• Earthquakes and Structures
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• v.12 no.3
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• pp.333-347
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• 2017

Masonry infill walls are unavoidable parts of any building to create a separation between internal space and external environment. In general, there are some prevalent openings in the infill wall due to functional needs, architectural considerations or aesthetic concerns. In current design practice, the strength and stiffness contribution of infill walls is not considered. However, the presence of infill walls may decisively influence the seismic response of structures subjected to earthquake loads and cause a different behavior from that predicted for a bare frame. Furthermore, partial openings in the masonry infill wall are significant parameter affecting the seismic behavior of infilled frames thereby decreasing the lateral stiffness and strength. The possible effects of openings in the infill wall on seismic behavior of RC frames is analytically studied by means of pushover analysis of several bare, partially and fully infilled frames having different bay and story numbers. The stiffness loss due to partial opening is introduced by the stiffness reduction factors which are developed from finite element analysis of frames considering frame-infill interaction. Pushover curves of frames are plotted and the maximum base shear forces, the yield displacement, the yield base shear force coefficient, the displacement demand, interstory drift ratios and the distribution of story shear forces are determined. The comparison of parameters both in terms of seismic demand and capacity indicates that partial openings decisively influences the nonlinear behavior of RC frames and cause a different behavior from that predicted for a bare frame or fully infilled frame.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.42-48
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• 2010

This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in $20^{\circ}C$ cold water reached at $75^{\circ}C$ (T1); boiled until the core temperature of a sample in $90^{\circ}C$ boiling water reached at $75^{\circ}C$ (T2); and boiled with sample from $20^{\circ}C$ to $100^{\circ}C$ and kept at $98^{\circ}C$ for 25 min (T3, Korean traditional method). The sample cooked at $90^{\circ}C$ water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in $100^{\circ}C$ water (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in $100^{\circ}C$ water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at $90^{\circ}C$ (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in $98^{\circ}C$ water (T3) was of superior flavor and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.1-5
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• 2003

Genetic parameters of live weight at slaughter (LWT), quantity index (QIX), yield grade (YGD), quality grade (QGD), pH of meat, and boiled meat tenderness in terms of mastication (BMAS), shear force (BSFR) and penetration (BPEN) in Hanwoo steers were estimated. Effects of sire, location and their interaction on these traits were also evaluated. Sire effects were found to be significant on all the traits studied except for pH and BSFR. The LWT, QIX and QGD were also significantly affected both by location and by interaction effect between sire${\times}$location. The BSFR and BPEN were significantly (p<0.01) affected by location but not significantly by sire${\times}$location interaction. The boiled meat tenderness and pH were negatively correlated ($r_g$ and $r_p$) with LWT, QIX and QGD. All the other traits were positively correlated with each other. Positive and high genetic correlation (+0.56) between LWT and QGD was obtained indicating that selection for LWT would improve QGD. The $h^2$ estimates were 0.43, 0.37, 0.37, 0.35 and 0.32 for QGD, LWT, pH, BSFR and BPEN, respectively.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.20 no.11
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• pp.3474-3490
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• 1996

A metal matrix composites(MMCs) for A16061 reinforced with silicon carbide particles is fabricated by melt-stirring method. The primary products of MMCs billets are prepared by volume fractions 5 vol% to 20 vol% and particle size $13\mu m$ to $22\mu m$.This paper will be made to examine the microstructure and mechanical properties of fabricated $SiC_p$/Al 6061 composite by melt-stirring and squeeze casting method. The MMC billets is extruded at $500^{\circ}C$ under the constant extrusion velocity $V_e$=2mm/min using curved shape die. Extrusion force, particle rearrangement, micro structure and mechanical properties of extruded composites will be investigated. The mechanical properties of primary billets manufactured by melt-stirring and squeeze casting method will be compared with extrusion specimen. The effect of volume fraction and size of the reinforcements will be studied. The increase in uniformity of particle dispersion is the major reason for an improvement in reliability due to hot extrusion with optimal shape die. Experimental Young's modulus and 0.2% offset yield strength for the extruded MMCs will be compared with theretical values calculated by the Eshelby method. A method will be proposed for the prediction of Young's modulus and yield strength in $SiC_p$ reinforced MMCs.

