• Food Science of Animal Resources
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• v.35 no.5
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• pp.646-652
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• 2015

The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.

• Journal of Mechanical Science and Technology
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• v.18 no.5
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• pp.770-779
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• 2004

This paper describes the micro cutting of wear resistant tungsten carbides using PCD (Poly-Crystalline Diamond) cutting tools in performance with SEM (Scanning Electron Microscope) direct observation method. Turning experiments were also carried out on this alloy (V50) using a PCD cutting tool. One of the purposes of this study is to describe clearly the cutting mechanism of tungsten carbides and the behavior of WC particles in the deformation zone in orthogonal micro cutting. Other purposes are to achieve a systematic understanding of machining characteristics and the effects of machining parameters on cutting force, machined surface and tool wear rates by the outer turning of this alloy carried out using the PCD cutting tool during these various cutting conditions. A summary of the results are as follows: (1) From the SEM direct observation in cutting the tungsten carbide, WC particles are broken and come into contact with the tool edge directly. This causes tool wear in which portions scrape the tool in a strong manner. (2) There are two chip formation types. One is where the shear angle is comparatively small and the crack of the shear plane becomes wide. The other is a type where the shear angle is above 45 degrees and the crack of the shear plane does not widen. These differences are caused by the stress condition which gives rise to the friction at the shear plane. (3) The thrust cutting forces tend to increase more rapidly than the principal forces, as the depth of cut and the cutting speed are increased preferably in the orthogonal micro cutting. (4) The tool wear on the flank face was larger than that on the rake face in the orthogonal micro cutting. (5) Three components of cutting force in the conventional turning experiments were different in balance from ordinary cutting such as the cutting of steel or cast iron. Those expressed a large value of thrust force, principal force, and feed force. (6) From the viewpoint of high efficient cutting found within this research, a proper cutting speed was 15 m/min and a proper feed rate was 0.1 mm/rev. In this case, it was found that the tool life of a PCD tool was limited to a distance of approximately 230 m. (7) When the depth of cut was 0.1 mm, there was no influence of the feed rate on the feed force. The feed force tended to decrease, as the cutting distance was long, because the tool was worn and the tool edge retreated. (8) The main tool wear of a PCD tool in this research was due to the flank wear within the maximum value of $V_{max}$ being about 260 $\mu\textrm{m}$.

• Journal of Life Science
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• v.7 no.4
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• pp.329-335
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• 1997

This study was conducted to investigate the effect of dietary fiber(DF) levels on the meat quality in colored broiler. Colored broiler were fed on containing corn-soy basal diet(DF 5%) and high level(DF 6,7 and 8%) of dietary fiber diets for 7 weeks. Dietary fiber level of diet was make up by adding some alffalfa meal. Colored broiler meats were stored at 3$\circ$ for 24hr after skaughter, and used to analyze physico-chemical properties. Proximate component, pH, shear force value, myofibril fragmentation index, water holding capacity, cooking loss, protein extractability, fatty acid composition, Hunter's L, a value and palatability of cooked meat were not significantly affected by dietary fiber levels, whereas the Hunter's value of meat was significantly affected bty dietary fiber levels for the final period of feeding. Crude protein content, myofibril fragmentation index, water holding capacity, protein extractability and Hunter's b value of breast meat's were higher than thigh meat's, but crude fat content, pH, shear force value, cooking loss, palmitoleic acid, linolenic acid, and Hunter's a value were lower, regardless of dietary fiber level.

• Journal of the Korean institute of surface engineering
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• v.51 no.5
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• pp.309-315
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• 2018

The purpose of this study is to assess the mechanical properties of the ceramic abutment with washer. In this study, ceramic abutment were used, tested with $30^{\circ}$ compression load, shear fatigue, adaptation accuracy test(rotation angle, contact interval), removal torque force test, torsional breaking force test. The $30^{\circ}$ compression load was 729 N, the shear fatigue load was 275 N, adaptation accuracy test of rotation angle was within $3^{\circ}$, contact interval within $10{\mu}m$, and removal torque force test value is $18.88N{\cdot}cm$, torsional breaking force test value is $35.52N{\cdot}cm$. Ceramic abutment with a washer fitted have sufficient mechanical strength and may be substituted for titanium abutment.

