butylated hydroxyanisole, before cooking decreased the amount of these volatile emissions. Among the individual fatty acids tested, heated linolenic acid produced the greatest quantities of 1,3-butadiene, benzene, and acrolein. Separately, the mutagenicity of individual

  19. A Study on the Safety of Vacuum Cooking Method in the New Cooking System

    OpenAIRE

    山下,由美子; 溝下,あさみ; 村田, 美穂子; 谷口,美佐子; 白砂,千登勢; 水井,富美恵; 岡田,正浩

    2009-01-01

    In the present study,we investigated the shelf-life of vacuum cooked products, which are being increasingly utilized on many fronts, including hotel and hospital catering. We focused on important factors for food hygiene through bacterial and organoleptic testing and investigated the leaching of hazardous substances from vacuum packaging materials due to heating with steam convection ovens. Bacterial testing detected only small amounts of general bacteria even after two weeks of storage foll...

  20. How SARS Taught Me to Cook

    Institute of Scientific and Technical Information of China (English)

    GUAVALEE

    2003-01-01

    DURING the week-long May Day holiday I usually hold a party, or enjoy the good weather on outings with friends, but thanks to the SARS epidemic in Beijing this year, I stayed at home the entire May Day holiday. It was no problem finding something to do with my ample spare time, as I can surf the Internet for hours on end. My biggest headache was eating.Having dined in cafeterias and restaurants for the previous ten years or so, I had never learned to cook, but as SARS had begun to spread in Beijing in late April, the cafeteria in my work unit and most restaurants were closed for the holiday.

  1. A novel solar hot plate for cooking

    Energy Technology Data Exchange (ETDEWEB)

    Rincon Mejia, Eduardo A; Osorio Jaramillo, Fidel A [Facultad de Ingenieria, UAEMex, Toluca, Edo. (Mexico)

    2000-07-01

    In Mexico and other developing countries, the use of firewood as combustible for cooking has contributed to deforestation and desertification of large zones. This is due to the lack of alternative combustibles for the poor inhabitants of the countryside and remote areas. In this paper, a new solar hot plate, intended for contributing to solve this problem, is presented. It can be used for cooking not only a great variety of prehispanic and traditional meals, like tortillas, fried meat and vegetables, but also hot cakes, bacon, eggs, steaks and fries. The hot plate solar cooker, called Tolocatzin, consists of a horizontal metallic plate, which is heated from both of its top and bottom surfaces by concentrated sun light from multicompound concentrator based on nonimaging optics, and built with nine ordinary plane glass-silvered, and two curved aluminum mirrors, so it can be manufactured easily in a small factory or at home. For an acceptance angle of 15 Celsius degrees, which allows the concentration of sun light without sun-tracking for about one hour, it can reach temperatures up to 240 Celsius degrees in a few minutes. This temperature is high enough for cooking almost all fried or grilled meals. The design was optimized using ray-trace procedures. The operational experience with early prototypes has shown that the Tolocatzin solar hot plate does an excellent cooking job and could really be massively used in sunny countries. [Spanish] En Mexico y otros paises en desarrollo, el uso de la madera como combustible para cocinar ha contribuido a la deforestacion y desertificacion de grandes zonas. Esto es debido a la falta de combustibles alternativos por parte de los habitantes pobres del campo y de areas remotas. En este articulo se presenta una nueva placa solar que tiene el proposito de contribuir a resolver este problema. Puede ser usada para cocinar no solamente una gran variedad de comidas prehispanicas y tradicionales, como tortillas, carne frita y verduras sino

  2. Energy-Efficient Cooking of Spaghetti

    Science.gov (United States)

    Levy, Akash

    2011-03-01

    Spaghetti is a dual-career family dinner favorite. But how much energy is consumed in the process, and how can it be optimized? I performed an experiment to test two methods for preparing a spaghetti meal. In both cases, the water was rapidly heated to the boiling point. The flame was kept at maximum for the first experiment until the spaghetti was cooked. In the second experiment, the flame was reduced and the top covered, such that the water was kept at 100C. The two methods are compared in terms of the total time required to prepare the meal and amount of energy required. A discussion of potential savings for the latter method--and possible uses for that savings--is discussed.

  3. “What’s Cooking?”

    DEFF Research Database (Denmark)

    Svejenova, Silviya

    2016-01-01

    “What’s cooking?” is old-fashioned slang for asking about what is happening or what someone is planning. In this chapter, it denotes an approach to prospective data collection in qualitative research and captures the gist of a case study from the field of haute cuisine that inspired the saying....... The approach involves seeking proactively, noticing, and acting creatively upon serendipitous opportunities that are associated with the case’s future. These opportunities may bring researchers into contact with social worlds other than those in which the studied case is grounded and may require...... that they negotiate and play diverse roles for data collection, yielding novel insights and offering possibilities for building interesting stories and theories. Next I describe the background of and inspiration for the approach, introduce its elements and workings, and highlight potential benefits and caveats....

  4. Molecular gastronomy, a scientific look at cooking.

    Science.gov (United States)

    This, Hervé

    2009-05-19

    Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific

  5. Micro-Ramps for External Compression Low-Boom Inlets

    Science.gov (United States)

    Rybalko, Michael; Loth, Eric; Chima, Rodrick V.; Hirt, Stefanie M.; DeBonis, James R.

    2010-01-01

    The application of vortex generators for flow control in an external compression, axisymmetric, low-boom concept inlet was investigated using RANS simulations with three-dimensional (3-D), structured, chimera (overset) grids and the WIND-US code. The low-boom inlet design is based on previous scale model 1- by 1-ft wind tunnel tests and features a zero-angle cowl and relaxed isentropic compression centerbody spike, resulting in defocused oblique shocks and a weak terminating normal shock. Validation of the methodology was first performed for micro-ramps in supersonic flow on a flat plate with and without oblique shocks. For the inlet configuration, simulations with several types of vortex generators were conducted for positions both upstream and downstream of the terminating normal shock. The performance parameters included incompressible axisymmetric shape factor, separation area, inlet pressure recovery, and massflow ratio. The design of experiments (DOE) methodology was used to select device size and location, analyze the resulting data, and determine the optimal choice of device geometry. The optimum upstream configuration was found to substantially reduce the post-shock separation area but did not significantly impact recovery at the aerodynamic interface plane (AIP). Downstream device placement allowed for fuller boundary layer velocity profiles and reduced distortion. This resulted in an improved pressure recovery and massflow ratio at the AIP compared to the baseline solid-wall configuration.

  6. Open inlet conversion: Water quality benefits of two designs

    Science.gov (United States)

    Open surface inlets that connect to subsurface tile drainage systems provide a direct pathway for movement of sediment, nutrients, and agrochemicals to surface waters. This study was conducted to determine the reduction in drainage effluent total suspended sediment (TSS) and phosphorus (P) concentr...

  7. Validation of Helium Inlet Design for ITER Toroidal Field Coil

    CERN Document Server

    Boyer, C; Hamada, K; Foussat, A; Le Rest, M; Mitchell, N; Decool, P; Savary, F; Sgobba, S; Weiss, K-P

    2014-01-01

    The ITER organization has performed design and its validation tests on a helium inlet structure for the ITER Toroidal Field (TF) coil under collaboration with CERN, KIT, and CEA-Cadarache. Detailed structural analysis was performed in order to optimize the weld shape. A fatigue resistant design on the fillet weld between the shell covers and the jacket is an important point on the helium inlet structure. A weld filler material was selected based on tensile test at liquid helium temperature after Nb3Sn reaction heat treatment. To validate the design of the weld joint, fatigue tests at 7 K were performed using heat-treated butt weld samples. A pressure drop measurement of a helium inlet mock-up was performed by using nitrogen gas at room temperature in order to confirm uniform flow distribution and pressure drop characteristic. These tests have validated the helium inlet design. Based on the validation, Japanese and European Union domestic agencies, which have responsibilities of the TF coil procurement, are pr...

  8. HINCOF-1: a Code for Hail Ingestion in Engine Inlets

    Science.gov (United States)

    Gopalaswamy, N.; Murthy, S. N. B.

    1995-01-01

    One of the major concerns during hail ingestion into an engine is the resulting amount and space- and time-wise distribution of hail at the engine face for a given geometry of inlet and set of atmospheric and flight conditions. The appearance of hail in the capture streamtube is invariably random in space and time, with respect to size and momentum. During the motion of a hailstone through an inlet, a hailstone undergoes several processes, namely impact with other hailstones and material surfaces of the inlet and spinner, rolling and rebound following impact; heat and mass transfer; phase change; and shattering, the latter three due to friction and impact. Taking all of these factors into account, a numerical code, designated HINCOF-I, has been developed for determining the motion hailstones from the atmosphere, through an inlet, and up to the engine face. The numerical procedure is based on the Monte-Carlo method. The report presents a description of the code, along with several illustrative cases. The code can be utilized to relate the spinner geometry - conical or, more effective, elliptical - to the possible diversion of hail at the engine face into the bypass stream. The code is also useful for assessing the influence of various hail characteristics on the ingestion and distribution of hailstones over the engine face.

  9. Diffuse Ceiling Inlet Systems and the Room Air Distribution

    DEFF Research Database (Denmark)

    Nielsen, Peter V.; Jensen, Rasmus Lund; Rong, Li

    2010-01-01

    A diffuse ceiling inlet system is an air distribution system which is supplying the air through the whole ceiling. The system can remove a large heat load without creating draught in the room. The paper describes measurements in the case of both cooling and heating, and CFD predictions are given ...

  10. Cross contamination in dual inlet isotope ratio mass spectrometers

    NARCIS (Netherlands)

    Meijer, H.A.J.; Neubert, R.E.M.; Visser, G.H.

    2000-01-01

    Since the early days of geochemical isotope ratio mass spectrometry there has always been the problem of cross contamination, i.e. the contamination of the sample gas with traces of reference gas land vice versa) in a dual inlet system and the analyzer itself. This was attributable to valve leakages

  11. Hydrodynamics and morphodynamics of a seasonally forced tidal inlet system

    NARCIS (Netherlands)

    Lam, N.T.; Stive, M.J.F.; Wang, Z.B.; Verhagen, H.J.; Thuy, V.T.T.

    2008-01-01

    Hydrodynamics and morphodynamics of a seasonally forced tidal inlet system are investigated using numerical models. The ocean forcing including tidal and wave actions and sediment transport is simulated using Delft3D model. Fluvial processes in Delft3D are taken into account as results from SOBEK RU

  12. Characterization of Inlet Diffuser Performance for Stratified Thermal Storage

    Science.gov (United States)

    Cimbala, John M.; Bahnfleth, William; Song, Jing

    1999-11-01

    Storage of sensible heating or cooling capacity in stratified vessels has important applications in central heating and cooling plants, power production, and solar energy utilization, among others. In stratified thermal storage systems, diffusers at the top and bottom of a stratified tank introduce and withdraw fluid while maintaining a stable density gradient and causing as little mixing as possible. In chilled water storage applications, mixing during the formation of the thermocline near an inlet diffuser is the single greatest source of thermal losses. Most stratified chilled water storage tanks are cylindrical vessels with diffusers that are either circular disks that distribute flow radially outward or octagonal rings of perforated pipe that distribute flow both inward and outward radially. Both types produce gravity currents that are strongly influenced by the inlet Richardson number, but the significance of other parameters is not clear. The present investigation considers the dependence of the thermal performance of a perforated pipe diffuser on design parameters including inlet velocity, ambient and inlet fluid temperatures, and tank dimensions for a range of conditions representative of typical chilled water applications. Dimensional analysis is combined with a parametric study using results from computational fluid dynamics to obtain quantitative relationships between design parameters and expected thermal performance.

  13. Cross-sectional stability of double inlet systems

    NARCIS (Netherlands)

    Brouwer, R.L.

    2013-01-01

    Barrier coasts and their associated tidal inlet systems are a common feature in many parts of the world. They constitute dynamic environments that are in a continuous stage of adapting to the prevailing tide and wave conditions. Commonly, these coastal areas are densely populated and (partly) as a r

  14. Hydrodynamics and morphodynamics of a seasonally forced tidal inlet system

    NARCIS (Netherlands)

    Lam, N.T.; Stive, M.J.F.; Wang, Z.B.; Verhagen, H.J.; Thuy, V.T.T.

    2008-01-01

    Hydrodynamics and morphodynamics of a seasonally forced tidal inlet system are investigated using numerical models. The ocean forcing including tidal and wave actions and sediment transport is simulated using Delft3D model. Fluvial processes in Delft3D are taken into account as results from SOBEK

  15. Physics of Acoustic Radiation from Jet Engine Inlets

    Science.gov (United States)

    Tam, Christopher K. W.; Parrish, Sarah A.; Envia, Edmane; Chien, Eugene W.

    2012-01-01

    Numerical simulations of acoustic radiation from a jet engine inlet are performed using advanced computational aeroacoustics (CAA) algorithms and high-quality numerical boundary treatments. As a model of modern commercial jet engine inlets, the inlet geometry of the NASA Source Diagnostic Test (SDT) is used. Fan noise consists of tones and broadband sound. This investigation considers the radiation of tones associated with upstream propagating duct modes. The primary objective is to identify the dominant physical processes that determine the directivity of the radiated sound. Two such processes have been identified. They are acoustic diffraction and refraction. Diffraction is the natural tendency for an acoustic wave to follow a curved solid surface as it propagates. Refraction is the turning of the direction of propagation of sound waves by mean flow gradients. Parametric studies on the changes in the directivity of radiated sound due to variations in forward flight Mach number and duct mode frequency, azimuthal mode number, and radial mode number are carried out. It is found there is a significant difference in directivity for the radiation of the same duct mode from an engine inlet when operating in static condition and in forward flight. It will be shown that the large change in directivity is the result of the combined effects of diffraction and refraction.

  16. Max Data Report Jet Stability versus Inlet Geometry

    Energy Technology Data Exchange (ETDEWEB)

    Lomperski, S. [Argonne National Lab. (ANL), Argonne, IL (United States); Bremer, N. [Argonne National Lab. (ANL), Argonne, IL (United States)

    2015-09-01

    This document describes experiments investigating the effect of inlet geometry on the flow field within a glass tank where two jets mix and impinge upon the lid. The setup mimics the outlet plenum of a fast reactor where core exit flows of different temperatures can mix in ways that induce thermal cycling in neighboring structures.

  17. 33 CFR 334.1310 - Lutak Inlet, Alaska; restricted areas.

    Science.gov (United States)

    2010-07-01

    ... signs will not be lighted. (2) Dry Cargo dock mooring area. (i) The waters within 60 feet off the face... dropping and dragging of anchors, weights, or other ground tackle within the Dry Cargo dock mooring area is...; restricted areas. (a) The areas—(1) Army POL dock restricted area. (i) The waters of Lutak Inlet bounded as...

  18. Coarse mode aerosol measurement using a Low Turbulence Inlet

    Science.gov (United States)

    Brooke, J.; Bart, M.; Trembath, J.; McQuaid, J. B.; Brooks, B. J.; Osborne, S.

    2012-04-01

    The Sahara desert is a major natural source of global mineral dust emissions (Forster et al., 2007) through the mobilisation and lifting of dust particles into the atmosphere from dust storms. A significant fraction of this dust is in the aerosol coarse mode (Weinzierl et al., 2009). It is highlighted of the difficulty in making accurate and reliable measurements from an aircraft platform, particularly that of coarse mode aerosol (Wendisch et al., 2004). To achieve the measurement of a representative aerosol sample an aerosol inlet, on an aircraft, is required for the delivery of the sample to the instruments making the measurements. Inlet design can modify aerosol size distribution through either underestimating due to aerosol losses or overestimation due to enhancements. The Low Turbulence Inlet (LTI) was designed to improve inlet efficiency. This is achieved by reducing turbulence flow within the tip of the inlet, reducing impaction of particles to the walls of the inlet (Wilson et al., 2004). The LTI further maintains isokinetic sampling flow (free stream velocity, U0 and sampling velocity, U are equal to 1). Dust aerosol over the Sahara desert provides an excellent environment to test and quantify the capabilities of the LTI on the FAAM BAe 146, whilst enabling in-situ dust measurement. The LTI was operated during the Fennec field campaign in June 2011 with 11 flights during the campaign over Mauritania and Mali. We are using the LTI to provide critical information on the sampling characteristics of the inlet used by nearly all aerosol instruments inside the aircraft (AMS, Nephelometer, PSAP, and CCN). Inlet experiments were performed with identical Optical Particle Counters (OPC) connected to the rosemount and LTI with size distribution for each inlet measured and Rosemount enhancements determined. Rosemount inlet enhancements were determined to be 2 to 4 times for particles up to 2.5 µm. A key parameter in aerosol measurement is size distribution, in which

  19. Microjet flow control in an ultra-compact serpentine inlet

    Institute of Scientific and Technical Information of China (English)

    Da Xingy; Fan Zhaolin; Fan Jianchao; Zeng Liquan; Rui Wei; Zhou Run

    2015-01-01

    Microjets are used to control the internal flow to improve the performance of an ultra-compact serpentine inlet. A highly offset serpentine inlet with length-to-diameter ratio of 2.5 is designed and static tests are conducted to analyze the internal flow characteristics in terms of pressure recovery, distortion and flow separation. Flow separation is encountered in the second S-turn, and two strong counter-rotating vortices are formed at the aerodynamic interface plane (AIP) face which occupy a quarter of the outlet area and result in severe pressure loss and distortion. A flow control model employing a row of microjets in the second turn is designed based on the internal flow characteristics and simplified CFD simulations. Flow control tests are conducted to verify the control effectiveness and understand the characteristics as a function of inlet throat Mach number, injection mass flow ratio, jet Mach number and momentum coefficient. At all test Mach numbers, microjet flow control (MFC) effectively improves the recovery and reduces the distortion intensity. Between inlet throat Mach number 0.2 and 0.5, the strong flow separation in the second S-turn is suppressed at an optimum jet flow ratio of less than 0.65%, resulting in a maximum improvement of 4% for pressure recovery coefficient and a maximum decrease of 75% for circumferential distortion intensity at cruise. However, in order to suppress the flow separation, the injection rate should retain in an effective range. When the injection rate is higher than this range, the flow is degraded and the distortion contour is changed from 90? circumferential distortion pattern to 180? circumferential distortion pattern. Detailed data analysis shows that this optimum flow ratio depends on inlet throat Mach number and the momentum coefficient affects the control effectiveness in a dual stepping manner.

  20. Microjet flow control in an ultra-compact serpentine inlet

    Directory of Open Access Journals (Sweden)

    Da Xingya

    2015-10-01

    Full Text Available Microjets are used to control the internal flow to improve the performance of an ultra-compact serpentine inlet. A highly offset serpentine inlet with length-to-diameter ratio of 2.5 is designed and static tests are conducted to analyze the internal flow characteristics in terms of pressure recovery, distortion and flow separation. Flow separation is encountered in the second S-turn, and two strong counter-rotating vortices are formed at the aerodynamic interface plane (AIP face which occupy a quarter of the outlet area and result in severe pressure loss and distortion. A flow control model employing a row of microjets in the second turn is designed based on the internal flow characteristics and simplified CFD simulations. Flow control tests are conducted to verify the control effectiveness and understand the characteristics as a function of inlet throat Mach number, injection mass flow ratio, jet Mach number and momentum coefficient. At all test Mach numbers, microjet flow control (MFC effectively improves the recovery and reduces the distortion intensity. Between inlet throat Mach number 0.2 and 0.5, the strong flow separation in the second S-turn is suppressed at an optimum jet flow ratio of less than 0.65%, resulting in a maximum improvement of 4% for pressure recovery coefficient and a maximum decrease of 75% for circumferential distortion intensity at cruise. However, in order to suppress the flow separation, the injection rate should retain in an effective range. When the injection rate is higher than this range, the flow is degraded and the distortion contour is changed from 90° circumferential distortion pattern to 180° circumferential distortion pattern. Detailed data analysis shows that this optimum flow ratio depends on inlet throat Mach number and the momentum coefficient affects the control effectiveness in a dual stepping manner.

  1. The physical environment affects cyanophage communities in British Columbia inlets.

    Science.gov (United States)

    Frederickson, C M; Short, S M; Suttle, C A

    2003-10-01

    Little is known about the natural distribution of viruses that infect the photosynthetically important group of marine prokaryotes, the cyanobacteria. The current investigation reveals that the structure of cyanophage communities is dependent on water column structure. PCR was used to amplify a fragment of the cyanomyovirus gene (g) 20, which codes for the portal vertex protein. Denaturing gradient gel electrophoresis (DGGE) of PCR amplified g20 gene fragments was used to examine variations in cyanophage community structure in three inlets in British Columbia, Canada. Qualitative examination of denaturing gradient gels revealed cyanophage community patterns that reflected the physical structure of the water column as indicated by temperature and salinity. Based on mobility of PCR fragments in the DGGE gels, some cyanophages appeared to be widespread, while others were observed only at specific depths. Cyanophage communities within Salmon Inlet were more related to one another than to communities from either Malaspina Inlet or Pendrell Sound. As well, surface communities in Malaspina Inlet and Pendrell Sound were different when compared to communities at depth. In the same two locations, distinct differences in community composition were observed in communities that coincided with depths of high chlorophyll fluorescence. The observed community shifts over small distances (only a few meters in depth or inlets separated by less than 100 km) support the idea that cyanophage communities separated by small spatial scales develop independently of each other as a result isolation by water column stratification or land mass separation, which may ultimately lead to changes in the distribution or composition of the host community.

  2. The Organoleptic and Smoked Catfish Histology from Pre-cooking

    Directory of Open Access Journals (Sweden)

    Venny Yuliastri

    2015-11-01

    Full Text Available Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfish production increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7% and fat about 0.95 until 11.5%. The objective of this study was to determine the best organoleptic and to study the changes of tissue structure of catfish caused by process precooking and smoking process. Precooked Catfish with variation 5, 10 and 15 minute; temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed in laboratory. The results organoleptic consumers is the favored smoke catfish without any pre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense 8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53. Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5 minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking has the highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78. Observation on histology showed fresh catfish the structure of the connective tissue still compact. Precooked catfish, myomer begins damage, catfish smoke without pre-cooking is characterized by the formation of fibrils wafy fibers are separated from one another and pre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomer but myomer still intact.

  3. Formation of mutagens in beef and beef extract during cooking.

    Science.gov (United States)

    Commoner, B; Vithayathil, A J; Dolara, P; Nair, S; Madyastha, P; Cuca, G C

    1978-09-08

    Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.

  4. Modelling Morphological Response of Large Tidal Inlet Systems to Sea Level Rise

    NARCIS (Netherlands)

    Dissanayake, P.K.

    2011-01-01

    This dissertation qualitatively investigates the morphodynamic response of a large inlet system to IPCC projected relative sea level rise (RSLR). Adopted numerical approach (Delft3D) used a highly schematised model domain analogous to the Ameland inlet in the Dutch Wadden Sea. Predicted inlet evolut

  5. A Combined CFD/Characteristic Method for Prediction and Design of Hypersonic Inlet with Nose Bluntness

    Science.gov (United States)

    Gao, Wenzhi; Li, Zhufei; Yang, Jiming

    Leading edge bluntness is widely used in hypersonic inlet design for thermal protection[1]. Detailed research of leading edge bluntness on hypersonic inlet has been concentrated on shock shape correlation[2], boundary layer flow[3], inlet performance[4], etc. It is well known that blunted noses cause detached bow shocks which generate subsonic regions around the noses and entropy layers in the flowfield.

  6. Non-linear dynamics of inlet film thickness during unsteady rolling process

    Science.gov (United States)

    Fu, Kuo; Zang, Yong; Gao, Zhiying; Qin, Qin; Wu, Diping

    2016-05-01

    The inlet film thickness directly affects film and stress distribution of rolling interfaces. Unsteady factors, such as unsteady back tension, may disturb the inlet film thickness. However, the current models of unsteady inlet film thickness lack unsteady disturbance factors and do not take surface topography into consideration. In this paper, based on the hydrodynamic analysis of inlet zone an unsteady rolling film model which concerns the direction of surface topography is built up. Considering the small fluctuation of inlet angle, absolute reduction, reduction ratio, inlet strip thickness and roll radius as the input variables and the fluctuation of inlet film thickness as the output variable, the non-linear relationship between the input and output is discussed. The discussion results show that there is 180° phase difference between the inlet film thickness and the input variables, such as the fluctuant absolute reduction, the fluctuant reduction ratio and non-uniform inlet strip thickness, but there is no phase difference between unsteady roll radius and the output. The inlet angle, the steady roll radius and the direction of surface topography have significant influence on the fluctuant amplitude of unsteady inlet film thickness. This study proposes an analysis method for unsteady inlet film thickness which takes surface topography and new disturbance factors into consideration.

  7. 78 FR 11094 - Safety Zone; Lake Worth Dredge Operations, Lake Worth Inlet; West Palm Beach, FL

    Science.gov (United States)

    2013-02-15

    ... Guard is establishing a temporary safety zone on Lake Worth Inlet, West Palm Beach, Florida, to provide..., February 20, 2013, dredging operations will be conducted on Lake Worth Inlet in West Palm Beach, Florida... the southwestern corner of Singer Island and then due south across the inlet to Palm Beach...

  8. 78 FR 48314 - Drawbridge Operation Regulation; Milford Haven Inlet, Hudgins, VA

    Science.gov (United States)

    2013-08-08

    ... SECURITY Coast Guard 33 CFR Part 117 Drawbridge Operation Regulation; Milford Haven Inlet, Hudgins, VA... Bridge (Gwynn's Island) across the Milford Haven Inlet, mile 0.1, at Hudgins, Virginia. The deviation is... Milford Haven Inlet near Hudgins, Virginia. VDOT requested a deviation from the requirement to open on...

