• Geomechanics and Engineering
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• 제31권3호
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• pp.237-248
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• 2022

Nowadays, more and more subway tunnels were planed and constructed underneath the ground of urban cities to relieve the congested traffic. Potential damage may occur in existing tunnel if the new tunnel is constructed too close. So far, previous studies mainly focused on the tunnel-tunnel interactions with circular shape. The difference between circular and horseshoe shaped tunnel in terms of deformation mechanism is not fully investigated. In this study, three-dimensional numerical parametric studies were carried out to explore the effect of different tunnel shapes on the complicated tunnel-tunnel interaction problem. Parameters considered include volume loss, tunnel stiffness and relative density. It is found that the value of volume loss play the most important role in the multi-tunnel interactions. For a typical condition in this study, the maximum invert settlement and gradient along longitudinal direction of horseshoe shaped tunnel was 50% and 96% larger than those in circular case, respectively. This is because of the larger vertical soil displacement underneath existing tunnel. Due to the discontinuous hoop axial stress in horseshoe shaped tunnel, significant shear stress was mobilized around the axillary angles. This resulted in substantial bending moment at the bottom plate and side walls of horseshoe shaped tunnel. Consequently, vertical elongation and horizontal compression in circular existing tunnel were 45% and 33% smaller than those in horseshoe case (at monitored section X/D = 0), which in latter case was mainly attributed to the bending induced deflection. The radial deformation stiffness of circular tunnel is more sensitive to the Young's modulus compared with horseshoe shaped tunnel. This is because of that circular tunnel resisted the radial deformation mainly by its hoop axial stress while horseshoe shaped tunnel do so mainly by its flexural rigidity. In addition, the reduction of soil stiffness beneath the circular tunnel was larger than that in horseshoe shaped tunnel at each level of relative density, indicating that large portion of tunneling effect were undertaken by the ground itself in circular tunnel case.

• 한국환경과학회지
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• 제32권12호
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• pp.925-932
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• 2023

The objective of this study was to investigate the effects of microbial additive on the meat quality and fatty acid (FA) profiles of growing-finishing pigs. A total of 180 growing-finishing pigs (Landrace × Yorkshire × Duroc; mixed sex; 14 weeks of age; 58.0 ± 1.00 kg) were randomly distributed into three treatments with three pens consisting of 20 growing-finishing pigs per pen for 60 days. The experimental treatments were as follows: 0, 0.5, and 1.0% microbial additive. The crude protein, cooking loss, drip loss, water holding capacity, and shear force in loin muscle were no significant differences among treatments (p>0.05), except for the moisture and crude fat contents. The pH and TBARS of loin muscle shown no significant differences among treatments (p>0.05). However, the L^* and a^* values of loin muscle were the highest in the 1.0% supplementation group compared with the other treatments (p<0.05). The b^* value of loin muscle was the highest in the control group compared with the other treatments (p<0.05). Linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and n-3 FAs contents of loin muscle were the highest in 1.0% supplementation group compared with the other treatments (p<0.05). In conclusion, using 1.0% microbial additive supplementation can improve meat quality by increasing polyunsaturated FA concentration and meat color in pig loins.

• 한국지반환경공학회 논문집
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• 제18권5호
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• pp.45-53
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• 2017

토압분리형 일체식 교대 교량은 일체식 교대 교량의 문제점을 개선하고자 Nam et al.(2016)에 의해 개발되었다. 본 연구에서는 IPM Bridge의 파일벤트의 돌출높이(H), 근입심도(L) 및 지반의 조건에 대한 매개변수 특성을 검토하기 위해 p-y 해석을 수행하였다. 그 결과, IPM Bridge의 파일벤트 두부는 상부구조와 일체화되어 최대 휨모멘트가 발생되었다. 해석에 사용된 지반조건에 따르면, 지중의 사질토와 풍화토의 경계면에서 최대 전단력이 발생되었다. 파일벤트의 최대 부재력과 비지지길이는 돌출높이와 근입심도의 비(L/H)가 1.0일 때 수렴되었으며, 파일벤트의 돌출높이보다 근입심도가 작을 경우에는 부재력이 과다하게 발생된다. p-y 해석 결과, 횡 방향 변위는 파일벤트의 근입깊이가 커질수록 뚜렷한 변곡점을 나타내었으며, 근입깊이가 작아질수록 완만한 곡선이 되었다.

