• Title/Summary/Keyword: Complex Moduli

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Corelationship between Interfacial Fracture Toughness and Mechanical Properties of Concrete (계면파괴인성과 콘크리트 역학적 성질의 상관관계)

  • 이광명;안기석;이회근;김태근
    • Proceedings of the Korea Concrete Institute Conference
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    • 1998.04a
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    • pp.359-364
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    • 1998
  • The interfacial zone in concrete materials is extensive, geometrically complex, and constitutes inherently weak zones that limit the concrete performance. Motar-aggregate interfaces play a major role in the fracture processing in concrete composites. Also, the interfacial bond considerably influence mechanical properties of concrete such as modulus of elasticity, strength, and fracture energy, Characterization of the interfacial properties is, therefore, essential to overcome the limitations associated with the interfaces. an objective of this paper is to investigate the corelationship between the fracture toughness of mortar-aggregate interface and the concrete properties such as strengths and elastic moduli. It is observed from the test results that interface fracture toughness is closely related with the compressive strength rather than other properties. At early ages, the development of both tensile strength and elastic modulus are much greater thatn that of both interface fracture toughness and compressive strength.

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Steady and Dynamic Shear Rheological Properties of Buckwheat Starch-galactomannan Mixtures

  • Choi, Dong-Won;Chang, Yoon-Hyuk
    • Preventive Nutrition and Food Science
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    • v.17 no.3
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    • pp.192-196
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    • 2012
  • This study investigated the effects of galacomannans (guar gum, tara gum, and locust bean gum) on the rheological properties of buckwheat starch pastes under steady and dynamic shear conditions. The power law and Casson models were applied to describe the flow behavior of the buckwheat starch and galactomannan mixtures. The values of the apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) for buckwheat starch-galactomannan mixtures were significantly greater than those for the control, indicating that there was a high synergism of the starch with galactomannans. The magnitudes of storage modulus (G') and loss modulus (G") for the starch-galactomannan mixtures increased with increasing frequency (${\omega}$). The dynamic moduli (G', G"), and complex viscosity (${\eta}^*$) for the buckwheat starch-galactomannan mixtures were significantly higher than those for the control.

A Theoretical Study on the Dispersion of Elastic Waves in Particulate Composites (입자복합재료 내부의 탄성파 분산에 관한 이론적 연구)

  • 김진연;이정권
    • Transactions of the Korean Society of Mechanical Engineers
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    • v.18 no.7
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    • pp.1697-1704
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    • 1994
  • Elastic wave propagation in discrete random medium studies to predict dynamic effective properties of composite materials containing spherical inclusions. A self-consistent method is proposed which is analogous to the well-known coherent potential approximation. Three conditions that must be satisfied by two effective elastic moduli and effective density are derived for the time without limit of frequency. The derived self-consistency conditions have the physical meaning that the scattering of coherent wave by the constituents in effective medium is vanished on the average. The frequency-dependent complex effective wave speed and coherent attenuation can be obtained by solving the derived self-consistency conditions numerically. The wave speed and attenuation obtained from present theory are shown to be in the better agreements with previous experimental observations than the previous theory.

Suppression of interfacial crack for foam core sandwich panel with crack arrester

  • Hirose, Y.;Hojo, M.;Fujiyoshi, A.;Matsubara, G.
    • Advanced Composite Materials
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    • v.16 no.1
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    • pp.11-30
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    • 2007
  • Since delamination often propagates at the interfacial layer between a surface skin and a foam core, a crack arrester is proposed for the suppression of the delamination. The arrester has a semi-cylindrical shape and is arranged in the foam core and is attached to the surface skin. Here, energy release rates and complex stress intensity factors are calculated using finite element analysis. Effects of the arrester size and its elastic moduli on the crack suppressing capability are investigated. Considerable reductions of the energy release rates at the crack tip are achieved as the crack tip approached the leading edge of the crack arrester. Thus, this new concept of a crack arrester may become a promising device to suppress crack initiation and propagation of the foam core sandwich panels.

Zeroth-Order Shear Deformation Micro-Mechanical Model for Periodic Heterogeneous Beam-like Structures

  • Lee, Chang-Yong
    • Journal of Power System Engineering
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    • v.19 no.3
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    • pp.55-62
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    • 2015
  • This paper discusses a new model for investigating the micro-mechanical behavior of beam-like structures composed of various elastic moduli and complex geometries varying through the cross-sectional directions and also periodically-repeated along the axial directions. The original three-dimensional problem is first formulated in an unified and compact intrinsic form using the concept of decomposition of the rotation tensor. Taking advantage of two smallness of the cross-sectional dimension-to-length parameter and the micro-to-macro heterogeneity and performing homogenization along dimensional reduction simultaneously, the variational asymptotic method is used to rigorously construct an effective zeroth-order beam model, which is similar a generalized Timoshenko one (the first-order shear deformation model) capable of capturing the transverse shear deformations, but still carries out the zeroth-order approximation which can maximize simplicity and promote efficiency. Two examples available in literature are used to demonstrate the consistence and efficiency of this new model, especially for the structures, in which the effects of transverse shear deformations are significant.

