Academic literature on the topic 'Spicy Pulp'
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Journal articles on the topic "Spicy Pulp"
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Yunus, Rusyda Nazhirah. "REKONSTRUKSI EKO-ETIMON BUDAYA KULINER." MEDAN MAKNA: Jurnal Ilmu Kebahasaan dan Kesastraan 17, no. 1 (June 23, 2019): 63. http://dx.doi.org/10.26499/mm.v17i1.2294.
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This study discusses the reconstruction of eco-etimon culinary culture in the Malay community of Tanjung Pura. The aim of this study was to find out the eco-etymon reconstruction of culture in spicy pulp ingredients, their lingual forms and proto reconstruction of the spicy pulp ingredients. This research uses descriptive qualitative methods. The data of this study are words contained in the spicy porridge ingredients of Tanjung Pura Malay community, as well as data obtained from interviews. Then some lexicon of spicy porridge from Karo, and Aceh. Data is collected by note-taking technique, which is to record ingredients from spicy porridge and interviews with informants around the data source. The data analysis technique in this study was carried out by collecting lexicons of spicy pulp, reconstructing the lexicon and the function of spicy pulp, interviewing informants about the existence of the lexicon. Then compare the pattern of sound changes (reconstruction implications) of several lexicons in spicy porridge ingredients. The results of the analysis indicate that the encoding of spicy porridge ingredients by Tanjungpura Malay ancestors in the form of lexicalisation and grammaticalisation is included in compound words and expression metaphors. The reconstruction of language forms and functions of spicy porridge ingredients. BA, BK, and BM have reconstruction based on the type of sound change.
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Dowd, Christopher. "The weird tales, spicy detectives, and startling stories of Irish-America: Irish characters in American pulp magazines." Irish Studies Review 23, no. 2 (March 18, 2015): 176–83. http://dx.doi.org/10.1080/09670882.2015.1023572.
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Terry Calderón, Victor Manuel, and Katia Casusol Perea. "Formulación de una salsa picante a base de pulpa de cocona (Solanum sessiliflorum), ají amarillo (Capsicum baccatum) y ají Charapita (Capsicum chinense)." Revista de Investigaciones de la Universidad Le Cordon Bleu 5, no. 1 (June 2018): 5–17. http://dx.doi.org/10.36955/riulcb.2018v5n1.001.
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Purwita, Chandra Apriana, and Susi Sugesty. "Pembuatan dan Karakterisasi Dissolving Pulp Serat Panjang dari Bambu Duri (Bambusa blumeana)." JURNAL SELULOSA 8, no. 01 (June 30, 2018): 21. http://dx.doi.org/10.25269/jsel.v1i01.232.
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Preparation and Characterization of Long Fiber Dissolving Pulp from Spiny Bamboo (Bambusa blumeana)The need for long fiber dissolving pulp in Indonesia can only be met from imports. Bamboo is a nonwood plant and known as source of long fiber. This research aims to study the potential of spiny bamboo to be used as raw material for producing long fiber dissolving pulp. This research was conducted using two different types of raw materials preparation to produce bamboo chip and decorticated bamboo. The pulping process is carried out by pre-hydrolysis kraft and bleaching performed with two different bleaching sequences, i.e Do ED1 D2 and Do EpD1 D2 . Based on the experimental results, spiny bamboo has good potential to be used as raw material for dissolving pulp. Spiny bamboo belongs to long fibers with an average fiber length of 2.46 mm. The dissolving quality depends on the preparation of the raw material and the bleaching sequence. The yield of spiny bamboo dissolving pulp ranged from 37.97 - 40.76% with alpha cellulose content of 94.88 - 98.67%, and viscosity of 16.43 - 25.75 cP. Decorticated bamboo with bleaching sequence of Do EpD1 D2 produced the highest quality of dissolving pulp with the highest brightness and alpha cellulose were 89.61% ISO and 98.67%, respectively.AbstrakKebutuhan dissolving pulp serat panjang di Indonesia hanya dapat dipenuhi melalui impor. Bambu adalah tanaman nonkayu dan dikenal sebagai sumber serat panjang. Penelitian ini bertujuan untuk mempelajari potensi bambu duri untuk dijadikan bahan baku pembuatan dissolving pulp serat panjang. Penelitian ini dilakukan dengan dua jenis persiapan bahan baku yang berbeda untuk menghasilkan serpih bambu dan bambu dekortikasi. Proses pemasakan dilakukan dengan proses pra-hidrolisis