• Geotechnical Engineering
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• v.2 no.3
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• pp.67-78
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• 1986

This paper presents how to determine the system reliability of a typical shallow foundation constituted four potential correlated failure modes of hearing capacity (BCM), consolidation settlement (CSM), moment (MFM), and tension shear (PCM). Through the idenfication of the distinct and different modes and evaluation of range of system reliability, the obtained conclusions are as follows; 1. The CSM and the PCM are the lowest and highest of reliability indices of single performance function, and the BCM and the MFM are medium of them. 2. For the correlated failure modes, the hi-modal bounds Is narrower and lower of failure probability than the unimodal bounds. Not to be overestimated, therefore, the system reliability should be based on the second-order bounds using correlated performance functions.

• Steel and Composite Structures
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• v.7 no.4
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• pp.339-354
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• 2007

Arched Corrugated Steel Roof (ACSR) is a kind of thin-walled steel shell, composing of arched panels with transverse small corrugations. Four full-scale W666 ACSR samples with 18m and 30m span were tested under full and half span static vertical uniform loads. Displacement, bearing capacities and failure modes of the four samples were measured. The web and bottom flange in ACSR with transverse small corrugations are simplified to anisotropic curved plates, and the equivalent tensile modulus, shear modulus and Poisson's ratio of 18m span ACSR were measured. Two 18 m-span W666 ACSR samples were analyzed with the Finite Element Analysis program ABAQUS. Base on the tests, the limit bearing capacity of ACSR is low, and for half span loading, it is 74-75% compared with the full span loading. When the testing load approached to the limit value, the bottom flange at the sample's bulge place locally buckled first, and then the whole arched roof collapsed suddenly. If the vertical loads apply along the full span, the deformation shape is symmetric, but the overall failure mode is asymmetric. For half span vertical loading, the deformation shape and the overall failure mode of the structure are asymmetric. The ACSR displacement under the vertical loads is large and the structural stiffness is low. There is a little difference between the FEM analysis results and testing data, showing the simplify method of small corrugations in ACSR and the building techniques of FEM models are rational and useful.

• Journal of the Korea institute for structural maintenance and inspection
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• v.14 no.2
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• pp.121-127
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• 2010

An experimental study of composite beam with perforated fiber reinforced polymer(FRP) plank as a permanent formwork and the tensile reinforcement was performed. A combined formwork and reinforcement system can facilitate rapid construction of concrete members since no conventional formwork is needed, which requires time consuming assembly and dismantling. In order for a smooth FRP plank to act compositely with the concrete, the surface of the FRP needs to be treated to increase its bond properties. Aggregates were bonded to the FRP plank using a commercially available epoxy and perforated web of plank. No additional flexural or shear reinforcement was provided in the beams. For comparison, two control specimens were tested. One control had no perforated hole in the web of FRP plank and the other had internal steel reinforcing bars instead of the FRP plank. The beams were loaded by central patch load to their ultimate capacity. This study demonstrates that the perforated FRP plank has the potential to serve as a permanent formwork and reinforcing for concrete beam.

• Journal of the Korean Society of Safety
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• v.26 no.3
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• pp.52-58
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• 2011

The earthquake characteristic assessment of social overhead facilities would be an important examination issue for seismic capacity enhancement. This study is intended to reasonably evaluate the structural behavior of longperiod frame structures considering near-fault and far-fault earthquake characteristics. Elastic/inelastic time history analyses were performd by selecting the objective structure which can precisely reflect the effect of input ground motion. Based on the result of numerical analysis, we have investigated response aspects of shear force, moment, acceleration and displacement according to earthquake characteristics. Moreover, in order to understand the inelastic behavior of the objective structure, we have analyzed and compared collapse modes by considering the occurrence process of plastic hinges. The outcome of this research is expected to provide the basic information for the seismic safety assessment of long-period frame structures.

