Search results for: S.M. Phyoe

Authors: S. Aneeka, S.M. Phyoe, R. Guo, Z.W. Zhong

Abstract:

Arrival flights tend to spend long waiting times at holding stacks if the arrival airport is congested. However, the waiting time spent in the air in the vicinity of the arrival airport may be reduced if the delays are distributed to the cruising phase of the arrival flights by means of speed control. Here, a case study was conducted for the flights arriving at Changi Airport. The flights that were assigned holdings were simulated to fly at a reduced speed during the cruising phase. As the study involves a single airport and is limited to imposing speed constraints to arrivals within 200 NM from its location, the simulation setup in this study could be considered as an application of the Extended Arrival Management (E-AMAN) technique, which is proven to result in considerable fuel savings and more efficient management of delays. The objective of this experiment was to quantify the benefits of imposing cruise speed constraints to arrivals at Changi Airport and to assess the effects on controllers’ workload. The simulation results indicated considerable fuel savings, reduced aircraft emissions and reduced controller workload.

Keywords: Aircraft emissions, air traffic flow management, controller workload, fuel consumption.

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Authors: Kyaw Hla Myint, Phyoe Wai Htun

Abstract:

Aloe Vera is a short-stemmed succulent plant which is commonly used in Myanmar traditional medicine. A. vera gel was also used as food addictive. This study aims to improve the Myanmar folk medicine to a functional beverage. In this research, Aloe vera was fermented with Saccharomyces cerevisiae for 6 months. Three different processes were carried out. Process I contains A. vera 10%, sugar 30%, water 50%, and starter culture 10%, process II contains A. vera 10%, sugar 15%, honey 15%, and water 50%, starter culture 10%; process III contains A. vera 10%, honey 30%, water 50%, starter culture 10%. During wine fermentation, the wine parameters such as alcohol content, total soluble solid (ºBrix), pH, color and cell population were analyzed. After 30 days of fermentation, total cell population remained 2.8x10⁶ in P-I, P-II and 3.2x10⁶ in P-III. Total soluble solid content dropped to 15.8 in P-I, P-II and 15.7 in P-III. After 30 days, clear wine was transferred to other vassals for racking. After 6 months of racking, microbial population reached under detectable level and alcohol content was round about 11% but not significantly different among these processes. P-II was found to have the highest color intensity at 450 nm and it got the most taster satisfaction when sensory evaluation was carried out using five hedonic scales after 6 month of racking.

Keywords: Aloe vera, fermentation, S. cerevisiae, functional beverage, folk medicine.

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