• Journal of Korean Association for Spatial Structures
• /
• v.18 no.1
• /
• pp.135-143
• /
• 2018

In the current research, a seismic ceiling system as one of non-structural elements in buildings has been developed by applying newly designed vertical hanger clips combined with M-bar channel clips. In order to evaluate the seismic performance of the developed system, full-scale shaking table tests of one story frame structure with the conventional ceiling system or the developed seismic ceiling system were performed with time-history responses under earthquake loads. The developed system was also evaluated by the time-history dynamic analysis. From seismic test and analysis, it was shown that the developed seismic ceiling system could give improved seismic performances to minimize displacements and damages of ceiling systems as well as enhance seismic safety of the ceiling system.

• International Journal of High-Rise Buildings
• /
• v.1 no.3
• /
• pp.221-228
• /
• 2012

Shanghai Tower is a super high-rise building of 632 m height with 'mega frame-core- outrigger truss' structure system. Due to the complexity and irregularity of structure, shaking table test was carried out to investigate its seismic performance. A 1/40 scaled test model was designed, built and tested on shaking table under earthquake of small, moderate and large levels. The experimental results showed that the structure can meet the requirements of Chinese codes and reach scheduled performance objectives. Elastic and plastic time-history analysis on the structure were carried out and the results were compared to experimental results. Based on the research results some suggestions were proposed to contribute favorable effect on the seismic capacity of the structure.

• Structural Engineering and Mechanics
• /
• v.52 no.5
• /
• pp.875-887
• /
• 2014

The aim of the shaking table experiment is to verify the isolation effect of a storage liquid tank with multiple friction pendulum bearings. A 1:20 scale model of a real storage liquid tank that is widely used in the petroleum industry was examined by the shaking table test to compare its anchored base and isolated base. The seismic response of the tank was assessed by employing the time history input. The base acceleration, wave height and tank wall stress were used to evaluate the isolation effect. Finally, the influences of the bearing performance that characterizes the isolated tank, such as the friction force and residual displacement, were discussed.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2013.10a
• /
• pp.126-131
• /
• 2013

As the testing instrument for seismic research, the multi-platform shaking table system of SESTEC in the Pusan National University was introduced to suggest the multi-support shaking table testing methods and also to investigate its ability and applicability. 2 spans single-pylon cable-stayed bridge model, 3 spans girder bridge model and nuclear piping system model are presented and the acceleration and displacement table feedbacks of the each tests are compared to verify the simultaneous excitation ability in time domain and frequency domain.

• Korean Journal of Poultry Science
• /
• v.19 no.1
• /
• pp.1-12
• /
• 1992

This study was divided into experiment I(129g egg-albumen plus 150g sucrose) and experiment II(161g egg-albumen plus 150g sucrose) which were subdivided into groups treated with 0, 8.71, 17.43 and 26.149 egg yolk. These experiments were incubated in a shaking water bath(5$0^{\circ}C$) with a speed of 92(turnaround) per minute for a period of times. The pH and specific gravity were measured after 2, 4, 6, 8, 10 and 12 hour incubations. The results obtained were as follows： 1. The pH and specific gravity were steadily increased by shaking time, but variably was influenced by the amount of egg yolk and egg-albumen. 2. In the groups treated with egg-albumen, egg yolk, and sucrose of experiments I and II, pH was increased by the amount of egg-albumen in conjunction with shaking time, but specific gravity was decreased. 3. Ten hours after shaking maximum pH 8.60 was shown in the groups treated with 161g egg-albumen ： however, in ：he groups treated with 129g egg-albumen the maximum pH 8.39 was shown 12 hours after shaking. The different time exhibited maximum pH resulted from the amount of egg-albumen used. 4. The pH specific gravity were higher in the ,groups treated without egg yolk than in the groups with egg yolk. 5. In the experiment I which was added four levels of egg yolk to 1509 of sucrose and 129g of egg albumen, specific gravity(Table 2) had a high (r＝0.9692$^{* *}$) correlation with pH (Table 1) and the regression equation between specific gravity and pH (X) was Y＝0.050＋0.145x. 6. In the experiment II which was added four levels of egg yolk to 150g of sucrose and 161g of egg albumen, specific gravity(Table 4) had a high (r＝0.8963$^{* *}$) correlation with pH (Table 3) and the regression equation between specific gravity and pH (X) was Y＝0.294＋0.110X.10X.

• Environmental Analysis Health and Toxicology
• /
• v.16 no.4
• /
• pp.189-196
• /
• 2001

Octanol/water partition coefficients of 52 chemicals were calculated using RP-HPLC estimation method and predicted by computer program, PCHEM. The result showed relationship between literature values and RP-HPLC observed values (relative coefficient r$^2$＝0.916), but the relationship of PCHEM values with literature values was lower than RP-HPLC value (relative coefficient r$^2$＝0.795). The average difference in partition coefficient between the RP-HPLC method and flask-shaking method was log Kow＝0.54, while the average difference between the values predicted form the computer program and flask- shaking method was log Kow = 0.36 Compared to octanol/water partition coefficients by 3 methods (Flask-shaking, RP-HPLC, computer prediction), the octanol/water partition coefficient values based on the flask-shaking method were very similar to the literature values, while the octanol/water partition coefficient values by RP-HPLC method without to consider the dead time, and computer prediction values did not significantly differ with the literature values.

