THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

Pongamia pinnata (L.) Pierre is a fast-growing leguminous tree with the potential for high oil seed production and the added benefit of the ability to grow on marginal land. These properties support the suitability of this plant for large-scale vegetable oil production required by a sustainable biodiesel industry. The future success of P. pinnata as a sustainable source of feedstock for the biofuels industry is dependent on an extensive knowledge of the genetics, physiology and propagation of this legume. In particular, research should be targeted to maximizing plant growth as it relates to oil biosynthesis. This review assesses and integrates the biological, chemical and genetic attributes of the plant, providing the basis for future research into Pongamia’s role in an emerging industry.

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Pongamia pinnata: an untapped resource for the biofuels industry of the future.

In modern days, the conception of sustainability has progressively advanced and has begun receiving global interest. Thus, sustainability is an imperative idea in modern research. Considering the recent trend, this review paper presents a summary of the previously published research articles on minimum quantity lubrication (MQL) assisted machining. The requirement to stir towards sustainability motivated the researchers to revise the effects of substitute lubrication methods on the machining. Conventional lubri-cooling agents are still extensively employed when machining of engineering alloys, but the majority of the recent papers have depicted that the utilization of vegetable oil, nanofluids, and nanoplatelets in MQL system confers superior machining performances as compared to conventional lubrication technology. In actual, the definite principle of this manuscript is to re-examine modern advancements in the MQL technique and also explore the benefits of the vegetable oil and nanofluid as a lubricant. In brief, this paper is a testimony to the advancing capabilities of eco-friendly MQL technique which is a viable alternative to the flood lubrication technology, and the outcomes of this review work can be contemplated as a movement towards sustainable machining.

/pdf/eco-friendly-cutting-fluids-in-minimum-quantity-lubrication-1r11c2o191.pdf

Eco-Friendly Cutting Fluids in Minimum Quantity Lubrication Assisted Machining: A Review on the Perception of Sustainable Manufacturing

Recent progress on the application of nanofluids in minimum quantity lubrication machining: A review

Individually and in combination with other oils, the tropical oils impart into manufactured foods functional properties that appeal to consumers. The use of and/or labeling in the ingredient lists give the impression that these oils are used extensively in commercially processed foods. The estimated daily intake of tropical oils by adult males is slightly more than one fourth of a tablespoon (3.8 g), 75% of which consists of saturated fatty acids. Dietary fats containing saturated fatty acids at the beta-position tend to raise plasma total and LDL-cholesterol, which, of course, contribute to atherosclerosis and coronary heart disease. Health professionals express concern that consumers who choose foods containing tropical oils unknowingly increase their intake of saturated fatty acids. The saturated fatty acid-rich tropical oils, coconut oil, hydrogenated coconut oil, and palm kernel oil, raise cholesterol levels; studies demonstrating this effect are often confounded by a developing essential fatty acid deficiency. Palm oil, an essential fatty acid-sufficient tropical oil, raises plasma cholesterol only when an excess of cholesterol is presented in the diet. The failure of palm oil to elevate blood cholesterol as predicted by the regression equations developed by Keys et al. and Hegsted et al. might be due to the dominant alpha-position location of its constituent saturated fatty acids. If so, the substitution of interesterified artificial fats for palm oil in food formulations, a recommendation of some health professionals, has the potential of raising cholesterol levels. A second rationale addresses prospective roles minor constituents of palm oil might play in health maintenance. This rationale is founded on the following observations. Dietary palm oil does not raise plasma cholesterol. Single fat studies suggests that oils richer in polyunsaturated fatty acid content tend to decrease thrombus formation. Anomalously, palm oil differs from other of the more saturated fats in tending to decrease thrombus formation. Finally, in studies comparing palm oil with other fats and oils, experimental carcinogenesis is enhanced both by vegetable oils richer in linoleic acid content and by more highly saturated animal fats. The carotenoid constituents of red palm oil are potent dietary anticarcinogens. A second group of antioxidants, the tocotrienols, are present in both palm olein and red palm oil. These vitamin E-active constituents are potent suppressors of cholesterol biosynthesis; emerging data point to their anticarcinogenic and antithrombotic activities. This review does not support claims that foods containing palm oil have no place in a prudent diet.

