• Structural Engineering and Mechanics
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• v.75 no.6
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• pp.643-657
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• 2020

This study presents experimental and numerical investigations on circular steel tube confined ultra high performance concrete (UHPC) columns under axial compression. The plain UHPC without fibers was designed to achieve a compressive strength ranged between 150 MPa and 200 MPa. Test results revealed that loading on only the UHPC core can generate a significant confinement effect for the UHPC core, thus leading to an increase in both strength and ductility of columns, and restricting the inherent brittleness of unconfined UHPC. All tested columns failed by shear plane failure of the UHPC core, this causes a softening stage in the axial load versus axial strain curves. In addition, an increase in the steel tube thickness or the confinement index was found to increase the strength and ductility enhancement and to reduce the magnitude of the loss of load capacity. Besides, steel tube with higher yield strength can improve the post-peak behavior. Based on the test results, the load contribution of the steel tube and the concrete core to the total load was examined. It was found that no significant confinement effect can be developed before the peak load, while the ductility of post-peak stage is mainly affected by the degree of the confinement effect. A finite element model (FEM) was also constructed in ABAQUS software to validate the test results. The effect of bond strength between the steel tube and the UHPC core was also investigated through the change of friction coefficient in FEM. Furthermore, the mechanism of circular steel tube confined UHPC columns was examined using the established FEM. Based on the results of FEM, the confining pressures along the height of each modeled column were shown. Furthermore, the interaction between the steel tube and the UHPC core was displayed through the slip length and shear stresses between two surfaces of two materials.

• Advances in concrete construction
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• v.5 no.5
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• pp.451-468
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• 2017

The problem of reducing the self-weight of reinforced concrete structures is very important issue. There are two approaches which may be used to reduced member weight. The first is tackled through reducing the cross sectional area by using voids and the second through using light weight materials. Reducing the weight of slabs is very important as it constitutes the effective portion of dead loads in the structural building. Eleven slab specimens was casted in this research. The slabs are made one way though using two simple supports. The tested specimens comprised three reference solid slabs and eight styropor block slabs having (23% and 29%) reduction in weight. The voids in slabs were made using styropor at the ineffective concrete zones in resisting the tensile stresses. All slab specimens have the dimensions ($1100{\times}600{\times}120mm$) except one solid specimens has depth 85 mm (to give reduction in weight of 29% which is equal to the styropor block slab reduction). Two loading positions or cases (A and B) (as two-line monotonic loads) with shear span to effective depth ratio of (a/d=3, 2) respectively, were used to trace the structural behavior of styropor block slab. The best results are obtained for styropor block slab strengthened by minimum shear reinforcement with weight reduction of (29%). The increase in the strength capacity was (8.6% and 5.7%) compared to the solid slabs under loading cases A and B respectively. Despite the appearance of cracks in styropor block slab with loads lesser than those in the solid slab, the development and width of cracks in styropor block slab is significantly restricted as a result of presence a mesh of reinforcement in upper concrete portion.

• Structural Engineering and Mechanics
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• v.60 no.6
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• pp.1063-1077
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• 2016

Components manufactured from composite materials are frequently subjected to superimposed mechanical and thermal loadings during their operating service. Both types of loadings may cause fracture and failure of composite structures. When composite cross-ply laminates of type [$0_m/90_n]_s$ are subjected to uni-axial tensile loading, different types of damage are set-up and developed such as matrix cracking: transverse and longitudinal cracks, delamination between disoriented layers and broken fibers. The development of these modes of damage can be detrimental for the stiffness of the laminates. From the experimental point of view, transverse cracking is known as the first mode of damage. In this regard, the objective of the present paper is to investigate the effect of transverse cracking in cross-ply laminate under thermo-mechanical degradation. A Finite Element (FE) simulation of damage evolution in composite crossply laminates of type [$0_m/90_n]_s$ subjected to uni-axial tensile loading is carried out. The effect of transverse cracking on the cross-ply laminate strength under thermo-mechanical degradation is investigated numerically. The results obtained by prediction of the numerical model developed in this investigation demonstrate the influence of the transverse cracking on the bearing capacity and resistance to damage as well as its effects on the variation of the mechanical properties such as Young's modulus, Poisson's ratio and coefficient of thermal expansion. The results obtained are in good agreement with those predicted by the Shear-lag analytical model as well as with the obtained experimental results available in the literature.

