• 제목/요약/키워드: Elasticity ratio

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Weathering Properties of Shale Aggregate in Daegu-Kyeongbuk region and Freezing-Thawing Characteristics of Concrete in response to Usage of Shale Aggregate (대경권 셰일 골재의 풍화특성 및 셰일 골재 사용량에 따른 콘크리트의 동결융해 특성)

  • Lee, Seung-Han;Jung, Yong-Wook;Yeo, In-Dong;Choi, Jong-Oh
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.14 no.8
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    • pp.4033-4038
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    • 2013
  • Sedimentary rocks from construction waste are discarded through open storage and landfilling, which causes an increase in construction cost and inefficient of execution of works. Some sandstone are selected and utilized as aggregates, but shale is buried as industrial waste. Therefore, in this research, we evaluated weathering properties of shale aggregate that is widely distributed throughout Daegu-Kyeongbuk region and freeze-thaw characteristics of concrete according to the replacement ratio of shale aggregate, in an effort to stabilize aggregate supply-demand in Daegu-Kyeongbuk region and develop alternative aggregates. We used red shale and black shale in the experiment, which were exported from a construction site in Deagu. We verified the usage of shale as a concrete aggregate by comparing andesite, which is broadly used as a thick aggregate for concrete, to hornfels, which is a metamorphic sedimentary rock. As a result of the experiment, we observed no degradation phenomenon for andesite and hornfels. However, a part of country rock containing black shale was found to be exfoliated. Red shale started having cracks in the direction of stratification after 1.5 months of direct exposure, and it broke into smaller pieces after approximately 4 months. After 300 cycles of freeze-thaw process on the concrete manufactured according to the replacement ratio of shale aggregate, the modulus of elasticity was 97% for plain and 95% for hornfels. In the case of RS_100, it was 57% after 210 cycles, and for BS_100, it was 54% after 240 cycles. Therefore, we established that, as the number of repetition increases, the freeze-thaw resistance decreases dramatically.

Flexural Behavior of RC Beam Using High Volume Fly-Ash Cement (다량치환된 플라이애시 시멘트를 사용한 철근콘크리트 보의 휨거동)

  • Ahn, Young-Sun;Cha, Yeong-Dal
    • Journal of the Korean Recycled Construction Resources Institute
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    • v.2 no.2
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    • pp.128-136
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    • 2014
  • It is known that the best way to recycle fly ash is to use in concrete. It is impossible to bury in the ground this fly ash recently, so it is trying to use high volume fly ash concrete. Nevertheless, recent main research topics are focused in the part of material only. However, it is necessary to perform the researches about elasticity modulus, stress-strain relationship and structural behavior. Therefore, in this paper, 18 test members were manufactured with 3 test variables, namely fly ash replacement ratio 0, 35, 50%, concrete compressive strength 20, 40, 60MPa and 2 tensile steel ratio. 18 test members were tested for flexural behavior. From the test results, there were no differences between 35, 50% high volume fly ash cement concrete and ordinary concrete without fly ash (FA=0%). In order to evaluate the HVFAC flexural behavior, Analytical model was proposed and the computer program was developed. There were no differences between test results and analysis results. So, the proposed analytical model was reasonable.

Effect of Press Temperature and Time on Physical Properties of Larch Particleboard (압체온도(壓締温度)와 시간(時間)이 낙엽송(落葉松) 파티클 보오드의 물리적(物理的) 특성(特性)에 미치는 영향(影響))

