Visual Basic 2005 Express Edition Starter Kit (2006)

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contents

Part I: Getting Familiar 1
Chapter 1: Basic Installation 3
Where Did Basic Come From? 3
And Then Came Visual Basic 4
The Old and the New 5
Let’s Get Started 6
What It Looks Like 7
The Major Components 9
Your First Program 11
Try It Out: Creating Your First Program 11
That Was Too Easy 12
Try It Out: Your Very Own Web Browser 13
Summary 15
Exercises 15
Chapter 2: Why Do All That Work? 17
Object-Oriented Programming 101 17
Starting Out Right 19
Try It Out: Using Starter Kits 20
Try It Out: Modifying Starter Kit Projects 23
Wizards, Too 25
Try It Out: Using a Wizard 26
Everything Is Optional 28
Try It Out: Customizing the Options 30
It’s All There in the Documentation 30
Summary 31
Exercises 32

Chapter 3: Using Databases 33
SQL Server Express 33
Data to Database 34
Try It Out: Creating the Database 41
Connecting Database to a Project 45
Try It Out: Connecting a Database and Project 47
Alternatives to SQL Server Express 48
Summary 49
Exercise 49
Chapter 4: What the User Sees 51
User Interface Basics 51
User Interface Fundamentals 52
Adding and Customizing Controls 53
Try It Out: Adding a Control to a Form 54
The Controls 55
Basic Controls 55
Layout Controls 58
Menu and Status Controls 59
Dialog Controls 61
Graphic Controls 61
Other Controls 62
Anchoring and Docking 63
Anchoring 63
Docking 64
Building the User Interface for the Personal Organizer 64
Try It Out: Creating the Main User Interface 64
Summary 67
Exercises 67
Chapter 5: How Do You Make That Happen? 69
Writing Code 69
The Basics of Basic 70
Try It Out: Writing Code #1 74
Want Something More? 76
Try It Out: Adding Conditional Code 77
Try It Out: Writing Event Handlers 82
Objects: A Special Case 83
Applying the Knowledge 83
Try It Out: Connecting User Interface Elements

Part II: Extending Yourself Is Good 91
Chapter 6: Take Control of Your Program 93
Adding Some Class to Your Program 93
Creating Custom Classes 94
Special Method Actions 101
Try It Out: Creating a Class 103
Control Freaks Are Cool 104
Design-time Properties 105
Try It Out: Modifying the Menu and Toolbar 108
Custom Controls—Empower Yourself 111
Try It Out: Adding Properties to Persons 112
Go That Extra Mile 115
Try It Out: Creating Dynamic Buttons 116
Summary 119
Exercises 119
Chapter 7: Who Do You Call? 121
Using the Database Connection 121
An Alternate Method 124
What about Existing Controls? 125
Try It Out: Adding a Database to Personal Organizer 126
Database Programming 127
Actions You Can Perform 128
Try It Out: Accessing the Database through Code 129
Summary 141
Exercise 141
Chapter 8: It’s My World—Isn’t It? 143
They’re My Classes 143
It’s All about the Computer 144
Try It Out: Using the Clipboard 145
Try It Out: Accessing System Information 147
Try It Out: Sending Keystrokes with SendKeys 149
Getting to the App 153
Try It Out: Using My Project and My.Application 154

You Can Use It Again and Again . . . and Again 156
Try It Out: Using Code Snippets 156
Reusing Code Properly 158
Partial Classes 158
Generics 160
Try It Out: Adding the Login Form 162
Summary 167
Exercises 167
Chapter 9: Getting into the World 169
Creating a Web Browser 169
WebBrowser Properties 170
WebBrowser Methods 171
WebBrowser Events 172
Try It Out: Creating a Custom Web Browser Control 174
Web Services 179
Try It Out: Consuming a Web Service 181
Commercial Web Services 183
Try It Out: Web Service Registration 183
Amazon’s ItemSearch 184
Try It Out: Adding “Suggested Gift Ideas” 185
Visual Web Developer 2005 Express 196
Try It Out: Using Web Developer Express 196
Summary 198
Exercise 198
Chapter 10: When Things Go Wrong 199
Protecting Your Code 199
Try, Try, and Try Again 200
Try It Out: Using Try and Catch 201
Let the Others Know! 203
Try It Out: Throwing Exceptions Around 204
Troubleshooting Your Code 205
Telling the Program to Stop 205
Keeping Track of Variables 207
Try It Out: Using the Debug Object 210
Gone Too Far and Don’t Want to Stop? 211
Try It Out: Using Edit and Continue 212
Summary 213
Exercise 213

