Experimental and theoretical study of workpiece temperature when end milling hardened steels using (TiAl)N-coated and PcBN-tipped tools

The present work shows an experimental and theoretical study on heat flow when end milling, at high-speed, hardened steels applied to moulds and dies. AISI H13 and AISI D2 steels were machined with two types of ball nose end mills: coated with (TiAl)N and tipped with PcBN. The workpiece geometry was designed to simulate tool-workpiece interaction in real situations found in mould industries, in which complex surfaces and thin walls are commonly machined. The compressed and cold air cooling systems were compared to dry machining Results indicated a relatively small temperature variation, with higher range when machining AISI D2 with PcBN-tipped end mill. All cooling systems used demonstrated good capacity to remove heat from the machined surface, especially the cold air. Compressed air was the most indicated to keep workpiece at relatively stable temperature. A theoretical model was also proposed to estimate the energy transferred to the workpiece (Q) and the average convection coefficient ((h) over bar) for the cooling systems used. The model used a FEM simulation and a steepest decent method to find the best values for both variables. (c) 2007 Elsevier B.V. All rights reserved.

Water intake behavior of broiler chickens exposed to heat stress and drinking from bell or and nipple drinkers

The aspects involved in broiler water intake are not well known, despite the importance of water in animal nutrition and physiology. Water intake behavior should be taken into account when deciding on different types of drinkers. Bell and nipple drinkers are the most commonly used in commercial broiler production. Broilers were housed in cages equipped with two different drinker types and raised at two different environmental temperatures (25 and 34 ºC) to evaluate water intake behavior and volume. Broiler water intake behavior was influenced by drinker type. Birds visited bell drinkers less often, but presented higher total water intake per visit to the drinker as compared to those drinking from nipple drinkers. The results of this study suggest that both broilers drinking behavior and water intake volume should be taken into account when deciding on drinker type to equip broiler houses.

Cold-induced enhancement of avian uncoupling protein expression, heat production, and triiodothyronine concentrations in broiler chicks

The relationships among avian uncoupling protein (avUCP) mRNA expression, heat production, and thyroid hormone metabolism were investigated in 7-14-day-old broiler chicks (Gallus gallus) exposed to a low temperature (cold-exposed chicks, CE) or a thermoneutral temperature (TN). After 7 days of exposure, CE chicks exhibited higher heat production (+83%, P < 0.01), avUCP mRNA expression (+20%, P < 0.01), and circulating triiodothyronine (T-3) levels (+104%, P = 0.07) for non-statistically different body weights and feed intake between 3 and 7 days of exposure as compared to TN chicks. Plasma thyroxine (T-4) concentration was clearly decreased in CE chicks (-33%, P = 0.06). The lower hepatic inner-ring deiodination activity (-47%) and the higher renal outer-ring deiodination activity (+75%) measured in CE compared to TN chicks could partly account for their higher plasma T3 concentrations. This study describes for the first time the induction of avUCP mRNA expression by low temperature in chickens, as it has been previously shown in ducklings, and supports the possible involvement of avUCP in avian thermogenesis. (C) 2003 Elsevier B.V. (USA). All rights reserved.

Influence of Heat Treatment and Oxygen Doping on the Mechanical Properties and Biocompatibility of Titanium-Niobium Binary Alloys

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

MOTOR NERVE CONDUCTION and REPETITIVE NERVE STIMULATION IN CAPTIVE RING-TAILED COATI (NASUA NASUA)

There are few electrophysiologic studies in wild animals. The aim of this study was to determine normal data for motor nerve conduction studies and repetitive stimulation in sciatic-tibial and ulnar nerves in clinically normal captive coati. Eight adult ring-tailed coatis (Nasua nasua), two females and six males weighing 68 kg, were used. Average nerve conduction velocity was 70.81 m/sec (standard deviation [SD] = 3.98) and 56.93 m/sec (SD = 4.31) for the sciatic-tibial and ulnar nerves, respectively. Repetitive stimulation responses demonstrated minimal variations of the area of the compound muscle action potentials at low (3 Hz) and high (20 Hz) frequencies. The maximal obtained decremental area response was 8%. These normal data of conduction studies may be used in assessing abnormalities for clinical diagnosis. In addition, the obtained normal repetitive stimulation data were similar to dogs and humans and may be used for post- and presynaptic disturbances of the neuromuscular transmission in coatis.

