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MA956 (Fe-Cr-Al) alloy powder was high-energy ball milled with various amount of yttria contents (1,2,3, and 4 wt.%) to fabricate an oxide dispersion strengthened alloy. The milled powders were then consolidated using hot press sintering at 1150°C. The surface morphology and crystal structure of MA956 powder during the high-energy milling depending on the yttria contents was investigated using particle size analysis, X-ray diffraction, and scanning electron microscopy. The microstructural analysis of sintered alloy was performed using transmission electron microscopy and energy dispersive spectroscopy to evaluate the dispersion behavior of yttrium oxide. The results showed that, as yttria contents increased, the oxide particles became finer and are uniformly distributed during the high-energy milling. However, after the sintering, the oxide particles were coarsened with more than 3 wt.% of yttria addition.

Background: White Pekin ducks can be reared under intensive rearing system for meat and egg production. Depending upon the availability, duck farmers use different types of cereals for feeding their ducks. Therefore, a study was conducted to find out the performance of White Pekin ducks during mid phase of layingfed on wheat and/or broken rice based diets under intensive rearing system. Methods: White Pekin laying ducks (45; 41 weeks old) were divided into three groups. Three types of diets without (BR-0) and with broken rice (BR), replacing 50 (BR-50) and 100 (BR-100) per cent of wheat were prepared and offered randomly to the above three groups till the ducks attained 52 weeks of age under standard feeding and management practices. Result: The total egg production (dozen) and duck day egg production (DDEP) % were higher in BR-50 group (4.51 and 64.44) than the BR-100 group (3.85 and 55.00); however, both were similar to BR-0 group (4.09 and 58.49). The total feed intake (12.55-13.80, kg) and feed conversion ratio (feed consumed in kg per dozen eggs produced) (2.93-3.31) were similar among the groups. The cost (Rs.) per egg was lower in BR-50 group (7.79) than the BR-0 group (8.32) and BR-100 group (8.71). The egg weight in BR-50 group (76.61 g) was higher than the BR-0 group (75.42 g); however, both were similar with BR-100 group (76.19 g). There was no significant difference in the egg shape index (68.22-69.69), albumen index (0.13-0.14) and yolk index (0.42-0.44) among the groups. The However, the Haugh unit in BR-100 groups (87.32) was lower than BR-0 group (89.90); but both were similar with BR-50 group (89.56). There were no significant differences in the percentage of albumen (55.09-55.71), yolk (31.75-32.38) and shell (12.45-12.63) among the groups. Similarly, the shell thickness with membrane (0.50-0.52, mm) and without membrane (0.43-0.44, mm) were also similar among the groups. It can be concluded that White Pekin ducks can be raised on wheat and/or broken ricebased diets during mid phase of laying under intensive rearing system; however, mixture of wheat and broken rice in equal ratio increased the performance and was economical. [ABSTRACT FROM AUTHOR]

This article describes the Al2O3/Cu/Ag-H2O nanofluid stagnation-point flow through a porous medium with emphasis on heat transfer as well as magnetohydrodynamic (MHD) behavior and entropy generation. The main motivation is to do the MHD flow of nanofluid and look into the repercussions of viscous dissipation, which has many applications in various industries, especially the extrusion process where the durability of the end product is of interest. The governing equations are solved using similarity transformations and DTM-Padé approximations, and the solutions are then compared to the outcomes of the numerical technique (shooting technique and Runge-Kutta 4th order method), which validates the accuracy of the research. The ranges of the parameters are taken as -2< Q < 3, 0 < Gr < 6, 0 < Gc < 6, 0 < Br < 3, 0< ? < 0.3. Some important findings are: entropy generation is to decrease for higher values of Br in a streamline manner within asymptotic pattern; viscous heating is dominant in the neighborhood of the plate for higher value of Br and for small values the distribution is smooth across the flow field; decrease in entropy generation for higher value of Br shows that there is a base value or residue left over energy in the process of entropy generation, which is important in its own revelation and application basis. [ABSTRACT FROM AUTHOR]

In the current research, enhancement in the film and transition boiling regime is tried to obtain using Al2O3 nanofluid as coolant. The coolant properties such as physical, thermal and interfacial and the droplet dynamics during evaporation are the prime controlling factors for defining the effectiveness of dropwise evaporative cooling. In the current study, aluminium oxide nanoparticle with water is considered as coolant. The quality of the aluminium oxide nanoparticle has been confirmed by performing various characterizations such as X-ray diffraction analysis, scanning electron microscope with energy dispersive spectroscopy and transmission electron microscope. Using aluminium oxide + water as the coolant, the augmentation was obtained by altering the thermo-physical properties of the coolant in the favourable direction of heat transfer. The thermal analysis and the comparative study ensures step up in heat transfer. With the increase in the concentration of nanoparticles from 0.1%–0.2% in the base fluid, the evaporation rate increases significantly due to the decrease in the residence time, increase in the maximum spreading diameter and minimisation or elimination in blasting characteristics. [ABSTRACT FROM AUTHOR]