• Earthquakes and Structures
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• 제25권6호
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• pp.399-415
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• 2023

In this study, we investigate the use of a negative stiffness tuned inerter damper system to improve the performance of a base-isolated structure. The negative stiffness tuned inerter damper system consists of a tuned inerter damper connected in parallel with a negative stiffness element. To find the optimal parameters for the base-isolated structure with negative stiffness tuned inerter damper system, we develop an optimization method based on performance criteria. The objective of the optimization is to minimize the superstructure acceleration response ratio, while ensuring that the base displacement response ratio remains below a specified target value. We evaluate the proposed method by conducting numerical analyses on an eight-story building. The structure is modeled using both a simplified 3-degree-of-freedom system and a more detailed story-by-story shear-beam model. Lastly, a comparative analysis using time history analysis is performed to compare the performance of the base-isolated structure with negative stiffness tuned inerter damper system with that of the base-isolated structure and base-isolated structure with tuned inerter damper systems. The results obtained from the comparative analysis show that the negative stiffness tuned inerter damper system outperforms the tuned inerter damper system in reducing the dynamic seismic response of the base-isolated structure. Overall, this study demonstrates that the negative stiffness tuned inerter damper system can effectively enhance the performance of base-isolated structures, providing improved seismic response reduction compared to other systems.

• Animal Bioscience
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• 제37권6호
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• pp.1041-1052
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• 2024

Objective: Bacillus subtilis, a kind of probiotic with broad-spectrum antibacterial function, was commonly used in livestock and poultry production. Recent research suggested that Bacillus subtilis may have antioxidant properties and improve immune response. This study aimed to verify the probiotic function of Bacillus subtilis in the production of broiler chickens. Methods: A total of 324 (1-day-old) Arbor Acres broilers were selected and randomly divided into three groups: basal diet group (Ctr Group), basal diet + antibiotic growth promoter group (Ctr + AGP) and basal diet + 0.5% Bacillus subtilis preparation group (Ctr + Bac). The experiment lasted for 42 days. Muscle, serum and liver samples were collected at 42 days for determination. Results: The results showed that Bacillus subtilis could decrease malondialdehyde content in the serum and liver (p<0.05) and increase superoxide dismutase 1 mRNA expression (p<0.01) and total superoxide dismutase (p<0.05) in the liver. In addition, compared with AGP supplementation, Bacillus subtilis supplementation increased interleukin-10 (IL-10) and decreased tumor necrosis factor-α and IL-1β level in the serum (p<0.05). At 45 minutes after slaughter Ctr + Bac presented a higher a^* value of breast muscle than Ctr Group (p<0.05), while significant change in leg muscle was not identified. Moreover, there was no difference in weight, shear force, cooking loss and drip loss of breast and leg muscle between treatments. Conclusion: Our results demonstrate that Bacillus subtilis in diet can enhance antioxidant capacity and optimize immune response of broilers.

• 한국축산식품학회지
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• 제44권2호
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• pp.430-442
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• 2024

This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 10% (v/w) of initial weight. The control sample was injected with distilled water and used as a negative control. The injected meats were placed in vacuum-sealed bags and wet aged at 4℃ for 0, 3, 5, 7, 14, and 21 days. Thereafter, total aerobic count and physicochemical quality were elucidated. Both enzyme-treated samples from B13 and S6 aged for 5 days showed an acceptable microbial quality with lower than 5.7 Log CFU/g. These conditions produced the tender meats by the reduction in shear force accounting for 30% for B13 and 26% for S6 as compared to the control. Moreover, the enzyme-treated samples showed lower values of hardness, gumminess, and chewiness, with higher springiness and trichloroacetic acid-soluble peptides than the control (p<0.05). The detrimental impact on cooking loss and lipid oxidation was not found. Enzyme-injected meat had a lower cooking loss than the control (p<0.05) with no significant difference in lipid oxidation (p>0.05). Notably, meats treated with B13 and S6 were lower in CIE L^* value as compared to the control (p<0.05) with no significant impact on CIE a^* and CIE b^* (p>0.05). These results suggested that these two collagenolytic proteases could enhance the quality of goat meat in terms of tenderness and reduce the aging time for meat tenderization.

