Open Access

Table 1.

Design variables and value ranges (meters).

Parameters Radius of rib 1 (R 1) Radius of rib 2 (R 2) Fillet radius (R 3) Fillet radius (R 4) Fillet radius (R 5) Fillet radius (R 6)
Lower bound 0.001 0.001 0.00001 0.00001 0.00001 0.00001
Upper bound 0.0055 0.0055 0.00004 0.00004 0.00004 0.00004

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