  9. 76 FR 24513 - Public Land Order No. 7765; Partial Revocation Jupiter Inlet Lighthouse Withdrawal; Florida

    Science.gov (United States)

    2011-05-02

    ... Bureau of Land Management Public Land Order No. 7765; Partial Revocation Jupiter Inlet Lighthouse... Management to continue to be managed as part of the Jupiter Inlet Lighthouse Outstanding Natural Area. DATES... Resource Act of 2008 (43 U.S.C. 1787), which created the Jupiter Inlet Lighthouse Outstanding Natural...

  10. Impact of the degree of cooking on starch digestibility of rice - An in vitro study.

    Science.gov (United States)

    Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

    2016-01-15

    The impact of cooking degree on the starch digestibility of a non-waxy, cooked rice was examined through a simulated gastro-small intestinal in vitro digestion model. The starch hydrolysis of both non-homogenised and homogenised cooked rice samples during simulated digestion was also compared in order to examine the impact of grain structure on starch digestibility. Polished rice grains were cooked in boiling water for 10min (partially cooked) and 20min (fully cooked) to obtain samples of different cooking degree. No significant differences in the equilibrium starch hydrolysis (%) were observed among the partially and fully cooked grains, although significant differences were observed among the uncooked and cooked samples. The equilibrium starch hydrolysis (%) of homogenised rice was higher than its non-homogenised counterpart. These results showed that rice starch digestibility should not be affected by the cooking degrees related to starch gelatinisation, but was influenced by the modification/destruction of the grain structure during mechanical processing.

  11. Polynesian Music, Captain Cook, and the Romantic Movement in Europe.

    Science.gov (United States)

    Kaeppler, Adrienne L.

    1978-01-01

    The descriptions of Polynesian music and dance resulting from Cook's voyages influenced the romantic composers of the early nineteenth century, especially in the incorporation of exotic and mystical themes. (Author)

  12. Polynesian Music, Captain Cook, and the Romantic Movement in Europe.

    Science.gov (United States)

    Kaeppler, Adrienne L.

    1978-01-01

    The descriptions of Polynesian music and dance resulting from Cook's voyages influenced the romantic composers of the early nineteenth century, especially in the incorporation of exotic and mystical themes. (Author)

  13. Heart-Healthy Home Cooking: African American Style

    Science.gov (United States)

    ... tablespoons parsley, finely chopped 1. Wash chicken and pat dry. Cut the chicken breast and kielbasa into 1-inch chunks. 2. Spray a medium-sized pan with nonstick cooking spray. Brown the sausage and chicken over medium heat and ...

  14. Energy conservation options for cooking with biomass in Ghana

    DEFF Research Database (Denmark)

    Nielsen, Per Sieverts; Næraa, Rikke; Karlsson, Kenneth

    1996-01-01

    . An energy chain for the cooking process is established and the possible conservation options are surveyed in kitchen performance tests in Abodom in the tropical zone of Ghana. The energy consumption for the food preparation has been measured and energy saving options have been determined for some parts...... of the energy chain. The results show that the possible options for energy conservation through the entire energy chain of the present technology are at least of the same magnitude as that involved in just switching to a more efficient biomass stove. The heat loss is largest while simmering when the boiling......Cooking is the main energy consuming activity in Ghana. This is mainly due to a generally low material standard of living, but also because the cooking process itself is energy inefficient. The fuel for cooking in Ghana is mainly biomass either in the form of wood, agricultural residues or charcoal...

  15. Beans and Other Legumes: Types and Cooking Tips

    Science.gov (United States)

    ... your gastrointestinal system handle the increase in dietary fiber. References Duyff RL. Cook for flavor and health. In: Academy of Nutrition and Dietetics Complete Food and Nutrition Guide. 5th ed. New ...

  16. Food Safety Not Always on Menu of TV Cooking Shows

    Science.gov (United States)

    ... page: https://medlineplus.gov/news/fullstory_161980.html Food Safety Not Always on Menu of TV Cooking Shows ... shows. They also noted whether the shows mentioned food safety. The findings were published in the November-December ...

  17. Energy conservation options for cooking with biomass in Ghana

    DEFF Research Database (Denmark)

    Nielsen, Per Sieverts; Næraa, Rikke; Karlsson, Kenneth

    1996-01-01

    Cooking is the main energy consuming activity in Ghana. This is mainly due to a generally low material standard of living, but also because the cooking process itself is energy inefficient. The fuel for cooking in Ghana is mainly biomass either in the form of wood, agricultural residues or charcoal...... of the energy chain. The results show that the possible options for energy conservation through the entire energy chain of the present technology are at least of the same magnitude as that involved in just switching to a more efficient biomass stove. The heat loss is largest while simmering when the boiling....... An energy chain for the cooking process is established and the possible conservation options are surveyed in kitchen performance tests in Abodom in the tropical zone of Ghana. The energy consumption for the food preparation has been measured and energy saving options have been determined for some parts...

  18. Pasta cooking water as medium of amylase production

    African Journals Online (AJOL)

    Aghomotsegin

    respectively. The optimum substrate concentration, sea-water concentration, inoculum size and NaCl ... The factors that affect amylase production such as: pasta cooking .... pollution of the aquatic ecosystem. ... microbial life. .... Ocean Univ.

  19. Virginia Tech's Cook Counseling Center receives international counseling accreditation

    OpenAIRE

    DeLauder, Rachel

    2010-01-01

    The Virginia Tech Thomas E. Cook Counseling Center has been accredited by the International Association of Counseling Services, Inc., an organization of United States, Canadian, and Australian counseling agencies based in Alexandria, Va.

  20. [Risk assessment for food preparation, cooking and service].

    Science.gov (United States)

    Cottica, Danilo; Grignani, Elena

    2014-01-01

    The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

  1. Identification and origin of odorous sulfur compounds in cooked ham

    OpenAIRE

    Thomas, Caroline; Mercier, Frederic; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2014-01-01

    The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional gas chromatography coupled with mass spectrometry, and olfactometry. Among the odorant sulfur compounds identified, three furans present in trace amounts proved to have very intense odours responsible for the "meaty, cooked ham" notes of th...

  2. STARCH RETROGRADATION AND PRODUCTION OF RESISTANT STARCH IN COOKED RICE

    OpenAIRE

    2008-01-01

    After rice cooking, retrogradation of starch in a cooked rice progresses quickly at under gelatinization temperature. Cold rice (aging rice) is tasteless, firm and digested slowly. My aim in this report is explained the relationship between cold rice tasteless and indexes of starch retrogradation. Starch gelatinization degree, starch whiteness index and resistant starch content that were indexes of starch retrogradation did not change remarkably of cold and aging rice that were very firm and ...

  3. Mechanics and rates of tidal inlet migration: Modeling and application to natural examples

    Science.gov (United States)

    Nienhuis, Jaap H.; Ashton, Andrew D.

    2016-11-01

    Tidal inlets on barrier coasts can migrate alongshore hundreds of meters per year, often presenting great management and engineering challenges. Here we perform model experiments with migrating tidal inlets in Delft3D-SWAN to investigate the mechanics and rates of inlet migration. Model experiments with obliquely approaching waves suggest that tidal inlet migration occurs due to three mechanisms: (1) littoral sediment deposition along the updrift inlet bank, (2) wave-driven sediment transport preferentially eroding the downdrift bank of the inlet, and (3) flood-tide-driven flow preferentially cutting along the downdrift inlet bank because it is less obstructed by flood-tidal delta deposits. To quantify tidal inlet migration, we propose and apply a simple mass balance framework of sediment fluxes around inlets that includes alongshore sediment bypassing and flood-tidal delta deposition. In model experiments, both updrift littoral sediment and the eroded downdrift inlet bank are sediment sources to the growing updrift barrier and the flood-tidal delta, such that tidal inlets can be net sink of up to 150% of the littoral sediment flux. Our mass balance framework demonstrates how, with flood-tidal deltas acting as a littoral sediment sink, migrating tidal inlets can drive erosion of the downdrift barrier beach. Parameterizing model experiments, we propose a predictive model of tidal inlet migration rates based upon the relative momentum flux of the inlet jet and the alongshore radiation stress; we then compare these predicted migration rates to 22 natural tidal inlets along the U.S. East Coast and find good agreement.

  4. Experimental Investigation of Fan Rotor Response to Inlet Swirl Distortion

    OpenAIRE

    Frohnapfel, Dustin Joseph

    2016-01-01

    Next generation aircraft design focuses on highly integrated airframe/engine architectures that exploit advantages in system level efficiency and performance. One such design concept incorporates boundary layer ingestion which locates the turbofan engine inlet near enough to the lifting surface of the aircraft skin that the boundary layer is ingested and reenergized. This process reduces overall aircraft drag and associated required thrust, resulting in fuel savings and decreased emissions;...

  5. Observations and modeling of a tidal inlet dye tracer plume

    Science.gov (United States)

    Feddersen, Falk; Olabarrieta, Maitane; Guza, R. T.; Winters, D.; Raubenheimer, Britt; Elgar, Steve

    2016-10-01

    A 9 km long tracer plume was created by continuously releasing Rhodamine WT dye for 2.2 h during ebb tide within the southern edge of the main tidal channel at New River Inlet, NC on 7 May 2012, with highly obliquely incident waves and alongshore winds. Over 6 h from release, COAWST (coupled ROMS and SWAN, including wave, wind, and tidal forcing) modeled dye compares well with (aerial hyperspectral and in situ) observed dye concentration. Dye first was transported rapidly seaward along the main channel and partially advected across the ebb-tidal shoal until reaching the offshore edge of the shoal. Dye did not eject offshore in an ebb-tidal jet because the obliquely incident breaking waves retarded the inlet-mouth ebb-tidal flow and forced currents along the ebb shoal. The dye plume largely was confined to <4 m depth. Dye was then transported downcoast in the narrow (few 100 m wide) surfzone of the beach bordering the inlet at 0.3 m s-1 driven by wave breaking. Over 6 h, the dye plume is not significantly affected by buoyancy. Observed dye mass balances close indicating all released dye is accounted for. Modeled and observed dye behaviors are qualitatively similar. The model simulates well the evolution of the dye center of mass, lateral spreading, surface area, and maximum concentration, as well as regional ("inlet" and "ocean") dye mass balances. This indicates that the model represents well the dynamics of the ebb-tidal dye plume. Details of the dye transport pathways across the ebb shoal are modeled poorly perhaps owing to low-resolution and smoothed model bathymetry. Wave forcing effects have a large impact on the dye transport.

  6. Advanced Scavenge Systems for an Integrated Engine Inlet Particle Separator

    Science.gov (United States)

    1977-09-01

    Fully machined centerbody and outer casing. Four strut (. 093 nch constant thickless. were silver - soldered to form the assembly. AIR SPLITTER ASSEMBLY...pieces of ice, nominally 1/2-inch cubes, weee introduced a.s well. In order that some degree of randomness be present, the objects were directed, unde...section (. 125-inch orifice/ •415-in. duct) followed by a high-pressure manifold to which the nozzle is silver brazed. In the secondary duct, an inlet

  7. Starting Processes of High Contraction Ratio Scramjet Inlets

    Science.gov (United States)

    2012-01-01

    lack of thrust production that can lead to terminal flight failure. Between these two regions however lie conditions of great interest. Both started...coated cable of 0.7mm diameter. A brass cylindrical attachment was screwed onto the piston con-rod, with a brass champignon/ mushroom connector...At a given substrate depth x (distance from the wall of the inlet geometry), the temperature can be considered to be constant during the short

  8. Boussinesq Modeling for Inlets, Harbors & Structures (Bouss-2D)

    Science.gov (United States)

    2014-10-27

    longshore and rip currents, wave-current and wave interaction with porous media , wave propagation over vegetated areas, wetlands and marshes, and vessel...circulation in surf and swash zone; wave-current interaction in channels and inlets; generation and impacts of infra- gravity waves on ports and...New structures will be proposed to reduce navigation channel shoaling and decrease vessel influence (e.g., waves, erosion). Ship-to-ship and ship

  9. Technology Review of Modern Gas Turbine Inlet Filtration Systems

    OpenAIRE

    2012-01-01

    An inlet air filtration system is essential for the successful operation of a gas turbine. The filtration system protects the gas turbine from harmful debris in the ambient air, which can lead to issues such as FOD, erosion, fouling, and corrosion. These issues if not addressed will result in a shorter operational life and reduced performance of the gas turbine. Modern day filtration systems are comprised of multiple filtration stages. Each stage is selected based on the local operating envir...

  10. Safety analysis on large partial inlet flow blockage in PGSFR

    Energy Technology Data Exchange (ETDEWEB)

    Yoo, J.; Chang, W. P.; Jeong, J. H.; Ha, K. S. [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

    2015-10-15

    The objective of the present study is to predict cladding temperature for the hot assembly by postulating flow blockage accident occurring side orifice nozzles at lower plenum. The large partial inlet flow blockage occurring orifice nozzles of receptacle was estimated by MATRA-LMR/FB. It is hypothesized that a large object has gotten down to lower plenum during normal operation and blocked side orifice nozzles at lower plenum. The flow blockage has been considered one of the main issues to be addressed in SFR since the Ferim-1 suffered a partial fuel meltdown. The flow blockage causes an insufficient amount of coolant to enter the fuel assembly. Large Partial Inlet flow blockage is classified as DEC (Design Extension Condition) for PGSFR. There are several flow paths at lower plenum and possibility of occurrence of inlet flow blockage is estimated to be about 1 x 10{sup -8} which is very remote. However, it should be dealt with in PGSFR because it is a BE (Bounding Event). There are no known sources for inlet flow blockage but one could postulate that a large object might be gotten down to lower plenum during normal operation. Then it leads to not only reduced flow rate that flows into assemblies but also temperature increase within fuel assembly. The results indicate that 3-orifice nozzles blockage (50% of blockage area) lead to a maximum clad temperature of inner/outer core assembly around 670 .deg. C/580 .deg. C. This is guaranteed that safety margin is enough considering the eutectic temperature. On the other hand, for more than 4-orifice nozzles blockage (67% of blockage area), the maximum clad temperature of both inner/outer core assembly reaches around 806 .deg. C/739 .deg. C, respectively, which go beyond eutectic temperature.

  11. THE FORM OF THE COOKING VESSEL AND THE ENERGETIC EFFICIENCY OF COOKING

    Directory of Open Access Journals (Sweden)

    PAUL KRÄMER

    2009-09-01

    Full Text Available The present paper examines the contribution of the form of the cooking vessel to the heat transfer efficiency of the stove/pot system. A rounded (convex pot bottom increases the surface available for heat transfer and, hence, heat transfer efficiency. We suggest that combustion-efficient stoves combined with rounded-bottom vessels compare favourably to the same stoves in combination with flat-bottom stoves. Clay pots with a rounded bottom correspond to African traditions. Nowadays metal pots with rounded bottoms are locally produced in some areas. Implications of pot forms for the outcome of Water Boiling Tests are also discussed.

  12. Processamento do presunto "cook-in" de cordeiros Processing of cook-in ham of lambs

    Directory of Open Access Journals (Sweden)

    Eliane Mattos Monteiro

    1999-12-01

    Full Text Available Este trabalho teve por objetivo desenvolver tecnologia para produto curado (presunto "cook-in", com pernis de cordeiros cruza Texel x Corriedale em associação com tratamentos tecnológicos (massagem em "tumbler" e processo "cook-in". O estudo foi desenvolvido pela EMBRAPA/CPPSUL e Universidade Federal de Santa Maria, RS, Brasil. Após as análises da composição química, a carne foi injetada manualmente com 20 % de salmoura composta por água + gelo 79%, cloreto de sódio 7,52%, condimento para presunto 4,70%, fosfatos 1,97%, sais de cura 1,88%, sacarose 3,38% e glutamato monossódico 0,19 %. Os presuntos foram avaliados quanto à composição química (umidade, proteína, gordura, cinzas, pigmentos totais e pH, parâmetros sensoriais (cor, aroma, sabor, textura e aceitabilidade e rendimento. Uma das principais características dos presuntos obtidos com pernil de cordeiros cruza Texel x Corriedale foi o baixo conteúdo de gordura associado ao bom rendimento e à excelente aceitabilidade.The aim of this study was to develop technology for the curing lambs (cook-in hams which were manufactured from the legs of crossbred Texel x Corriedale lambs in association with technologic treatment (massaging in tumbler and cook-in process. The experiment was conducted at the EMBRAPA-CPPSUL/ UFSM, RS, Brazil. After the evaluation of the chemical composition, the meat was injected with it manually - 20 % of brine containing water 79%, salt 7.52%, curing salts 1.88%, sucrose 3.38%, ham condiments 4.70%, phosphate 1.97% and sodium glutamate 0.19%. The ham quality was evaluated by analysis of its chemical composition (moisture, protein, ash, fat, pH, sensory properties (color, aroma, texture, acceptability and yield. The main characteristics of lamb hams were low fat contents associated with excellent acceptability and good yield.

  13. An evidence-based conceptual framework of healthy cooking.

    Science.gov (United States)

    Raber, Margaret; Chandra, Joya; Upadhyaya, Mudita; Schick, Vanessa; Strong, Larkin L; Durand, Casey; Sharma, Shreela

    2016-12-01

    Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements), further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula.

  14. Indoor air pollution from gas cooking and infant neurodevelopment.

    Science.gov (United States)

    Vrijheid, Martine; Martinez, David; Aguilera, Inma; Bustamante, Mariona; Ballester, Ferran; Estarlich, Marisa; Fernandez-Somoano, Ana; Guxens, Mònica; Lertxundi, Nerea; Martinez, M Dolores; Tardon, Adonina; Sunyer, Jordi

    2012-01-01

    Gas cooking is a main source of indoor air pollutants, including nitrogen dioxide and particles. Because concerns are emerging for neurodevelopmental effects of air pollutants, we examined the relationship between indoor gas cooking during pregnancy and infant neurodevelopment. Pregnant mothers were recruited between 2004 and 2008 to a prospective birth cohort study (INfancia y Medio Ambiente) in Spain during the first trimester of pregnancy. Third-trimester questionnaires collected information about the use of gas appliances at home. At age 11 to 22 months, children were assessed for mental development using the Bayley Scales of Infant Development. Linear regression models examined the association of gas cooking and standardized mental development scores (n = 1887 mother-child pairs). Gas cookers were present in 44% of homes. Gas cooking was related to a small decrease in the mental development score compared with use of other cookers (-2.5 points [95% confidence interval = -4.0 to -0.9]) independent of social class, maternal education, and other measured potential confounders. This decrease was strongest in children tested after the age of 14 months (-3.1 points [-5.1 to -1.1]) and when gas cooking was combined with less frequent use of an extractor fan. The negative association with gas cooking was relatively consistent across strata defined by social class, education, and other covariates. This study suggests a small adverse effect of indoor air pollution from gas cookers on the mental development of young children.

  15. Influence of Heating Temperature on Cooking Curve of Rice

    Science.gov (United States)

    Nakamura, Kunio; Akutsu, Atsuko; Otake, Ayumi; Moritaka, Hatsue

    The swelling behavior of a rice grain in water and an aqueous NaCl and acetic acid solution was investigated as a function of temperature. We observed that the rice grain in water shows an abrupt change in shape and size at 61 °C. The transition temperature Tv became higher in an order: sodium chloride aqueous solution > water > acetic acid aqueous solution. In order to clarify Tv, we also investigated kinetics on cooking of rice grains by the rheological measurement. The time development of compliance of rice grains in compression (cooking curve) from 5 to 1440 min was measured in the range of cooking temperatures from 61 to 80°C. We found that Tv is the onset temperature to complete the cooking of rice. The cooking curve at the cooking temperature neighborhood Tv was approximated by the first order reaction with the two different rate constants. The faster and slower reactions were explained as indicating the plasticizing effect of water on rice grains, and mainly the gelatinization of the starch in rice grains, respectively.

  16. Performance of Installed Cooking Exhaust Devices

    Energy Technology Data Exchange (ETDEWEB)

    Singer, Brett C.; Delp, William W.; Apte, Michael G.; Price, Philip N.

    2011-11-01

    The performance metrics of airflow, sound, and combustion product capture efficiency (CE) were measured for a convenience sample of fifteen cooking exhaust devices, as installed in residences. Results were analyzed to quantify the impact of various device- and installation-dependent parameters on CE. Measured maximum airflows were 70% or lower than values noted on product literature for 10 of the devices. Above-the-cooktop devices with flat bottom surfaces (no capture hood) – including exhaust fan/microwave combination appliances – were found to have much lower CE at similar flow rates, compared to devices with capture hoods. For almost all exhaust devices and especially for rear-mounted downdraft exhaust and microwaves, CE was substantially higher for back compared with front burner use. Flow rate, and the extent to which the exhaust device extends over the burners that are in use, also had a large effect on CE. A flow rate of 95 liters per second (200 cubic feet per minute) was necessary, but not sufficient, to attain capture efficiency in excess of 75% for the front burners. A-weighted sound levels in kitchens exceeded 57 dB when operating at the highest fan setting for all 14 devices evaluated for sound performance.

  17. Planning waste cooking oil collection systems.

    Science.gov (United States)

    Ramos, Tânia Rodrigues Pereira; Gomes, Maria Isabel; Barbosa-Póvoa, Ana Paula

    2013-08-01

    This research has been motivated by a real-life problem of a waste cooking oil collection system characterized by the existence of multiple depots with an outsourced vehicle fleet, where the collection routes have to be plan. The routing problem addressed allows open routes between depots, i.e., all routes start at one depot but can end at the same or at a different one, depending on what minimizes the objective function considered. Such problem is referred as a Multi-Depot Vehicle Routing Problem with Mixed Closed and Open Inter-Depot Routes and is, in this paper, modeled through a mixed integer linear programming (MILP) formulation where capacity and duration constraints are taken into account. The model developed is applied to the real case study providing, as final results, the vehicle routes planning where a decrease of 13% on mileage and 11% on fleet hiring cost are achieved, when comparing with the current company solution. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Thermography of the New River Inlet plume and nearshore currents

    Science.gov (United States)

    Chickadel, C.; Jessup, A.

    2012-12-01

    As part of the DARLA and RIVET experiments, thermal imaging systems mounted on a tower and in an airplane captured water flow in the New River Inlet, NC, USA. Kilometer-scale, airborne thermal imagery of the inlet details the ebb flow of the estuarine plume water mixing with ocean water. Multiple fronts, corresponding to the preferred channels through the ebb tidal delta, are imaged in the aerial data. A series of internal fronts suggest discreet sources of the tidal plume that vary with time. Focused thermal measurements made from a tower on the south side of the inlet viewed an area within a radius of a few hundred meters. Sub-meter resolution video from the tower revealed fine-scale flow features and the interaction of tidal exchange and wave-forced surfzone currents. Using the tower and airborne thermal image data we plan to provide geophysical information to compare with numerical models and in situ measurements made by other investigators. From the overflights, we will map the spatial and temporal extent of the estuarine plume to correlate with tidal phase and local wind conditions. From the tower data, we will investigate the structure of the nearshore flow using a thermal particle image velocimetry (PIV) technique, which is based on tracking motion of the surface temperature patterns. Long term variability of the mean and turbulent two-dimensional PIV currents will be correlated to local wave, tidal, and wind forcing parameters.

  19. JET ENGINE INLET DISTORTION SCREEN AND DESCRIPTOR EVALUATION

    Directory of Open Access Journals (Sweden)

    Jiří Pečinka

    2017-02-01

    Full Text Available Total pressure distortion is one of the three basic flow distortions (total pressure, total temperature and swirl distortion that might appear at the inlet of a gas turbine engine (GTE during operation. Different numerical parameters are used for assessing the total pressure distortion intensity and extent. These summary descriptors are based on the distribution of total pressure in the aerodynamic interface plane. There are two descriptors largely spread around the world, however, three or four others are still in use and can be found in current references. The staff at the University of Defence decided to compare the most common descriptors using basic flow distortion patterns in order to select the most appropriate descriptor for future department research. The most common descriptors were identified based on their prevalence in widely accessible publications. The construction and use of these descriptors are reviewed in the paper. Subsequently, they are applied to radial, angular, and combined distortion patterns of different intensities and with varied mass flow rates. The tests were performed on a specially designed test bench using an electrically driven standalone industrial centrifugal compressor, sucking air through the inlet of a TJ100 small turbojet engine. Distortion screens were placed into the inlet channel to create the desired total pressure distortions. Of the three basic distortions, only the total pressure distortion descriptors were evaluated. However, both total and static pressures were collected using a multi probe rotational measurement system.

  20. Data base for the prediction of inlet external drag

    Science.gov (United States)

    Mcmillan, O. J.; Perkins, E. W.; Perkins, S. C., Jr.

    1980-01-01

    Results are presented from a study to define and evaluate the data base for predicting an airframe/propulsion system interference effect shown to be of considerable importance, inlet external drag. The study is focused on supersonic tactical aircraft with highly integrated jet propulsion systems, although some information is included for supersonic strategic aircraft and for transport aircraft designed for high subsonic or low supersonic cruise. The data base for inlet external drag is considered to consist of the theoretical and empirical prediction methods as well as the experimental data identified in an extensive literature search. The state of the art in the subsonic and transonic speed regimes is evaluated. The experimental data base is organized and presented in a series of tables in which the test article, the quantities measured and the ranges of test conditions covered are described for each set of data; in this way, the breadth of coverage and gaps in the existing experimental data are evident. Prediction methods are categorized by method of solution, type of inlet and speed range to which they apply, major features are given, and their accuracy is assessed by means of comparison to experimental data.

  1. Exchange inlet optimization by genetic algorithm for improved RBCC performance

    Science.gov (United States)

    Chorkawy, G.; Etele, J.