kraft dan pemutihan dilakukan dengan dua urutan pemutihan yang berbeda, yaitu DoED1D2 dan DoEpD1D2. Berdasarkan hasil penelitian, bambu duri memiliki potensi yang baik untuk digunakan sebagai bahan baku pembuatan dissolving pulp. Bambu duri tergolong serat panjang dengan panjang serat rata-rata 2,46 mm. Kualitas dissolving pup yang dihasilkan tergantung dari persiapan bahan baku dan urutan pemutihan. Rendemen dissolving pulp bambu duri berkisar 37,97 - 40,76%, dengan kandungan selulosa alfa 94,88 - 98,67%, dan viskositas 16,43 - 25,75 cP. Bambu dekortikasi dengan urutan pemutihan DoEpD1D2 menghasilkan dissolving pulp paling unggul dengan derajat cerah dan selulosa alfa tertinggi berturut-turut 89,61 %ISO dan 98,67%.Kata kunci: dissolving pulp, bambu duri (Bambusa blumeana), serpih bambu, bambu dekortikasi, prahidrolisis kraft
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Fausta, Kurniati Pangdadernes, Polikarpus Payong, Inosensius H. Jandu, Febronia Cristina Yunita Ndiwa, and Dwi Kurnia Saomi. "Pengolahan Limbah Ampas Tahu Menjadi Kerupuk Aneka Rasa Di Kelurahan Poco Mal." Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal 6, no. 2 (April 10, 2023): 205–12. http://dx.doi.org/10.33330/jurdimas.v6i2.1887.
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Abstract: Tofu is one of the daily foods of Indonesian people. The tofu industry itself has been found quite a lot in the Manggarai Regency area, but the remaining tofu dregs are not processed further and are only used as animal feed. Referring to the various studies that have been carried out, it is emphasized that tofu dregs can be processed as raw materials for processed various foods, one of which is tofu dregs crackers. Processing tofu dregs into crackers is one of the innovations made without reducing the nutritional value in tofu dregs. Tofu waste processing activities are carried out in Poco Mal Village, Langke Rembong District, Manggarai Regency. The methods of implementing the activities implemented are implementation methods, business management, tofu dregs processing techniques, and marketing strategies. Each activity method applied will be evaluated through discussion activities with members and if any obstacles are found, the team will quickly address the existing obstacles. This method becomes an organized processing system with a business management approach. The results of this activity have a positive impact in the form of new innovations in the management of tofu waste into crackers. The innovations provided are in the form of spicy, original, and fried onions. The sales target for tofu dregs crackers will be gradually increased and for this stage, business activities are focused on increasing sales each time it is produced.Kata kunci: pulp; processing; tofu Abstrak: Tahu merupakan salah satu makanan sehari-hari masyarakat Indonesia. Industri tahu sendiri sudah cukup banyak di temui di daerah Kabupaten Manggarai namun sisa ampas tahu tidak diolah lebih lanjut dan hanya dimanfaatkan sebagai pakan ternak. Mengacu dari berbagai penelitian yang sudah dilakukan mempertegaskan bahwa ampas tahu dapat diolah sebagai bahan baku olahan aneka makanan, salah satunya ialah kerupuk ampas tahu. Pengolahan ampas tahu menjadi kerupuk merupakan salah satu inovasi yang dibuat tanpa mengurangi nilai gizi yang ada dalam ampas tahu. Kegiatan pengolahan ampas tahu dilaksanakan di Kelurahan Poco Mal Kecamatan Langke Rembong Kabupaten Manggarai. Metode pelaksanaan kegiatan yang diterapkan berupa metode pelaksanaan, manajemen usaha, teknik pengolahan ampas tahu, dan strategi pemasaran. Setiap metode kegiatan yang diterapkan akan dievaluasi melalui kegiatan diskusi bersama anggota dan jika ditemukan adanya kendala maka tim secara cepat menyikapi kendala yang ada. Metode ini menjadi suatu sistem pengolahan yang terorganisir dengan pendekatan manajemen usaha. Hasil kegiatan ini memberi dampak positif berupa adanya inovasi baru terhadap pengelolaan limbah ampas tahu menjadi kerupuk. Inovasi yang diberikan berupa pemberian rasa pedas, original,dan bawang goreng. Target penjualan kerupuk ampas tahu akan ditingkatkan secara bertahap dan untuk tahap ini kegiatan usaha difokuskan pada peningkatan penjualan setiap kali produksi.Kata kunci: ampas; pengolahan; tahu
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Bourhia, Mohammed, Hamza Elmahdaoui, Riaz Ullah, Samir Ibenmoussa, and Abdelaaty Abdelaziz Shahat. "Physicochemical evaluation of the fruit pulp of Opuntia spp growing in the Mediterranean area under hard climate conditions." Open Chemistry 18, no. 1 (June 2, 2020): 565–75. http://dx.doi.org/10.1515/chem-2020-0097.
