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The type 120 emergency valve is an essential braking component of railway freight trains, but corresponding diaphragms consisting of natural rubber (NR) and chloroprene rubber (CR) exhibit insufficient aging resistance and low-temperature resistance, respectively. In order to develop type 120 emergency valve rubber diaphragms with long-life and high-performance, low-temperatureresistant CR and NR were processed.

The physical properties of the low-temperature-resistant CR and NR were tested by low-temperature stretching, dynamic mechanical analysis, differential scanning calorimetry and thermogravimetric analysis. Single-valve and single-vehicle tests of type 120 emergency valves were carried out for emergency diaphragms consisting of NR and CR.

The low-temperature-resistant CR and NR exhibited excellent physical properties. The elasticity and low-temperature resistance of NR were superior to those of CR, whereas the mechanical properties of the two rubbers were similar in the temperature range of 0 °C–150 °C. The NR and CR emergency diaphragms met the requirements of the single-valve test. In the low-temperature single-vehicle test, only the low-temperature sensitivity test of the NR emergency diaphragm met the requirements.

The innovation of this study is that it provides valuable data and experience for future development of type 120 valve rubber diaphragms.

The purpose of this paper is to present a novel high speed impact testing method for evaluating the effects of low temperatures on eutectic and lead‐free solder joints. Interfacial cracking failure of Sn‐based and Pb‐free solders at subzero temperatures is of significant concern for electronic assemblies that operate in harsh environments.

This paper presents a newly designed low temperature control system coupled with an Instron micro‐impact testing machine, which offers a package level test for solder bumps, and that is used at subzero temperature ranges as low as −40°C. This study examined the failure characteristics of 63Sn‐37Pb (Sn37Pb) and 96.5Sn‐3Ag‐0.5Cu (SAC305) solder joints at temperatures ranging from room temperature (R.T.) to −40°C, and at impact speeds of 1 m/s.

Three types of failure mode were identified: M1 interfacial fracture with no residual solder remaining on the pad (interfacial cracking); M2 interfacial fracture with residual solder persisting on the pad (mixed mode failure); and M3 solder ball fracture (bulk solder cracking). The experimental results indicated that the energy to peak load for both types of solders decreased significantly, by approximately 35 percent to 38 percent when the test temperature was reduced from R.T. to −40°C. In addition, the peak load of the Sn37Pb solder joint increased noticeably with a decreasing test temperature. However, the peak load of the SAC305 specimen remained virtually unchanged with a reduction in the temperature. The Sn37Pb solder joints failed in an M3 failure mode under all the considered testing temperatures. The SAC305 solder joints displayed both M1 and M2 failure modes at R.T.; however, they failed almost exclusively in M1 mode at the lowest test temperature of −40°C.

This paper presents a novel technique for evaluating high‐speed impact strength and energy absorbance of Sn‐based and Pb‐free solders at the chip level within a low temperature control system. To overcome the drawbacks experienced in other studies, this study focused specifically on cryo‐impact testing systems and the performed experimental steps to improve the accuracy of post‐test analysis.

Seeks to study the dependence of the shear strength of a fluid on the fluid pressure and the bulk fluid temperature, respectively, theoretically for given bulk fluid temperatures and fluid pressures in the whole ranges of fluid pressure and bulk fluid temperature.

The analyses are, respectively, carried out with emphasis on the dependence of the shear strength of a fluid in liquid state, i.e. at low pressures on the fluid pressure and the bulk fluid temperature for given bulk fluid temperatures and fluid pressures based on the theory of the compression of the fluid by the pressurization of the fluid.

The fluid shear strength versus fluid pressure curve in the whole range of fluid pressure and the fluid shear strength versus bulk fluid temperature curve in the whole range of bulk fluid temperature, respectively, for a given bulk fluid temperature and a given fluid pressure are obtained. It is shown by this fluid shear strength versus fluid pressure curve that, for a given bulk fluid temperature, when the fluid is in liquid state, i.e. at low pressures, the value of the shear strength of the fluid is insensitive to the variation of the pressure of the fluid and is low: when the fluid is in solidification state, i.e. at medium and high but not extremely high pressures, the value of the shear strength of the fluid is the most sensitive to the variation of the pressure of the fluid and is very approximately linearly increased with the increase of the pressure of the fluid; when the fluid is in high solidification state, i.e. at extremely high pressures, the value of the shear strength of the fluid is insensitive to the variation of the pressure of the fluid and is the highest, i.e. approaches the value of the shear strength of the fluid in solid state.

