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There is surprisingly little scientific literature describing whether a hockey slap shot positively or negatively transfers to a driving golf swing. Golf and hockey use a similar kinematic sequence to send the ball / puck towards a target, but does that directly translate to positive skill transfer between the two sports, or are there other important factors that could result in a negative skill transfer? The aim of this study is to look further into the two kinematic sequences and determine their intertask skill transfer type. A field experiment was conducted, following a specific research design, in order to compare performance between two groups, one being familiar with the skill that may transfer (hockey slapshot) and the other group being unfamiliar. Both groups had no experience in the skill being tested (driving golf swing) and various data was collected as all of the subjects performed 10 golf swings. The results of the data analysis showed that the group with experience in hockey had a higher variability of ball distance and ball speed. There are many factors of a hockey slapshot that are likely to develop a negative intertask skill transfer, resulting in this group's high inconsistency when performing a golf swing. On the other hand, the group with hockey experience also had higher mean club speed, showing that some aspects of the hockey slapshot resulted in a positive skill transfer, aiding their ability to perform a golf swing.
Working with chocolate is a difficult endeavor. However, through the use of additive manufacturing technologies, the labor involved can be reduced. One difficulty is the pumping of the melted chocolate through the system onto the print bed of the printer. In this paper, three systems of transferring chocolate are investigated: A syringe system, a gear pump system, and an auger system. Each system is explained with a model of the proposed system and the pros and cons are discussed. Lastly, a system composed of parts of the syringe and auger system is proposed. The positive and negative aspects of this design are discussed, and a 3D model of the system is given as well. This system is suggested as a better option, and future research can be done to investigate and rate these systems in greater detail. In commercial food applications, these technologies can change the way chocolate is manipulated, and difficult practices can be simplified for home chefs.
Due to the vast increase in processing power and energy usage in computing, a need for greater heat dissipation is prevalent. With numerous applications demanding cheaper and more efficient options for thermal management, new technology must be employed. Through the use of additive manufacturing, designs and structures can be created that were not physically possible before without extensive costs. The goal is to design a system that utilizes capillary action, which is the ability for liquids to flow through narrow spaces unassisted. The level of detail required may be achieved with direct metal laser sintering (DMLS) and stereolithography (SLA) 3D printing.