Thermomechanical Fatigue—Mechanisms and Practical Life Analysis

2021 ◽  
pp. 444-456
Author(s):  
Robert L. Amaro ◽  
Stephen D. Antolovich ◽  
Ashok Saxena
Keyword(s):  
Thermomechanical Fatigue ◽  
Life Analysis ◽  
Practical Life

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

THERMOMECHANICAL FATIGUE LIFE OF GRAY AND COMPACTED GRAPHITE CAST IRON ALLOYS

2019 ◽  
Author(s):  
Douglas Bon ◽  
Waldek Wladimir Bose Filho ◽  
Wilson Luiz Guesser
Keyword(s):  
Cast Iron ◽  
Fatigue Life ◽  
Thermomechanical Fatigue ◽  
Iron Alloys ◽  
Compacted Graphite ◽  
Graphite Cast Iron

Biaxial thermomechanical fatigue on a 304L-type austenitic stainless steel*

2006 ◽  
Vol 48 (1-2) ◽  
pp. 44-49
Author(s):  
Valérie Maillot ◽  
Gérard Degallaix ◽  
Suzanne Degallaix ◽  
Antoine Fissolo
Keyword(s):  
Stainless Steel ◽  
Austenitic Stainless Steel ◽  
Thermomechanical Fatigue

“Head” Related Phrases In Chinese Language And Their Semantics

2020 ◽  
Vol 2 (08) ◽  
pp. 621-630
Author(s):  
Tair Akimov
Keyword(s):  
Comparative Analysis ◽  
Young People ◽  
Chinese Culture ◽  
Chinese Language ◽  
Semantic Structure ◽  
Chinese People ◽  
Chinese Nation ◽  
Chinese Studies ◽  
Inner World ◽  
Practical Life

Everyone knows that phraseological units are the most popular genre of oral folk art, which was formed as a result of life observations of the ancestors. Learning and analyzing Chinese phraseology allow us to better understand the inner world of the Chinese nation. This article reveals and semantically analyzes aspects of the word “head” that are closely related to Chinese culture. The worldview, deep logical thoughts, feelings, superstitions, lifestyle and environment of the Chinese people are described in phraseological expressions in a concise and clear form. This article discusses the semantics and features of Chinese-language phraseological phrases associated with the word “head”. Chinese-language phrases associated with “head” express meanings such as wisdom and ignorance, process of thinking, cunning,sagacity, and planning. Phraseological units in Chinese linguistics are closely related to practical life and determine such features as philosophical and ideological thinking, logical observation. Taking into account the above, the article provides a comparative analysis of phraseological units related to “head” in Chinese and Uzbek languages. The figurative meanings of the word “head” are being revealed, semantic connections and semantic structure of phrases in the sentence are in the process of learning. Chinese phraseological expressions are poorly studied in Uzbek-Chinese studies. We hope that this work will provide practical assistance to our young people who are learning Chinese.

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