The dynamics of the reshocked multi-mode Richtmyer-Meshkov instability is investigated using 513 × 257^2 three-dimensional ninth-order weighted essentially nonoscil- latory shock-capturing simulations. A two-mode...The dynamics of the reshocked multi-mode Richtmyer-Meshkov instability is investigated using 513 × 257^2 three-dimensional ninth-order weighted essentially nonoscil- latory shock-capturing simulations. A two-mode initial perturbation with superposed ran- dom noise is used to model the Mach 1.5 air/SF6 Vetter-Sturtevant shock tube experiment. The mass fraction and enstrophy isosurfaces, and density cross-sections are utilized to show the detailed flow structure before, during, and after reshock. It is shown that the mixing layer growth agrees well with the experimentally measured growth rate before and after reshock. The post-reshock growth rate is also in good agreement with the prediction of the Mikaelian model. A parametric study of the sensitivity of the layer growth to the choice of amplitudes of the short and long wavelength initial interfacial perturbation is also pre- sented. Finally, the amplification effects of reshock are quantified using the evolution of the turbulent kinetic energy and turbulent enstrophy spectra, as well as the evolution of the baroclinic enstrophy production, buoyancy production, and shear production terms in the enstrophy and turbulent kinetic transport equations.展开更多
Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu-D1 Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny populat...Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu-D1 Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny population of Suneca X Cook was chosen to analyze the variation of the size distribution of glutenin polymeric protein (measured by SE-HPLC) and flour mixing properties of these lines and to study relationship between the size distribution of glutenin polymeric protein and wheat flour mixing properties. The results showed that there were very significant differences among the relative size distributions of glutenin polymeric protein (i.e. percentage of unextracTable polymeric protein in the total polymeric protein, or UPP%) and dough development times (i.e. peak time of mixograph, or PTM) of different homozygous lines, respectively. Flour mixograph shape was closely related to UPP% value. The results also indicated that UPP% was very strongly positive correlation with PTM and negative correlation with peak height of mixograph (PHM). Comparing with flour protein content (FP%), UPP% gave greater effect on PTM and PHM, i.e. flour mixing properties, and it can be considered as one of criteria for quality selecting from early generation of breeding program.展开更多
基金performed under the auspices of the U.S.Department of Energy by Lawrence Livermore National Laboratory under Contract DE-AC52-07NA27344
文摘The dynamics of the reshocked multi-mode Richtmyer-Meshkov instability is investigated using 513 × 257^2 three-dimensional ninth-order weighted essentially nonoscil- latory shock-capturing simulations. A two-mode initial perturbation with superposed ran- dom noise is used to model the Mach 1.5 air/SF6 Vetter-Sturtevant shock tube experiment. The mass fraction and enstrophy isosurfaces, and density cross-sections are utilized to show the detailed flow structure before, during, and after reshock. It is shown that the mixing layer growth agrees well with the experimentally measured growth rate before and after reshock. The post-reshock growth rate is also in good agreement with the prediction of the Mikaelian model. A parametric study of the sensitivity of the layer growth to the choice of amplitudes of the short and long wavelength initial interfacial perturbation is also pre- sented. Finally, the amplification effects of reshock are quantified using the evolution of the turbulent kinetic energy and turbulent enstrophy spectra, as well as the evolution of the baroclinic enstrophy production, buoyancy production, and shear production terms in the enstrophy and turbulent kinetic transport equations.
文摘Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu-D1 Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny population of Suneca X Cook was chosen to analyze the variation of the size distribution of glutenin polymeric protein (measured by SE-HPLC) and flour mixing properties of these lines and to study relationship between the size distribution of glutenin polymeric protein and wheat flour mixing properties. The results showed that there were very significant differences among the relative size distributions of glutenin polymeric protein (i.e. percentage of unextracTable polymeric protein in the total polymeric protein, or UPP%) and dough development times (i.e. peak time of mixograph, or PTM) of different homozygous lines, respectively. Flour mixograph shape was closely related to UPP% value. The results also indicated that UPP% was very strongly positive correlation with PTM and negative correlation with peak height of mixograph (PHM). Comparing with flour protein content (FP%), UPP% gave greater effect on PTM and PHM, i.e. flour mixing properties, and it can be considered as one of criteria for quality selecting from early generation of breeding program.
