Decoupling Capability of Levitation Frames for Medium-Low Speed Maglev Trains

Medium-low speed maglev trains (MSMTs) with a levitation gap of only 8–10[Formula: see text]mm need an adequate decoupling capability on the levitation frames to ensure stability control in levitation, while preventing the train from rolling sideways when in landing. Based on the geometric and kinematic relationships, two types of levitation frames are studied, i.e. levitation frame with end-set air spring (LFEAS) and levitation frame with mid-set air spring (LFMAS). For each levitation frame, the decoupling process and mechanism are analyzed, the analytical equations for the kinematic attitude are derived, the decoupling capability under different excitations is calculated, along with the effect of various structural parameters assessed. In addition, a test method is designed for the rolling of the levitation frame, particularly with the anti-rolling capability of the LFMAS measured. The results indicate that oscillation of the hanger rods and anti-rolling beams can compensate for displacement when the motion of the levitation frame is decoupled, which is the key to the decoupling capability. Also, the position of the anti-rolling devices and the length of hanger rods do not affect significantly the decoupling capability. However, a longer anti-rolling beam is more conducive to decoupling, but it does not affect the anti-rolling capacity of the levitation frame. The maximum roll computed of the LFMAS is 2.84[Formula: see text]mm, which meets the anti-rolling requirement.

Simple pictorial mathematics problems for children: locating sources of cognitive load and how to reduce it

Pictorial representations are often used to help children understand the situation described in a given number-sentence scheme. These static pictorial problems essentially attempt to depict a dynamic situation (e.g., one bird flies away while there are three birds still sitting on the fence). Previous research suggested that such pictorial decrease problems impose higher cognitive load on children than the corresponding increase problems, even though both are solved with addition. However, the source of this cognitive load is unclear. It could be the direction of the depicted change or the position of the unknown (start vs. end set). To address this question and disentangle the sources of the load, we presented the problems in two different formats: (1) the conventional static one-picture problems and, (2) an adapted three-picture problem-format, which depicted the dynamic change in sequential steps. We also examined whether the three-picture problem-format makes the decrease problems easier. Seventy-nine first-graders participated in this study. Results showed that, overall, problems with the position of the unknown at the end were easier to solve than the ones in which the unknown was at the start. Furthermore, three-picture decrease problems with the unknown in the last position were easier than the one-picture decrease problems, and therefore appear to be a meaningful way to make such problems easier for children to understand.

Physical and Chemical Characteristics of Depigmented Oven Dried Dehulled Millet Flours

The physical and chemical characteristics oven dried millet flour from dehulled millet soaked in different media was studied. Depigmented oven dried dehulled millet flour was produced by soaking dehulled millet in different solutions; water, 1% NaCl, 1% Na2CO3, and 1% citric acid. All samples were soaked in their respective solution for 12h, dried in the oven at 60oC for 6h then milled into flour and sieved through 710µm mesh size. The physical properties of oven dried dehulled millet; colour had L* (whiteness value), a* (redness values), and b* (yellowness values) that differed significantly ranging from 66.74 to 84.21, 0.85 to 1.43, and 6.89 to 12.69 respectively. The minimum, mean and maximum particle size distributions of samples ranged from 9.53 to 23.41µm, 29.09 to 50.15µm and 59.46 to 176.01 µm respectively. Starch granules in micrographs of oven dried depigmented millet flours were irregular, compact and polygonally shaped. Gelatinization properties of oven dried millet flour; the onset temperature (To), peak temperature (Tp), end set temperature (Te) and enthalpy varied significantly ranging from 70.15 to 97.65 o C, 79.48 to 102.31 o C, 83.30 to 104.96 o C, and 6.70 to 28.41 (J/g) respectively. Chemical properties comprising of moisture, fats, ash, protein, crude fiber, pH, total titratable acidity, pH of soak solution, phytates and tannins varied significantly ranging from 10.19 to 10.88%, 4.27 to 4.61%, 0.71 to 1.19%, 7.25 to 8.67%, 1.00 to 1.08%, 4.35 to 8.45, 0.001 to 0.084%, 3.32 to 9.93, 0.60 to 0.62, 1.84 to 6.45mg/g and 3.06 to 6.68 mg/g respectively. Depigmenting dehulled millet by soaking in 1% Na2CO3 impaired the colour of sample ODMF2 while depigmenting dehulled millet grains by soaking in 1% citric acid solution for 12 h improved colour of sample ODMF1.

