Life Analysis Development and Verification. Delivery Order 0012: Damage Tolerance Application of Multiple Through Cracks in Plates With and Without Holes

Author(s):  
James A. Harter ◽  
Deviprasad Taluk
Author(s):  
C. G. Annis ◽  
D. T. Hunter ◽  
T. Watkins

This paper presents the results of a study using Pratt & Whitney’s probabilistic-based life analysis system to define the impact of damage tolerance requirements now being written into design specifications. An advanced turbine disk design was considered for several combinations of NDE starting with baseline values representative of actual material and NDE capabilities. Significant conclusions are: (1) Conventional single-valued descriptions of NDE capability (e.g. 90/95, etc.) are incomplete for comparing competing NDE systems. (2) The scatter about the mean NDE capability has little influence on system behavior. These conclusions suggest that more complete descriptions of damage tolerance requirements should be considered. NDE requirements, for example, might be better stated in terms of system performance goals – acceptable failure and removal rates – rather than any specific POD/confidence limit requirement.


2010 ◽  
Vol 654-656 ◽  
pp. 887-889
Author(s):  
Alex Shekhter ◽  
Simon A. Barter ◽  
Marcus McDonald ◽  
R. Wanhill

-annealed Ti-6Al-4V ELI alloy has a special chemical composition and manufacturing process, intended to optimise its fatigue and fracture properties. This alloy is used in primary fatigue-critical structures of advanced military aircraft, but little has been generally published about its properties, particularly the fatigue and crack growth behaviour under service loading. A test programme has been set up to assess the fatigue durability and damage tolerance properties of the alloy, in the context of the two most relevant analysis methods. The first is strain – life analysis, used to estimate safe lives (durability). The second is fatigue crack growth analysis, used to assess the damage tolerance behaviour. This paper presents preliminary results of the test programme.


2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life


1988 ◽  
Author(s):  
S. TYAHLA ◽  
H. STORR
Keyword(s):  

Author(s):  
Claudio Lopes ◽  
Pedro Camanho ◽  
Zafer Gurdal ◽  
Omprakash Seresta ◽  
Pere Maimi

Alloy Digest ◽  
2009 ◽  
Vol 58 (8) ◽  

Abstract Alcan 2027 is an Al-Cu-Mg-Mn-Zr alloy, developed to provide higher strength and damage tolerance than the incumbent 2024 alloy. Alcan 2027 T3511 possesses good damage tolerance. This datasheet covers Alcan 2027 T3511 in both thin and the heavier cross sections. This datasheet provides information on composition, physical properties, and tensile properties as well as fatigue. It also includes information on corrosion resistance as well as forming and heat treating. Filing Code: AL-424. Producer or source: Alcan Inc.


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