Electron‐Beam‐Controlled Electrical Discharge as a Method of Pumping Large Volumes of CO2 Laser Media at High Pressure

1972 ◽  
Vol 20 (2) ◽  
pp. 56-60 ◽  
Author(s):  
C. A. Fenstermacher ◽  
M. J. Nutter ◽  
W. T. Leland ◽  
K. Boyer
1973 ◽  
Author(s):  
R. HOFLAND ◽  
M. LUNDQUIST ◽  
A. CHING ◽  
J. WHITTIER
Keyword(s):  

1989 ◽  
Vol 25 (4) ◽  
pp. 791-802 ◽  
Author(s):  
W.L. Nighan ◽  
M.C. Fowler

2008 ◽  
Vol 26 (4) ◽  
pp. 605-617 ◽  
Author(s):  
V.F. Tarasenko ◽  
E.H. Baksht ◽  
A.G. Burachenko ◽  
I.D. Kostyrya ◽  
M.I. Lomaev ◽  
...  

AbstractThis paper reports on the properties of a supershort avalanche electron beam generated in the air or other gases under atmospheric pressure and gives the analysis of a generation mechanism of supershort avalanche electron beam, as well as methods of such electron beams registration. It is reported that in the air under the pressure of 1 atm, a supershort (<100 ps) avalanche electron beam is formed in the solid angle more than 2π steradian. The electron beam has been obtained behind a 45 µm thick Al-Be foil in SF6 and Xe under the pressure of 2 atm, and in He, under the pressure of about 15 atm. It is shown that in SF6 under the high pressure (>1 atm) duration (full width at half maximum) of supershort avalanche electron beam pulse is about 150 ps.


Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1256
Author(s):  
Hansol Kim ◽  
Ah Hyun Jung ◽  
Sung Hee Park ◽  
Yohan Yoon ◽  
Beob Gyun Kim

The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.


1991 ◽  
Vol 52 (5) ◽  
pp. 336-340 ◽  
Author(s):  
Y. F. Lan ◽  
P. J. M. Peters ◽  
W. J. Witteman

1988 ◽  
Vol 37 (3) ◽  
pp. 424
Author(s):  
ZHU WEN-SEN ◽  
B. K. DEKA ◽  
J. R. IZATT

1976 ◽  
Vol 18 (1) ◽  
pp. 119-120 ◽  
Author(s):  
M.V. McCusker ◽  
R.M. Hill ◽  
D.L. Huestis ◽  
D.C. Lorents ◽  
H.H. Nakano

2013 ◽  
Vol 41 (3) ◽  
pp. 494-497 ◽  
Author(s):  
XueKai Pei ◽  
Peng Zhang ◽  
Kai Chen ◽  
XinPei Lu

2013 ◽  
pp. 213-270

Abstract This chapter covers the practical aspects of machining, particularly for turning, milling, drilling, and grinding operations. It begins with a discussion on machinability and its impact on quality and cost. It then describes the dimensional and surface finish tolerances that can be achieved through conventional machining methods, the mechanics of chip formation, the factors that affect tool wear, the selection and use of cutting fluids, and the determination of machining parameters based on force and power requirements. It also includes information on nontraditional machining processes such as electrical discharge, abrasive jet, and hydrodynamic machining, laser and electron beam machining, ultrasonic impact grinding, and electrical discharge wire cutting.


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