Designing Three-Dimensional Directional Well Trajectories Using Bézier Curves

A relatively simple, general, and very flexible method to design complex, three-dimensional hole trajectories can be obtained by using a 3D extension for Bézier curves. This approach offers superior results in terms of coding, use, and flexibility compared to other methods using double-arc, cubic functions, spline-in-tension functions, or constant curvature. The mathematics is surprisingly simple, and the method can be used to obtain trajectories for any of the four typical end conditions in terms of inclination and azimuth, namely: free-end, set-end, set-inclination/free azimuth, and free-inclination/set-azimuth. The resulting trajectories are smooth, with continuous and smooth change of curvature and toolface, better exploiting the expected delivery of modern rotary steerable deviation tools, particularly the point-the-bit and the push-the-bit systems. With the relevant parameters at any point of the trajectory (curvature and toolface angle) an automated system can steer the hole toward the defined targets in a smooth fashion. The beauty of the method is that the description of the trajectory is obtained with one single expression that handles the three space coordinates, instead of working with three separate coordinate functions. It uses a generalization of the well-known 2D Bézier curve. The concept is easy to understand, and implementation even using spreadsheets is straightforward. Besides, the conditions at both ends (coordinates and inclination/azimuth for set ends) the trajectory curve has up to two independent parameters. By playing suitably with these parameters, one can obtain a curve that favors the reduction of drag and torque during drilling, tripping, and casing running. In addition to the formulation for trajectory calculation, the paper presents the expressions to calculate the inclination, azimuth, curvature, and toolface at any point along the trajectory. Proper numerical examples illustrate the various end-conditions. The method can be used during the hole planning cycle as well as during the hole drilling for automatic and manual steerage.

STRATEGIC NOISE MAPPING AND ACTION PLANNING. EXPERIENCE, PRACTICAL CONCLUSIONS

Based on EU Noise Directive (END - Directive 2002/49/EC) since 2005 started an intensive noise mapping process in EU member states. Some of the countries had a significant tradition in creating noise maps in the past. The END set a new path, and aimed a harmonized global strategic approach to reduce the increasing environmental noise from major sources (causing heavy health impact to EU population).The author has a broad experience in last more than 5 years - creating noise maps and strategic noise plans, mainly in Bulgaria. In the recent paper is presented a short overview of obtained experience and related practical conclusions. The final aim is to determine exact dedicated action plans - based on the strategic noise management (restriction and reduction of the environmental noise impact), and applying set of measures and acoustical planning in short, middle and long terms. Key words:strategic noise map(s), action plan(s), environmental noise.

Some Primary and Secondary School Building of Masonry Structure Seismic Reinforcement of Key Technical Discussion

In view of the common primary and secondary school teaching buildings (including library) that are masonry structure, and discussed the key technology of the reinforced masonry structure seismic, including mesh reinforcement cement mortar reinforced wall, cantilever beam end set column, design method and construction points of adding staircase column. This technology could provide reference for other similar seismic strengthening engineering.

Legislation.gov.uk – Essential for the Law Business

Legislation on the Web gives rise to a unique set of challenges. The content has strict rules governing its structure and typographic layout. One piece of legislation can change others, often in complex ways. The text may or may not be in force and may or may not extend to a particular jurisdiction. This unique linked data service and its value proposition is discussed by Carol Tullo. This is a data source that underpins and drives the UK legislation publishing processes and the validation of secondary legislation, providing a streamlined end to end set of online legal tools for all to use.

Effect of Adding Silver Carp Surimi on Gelatinization Characteristics of Wheat Flour Dough during Microwave Heating

The aim of this work was to study the effect of adding silver carp surimi on gelatinization characteristics of wheat flour dough during microwave heating. Differential scanning calorimeter (DSC) was used to determine the extent of gelatinization of wheat starch. It is observed that as surimi added into wheat flour dough it would take 95s to achieve the targeted temperature which was longer than 0% surimi-wheat flour dough with 5s. On the other hand, adding of surimi enhanced the uniformity of temperature distribution during microwave heating. Moreover, microwave heating lead to an increase of gelatinization temperature of pre-heated samples including TO (onset temperature), TP (peak temperature) and TE (end set temperature). When the amount of silver carp surimi was increasing, the gelatinization rate of dough decreased slightly. The results indicated that silver carp surimi competed wheat starch with water during microwave heating.