scholarly journals EFFECT OF MAGNETIC FIELD ON THE PHYSICAL AND CHEMICAL PROPERTIES OF FLOWING LUBRICATING COOLING LIQUIDS USED IN THE MANUFACTURING PROCESS

2021 ◽  
Vol 22 (2) ◽  
pp. 327-338
Author(s):  
Erkin Umarov ◽  
Umidjon Mardonov ◽  
Khusniddin Abdirakhmonov ◽  
Abdugani Eshkulov ◽  
Behzod Rakhmatov
Keyword(s):  
Magnetic Field ◽  
Chemical Properties ◽  
Second Stage ◽  
Stationary Conditions ◽  
The Difference ◽  
Physical And Chemical ◽  
The Magnetic Field ◽  
Magnetization Processes ◽  
Field Influence ◽  
And Chemical Properties

 In this paper, the effect of magnetic field on lubricating cooling liquids, which are used in the cutting process in manufacturing, was studied. We chose three different lubricating cooling liquids that are commonly used in local manufacturing factories to conduct the experiment. Three main properties of these lubricoolants, boiling point, kinematic viscosity, and density, were analysed after magnetizing them. The magnetization processes were conducted in two conditions of liquids. At the first stage, the authors magnetized the liquids in stationary conditions; at the second stage, they magnetized the flowing liquids and analysed the difference among all the obtained results. This article shows the results of the comparisons and analyses the magnetic field influence on different types of fluids. Moreover, the paper investigates the dependence of magnetic field strength on the influence of magnetic field on liquids. It was found that the examined three parameters of liquids were changed after magnetic field treatment. The finding of this research offered a simple approach to improve the lubricating and cooling process in machining details in manufacturing. ABSTRAK: Dalam makalah ini, pengaruh medan magnet pada cecair pendingin pelincir, yang digunakan dalam proses pemotongan dalam pembuatan, telah dikaji. Kami memilih tiga cecair penyejuk pelincir berbeza yang biasa digunakan di kilang pembuatan tempatan untuk menjalankan eksperimen. Tiga sifat utama pelincir ini seperti takat didih, kelikatan kinematik, dan ketumpatan dianalisis setelah memagnetkannya. Proses pembesaran dilakukan dalam dua keadaan cecair. Pada peringkat pertama, kami memagnetkan cecair dalam keadaan pegun dan membandingkan hasilnya; pada peringkat kedua, kami memagnetkan cecair semasa mengalir dan menganalisis perbezaan antara hasil yang diperoleh. Artikel menunjukkan hasil perbandingan ini dan menganalisis pengaruh medan magnet pada pelbagai jenis cecair. Lebih-lebih lagi, makalah ini meneliti pergantungan kekuatan medan magnet terhadap pengaruh medan magnet pada cecair. Didapati bahawa tiga parameter cecair yang diperiksa diubah setelah rawatan medan magnet. Penemuan penyelidikan ini menawarkan pendekatan mudah untuk meningkatkan proses pelinciran dan penyejukan dalam perincian mesin dalam pembuatan.

scholarly journals Telemonitoring Perkecambahan Benih Jati Emas Dengan Induksi Medan Magnet Statis

2021 ◽  
Vol 2 (01) ◽  
pp. 8-12
Author(s):  
Mila Kusumawardani ◽  
Zulfa Anggraini Kusumaningtyas ◽  
Farida Arinie ◽  
Ridho hendra yoga perdana
Keyword(s):  
Magnetic Field ◽  
Seed Germination ◽  
Seed Dormancy ◽  
Growth Process ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Infrared Sensor ◽  
Physical And Chemical ◽  
The Magnetic Field ◽  
And Chemical Properties

In the cultivation of teak plants often have problems because teak seeds have a thick and hard skin or impermiabel (difficult to penetrate) to water and gas so as to slow germination. The magnetic field can increase the growth rate in inactive seed seeds because the magnetic field affects the physical and chemical properties of water as a germination medium. Water exposed by the magnetic field can be absorbed easily with tissues in the seeds, thus shortening seed dormancy and increasing the percentage of seed germination. This study aims to understand the growth process of dormancy seed germination, To know the influence of magnetic fields on the growth of teak seed seeds, as a solution to the problem of seed dormancy in teak seed seeds. Therefore, the method used in this study is to provide exposure to teak seeds and make tools for monitoring teak growth in real time with the parameters of planting media moisture (to see the absorption of water) and high seeds (for the growth of teak seeds), so that used YL69 sensor for soil moisture and sharp infrared sensor gp2y0a02yk0f for high plants.

scholarly journals Influence of the Bottom Color Modification and Material Color Modification Process on the Performance of Modified Poplar

