Estudo de fluxos numéricos para modelos magneto-hidrodinâmicos utilizando o código Flash

A teoria magneto-hidrodinâmicos permite a estruturação de modelos computacionais, designados modelos MHDs, que são uma extensão da dinâmica dos fluidos para lidar com fluidos eletricamente carregados, tais como os plasmas, em que se precisa considerar os efeitos de forças eletromagnéticas. Tais modelos são especialmente úteis quando o movimento exato de uma partícula não é de interesse, sendo que as equações descrevem as evoluções de quantidades macroscópicas. Várias formas de modelos MHD têm sido amplamente utilizadas na Física Espacial para descrever muitos tipos diferentes de fenômenos de plasma, tais como reconexão magnética e interações de ventos estelares com diferentes objetos celestiais. Neste trabalho, o objetivo é analisar o comportamento de diversos fluxos numéricos em uma discretização de volumes finitos de um modelo numérico de MHD usando um esquema de malha entrelaçada sem separação direcional considerando alguns casos testes. Para as simulações, utiliza-se o código Flash, desenvolvido pela Universidade de Chicago, por ser um código de amplo interesse nas simulações astrofísicas e de fenômenos no espaço próximo à Terra. A metodologia consiste na inclusão de um fluxo numérico, permitindo melhoria com respeito ao esquema HLL.

Ensiled product from fish by microbial fermentation

Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver bellies (Leiognathus spp.) by fermentation with pure culture of Lactobacillus piantarum NCIB 6105. The precooked ensiled product gave better product of fish silage (high content of lactic acid, about 5%). Protein Nitrogen content ranged between 1.76 to 1.94%. During storage for one year, the Protein Nitrogen loss was not significant. The material can be used as a supplemental animal ration.

The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria

Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.