Tropical oils: Nutritional and scientific issues

In grinding process, a stiff air layer is generated around the wheel due to rotation of porous grinding wheel at high speed. This stiff air layer restricts fluid to reach deep inside the grinding zone. Conventional method of fluid delivery system is not capable of penetrating this stiff air layer, and thus cannot control grinding temperature and thermal defects effectively. In this work, formation of stiff air layer has been studied experimentally by measuring the variation of air pressure around grinding wheel periphery at different conditions. A pneumatic barrier setup has been developed first time for restricting the stiff air layer around grinding wheel. It is found from analysis of variance (ANOVA) that both pneumatic barrier position and orientation have significant effects on suppressing air layer pressure around the grinding wheel. Using the pneumatic barrier, reduction of air pressure up to 53% has been observed experimentally. Hence, it reduces wastage of grinding fluid, leading to less environm...

Development of a Grinding Fluid Delivery Technique and Its Performance Evaluation

In grinding, high specific heat is generated, and hence, appropriate control of temperature through effective flow of grinding fluid is necessary to obtain a quality ground surface. It is known that in conventional fluid delivery method, most of fluid is wasted due to presence of a stiff air layer around the grinding wheel. This air layer is generated around the wheel due to the rotation of the porous grinding wheel at a high speed. To improve grinding performance, hence, penetration into this air layer is required. In this work, a pneumatic barrier set-up has been developed for controlling the stiff air layer around the grinding wheel. The formation of stiff air layer has been studied experimentally by measuring the variation of air pressure around grinding wheel periphery at different parametric conditions of pneumatic barrier. This pneumatic barrier tends to break the stiff air layer before the fluid flow area or grinding zone. A remarkable amount of reduction in pressure of the air layer is observed at the fluid flow zone. To observe beneficial effects of suppressing the air layer, grinding experiments are performed under dry, flood cooling and flood cooling with pneumatic barrier setup. Reduction of grinding forces and surface roughness are clearly observed with the use of pneumatic barrier setup, and hence, its applicability.

Improving grinding performance by controlling air flow around a grinding wheel

Karanja seed(Pongamia glabra) oil contains toxic flavonoids including 1.25% karanjin and 0.85% pongamol. After refining the oil resembles peanut oil in composition and is free from toxic flavonoids, bitterness and unpleasant odors. Akashmoni seed(Acacia auriculaeformis) oil is rich in stearic acid (31%), and nearly two-thirds of its glyceride is GS2 U (disaturated monounsaturated), mostly SOS (saturated-stearic acid and unsaturated-oleic acid). Nutritional evaluations of these two refined seed oils were carried out in rats by feeding the respective oils and peanut oil as control at 10% level in a 20% protein diet for 12 weeks. The animals fed karanja oil showed poor growth performance, altered lipid metabolism and fatty infiltration in liver. Akashmoni oil in the diet of rats did not reveal growth retardation or any abnormalities in evaluations of lipid parameters of serum and liver or histopathological findings. The results of this study indicate that refined karanja oil is toxic to rats and may not be desirable for edible purposes, while akashmoni oil may be desirable.

Chemical and nutritional evaluation ofPongamia glabra oil andAcacia auriculaeformis oil

Precision grinding is associated with high grinding zone temperatures, which may lead to thermal damage, if not controlled properly. Only a small amount of grinding fluid can effectively enter the grinding zone to control the temperature. The stiff air layer formed around the wheel contributes to a great extent to restrict the entry of grinding fluid into the grinding zone. The aim of the present investigation is to find out the pressure of this air layer at various grinding speeds and conditions of the wheel. The pressure of this air layer attains its maximum close to the wheel surface causing the impediment to the fluid to reach deep inside the grinding zone. On the other hand, use of rexine pasted wheel results in reduction in this air pressure effectively, thereby raising the possibility of augmenting the grinding performance.

Formation of a significantly less stiff air-layer around a grinding wheel pasted with rexine leather

Turning of hard materials usually presents poor machinability. However, for high productivity, it is desirable to employ turning of hard materials rather than grinding. In this work, turning of hardened 16MnCrS5 steel with hardness of 43 HRC was explored to judge machining performance with plain and wide-groove-type chip-breaking TiC-coated carbide inserts under dry and wet environmental conditions, different cutting velocity, and feed. Tool wear tests were also done in dry and wet conditions. Satisfactory tool performance was observed under wet condition using TiC-coated plain and wide-groove carbide inserts even at 268 m/min cutting velocity, when dry machining could not be done effectively.

Bijoy Mandal

Papers

Development of a Grinding Fluid Delivery Technique and Its Performance Evaluation

Improving grinding performance by controlling air flow around a grinding wheel

Chemical and nutritional evaluation ofPongamia glabra oil andAcacia auriculaeformis oil

Formation of a significantly less stiff air-layer around a grinding wheel pasted with rexine leather

An Investigation on Turning Hardened Steel Using Different Tool Inserts