Part III: Making It Hum 215
Chapter 11: It’s Printing Time! 217
Timing Is Everything—Well, Almost 217
A Use for Timers 218
Try It Out: Using the Timer Effectively 220
Printing 224
Try It Out: Printing 226
System Components 231
Try It Out: Using System Components 232
Summary 239
Exercises 240
Chapter 12: Using XML 241
So What Is XML? 241
Extensible Means Just That 243
XML Attributes 244
Validating Data 244
Databases and XML 245
Try It Out: Exporting and Importing XML 246
The System.Xml Namespace 253
Try It Out: Creating a Wizard Form 256
Summary 277
Exercises 278
Chapter 13: Securing Your Program 279
Program Security 279
Role-Based Security 280
A Closer Look at Identity and Principal 282
Try It Out: Using Role-Based Security 282
Code-Based Security 283
Cryptography and Encryption 284
Secret Key Cryptography 285
Public Key Cryptography 285
Try It Out: Encrypting a Password 286
Summary 291
Exercise

Chapter 14: Getting It Out There 293
Installing the “Hard” Way 293
Just ClickOnce 294
Try It Out: Using ClickOnce 295
ClickOnce Options 299
ClickOnce Has Security and Signing, Too 302
Try It Out: Advanced Settings in ClickOnce 304
Summary 306
Exercise 306
Appendix A: Need More? What’s on the CD and Website 307
Appendix B: .NET—The Foundation 309
Appendix C: Answers to Exercises 317
Index 341

lecture 12 (DD At The Rigsite)

DD at the Rigsite 

About this chapter
The DD has other rig-site responsibilities not directly related to drilling. These include
keeping an accurate inventory of the DD tools. The logistics involved in getting
equipment to and from the rig-site varies, depending on the location. it is vital that the
DD keep the various reports up to date. This information is needed by the location
manager and, often, the unit technical manager.
Finally, knowing the rig-site politics and abiding by the rules makes the DD job run
much more smoothly than otherwise. The degree to which the DD is "his own boss"
often depends as much on himself as it does on the client. This chapter highlights the
above.
Objectives of this Chapter
On completing this chapter the directional driller should be able to do the following
exercises:
1. Acquaint himself with the safety procedures of politics.
2. Produce timely and accurate reports.
3. Professionally handle rig-site any location.
4. Control rig-site tool inventory.

12.1 On Arrival at the Rig

On arrival at the rig, the following is a recommended routine.
1. Familiarize yourself with the safety procedures on board (life raft, life boat
assignments, frequency of fire drills and abandon ship drills etc.).
2. Meet the company representative. Discuss briefly the well program. Be aware of the
present operation on the rig. Confirm that there is at least one directional plot on
board (if you’re going to do a blind sidetrack, obviously this does not apply). Put up a
copy of the plot on the wall of the company rep’s office. The anti-collision map
("Spider Plot"), if applicable, is usually updated after each well and shows the
relative positions of the wells drilled to date.
3. Meet the toolpusher. Check that there are sufficient drill collars and HWDP on board
the rig.
4. Meet the driller on tour. If there’s any instructions to be given to him, do it now. For
instance, if he’s drilling down to the kickoff point, he will need to be informed if a
multishot survey will be taken prior to POOH, the composition of the next BHA etc.
5. Attend safety meeting with the other Anadrill cell members, if applicable.
6. Do a complete inventory of the directional tools. It is advisable to caliper everything
as you check them. The serial numbers of every tool must be recorded. While it takes
a few hours to caliper everything properly, a lot of the tools (apart from those that
will be re-cut and new tools that arrive) will only need to be calipered once in the
course of a project. Thus, it’s important to do it properly the first time.
7. Use a check-list. If there’s any tool obviously missing, check that it has been ordered.
Call the Anadrill office if necessary. Also check for damaged threads and shoulders.
Check the D+C hours already on the mud motors, if a different Anadrill DD was on
the rig most recently.
8. On a new job (e.g. multiwell platform) which is expected to last several months or
more, it is advisable to get a rack fabricated by the welder to hold all the subs,
stabilizers and, possibly, short collars. This minimizes the space occupied by the DD
tools. It also helps protect the tools, makes them easy to find and easy to pick up/lay
down.

  Note

Permission must be gotten from the toolpusher before the tool rack is made. He will
normally coordinate the fabrication of the rack with the welder. The DD can make
design suggestions. To store stabilizer sleeves, an area should be found which is big
enough to allow gauging of the sleeves as required. The remaining tools (e.g. mud
motors, NMDCs, EQ Jars and possibly short collars) are normally kept in the drill collar
bay.

