• Journal of Korean Society of Steel Construction
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• v.14 no.6
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• pp.803-811
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• 2002

Current composite steel and concrete bridges are designed using full-interaction theory assuming there is no relative slip, between the steel and concrete components along their interface, because of the complexities of partial-interaction analysis techniques. However, in the assessment of existing composite bridges this simplification may not be warranted as it is often necesary to extract the correct capacity and endurance from the structure. This may only be achieved using partial-interaction theory which tuly reflects the behaviour of the structure. In this paper, Parametric analyses have been carried out in order to confirm the partial-interaction curvatures with deflection effect using the finite element method. Therefore, the model is considered for simply supported steel and concrete composite bridges with a uniform distribution of connectors subjected to a single concentrated load. For the case studies, this study applicate a parameters such as the number and space of stud shear connector and elastic modulus of concrete slabs. From this study, it is known that partial-interaction effect was in the increase to the increasing the deflection of composite bridges, and stiffness and strength of slab concrete considering the occurrence of crack effect seriously to the partial-interaction behavior.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.218-223
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• 1982

Physicochemical properties and aging of chestnut, Castanea cretana(Eungi), starch were investigated. The starch granules were irregular oval shape with the ratio of short and long axis of 1 : 1.4 and the size of $2.9-21.4{\mu}$ (average $10\;{\mu})$). The starch showed a typical B-type X-type diffraction pattern. Amylose content and water binding capacity were 22.7% and 81.5%, respectively. The optical transmittance of 0.1% starch suspension increased rapidly from $55^{\circ}C$. The swelling power of the starch repidly increased betwen $55^{\circ}C$ and $60^{\circ}C$, and its increase slowed down thereafter. Amylograms of starch at 5% and 6% concentrations indicated that the starch was stable against heat and shear force. The viscosity at 6% concentration was over twice higher than that at lower concentration. The time constant(reciprocal of rate constant) for 45% starch gel stored at $21^{\circ}C$ was 1.68 days.

• Earthquakes and Structures
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• v.14 no.4
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• pp.337-347
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• 2018

This paper presents some shaking table tests conducted on a 1/4-scaled model with 5-story steel reinforced concrete (SRC) spatial frame with irregular section columns under a series of base excitations with gradually increasing acceleration peaks. The test frame was subjected to a sequence of seismic simulation tests including 10 white noise vibrations and 51 seismic simulations. Each seismic simulation was associated with a different level of seismic disaster. Dynamic characteristic, strain response, acceleration response, displacement response, base shear and hysteretic behavior were analyzed. The test results demonstrate that at the end of the loading process, the failure mechanism of SRC frame with irregular section columns is the beam-hinged failure mechanism, which satisfies the seismic code of "strong column-weak beam". With the increase of acceleration peaks, accumulated damage of the frame increases gradually, which induces that the intrinsic frequency decreases whereas the damping ratio increases, and the peaks of acceleration and displacement occur later. During the loading process, torsion deformation appears and the base shear grows fast firstly and then slowly. The hysteretic curves are symmetric and plump, which shows a good capacity of energy dissipation. In summary, SRC frame with irregular section columns can satisfy the seismic requirements of "no collapse under seldom earthquake", which indicates that this structural system is suitable for the construction in the high seismic intensity zone.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.7
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• pp.976-986
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• 2015

The present study was conducted to determine the effects of lipid sources with different fatty acids profile on meat fatty acids profile and beef quality traits of Nellore. A total of 45 Nellore animals with an average initial body weight of $419{\pm}11kg$ (at $15{\pm}2mo$) were distributed in a completely randomized design consisting of 5 treatments and 9 replicates. The roughage feed was maize silage (600 g/kg on a dry matter [DM] basis) plus concentrate (400 g/kg on a DM basis). The dietary treatments were as follows: without fat (WF), palm oil (PO), linseed oil (LO), protected fat (PF), and soybean grains (SG). No effects of lipid sources were observed (p>0.05) on beef color, pH, water-holding capacity, and sarcomere length. Beef from cattle fed PO had greater shear-force values (p<0.05) compared to beef from cattle fed WF. Deposition of main unsaturated fatty acids (oleic, linoleic, and linolenic) was greater in treatments WF, SG, and LO, respectively, while the values of conjugated linoleic acid (CLA) were greater when animals were fed LO. The inclusion of LO in the diet enhances the concentration of CLA in longissimus muscle and subcutaneous fat besides improving the atherogenicity index and elongase activity. As such, LO can be used with the aim to improve the quality of beef from confined Nellore cattle. Conversely, the use of PO is not recommended since it may increase the concentration of undesirable unsaturated fatty acids in muscle and subcutaneous fat, shear-force and the atherogenicity index.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.3
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• pp.501-505
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• 2020

Objective: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. Methods: Short loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1℃, 7 days), and DA (1℃, 0.5 m/s, 85% relative humidity [RH], 30 days). Results: Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001). Conclusion: Thus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.322-329
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• 2015

This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.

• Journal of Korean Society of Steel Construction
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• v.23 no.5
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• pp.581-593
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• 2011

The underlying advantages of using thin-walled corrugatedwebs instead of plate girders with stiffeners are the elimination of instability problems associated with buckling of the thin-walled flat plate, and elimination of the need for transverse stiffeners, which alsoresults in economic advantages. This paper focuses on two aspects related to the structural design technique forsinusoidal corrugated web steel beams, and the optimum design of the beams using real-value genetic algorithms. The structural design process and design variables used in this optimization werecomposed with EN 1993-1-5, DASt-R015 standard and Pasternak et al. (2004), and the valid design capacity of shear buckling of the standards were compared. For the optimum structural design, the objective function, presented as the fullweight of the sinusoidal corrugated web beams, and the slenderness, member forces, and maximum deflection of the beam, were considered constraints. Finally, the simple beam under the uniform load was adopted as a numerical example, and the effective probability parameters of the genetic operators were considered to find the global minimum point.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.185-191
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• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.

• Journal of the Korea Concrete Institute
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• v.20 no.6
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• pp.785-796
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• 2008

Longitudinal elongation develops in reinforced concrete beams that exhibit flexural yielding during cyclic loading. The longitudinal elongation can decrease the shear strength and deformation capacity of the beams. In the present study, nonlinear truss model analysis was performed to study the elongation mechanism of reinforced concrete beams. The results showed that residual tensile plastic strain of the longitudinal reinforcing bar in the plastic hinge is the primary factor causing the member elongation, and that the shear-force transfer mechanism of diagonal concrete struts has a substantial effect on the magnitude of the elongation. Based on the analysis results, a simplified method for evaluating member elongation was developed. The proposed method was applied to test specimens with various design parameters and loading conditions.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.903-911
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• 2008

The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at $4^{\circ}C$ up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at $-20^{\circ}C$ for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.