DIU Journal of Science and Technologyhttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/122024-02-23T07:19:53Z2024-02-23T07:19:53ZRock Brittleness Index of Gneiss Rock Selected From Quarries in Kwara State, Nigeria AgbalajobiAgbalajobi, S.ABello, W.Ahttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/113582023-12-31T21:00:34Z2014-01-01T00:00:00ZRock Brittleness Index of Gneiss Rock Selected From Quarries in Kwara State, Nigeria Agbalajobi
Agbalajobi, S.A; Bello, W.A
This research examines the brittleness index in some gneiss rock samples collected from four different quarries in Kwara State, Nigeria. The gneiss samples were tested in the laboratory to determine chemical and mineral compositions using X-ray fluorescence (XRF) spectrometer and atomic absorption spectrophotometer (AAS). Schmidt rebound hammer (L type) was used to estimate compressive strength of the rock samples. The average gneiss silica contentis72.1 %. The average uniaxial compressive strength and tensile strength are 138.5 MPa and 5.81 MPa respectively, classified as extremely high and very high strength. The average density of the rock is 2.6 g/cm'. The result of statistical correlation indicates
dominant factors (uniaxial compressive strength and density) affecting the brittle nature of the rock samples having high coefficient of correlation. The relationship between the strength parameter, area under the line - Or of the graph falls within the range of 285.78 462. 65MPa. The rock brittleness concept value obtained from the graph was within 96.62 136.68MPa. The brittleness index of the selected quarries serves as a reference for the selection of drill bits and drilling equipment in accordance to the nature of the rock within the basement complex.
2014-01-01T00:00:00ZStudies on the Color Difference (AE) of the Single Jersey Knit Fabric by Different Concentration of NaOHHaque, FaizulMajumder, S.M.Mahbub-ul-Haquehttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/113552023-12-30T21:00:36Z2014-01-01T00:00:00ZStudies on the Color Difference (AE) of the Single Jersey Knit Fabric by Different Concentration of NaOH
Haque, Faizul; Majumder, S.M.Mahbub-ul-Haque
Most of the knitted cotton fabric is scoured and bleached with caustic soda and hydrogen per oxide and dyed with reactive dye. For this reason caustic soda was used for scouring and sumifix yellow 3RS was used for dyeing of cotton fabric. To carry out the experiment 2.5,3.0,3.5 and 4.0 g concentration of NaOH was used to obtain the proper effect. Finally the samples were dried and tested to evaluate the performance. The experiment that was carried out for measuring the color difference with the help of spectrophotometer. To carry out the experiment2.5g/l NaOH was taken as standard and compared with others concentration e.g. 3.0, 3.5 and 4.0 g. It was found that as the concentration of NaOH increases, color difference decreases significantly. However for the economic point of view, best result obtained for 3 and 3.5 g of caustic soda. The experiments are done in Fakir Apparels Limited during my thesis work at 22th may 2012.
2014-01-01T00:00:00ZProcessing and Characterization of Ready To Eat Co-Filled Single Screw Extrusion TechnologyHossain, BellalHuq, Moonmoonhttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/113542023-12-30T21:00:34Z2014-01-01T00:00:00ZProcessing and Characterization of Ready To Eat Co-Filled Single Screw Extrusion Technology
Hossain, Bellal; Huq, Moonmoon
Breakfast cereals are very popular, and globally their consumption is growing, thanks to continuous product innovation. The product was elaborated with a rice and maize grit, using the proportion of 40% rice grit and 45% of maize grit including additional functional ingredients. The sample formulation was processed in a single-screw extruder at AHZ Agro Industry Pvt Ltd from 2009 to 2010. The extrusion parameters were set at temperatures of 180°C to 200°C; mixture moisture during processing set at 20%; screw speed set at 180 rpm; feeding rate of 2033gm/minute and circular matrix of 3.5mm. The developed extrusion sample was filled with chocolate cream using injection nozzle. The formulated ingredients were manually collected, dried to a forced air circulation oven dryer. The result of extruded sample showed 6.41g /g water absorption, 44.50%water solubility, and 8.89 expansion values. The bulk density was 0.25 gm/cc and 1,087.44g of instrumental texture evaluation for the sample was obtained. The paste viscosity was 130 Cp at 45 °c was an important attribute to study the functional properties of sample. The aim of this work was to evaluate the operational technological aspects of extrusion ready to eat nutritious snacks obtained with a mix of rice grit, corn grit, cocoa powder and food grade additives, by the analyses of expansion value, water absorption, water solubility, bulk density, viscosity and
sensory Proximate values of the extruded cookie byte was 2.5% moisture, 11.6 % fat, 8% protein, 75% carbohydrate 1.7% ash, 1.25% dietary fiber and 475mg Ca in percentile respectively. It can be concluded that the use of rice and maize grit to elaborate extruded cookie byte snacks with good technological properties
2014-01-01T00:00:00ZComparative Performance Analysis Between IEEE 802.11 Dcf and Proposed Coopmac+Islam, MD. Zahirulhttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/113512023-12-28T21:00:45Z2014-07-01T00:00:00ZComparative Performance Analysis Between IEEE 802.11 Dcf and Proposed Coopmac+
Islam, MD. Zahirul
Medium Access Control (MAC) protocol is used to ensure that signals from different stations across the same channel collide. In this paper, a novel idea of user cooperation in wireless networks has been exploited to improve the performance of the IEEE 802.11 medium access control (MAC) protocol. The new MAC protocol leverages the multi-rate capability of IEEE 802.11b and allows the mobile stations (STA) far away from the access point (AP) to transmit at a higher rate by using an intermediate station as a relay. CoopMAC protocol is able to increase the throughput of the whole network and reduce the average packet delay. Moreover, CoopMAC also maintains backward compatibility with the legacy 802.11 protocol. The performance improvement is further evaluated by analysis and extensive simulations.
2014-07-01T00:00:00Z