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Creep Behavior of Pultruded Ribbed GFRP Rebar and GFRP Reinforced Concrete Member (인발성형된 이형 GFRP 보강근과 GFRP 보강 콘크리트 부재의 크리프 거동)

  • You, Young-Jun;Park, Young-Hwan;Kim, Hyung-Yeol;Choi, Jin-Won;Kim, Jang-Ho Jay
    • Journal of the Korea Concrete Institute
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    • v.25 no.2
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    • pp.187-194
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    • 2013

  • Fiber reinforced polymer (FRP) has been gathering interest from designers and engineers for its possible usage as a replacement reinforcement of a steel reinforcing bar due to its advantageous characteristics such as high tensile strength, non-corrosive material, etc. Since it is manufactured with various contents ratios, fiber types, and shapes without any general specification, test results for concrete members reinforced with these FRP reinforcing bars could not be systematically used. Moreover, since investigations for FRP reinforced members have mainly focused on short-term behavior, the purpose of this study is to evaluate long-term behaviors of glass FRP (GFRP) reinforcing bar and concrete beams reinforced with GFRP. In this paper, test results of tensile and bond performance of GFRP reinforcing bar and creep behavior are presented. In the creep tests, results showed that 100 years of service time can be secured when sustained load level is below 55% of tensile strength of GFRP reinforcing bar. A modification factor of 0.73 used to calculate long-term deflection of GFRP reinforced beams was acquired from the creep tests for GFRP reinforced concrete beams. It is expected that these test results would give more useful information for design of FRP reinforced members.

  • https://doi.org/10.4334/JKCI.2013.25.2.187 인용 PDF KSCI

Estimation of Genetic Parameters for Characterization of Carcass Traits and Fatty Acid in Hanwoo (한우 등심의 지방산 유전특성 분석을 위한 유전모수 추정)

  • Kim, Hyeon Kwon;Sun, Du Won;Joo, Seon tae;Lee, Jung Gyu
    • Journal of agriculture & life science
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    • v.53 no.4
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    • pp.55-59
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    • 2019

  • Hanwoo has improved the quality of carcass traits. Especially, the higher the grade, the better the texture and taste of Hanwoo. One of the many factors that determine consumer preferences in food is the flavor. The flavor of food is expressed through heat treatment, and fat, carbohydrate and water-soluble compound are important ingredients for flavor. Therefore, The purpose of this study was to investigate the characteristics of fatty acids and carcass traits of 373 Hanwoos. The oleic acid (C18:1) and linolenic acid (C18:3) contents were 48.08% and 0.11%, respectively, while the carcass weight, Eye muscle area, back fat thickness and marbling score of the carcass trait were 383.73 kg, 83.88 ㎠, 10.91 mm, 3.89, respectively. The heritability of oleic acid was estimated to be 0.726, and the phenotypic correlation between eye muscle area and marbling score was estimated to be 0.105 and 0.141, respectively. The phenotype of the marbling score and eye muscle area were positively correlated with Oleic acid. Therefore, the improvement of these two traits seems to affect the increase of unsaturated fatty acid content.

  • https://doi.org/10.14397/jals.2019.53.4.55 인용