We show how a distributed borehole flowmeter can be created from armored Fiber Optic
cables with the Active-Distributed Temperature Sensing (A-DTS) method. The principle is that in a flowing
fluid, the difference in temperature between a heated and unheated cable is a function of the fluid velocity.
We outline the...
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N. Lavenant (2014), Active-Distributed Temperature Sensing to continuously
quantify vertical
We develop an approach for measuring in-well fluid velocities using point electrical heating combined with spatially and temporally continuous temperature monitoring using distributed temperature sensing (DTS). The method uses a point heater to warm a discrete volume of water. The rate of advection of this plume, once the heating is...
We show how a distributed borehole flowmeter can be created from armored Fiber Optic
cables with the Active-Distributed Temperature Sensing (A-DTS) method. The principle is that in a flowing
fluid, the difference in temperature between a heated and unheated cable is a function of the fluid velocity.
We outline the...
We show how a distributed borehole flowmeter can be created from armored Fiber Optic
cables with the Active-Distributed Temperature Sensing (A-DTS) method. The principle is that in a flowing
fluid, the difference in temperature between a heated and unheated cable is a function of the fluid velocity.
We outline the...
We present a novel technique to simultaneously measure wind speed (U) at thousands of locations continuously in time based on measurement of velocity-dependent heat transfer from a heated surface. Measuring temperature differences between paired passive and actively heated fiber-optic (AHFO) cables with a distributed temperature sensing system allowed estimation of...
Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...
Temperature is a key factor for salmonid health and is an important restoration metric on the Middle Fork of the John Day River in northeast Oregon. In the past century, dredge mining, deforestation, and overgrazing have degraded stream habitat and resulted in greater daytime stream temperatures in the region. Recent...
Glutenin protein molecules can form a large "macropolymer" which forms the elastic component of the gluten complex in wheat flour doughs. Little work has been done to investigate relationships between glutenin macropolymer (GMP) and noodle processing. GMP was isolated from flour of 4 wheat varieties; 3 hard- and 1 soft-grained...