• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.11-25
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• 2019

This study was conducted to evaluate the effects of a composite feed additive (CFA) consisting of vitamin C, vitamin E, selenium, and choline on growth performance, carcass characteristics, and meat properties of Hanwoo steers. Twenty-two late fattening steers were randomly assigned to one of two dietary groups, control (commercial concentrate + rice straw) and treatment (commercial concentrate + rice straw + 50 g of CFA). Average daily gain (ADG) was 4.0% higher in treatment than that in control; however, there was no statistically significant difference. The supplementation of CFA had no effect on overall yield or quality traits of carcass. CFA had no effect on chemical composition, water holding capacity, shear force, cooking loss, or myoglobin values in longissimus muscle; however, the content of ${\alpha}$-tocopherol was increased by supplementation of CFA (p < 0.01). The contents of ${\alpha}$-linolenic acid and n-3 fatty acids were higher in treatment group than in control (p < 0.01). The ratio of n-6/n-3 fatty acids was decreased by supplementation of CFA (p < 0.01). The supplementation of CFA had no effect on pH or thiobarbituric acid reactive substances (TBARS) values in longissimus muscle (raw); however, TBARS (cooked) values were lower in treatment group than in control during refrigerated storage (p < 0.01). Thus, the results indicate that the supplementation of CFA (vitamin C + vitamin E + selenium + choline) had some positive effects on the increase in ${\alpha}$-tocopherol and n-3 fatty in longissimus muscle, without any negative effect on growth performance or carcass characteristics of late fattening Hanwoo steers.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.45-53
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• 2019

This study observed the effects of the double combination of temperatures-times (2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the physicochemical properties and collagen solubility (CS) of semitendinosus muscle from cattle and goat as a comparison to common sous vide treatment (1 temperature: 1 time combination, 1T1T). The new invention of sous vide cooking method (2T2T) cooked at the first temperature at $45^{\circ}C$ for 3 h, and the second temperature at $60^{\circ}C$, $65^{\circ}C$, and $70^{\circ}C$ for 3 h, and labeled as N45-60, N45-65, and N45-70, respectively. While, common sous vide treatment (1T1T) were cooked directly for 6 h at $60^{\circ}C$ (T60), $65^{\circ}C$ (T65), and $70^{\circ}C$ (T70). Results revealed that cooking with 2T2T treatment improved the water-holding capacity and reduced the cooking loss of both beef and goat meat. The $L^*$ values have no apparent changes between treatment in beef and goat meat, while $a^*$ values of N45-60 treated goat presented markedly higher values than other treatments but an only slight increase in beef at the same treatment (p>0.05). Again, 2T2T treatment tended to decrease mean shear force (SF) values for beef and goat meat with the lowest SF values recorded at N45-60, and the CS no or less influenced this value. Therefore, the application of innovative sous vides cooking method (2T2T) presented comparable values in the treated beef and goat meat as compared to common sous vide method (1T1T).

• Tribology and Lubricants
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• v.34 no.6
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• pp.247-253
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• 2018

Temperature rise due to viscous shear of the lubricating oil generates hydrodynamic pressure, even if the lubricating surfaces are parallel. This effect, known as the thermal wedge effect, varies significantly with film-temperature boundary conditions. The bearing conducts a part of the heat generated; hence, the oil temperature varies with the thermal conductivity of the bearing. In this study, we analyze the effect of thermal conductivity on the thermohydrodynamic (THD) lubrication of parallel slider bearings. We numerically analyze the continuity equation, Navier-Stokes equation, energy equation including the temperature-viscosity and temperature-density relations for lubricants, and the heat conduction equation for bearing by creating a 2D model of the micro-bearing using the commercial computational fluid dynamics (CFD) code FLUENT. We then compare the variation in temperature, viscosity, and pressure distributions with the thermal conductivity. The results demonstrate that the thermal conductivity has a significant influence on THD lubrication characteristics of parallel slider bearings. The lower the thermal conductivity, the greater the pressure generation due to the thermal wedge effect resulting in a higher load-carrying capacity and smaller frictional force. The present results can function as the basic data for optimum bearing design; however, the applicability requires further studies on various operating conditions.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.799-809
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• 2018

