• Journal of Korean Society of Steel Construction
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• v.21 no.4
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• pp.421-432
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• 2009

In this study, push-out and static loading tests were conducted to evaluate the behavioral characteristics of composite beams with a perfobond rib shear connector. The shear capacity of the perfobond rib was found to be proportional to its concrete strength, which is in turn affected by the increase in the concrete end-bearing strength and concrete dowel action to resist the shear force. The relative slips of the push-out specimen, however, which was used to assess the ductility of the shear connector, increased to some extent, but it no longer increased when it reached the critical concrete strength because of the flexibility of the transverse rebar in the rib hole. The static-loading-test results revealed a crack on the concrete slab in the composite beam with a perfobond rib on the side of the rib hole and transverse rebar for the applied moment and shear force to the rib hole, depending on the static loading. The shear resistance characteristics of the perfobond rib shear connector were found to resist the shear force from the relative slip on the interface of the composite beam. Thus, the sectional effect of the shear connector to the composite beam with a perfobond rib should be considered when designing the composite beam because the behavior of the composite beam can change owing to the shear connector.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1486-1490
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• 2007

This study was performed to evaluate the effect of the fermented beef rib sauce (FBS) on the change of quality characteristics and sensory properties of aged and seasoned beef rib with FBS. The FBS was manufactured by fermentation with Zygosaccharomyces rouxii Y-80 yeast in raw sauce ingredients. The decreasing changes of pH of seasoned beef rib with FBS showed a similar pattern as compared with seasoned beef rib by non-fermented beef rib sauce (NFBS) during aging periods. The cooking loss of the seasoned beef rib with FBS and NFBS exhibited minor changes, respectively. Water holding capacity of the seasoned beef rib with FBS was nearly unchanged, but that of the seasoned beef rib with NFBS increased from 83% to 91% after 5 day aging. Shear forces of the seasoned beef rib with FBS were lower than those of the seasoned beef rib with NFBS. The yellowness and lightness of the seasoned beef rib with FBS decreased as compared with the seasoned beef rib with NFBS, but redness of the seasoned beef rib with FBS was more stable than that of the seasoned beef rib with NFBS. The sensory evaluation indicated that color, aroma and overall acceptability of the seasoned beef rib with FBS were scored relatively higher than those of the seasoned beef rib with NFBS.

• The KSFM Journal of Fluid Machinery
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• v.16 no.3
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• pp.39-47
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• 2013

Effect of semicircular rib or groove on the performance of a rim-seal was evaluated using three-dimensional Reynolds-averaged Navier-Stokes equations. The turbulence was modeled using the one-equation Spalart-Allmaras turbulence closure model. Reynolds number based on the axial chord of the turbine blade was 500,000 at the mainstream outlet. The numerical results for a sealing effectiveness was validated in comparison with experimental data. To examine the effect of the semicircular rib or groove on sealing effectiveness of the rim-seal, location and diameter of the rib or groove were selected as the parameters to be performed. The rim-seals with the semicircular groove showed a higher sealing effectiveness than that with the semicircular rib. The semicircular groove installed on the stator side showed best sealing effectiveness among the numerical simulation results.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.807-811
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• 2007

Diabetes is marked by high glucose levels and is associated with decreased bone mass and increased fracture rates. To determine if [6]-gingerol could influence osteoblast dysfunction induced by 2-deoxy-D-ribose (dRib), osteoblastic MC3T3-E1 cells was treated with dRib and [6]-gingerol and markers of osteoblast function and oxidized protein were examined. [6]-Gingerol ($10^{-7}\;M$) significantly increased the growth of MC3T3-E1 cells in the presence of 30 mM dRib (p<0.05). [6]-Gingerol ($10^{-7}\;M$) caused a significant elevation of alkaline phosphatase (ALP) activity, collagen content, and osteocalcin secretion in the cells. We then examined the effect of [6]-gingerol on the production of osteoprotegerin and protein carbonyl in osteoblasts. Treatment with [6]-gingerol ($10^{-9}$ and $10^{-7}\;M$) increased osteoprotegerin secretion in osteoblastic cells. Moreover, [6]-gingerol ($10^{-9}$ and $10^{-7}\;M$) decreased protein carbonyl contents of osteoblastic MC3T3-E1 cells in the presence of 30 mM dRib. Taken together, these results demonstrate that [6]-gingerol inhibits dRib-induced damage and may be useful in the treatment of diabetes related bone diseases.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.29 no.8
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• pp.401-407
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• 2017

The effect of different rib geometries such as V-shaped continuous (case A), parallel broken (case B), and V-shaped broken (case C) ribs on local heat transfer distributions and pressure drops in a divergent channel with $30^{\circ}$ inclined ribs on one wall or two walls was investigated for Reynolds numbers from 22,000 to 75,000. Top and bottom walls were insulated; two side walls were uniformly heated in the divergent channel. Heated walls were composed of 10 isolated coper sections and length-to-outlet hydraulic diameter ratio of 10. Rib height-to-outlet hydraulic diameter ratio was 0.1, and rib pitch-to-height ratio equaled 10. Results revealed that V-shaped continuous rib (case A) produced approximately 1.4 times higher average Nussselt number than in the parallel broken rib (case B), and V-shaped broken rib (case C) in the channel with two ribbed walls at Re = 54,000.