Extends one's knowledge of the shear strength of a fluid in the while ranges of pressure and temperature.

This paper aims to demonstrate low-temperature bonding for piezoelectric materials at temperatures well below the relevant Curie temperatures so as to avoid depolarization of the piezoelectric material during bonding.

Au-coated test samples of lead zirconate titanate (PZT) are bonded to a WC-based resonant backing layer with In–Bi eutectic material in which the In–Bi metal system is a preform or thin, evaporated layers. The bonded samples are characterized using electrical impedance spectroscopy and cross-section microscopy. The first technique verifies the integrity of polarization and reveals the quality of the bondline in a non-destructive manner, particularly looking for voids and delaminations. The latter technique is destructive but gives more precise information and an overview of the structure.

Successful low-temperature (115°C) bonding with intact PZT polarization was demonstrated. The bondlines show a layered structure of Au/Au–In intermetallic compounds (with Bi inclusions)/Au, capable of withstanding temperatures as high as 271°C before remelting occurs. For bonded samples using In–Bi preform, repeatable bonds of high quality (very little voiding) were obtained, but the bonding time is long (1 h or more). For bonded samples using evaporated thin films of In–Bi, bonding can be performed in 30 min, but the process needs further optimization to be repeatable.

Low-temperature solid-liquid interdiffusion (SLID) bonding is a novel technique, merging the fields of low-temperature solder bonding with the SLID/transient liquid phase (TLP) approach, which is normally used for much higher temperatures.

In order to evaluate the rheological properties of asphalt more comprehensively and effectively, and to explore and discuss the practicability of relevant models in the evaluation of the rheological properties of asphalt.

Based on the rheological and viscoelastic theories, temperature scanning, frequency scanning and multiple stress creep recovery (MSCR) tests of different modified asphalt were carried out by dynamic shear rheometer (DSR) to obtain relevant viscoelastic parameters and evaluate the high temperature properties of different modified asphalt. Based on the time-temperature equivalence principle, the main curve was constructed to study the viscoelastic properties of asphalt in a wider frequency domain. The main curve was fitted with the CAM model, and the rheological properties of different modified asphalt were evaluated through the analysis of model parameters. The creep stiffness and creep velocity of different modified asphalt were obtained through the rheological test of bending beam (BBR), and the low-temperature performance of different modified asphalt was analyzed by using Burgers model to fit the creep compliance.

The results show that the high temperature rheological properties of several modified asphalt studied in the test are ranked from best to worst as follows: PE modified asphalt > SBS modified asphalt > SBR modified asphalt. Short-term aging can improve the high temperature performance of asphalt, and different types of modifiers can promote or inhibit this improvement effect. Based on BBR test and Burgers model fitting analysis, SBR modified asphalt has the best low temperature performance, followed by SBS modified asphalt, while PE modified asphalt has poor low temperature performance, so it is not suitable to be used as road material in low temperature area.

Combined with effective evaluation methods, the rheological properties of asphalt at different temperatures and angles were systematically evaluated, and the evolution of rheological properties of asphalt characterized by model parameters was further analyzed by advanced model simulation.

To understand the service performance of full ceramic ball bearings under extreme working conditions and improve their service life, dynamic characteristic tests of full ceramic ball bearings under ultra-low temperature conditions were carried out by a low-temperature bearing life testing machine, and temperature rise and friction were measured under extreme low-temperature environment.

The heat-flow coupling model of bearing was established by CFD software, and the test results were further analyzed.

The results show that the temperature rise of the bearing is not obvious in the liquid nitrogen environment. With the increase of the chamber temperature, the lubrication state of the bearing changes, resulting in the temperature rise of the outer ring of the bearing. As the temperature of the test chamber increases, the friction force on the bearing increases first and then decreases under the action of multifactor coupling.

The research results provide test data and theoretical basis for the application of all-ceramic ball bearings in aerospace and other fields and have important significance for improving the service life of high-end equipment under extreme working conditions.

The research results provide test data and theoretical basis for the application of full ceramic ball bearings in aerospace and other fields and have important significance for improving the service life of high-end equipment under extreme working conditions.