This study was performed to compare the physicochemical characteristics between imported dry-cured Hams from black and white pigs available in the domestic market. The black dry-cured hams contain higher moisture and ash contents than that of white hams, whereas the black dry-cured hams had lower fat contents than that of the black ones (p < 0.05). The hams from black ones had lower lightness ($L^*$) and yellowness ($b^*$) values than those from the white ones (p < 0.05). Moreover, the pH values and salt contents of the hams from the black ones were higher than those from the white ones (p < 0.05). Moreover, the black ones had a higher water holding capacity (WHC) than that of the white ones (p < 0.05). The thiobarbituric acid reactive substances (TBARS) values of the black ones were lower than those of the white ham samples (p < 0.05). For texture profile analysis, hardness, gumminess, chewiness, cohesiveness and shear force values were significantly lower in the black ones than in the white samples (p < 0.05). Saturated fatty acids in the white ones were higher than in the black ones, whereas unsaturated fatty acids in the black ones were higher (p < 0.05). Free amino acids such as aspartic acid and glutamic acid in the black ones were higher than in the white ones (p < 0.05). The shrinkage of muscle fiber was stronger in the white ones. Considering the meat quality parameters of ham, the black ones showed a superior meat quality. In general, this research can be used as fundamental information for the mass production of dry-cured hams in Korea.

• Journal of Korean Association for Spatial Structures
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• v.18 no.4
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• pp.113-121
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• 2018

U-flanged truss beam is composed of u-shaped upper steel flange, lower steel plate of 8mm or more thickness, and connecting lattice bars. Upper flange and lower plate are connected by the diagonal lattice bars welded on the upper and lower sides. In this study the structural experiments on the U-flanged truss beams with various shapes of upper flange were performed, and the flexural and shear capacities of U-flanged truss beam in the construction stage were evaluated. The principal test parameters were the shape of upper flange and the alignment space of diagonal lattice bars. In all the test specimens, the peak loads were determined by the buckling of lattice bar regardless of the upper flange shape. The test results have shown that the buckling of lattice bar is very important design factor and there is no need to reinforce the basic u-shaped upper flange. However, the early lattice buckling occurred in the truss beam with upper steel bars because of the insufficient strength and stiffness of upper chord, and the reinforcement in the upper chord is necessary. The formulae of Eurocode 3 (2005) have presented more exact evaluations of lattice buckling load than those of KBC 2016.

• Structural Engineering and Mechanics
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• v.72 no.3
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• pp.355-366
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• 2019

Self-centering wall (SCW) is a resilient and sustainable structural system which incorporates unbonded posttensioning (PT) tendons to provide self-centering (SC) capacity along with supplementary dissipators to dissipate seismic energy. Hysteretic energy dissipators are usually placed at two sides of SCWs to facilitate ease of postearthquake examination and convenient replacement. To achieve a good prediction for the skeleton curve of the wall, this paper firstly developed an analytical investigation on lateral load responses of self-centering walls with distributed vertical dampers (VD-SCWs) using the concept of elastic theory. A simplified method for the calculation of limit state points is developed and validated by experimental results and can be used in the design of the system. Based on the analytical results, parametric analysis is conducted to investigate the influence of damper and tendon parameters on the performance of VD-SCWs. The results show that the proposed approach has a better prediction accuracy with less computational effects than the Perez method. As compared with previous experimental results, the proposed method achieves up to 60.1% additional accuracy at the effective linear limit (DLL) of SCWs. The base shear at point DLL is increased by 62.5% when the damper force is increased from 0kN to 80kN. The wall stiffness after point ELL is reduced by 69.5% when the tendon stiffness is reduced by 75.0%. The roof deformation at point LLP is reduced by 74.1% when the initial tendon stress is increased from $0.45f_{pu}$ to $0.65f_{pu}$.

• Computers and Concrete
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• v.23 no.1
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• pp.61-68
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• 2019

This paper presents a computational rational model to predict the ultimate and optimized load capacity of reinforced concrete (RC) beams strengthened by a combination of longitudinal and transverse fiber reinforced polymer (FRP) composite plates/sheets (flexure and shear strengthening system). Several experimental and analytical studies on the confinement effect and failure mechanisms of fiber reinforced polymer (FRP) wrapped columns have been conducted over recent years. Although typical axial members are large-scale square/rectangular reinforced concrete (RC) columns in practice, the majority of such studies have concentrated on the behavior of small-scale circular concrete specimens. A high performance concrete, known as polymer concrete, made up of natural aggregates and an orthophthalic polyester binder, reinforced with non-metallic bars (glass reinforced polymer) has been studied. The material is described at micro and macro level, presenting the key physical and mechanical properties using different experimental techniques. Furthermore, a full description of non-metallic bars is presented to evaluate its structural expectancies, embedded in the polymer concrete matrix. In this paper, the mechanism of mechanical interaction of smooth and lugged FRP rods with concrete is presented. A general modeling and application of various elements are demonstrated. The contact parameters are defined and the procedures of calculation and evaluation of contact parameters are introduced. The method of calibration of the calculated parameters is presented. Finally, the numerical results are obtained for different bond parameters which show a good agreement with experimental results reported in literature.

