• Title/Summary/Keyword: yield force

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Deformation-based Strut-and-Tie Model for reinforced concrete columns subject to lateral loading

  • Hong, Sung-Gul;Lee, Soo-Gon;Hong, Seongwon;Kang, Thomas H.K.
    • Computers and Concrete
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    • v.17 no.2
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    • pp.157-172
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    • 2016
  • This paper presents a Strut-and-Tie Model for reinforced concrete (RC) columns subject to lateral loading. The proposed model is based on the loading path for the post-yield state, and the geometries of struts and tie are determined by the stress field of post-yield state. The analysis procedure of the Strut-and-Tie Model is that 1) the shear force and displacement at the initial yield state are calculated and 2) the relationship between the additional shear force and the deformation is determined by modifying the geometry of the longitudinal strut until the ultimate limit state. To validate the developed model, the ultimate strength and associated deformation obtained by experimental results are compared with the values predicted by the model. Good agreements between the proposed model and the experimental data are observed.

Correlation between Shear Force and Grade Decision Factors on Hanwoo Cow Carcass (소 도체등급 판정 항목과 전단력과의 상관관계)

  • Kim, Dong-Yeop;Kim, Byoeng-Do;Baek, Sang-Guk;Jeong, Hyeong-Jin;Kim, Dae-Gon;Han, Gi-Dong
    • Food Science of Animal Resources
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    • v.28 no.3
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    • pp.344-348
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    • 2008
  • This study was carried out to evaluate the correlation between shear force determined by tenderness analyzer and grade decision factors consisting of yield grade (carcass weight, ribeye area, backfat thickness) and quality grade (meat color, fat color, marbling, maturity, texture) in a total of 200 Hanwoo cows. Results showed that there was a negative correlation between shear force and yield grade (r=-0.186, p<0.01), i.e., when the grade of carcass yield increased (A score), the shear force value decreased. Shear force scores showed a significant correlation with marbling scores (r=-0.19, p<0.01), but no correlation with scores of meat color, fat color and texture. The maturity of Hanwoo cows is known to be one of the major factors for evaluating the grade, and the maturity showed no significant correlation with shear force value (r=-0.05, p>0.05). It is possible to get useful information for evaluating the grade of Hanwoo cows if further studies addressing the correlation of water holding capacity, juiciness, taste and overall acceptability with maturity are carried out.

Evaluation of critical speed & running performance for Swing Motion Bogie (스웡모션보기의 임계속도와 주행성능 평가)

  • 함영삼;허현무;오택열
    • Proceedings of the KSR Conference
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    • 2002.10b
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    • pp.892-897
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    • 2002
  • The research was requested by Meridian Rail Corporation in United States. The Swing Motion Bogie can application by Korea style if synthesize study result of bogie strength evaluation, bogie dynamic characteristics analysis, actual test(maximum speed, derailment coefficient, lateral force, vertical force, vibration acceleration, steady state lateral acceleration) etc..

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Yield mechanisms of stepped cantilevers subjected to a dynamically applied constant tip force

  • Wang, B.
    • Structural Engineering and Mechanics
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    • v.3 no.5
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    • pp.445-462
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    • 1995
  • Previous studies of a stepped cantilever with two straight segments under a suddenly applied constant force (a step load) applied at its tip have shown that the validity of deformation mechanisms is governed by certain geometrical restrictions. Single and double-hinge mechanisms have been proposed and it is shown in this paper that for a stepped cantilever with a stronger tip segment, i.e. $M_{0.1}$ > $M_{0.2}$, where $M_{0.1}$ and $M_{0.2}$ are the dynamic fully plastic bending moments of the tip and root segments, respectively, the family of possible yield mechanisms is expanded by introducing new double and triple-hinge mechanisms. With the aid of these mechanisms, it is shown that all initial deformations can be derived for a stepped cantilever regardless of its geometry and the magnitude of the dynamic force applied.

Texture of Chewing Gum: Instrumental and Sensory Rheological Characteristics (츄잉검의 텍스쳐 : 기계적(機械的) 물성(物性)과 관능적(官能的) 특성(特性))

  • Pyun, Yu-Ryang;Yoo, Myung-Shik;Lee, Yoon-Hyung
    • Korean Journal of Food Science and Technology
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    • v.16 no.3
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    • pp.303-308
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    • 1984
  • Instrumental and sensory characteristics of chewing gums were measured at each masticatory stage, and the correlations between the characteristics were analyzed. In instrumental characteristics, similarities were proved between initial puncture work and puncture force, intermediate hardness and penetration work, final hardness and penetration work, and adhesion work and adhesion force. Final hardness correlated highly with yield force and the slope of force-distance curve of penetration test, and the slope also correlated significantly with springiness and adhesion force. In sensory characteristics, the correlations of the same parameter between trained panel and consumer were extremely high. Initial stiffness correlated significantly with both intermediate and final firmness by consumer. Highly significant correlations were obtained between final firmness and stiffness and between lift and cohesion by trained panel, whereas firmness correlated with adhesion negatively.