The research results provide test data and theoretical basis for the application of full ceramic ball bearings in aerospace and other fields and have important significance for improving the service life of high-end equipment under extreme working conditions.

The research results provide test data and theoretical basis for the application of full ceramic ball bearings in aerospace and other fields and have important significance for improving the service life of high-end equipment under extreme working conditions.

The breakdown of laminar flow in the clearance space of a journal is considered, and the point of transition is considered in relation to experiments carried out with ‘bearings’ of large clearance. Experiments involving flow visualization with very large clearance ratios of 0.05 to 0.3 show that the laminar regime gives way to cellular or ring vertices at the critical Reynolds number predicted by G. I. Taylor for concentric cylinders even in the presence of an axial flow and at a rather higher Reynolds number in the case of eccentric cylinders. The effect of the transition on the axial flow between the cylinders is small. The critical speed for transition as deduced by Taylor, is little affected by moderate axial flows and is increased by eccentricity. The effect of critical condition on the axial‐flow characteristics of the bearing system appears to be negligible, again for moderate axial flows. Assuming that the results can be extrapolated to clearances applicable to bearing operation, the main conclusion of this paper is that the breakdown of laminar flow, which is a practical possibility in very high‐speed bearings, is delayed by eccentric operation.

The service performance for colored asphalt pavement is inevitably affected by the addition of different colorants, especially the challenge of low temperature environment in cold regions. Therefore, the purpose of study is to explore the effects of different colorants on the service performance for colored asphalt pavement and to provide a foundation for improving the applicability of colored asphalt pavement in cold regions.

In the study, three kinds of colorants (iron oxide red, iron oxide yellow, iron oxide green) were used to compare the influence of different colorants amounts and different colorants kinds on the service performance for colored asphalt pavement in cold regions. According to the characteristics of low temperature in cold regions, the effects of different colorants on the low temperature performance for colored asphalt pavement were studied.

The study shows that different colorants have different effects on the service performance of colored asphalt pavement. The high temperature performance increases with the increase of the colorants amount, but the low temperature performance is opposite. Additionally, the yellow colored asphalt pavement has more advantages of low temperature adaptation than the red and green colored asphalt pavement.

The study results provide a certain theoretical foundation for the application of colored asphalt pavement in cold regions and have certain value and significance for the further development of colored asphalt pavement.

