Browsing by Author "K.T. Obanimomo"

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    Investigation of Fracture behaviour of API X70 Pipeline Steel
    (IOP Publishing Ltd, 2021) M.S. Egene; O. Adedipe; U..G. Okoro; K.T. Obanimomo
    Oil and gas production has significantly increased over the years in order to meet future demands for oil and gas products, regardless of the unstable price being experienced by producing nations. The use of pipelines for the transportation of these products has been the globally recognized solution. These pipelines are fabricated by welding and their fracture properties depend on a number of factors which include temperature, particularly for pipelines operating in cold environment such as deeper water depths. Therefore, information of fracture behaviour of welded pipelines located in cold regions is therefore important for reliable design for service. In this paper, fracture behaviour of welded x70 pipeline steel was investigated using charpy v-notch specimens. Impact tests were carried out on weld and parent materials at temperatures -10°C, -20°C, -40°C, -60°C, -80°C, -100°C, -120°C, -160°C, 0°C, 10°C and 20°C. Results revealed that higher energy was absorbed in the weld than in parent materials regardless of the test temperature used. results implied that the fracture behaviour of the material could be significantly influenced by temperature, welding and the notch sensitivity of the materials.
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    Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film
    (2024-06-30) J,Y, Jiya; M. Abubakar; I.A. Joseph; E.C. Egwin; K.T. Obanimomo
    This work investigated a novel study of the effect of bleaching and cross-linking cassava starch film. Native cassava starch was bleached with hydrogen peroxide (H2O2), cross-linking was carried out with oxidized sucrose while glycerol was added to enhance the plasticity of the film. Operating temperature and time of 90 oC and 10 Minutes respectively with and addition of 0.5 ml of glycerol gave the best bleached, cross-linked cassava starch film. UV-visible spectrophotometer analysis revealed that the cassava starch film produced at the above reaction conditions retained 88.2 % of its transparency at 96 hours water immersion. The water solubility test shows that the film experienced 52.02 % weight loss after 96 hours immersion in water. The thermo-gravimetric analysis (TGA) shows a significant improvement on the thermal stability with Temperature peak (Tp) of 420.75 oC, compared to 374.13 oC Tp of the control sample (unbleached, uncross-linked) of the cassava starch film.