Non-linear analysis of laminated metal matrix composites by an integrated micro/macro-mechanical model

The present paper describes an integrated micro/macro mechanical study of the elastic-viscoplastic behavior of unidirectional metal matrix composites (MMC). The micromechanical analysis of the elastic moduli is based on the Composites Cylinder Assemblage model (CCA) with comparisons also draw with a Representative Unit Cell (RUC) technique. These "homogenization" techniques are later incorporated into the Vanishing Fiber Diameter (VFD) model and a new formulation is proposed. The concept of a smeared element procedure is employed in conjunction with two different versions of the Bodner and Partom elastic-viscoplastic constitutive model for the associated macroscopic analysis. The formulations developed are also compared against experimental and analytical results available in the literature.

Modelling of mechanical properties of CRFC composites under flexure loading

Carbon Fibre Reinforced Carbon (CFRC) Composites are increasing their applications due to their high strength and Young’s Modulus at high temperatures in inert atmosphere. Although much work has been done on processing and structure and properties relationship, few studies have addressed the modelling of mechanical properties. This work is divided in two parts. In the first part, a modelling of mechanical properties was carried out for two bi-directional composites using a model based on the Bernoulli-Euler theory for symmetric laminated beams. In the second part, acoustic emission (AE) was used as an auxiliary technique for monitoring the failure process of the composites. Differences in fracture behaviour are reflected in patterns of AE.

Effect of particle morphology on the mechanical and thermo-mechanical behavior of polymer composites

Fiber reinforced polymer composites have been used in many applications, such as in automobile, aerospace and naval industries, due basically to their high strength-to-weight and modulus-to-weight, among other properties. Even though particles are usually not able to lead to the level of reinforcement of fibers, particle reinforced polymer composites have been proposed for many new applications due to their low cost, easy fabrication and isotropic properties. In this work, polymer composites were prepared by incorporating glass particles of different morphologies on poly(aryl sulfones) matrices. Particles with aspect ratios equal to 1, 2.5 and 10 were used. The prepared composites were characterized using electron microscopy and thermal analysis. Mechanical properties of the composites were evaluated using a four-point bending test. The thermo-mechanical behavior of the obtained composites was also investigated. The results showed that the morphology of the particles alter significantly the mechanical properties of composites. Particles with larger values of aspect ratio led to large elastic modulus but low levels of strain at failure. This result was explained by modeling the thermo-mechanical behavior of the composites using a viscoelastic model. Parameters of the model, obtained from a Cole-Cole type of plot, demonstrated that interactions at the polymer-reinforcing agent interface were higher for composites with large aspect ratio particles. Higher levels of interactions at interfaces can lead to higher degrees of stress transfer and, consequently, to composites with large elastic modulus, as experimentally observed.

Pan y palabras. La inserción evangélica en la gestión pública en Argentina

Resumen El presente artículo analiza la inserción de grupos evangélicos en el espacio de la gestión pública en Argentina. Este fenómeno se explica a partir de la labor asistencial desplegada por estos actores en el plano territorial y su reconocimiento por parte de dirigentes políticos. Estas intersecciones favorecen la producción de militancias religiosas y el desarrollo de los pastores como mediadores territoriales y representantes del Estado en el orden cotidiano de los sectores más vulnerables del país.

Propiedades de textura de masa y pan dulce tipo "concha" fortificados con proteínas de suero de leche

La fortificación de alimentos es importante debido a una creciente población en estado de malnutrición, por las sequías provocadas a nivel mundial y por personas de bajos recursos económicos. La adición de proteínas puede causar problemas tecnológicos. Por ello, el objetivo de este trabajo fue determinar el efecto de la adición de proteínas de lactosuero a pan dulce tipo "concha" sobre las propiedades químicas y de texturas de las masas y panes. Se planteó un experimento con diferentes concentraciones de suero comercial y precipitado por calor, se evaluó la adhesividad y el análisis del perfil de textura en masa y panes. Los resultados indicaron que el testigo presentó menor contenido de proteína (17.2 ± 0.01%) con respecto a los panes con 10% (19.8 ± 0.01) y 15% (22.9 ± 0.03) de suero comercial y precipitados por calor, el contenido de grasa fue similar en el testigo (7.01 ± 0.02) y en los panes con suero comercial (7.29 ± 0.04%) y precipitado por calor (7.37 ± 0.01), el mayor trabajo de adhesión se presentó al 10% de suero comercial, mientras que los tratamientos a base de suero tuvieron valores intermedios. La firmeza fue mayor (p < 0.05) en las muestras con proteína de suero comercial, pero menos cohesiva que las fortificadas con suero precipitado por calor. La firmeza del pan mejoró por la presencia de suero lácteo comercial que con el suero precipitado por calor, sin detectar diferencia significativa (p > 0.05) entre los porcentajes de suero. Existe un efecto del tipo y concentración de suero en la adhesividad de las masas. Respecto a la textura de los panes, el suero precipitado por calor tuvo características aceptables en comparación con el suero comercial.

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads, respectively. The samples showed an increase in firmness, reduction in moisture and Aw, and no color changes over time. A survey conducted prior to the acceptance test showed that the three most important factors influencing purchase were taste (19.6%), tenderness (16.8%), and expiration date of the product (14.3%). The results showed that 37.2% of the panelists preferred white bread, 62.8% preferred bread with fibers, and 82.6% would probably or definitely buy white bread with fibers.