Different Stages Of Manufacture Research Articles

DETECTION AND CHARACTERIZATION OF SOME GLAZE FAULTS ENCOUNTERED IN SANITARYWARES

The use of suitable glaze compositions, which enable ceramic sanitaryware (such as sink, toilet bowl, toilet bowl, etc.) to have better hygienic, aesthetic and technical properties, is of great importance as in other ceramic products. Glaze compositions, which provide durability to sanitaryware materials, reduce impact resistance and give ceramic material a hygienic appearance, are produced as ~97% white color depending on the preferences of the consumers, therefore, surface defects attract more attention in glazing and post-glazing process applications. When faults occurred during the different stages of manufacture detected on the final product, failure to detect faults on the final product by passing many production stages poses a problem in terms of intervention in the process. Faults that occur during glaze preparation are important in terms of cost. Since it is a stage in which many economic evaluations have been made in production, eliminating the faults caused from glaze preparation prevents further financial loss. In this study, the appearance of the faults in the sanitaryware items and the change in their regions (occured as a result of the oils contaminations from the machinery and components used in the preparation of glaze, the pipes of the tanks used in the glaze transport tanks and the glaze transfer or the impurities contaminated from the environment, the splashing of the impurities by the colored glazes in the glazing cabinets etc.) were characterized by means of SEM (Scanning Electron Microscopy), XRF (X-ray fluorescence spectrometry), XRD (X-Ray Diffractometry) and color measurement (L a* b*) analyses. According to the data derived from the final defected products, the faulty products were imitated by using the same components and methods on the plates under the laboratory conditions. Finally, the solutions for the problems were determined on the basis of faulty products obtained in the laboratory.

Children, Play, and Learning Tasks: From North African Clay Toys to Neolithic Figurines

ABSTRACTLong-term ethnographic research in the region of Tiznit in Morocco enabled us to reconstruct the different stages of manufacture of children's clay toys, from the selection of the raw material to shaping, firing, use and discard. Making toys and playing with them are two inseparable activities, essential for learning everyday tasks. From this perspective, we consider Neolithic figurines and clay utensils and their potential role in children's playful learning, addressing often neglected assumptions. This ethnoarchaeological approach, rather than suggesting a utilitarian equivalency between form and function, helps us to consider the importance of play and playfulness in the development of know-how, a sense of mastery, and a savoir vivre.

Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage

Even though spore-forming bacteria have been mainly linked to spoilage or foodborne pathogens vehiculated through foods, some strains of Bacillus can potentially present probiotic properties. The advantage of incorporating probiotic Bacillus strains in foods relies mainly on the fact that these microorganisms present high resistance to harsh processing conditions. “Requeijão cremoso” is a type of processed cheese highly appreciated in Brazil. During processing, this product is submitted to several harsh conditions (heating at 90 °C, for instance), leading to the inactivation of probiotic bacteria belonging to Lactobacillus and Bifidobacterium genera. That fact has precluded the development of probiotic “requeijão cremoso” products; however, probiotic Bacillus strains may comprise a promising alternative to overcome the low resistance of traditional probiotics to food processing. The objective of this study was to evaluate the behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing. A total of five different Bacillus strains with claimed probiotic properties (B. coagulans MTCC 5856, B. coagulans GBI-30 6086, B. subtilis PXN 21, B. subtilis PB6, and B. flexus HK1) were individually inoculated at different stages of manufacture – curd pasteurization, coagulation, and fusion – of “requeijão cremoso” and their survival in each of these stages was determined. The survival of B. coagulans GBI-30 6086 was further assessed throughout “requeijão cremoso” production and shelf life (45 days at 6 °C). Besides, the chemical composition, level of proteolysis, and fatty acid profile of the treatments during shelf life were evaluated. The fusion stage was found as the most appropriate for the addition of B. coagulans GBI-30 6086, which allows the production of probiotic “requeijão cremoso” and facilitates the technological process while preventing the occurrence of final product recontamination.