  • Lee, Phil Woo;Chung, Gyun
    • Journal of Korean Society of Forest Science
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    • v.63 no.1
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    • pp.12-20
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    • 1984
  • This research was performed to estimate the properties of particleboard based on the press time and temperature which was made of chip of larch that grows in Korea. The results in this study were as follows: 1) Even though the chips, 1:1-35 ratio between length and thickness, are relatively bad condition, the surface smoothness that can easily spread the adhesive evenly and thoroughly and bonding ability of chips can give proper physical properties. 2) It shows more mechanical properties at the press time of 10 min. in MOR (Modulus of Rupture), MOE (Modulus of Elasticity) and SHA (Screw Holding Ability). 3) It is not significant according to the press time 20 min. in MOR, IBS (Internal Bonding Strength) and SHA, for the reciprocal actions between the accelerating aging effect of chip and the softening effect of adhesion are occured. 4) IBS is rising according to the increasing temp at the press time of 10 min. Because it needs to transfer the plate heat to make the proper hardening temp. In the layer. 5) The heat treatment effects have greatly influenced the stahility of dimension by falling the absorption, anisotropy and inhomegenity. As a result of these the values of thickness and linear expansion ratio were respectively dropped by the increase of press temp and the time and so did absorption.

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Sensitivity Analysis of Generalized Parameters on Concrete Creep Effects of Composite Section (합성단면의 콘크리트 크리프 효과에 대한 일반화 매개변수의 민감도 분석)

  • Yon, Jung-Heum;Kim, Eui-Hun
    • Journal of the Korea Concrete Institute
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    • v.21 no.5
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    • pp.629-638
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    • 2009
  • In this paper, the existing formulas of the step-by-step method were generalized for effective estimation of responses of complicated composite sections due to long-term deformation of concrete. The initial transformed section properties of the composite section were derived from material and section properties of concrete section and sections which confine the longterm deformation of concrete. The transformed section properties at each step were derived from the effective modulus of elasticity considered the creep coefficient variation. Improved formulas of the step-by-step method for generalized responses were derived by introducing 5 generalized parameters. The formulas can be more simplified by applying constant increment of creep coefficient at each step. The constant increment of creep coefficient at each step can also reduce computing time and make equal computing error of each step. The generalized responses for axial elastic strain of concrete section were most sensitive to the area rate of concrete section, and the ratio of the second moment of the confining section area was more sensitive than that of the concrete section. Those for elastic curvature of concrete section were most sensitive to the ratio of the second moment of concrete section area.

Study on Manufacture of Korean Paper(Hanji) Sludge-Wood Fiber Composite Boards II. Mechanical Properties of Korean Paper(Hanji) Sludge-Wood Fiber Composite Boards (한지슬러지-목재섬유 복합보드의 제조연구 II. 한지슬러지-목재섬유 복합보드의 기계적 성질)

  • Lee, Phil-Woo;Lee, Hak-Lae
    • Journal of the Korean Wood Science and Technology
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    • v.27 no.2
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    • pp.31-37
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    • 1999
  • This study was carried out to develop the Korean paper(Hanji) sludge-wood fiber composite boards utilizing the relinquished sludges occurring from the making process of Korean classic paper Hanji. The bark of paper mulberry(Broussonetia kazinoki Sieb.) has been used as a raw material since past hundreds and thousands years. Korean paper(Hanji) sludge was divided into two kinds, the one was the white sludge from the first stage and the other was the black sludge occurring from the final stage of Korean paper(Hanji) making. Four levels of the mixed ratio of each white or black sludge to wood fiber(10:90, 20:80, 30:70 and 40:60), three levels of the resin adhesives(PMDI, urea and phenol resin) and three levels of the density(0.60, 0.75 and 0.90) were designed to investigate the mechanical properties of Korean paper(Hanji) sludge-wood fiber composite boards. From the results and discussion, it could be concluded as follows : 1. In the white and black sludge-wood fiber composite boards, bending modulus of rupture showed the clear decreasing tendency according to the increase of sludge additive, but it was clearly increased with the increase of specific gravity. Modulus of elasticity showed the same tendency as in the modulus of rupture, and also tensile and internal bonding strength had the same tendencies as in these bending properties. 2. Among the resin adhesives, PMDI or urea resin showed great values in MOR of white sludge-wood fiber composite board, but urea resin was greater than PMDI in MOR and MOE of black sludge-wood fiber composite board. Tensile and internal bonding strength showed the same tendencies as in white sludge-wood fiber composite board. 3. It is suggested that the white sludge-wood fiber composite boards bonded with PMDI or black sludge-wood fiber composite boards bonded with urea resin were able to made similar boards to general fiberboard by the mixed ratio 20:80 of sludge to wood fiber.