Coatings ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 660
Author(s):  
Qingqing Liu ◽  
Di Gao ◽  
Wei Xu
Keyword(s):  
Chemical Properties ◽  
Target Color ◽  
Modification Process ◽  
Red Color ◽  
The Difference ◽  
Pre Treatment ◽  
Physical And Chemical ◽  
Surface Differentiation ◽  
Color Modification ◽  
And Chemical Properties

According to the old surface coating process of European and American furniture, the surface of modified poplar is first differentiated pre-treatment, and then the bottom color modification and material color modification are respectively applied to the modified poplar after the surface differentiation treatment. The visual physical quantity and physical and chemical properties were measured and compared with mahogany, which is commonly used in old furniture in Europe and America to explore the effect of colorants and coloring steps, as well as different surface pretreatments on the coloring effect. Finally, it is concluded that continuous coloring operations can narrow the difference in brightness and red color value in the coloring layer of modified poplar and mahogany. Continuous coloring operations increase the difference between the yellow-green color values of modified poplar and mahogany. Therefore, the coloring difference between modified poplar and mahogany was affected by the colorant and coloring steps. Through color accumulation, the gap between the two in the target color coloring effect can be reduced, thereby reducing the difference between the coloring effect of modified poplar and mahogany.

scholarly journals Influence of temperature regimes of ripening and fermentation stages on the physical and chemical properties of cream and sour-cream butter quality indicators

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
O. O. Bondarchuk
Keyword(s):  
Milk Fat ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Second Stage ◽  
Temperature Regimes ◽  
Third Stage ◽  
Sour Cream ◽  
Physical And Chemical ◽  
And Chemical Properties

Physical and chemical properties of cream multistep modes of ripening and fermentations are investigation and their role in the production of sour-cream butter is studied. The process of ripening of cream was carried out multistep, regimes were selected depending on seasonal changes in the composition of milk fat. For raw materials of the autumn-winter period, for the values of iodine number 29.1–34.5, the first stage of ripening was carried out at a temperature of 8°C for 2 hours, the second stage – at 21°C for 7 hours, the third stage – at 13°C for 10 hours. For raw of spring-summer period, for the values of iodine number 34.5–40.1, the first stage of ripening was carried out at 21°C for 6 hours, the second stage – at 13°C for 4 hours, the third stage – at 8°C for 8 hours. It has been established that individual modes of low-temperature cream preparation, taking into account seasonal changes in the composition of milk fat, make it possible to obtain cream before churning almost with the same indexes of effective viscosity. The content of the crystalline phase of milk fat under both temperature regimes was 38.7–40.1%, which is sufficient to obtain of proper consistency sour-cream butter. The content of diacetyl and volatile organic acids more depend on the level of fermentation of cream than on the technological regimes of ripening and seasonality of raw materials. It has been proved that an increase in the fermentation degree of cream promotes an increase in the acidity of plasma and the content of aroma-producing components in the butter, and, accordingly, affects the degree of the sour taste. It is recommended for the production of cultured butter to begin the cream when the acidity of the plasma reaches 60ºT, which ensures the formation of high sensorial characteristic of the finished product.

Study on the Properties and Application of Optim™ Fine Fibers

2011 ◽  
Vol 287-290 ◽  
pp. 2561-2564
Author(s):  
Jiang Wei Yao ◽  
Wei Dong Yu
Keyword(s):  
Chemical Properties ◽  
Wool Fabric ◽  
Physical And Chemical Properties ◽  
Performance Difference ◽  
Merino Wool ◽  
Fine Fiber ◽  
The Difference ◽  
New Generation ◽  
Physical And Chemical ◽  
And Chemical Properties

Optim™ fine is a new generation of ultrafine wool fibres, which are transformed by stretching and setting from merino wool. The Optim™ fine retains some of the physical and chemical properties of merino wool, but the morphology and other properties changes, such as the diameter, length, lusture, breaking extension and shrinkage. These changes results in the performance difference btween the fabric woven from Optim™ fine and fine wool fiber. To clearly understande the reason of the difference, the morphological and physical properties changes of Optim™ fine was examined in this paper, and the performance difference between wool fabric and Optim™ fine fabric was evaluated by Fabric Assurance by Simple Testing(FAST). It was found that the decreasing in breaking extension and increasing in shrinkage of Optim™ fine resulted in the declining in formability and dimensional stability of Optim™ fine fabric. Suggestions on the ways of constructing Optim™ fine into fabric were also given according to the anlysis of relationship between the properties changes of Optim™ fine fiber and that of its fabric.

scholarly journals The effect of genotype and lactation on yield and physicochemical properties of ewe milk

2014 ◽  
Vol 30 (3) ◽  
pp. 445-456 ◽  
Author(s):  
Z.Z. Ilic ◽  
A. Jevtic-Vukmirovic ◽  
Caro Petrovic ◽  
M.P. Petrovic ◽  
M.M. Petrovic ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Genotype 1 ◽  
Genotype 2 ◽  
Total Milk ◽  
Minimal Difference ◽  
The Difference ◽  
Lactation Duration ◽  
Physical And Chemical ◽  
And Chemical Properties

