Technology and Practical Use of Strain Gages

Creep and fatigue are the most prevalent causes of rupture in superalloys, which are important materials for industrial usage, e.g. in engines and turbine blades in aerospace or in energy producing industries. As temperature increases, atom mobility becomes appreciable, affecting a number of metal and alloy properties. It is thus vital to find new characterization methods that allow an understanding of the fundamental physics of creep in these materials as well as in pure metals. Here, the author shows how new in situ X-ray investigations and transmission electron microscope studies lead to novel explanations of high-temperature deformation and creep in pure metals, solid solutions and superalloys. This unique approach is the first to find unequivocal and quantitative expressions for the macroscopic deformation rate by means of three groups of parameters: substructural characteristics, physical material constants and external conditions. Creep strength of the studied up-to-date single crystal superalloys is greatly increased over conventional polycrystalline superalloys. From the contents: – Macroscopic characteristics of strain at high temperatures – Experimental equipment and technique of in situ X-ray investigations – Experimental data and structural parameters in deformed metals – Subboundaries as dislocation sources and obstacles – The physical mechanism of creep and the quantitative structural model – Simulation of the parameters evolution – System of differential equations – High-temperature deformation of industrial superalloys – Single crystals of superalloys – Effect of composition, orientation and temperature on properties – Creep of some refractory metals For materials scientists, solid state physicists, solid state chemists, researchers and practitioners from industry sectors including metallurgical, mechanical, chemical and structural engineers.

A hands-on book which begins by setting the context;– defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).

Published in 1991, the first edition of Forecasting and Management of Technology was one of the leading handful of books to deal with the topic of forecasting of technology and technology management as this discipline was emerging. The new, revised edition of this book will build on this knowledge in the context of business organizations that now place a greater emphasis on technology to stay on the cutting edge of development. The scope of this edition has broadened to include management of technology content that is relevant to now to executives in organizations while updating and strengthening the technology forecasting and analysis content that the first edition is reputed for. Updated by the original author team, plus new author Scott Cunningham, the book takes into account what the authors see as the innovations to technology management in the last 17 years: the Internet; the greater focus on group decision-making including process management and mechanism design; and desktop software that has transformed the analytical capabilities of technology managers. Included in this book will be 5 case studies from various industries that show how technology management is applied in the real world.

Carbodiimides play an important role as condensation agents in the synthesis of polypeptides, polynucleotides, polysaccharides and numerous other chemical transformations. Chemistry and Technology of Carbodiimides is the first book to examine both the chemistry and technology of carbodiimides. This book provides a comprehensive and in-depth coverage of the synthesis and reactions of this industrially important class of chemicals while focusing on industrial applications, including the $M-sectors of biochemical synthesis, pharmaceuticals, polymers, ceramics, and herbicides. Written by a well-known authority in the field this book will prove a valuable reference tool for anyone working in this area of chemistry.

Discover new and emerging applications of polymer nanofibers alongside the basic underlying science and technology. With discussions exploring such practical applications as filters, fabrics, sensors, catalysts, scaffolding, drug delivery, and wound dressings, the book provides polymer scientists and engineers with a comprehensive, practical «how-to» reference. Moreover, the author offers an expert assessment of polymer nanofibers' near-term potential for commercialization. Among the highlights of coverage is the book's presentation of the science and technology of electrospinning, including practical information on how to electrospin different polymer systems.

Chemistry and Technology of Emulsion Polymerisation 2e provides a practical and intuitive explanation of emulsion polymerization, in combination with both conventional and controlled radical polymerization. For those working in industry, coupling theory with everyday practice can be difficult. By carefully explaining the principles of the reaction, based on well-designed experimental investigation, the book explains how the principles relate to practical application. The second edition of this book includes a new chapter on morphology of latex particles, a rapidly progressing area where modelling the thermodynamic and kinetic aspects of phase separation and morphology has developed into a mature and powerful tool to predict and control morphology of latex particles. Another area that is rapidly progressing is the application of controlled radical polymerisation in emulsion polymerization. Controlled radical polymerisation is used in aiding encapsulation of inorganic particles like pigment particles and clay platelets. These latest developments are included in the second edition.

About the book The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications. The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include: • Modelling and kinetics of fermentation technology; • Sterilization techniques used in fermentation processes; • Design and types of bioreactors used in fermentation technology. • Recent advances and future prospect of fermentation technology, The second part subjects covered incude: • Lactic acid and ethanol production using fermentation technology; • Various industrial value-added product biosynthesis using fermentation technology; • Microbial cyp450 production and its industrial application; • Polyunsaturated fatty acid production through solid state fermentation; • Application of oleaginous yeast for lignocellulosic biomass based single cell oil production; • Utilization of micro-algal biomass for bioethanol production; • Poly-lactide production from lactic acid through fermentation technology; • Bacterial cellulose and its potential impact on industrial applications.

A Complete Guide to Magnesia-From Mining to End Use Often relegated to footnote status in texts, magnesia is nevertheless a valuable substance widely used in applications ranging from wastewater treatment to catalysis. The Chemistry and Technology of Magnesia fills the long-standing gap in the literature with a comprehensive, one-stop reference to «all things magnesia.» The book brings together the many strands of information on magnesium compounds, their production, testing and evaluation, technology, applications, and markets. Opening with an introductory history of the chemical, it covers the life cycle of magnesia, natural and synthetic production, and uses in different fields including the environmental, health, and agricultural industries. Readers will find the section on health and safety issues particularly relevant. Chapters include: * The History of Magnesia * Synthetic Magnesia * Pulp Applications * Environmental Applications * Magnesia Cements * Furnaces and Kilns * Post Calcination Processing * Other Magnesia Products * Mining and Processing Magnesite * The Physical and Chemical Properties of Magnesium Oxide * Water and Wastewater Application for Magnesia Products * Magnesia in Polymer Applications * The Role of Magnesium in Animal, Plants, and Human Nutrition * Magnesium Salts and Magnesium Metal * The Formation and Occurrence of Magnesite * Calcination of Magnesium Hydroxide and Carbonate * Miscellaneous Magnesia Applications

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla’s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla

The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.