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Mechanical and Durability Properties of Partial-Depth Patch Materials using Polymer Materials for Concrete Pavement (단면보수용 콘크리트 패치재료의 역학적 특성 및 내구성 실험)

  • Yang, Sung-Chul;Hwang, In-Dong;Han, Seong-Hwan;Kim, Seong-Min
    • International Journal of Highway Engineering
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    • v.11 no.3
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    • pp.23-32
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    • 2009
  • In this paper an experimental program was launched to determine the mechanical and durability properties of spall repair materials (RCC: 3 items, PCC: 2 items, PC: 3 items). Test items were mechanical property tests such as setting times, strengths, modulus of elasticity, plastic shrinkage, and durability tests such as dynamic modulus ratio, bond property with freeze-thaw, water absorption, chemical resistance, ultraviolet exposure. Modulus of the PC products exhibits ductile while the modulus is in the order of RCC > PCC > PC. At early ages the PC products experience higher plastic shrinkage than others, henceforth stable at 28 days. Other test results such as dynamic modulus ratio, absorption, and chemical resistance show that the PCs are superior to the PCCs and the RCCs. Except for PC-2, all patch materials had bond strength more than 1.3MPa after freeze-thaw cycles of 200~300 while the PCs and the PCCs seem to be better than the RCCs. With 500 hours of ultraviolet exposure, all patch materials showed to have no crack or deterioration at the surface.

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Vibration Analysis of Thick Hyperboloidal Shells of Revolution from a Three-Dimensional Analysis (두꺼운 축대칭 쌍곡형 쉘의 3차원 진동해석)

  • 심현주;강재훈
    • Journal of the Computational Structural Engineering Institute of Korea
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    • v.16 no.4
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    • pp.419-429
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    • 2003
  • A three-dimensional (3-D) method of analysis is presented for determining the free vibration frequencies of thick, hyperboloidal shells of revolution. Unlike conventional shell theories, which are mathematically two-dimensional (2-D), the present method is based upon the 3-D dynamic equations of elasticity. Displacement components u/sub r/, u/sub θ/, u/sub z/ in the radial, circumferential, and axial directions, respectively, we taken to be sinusoidal in time, periodic in θ, and algebraic polynomials in the r and z directions. Potential(strain) and kinetic energies of the hyperboloidal shells are formulated, and the Ritz method is used to solve the eigenvalue problem, thus yielding upper bound values of the frequencies by minimizing the frequencies. As the degree of the polynomials is increased, frequencies converge to the exact values. Convergence to four digit exactitude is demonstrated for the first five frequencies of the hyperboloidal shells of revolution. Numerical results are tabulated for eighteen configurations of completely free hyperboloidal shells of revolution having two different shell thickness ratios, three variant axis ratios, and three types of shell height ratios. Poisson's ratio (ν) is fixed at 0.3. Comparisons we made among the frequencies for these hyperboloidal shells and ones which ate cylindrical or nearly cylindrical( small meridional curvature. ) The method is applicable to thin hyperboloidal shells, as well as thick and very thick ones.

Optimization of Steamed Bread Making with Addition of Green Tea Powder Using Response Surface Methodology (반응표면분석을 이용한 녹차 첨가 찐빵제조의 최적화)