Numerous problems have arisen in the application of freezing methods to the various types of food products. One problem is concerned with the determination of the direct effects of low temperatures upon the food itself and another problem is to determine the effects of low temperatures upon other factors which may in turn affect the quality of the food. We are especially interested in knowing the exact effects of freezing and other low temperatures upon the micro‐organisms associated with foods. Bacteria constitute the most significant group of micro‐organisms affecting the sanitation and keeping qualities of foods. Those bringing about the decomposition of food products, while they are many and vary greatly, depending upon the nature of the food, are chiefly organisms from the air, water and soil. The types of bacteria found in foods vary greatly in their action on the food and also in reaction or response to varying temperature conditions. The action of micro‐organisms on foods of high carbohydrate content results in fermentations, while the action of the micro‐organisms on foods of high protein content will result, chiefly, in putrefactive changes. The former type of change usually occurs at a more rapid rate, when conditions are favourable, but the latter change usually results in a more undesirable condition of the food. While certain types of bacteria grow best at temperatures well above human body temperatures and others even as low as the freezing point of water, a large majority of those found in foods and the ones normally responsible for the detrimental changes in foods, are active only between 50° and 100° F. It is this latter group which is most implicated in food spoilage and it is significant that this group will be most effectively suppressed by low temperatures. Bacteria are much less affected by low than by high temperatures. Cold alone does not kill most types of bacteria, but slows down their activities to such an extent that they multiply very slowly, if at all. Many bacteria will die off, however, when held at a temperature below that which permits growth and reproduction. Bacteria, generally speaking, will be more easily killed when frozen in pure water than when frozen in foods containing albuminous matter and fats. There are a few bacteria of the cold‐loving type, which may actually multiply and cause slow decomposition at temperatures of 0° C. or less, if substances in solution are present to depress the crystallising point of water. Cold not only retards the growth of bacteria by the direct physiological effect of slowing down the rate of metabolism, but also depresses bacterial activity through its effect on their water and food supplies. Bacteria cannot grow and multiply in a completely frozen or crystallised medium, since they are by nature aquatic and are unable to carry on their normal activities except in a liquid medium. There is no evidence that bacteria maintain a body temperature which would make water available from a completely frozen medium. Bacteria may only utilise food when it is in soluble form, and thus capable of diffusion through their semipermeable cell membranes. When the temperature is sufficiently low to cause the crystallisation of most of the water, the remaining constituents become relatively more concentrated and this will further suppress the activity of the bacterial cells by affecting their osmotic pressures. These effects are very similar to those of partial desiccation or drying. In the course of experimentation some very striking examples of bacterial resistance to low temperatures have been reported. Lactobacillus and aerobacter have been reported to survive in peas stored at −10° C. for two years; whilst bacteria of the genus Pseudomonas were reported to increase in numbers when stored at −4° C. In general it may be said that practically all pathogenic bacteria likely to be found in foods will die off rather rapidly at low temperatures. However, this should not be interpreted to mean that infected foods can be made safe by low temperatures alone. Among the disease producing bacteria transmitted through foods, those of special significance include the organisms and toxins of botulism, typhoid fever, the several organisms of food poisoning called ptomaine poisoning, belonging to the Salmonella group (Salmonella enteritidis, etc.), and various organisms causing infections of the general nature of dysenteries or summer complaints of infants and adults. Frozen foods present no greater threat of botulism than foods preserved by other methods, yet it has been shown that Clostridium botulinum spores may survive freezing at −16° C. for as long as 14 months. The vegetables when thawed become toxic in from three to six days. Experiments have shown that Clostridium botulinum in foods preserved by “quick freezing” and subsequent storage at temperatures below 10° C., show no toxin production for at least 30 days. The lower the temperature of storage the greater the protection against botulism. All foods in which Clostridium botulinum might be present, and which have not been thoroughly heated, should be refrigerated at or near the freezing point. All foods which may harbour the botulism organisms or toxins should be selected with special care, before they are frozen, and care should be taken to see that they are kept frozen until used by the customer. Frozen vegetables should be used immediately after thawing. Thawing and refreezing is always objectionable since such a practice leads to loss of quality, and since bacterial growth and activity may occur during the period of thawing. While the typhoid organisms (Eberthella typhosa) shows considerable variation in resistance to low temperatures, it has been shown that about 99 per cent. will be killed immediately by freezing. Temperatures below freezing apparently have little more effect than the freezing point temperature. Small numbers of the Salmonella and similar organisms of the food poisoning groups may survive in frozen foods for periods of several weeks. It has been shown, however, that no significant growth of activity of these organisms will occur if the foods are refrigerated at 5° C. (41° F.) or less. Moulds and yeasts are of relatively little importance in frozen foods, both from the standpoint of sanitation and food spoilage. While low temperatures will materially retard the rate of enzymatic changes within food products, there is evidence that such changes continue to take place in frozen foods, even considerably below the freezing point. These changes probably account, in part, for the fact that frozen foods once thawed, will decompose more rapidly than foods which have not been frozen.

The purpose of this paper is to focus on the galvanic corrosion behaviors of the low-carbon ferritic stainless steel electrical resistance welding (ERW) joint in the simulated seawater.

The electrochemical methods such as electrochemical noise, galvanic current and TOEFL polarization curve tests were used to study the galvanic corrosion behaviors of ERW joints of low-carbon ferritic stainless steel in simulated seawater. On this basis, a reliable accelerated corrosion method was developed.

The corrosion type of the base metal and joint is the typical local corrosion. The order of corrosion resistance from strong to weak is: weld zone > base metal > low-temperature heat-affected zone (HAZ) > high-temperature HAZ. The results of constant current-constant potential accelerated corrosion test show that after constant current-constant potential accelerated corrosion, the joints present a typical groove corrosion pattern. The groove initiating area is located in the HAZ, and the corrosion degree in the weld zone is relatively light, which is consistent with the electrochemical test results.

This paper has clarified the galvanic corrosion behaviors of low-carbon ferritic stainless steel ERW joints. Moreover, a reliable accelerated corrosion method for the low-carbon ferritic stainless steel ERW joint has been developed.