    2017-09-01

    A genetic algorithm based on real parameter representation using a variable selection pressure and variable probability of mutation is used to optimize an annular air breathing rocket inlet called the Exchange Inlet. A rapid and accurate design method which provides estimates for air breathing, mixing, and isentropic flow performance is used as the engine of the optimization routine. Comparison to detailed numerical simulations show that the design method yields desired exit Mach numbers to within approximately 1% over 75% of the annular exit area and predicts entrained air massflows to between 1% and 9% of numerically simulated values depending on the flight condition. Optimum designs are shown to be obtained within approximately 8000 fitness function evaluations in a search space on the order of 106. The method is also shown to be able to identify beneficial values for particular alleles when they exist while showing the ability to handle cases where physical and aphysical designs co-exist at particular values of a subset of alleles within a gene. For an air breathing engine based on a hydrogen fuelled rocket an exchange inlet is designed which yields a predicted air entrainment ratio within 95% of the theoretical maximum.

  2. Numerical study of unsteady starting characteristics of a hypersonic inlet

    Institute of Scientific and Technical Information of China (English)

    Wang Weixing; Guo Rongwei

    2013-01-01

    The impulse and self starting characteristics of a mixed-compression hypersonic inlet designed at Mach number of 6.5 are studied by applying the unsteady computational fluid dynamics (CFD) method.The full Navier-Stokes equations are solved with the assumption of viscous perfect gas model,and the shear-stress transport (SST) k-ω two-equation Reynolds averaged NavierStokes (RANS) model is used for turbulence modeling.Results indicate that during impulse starting,the flow field is divided into three zones with different aerodynamic parameters by primary shock and upstream-facing shock.The separation bubble on the shoulder of ramp undergoes a generating,growing,swallowing and disappearing process in sequence.But a separation bubble at the entrance of inlet exists until the freestream velocity is accelerated to the starting Mach number during self starting.The mass flux distribution of flow field is non-uniform because of the interaction between shock and boundary layer,so that the mass flow rate at throat is unsteady during impulse starting.The duration of impulse starting process increases almost linearly with the decrease of fleestream Mach number but rises abruptly when the freestream Mach number approaches the starting Mach number.The accelerating performance of booster almost has no influence on the self starting ability of hypersonic inlet.

  3. Maagiliste momentide mütoloogia : intervjuu Peter Cook'iga / Peter Cook ; interv. Vilen Künnapu

    Index Scriptorium Estoniae

    Cook, Peter

    2002-01-01

    5. Põhja- ja Baltimaade Arhitektuuritriennaalil esinenud inglise arhitekt P. Cook endast, oma loomingust, rühmitusest Archigram, mis pälvis 2002. a. RIBA (Royal Institute of British Architects) kuldmedali, Tallinnast jm. Kommenteerinud Triin Ojari

  4. Air Motion and Thermal Environment in Pig Housing Facilities with Diffuse Inlet

    DEFF Research Database (Denmark)

    Jacobsen, Lis

    A ventilation system with ambient air supply through diffuse ceiling used in pig production facilities is presented. The climatic conditions were examined both experimentally and numerically in an full scale experimental room and the inlet boundary conditions of the diffuse inlet were examined...... of thermal comfort in terms of the operative temperature of the occupational zone. A model of the boundary condition of the diffuse inlet is necessary because the inlet is a conglomeration of an inlet and a wall boundary condition. Two methods of modelling can be chosen, a model based on the determination...

  5. CFD-Based Design Optimization Tool Developed for Subsonic Inlet

    Science.gov (United States)

    1995-01-01

    The traditional approach to the design of engine inlets for commercial transport aircraft is a tedious process that ends with a less-than-optimum design. With the advent of high-speed computers and the availability of more accurate and reliable computational fluid dynamics (CFD) solvers, numerical optimization processes can effectively be used to design an aerodynamic inlet lip that enhances engine performance. The designers' experience at Boeing Corporation showed that for a peak Mach number on the inlet surface beyond some upper limit, the performance of the engine degrades excessively. Thus, our objective was to optimize efficiency (minimize the peak Mach number) at maximum cruise without compromising performance at other operating conditions. Using a CFD code NPARC, the NASA Lewis Research Center, in collaboration with Boeing, developed an integrated procedure at Lewis to find the optimum shape of a subsonic inlet lip and a numerical optimization code, ADS. We used a GRAPE-based three-dimensional grid generator to help automate the optimization procedure. The inlet lip shape at the crown and the keel was described as a superellipse, and the superellipse exponents and radii ratios were considered as design variables. Three operating conditions: cruise, takeoff, and rolling takeoff, were considered in this study. Three-dimensional Euler computations were carried out to obtain the flow field. At the initial design, the peak Mach numbers for maximum cruise, takeoff, and rolling takeoff conditions were 0.88, 1.772, and 1.61, respectively. The acceptable upper limits on the takeoff and rolling takeoff Mach numbers were 1.55 and 1.45. Since the initial design provided by Boeing was found to be optimum with respect to the maximum cruise condition, the sum of the peak Mach numbers at takeoff and rolling takeoff were minimized in the current study while the maximum cruise Mach number was constrained to be close to that at the existing design. With this objective, the

  6. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

    Science.gov (United States)

    Paker, Ilgin; Matak, Kristen E

    2016-01-15

    Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. No-set gels were harder, gummier and chewier (P gelation strategy. Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry.

  7. Methodology for the Design of Streamline-Traced External-Compression Supersonic Inlets

    Science.gov (United States)

    Slater, John W.

    2014-01-01

    A design methodology based on streamline-tracing is discussed for the design of external-compression, supersonic inlets for flight below Mach 2.0. The methodology establishes a supersonic compression surface and capture cross-section by tracing streamlines through an axisymmetric Busemann flowfield. The compression system of shock and Mach waves is altered through modifications to the leading edge and shoulder of the compression surface. An external terminal shock is established to create subsonic flow which is diffused in the subsonic diffuser. The design methodology was implemented into the SUPIN inlet design tool. SUPIN uses specified design factors to design the inlets and computes the inlet performance, which includes the flow rates, total pressure recovery, and wave drag. A design study was conducted using SUPIN and the Wind-US computational fluid dynamics code to design and analyze the properties of two streamline-traced, external-compression (STEX) supersonic inlets for Mach 1.6 freestream conditions. The STEX inlets were compared to axisymmetric pitot, two-dimensional, and axisymmetric spike inlets. The STEX inlets had slightly lower total pressure recovery and higher levels of total pressure distortion than the axisymmetric spike inlet. The cowl wave drag coefficients of the STEX inlets were 20% of those for the axisymmetric spike inlet. The STEX inlets had external sound pressures that were 37% of those of the axisymmetric spike inlet, which may result in lower adverse sonic boom characteristics. The flexibility of the shape of the capture cross-section may result in benefits for the integration of STEX inlets with aircraft.

  8. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk.

    Science.gov (United States)

    Amador-Espejo, G G; Suàrez-Berencia, A; Juan, B; Bárcenas, M E; Trujillo, A J

    2014-02-01

    The effect of ultra-high-pressure homogenization (UHPH) on raw whole milk (3.5% fat) was evaluated to obtain processing conditions for the sterilization of milk. Ultra-high-pressure homogenization treatments of 200 and 300 MPa at inlet temperatures (Ti) of 55, 65, 75, and 85 °C were compared with a UHT treatment (138 °C for 4s) in terms of microbial inactivation, particle size and microstructure, viscosity, color, buffering capacity, ethanol stability, propensity to proteolysis, and sensory evaluation. The UHPH-treated milks presented a high level of microbial reduction, under the detection limit, for treatments at 300 MPa with Ti of 55, 65, 75, and 85 °C, and at 200 MPa with Ti = 85 °C, and few survivors in milks treated at 200 MPa with Ti of 55, 65, and 75 °C. Furthermore, UHPH treatments performed at 300 MPa with Ti = 75 and 85 °C produced sterile milk after sample incubation (30 and 45 °C), obtaining similar or better characteristics than UHT milk in color, particle size, viscosity, buffer capacity, ethanol stability, propensity to protein hydrolysis, and lower scores in sensory evaluation for cooked flavor.

  9. Implementation Science to Accelerate Clean Cooking for Public Health

    Science.gov (United States)

    Rosenthal, Joshua; Balakrishnan, Kalpana; Bruce, Nigel; Chambers, David; Graham, Jay; Jack, Darby; Kline, Lydia; Masera, Omar; Mehta, Sumi; Mercado, Ilse Ruiz; Neta, Gila; Pattanayak, Subhrendu; Puzzolo, Elisa; Petach, Helen; Punturieri, Antonello; Rubinstein, Adolfo; Sage, Michael; Sturke, Rachel; Shankar, Anita; Sherr, Kenny; Smith, Kirk; Yadama, Gautam

    2017-01-01

    Summary: Clean cooking has emerged as a major concern for global health and development because of the enormous burden of disease caused by traditional cookstoves and fires. The World Health Organization has developed new indoor air quality guidelines that few homes will be able to achieve without replacing traditional methods with modern clean cooking technologies, including fuels and stoves. However, decades of experience with improved stove programs indicate that the challenge of modernizing cooking in impoverished communities includes a complex, multi-sectoral set of problems that require implementation research. The National Institutes of Health, in partnership with several government agencies and the Global Alliance for Clean Cookstoves, has launched the Clean Cooking Implementation Science Network that aims to address this issue. In this article, our focus is on building a knowledge base to accelerate scale-up and sustained use of the cleanest technologies in low- and middle-income countries. Implementation science provides a variety of analytical and planning tools to enhance effectiveness of clinical and public health interventions. These tools are being integrated with a growing body of knowledge and new research projects to yield new methods, consensus tools, and an evidence base to accelerate improvements in health promised by the renewed agenda of clean cooking. PMID:28055947

  10. The Cook Mountain problem: Stratigraphic reality and semantic confusion

    Energy Technology Data Exchange (ETDEWEB)

    Ewing, T.E. [Frontera Exploration Consultants, San Antonio, TX (United States)]|[Venus Oil Co., San Antonio, TX (United States)

    1994-12-31

    Historical inconsistency as to what constitutes the Cook Mountain Formation illustrates the semantic confusion resulting from extending surface-derived stratigraphic names into the subsurface without a full understanding of basin architecture. At the surface, the Cook Mountain Formation consists of fossilerous marine shale, glaucony and marl, and marginal-marine sandstone and shale between the nonmarine Sparta Formation sandstones below and the nonmarine Yegua Formation sandstones and lignitic shales above. Fossils are abundant, including the benthic foraminifer Ceratobulimina eximia. As subsurface exploration began, the first occurrence of Ceratobulimina eximia {open_quotes}Cerat{close_quotes} was used as the top of the marine {open_quotes}Cook Mountain Shale{close_quotes} below the Yegua section. Downdip, the overlying Yegua was found to become a sequence of marine shales and marginal-marine sandstones, the lower part of which yielded {open_quotes}Cerat{close_quotes}. Because of this, the lower sandstones were called {open_quotes}Cook Mountain{close_quotes} in many fields. At the Yegua shelf margin, {open_quotes}Cerat{close_quotes} is absent. Different exploration teams have used their own definitions for {open_quotes}Cook Mountain{close_quotes}, leading to substantial confusion.

  11. Effect of cooking on banana and plantain texture.

    Science.gov (United States)

    Qi, B; Moore, K G; Orchard, J

    2000-09-01

    The effect of temperature and duration of cooking on plantain and banana fruit texture and cytpoplasmic and cell wall components was investigated. The firmness of both banana and plantain pulp tissues decreased rapidly during the first 10 min of cooking in water above 70 degrees C, although plantain was much firmer than banana. Cooking resulted in pectin solubilzation and middle lamella dissolution leading to cell wall separation (as observed by SEM). Dessert banana showed more advanced and extensive breakdown than plantain. Although dessert banana had a higher total pectin content than plantain, the former had smaller-sized carboxyethylenediaminetetraacetic acid (CDTA) soluble pectic polymers which are associated with plant tissues that have a propensity to soften. Plantain had higher levels of starch and amylose than banana but this was associated with a firmer fruit texture rather than a softening due to cell swelling during starch gelatinization. Different cooking treatments showed that cooking in 0.5% of CaCl(2) solution and temperatures below 70 degrees C had significant effects on maintenance of pulp firmness.

  12. IMPACT OF COOKING HOMOGENEITY ON PULP STRENGTH PROPERTIES

    Institute of Scientific and Technical Information of China (English)

    Bofeng Mao

    2004-01-01

    Cooking homogeneity of kraft pulping can have significant impact on pulp strength properties. We have studied cooking homogeneity of two kraft digesters within Stora Enso. One of the digesters is a one-vessel hydraulic continuous digester (digester A)and the other one is a two-vessel vapor/liquor phase continuous digester (digester B). They are located in the same mill and use the same softwood chip quality. Due to the differences in chip pre-steaming and cooking facilities and conditions, significant differences in pulp strength properties, reject contents and kappa variations have been found between the pulps produced in the two digesters. Digester A has a modem chip bin with efficient pre-heating and air removal, whereas digester B has poor chip pre-steaming conditions. Our strength delivery studies show that although the two digesters produce pulps with the same kappa number and viscosity, the pulp produced in digester A has about 20% higher strength delivery, l%-unit (based on wood) lower reject content and lower kappa variations based on FTIR spectra analysis on pulp sheet than the pulp produced in digester B.Results of the studies indicate that more homogeneous cooking, i.e., lower lignin/kappa variation in the fibers, leads to improved pulp strength properties. Efficient chip pre-steaming is important/essential for achieving homogeneous cooking. Rebuilding the equipment for improving chip pre-steaming conditions of digester B is to be carried out.

  13. Biodiesel from waste cooking oil in Mexico City.

    Science.gov (United States)

    Sheinbaum, Claudia; Balam, Marco V; Robles, Guillermo; Lelo de Larrea, Sebastian; Mendoza, Roberto

    2015-08-01

    The aim of this article is to evaluate the potential use of biodiesel produced from waste cooking oil in Mexico City. The study is divided in two main areas: the analysis of a waste cooking oil collection pilot project conducted in food markets of a Mexico City region; and the exhaust emissions performance of biodiesel blends measured in buses of the Mexico City public bus transportation network (RTP). Results from the waste cooking oil collection pilot project show that oil quantities disposed depend upon the type of food served and the operational practices in a cuisine establishment. Food markets' waste cooking oil disposal rate from fresh oil is around 10%, but with a very high standard deviation. Emission tests were conducted using the Ride-Along-Vehicle-Emissions-Measuring System in two different types of buses while travelling a regular route. Results shows that the use of biodiesel blends reduces emissions only for buses that have exhaust gas recirculation systems, as analysed by repeated measure analysis of variance. The potential use in Mexico City of waste cooking oil for biodiesel is estimated to cover 2175 buses using a B10 blend. © The Author(s) 2015.

  14. Temperature-programmed desorption for membrane inlet mass spectrometry

    DEFF Research Database (Denmark)

    Ketola, R.A.; Grøn, C.; Lauritsen, F.R.

    1998-01-01

    We present a novel technique for analyzing volatile organic compounds in air samples using a solid adsorbent together with temperature-programmed desorption and subsequent detection by membrane inlet mass spectrometry (TPD-MIMS). The new system has the advantage of a fast separation of compounds...... prior to the detection by MIMS. The gaseous sample is simply adsorbed on the adsorbent, which is then rapidly heated from 30 degrees C to 250 degrees C at a rate of 50 degrees C/min, Trapped organic compounds are released from the adsorbent into a helium stream at different temperatures depending...

  15. RESIZING AND AUTOMATION OF COOKING OF COLD CUTS

    Directory of Open Access Journals (Sweden)

    Maurício da Cunha Müller

    2014-05-01

    Full Text Available Cooking using steam, at an industrial level, should be a reliable and safe process regarding operational repeatability of pre-set parameters. This work aims to implement an automatic system for direct steam injection , for cooking salamis at an industry of Rio Grande do Sul. Costs of losses of cold cuts have been measured before and after the implementation of the project and also calculations of transfer of heat and mass have been performed - application of letters of Heisler - to obtain the correct time and temperatures for this kind of food, resulting in a project of a vapor distributor with temperature and time controls, guaranteeing a product with uniform cooking and, therefore, quality. The realignment of the project proposed in this study resulted in the reduction of direct losses of discarded products at 98 % , with consequent reduction in operational and energy costs.

  16. Acetic acid pretreatment improves the hardness of cooked potato slices.

    Science.gov (United States)

    Zhao, Wenlin; Shehzad, Hussain; Yan, Shoulei; Li, Jie; Wang, Qingzhang

    2017-08-01

    The effects of acetic acid pretreatment on the texture of cooked potato slices were investigated in this work. Potato slices were pretreated with acetic acid immersion (AAI), distilled water immersion (DWI), or no immersion (NI). Subsequently, the cell wall material of the pretreated samples was isolated and fractioned to evaluate changes in the monosaccharide content and molar mass (MM), and the hardness and microscopic structure of the potato slices in different pretreatments before and after cooking were determined. The results showed that the highest firmness was obtained with more intact structure of the cell wall for cooked potato slices with AAI pretreatment. Furthermore, the MM and sugar ratio demonstrated that the AAI pretreated potato slices contained a higher content of the small molecular polysaccharides of cell walls, especially in the hemicellulose fraction. This work may provide a reference for potato processing. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

    Science.gov (United States)

    Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

    2014-05-01

    This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.

    Science.gov (United States)

    Renna, Massimiliano; Gonnella, Maria; Giannino, Donato; Santamaria, Pietro

    2014-03-15

    Chicory stems, appreciated both raw and cooked, represent a nutritious and refined food. In this study the effects on the quality of stems cooked by conventional (boiling, steaming and microwaving) and innovative (sous vide) methods were analysed. Several physical, chemical and sensory traits were compared using two local varieties (Galatina and Molfettese) of southern Italy (Puglia region). Independently of the variety, the sous vide method did not significantly affect (redness, yellowness and hue angle) or had the least impact on (lightness and total colour difference) quality parameters among the four methods as compared with the raw product. Following sensory analysis, the sous vide product always showed the highest score among the cooking methods. Moreover, this innovative method did not affect total phenol (TP) content and antioxidant activity (AA) compared with uncooked stems of both varieties. Microwaving increased TP content and AA (though associated with higher weight loss), while different responses depending on the chicory variety were observed after boiling and steaming. The results indicate the sous vide technique as optimal to preserve several traits, including organoleptic ones, for the quality of cook-chilled chicory stems. They also provide product-specific information usually required for cooking process strategies in the industrial sector of ready-to-eat vegetables. © 2013 Society of Chemical Industry.

  19. Residential Cooking Behavior in the United States: Data Collected from a Web-Based Survey

    Energy Technology Data Exchange (ETDEWEB)

    Huang, Y. W; Andrew, E. E; Hu, T. C; Singer, B. C; Ding, L.; Logue, J. M

    2014-08-01

    Cooking has a significant impact on indoor air quality. When cooking occurs, how foods are cooked, and the types of food that are cooked have all been shown to impact the rate at which occupants are exposed to pollutants. Home occupancy characteristics impact how concentrations in the home translate into exposures for the occupants. With the intent of expanding our understanding of cooking behavior in the U.S., we developed and advertised an online survey to collect household cooking behavior for the 24 hrs prior to taking the survey. The survey questions were designed to address gaps in knowledge needed to predict the impact of cooking on indoor concentrations of PM2.5 and other pollutants. The survey included the following questions: 1) which meals households ate at home; 2) number of household members at home during cooking; 3) the type of oil used for cooking; 4) the type of foods cooked at each meal; 5) the type of cooking devices used; and 6) the methods selected for food preparation. We also collected information on household characteristics such as their location (zip code), ethnicity, and ages of family members. We analyzed the variability in home cooking characteristics for households in different climate zones and with four different types of family compositions: 1 senior living alone, 1 adult living alone, 2 or more adults/seniors, and families with children. We used simple statistical tests to determine if the probability of certain cooking behaviors differed between these subgroups.

  20. Assessment of carotenoids in pumpkins after different home cooking conditions

    Directory of Open Access Journals (Sweden)

    Lucia Maria Jaeger de Carvalho

    2014-06-01

    Full Text Available Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation during cooking. The aim of this study was to assess the total carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after different cooking processes. The raw pumpkin samples contained 236.10, 172.20, 39.95, 3.64 and 0.8610 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-cis-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked in boiling water contained 258.50, 184.80, 43.97, 6.80, and 0.77 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-Z-β-carotene, and 9-Z-β-carotene, respectively. The steamed samples contained 280.77, 202.00, 47.09, 8.23, and 1.247 µg.g- 1 of total carotenoids, β-carotene, α-carotene,13-Z-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked with added sugar contained 259.90, 168.80, 45.68, 8.31, and 2.03 µg.g- 1 of total carotenoid, β-carotene, α-carotene, 13-Z- β-carotene, and 9-Z- β-carotene, respectively. These results are promising considering that E- β-carotene has 100% pro-vitamin A activity. The total carotenoid and carotenoid isomers increased after the cooking methods, most likely as a result of a higher availability induced by the cooking processes.

  1. Microwave Cooking Practices in Minnesota Food Service Establishments.

    Science.gov (United States)

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

    Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

  2. Flow distribution in the inlet plenum of steam generator

    Energy Technology Data Exchange (ETDEWEB)

    Khadamakar, H.P. [Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai 400 019 (India); Patwardhan, A.W., E-mail: aw.patwardhan@ictmumbai.edu.in [Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai 400 019 (India); Padmakumar, G.; Vaidyanathan, G. [Experimental Thermal Hydraulics Section, Separation Technology and Hydraulics Division, Fast Reactor Technology Group, Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102 (India)

    2011-10-15

    Highlights: > Various flow distribution devices have been studied to make the flow distribution uniform in axial as well as tangential direction. > Experiments were performed using Ultrasonic Velocity Profiler (UVP) and Particle Image Velocimetry (PIV). > CFD modeling has been carried out to give more insights. > Various flow distribution devices have been compared. - Abstract: The flow distribution in a 1/5th and 1/8th scale models of inlet plenum of steam generator (SG) has been studied by a combination of experiments and Computational Fluid Dynamics (CFD) simulations. The distribution of liquid sodium in the inlet plenum of the SG strongly affects the thermal as well as mechanical performance of the steam generator. Various flow distribution devices have been used to make the flow distribution uniform in axial as well as tangential direction in the window region. Experiments have been conducted to measure the radial velocity distribution using Ultrasonic Velocity Profiler (UVP) and Particle Image Velocimetry (PIV) under a variety of conditions. CFD modeling has been carried out for various configurations to give more insight into the flow distribution phenomena. The various flow distribution devices have been compared on the basis of a non-uniformity index parameter.

  3. Liquefied Bleed for Stability and Efficiency of High Speed Inlets

    Science.gov (United States)

    Saunders, J. David; Davis, David; Barsi, Stephen J.; Deans, Matthew C.; Weir, Lois J.; Sanders, Bobby W.

    2014-01-01

    A mission analysis code was developed to perform a trade study on the effectiveness of liquefying bleed for the inlet of the first stage of a TSTO vehicle. By liquefying bleed, the vehicle weight (TOGW) could be reduced by 7 to 23%. Numerous simplifying assumptions were made and lessons were learned. Increased accuracy in future analyses can be achieved by: Including a higher fidelity model to capture the effect of rescaling (variable vehicle TOGW). Refining specific thrust and impulse models ( T m a and Isp) to preserve fuel-to-air ratio. Implementing LH2 for T m a and Isp. Correlating baseline design to other mission analyses and correcting vehicle design elements. Implementing angle-of-attack effects on inlet characteristics. Refining aerodynamic performance (to improve L/D ratio at higher Mach numbers). Examining the benefit with partial cooling or densification of the bleed air stream. Incorporating higher fidelity weight estimates for the liquefied bleed system (heat exchange and liquid storage versus bleed duct weights) could be added when more fully developed. Adding trim drag or 6-degree-of-freedom trajectory analysis for higher fidelity. Investigating vehicle optimization for each of the bleed configurations.

  4. Technology Review of Modern Gas Turbine Inlet Filtration Systems

    Directory of Open Access Journals (Sweden)

    Melissa Wilcox

    2012-01-01

    Full Text Available An inlet air filtration system is essential for the successful operation of a gas turbine. The filtration system protects the gas turbine from harmful debris in the ambient air, which can lead to issues such as FOD, erosion, fouling, and corrosion. These issues if not addressed will result in a shorter operational life and reduced performance of the gas turbine. Modern day filtration systems are comprised of multiple filtration stages. Each stage is selected based on the local operating environment and the performance goals for the gas turbine. Selection of these systems can be a challenging task. This paper provides a review of the considerations for selecting an inlet filtration system by covering (1 the characteristics of filters and filter systems, (2 a review of the many types of filters, (3 a detailed look at the different environments where the gas turbine can operate, (4 a process for evaluating the site where the gas turbine will be or is installed, and (5 a method to compare various filter system options with life cycle cost analysis.

  5. From Solar Cookers Towards Viable Solar Cooking Technology

    DEFF Research Database (Denmark)

    Ahmad, Bashir

    1997-01-01

    A broader concept of technology encompassing the technical and the societal aspects is introduced. Viability of technology and technological development process from a socio-technical view- point is discussed. Based on the above, the question of securing viability of solar cooking technology...... is taken up. It is discussed that actor- approach can operationally relate the abstract societal factors with those of technical aspects. Some concrete measures regarding application of solar cooker projects are drawn from the discussion: solar cooking projects should a) be based on user and producer...