9. Fill out a DD inventory sheet. Give a copy to the company representative. Post one
copy in the doghouse to facilitate the driller’s BHA paperwork.
10. Check all the survey instrument kits systematically (gyro and/or magnetic, singleshot
and/or multishot). Run a check shot for confirmation. Take a short multishot test
film, if applicable. Order any necessary missing equipment from the base. If you will
be using the rig floor power supply (e.g. in case of gyro), ensure that the voltages are
compatible.
11. Check all the survey running gear. Make up the complete mule shoe orienting barrel
assembly. Make up the bottom-landing shock absorber assembly also. If it’s a hot
hole, ensure that the long protective barrel is at the rig-site.
12. The running gear which might be needed during the course of the well is normally
stored on a rack behind the drawworks. Ensure the storage place is dry and clean.
13. Excess running gear should be stored in the steel box in which it arrived on the rig.
14. Check the rig equipment. Ensure the slick line unit is in good condition and that
there is sufficient line on the drum. Watch out for “kinks" in the slick line. It is
recommended to get the driller/assistant driller to cut off some slick line before
attaching the upper part of the single-shot running gear.
15. Familiarize yourself with the driller's console. Check that there are adequate sensors
operational and that there is nothing obviously wrong with the drill-floor equipment
from a DD viewpoint.
16. Run the GEOMAG program, in conjunction with the MWD engineer. Otherwise, use
Zone maps to determine the number of NMDCs needed in the BHAs in this well.
17. If on a multiwell platform, or close to other wells, ensure that the surface coordinates
of the well to be drilled (referenced to the fixed origin) are entered in the Advisor
and/or Macintosh so that the anti- collision program can be run later.
18. Set up survey files on the Advisor and/or Macintosh for the well to be drilled. If any
TOTCO surveys have already been taken, they should be entered in the file(s). Prior
to running a multishot survey in a nominally- vertical hole, TOTCO survey data
allows the DD to choose the appropriate compass/angle unit.

12.2 General DD duties as the well progresses

1. Ensure that the drilling supervisor is kept up to date on the progress of the well from
a DD standpoint. He must be informed of your intentions to change the BHA If a
correction run is required, the DD should explain why. He should also make
recommendations as to when the correction should be done. Sometimes a target
extension is the better option. That decision is made by the client.
2. Ensure that the driller and assistant driller is given a copy of the next BHA in good
time. Mark all the tools to be picked up. Ensure no unnecessary lost rig time occurs
because of confusion over BHA components.
3. Have good communication with the drillers. Drilling parameters usually have to be
changed regularly.
4. Surveys should be taken as necessary. Give the updated survey calculation sheet to
the drilling supervisor promptly.
5. During a kickoff, it is not always easy to have time to plot all the surveys. A good
DD will know how the kickoff is progressing without having to plot every survey.
The desired hole direction is known. It is very easy to calculate whether or not the
build-up rate achieved is "keeping up with the program".
6. Even during the kickoff, each survey should be calculated promptly and given to the
company representative. Where Anadrill’s MWD tool is in use, this is usually taken
care of by the MWD engineer on the Advisor. If there is a Macintosh on board,
MacDD Survey file should be updated by the DD as time allows.
7. When the kickoff is almost finished, it s necessary to plot a few surveys. After the
kickoff, plot the latest survey position on the DD plot promptly. Project ahead. use
BHA history from previous wells in the area to help in decision-making.
8. Keep all DD paperwork up to date. Consumables, run charges, personnel charges
(where applicable) should be noted on the Anadrill Daily Drilling Report. All other
relevant forms - Mud Motor Report, Survey Calculations & Analysis, BHA Analysis,
Steerable Report, DD Tool Inventory etc. should be comprehensively filled out.
9. Perform basic maintenance on UBHO subs, Roller Reamers, stabilizer sleeves etc.
10. Underreamers and Hole Openers should be stored in an oil bath (usually a length of
casing which is filled with oil) when not in use.
11. Survey instrument kit should be kept in the quarters (in cases where MWD tools are
in use) or in the driller’s dog-house (provided it’s clean and secure).
12. The DD should be on the drill floor when EQ Jars or Shock Guard is being picked up
or laid down. Ensure the Jack Nut (if applicable) is screwed down torqued to correct
value before RIH.
13. It’s advisable to be on the drill floor when the driller’s change tour. Don’t rely on the
driller to relay your instructions to his relief.
14. Ensure that the company representative has up-to-date survey information on his
desk at report time. He shouldn’t have to come looking for survey calculation data!
15. Grading of the bits is often a joint effort between the DD and the driller.

