• Steel and Composite Structures
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• v.50 no.6
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• pp.705-720
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• 2024

Analyzing the collapse behavior of thin-walled steel structures holds significant importance in ensuring their safety and longevity. Geometric imperfections present on the surface of metal materials can diminish both the durability and mechanical integrity of steel shells. These imperfections, encompassing local geometric irregularities and deformations such as holes, cavities, notches, and cracks localized in specific regions of the shell surface, play a pivotal role in the assessment. They can induce stress concentration within the structure, thereby influencing its susceptibility to buckling. The intricate relationship between the buckling behavior of these structures and such imperfections is multifaceted, contingent upon a variety of factors. The buckling analysis of thin-walled steel shell structures, similar to other steel structures, commonly involves the determination of crucial material properties, including elastic modulus, shear modulus, tensile strength, and fracture toughness. An established method involves the emulation of distributed geometric imperfections, utilizing real test specimen data as a basis. This approach allows for the accurate representation and assessment of the diversity and distribution of imperfections encountered in real-world scenarios. Utilizing defect data obtained from actual test samples enhances the model's realism and applicability. The sizes and configurations of these defects are employed as inputs in the modeling process, aiding in the prediction of structural behavior. It's worth noting that there is a dearth of experimental studies addressing the influence of geometric defects on the buckling behavior of cylindrical steel shells. In this particular study, samples featuring geometric imperfections were subjected to experimental buckling tests. These same samples were also modeled using Finite Element Analysis (FEM), with results corroborating the experimental findings. Furthermore, the initial geometrical imperfections were measured using digital image correlation (DIC) techniques. In this way, the response of the test specimens can be estimated accurately by applying the initial imperfections to FE models. After validation of the test results with FEA, a numerical parametric study was conducted to develop more generalized design recommendations for the stainless-steel shell structures with the initial geometric imperfection. While the load-carrying capacity of samples with perfect surfaces was up to 140 kN, the load-carrying capacity of samples with 4 mm defects was around 130 kN. Likewise, while the load carrying capacity of samples with 10 mm defects was around 125 kN, the load carrying capacity of samples with 14 mm defects was measured around 120 kN.

• Journal of the Korea institute for structural maintenance and inspection
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• v.28 no.5
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• pp.38-46
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• 2024

In Korea, more than 60% of the population lives in apartment buildings with wall structures that exhibit brittle behavior during earthquakes. Therefore, in recent performance-based seismic design, the selection of the energy dissipation coefficient for reinforced concrete (RC) walls in nonlinear dynamic analysis is very important. Previous experimental studies have reported that the main factors affecting the energy dissipation capacity of RC walls are the axial force ratio, the spacing of transverse reinforcement of boundary element, and the aspect ratio. The Architectural Institute of Korea and the Korea Concrete Institute proposed a concentrated plastic hinge model and the energy dissipation coefficient for each RC member in the guideline 「Nonlinear Analysis Model for Performance-Based Seismic Design of Reinforced Concrete Building Structures, 2021.」 The proposed equation for the energy dissipation coefficient does not include the factors of axial force ratio and spacing of transverse reinforcement of boundary element. The aspect ratio is applied to the flexural plastic model, despite considering shear-dominated behavior. Therefore, it is necessary to examine the effect of the aspect ratio according to the analysis model. In this study, the influence of each factor on the energy dissipation coefficient was analyzed by comparing the results of existing experimental research, nonlinear analysis using the fiber element model of a nonlinear analysis program(Perform 3D), and the energy dissipation coefficient proposed in the guideline. As the axial force ratio increased, the energy dissipation coefficient decreased, and as the spacing of transverse reinforcement of boundary element decreased, the energy dissipation coefficient increased. Additionally, as the aspect ratio increased, the energy dissipation coefficient tended to increase, with the aspect ratio showing the greatest influence.

• Journal of the Korea institute for structural maintenance and inspection
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• v.28 no.5
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• pp.10-19
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• 2024

In this study, FEM analysis was performed with the goal of optimal design of corrugated CFRP panels reinforcing H-shaped beams with slender plate webs. The buckling reinforcement performance of corrugated CFRP panels according to various specifications was evaluated, and in particular, a new reinforcement method was proposed by analyzing the effect of the ratio of vertical reinforcement according to the net height of the abdomen of the H-type beam on the location of the first elastic buckling mode. To minimize the amount of CFRP used, the attachment angle was set to 45 degrees. Furthermore, parameter analysis was performed according to changes in the specifications of the corrugated CFRP panel, and the buckling reinforcement performance of the corrugated CFRP panel was evaluated through the ductility factor. In addition, we attempted to use the material efficiently by simultaneously considering the maximum load and ductility factor along with the volume of the corrugated CFRP panels. It was confirmed that the model with two or three-layer CFRP laminate have a high ductility factor and efficient use of materials, and that the buckling reinforcement performance is predominantly affected by the length and height of the corrugated CFRP panel rather than the width.

• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.4
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• pp.250-257
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• 2019

This study was carried out to investigate the effect of mountain grazing on growth performance and carcass characteristics of Hanwoo steers. Thirty two Hanwoo steers were randomly assigned. Control were fed concentrate + forage until 30 month of age. Treatment1 were fed concentrate + forage after mountain grazing from 8 to 13 months. Treatment2 and 3 were fed concentrate + forage after mountain grazing from 8 to 17 months. Hanwoo steers on Treatment 1 and 2 were slaughtered at the same age (30 months) as the control, and Hanwoo steers on Treatment 3 were slaughtered at 31 months. The average daily gain (ADG) were higher in the control than in the other treatments during the growing period (p<0.05). Carcass back fat thickness was thicker in the TRT 3 and marbling score was higher in the TRT 1 than in the other treatments; however, the differences were not statistically significant. There was no difference in the meat composition and shear force of the longissimus muscle according to the mountain grazing. However, the yellowness (b) of fat colors were significantly lower in the control than in the TRT 1 and TRT 2 (p<0.05). The effect of grazing on fatty acid composition was not constant. In conclusion, mountain grazing could reduce meat color without affecting the growth and meat quality of Hanwoo steers, and further research on the quality, yield and intake of grassland would be needed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.315-324
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• 2015

In this study, we prepared liquid crystal emulsion composed of amphiphilic substance $C_{14-22}$ alcohol, $C_{12-20}$ alkyl glucoside, behenyl alcohol and studied liquid crystal emulsion of properties and in vitro skin permeation. The results of formulation experiments, the clear liquid crystalline structure was observed in the ratio of $C_{14-22}$ alcohol 0.8%, $C_{12-20}$ alkyl glucoside 3.2%, behenyl alcohol 4% in the formulation. The results of physical property measurements, the viscosity of liquid crystal emulsion and O/W emulsion applied as a control group was respectively $1871.26{\sim}1.15Pa{\cdot}s$, $1768.69{\sim}1.14Pa{\cdot}s$ and the shear stress of O/W emulsion was 178.68 ~ 909.18 Pa, that of liquid crystal emulsion was 190.45 ~ 919.38 Pa. The storage modulus of O/W emulsion was 3428.53 ~ 9157.45 Pa, that of liquid crystal emulsion was 4487.82 ~ 8195.59 Pa. The tan (delta) value of O/W emulsion which means a ratio of viscosity to elasticity was 0.43 ~ 0.19, and that of liquid crystal emulsion was 0.23 ~ 0.25. The water content value on the skin for liquid crystal emulsion was significantly higher from 1 h to 6 h compared with that of O/W emulsion and the transepidermal water loss on the skin was significantly superior in skin moisture loss suppression from 30 min to 4 h compared with that of O/W emulsion. The results of skin permeation using glycyrrhizic acid, the result of skin permeation amount of liquid crystal emulsion for 24 h was $64.58{\mu}g/cm^2$, that of O/W emulsion was $37.07{\mu}g/cm^2$, that of butylene glycol solution was $41.05{\mu}g/cm^2$. Hourly permeability results, it is showed that skin penetration effect of the liquid crystal emulsion increases after 8 h. These results suggest that liquid crystal emulsions are effective for skin moisturizing effect and function as potential efficacy ingredient delivery system for the transdermal delivery.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.1
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• pp.55-64
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• 2022