Partial purification, heat stability and kinetic characterization of the pectinmethylesterase from Brazilian guava, Paluma cultivars

Pectinmethylesterase (PME) was extracted from guava fruit (Psidium guajava L.), cultivar Paluma, by 70% ammonium sulphate saturation and partially purified by gel filtration on Sephadex G100. Gel filtration showed PME isoenzymes with different values of molecular mass. Two samples were examined: concPME (70% saturation by ammonium sulphate) and Iso4 PME (one of the isoforms from gel filtration with the greatest specific activity). Optimum pH of the enzyme (for both samples) was 8.5 and optimum temperature ranged from 75 and 85 degrees C. The optimum sodium chloride concentration was 0.15 M. The K-M and V-max ranged from 0.32 to 0.23 mg m1(-1) and 244 to 53.2 mu mol/min, respectively, for concPME and Iso4PME. The activation energies (E-a) were 64.5 and 103 kJ/mol, respectively, for concPME and Iso4PME. Guava PME, cv Paluma, is a very thermostable enzyme, showing great heat stability at all temperatures studied. (c) 2005 Elsevier Ltd. All rights reserved.

Density, heat capacity and thermal conductivity of liquid egg products

Density, heat capacity and thermal conductivity of liquid egg products, such as egg white, egg yolk, whole egg and various white and yolk blends, were determined as affected by temperature and water content ranging from 273 to 311 K and 51.8 to 88.2% (mass), respectively. Polynomial models fitted the experimental data very well, showing a linear relationship both for temperature and water content. (c) 2005 Published by Elsevier Ltd.

Thermal structure, heat content and stability of two lakes in The National Park of Rio Doce Valley (Minas Gerais, Brazil)

The thermal structure, heat content and stability were studied in Lakes Dom Helvécio and Carioca during an annual cycle. It was found that the maximum heat content, stability and work of the wind in Lake Dom Helvécio correspond to two, four and four times, respectively, the values for the Lake Carioca. These difference can be attributed to morphometric differences in the lakes. A long-term record of heat content and stability for lake Carioca is also presented. Diel variations were studied in summer and winter. The tropicality of the lakes is discussed and compared with other lacustrine systems. © 1989 Kluwer Academic Publishers.

Heat treatment and inactivation of trypsin-chymotrypsin inhibitors and lectins from beans (Phaseolus vulgaris L.)

This work investigates some factors affecting the inactivation of common bean trypsin inhibitor and phytohemagglutin. Trypsin inhibitor activity was totally stable to heat treatment (30 min, 97C) in the total protein extract, albumin or globulin fraction. Heat treatment of the whole beans easily inactivated the inhibitor. Heat resistance of trypsin inhibitor was intermediate in the bean flour which received the same heat treatment. Independent of sample, the inhibitor was very stable to heat treatment at neutral and acidic pH and labile under strong alkaline conditions. Heating for 30 min in boiling water at pH 12 resulted in complete inactivation of the trypsin inhibitor. Autoclaving (121C) soaked whole beans and flour for 5 min inactivated 55% of the trypsin inhibitor activity in the soaked flour and 75% in the whole beans. After autoclaving 20 min, inactivation of trypsin inhibitor was about 65% in the flour and 80% in the whole beans. The phytohemagglutinin (lectin) activity was totally destroyed in the autoclaved beans after 5 min and in the flour after 15 min.

