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Over the past few decades, the flow around circular cylinders has been one of the highly researched topics in the field of offshore engineering and fluid-structure interaction (FSI). In the current study, numerical simulations for flow around a fixed circular cylinder are performed at Reynolds number (Re) = 3900 with the LES method using the ICEM-CFD and ANSYS Fluent tool for meshing and analysis, respectively. Previously, similar studies have been conducted at the same Reynolds number, but there have been discrepancies in the results, particularly in calculating the recirculation length and angle of separation. In addition, the purpose of this study is to address the impact of time interval averaging to obtain the fully converged solution.

This study presents the LES method, using the ICEM-CFD and ANSYS fluent tool for meshing and analysis.

In the current study, turbulence statistics are sampled for 25, 50, 75 and 100 vortex-shedding cycles with the CFL value O (1). The recirculation length, angle of separation, hydrodynamic coefficients and the wake behind the cylinder are investigated up to ten diameters. The drag coefficient and Strouhal number are observed to be less sensitive, whereas the recirculation length appeared to be highly dependent on the average time statistics and the non-dimensional time step. Similarly, the mean streamwise and cross-flow velocity are observed to be sensitive to the average time statistics and non-dimensional time step in the wake region near the cylinder.

In the current investigation, turbulence statistics are sampled for 25, 50, 75 and 100 vortex-shedding cycles with the CFL value O (1), using large eddy simulation method at Re = 3900 around a circular cylinder. The impact of time interval averaging to obtain the fully converged mean flow field is addressed. No such consideration is yet published in the literature.

The purpose of this paper is to analyze a mathematical model for the time-dependent flow of non-Newtonian Williamson liquid because of a stretching surface. The mathematical formulation of the current model is accomplished from the momentum, energy and concentration balances by assuming a laminar, two-dimensional and incompressible flow subjected to a variable magnetic field. The study further aimed at discovering the possible effects of temperature-dependent thermal conductivity on the heat transfer characteristics.

In addition, a first-order chemical reaction is considered between the fluid and chemically reacting species. The governing transport model for Williamson fluid has been altered to ordinary differential equations via appropriate dimensionless parameters. These basic non-dimensional partially coupled differential equations of fluid motion are solved by an efficient Runge–Kutta–Fehlberg integration scheme along with the Nachtsheim–Swigert shooting technique.

It is found that the velocity slip parameter has a reducing impact on the skin friction coefficient. Moreover, we noticed that the Hartmann number and variable thermal conductivity parameters show prominent impacts on the velocity and temperature fields. It is also perceived that the fluid temperature shows an increasing trend with uplifting values of variable thermal conductivity.

No such work is yet published in the literature.

Bambara groundnut is a hard-to-cook grain and this has limited its utilisation to some extent. However, the grain is a good source of phytochemicals with antioxidant properties. This study investigated the total phenol content, antioxidant, anti-inflammatory and anti-microbial potentials of hot-water extract of four Bambara groundnuts differentiated by their seed coats (cream, black, maroon and brown).

Bambara grains were heated in water at a ratio 1:20 (w/v) and the grains brought to boiling in a controlled water bath. As soon as boiling started, the temperature was reduced to 90 °C to reduce the evaporation rate. The extracts were withdrawn within 30 min, which was chosen from a preliminary study where beyond this time, the extract was drying off and the amount of solution obtained was not sufficient for the initial run. Grain colour and composition and antioxidant, antimicrobial and anti-inflammatory properties of the extract were determined using standard methods.

Protein (20.57–26.31%) and carbohydrate (55.43–61.09%) were the major components of the grain. Grain type and boiling time generally affected the total phenolic content of the extract. Cream Bambara displayed substantially lower total phenolic content at all boiling times compared with the maroon, brown and black Bambara groundnuts. The total flavonoid contents and total phenolic contents of the Bambara groundnut extracts were dependent on the boiling time and type of grain. The extracts showed no activity against Candida albicans, but the maroon coat Bambara demonstrated a peak inhibition of 6.00 mm against Escherichia coli. The total phenolic, flavonoid contents and the antioxidant properties of the grains generally followed the order Maroon > Black > Brown.

This study has demonstrated the possibility of promoting the use of Bambara groundnut beyond the current level of usage by using simple processing method of boiling to extract phytochemicals with medicinal properties.