  6. Oregon inlet: Hydrodynamics, volumetric flux and implications for larval fish transport

    Energy Technology Data Exchange (ETDEWEB)

    Nichols, C.R. [National Oceanic and Atmospheric Administration, Silver Springs, MD (United States); Pietrafesa, L.J. [North Carolina State Univ., Raleigh, NC (United States). Department of Marine, Earth and Atmospheric Sciences

    1997-05-01

    The temporal response of Oregon Inlet currents to atmospheric forcing and sea level fluctuations is analyzed using time and frequency domain analysis. Temporally persistent and spatially extensive ebb and flood events are identified using data sets from both within and outside of Oregon Inlet. Prism estimates are made to generate a time series of volumetric flux of water transported through the inlet. Water masses flooding into the Pamlico Sound via Oregon Inlet are identified in temperature (T) and salinity (S) space to determine their source of origin. Correlations are examined between the atmospheric wind field, the main axial slope of the inlet`s water level, inlet flow and T, S properties. Synoptic scale atmospheric wind events are found to dramatically and directly affect the transport of water towards (away from) the inlet on the ocean side, in concert with the contemporaneous transport away from (towards) the inlet on the estuary side, and a subsequent flooding into (out of) the estuary via Oregon Inlet. Thus, while astronomical tidal flooding and ebbing events are shown to be one-sided as coastal waters either set-up or set-down, synoptic scale wind events are shown to be manifested as a two-sided in-phase response set-up and set-down inside and outside the inlet, and thus are extremely effective in driving currents through the inlet. These subinertial frequency flood events are believed to be essential for both the recruitment and subsequent retention of estuarine dependent larval fish from the coastal ocean into Pamlico Sound. Year class strength of these finish may be determined annually by the relative strength and timing of these climatological wind events.

  7. Is there an association between Helicobacter pylori in the inlet patch and globus sensation?

    Institute of Scientific and Technical Information of China (English)

    Hakan; Alagozlu; Zahide; Simsek; Selahattin; Unal; Mehmet; Cindoruk; Sukru; Dumlu; Ayse; Dursun

    2010-01-01

    AIM:To determine the association between Helicobacter pylori(H.pylori)and globus sensation(GS)in the patients with cervical inlet patch. METHODS:Sixty-eight patients with esophageal inlet patches were identified from 6760 consecutive patients undergoing upper gastrointestinal endoscopy prospectively.In these 68 patients with cervical inlet patches, symptoms of globus sensation(lump in the throat), hoarseness,sore throat,frequent clearing of the throat,cough,dysphagia,odynophagia of at least 3 mo duration wa...

  8. Oregon inlet: Hydrodynamics, volumetric flux and implications for larval fish transport

    Energy Technology Data Exchange (ETDEWEB)

    Nichols, C.R. [National Oceanic and Atmospheric Administration, Silver Springs, MD (United States); Pietrafesa, L.J. [North Carolina State Univ., Raleigh, NC (United States). Department of Marine, Earth and Atmospheric Sciences

    1997-05-01

    The temporal response of Oregon Inlet currents to atmospheric forcing and sea level fluctuations is analyzed using time and frequency domain analysis. Temporally persistent and spatially extensive ebb and flood events are identified using data sets from both within and outside of Oregon Inlet. Prism estimates are made to generate a time series of volumetric flux of water transported through the inlet. Water masses flooding into the Pamlico Sound via Oregon Inlet are identified in temperature (T) and salinity (S) space to determine their source of origin. Correlations are examined between the atmospheric wind field, the main axial slope of the inlet`s water level, inlet flow and T, S properties. Synoptic scale atmospheric wind events are found to dramatically and directly affect the transport of water towards (away from) the inlet on the ocean side, in concert with the contemporaneous transport away from (towards) the inlet on the estuary side, and a subsequent flooding into (out of) the estuary via Oregon Inlet. Thus, while astronomical tidal flooding and ebbing events are shown to be one-sided as coastal waters either set-up or set-down, synoptic scale wind events are shown to be manifested as a two-sided in-phase response set-up and set-down inside and outside the inlet, and thus are extremely effective in driving currents through the inlet. These subinertial frequency flood events are believed to be essential for both the recruitment and subsequent retention of estuarine dependent larval fish from the coastal ocean into Pamlico Sound. Year class strength of these finish may be determined annually by the relative strength and timing of these climatological wind events.

  9. The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras".

    Science.gov (United States)

    Théron, L; Astruc, T; Bouillier-Oudot, M; Molette, C; Vénien, A; Peyrin, F; Vitezica, Z G; Fernandez, X

    2011-12-01

    Fat loss during cooking of duck "foie gras" is the main quality issue in processing plants. To better understand this phenomenon, a histological and ultrastructural study was conducted. The aim was to characterize changes in lipid droplets of duck "foie gras" related to fat loss during cooking. Ten fatty livers were sampled before and after cooking and prepared for optical and transmission electron microscopy. In raw livers, the lipid droplets were nearly spherical while after cooking, they were larger and lost their spherical shape. We also observed a decrease in the number of droplets after cooking, probably due to droplet fusion caused by the heat treatment. Before cooking, there were fewer lipid droplets and a higher osmium tetroxyde staining intensity in the fatty liver, which later gave a lower technological yield. Fat loss during cooking was higher when there was more fusion of lipid droplets before cooking.

  10. Cavitation performance and flow characteristic in a centrifugal pump with inlet guide vanes

    Science.gov (United States)

    Tan, L.; Zha, L.; Cao, S. L.; Wang, Y. C.; Gui, S. B.

    2015-01-01

    The influence of prewhirl regulation by inlet guide vanes (IGVs) on cavitation performance and flow characteristic in a centrifugal pump is investigated. At the impeller inlet, the streamlines are regulated by the IGVs, and the axial velocity distribution is also influenced by the IGVs. Due to the total pressure loss on the IGVs, the cavitation performance of the centrifugal pump degrades. The cavitation area in impeller with IGVs is larger than one without IGVs. The specify values of total pressure loss between the suction pipe inlet and impeller inlet for three cavitation conditions show that the IGVs will generate additional pressure loss, which is related to the IGVs angles and cavitation conditions.

  11. Smart Materials Technology for High Speed Adaptive Inlet/Nozzle Design Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Enabling a new generation of high speed civil aircraft will require breakthrough developments in propulsion design, including novel techniques to optimize inlet...

  12. Inlet boundary conditions for shock wave propagation problems in air ducts

    Science.gov (United States)

    Fashbaugh, R. H.

    1992-03-01

    Shock waves propagating into air ducting systems are numerically studied using data from Kriebel (1972). Small-scale junctions mounted in shock tubes with an incident shock wave are considered. The stagnation pressure ratio through a duct inlet is evaluated for various junction types. The logarithm of this ratio varies linearly with the Mach number of the flow behind the incident shock wave. The static pressure inside the inlet is established using experimental data with given Mach numbers of the incident and inlet flows. A constant stagnation enthalpy through the inlet junction is assumed to establish inflow to the duct.

  13. Design concept of three-dimensional section controllable internal waverider hypersonic inlet

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    A new hypersonic inlet named three-dimensional section controllable internal waverider inlet is presented in this paper to achieve the goal of section shape geometric transition and complete capture of the upstream mass. On the basis of the association between hypersonic waverider airframe and streamtraced hypersonic inlet, the waverider concept is extended to yield results for the internal flows, namely internal waverider concept. It is proven theoretically that not osculating cones but osculating axisymmetric theory is appropriate for the design of section controllable internal waverider inlet. And two design methods out of the internal waverider concept are proposed subsequently to construct two inlets with specific section shape request, triangle to ellipse and rectangle to ellipse ones. The calculation results show that the inlets are capable of keeping their shock structures and the main flow characteristics exactly as their derived flowfield. Further, the inlets successfully capture all the upstream mass despite their complicated cross-section transitions. It is believed that the concept proposed ex- plores a new way of designing three-dimensional hypersonic inlets with special demand of section shape transition. However, the detailed flow characteristic and the performance of the internal waverider inlets are still under investigation.

  14. Shock Position Control for Mode Transition in a Turbine Based Combined Cycle Engine Inlet Model

    Science.gov (United States)

    Csank, Jeffrey T.; Stueber, Thomas J.

    2013-01-01

    A dual flow-path inlet for a turbine based combined cycle (TBCC) propulsion system is to be tested in order to evaluate methodologies for performing a controlled inlet mode transition. Prior to experimental testing, simulation models are used to test, debug, and validate potential control algorithms which are designed to maintain shock position during inlet disturbances. One simulation package being used for testing is the High Mach Transient Engine Cycle Code simulation, known as HiTECC. This paper discusses the development of a mode transition schedule for the HiTECC simulation that is analogous to the development of inlet performance maps. Inlet performance maps, derived through experimental means, describe the performance and operability of the inlet as the splitter closes, switching power production from the turbine engine to the Dual Mode Scram Jet. With knowledge of the operability and performance tradeoffs, a closed loop system can be designed to optimize the performance of the inlet. This paper demonstrates the design of the closed loop control system and benefit with the implementation of a Proportional-Integral controller, an H-Infinity based controller, and a disturbance observer based controller; all of which avoid inlet unstart during a mode transition with a simulated disturbance that would lead to inlet unstart without closed loop control.

  15. Design concept of three-dimensional section controllable internal waverider hypersonic inlet

    Institute of Scientific and Technical Information of China (English)

    YOU YanCheng; LIANG DeWang

    2009-01-01

    A new hypersonic inlet named three-dimensional section controllable internal waverider inlet is presented in this paper to achieve the goal of section shape geometric transition and complete capture of the upstream mass. On the basis of the association between hypersonic waverider airframe and streamtraced hypersonic inlet, the waverider concept is extended to yield results for the internal flows,namely internal waverider concept. It is proven theoretically that not osculating cones but osculating axisymmetric theory is appropriate for the design of section controllable internal wsverider inlet. And two design methods out of the internal waverider concept are proposed subsequently to construct two inlets with specific section shape request, triangle to ellipse and rectangle to ellipse ones. The calculation results show that the inlets are capable of keeping their shock structures and the main flow characteristics exactly as their derived flowfield. Further, the inlets successfully capture all the upstream mass despite their complicated cross-section transitions. It is believed that the concept proposed explores a new way of designing three-dimensional hypersonic inlets with special demand of section shape transition. However, the detailed flow characteristic and the performance of the internal waverider inlets are still under investigation.

  16. High Pressure Atmospheric Sampling Inlet System for Venus or the Gas Giants Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Thorleaf Research, Inc. proposes to develop a miniaturized high pressure atmospheric sampling inlet system for sample acquisition in extreme planetary environments,...

  17. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

    OpenAIRE

    Barbieri, Sara; Soglia, Francesca; Palagano, Rosa; Tesini, Federica; Bendini, Alessandra; Petracci, Massimiliano; Cavani, Claudio; Gallina Toschi, Tullia

    2016-01-01

    In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, ?selected? cooked ham and ?high quality? cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an ?electronic eye? and texture analyzer. T...

  18. 78 FR 6232 - Energy Conservation Program: Test Procedures for Conventional Cooking Products With Induction...

    Science.gov (United States)

    2013-01-30

    ... induction cooking tops, and Cooking Top F is a portable, single-element induction cooking top. Table III.5.... Additionally, DOE observed that the portable induction unit is packaged with a steel plate adaptor of roughly... addressed standby mode and off mode energy consumption, as well as active mode fan-only operation,...

  19. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Design of equipment for cooking and heating. 130.220 Section 130.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided...

  20. 76 FR 12369 - Porcelain-on-Steel Cooking Ware From China

    Science.gov (United States)

    2011-03-07

    ... COMMISSION Porcelain-on-Steel Cooking Ware From China Determination On the basis of the record \\1\\ developed... antidumping duty order on porcelain-on-steel cooking ware from China would be likely to lead to continuation... 2011), entitled Porcelain-on-Steel Cooking Ware from China: Investigation No. 731-TA- 298 (Third...

  1. 9 CFR 318.22 - Determination of added water in cooked sausages.

    Science.gov (United States)

    2010-01-01

    ... sausages. 318.22 Section 318.22 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT... PREPARATION OF PRODUCTS General § 318.22 Determination of added water in cooked sausages. (a) For purposes of this section, the following definitions apply. (1) Cooked sausage. Cooked sausage is any...

  2. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).

    Science.gov (United States)

    Wiesinger, Jason A; Cichy, Karen A; Glahn, Raymond P; Grusak, Michael A; Brick, Mark A; Thompson, Henry J; Tako, Elad

    2016-11-16

    Dry beans (Phaseolus vulgaris L.) are a nutrient-dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the nutritive value of 12 dry edible bean lines that vary for cooking time (20-89 min) from four market classes (yellow, cranberry, light red kidney, and red mottled) of economic importance in bean-consuming regions of Africa and the Americas. When compared to their slower cooking counterparts within each market class, fast-cooking dry beans retain more protein and minerals while maintaining similar starch and fiber densities when fully cooked. For example, some of the highest protein and mineral retention values were measured in the fast-cooking yellow bean cultivar Cebo Cela, which offered 20% more protein, 10% more iron, and 10% more zinc with each serving when compared with Canario, a slow-cooking yellow bean that requires twice the cooking time to become palatable. A Caco-2 cell culture model also revealed the bioavailability of iron is significantly higher in faster cooking entries (r = -0.537, P = 0.009) as compared to slower cooking entries in the same market class. These findings suggest that fast-cooking bean varieties have improved nutritive value through greater nutrient retention and improved iron bioavailability.

  3. Inlet throttling effect on the boiling two-phase flow stability in a natural circulation loop with a chimney

    Science.gov (United States)

    Furuya, M.; Inada, F.; Yasuo, A.

    Experiments have been conducted to investigate an effect of inlet restriction on the thermal-hydraulic stability. A Test facility used in this study was designed and constructed to have non-dimensional values that are nearly equal to those of natural circulation BWR. Experimental results showed that driving force of the natural circulation at the stability boundary was described as a function of heat flux and inlet subcooling independent of inlet restriction. In order to extend experimental database regarding thermal-hydraulic stability to different inlet restriction, numerical analysis was carried out based on the homogeneous flow model. Stability maps in reference to the core inlet subcooling and heat flux were presented for various inlet restrictions using the above-mentioned function. Instability region during the inlet subcooling shifted to the higher inlet subcooling with increasing inlet restriction and became larger with increasing heat flux.

  4. A Study on Genotoxicity of Cooking Fume from Rapessed Oil

    Institute of Scientific and Technical Information of China (English)

    CHENHUA; YANGMINGDING; 等

    1992-01-01

    The present article reports the genotoxic potential of rapeseed oil cooking fume investigated by a battery of short-term tests(Ames test,SCE/V79 in vitor and mice micronucleus in vivo test).The results showed that the cooking fume contained mutagenic activity.In the presence of S9 mix,an increase in the number of the Salmonella TA98 was observed at doses ranging from 1.0 to 5.0mg/plate,and the SCE frequencies of V79 cell were markedly raised at doses ranging from 0.05 to 0.5mg·m-1.The positive result was also obtained in mice micronucleus assay,the mice had inhaled the cooking fume a week earlier.The requency of mice bone marrow MN-PCR ws increased and it showed a remarkable time-dose-response relationship during the 4 weeks exposure.The results suggested that this cooking fume exposure may be a risk factor of lung cancer in Chinese women.

  5. Extrusion cooking with glucose supplementation reduced fumonisin concentrations and toxicity

    Science.gov (United States)

    Extrusion cooking involves forcing material through a heated barrel under high pressure using one (single-screw configuration) or two (twin-screw configuration) augers. We previously demonstrated (Bullerman et al., Journal of Agricultural and Food Chemistry 56:2400-2405, 2008; Voss et al., Journal o...

  6. Teaching Cooking as an Alternative to Force-Feeding Facts.

    Science.gov (United States)

    Norton, Kent

    1979-01-01

    The article discusses the rationale for adopting a seemingly unrelated vehicle, such as cooking, for teaching gifted and other children such diverse subjects as geography, history, and language, and relates this to the concept of synectics (which holds that all subjects are interrelated). (Author/DLS)

  7. 20 CFR 654.413 - Cooking and eating facilities.

    Science.gov (United States)

    2010-04-01

    ... adequate for the intended use of the facility; and (5) adequate sinks with hot and cold water under... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Cooking and eating facilities. 654.413 Section 654.413 Employees' Benefits EMPLOYMENT AND TRAINING ADMINISTRATION, DEPARTMENT OF LABOR SPECIAL...

  8. When cooking fish wreaks havoc in Danish kitchens

    DEFF Research Database (Denmark)

    Nørgaard, Maria Kümpel

    2008-01-01

    Ignorance about the purchase and cooking of fish hampers consumption of fish in Denmark. A new research project shows that this ignorance is likely to produce many chaotic incidents in Danish kitchens, but also that relatively simple measures can combat the lack of knowhow....

  9. Understanding Diffusion Theory and Fick's Law through Food and Cooking

    Science.gov (United States)

    Zhou, Larissa; Nyberg, Kendra; Rowat, Amy C.

    2015-01-01

    Diffusion is critical to physiological processes ranging from gas exchange across alveoli to transport within individual cells. In the classroom, however, it can be challenging to convey the concept of diffusion on the microscopic scale. In this article, we present a series of three exercises that use food and cooking to illustrate diffusion…

  10. Investigation on Furan Levels in Pressure-Cooked Foods

    Directory of Open Access Journals (Sweden)

    Adriana P. Arisseto

    2013-01-01

    Full Text Available Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS. Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.

  11. Cooking, industrial processing and caloric density of foods

    NARCIS (Netherlands)

    Pellegrini, Nicoletta; Fogliano, Vincenzo

    2017-01-01

    During human evolution, the development of a wide range of cooking processing techniques enabled humans to provide their social group with maximum benefits from limited food resources. Industrial processing and mass market distribution made available high food calorie density foods to the world

  12. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    Science.gov (United States)

    Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

    2012-08-01

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

  13. Germinated, toasted and cooked chickpea as ingredients for breadmaking.

    Science.gov (United States)

    Ouazib, Meriem; Garzon, Raquel; Zaidi, Farid; Rosell, Cristina M

    2016-06-01

    The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab(®) and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L* = 76.20) and the softest texture, but cooking decreased the content of carbohydrates, ash and protein, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.

  14. IMPACT OF COOKING HOMOGENEITY ON PULP STRENGTH PROPERTIES

    Institute of Scientific and Technical Information of China (English)

    BofengMao

    2004-01-01

    Cooking homogeneity of kraft pulping can havesignificant impact on pulp strength properties. Wehave studied cooking homogeneity of two kraftdigesters within Stora Enso. One of the digesters is aone-vessel hydraulic continuous digester (digester A)and the other one is a two-vessel vapor/liquor phasecontinuous digester (digester B). They are located inthe same mill and use the same softwood chipquality. Due to the differences in chip pre-steamingand cooking facilities and conditions, significantdifferences in pulp strength properties, reject contentsand kappa variations have been found between thepulps produced in the two digesters. Digester A has amodem chip bin with efficient pre-heating and airremoval, whereas digester B has poor chippre-steaming conditions. Our strength deliverystudies show that although the two digesters producepulps with the same kappa number and viscosity, thepulp produced in digester A has about 20% higherstrength delivery, l%-unit (based on wood) lowerreject content and lower kappa variations based onFTIR spectra analysis on pulp sheet than the pulpproduced in digester B.Results of the studies indicate that morehomogeneous cooking,variation in the fibers,i.e., lower lignin/kappa leads to improved pulpstrength properties. Efficient chip pre-steaming isimportant/essential for achieving homogeneouscooking. Rebuilding the equipment for improvingchip pre-steaming conditions of digester B is to becarded out.

  15. Analysis and Evaluation of Cooking Parameters for Sweet Bakery Products

    Directory of Open Access Journals (Sweden)

    Giuseppe Vignali

    2013-07-01

    Full Text Available Cooking process is essential for the preparation of sweet bakery products, such as Panettone, a typical Italian seasonal dessert. This study is aimed at evaluating the features of the finished product leaving the oven chamber using the Design of Experiments technique. Four features of the product like “water activity”, “humidity”, “pH” and “sensorial judge” have been explained as functions of independent variables: recipe of the dough, affecting the dough strength and cooking process parameters, such as time, temperature and oven chamber configuration. A two-level, complete four-factor design has been used to carry out the experiments; consequently the analysis of variance has pointed out the effects of main factors and some of their interaction effects; multiple regression analysis was also carried out to explain the variability and to predict the process. The model can be profitably adopted in order to adjust the cooking process parameters in accordance to the dough recipe or the boundary cooking conditions. This study can be further developed by optimizing the input factors in order to maximize the “overall rating” response of the finished product.

  16. Cooking and Science. Ideas in Science. Notes for Teachers.

    Science.gov (United States)

    Murphy, Pat, Ed.

    Presented are seven articles (reprinted from "The Exploratorium" magazine) which focus on the scientific explanations for the specific (and oftentimes peculiar) instructions and procedures called for in many recipes. "Baking, Boiling, and Other Hot Topics" (Joel Myerson) discusses different methods of cooking. "The…

  17. Application of fiber optic interferometers for Cook-off measurements

    NARCIS (Netherlands)

    Cheng, L.K.; Smorenburg, C.; Scholtes, J.H.G.; Meer, B.J. van der

    2000-01-01

    A fiber optic interferometer comprising of a Sagnac interferometer and a Mach-Zehnder interferometer was developed. The interferometer enabled detection of explosive subtonic expansion velocities during the Cook-off test. The system enabled a comparison between the results of the two interferometer

  18. Nutritional quality and safety of cooked edible crab (Cancer pagurus).

    Science.gov (United States)

    Maulvault, Ana Luísa; Anacleto, Patrícia; Lourenço, Helena Maria; Carvalho, Maria Luísa; Nunes, Maria Leonor; Marques, António

    2012-07-15

    Edible crab (Cancer pagurus) is one of the most important crustaceans consumed in Southern European countries, either as boiled or steamed cooked product. So far, the majority of studies assessing health benefits and risks associated to seafood consumption have been carried out in raw products, despite being generally cooked before consumption, and mostly in muscle tissue. Therefore, the aim of this study was to assess the effect of steaming and boiling on the chemical safety and nutritional value of C. pagurus caught in spring and summer. Generally, chemical and elemental composition of brown meat (tissue in the body cavity comprising mainly gonads and hepatopancreas) differed significantly from muscle (white meat in claws and legs). Additionally, the same tissue revealed differences in chemical and elemental composition of raw and cooked C. pagurus, likely due to water leaching. In contrast, few variations between seasons were observed. The results revealed that the consumption of cooked edible crab muscle should be promoted, whereas brown meat ingestion should be done parsimoniously.

  19. Library Media Skills Cook with Family and Consumer Sciences

    Science.gov (United States)

    McCormack, Bunnie

    2005-01-01

    Cooking, sewing, baby-sitting, and storytelling are all units included in Family and Consumer Science classes. This article describes a lesson designed by a consumer science teacher to incorporate media skills into some of these units. The library media specialist and the classroom teacher collaborated on the development of the instructional…

  20. Balancing food values: Making sustainable choices within cooking practices

    NARCIS (Netherlands)

    De Jong, A.; Kuijer, S.C.; Rydell, T.

    2013-01-01

    Within user-centred design and topics such as persuasive design, pleasurable products, and design for sustainable behaviour, there is a danger of over-determining, pacifying or reducing people’s diversity. Taking the case of sustainable food, we have looked into the social aspects of cooking at home

  1. [Mechanism of cooked blanched garlic leaves against platelet aggregation].

    Science.gov (United States)

    Wang, Xin-Hua; Di, Yan-Hui

    2014-06-01

    This study was purposed to explore the mechanism of cooked blanched garlic leave juice against platelet aggregation. The juice of blanched garlic leaves was mixed with platelet rich plasma (PRP), the human platelet aggregation, the activation of human platelets induced by adenosine diphosphate (ADP) and collagen were observed; the expression levels of the activated platelets (Fib-R) and P-selectin (CD62P), and the amount of platelet fibrinogen binding were detected by flow cytometry; 10 rabbits were randomly divided into two groups, in addition to the normal diet, they were fed with physiologic saline and cooked blanched garlic leave juice respectively. After 1, 3, 5 , 8 weeks, the maximum ratio of rabbit platelet aggregation induced by ADP and collagen were observed . The results showed that the cooked blanched garlic leave juice could significantly inhibit human platelet aggregation induced by ADP and collagen (P 0.05), but was able to inhibit platelet fibrinogen binding capacity (P garlic leave juice was significantly lower than that in control group (P garlic leave juice can inhibit platelet aggregation in vitro and in vivo, the inhibition of aggregation pathway mainly is blocking the combination of fibrinogen with Fib-R, which finally results in the inhibition of platelet aggregation. Therefore, regular consumption of cooked blanched garlic leaves may prevent cardiovascular thrombotic diseases.

  2. Waste cooking oil as source for renewable fuel in Romania

    Science.gov (United States)

    Allah, F. Um Min; Alexandru, G.

    2016-08-01

    Biodiesel is non-toxic renewable fuel which has the potential to replace diesel fuel with little or no modifications in diesel engine. Waste cooking oil can be used as source to produce biodiesel. It has environmental and economic advantages over other alternative fuels. Biodiesel production from transesterification is affected by water content, type f alcohol, catalyst type and concentration, alcohol to oil ratio, temperature, reaction rate, pH, free fatty acid (FFA) and stirrer speed. These parameters and their effect on transesterification are discussed in this paper. Properties of biodiesel obtained from waste cooking oil are measured according to local standards by distributor and their comparison with European biodiesel standard is also given in this paper. Comparison has shown that these properties lie within the limits of the EN 14214 standard. Furthermore emission performance of diesel engine for biodiesel-diesel blends has resulted in reduction of greenhouse gas emissions. Romanian fuel market can ensure energy security by mixing fuel share with biodiesel produced from waste cooking oil. Life cycle assessment of biodiesel produced from waste cooking oil has shown its viability economically and environmentally.

  3. Balancing food values: Making sustainable choices within cooking practices

    NARCIS (Netherlands)

    De Jong, A.; Kuijer, S.C.; Rydell, T.