Validation of UPLC/ESI-MS method used for the identification and quantification of wool, cashmere and yak fibres

The method based on the ultra-performance liquid chromatography coupled with electrospray mass spectrometry (UPLC/ESI–MS) instrument was used for the identification and quantification of the most commercial Bovidae fibres (wool, cashmere and yak). In the present paper, this method was developed and validated by the authors and confirmed by many analyses of, known and unknown, wool/cashmere/yak blends at different stages of manufacture (fibres, slivers, yarns, fabrics, and raw materials) and with different treatments (dyed, depigmented, bleached, finished forms).

RESEARCH OF VERTICAL FILTER’S BODY’S WELDED JOINTS CRACK’S AND DEFECT’S CAUSES

Results of research of vertical filter’s welded joints crack’s and defect’s causes at the stage of manufacture are shown in this paper. One of the main causes of the shape’s deformation and cold cracks are significant internal stress in welded joints. In accordance with this changes in ovality of welded body at different stages of manufacture was analyzed. The experiments were carried out at the real existing production’s structures in the field. For housings vessels and equipment, which work under pressure one of the criteria of manufacturing quality is accordance of the geometric parameters to requirements of federal regulations. Among the main controlled parameters in accordance with GOST R 52630-2006 is a relative roundness of the apparatus. In these regulatory documents maximum level of internal stresses is not regulated. Thus, manufacturers try to reduce all means relative roundness, often creating a critical design loads that result in the formation of cold cracks on the design stage of manufacture, or in first months of operation. One of the manufacturing operation affecting the roundness of the housing unit is the process of welding the fitting to the sidewall, while the larger diameter welded fitting, the greater the deviation. In this paper, the technology of manufacturing the filter housing is welded to the two opposing tube, the total diameter greater than the diameter of the filter housing. The paper provides an analysis of the existing manufacturing technology used in the production, said method is used to reduce welding deformation. The absence of mandatory requirements for reducing internal stresses in such structures leads to the creation of constructions with high level of internal stresses, that fact significantly increases the probability of cold cracking. The appearance of the stress-strain state induced by this operation is described in many research projects. However, this fact is not taken in the account in real manufacture. Results shown in this paper demonstrates the influence of welding processes for possible deviations of the geometric shape of the hull unit and allows to provide at the stage of process development compensatory measures.

Changes in the chemical composition of traditional Chinese‐type soy sauce at different stages of manufacture and its relation to taste

SummaryChemical composition of traditional Chinese‐type soy sauce (TCSS) at different stages of manufacture (moromi fermentation and pasteurisation) were analysed. Results showed that total nitrogen, formaldehyde nitrogen, total titratable acid, reducing sugar, NaCl, water soluble peptides, free amino acids (FAAs) and Maillard reaction products in TCSS changed significantly during manufacture. Most of FAAs were released during initial stage (0–15 days) of moromi fermentation, peptides (1–5 kDa) kept dominant (69.34–80.88%) among all peptides during manufacture and Maillard reaction products increased progressively during moromi fermentation and increased sharply during pasteurisation. According to hierarchical cluster analysis and sensory evaluation, there were obvious correlation between FAAs and sensory score of over‐all in TCSS during manufacture, which indicated that balanced FAAs composition might be mainly responsible for the taste formation of TCSS. Besides, pasteurisation can further improve the over‐all taste of TCSS.