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Evaluation of Global Force and Interaction Body Force Density in Permanent Magnet Employing Virtual Air-gap Concept (가상공극개념을 이용한 연구자석의 전체전자기력과 상호체적력밀도 계산)

  • Lee, Se-Hee
    • The Transactions of The Korean Institute of Electrical Engineers
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    • v.58 no.2
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    • pp.278-284
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    • 2009
  • The global force and interaction body force density were evaluated in permanent magnets by using the virtual air-gap scheme incorporating the finite-element method. Until now, the virtual air-gap concept has been successfully applied to calculate a contact force and a body force density in soft magnetic materials. These force calculating methods have been called as generalized methods such as the generalized magnetic charge force density method, the generalized magnetizing current force density method, and the generalized Kelvin force density method. For permanent magnets, however, there have been few research works on a contact force and a force density field. Unlike the conventional force calculating methods resulting in surface force densities, the generalized methods are novel methods of evaluating body force density. These generalized methods yield the actual total force, but their distributions have an irregularity, which seems to be random distributions of body force density. Inside permanent magnets, however, a smooth pattern was obtained in the interaction body force density, which represents the interacting force field among magnetic materials. To evaluate the interaction body force density, the intrinsic force density should be withdrawn from the total force density. Several analysis models with permanent magnets were tested to verify the proposed methods evaluating the interaction body force density and the contact force, in which the permanent magnet contacts with a soft magnetic material.

Shaking table test and numerical analysis of a combined energy dissipation system with metallic yield dampers and oil dampers

  • Zhou, Qiang;Lu, Xilin
    • Structural Engineering and Mechanics
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    • v.17 no.2
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    • pp.187-201
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    • 2004
  • A shaking table test on a three-story one-bay steel frame model with metallic yield dampers and their parallel connection with oil dampers is carried out to study the dynamic characteristics and seismic performance of the energy dissipation system. It is found from the test that the combined energy dissipation system has favorable reducing vibration effects on structural displacement, and the structural peak acceleration can not evidently be reduced under small intensity seismic excitations, but in most cases the vibration reduction effect is very good under large intensity seismic excitations. Test results also show that stiffness of the energy dissipation devices should match their damping. Dynamic analysis method and mechanics models of these two dampers are proposed. In the analysis method, the force-displacement relationship of the metallic yield damper is represented by an elastic perfectly plastic model, and the behavior of the oil damper is simulated by a velocity and displacement relative model in which the contributions of the oil damper to the damping force and stiffness of the system are considered. Validity of the analytical model and the method is verified through comparison between the results of the shaking table test and numerical analysis.

THE EFFECTS OF HEAT TREATMENT OF ORTHODONTIC WIRES (교정용 강선재의 열처리 효과에 관한 실험적 연구)

  • Lee, Myeung-Suck;Sohn, Byung-Hwa
    • The korean journal of orthodontics
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    • v.22 no.3 s.38
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    • pp.591-602
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    • 1992
  • The purpose of this study was to evaluate the effect of heat treatment on physical properties of 0.016' and 0.016' x 0.022' stainless steel wires. Temperature of heat treatment had intervals of $50^{\circ}C$ from $400^{\circ}C$ to $700^{\circ}C$, and time of heat treatment were 3, 6 and 9 minutes. Tensile tests were measured by ultimate tensile strength and yield strength. Bending tests were assessed by maximum bending force, recovery force, and stiffness. Torsion test was evaluated by torsion cycle until wires were fractured. The results were as follows: 1. In round wires, the highest value of ultimate tensile strength and yield strength were recorded of heat treatment at $500^{\circ}C$. In rectangular wires, the highest value of ultimate tensile strength were after 9 minutes at $400^{\circ}C,\;450^{\circ}C$ and 3, 6 minutes of heat treatment at $50^{\circ}C$, yield strength were the highest value after 3, 6 minutes of heat treatment at $500^{\circ}C$. 2. In both round and rectangular wires, maximum bending force and recovery force were the highest values after 6 minutes of heat treatment at $500^{\circ}C$. In round wires, highest value of stiffness were formed after 9 minutes at heat treatment at $500^{\circ}C$. In rectangular wires, the highest value of stiffness were for 6 minutes in $500^{\circ}C$. 3. In rectangular wires, torsion cycle was minimum after 6 minutes of heat treatment at $500^{\circ}C$. 4. In all of tension, bending, and torsion tests, the heat treated wires were softened over at $700^{\circ}C$. 5. In all of tension, bending, and torsion tests, physical properties of the wires were more influenced by the temperatures than the duration of the heat treatment.

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A Study of Mechanical Properties of Carbon Nanotubes through TBMD Simulation (TBMD SIMULATION을 이용한 탄소 나노튜브의 역학적 특성 연구)

  • 박문필;이강환;황호정
    • Proceedings of the IEEK Conference
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    • 2001.06b
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    • pp.169-172
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    • 2001
  • We have investigated the mechanical deformation of carbon nanotube using TBMD(tight-binding molecular dynamics) simulation. We have studied four carbon nanotubes, armchair (6, 6), (7, 7), (8, 8), and (9, 9) carbon nanotubes whose length were same. As a result of study, we have known that the nanotube's yield force increases with incresing their diameter. It is similar between (6, 6) and (8, 8) CNT's force-strain curves. Also force-strain curve between (7,7) and (9, 9) CNTs are nearly same.

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Measurement of Yield Strength for Electroplated Nickel Film Using Micro-cantilever

  • Moon, Hyoung-Sik;Kim, Jooh-Wan;Kim, Young-Min
    • KIEE International Transactions on Electrophysics and Applications
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    • v.4C no.5
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    • pp.247-251
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    • 2004
  • We report highly improved yield strength of nickel thin film, prepared using electroplating. The micro-scaled nickel cantilever is found to have significantly higher yield strength than bulk nickel. For the yield strength test, the heights of the micro-scaled cantilever were varied up to 60 ${\mu}{\textrm}{m}$ and electrostatic force was used for actuation. Stress of the bent cantilever was estimated using the FEM large deflection model. The yield strength of the thin nickel film is found to be over five times higher than that of the bulk nickel previously published. Results from this study indicate that metal microstructures can be used for MEMS applications requiring large deflection.