Design and Analysis of Leaf Spring with Different Arrangements of Composite Leaves with Steel Leaves

Ajay B.K.; Mandar Gophane; P Baskar

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Design and Analysis of Leaf Spring with Different Arrangements of Composite Leaves with Steel Leaves

机译：钢叶片复合叶片不同布置的板簧设计与分析

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In this paper work is carried out on a multi leaf spring having eight leaves used by a commercial vehicle. In order to reduce the cost and weight of leaf spring, the Automobile sector is replacing steel leaf spring with fiber composite leaf spring, the ob

机译：在本文中，在具有商用车使用的八片叶子的多片弹簧上进行工作。为了降低板簧的成本和重量，汽车行业正在用纤维复合板簧代替钢制板簧，

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《International Journal of Engineering Trends and Technology》 |2014年第2期|共页
作者
Ajay B.K.; Mandar Gophane; P Baskar;
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1. The arrangement of lateral veins along the midvein of leaves is not related to leaf phyllotaxis [J] . Kohei Koyama, Teruhisa Masuda Scientific reports. . 2018,第1期

机译：叶片中脉侧脉的排列与叶的叶序无关
2. Estimation Leaf Area by Composite Leaves of Canavalia rosea Seedlings Through Linear Dimensions From Last Leaflet [J] . Ana Paula Braido Pinheiro, Vinicius de Souza Oliveira, Karina Tiemi Hassuda dos Santos, Journal of Agricultural Science . 2019,第9期

机译：通过最后一张单张的线性尺寸估计红景天幼苗复合叶的叶面积
3. High-Throughput Field Phenotyping of Leaves, Leaf Sheaths, Culms and Ears of Spring Barley Cultivars at Anthesis and Dough Ripeness [J] . Gero Barmeier, Urs Schmidhalter Frontiers in Plant Science . 2017,第3期

机译：花期和面团成熟期大麦品种叶片，叶鞘，茎秆和穗的高通量表型
4. Karyotype analysis of four varieties of red petioles and green leaves leaf beet [C] . Bo Sun, Yuxiao Tian, Xue Xia, International Conference on Materials Science, Resource and Environmental Engineering . 2018

机译：红叶叶和绿叶四种品种的核型分析
5. Quantification and analysis of variation in leaf shape: Climate signals in dicot leaves and evolution of leaf form in Pleopeltis (Polypodiaceae). [D] . Krieger, Jonathan David. 2007

机译：叶片形状变化的量化和分析：双子叶植物的气候信号和伞形科（Polypodiaceae）中叶片形态的演变。
6. The arrangement of lateral veins along the midvein of leaves is not related to leaf phyllotaxis [O] . Kohei Koyama, Teruhisa Masuda -1

机译：叶片中脉侧静脉的排列与叶的叶序无关
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。

Design and Analysis of Leaf Spring with Different Arrangements of Composite Leaves with Steel Leaves

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