    2013-01-01

    Within user-centred design and topics such as persuasive design, pleasurable products, and design for sustainable behaviour, there is a danger of over-determining, pacifying or reducing people’s diversity. Taking the case of sustainable food, we have looked into the social aspects of cooking at

  4. Evaluation of texture differences among varieties of cooked quinoa.

    Science.gov (United States)

    Wu, Geyang; Morris, Craig F; Murphy, Kevin M

    2014-11-01

    Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. 'Black,' 'Cahuil,' and 'Red Commercial' yielded harder texture, while '49ALC,' '1ESP,' and 'Col.#6197' showed softer texture. '49ALC,' '1ESP,' 'Col.#6197,' and 'QQ63' were more adhesive, while other varieties were not sticky. The texture profile correlated to physical--chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P quinoa.

  5. 75 FR 25309 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2010-05-07

    ... TRANSPORTATION Federal Highway Administration Environmental Impact Statement: Cook County, IL AGENCY: Federal... advise the public that an Environmental Impact Statement (EIS) will be prepared for the 75th Street... comprises several elements of the overall Chicago Region Environmental and Transportation Efficiency Program...

  6. 78 FR 20714 - Environmental Impact Statement: Cook County, Illinois

    Science.gov (United States)

    2013-04-05

    ... Federal Highway Administration Environmental Impact Statement: Cook County, Illinois AGENCY: Federal... revised notice of intent to advise the public that an environmental impact statement is being prepared for... Transportation, is preparing an environmental impact statement (EIS) on a proposal to improve Interstate 290 (I...

  7. 76 FR 17185 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2011-03-28

    ... Federal Highway Administration Environmental Impact Statement: Cook County, IL AGENCY: Federal Highway... advise the public that an Environmental Impact Statement (EIS) will be prepared for the Grand Crossing... overall Chicago Region Environmental and Transportation Efficiency Program (CREATE), a joint effort of the...

  8. Glycemic index of sweetpotato as affected by cooking methods

    Science.gov (United States)

    Understanding the effect of cooking on glucose availability will aid in the recommendation for including sweet potatoes as a regular component in American diets. Heating breaks down starch granules to allow amylopectin and amylose to be more readily digested by pancreatic amylase, which theoreticall...

  9. Comparison of Chip Inlet Geometry in Microfluidic Devices for Cell Studies

    Directory of Open Access Journals (Sweden)

    Yung-Shin Sun

    2016-06-01

    Full Text Available Micro-fabricated devices integrated with fluidic components provide an in vitro platform for cell studies best mimicking the in vivo micro-environment. These devices are capable of creating precise and controllable surroundings of pH value, temperature, salt concentration, and other physical or chemical stimuli. Various cell studies such as chemotaxis and electrotaxis can be performed by using such devices. Moreover, microfluidic chips are designed and fabricated for applications in cell separations such as circulating tumor cell (CTC chips. Usually, there are two most commonly used inlets in connecting the microfluidic chip to sample/reagent loading tubes: the vertical (top-loading inlet and the parallel (in-line inlet. Designing this macro-to-micro interface is believed to play an important role in device performance. In this study, by using the commercial COMSOL Multiphysics software, we compared the cell capture behavior in microfluidic devices with different inlet types and sample flow velocities. Three different inlets were constructed: the vertical inlet, the parallel inlet, and the vertically parallel inlet. We investigated the velocity field, the flow streamline, the cell capture rate, and the laminar shear stress in these inlets. It was concluded that the inlet should be designed depending on the experimental purpose, i.e., one wants to maximize or minimize cell capture. Also, although increasing the flow velocity could reduce cell sedimentation, too high shear stresses are thought harmful to cells. Our findings indicate that the inlet design and flow velocity are crucial and should be well considered in fabricating microfluidic devices for cell studies.

  10. Long-Term Ecological Research (LTER) Climate Data with Water Parameters from North Inlet Meteorological Station, North Inlet Estuary, Georgetown, South Carolina: 1982-1996.

    Data.gov (United States)

    Baruch Institute for Marine and Coastal Sciences, Univ of South Carolina — Meteorological data with water parameters were collected on an hourly basis from June 3, 1982 through April 29, 1996 in the North Inlet Estuary, Georgetown County,...

  11. North Inlet-Winyah Bay National Estuarine Research Reserve's (NERR) Estuarine Water Quality Data for the North Inlet and Winyah Bay Estuaries, Georgetown, South Carolina: 1993-2002

    Data.gov (United States)

    Baruch Institute for Marine and Coastal Sciences, Univ of South Carolina — The North Inlet Estuary and the adjacent lower northeastern section of the Winyah Bay Estuary were designated as part of the National Estuarine Research Reserve...

  12. Phosphorus mass balance in a highly eutrophic semi-enclosed inlet near a big metropolis: a small inlet can contribute towards particulate organic matter production.

    Science.gov (United States)

    Asaoka, Satoshi; Yamamoto, Tamiji

    2011-01-01

    Terrigenous loading into enclosed water bodies has been blamed for eutrophic conditions marked by massive algal growth and subsequent hypoxia due to decomposition of dead algal cells. This study aims to describe the eutrophication and hypoxia processes in a semi-enclosed water body lying near a big metropolis. Phosphorus mass balance in a small inlet, Ohko Inlet, located at the head of Hiroshima Bay, Japan, was quantified using a numerical model. Dissolved inorganic phosphorous inflow from Kaita Bay next to the inlet was five times higher than that from terrigenous load, which may cause an enhancement of primary production. Therefore, it was concluded that not only the reduction of material load from the land and the suppression of benthic flux are needed, but also reducing the inflow of high phosphorus and oxygen depleted water from Kaita Bay will form a collective alternative measure to remediate the environmental condition of the inlet.

  13. Effects of inlet distortion on the development of secondary flows in a subsonic axial inlet compressor rotor. Ph.D. Thesis - Toledo Univ., OH

    Science.gov (United States)

    Owen, Albert K.

    1991-01-01

    Detailed flow measurements were taken inside an isolated axial compressor rotor operating subsonically near peak efficiency. Laser anemometer measurements were made with two inlet velocity profiles. One profile consisted of an unmodified baseline flow, and the second profile was distorted by placing axisymmetric screens on the hub and shroud well upstream of the rotor. A primary flow is defined in the rotor and deviations from this primary flow for each inlet flow condition identified. A comparison between the two flow deviations is made to assess the development of a passage vortex due to the distortion of the inlet flow. A comparison of experimental results with computational predictions from a Navier-Stokes solver showed good agreement between predicted and measured flow. Measured results indicate that a distorted inlet profile has minimal effect on the development of the flow in the rotor passage and the resulting passage vortex.

  14. North Inlet • Winyah Bay (NIW) National Estuarine Research Reserve Meteorological Data, North Inlet Estuary, Georgetown, South Carolina: 1997 • 1999.

    Data.gov (United States)

    Baruch Institute for Marine and Coastal Sciences, Univ of South Carolina — The North Inlet Estuary and the adjacent lower northeastern section of Winyah Bay Estuary were designated as part of the National Estuarine Research Reserve System...

  15. Admiralty Inlet Pilot Tidal Project Final Technical Report

    Energy Technology Data Exchange (ETDEWEB)

    Collar, Craig [Public Utility District No. 1 of Snohomish County, Everett, WA (United States)

    2015-09-14

    This document represents the final report for the Admiralty Inlet Pilot Tidal Project, located in Puget Sound, Washington, United States. The Project purpose was to license, permit, and install a grid-connected deep-water tidal turbine array (two turbines) to be used as a platform to gather operational and environmental data on tidal energy generation. The data could then be used to better inform the viability of commercial tidal energy generation from technical, economic, social, and environmental standpoints. This data would serve as a critical step towards the responsible advancement of commercial scale tidal energy in the United States and around the world. In late 2014, Project activities were discontinued due to escalating costs, and the DOE award was terminated in early 2015. Permitting, licensing, and engineering design activities were completed under this award. Final design, deployment, operation, and monitoring were not completed. This report discusses the results and accomplishments achieved under the subject award.

  16. Mass independent kinetic energy reducing inlet system for vacuum environment

    Science.gov (United States)

    Reilly, Peter T. A. [Knoxville, TN

    2010-12-14

    A particle inlet system comprises a first chamber having a limiting orifice for an incoming gas stream and a micrometer controlled expansion slit. Lateral components of the momentum of the particles are substantially cancelled due to symmetry of the configuration once the laminar flow converges at the expansion slit. The particles and flow into a second chamber, which is maintained at a lower pressure than the first chamber, and then moves into a third chamber including multipole guides for electromagnetically confining the particle. The vertical momentum of the particles descending through the center of the third chamber is minimized as an upward stream of gases reduces the downward momentum of the particles. The translational kinetic energy of the particles is near-zero irrespective of the mass of the particles at an exit opening of the third chamber, which may be advantageously employed to provide enhanced mass resolution in mass spectrometry.

  17. Subclavian artery resection and reconstruction for thoracic inlet neoplasms.

    Science.gov (United States)

    Mercier, Olaf; Su, Xiao-Dong; Lahon, Benoit; Mussot, Sacha; Fabre, Dominique; Delemos, Alexandra; Le Chevalier, Thierry; Dartevelle, Philippe G; Fadel, Elie

    2015-12-01

    To update the long-term outcomes after subclavian artery (SA) resection and reconstruction during surgery for thoracic inlet (TI) cancer through the anterior transclavicular approach. Between 1985 and 2014, 85 patients (60 men and 25 women; mean age, 52 years) underwent en bloc resection of thoracic-inlet non-small cell lung cancer (NSCLC) (n=69), sarcoma (n=11), breast carcinoma (n=3) or thyroid carcinoma (n=2) involving the SA. L-shaped transclavicular cervicothoracotomy was performed, with posterolateral thoracotomy in 18 patients or a posterior midline approach in 15 patients. Resection extended to the chest wall (>2 ribs, n=60), lung (n=76), and spine (n=15). Revascularization was by end-to-end anastomosis (n=48), polytetrafluoroethylene (PTFE) graft interposition (n=28), subclavian-to-common carotid artery transposition (n=8), or grafting of the autologous superficial femoral artery in an anterolateral thigh free flap (n=1). Complete R0 resection was achieved in 75 patients and microscopic R1 resection in 10 patients. Postoperative radiation therapy was given to 51 patients. There were no cases of postoperative death, neurological sequelae, graft infection or occlusion, or limb ischemia. Postoperative morbidity consisted of pneumonia (n=16), phrenic nerve palsy (n=2), recurrent nerve palsy (n=4), bleeding (n=4), acute pulmonary embolism (n=1), cerebrospinal fluid leakage (n=1), chylothorax (n=1), and wound infection (n=2). Five-year survival and disease-free survival rates were 32% and 22%, respectively. Long-term survival was not observed after R1 resection. Subclavian arteries invaded by TI malignancies can be safely resected and reconstructed through the anterior transclavicular approach, with good long-term survival provided complete R0 resection is achieved.

  18. Acoustic Environment of Admiralty Inlet: Broadband Noise Measurements

    Energy Technology Data Exchange (ETDEWEB)

    Xu, Jinshan; Deng, Zhiqun; Martinez, Jayson J.; Carlson, Thomas J.; Myers, Joshua R.; Weiland, Mark A.; Jones, Mark E.

    2011-09-30

    Admiralty Inlet has been selected as a potential tidal energy site. It is located near shipping lanes, is a highly variable acoustic environment, and is frequented by the highly endangered southern resident killer whale (SRKW). Resolving environmental impacts is the first step to receiving approval to deploy tidal turbines at Admiralty Inlet. Of particular concern is the potential for blade strike or other negative interactions between the SRKW and the tidal turbine. A variety of technologies including passive and active monitoring systems are being considered as potential tools to determine the presence of SRKW in the vicinity of the turbines. Broadband noise level measurements are critical for the determination of design and operation specifications of all marine and hydrokinetic energy capture technologies. Acoustic environment data at the proposed site was acquired at different depths using a cabled vertical line array (VLA) with four calibrated hydrophones. The sound pressure level (SPL) power spectrum density was estimated based on the fast Fourier transform. This study describes the first broadband SPL measurements for this site at different depths with frequency ranging from 10 kHz to 480 kHz in combination with other information. To understand the SPL caused by this bedload transport, three different pressure sensors with temperature and conductivity were also assembled on the VLA to measure the conditions at the hydrophone deployment depth. The broadband SPL levels at frequency ranges of 3 kHz to 7 kHz as a function of depth were estimated. Only the hydrophone at an average depth of 40 m showed the strong dependence of SPL with distance from the bottom, which was possibly caused by the cobbles shifting on the seabed. Automatic Identification System data were also studied to understand the SPL measurements.

  19. COOKING APPLIANCE USE IN CALIFORNIA HOMES DATA COLLECTED FROM A WEB-BASED SURVEY

    Energy Technology Data Exchange (ETDEWEB)

    Klug, Victoria; Lobscheid, Agnes; Singer, Brett

    2011-08-01

    Cooking of food and use of natural gas cooking burners generate pollutants that can have substantial impacts on residential indoor air quality. The extent of these impacts depends on cooking frequency, duration and specific food preparation activities in addition to the extent to which exhaust fans or other ventilation measures (e.g. windows) are used during cooking. With the intent of improving our understanding of indoor air quality impacts of cooking-related pollutants, we created, posted and advertised a web-based survey about cooking activities in residences. The survey included questions similar to those in California's Residential Appliance Saturation Survey (RASS), relating to home, household and cooking appliance characteristics and weekly patterns of meals cooked. Other questions targeted the following information not captured in the RASS: (1) oven vs. cooktop use, the number of cooktop burners used and the duration of burner use when cooking occurs, (2) specific cooking activities, (3) the use of range hood or window to increase ventilation during cooking, and (4) occupancy during cooking. Specific cooking activity questions were asked about the prior 24 hours with the assumption that most people are able to recollect activities over this time period. We examined inter-relationships among cooking activities and patterns and relationships of cooking activities to household demographics. We did not seek to obtain a sample of respondents that is demographically representative of the California population but rather to inexpensively gather information from homes spanning ranges of relevant characteristics including the number of residents and presence or absence of children. This report presents the survey, the responses obtained, and limited analysis of the results.

  20. Cooking and coughing: Estimating the effects of clean fuel for cooking on the respiratory health of children in the Philippines.

    Science.gov (United States)

    Capuno, Joseph J; Tan, Carlos Antonio R; Javier, Xylee

    2016-07-04

    Household air pollution (HAP) arising from the use of solid fuels for cooking is known to have adverse health effects including acute respiratory infections in children, which remains a major public health concern in developing countries. Hence, various interventions to reduce HAP have been advocated or piloted in many countries. To provide additional evidence on the effectiveness and applicability of the interventions in various settings, we investigate the effects of clean fuel for cooking on the risks of respiratory illness of children below five years old in the Philippines. We apply the propensity score matching method on a subsample of households culled from the 2013 round of the National Demographic and Health Survey to account for the systematic differences in their characteristics that could influence their choices of cooking fuel. We find that the use of electricity, liquefied petroleum gas, natural gas or biogas can lower by 2.4 percentage points the incidence of severe coughing with difficulty in breathing in young children. Our results support worldwide initiatives to promote the household use of clean fuels for cooking and heating to reduce HAP and its undesirable impacts on population health.

  1. Effect of Pre-cooking and Addition of Phosphate on the Quality of Microwave Cooked Catfish Fillets

    Science.gov (United States)

    In the US market place there are many examples of precooked poultry products designed to be reheated in a microwave oven and to a lesser extent fish products such as tilapia. However, there are few US catfish products designed to be microwave cooked or reheated in the market place. The first objecti...

  2. 33 CFR 110.170 - Lockwoods Folly Inlet, N.C.

    Science.gov (United States)

    2010-07-01

    ... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Lockwoods Folly Inlet, N.C. 110.170 Section 110.170 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY ANCHORAGES ANCHORAGE REGULATIONS Anchorage Grounds § 110.170 Lockwoods Folly Inlet, N.C. (a)...

  3. 33 CFR 334.130 - Atlantic Ocean off Wallops Island and Chincoteague Inlet, Va.; danger zone.

    Science.gov (United States)

    2010-07-01

    ... and Chincoteague Inlet, Va.; danger zone. 334.130 Section 334.130 Navigation and Navigable Waters CORPS OF ENGINEERS, DEPARTMENT OF THE ARMY, DEPARTMENT OF DEFENSE DANGER ZONE AND RESTRICTED AREA REGULATIONS § 334.130 Atlantic Ocean off Wallops Island and Chincoteague Inlet, Va.; danger zone. (a) The...

  4. Assessing climate change impacts on the stability of small tidal inlet systems: Why and how?

    NARCIS (Netherlands)

    Duong, T.; Ranasinghe, Ranasinghe W M R J B; Walstra, D.J.R.; Roelvink, D.

    2016-01-01

    Coastal zones in the vicinity of tidal inlets are commonly utilised for navigation, fishing, sand mining, waterfront development and recreation and are under very high population pressure. Any negative impacts of climate change (CC) on inlet environment are therefore very likely to result in

  5. Direct vacuum inlet system enabling highly sensitive in-situ analysis of chemical reaction products

    DEFF Research Database (Denmark)

    Trimarco, Daniel Bøndergaard; Scott, Søren Bertelsen; Pedersen, Thomas

    , a capillary maintaining a controlled flow over a pressure drop to ultra-high vacuum, and inlet and outlet channels for an inert make up gas. The use of a direct inlet enables orders of magnitude higher sensitivity than differentially pumped systems without a loss in time response for volatile products, while...

  6. Biochar-amended filter socks reduce herbicide losses via tile line surface inlets

    Science.gov (United States)

    Standing water in depressions and behind terraces in fields with subsurface drainage systems can result in reduced crop yields. This concern can be partially alleviated by installing surface inlets that reduce the duration of ponding. Unfortunately, these inlets provide an open conduit for surface w...

  7. Assessing climate change impacts on the stability of small tidal inlet systems: Why and how?

    NARCIS (Netherlands)

    Duong, T.; Ranasinghe, R.W.M.R.J.; Walstra, D.J.R.; Roelvink, D.

    2016-01-01

    Coastal zones in the vicinity of tidal inlets are commonly utilised for navigation, fishing, sand mining, waterfront development and recreation and are under very high population pressure. Any negative impacts of climate change (CC) on inlet environment are therefore very likely to result in signifi

  8. Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

    Science.gov (United States)

    Thomas, Caroline; Mercier, Frédéric; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2015-04-15

    This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a closely intercorrelated way when the dose of thiamine increases. Using a specific 2-methyl-3-furanthiol extraction-quantification method, it was possible to relate the amounts of thiamine added in model cooked hams to the amounts of 2-methyl-3-furanthiol produced in the cooking process. Sensory analyses highlighted the role of thiamine as a precursor of cooked ham aroma.

  9. Effects of altitude above sea level on the cooking time and nutritional value of common beans.

    Science.gov (United States)

    Bressani, R; Chon, C

    1996-01-01

    The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of the Ostua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein, lysine, tannins, total and enzyme susceptible starch, and fiber fractionation. The cooking liquor was analyzed for total solids, moisture, protein, ash and K. A 1200 g sample was cooked for the cooking time established previously, for biological testing of nutritional value, which included Net Protein Ratio (NPR), Protein Efficiency Ratio (PER), and protein digestibility. Altitude influenced cooking time which increased from 78 min at 0 m, to 264 min at 2256 m. Final moisture content in the cooked bean was similar at all altitudes and there was a tendency to yield smaller amounts of solids in the cooking broth at higher altitudes. The increase in cooking time was significant. Bean water uptake at all times was significantly slower and smaller at ambient as compared to water uptake at boiling T, at all altitudes. Protein and lysine content were not affected by altitude, however, tannin and catechin were lower in cooked samples, as compared to the raw material. Altitude did not affect the content of these substances. Total starch and total sugars were higher in the raw sample, as compared to the cooked samples, but there was no effect of altitude. Enzyme susceptible starch (ESS) was lower in the raw sample as compared to the cooked samples, which contained similar amounts with respect to altitude. No change was observed in fiber fractions of the cooked beans. Likewise, the composition of the cooking broth was very similar between cooking locations. There was a small tendency to

  10. 40 CFR Appendix 1 to Subpart D of... - Procedure for Determining When Coastal Cook Inlet Operators Qualify for an Exemption From the...

    Science.gov (United States)

    2010-07-01

    ...., operator does not own, competitor will not allow injection); and c. A risk analysis of alternative disposal... disposal interval. This demonstration must include: a. Documentation, including engineering analysis, that... harm or create a substantial risk to safety); and b. A risk analysis of alternative disposal...

  11. Developmental geology of coalbed methane from shallow to deep in Rocky Mountain basins and in Cook Inlet-Matanuska Basin, Alaska, USA and Canada

    Science.gov (United States)

    Johnson, R.C.; Flores, R.M.

    1998-01-01

    The Rocky Mountain basins of western North America contain vast deposits of coal of Cretaceous through early Tertiary age. Coalbed methane is produced in Rocky Mountain basins at depths ranging from 45 m (150 ft) to 1981 m (6500 ft) from coal of lignite to low-volatile bituminous rank. Although some production has been established in almost all Rocky Mountain basins, commercial production occurs in only a few. despite more than two decades of exploration for coalbed methane in the Rocky Mountain region, it is still difficult to predict production characteristics of coalbed methane wells prior to drilling. Commonly cited problems include low permeabilities, high water production, and coals that are significantly undersaturated with respect to methane. Sources of coalbed gases can be early biogenic, formed during the early stages of coalification, thermogenic, formed during the main stages of coalification, or late stage biogenic, formed as a result of the reintroduction of methane-gnerating bacteria by groundwater after uplift and erosion. Examples of all three types of coalbed gases, and combinations of more than one type, can be found in the Rocky Mountain region. Coals in the Rocky Mountain region achieved their present ranks largely as a result of burial beneath sediments that accumulated during the Laramide orogeny (Late Cretaceous through the end of the eocene) or shortly after. Thermal events since the end of the orogeny have also locally elevated coal ranks. Coal beds in the upper part of high-volatile A bituminous rank or greater commonly occur within much more extensive basin-centered gas deposits which cover large areas of the deeper parts of most Rocky Mountain basins. Within these basin-centered deposits all lithologies, including coals, sandstones, and shales, are gas saturated, and very little water is produced. The interbedded coals and carbonaceous shales are probably the source of much of this gas. Basin-centered gas deposits become overpressured from hydrocarbon generation as they form, and this overpressuring is probably responsible for driving out most of the water. Sandstone permeabilities are low, in part because of diagenesis caused by highly reactive water given off during the early stages of coalification. Coals within these basin-centered deposits commonly have high gas contents and produce little water, but they generally occur at depths greater than 5000 ft and have low permeabilities. Significant uplift and removal of overburden has occurred throughout the Rocky Mountain region since the end of the Eocene, and much of this erosion occurred after regional uplift began about 10 Ma. The removal of overburden generally causes methane saturation levels in coals to decrease, and thus a significant drop in pressure is required to initiate methane production. The most successful coalbed methane production in the Rocky Mountain region occurs in areas where gas contents were increased by post-Eocene thermal events and/or the generation of late-stage biogenic gas. Methane-generating bacteria were apparently reintroduced into the coals in some areas after uplift and erosion, and subsequent changes in pressure and temperature, allowed surface waters to rewater the coals. Groundwater may also help open up cleat systems making coals more permeable to methane. If water production is excessive, however, the economics of producing methane are impacted by the cost of water disposal.The Rocky Mountain basins of western North America contain vast deposits of coal of Cretaceous through early Tertiary age. Coalbed methane is produced in Rocky Mountain basins at depths ranging from 45 to 1981 m from coal of lignite to low volatile bituminous rank. Despite more than two decades of exploration for coalbed methane in Rocky Mountain region, it is still difficult to predict production characteristics of coalbed methane wells prior to drilling. Sources of coalbed gases can be early biogenic, formed during the main stages of coa

  12. Thermal stratification built up in hot water tank with different inlet stratifiers

    DEFF Research Database (Denmark)

    Dragsted, Janne; Furbo, Simon; Dannemand, Mark

    2017-01-01

    H is a rigid plastic pipe with holes for each 30 cm. The holes are designed with flaps preventing counter flow into the pipe. The inlet stratifier from EyeCular Technologies ApS is made of a flexible polymer with openings all along the side and in the full length of the stratifier. The flexibility...... in order to elucidate how well thermal stratification is established in the tank with differently designed inlet stratifiers under different controlled laboratory conditions. The investigated inlet stratifiers are from Solvis GmbH & Co KG and EyeCular Technologies ApS. The inlet stratifier from Solvis Gmb...... of the stratifier prevents counterflow. The tests have shown that both types of inlet stratifiers had an ability to create stratification in the test tank under the different test conditions. The stratifier from EyeCular Technologies ApS had a better performance at low flows of 1-2 l/min and the stratifier...

  13. Design of Three-Dimensional Hypersonic Inlets with Rectangular to Elliptical Shape Transition

    Science.gov (United States)

    Smart, M. K.

    1998-01-01

    A methodology has been devised for the design of three-dimensional hypersonic inlets which include a rectangular to elliptical shape transition. This methodology makes extensive use of inviscid streamtracing techniques to generate a smooth shape transition from a rectangular-like capture to an elliptical throat. Highly swept leading edges and a significantly notched cowl enable use of these inlets in fixed geometry configurations. The design procedure includes a three dimensional displacement thickness calculation and uses established correlations to check for boundary layer separation due to shock wave interactions. Complete details of the design procedure are presented and the characteristics of a modular inlet with rectangular to elliptical shape transition and a design point of Mach 7.1 are examined. Comparison with a classical two-dimensional inlet optimized for maximum total pressure recovery indicates that this three-dimensional inlet demonstrates good performance even well below its design point.

