Preparation for Scaling Studies of Ice-Crystal Icing at the NRC Research Altitude Test Facility

This paper describes experiments conducted at the National Research Council (NRC) of Canadas Research Altitiude Test Facility between March 26 and April 11, 2012. The tests, conducted collaboratively between NASA and NRC, focus on three key aspects in preparation for later scaling work to be conducted with a NACA 0012 airfoil model in the NRC Cascade rig: (1) cloud characterization, (2) scaling model development, and (3) ice-shape profile measurements. Regarding cloud characterization, the experiments focus on particle spectra measurements using two shadowgraphy methods, cloud uniformity via particle scattering from a laser sheet, and characterization of the SEA Multi-Element probe. Overviews of each aspect as well as detailed information on the diagnostic method are presented. Select results from the measurements and interpretation are presented which will help guide future work

The Vineland Grape Flavor Index - a new objective method for the accelerated screening of grape seedlings on the basis of flavor character

The total volatile exters (TVE) and methyl anthranilate (MA) content of grape cultivars, selections and seedlings including Vineland, Geneva and French hybrids, North American and Vitis vinifera L. cultivars were determined. The results showed that grapes which had labrusca flavor character were high in one or both of these flavor components. Based on these findings, TVE and MA analyses were proposed for the early screening of grape seedlings for labrusca flavor character. The following index was developed: Vineland Grape Flavor Index = MA (ppm) x 100 + TVE (ppm). Seedlings with an index of over 14 would likely have labrusca flavor character. The advantages of the proposed method are objectivity and efficiency of time and labor.Le «Vineland Grape Flavor Index» -une nouvelle méthode objective pour le triage précoce de plants de vigne basée sur l'arômeNous avons mesuré les esters volatiles totaux et l'anthranylate de méthyle dans le jus de raisins de certains cépages sélectionnés et de jeunes plants issus de croisement. Les cépages étaient soit des hybrides nouveaux provenant de Vineland, de Geneva et de France, soit des hybrides nord-américains, soit des Vitis vinifel"a L. Les résultats ont montré que les raisins possédant l'arôme «foxé» typique des labruscas contiennent un taux élevé de l'un ou des deux composés chimiques. De plus, faites sur les premiers raisins issus d'un croisement, ces analyses permettent de déceler les variétés foxées. Nous proposons l'indice suivant: Vineland Grape Flavor Index (VGFI) = anthranylate de méthyle (ppm) x 100 + esters volatiles totaux (ppm). Toute valeur supérieure à 14 est généralement associée à un arôme «foxé» pouvant être perçu par olfaction. A part son objectivité, la méthode permet d'économiser temps et travail

Ice Crystal Icing Physics Study using a NACA 0012 Airfoil at the National Research Council of Canada's Research Altitude Test Facility

This paper presents results from a study of the fundamental physics of ice-crystal ice accretion using a NACA 0012 airfoil at the National Research Council of Canada (NRC) Research Altitude Test Facility in August 2017. These tests were a continuation of work which began in 2010 as part of a joint collaboration between NASA and NRC. The research seeks to generate icing conditions representative of those that occur inside a jet engine when ingesting ice crystals. In this test, an airfoil was exposed to mixed-phase icing conditions and the resulting ice accretions were recorded and analyzed. This paper details the specific objectives, procedures, and measurements which included the aero-thermal and cloud measurements. The objectives were built upon observations and hypothesis generated from several previous test campaigns regarding mixed-phase ice-crystal icing. The specific objectives included (A) ice accretions under different wet-bulb temperatures, (B) investigations of steady-state ice shapes previously reported in the literature, (C) total water content variations in search of a threshold for accretion, and (D) probe characterization related to measuring melt fraction which is important to characterize the mixed-phase condition. The resulting ice accretions and conditions leading to such accretions are intended to help extend NASAs predictive ice-accretion codes to include conditions occurring in engine ice-crystal icing

The heritability of methyl anthranilate and total volatile esters in Vitis spp. hybrids

Two grapevine seedlings, V. 72181 and V. 72182, selected for extremely high methyl anthranilate (MA) and total volatile esters (TVE) content, were selfed to create families 8020 and 8021 respectively, to test the inheritance of these two components of labrusca flavour character. REYNOLDS et al. (1982) had postulated a three-gene, dominant and complementary system (M, A, F) for MA and a two-gene dominant and complementary system (T, V) for TVE. Families 8020 and 8021 segregated 3:1 for MA, indicating only one heterozygous locus for MA in the parents. This would question REYNOLDS' assignment of genotypes for the grandparents of these two families and would suggest a more complex environmentally influenced system. The TVE segregation patterns followed REYNOLDS' hypothesis and segregated 3:1 for one heterozygous locus