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AbstractBarbary fig called prickly pear is a plant belonging to family Cactaceae growing under hard climate conditions. A spiny variety of prickly pear named “Drbana” (Opuntia megacantha) and two non-spiny varieties named “Akria” and “Mlez” (Opuntia ficus-indica) growing in the Rhamna region (Morocco) were studied in terms of physicochemical characteristics. The physicochemical characterization (humidity, water activity, pH, total titratable acidity, Brix, and ash content) and the biochemical characterization (total carotenoid content, betalain content, total polyphenolic content, and ascorbic acid content) of the fruit pulp of prickly pear were performed according to the previously reported methods. The finding of physicochemical characterization of all studied varieties showed that the fruit pulp also contained an interesting bioactive compound classes in humidity, water activity, pH, total titratable acidity, Brix, and ash content. Regarding the biochemical characterization, the obtained finding showed the fruit pulp also contained an interesting bioactive compound classes particularly the total betalains, polyphenols, carotenoids, and ascorbic acids. Based on the obtained results in the current research work, we can affirm that the fruits of all studied varieties meet the requirement for being exploited in food, cosmetic, and pharmaceutical industries.
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Mukminin, Ahmad, Indra Indra, and Muhammad Ali Sarong. "Analysis of spiny lobster fishery sustainability the using ecosystem approach to fisheries management (EAFM) in Pulo Aceh." Depik 11, no. 1 (March 14, 2022): 68–74. http://dx.doi.org/10.13170/depik.11.1.24035.
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The high exploitation rate due to increasing global demand caused spiny lobster vulnerable to overfishing. this study aims to assess the sustainability status of lobster fisheries, through the ecosystem approach to fisheries management (EAFM) and to examine the appropriate strategies to support the sustainability of spiny lobster fisheries in Pulo Aceh Islands, Aceh Besar district, Aceh Province. Indicators or domains used in this study are fish resources, habitats, and ecosystems, fishing techniques, economics, social, and governance, which consist of 27 attributes. Results show that the aggregate value of fish resources domain is 59.22 (moderate), habitat and ecosystem domain is 39.14, (poor), fishing technique domain is 28.62 (poor), the economic domain is 65 (good), social domain is 47.82 (moderate) and the institutional domain is 39.89 (poor). The overall aggregate value for the six domains is 46.61 (moderate), the sustainability status of the spiny lobster fishery in Pulo Aceh is in the moderate category. the fish resource domain and the economic domain are the main domains that provide a positive value for the sustainability of the lobster fishery in Pulo Aceh. However, to improve the status of lobster fisheries management in Pulo Aceh; should focus on domains that have low-value categories, which are; fishing techniques, habitats and ecosystems, and governance domain.Keywords:Spiny LobsterPulo Aceh IslandsSustainabilityManagement Strategy
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Chayati, Cholilul, Lutfiana Lutfiana, and Endang Widyastuti Sutrisno. "DIVERSIFIKASI RASA DAN KEMASAN KRUPUK PULI UNTUK MENINGKATKAN PENJUALAN." Jurnal ABDIRAJA 1, no. 1 (November 12, 2018): 24–27. http://dx.doi.org/10.24929/adr.v1i1.636.
