this paper presents a new arc starter circuit that is usable in manual metal arc welding (mma) power supplies. the proposed circuit uses an auxiliary circuit and a series coupling transformer for adding high frequency spikes to output dc voltage during arc striking. the proposed circuit is usable in inverter based arc welding supplies and it could result in a decrease of weigh, volume and expen...

This paper deals with the modeling of the brushed DC motor used as a reinforced starter for a micro-hybrid automotive application. The aim of such a system, also called “stop-start”, is to stop a combustion engine when the vehicle pulls to a stop, and to restart it when the driver accelerates. A reinforced starter is able to ensure this new function in addition to the classical cold start. Then...

—This paper presents the development of an integrated virtual/remote lab for teaching induction motor starting methods used in the Civil Engineering School at the Technical University of Madrid (UPM).

Starter cultures provide a basis in the production of fermented foods. Probiotics are the most important group of bacterial starter cultures. Commercial starter cultures were initially supplied in liquid form prior to the production of concentrated starter cultures. Progress in biotechnology later led to the application of concentrated starter cultures in frozen and freeze dried forms for direc...

Calf starter was offered to 40 calves in a plastic bucket or from a nipple bottle, and intake, growth, and selected blood parameters were measured. The nipple was designed with a large opening to allow feed particles to pass through the nipple during meals. Calves began the study at 7 d of age and were fed for 56 d. A commercially prepared calf starter was offered for ad libitum consumption fro...

This experiment was conducted to evaluate the effects of saturated and unsaturated fats in starter and grower feeds on performance and carcass parts of broilers. In this experiment 288 day old broiler chicks (Ross308 strain) were used in a completely randomized design for 42 days with 8 treatments in 3 replicates and 12 chicks in each replicate. The experimental groups included: T1) control gro...

Traditional dry fermented sausages are manufactured without addition of starter cultures in small-scale processing units, their fermentation relying on indigenous microflora. Characterisation and control of these specific bacteria are essential for the sensory quality and the safety of the sausages. The aim of this study was to develop an autochthonous starter culture that improves safety while...

Lactococcal and streptococcal starter strains are crucial ingredients to manufacture fermented dairy products. As commercial starter culture suppliers and dairy producers attempt to overcome issues of phage sensitivity and develop new product ranges, there is an ever increasing need to improve technologies for the rational selection of novel starter culture blends. Whole genome sequencing, spur...

To evaluate the effects of feeding four different levels of starter in male Holstein dairy calves, a completely randomized study was conducted, using 28 calves with initial body weight of 40.5±2.4 kg. The animals were fed iso-nitrogenous starter and were weaned when they consumed 350, 500, 650 and 800 g/d of starter for 3 d consecutively. Starter and water were available ad-libitum throughout t...

Lactobacillus sakei is a lactic acid bacterium commonly used as a starter culture for dry sausage production and can utilize arginine via the arginine deiminase pathway. The arcABCTD cluster of L. sakei has been characterized, and transcriptional studies have shown that its expression is subject to carbon catabolite repression and induction by arginine. Downstream of arcD an additional gene has...