• Animal Bioscience
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• 제37권7호
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• pp.1277-1288
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• 2024

Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

• 한국축산식품학회지
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• 제44권4호
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• pp.832-848
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• 2024

This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a "healthier" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavorrelated components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.

• Steel and Composite Structures
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• 제52권2호
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• pp.165-182
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• 2024

Grouted sleeve splice (GSS) is an effective type of connection applied in the precast concrete structures as it has the advantages of rapidly assembly and reliable strength. To decrease the weight and cost of vertical rebar connection in precast shear walls, a light-weight sleeve is designed according to the thick-cylinder theory. Mechanical behaviour of the light-weighted GSS is investigated through experimental analysis. Two failure modes, such as rebar fracture failure and rebar pull-out failure, are found. The load-displacement curves exhibit four different stages: elastic stage, yield stage, strengthening stage, and necking stage. The bond strength between the rebar and the grout increases gradually from outer position to inner position of the sleeve, and it reaches the maximum value at the centre of the anchorage length. A finite element model predicting the mechanical properties of the light-weighted GSS is developed based on the Concrete Damage Plasticity (CDP) model and the Brittle Cracking (BC) model. The effect of the rebar anchorage length is significant, while the increase of the thickness of sleeve and the grout strength are not very effective. A model for estimating ultimate load, including factors of inner diameter of sleeves, anchorage length, and rebar diameter, is proposed. The proposed model shows good agreement with various test data.

• Journal of Animal Science and Technology
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• 제50권5호
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• pp.657-666
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• 2008

항산화물질인 astaxanthin을 함유한 생균제를 첨가하여 비육돈의 성장 및 육질에 미치는 영향에 대해 알아보았다. 암수동수의 10주령의 돼지를 대조구(200두)와 처리구(200두)로 나누어 총 2400두 90일간 사양시험을 실시하였다. 육성률에 있어서 대조구 98.98%, 생균제 처리구 99.85%로 생균제 처리구가 높은 경향을 보였으며, 처리구에서는 일당증체량이 평균 0.91kg으로 대조구 0.84kg 보다 높게 나타났으며(p<0.05), 사료효율도 처리구 2.72, 그리고 대조구 2.89로서 생균제 처리구가 높게 나타났다(p<0.05). 대조구와 비교하여 생균제 첨가구는 암퇘지와 거세돼지 모두에서 도체중이 다소 무겁고, 등심단면적은 넓은 경향을 나타내었다. 또한 도체장은 다소 길게 나타났으나, 반면에 등지방두께는 얇은 경향이었다. 이러한 도체특성은 생균제 첨가구의 도체등급을 향상시켜 A등급 출현율이 높아져 경제적으로 유리한 것으로 사료되었다. 냉도체 등급판정에서도 생균제 첨가구는 암퇘지와 거세돼지 모두에서 대조구에 비해 1+와 1등급 출현율이 높아져 냉도체 등급판정결과를 개선시켰으며, 물퇘지(PSE육) 판정율도 대조구는 물퇘지 발생율이 20~28%인데 비해 생균제 처리구는 10% 내외로 낮았다. 암퇘지와 거세돼지 모두에서 대조구에 비해 생균제 처리구가 등심육의 수분은 낮고 지방은 다소 높았으며, 높은 보수력으로 인해 육즙손실과 가열감량이 낮았고, 전단력이 낮아 고기의 연도가 개선된 경향을 나타내었다. 육색측정에서도 진한 적색을 나타내어 생균제 처리구가 우수한 외관을 나타냈으며, 등심육의 콜레스테롤 수치가 낮아 바람직한 경향을 나타내었다. 지방산함량에서는 대조구와 비교하여 생균제 첨가구는 암퇘지와 거세돼지 모두에서 포화지방산에서는 C18:0(steric acid)함량이 낮았으며, 반면에 불포화지방산에서는 필수지방산인 C18:1(oleic acid)와 C18:2(linoleic acid)의 함량이 높아 우수한 지방산 조성을 나타냈다. 이상의 결과를 종합해 볼 때 돼지에 대한 Phaffia rhodozyma 균주가 함유된 복합생균제의 처리는 도체 등급의 향상과 육질 특성, 지방산 조성 등에 있어서 효과가 인정되어 양돈 생산성 향상에 기여할 것으로 사료된다.