Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Powiadomienia systemowe
  • Sesja wygasła!

Znaleziono wyników: 2

Liczba wyników na stronie
first rewind previous Strona / 1 next fast forward last
Wyniki wyszukiwania
help Sortuj według:

help Ogranicz wyniki do:
first rewind previous Strona / 1 next fast forward last
1
Content available remote Mathematical model decomposition of gas hydrates
EN
The article presents the results of the study of the influence of pressure and temperature of the gas-water environment on the process of hydrocarbon gas hydration formation, occurring on its phase interface surface. A mathematical model is proposed to determine the optimum ratios of pressure, gas temperatures, water, and gas bubble sizes in the bubbling, gas ejection, or mixing processes. It was determined that there is a gas temperature range where the hydrate formation speed is maximum. The research findings can be used to optimize various technological processes associated with production of gas hydrates in the industry.
EN
The article presents the results of research of thermophysical peculiarities obtaining volumetric amorphous structures in metals and alloys. This technology differs mainly the realization internal heat removal by means of local heat sink (inoculator). A mathematical model of melting inoculator in melts for optimizing the process of obtaining massive amorphous structures, which allows to reduce time of experimental research and material resources to create massive amorphous structures. Mathematical modeling of processes heat and mass transfer inoculator in melts allows you to identify peculiarities of the technological process, and establish influence inoculator on the degree of amorphization melt. The results provide an effective assessment of the intensity of heat transfer during the casting process, which makes it possible to estimate and predict the ability of alloys to the amorphization of the structure.
first rewind previous Strona / 1 next fast forward last
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.