Two genotype of sheep have been utilized in the conduct of the experiment composed of 60 ewes from Pirot x Virtemberg as genotype 1 and 60 ewes of Improved Pirot as genotype 2. All the ewes were reared under identical conditions and without any differences in nutrition and management during the whole period under study. The collection of Milk sampling was done in morning and evening during periods (1, 2, 3) of lactation duration. The average lactation duration and average total milk of the two genotypes were very close and has a minimal difference of 0.467 day and 1.562 kg, in favor of genotype 2. The differences between genotypes were not significant (P>0,05). Regarding physical and chemical properties of milk for both genotypes, the difference were very minimal such as follows; viscosity Pa x s - 0.006, electrical conductivity ? - 0.018, density kg/m3 -0,001, freezing, t 0C - 0.013, LD number - 0.028 total solids, % - 0.014, fat,% - 0,026, protein,% - 0.085, lactose,% - 0.038, ash,% - 0,021, acidity, 0SH - 0.209. The results indicated that the properties of milk for both genotypes were very near to each other. It can be interpreted that the breeds utilized in the experiment were comparable due to similar characteristics perhaps. The effect of genotype was very significant only for the % protein of the milk. The lactation periods were highly significant in all physical and chemical properties of milk.

scholarly journals The Bilateral Structure of Wool Cortex and Its Relation to Crimp

1955 ◽  
Vol 8 (2) ◽  
pp. 288 ◽  
Author(s):  
RDB Fraser ◽  
GE Rogers
Keyword(s):  
Cross Sections ◽  
Chemical Properties ◽  
Sulphur Content ◽  
Wool Fibre ◽  
Physical And Chemical Properties ◽  
Cortical Cells ◽  
Basic Dyes ◽  
The Difference ◽  
Physical And Chemical ◽  
And Chemical Properties

Xew evidence of the nature of the bilateral cortex in crimped wool is presented and discussed in relation to the physical and chemical properties of the wool fibre. The origin of the asymmetry in the cortex was studied by cutting cross sections of sheep skin and swelling plucked wool roots. It is shown that the bilateral structure is present before the cortex is keratinized and does not originate from an asymmetrical keratinization as has been suggested. Coarse wools, in which crimp is much less, are shown to possess a radial asymmetry in which the peripheral cortical cells are less accessible to basic dyes and have a higher sulphur content than the central cells. This is related to the difference between the curved follicles from which fine fibres are produced and the straighter follicles producing coarse fibres.

Superdeep Penetration - Novel Method of Nanoreinforced Composites Producing Based on Metallic, Ceramic and Polymer Matrixes

2009 ◽  
Vol 79-82 ◽  
pp. 1975-1978
Author(s):  
Oleg Figovsky ◽  
Sergey Usherenko
Keyword(s):  
Composite Material ◽  
Composite Materials ◽  
Chemical Properties ◽  
Second Stage ◽  
Superdeep Penetration ◽  
Third Stage ◽  
Novel Method ◽  
Two Stages ◽  
Physical And Chemical ◽  
And Chemical Properties

Now there is a motivation for creation of the materials possessing a considerable difference of physical and chemical properties in volume of composite materials 1 . Composite materials allow realizing a complex of various properties which cannot be realized simultaneously in mono material. The perspective in reception of a new smart nanomaterial is basically defined by possibilities which create processing conditions Choosing and manufacturing of fibers refers to the second stage of composite material reinforcement. Process of assemblage of a composite material from the details made at first two stages of process refers to the third stage. But at each stage of process of manufacturing of a composite material there are specific problems. The basic problem at composite material creation, as a rule, is essential contradictions between engineering solutions for various stages of process.

The Impact of Different Grazing Intensity on Topsoil Physical and Chemical Properties in Xilamuren Grassland

2013 ◽  
Vol 295-298 ◽  
pp. 2090-2096
Author(s):  
Yi Fang ◽  
Xiao Jia Li ◽  
Cong Cong Chen ◽  
Min Zhang ◽  
Rui Ping Zhou ◽  
...  
Keyword(s):  
Particle Size ◽  
Organic Matter ◽  
Soil Organic Matter ◽  
Chemical Properties ◽  
Grazing Intensity ◽  
Physical And Chemical Properties ◽  
Grassland Ecosystem ◽  
The Difference ◽  
Physical And Chemical ◽  
And Chemical Properties