  • Oh, Yu-Kyung;Kim, Chang-Soon;Chang, Duk-Joon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.3
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    • pp.451-459
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    • 2002
  • High strength flour (12.5% protein) and low strength flour (10.5% protein)were used to determine optimum formulation far steamed bread added with green tea powder (GTP). The response surface study consisted of the following independent variables : GTP (1.5∼4.5%), mixing time (8∼14 min), fermentation time (30∼50min). Bread Quality attributes measured for total bread score of each combination were loaf volume, spread ratio, surface glossiness, smoothness, grain and texture (firmness, cohesiveness, elasticity and adhesiveness). The required amount of GTP, mixing time and fermentation time for steamed bread made from two kinds of flour were different. GTP could be more added to lower strength flour than higher strength flour without losing bread quality. GTP highly affected the loaf volume, spread ratio, surface smoothness, firmness and total bread score of steamed bread (p<0.001). The results suggested that the functional steamed bread added with GTP having excellent quality can be made from low strength flour using green tea powder 3.2%, mixing time 11 min 8 sec and fermentation time 39 min 55 sec.

The Fire Resistant Performance of RC Column with Confined Lateral Reinforcement According to Fire Exposure Condition (횡방향 철근으로 구속된 철근콘크리트 기둥의 화재 노출조건에 따른 내화성능)

  • Choi, Kwang Ho
    • Journal of the Korean Recycled Construction Resources Institute
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    • v.6 no.4
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    • pp.311-318
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    • 2018
  • When reinforced concrete structures are exposed to fire, their mechanical properties such as compressive strength, elasticity coefficient and rebar yield strength, are degraded. Therefore, the structure's damage assessment is essential in determining whether to dismantle or augment the structure after a fire. In this study, the confinement effect of lateral reinforcement of RC column according to the numbers of fire exposure face and stirrup was verified by fire resistant test with the heating temperatures of $400^{\circ}C$, $600^{\circ}C$ and $800^{\circ}C$. The test results showed that the peak stress decreases and peak strain increases as the temperature is getting higher, also transverse ties are helpful in improving the compressive resistance of concrete subjected to high temperature. Based on the results of this study, the residual stress of confined concrete under thermal damage is higher at the condition of more lateral reinforcement ratio and less fire exposure faces. The decreasing ratio of elastic modulus of more confined and less exposure faces from the relationship of load and displacement was also smaller than that of opposite conditions.

Quality Characteristics of Fish Meat Patties Based on the Proportion of Tuna Thunnus albacares Red Meat and Swordfish Xiphias gladius White Meat (참치(Thunnus albacares) 적색육과 황새치(Xiphias gladius) 백색육의 혼합 비율에 따른 어육 패티의 품질 특성)

  • Ha-Young Lee;Sang-Min Lee;Hyeon-Ji Yu;Hyun-Sik Na;Dong-Hyeon Kim;Go-Wun Seo;ChangHyeon Ko;Seon-Woo Park;Hyung-Wook Choi;Ye-Jin Choi;Mi Jeong Jo;Yong-Soo Seo;DongHyun Ahn
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.57 no.2
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    • pp.116-121
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    • 2024
  • The meats of tuna Thunnus albacares and swordfish Xiphias gladius are ideal for fish patty production, offering high nutrition and other health benefits. Although red fish meat, including tuna, is added for cost-effectiveness, swordfish white meat is also used, as its aroma resembles that of market-sold beef patties. Here, we assessed the different blending ratios of tuna red meat and swordfish white meat (60:40, 40:60, 20:80, and 0:100) to find the optimal combination for fish patty production. Regarding color, the heated fish patties exhibited increased redness (a*) and yellowness (b*) compared with those of non-heated ones, with similar brightness (L*). The heated patties also scored higher concerning hardness, springiness, gumminess, and chewiness. A higher proportion of swordfish white meat resulted in a softer texture, particularly in patties with a ratio of 40% red meat to 60% white meat. Considering the results of the texture comparison analysis, it is recommended that the texture be improved by increasing the physical property "softness." Sensory evaluations revealed that the addition of white meat led to increased scores in terms of smell, beef taste, texture, and elasticity. These results suggest that swordfish white meat, with improved overall quality, is a suitable raw material for fish patties. Accordingly, the recommended ratio of 20% tuna red meat to 80% swordfish white meat is optimal for fish patty production.