• Computers and Concrete
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• v.20 no.5
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• pp.539-544
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• 2017

Shear walls have high stiffness and strength; however, they lack energy dissipation and repairability. In this study, an innovative slotted shear wall featuring vertical slots and steel energy dissipation connectors was developed. The ductility and energy dissipation of the shear wall were improved, while sufficient bearing capacity and structural stiffness were retained. Furthermore, the slotted shear wall does not support vertical forces, and thus it does not have to be arranged continuously along the height of the structure, leading to a much free arrangement of the shear wall. A frame-slotted shear wall structure that combines the conventional frame structure and the innovative shear wall was developed. To investigate the ductility and hysteretic behavior of the slotted shear wall, finite element models of two walls with different steel connectors were built, and pushover and quasi-static analyses were conducted. Numerical analysis results indicated that the deformability and energy dissipation were guaranteed only if the steel connectors yielded before plastic hinges in the wall limbs were formed. Finally, a modified D-value method was proposed to estimate the bearing capacity and stiffness of the slotted shear wall. In this method, the wall limbs are analogous to columns and the connectors are analogous to beams. Results obtained from the modified D-value method were compared with those obtained from the finite element analysis. It was found that the internal force and stiffness estimated with the modified D-value method agreed well with those obtained from the finite element analysis.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.12
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• pp.1718-1723
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• 2017

Objective: The study explored the dynamics of shearing force and its correlation with chemical compositions and in vitro dry matter digestibility (IVDMD) of stylo. Methods: The shearing force, diameter, linear density, chemical composition, and IVDMD of different height stylo stem were investigated. Linear regression analysis was done to determine the relationships between the shearing force and cut height, diameter, chemical composition, or IVDMD. Results: The results showed that shearing force of stylo stem increased with plant height increasing and the crude protein (CP) content and IVDMD decreased but fiber content increased over time, resulting in decreased forage value. In addition, tall stem had greater shearing force than short stem. Moreover, shearing force is positively correlated with stem diameter, linear density and fiber fraction, but negatively correlated with CP content and IVDMD. Conclusion: Overall, shearing force is an indicator more direct, easier and faster to measure than chemical composition and digestibility for evaluation of forage nutritive value related to animal performance. Therefore, it can be used to evaluate the nutritive value of stylo.

• Earthquakes and Structures
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• v.9 no.4
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• pp.875-891
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• 2015

Earthquake can occur anywhere in the world and it is essential to design important members in special structures based on maximum possible forces that can be produced in them under severe earthquake. In addition, since the earthquake is an accidental phenomena and there are no similar earthquakes, therefore the possibility of strong earthquakes should be taken into account in earthquake-resistant design of important structures. Based on this viewpoint, finding the critical acceleration which maximizes internal forces is an essential factor in structural design. This paper proposes critical excitation method to compute the critical acceleration in design of important members in special structures. These critical accelerations are computed so that the columns' internal shear force at the base of the structure at each time step is maximized under constraints on ground motion. Among computed critical accelerations (of each time step), the one which produces maximum internal shear force is selected. A numerical example presents to show the efficiency of critical excitation method in determining the maximum internal shear force and base moment under variety of constraints. The results show that these method can be used to compute the resonant earthquake which have large enough effective duration of earthquake strong motion (between 12.86 sec to 13.38 sec) and produce the internal shear force and base moment for specific column greater than the same value for selected earthquakes in constructing the critical excitation (for different cases about 2.78 to 1.29 times the San Fernando earthquake). Therefore, a group of them can be utilized in developing the response spectrum for design of special structures.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.332-340
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• 2022

The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork large intestines were purchased, quartered perpendicularly, and cooked in boiling water for 40, 120, 180, and 240 min. Cooking loss of the samples increased after 240 min of cooking (10.92, p<0.05) while shear force value was lower at 240 min (4.45) compared to that at other cooking times (p<0.001). The amount of major volatile organic compounds showed a decreasing trend with increasing cooking time. In particular, the amount of methyl pentanoate (17,528.71) and methyl isobutyrate (812.51), compounds with a relatively low odor threshold, decreased significantly after 120 min of cooking and no change was observed thereafter (p<0.05). In addition, the amount of 2-pentanol (3,785.65) and 1-propanol (622.26), possibly produced by lipid oxidation, significantly decreased at the same cooking time (p<0.001). In the principal component analysis, only the 40 min cooking time was significantly different from other cooking time by high amounts of 1-propanol, 2-pentanol, and methyl isobutyrate. In conclusion, in the present study, the optimal cooking time for pork large intestines was 120 min in terms of off-odor reduction, cooking loss, and shear force.

• Journal of the Society of Naval Architects of Korea
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• v.41 no.2
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• pp.47-54
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• 2004

Exact solution on the vertical responses of ships having uniform sectional properties in waves is derived. Boundary value problem consisted of Timoshenko beam equation and free-free end condition is solved analytically. The responses are assumed as linear and wave loads are calculated by using strip method. Vertical bending moment, shear force and deflection are calculated. The developed analysis model is used for the benchmark test of the numerical codes in this problem. Also the application on the preliminary design of barge-like ships and VLFS (Very Large Floating Structure) is expected.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.13 no.6
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• pp.82-87
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• 2014

Small MR dampers with a simple structure were designed and manufactured. The Bingham model was used to represent the dynamic characteristics of the damper, and the parameters of the model were estimated from experimental data which were obtained by harmonic tests. The value of the estimated yield shear force remains positive when no electric current is applied, and it increases slowly with the current. The estimated viscous damping coefficient has a value close to zero when no electric current is applied, and it increases almost linearly with the current.