12.3 Location Politics

The DD has a responsible and rewarding job at the rig-site. However, there are some
minefields which, if not avoided, can lead to major problems for the DD. Some advice
and guidelines are listed below.
1. Anadrill is a service company. We work to please the client. The service quality
which we provide will make us a major force in directional drilling.
2. Drilling of a directional well is a joint effort between the client and the DD
company. From the preplanning stage to the actual drilling of a directional well, the
plan may be changed several times. However, once the final plan is agreed, it is up to
the people on the rig to make their contribution to a successful well.
3. The amount of authority that the DD actually has at the wellsite depends on several
factors:
·  The level of experience and competence of the DD.
·  The level of confidence the client has in the particular DD. This is often based
on the previous performance of the DD.
·  The amount of experience the client has in drilling directional wells.
·  The amount of control the drilling superintendent wishes to have over BHA
selection etc.
·  Whether or not the company representative is a former DD or at least has a good
knowledge of DD techniques.
4. Some DDs like to make all the decisions involved in drilling a directional well -
amount of lead angle, BHA composition, deciding on when to do a correction run,
choosing drilling parameters, possibly specifying bits. This is fine, provided the
client is happy with this arrangement. However, a situation should never arise where
the DD oversteps his authority. There are many clients who make all the major DD
decisions for the DD. In such a case, the DD is merely someone who makes up
BHAs, steers a mud motor, calculates surveys and keeps the DD plot up to date. Lots
of DDs are happy with this arrangement. Some are not. They would be better suited
to a DD job where they had more autonomy. Ideally, the DD and the client together
should make a lot of the decisions.
5. It is important to keep the Anadrill manager/supervisor informed of the progress of
the well.
6. If there is a disagreement between the DD and the company representative over a
decision related to DD (e.g. BHA composition) it may be necessary to
(confidentially) call the Anadrill manager/supervisor and inform him of the situation.
Try not to be made a scapegoat for something you never did!
7. The DD should ensure that he is not "caught in the middle” between the geologist
and the drilling supervisor. Unless told otherwise, the DD always should follow
instructions from the drilling supervisor only. Any internal disagreement between the
drilling supervisor and the geologist is no concern of the DD.
8. If possible, it is advisable to be present when the drilling supervisor makes his
morning phone report to the drilling superintendent. Some input may be needed from
the DD, e.g. When is the next BHA change planned ? Is a correction run likely ? Is a
request for a target extension imminent?
9. As mentioned earlier in this manual, if a mud pump needs repair while ROP is high
(particularly in larger hole sizes at shallow depths), the DD should recommend that
drilling cease until the pump is back on line. This may not suit the toolpusher, as it
increases the rig down-time. However, drilling with insufficient annular velocity can
lead to serious hole problems later.
10. On returning to base after the job, the DD would be well advised to visit the drilling
superintendent and thus "close the loop". A short discussion on the well just drilled
might lead to a slightly different approach to drilling the next well. This will,
hopefully, lead to increased drilling efficiency.

Known to the waterfall the largest and most beautiful in Europe

What we see in the picture is one of the largest waterfalls in Iceland is not only made ​​by people in Europe but also in the so-called "Dettifoss" or "raging waterfall", with an average consumption of this waterfall of water to 500 cubic meters per second.

This results from the large amount of water is fantastic for landscape beauty of a waterfall waterfall not far from the beauty of Niagara Falls.

Is Europe's largest waterfall in the northeast of Iceland on the river bearing the name "unpronounceable Yekulsau".

The width of the waterfall about 100 meters, and height of 44 m, near the beautiful waterfall there is a lake of volcanic origin.

Who stands next to the waterfall Bmtabat feel under his feet, and the voice of strong noise due to the amount of water flowing from the waterfall.

Weather also did not see before ...

Instability, weather terrible and frightening shots ... These images may take us to the world of second ... World that we see every day ... Shows us a world of terrifying other aspect of a different nature.

Although these images may seem frightening at first glance, they kidnapped the breathtaking splendor of the severity of the storms made ​​the stalker Mike risks his life to capture the moments will not be repeated ...

Pretty pictures: When the sky glow a fire

Sunset paintings of the most beautiful paintings that made ​​creative Almighty ... Smekd filled with red and bloody as hell and has priced ...

These images are the sunsets in the state of California .. Difficult to capture the true colors of the sunset and the photos below is a set of pictures had been taken on the same day and with the same camera through which we have seen gradual change of color of the sky where the sun disappears for the night falls in place.

Amazing Pics: Mars also did not see before

We all know dear planet Earth, either through normal images or images taken by NASA ... But do you see from the images of planets other than Earth Mother?!!!

The Dutch creative bag converts images of Mars taken by the gloomy and by NASA satellites to different vivid images full of color and beauty accredited program for images so-called Terragen.

