Simple phase meter with lead/lag indication

A simple and inexpensive circuit for measuring the phase angle difference between two waves with lead/lag indication is described. The proposed circuit may be adopted in the laboratory as an attachment to a commercially available analogue/ digital multimeter to measure the phase difference. The response is linear over a range 0 to + 180^° and is unaffected by the input frequencies in the range 6 Hz–1.2 kHz. For distorted waveforms, the paper also gives a simple scheme to measure the displacement angle which in turn suggests its use in a high-power-factor self-compensated alternating voltage controller.     

黏弹性表面活性剂压裂液的研究与应用进展

黏弹性表面活性剂压裂液是以黏弹性表面活性剂为主剂的清洁压裂液。黏弹性表面活性剂压裂液体系具有破胶后无残渣、携砂性好、滤失控制性能好等特点,但随着对环保问题的日益重视及钻井深度的不断增加,丰富黏弹性表面活性剂压裂液体系迫在眉睫。本文介绍了黏弹性表面活性剂压裂液的发展和应用。根据压裂液配方不同,将其分为常规黏弹性表面活性剂压裂液和非常规新型黏弹性表面活性剂压裂液,总结了不同种类的黏弹性表面活性剂压裂液的组成、耐温耐剪切等性能及应用情况。分析表明,降低成本、研制简单的配制工艺是常规黏弹性表面活性剂压裂液的主要发展方向;在油田进行大规模实际应用及得到更完善的体系是非常规新型黏弹性表面活性剂压裂液的主要发展方向。     

QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYING

The quality changes of refined, bleached and deodorized palm olein (RBDPO) and soybean oil (SBO) and their blends were investigated in this study. The oils were studied during intermittent frying of potato chips at 180PT5C for 5 h per day for 5 consecutive days. The indices used for assessment of changes in quality of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to SBO in frying performance in terms of resistance to oxidation, changes in IV, AnV, foaming tendency, % polar component and polymer content. However, SBO performed better than RBDPO with respect to color, viscosity, FAA content and smoke point. Sensory evaluation showed that potato chips fried in both RBDPO and SBO were equally acceptable by the panelists.     

Characterization of four new Lactococcus lactis bacteriophages isolated from dahi whey

Four lytic phages of Lactococcus lactis ssp. diacetylactis isolated from indigenous dahi whey were examined for their stability, growth characteristics and morphology. All these phages were partially inactivated by CHCl₃ , remained stable at 40°C and were partially inactivated at pH 3. There was a marked difference among these phages with respect to latent period, rise period and burst size. All phages belonged to Bradley's group B.     

Evaluation of four high-protein rice-soy snack formulations

Four different formulations of rice-soy snack containing 4.5%, 9.0%, 13.5%, and 18.0% full-fat soy flour (FFSF) were evaluated for their nutritional values and acceptance. Protein content increased from 9.54% to 15.44% and chemical scores of the snacks from 86 to 100 but there was no difference in Net Protein Utilization although values were higher in snacks than in either rice or FFSF alone. All formulations were well accepted but at the highest level of FFSF (18%) acceptability was significantly ( P <0.01) reduced.