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Chana Dhall with ESWAR
EswarEswarEswar KrishnasamyKrishnasamyKrishnasamy I come from the tradition of spice traders This dish is called Dhall Tarka, and it varies and travellers. Cooking is the soul of my regionally throughout South Asia. culture. I’m a 5th generation Malaysian The reason I chose this dish is Indian and my ancestors were spice because it is often overshadowed traders who left India in the late by other South Asian dishes, 1800s. Spices are versatile and despite it being the one dish multi-faceted, just like the Indian that binds us - whether if one is culture and diaspora. The Rigveda from north, south, east or west and the Yajurveda Hindu scriptures India. It also varies throughout its’ from around 1000 BC mentions cultural diaspora. It has been adopted the use and importance of different into food cultures wherever it went and has been loved ever since. types of spices. Spices are used in It remains true to its’ spirit, while adapting and assimilating, without food and in Ayurvedic medicinal dominating. It’s an everyday staple, and a practices. Spices are also present in sacred rituals - from birth to must-have during festivals. It is our final death rites. They hold stories of usually served with Basmati travel, voyages, wars, conquests, rice, poori, chappati, naan migration, displacement, resilience or roti. It is the one dish and survival. Spices were once as that connects me to valuable as gold and the quest to control my family and the spice trade was unfortunately the ancestry, with cause of my ancestors’ displacement from their lands. -
9781589805361 IDX.Pdf
mg01eIndex.qxp 11/21/2007 10:06 AM Page 313 Index mg01eIndex.qxp 11/21/2007 10:06 AM Page 314 mg01eIndex.qxp 11/21/2007 10:06 AM Page 315 Acadian Boeuf Boulettes, 114 Bratwursts Poached in Beer, 133 alligator pears, 51 Breakfast Wraps, 23 Amanda’s Holiday Seafood brioche, 18 Chowder, 58 Brocioloni, 94 Amish (Cajun) Friendship Bronzed Oysters and Pasta, 261 Bread, 308 Bruscato, Nina Scalia, 76, 239, 311 Apuzzo, Andrea, 227 Buffalo Hot Wings, 30 Artichoke Appetizer Dip, 38 Butterbeans and Orzo, 255 artichokes, 33-35, 37-38 butterfat, 287 au gratin, 209 avocados, 51 Cabbage Rolls, 109 Cajun Meat Sauce and Back-a-Town Chicken Soup, 62 Mushrooms Over Noodles, backtiming, 204 233 Bacon-Wrapped Oysters, 223 Cajun Meatballs, 114 bain marie, 298 Cajun Primavera, 126 Baked Artichokes with Garlic Calamari, 202 and Sausage, 35 Calas, 16 Baked Potato Soup, 66 calf liver, 117 Baked Trout Napoleon, 189 camp cooking, 123 Banana and Peanut Butter cannellini beans, 256-57 Sandwich, 41 cast-iron Dutch oven, 180 Bananas Foster, 297 Catfish Courtbouillon, 198 Barbecued Beef Ribs, 97 Centanni, Sam, 19 Barbecued Ribs, 137 Central Grocery, 201, 254 Barq’s Root Beer, 201 challah, 18 BBQ sauce, 97 chayotes, 104 Beanies, Weenies, and Macaroni chef’s meat hook, 92 and Cheese, 241 Chicken and Spaghetti in Beef Short Ribs, 95 Tomato Gravy, 243 beef tips, 99 Chicken Chippewa, 160 Beefy Mirliton Casserole, 103 Chicken-Fried Steak, 89 Black-Pot Turkey Necks, 178 Chicken-Sausage Fricassee, 164 bloodline, 198 chickpeas, 271 Blue Plate Mayonnaise, 259 Chilly Chili, 79 Blueberry -
Social and Political Criticisms Embedded in Chinese Myths and Legends
