scholarly journals Effect of Mould and Melt Temperature on the Properties of Styrene Acrylonitrile Moulded Parts

2018 ◽  
Vol 3 (1) ◽  
pp. 7
Author(s):  
Cahyo Budiantoro ◽  
Adi Nugroho
Keyword(s):  
Temperature Difference ◽  
Mold Temperature ◽  
Processing Parameters ◽  
The Other ◽  
Mould Temperature ◽  
Melt Temperature ◽  
Injection Speed ◽  
Other Hand ◽  
Styrene Acrylonitrile

The quality of injection moulded parts can be influenced by processing parameters. The effect of mould temperature and melt temperature on the weight and shrinkage of Styrene Acrylonitrile moulded part was observed in this research. It was found that by increasing mold temperatures at constant melt temperature and injection speed, the weight of the part decreased and the shrinkage value slightly decreased. On the other hand, by increasing melt temperature at constant mold temperature and injection speed, the part weight increased. Both mold temperature and melt temperature gave only a small effect because the temperature difference was not too large.

scholarly journals Correlation of mechanical and electrical properties with processing variables in MWCNT reinforced thermoplastic nanocomposites

2018 ◽  
Vol 52 (26) ◽  
pp. 3681-3697 ◽  
Author(s):  
Saeed Doagou-Rad ◽  
Aminul Islam ◽  
Jakob Søndergaard Jensen
Keyword(s):  
Electrical Properties ◽  
Mold Temperature ◽  
Processing Parameters ◽  
Industrial Applications ◽  
Micromechanical Modeling ◽  
Melt Temperature ◽  
Injection Speed ◽  
Mechanical And Electrical Properties ◽  
Processing Variables ◽  
Underlying Mechanisms

The influence of the processing variables and nanotube content on the mechanical and electrical properties of polyamide 6,6-based nanocomposites reinforced with multi-walled carbon nanotubes is investigated. Results show that variation in the processing variables such as compounding method, injection melt temperature, injection speed, mold temperature, and holding pressure varies the properties significantly. In fact, composites containing similar contents of the nanofillers show variations in mechanical properties up to 30.0% and in the electrical properties up to three orders of magnitude. Different processing parameters required for achieving optimal mechanical and electrical performances are also found. Correlation between processing parameters and microstructure within the nanocomposites is studied. Results show that variation of the processing parameters defines the existence or absence of a nanotube network in the nanocomposite structure. Experimental and micromechanical modeling results show that less control over the nanocomposite morphology and nanotube alignment is achievable in higher nanofiller contents. The underlying mechanisms responsible for the modulation in the properties are also discussed using scanning and transmission electron microscopy, rheological and crystallization investigations. The research provides a recipe to manufacture the tailored nanocomposite with the specified properties for various industrial applications.

Analysis of Influences of Processing Parameters on Filling Behavior in Microinjection Molding with a Hot Runner Nozzle

2012 ◽  
Vol 501 ◽  
pp. 117-121
Author(s):  
Gang Gou ◽  
Peng Cheng Xie ◽  
Wei Min Yang ◽  
Yu Mei Ding
Keyword(s):  
Injection Pressure ◽  
Polymer Melt ◽  
Mold Temperature ◽  
Processing Parameters ◽  
Simulation Software ◽  
Processing Parameter ◽  
Melt Temperature ◽  
Injection Speed ◽  
Microinjection Molding ◽  
Packing Pressure

The ability for polymer melt to flow into the microstructure is a crucial factor for successful molding in the microinjection molding of plastic parts. In this study, a simplified analytical model with a direct hot runner nozzle and was constructed to estimate the filling percentage of mold’s cavity. The filling behavior of polymer melt was observed by 3D simulation software Moldflow. The effects of the mold temperature, melt temperature, injection pressure, injection rate, and packing pressure on the filling behavior of polymer melt were investigated. Results revealed that the filling percentage increased with respect to the increase of mold temperature and melt temperature which didn’t exceed its degradation temperature. The injection pressure and packing pressure dramatically influence the filling percentage, and it made no sense to lift the injection speed to fill the cavity when the injection speed reached the relatively high values, and only processing parameter combined available could guarantee the perfect flow and filling for the microstructure.

