Purpose -Loading the impulse-voltage generator by test object can affect the generated voltage waveform. It is well known that reconfiguring these generators by changing the high-voltage resistors and capacitors, and even the connecting leads in the laboratory is too bulky and time consuming, especially for large test objects. The objective of this paper is to introduce a new computerized method to reconfigure the impulse-voltage generator in order to conduct the standard tests on any type of objects. Design/methodology/approach -A modified algorithm is introduced for solving the generalized equivalent circuit of impulse-voltage generators under any loading condition. Findings -The high efficiency of this algorithm has been verified by experimental investigations on different reduced-and full-scale loads, namely, resistive, inductive, capacitive or mixed. For reduced-scale loads up to a few kV, a single-stage impulse-voltage generator is used. While for full-scale loads, a multi-stage impulse-voltage generator is reconfigured to test a 33 kV neutral earthing reactor. The experimental responses are compared with the numerical results of the proposed program and checked out by the PSCAD simulation. Good agreement has been found between all of them. Practical implications -Knowing the exact value of the test object, some of the generator components and the connecting lead inductances is a must to apply this method. Originality/value -Reconfiguring of impulse-voltage generators by changing the high-voltage resistors and capacitors, and even the connecting leads in the laboratory is too bulky and time consuming, especially for large test objects. This work will certainly save time and efforts if it is applied correctly in high-voltage laboratories.

The chemical, biological and organoleptic properties of bread and biscuits supplemented with guar seed flour or its protein isolate were studied.Bread was prepared using 5%, 10% and 15% Guar seed flour (GSF) as wheat replacer. The results revealed that increasing percentage of (GSF) increased its protein, calcium, and iron contents. It was obvious that bread containing 10% (GSF) was the most acceptable whereas bread containing 15% (GSF) was the least.Biscuits were fortified with 5%, 10% and 15% (GSF) or 3%, 5% and 7% of guar protein isolate (GPI). The addition of increasing percentage of (GSF) or (GPI) mainly increased their protein, calcium and iron contents, and decreased biscuit's thickness, diameter, and water loss while weight slightly increased. Biscuits containing (GSF) had lower quality than the control but still were accepted, while biscuits fortified with (GPI) had better quality compared with the control.Bread and biscuits with and without enrichment with (GSF) or (GPI) were biologically evaluated in feeding trials using albino rats. It was found that protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) of bread and biscuits supplemented with 5% and 10% (GSF) were compared with the control samples, while biscuits enriched with 5% (GPI) in preparing high protein biscuits and 10% (GSF) in bread making are highly recommended.