The purposes of this research were to investigate anaerobic digestion of concentrated food waste in biogas production system at mesophilic temperature (37 C). The effect of grinding and pH controlled at 6.20 and 7.00 on methane production were also studied. It was found that the ability of mix bacteria which had initial concentration of 2100 mg/l for digesting concentrated food waste with grinding was higher than that without grinding because of the increase in surface area (about 1.37 time). In this system the optimum condition for bacteria growth was found at pH 7.00. Under optimal condition the digestion efficiency in term of chemical oxygen demand (COD) removal was 18.81% higher corresponding to an increase in methane production rate (19.10%) than other conditions

Fin Field Effect Transistor (FinFET) technology has increasingly been adopted for use within integrated circuits thanks to its superior electrical integrity and scalability. However a steady increase in vulnerability of FinFET circuits to negative bias temperature instability (NBTI) has recently become one of the major lifetime reliability problems. In this paper we propose a simulation framework to address NBTI in combinational circuits implemented with 14-nm tri-gate FinFET predictive technology. Particle swarm optimization (PSO) algorithm is applied to construct an accurate long-term NBTI degradation model from cycle-by-cycle data history. The proposed simulation methodology provides accurate results with high efficacy in computation time compared to reference models. From the proposed framework the average delay degradation for all experimental circuits under normal operation after 10-year NBTI stress is approximately 6% yet temperature variation in the circuit strongly influences NBTI degradation.

For modern processors two reliability issues namely increased leakage power and soft error rate continue to intensify as device technologies scale down to nanometers. While many researchers have proposed methods to efficiently control leakage power by tuning body bias few recent works have considered the quantitative negative impact of this technique on circuit soft error vulnerability. In this paper we introduce a novel body bias based approach for reliability improvement that correlates leakage reduction and soft error immunity degradation. The experimental results show that the proposed technique provides satisfactory leakage reduction with confined soft error degradation in 32 nm high-k/metal gate benchmark circuits.

After a propeller shaft was damaged from chloride in sea water it has been fixed by MAG welding process with flux cored wire. Its service life after welded depends on the corrosion resistance of the weld metal. This research aimed to compare the corrosion resistance of two different weld metals between X111-T5-K4 and E71T-1CH8/T/9M-D flux core wire. The test specimens were prepared according to the ASTM G1-103 standard and tested by salt spray test conforming to the ASTM B 117 standard. The result of the test showed that the corrosion rate of the weld metal using X111-T5-K4 flux cored wire is lower than the weld metal of E71T-1CH8/T/9M-D flux cored wire which was 0.21 and 0.32 mm2/hr. respectively. The mass loss at 24 hours of E71T-1CH8/T/9M-D X111-T5-K4 flux core wire were 0.32 and 0.48 grams respectively. Therefore enhancing the service life of propeller shaft from chloride corrosion should use X111-T5-K4 flux core as weld metal

The objective of this research was to determine effect of substitution wheat flour with durian rind powder at 0 5 10 and 15% on tarts quality. Assessment by physical and chemical properties sensory evaluation. Results showed that increasing of durian rind the texture of the tart dough before baking hardness toughness and cohesiveness increased. After tart dough baked hardness and toughness increased. Both the tart dough before and after baking decreased lightness (L*) and yellowness (b*) increased of redness (a*) and water activity (aw) of baked tart dough has decreased. The durian rind tart contained increased of moisture protein ash and crude fiber. As of fat and carbohydrate are decreased. For sensory evaluation in acceptance color odor taste flavor texture and overall the tester accepted like very much at 15% of substitution durian rind powder with wheat flour.