Numerical Study of Vacuum Casting DVD Panel Based on Silicon Mould

2010 ◽  
Vol 43 ◽  
pp. 707-711
Author(s):  
J. Yang ◽  
L. Xiao ◽  
Jian Zhong Zhou ◽  
Shu Huang ◽  
J.R. Fan ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Numerical Study ◽  
Polymer Melt ◽  
Casting Process ◽  
Processing Parameters ◽  
Mould Temperature ◽  
Melt Temperature ◽  
Vacuum Casting ◽  
Study Process

As a new fabrication technique based on rapid prototyping, vacuum casting process can be especially used in the stage of products development. In this paper, a self-designed and made silicone mould was used to study process of vacuum casting panel part. ProCAST software was adopted to analyze the melt flowing behavior and effects of processing parameters. The key vacuum casting parameters, such as mould temperature, melt temperature, degree of vacuum and coefficient of heat transfer, on the effects of the filling rate of polymer melt were emphasized to be numerical studied. The results indicate that mould temperature and coefficient of heat transfer have the most important influence on quality of the formed panel.

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

John Conrad Hansen (1869–1952) and his scientific illustrations

2018 ◽  
Vol 45 (2) ◽  
pp. 233-244 ◽  
Author(s):  
Paul D. Brinkman
Keyword(s):  
Natural History ◽  
Representative Sample ◽  
Scientific Literature ◽  
The Other ◽  
Field Museum ◽  
Oil Paintings ◽  
Other Hand

Over the course of his 14-year career at Chicago's Field Museum of Natural History, artist and engraver John Conrad Hansen rendered hundreds of beautiful and accurate scientific illustrations of animals – mostly extinct fossil vertebrates. His principal media were oil paintings, pencil, pen-and-ink and wash drawings. Many of his illustrations have been published in the scientific literature. His oil paintings, on the other hand, were made for display alongside specimens in the Field Museum's exhibits. Despite the quality of Hansen's full-colour reconstructions, few of them have been seen outside the Museum. A small, representative sample of his work is reproduced here, along with a brief account of his troubled life and career.

German Children's Behavior Towards Their Mothers at 12 Months and Their Fathers at 18 Months in Ainsworth's Strange Situation

1981 ◽  
Vol 4 (2) ◽  
pp. 157-181 ◽  
Author(s):  
Klaus E. Grossmann ◽  
Karin Grossmann ◽  
Franz Huber ◽  
Ulrike Wartner
Keyword(s):  
Point Of View ◽  
The Other ◽  
Strange Situation ◽  
Attachment Relationship ◽  
Children's Behavior ◽  
Other Hand ◽  
Ainsworth's Strange Situation

Fourty-nine 12 months old children and their mothers were videotaped in Ainsworth's Strange Situation. Fourty-six of them were videotaped again in the same situation at 18 months with their fathers. Quality of attachment was determined by using Ainsworth's criteria. Fewer children had 'secure' relationships to their parents than in comparable U.S. samples. There was no correlation between infant-mother and infant-father quality of attachment relationship. The results are discussed in terms of parental attempts to cope with cultural demands imposed on them. These specific cultural demands may frequently interfere with the establishment of a securely attached relationship. On the other hand, they may be only transitory and appropriate from an adaptation to culture-specific expectancies point of view.

Mechanical Properties Simulation of Squeeze Cast Magnesium Alloy

2011 ◽  
Vol 306-307 ◽  
pp. 1464-1467
Author(s):  
Zhi Hong Guo ◽  
Hua Hou ◽  
Shu Wei Qu
Keyword(s):  
Mechanical Properties ◽  
Squeeze Casting ◽  
Tensile Elongation ◽  
Mold Temperature ◽  
Processing Parameters ◽  
Mould Temperature ◽  
Pouring Temperature ◽  
Squeeze Pressure ◽  
Squeeze Cast ◽  
Cast Magnesium

A research program was simulated to study the effects of pouring temperature, squeeze pressure and die temperature on the tensile, elongation and hardness properties of AZ91D magnesium alloys using anycasting software. The curves with different processing parameters on mechanical properties have been painted. The results indicated that mechanical properties increased firstly, then decreased when the pouring temperature increased to 670°C, and gradually increased with the increasing of squeeze pressure. The affect laws of mould temperature are similar as ones of pouring temperature. Eventually found that the squeeze casting got better mechanical properties(σb= 225MPa, δ= 3.6%, Vickers hardness=62) on the pouring temperature 670°C, mold temperature 180°C, holding pressure 120Mpa, pressure duration 25s.