https://doi.org/10.7592/FEJF2019.75.xiyao SOCIAL AND POLITICAL CRITICISMS EMBEDDED IN CHINESE MYTHS AND LEGENDS HE Xiyao School of English Studies Zhejiang International Studies University Hangzhou, China e-mail: [email protected] Abstract: Chinese myths and legends, as popular cultural products, may be subjected to the analytical methods of cultural studies, which is the approach this study adopts when investigating their complex relationship with Chinese society and history. In particular, the social and political criticisms embedded in these myths and legends are studied, and this is done through exploring the reasons for the prominence of the embedded criticisms in Chinese myths and legends, and sorting out the general trend of their development. The prominence is accounted for by the harsh censorship and the influence of the Chu spirit and Taoism on Chinese culture.1 In the development of these criticisms, four stages are marked, each (cor)responding to the historical circumstances and with its own distinct feature. The study concludes with the historicity of Chinese myths and legends; the criticisms are embedded in them and they, in turn, are embedded in Chinese society and history. Keywords: censorship of culture, Chinese myths and legends, Chu spirit, cultural studies, social and political criticisms, strategies and tactics, Taoism APPROACH ADOPTED IN THIS STUDY Among the various approaches to the study of Chinese mythology – and of mythology in general – an important one that has persisted throughout the last century and has remained influential to this day is to study the complex relationship between mythology and society, i.e., how the two have affected, structured, and shaped each other. -
Mechanical Engineering Learning Resource Material (LRM)
Government College of Engineering and Research, Avasari(Khurd) Department : Mechanical Engineering Learning Resource Material (LRM) Name of the course: Engineering Metallurgy Course Code: 202048 Name of the faculty: J. M. Arackal Class: SE(Mech) SYLLABUS(Unit 4) Unit IV: Heat- treatment Of Steels (6 Hrs) Transformation products of Austenite, Time Temperature Transformation diagrams, critical cooling rate, continuous cooling transformation diagrams. Heat treatment of steels: Annealing, Normalising, Hardening & Tempering, quenching media, other treatments such as Martempering, Austempering, Patenting, Ausforming. Retention of austenite, effects of retained austenite. Elimination of retained austenite (Subzero treatment). Secondary hardening, temper embrittlement, quench cracks, Hardenability & hardenability testing, Defects due to heat treatment and remedial measures. Classification of surface hardening treatments, Carburising, heat treatment after Carburizing, Nitriding, Carbo-nitriding, Flame hardening, and Induction hardening. Lecture Plan format: Name of the course : Engineering Metallurgy Course Code 202048 Name of the faculty: J. M. Arackal Class: SE(Mech) Unit No Lecture No. Topics to be covered Text/Reference Book/ Web Reference Unit 4: Heat- treatment Of Steels 4 Transformation products of Austenite, 1,2 1 Time Temperature Transformation diagrams, critical cooling rate 4 Continuous cooling transformation 1,2 2 diagrams. Heat treatment of steels: Annealing, Normalising, 4 Hardening & Tempering, quenching 1,2 media, other treatments -
Introduction
Notes Introduction 1. Hobsbawm 1990, 66. 2. Diamond 1998, 322–33. 3. Fairbank 1992, 44–45. 4. Fei Xiaotong 1989, 1–2. 5. Diamond 1998, 323, original emphasis. 6. Crossley 1999; Di Cosmo 1998; Purdue 2005a; Lavely and Wong 1998, 717. 7. Richards 2003, 112–47; Lattimore 1937; Pan Chia-lin and Taeuber 1952. 8. My usage of the term “geo-body” follows Thongchai 1994. 9. B. Anderson 1991, 86. 10. Purdue 2001, 304. 11. Dreyer 2006, 279–80; Fei Xiaotong 1981, 23–25. 12. Jiang Ping 1994, 16. 13. Morris-Suzuki 1998, 4; Duara 2003; Handler 1988, 6–9. 14. Duara 1995; Duara 2003. 15. Turner 1962, 3. 16. Adelman and Aron 1999, 816. 17. M. Anderson 1996, 4, Anderson’s italics. 18. Fitzgerald 1996a: 136. 19. Ibid., 107. 20. Tsu Jing 2005. 21. R. Wong 2006, 95. 22. Chatterjee (1986) was the first to theorize colonial nationalism as a “derivative discourse” of Western Orientalism. 23. Gladney 1994, 92–95; Harrell 1995a; Schein 2000. 24. Fei Xiaotong 1989, 1. 25. Cohen 1991, 114–25; Schwarcz 1986; Tu Wei-ming 1994. 26. Harrison 2000, 240–43, 83–85; Harrison 2001. 27. Harrison 2000, 83–85; Cohen 1991, 126. 186 • Notes 28. Duara 2003, 9–40. 29. See, for example, Lattimore 1940 and 1962; Forbes 1986; Goldstein 1989; Benson 1990; Lipman 1998; Millward 1998; Purdue 2005a; Mitter 2000; Atwood 2002; Tighe 2005; Reardon-Anderson 2005; Giersch 2006; Crossley, Siu, and Sutton 2006; Gladney 1991, 1994, and 1996; Harrell 1995a and 2001; Brown 1996 and 2004; Cheung Siu-woo 1995 and 2003; Schein 2000; Kulp 2000; Bulag 2002 and 2006; Rossabi 2004. -