• Steel and Composite Structures
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• v.21 no.4
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• pp.863-882
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• 2016

This study aims to introduce a new bracing system by which even super-wide frames with large openings can be braced. The proposed system, hereafter called Cable-Pulley Brace (CPB), is a tension-only bracing system with a rectilinear configuration. In CPB, a wire rope passes through a rectilinear path around the opening(s) and connects the lower corner of the frame to its opposite upper one. CPB is a secondary load resisting system with a nonlinear-elastic hysteretic behavior due to its initial pre-tension load. As a result, the required energy dissipation would be provided by the MRF itself, and the main intention of using CPB is to contribute to the initial and post-yield stiffness of the whole system. Using a stiffness calibration technique, optimum placement of the CPBs is discussed to yield a uniform displacement demand along the height of the structure. A displacement-based design procedure is proposed by which the MRF with CPB can be designed to achieve a uniform distribution of inter-story drifts with predefined values. Obtained results indicated that CPB leads to significant reductions in maximum and residual deformations of the MRF at the expense of minor increase in the maximum base shear and developed axial force demands in the columns. In the case of a typical 5-story residential building, compared to SMRF system, CPB system reduces maximum amounts of inter-story and residual drifts by 35% and 70%, respectively. Moreover, openings of the frame are not interrupted by the CPB. This is the most appealing feature of the proposed bracing system from architectural point of view.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.50-57
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• 2015

Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1865-1873
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• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.400-405
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• 2003

The surimi processing from jack mackerel and white croaker muscle using acidic and alkaline solubilization was evaluated. The optimum pH for solubilizing protein in acidic and alkaline range was around 2.5 and 10.5, respectively. The optimum pH value for recovery of protein was around 5. The protein solubility was decreased with increase of salt. The homogenized speed and time for maximum solubility were below 9,500 rpm and 30s, respectively The optimum ratio of water to minced muscle was 6 by evaluating breaking force, deformation and whiteness of cooked gel. The protein yield of alkaline processing is higher than that of conventional processing. In addition, the waste water of conventional processing had high solid, nitrogen content and chemical oxygen demand compare to those of acidic and alkaline processing.

• Korean Journal of Medicinal Crop Science
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• v.18 no.1
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• pp.22-27
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• 2010

This study was carried out to investigate the physicochemical characteristics of 3-year-old ginseng (for Samgyetang product) cultured by various seeding density in direct-sowing culture. Ginsengs were cultured by the seeding density, 275, 300, 330 352 and 396 seeds per Kan, $180{\times}90cm$ area. Survived rate (82.1%) were the highest in plot of 352 seeds sowed, length and leaf width were high in plot of 300 and 352 seeds. Root yield grain was increased with increase of the seeding density in direct-sowing culture except 352 seeds sowed. Average root weight and diameter were the highest in plot of 352 seeds sowed, 31.6 g and 18.4 mm, respectively. Crude saponin and each ginsenosides content were the highest in plot of 275 seeds sowed. Rg1 content was decreased, Rc and Rb2 content were increased with increase of the seeding density. Total soluble sugar content was the highest in plot of 330 seeds sowed and the lowest in plot of 396 seeds sowed, and oligo- and disaccaride content were high in plot of 330 and 352 seeds sowed. Reological characteristics of ginsengs cultivated according to various seeding density, hardness and springness were high and maximum fracture force was low with decrease of the seeding quantity.

• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.6
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• pp.141-152
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• 2015

Most of agricultural structures are consisted of complex components and exposed to various boundary conditions. There have been no ways to express those structures exactly for model experiment. As an alternative, 3D printer can produce any type of solid model. However, there are limited informations related to structural experiments using 3D printer. The object of this study gives the basic informations to structural engineers who try to use 3D printer for model experiment. When PLA was used as a supplier for 3D printer, the outcomes showed less heat deformation to compare with ABS. To test the material properties, two kinds of experiments (three-point flexibility test and compression test) were executed using universal testing machine. In three-point flexibility test, plastic hinge and its deformation were developed as observed in material such as steel. The behavior was in a linear elastic state, and elastic bending modulus and yield force were evaluated. In the compression test using unbraced columns with hinge-hinge boundary condition, the constant yield forces were observed regardless of different lengths in all columns with same section size, whereas the compressive elastic modulus was increased as the length of column was increased. The suggested results can be used for model experiments of various agricultural structures consisted of single material.