Physiological responses of broiler chickens to heat stress and dietary electrolyte balance (sodium plus potassium minus chloride, milliequivalents per kilogram)

Individually caged male Cobb broilers (24), 44 d of age, were used to evaluate effects of heat stress (1 d of data collection) and dietary electrolyte balance (DEB; Na + K - Cl, mEq/kg from 1 d of age). During summer rearing, mortality was variable, but DEB 240 improved growth, feed conversion ratio, water intake, and waterrfeed ratio vs. DEB 0. The temperature sequence for heat stress was 24 to 32°C in 30 min, 32 to 36°C in 30 min, 36 to 37°C in 15 min, and 37 to 41°C in 45 min. Maximum temperature was held for 15, 60, 90, or 360 min for data collection (relative humidity averaged 42 ± 7%). Results from the same room before and after heat stress were analyzed by DEB (1-factor ANOVA) and before vs. after heat stress compared across DEB (2-sample t-test). Heat stress decreased blood Na, K, and pCO2, and lymphocytes but increased heterophils. Blood HCO3 rose, Cl declined, and hematocrit gave a concave pattern (lowest at DEB 120) as DEB increased. After heat stress, DEB O decreased blood Na and K, and DEB O and 120 levels decreased blood HCO3. After heat stress blood pCO2 and hemoglobin decreased with DEB 240, but it had highest pCO2, a key factor. The DEB 120 gave longest times to panting and prostration with DEB O and 240 results lower but similar statistically. In heat stress, DEB 360 was excessive, DEB 120 and 240 were favorable, and DEB 0 was intermediate based on hematology, panting, and prostration responses.

Urban heat islands and electrical energy consumption

This study proposes the development of thermal and energy consumption maps to generate useful planning information. A residential neighbourhood in a medium-sized city was selected as the study area. In this area, 40 points were taken as urban reference points where air temperatures at the pedestrian level were collected. At the same time, rural temperatures made available by the city meteorological station were registered. Data of electrical energy consumption of the building units (houses and apartments) were collected through a household survey that was also designed to identify the users' income levels. Then, maps were developed so that the configuration of urban heat islands and electrical energy consumption could be visualised, compared and analysed. The results showed that the income level was the most important variable influencing electrical energy consumption. However, a strong relationship of the consumption with the thermal environment was also observed.

Influence of pre-heat treatment and different light-curing units on Vickers hardness of a microhybrid composite resin

The aim of this study was to evaluate the hardness of a dental composite resin submitted to temperature changes before photo-activation with two light-curing unite (LCUs). Five samples (4 mm in diameter and 2 mm in thickness) for each group were made with pre-cure temperatures of 37, 54, and 60°C. The samples were photo-activated with a conventional quartz-tungsten-halogen (QTH) and blue LED LCUs during 40 s. The hardness Vickers test (VHN) was performed on the top and bottom surfaces of the samples. According to the interaction between light-curing unit and different pre-heating temperatures of composite resin, only the light-curing unit provided influences on the mean values of initial Vickers hardness. The light-curing unit based on blue LED showed hardness mean values more homogeneous between the top and bottom surfaces. The hardness mean values were not statistically significant difference for the pre-cure temperature used. According to these results, the pre-heating of the composite resin provide no influence on Vickers hardness mean values, however the blue LED showed a cure more homogeneous than QTH LCU. © 2009 Pleiades Publishing, Ltd.

Heat transfer and magnetovortical antiresonance of a ferrofluid with a rotating magnetic field

We investigate theoretically a ferrofluid in the presence of a rotating magnetic field using a phenomenological approach based on a equation of motion for the magnetization. We verify that the heating rates of the system display a heat transfer between the host liquid and the magnetic nanoparticles (MNPs), with symmetric profiles dependent on the vorticity value. As a result, the total heating rate reveals a magnetovortical antiresonance and characterizes the suppression of the dissipation. © 2012 Springer Science+Business Media, LLC.