• Transactions of the Korean Society of Mechanical Engineers
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• v.19 no.6
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• pp.1490-1500
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• 1995

Compression molding of SMC (Sheet Molding Compound) in a thin plaque with substructures like a rib is involved with the formation of surface defect along the centerline over the rib area called by sink mark depending on process parameters. The surface quality of the external panels in automotive manufacturing is so critical that this kind of defect should be eliminated during manufacturing stages. The effect of process parameters on sink mark formation and the distribution of chopped fiberglasses in the compression molded thin plaque with a rib was experimentally investigated in the present study. In order to estimate the effect of the molding parameters such as molding temperature, mold closing speed, depth of the rib, corner radius of the rib, and final molded part thickness of flat portion on the depth of sink mark and the distribution of fiberglasses in the molded SMC part with the rib under the present experimental conditions, the molding parameters used in experiments were non-dimensionalized equation for predicting the depth of sink mark was determined through dimensional analysis based on the experimental data. The orientation and distribution of fiberglasses and fillers which directly affect the formation and depth of sink mark were investigated by taking the photographs of the cross-sectional area of the molded specimen using scanning electron microscope. The experimental results proposed from this investigation are useful in understanding the formation of sink mark and predicting the depth of sink mark in compression molding of SMC with substructures.

• Journal of Korean Society of Steel Construction
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• v.12 no.3 s.46
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• pp.239-250
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• 2000

This study investigates the mechanical behavior on trough rib to crossbeam joint in orthotropic steel plate decks, specially emphasizing on the effect of diaphragm inside trough rib on the fatigue behavior of slit by static and fatigue tests. In particular, the effects of diaphragm on in-plane stress and out-of-plane stress, stress concentration, propagation of fatigue cracks at the silt are studied. With the result of experiment and numerical analysis, we have estimated the fatigue strength using the nominal stress and hot-sport stress. The details with diaphragm have occurred about 50% stress reduction at trough rib part of trough rib to crossbeam joint than the detail without diaphragm, however, the lower parts of crossbeam have occurred much more stress. Initial crack size or slit have an considerable influence on the propagation of fatigue cracks due to V-notch. The fatigue strength category of the details without diaphragm has higher value than fatigue limit, whereas that of the details with diaphragm is estimated lower than fatigue limit.

• Design & Manufacturing
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• v.17 no.1
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• pp.48-55
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• 2023

In this study, on the structure simulation for manufacturing a high strength/light weight 48V battery housing for a mild hybrid vehicle was conducted. Compression analysis was performed in accordance with the international safety standards(ECE R100) for existing battery housings. The effect of plastic materials on compressive strength was analyzed. Three models of truss, honeycomb and grid rib for the battery housing were designed and the strength characteristics of the proposed models were analyzed through nonlinear buckling analysis. The effects of the previous existing rib, double-sided grid rib, double-sided honeycomb rib and double-sided grid rib with a subtractive draft for the upper cover on the compressive strength in each axial direction were examined. It was confirmed that the truss rib reinforcement of the battery housing was very effective compared to the existing model and it was also confirmed that the rib of the upper cover had no significant effect. In the results of individual 3-axis compression analysis, the compression load in the lateral long axis direction was the least and this result was found to be very important to achieve the overall goal in designing the battery housing. To reduce the weight of the presented battery housing model, the cell molding method was applied. It was confirmed that it was very effective in reducing injection pressure, clamping force and weight.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.15-30
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• 2004

The aim of the present study was to investigate the effect of Dong-In dong Steamed rib on recognition degree of a citizen for popularization and publicity of a local food. A total of 201 adults, 99 women and 102 men aged over the 20 years, participated in this study. The subjects were all from Dae gu city. This analyses of data were conducted by SPSS for WINDOWS, Version 10.0. First, Dong-In dong steamed rib in Dea gu was thought of as a local food. Second, the steamed rib was recognized as a local food with an international reputation. Third, there were no significant differences in preference, local area, recognition, standard and relation between the rib and other local foods. Therefore, the present findings present the needs of public information, development, preservation and success for internationalization of a local food with the national financial and political support.

• Journal of the Korean Society for Precision Engineering
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• v.16 no.11
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• pp.166-173
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• 1999

Al forged parts are many cases with rib-web section which is difficult to manufacture precisely. Therefore, process conditions must be optimized for precision forging of Al alloys. In this study, various process parameters such as die design, lubricant, ram speed, forging temperature have been investigated using the experiment, upper bound theory and F.E.M. simulation to develop the precision forging technology for rib-web shape component. When lubricant is applied to both material and die, shear friction factor is 0.1 which shows best effect of lubricant. It is specific corner radius of die that minimized forging load regarding process conditions, especially according to the ratio of the width of rib and web. In conclusion, optimum corner radius is 2~3mm when the width of rib and web is 3mm and 20mm respectively.