• Title/Summary/Keyword: saddle set

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Bifurcation Analysis of a Non-linear Hysteretic Oscillating System (비선형 히스테리시스 진동시스템의 분기해석)

  • 송덕근;최진권;장서일
    • Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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    • 2001.05a
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    • pp.289-294
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    • 2001
  • Three kinds of viscoelastic damper model, which has a non-linear spring as an element is studied analytically and numerically. The behavior of the damper model shows non-linear hysteresis curves which is qualitatively similar to those of real viscoelastic materials. The motion is governed by a non-linear constitutive equation and an additional equation of motion. Harmonic balance method is applied to get analytic solutions of the system. The frequency-response curves show that multiple solutions co-exist and that the jump phenomena can occur. In addition, it is shown that separate solution branch exists and that it can merge with the primary response curve. Saddle-node bifurcation sets explain the occurrences of such non-linear phenomena.

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Bifurcation Analysis of a Non-linear Hysteretic Oscillating System (비선형 히스테리시스 진동시스템의 분기해석)

  • 장서일;송덕근;최진권
    • Transactions of the Korean Society for Noise and Vibration Engineering
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    • v.12 no.1
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    • pp.57-64
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    • 2002
  • Three kinds of viscoelastic damper model, which has a non-linear spring as an element is studied analytically and numerically The behavior of the damper model shows non-linear hysteresis curves which is qualitatively similar to those of real viscoelastic materials. The motion is governed by a non-linear constitutive equation and an additional equation of motion. Harmonic balance method is applied to get analytical solutions of the system. The frequency-response curves sallow that multiple solutions co-exist and that the jump phenomena can occur. In addition, it is shown that separate solution branch exists and that it can merge with the primary response curve. Saddle-node bifurcation sets explain the occurrences of such non-linear Phenomena.

Effects of the Air Spoiler on the Wake Behind a Road Vehicle by PIV Measurements (자동차 후류에서 에어스포일러의 영향에 대한 PIV 측정)

  • Kim, Jin-Seok;Sung, Jae-Yong;Kim, Jeong-Soo;Choi, Jong-Wook;Kim, Sung-Cho
    • Transactions of the Korean Society of Mechanical Engineers B
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    • v.30 no.2 s.245
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    • pp.136-143
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    • 2006
  • A particle image velocimetry (PlV) technique has been applied to measure the quantitative flow field characteristics behind a road vehicle with/without an air spoiler attached on its trunk and to estimate its effect on the wake. A vehicle model scaled in the ratio of 1/43 is set up in the mid-section of a closed-loop water tunnel. The Reynolds number based on the vehicle length is $10^5$. To investigate the three-dimensional structure of the recirculation zone and vortices, measurements are carried out on the planes both parallel and perpendicular to the free stream, respectively. The results show significant differences in the recirculation region and the vorticity distributions according to the existence of the air spoiler. The focus and the saddle point, appearing just behind the air spoiler, are disposed differently along the spanwise direction. Regarding the streamwise vortices, the air spoiler produces large wing tip vortices. They have opposite rotational directions to C-pillar vortices which are commonly observed in case that the air spoiler is absent. The wing tip vortices generate the down-force and as a result, they can make the vehicle more stable in driving.

Topological View of Viscous Flow behind Transom Stern (트랜섬 선미 후방의 점성 유동장 Topology 관찰)

  • Kim, Wu-Joan;Park, Il-Ryong
    • Journal of the Society of Naval Architects of Korea
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    • v.42 no.4 s.142
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    • pp.322-329
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    • 2005
  • Viscous flows behind transom stern are analyzed based on CFD simulation results. Stern wave pattern is often complicated due to the abrupt change of stern surface curvature and flow separation at transom. When a ship advances at high speed, whole transom stern is exposed out of water, resulting in the so-called 'dry transom'. However, in the moderate speed regime, stern wave development in conjunction of flow separation makes unstable wavy surface partially covering transom surface, i.e., the so-called 'wetted transom'. Transom wave formation is usually affecting the resistance characteristics of a ship, since the pressure contribution on transom surface as well as the wave-making resistance is changed. Flow modeling for 'wetted transom' is difficult, while the 'dry transom modeling' is often applied for the high-speed vessels. In the present study CFD results from the RANS equation solver using a finite volume method with level-set treatment are utilized to assess the topology of transom flow pattern for a destroyer model (DTMB5415) and a container ship (KCS). It is found that transom flow patterns are quite different for the two ships, in conformity to the shape of submerged transom. Furthermore, the existence of free surface seems to after the flow topology in case of KCS.

Erection Sequence Analysis of Suspension Bridge Considering to Sliding of Main Cable (주케이블의 슬라이딩을 고려한 현수교의 시공단계 해석)

  • Yhim, Sung-Soon;Kong, Min-Sik;Kim, Byeong-Cheol
    • Journal of the Korea institute for structural maintenance and inspection
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    • v.13 no.3 s.55
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    • pp.164-172
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    • 2009
  • Anchors and saddles are used to have sufficient geometrical rigidity and make target configuration of main cable of suspension bridge. Neglecting the sliding effect at saddles, points at them have been idealized as fixed nodes in lots of former studies. In general, sliding effects are reported to show significant structural behaviors of main cable and cause to the different responses of bridges. During early erection steps of the suspension bridge, especially, the sliding effect occurs easily because there is large difference of cable tension between main and side span in removing set-back ropes or not applying set-back. This study presents the finite element analysis considering to cable sliding effect and shows the comparison of differences between sliding and non-sliding at election sequence. The analysis of sliding between main cables and saddles needs to obtain more realistic responses because the analysis result can represent unfavorably different responses of bridges. Moreover, the sliding analysis method and results in this study can be used to basic criteria in engineering design and construction steps.

