• Journal of the Computational Structural Engineering Institute of Korea
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• v.31 no.6
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• pp.293-299
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• 2018

Steel truss outriggers can be replaced by reinforced concrete walls to control the lateral drift of tall buildings. When reinforced concrete outrigger walls are connected to perimeter columns, not only axial forces but also shear forces and moments can be induced on the perimeter columns. In this study, the shear force of the perimeter column due to the rotation of the outer edge of the outrigger wall is derived as analytic equations and the result is compared with the finite element analysis result. In the finite element analysis, the effects of connecting beams at each floor and the effect of modeling shear walls and outriggers with beam element and plane stress element was analyzed. The effect of the connecting beam was almost negligible and the plane stress element was determined to have greater stiffness than the beam element. The inter-story rotation and the shear force of the perimeter column due to the rotation of the outer edge of the outrigger wall was considerably smaller than the allowable value. Therefore, even if the outrigger wall made of reinforced concrete is applied to a tall building, it is considered that there is no need to study the shear force and moment induced in the perimeter columns.

• Geomechanics and Engineering
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• v.13 no.5
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• pp.809-823
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• 2017

This paper describes lab test results of artificial rock-like material samples having a plane joint. Cyclic shear tests were performed under different normal loads and different shear displacement amplitudes. For this purpose, multi-stage normal loading tests (30 kN, 60 kN, 90 kN, 180 kN, 360 kN and 480 kN) with cyclic excitation at frequency of 1.0 Hz and different shear displacement amplitudes (0.5 mm, 1.0 mm, 2.0 mm, 4.0 mm, 5.0 mm, and 8.0 mm) were conducted using the big shear box device GS-1000. Experimental results show, that shear forces increase with the increase of normal forces and quasi-static friction coefficient is larger than dynamic one. With the increase of normal loads, approaching the peak value of shear forces needs larger shear displacements. During each cycle the normal displacements increase and decrease (rotational behavior in every cycle). Peak angle of inclination increases with the increase of normal load. A phase shift between maximum shear displacement and maximum shear force is observed. The corresponding time shift decreases with increasing normal load and increases with increasing shear displacement amplitudes.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.13-21
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• 2011

"Manggaedduk" produced specially in Uiryeong province, Gyeongnam, Korea is manufactured by traditional method using rice powder, sweet azuki bean paste, and leaves of Smilax china (called as Manggae-leaf). Moisture content of leaves did not show significant differences bay salt and purified salt treatment. The content was lower as the salt concentration increased. Shear force was higher in leaf salted with purified salt at room temperature than that salted with bay salt. On the other hands, the force was more higher in the leaves salted with bay salt at low temperature ($4^{\circ}C$). The shear force was higher as the concentration of both salts used for salting solution increased. As storage period was extended, shear force of salted leaf was weakened. Whiteness (L) and yellowness (b) of leaves stored at room temperature were higher than those stored at $4^{\circ}C$, although the redness (a) of Hunter value was not significantly different between storage temperatures. Salt concentration influenced lightness and yellowness, color of salted leaves stored at $4^{\circ}C$ resulted in enhanced greenness as compared to the leaves stored at room temperature. Thus, this study investigated the optimal storage conditions, salting conditions and storage temperatures of Smilax china leaves.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.425-434
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• 2006

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatment added pork loin basis with Ginseng powder(0, 0.5, 1.0, 1.5 and 2.0%) were stored until 28 days at 4℃. The changes in shear force value, thiobarbituric acid reactive substances (TBARS), fatty acid composition and sensory evaluation of each treatment were measured until 28 days at 4℃. Shear force value was not significantly different between the control and ginseng treatment groups. The value for all treatments were decreased significantly by the passage of storage time (P<0.05). Remarkable differences were found in sensory properties(color, flavor and acceptability) among control and ginseng treatment groups. This was not clearly changed by the passage of storage time. Ginseng treatment groups showed significantly (p<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatments. Fatty acid composition did not significantly differ between the control and ginseng treatment groups. Summing up the a forementioned results, press ham manufacturing with ginseng powder was not affected in shear force value, sensory evaluation, TBARS and fatty acid composition. Also, it may be assumed that the high quality press ham can be manufactured with the extend of storage period and saponin accumulation.