scholarly journals The recertification of the professional accounting qualification in Estonia: the requirements and quality of CPD

2017 ◽  
pp. 113-0
Author(s):  
Kaidi Kallaste ◽  
Jaan Alver
Keyword(s):  
Labour Market ◽  
Professional Training ◽  
The Other ◽  
Professional Qualification ◽  
Other Hand ◽  
Set Up ◽  
Alternative Solutions

The recertification of the professional accounting qualification in Estonia: the requirements and quality of CPD As the purpose of a professional qualification should be to ensure quality to employers/customers, appro-priate requirements for professional training should not be too low. On the other hand, too high require-ments for the amount of training would lead to the situation where maintaining the level is expensive and if the labour market does not consider having a professional certificate necessary, recertification will be discarded. The purpose of the research was to identify the factors that influence an accountant’s decision whether to recertify his/her professional qualification or not. The conditions of recertification were ana-lysed and compared to other countries as were the requirements set up for auditors. The results of the survey revealed that in Estonia the decision not to recertify one’s professional qualification was mainly due to not having fulfilled the required number of qualification hours or not having certificates proving one’s participation in qualification training sessions. At the same time, compared to other countries, the requirements in Estonia are very low. So that the increase in the amount of training would not hinder recertification, alternative solutions for Estonia are proposed in the article.

scholarly journals Analisis Sifat Fisik dan Kimia Yogurt Yang Menggunakan Starter Lactobacillus bulgaricus Dengan Persentase Yang Berbeda

2001 ◽  
Vol 2 (2) ◽  
pp. 22-25
Author(s):  
Yusdar Zakaria
Keyword(s):  
Crude Protein ◽  
Titratable Acidity ◽  
The Other ◽  
Lactobacillus Bulgaricus ◽  
Know How ◽  
Other Hand

ABSTRACT.  A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L. bulgaricus in yogurt to decrease suscepetibility to syneresis and to increase quality of yogurt. Yogurt was analyzed for susceptibility to syineresis, titratable acidity and content of crude protein and crude fat. Syinerisis of yogurt was evaluated according to centrifugal methods of Halwarkar and Kalab. The result of the study showed that yogurt with 2.5-10 % L. bulgaricus as a starter are not have any effect of susceptibility to synerisis and content of crude fat, but centripuged at 250-1000 rpm. Had significantly different (0.01) on susceptibility to synerisis. On the other hand the increasing of centrifuge rotation, increase susceptibility to synerisis. The starter of 5-10% L. bulgaricus used in yogurt able to increase titratable acidity and content of crude protein. The yogurt prepared by 10% L. bulgaricus had the highest score (3.88%) of crude protein, although there is no significant differences with yogurt using 7.5% L. bulgaricus.

scholarly journals Drifting towards Ambiguity: A Closer Look at Palatalisation in L2 Irish

2018 ◽  
Vol 8 ◽  
pp. 55-69
Author(s):  
Marina Snesareva ◽  
Keyword(s):  
Second Language ◽  
First Language ◽  
The Other ◽  
Good Knowledge ◽  
Front Vowel ◽  
Other Hand ◽  
Everyday Communication ◽  
At Home

This article focuses on palatalisation in the Irish spoken by Dublin-based bilinguals for whom English is their first language. All informants had a good knowledge of both Irish and English; however, Irish was their second language, used less frequently in everyday communication. Most Dubliners start learning Irish at school; only a few informants had the opportunity to speak it at home, but even then the language was not used outside class on a regular basis. The study showed that most deviations in the distribution of palatalised and non-palatalised consonants in the speech of Dublin bilinguals were of the palatalisation absence type. Such deviations were especially frequent next to back and mid-back vowels. On the other hand, a palatalised consonant was often pronounced instead of a non-palatalised one next to a front vowel. Previous research suggests that these tendencies also apply in weak positions (Snesareva 2014a; 2014b). Consequently, even though in traditional Irish dialects palatalisation is not position-bound, in the speech of Dublin bilinguals there is correlation between the palatalisation of a consonant and the quality of its neighbouring vowel. However, such consonant distribution was not encountered in all contexts: even those informants whose speech had deviations used palatalisation properly in some contexts. This means that position-bound use of palatalisation is still a tendency rather than an entrenched feature of Dublin Irish.

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