• Geomechanics and Engineering
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• v.21 no.4
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• pp.391-399
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• 2020

Brittleness is one of the most important properties of rock which has a major impact not only on the failure process of intact rock but also on the response of rock mass to tunneling and mining projects. Due to the lack of a universally accepted definition of rock brittleness, a wide range of methods, including direct and indirect methods, have been developed for its measurement. Measuring rock brittleness by direct methods requires special equipment which may lead to financial inconveniences and is usually unavailable in most of rock mechanic laboratories. Accordingly, this study aimed to develop a new strength-based index for predicting rock brittleness based on the obtained base form. To this end, an innovative algorithm was developed in Matlab environment. The utilized algorithm finds the optimal index based on the open access dataset including the results of punch penetration test (PPT), uniaxial compressive and Brazilian tensile strength. Validation of proposed index was checked by the coefficient of determination (R²), the root mean square error (RMSE), and also the variance for account (VAF). The results indicated that among the different brittleness indices, the suggested equation is the most accurate one, since it has the optimal R², RMSE and VAF as 0.912, 3.47 and 89.8%, respectively. It could finally be concluded that, using the proposed brittleness index, rock brittleness can be reliably predicted with a high level of accuracy.

• Proceedings of the KIEE Conference
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• 2003.10a
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• pp.128-130
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• 2003

As toughness-investigation to improve brittleness of existing epoxy resin, elastic-factor of elastic epoxy using TMA (Thermomechanical Analysis), DMTA (Dynamic Mechanical Thermal Analysis) and FESEM (Field Emission Scanning Electron Microsope) for structure-images analysis were investigated. A range of measurement temperature of the TMA, DMTA was changed from -20[$^{\circ}C$] to 200[$^{\circ}C$]. When modifier was ratio of 0[phr], 20[phr], 35[phr], glass transition temperature (Tg) of elastic epoxy was measured through thermal analysis devices. Also, it was investigated thermal expansion coefficient ($\alpha$), modulus and loss factor through DMTA. In addition, it was analyzed structure through FSSEM and made sure elastic-factor of elastic epoxy visually. As thermal analysis results, 20[phr] was superior than 30[phr] thermally and mechanically. Specially, thermal expansion coefficient, modulus, damping properties were excellent. By structure-images analysis through FESEM, we found elastic-factor of elastic epoxy that is not existing epoxy, and proved high impact.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.337-341
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• 2006

The quality characteristics of a surimi-based product with sea tangle single cell detritus (SCD) were studied in order to utilize SCD from sea tangle as a food additive. Mixture design and regression models were applied to optimize the processing conditions and to investigate the interaction between surimi and the other ingredients. Surimi and SCD decreased hardness and cohesiveness of surimi gels, and then increased them. Water increased hardness and then decreased it, whereas cohesiveness was reversed. Surimi and water increased gumminess and brittleness of surimi gels, but SCD decreased them. SCD increased water retention ability (WRA) and whiteness of surimi gels, whereas water decreased it. Hardness and cohesiveness fitted nonlinear models by ANOVA, but gumminess, brittleness, WRA and whiteness fitted linear models. The response constraint coefficient showed that surimi influenced hardness and whitenessmore than water and SCD, whereas water influenced WRA more than surimi and SCD. Moreover, SCD influenced cohesiveness, gumminess and brittleness more than surimi and water. Hardness and cohesiveness fitted nonlinear models with interaction terms for surimi-SCD and surimi-water, respectively. Optimum mixed ratio values of surimi, water, and SCD were 36.80, 57.07 and 4.14%, respectively, by mixture model.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.137-140
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• 2008

If the flexural member of concrete is designed using the FRP rebar, suddenly brittleness destruction resulted from the fracture of FRP rebar is generated in the extreme situation because of brittleness characteristics of FRP rebar and concrete when designed to be less than balanced reinforcement ratio, so it is recommended to design the flexural member of concrete to be more than balanced reinforcement ratio. In ACI 440.1R-06 proposes the different bending strength decrease coefficient according to destructive form of concrete flexural member using the FRP rebar. However, ACI 440.1R-06 applies the same strength decrease coeffient to all FRP rebars made of diverse materials. If the same strength decrease coefficient is applied to all FRP rebars, effect of increasing the reinforcement ratio and selection of FRP rebar will be considerably limited. In this regard, we are to propose the formula to calculate the bending strength decrease coefficient in consideration of change in characteristics of FRP rebar and L/D through the reliability analysis in this paper.

• Geomechanics and Engineering
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• v.33 no.3
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• pp.279-289
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• 2023

Brittleness index (BI) is an important property of rocks because it is a good index to predict rockburst. Due to its importance, several empirical and soft computing (SC) models have been proposed in the literature based on the punch penetration test (PPT) results. These models are very important as there is no clear-cut experimental means for measuring BI asides the PPT which is very costly and time consuming to perform. This study used a novel Multivariate Adaptive regression spline (MARS), M5P, and white-box ANN to predict the BI of rocks using the available data in the literature for an improved BI prediction. The rock density, uniaxial compressive strength (σ_c) and tensile strength (σ_t) were used as the input parameters into the models while the BI was the targeted output. The models were implemented in the MATLAB software. The results of the proposed models were compared with those from existing multilinear regression, linear and nonlinear particle swarm optimization (PSO) and genetic algorithm (GA) based models using similar datasets. The coefficient of determination (R²), adjusted R² (Adj R²), root-mean squared error (RMSE) and mean absolute percentage error (MAPE) were the indices used for the comparison. The outcomes of the comparison revealed that the proposed ANN and MARS models performed better than the other models with R² and Adj R² values above 0.9 and least error values while the M5P gave similar performance to those of the existing models. Weight partitioning method was also used to examine the percentage contribution of model predictors to the predicted BI and tensile strength was found to have the highest influence on the predicted BI.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.68-75
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• 1986