We've gathered together different images and amazing of the red planet Mars in the various chapters and the various cases is (covered with water and covered with snow)

APPROVED DRUG PRODUCTS free download

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CONTENTS

PREFACE TO THIRTY SECOND EDITION………… ………… …………
..…................
iv
2
HOW TO USE THE DRUG PRODUCTS LISTS
..............................................................
2-1
2.1
Key Sections for Using the Drug Product Lists …………………….….………………
......
2-1
2.2
Drug Product Illustration ……………………………………………
..….…………….……..
2-3
2.3
Therapeutic Equivalence Evaluations Illustration ………………….….…………..………2-4 DRUG PRODUCT LISTS
Prescription Drug Product List ……………………………………….…………….………………
...
3-1
OTC Drug Product List ……………………………………………….…………….…………………4-1
Drug Products with Approval under Section 505 of the Act Administered
Drug Products Which Must Demonstrate in vivo Bioavailability
by the Center for Biologics Evaluation and Research List
...……….…….………………...
5-1
Discontinued Drug Product List .…………………………………………….…….………………
....
6-1
Orphan Products Designations and Approvals List …………….………….…….………………
..
7-1
Only if Product Fails to Achieve Adequate Dissolution …………………
..………………………..
8-1
APPENDICES
A.
Product Name Index ……….…...………………………….………..……………………A-1 B. Product Name Index Listed by Applicant ………………….……
..……………………..
B-1
C.
Uniform Terms …………………………………………….………
..…………...………...
C-1
PATENT AND EXCLUSIVITY INFORMATION ADDENDUM ……….……..………………..........AD1
A.
Patent and Exclusivity Lists …………………………….…
..……..……………..……ADA1
B.
Patent and Exclusivity Terms
...……………………….….………...…………………ADB1

Freezing

Freezing is the unit operation in which the temperature of a food is reduced below its
freezing point and a proportion of the water undergoes a change in state to form ice
crystals. The immobilisation of water to ice and the resulting concentration of dissolved
solutes in unfrozen water lower the water activity (aw) of the food (aw is described in
Chapter 1). Preservation is achieved by a combination of low temperatures, reduced
water activity and, in some foods, pre-treatment by blanching. There are only small
changes to nutritional or sensory qualities of foods when correct freezing and storage
procedures are followed.
The major groups of commercially frozen foods are as follows:
• fruits (strawberries, oranges, raspberries, blackcurrants) either whole or pure´ed, or as
juice concentrates
• vegetables (peas, green beans, sweetcorn, spinach, sprouts and potatoes)
• fish fillets and seafoods (cod, plaice, shrimps and crab meat) including fish fingers,
fish cakes or prepared dishes with an accompanying sauce
• meats (beef, lamb, poultry) as carcasses, boxed joints or cubes, and meat products
(sausages, beefburgers, reformed steaks)
• baked goods (bread, cakes, fruit and meat pies)
• prepared foods (pizzas, desserts, ice cream, complete meals and cook–freeze dishes).
Rapid increases in sales of frozen foods in recent years are closely associated with
increased ownership of domestic freezers and microwave ovens. Frozen foods and chilled
foods (Chapter 19) have an image of high quality and ‘freshness’ and, particularly in
meat, fruit and vegetable sectors, outsell canned or dried products.
Distribution of frozen foods has a relatively high cost, due to the need to maintain a
constant low temperature. Distribution logistics are discussed further in Chapter 19 in
relation to chilled foods and in Chapter 26. A recent advance in distribution of chilled
and frozen foods is described by Jennings (1999), in which carbon dioxide ‘snow’
(Section 21.2.4) is added to sealed containers of food, which are then loaded into
normal distribution vehicles. The time that a product can be held at the required chilled
or frozen storage temperature can be varied from four to 24 hours by adjusting the
amount of added snow. Other advantages of the system include greater flexibility in
being able to carry mixed loads at different temperatures in the same vehicle, greater
control over storage temperature and greater flexibility in use, compared to standard
refrigerated vehicles.
21.1 Theory
During freezing, sensible heat is first removed to lower the temperature of a food to the
freezing point. In fresh foods, heat produced by respiration is also removed (Chapter 19).
This is termed the heat load, and is important in determining the correct size of freezing
equipment for a particular production rate. Most foods contain a large proportion of water
(Table 21.1), which has a high specific heat (4200 J kg 1 K 1) and a high latent heat of
crystallisation (335 kJ kg 1). A substantial amount of energy is therefore needed to
remove latent heat, form ice crystals and hence to freeze foods. The latent heat of other
components of the food (for example fats) must also be removed before they can solidify
but in most foods these other components are present in smaller amounts and removal of
a relatively small amount of heat is needed for crystallisation to take place. Energy for
freezing is supplied as electrical energy, which is used to compress gases (refrigerants) in
mechanical freezing equipment (Sections 21.2.1–3) or to compress and cool cryogens
(Section 21.2.4).
If the temperature is monitored at the thermal centre of a food (the point that cools
most slowly) as heat is removed, a characteristic curve is obtained (Fig. 21.1).
The six components of the curve are as follows.