The Modern Food Dictionary
THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water. -
Moong-Masoor Dal Tadka
MOONG-MASOOR DAL TADKA -INSTANT POT PRESSURE COOKER RECIPE- BY AJIT SAHI There are some recipes that just speak of home and this is one of them. Dal is a term in several Indian languages that refers to dried lentils, legumes and beans. It’s as staple as it gets when it comes to the Indian diet. This version uses husked and split yellow and red lentils. The texture of this dish is soupy, but with a creamier texture than that of a straight broth. We sometimes call it peeli dal – meaning yellow dal – for its obvious golden appearance when finished. Moong-masoor dal is a classic Punjabi comfort food and it can be paired with white basmati rice or fresh rotis (Indian flatbread). These lentils would be mild on their own, but with the tadka or tempering with aromatics, makes it anything but. This was one of the first things I learned how to make from Varinder’s mom Ajit, and it still continues to be in our weekly rotation of dishes. The beauty of this dish is its simplicity and the fact that it takes a short time to prepare. Enjoy this very special and authentic taste of our home. – Anita Sahi makes 4-6 servings INGREDIENTS Cooking the dals • ½ c Moong (Mung) Dal (Husked, Split) • 1 tsp Ginger (Minced) • ½ c Masoor Dal • 1 Onion (Medium, Diced) (Red Lentils, Husked, Split) • 1 Jalapeño or Serrano Chili (Chopped) • 2.5-3 c Filtered Water • 2-3 Roma Tomatoes (Diced, To yield 1.5 c) • Pinch Turmeric • 1 tsp Turmeric • Pinch Red Chili Powder • 1 tsp Red Chili Powder • Pinch Sea Salt • 1 tsp Coriander Seed (Freshly Ground) Tadka (Tempering with aromatics) • To Taste Fresh Squeeze of Lemon Juice • 2 T Ghee (Clarified Butter) or Olive Oil (Optional) • 1 tsp Cumin Seeds • Garnish Cilantro Leaves (Freshly Chopped), • 1 tsp Garlic (Minced) Butter or Ghee MOONG-MASOOR DAL TADKA -INSTANT POT PRESSURE COOKER RECIPE- BY AJIT SAHI PREPARATION 1. -
New Developments in Advanced Highestrength
NEW DEVELOPMENTS IN ADVanCED HIGH-STRENGTH ShEET STEELS 30 MAY–2 JUNE 2017 KEYSTONE RESORT & CONFERENCE CENTER KEYSTONE, COLO., USA ABOUT THE PROGRAM Advanced high-strength sheet steels (AHSS) are of increasing importance, particularly to the automotive industry, where their application enables reduced fuel consumption while guaranteeing passive safety. The scope of the conference is to bring together the international community to highlight state-of-the-art research and development pertaining to AHSS. The conference will focus on the latest developments in dual phase, twinning-induced plasticity, martensitic, quenched and partitioned, medium-manganese steels, other third-generation AHSS concepts and hot-stamped steels along with recent experiences with industrial implementation and end-user application performance. A broad distribution of presentation topics is scheduled from international and domestic speakers from industry as well as academia. The conference is the latest installment in a series of product-specific conferences following the AHSS symposia in Winter Park, Colo., in 2004, Orlando, Fla., in 2008 and Vail, Colo., in 2013. WHO SHOULD ATTEND The conference should be attended by steel researchers interested in new high- strength sheet steel products, along with engineers responsible for the production and implementation of the products in steel mills, automotive facilities, and other industries, along with government and academic professionals and students. Visit AIST.org/byoyp for more information ORGANIZED BY AIST’s Metallurgy — Processing, Products & Applications Technology Committee and The Colorado School of Mines’ Advanced Steel Processing and Products Research Center. ScHEDULE OF EVENTS TUESDAY, 30 MAY 2017 4–6 p.m. 6 p.m. Registration Reception WEDNESDAY, 31 MAY 2017 7 a.m. -