  14. Effects of Inlet/Outlet Ducts on Acoustic Attenuation Characteristics of Circular Expansion Chambers

    Institute of Scientific and Technical Information of China (English)

    ZHANG Hong-bo; GE Yun-shan; JI Zhen-lin; ZHANG Wen-ping; SONG Yan-rong; HAN Xiu-kun; ZHANG Xue-min

    2006-01-01

    The effect of coaxial, offset and extended inlet/outlet on the acoustic attenuation characteristics of circular expansion chambers are studied by the three-dimensional finite element method. The numerical results of transmission loss are compared with experiment results to verify the necessary of using three-dimensional methods. Maps of acoustic pressure level distribution inside of chambers and inlet/outlet ducts are given at a frequency to demonstrate the difference of acoustic wave propagation behavior caused by locations of inlet/outlet ducts. For the chambers of the same length, the chamber with extended inlet/outlet duct has higher attenuation ability than coaxial and offset inlet/outlet duct over middle frequencies.

  15. The impact of video technology on learning: A cooking skills experiment.

    Science.gov (United States)

    Surgenor, Dawn; Hollywood, Lynsey; Furey, Sinéad; Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Raats, Monique; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira

    2017-03-28

    This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed). Focus group findings revealed that video technology was perceived to assist learning in the cooking process in the following ways: (1) improved comprehension of the cooking process; (2) real-time reassurance in the cooking process; (3) assisting the acquisition of new cooking skills; and (4) enhancing the enjoyment of the cooking process. These findings display the potential for video technology to promote motivation and confidence as well as enhancing cooking skills among low-skilled individuals wishing to cook from scratch using fresh ingredients.

  16. Effect of age and cut on cooking loss, juiciness and flavour of South African beef.

    Science.gov (United States)

    Schönfeldt, H C; Strydom, P E

    2011-03-01

    The juiciness and flavour characteristics of 15 aged primal beef cuts of electrically stimulated carcasses, from three different age groups, were assessed (n=61). Cooking losses were determined and proximate analyses (moisture, fat, nitrogen and ash) were performed. Tender cuts were cooked by a dry heat method, and less tender cuts were cooked by moist heat methods. A trained panel (n=10) evaluated sensory quality characteristics including initial and sustained juiciness, aroma and flavour. Flavour intensity was the biggest discriminant between the three age groups and declined with an increase in age. Initial impression of juiciness decreased with increased age of the animal and cooking losses increased nonlinearly with age, irrespective of the muscle. In contrast sustained juiciness increased with increased age. Cuts cooked according to a dry heat cooking method were reported juicier (both initial and sustained) than those cooked by moist heat methods.

  17. Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan.

    Science.gov (United States)

    Juhaimi, Fahad Al; Uslu, Nurhan; Özcan, Mehmet Musa

    2017-01-01

    In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.

  18. A sedimentological approach to P-A relationships for tidal inlet systems:an example from Yuehu Inlet,Shandong Peninsula,China

    Institute of Scientific and Technical Information of China (English)

    Jianjun jIA; Shu GAO

    2008-01-01

    Power-law relationship between tidal prism (P) and the cross-sectional area of the entrance channel (A)is applicable to assess the equilibrium conditions of a tidal inlet system.The classic method of determining P-A relationships proposed bv O'Brien depends on datasets from multi-tidal inlet systems,which has shown some limitations and is unable to assess equilibrium of a single tidal inlet.This paper focuses on establishing a new P-A relationship for a single tidal inlet.Our experimental result shows that in order to maintain the status,power n should be>1.implying that the inlet width will narrow and current speed within the entrance will increase as tidal prism becomes smaller.A possible explanation for power n<41.0.as many researchers argued before,iS that the influence of tidal prism has been exaggerated.Meanwhile,the magnitude of coefficient C iS dependent on many factors such as longshore drift,freshwater discharge,etc,resulting in a wide range of variation Of C.It should be pointed out that P-A relationship given by the sediment dynamical approach is still a representative of average status for tidal inlets in equilibrium.As tide,wave,freshwater discharge and tidal inlet morphology change with time,actual P-Arelationships will fluctuate also.The problems that needto be solved when applying sediment dynamic methods to P-A relationships include the cross-sectional distribution Pattern of tidal currnt speeds in the entrance channel,the relationship between the tidal current and the tidal water level at the entrance,and the calculation of the ratio of width to depth.This paper will establish a sediment dynamical approach of P-A relationship for a single tidal inlet.The results are tested for P-A relationships of YuehuInlet,a small inlet-lagoon system located in Shandong Peninsula,China.

  19. Factors affecting Cook Gunther Tulip and Cook Celect inferior vena cava filter retrieval success.

    Science.gov (United States)

    Glocker, Roan J; Novak, Zdenek; Matthews, Thomas C; Patterson, Mark A; Jordan, William D; Pearce, Benjamin J; Passman, Marc A

    2014-01-01

    Success rates vary for the retrieval of inferior vena cava filters (IVCFs). The optimal retrieval time and factors influencing retrieval success remain unproven. This study aims to determine optimal time and evaluate factors related to successful IVCF retrieval. An institutional prospectively maintained database was reviewed for all IVCF retrieval attempts from 2006 to 2012. Patient demographics, comorbidities, indications for procedure, placement technique, IVCF type, presence of angulation, and time to retrieval were evaluated with respect to success or failure of retrieval. Statistical analyses (t-test, χ(2), correlations, and Kaplan-Meier plots) were performed comparing successful and unsuccessful retrievals. Of 121 attempted IVCF retrievals, 92 (76%) were successful and 29 (24%) were unsuccessful. There were no significant differences between the successful and unsuccessful attempts in terms of patient demographics, comorbidities, indications for procedure, placement technique, or IVCF type, which included 93 Celect (77%) and 28 Gunther Tulip (23%). Time since IVCF placement was significantly different (P = .025) between the successful and unsuccessful retrieval groups (medians were 105 [7-368] and 162 [43-379] days, respectively). Time since IVCF placement greater than 117 days correlated significantly with unsuccessful IVCF retrieval (R = 0.218; P = .017; odds ratio, 2.88; P = .02). Angulation greater than 20 degrees on anteroposterior radiograph was noted in seven of 29 (24%) unsuccessful retrievals compared with seven of 92 (8%) successful retrievals and was significant (P = .012). Cook Gunther Tulip and Celect IVCF retrieval is most likely to be successful within 3 to 4 months of placement. Unsuccessful retrieval attempts are more likely to occur when IVCF position is angulated. Copyright © 2014 Society for Vascular Surgery. Published by Elsevier Inc. All rights reserved.

  20. 75 FR 81967 - Porcelain-on-Steel Cooking Ware From Taiwan: Final Results of Sunset Review and Revocation of...

    Science.gov (United States)

    2010-12-29

    ...] Porcelain-on-Steel Cooking Ware From Taiwan: Final Results of Sunset Review and Revocation of Antidumping... of the antidumping duty order on porcelain-on-steel cooking ware (POS cooking ware) from Taiwan... antidumping duty order is porcelain-on-steel cooking ware from Taiwan that does not have self-...

  1. Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

    Science.gov (United States)

    Savell, J W; Lorenzen, C L; Neely, T R; Miller, R K; Tatum, J D; Wise, J W; Taylor, J F; Buyck, M J; Reagan, J O

    1999-03-01

    The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top sirloin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top sirloin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Top sirloin steaks, regardless of city, were consistently cooked to well done or higher degrees of doneness. Dry-heat methods such as outdoor grilling, broiling, and indoor grilling were the most frequent cooking methods used. Four significant interactions existed for OLIKE: USDA quality grade x cooking method (P = .02), city x cooking method (P = .0001), city x degree of doneness (P = .01), and cooking method x degree of doneness (P = .009). Greater differences were found between cooking methods within USDA quality grade than between USDA quality grades within cooking method. Consumers in Houston rated steaks cooked by outdoor grilling higher than those from the other cities, and steaks cooked by indoor grilling were rated the highest among all cooking methods by consumers in Chicago. In Chicago, steaks cooked to more advanced degrees of doneness tended to receive higher ratings, but few differences between degrees of doneness in the other three cities were detected. For outdoor grilling, broiling, and pan-frying, the trend was for OLIKE ratings to decline as degree of doneness increased. The lowest customer satisfaction ratings tended to be given to top sirloin steaks cooked to more advanced degrees of doneness, and consumers most frequently cooked steaks to at least the well done stage. Consumer information programs or the development of postmortem techniques that would ensure acceptable palatability of top sirloin steaks may need to be developed.

  2. Mean water level setup/setdown in the inlet-lagoon system induced by tidal action-a case study of Xincun Inlet, Hainan Island in China

    Institute of Scientific and Technical Information of China (English)

    GONG Wenping; SHEN Jian; WANG Daoru

    2008-01-01

    With the tides propagating from the open sea to the lagoon, the mean water level (MWL) in the inlet and lagoon becomes different from that at the open sea, and a setup/setdown is generated. The change of MWL (setup/setdown) in the system imposes a great impact on regulating the development of tidal marshes, on determining the long-term water level for harbor maintenance, on the planning for the water front development with the flood control for the possible inundation, and on the interpretation of the historical sea level change when using tidal marsh peat deposits in the lagoon as the indicator for open sea' s sea level. In this ease study on the mechanisms which control the setup/setdown in Xincun Inlet, Hainan in China, the 2-D barotropic mode of Eulerian - Lagrangian CIRCulation (ELCIRC) model was utilized. After model calibration and verification, a series of numerical experiments were conducted to examine the effects of bottom friction and advection terms, wetting and drying of intertidal areas, bathymetry and boundary conditions on the setup/setdown in the system. The modeling results show that setup occurs over the inlet and lagoon areas with an order of one tenth of the tide range at the entrance. The larger the bottom friction is, a larger setup is generated.Without the advection term, the setup is reduced due to a decrease of water level gradient to compensate for the disappearance of the advection term. Even without overtides, a setup can still be developed in the system. Sea level rise and dredging in the inlet and tidal channel can cause a decrease of setup in the system, whereas shoaling of the system can increase the setup. The uniqueness of the Xincun Inlet with respect to MWL change is that there is no evident setdown in the inlet, which can be attributed to the complex geometry and bathymetry associated with the inlet system.

  3. Isoflavone content and profile comparisons of cooked soybean-rice mixtures: electric rice cooker versus electric pressure rice cooker.

    Science.gov (United States)

    Chung, Ill-Min; Yu, Bo-Ra; Park, Inmyoung; Kim, Seung-Hyun

    2014-12-10

    This study examined the effects of heat and pressure on the isoflavone content and profiles of soybeans and rice cooked together using an electric rice cooker (ERC) and an electric pressure rice cooker (EPRC). The total isoflavone content of the soybean-rice mixture after ERC and EPRC cooking relative to that before cooking was ∼90% in soybeans and 14-15% in rice. Malonylglucosides decreased by an additional ∼20% in EPRC-cooked soybeans compared to those cooked using the ERC, whereas glucosides increased by an additional ∼15% in EPRC-cooked soybeans compared to those in ERC-cooked soybeans. In particular, malonylgenistin was highly susceptible to isoflavone conversion during soybean-rice cooking. Total genistein and total glycitein contents decreased in soybeans after ERC and EPRC cooking, whereas total daidzein content increased in EPRC-cooked soybeans (p soybeans.

  4. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

    Science.gov (United States)

    Turp, Gulen Yildiz

    2016-11-01

    The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Cooking Food in Bogota Using a Box Cooker

    Directory of Open Access Journals (Sweden)

    Silvio Alejandro Jiménez Castellanos

    2015-10-01

    Full Text Available This paper aims to present the transient temperature field of a basic box type solar cooker (without attachments such as double glazing, internal reflectors, external reflectors, steam relief line, etc. for Bogotá – Colombia climate conditions, in order to determine if this device can cook on its town. The methodology consisted of three main stages: the development of a physical – mathematical model for heating process, based on energy balances for each of its components: glass container lid, container, absorber wall and fluid, the development of a computational experiment in the software Autodesk Algor Simulation and the comparison of the results. The final water temperature obtained by the physical - mathematical model was 81.85 ℃, and the maximum obtained with the thermal simulation was 79.60 ℃. From the results, it can be concluded that conditions in Bogotá DC are not appropriate to cook with a device of this kind.

  6. 厨神%A GREAT COOK--Joseph Walker

    Institute of Scientific and Technical Information of China (English)

    杨行胜

    2006-01-01

    @@ Mom was a good cook. No,I take that back. She was a great cook. She could take a little hamburger,a few potatoes and some canned tomatoes and whip up (激起) a great party worthy of the International Olympic Committee.And the things she could do with a chicken...well,it makes my mouth water to think about it. Her homemade chili sauce was second to none. Her bottled peaches were better than candy. And I once offered to make my sister Kathy's bed for a week if she would give me the last slice of toast made with Mom's homemade bread and slathered in Mom's homemade apricot jam.

  7. Microcomputers and minipopulations: the 1981 Cook Islands census.

    Science.gov (United States)

    Hayes, G R

    1983-01-01

    This paper presents some of the background behind the installation and use of a microcomputer for census processing and briefly reviews the results of the 1981 census in the light of the Cook Islands' special demographic situation. Since independence from New Zealand in 1965, the Cook Islands has gradually developed a capacity for statistics gathering in general and census taking in particular. The 1981 quinquennial census represents a watershed in the development of local personnel without the aid of external advisors; it was the 1st census to be processed within the Cook Islands by means of a computer. Both the installation of the microcomputer and the processing of the 1981 census are counted as successes. This is due to a number of factors, namely: a long period of careful planning procedures which preceded the choice of system and installation; the enthusiasm of the local staff closely involved in the planning; the emphasis on training; tests of the equipment before installation by computer practitioners with knowledge of local needs and capacities; reasonable goal setting; and the supply, with the system, of adequate spare parts tools and maintenance and training manuals. Like many island populations, that of the Cook Islands is characterized by considerable instability as illustrated by the 1981 census results. As the rate and direction of population change varies from island to island, generalizations across the nation as a whole are difficult. For example, while some of the northern atolls experienced population decline during the latest intercensal period, most had their popultion increase in 1981. All the southern islands declined during the 1976-81 period at annual rates varying from 0.6% to 3.2%. The explanation for these patterns of change lies primarily in the different rates and direction of external migration on each island, as Cook Islanders are exempt from immigration regulations to New Zealand and Australia. In recent years, women have formed a

  8. Catalytic Disposal of Cooking Fume Discharged from the Restaurant

    Institute of Scientific and Technical Information of China (English)

    WANG; XiangYu

    2001-01-01

    The cooking oil fume pollution have been becoming a serious problem.1 Though several methods on disposal technology of the fume have been developed at home and abroad, such as filtration process, electrostatic process and wet process, practical and effective technology is still needed.2In the present study, we will report a new disposal process of cooking fume, which were turned complete into water and CO2 in the presence of the catalysts.  Catalysts were prepared by the following procedure. First, layer of A12O3 was painted on the inner pore surface of ceramic honeycomb carrier. Second, a solution of platinum and palladium salts in alcohol was used for impregnation in a suitable concentration to obtain a catalyst 0.3% noble metals.  ……

  9. Characterization of fine organic particulate matter from Chinese cooking

    Institute of Scientific and Technical Information of China (English)

    HE Ling-yan; HU Min; WANG Li; HUANG Xiao-feng; ZHANG Yuan-hang

    2004-01-01

    PM2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs.Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C11 to C26,and C9 to C19, respectively. In addition, other organic compound classes have been identified, such as alkanols,esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM2.5 in Beijing.

  10. Gas cooking, kitchen ventilation, and exposure to combustion products.

    Science.gov (United States)

    Willers, S M; Brunekreef, B; Oldenwening, M; Smit, H A; Kerkhof, M; Vries, H

    2006-02-01

    We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size. Real-time measurements were made of CO, CO(2), temperature, and water vapor, and passive sampling was performed of nitrogen oxides, over a week-long period in 74 kitchens. During the measurements, inhabitants kept a diary to record appliance use time and use of ventilation provisions. The questionnaire-based and diary-based home classifications for the 'Chance of Accumulation of Combustion Products' (CACP) turned out to agree fairly well. For CO(2) as well as for CO a significant difference between the 'high' and 'low' CACP groups was found for the mean accumulation in the kitchen during cooking of the combustion generated concentrations. These facts are considered to be important experimental evidence of the CACP stratification being valid for our study population. In the homes studied, NO(2) as well as CO concentrations were found to be lower compared with previous studies in The Netherlands. Practical Implications Previous studies on indoor combustion product dispersal conducted in the early- to mid-1980s in the Netherlands showed much higher NO(2) and CO concentrations than the present study. Apparently, the removal of combustion products formed during cooking is more efficient in the (mostly newer) homes that we studied than in the homes studied in the early- to mid-1980s. More detailed knowledge of kitchen situations is needed to improve the CACP model. Future studies can achieve this by using questionnaires on the kitchen situation, diaries and real-time measurements of the combustion products under consideration.

  11. WEO-2006 Fact Sheet: Energy for Cooking in Developing Countries

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2006-07-01

    Bringing modern energy to the world's poor is an urgent necessity. Although steady progress is made in expanding the use of modern household energy services in developing countries, in both scenarios many people still depend on traditional biomass in 2030. Action to encourage more efficient and sustainable use of traditional biomass and help people switch to modern cooking fuels and technologies is therefore urgent.

  12. [Effect of cooking on the purine content of foods].

    Science.gov (United States)

    Colling, M; Wolfram, G

    1987-12-01

    The total purine content and the content of purines bound in RNA and DNA was determined in selected food (veal meat, pork meat, pork liver, pork spleen, soja meat). Raw and boiled food samples were analysed. During preparation of food the total purine content is changed by losses of water or of purines into cooking water. Simultaneously, a great part of nucleic acids is hydrolysed.

  13. Determination of the protein quality of cooked Canadian pulses

    OpenAIRE

    Nosworthy, Matthew G.; Neufeld, Jason; Frohlich, Peter; Young, Gina; Malcolmson, Linda; House, James D

    2017-01-01

    Abstract A study to determine the protein digestibility?corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black bean were investigated. Protein digestibility?corrected amino acid score (PDCAAS) and the pro...

  14. Stability of vitamin D in foodstuffs during cooking

    DEFF Research Database (Denmark)

    Jakobsen, Jette; Knuthsen, Pia

    2014-01-01

    We investigated the retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread. Our set-up illustrated the cooking methods usually performed in households i.e. boiling, frying in pan and oven, and baking. All experiments were performed...... of retention (86–88%). For bread baked, as recommended in the recipe, the retention of vitamin D3 in rye bread at 69% was lower than the retention in wheat bread at 85%. A similar observation was made for vitamin D2, although the retention was slightly higher, 73% and 89%. No difference between retention...... of vitamin D3 and 25-hydroxyvitamin D3 in eggs was shown. Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. Further research is needed to optimise cooking procedures to enhance retention of vitamin D. Vitamin D retention should be taken...

  15. Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins.

    Science.gov (United States)

    Farouk, M M; Wieliczko, K; Lim, R; Turnwald, S; Macdonald, G A

    2002-05-01

    In the first trial, m. semitendinosus and m. biceps femoris were held at 0, 10 and 35 °C until they entered rigor, and in the second trial, minced m. semitendinosus was washed in water for 15, 30, 45 or 60 min. The samples from both the trials were then used to make a finely comminuted sausage batter. Soluble sarcoplasmic protein (SSP) levels decreased with increasing rigor temperature (P < 0.05) or washing (P < 0.01). Cooked batter shear stress was not affected by SSP level, but batter shear strain decreased with the decreasing SSP level associated with an increasing rigor temperature (P < 0.05) or washing (P < 0.01). Reducing the SSP content lowered the cook yield (P < 0.05) and emulsion stability (P < 0.01) of the batter from the washed samples compared to that of controls. The results suggest that sarcoplasmic proteins are important in determining the strain values (cohesiveness) of cooked sausage batter.

  16. Identification and origin of odorous sulfur compounds in cooked ham.

    Science.gov (United States)

    Thomas, Caroline; Mercier, Frédéric; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2014-07-15

    The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional gas chromatography coupled with mass spectrometry, and olfactometry. Among the odorant sulfur compounds identified, three furans present in trace amounts proved to have very intense odours responsible for the "meaty, cooked ham" notes of this pork product. They were 2-methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan and bis(2-methyl-3-furyl) disulphide. Addition of thiamine or cysteine also enabled us to study the effect of these odour precursors on the formation of odorant furans during the cooking of ham. The results revealed a direct link between the thermal degradation of thiamine and the formation of these compounds. By contrast, addition of cysteine in the presence of fructose or xylose did not appreciably increase their production.

  17. Biomass Cooking Fuels and Health Outcomes for Women in Malawi.

    Science.gov (United States)

    Das, Ipsita; Jagger, Pamela; Yeatts, Karin

    2017-03-01

    In sub-Saharan Africa, biomass fuels account for approximately 90% of household energy consumption. Limited evidence exists on the association between different biomass fuels and health outcomes. We report results from a cross-sectional sample of 655 households in Malawi. We calculated odds ratios between hypothesized determinants of household air pollution (HAP) exposure (fuel, stove type, and cooking location) and five categories of health outcomes (cardiopulmonary, respiratory, neurologic, eye health, and burns). Reliance on high- or low-quality firewood or crop residue (vs. charcoal) was associated with significantly higher odds of shortness of breath, difficulty breathing, chest pains, night phlegm, forgetfulness, dizziness, and dry irritated eyes. Use of high-quality firewood was associated with significantly lower odds of persistent phlegm. Cooks in rural areas (vs. urban areas) had significantly higher odds of experiencing shortness of breath, persistent cough, and phlegm, but significantly lower odds of phlegm, forgetfulness, and burns. With deforestation and population pressures increasing reliance on low-quality biomass fuels, prevalence of HAP-related cardiopulmonary and neurologic symptoms will likely increase among cooks. Short- to medium-term strategies are needed to secure access to high-quality biomass fuels given limited potential for scalable transitions to modern energy.

  18. [Analysis on oil fume particles in catering industry cooking emission].

    Science.gov (United States)

    Tan, De-Sheng; Kuang, Yuan-Cheng; Liu, Xin; Dai, Fei-Hong

    2012-06-01

    By measuring the particulate matter of oil fume which is over 10 microm or below 10 microm separately and using microradiography and Electrical Low Pressure Impactor (ELPI), it is found out the distributing characteristic of oil fume particles in catering industry cooking emission. The result shows that the diameter of the oil fume particles which was sedimentated in the kitchen is between 10-400 microm, the concentration peak value is between 10-100 microm. The diameter of oil fume aerosol is mostly smaller than 1 microm, while the concentration peak value is between 0.063-0.109 microm. In addition, the mass concentration peak value is between 6.560-9.990 microm. Through the analysis to the physical characteristics of oil fume from catering industry cooking emissions, the eigenvalue of the oil fume has been found and the feature matter for monitoring the oil fume has been discovered to provide a reasonable standard for controlling and monitoring the catering industry cooking emission.

  19. A semi-automatic annotation tool for cooking video

    Science.gov (United States)

    Bianco, Simone; Ciocca, Gianluigi; Napoletano, Paolo; Schettini, Raimondo; Margherita, Roberto; Marini, Gianluca; Gianforme, Giorgio; Pantaleo, Giuseppe

    2013-03-01

    In order to create a cooking assistant application to guide the users in the preparation of the dishes relevant to their profile diets and food preferences, it is necessary to accurately annotate the video recipes, identifying and tracking the foods of the cook. These videos present particular annotation challenges such as frequent occlusions, food appearance changes, etc. Manually annotate the videos is a time-consuming, tedious and error-prone task. Fully automatic tools that integrate computer vision algorithms to extract and identify the elements of interest are not error free, and false positive and false negative detections need to be corrected in a post-processing stage. We present an interactive, semi-automatic tool for the annotation of cooking videos that integrates computer vision techniques under the supervision of the user. The annotation accuracy is increased with respect to completely automatic tools and the human effort is reduced with respect to completely manual ones. The performance and usability of the proposed tool are evaluated on the basis of the time and effort required to annotate the same video sequences.

  20. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

    DEFF Research Database (Denmark)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia;

    2015-01-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied...

  1. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

    Science.gov (United States)

    Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

  2. Numerical Analysis of Supersonic Film Cooling in Supersonic Flow in Hypersonic Inlet with Isolator

    Directory of Open Access Journals (Sweden)

    Silong Zhang

    2014-02-01

    Full Text Available Supersonic film cooling is an efficient method to cool the engine with extremely high heat load. In order to study supersonic film cooling in a real advanced engine, a two-dimensional model of the hypersonic inlet in a scramjet engine with supersonic film cooling in the isolator is built and validated through experimental data. The simulation results show that the cooling effect under different coolant injection angles does not show clear differences; a small injection angle can ensure both the cooling effect and good aerodynamic performances (e.g., flow coefficient of the hypersonic inlet. Under selected coolant injection angle and inlet Mach number, the cooling efficiency increases along with the injection Mach number of the coolant flow, only causing a little total pressure loss in the isolator. Along with the increase of the inlet Mach number of the hypersonic inlet, the cooling efficiency does not present a monotonic change because of the complex shock waves. However, the wall temperature shows a monotonic increase when the inlet Mach number increases. The mass flow rate of coolant flow should be increased to cool the engine more efficiently according to the mass flow rate of the main stream when the inlet Mach number increases.

  3. Effect of piano-key shape inlet on critical submergence at a vertical pipe intake

    Science.gov (United States)

    Shemshi, R.; Kabiri-Samani, A.

    2012-11-01

    Intake vortices are the result of angular momentum conservation at the flow constriction, where angular velocity increases with a decrease in the cross sectional area. The common solution for avoiding air-entrainment and swirl is to provide sufficient submergence to the intake. If the required approach flow conditions can not be met to avoid swirl and air entrainment, other approaches for preventing vortices at water intakes are considered. There are several means of avoiding air-entrainment, where the most cost-effective option is often determined by a physical model study. Among the most economical and common measures of reducing the effect of air-entrainment and swirl strength, is the optimized shape of inlet for instance by installing a Piano-Key inlet over the pipe intake. If Piano-Key inlet is used, then, its' optimum geometry should be studied experimentally. Since there is not any realized guidance for the use of Piano-Key inlets in pipe intakes, hence, a comprehensive set of model experiments have been carried out using Piano-Key inlets with different dimensions, with respect to the vertical pipe intakes, and four different pipe diameters of (D=) 75, 100, 125 and 150 mm. Results showed that by employing a Piano-Key inlet over the vertical pipe intake, the critical submergence reduces significantly. Fianally, according to the results, the effect of Piano-Key inlet geometry on critical submergence were evaluated in the form of realized relationships which would be of practical interest for design engineers.

