Do you want to publish a course? Click here

Effect of compaction pressure and velocity on the green compacts roughness that manufactured by metal powder technique

تأثير ضغط و سرعة التدميج على خشونة المدمجات الخضراء المصنعة بتقانة المساحيق المعدنية

1484   1   16   0 ( 0 )
 Publication date 2017
and research's language is العربية
 Created by Shamra Editor




Ask ChatGPT about the research

In this research, It has been studied the effect of compaction pressure on the final roughness for the top and down surfaces for the green compacts that manufactured by meal powder technique and it has been studied also the effect of piston velocity (compaction velocity) on the final roughness for the same two surfaces. The results present that the curved for the top surface roughness is completely decreasing and as the pressure has increased, the value for roughness has reduced and the mean roughness (Ra) has very close values, where these values have made curve from second degree and opposite relationship. The results were same for the down surfaces but with different variations.

References used
P. Jonse´ n, H. Haggblad and M. Nishida," The effect of impact compaction on surface quality of powder discs", DYMAT International Conferences, DYMAT 2009 (2009) 1109–1115_ EDP Sciences, 20098
P.K.Bardhan, R.Behera, S.Patra, G.Sutradhar, " Analysis of Surface Roughness of Machined Surface of Powder Metallurgy Component” International Journal of Scientific & Engineering Research Volume 2, Issue 6, June-2011 1ISSN 2229-5518
Amoljit S. Gill, Sanjeev Kumar, “Surface Roughness Evaluation for EDM of En31 with Cu-Cr-Ni Powder Metallurgy Tool” World Academy of Science, Engineering and Technology International Journal of Mechanical, Aerospace, Industrial, Mechatronic and Manufacturing Engineering Vol:8, No:7, 2014
rate research

Read More

In this search, has been studied set of practical experiences for compacting several metal powders composed a metallic alloy based iron from powders with a proposed geometric shapes (cylindrical). Several tests were done in order to reach the relat ionship between the final apparent density for the compact with a sintering time, and study changing the geometric dimensions of the final compact after the completion of sintering process during different time periods. The tests and Measurement results had been demonstrated that sintering time affect positively on the apparent density of the final compact which Manufactured by technique metal powders, and thus will increase its strength, where proportionality is directly proportional access even to a certain extent. And also its effect was an obvious shrinking diameters samples used in the tests. And changing (increase or decrease) in height samples. Search has shown the great importance of the follow-up studying and analyzing the relationships which associate that variables of metal powders technique each other, and their different effect on the final compact.
Lubricant type and concentration play a very important role on metalic powder characterestics. This research presents the outcomes of an experimental investigation on the effect of lubricant type and content to the green compressibility, and streng th of green pieces produced by adding different amounts (0.5,1,1.5)% and different types (zinc stearate,graphit,poley phinil alcohol) of lubricant to the iron powder, and mixing them for one hour in V shape blender ,then pressing them to different densities (75,80,85)% out of the the theoretica density.
The changes in green peas, processed by using freezing and bleaching were compared with their chemical composition (moisture, ash, sugar, fat). Effect of freezing and bleaching processes of green peas on the ascorbic acid, total phenolic compounds ,and antioxidant activity were investigated. Significant changes were occurred between fresh and processed peas with regard to their content of ascorbic acid, total phenols, and antioxidant activity as measured by DPPH. Vitamin C content reduced to 65% in frozen peas and to16% in bleaching peas. The decreased in total phenols was less, being 150mg/100g fw in fresh peas reduced to 140 mg/100g fw in bleaching peas, and reached 120mg /100g fw in freeze peas. These changes have been reflected significantly (P<0.05) in antioxidant activities. Storage of green peas, frozen or boiled peas, for 8 weeks, resulted in significant loss in vit C, antioxidant activity(P<0.05).
Many constructionl systems were used in the construction of airports. These systems vary according to the development of the various aircraft models as well as to the increasing number of passengers. This study will include a review of some airpor ts buildings, which had been built depending on the metal construction technique that achieved larger architectural dimensions and spaces for passenger terminal in terms of shape and function. This research includes a study of the evolution of the metal technique used in airport construction especially for passenger terminal showing its effect in realizing the architectural space including its dimensions and spaces and in meeting the functional requirements inside it particularly securing passengers safety, comfort, and the ease of controlling their movement to the taking off places, as well as securing ventilation and natural lighting of the building.
The research was conducted during the growing season in 2013- 2014 in Bssiren Hama. In a split- plot design: the varieties were main plots (asgro, rama, Muncipal) and the sowing dates were subplots (15\11;30\11;15\12 and 30\12) and the densities we re subplots (20 plant\m2, 13.33 plant\m2). The early planting went to Significant increase in the days to germination, long time of fruit; the number of days to flowering and the number of days to fruiting; Plant height; Number of branches plant ; weight of pod; number of pods plant; dressing percentage; Yield of green pods plant and Yield of green pods. While the high density was observed Significant increase in the Plant height; Number of branches plant; weight of pod; number of pods plant; and Yield of green pods plant, while the low density was observed Significant increase in the Yield of green pods. The Asgro variety was obtained at Rama and Muncipal varieties in the number of branches plant; number of pods; Yield of green pods plant and, while the Rama variety was obtained by the plant height, and non- significant results were found among varieties by the weight of pod. The positive results also showed in the interaction among factors.
comments
Fetching comments Fetching comments
Sign in to be able to follow your search criteria
mircosoft-partner

هل ترغب بارسال اشعارات عن اخر التحديثات في شمرا-اكاديميا