Grassland is an important ecosystem in land surface. Soil is the basis of grassland ecosystem, and the changes of its properties directly affect grassland ecosystem. The study region is located in Xilamuren grassland using the methods of field sampling and experimental analysis. It was divided into four test areas according to grazing intensity. Soil physical and chemical properties were analyzed in each test area. The results showed that: the trend of soil water content decreased and then increased with increasing grazing intensity, soil water content in repaired grassland was the lowest. For the soil mechanical composition, particle size content increased first and then decreased with increasing grazing intensity when the particle size was 1-0.05mm. The difference between the highest and lowest values was obvious. When the particle size was 0.05-0.002mm, the trend of particle size fluctuated, first decreased and then increased, finally reduce again and the difference between the highest and lowest values was obvious. When the particle size was less than 0.002mm, the trend of particle size content increased with increasing grazing intensity. In soil chemical properties, soil organic matter appears downward trend overall as grazing intensity increase. Soil organic matter content was the lowest in repaired grass. Available N and P first decreased and then increased with increasing grazing intensity, the minimum values appeared in the repaired grassland and degraded grassland respectively. Available K content increased with increasing grazing intensity.

scholarly journals GOLD AND MERCURY IN THE PROCESSES OF ORE FORMATION IN KAMCHATKA

2018 ◽  
pp. 54-60
Author(s):  
V. A. STEPANOV
Keyword(s):  
Chemical Properties ◽  
Mineral Resources ◽  
Gold Deposits ◽  
Ore Deposits ◽  
Ore Formation ◽  
Natural Processes ◽  
The Difference ◽  
Physical And Chemical ◽  
Gold Mercury ◽  
And Chemical Properties

The main features of the difference and similarity of the physical and chemical properties of gold and mercury have been given, which  determine their behavior in the natural processes of formation of  deposits of both metals in Kamchatka. It has been shown that the  difference in the properties of gold and mercury led to the  emergence of independent monometallic deposits, differing in  connection with intrusive formations, in depth and temperature of  ore formation. The similarity of the properties of these elements  determined the appearance of mercury minerals on gold ore deposits and gold in mercury deposits, as well as the formation of complex  gold-mercury deposits. Four geological-industrial types of gold- mercury deposits have been distinguished: the Knoxville, the Carlin,  the Kyuchus and the Chemlian ones, which include deposits with  large gold reserves both abroad and in Russia. The identification of  gold deposits, including through the revision of mercury ore  occurrences and deposits of Kamchatka for gold presence, will strengthen the mineral resources base of gold in this region.

scholarly journals Analisis Teknologi Laboratoris Tembikar dari Situs-Situs Das Bengawan Solo, Kabupaten Bojonegoro, Provinsi Jawa Timur

KALPATARU ◽  
2015 ◽  
Vol 24 (1) ◽  
pp. 47
Author(s):  
M. Fadlan S.
Keyword(s):  
Chemical Element ◽  
Chemical Properties ◽  
Laboratory Analysis ◽  
Physical And Chemical Properties ◽  
The Past ◽  
The Difference ◽  
Food And Drink ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstrak. Tembikar merupakan salah satu sisa benda budaya yang paling sering ditemukan dalam penelitian arkeologi, yang terbuat dari tanah liat yang dibakar. Analisis teknologi laboratoris tembikar dari situs-situs di DAS Bengawan Solo Bojonegoro, bertujuan untuk memperoleh hasil yang akurat tentang sifat fisik dan sifat kimia. Melalui kajian analisis teknologi laboratoris dapat digambarkan kualitas tembikar yang dibuat oleh para pengrajin pada masa lampau. Berdasarkan hasil analisis teknologi laboratoris tembikar dari situs-situs DAS Bengawan Solo, Bojonegoro mempunyai kualitas sedang hingga kualitas baik. Tembikar-tembikar tersebut termasuk dalam kategori peralatan sehari-hari yang berfungsi untuk menampung air, mengolah makanan dan untuk penyajian makanan serta minuman. Tingkat pembakarannya mencapai 600°-800° Celcius, dan warna tembikar didominasi warna gelap (dark colors) dibanding dengan warna terang (light colors). Adanya perbedaan prosentase dari setiap unsur kimia pada tembikar tersebut, tidak terlepas dari daya tahan mineral terhadap pelapukan.Abstract. Pottery, which is made of fired clay, is the most frequently found cultural remains during archaeological researches. Technological Laboratory Analysis on pottery from sites along the Bengawan Solo (Solo River) in Bojonegoro aims at obtaining accurate results about the nature of the physical and chemical properties. Through the technological laboratory analysis can be described the quality of pottery made by craftsmen in the past. Based on the results of the analysis, pottery from the sites along the Bengawan Solo, Bojonegoro Regency, have moderate up to good qualities. The pottery belongs to a category of daily equipment that serves to store water, cook food and to serve food and drink. The rate of heat during firing was up to 600°-800° Celsius, and the color of pottery is predominantly dark colors (black colors) with only a few light colors (bright colors). The difference in the percentage of each chemical element in the pottery is due to the durability of the minerals to weathering.

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