• Animal Bioscience
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• v.34 no.12
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• pp.2003-2011
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• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.149-159
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• 2021

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4℃ under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

• Earthquakes and Structures
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• v.20 no.2
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• pp.149-160
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• 2021

Buildings made using the locally available clay materials are amongst the least expensive forms of construction in many developing countries, and therefore, widely popular in remote areas. It is despite the fact that these low-strength masonry structures are vulnerable to seismic forces. Since transporting imported materials like cement and steel in areas inaccessible by motorable roads is challenging and financially unviable. This paper presents, and experimentally investigates, adobe masonry structures that utilize the abundantly available local clay materials with moderate use of imported materials like cement, aggregates, and steel. Shake-table tests were performed on two 1:3 reduce-scaled adobe masonry models for experimental seismic testing and verification. The model AM1 was confined with vertical lightly reinforced concrete columns provided at all corners and reinforced concrete horizontal bands (i.e., tie beams) provided at sill, lintel, and eave levels. The model AM2 was confined only with the horizontal bands provided at sill, lintel, and eave levels. The models were subjected to sinusoidal base motions for studying the damage evolution and response of the model under dynamic lateral loading. The lateral forcedeformation capacity curves for both models were developed and bi-linearized to compute the seismic response parameters: stiffness, strength, ductility, and response modification factor R. Seismic performance levels, story-drift, base shear coefficient, and the expected structural damages, were defined for both the models. Seismic performance assessment of the selected models was carried out using the lateral seismic force procedure to evaluate their safety in different seismic zones. The use of vertical columns in AM1 has shown a considerable increase in the lateral strength of the model in comparison to AM2. Although an R factor equal to 2.0 is recommended for both the models, AM1 has exhibited better seismic performance in all seismic zones due to its relatively high lateral strength in comparison to AM2.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.180-190
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• 2021

This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age (p < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples (p < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples (p < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples (p < 0.05). The breast and thigh shear-force of the day 30-34 samples were significantly higher than those of the day 28 sample (p < 0.05). The present study showed that even with a twoday difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.247-260
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• 2021

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.

• Journal of the Microelectronics and Packaging Society
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• v.29 no.3
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• pp.31-35
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• 2022

Recently, with the 4th industrial revolution, the demand for high-density semiconductors for large-capacity data processing is increasing. Researchers are interested in researching the reliability of surface mount technology (SMT). In this study, the effect of PCB pad design on assembly and adhesion reliability of passive component was analyzed using design of experiment (DOE). The DOE method was established using the pad length, width, and distance between pads of the PCB as variables. The assembly defect rate of the passive element after the reflow process was derived according to the misplacement direction of the chip resistor. The shear force between the passive element and the PCB was measured using shear tests. In addition, the shape of the solder according to the pad design was analyzed through cross-sectional analysis.

• Steel and Composite Structures
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• v.43 no.1
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• pp.19-30
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• 2022

The static strength and fatigue crack resistance of the aircraft skin structures depend on the materials used and joint type. Most of the commercial aircraft's skin panel structures are made from aluminium alloy and carbon fibre reinforced epoxy. In this study, the fatigue resistance of four joint configurations (metal/metal, metal/composite, composite/composite and composite/metal) with riveted, adhesive bonded, and hybrid joining techniques are investigated with experiments and finite element analysis. The fatigue tests were tension-tension because of the typical nature of the loads on aircraft skin panels susceptible of experimenting fatigue. Experiment results suggest that the fatigue life of hybrid joints is superior to adhesive bonded joints, and these in turn much better than conventional riveted joints. Thanks to the fact that, for hybrid joints, the adhesive bond provides better load distribution and ensures load-carrying capacity in the event of premature adhesive failure while rivets induce compressive residual stresses in the joint. Results from FE tool ABAQUS analysis for adhesive bonded and hybrid joints agrees with the experiments. From the analysis, the energy release rate for adhesive bonded joints is higher than that of hybrid joints in both opening (mode I) and shear direction (mode II). Most joints show higher energy release rate in mode II. This indicates that the joints experience fatigue crack in the shear direction, which is responsible for crack opening.