• Computers and Concrete
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• v.23 no.1
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• pp.1-10
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• 2019

The use of non-linear analysis of structures in a functional way for evaluating the structural seismic behavior has attracted the attention of the engineering community in recent years. The most commonly used functional method for analysis is a non-linear static method known as the "pushover method". In this study, for the first time, a cyclic pushover analysis with different loading protocols was used for seismic investigation of curved bridges. The finite element model of 8-span curved bridges in plan created by the ZEUS-NL software was used for evaluating different pushover methods. In order to identify the optimal loading protocol for use in astatic non-linear cyclic analysis of curved bridges, four loading protocols (suggested by valid references) were used. Along with cyclic analysis, conventional analysis as well as adaptive pushover analysis, with proven capabilities in seismic evaluation of buildings and bridges, have been studied. The non-linear incremental dynamic analysis (IDA) method has been used to examine and compare the results of pushover analyses. To conduct IDA, the time history of 20 far-field earthquake records was used and the 50% fractile values of the demand given the ground motion intensity were computed. After analysis, the base shear vs displacement at the top of the piers were drawn. Obtained graphs represented the ability of a cyclic pushover analysis to estimate seismic capacity of the concrete piers of curved bridges. Based on results, the cyclic pushover method with ISO loading protocol provided better results for evaluating the seismic investigation of concrete piers of curved bridges in plan.

• Steel and Composite Structures
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• v.31 no.3
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• pp.319-327
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• 2019

This paper describes an experimental study of steel beam-column connections with or without expanded beam flanges with different geometries. The objectives of this study are to elucidate the cyclic behavior of these connections, identify the location of the plastic hinge zone, and provide useful test data for future numerical simulations. Five connection specimens are designed and tested under cyclic load. The test setup consists of a beam and a column connected together by a connection with or without expanded beam flanges. A constant axial force is applied to the column and a time varying point load is applied to the free end of the beam, inducing shear and moment in the connection. Because the only effect to be studied in the present work is the expanded beam flange, the sizes of the beam and column as well as the magnitude of the axial force in the column are kept constant. However, the length, width and shape of the expanded beam flanges are varied. The responses of these connections in terms of their hysteretic behavior, failure modes, stiffness degradation and strain variations are experimentally obtained and discussed. The test results show that while the influence of the expanded beam flanges on hysteretic behavior, stiffness degradation and energy dissipation capacity of the connection is relatively minor, the size of the expanded beam flanges does affect the location of the plastic hinge zone and strain variations in these beam-column joints. Furthermore, in terms of ductility, moment and rotational capacities, all five connections behave well. No weld fracture or premature failure occurs before the formation of a plastic hinge in the beam.

• Animal Bioscience
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• v.34 no.5
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• pp.914-921
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• 2021

Objective: The objective of this study was to compare growth performance, carcass traits and meat quality in young bulls, steers and heifers produced by crossing Limousin bulls with Holstein-Friesian cows, fattened semi-intensively and slaughtered at 18 months of age. Methods: Thirty-one young calves were reared in a conventional production system, and were fed milk replacer, hay and concentrate. At 6 months of age, the animals were divided into groups based on gender, and were fed a total mixed ration composed of grass silage, concentrates I and II in a semi-intensive production system. At the end of the fattening period (18 months), the animals were slaughtered, carcass quality was evaluated, and samples of musculus longissimus thoracis were collected to determine the proximate composition and quality of meat. Results: Bulls were characterized by the highest percentage share of the most valuable cuts in the carcass, and three-rib sections from bull carcasses had the highest lean meat content with low intramuscular fat content (0.93%). No significant differences in carcass conformation, dressing percentage or the percentage share of round in the right half-carcass were found between bulls vs. steers and heifers. Heifers and steers had higher carcass fat content than bulls, which had a positive influence on the sensory properties of beef. In comparison with the meat of bulls, the meat of steers and heifers was characterized by more desirable physical properties and sensory attributes (water-holding capacity, shear force, color lightness, aroma, juiciness, tenderness, flavor). Conclusion: Under the semi-intensive production system, heifers and steers had higher carcass fat content than bulls, which had a positive effect on the sensory properties of beef. Bulls are better suited for intensive systems, which contribute to improving the quality of their meat. The results of this study may encourage producers to breed steers and heifers for beef.