• Korea-Australia Rheology Journal
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• v.11 no.3
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• pp.225-232
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• 1999

This study presents 1-dimensional simple model for sheet casting or rectangular fiber spinning process. In order to achieve this goal, we introduce the concept of force flux balance at the die exit, which assigns for the extensional flow outside the die the initial condition containing the information of shear flow history inside the die. With the Leonov constitutive equation that predicts non-vanishing second normal stress difference in shear flow, we are able to describe the anisotropic swelling behavior of the extrudate at least qualitatively. In other words, the negative value of the second normal stress difference causes thickness swelling much higher than width of extrudate. This result implies the importance of choosing the rheological model in the analysis of polymer processing operations, since the constitutive equation with the vanishing second normal stress difference is shown to exhibit the characteristic of isotropic swelling, that is, the thickness swell ratio always equal to the ratio in width direction.

• Bulletin of the Korean Chemical Society
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• v.30 no.4
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• pp.821-824
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• 2009

In this study, a hydrogenated lecithin-containing nanoemulsion was prepared from hydrogenated lecithin and silicone oil. Tween-60 and liquid paraffin, widely known emulsifiers, were used as standard substances, and high shear was produced by utilizing a high shear homogenizer and microfluidizer. The properties of the nanoemulsion prepared with hydrogenated lecithin were evaluated by measuring interfacial tension, dynamic interfacial tension, droplet size, zeta-potential, friction force, skin surface hygrometery, and dermal safety. The interfacial tension of lecinol S10/silicone oil was lower than that of lecinol S10/liquid paraffin. The nanoemulsion prepared from hydrogenated lecithin shows lower zeta-potential, skin surface hygrometery, and friction force compared with a general emulsion. The silicone nanoemulsion prepared from hydrogenated lecithin showed a zero value in the patch test and thus exhibits high dermal safety.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.970-980
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• 2018

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.950-958
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• 2018

The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness ($L^*$) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.409-415
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• 1998

This study was carried out to investigate the effects of freezing temperature on quality of vacuum packaging freezed beef. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -20$^{\circ}C$ were 5.23% and 5.17% to 60 days respectively, were increased significantly during freezing. The cooking loss of water bath and pan were increased significantly during freezing than the beginning of freezing, but were no different between -3$^{\circ}C$ and -20$^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -20$^{\circ}C$ freezing was higher than -3$^{\circ}C$freezing. The water soluble protein extractability was increased during freezing higher than during freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ freezing was higher than -20$^{\circ}C$ freezing, the 15 days storage of -3$^{\circ}C$ freezing was highest to 96%. The shear force value was not change during freezing, the myofibrillar fragmentation index during freezing was higher than the beginning of freezing, but was not change during freezing. The pH was decreased to freezing 45 days, after that increased.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.808-812
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• 2005

The effects of high pressure processing, pressure level (50, 100, 150, and 200 MPa) and pressurized time (0, 5, 10, 15, 30, 45, and 60 min) on the physico-chemical properties of pork M. longissimus dorsi were evaluated. The pH value was affected by both pressure level and pressurized time, especially at 200 MPa (P<0.05). In color measurement, $L^*$ and $a^*$-values were increased by both pressure level and pressurized time, but $b^*$-value did not differ significantly (P>0.05). Water holding capacity (WHC) was significantly decreased (P<0.05) depending on pressure level and pressurized time, while cooking loss was gradually increased. Warner-Bratzler shear force did not differ significantly (P>0.05) among the treatments. These results indicate that high pressure processing below 200 MPa for 1 hr had no effect on the quality of cooked meat, although some alterations were observed before cooking.