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Puli crackers is one of the traditional crackers in Sumenep, crackers pulleys nowadays have only one variation of flavor that is savory and usually eaten with sambal, which we try to offer different variations that are spicy flavors with different levels of spiciness that consumers more interested and more like the new flavors that spiciness is at levels ranging from 1.2 and 3. try spicy flavor because people do not have to bother anymore to consume these crackers with sambal be more practical and more in line with consumer tastes enthusiasts. Culinary cheese flavor is much preferred by children as well as containing high calcium are suitable for growing children. By flavor of cheese crackers are also more modern pulleys so consumen not only among middle down, but for the middle class and above. The problems of this implementation is the skill in terms of diversification of products still need to be improved, not an increase in sales, product packaging less attractive. While the result of performance of the implementation of these activities have been carried out training skills of making variations of taste and packaging have training for the manufacture of two flavors are spicy taste and flavor of cheese in two Gapoksa who have become partners in this activity. After the training is held in the manufacture of packaging done with automated tools that electrical packaging tool that can achieve results in durable in a long period of time. Innovation in packaging products using plastic packaging stand-up pouch type of PET and PE with a thickness of 0.8 microns is suitable for packaging snack packs with each pack weighs 150 grams and is also equipped with a paper tote bag with attractive colors and innovative. An increase in sales of mature products or packaging that has been fried with a more modern and more innovative flavors.
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Kenneth-Obosi, Olusimbo, Abosede Oluwakemi Oduntan, and Oyenike Sadiat Babalola. "Utilisation of locust bean (Parkia biglobosa) pulp as a natural egg quality enhancer in laying hens." Agricultura Tropica et Subtropica 56, no. 1 (January 1, 2023): 58–64. http://dx.doi.org/10.2478/ats-2023-0007.
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Abstract This study was carried out to improve commercial egg production using parkia pulp which is usually washed off during the processing of parkia seed into spice. A total of 54 Hyline brown Agrited brand pullets were randomly allotted to 3 treatments, 6 birds per replicate. Parkia pulp was included in the birds’ drink (0%, 1%, and 2% parkia pulp) from 08:00 h to 10:00 h followed by clean cool water daily from day 147 to day 245 (early egg production phase). At day 420 to 448 (late egg production phase) conventional multivitamins, 1% and 2% parkia pulp were included in drinking water for 3 days in a week 08:00 h to 17:00 h. Data on the growth of birds, egg production, and egg internal and external quality were measured and analysed using ANOVA at p < 0.05. The weight of birds in the early egg production phase was directly proportional to the quantity of parkia pulp included in the parkia pulp drink. The number of eggs produced per bird (64.85) was significantly higher from the birds on 1% parkia pulp drink, whereas from the egg quality indicators, egg weight (65.03 g), length (56.15 mm), shell weight (8.06 g), and albumen weight (41.75 g) were all significantly higher at 2% inclusion level of parkia pulp drink in the early stage of egg production. In the late phase there was no significant difference among the treatments in the internal and external egg qualities but the weight of birds on parkia drink was high at p ≤ 0.05. The results of our study show that parkia pulp inclusion in commercial laying hen drink enhances the quality and quantity of egg production.
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ЛУТКОВ, И. П., Д. В. ЕРМОЛИН, Д. С. ЗАДОРОЖНАЯ, and Н. Ю. ЛУТКОВА. "USE OF CARBON ACID MACERATION IN THE PRODUCTION OF YOUNG SPARKLING WINES." Известия вузов. Пищевая технология, no. 1(395) (April 3, 2024): 44–54. http://dx.doi.org/10.26297/0579-3009.2024.1.8.
