• 한국지진공학회논문집
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• 제24권3호
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• pp.129-139
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• 2020

An approximate analysis method is proposed to predict the dynamic amplification of shear forces in ordinary reinforced concrete shear walls as a preliminary study. First, a seismic design for three groups of ordinary reinforced concrete shear walls higher than 60 m was created on the basis of nonlinear dynamic analysis. Causes for the dynamic amplification effect of shear forces were investigated through a detailed evaluation of the nonlinear dynamic analysis result. A new modal combination rule was proposed on the basis of that observation, in which fundamental mode response and combined higher mode response were summed directly. The fundamental mode response was approximated by nonlinear static analysis result, while higher mode response was computed using response spectrum analysis for equivalent linear structural models with the effective stiffness based on the nonlinear dynamic analysis result. The proposed approximate analysis generally predicted vertical distribution of story shear and shear forces of individual walls from the nonlinear dynamic analysis with comparable accuracy.

• 한국기계가공학회지
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• 제12권4호
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• pp.108-113
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• 2013

Industrialization and modernization of the beginning of the IT industry is growing very fast. Since telecommunications industry was developed rapidly, technologies about miniaturization and high-precision of parts have been actively developed to lead information revolution. generally, the entire shear surface of the product applying fine blanking technology must be very precise. Fine blanking is used to save cost by avoiding post-processing of the product. When using press blanking, it spends a lot of money on the production by using many post-processing. Fine blanking typically used in 0.5~18 mm thick steel plate. Because a lot of post-processing cost can be used to process, except for fine blanking. In order to develop components "CHANCE CONTENTS" in the fine blanking process, the purpose of this study is to minimize the edge of the bridge, secured 95% of the material thickness of the shear surface using the 1.6 mm thickness of the material SPCC. Blanking process by introducing after changing thickness through forging process, due to change in vee-rring force and counter force, the experimental amount of depressions and flatness and the shear surface were analyzed.

• 한국지진공학회논문집
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• 제9권6호
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• pp.1-12
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• 2005

비보존력(non-conservative force)을 받는 외팔기둥의 동적 안정성 거동특성을 조사하기 위하여, 전단변형 및 감쇠효과가 고려된 Hamilton의 원리를 적용하고 무차원화 된 운동방정식 및 유한요소 정식화 과정을 제시한다. 유도된 행렬운동방정식을 이용하여 외팔보(Beck's column)의 고유치해석에 의한 정적좌굴(divergence) 및 동적 좌굴하중(flutter load)을 산정하고 $Newmark-{\beta}$법에 의해서 시간응답해석을 실시한다. 이러한 해석법을 이용한 매개변수연구를 통하여 전단변형 및 회전관성효과, 비보존력의 방향파라미터에 대한 임계하중의 영향, 그리고 내적 및 외적 감쇠하중의 영향이 비보존력계의 동적 안정성에 미치는 영향을 분석한다.

• 한국식품영양과학회지
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• 제30권2호
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• pp.292-298
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• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

• 전산구조공학
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• 제11권1호
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• pp.251-259
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• 1998

개구부를 갖는 콘크리트 전단벽을 두께가 얇은 직사각형 평판으로 모델화하였다. 판의 두가지 경계조건에 대한 안정해석 결과를 판좌굴계수 k로 표시하였다. 경계조건이 다른 변수로는 휨으로 인한 힘/연직하중비 .alpha., 수평 전단력/연직하중비 .betha. 및 개구부의 위치 및 크기 변화이다. 유한요소법에 의한 결과를 얻기 위하여 예제의 판을 27*9의 정사각형 요소로 분할하였으며 node에서 3가지 자유도를 갖는 c.deg. 유한요소를 택하였다. 일반적으로 개구부의 크기가 증가함에 따라 판 개구부가 판 중앙에서 자유연(free edge)으로 접근할수록 좌굴계수는 감소하는 현상을 보이고 있다.

• 한국축산식품학회지
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• 제29권3호
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• pp.302-309
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• 2009

This study investigated the effects of infrared (IR) radiation combined with air blast thawing on the physical properties of pork. Regardless of air velocity, increasing IR dosage produced an exponential increase in the thawing rate of pork. This rate increased further when air blast velocity was increased. IR treatments showed significantly lower thawing loss than that of 0 Watt treatment, while increasing air velocity significantly increased thawing loss of pork (p<0.05). Increasing both IR power and air velocity tended to decrease the cooking loss of pork. Moreover, increased IR power tended to decrease the water holding capacity and shear force of pork. The shear force changes were not significant (p>0.05). Shear force also increased with increasing air velocity. In addition, the higher the air velocity the higher the shear force of pork. In Commission Internationale de l'Eclairage (CIE) colour determination, control of temperature prevented discolouration from overheating of sample surface. The results suggest that IR dosage combined with air blast has potential in thawed meat quality aspects, and that humidity control could prevent surface drying.