The potassium cream soap with fatty acid called cleaning foam has a crystal gel structure, and unlike an emulsion system, it is weak to shear stress and shows characteristics that are easily separated under high temperature storage conditions. The crystal gel structure of cleansing foams is significantly influenced by the nature and proportion of fatty acids, degree of neutralization, and the nature and proportion of polyols. In order to investigate the effect of these parameters on the crystal gel structure, a ternary system consisting of water/KOH/fatty acid was investigated in this study. The investigation of differential scanning calorimeter (DSC) revealed that the eutectic point was found at the ratio of myristic acid (MA) : stearic acid (SA) = 3 : 1 and ternary systems were the most stable at the eutectic point. However, the increase in fatty acid content had little effect on stability. On the basis of viscosity and polarized optical microscopy (POM) measurements, the optimum degree of neutralization was found to be about 75%. The system was stable when the melting point (T_m) of the ternary system was higher than the storage temperature and the crystal phase was transferred to lamellar gel phase, but the increase in fatty acid content had little effect on stability. The addition of polyols to the ternary system played an important role in changing the T_m and causing phase transition. The structure of the cleansing foams were confirmed through cryogenic scanning electron microscope (Cryo-SEM), small and wide angle X-ray scattering (SAXS and WAXS) analysis. Since butylene glycol (BG), propylene glycol (PG), and dipropylene glycol (DPG) lowered the T_m and hindered the lamellar gel formation, they were unsuitable for the formation of stable cleansing foam. In contrast, glycerin, PEG-400, and sorbitol increased the T_m, and facilitated the formation of lamellar gel phase, which led to a stable ternary system. Glycerin was found to be the most optimal agent to prepare a cleansing foam with enhanced stability.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.427-436
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• 2004

The current study was conducted to determine the effect of suspension method on satisfaction level of Korean consumers and objective meat quality traits in Hanwoo longissimus dorsi(LD), triceps brachii(TB) and semimembranosus(SM) muscles. Eighteen Hanwoo steers were slaughtered and alternative sides were hung either by pelvic bone(TS) or Achilles tendon(Al). Sensory characteristics, WB-shear force, sarcomere length, water-holding capacity, saroomere length and cooking loss were determined after a 7-d chiller ageing. Higher carcass quality grade received significantly(p < 0.05) greater eating quality for LD, but the grade did not affect eating quality for both TB and SM. TS did not influence objective and subjective meat quality for TB, but that significantly(P < 0.05) improved eating quality for LD and SM. The most noticeable result was that when SM was tenderstretehed, eating quality was equivalent to that of nonna1ly hung LD. In relationship between objective and subjective meat quality assessments, eating qualty for LD had a significant(P < 0.05) relationship with intramuscular fat content, while that for SM was greatly(P < 0.05) related to saroomere length. The current study indicated that pelvic hanging was an effective way to improve eating quality both LD and SM, and carcass quality grades did not greatly reflect eating quality of SM and TB. The data also implied that instnunental measurements poorly estimated the satisfaction level of Korean conswners.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.373-382
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• 2010

This study was carried out to investigate the effect of reverse osmosis (RO)-treated deep sea water (DSW) supplementation on the quality characteristics of chicken breast meat. For 28 days, one-day-old broiler chicks (Ross 308) were divided into two groups and supplemented with either water (control) or RO-treated DSW (diluted with deionized water at 1:20 [RO-treated DSW:deionized water] ratio). The control group was fed on a basal diet containing 0.21% salt. Five birds were slaughtered on each group and breast meat from carcasses was stored at $4^{\circ}C$ for 9 days. The proximate composition, fatty acid composition, cholesterol content, mineral content, pH value, water-holding capacity and Warner-Bratzler shear force value were not affected by RO-treated DSW supplementation. At 6 day of storage, lipid oxidation (2-thiobarbituric acid reactive substances) was significantly higher in RO-treated DSW group than in the control (P<0.05). With regard to meat color, CIE $L^*$ value was significantly lower in RO-treated DSW group than in the control after 6 day of storage (P<0.05), whereas CIE $a^*$ and $b^*$ values were not significantly different between two groups during storage. Consequently, RO-treated DSW supplementation led to a darker color and reduced the lipid oxidation stability in chicken meat during storage. Therefore, these results may indicate that RO-treated DSW can not be used as drinking water of chickens because it negatively affects the quality of chicken meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.867-874
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• 2011

This study was performed the effect of Sargassum fulvellum extracts (SFE) on the shelf-life and quality improvement of bread. Bread was added with 0.5, 1 and 2% SFE and stored for 9 days. Total microbial counts of the bread added with 1 and 2% SFE were reduced by 2 log cycles at 9 days, and there were no significant changes in pH value or moisture content compared to the control. In addition, the protection factor of the bread added SFE measured by Rancimat showed a higher level than that of the control. Yellowness increased as bread was added with SFE while lightness and redness decreased. Springiness showed no considerable differences between the control and the group added with SFE. Hardness, shear force, gumminess and chewiness were higher than those of the control. In the sensory evaluation, right after manufacturing, taste, texture, and total preference of the bread containing 0.5 and 1% SFE were preferred compared to the control. These results suggest that the addition of 0.5% and 1% SFE to bread enhance the quality and shelf-life of bread.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.