Characterization of kefir-like beverages produced from vegetable juices

The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backslopping fermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, there was observance of a decrease of the soluble solid content and an increase of the number of volatile organic compounds. In particular, esters were present in high amounts after the fermentation, especially in strawberry, onion and melon, whereas carrot and fennel registered a significant increase of terpenes. The concentration of alcohols increased, while that of aldehydes decreased. Changes in colour attributes were registered. Strawberry, onion and tomato juices retained a high antioxidant activity after fermentation. The overall quality assessment indicated that carrot kefir-like beverage (KLB) was the product mostly appreciated by the judges. These findings support the further development of vegetable KLBs with additional benefits and functional properties

Ice Accretion Measurements on an Airfoil and Wedge in Mixed-Phase Conditions

This paper describes ice accretion measurements from experiments conducted at the National Research Council (NRC) of Canada's Research Altitude Test Facility during 2012. Due to numerous engine power loss events associated with high altitude convective weather, potential ice accretion within an engine due to ice crystal ingestion is being investigated collaboratively by NASA and NRC. These investigations examine the physical mechanisms of ice accretion on surfaces exposed to ice crystal and mixed phase conditions, similar to those believed to exist in core compressor regions of jet engines. A further objective of these tests is to examine scaling effects since altitude appears to play a key role in this icing process

Fundamental Ice Crystal Accretion Physics Studies

Due to numerous engine power-loss events associated with high-altitude convective weather, ice accretion within an engine due to ice-crystal ingestion is being investigated. The National Aeronautics and Space Administration (NASA) and the National Research Council (NRC) of Canada are starting to examine the physical mechanisms of ice accretion on surfaces exposed to ice-crystal and mixed-phase conditions. In November 2010, two weeks of testing occurred at the NRC Research Altitude Facility utilizing a single wedge-type airfoil designed to facilitate fundamental studies while retaining critical features of a compressor stator blade or guide vane. The airfoil was placed in the NRC cascade wind tunnel for both aerodynamic and icing tests. Aerodynamic testing showed excellent agreement compared with CFD data on the icing pressure surface and allowed calculation of heat transfer coefficients at various airfoil locations. Icing tests were performed at Mach numbers of 0.2 to 0.3, total pressures from 93 to 45 kPa, and total temperatures from 5 to 15 C. Ice and liquid water contents ranged up to 20 and 3 grams per cubic meter, respectively. The ice appeared well adhered to the surface in the lowest pressure tests (45 kPa) and, in a particular case, showed continuous leading-edge ice growth to a thickness greater than 15 millimeters in 3 minutes. Such widespread deposits were not observed in the highest pressure tests, where the accretions were limited to a small area around the leading edge. The suction surface was typically ice-free in the tests at high pressure, but not at low pressure. The icing behavior at high and low pressure appeared to be correlated with the wet-bulb temperature, which was estimated to be above 0 C in tests at 93 kPa and below 0 C in tests at lower pressure, the latter enhanced by more evaporative cooling of water. The authors believe that the large ice accretions observed in the low pressure tests would undoubtedly cause the aerodynamic performance of a compressor component such as a stator blade to degrade significantly, and could damage downstream components if shed

Identification and quantification of anthocyanin pigments in colored rice

Anthocyanin pigments from varieties of black, red and wild rice were identified and quantified to evaluate their potential as nutritional function, natural colorants or functional food ingredients. Anthocyanin extraction was conducted with acidified methanol with 0.1M HCl (85:15, v/v) and identification of anthocyanin, aglycone and sugar moieties was conducted by comparison with purified standards by HPLC, Ultraviolet-Visible absorption spectrophotometer and paper chromatography. Black and wild rice showed three different types of pigments by HPLC whereas red rice variety did not show any anthocyanins. Out of three pigments detected, one (peak 2) was characterized as cyanidin-3-glucoside (C3G) by comparison of spectroscopic and chromatographic properties with an authentic standard, and another (peak 3) was tentatively identified as cyanidin-fructoside on the basis of spectroscopic properties with λmax of aglycone in 1% HCl methanol at 537 nm, electrospray ionization mass spectra with major ions at 449 and 287 m/z and chromatographic properties. But another pigment (peak 1) has not been characterized. The most abundant anthocyanin in black and wild rice was C3G

Revitalizing Asia's irrigation: to sustainably meet tomorrow's food needs

Irrigated farming / Food security / Irrigation management / Participatory management / Water users associations / Public sector / Private sector / Farmer managed irrigation systems / Surface irrigation / Pumps / Groundwater irrigation / Water productivity / Models / Reservoirs / Canals / Tanks / Irrigation programs / Climate change / Water conservation / Asia