Digital Transformation of Storage Tank Chart For PMS and AGO

Petroleum product needs to be stored and transported from various sources before they get to the final consumers, there by requiring storage tanks. Calibration of storage tank by dry and wet strapping process have evolved over the years with state-of-the-art facilities. The calibration charts are used to determine and know the volume of fluid in a tank given the height of the petroleum products stored in the tank. Calculating volume of a tank with the integration method has a lot of sources of error thereby affecting the result of the volume calculated and causing losses in revenue due to inaccurate calibrated tanks. With the losses in revenue due to wrong computations or computational errors, a fast, dynamic and cost-effective solutions become imperative to solve these computation problems. The tank charts having been delivered for daily usage and fiscalization process after the tank strapping process, calculation errors need to be minimized in order to report accurately petroleum products in stocks, which is a function of temperature, density and volume correction factor. This paper aims to solve the problem by semi automating the process of calculating total volume of product in stock with error free results. Approach in this paper was used and test run for a storage facility X. This paper shows how calculations from calibrated tanks can be done with a virtual method using excel spreadsheet and converted into a software for effective use and making percentage error almost zero. The results obtained from this method of computation were error free and devoid of human errors.

Smart Shopping with Smart Cart

Every day, huge numbers of consumers come to shop for numerous goods at mall round the world. lately, shoppers use a handcart or basket when buying the groceries at a mall . additionally, the procurement of products involves a classy process during which the purchasers must bring the items they have to urge to the check-out area, then stand and wait during an extended line so as that the products are often scanned, the whole amount calculated and thus the bill paid. As a results of this problem, this research study presents the event of a sensible cart for smart shopping. A barcode tag is found on every item during a mall , and therefore the smart cart will include a barcode reader on a cart also as cart has its own serial number in order that every cart can identified uniquely and cashier also can keep a track on the item inserted in cart . customer also can scan using his/her mobile devices through application the serial number given on smart cart and track the small print of things added in cart and parallely customer can ask queries also as can give feedback of products and item. While shopping, customers can scan the products then place them within the basket or cart, and therefore the mobile device will record and display the worth and name of every item. Also, the basket will have a weight sensor system which may confirm the accurate pricing of produce during the shopping process. Calculation of the whole cost of the customer's groceries are getting to be performed and stored within the memory of the smart basket's microcontroller. This data are getting to be sent from the basket to the foremost computer's server via a transmitter. Therefore, the proposed smart basket will allow shoppers to avoid waiting in line and having to constantly believe the number of money they go to need to spend.

HEAT TRANSFER RATE OF SINTERED ZEOLITE WICK HEAT PIPE

This paper discusses about heat transfer rate in heat pipe with sintered zeolite wick. The type of zeolite is natural zeolite and activated zeolite. Zeolite used in powder form divided into two grain size i.e. 100 µm and 200 µm. Wick were made by sintering process. Calculation of the heat transfer rate for sintered zeolite heat pipe shows sintered zeolite activates heat pipe has the highest heat transfer rate.

Variability of forwarder truckload parameters in the Pryazha forestry division of the Republic of Karelia (Russia): A computer experiment

The goal of the present research is to analyze parameters of a bundle of logs for various models of forwarders in the Pryazha division of forestry of the Republic of Karelia. The investigated parameters were mass and volume of a bundle of logs, stacking factor of the bundle and the number of wood assortments in the bundle. The following models of forwarders have been investigated: John Deere 1210E, John Deere 1110E, Ponsse Elk, Ponsse Wisent, Amkodor 2661-01, Rottne F13D, Rottne F15D, Rottne F18D. We estimated the parameters of bundles formed from spruce sawlog 6.1 m long and bundles formed from spruce pulpwood 4 m long. Data on stem forms from harvester recorders have been collected to assess the parameters of a bundle of logs. Parameters of bundles have been determined based on computer experiment. The experiment consists of the following steps: random selection of the stem from the database; simulation of the cut-to-length process; simulation of log stacking process; calculation of parameters of a bundle of logs. We found that parameters of bundles vary to a quite substantial extent. Average variability of a bundle of logs formed of 6.1 m long spruce sawlog is 4.5 t, variability of the volume is 5.8 m3, and variability of the number of wood assortments in a bundle is 49 pcs. For a bundle made up of 4 m long spruce pulpwood variability of mass is on average 2.8 t, that of volume – 2.09 m3, that of the number of wood assortments – 57 pc. The presented results can inform transportation of wood on cutting areas, planning timber harvesting, as well as development new logging machines.

Thawing process calculation of egg ingredients particles in minced meat

Sausages from poultry meat are present on the domestic market. In this regard, the problem of improving the competitiveness of these products is urgent. One way to solve this problem is to replace part of the raw meat in the minced meat for sausages with chicken egg products (pasteurized liquid egg, egg white, yolk). Using egg products as ingredients of minced meat will help stabilize minced meat for sausages before and after heat treatment, increase the nutritional value of the finished product, and reduce its cost. However, currently, the mass fraction of egg ingredients in meat and egg products formulations does not exceed 5–10 %. This is due to the appearance of a specific taste, if it is exceeded, and because it is impossible to obtain a pattern of egg fragments in the section of the finished products, if necessary. This fact restricts the use of egg products as ingredients of meat and egg products. A technological method to eliminate these problems is freezing egg ingredients before adding to minced meat. In order to control the application of this method, the mechanism of changes in frozen egg ingredients during the preparation and heat treatment of minced meat for sausages is revealed. It was found that at the stage of minced meat mixing, the liquid part of the egg ingredients resulting from the thawing of frozen particles surface mixes with meat ingredients. Moreover, when unmoved relative to the surrounding minced meat, the frozen particles of egg ingredients are caught by the minced meat, and then locally coagulate in the process of meat and egg product heat treatment. The weight of the liquid phase resulting from the thawing of frozen egg ingredient particle and the weight of its remaining local part depend on the duration of the minced meat mixing process, its temperature and particle weight. Based on the knowledge about this mechanism, analytical equations are obtained using the energy balance method. They describe the duration of egg ingredients thawing in meat and egg products depending on the particle weight and the temperature of minced meat. The experimental data of the authors are used as a basis for calculating the process of egg ingredients thawing. The proposed calculation method will allow purposeful controlling the process of change in frozen egg ingredients aggregative state in minced meat for sausages, under production conditions.

Political Participation of Getasan Community in Semarang Regency Elections in 2015

This research aimed to describe the form and the level of political participation of the Getasan district community in the election of Semarang Regency in 2015. Data collection techniques were through interviews, observations, and document studies. Sample research amounted to 182 respondents that were taken from 13 villages in the district of Getasan, and each village was taken 14 respondents. While secondary data of literature studies and studies of documents were both derived from the contestants, the general election commission district, the mass media, and other relevant sources. There were two candidates for the regent and vice-regent period 2015-2020; they were Mundjirin with Ngesti Nugraha that supported by three political parties, and the second, Nur Jatmiko with Mas’ud Ridwan that supported by four political parties. The results show that the form of political participation in the community of Getasan in the election year 2015 can be listed into nine activities, such as participation in one of the political parties, the committee of elections, socialization the candidate, campaign, become a victory team participated in the procurement of polling stations, participated in the voting, participated in the security voting in polling stations, and participated in the process calculation of the vote.