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В связи с растущим спросом на качественные молодые игристые вина с хорошими типичными свой- ствами и высоким содержанием полезных веществ, не требующих больших затрат времени на производство, акту- ально изучение влияния процесса углекислотной мацерации (УМ) на качество молодых игристых вин в сравнении с распространенной технологией их производства. Объектами исследования являлись образцы молодых игристых вин, полученных из винограда сорта Шардоне путем брожения сусла (контроль) и УМ (опыт) и из винограда сор- та Каберне Совиньон путем брожения сусла (розовое вино), брожения мезги (контроль) и с помощью УМ (опыт). Выявлено, что опытный образец из винограда сорта Шардоне имел соломенно-золотистый цвет, чистый разнопла- новый ароматический комплекс плодового направления с цветочными нотками и дюшесно-леденцовыми оттен- ками, но недостаточно гармоничный вкус из-за выраженной танинной горчинки и низкой кислотности, из-за чего его дегустационная оценка оказалась ниже, чем у контрольного образца. Опытный образец из винограда сорта Ка- берне Совиньон по сравнению с контролем имел более насыщенный темно-рубиновый цвет, чистый сложный бу- кет ягодно-пряного направления с оттенками смородины, шоколада, чернослива и древесными нотками, свежий, полный вкус с оттенками сафьяна. В опытном красном образце по сравнению с контролем содержалось большее количество красящих веществ. Установлено, что по сравнению с распространенной технологией производства мо- лодых игристых вин из белого и красного винограда применение углекислотной мацерации способствует больше- му накоплению фенольных веществ (в том числе обладающих биологической активностью), усилению интенсив- ности цвета, появлению более разнопланового ароматического комплекса, улучшению пенистых свойств готовой продукции. Для более гармоничного вкуса молодых оранжевых игристых вин, полученных с помощью УМ, ре- комендуется использовать виноград с достаточной кислотностью и оптимальным содержанием полифенолов. Due to the growing demand for high-quality young sparkling wines with good typical properties and a high content of useful substances that do not require much time for production, it is important to study the influence of the carbon dioxide maceration (CM) process on the quality of young sparkling wines in comparison with the common technology for their production. The objects of the study were samples of young sparkling wines obtained from Chardonnay grapes by fermentation of must (control) and CM (experiment) and from Cabernet Sauvignon grapes by fermentation of must (rose wine), pulp fermentation (control) and using CM (experiment). It was revealed that the experimental sample from the Chardonnay grape variety had a straw-golden color, a pure diverse aromatic complex of fruit direction with floral notes and duchess-candy shades, but not enough harmonious taste due to pronounced tannin bitterness and low acidity, which is why its tasting the score was lower than that of the control sample. The experimental sample made from Cabernet Sauvignon grapes, compared to the control, had a more saturated dark ruby color, a clean complex bouquet of berry-spicy direction, with hints of currants, chocolate, prunes and woody notes, a fresh, full taste with hints of morocco. The experimental red sample contained a larger amount of coloring substances compared to the control. It has been established that, in comparison with the common technology for the production of young sparkling wines from white and red grapes, the use of carbon dioxide maceration contributes to a greater accumulation of phenolic substances (including those with biological activity), increased color intensity, the appearance of a more diverse aromatic complex, and improved foamy properties of the finished product. For a more harmonious taste of young orange sparkling wines obtained using CM, it is recommended to use grapes with sufficient acidity and optimal polyphenol content
Books on the topic "Spicy Pulp"
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Banerjee, Amal. Practical RF Amplifier Design and Performance Optimization with SPICE and Load- and Source-pull Techniques. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-62512-2.
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Price, E. Hoffman. Pulp Classics: Spicy Mystery Stories. Wildside Press, 2003.
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Spicy Mystery Stories, 10/37. Adventure House, 2007.
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Spicy Pulp Comics TPB: Featuring Lady Redbeard. JVGray, 2020.
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Betancourt, John Gregory. Pulp Classics: Spicy Mystery Stories (February 1937). Wildside Press, 2005.
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Betancourt, John Gregory. Pulp Classics: Spicy Adventure Stories (December 1939). Wildside Press, 2005.
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Hitt, Orrie. As Bad as They Come. Iconoclassic Books, 2012.
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Caplan, David. Hot Pulp!: A Steamy Sampler of Spicy Stories. Eclipse Books, 1993.
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Schreiner, Dave. Spicy Postcard Book: Naughty 30's Pulp Covers. Kitchen Sink Pr (Nrt), 1993.
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Saucy Detective - April 1937. Adventure House, 2007.