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

Total aerobic mesophilic microflora (on SPC agar), lactic acid bacteria (on MRS agar) and lactobacilli (on Rogosa agar) were enumerated in samples from the surface and the interior of the pieces throughout the manufacture of six batches of lacón. Three of the batches were made without additives and three with additives (glucose (2 g/kg), sodium nitrite (E 250) (125 mg/kg), sodium nitrate (E 251) (175 mg/kg), sodium ascorbate (E 301) (500 mg/kg), and sodium citrate (E 331) (100 mg/kg)). The counts decreased throughout the manufacturing process, particularly after the salting stage. The use of additives did not affect the counts or the evolution of the microbial groups, except for the lactobacilli, which were present in higher numbers in the batches with additives. In four batches (two without and two with additives), from MRS agar and from Rogosa agar plates, 10 colonies were randomly taken from each sampling point of each batch (five from the surface sample and five from the interior sample) and from each culture medium; a total of 224 strains from MRS agar, and 176 strains from Rogosa agar that were identified by classical methods. The MRS agar displayed moderate selectivity for the isolation of lactic acid bacteria, and only 59% of the isolated strains belonged to this microbial group. Homofermentative and facultative heterofermentative lactobacilli (particularly Lactobacillus curvatus and Lactobacillus sakei) were the most abundant species isolated on this medium. The selectivity of the Rogosa agar for lactobacilli was extremely high. The species of lactobacilli isolated on this medium at different stages of manufacture of the four batches of lacón were consistent with those isolated from MRS agar. The use of additives in the lacón did not appreciably affect the kinds and proportions of species isolated on either MRS agar or Rogosa agar.

Recommendations for the Use of an Atomic Force Microscope as an In-Fab Stiction Monitor

An atomic force microscope (AFM) can be used to monitor stiction (by measuring the work of adhesion) at different stages of manufacture, which then might be correlated to device performance. The four main challenges to using the AFM as an in-fab stiction monitor are calibration, effects from the angle of repose of the cantilever, surface roughness, and material properties. We measured the work of adhesion between different AFM tips and samples. There were 17 tips of four different types, with radii from 200 nm to 60, covering the range of typical microelectromechanical systems (MEMS) contacts. The samples were unpatterned amorphous silicon dioxide MEMS die with two types of surface conditions (untreated and treated with a few angstroms of vapor-deposited diphenylsiloxane). A simple correction for the surface roughness resulted in the expected linear dependence for work of adhesion on radius, but the magnitudes were higher than expected. Commercial and heat-treated AFM tips have minimal surface roughness and result in magnitudes that were more reliable. In this paper, we review the four main challenges and show their influence on the measured work of adhesion, from which we develop a set of recommendations for the use of an AFM as an in-fab stiction monitor.

The mechanical and physical properties of strand boards treated with preservatives at different stages of manufacture

The physical and mechanical properties of boards treated with a preservative at different points during the manufacture process were evaluated to determine the best stage for the application of preservative. A copper boron tebuconazole amine water-based preservative was used in 3% PF-bonded strand boards to achieve five different retentions. Preservative addition was examined at different stages of the manufacture cycle, namely, green strand diffusion, dry strand vacuum treatment, glue-line spray addition, heat and cold quench of manufactured board, and by post-manufacture vacuum treatment. The treatment methods had marked effects on the mechanical properties of some of the boards when the boards with the highest preservative retention were compared with their respective untreated controls. The best results were achieved where the preservative was applied by vacuum treatment of dry strands or by diffusion of green strands before board manufacture. Increasing preservative retention had minimal effects on board properties with these two methods but significant deterioration was noted when the preservative was applied by spraying dry strands or by post-board-manufacture heat and cold quench. An increase of pressing temperature resulted in significant improvements to the mechanical properties of the spray-treated boards. Post-manufacture vacuum treatment of boards caused excessively high losses in internal bond strength.

Commingled poly(butylene terephthalate)/unidirectional glass fiber composites: Influence of the process conditions on the microstructure of poly(butylene terephthalate)

AbstractThe microstrocture of poly(butylene terephthalate) (PBT) has been investigated at the different stages of the manufacture of a new generation of composite materials, i.e., commingled Twintex® PBT/glass fiber composites. From differential scanning calorimetry and wide angle X‐ray scattering analysis in addition to density measurements and optical microscopy observations, it was concluded that the different stages of the composite manufacture induce some changes in the crystalline forms of PBT. In particular, the drawing of PBT can promote the formation of the β phase. The analysis of the crystallization kinetics points out the nucleation role played by the fibers. It is concluded that the growth of a transcrystalline region in the vicinity of fibers is promoted by the elevated pressure and temperature used in the manufacturing process of the composites.