  4. A One Dimensional, Time Dependent Inlet/Engine Numerical Simulation for Aircraft Propulsion Systems

    Science.gov (United States)

    Garrard, Doug; Davis, Milt, Jr.; Cole, Gary

    1999-01-01

    The NASA Lewis Research Center (LeRC) and the Arnold Engineering Development Center (AEDC) have developed a closely coupled computer simulation system that provides a one dimensional, high frequency inlet/engine numerical simulation for aircraft propulsion systems. The simulation system, operating under the LeRC-developed Application Portable Parallel Library (APPL), closely coupled a supersonic inlet with a gas turbine engine. The supersonic inlet was modeled using the Large Perturbation Inlet (LAPIN) computer code, and the gas turbine engine was modeled using the Aerodynamic Turbine Engine Code (ATEC). Both LAPIN and ATEC provide a one dimensional, compressible, time dependent flow solution by solving the one dimensional Euler equations for the conservation of mass, momentum, and energy. Source terms are used to model features such as bleed flows, turbomachinery component characteristics, and inlet subsonic spillage while unstarted. High frequency events, such as compressor surge and inlet unstart, can be simulated with a high degree of fidelity. The simulation system was exercised using a supersonic inlet with sixty percent of the supersonic area contraction occurring internally, and a GE J85-13 turbojet engine.

  5. Laminar Flow Through Circular Tubes with Side Inlets

    Science.gov (United States)

    Abedian, Behrouz; Muhlanger, Eric

    2004-11-01

    We discuss experimental results on steady axisymmetric flow of a Newtonian incompressible fluid through circular pipes with side inlets. Circular tubes with a set of holes along their sidewalls are used in a number of medical procedures as straight catheters to transfer fluid into or out of the human body. For example, because of the small size of the incision required, they are commonly used in peritoneal dialysis. The internal diameter and the diameter of the side holes are often 1 mm and less, and as a result, the fluid flow is laminar in a typical medical procedure. An understanding of the flow inside the catheter tube in terms of its geometric parameters will be key in designing new catheters with optimal clinical performance for specific applications. In the experiments, water is withdrawn from a smooth tube with side holes and the local axial pressure and flow rates through the side holes are measured for different flow conditions. A nondimensionalization of the data shows a power-law behavior in only some cases. Using numerical simulations, it is shown how the interaction of the axial flow with the impinging jets from the side holes can change the overall behavior of the flow for a given suction pressure.

  6. Exergy analysis of inlet water temperature of condenser

    Directory of Open Access Journals (Sweden)

    Doi Aysakhanam m

    2014-12-01

    Full Text Available The most of the power plant designed by energetic performance criteria based on first law of thermodynamics. According to First law of thermodynamics energy analysis cannot be justified the losses of energy.The method of exergy analysis is well suited to describe true magnitude of waste and loss to be determined. Such information can be used in the design of new energy efficient system and increasing the efficiency of existing systems.In the present study exergy analysis of the shell and tube condenser is carried out. As the condenser is one of the major components of the power plant, so it is necessary to operate the condenser efficiently under the various operating condition to increase the overall efficiency of the power plant. In the present study inlet temperature of the condenser is optimized using the exergy method. The main aim of paper is to be find out causes of energy destruction that can be helpful to redesign the system and to increase the efficiency

  7. Southern Salish Sea Habitat Map Series: Admiralty Inlet

    Science.gov (United States)

    Cochrane, Guy R.; Dethier, Megan N.; Hodson, Timothy O.; Kull, Kristine K.; Golden, Nadine E.; Ritchie, Andrew C.; Moegling, Crescent; Pacunski, Robert E.; Cochrane, Guy R.

    2015-01-01

    In 2010 the Environmental Protection Agency, Region 10 initiated the Puget Sound Scientific Studies and Technical Investigations Assistance Program, designed to support research in support of implementing the Puget Sound Action Agenda. The Action Agenda was created in response to Puget Sound having been designated as one of 28 estuaries of national significance under section 320 of the U.S. Clean Water Act, and its overall goal is to restore the Puget Sound Estuary's environment by 2020. The Southern Salish Sea Mapping Project was funded by the Assistance Program request for proposals process, which also supports a large number of coastal-zone- and ocean-management issues. The issues include the recommendations of the Marine Protected Areas Work Group to the Washington State Legislature (Van Cleve and others, 2009), which endorses a Puget Sound and coast-wide marine conservation needs assessment, gap analysis of existing Marine Protected Areas (MPA) and recommendations for action. This publication is the first of four U.S. Geological Survey Scientific Investigation Maps that make up the Southern Salish Sea Mapping Project. The remaining three map blocks to be published in the future, located south of Admiralty Inlet, are shown in figure 1.

  8. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.

    Science.gov (United States)

    el-Adawy, Tarek A

    2002-01-01

    The effects of cooking treatments (boiling, autoclaving and microwave cooking) and germination on the nutritional composition and antinutritional factors of chickpeas were studied. Cooking treatments and/or germination caused significant (p Germination was less effective than cooking treatments in reducing trypsin inhibitor, hemagglutinin activity, tannins and saponins; it was more effective in reducing phytic acid, stachyose and raffinose. Cooking treatments and germination decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked and germinated chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than in those cooked by boiling and autoclaving. Germination resulted in greater retention of all minerals and B-vitamins compared to cooking treatments. In vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all treatments. The chemical score and limiting amino acid of chickpeas subjected to the various treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking appears to be the best alternative for legume preparation in households and restaurants.

  9. The cost of cooking a meal. The case of Nyeri County, Kenya

    Science.gov (United States)

    Fuso Nerini, Francesco; Ray, Charlotte; Boulkaid, Youssef

    2017-06-01

    Energy for cooking is considered essential in achieving modern energy access. Despite this, almost three billion people worldwide still use solid fuels to meet their cooking needs. To better support practitioners and policy-makers, this paper presents a new model for comparing cooking solutions and its key output metric: the ‘levelized cost of cooking a meal’ (LCCM). The model is applied to compare several cooking solutions in the case study area of Nyeri County in Kenya. The cooking access targets are connected to the International Workshop Agreement and Global Tracking Framework’s tiers of cooking energy access. Results show how an increased energy access with improved firewood and charcoal cookstoves could reduce both household’s LCCMs and the total costs compared to traditional firewood cooking over the modelling period. On the other hand, switching to cleaner cooking solutions, such as LPG- and electricity, would result in higher costs for the end-user highlighting that this transition is not straightforward. The paper also contextualizes the results into the wider socio-economic context. It finds that a tradeoff is present between minimizing costs for households and meeting household priorities, thus maximizing the potential benefits of clean cooking without dismissing the use of biomass altogether.

  10. Short-chain chlorinated paraffins in cooking oil and related products from China.

    Science.gov (United States)

    Cao, Yang; Harada, Kouji H; Liu, Wanyang; Yan, Junxia; Zhao, Can; Niisoe, Tamon; Adachi, Ayumu; Fujii, Yukiko; Nouda, Chihiro; Takasuga, Takumi; Koizumi, Akio

    2015-11-01

    Short-chain chlorinated paraffins (SCCPs) are emerging persistent organic pollutants. It has been found that dietary intakes of SCCPs in China have recently increased and are now higher than in Japan and Korea. The contribution of cooking oil to dietary exposure to SCCPs in China was evaluated by analyzing SCCPs in cooking oil, raw seeds used to produce cooking oil, and fried confectionery products collected in China in 2010 and 2012. Detectable amounts of SCCP homologs were found in 48 out of the 49 cooking oil samples analyzed, and the SCCP concentrations varied widely, from cooking oil ranged from Cooking oil might therefore be one of the sources of SCCPs to Chinese diets. SCCPs were also detected in raw seeds used to produce cooking oil, but the concentrations varied widely. The SCCP homolog patterns in the raw seed and cooking oil samples were different, implying that the seeds used to produce the oil (and therefore the soil on which the seeds were produced) were unlikely to be the sources of SCCPs in cooking oil. Further investigations are needed to determine the routes through which cooking oil becomes contaminated with SCCPs during the production and processing of the oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. An Investigation of Cowl Inlets for the B-29 Power-Plan Installation

    Science.gov (United States)

    1946-01-01

    operation. - The total pressures at the inlet of each configuration were considerably hipher and more uniform with the propoller removed than v...ith.thc propoller operating. (Soe figs. 22 to 25.) The reduction in pressure resulting from tho in- stallation of the propoller was about 0.07 qQ for...tho 43-inoh-dlameter inlet and about 0.14 q for the smaller oval inlet. (See fig. 26.) Changes in the propoller thrust coefficient ?0 (fi^. 27) :-;ad

  12. A Dynamic Process Model for the Beach-Inlet Transition Zone.

    Science.gov (United States)

    1980-05-01

    A0-A87 096 UNIVERSITY OF SOUTH FLORIDA TAMPA DEPT OF GEOLOGY F/S 8/3 A DYNAMIC PROCESS MODEL FOR THE REACH-INLET TRANSITION ZONE. UI N MAY 80 R A...cz80 7 A DYNAMIC PROCESS MODEL FOR THE BEACH-INLET TRANSITION ZONE by Richard A. Davis, Jr., University of South Florida and William T. Fox, Williams...during the study period have permitted construction of a dynami, process model for the beach-inlet transition zone during the tidal cycle. This model

  13. Development of the HIDEC inlet integration mode. [Highly Integrated Digital Electronic Control

    Science.gov (United States)

    Chisholm, J. D.; Nobbs, S. G.; Stewart, J. F.

    1990-01-01

    The Highly Integrated Digital Electronic Control (HIDEC) development program conducted at NASA-Ames/Dryden will use an F-15 test aircraft for flight demonstration. An account is presently given of the HIDEC Inlet Integration mode's design concept, control law, and test aircraft implementation, with a view to its performance benefits. The enhancement of performance is a function of the use of Digital Electronic Engine Control corrected engine airflow computations to improve the scheduling of inlet ramp positions in real time; excess thrust can thereby be increased by 13 percent at Mach 2.3 and 40,000 ft. Aircraft supportability is also improved through the obviation of inlet controllers.

  14. Numerical Simulation of NOx Formation in Coal Combustion with Inlet Natural Gas Burning

    Institute of Scientific and Technical Information of China (English)

    张宇; 周力行; 魏小林; 盛宏至

    2005-01-01

    A full two-fluid model of reacting gas-particle flows and coal combustion is used to simulate coal combustion with and without inlet natural gas added in the inlet. The simulation results for the case without natural gas burning is in fair agreement with the experimental results reported in references. The simulation results of different natural gas adding positions indicate that the natural gas burning can form lean oxygen combustion enviroment at the combustor inlet region and the NOx concentration is reduced. The same result can be obtained from chemical equilibrium analysis.

  15. A study on vortex flow control of inlet distortion in the re-engined 727-100 center inlet duct using computational fluid dynamics

    Science.gov (United States)

    Anderson, Bernhard H.; Huang, Pao S.; Paschal, William A.; Cavatorta, Enrico

    1992-01-01

    Computational fluid dynamics was used to investigate the management of inlet distortion by the introduction of discrete vorticity sources at selected locations in the inlet for the purpose of controlling secondary flow. These sources of vorticity were introduced by means of vortex generators. A series of design observations were made concerning the importance of various vortex generator design parameters in minimizing engine face circumferential distortion. The study showed that vortex strength, generator scale, and secondary flow field structure have a complicated and interrelated influence on the engine face distortion, over and above the initial geometry and arrangement of the generators. The installed vortex generator performance was found to be a function of three categories of variables: the inflow conditions, the aerodynamic characteristics associated with the inlet duct, and the design parameters related to the geometry, arrangement, and placement of the vortex generators within the outlet duct itself.

  16. A study on vortex flow control on inlet distortion in the re-engined 727-100 center inlet duct using computational fluid dynamics

    Science.gov (United States)

    Anderson, Bernhard H.; Huang, Pao S.; Paschal, William A.; Cavatorta, Enrico

    1992-01-01

    Computational fluid dynamics was used to investigate the management of inlet distortion by the introduction of discrete vorticity sources at selected locations in the inlet for the purpose of controlling secondary flow. These sources of vorticity were introduced by means of vortex generators. A series of design observations were made concerning the importance of various vortex generator design parameters in minimizing engine face circumferential distortion. The study showed that vortex strength, generator scale, and secondary flow field structure have a complicated and interrelated influence on the engine face distortion, over and above the initial geometry and arrangement of the generators. The installed vortex generator performance was found to be a function of three categories of variables: the inflow conditions, the aerodynamic characteristics associated with the inlet duct, and the design parameters related to the geometry, arrangement, and placement of the vortex generators within the outlet duct itself.

  17. Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012

    Directory of Open Access Journals (Sweden)

    Thapanan Konwatchara

    2014-06-01

    Full Text Available The aim of this research was to investigate the changes in functional properties of germinated black glutinous rice (KKU-ULR012 after cooking. Black glutinous rice grains were obtained from Faculty of Agriculture, Khon Kaen University, Thailand. The rough grains were soaked for 12 hrs, then germinated for 30 hrs at 35±2°C (95%RH, dried at 45±2°C for 8 hrs, dehusked and cooked either using a microwave oven or a pressure cooker. The cooked grains were dehydrated in two stages, 85±2°C for 1 hr and 45±2°C for 12 hrs until the final moisture content was 10±2%wb. The antioxidant activity, anthocyanins, GABA and -oryzanol contents, and the microstructure of the dehydrated grains were then characterized. Germination process induced a 2.55 fold increase in GABA content compared to non-germinated KKU-ULR012. The germinated KKU-ULR012 gave DPPH value, anthocyanins and -oryzanol contents of 33.74±0.15 mgTrolox/100gdb, 182.89±0.48 mg/100gdb and 37.72±0.16 mg/100gdb, respectively. Anthocyanins in cooked germinated KKU-ULR012 diminished almost 88-89% after cooking. The cooking methods employed strongly influenced the antioxidant activity and anthocyanins content that the pressure cooking tended to prevent loss of anthocyanin content and antioxidant activity. The GABA, -oryzanol and antho-cyanins contents and antioxidant activity of germinated grains cooked in the pressure cooker were higher than the samples cooked in the microwave oven (p<0.05. For pressure cooking, the cooked grains gave DPPH, ABTS, anthocyanins and -oryzanol contents of 9.89±0.35 mgTrolox/100gdb, 1.79±0.04 mgTrolox/100gdb, 21.60±0.14 mg/100gdb and 37.16±0.70 mg/100gdb, respectively. The rice grains cooked by pressure cooking were more moist and sticky than the grains cooked by microwave cooking. The microstructure examined by SEM showed that the center of the dehydrated cooked rice grain was smooth indicating starch gelatinization whereas the surface revealed

  18. Learning cooking skills at different ages: a cross-sectional study.

    Science.gov (United States)

    Lavelle, Fiona; Spence, Michelle; Hollywood, Lynsey; McGowan, Laura; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Raats, Monique; Dean, Moira

    2016-11-14

    Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different sources has not been considered. This research investigated the associations of the age and source of learning with the aforementioned five factors. A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20-60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi(2) crosstabs with a significance level of 0.05. Results showed that child (skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures. This research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to teach cooking skills to the next generation. A focus on alternative sources including practical cooking skills education

  19. Genotoxicological safety of the ethanol extract from seafood cooking drips by gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Hyun Joo; Choi, Jong Il; Lee, Hee Sub; Kim, Jae Hun; Byun, Myung Woo [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of); Chun, Byung Soo; Ahn, Dong Hyun [Faculty of Food Science and Biotechnology, Pukyong National University, Busan (Korea, Republic of); Yook, Hong Sun [Dept. of Food and Nutrition, Chungnam National University, Daejeon (Korea, Republic of); Kim, Kee Hyuk [Dept. of Food Nutrion and Food Science, Woosong University, Daejeon (Korea, Republic of)

    2008-01-15

    Although seafood cooking drips were the byproducts from the fishery industry it was known that the cooking drips had many nutrients and could be used as functional materials. Previously, the physiological properties of cooking drips were shown to be increased by a gamma irradiation. But, there was no report on the safe for the genotoxicity on the irradiation. In this study, the genotoxicity of the cooking drips from Hizikia fusiformis, Enteroctopus dofleni and Thunnus thynnus was evaluated by the Ames test (Salmonella typhimurium reversion assay) and the SOS chromotest. The results from all samples were negative in the bacterial reversion assay with S. typhimurium TA98, TA100. No mutagenicity was detected in the assay, both with and without metabolic activation. The SOS chromotest also indicated that the gamma-irradiated seafood cooking drips did not show any mutagenicity. Therefore, this study indicated that gamma irradiation could be used for the hygiene, functional properties and processibility of seafood cooking drips.

  20. Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

    Directory of Open Access Journals (Sweden)

    Madan Kumar Chapagai

    2016-08-01

    Full Text Available Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. Due to higher nutritional values and bioactive components, low to medium glycaemic index (GI brown rice could be a potential alternative to white rice in these regions. Methods: Five varieties, Chiang (CH, Sungyod (SY, Lepnok (LP from Thailand, Long grain specialty 1 (LS 1 and Long grain specialty 2 (LS 2 from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC. Overnight fasted 10 healthy subjects were fed with 25 g glucose as a reference food (RF on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC of TF over RF. Results: The mean GI values of SY (72 – 81, high, CH and LP (59 – 65, medium and LS 1 and LS 2 (64 – 73, medium to high for cooking were discovered by PC and RC methods. The GI did not vary significantly (p>0.05 among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05 and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01. Conclusions: All five rice varieties irrespectively of the cooking method used are classified as medium to high GI foods. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these

  1. Inlet contributions of ions to Becharof Lake in relation to its fisheries

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — The objectives of this project are to examine the major ion characteristics of the 31 major inlets; to examine the variation in trace element concentrations of the...

  2. Smart Materials Technology for High Speed Adaptive Inlet/Nozzle Design Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Enabling a new generation of high-speed civil aircraft will require breakthrough developments in propulsion systems, including novel techniques to optimize inlet...

  3. Miniaturized, Low Power Cryogenic Inlet System with Sampling Probes for Titan Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Thorleaf Research, Inc. has demonstrated feasibility in Phase 1 and now proposes a Phase 2 effort to develop a miniature, low power cryogenic inlet system with...

  4. The effects of forward speed on fan inlet turbulence and its relation to tone noise generation

    Science.gov (United States)

    Hodder, B. K.

    1974-01-01

    The effect of forward speed on fan inlet turbulence was studied to determine the feasibility of using a wind tunnel to simulate various flight conditions where turbulence of atmospheric origin enters the engine inlet. The investigation was conducted in the Ames 7- by 10-foot Wind Tunnel with a small-scale low pressure-ratio fan. Results indicate that a wind tunnel of this size does produce large turbulence scale appropriate for simulation of atmospheric scale. But the tunnel's low turbulence intensity seems to cause results contrary to existing theories on the effects of fan inlet velocity ratio on turbulence scale. Limited results with artificially increased turbulence intensity removed this contradiction. Acoustic measurements showed the impact of inlet turbulence on fantone noise.

  5. Classification of tidal inlets along the central west coast of India

    Digital Repository Service at National Institute of Oceanography (India)

    Vikas, M.; Reddy, N.A.; Rao, S.; JayaKumar, S.

    Tidal inlets along the Maharashtra coast on the central west coast of India were classified according to three methods available in the literature. Two classification methods viz., (i) Hydrodynamic classification (Hayes, 1979) and (ii...

  6. CREEK Project's Oyster Biomass Database for Eight Creeks in the North Inlet Estuary, South Carolina

    Data.gov (United States)

    Baruch Institute for Marine and Coastal Sciences, Univ of South Carolina — A group of eight tidal creeks dominated by oysters, Crassostrea virginica, in North Inlet Estuary, South Carolina, USA were studied using a replicated BACI (Before -...

  7. Time Accurate Computation of Unsteady Inlet Flows with a Dynamic Flow Adaptive Mesh.

    Science.gov (United States)

    1994-09-07

    pertaining to unsteady flow effects associated with inlets. K eep up the good work! Sincerely, John H. Gerstlc, Manager HSCT Propulsion (206)237-7571 MIS 6H-FJ sh CC: Profesor Scott McRae North Carolina University

  8. Miniaturized In Situ Atmospheric Probe Sampling Inlet System for Uranus or Saturn Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Thorleaf Research, Inc. proposes to develop a miniaturized in situ atmospheric probe sampling inlet system for measuring chemical and isotopic composition of the...

  9. Miniaturized, Low Power Cryogenic Inlet System with Sampling Probes for Titan Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Thorleaf Research, Inc. proposes to develop a miniature, low power cryogenic inlet system with sampling probes for Titan. This addresses a key technology gap for...

  10. The Rankin Inlet Birthing Centre: community midwifery in the Inuit context

    National Research Council Canada - National Science Library

    Douglas, Vasiliki Kravariotis

    2011-01-01

    To trace the historical development of the Rankin Inlet Birthing Centre since its inception in 1993 in the context of plans to make it the nucleus of a system of community birthing centres throughout Nunavut...

  11. The Rankin Inlet Birthing Centre: community midwifery in the Inuit context

    National Research Council Canada - National Science Library

    Vasiliki Kravariotis Douglas

    2011-01-01

      To trace the historical development of the Rankin Inlet Birthing Centre since its inception in 1993 in the context of plans to make it the nucleus of a system of community birthing centres throughout Nunavut...

  12. The influence of boundary layers on supersonic inlet flow unstart induced by mass injection

    Science.gov (United States)

    Do, Hyungrok; Im, Seong-Kyun; Mungal, M. Godfrey; Cappelli, Mark A.

    2011-09-01

    A transverse jet is injected into a supersonic model inlet flow to induce unstart. Planar laser Rayleigh scattering from condensed CO2 particles is used to visualize flow dynamics during the unstart process, while in some cases, wall pressure traces are simultaneously recorded. Studies conducted over a range of inlet configurations reveal that the presence of turbulent wall boundary layers strongly affect the unstart dynamics. It is found that relatively thick turbulent boundary layers in asymmetric wall boundary layer conditions prompt the formation of unstart shocks; in symmetric boundary conditions lead to the propagation of pseudo-shocks; and in both cases facilitate fast inlet unstart, when compared with thin, laminar boundary layers. Incident shockwaves and associated reflections are found to affect the speed of pressure disturbances. These disturbances, which induce boundary layer separation, are found to precede the formation of unstart shocks. The results confirm the importance of and need to better understand shock-boundary layer interactions in inlet unstart dynamics.

  13. Euler Calculations at Off-Design Conditions for an Inlet of Inward Turning RBCC-SSTO Vehicle

    Science.gov (United States)

    Takashima, N.; Kothari, A. P.

    1998-01-01

    The inviscid performance of an inward turning inlet design is calculated computationally for the first time. Hypersonic vehicle designs based on the inward turning inlets have been shown analytically to have increased effective specific impulse and lower heat load than comparably designed vehicles with two-dimensional inlets. The inward turning inlets are designed inversely from inviscid stream surfaces of known flow fields. The computational study is performed on a Mach 12 inlet design to validate the performance predicted by the design code (HAVDAC) and calculate its off-design Mach number performance. The three-dimensional Euler equations are solved for Mach 4, 8, and 12 using a software package called SAM, which consists of an unstructured mesh generator (SAMmesh), a three-dimensional unstructured mesh flow solver (SAMcfd), and a CAD-based software (SAMcad). The computed momentum averaged inlet throat pressure is within 6% of the design inlet throat pressure. The mass-flux at the inlet throat is also within 7 % of the value predicted by the design code thereby validating the accuracy of the design code. The off-design Mach number results show that flow spillage is minimal, and the variation in the mass capture ratio with Mach number is comparable to an ideal 2-D inlet. The results from the inviscid flow calculations of a Mach 12 inward turning inlet indicate that the inlet design has very good on and off-design performance which makes it a promising design candidate for future air-breathing hypersonic vehicles.

  14. A Study on Educational Contents for Improving College Students’ Awareness of Food and Their Cooking Skills

    OpenAIRE

    長屋, 郁子; 水田, 千尋; 大場, 君枝

    2015-01-01

    A questionnaire survey was conducted on contents of cooking exercises for improving college students’ awareness of food and their cooking skills. Students who are active in kitchen knife exercise at home take breakfast every morning and their breakfasts are complete with staple food, main dish, and side dishes. Therefore, the educational contents to encourage students to increase the frequency of positive and continuous home cooking may possibly lead to improvement of students’ awareness of f...

