scholarly journals Pengaruh Temperatur Rendah pada Sifat Bending dari Pipa Komposit Epoxy dengan Penguatan Serat Jute

2021 ◽  
Vol 11 (2) ◽  
pp. 200
Author(s):  
I.A.N Pramadyanti ◽  
I.K Adi Atmika ◽  
I.D.G Ary Subagia
Keyword(s):  
Low Temperature ◽  
Bending Strength ◽  
Temperature Treatment ◽  
Bending Test ◽  
Injection Molding Process ◽  
Molding Process ◽  
Three Point Bending ◽  
Low Temperature Treatment ◽  
Composite Pipe ◽  
Bending Behavior

<p class="AbstractText">The experiment about the bending behavior of pipe composite based under the low-temperature treatment was carried out. As for the background of this research is that composite material become a suitable design with user need and it has behavior to substitute metal in engineering products. The research aims to investigate the effect of low temperature against to bending strength behavior of pipe from composite epoxy with jute fiber reinforcement. The low-temperature treatment was applied through an immersion process in dry ice as long as 60 minutes to produces a temperature of -33oC. The pipe composite was manufactured in lamination three layers of jute fabric using the vacuum injection molding process (VRTM). Then, the strength of the composite pipe was tested on the three-point bending method according to the ASTM D 790 standard. The testing results show that composite pipe with low-temperature treatment has a flexural strength average of about 76.559 MPa. Meanwhile, the compo-site pipe without treatment shows the strength of flexural average of about 52.435 MPa. They have the strength of flexural inclination is an average of 68%. In addition, the failures of composite in three-point bending test shows a shrank mode on the compression side and flat tearing at tension side due to the material becomes brittle. The conclusion that low-temperature treatment has an effective influence on the pipe composite mechanical properties.</p>

Bending Behavior of Glass Fiber Grid Reinforced Gussasphalt

2015 ◽  
Vol 744-746 ◽  
pp. 754-757
Author(s):  
Bo Gao ◽  
Min Wang ◽  
Zeng Heng Hao
Keyword(s):  
Composite Material ◽  
High Temperature ◽  
Glass Fiber ◽  
Bending Strength ◽  
Bending Test ◽  
Material Technology ◽  
Bending Performance ◽  
Three Point Bending ◽  
Bending Strain ◽  
Bending Behavior

In combination with the composite material technology, add the glass fiber grid into gussasphalt deck pavement system to form glass fiber grid reinforced gussasphalt. Analysis shows that adding the grid can increase the bending performance. Three point bending test was did to do verification and results were indicate that glass fiber grid can improve the anti-bending strength and anti-bending strain in high temperature.

Studies on Freshwater Osmoregulation in the Ammocoete larva of Lampetra Planeri (Bloch)

1968 ◽  
Vol 48 (3) ◽  
pp. 597-609
Author(s):  
R. MORRIS ◽  
J. M. BULL
Keyword(s):  
Low Temperature ◽  
Extracellular Space ◽  
Ringer Solution ◽  
Temperature Treatment ◽  
Sodium Influx ◽  
Sodium Chloride Solutions ◽  
Low Temperature Treatment ◽  
Lampetra Planeri ◽  
Equilibrium Concentrations ◽  
Sodium Loss

1. An investigation has been made of the factors which cause sodium loss from ammocoetes when they are immersed in de-ionized water at 1° and 10° C. 2. Sodium influx ceases when animals are first immersed in de-ionized water, but can recommence when the animal loses sufficient sodium to the environment. The concentration of sodium required for influx to take place decreases with succeeding periods of immersion in de-ionized water at 10° C. and reaches minimum equilibrium concentrations as low as 0.005 mM-Na/l. 3. Low temperature inhibits sodium influx and thus promotes net loss of sodium to de-ionized water. 4. Low temperature also decreases the initial loss of sodium to de-ionized water and probably lowers the permeability of the external surfaces of the animal to ions. This effect is small compared with the inhibition of ion uptake so that the combined result is to increase the net loss of sodium from the animal. 5. Since animals lose calcium to de-ionized water and show a decreased rate of sodium loss when calcium salts are added, it is believed that the high rates of sodium loss in de-ionized water are attributable to the effect of calcium on permeability. 6. Lack of calcium may also explain why animals which have been depleted of sodium by low-temperature treatment take up sodium much faster at higher temperatures from dilute Ringer solutions than from pure sodium chloride solutions. 7. When animals lose ions to de-ionized water at low temperature, sodium and chloride are lost from the extracellular space, whilst the muscle cells lose potassium. These ions are recovered into the extracellular space when animals are allowed to take up ions at 10° C. from diluted Ringer solution later.

scholarly journals Development of technology of preparation of pork semi-products with the application of low-temperature treatment

2019 ◽  
Vol 81 (2) ◽  
pp. 250-256
Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov
Keyword(s):  
Low Temperature ◽  
Temperature Treatment ◽  
Production Costs ◽  
Meat Industry ◽  
Pork Products ◽  
Low Temperature Treatment ◽  
Organoleptic Characteristics ◽  
Microbiological Characteristics ◽  
Manufactured Products ◽  
Low Temperature Processing

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

scholarly journals LEVELS OF HORMONES TRIIODOTHYRONINE AND PLASMA BLOOD GLUCOSE BROILER STARTER DUE TO HEAT STRESS AND PRELIMINARY DIFFERENCE FEEDING TIME

2018 ◽  
Vol 6 (1) ◽  
pp. 421-427
Author(s):  
Liborio Ximenes ◽  
Pratiwi Trisunuwati ◽  
Muharlien
Keyword(s):  
Heat Stress ◽  
Blood Glucose ◽  
High Temperature ◽  
Low Temperature ◽  
Block Design ◽  
Temperature Treatment ◽  
Initial Time ◽  
Feeding Time ◽  
Glucose Levels ◽  
Low Temperature Treatment

The study was conducted to know blood glucose and triiodothyronine levels of broiler starter due to heat stress and different initial-time feeding. The material used in this study was 64 male DOC broilers of Lohmann strain with the average initial weight of 47.98 ± 2.24 g. The experiment was designed based on randomized block design with a 2x2 factorial and four replications. The treatment combinations as follow: S1W1 = low temperature, feeding 12 hours post-hatching; S1W2 = low temperature, feeding 24 hours post-hatching; S2W1 = high temperature, feeding 12 hours post-hatching; S2W2 = high temperature, feeding 24 hours post-hatching. The Data were Analyzed by using ANOVA. If there was a significant effect (P <0.05) or very significant effect (P <0.01) in Followed by Duncan's test. The result Showed that heat stress treatment significantly affected (P <0.05) to the triiodothyronine level, while initial feeding treatment had no significant effect. Also, blood glucose levels had no significant effect due to the treatments. It concluded that heat stress negatively affected by the blood glucose and triiodothyronine levels of broiler starter. The initial-time feeding has no effect on the blood glucose and triiodothyronine levels. Interactions between treatment and different temperature-time initial feeding have no effect. Nevertheless, the low temperature treatment and initial feeding of 12 hours post-hatching shows the best results with blood glucose 246.25 ± 9.91 mg / dl and triiodothyronine of 2.05 ± 0.14 ng / ml.

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