Changes in enzyme activities (polyphenol oxidase and phenylalanine ammonia lyase) with type of tea leaf and during black tea manufacture and the effect of enzyme supplementation of dhool on black tea quality

Variation in polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) activities with respect to different cultural and manufacturing processes and their effects on black tea quality were studied. There was a wide variation between enzyme activities of different clones, as well as variation due to seasonal changes and shoot maturity. Field practices such as plucking rounds and pruning had a great impact on enzyme activities. The enzyme activities positively correlated with tasters' scores. The extent of change in enzyme activities at different stages of manufacture differed widely. The loss of activity during withering could be restored by rehydration. Residual activity was observed in made tea. Supplementation of enzymes enhanced the black tea quality markedly in terms of cuppage and creaming properties.

The effect of calcium addition on the rheological properties of a soft cheese at various stages of manufacture

The effects of calcium on the rheology of a model soft cheese at different stages of manufacture have been assessed. Several batches of reconstituted skim milk with 9% w/v and four calcium concentrations (0.14, 0.35, 0.88, 2.2 mM) were used to make a soft stretchable cheese whose rheological characteristics, G' (storage modulus or elastic component) and G' (loss modulus or viscous component), at different stages of manufacture, were measured using a Stress Controlled Rheometer. Calcium had a significant effect on the rheology of the soft cheese; however, it affected each rheological parameter differently.

Use of RAPD and mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii yeast strains isolated from cheese

Summary In order to evaluate the genetic diversity of the yeast flora in Northern Spain cheese, we adapted two molecular techniques devised for Saccharomyces, RAPD and RFLP of mitochondrial DNA, to type 27 Candida zeylanoides strains and 28 Debaryomyces hansenii strains isolated from Roncal and Idiazabal cheese at different stages of manufacture in different dairies. RAPD with (GTG)5 primer, although very reproducible, only defined 2 groups of strains for both species. On the other hand, mtDNA RFLP proved to be more discriminating and defined 5 groups of strains for both species. In addition, the strains from the minor RAPD groups in both species corresponded to specific groups defined by mtDNA RFLP. Overall, this analysis has revealed an important genetic diversity, considering the limited sample of different biotopes tested. Nevertheless, the mtDNA RFLP results indicate that a large majority of the strains appeared closely related, suggesting little variability between cheese and dairies. This work has demonstrated that rapid identification methods (the typing of strains can be achieved in two days) can be applied to these poorly characterized yeast species, allowing a rapid evaluation of genetic diversity of these species in different biotopes.

Hazard Assessment for Manufacture of Combustible Cartridge Cases using Picrite

A systematic study of the effect of impact, friction, flame and electric spark sensitivity was carried out on the samples combustible cartridge case (CCC) withdrawn at different stages of manufacture. These are Stage I dried felted CCC; stage II-CCC from stage III Coated with nitrocellulose coating. based on the results obtained from various experiments, the CCC can be classified for handling storage and transportation as Group 3, for safety distance category as UN 1.3 and for fire fighting as class 2. further it is concluded from hazard analysis study that the CCCs are safe to handle but these should be protected from naked flame.

Studies on fatty acid composition in tea Camellia sinensis

AbstractThe proportions of fatty acids, viz lauric, myristic, palmitic, oleic, linoleic, and linolenic, in tea leaf, Camellia sinensis (L) O Kuntze, were determined at different stages of manufacture as well as in Mack tea. No significant variations were observed in the fatty acid contents of three major cultivars, Assam, China and Cambod. However, some variations were noticeable in leaf cropped in different months. Manufacturing stages have a pronounced effect on the relative proportions of the various fatty acids. Monthly distribution of total lipid was also followed in tea leaf, and the pattern of variation observed was identical for all the three cultivars.

Transmission characteristics of a cabled and jointed 30 km monomode optical fibre link

The letter reports fibre loss measurements made on a 30 km cable link at different stages of manufacture. The dispersion characteristics of the fibres were measured and the results compared with theory.

Welded stainless steel tube in food and drink processing

Absolute cleanliness is synonymous with food and drink production. Plant components in contact with process liquors must conform to the highest possible standards of hygiene. All processing plants, whether they be simple one‐stage units or vast multi‐stage complexes, rely on pipework to convey the ingredients along their pre‐determined paths through the different stages of manufacture.

