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A. Samuel Raja,A. Valan Arasu 대한기계학회 2014 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.28 No.4
Two wheeled motor bikes are playing an important role in urban passenger transportation owing to ease of handling and affordablecost. Maximum amount of unburnt hydrocarbons (HC) and carbon monoxide (CO) are emitted during cold start of spark ignition engines. The current work presents the possible reduction of cold start HC emissions of 150 CC motorbike spark ignition (SI) engine with ethanol-gasoline blends and/or with intake air heating by glow plug. Anhydrous ethanol was blended with unleaded gasoline in the range of0% (E0) to 20% (E20) by volume to be used as fuel. The experimented parameters were intake air temperature, exhaust gas temperature,fuel consumption and exhaust gas emissions. Without intake air heating, E10 was found to be the optimum to reduce the cold start HCemissions by 23%. With intake air heating in the range of 40°C to 70°C, maximum HC emissions reduction was 23.8% for neat gasolineat 50°C and 33.6% for E10 blend at 60°C.
Kim, Sun-Ju,Rahman, Md. Musfiqur,Lee, Min-Kee,Seo, Jeong Min,Arasu, Mariadhas Valan,Suzuki, Tatsuro,Al-Dhabi, N.A.,Yoon, Young-Ho,Shim, Jae-Han Asian Journal of Chemistry 2014 Asian Journal of Chemistry Vol.26 No.3
<P>The objective of this study was to determine the contents of volatile and phenolic compounds from 10 varieties of buckwheat sprouts. GC/MS analysis guided to identify amines and their derivatives (5), alcohol and derivatives (7), aldehydes (3), acids (4), ketone and derivatives (5), ester and derivatives (7). Alcohols and ester derivatives shared highest contents among all of the volatile compounds determined (20 %). Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorientin vitexin, isovitexin), rutin and quercetin, were determined in the seed sprouts. The contents of total phenolic compounds ranged from 32.86 to 50.0 mg/g dry weight. Based on these results, the presence of different groups of volatile and phenolic compounds in all the varieties of buckwheat vegetables conformed that it can be regarded as a potent source of functional food.</P>