• Structural Engineering and Mechanics
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• 제81권6호
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• pp.715-728
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• 2022

A new type of buckling-restrained braces (BRBs) with a longitudinally profiled steel plate working as the core (LPBRB) is proposed and experimentally investigated. Different from conventional BRBs with a constant thickness core, both stiffness and strength of the longitudinally profiled steel core along its longitudinal direction can change through itself variable thickness, thus the construction of LPBRB saves material and reduces the processing cost. Four full-scale component tests were conducted under quasi-static cyclic loading to evaluate the seismic performance of LPBRB. Three stiffening methods were used to improve the fatigue performance of LPBRBs, which were bolt-assembled T-shaped stiffening ribs, partly-welded stiffening ribs and stiffening segment without rib. The experimental results showed LPBRB specimens displayed stable hysteretic behavior and satisfactory seismic property. There was no instability or rupture until the axial ductility ratio achieved 11.0. Failure modes included the out-of-plane buckling of the stiffening part outside the restraining member and core plate fatigue fracture around the longitudinally profiled segment. The effect of the stiffening methods on the fatigue performance is discussed. The critical buckling load of longitudinally profiled segment is derived using Euler theory. The local bulging behavior of the outer steel tube is analyzed with an equivalent beam model. The design recommendations for LPBRB are presented finally.

• Asian-Australasian Journal of Animal Sciences
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• 제30권6호
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• pp.865-871
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• 2017

Objective: The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods: Forty-five woolless castrated male Santa $In{\hat{e}}s$ crossbred sheep with an initial average body weight of $23.16{\pm}0.35kg$ were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results: The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). Conclusion: The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.