Research on Carbon Fiber Composite Materials and F1 Racing Automobile Design

机译：碳纤维复合材料与F1赛车汽车设计研究

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Composite is composed of two or more materials and its main performance is significantly different from that of each material constituting it. Each material has an appropriate quality proportion. This paper summarizes performance features of carbon fiber composite, introduces the use and development history of composite in F1 automobile race, analyzes the structural design and manufacturing process of composite in F1 racing automobile and puts forward the performance of carbon fiber composite to be improved in F1 racing automobile.

机译：复合材料由两种或更多种材料组成，其主要性能与构成其构成的材料的主要性能显着不同。每种材料都具有适当的质量比例。本文总结了碳纤维复合材料的性能特征，介绍了F1汽车竞赛中复合材料的使用和开发史，分析了F1赛车汽车复合材料的结构设计和制造过程，提出了F1中碳纤维复合材料的性能赛车汽车。

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《International Conference on Mechanical Engineering, Civil Engineeringnd Material Engineering》|2014年||共5页
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Hai Tao Yin; Ming Mei Lang; Yun Na Zhao;
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原文格式 PDF
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中图分类 TH16-53;
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Carbon fiber composite materials; F1 racing automobile; Design;

机译：碳纤维复合材料;F1赛车汽车;设计;

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Research on Carbon Fiber Composite Materials and F1 Racing Automobile Design

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