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Agrawal, Ankit
- Study of Performance Characteristics of Diesel Engine Fuelled with Diesel, Yellow Grease Biodiesel and its Blends
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Authors
Affiliations
1 Department of Mechanical Engineering, SRM University, NCR Campus, Ghaziabad, UP, IN
1 Department of Mechanical Engineering, SRM University, NCR Campus, Ghaziabad, UP, IN
Source
International Journal of Scientific Engineering and Technology, Vol 2, No 6 (2013), Pagination: 524-527Abstract
The feedstock used in our experiment for the production of biodiesel was Yellow Grease. The whole experiment was divided into two parts: Production and Testing. Production involves Transesterification of free fatty acids in yellow grease to form yellow grease alkyl esters. The process of testing involved calculation of the physio – chemical properties, acid value, density, kinematics viscosity and various performance characteristics. The properties obtained were similar to the standards of biodiesel set by ASTM D6751. The conclusions derived from the experiments conducted were that the break thermal efficiency with biodiesel blends was little lower than that of diesel. The break specific energy consumption for B20, B40, B60, B80 and B100 is slightly higher than neat diesel. At all loads, diesel was found to have the lowet exhaust tempearture and the temperature for the different blends showed the upward trend with increasing concentration of biodiesel in the blends.Keywords
Alkyl Ester, Biodiesel, Blends, Transesterification, Performance Testing, Yellow Grease.Full Text
- Artificial Intelligence-Based Diet: An Interventional Field Study
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Authors
Affiliations
1 Department of Primary Health Care, Sevamob Ventures Limited, Lucknow, Uttar Pradesh - 226 001, IN
1 Department of Primary Health Care, Sevamob Ventures Limited, Lucknow, Uttar Pradesh - 226 001, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 3 (2020), Pagination: 240-253Abstract
Specialist dieticians and nutritionist are not present in every hospital of developing countries like India, where malnutrition and metabolic diseases are a big problem. Use of Artificial Intelligence (AI) to prepare a diet chart may be an answer to this problem. Pre-post analytic observational field study was done at multiple centres to evaluate and compare AI based diet accuracy with the diet advised by the dieticians. Accuracy of the Diet AI in providing counseling to the patients for improvements in nutritional choices and lifestyle was found to be high at 96%. The AI based diet plan can overcome the need of expert dieticians at remote hospitals and rural areas where trained dieticians are not available.Keywords
Artificial Intelligence, Diet, Field Trial, Dietician.
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