Comparison of Biomechanical Characteristics for the Skill Level in Cycle Pedaling

  • Lee, Geun-Hyuk;Kim, Jai-Jeong;Kang, Sung-Sun;Hong, Ah-Reum;So, Jae-Moo
    • Korean Journal of Applied Biomechanics
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    • v.26 no.1
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    • pp.11-20
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    • 2016
  • Objective: This study aimed to compare biomechanical data between elite and beginner cyclists during cycle pedaling by performing a comparative analysis and to provide quantitative data for both pedaling performance enhancement and injury prevention. Methods: The subjects of this study included 5 elite cyclists (age: $18{\pm}0years$, body mass: $64.8{\pm}9.52kg$, height: $173.0{\pm}4.80cm$) and 5 amateur cyclists (age: $20{\pm}0years$, mass: $66.6{\pm}2.36kg$, height: $175.6{\pm}1.95cm$). The subjects pedaled on a stationary bicycle mounted on rollers of the same gear (front: 50 T and rear: 17 T = 2.94) and cadence of 90. The saddle height was adjusted to fit the body of each subject, and all the subjects wore shoes with cleats. In order to obtain kinematic data, 4 cameras (GR-HD1KR, JVC, Japan) were installed and set at 60 frames/sec. An electromyography (EMG) system (Telemyo 2400T, Noraxon, USA) was used to measure muscle activation. Eight sets of data from both the left and right lower extremities were obtained from 4 muscles (vastus medialis oblique [VMO], vastus lateralis oblique [VLO], and semitendinosus [Semitend], and lateral gastrocnemius [Gastro]) bilaterally by using a sampling frequency of 1,500 Hz. Five sets of events ($0^{\circ}$, $90^{\circ}$, $180^{\circ}$, $270^{\circ}$, and $360^{\circ}$) and 4 phases (P1, P2, P3, and P4) were set up for the data analysis. Imaging data were analyzed for kinematic factors by using the Kwon3D XP computer software (Visol, Korea). MyoResearch XP Master Edition (Noraxon) was used for filtering and processing EMG signals. Results: The angular velocity at $360^{\circ}$ from the feet was higher in the amateur cyclists, but accelerations at $90^{\circ}$ and $180^{\circ}$ were higher in the elite cyclists. The amateur cyclists had greater joint angles at $270^{\circ}$ from the ankle and wider knee joint distance at $0^{\circ}$, $180^{\circ}$, and $360^{\circ}$ than the elite cyclists. The EMG measurements showed significant differences between P2 and P4 from both the right VLO and Semitend. Conclusion: This study showed that lower body movements appeared to be different according to the level of cycle pedaling experience. This finding may be used to improve pedaling performance and prevent injuries among cyclists.

Optimization of Soy Sauce Production Conditions with Black Garlic Extract by Response Surface Methodology (반응표면 분석법에 의한 흑마늘 추출물이 첨가된 간장의 제조 조건 설정)

  • Shim, Hye-Jin;Kang, Min-Jung;Kim, Gyeong-Min;Lee, Chang-Kwon;Kim, Jeong-Hwan;Shin, Jung-Hye
    • Korean journal of food and cookery science
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    • v.32 no.3
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    • pp.307-315
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    • 2016
  • Purpose: The central composition design was used to optimize the mixture conditions of black garlic extract. Methods: The response surface methodology (RSM) was carried out from concentration of black garlic extract ($X_1$) and the amount of the black garlic extract ($X_2$) as independent variables, and salts ($Y_1$), reducing sugars ($Y_2$), the content of total phenolic compounds ($Y_3$) and ABTS radical scavenging activity ($Y_4$) as dependent variables. We confirmed the conditions that salinity was minimized and reducing sugar, total phenolic compounds and ABTS radical scavenging activity had maximum values through the response surface analysis. Results: All results had saddle points in originally set up conditions hence, ridge analysis was carried out for narrowing the experimental area. The minimum salt concentration was 16.03% at black garlic extract concentration of $14.84^{\circ}brix$ and contents of 9.26%. Reducing sugar content had maximum of value 7.30 g/mL at $24.58^{\circ}brix$ and contents of 8.08%. Total phenolic compounds contents and ABTS radical scavenging activity had maximum values at black garlic extract concentration of 20.33 and $25.02^{\circ}brix$. The results indicate that addition of black garlic extract contributed to increased reducing sugar, phenolic compounds contents and antioxidant activity of the soy sauce, but the salt concentration was not significantly affected. Conclusion: Based on the results of RSM, the optimum ranges of addition conditions for lowering the salt concentration and, increasing the sensory and functional ability of soy sauce were as follows: black garlic extract concentration of $15-25^{\circ}brix$ and content of 7.8-9.3%.

Optimization for the Physical Properties of Steamed Foam Cakes Prepared with Single-stage Method by Response Surface Methodology (반응표면 분석법에 의한 단단계법 거품형 찜 케이크의 물리적 특성의 최적화)

  • Kwhak, Sung-Ho;Jang, Myung-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.4
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    • pp.557-566
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    • 2005
  • In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.