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As observed in previous DNS calculations, ignition occurs at a "most reactive" mixture fraction.
This is attributed to the faster disappearance of the most reactive mixture fraction (predicted from homogeneous reactor calculations) which is quite rich.
In addition, it is found that the flame formation is initiated by autoignition with different ignition delays along the most reactive mixture fraction, instead of a flame propagation following an initial autoignition spot.
It appears that the most reactive mixture fraction is highly dependent on the dilution case and it can occur in a wide range of mixture fractions for different dilution cases.
This equipment can also be used as a fast screening tool for the determination of other reactivity parameters, such as flame speeds and rates of pressure rise, through which the most reactive mixture can be identified for more detailed measurements in the larger ISO 1 m3 vessel.
As a measure of the heat losses of the heat-producing regions that eventually autoignite, the time evolution of the scalar dissipation rate, conditional on the most reactive mixture fraction, is examined and used to explain successfully all the observed trends of autoignition time with turbulent time scale, flow length scale, and partial premixing.
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This includes the correct lift-off behaviour, the formation of OH that mark the initiation of auto-ignition kernels upstream of the flame base and the presence of "most reactive mixtures" at lean conditions.
The results show that, while there is no significant difference in the maximum pressure and rate of pressure rise in both tee-pipe arrangements investigated, the bending pipe consistently produces the worst set of results in terms of maximum pressure and flame speed in gas explosions, involving the most reactive mixtures.
However, a rigorous and methodical selection of the most appropriate reactive mixture composition still needs to be investigated.
If this were the case, one would expect that the composition of products when the lipids are in great excess would reflect the most "reactive" domains and differ from the product mixture obtained when the lipids are mixed at their stoichiometric ratios.
Second, fructose forms an equilibrium mixture of difructoses and dianhydrides and thus internally blocks most reactive groups, leading to the formation of certain by-products.
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