Find full textBook chapters on the topic "Spicy Pulp"
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Banerjee, Amal. "Radio Frequency Amplifier Design Examples and Performance Optimization with SPICE and Load and Source Pull Schemes." In Practical RF Amplifier Design and Performance Optimization with SPICE and Load- and Source-pull Techniques, 27–65. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-62512-2_3.
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Banerjee, Amal. "Radio Frequency Power Amplifier (Narrow Band, Distributed) Design Fundamentals: Design Procedures and Analysis." In Practical RF Amplifier Design and Performance Optimization with SPICE and Load- and Source-pull Techniques, 7–25. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-62512-2_2.
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Banerjee, Amal. "Introduction and Problem Statement." In Practical RF Amplifier Design and Performance Optimization with SPICE and Load- and Source-pull Techniques, 1–5. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-62512-2_1.
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Mathur, SB, Sudhakar Bokephode, and DD Balsaraf. "The Power of Three." In Indian Business Case Studies Volume VI, 107—C12.P33. Oxford University PressOxford, 2022. http://dx.doi.org/10.1093/oso/9780192869425.003.0012.
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Abstract It has three brands in play, but only flagship Volkswagen (VW) has captured significant space in mind and market. Now, the German auto group is looking to unleash the collective power of Skoda, VW, and Audi in India with the prospect of more brands being launched. Lutz Kothe first stepped on Indian soil in 2008 to attend the Auto Expo in New Delhi. At 4 am the head of marketing at VW India strode into the Park Hotel and, when checking in, said he was from Volkswagen. The name didn’t ring a bell with the front office staff. That’s when Kothe learnt his first lesson: Europe’s largest carmaker was a virtually unknown entity in India. Lesson No 2 was to follow soon. Kothe walked into the VW pavilion at the Expo but he couldn’t see any cars on display. Kothe panicked as the VW global board was scheduled to stopover. Then he realized why he couldn’t see the cars: they were all covered in dust. Over the next couple of hours he scurried around and got the place spick and span—in the nick of time before the board visit. Kothe’s second takeaway: if VW has to get it right in the country, it needs to marry German planning with Indian ingenuity. By all accounts, VW has been getting better at that endeavour with every passing year. It entered India late, but in just four years since it set up India operations, the German carmaker has sold a little over 1 lakh cars (till October 2011). Its seven models of compacts, sedans, and luxury cars have helped VW carve out a 3.5% market share—something the Detroit giants have not been able to do after more than a decade in the country. What’s more, the VW group is not a one-horse wonder. Globally, it owns a clutch of marquee auto names, from Audi, Bentley, and Lamborghini to Porsche, SEAT, and Skoda. In India, the group is present with three of these brands—Skoda came in first a decade ago, and Audi and VW hit Indian roads in 2007. The troika has still to collectively pull its weight in the group’s quest to become a carmaker to reckon with. But if ever there was a time to get the show on the road, it is now. The current slowdown notwithstanding, demand for and interest in passenger vehicles-from small cars to high-end luxury coupes-have heightened. That has emboldened the VW group to consider getting in more of its brands into the country-one-time Spanish auto major SEAT is likely to be brought in under the VW umbrella, as are luxury brands Porsche and Lamborghini (currently, they are imported by independent dealers). The Long Road Ahead Even as things stand today, the presence and power of multiple brands—VW, Skoda, and Audi—gives VW a distinct edge over many of its multinational competitors. ‘No other car maker with every model being so distinct,’ says John Chacko, VW group chief representative for India. ‘But naturally it will be the core brand that will have a lot of load on itself, in terms of (absorbing) investment, suppliers and volumes,’ adds Chacko. Backed by hatchback Polo and sedan Vento, the ‘core brand’s’ sales jumped 10-fold in 2010 to 32,627 units over a year ago. Till October 2011, that figure had more than doubled to a little over 66,000. Like most global carmakers, VW has adopted a top-down strategy, entering with the Passat and the Jetta (a large and a small family car, respectively). But it was only after the entry of the Polo (in early 2010) and the Vento (in mid-2010) that the pace of VW’s sales quickened. The company is now eyeing a market share of 10% by 2015. A chunk of that growth will come from the launch of the compact car up in a segment one rung lower than the Polo, by early 2013, benefits across the three brands. One synergy is in manufacturing. In 2006, VW invested Rs 3,300 crore in a factory in Chakan on the outskirts of Pune to produce the high-volume Polo and Vento. The unit, which can produce 1,30,000 units annually, also makes the premium compact, the Skoda Fabia, and will also roll out the soon-to-be-launched Skoda Rapid sedan.
