scholarly journals Acceptance Test Data for BWXT Coated Particle Batch 93164A Defective IPyC Fraction and Pyrocarbon Anisotropy

2017 ◽  
Author(s):  
Grant W. Helmreich ◽  
John D. Hunn ◽  
Darren J. Skitt ◽  
John A. Dyer
Keyword(s):  
Test Data ◽  
Acceptance Test ◽  
Coated Particle

Acceptance Test Data for BWXT Coated Particle Batches 93172B and 93173B—Defective IPyC and Pyrocarbon Anisotropy

2017 ◽  
Author(s):  
John D. Hunn ◽  
Grant W. Helmreich ◽  
John A. Dyer ◽  
Austin T. Schumacher ◽  
Darren J. Skitt
Keyword(s):  
Test Data ◽  
Acceptance Test ◽  
Coated Particle

A Digital Computer Program for Processing Turbine-Generator Acceptance Test Data

1962 ◽  
Vol 84 (3) ◽  
pp. 295-304 ◽  
Author(s):  
G. A. Maneatis ◽  
W. H. Barr
Keyword(s):  
Thermodynamic Properties ◽  
Computer Program ◽  
Steam Turbine ◽  
Test Data ◽  
Digital Computer ◽  
Heat Rate ◽  
Acceptance Test ◽  
Turbine Generator

This paper describes a digital computer program which processes rapidly all of the data taken during a steam turbine-generator acceptance test. Specifically, it determines all thermodynamic properties of steam and water, computes corrected test heat rate, and finally develops a contract heat rate for purposes of comparison with manufacturer’s guarantees. The application of this program on two 330-megawatt units is discussed. The thinking leading to certain key decisions involving the ultimate approach taken is presented for the benefit of those contemplating a similar effort.

SHEWMA: an end-of-line SPC scheme using wafer acceptance test data

2000 ◽  
Vol 13 (3) ◽  
pp. 344-358 ◽  
Author(s):  
Chih-Min Fan ◽  
Ruey-Shan Guo ◽  
Shi-Chung Chang ◽  
Chih-Shih Wei
Keyword(s):  
Test Data ◽  
Acceptance Test

scholarly journals Acceptance Test Data for Candidate AGR-5/6/7 TRISO Particle Batches BWXT Coater Batches 93165 93172 Defective IPyC Fraction and Pyrocarbon Anisotropy

2017 ◽  
Author(s):  
Grant W. Helmreich ◽  
John D. Hunn ◽  
Darren J. Skitt ◽  
John A. Dyer ◽  
Austin T. Schumacher
Keyword(s):  
Test Data ◽  
Acceptance Test

scholarly journals ANALISIS KADAR PROTEIN, KALSIUM DAN DAYA TERIMA ES KRIM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) [THE ANALYSIS OF PROTEIN AND CALCIUM LEVELS AS WELL AS THE ACCEPTABILITY OF ICE CREAM BY ADDING THE FLOUR OF MORINGA OLEIFERA LEAVES]

2019 ◽  
Vol 42 (2) ◽  
pp. 65-72
Author(s):  
Alvionikita Bella Iskandar ◽  
Farida Wahyu Ningtyias ◽  
Ninna Rohmawati
Keyword(s):  
Pregnant Women ◽  
Test Data ◽  
Moringa Oleifera ◽  
Ice Cream ◽  
P Value ◽  
Acceptance Test ◽  
Significance Level ◽  
Moringa Oleifera Leaves ◽  
Scale Test ◽  
Hedonic Scale

Moringa oleifera leaf is a food that has high levels of protein and calcium but has not been utilized optimally. Processing of ice cream with the addition of Moringa leaf flour is one form of diversification of foods that are rich in nutrients (protein and calcium) that function in supply nutrition demand of pregnant women. The research aimed to analyze protein, calcium levels and the acceptability of ice cream by adding Moringa leaf flour. The research method used true experimental design with 12 units of trials in 4 treatments: ice cream without the addition of Moringa leaf flour / control (X0) and with the addition of Moringa leaf flour 20 gram (X1), 25 gram (X2), 30 gram (X3). The protein content of the samples was analyzed by the Kjeldahl method, calcium by the Permanganometry method, and the test of acceptability using the Hedonic Scale Test. Data on protein and calcium levels were analyzed using the Kruskall Wallis test and Mann Whitney U Test while the results of the acceptance test were analyzed using the Friedman test and the Wilcoxon Signed Ranks Test with a significance level of 5% (α = 0.05). The results showed the addition of Moringa leaf flour can increase protein and calcium levels of ice cream. The results of the analysis showed that the addition of Moringa leaf flour affected the levels of protein, calcium and acceptability (color and taste) of ice cream (p-value ≤ α). Ice cream with the addition of 30 gram Moringa leaf flour (X3) has the highest levels of protein and calcium. The recommended ice cream is an ice cream with the addition of 25 gram (X2) of Moringa leaf flour because it is most preferred by panelists and has appropriate the quality standards of ice cream. Pregnant women with the chronic energy defenciasy (CED) category can consume X2 ice cream (50 gram) as much as 3-4 cups per day as PMT to fulfill their nutritional needs. ABSTRAK Daun Kelor merupakan bahan makanan yang memiliki kadar protein dan kalsium yang tinggi namun belum dimanfaatkan secara maksimal. Pengolahan es krim dengan penambahan tepung daun kelor merupakan salah satu bentuk diversifikasi pangan yang kaya zat gizi (protein dan kalsium) yang berfungsi dalam pemenuhan kebutuhan gizi ibu hamil. Tujuan penelitian ini untuk menganalisis pengaruh penambahan tepung daun kelor terhadap kadar protein, kalsium dan daya terima es krim. Metode penelitian yang digunakan adalah desain true experimental dengan 12 unit perobaan dalam 4 perlakuan: es krim tanpa penambahan tepung daun kelor/ kontrol (X0) dan dengan penambahan tepung daun kelor 20 gram (X1), 25 gram (X2), 30 gram (X3). Kadar protein sampel dianalisis dengan metode Kjeldahl, kalsium dengan metode Permanganometri, dan uji daya terima menggunakan Hedonic Scale Test. Data hasil uji kadar protein dan kalsium dianalisis menggunakan uji Kruskall Wallis  dan Mann Whitney U Test sedangkan hasil uji daya terima dianalisis menggunakan uji Friedman dan Wilcoxon Signed Ranks Test dengan tingkat signifikasi 5% (α = 0,05). Hasil penelitian menunjukkan penambahan tepung daun kelor dapat meningkatkan kadar protein dan kalsium es krim. Hasil analisis menunjukkan penambahan tepung daun kelor berpengaruh terhadap kadar protein, kalsium dan daya terima (warna dan rasa) es krim (p-value  ≤ α). Es krim dengan penambahan tepung daun kelor 30 gram (X3) memiliki kadar protein dan kalsium paling tinggi. Es krim yang direkomendasikan adalah es krim dengan penambahan tepung daun kelor 25 gram (X2) karena paling disukai panelis dan telah memenuhi standar persyaratan mutu es krim. Ibu hamil dengan kategori KEK dapat mengkonsumsi es krim X2 (50 gram) sebanyak 3-4 cup per hari sebagai PMT untuk memenuhi kebutuhan gizinya.

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