• Journal of the Earthquake Engineering Society of Korea
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• v.14 no.4
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• pp.61-71
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• 2010

Five half-scale beam-to-column connections in a precast concrete frame were tested with cyclic loading that simulated earthquake-type motions. Five half -scale interior beam-column assemblies representing a portion of a frame subjected to simulated seismic loading were tested, including one monolithic specimen and four precast specimens. Variables included the detailing used at the joint to achieve a structural continuity of the beam reinforcement, and the type of special reinforcement in the connection (whether ECC or transverse reinforcement). The specimen design followed the strong-column-weak-beam concept. The beam reinforcement was purposely designed and detailed to develop plastic hinges at the beam and to impose large inelastic shear force demands into the joint. The joint performance was evaluated on the basis of connection strength, stiffness, energy dissipation, and drift capacity. From the test results, the plastic hinges at the beam controlled the specimen failure. In general, the performance of the beam-to-column connections was satisfactory. The joint strength was 1.15 times of that expected for monolithic reinforced concrete construction. The specimen behavior was ductile due to tensile deformability by ECC and the yielding steel plate, while the strength was nearly constant up to a drift of 3.5 percent.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.21-27
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• 2003

This study was carried out to investigate the effect of curing method(tumbling and immersion) and curing time (10 min to 48 hrs) on pH, color, product yield, cooking yield, water holding capacity, shear force, and sensory evaluation of cured pork meat with soy sauce. Curing method had an effective on color of cured meat(before cooking), Meats were tumbled for 30 min, followed by 24 hr and 48 hr delay period showed higher lightness than meat immersed for 24 and 48 hrs, respectively. Tumbling processing improved product yield and cooking yield as compared to immersion counterpart. Therefore, tumbled meat had significantly greater product yield(p <0.05) during working time for 30 min. Increasing curing time improved water holding capacity and tenderness. Although curing time had no influence on sensory evaluation, tumbling processing improved sensory evaluation of texture, juiciness, and overall acceptability fer cured pork meat with soy sauce, as compared to immersion counterpart.

• Journal of the Earthquake Engineering Society of Korea
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• v.7 no.3
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• pp.69-77
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• 2003

This paper presents test results on eight reduced beam section(RBS) steel moment connections. The testing program addressed bolted versus welded web connection and panel zone(PZ) strength as key variables, Specimens with medium PZ strength were designed to promote energy dissipation from both PZ and RBS regions such that the requirement for expensive doublet plates could be reduced. Both strong and medium PZ specimens with a welded web connection were able to provide satisfactory connection rotation capacity for special moment-resisting frames. On the other hand, specimens with a bolted web connection performed poorly due to premature brittle fracture of the beam flange of the weld access hole. If fracture within the beam flange groove weld was avoided using quality welding, the fracture tended to move into the beam flange base metal of the weld access hole. Plausible explanation of a higher incidence of base metal fracture in bolted web specimens was presented. The measured strain data confirmed that the classical beam theory dose not provide reliable shear transfer prediction in the connection. The practice of providing web bolts uniformly along the beam depth was brought into question. Criteria for a balanced PZ strength improves the plastic rotation capacity while reduces the amount of beam distortion ore also proposed.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.640-650
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• 2020

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

• Journal of Korean Society of Steel Construction
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• v.21 no.6
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• pp.575-583
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• 2009

As the height of buildings rises, new structural systems are being applied other than theexisting S, RC, and SRC to decrease the weight of buildings and to make their construction more efficient, CFT structureshad been applied in many building construction projects due to their superior structural performance and construction efficiency. CFT structures need a diaphragm to harmoniously transmit the beam flange load to the column and the opponent beam in connections. Especially, on the right and left sides of the column other beams are connected, The establishment of a diaphragm for the lower part flange load delivery of the beam and guarantee for concrete filing capacity difficulty have (What does this mean?). In this paper, connection details are proposed in the form of a welded vertical plate with a circular hole on the CFT column's interior to harmoniously transmit the lower-part beam flange load to the column and the opponent beam. Thesediaphragm details use the concrete anchor effect in the beam flange load delivery, with the concrete-filled CFT column interior piercing the hole of the perforated plate, and a perforated board is established vertically to improve the concrete filling capacity. To analyze the structural performance of the proposed connection details, five simple tension specimens were made with the following parameters: with our without vertical and horizontal perforated plates, shear hole number, concrete filled or not, thickness of the perforated plate, etc. Then experimental tests were performed on these specimens.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.287-292
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• 2006