The changes of dietary fiber and texture of radish Kimchi fermented at $17{\sim}20^{\circ}C$ were investigated. During the fermentation period, hardness and brittleness of radish Kimchi were decreased. The changes were more marked in the brittleness. But the contents of cellulose and hemicellulose were not changed considerably. The contents of AIS was decreased with fermentation. During the fermentation, hot soluble pectin was increased and protopection was decreased but the amount of changes was small. The texture of radish Kimchi was affected by contents of pectic subsrances, especially protopectin. The coefficient of correlation between hardness and protopectin contents was 0.85.(=r)

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.53 no.4
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• pp.192-199
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• 2004

Elastic-factor of elastic epoxy were investigated by TMA (Thermomechanical Analysis), DMTA (Dynamic Mechanical Thermal Analysis), TGA (Thermogravimetric Analysis) and FESEM (Field Emission Scanning Electron Microscope) for structure-images analysis as toughness-investigation to improve brittleness of existing epoxy resin. A range of measurement temperature of the TMA and DMTA was changed from -20($^{\circ}C$) to $200^{\circ}(C)$, and TGA was changed from $0^{\circ}(C)$ to $600^{\circ}(C)$. Glass transition temperature (Tg) of elastic epoxy was measured through thermal analysis devices with the content of 0(phr), 20(phr) and 35(phr). Also, thermal expansion coefficient (a), high temperature, modulus and loss factor were investigated through TMA, TGA, and DMTA. In addition, the structure of specimens was analyzed through FESEM, and then elastic-factor of elastic epoxy was visually showed by FESEM. As thermal analysis results, 20(phr) was more excellent than 30(phr) thermally and mechanically. Specially, thermal expansion coefficient, high temperature, modulus, and damping properties were excellent. By structure-images analysis through FESEM, we found elastic-factor of elastic epoxy that is not existing epoxy, and proved high impact.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.157-166
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• 1997

Studies were carried out to investigate formation of Mook and its physical properties as well as the effects of amylose and amylopectin on the texture of Mook which were made from cowpea, mung bean, acorn, buckwheat, kidney bean, potato, rice, corn and wheat starches. Texture parameters of 10% starch gels were significantly different depending on the kind of starches. However, there were no significant differences in those of gels of starches commonly used for the preparation of mook. It was appeared that gel indices of cowpea, mung bean, acorn and buckwheat starch gels were in the range of 2.11-2.37, elastic limits were more than 0.60, gel strength coefficients were in the range of 700-1400 and brittlnesses were 0.23-0.62. It was also appeared that gel index and elastic limit were affected by amylopectin and gel strength coefficient and brittleness, by amylose, and that these two fractions were not able to form gel like Mook unless they were combined with proper proportion. Effect of addition of amylose from cereal and potato starches to cowpea starch or cowpea amylopectin were different from that of cowpea amylose. When cereal starches were supplemented by cowpea starches, gel strength coefficients and brittlenesses of their gels were increased, but gel indices and elastic limits were not changed. However, potato starch gel was improved to be similar to Mook with increasing of gel strength coefficient and appearance of brittleness by addition of cowpea amylose.

• Structural Engineering and Mechanics
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• v.28 no.3
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• pp.295-316
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• 2008

In the present paper a mechanical model to predict the compressive response of high strength short concrete columns with square cross-section confined by transverse steel is presented. The model allows one to estimate the equivalent confinement pressures exercised by transverse steel during the loading process taking into account of the interaction of the stirrups with the inner core both in the plane of the stirrups and in the space between two successive stirrups. The lateral pressure distributions at hoop levels are obtained by using a simple model of elastic beam on elastic medium simulating the interaction between stirrups and concrete core, including yielding of steel stirrups and damage of concrete core by means of the variation in the elastic modulus and in the Poisson's coefficient. Complete stress-strain curves in compression of confined concrete core are obtained considering the variation of the axial forces in the leg of the stirrup during the loading process. The model was compared with some others presented in the literature and it was validated on the basis of the existing experimental data. Finally, it was shown that the model allows one to include the main parameters governing the confinement problems of high strength concrete members such as: - the strength of plain concrete and its brittleness; - the diameter, the pitch and the yielding stress of the stirrups; - the diameter and the yielding stress of longitudinal bars; - the side of the member, etc.

• KIEE International Transactions on Electrophysics and Applications
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• v.4C no.5
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• pp.230-235
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• 2004

In this paper, epoxy elasticity factors were investigated by TMA (Thermomechanical Analysis), DMTA (Dynamic Mechanical Thermal Analysis) and FESEM (Field Emission Scanning Electron Microscope) to improve toughness and reduce brittleness of existing epoxy resin. Dumbbell shaped specimens were made and tested at rates of 0, 20 and 35phr (part per hundred resins). TMA temperatures ranged from -2$0^{\circ}C$ to 20$0^{\circ}C$. Tg (glass transition temperature) of elastic epoxy was measured by thermal analysis. Also investigated were thermal expansion coefficient ($\alpha$), modulus and Tan$\delta$ (loss factor). And we analyzed structure through FESEM, could find elastic-factors of elastic epoxy that is not existing-epoxy. In addition, we measured permittivity and Tan$\delta$ for investigation of the electrical properties of elastic epoxy. Permittivity and Tan$\delta$ depend on elastomer composition. Namely, permittivity and Tan$\delta$ increase according to the elastomer contents. For experimental analysis results, 20phr was considered an excellent specimen.