AS        The food is cooled to below its freezing point f which, with the exception of
pure water, is always below 0ºC (Table 21.1). At point S the water remains
liquid, although the temperature is below the freezing point. This phenomenon is
known as supercooling and may be as much as 10ºC below the freezing point.


SB         The temperature rises rapidly to the freezing point as ice crystals begin to form
and latent heat of crystallisation is released.


BC           Heat is removed from the food at the same rate as before, but it is latent heat
being removed as ice forms and the temperature therefore remains almost
constant. The freezing point is gradually depressed by the increase in solute
concentration in the unfrozen liquor, and the temperature therefore falls slightly.
It is during this stage that the major part of the ice is formed (Fig. 21.2).


CD      One of the solutes becomes supersaturated and crystallises out. The latent heat
of crystallisation is released and the temperature rises to the eutectic temperature
for that solute (Section 21.1.2).

DE        Crystallisation of water and solutes continues. The total time tf taken (the
freezing plateau) is determined by the rate at which heat is removed.
EF         The temperature of the ice–water mixture falls to the temperature of the freezer.
A proportion of the water remains unfrozen at the temperatures used in
commercial freezing; the amount depends on the type and composition of the
food and the temperature of storage. For example at a storage temperature of
20ºC the percentage of water frozen is 88% in lamb, 91% in fish and 93% in
egg albumin.

Food Processing Technology Principles and Practice 2nd Edition (P. Fellows) free download

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Contents

Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xvii
Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xix
List of symbols . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xxvii
List of acronyms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xxx
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
The food industry today . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
About this book . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Note on the second edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
PART I BASIC PRINCIPLES 7
1 Properties of foods and processing theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
1.1 Properties of liquids, solids and gases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
1.1.1 Density and specific gravity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
1.1.2 Viscosity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
1.1.3 Surface activity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
1.1.4 Rheology and texture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
1.2 Material transfer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
1.3 Fluid flow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
1.3.1 Fluid flow through fluidised beds . . . . . . . . . . . . . . . . . . . . . . . . . . 26
1.4 Heat transfer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
1.4.1 Energy balances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
1.4.2 Mechanisms of heat transfer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
1.4.3 Sources of heat and methods of application to foods . . . . . . . 37
1.4.4 Energy conservation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
1.4.5 Effect of heat on micro-organisms . . . . . . . . . . . . . . . . . . . . . . . . . 40
1.4.6 Effect of heat on nutritional and sensory characteristics . . . . 43
1.5 Water activity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
1.5.1 Effect of aw on foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
1.6 Effects of processing on sensory characteristics of foods . . . . . . . . . . . 48

1.6.1 Texture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
1.6.2 Taste, flavour and aroma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
1.6.3 Colour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
1.7 Effects of processing on nutritional properties . . . . . . . . . . . . . . . . . . . . . . 50
1.8 Food safety, good manufacturing practice and quality assurance . . . 52
1.8.1 HACCP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
1.8.2 Hurdle technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
1.9 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
1.10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
2 Process control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
2.1 Automatic control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
2.1.1 Sensors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
2.1.2 Controllers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
2.2 Computer-based systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
2.2.1 Programmable logic controllers (PLCs) . . . . . . . . . . . . . . . . . . . . 72
2.2.2 Types of control systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
2.2.3 Software developments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
2.2.4 Neural networks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
2.3 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
2.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
PART II AMBIENT-TEMPERATURE PROCESSING 81
3 Raw material preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
3.1 Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
3.1.1 Wet cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
3.1.2 Dry cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
3.1.3 Removing contaminants and foreign bodies . . . . . . . . . . . . . . . . 85
3.2 Sorting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
3.2.1 Shape and size sorting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
3.2.2 Colour sorting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
3.2.3 Weight sorting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
3.3 Grading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
3.4 Peeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
3.4.1 Flash steam peeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
3.4.2 Knife peeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
3.4.3 Abrasion peeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
3.4.4 Caustic peeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
3.4.5 Flame peeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
3.5 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
3.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
4 Size reduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
4.1 Size reduction of solid foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
4.1.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
4.1.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
4.1.3 Effect on foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108

