著者

西原 正夫 西原 守 山本 俊二

出版者

社団法人日本材料学会

雑誌

材料試験 : journal of the Japan Society for Testing Materials (ISSN:03727971)

巻号頁・発行日

vol.10, no.90, pp.168-173, 1961-03-15

---

Compression-creep data for zircaloy 2, Mo-Cu-Zr alloy and 18-8 stainless steel were obtained at room temperature, 250℃, 316℃ (600゜F) and 450℃ for a period of 100 hours. Zircaloy 2 and Mo-Cu-Zr alloy were casted respectively as ingot by the consumable-electrode double-arc melting. The test specimens were machined from a bar obtained from the ingot by forging, and annealed at 700℃ (Zircaloy 2) and 750℃ (Mo-Cu-Zr alloy) for 1 hour in vacuum furnace. The test equipment for compression creep is the conventional tension creep machine with a fixture consisted of two yokes which convert tensile loading into compressive loading. The fixture used is of the similar type to the one developed at the Westinghouse Research Laboratory by M.J. Manjoine. The compression-specimen which has a diameter of 12 mm and an overall length of 36 mm was compressed between two seats, the ends of the specimen and of the seats being ground and lapped. The relative displacement of the yokes was measured by dial gauge extensometer as a measure of the strain in the specimen. For checking the magnitude of instantaneous strain in creep tests, short-time tension and compression tests were made for zircaloy 2 and Mo-Cu-Zr alloy at 316℃ by using the test equipment above-mentioned. The continuous loading was given by moving a running weight sliding on the loading lever arm of the creep machine. Although at room temperature zircaloy 2 and Mo-Cu-Zr alloy have smaller instantaneous and creep strain in comparison with 18-8 stainless steel which displays appreciable creep at room temperature, they tend to have poorer creep resistance at higher temperatures, and the steady-state creep component becomes conspicuous for Mo-Cu-Zr alloy at 316℃ and for zircaloy 2 at 450℃. The creep strength of Mo-Cu-Zr alloy at 450℃ is stronger than that of zircaloy 2 when the stress level is below 17 kg/mm^2. Comparison of tension-creep and compression-creep properties for Mo-Cu-Zr alloy (at 316℃ and 450℃) show that the alloy has poorer resistance in compression than in tension within a certain limit of stress, above which an effect of decrease of stress resulted from the increase of cross-section of a compression specimen would appear. The similar phenomena for S 816 and nimonic 90 at 1600゜F have been reported by L.A. Yerkovich. This difference in creep-resistance may partly be explained by the anomalous variation of the stress-strain relationship in tension and compression. But it should be taken into account as well that the bedding-down of the ends of compression-specimen and the anisotropic effects in the resistance to deformation produced in the process of preparing the test specimen are related to the difference in creep-resistance, although in our experiment the bedding-down of the compression specimen was minimized by lapping the ends of compression specimen.

著者

大路 清嗣

出版者

社団法人日本材料学会

雑誌

材料試験 : journal of the Japan Society for Testing Materials (ISSN:03727971)

巻号頁・発行日

vol.8, no.74, 1959-11-15

著者

山本 正

出版者

社団法人日本材料学会

雑誌

材料試験 : journal of the Japan Society for Testing Materials (ISSN:03727971)

巻号頁・発行日

vol.5, no.33, pp.346-351, 1956-06-15

著者

中村 信夫

出版者

社団法人日本材料学会

雑誌

材料試験 : journal of the Japan Society for Testing Materials (ISSN:03727971)

巻号頁・発行日

vol.6, no.50, 1957-11-15

著者

松下 竹次郎 酒井 達郎 中川 鶴太郎

出版者

社団法人日本材料学会

雑誌

材料試験 : journal of the Japan Society for Testing Materials (ISSN:03727971)

巻号頁・発行日

vol.10, no.92, pp.342-343, 1961-05-15

---

Rheological analysis of "body" or consistency of "yokan" (pasty food made from gelation of concentrated starch suspension in sugar solution by agar-agar) was done by using a curdometer. Thirty samples of yokan from various makers were tested. As a first step, they were classified into three groups, i.e., good, medium, and poor, according to their practical evaluation, e.g., "body", stiffness or consistency. The curdometer used was a modified penetrometer. A small circular disk is pushed into the sample paste by means of a spring. Penetration of the disk is recorded on a drum. From observation of the recorded curves, it is possible to evaluate elastic deflection, plastic yielding or viscous flow of the paste. High grade yokan of good body is characterized by high viscosity and a sort of strain-hardening. Yokans of poor body, on the other hand, show continuous flow after plastic yielding. Their mechanical properties were compared with their compositions and chemical constituents. Sufficiently high value of starch and sugar content is necessary for the appearance of good body. Rheological data, so acquired and properly analysed, were used effectively in the design of a continuous processing plant of yokans.

著者

沢井 郁太郎 田代 仁

出版者

社団法人日本材料学会

雑誌

材料試験 : journal of the Japan Society for Testing Materials (ISSN:03727971)

巻号頁・発行日

vol.6, no.49, pp.638-644, 1957-10-15

著者

桃谷 政順 松本 幸雄

出版者

社団法人日本材料学会

雑誌

材料試験 : journal of the Japan Society for Testing Materials (ISSN:03727971)

巻号頁・発行日

vol.10, no.92, pp.319-321, 1961-05-15

---

Experiments have been made with two kinds of O/W type emulsions. Compositions of the emulsions are shown in Table 1. The flow properties of these emulsions and their dispersion mediums have been studied in the range of low rates of shear. Effect of the flow properties due to addition of salts or lower alcohols are also observed. The two kinds of emulsions stated above, reveal different behaviours under shearing stress. One of them (emulsion I) reveals the Newtonian flow in the range of low dispersion concentrations. The other (emulsion II) behaves as the non-Newtonian fluid over all the range of concentrations. In the former, the dispersed particles may retain the dispersion state comparatively similar to that in the case of the static condition and this structure may be destroyed under shearing stress. This difference may be caused by the difference in the thickness and character of the hydration layer of the particles. These results may be well explained by assuming that the thickness and the character of hydration layer depend on the kind of the hydrophilic group of the emulsifying agent.