The purpose of this study was to assess the influence of ageing time on the meat quality and sensory characteristics of longissimus muscle in Jeju horses. Twenty four horses were slaughtered after 16hr fasting. Longissimus muscle was separated from the left half of the carcass after 24hr chilling. The muscle was sliced into 3cm-thick steaks for analysis. Steaks were vacuum packaged and aged at around 4℃ for 1, 3, 7, 12, 18 and 25 days respectively. Longissimus muscle pH was not influenced by ageing (P>0.05). But shear force values of the muscle decreased during ageing time (P<0.05). Water holding capacity, color characteristics, cooking loss and purge loss considerably increased as the ageing time increased (P<0.05). Also ageing had a very important effect on flavor, juiciness, tenderness and palatability characteristics (P<0.05) evaluated by the panel. Flavor and palatability were the most acceptable when the ageing time was 7 days, whereas, juiciness was 12 days. These results suggest that ageing improves the quality of horsemeat by increasing the meat tenderness, water holding capacity and sensory characteristics. Therefore Jeju horse meat need 7-12 days ageing period to obtain an optimum acceptance.

• Journal of the Korea institute for structural maintenance and inspection
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• v.20 no.5
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• pp.109-115
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• 2016

A demand of high bearing capacity of piles to resist heavy static loads has been increased. For this reason, the utilization of large diameter PHC piles including a range from 700 mm to 1,200 mm have been increased and applied to the construction sites in Korea recently. In this study, in order to increase the flexural strength capacity of the PHC pile, the large diameter composite PHC pile reinforced by in-filled concrete and reinforcement was developed and manufactured. All the specimens were tested under four-point bending setup and displacement control. From the strain behavior of transverse bar, it was found that the presence of transverse bar was effective against crack propagation and controlling crack width as well as prevented the web shear cracks. The flexural strength and mid-span deflection of LICPT specimens were increased by a maximum of 1.08 times and 1.19 times compared to the LICP specimens. This results indicated that the installed transverse bar is in an advantageous ductility performance of the PHC piles. A conventional layered sectional analysis for the pile specimens was performed to investigate the flexural strength according to the each used material. The calculated bending moment of conventional PHC pile and composite PHC pile, which was determined by P-M interaction curve, showed a safety factor 1.13 and 1.16 compared to the test results.

• Journal of the Korea Concrete Institute
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• v.22 no.2
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• pp.149-158
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• 2010

Recently, numerous construction techniques for repairing and strengthening methods for above ground or air exposed concrete structure have been developed. However repairing and strengthening methods for underwater structural members under continuous loading, such as piers and steel piles need the further development. Therefore, this study develops an aqua epoxy, which can be used for repairing and strengthening of structural members located underwater. Moreover, using the epoxy material and strengthening fibers, a fiber reinforced composite sheet called Aqua Advanced FRP (AAF) for underwater usage is developed. To verify and to obtain properties of the material and the performance of AAF, several tests such as pull-off strength test, bond shear strength test, and chemical resistance test, were carried out. The results showed that the developed aqua epoxy does not easily dissolve in wet conditions and does not create any residual particle during hardening. In spite of underwater conditions, it showed the superior workability, because of the high viscosity over 30,000 cps and adhesion capacity over 2 MPa, which are nearly equivalent to those used in dry conditions. In case of the chemical resistance test, the developed aqua epoxy and composite showed the weight change of about 0.5~1.0%, which verifies the superior chemical resistance.

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1164-1168
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed dried citrus byproduct. The samples consisted of the pork loin from pigs not fed with dried citrus pulp (DCP-0) and fed with 6% and 10% dried citrus pulp during growing and fattening period (DCP-1) there is no respective comparison here The pH, VBN content, TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, VBN content, surface color, water holding capacity and loss degree were not different between the samples, but the TBARS value and bacterial counts of DCP-1 were significantly lower than those of the DCP-0 (p<0.05). The cohesiveness, gumminess, chewiness, shear forte value, taste, flavor, tenderness, juiciness and palatability were not different between the samples, but the hardness of DCP-0 was higher than that of the DCP-1 and the springiness of DCP-1 was higher than that of the DCP-0 (p<0.05).

• Food Science of Animal Resources
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• v.30 no.2
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• pp.252-260
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• 2010

A 90-d trial was conducted to determine the influence of additives such as pegmatite (Peg), precious stone (PS), grape pomace extracts (GPEx) and complexes of these additives (Peg + GPEx and PS + GPEx) via evaluation of meat quality including sensory properties in 90 d old finishing pigs. There were no significant differences in the approximate composition and physiochemical characteristics, including meat color, among the treated groups. However, the Peg treated group was found to have a higher water holding capacity than the other groups. The shear-force was evaluated as an indicator of hardness and found to be lower in the Peg and GPEx treated groups, and this tendency was greater when the complex of Peg and GPEx was supplied. No significant differences were observed among groups following analysis of the free amino acid composition and fatty acid (FA) composition. Sensory evaluation of the boiled loins showed significantly (p<0.05) better results from pigs fed diets containing Peg and GPEx complex. These results suggest that Peg may improve the water holding capacity and tenderness. In addition, supplementation with a complex of Peg and GPEx may improve tenderness.