A Voltage Control Method for a Distributed Line Feeder by means of Multiagent Approach

This paper proposes a method for the coordinated control of power factor by means of a multiagent approach. The proposed multiagent system consists of two types of agent: single feeder agent (F_AG) and bus agent (B_AG). In the proposed system, an F_AG plays as an important role, which decides the power factors of all distributed generators by executing the load flow calculations repeatedly. The voltage control strategies are implemented as the class definition of Java into the system. In order to verify the performance of the proposed method, it has been applied to a typical distribution model system. The simulation results show that the system is able to control very violent fluctuation of the demands and the photovoltaic (PV) generations.     

膨胀石墨对各种油类的吸附动力学

通过对吸附率(有效吸附系数)Ks和饱和吸附量msat的测量,描述了粘度为0.001 Pa·s～0.850 Pa·s的各种油类在膨胀石墨柱中的吸附动力学,发现吸附率Ks对油类粘度有很强的相关性.吸入膨胀石墨柱中的饱和吸附量msat几乎恒定在50kg/kg,该值略低于由膨胀石墨块直接浸渍在油中测得的吸附容量,这是由于所吸附的油沿膨胀石墨柱高度存在重力梯度.     

The Influence Analysis that a Phase Characteristic of the High‐Level Earthquake Gives to Vibration Response Characteristic of the 550‐kV Disconnectors

We developed the 550‐kV disconnectors that strengthened earthquake proofing by the addition of the damper unit and weight reduction of conductive part based on the damage of the 550‐kV disconnectors by the Great East Japan earthquake (March 11, 2011) and inspected the earthquake proofing performance by shake table test. In shake table test, we performed the test by the artificial seismic wave that varied in phase characteristic in addition to the test by resonance method. And, in a high‐level earthquake area, we analyzed it about the influence that a phase characteristic of the artificial seismic wave gave to stress to occur in disconnectors. As a result, it is thought that the stress to occur in disconnectors is decided by a primary natural frequency basically because a bending strain to occur to the disconnectors in the time when the resonance frequency ingredient becomes the big acceleration response value grows big. But, on a particular phase condition, it was confirmed that the bending strain to occur in disconnectors might grow big conspicuously. As for this, the possibility is thought about by influence of higher natural frequency doing superposition.     

Fermentation of Soy Sauce with Immobilized Whole Cells

Soy sauce was produced continuously for 80 days in 280 liter column-type reactors containing immobilized whole cells of Pediococcus halophilus, Saccharomyces rouxii, and Torulopsis versatilis entrapped in calcium alginate gels. The divided lactic acid and alcohol fermentation by viable cells of three kinds with feed solution obtained from enzymatic hydrolyzate of koji and defatted soybean meal proceeded in shorter time than a complex fermentation of moromi (soy sauce mash) in the slurry state. The refined products fermented by this process had good taste and flavor, and were close to the conventional soy sauce with respect to organic acid and aroma components.     

Development of net-shape cast aluminium-yttrium alloy wires and their solidification structures

Cast-aluminium-1.5–7 wt% yttrium alloy wires were produced by the heated mould (Ohno Continuous Casting) process with a typical casting speed of 1.1 m min^-1. Using a 2 mm diameter channel bore and positioning the solidification front outside the mould, it was possible to cast wires of 1.6–1.9 mm diameter with uniform chemical composition along the length of the wire. Cast wires contained directionally solidified cells or dendrites of α-aluminium with metastable Al4Y and β-Al₃Y phases in intercellular or interdendritic regions. At higher casting speeds (>1.1 m min-1), the predominant metastable phase was found to be Al₄Y. This revised version was published online in November 2006 with corrections to the Cover Date.     

Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus

With Staphylococcus xylosus FAX-1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX-1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.     

Low-Molecular Weight Components in Sarcoplasm Promoting the Color Formation of Processed Meat Products

Possible endogenous components having a promoting effect on the color formation of processed meat products were identified from two subfractions, B and C, in the low-molecular weight sarcoplasm fraction. Thin-layer chromatography indicated that subfraction B contained GSH, ATP and IMP, while subfraction C contained IMP and ribose. The presence of GSH and IMP in subfraction B was confirmed by the ultraviolet absorption spectra. GSH promoted the color formation and the decomposition of nitrite in both aqueous model and meat systems. The promoting effect was remarkable in the former system. ATP, IMP and ribose enhanced CFA when added with GSH to the meat system. This suggests that the combined action of these identified endogenous components contribute to the color formation of processed meat products in the rapid curing process.     

Effects of Grain Size and Porosity on Electrical and Optical Properties of PLZT Ceramics

A group of transparent ferroelectric hot-pressed (Pb_0.92La_0.08)-(Zr_0.65Ti_0.35)_0.98O₃ specimens with controlled grain size and constant porosity and a group of similar specimens with controlled porosity and constant grain size were prepared. The electrical and optical constants and polarization-reversal properties of these ceramics were determined as functions of grain size and porosity. When poled PLZT ceramics were aged, the polarization-reversal characteristic was quite asymmetric, apparently because a space-charge field, E_8p , was generated during aging. From a detailed study of the behavior of the E_8p , including its (1) generation with increasing aging time, (2) relaxation with repeated polarization reversals, (3) relaxation by heat depolarization, and (4) grain-size and porosity dependence, it is concluded that the space-charge layer is present inside every domain. This layer also explains the grain-size dependencies of the remanent polarization, piezoelectric constants, and Curie point.     

Red Pigment of Parma Ham and Bacterial Influence on its Formation

The red pigment of Parma ham was compared with the myoglobin derivatives present in meat and meat products. Spectral patterns of 75% acetone extracts and electron spin resonance spectra from Parma ham differed from those of the myoglobin derivatives. Staphylococci isolated from Parma ham generated red myoglobin derivative from metmyoglobin. Model fermented sausage prepared by inoculation with the isolates developed a more desirable red color without nitrite or nitrate treatment. The red pigment of Parma ham and the model sausage appeared to be the same myoglobin derivative. The reddening of Parma ham is probably caused by the action of bacteria.     

含氢氧化物陶瓷的水分裂与氢发射催化作用之离子束技术研究

Recently,we have proposed a new model of one Wav diffusion for the D-H replacement observed for D-implanted SrCeo.95 Yb0.05O3-δ exposed to air vapor at room temperature:absorption of H+ and adsorption of OH due to dipole induced splitting of H2O* physisorbed at the surface,diffusion of H+ in the bulk and emission of DH molecule due to local molecular recombination of H+ with D implanted in traps and subsequent trapping of H+ in the vacant trap.