Finite element analysis of hot rolling in the blooming mill

During this thesis work a coupled thermo-mechanical finite element model (FEM) was builtto simulate hot rolling in the blooming mill at Sandvik Materials Technology (SMT) inSandviken. The blooming mill is the first in a long line of processes that continuously or ingotcast ingots are subjected to before becoming finished products. The aim of this thesis work was twofold. The first was to create a parameterized finiteelement (FE) model of the blooming mill. The commercial FE software package MSCMarc/Mentat was used to create this model and the programing language Python was used toparameterize it. Second, two different pass schedules (A and B) were studied and comparedusing the model. The two pass series were evaluated with focus on their ability to healcentreline porosity, i.e. to close voids in the centre of the ingot. This evaluation was made by studying the hydrostatic stress (σm), the von Mises stress (σeq)and the plastic strain (εp) in the centre of the ingot. From these parameters the stress triaxiality(Tx) and the hydrostatic integration parameter (Gm) were calculated for each pass in bothseries using two different transportation times (30 and 150 s) from the furnace. The relationbetween Gm and an analytical parameter (Δ) was also studied. This parameter is the ratiobetween the mean height of the ingot and the contact length between the rolls and the ingot,which is useful as a rule of thumb to determine the homogeneity or penetration of strain for aspecific pass. The pass series designed with fewer passes (B), many with greater reduction, was shown toachieve better void closure theoretically. It was also shown that a temperature gradient, whichis the result of a longer holding time between the furnace and the blooming mill leads toimproved void closure.

Bioarchaeology of Two Mill Creek Sites from Northwest Iowa: 13PM248 and 13WD402, Research Papers of Office of the State Archaeologist, September 9, 2016 Vol. 41, no. 2

This is a report of a human skeletal remains and artifacts that were excavated from a burial sites in Iowa. The report was written and published by the Office of the State Archaeologist, The University of Iowa, Iowa City

Cryopreservation of avocado (Persea Americana Mill.) using somatic embryos

Avocado genetic resources are currently maintained in the form of field repositories at great cost and risk of natural disasters, pest and diseases. Cryopreservation offers a necessary, complimentary method that is safe, cost-effective and long-term. However, long-term maintenance and regeneration of plantlets from avocado somatic embryos has been a major barrier in the development of new avocado cultivars. In this study, two protocols for vitrification-based cryopreservation of avocado somatic embryos were investigated. Globular somatic embryos of two avocado cultivars were tested, revealing cultivar-dependent differences in desiccation tolerance and subsequent freezing resistance, possibly attributed to their size and culture age. A two-step regeneration system, involving an intermediate liquid phase step between subcultures in solid medium, significantly enhanced shoot development from somatic embryo tissue. This work will add considerable value towards cryopreservation of avocado somatic embryos for germplasm conservation and the generation of new and improved avocado cultivars.

Comparative study of bioactive potential of Fueniculum vulgare Mill. and Matricaria recutita L. phenolic rich extracts to functionalize cottage chesse

Synthetic additives used in a wide variety of food products have been associated to some toxic effects. This conducted to an increasing interest of consumers for natural additives, including food preservers [1]. Many aromatic herbs have been used to prepare bioactive extracts with benefits to the consumer's health. Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) are examples of popular herbs rich in phenolic compounds with documented antioxidant and antimicrobial properties [2,3]. The present work confirms the antioxidant (DPPH scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria such as Bacillus cereus and Salmonella Typhimurium and fungi such as Aspergillus niger, A. versicolor and PenicilliumfimicuJosum) activities of fennel and chamomile extracts, obtained by decoction. The chemical characterization of the extracts, performed by HPLC-DAD-ESIIMS, revealed the presence of five flavonoids (mainly qercetin-3-0- glucoside) and twelve phenolic acids (mainly 5-0-caffeolyquinic acid) for fennel extract and the presence of nine flavonoids (mainly luteolin-0-glucuronide) and ten phenolic acids (mainly di-caffeoyl-2,7- anhydro-3-deoxy-2-octulopyranosonic acid) for chamomile extract. Due to their high antioxidant and antimicrobial activities, both extracts were then incorporated (at DPPH scavenging activity EC25 value: 0.35 mg/mL and 0.165 mg/mL for fennel and chamomile, respectively) in cottage cheeses (prepared by Queijos Casa Matias Lda) as natural additives with two objectives: to increase the shelf-life of the cottage cheeses and to provide bioactive properties to the final products. The results showed that the use of these natural extracts did not alter significantly the nutritional characteristics of the cottage cheese in comparison with control samples (cottage cheese without extracts), but improved its antioxidant potential (more evident in the samples with chamomile extract). After 14 days of storage, only the control samples showed signs of degradation. Overall, the present study highlights the preservation potential of fennel and chamomile extracts in cottage cheeses, improving also their bioactivity.