Simulation of an oil film at the sea surface and its radiometric properties in the SWIR

The knowledge of the optical contrast of an oil layer on the sea under various surface roughness conditions is of great interest for oil slick monitoring techniques. This paper presents a 3D simulation of a dynamic sea surface contaminated by a floating oil film. The simulation considers the damping influence of oil on the ocean waves and its...

Testing of full scale composite journal bearings for offshore underwater applications

In the offshore industry, fibre reinforced sliding journal bearings are increasingly used due to their low-maintenance and self-lubricating characteristics. To be able to use the bearings in the rough offshore environment, under heavy loading, full scale tests are essential to assess the friction and wear rate development during use. For this...

Quantitation of ortho-cresyl phosphate adducts to butyrylcholinesterase in human serum by immunomagnetic-UHPLC-MS/MS

Tri-ortho-cresyl phosphate (ToCP) is an anti-wear, flame retardant additive used in industrial lubricants, hydraulic fluids and gasoline. The neurotoxic effects of ToCP arise from the liver-activated metabolite 2-(o-cresyl)-4H-1,3,2-benzodioxaphosphoran-2-one (cresyl saligenin phosphate or CBDP), which inhibits esterase enzymes including...

Boundary lubrication of stainless steel and CoCrMo alloy based on phosphorous and boron compounds in oil-in-water emulsion

Emulsion lubrication is widely used in metal forming operations and has potential applications in the biomedical field, yet the emulsion lubrication mechanism is not well understood. This work explores the possibilities of three different oil-in-water (O/W) emulsions containing dibutyl octadecylphosphoramidate (DBOP), 6-octadecyl-1,3,6,2...

A novel approach to tribological measurements at harsh conditions

When dealing with high-tech equipment, accurate positioning is of the utmost importance to ensure durability and a productive lifetime. Unexpected high friction or wear of positioning mechanisms can lead to unnecessary down-time or products that are not up to specification. To ensure a sufficient lifetime, it is necessary to know beforehand how...

Experimental investigation of a polymer coating in sliding contact with skin-equivalent silicone rubber in an aqueous environment

A study on the effect of a brush coating of polyacrylic 20 acid (PAA) grafted with poly(ethylene glycol) (PEG) (PAAQ1 g-PEG) on friction was done for a sliding system that involves silicone skin L7350: a silicone rubber used by the Fédération Internationale de Football Association (FIFA) for the determination of skin–surface friction in...

Development of a texture averaged Reynolds equation

The application of textured bearing surfaces results in a more complex lubricant flow pattern compared to smooth bearing surfaces. In order to capture the more complex flow pattern and possible inertia effects in the vicinity of the surface pockets, the NavierStokes equations should be used to model the flow between textured surfaces instead of...

Boundary lubrication of glass: Rubber sliding contacts

Polymer brush coatings represent a promising class of coatings for friction control [1], especially in a humid environment [2]. A study on the feasibility of a specific class of polymer brush coatings [5] was done for a sliding system that involves ‘silicon skin L7350’: a silicon rubber used by FIFA for the determination of skin / surface...

Load dependency of the coefficient of friction of oral mucosa

Frictional conditions in the mouth are thought by food scientists to be critical to the perception of important food attributes such as astringency, smoothness, roughness, slipperiness, etc. This ability to detect friction probably evolved to avoid foods that could wear the teeth excessively. In modern humans, sensations related to friction and...

Mechanisms underlying the role of friction in oral texture

The role of friction in food texture sensations are reviewed with the focus on results from our own laboratory, concentrating on texture sensations that are affected by the lubricative properties (e.g., roughness and creaminess), by the viscosity (e.g., melting and thickness) and by the used thickeners (e.g., airiness and heterogeneity). A food...

Wear of aluminium bronze in sliding contact with lubricated stainless steel sheet material

Aluminium bronze, well known for its good sliding properties, is frequently applied as tool material in sheet metal forming (SMF) of stainless steel, e.g. for the production of washing, refrigeration and cooking equipment. The limited hardness of the material makes it, however, sensitive to tool wear that is: volumetric wear of the tool due to...

The role of friction in perceived oral texture

Instrumentally measured in vitro friction in semi-solid foods was related to oral texture sensations. Increased fat content resulted in lower sensations of roughness, higher sensations of creaminess, and lower friction, suggesting that lubrication is the mechanism by which fat affects oral texture in low fat foods. Starch breakdown by salivary...

A new experimental procedure for incorporation of model contaminants in polymer hosts

A new experimental procedure for incorporation of model contaminants in polymers was developed as part of a general scheme for testing the efficiency of functional barriers in food packaging. The aim was to progressively pollute polymers in a controlled fashion up to a high level in the range of 1000 ppm and use them as input for the core layer...

Adhesion strength study between plasma treated polyester fibres and a rubber matrix

In this work, the adhesion strength between poly(ethylene terephthalate) (PET) fibres and styrene-butadiene rubber (SBR) was studied. The effects of atmospheric plasma treatment, used to increase adhesion strength between PET fibres and the rubber matrix, were investigated and compared. It was confirmed that lubricants on the fibres caused a...

The influence of bite size and multiple bites on oral texture sensations

The influence of bite size on sensory mouthfeel and afterfeel sensations was explored in two studies in which single bites of vanilla custard desserts were varied from 2 to 11 mL (study 1) and in which series of five bites of two different custard desserts were presented consecutively (study 2). In single bites, sensations of perceived...

Surface fatigue resistance of tool steel coated with thin brittle PVD layers

Chemicals / CAS carbon, 7440-44-0; steel, 12597-69-2