Amorphous soft magnetic materials have significant potential applications in specialist power transformers and in inductive devices. With the composition of Fe82Si8B10, 82% of the transition metals Fe and about 18% of metalloid or glass-former elements like B and Si are strongly magnetic at room temperature and offer dynamic opportunities for engineering applications. The crystallization kinetics has been studied by differential thermal analysis (DTA). The sample was annealed in a controlled way in the temperature range of 350-450°C at constant annealing time one hour. The kinetics of primary crystallization α-Fe(Si) phase and secondary crystallization Fe2B phase was studied as affected due to temperature. The sample annealed at 350oC temperature is almost unchanged which is still lower than that of primary crystallization temperature but the same condition when sample annealed at 450°C completely shows that the primary crystallization α-Fe(Si) phase has vanished and crystallization event took place to a good extent. Journal of Engineering Science 11(1), 2020, 107-112

Fe82Si8B10 amorphous ribbon which containing 82% of Fe and 18% of B and Si were prepared using rapid solidification technique. The samples were constantly annealed for 1 hour in the temperature range of 350°C-600°C. X-ray diffraction analysis (XRD) displays a large peak which is the diffusion hallow suggesting the amorphousity in its origin and formation of crystalline phase with the increment of annealing temperature at 450oC. The magnetic ordering of the ribbon is determined as temperature functions by both AC and DC magnetization. At 450°C, the saturation magnetization (Ms) was found 143 emu/gm and with better value of real part of initial permeability at 450°C as well as better relative quality factor (RQF) was observed at the same temperature. The results are explained as due to higher heating rates than this Si diffuse in amorphous and lost the soft magnetic properties. Journal of Engineering Science 13(1), 2022, 1-8

The experiment was conducted to investigate the effects of substitution of soybean meal of laying hens ration by shrimp head meal (SHM) on physical and nutritional quality of eggs and meats. Three hundred Hisex White laying hens were divided into five treatment groups and allocated five experimental diets included different levels of SHM. Soybean meal contents of control ration was substituted by SHM meal at the rate of 25, 50, 75 and 100%, respectively. Samples of SHM, eggs and meats were subjected to proximate analysis. Physical properties of eggs and meats were also analyzed following the standard procedures. Highest CP contents (%) of eggs were recorded to be 11.39±0.27 and 10.83±0.18 at initial and peak production periods, respectively in laying hens group fed ration substituted SBM by SHM at the rate of 25%. Significantly (p<0.001) highest value of redness (a*) of egg yolk was recorded to be 1.39 in laying hens group fed diet where SBM was completely substituted by SHM and lowest to be -3.11 in control group (no substitution) at initial production stage (18th to 20th week). Significantly (p=0.05) highest CP (%) contents of meats was found to be 19.37±0.36 in laying hens fed diets substituted SBM at the rate of 75% by SHM and lowest in complete substituted group. It can be concluded that substitution of soybean meal of laying hens ration at the rate of 25% by SHM is suitable for better egg and meat quality. Bang. J. Anim. Sci. 2021. 50 (1):12-21