  15. Investigation of Flow Instabilities in the Inlet Ducts of DP-1C VTOL Aircraft

    Science.gov (United States)

    Lepicovsky, Jan

    2008-01-01

    An investigation of flow instabilities in the inlet ducts of a two-engine vertical takeoff and landing aircraft DP-1C is described in this report. Recent tests revealed that the engines stall during run ups while the aircraft is operating on the ground. These pop stalls occurred at relatively low power levels, sometimes as low as 60 percent of the engine full speed. Inability to run the engines up to the full speed level is attributed to in-ground effects associated with hot gas ingestion. Such pop stalls were never experienced when the aircraft was tested on a elevated grid platform, which ensured that the aircraft was operating in out-of-the-ground-effect conditions. Based on available information on problems experienced with other vertical takeoff and landing aircraft designs, it was assumed that the engine stalls were caused by partial ingestion of hot gases streaming forward from the main exit nozzle under the aircraft inlets, which are very close to the ground. It was also suggested that the nose wheel undercarriage, located between the inlets, may generate vortices or an unstable wake causing intense mixing of hot exit gases with incoming inlet flow, which would enhance the hot gas ingestion. After running a short three-day series of tests with fully instrumented engine inlets, it is now believed the most probable reason for engine pop stalls are random ingestions of a vortex generated between the two streams moving in opposite directions: outbound hot gas stream from the main nozzle close to the ground and inbound inlet flow above. Originally, the vortex is in a horizontal plane. However, at a certain velocity ratio of these two streams, the vortex attaches either to the ground or the aircraft surface at one end and the other end is swallowed by one of the aircraft inlets. Once the vortex enters the inlet duct, a puff of hot air can be sucked through the vortex core into the engine, which causes a serious inlet flow field distortion followed by an engine

  16. Development of an Inlet Pressure Sensor for Control in a Left Ventricular Assist Device

    OpenAIRE

    2010-01-01

    A Tesla type continuous flow left ventricular assist device (VAD) has been designed by Penn State and Advanced Bionics, Inc. (ABI). When a continuous flow device is employed, care must be taken to limit low pressures in the ventricle that can produce an obstruction to the inlet cannula or trigger arrhythmias. Design of an inexpensive, semi-conductor strain gage inlet pressure sensor to detect suction has been completed. The research and design analysis included finite element modeling of the ...

  17. Passage Key Inlet, Florida; CMS Modeling and Borrow Site Impact Analysis

    Science.gov (United States)

    2016-06-01

    use of a nested Coastal Modeling System (CMS) model for Passage Key Inlet, which is one of the connections between the Gulf of Mexico and Tampa Bay...XIV-51 June 2016 2 Figure 1. Active USACE Jacksonville District (SAJ) projects in Pinellas, Manatee, and Sarasota Counties, FL. METHOD : The CMS...is a product of the Coastal Inlets Research Program (http://cirp.usace.army.mil) managed at ERDC. CMS is composed of two models, CMS-Flow (Buttolph

  18. Perancangan Turbine Inlet Cooling Untuk Meningkatkan Efisiensi Pembangkit Listrik Tenaga Gas Dengan Menggunakan Refrigerasi Absorpsi

    OpenAIRE

    Aditya, Ahmad

    2014-01-01

    Electrical energy plays an important role in the progress of a region, therefore the availability of electrical energy should be a priority. The availability of electricity can be achieved in two ways: the addition of new plants and improve the efficiency of existing plants. In this paper the task, the authors designed a compressor inlet air cooling system or TIC (turbine inlet cooling) on Gas Power Plant with a view to improving the efficiency of the engine. Cooling system ...

  19. Morphologic Response to a New Inlet, Packery Channel, Corpus Christi, Texas

    Science.gov (United States)

    2007-01-01

    additional navigational amenity is that access to the Gulf of Mexico from the Upper Laguna Madre and Corpus Christi Bay system would be about 3 miles (5 km...Emily during construction of the jetties. The inlet connects Corpus Christi Bay and Laguna Madre to the Gulf of Mexico, the first new artificially...Packery Channel was opened by Hurricane Emily during the second year of its construction. This inlet connects Corpus Christi Bay and Upper Laguna

  20. Numerical Investigation of Inlet Distortion on an Axial Flow Compressor Rotor with Circumferential Groove Casing Treatment

    Institute of Scientific and Technical Information of China (English)

    Huang Jian; Wu Hu

    2008-01-01

    On the base of an assumed steady inlet circumferential total pressure distortion, three-dimensional time-dependent numerical simulations are conducted on an axial flow subsonic compressor rotor. The performances and flow fields of a compressor rotor, either casing treated or untreated, are investigated in detail either with or without inlet pressure distortion. Results show that the circumferential groove casing treatment can expand the operating range of the compressor rotor either with or without inlet pressure distortion at the expense of a drop in peak isentropic efficiency. The casing treatment is capable of weakening or even removing the tip leakage vortex effectively either with or without inlet distortion. In clean inlet circumstances, the enhancement and forward movement of tip leakage vortex cause the untreated compressor rotor to stall. By contrast, with circumferential groove casing, the serious flow separation on the suction surface leads to aerodynamic stalling eventually. In the presence of inlet pressure distortion, the blade loading changes from passage to passage as the distorted inflow sector is traversed. Similar to the clean inlet circumstances, with a smooth wall casing, the enhancement and forward movement of tip leakage vortex are still the main factors which lead to the compressor rotor stalling eventu-ally. When the rotor works under near stall conditions, the blockage resulting from the tip leakage vortex in all the passages is very seri-ous. Especially in several passages, flow-spillage is observed. Compared to the clean inlet circumstances, circumferential groove casing treatment can also eliminate the low energy zone in the outer end wall region effectively.

  1. Using Photovoice with at-risk youth in a community-based cooking program.

    Science.gov (United States)

    Thomas, Heather Clarke; Irwin, Jennifer D

    2013-01-01

    We examined the facilitators of and barriers to participants' application of cooking skills beyond Cook It Up!, a pilot community-based cooking program targeting at-risk youth aged 13 to 18. Photovoice is a qualitative research method using still-picture cameras to document participants' health and community realities. Four participants photographed items they perceived as facilitators of or barriers to the application of cooking skills. At a facilitated discussion group, youth discussed why they took certain pictures and how the photos best exemplified facilitators and barriers. Participants agreed upon the themes arising from the dialogue. Data trustworthiness tools were used to ensure that themes arising from the dialogue truly represented participants' perspectives. Four major themes emerged as facilitators: aptitude, food literacy, local and fresh ingredients, and connectedness. Access to unhealthy foods was the only barrier that participants identified. Participants and researchers decided to advocate for the sustainability of community-based cooking programs offered for high school credit. Participants' photos would enhance advocacy efforts with education stakeholders. Cook It Up! provided youth with cooking techniques for healthy, economical, homemade meals, but proof was needed of the transferability of skills outside the program environment. Youth in this study identified important facilitators that enabled the continued use of their cooking skills, and one barrier. Findings underscore the importance of community-based cooking programs tailored to at-risk youth.

  2. Linking biomass fuel consumption and improve cooking stove: A study from Bangladesh

    Energy Technology Data Exchange (ETDEWEB)

    Sohel, Md. Shawkat Islam; Rana, Md. Parvez; Akhter, Sayma

    2010-09-15

    The study determines the biomass fuel consumption pattern and environmental consequences of biomass fuel usage in the traditional and improve cooking stove. The introduction of improved cooking stove minimizes people's forest dependence by reducing the amount of fuelwood required to meet their household needs. Firewood was the most frequently used biomass fuel. It has been figured out that the incomplete combustion of biomass in the traditional cooking stove poses severe epidemiological consequences to human health and contributes to global warming. While improve cooking stove help to reduce such consequences.

  3. Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties

    National Research Council Canada - National Science Library

    Silva-Cristobal, L; Osorio-Díaz, P; Tovar, J; Bello-Pérez, L. A

    2010-01-01

    .... The cooked seeds of three Mexican pulses (black bean, chickpea, and lentil) were evaluated regarding their chemical composition, in vitro starch digestibility, polyphenols content and antioxidant capacity...

  4. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.

    Science.gov (United States)

    Ye, Xiaoting; Sui, Zhongquan

    2016-03-01

    Changes in the physicochemical properties and starch digestibility of white salted noodles (WSN) at different cooking stage were investigated. The noodles were dried in fresh air and then cooked for 2-12 min by boiling in distilled water to determine the properties of cooking quality, textural properties and optical characteristic. For starch digestibility, dry noodles were milled and sieved into various particle size classes ranging from 0.5 mm to 5.0 mm, and hydrolyzed by porcine pancreatic α-amylase. The optimal cooking time of WSN determined by squeezing between glasses was 6 min. The results showed that the kinetics of solvation of starch and protein molecules were responsible for changes of the physicochemical properties of WSN during cooking. The susceptibility of starch to α-amylase was influenced by the cooking time, particle size and enzyme treatment. The greater value of rapidly digestible starch (RDS) and lower value of slowly digestible starch (SDS) and resistant starch (RS) were reached at the optimal cooking stage ranging between 63.14-71.97%, 2.47-10.74% and 23.94-26.88%, respectively, indicating the susceptibility on hydrolysis by enzyme was important in defining the cooked stage. The study suggested that cooking quality and digestibility were not correlated but the texture greatly controls the digestibility of the noodles.

  5. Iron and zinc retention in common beans (Phaseolus vulgaris L. after home cooking

    Directory of Open Access Journals (Sweden)

    Lucia M. J. Carvalho

    2012-02-01

    Full Text Available Background : According to the World Health Organization (WHO, iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives : This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L. cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design : Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP Optical Emission Spectrometry (Spectro Analytical Instrument – Spectroflame P. All experiments and analyses were carried out in triplicate. Results : Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion : The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.

  6. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

    Science.gov (United States)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

    2015-02-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Development of a solenoid actuated planar valveless micropump with single and multiple inlet-outlet arrangements

    Science.gov (United States)

    Kumar, N.; George, D.; Sajeesh, P.; Manivannan, P. V.; Sen, A. K.

    2016-07-01

    We report a planar solenoid actuated valveless micropump with multiple inlet-outlet configurations. The self-priming characteristics of the multiple inlet-multiple outlet micropump are studied. The filling dynamics of the micropump chamber during start-up and the effects of fluid viscosity, voltage and frequency on the dynamics are investigated. Numerical simulations for multiple inlet-multiple outlet micropumps are carried out using fluid structure algorithm. With DI water and at 5.0 Vp-p, 20 Hz frequency, the two inlet-two outlet micropump provides a maximum flow rate of 336 μl min-1 and maximum back pressure of 441 Pa. Performance characteristics of the two inlet-two outlet micropump are studied for aqueous fluids of different viscosity. Transport of biological cell lines and diluted blood samples are demonstrated; the flow rate-frequency characteristics are studied. Viability of cells during pumping with multiple inlet multiple outlet configuration is also studied in this work, which shows 100% of cells are viable. Application of the proposed micropump for simultaneous pumping, mixing and distribution of fluids is demonstrated. The proposed integrated, standalone and portable micropump is suitable for drug delivery, lab-on-chip and micro-total-analysis applications.

  8. CFD simulation of inlet design effect on deoiling hydrocyclone separation efficiency

    Energy Technology Data Exchange (ETDEWEB)

    Noroozi, S.; Hashemabadi, S.H. [Computational Fluid Dynamics Research Laboratory, School of Chemical Engineering, Iran University of Science and Technology, Tehran (Iran, Islamic Republic of)

    2009-12-15

    An Eulerian-Eulerian three-dimensional CFD model was developed to study the effect of different inlet designs on deoiling hydrocyclone separation efficiency. Reynolds averaged Navier Stokes and continuity equations were applied to solve steady turbulent flow through the cyclone with the Reynolds stress model. In addition, the modified drag correlation for liquid-liquid emulsion with respect to the Reynolds number range and viscosity ratio of two phases was used and the simulation results were compared with those predicted by the Schiller-Naumann correlation. Pressure profile, tangential and axial velocities and separation efficiency of the deoiling hydrocyclone were calculated for four different inlet designs and compared with the standard design. The simulation results for the standard design demonstrate an acceptable agreement with reported experimental data. The results show that all new four inlet designs offer higher efficiencies compared to the standard design. The difference between the efficiency of the LLHC, of the new inlets and the standard design can be improved by increasing the inlet velocity. Furthermore, the simulations show that the separation efficiency can be improved by about 10 % when using a helical form of inlet. (Abstract Copyright [2009], Wiley Periodicals, Inc.)

  9. Effect of inlet and outlet flow conditions on natural gas parameters in supersonic separation process.

    Directory of Open Access Journals (Sweden)

    Yan Yang

    Full Text Available A supersonic separator has been introduced to remove water vapour from natural gas. The mechanisms of the upstream and downstream influences are not well understood for various flow conditions from the wellhead and the back pipelines. We used a computational model to investigate the effect of the inlet and outlet flow conditions on the supersonic separation process. We found that the shock wave was sensitive to the inlet or back pressure compared to the inlet temperature. The shock position shifted forward with a higher inlet or back pressure. It indicated that an increasing inlet pressure declined the pressure recovery capacity. Furthermore, the shock wave moved out of the diffuser when the ratio of the back pressure to the inlet one was greater than 0.75, in which the state of the low pressure and temperature was destroyed, resulting in the re-evaporation of the condensed liquids. Natural gas would be the subsonic flows in the whole supersonic separator, if the mass flow rate was less than the design value, and it could not reach the low pressure and temperature for the condensation and separation of the water vapor. These results suggested a guidance mechanism for natural gas supersonic separation in various flow conditions.

  10. Effects of inlet momentum and orientation on the hydraulic performance of water storage tanks

    Science.gov (United States)

    Xavier, Manoel Lucas Machado; Janzen, Johannes Gérson

    2017-09-01

    The influence of inlet momentum and inlet orientation on hydraulic performance of cylindrical water process tanks were investigated using a factorial design strategy. The hydraulic performance of the tanks was assessed with a computational fluid dynamics (CFD) model, which calculated the flow fields and the residence time distribution (RTD). RTDs were used to quantify the tanks hydraulic performance using hydraulic indexes that represent short-circuiting, mixing, and moment. These indexes were later associated with the effluent fraction of disinfectant (inlet and outlet disinfectant ratio). For small depth-to-diameter ratios, the inlet orientation and the inlet momentum were the most important factors regarding the hydraulic indexes and the effluent fraction of disinfectant, respectively. A poor correlation was obtained between the hydraulic indexes and the effluent fraction of disinfectant, indicating that they are not good predictors for water quality. For large depth-to-diameter ratios, the inlet orientation had the most significant effect on both the hydraulic indexes and effluent fraction of disinfectant. The short-circuiting and mixing indexes presented a good correlation with water quality for this case.

  11. An Experimental Investigation of the Aeroacoustics of a Two-Dimensional Bifurcated Supersonic Inlet

    Science.gov (United States)

    LI, S.-M.; HANUSKA, C. A.; NG, W. F.

    2001-11-01

    An experiment was conducted on a two-dimensional bifurcated, supersonic inlet to investigate the aeroacoustics at take-off and landing conditions. A 104·1 mm (4·1 in) diameter turbofan simulator was coupled to the inlet to generate the noise typical of a turbofan engine. Aerodynamic and acoustic data were obtained in an anechoic chamber under ground-static conditions (i.e., no forward flight effect). Results showed that varying the distance between the trailing edge of the bifurcated ramp of the inlet and the fan face had negligible effect on the total noise level. Thus, one can have a large freedom to design the bifurcated ramp mechanically and aerodynamically, with minimum impact on the aeroacoustics. However, the effect of inlet guide vanes' (IGV) axial spacing to the fan face has a first order effect on the aeroacoustics for the bifurcated 2-D inlet. As much as 5 dB reduction in the overall sound pressure level and as much as 15 dB reduction in the blade passing frequency tone were observed when the IGV was moved from 0·8 chord of rotor blade upstream of the fan face to 2·0 chord of the blade upstream. The wake profile similarity of the IGV was also found in the flow environment of the 2-D bifurcated inlet, i.e., the IGV wakes followed the usual Gauss' function.

  12. Prescriptive vs. performance based cook-off fire testing.

    Energy Technology Data Exchange (ETDEWEB)

    Nakos, James Thomas; Tieszen, Sheldon Robert; Erikson, William Wilding; Gill, Walter; Blanchat, Thomas K.

    2010-07-01

    In the fire safety community, the trend is toward implementing performance-based standards in place of existing prescriptive ones. Prescriptive standards can be difficult to adapt to changing design methods, materials, and application situations of systems that ultimately must perform well in unwanted fire situations. In general, this trend has produced positive results and is embraced by the fire protection community. The question arises as to whether this approach could be used to advantage in cook-off testing. Prescribed fuel fire cook-off tests have been instigated because of historical incidents that led to extensive damage to structures and loss of life. They are designed to evaluate the propensity for a violent response. The prescribed protocol has several advantages: it can be defined in terms of controllable parameters (wind speed, fuel type, pool size, etc.); and it may be conservative for a particular scenario. However, fires are inherently variable and prescribed tests are not necessarily representative of a particular accident scenario. Moreover, prescribed protocols are not necessarily adaptable and may not be conservative. We also consider performance-based testing. This requires more knowledge and thought regarding not only the fire environment, but the behavior of the munitions themselves. Sandia uses a performance based approach in assuring the safe behavior of systems of interest that contain energetic materials. Sandia also conducts prescriptive fire testing for the IAEA, NRC and the DOT. Here we comment on the strengths and weakness of both approaches and suggest a path forward should it be desirable to pursue a performance based cook-off standard.

  13. Waste cooking oil as an alternate feedstock for biodiesel production

    Energy Technology Data Exchange (ETDEWEB)

    Chhetri, A. B.; Rafiqul Islam, M. [Civil and Resources Engineering Dalhousie University, Room D510, 1360 Barrington St., Box 1000, Halifax, N.S. B3J 2X4 (Canada); Watts, K. Ch. [Process Engineering, Dalhousie University, Halifax, NS, Box 1000, Halifax, N.S. B3J 2X4 (Canada)

    2008-07-01

    As crude oil price reach a new high, the need for developing alternate fuels has become acute. Alternate fuels should be economically attractive in order to compete with currently used fossil fuels. In this work, biodiesel (ethyl ester) was prepared from waste cooking oil collected from a local restaurant in Halifax, Nova Scotia, Canada. Ethyl alcohol with sodium hydroxide as a catalyst was used for the transesterification process. The fatty acid composition of the final biodiesel esters was determined by gas chromatography. The biodiesel was characterized by its physical and fuel properties including density, viscosity, acid value, flash point, cloud point, pour point, cetane index, water and sediment content, total and free glycerin content, diglycerides and monoglycerides, phosphorus content and sulfur content according to ASTM standards. The viscosity of the biodiesel ethyl ester was found to be 5.03 mm{sup 2}/sec at 40 {sup o}C. The viscosity of waste cooking oil measured in room temperature (at 21 {sup o}C) was 72 mm{sup 2}/sec. From the tests, the flash point was found to be 164 {sup o}C, the phosphorous content was 2 ppm, those of calcium and magnesium were 1 ppm combined, water and sediment was 0 %, sulfur content was 2 ppm, total acid number was 0.29 mg KOH/g, cetane index was 61, cloud point was -1 {sup o}C and pour point was -16 {sup o}C. Production of biodiesel from waste cooking oils for diesel substitute is particularly important because of the decreasing trend of economical oil reserves, environmental problems caused due to fossil fuel use and the high price of petroleum products in the international market. (author)

  14. Waste Cooking Oil as an Alternate Feedstock for Biodiesel Production

    Directory of Open Access Journals (Sweden)

    M. Rafiqul Islam

    2008-04-01

    Full Text Available As crude oil price reach a new high, the need for developing alternate fuels has become acute. Alternate fuels should be economically attractive in order to compete with currently used fossil fuels. In this work, biodiesel (ethyl ester was prepared from waste cooking oil collected from a local restaurant in Halifax, Nova Scotia, Canada. Ethyl alcohol with sodium hydroxide as a catalyst was used for the transesterification process. The fatty acid composition of the final biodiesel esters was determined by gas chromatography. The biodiesel was characterized by its physical and fuel properties including density, viscosity, acid value, flash point, cloud point, pour point, cetane index, water and sediment content, total and free glycerin content, diglycerides and monoglycerides, phosphorus content and sulfur content according to ASTM standards. The viscosity of the biodiesel ethyl ester was found to be 5.03 mm2/sec at 40oC. The viscosity of waste cooking oil measured in room temperature (at 21° C was 72 mm2/sec. From the tests, the flash point was found to be 164oC, the phosphorous content was 2 ppm, those of calcium and magnesium were 1 ppm combined, water and sediment was 0 %, sulfur content was 2 ppm, total acid number was 0.29 mgKOH/g, cetane index was 61, cloud point was -1oC and pour point was -16oC. Production of biodiesel from waste cooking oils for diesel substitute is particularly important because of the decreasing trend of economical oil reserves, environmental problems caused due to fossil fuel use and the high price of petroleum products in the international market.

  15. Role of lipids in the extrusion cooking processes

    Directory of Open Access Journals (Sweden)

    Berghofe, E.

    2000-04-01

    Full Text Available Extrusion is a versatile and very efficient technology that is widely used in food and feed processing. The cooking extruders have found many applications, which include: breakfast cereals, snack foods, other cereal based products, pet food and aquatic foods, texturized vegetable proteins, confectionery products, chemical and biochemical reactions, and oil extraction. Lipids are components that play an important role in most of the extrusion cooking processes. They can act as plastificizers or emulsifiers, and affect more significantly texture and stickiness of the extrudate. This paper reviews effect of oils and other lipids reactions during extrusion cooking as well as the effects of amylase-lipid complexation on extrudate quality.La extrusión es, en general, una tecnología versátil y muy eficiente, que se aplica ampliamente en la elaboración de alimentos y piensos. Los equipos de cocción-extrusión tienen numerosas aplicaciones, entre las que pueden incluirse: los cereales de desayuno listos para comer, los aperitivos, diferentes productos basados en cereales, los piensos para animales domésticos y peces, proteínas vegetales texturizadas, productos de pastelería, reacciones químicas y bioquímicas, y la extracción de aceites. Los lípidos son componentes que juegan un papel importante en la mayoría de los procesos de cocción-extrusión. Pueden actuar como plastificantes o como emulsionantes, suministrando lubricación. En este artículo se revisan con detalle los efectos de las reacciones de los aceites y otros lípidos durante el proceso de cocción-extrucción así como el efecto de la formación de complejos amilasa-lípidos sobre la calidad de los extrudados.

  16. Environment friendly biomass gasifier cookstove for community cooking.

    Science.gov (United States)

    Panwar, N L; Rathore, N S

    2015-01-01

    Traditional community cookstoves have a low level of efficiency due to their poor heat transfer efficiency and incomplete combustion. The low efficiency results in a high consumption of fuel wood, thereby creating a need of more fuel wood. This paper deals with the development of a biomass cookstove suitable for community cooking. The stove exhibits approximately 36.38% thermal efficiency and has a thermal power rating of 5 kW. The maximum flame temperature recorded was 712°C. The data indicate that the developed cookstove can save approximately 7155 kg of CO2 per annum.

  17. From Solar Cookers Towards Viable Solar Cooking Technology

    DEFF Research Database (Denmark)

    Ahmad, Bashir

    1997-01-01

    A broader concept of technology encompassing the technical and the societal aspects is introduced. Viability of technology and technological development process from a socio-technical view- point is discussed. Based on the above, the question of securing viability of solar cooking technology is t...... studies to understand their priorities and opportunities related with the process of technological development; b) be multi-disciplinary, flexible and long-term; facilitate co-working of users, producers, political actors and other actors in the process....

  18. Scientific Literacy in Food Education: Gardening and Cooking in School

    Science.gov (United States)

    Strohl, Carrie A.

    Recent attention to socio-scientific issues such as sustainable agriculture, environmental responsibility and nutritional health has spurred a resurgence of public interest in gardening and cooking. Seen as contexts for fostering scientific literacy---the knowledge domains, methodological approaches, habits of mind and discourse practices that reflect one's understanding of the role of science in society, gardening and cooking are under-examined fields in science education, in part, because they are under-utilized pedagogies in school settings. Although learning gardens were used historically to foster many aspects of scientific literacy (e.g., cognitive knowledge, norms and methods of science, attitudes toward science and discourse of science), analysis of contemporary studies suggests that science learning in gardens focuses mainly on science knowledge alone. Using multiple conceptions of scientific literacy, I analyzed qualitative data to demonstrate how exploration, talk and text fostered scientific literacy in a school garden. Exploration prompted students to engage in scientific practices such as making observations and constructing explanations from evidence. Talk and text provided background knowledge and accurate information about agricultural, environmental and nutritional topics under study. Using a similar qualitative approach, I present a case study of a third grade teacher who explicitly taught food literacy through culinary arts instruction. Drawing on numerous contextual resources, this teacher created a classroom community of food practice through hands-on cooking lessons, guest chef demonstrations, and school-wide tasting events. As a result, she promoted six different types of knowledge (conceptual, procedural, dispositional, sensory, social, and communal) through leveraging contextual resources. This case study highlights how food literacy is largely contingent on often-overlooked mediators of food literacy: the relationships between

  19. Cooke and Wheatstone and the invention of the electric telegraph

    CERN Document Server

    Hubbard, Geoffrey

    2013-01-01

    Originally published in 1965. Charles Wheatstone collaborated with William Cooke in the invention and early exploitation of the Electric Telegraph. This was the first long distance, faster-than-a-horse messenger. This volume gives an account of the earlier work on which the English invention was founded, and the curious route by which it came to England. It discusses the way in which two such antagonistic men were driven into collaboration and sets out the history of the early telegraph lines, including work on the London and Birmingham Railway and the Great Western Railway.

  20. Investigation of Inlet Control Parameters for an External-internal-compression Inlet from Mach 2.1 to 3.0

    Science.gov (United States)

    Anderson, B. H.; Bowditch, D. N.

    1958-01-01

    Investigation of the control parameters of an external-internal compression inlet indicates that the cowl-lip shock provides a signal to position the spike and to start the inlet over a Mach number range from 2.1 to 3.0. Use of a single fixed probe position to control the spike over the range of conditions resulted in a 3.7-count loss in total-pressure recovery at Mach 3.0 and 0 deg angle of attack. Three separate shock-sensing-probe positions were required to set the spike for peak recovery from Mach 2.1 to 3.0 and angles of attack from 0 deg to 6 deg. When the inlet was unstarted, an erroneous signal was obtained from the normal-shock control through most of the starting cycle that prevented the inlet from starting. Therefore, it was necessary to over-ride the normal-shock control signal and not allow the control to position the terminal shock until the spike was positioned.