• 대한토목학회논문집
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• 제35권1호
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• pp.85-92
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• 2015

횡방향 철근이 없는 RC와 PSC 보에서 축방향 인장력은 전단강도를 감소시키고, 축압축력은 전단저항력을 증가시킨다는 것은 잘 알려진 사실이다. 그러나 축력이 전단에 얼마만큼 영향을 미치고, 전단 저항성능에 어떠한 영향을 주는가에 대한 이해가 부족한 현실이다. 횡방향 보강철근이 없는 부재가 큰 압축력과 전단력을 받으면 첫 번째 경사균열이 일어나면서 그대로 취성파괴가 발생하기 때문에 상당히 보수적 관점을 유지하고 있다. 이런 배경에서 ACI의 복부전단강도는 경사균열각 ${\theta}$를 $45^{\circ}$로 하는 트러스모델을 사용하여 스터럽의 수직력과 축력효과를 반영하고 있다. 본 연구는 파괴역학을 근간으로 한 비선형 유한요소해석 프로그램 ATENA-2D (Cervenka, 2000)를 사용하여 철근콘크리트 보의 축력작용에 따른 검증을 수행한 것이다.

• Earthquakes and Structures
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• 제9권4호
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• pp.875-891
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• 2015

Earthquake can occur anywhere in the world and it is essential to design important members in special structures based on maximum possible forces that can be produced in them under severe earthquake. In addition, since the earthquake is an accidental phenomena and there are no similar earthquakes, therefore the possibility of strong earthquakes should be taken into account in earthquake-resistant design of important structures. Based on this viewpoint, finding the critical acceleration which maximizes internal forces is an essential factor in structural design. This paper proposes critical excitation method to compute the critical acceleration in design of important members in special structures. These critical accelerations are computed so that the columns' internal shear force at the base of the structure at each time step is maximized under constraints on ground motion. Among computed critical accelerations (of each time step), the one which produces maximum internal shear force is selected. A numerical example presents to show the efficiency of critical excitation method in determining the maximum internal shear force and base moment under variety of constraints. The results show that these method can be used to compute the resonant earthquake which have large enough effective duration of earthquake strong motion (between 12.86 sec to 13.38 sec) and produce the internal shear force and base moment for specific column greater than the same value for selected earthquakes in constructing the critical excitation (for different cases about 2.78 to 1.29 times the San Fernando earthquake). Therefore, a group of them can be utilized in developing the response spectrum for design of special structures.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1332-1338
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• 2020

Objective: Meat quality characteristics and sensory attributes were evaluated in three age groups (12, 18, and 24 mo) of one-humped camels of the Saudi Arabian Najdi breed. Methods: Thirty-six male camels (12 for each age group) were used. The Longissimus dorsi muscle from each carcass was divided into three parts and subjected to three ageing periods (1, 5, or 10 d) and evaluated for shear force, myofibril fragmentation index (MFI), expressed juice, cooking loss, and sensory attributes. Results: Age had a significant effect on shear force, MFI, expressed juice quantity, and organoleptic properties. Camels slaughtered at 12 mo exhibited lower shear force and MFI, and higher expressed juice quantity, tenderness, juiciness, and overall acceptability than those slaughtered at 24 mo. Ageing had a significant influence on shear force, MFI, expressed juice quantity, but not on cooking loss. Camel meat aged for 10 d exhibited significantly lower shear force values and expressed juice quantity, and significantly higher MFI compared to that aged for 1 d. However, ageing did not significantly affect sensory attributes, except for tenderness, in camels slaughtered at 18 mo. Conclusion: Both instrumental and sensory evaluations showed that young camel meat has desirable quality characteristics, with superior tenderness and juiciness.

• 한국축산식품학회지
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• 제42권2호
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• pp.332-340
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• 2022

The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork large intestines were purchased, quartered perpendicularly, and cooked in boiling water for 40, 120, 180, and 240 min. Cooking loss of the samples increased after 240 min of cooking (10.92, p<0.05) while shear force value was lower at 240 min (4.45) compared to that at other cooking times (p<0.001). The amount of major volatile organic compounds showed a decreasing trend with increasing cooking time. In particular, the amount of methyl pentanoate (17,528.71) and methyl isobutyrate (812.51), compounds with a relatively low odor threshold, decreased significantly after 120 min of cooking and no change was observed thereafter (p<0.05). In addition, the amount of 2-pentanol (3,785.65) and 1-propanol (622.26), possibly produced by lipid oxidation, significantly decreased at the same cooking time (p<0.001). In the principal component analysis, only the 40 min cooking time was significantly different from other cooking time by high amounts of 1-propanol, 2-pentanol, and methyl isobutyrate. In conclusion, in the present study, the optimal cooking time for pork large intestines was 120 min in terms of off-odor reduction, cooking loss, and shear force.