Optimizing Microstructure and Property by Ausforming in a Medium-Carbon Bainitic Steel
ISIJ International, Vol. 60 (2020),ISIJ International, No. 9 Vol. 60 (2020), No. 9, pp. 2007–2014 Optimizing Microstructure and Property by Ausforming in a Medium-carbon Bainitic Steel Guanghui CHEN,1) Haijiang HU,1,2)* Guang XU,1) Junyu TIAN,1,2) Xiangliang WAN1) and Xiang WANG2) 1) The State Key Laboratory of Refractories and Metallurgy, Wuhan University of Science and Technology, Wuhan, 430081 China. 2) Department of Materials Science and Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S4L7 Canada. (Received on January 28, 2020; accepted on March 23, 2020) The transformation behavior and microstructure in a medium-carbon bainitic steel were investigated by combination of metallography and dilatometry. The fine micro-structural units of carbide-free bainite in non-ausformed and ausformed materials were measured by a transmission electron microscope. Mechanical stabilization of austenite in deformed material and its effect on property were analyzed by nanoindentation and tensile tests. Ausforming with a strain of 0.2 at 573 K can not only accelerate bainite transformation, but also improve the comprehensive properties. The strength and ductility of nanostruc- tured bainitic steel can be simultaneously enhanced by ausforming, which should be attributed to the refinement of bainite and the enhanced volume fraction of retained austenite. Compared to the non- deformed material, the mechanical stabilization of austenite can be optimized by ausforming, resulting in good transformation-induced plasticity effects. Also a very important advantage was that, the bainite transformation time could be minimized into practical scale by prior ausforming compared to traditional low-temperature austempering. KEY WORDS: ausforming; bainite transformation; retained austenite; property; mechanical stabilization. -
Effect of Ausforming Temperature on the Microstructure of G91 Steel
metals Article Effect of Ausforming Temperature on the Microstructure of G91 Steel Javier Vivas *, Carlos Capdevila, José Antonio Jimenez, Miguel Benito-Alfonso and David San-Martin Centro Nacional de Investigaciones Metalúrgicas (CENIM), Consejo Superior Investigaciones Científicas (CSIC), Avda Gregorio del Amo, 8, E 28040 Madrid, Spain; [email protected] (C.C.); [email protected] (J.A.J.); [email protected] (M.B.-A.); [email protected] (D.S.-M.) * Correspondence: [email protected]; Tel.: +34-91-553-89-00; Fax: +34-91-534-74-25 Received: 18 May 2017; Accepted: 23 June 2017; Published: 27 June 2017 Abstract: The development of thermomechanical treatments (TMT) has a high potential for improving creep-strength in 9Cr-1Mo ferritic/martensitic steel (ASTM T/P91) to operate at temperatures beyond 600 ◦C. To maximize the number of nanoscale MX precipitates, an ausforming procedure has been used to increase the number of nucleation sites for precipitation inside the martensite lath. Relative to standard heat treatments (consisting of austenitization at about 1040 ◦C followed by tempering at about 730 ◦C) this processing concept has enabled achieving a microstructure containing approximately three orders of magnitude higher number density of MX precipitates having a size around four times smaller in ASTM T/P91 steel. On the other hand; this TMT has little effect on the size and number density of M23C6 particles. The optimized microstructure produced by this TMT route proposed is expected to improve the creep strength of this steel. Keywords: creep resistant steels; carbonitrides precipitation; martensite; tempering; thermomechanical treatment; ferritic/martensitic steel; MX nanoprecipitates 1. -