4.2 Size reduction in liquid foods (emulsification and homogenisation) 110
4.2.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
4.2.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
4.2.3 Effect on foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
4.3 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
4.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
5 Mixing and forming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
5.1 Mixing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
5.1.1 Theory of solids mixing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
5.1.2 Theory of liquids mixing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
5.1.3 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
5.1.4 Effect on foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
5.2 Forming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
5.2.1 Bread moulders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
5.2.2 Pie and biscuit formers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
5.2.3 Confectionery moulders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
5.3 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
5.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
6 Separation and concentration of food components . . . . . . . . . . . . . . . . . . . . 140
6.1 Centrifugation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
6.1.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
6.1.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
6.2 Filtration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
6.2.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
6.2.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
6.3 Expression . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
6.3.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
6.3.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
6.4 Extraction using solvents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
6.4.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
6.4.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155
6.5 Membrane concentration (hyperfiltration and ultrafiltration) . . . . . . . . 157
6.5.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
6.5.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
6.6 Effect on foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167
6.7 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168
6.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168
7 Fermentation and enzyme technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170
7.1 Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 171
7.1.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 171
7.1.2 Types of food fermentations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174
7.1.3 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183
7.1.4 Effect on foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184
7.2 Enzyme technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184
7.2.1 Enzyme production from micro-organisms . . . . . . . . . . . . . . . . . 186
7.2.2 Application of enzymes in food processing . . . . . . . . . . . . . . . . . 187

7.3 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193
7.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193
8 Irradiation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196
8.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 198
8.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199
8.2.1 Measurement of radiation dose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
8.2.2 Dose distribution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
8.3 Effect on micro-organisms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
8.4 Applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201
8.4.1 Sterilisation (or ‘radappertisation’) . . . . . . . . . . . . . . . . . . . . . . . . . 202
8.4.2 Reduction of pathogens (or ‘radicidation’) . . . . . . . . . . . . . . . . . 202
8.4.3 Prolonging shelf life (or ‘radurisation’) . . . . . . . . . . . . . . . . . . . . 202
8.4.4 Control of ripening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203
8.4.5 Disinfestation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203
8.4.6 Inhibition of sprouting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203
8.5 Effect on foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203
8.5.1 Induced radioactivity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203
8.5.2 Radiolytic products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204
8.5.3 Nutritional and sensory value . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204
8.6 Effect on packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205
8.7 Detection of irradiated foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205
8.7.1 Physical methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
8.7.2 Chemical methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207
8.7.3 Biological methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207
8.8 Acknowledgement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208
8.9 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208
9 Processing using electric fields, high hydrostatic pressure, light or
ultrasound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 210
9.1 Pulsed electric field processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211
9.1.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
9.1.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216
9.2 High pressure processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216
9.2.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 217
9.2.2 Processing and equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218
9.2.3 Effect on micro-organisms, enzymes and food components 221
9.3 Processing using pulsed light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
9.3.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
9.3.2 Equipment and operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 223
9.3.3 Effect on micro-organisms and foods . . . . . . . . . . . . . . . . . . . . . . 223
9.4 Processing using ultrasound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224
9.4.1 Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224
9.4.2 Application to processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225
9.5 Other methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226
9.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226

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Kicks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-2
Controlling a kick . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-3
Shut-in procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-3
Kill methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-3
Wait-and-weight method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-3
Driller's method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-4
Concurrent method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-4
Kick control problems

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Differential sticking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-2
ENVIRO-SPOT spotting fluid . . . . . . . . . . . . . . . . . . . . . . . . 12-4
DUAL PHASE spotting fluid . . . . . . . . . . . . . . . . . . . . . . . . . 12-5
Determining depth to stuck zone . . . . . . . . . . . . . . . . . . . . . . . 12-9
Packing off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-9
Undergauge hole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-11
Plastic flowing formations . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-11
Wall-cake buildup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-11
Keyseating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-12
Freeing stuck pipe

Baroid Mud Handbook (well cementig .pdf free download )

Overview
The main cementing materials used in oilfield
applications are:
C Portland cement, API Classes A, C, H, and G
C Blast furnace slag (BFS)
C Pozzolans (fly ash), ASTM Types C and F
Portland cement is the name used for all cementitious
material composed largely of calcium, silica, and
aluminum oxides. Blast furnace slag (BFS) is a byproduct
obtained in the manufacture of pig-iron in a
blast furnace. Pozzolans are silica or silica/alumina
materials that react with calcium hydroxide (lime) and
water to form a stable cement. Pozzolans can be natural
or synthetic.
Cementing materials are used in drilling operations to:
C Isolate zones
C Support casing in the borehole
C Protect the casing from collapse, corrosion, and
drilling shock
C Plug non-producing wells for abandonment
C Plug a portion of a well for sidetracking
This chapter explains the use of additives to control
cementing slurry properties and provides the ideal
operational guidelines for each type of additive. Slurry
design and applications are provided for lead, tail, and
squeeze slurries. Plug design, spacer guidelines, and
spacer-volume calculations are also provided.

