In this study, a numerical/experimental analysis is proposed to investigate the possibility of reshaping sheet metal-based End-of-Life (EoL) components using Hydroforming (SHF). Returned EoL are challenging be reformed, they usually characterised by high heterogeneity as there localised thinning areas (caused original forming processes), and overall formability reduced with respect flat materia...

For evaluation of citric acid and citrate effects on bovine epididymal protoplasmic droplets, fifty bovine testes were collected in the October 2007 till June 2008 from Urmia slaughterhouse and transported to the laboratory in a cool container filled with 5 °C ice pack. Caudal epididymis was incised and sperm cells were put into Petri dishes containing hams f10 media with 10% fetal calf serum (...

Abstract Aiming at the problems of large cross-section size change and low shape position accuracy workpiece rolled by four-power rolling mill, based on analyzing plastic deformation mechanism metal crystals, simulation was carried out deform software to analyze variation section height equivalent stress distribution section. The results show that under action mutual vertical force, with a leng...

Some prey can distinguish between chemical cues from predators fed different diets. Here we document the first evidence of diet-based chemical discrimination of predators in a terrestrial arthropod and measure the survival value of behavioural responses to predator chemical cues. We tested activity level and avoidance behaviour of the wolf spider, Pardosa milvina, to faeces and silk associated ...

Optical flow is a pre-requisite for computing motion detection, time to collision, structure, focus of expansion as well as object segmentation. Unfortunately, most optical flow techniques do not provide accurate and dense measures that are useful for these types of computations. In addition, most techniques are also computationally slow. Albeit, one method proposed by Camus claims and is able ...

abstract: mayonnaise is probably one of the most widely used sauces worldwide. the oil content of traditionally mayonnaise is more than 65%. fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. in this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...