UNIVERSITY of CALIFORNIA RIVERSIDE Ausforming And
UNIVERSITY OF CALIFORNIA RIVERSIDE Ausforming and Tempering of a Computationally Designed Ultra-High Strength Steel A Thesis submitted in partial satisfaction of the requirements for the degree of Master of Science in Mechanical Engineering by Johny Quan September 2018 Thesis Committee: Dr. Suveen N. Mathaudhu, Chairperson Dr. Masaru P. Rao Dr. Peter A. Greaney Copyright by Johny Quan 2018 The Thesis of Johny Quan is approved: Committee Chairperson University of California, Riverside Acknowledgements The research work of this thesis was carried out at the Mathaudhu Research Lab, Pacific Northwest National Laboratory (PNNL) and Central Facility for Advanced Microscopy and Microanalysis (CFAMM) at the University of California, Riverside. The research was funded by QuesTek Innovations LLC under the Small Business Innovative Research (SBIR) project “Adaptation of Ferrium M54 for Personal Armor.” This research work would not have been possible without the support of many these past two years. I would like to acknowledge and thank: • Dr. Suveen Mathaudhu for not only serving as my advisor, but for guiding my research and fostering my passion for materials science and superheroes. It has been such a huge blessing to learn from you these past four years since ME 114. I also thank you for your patience with me when I would be off skydiving or staying up all night watching Luke Cage when I should have been in the lab or getting rest for a full day of work at PNNL. I look forward to many more years of friendship with you, Alicia, Leia and Maya. • Dr. Thomas Kozmel from QuesTek for providing the opportunity to work on such an exciting project and providing technical expertise these past two years. -
Spicy Eggplant & Green Bean Curry
Spicy Eggplant & Green Bean Curry with Garlic Rice & Ginger Peanuts In this dynamic vegetarian curry, we’re tempering the heat of our spice blend (including warming flavors like cumin, turmeric and cayenne) with creamy coconut milk—a technique commonly used in the cuisines of India’s southern coast. Three types of seasonal vegetables—green beans, baby leeks and petite fairy tale eggplants—give our curry a hearty array of flavors and textures. We’re serving it all with garlic-infused jasmine rice and a garnish of ginger- sautéed peanuts, for even more enticingly vibrant flavor. Blue Apron Wine Pairings Viña Libertad Malbec, 2015 Sebastián San Martin Malbec, 2014 Ingredients ½ Cup Jasmine Rice 1¾ Cups Light Coconut Milk 4 Ounces Green Beans 3 Cloves Garlic 2 Fairy Tale Eggplants 2 Baby Leeks 1 Lime 1 Bunch Cilantro Knick Knacks 3 Tablespoons Peanuts 2 Tablespoons Tomato Paste 1 1-Inch Piece Ginger 2 Teaspoons Eggplant Curry Spice Blend (Smoked Paprika, Cayenne Pepper, Ground Coriander, Ground Cumin, Ground Turmeric & Ground Cinnamon) Makes: 2 servings | Calories: about 640 per serving Prep Time: 15 minutes | Cook Time: 25–35 minutes For cooking tips & tablet view, visit blueapron.com/recipes/966 Recipe #966 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/966 1 2 Prepare the ingredients: Make the ginger peanuts: Wash and dry the fresh produce. Roughly chop the peanuts. Peel In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil and mince the garlic and ginger. Using a peeler, remove the lime on medium-high until hot. Add the peanuts and half the ginger.