Conference papers on the topic "Spicy Pulp"
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Wu, Xuan, Gaowei Liu, Xiaojie Wang, Yanwei Liu, and Tao Mei. "Study of a Bioinspired Wall-Climbing Robot: Contact Mechanism and Performance." In ASME 2017 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/smasis2017-3729.
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This paper presents a study of bioinspired wall-climbing robot (WCR) using spiny toes. The first part of the paper describes a design of a flexible spiny toe inspired by the features of a typical wall-climbing insect Serica orientalis Motschulsky’s tarsal system. A simple contact model of the spiny toe is proposed by considering the contact asperities as spheres. With the help of the finite element method (FEM), the stiffness matrices as well as the directional adhesive properties of the spiny toe are obtained. A single spiny toe and its array are fabricated via fast prototyping. The adhesive forces and pull-off positions of the single toe are measured with a homebuilt apparatus using displacement-control method under different compressive deformations. As for the spiny array, the effect of the dragging path on the adhesive forces is evaluated. The results show that, both the single toe and array exhibit directional adhesive features. The value of compressive deformation of the single toe influences the contacting angle, as a consequence the directional adhesive behavior is achieved. When forming an array with numerous spiny toes, the adhesive ability is strengthened, which is also affected by the random distribution of the surface asperity height. In the second part of the paper, a prototype of bioinspired WCR is designed and fabricated based on a fully understanding of the spiny contact mechanism. The robot has two feet, each of which has spring-actuated gripper. An inchworm gait is generated according to the trajectory planning of the feet. Using the proposed spiny arrays, the robot archives scaling on vertical and inverted rough surfaces, and can also transition between vertical and ceiling walls. The performance of the prototype of bioinspired WCR shows promising in developing an intelligent and maneuverable WCR system in practical applications.
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Chanchlani, Kuldeep, Deepak Gunwant, Ranjit Gogoi, Kamal Singh, Jeetendra Dadhich, and Himanshu Rajak. "Novel Approach to Identify Sand and Viscous Oil Problems Through the Analysis of Dynamometer Cards and Field Practices." In Gas & Oil Technology Showcase and Conference. SPE, 2023. http://dx.doi.org/10.2118/214056-ms.
Full textAbstract:
Abstract Problems due to the solids and viscous oil are difficult to predict in the dynamometer cards. An innovative approach is devised to identify solids and viscous oil problems, based on the interpretation of dynamometer card analysis and troubleshooting practices implemented at the field scale. Sand or wax incursion in the subsurface pump causes the pump screen or perforation to choke, resulting in no communication of the reservoir with the tubing. It can cause no free fall of polished rod and sucker rod string getting stuck up. Heavy viscous reservoir fluid shows the standing valve, traveling valve, or both pump seats getting choked. The drag force creates an extra differential force between the plunger and the pump, showing the case of the sucker rod unscrewing or parted as pump seats get choked up in the dynamometer card. Casing head pressure, pump hydraulics, and the shape of the dynamometer card are critical parameters in differentiating between the fluid pound, gas interference, and blocked pump intake. The plunger stops before opening the traveling valve in case of pump intake is blocked, or the spiky and curvy loads in the dynamometer card due to solids-related problems. During the circulation job, higher pumping pressure taken by the pumping unit ascertains the solids incursion. Viscosity is an important property that determines load distribution on the rod string. The drag force causes the dynamometer card to stretch, but practically the rod is unscrewed or parted. Post-rod string makeup well started producing liquid. It has revived non-flowing wells and prevented production downtime. This unique approach will benefit the operators in analyzing the sand, solids, and viscosity-related problems and troubleshooting these failures of rod-pumped wells. Oil gain has been observed in rod-pumped wells based on this systematic approach.