• The KIPS Transactions:PartB
• /
• v.10B no.5
• /
• pp.527-534
• /
• 2003

An active contour model called snake is powerful tool for object contour extraction. But, conventional snakes require exhaustive computing time, sometimes can´t extract complex shape contours due to the properties of energy function, and are also heavily dependent on the position and the shape of an initial snake. To solving these problems, we propose in this paper an improved snake called "shaking snake", based on a greedy algorithm. A shaking snake consist of two steps. According to their appropriateness, we in the first step move each points directly to locations where contours are likely to be located. In the second step, we then align some snake points with a tolerable bound in order to prevent local minima. These processes shake the proposed snake. In the experimental results, we show the process of shaking the proposed shake and comparable performance with a greedy snake. The proposed snake can extract complex shape contours very accurately and run fast, approximately by the factor of five times, than a greedy snake.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2005.11a
• /
• pp.306-309
• /
• 2005

This parer describes the tracking control simulation of 6-DOF shaking table with a bell crank structure, which converts the direction of reciprocating movements. For the Joint coordinate-based control which uses lengths of each actuator, the trajectory conversion process inverse kinematics is performed. Applying the Newton-Euler approach, the dynamic equation of the shaking table is derived. To cope with nonlinear problems, time-delay control(TDC) is considered, which has been noted for its exceptional robustness to parameter uncertainties and disturbance, in addition to steady-state accuracy and computational efficiency. If the nominal model is equal to the real system, joint coordinate-based control can be very efficient. However, manufacturing tolerances installation errors and link offsets contaminate the nominal values of the kinematic parameters used in the kinematic model of the shaking table. To compensate differences between the nominal model and the real system. the joint coordinate-based control using acceleration feedback in the Cartesian coordinate space is proposed.

• Journal of Korean Society on Water Environment
• /
• v.20 no.4
• /
• pp.357-364
• /
• 2004

In this study, biodegradable organic matter was divided into a rapidly biodegradable fraction($BDOC_{rapid}$) and a slowly biodegradable fraction($BDOC_{slow}$) for various waters with different types of DOC. These fractions($BDOC_{rapid}$ and $BDOC_{slow}$) were defined by using a shaking incubation method modified from Carlson's method. Also, in this study, optimum incubation time and accuracy were investigated to determine $BDOC_{rapid}$ and $BDOC_{slow}$. When suspended bacteria obtained from raw water and BAC effluent, or attached bacteria from BAC was respectively used as an inoculum, the difference in total BDOC($BDOC_{total}$) was minimal. Therefore, total BDOC was determined in 7~8 days by the shaking method, which is comparable with Servais's method by which BDOC was determined in 28 days. In addition, the difference of BDOC between these two methods was within 7%. Although $BDOC_{rapid}$ and $BDOC_{slow}$ were effectively determined by a method defined by Klevens, the difference in optimal incubation time was significant for different water samples. However, when using the shaking method, optimal incubation time for $BDOC_{rapid}$ was found to be 3 days, therefore, the $BDOC_{rapid}$ was defined as the difference between $DOC_0$ and $DOC_{3days}$, and $BDOC_{slow}$ was defined as the difference between $BDOC_{total}$ and $BDOC_{rapid}$. As a conclusion, for determining the fraction of BDOC using the shaking method, the concentrations of an inoculurns and optimal incubation times used in this study were very effective.

• Korean Journal of Poultry Science
• /
• v.31 no.3
• /
• pp.187-191
• /
• 2004

The experiment was performed to investigate the effect of heating temperature and shaking time on viscosity change of whole egg, yolk, and albumen. Shaking water bath was used at 35, 45, and 50$^{\circ}C$ and the viscosity was measured at 0, 3, 6, 9, and 12 hours. There were no significant differences in viscosity of whole egg between 35$^{\circ}C$ and 45$^{\circ}C$( over-all mean). However, the 50$^{\circ}C$ group showed significantly lower viscosity compared to 35 or 45$^{\circ}C$ groups(P < 0.05). Non-significant differences were noticed in yolk viscosity among temperature treatments, but there were significant differences among shaking times(P < 0.05). Heating temperature and shaking time did not show significant effect on the viscosity of albumen, but the lowest viscosity was shown at 0, 9, and 12 hours at 50$^{\circ}C$. The results suggest that whole egg, yolk, and albumen should be treated for more than 3 hours at 50$^{\circ}C$, more than 3 hours at 35$^{\circ}C$ and 45$^{\circ}C$ and 3～9 hours at 50$^{\circ}C$, and 0, 9, 12 hours at 50$^{\circ}C$, respectively and then can be used in the processing.