• Korean Journal of Poultry Science
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• v.32 no.1
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• pp.55-60
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• 2005

The experiment was conducted to study the effect of sea urchin shell powder (SUSD) on the sensory evaluation, meat color, fatty acid and amino acid contents of chicken meat. One hundred sixty broilers were fed diets for five weeks containing 0, 1, 3 and $5\%$ of sea urchin shell powder. The shear forces of the treatment groups were higher than the control uoup and the water holding capacity (WHC) was higher in the control group (P<0.05). The heating loss and pH were not significantly different between control and treatment groups (P<0.05). The hardness, juiciness and flavor evaluated by sensory evaluation were improved by treatments, especially in T2 (P<0.05). The meat color of the treatments group showed redder and darker than that of the control group owing to lower L$\ast$ and higher a$\ast$ value. Among fatty acids, oleic acid contents of the treatment groups were higher than that of the control group. The treatment groups showed a significantly higher total amino acid content (P<0.05) compared to the control group. The results of this experiment indicated that dietary SUSP tended to improve the sensory evaluation.

• Land and Housing Review
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• v.2 no.4
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• pp.553-558
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• 2011

Existing method protruding strands that are embedded in PHC pile to connect pile head and foundation slab shows poor constructibility. As this causes crack and damage in pile head and casualties often occurs in construction site during the work, alternative method called one-cutting method, in which pile above the ground surface and strands embedded in pile are completely cut and pile head is reinforced with rebar for connection with foundation slab, is currently adopted. However, the capacity of details for these methods are not mechanically proved. In this study, in order to suggest proper details of reinforcement for one-cutting method, failures due to lack of shear resistance between infilled concrete and PHC pile are analyzed through experiments and embedded depth with infilled concrete inside PHC pile is suggested. Assuming that slip failure strength is 0.4MPa, which is obtained from experiment conservatively, to have rebar yielded before slip failure, minimum depth of infilled concrete for PHC 450 and PHC 500, need to be 600mm above, and for PHC 600, 1,000mm above.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.103-108
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• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.89-95
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• 2013

This research was conducted to compare the meat characteristics of Korean native duck and imported commercial duck. The Korean native ducks and imported commercial ducks (broiler duck: Grimaud) were raised under identical rearing and feeding conditions for 8 wk and 6 wk, respectively. At the end of the rearing period, ten ducks from each group were slaughtered, and breast and leg meat were obtained 24 h after slaughtering for analyses of meat characteristics. The results showed that the breast of Korean native ducks contained lower moisture and fat, and higher protein and water holding capacity (WHC) than those of imported commercial ducks (p<0.05). The breast of Korean native ducks also had higher CIE $a^*$ and lower CIE $L^*$ (p<0.05). After cooking, the breast meat of Korean native ducks had higher shear-force, sensory attributes of texture, taste and overall likeness (p<0.05). Also, the breast meat of Korean native ducks contained a higher percentage of palmitic acid ($C_{16:0}$) and arachidonic acid ($C_{20:4}$) (p<0.05) than those of imported commercial ducks. Furthermore, the leg meat of Korean native ducks contained higher percentages of total unsaturated fatty acid and lower percentages of total saturated fatty acid (p<0.05). It is concluded that the meat from Korean native ducks, especially breast meat, had better quality parameters and contained higher amounts of unsaturated fatty acids.

• Korean Journal of Metals and Materials
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• v.50 no.2
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• pp.136-145
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• 2012

Resistance spot welding of TRIP780 steels was investigated to enhance understanding of weld fracture mode after tensile shear testing (TST) and L-shape tensile testing (LTT). The main failure mode for spot welds of TRIP780 steels was partial interfacial fracture (PIF). Although PIF does not satisfy the minimum button diameter (4${\surd}$t) for acceptable welds, it shows enough load carrying capacity of resistance spot welds for advanced high strength steels. In the analysis of displacement controlled L-shape tensile test results, cracks initiated at the notch of the faying surface and propagated through the interface of weldments, and finally, cracks change path into the sheet thickness direction. Use of the ductility ratio and CE analysis suggested that the occurrence of PIF is closely related to high hardness and brittle welds, which are caused by fast cooling rates and high chemical compositions of TRIP steels. Analysis of the hold time and weld time in a welding schedule demonstrated that careful control of the cooling rate and the size of a weld nugget and the HAZ zone can reduce the occurrence of PIF, which leads to sound welds with button fractures (BFs).

• Animal Bioscience
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• v.34 no.10
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• pp.1674-1683
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• 2021

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.