The grinding process consists of an abrasive contact between a moving workpiece and a wheel in rotation [1]. Because of the grinding power converted into heat at the interface, high temperatures can appear that can lead to thermal, mechanical or metallurgical consequences. Each of these effects has been fully related in literature by authors. Guo presents a good review of surface layers (dark, ...

The osmotic properties and the small angle neutron scattering (SANS) behaviour of fully neutralized sodium polyacrylate gels are investigated in the presence of calcium ions. Analysis of the SANS response displays three characteristic length scales, two of which are of thermodynamic origin, while the third, associated with the frozen-in structural inhomogeneities, is static. The SANS results ar...

A practical method for the study of osmotic- and-diffusive conversion of free energy of solutions with different concentrations is presented. Equations for effective power, dissipative power, total power and energetic efficiency have been derived for fixed membrane systems. These equations allow energetic evaluation of these systems. The significance of the method for biological studies is also...

In order to investigate the effects of water stress on total phenolics content, antioxidant power, β-glucosidase activity and stomatal properties of alfalfa, a factorial experiment based on randomized complete block design was carried out in 1-Lit pots containing half strength Hoagland culture medium using two cultivars of alfalfa at four osmotic pressures including 0 (control), -0.5, -1.0 and ...

Based on experimental data from E. coli cultures, we have devised a mathematical model in the GMA-power law formalism that describes the central and L-carnitine metabolism in and between two steady states, non-osmotic and hyperosmotic (0.3 M NaCl). A key feature of this model is the introduction of type of kinetic order, the osmotic stress kinetic orders (g(OSn)), derived from the power law gen...

the objective of this study was to evaluate the effect of process conditions and different pretreatments including ultrasound, microwave and osmotic dehydration on mass transfer and oil uptake during deep fat frying of potato slices. ultrasound pretreatment was performed at frequency of 40 khz for 10 and 30 minutes, microwave pretreatment was conducted at 5 w/g power and osmotic dehydration pre...

sour cherry is one of the most important horticultural products in iran that consumes as fresh and dried fruit. in this research the effect of osmotic pretreatment on physicochemical, antioxiative and microbial characteristics of 4 cultivars of sour cherry: early jibilium, butermo, sigany and local were investigated. the samples were placed in different osmotic solution, dried and vacuum packed...