Strength and Elongation of Cotton, Polyster, and Polyester /Cotton Blends at Different Stages of Manufacture

Investigations are reported comparing the relative strength and elongation of Tetoran (polyester), cotton, and 67% Tetoran/33% cotton blend material at different stages of manufacture (i.e., single yarn, double yarn, multiple strand, and fabric). The improvements in strength and elongation from doubling are more prominent in blend and Tetoran yarns than in cotton yarn. The strength losses from short to long specimen and from single to multiple strand are more marked in the blend than in cotton. At the same time, the assistance derived from the interlacement of the weft is more in the blend than in cotton, as a result of which the blend, though inferior in strength to cotton at the yarn, becomes comparable to it at the fabric.

Comparison of an Immunoassay and the U.S.P. Bioassay for Determining Potency of Extracted Insulin

An immunoassay procedure is described for determining the potency of extracted insulin. The method, based on salt precipitation for the separation of antibody bound and free insulins originally described by Grodsky and Forsham, was modified and simplified to obtain greater precision and reliability of results. Repetitive immunoassay results, conducted on different days with pork, beef, and mixed source zinc insulins, commercial insulin products, and insulin preparations from different stages of manufacture, were compared with the corresponding U.S.P. bioassay results. Statistical analysis of the immunoassay data revealed a confidence coefficient of ±11.2 per cent (<i>p</i>=0.95) for a single immunoassay. This value is within the limits established by the U.S.P. for insulin potency bioassay. A desired variation of ±5–6 per cent is obtained by statistical combination of several bioassay results. Similar variation is achieved by repeating the immunoassay on 4 different days. An analysis of variance indicated that the immunoassay, under the conditions employed, is not subject to variations due to species specific insulins if the antigen used to produce antiserum is a mixed species insulin. The beef and pork zinc insulins, originally selected to serve as standards for immunoassay, were found to have a significantly different potency by immunoassay when compared to the potency established by bioassay. In order to establish an immunoassay secondary reference standard equivalent to the U.S.P. reference standard, the reaction of three lots of pooled insulin was determined repetitively at all standard curve values. Statistical analysis by least squares, of the data obtained at 20, 30, and 40 milliunits/ml. (munits/ml.) insulin concentrations, yielded a calculated common slope which lies within the computed individual slope confidence interval. These data further support the validity of the immunoassay in establishing the potency of extracted insulin and was given credence by comparing immunoassay and bioassay results obtained on large manufactured lots of crystalline zinc insulins.

Migration and Distribution of Radioactive Sulfur in Compounded Rubber

Abstract In the production of vulcanized rubber articles it is necessary to take into account the possibility of migration of sulfur from one ply into another. It is well-known that alterations in the concentration of sulfur and accelerators in a stock, taking place as a result of diffusion processes, may lead to alteration in the quality of the rubber. In particular, if in formulating mixes for multiply rubber-fabric articles we take into account the migration processes of the accelerating and vulcanizing agents, it becomes possible to prevent the occurrence of various defects through nonuniform vulcanization. Once again, if the unvulcanized stock is stored in piles, migration means that alterations in the concentration of sulfur and accelerators cannot be ruled out. Another factor closely connected with the quality of the resulting articles is the uniformity of distribution of the sulfur when added to a compounded stock. Thus the study of migration processes takes on considerable practical importance. One promising method of investigation of diffusion processes in vulcanized rubber may be the use of tagged atoms. With it we can effectively and rapidly investigate migration processes at different stages of manufacture. The significance of this method for the investigation of the mechanism of the action of accelerator and vulcanization agents has already been pointed out in the literature. We used the tagged atom method in the investigation described below … a joint investigation by the rubber department of the Kiev Technological Institute of Light Industry, the Institute of Physical Chemistry of the Academy of Sciences of the Ukrainian SSR, and the “Krasnyi Rezinshchik” and “Ukrkabel” works.