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well cementig .pdf  free download
Cementing additives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-3
Accelerators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-3
Retarders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-5
Fluid-loss control additives . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-6
Extenders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-7
Free-water control additives . . . . . . . . . . . . . . . . . . . . . . . . . . 17-7
Weighting materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-8
Slag activators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-8
Dispersants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-9
Strength retrogression preventers . . . . . . . . . . . . . . . . . . . . . . . 17-9
Slurry design and applications . . . . . . . . . . . . . . . . . . . . . . . . . 17-10
Lead slurry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-10
Tail slurry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-10
Squeeze slurry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-11
Plugs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-11
Spacers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-11
Spacer volume calculations . .

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ADVANCES IN COMPUTER SCIENCE AND ENGINEERING free download

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Edited by Matt hias Schmidt

Contents

Part 1

Applied Computing Techniques 1
Next Generation Self-learning Style
in Pervasive Computing Environments 3
Kaoru Ota, Mianxiong Dong,
Long Zheng, Jun Ma, Li Li,
Daqiang Zhang and Minyi Guo
Automatic Generation of Programs 17
Ondřej Popelka and Jiří Štastný
Application of Computer Algebra into
the Analysis of a Malaria Model using MAPLE™ 37
Davinson Castaño Cano
Understanding Virtual Reality Technology:
Advances and Applications 53
Moses Okechukwu Onyesolu and Felista Udoka Eze
Real-Time Cross-Layer Routing
Protocol for Ad Hoc Wireless Sensor Networks 71
Khaled Daabaj and Shubat Ahmeda
Innovations in Mechanical Engineering 95
Experimental Implementation
of Lyapunov based MRAC for Small
Biped Robot Mimicking Human Gait 97
Pavan K. Vempaty, Ka C. Cheok, and Robert N. K. Loh
Performance Assessment of Multi-State
Systems with Critical Failure Modes:
Application to the Flotation Metallic Arsenic Circuit 113
Seraphin C. Abou

Object Oriented Modeling
of Rotating Electrical Machines 135
Christian Kral and Anton Haumer
Mathematical Modelling
and Simulation of Pneumatic Systems 161
Djordje Dihovicni and Miroslav Medenica
Longitudinal Vibration of Isotropic Solid Rods:
From Classical to Modern Theories 187
Michael Shatalov, Julian Marais,
Igor Fedotov and Michel Djouosseu Tenkam
A Multiphysics Analysis of Aluminum Welding
Flux Composition Optimization Methods 215
Joseph I. Achebo
Estimation of Space Air Change Rates and CO2
Generation Rates for Mechanically-Ventilated Buildings 237
Xiaoshu Lu, Tao Lu and Martti Viljanen
Decontamination of Solid and Powder
Foodstuffs using DIC Technology 261
Tamara Allaf, Colette Besombes,
Ismail Mih, Laurent Lefevre and Karim Allaf

Dynamic Analysis of a DC-DC Multiplier Converter 285
J. C. Mayo-Maldonado, R. Salas-Cabrera, J. C. Rosas-Caro,
H. Cisneros-Villegas, M. Gomez-Garcia, E. N.Salas-Cabrera,
R. Castillo-Gutierrez and O. Ruiz-Martinez
Computation Time Efficient Models
of DC-to-DC Converters for Multi-Domain Simulations 299
Johannes V. Gragger
How to Prove Period-Doubling Bifurcations
Existence for Systems of any Dimension -
Applications in Electronics and Thermal Field 311
Céline Gauthier-Quémard
Advances in Applied Modeling 335
Geometry-Induced Transport Properties
of Two Dimensional Networks 337
Zbigniew Domański

New Approach to a Tourist Navigation System
that Promotes Interaction with Environment 353
Yoshio Nakatani, Ken Tanaka and Kanako Ichikawa
Logistic Operating Curves in Theory and Practice 371
Peter Nyhuis and Matthias Schmidt
Lütkenhöner’s „Intensity Dependence
of Auditory Responses“: An Instructional Example
in How Not To Do Computational Neurobiology 391
Lance Nizami
A Warning to the Human-Factors Engineer: False Derivations
of Riesz’s Weber Fraction, Piéron’s Law, and Others
Within Norwich et al.’s Entropy Theory of Perception 407
Lance Nizami
A Model of Adding Relations in Two Levels of a Linking
Pin Organization Structure with Two Subordinates 425
Kiyoshi Sawada
The Multi-Objective Refactoring Set Selection
Problem - A Solution Representation Analysis 441
Camelia Chisăliţă-Creţu