A REFINEMENT OF THE CLASSICAL CLIFFORD INEQUALITY

  • Iliev, Hristo
    • Journal of the Korean Mathematical Society
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    • v.44 no.3
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    • pp.565-583
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    • 2007
  • We offer a refinement of the classical Clifford inequality about special linear series on smooth irreducible complex curves. Namely, we prove about curves of genus g and odd gonality at least 5 that for any linear series $g^r_d$ with $d{\leq}g+1$, the inequality $3r{\leq}d$ holds, except in a few sporadic cases. Further, we show that the dimension of the set of curves in the moduli space for which there exists a linear series $g^r_d$ with d<3r for $d{\leq}g+l,\;0{\leq}l{\leq}\frac{g}{2}-3$, is bounded by $2g-1+\frac{1}{3}(g+2l+1)$.

ON THE WEAKENED HYPOTHESES-BASED GENERALIZATIONS OF THE ENESTRÖM-KAKEYA THEOREM

  • Shahbaz Mir;Abdul Liman
    • Korean Journal of Mathematics
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    • v.32 no.2
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    • pp.229-243
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    • 2024
  • According to the well-known Eneström-Kakeya Theorem, all the zeros of a polynomial $P(z)={\sum_{s=0}^{n}}a_sz^s$ of degree n with real coefficients satisfying an ≥ an-1 ≥ · · · ≥ a1 ≥ a0 > 0 lie in the complex plane |z| ≤ 1. We provide comparable results with hypotheses relating to the real and imaginary parts of the coefficients as well as the coefficients' moduli in response to recent findings about an Eneström-Kakeya "type" condition on real coefficients. Our findings so broadly extend the other previous findings.

Effect of Storage Temperature on Dynamic Rheological Properties of Hot Pepper-Soybean Pastes Mixed with Guar Gum and Xanthan Gum

  • Choi, Su-Jin;Yoo, Byoung-Seung
    • Food Science and Biotechnology
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    • v.16 no.3
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    • pp.496-499
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    • 2007
  • Dynamic rheological properties of hot pepper-soybean paste (HPSP) samples mixed with guar gum and xanthan gum were evaluated at different storage temperatures (5, 15, and $25^{\circ}C$) by using a dynamic rheometer. Magnitudes of storage modulus (G'), loss modulus (G"), and complex viscosity (${\eta}^*$) in the HPSP-gum mixtures increased with an increase in storage temperature from 5 to $25^{\circ}C$. After 3-month storage at 5 and $15^{\circ}C$ there were no significant changes in dynamic rheological properties. The increase in dynamic moduli (G', G", and ${\eta}^*$) with storage temperature is less pronounced at HPSP-xanthan gum mixtures in comparison to HPSP-guar gum mixtures. The slopes of G' (0.16-0.18) of HPSP-guar gum mixtures at 3-month storage were much higher than that (0.10) at 0-month storage, indicating that the elastic properties of the HPSP-guar gum mixtures can be decreased after 3-month storage. However, there were not much differences between the slopes of G' in HPSP-xathan gum mixtures. Xanthan gum was observed to be better structure stabilizer for HPSP during storage.

Material Characterization of MR Fluids at High Frequencies (고주파 영역에서의 MR 유체 특성연구)

  • Park, Kyoung-Mi;Kim, Jae-Hwan;Choi, Seung-Bok;Kim, Kyung-Su
    • Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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    • 2002.11b
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    • pp.210-215
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    • 2002
  • MR(Magnetorheogical) fluid composed of fine iron powders dispersed in silicon oil is utilized to many smart structures and devices because of its significant rheological property change by the application of an external magnetic field. When we deal with the shock wave attenuation of warship structures, we should be able to characterize the high frequency behavior of MR fluids. So far, however, many efforts have been focused on the material characterization of MR fluids at low frequencies below 100Hz. In this paper, the MR fluid property characterization at high frequency region is performed. An experimental setup based on wave transmission technique is made and the storage modulus as well as the loss modulus of MR fluids are found from the measured data of speed sound and attenuation. Details of the experiment are addressed and the obtained storage and loss moduli are addressed at $50kHz{\sim}100kHz$.

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Physicochemical Properties of Enzymatically Modified Maize Starch Using 4-${\alpha}$-Glucanotransferase

  • Park, Jin-Hee;Park, Kwan-Hwa;Jane, Jay-Iin
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.902-909
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    • 2007
  • Granular maize starch was treated with Thermus scotoductus 4-${\alpha}$-glucanotransferase (${\alpha}$-GTase), and its physicochemical properties were determined. The gelatinization and pasting temperatures of ${\alpha}$-GTase-modified starch were decreased by higher enzyme concentrations. ${\alpha}$-GTase treatment lowered the peak, setback, and [mal viscosity of the starch. At a higher level of enzyme treatment, the melting peak of the amylose-lipid complex was undetectable on the DSC thermogram. Also, ${\alpha}$-GTase-modified starch showed a slower retrogradation rate. The enzyme treatment changed the dynamic rheological properties of the starch, leading to decreases in its elastic (G') and viscous (G") moduli. ${\alpha}$-GTase-modified starch showed more liquid-like characteristics, whereas normal maize starch was more elastic and solid-like. Gel permeation chromatography of modified starch showed that amylose was degraded, and a low molecular-weight fraction with $M_w$ of $1.1{\times}10^5$ was produced. Branch chain-length (BCL) distribution of modified starch showed increases in BCL (DP>20), which could result from the glucans degraded from amylose molecules transferred to the branch chains of amylopectin by inter-/intra-molecular transglycosylation of ${\alpha}$-GTase. These new physicochemical functionalities of the modified starch produced by ${\alpha}$-GTase treatment are applicable to starch-based products in various industries.