• Journal of the Korea Concrete Institute
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• v.16 no.4 s.82
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• pp.451-458
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• 2004

This study describes the basic concept and the applicability of Hybrid Reinforcement System using conventional steel reinforcing bars and Fiber Reinforced Polymer bars. The concrete bridge decks are assumed to be supported by beams and reinforced with two layers of reinforcing bars. In concrete bridge deck using HRS, the top tensile force for negative moment zone on beam supports is assumed to be resisted by FRP reinforcing bars, and the bottom tensile force for positive moment zone in the middle of hem supports is assumed to be resisted by conventional steel reinforcing bars, respectively. The FRP reinforcing bars are non-corrosive. Thus, the steel reinforcement is as far away as possible from the top surface of the deck and protected from intrusion of corrosive agent. HRS concrete bridge deck has sufficient ductility at ultimate state as the following reasons; 1) FRP bars have lower elastic modulus and higher ultimate strain than steel re-bars have, 2) FRP bars have lower ultimate strain if provided higher reinforcement ratio, 3) ultimate strain of FRP bars can be reduced if FRP bars are unbonded. Test results showed that FRP and HRS concrete slabs are not failed by FRP bar rupture, but failed by concrete compression in the range of ordinary reinforcement ratio. Therefore, in continuous concrete bridge deck using HRS, steel reinforcing bars for positive moment yield and form plastic hinge first and compressive concrete fail in the bottom of supports or in the top of the middle of supports last. Thus, bridge deck consumes significant inelastic strain energy before its failure.

• The Journal of Engineering Geology
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• v.11 no.1
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• pp.1-11
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• 2001

The geological characteristics of Korea are that we can encounter the rock layer only after 10m of excavation, methods to presume the rock pressure distribution of the rock layer is urgently needed. When using the existing empiric science of Terzaghi-Peck, Tschebotarioff to measure the rock pressure of the rock layer, underestimate the real strength because of the cohesion is ignored. Therefore calculating the horizontal sliding force of wedge block, which includes the dips and shear strength of discontinuities and surcharge load etc., think to be to getting a closer rock stress of the real rock pressure acting upon the earth structure in rock mass. This research use Coulomb soil pressure theory assuming that the backfill soil will yield wedge failure when it has cohesion, applying Prakash-Saran(l963), and then it uses equilibrium of force and shear strength $\tau$=c+$\sigma$tan $\Phi$ of the cliscontinuities. Analyzing shear strength and dips of cliscontinuities using calculated theory according to the status of discontinuities aperture, we were able to find out that because the cohesion and friction angle of the rock layer itself is large enough, how the dip directions and dips facing the excavation face is the only factor deciding whether or not the rock stress is applied. The evaluated theory of this research should be strictly estimated, so that the many parameters such as c, $\Phi$value, types and structures of rock class, excessive lateral pressure, dynamic load, earthquake, needed later when calculating shear strength of discontinuities and especially the ground water effect acting on rock layer should be coumpted with many measuring data achieve at the insite to study the application.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.26 no.12
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• pp.2703-2714
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• 2002

In this work, energy absorption characteristics and optimal welding space of spot-welded square hat type tube are investigated via quasi-static crush experiments and finite element (FE) analyses. A FE model reflecting the crush characteristics is established based on the experimentally observed crush mechanisms of specimens with welding spaces (20, 30 & 45 mm) and (25,40 & 55 mm) respectively for two specimen widths (60, 75 mm). The established FE model is then applied to other crush models of widths (50, 60 & 75 mm) with various welding spaces (20, 25, 30, 40, 45, 55, 75, 150, 300 mm) respectively. We examine the energy absorption characteristics with respect to the welding space for each specimen width. The outcome suggests an optimal spot welding space of square hat type thin-walled tube. Energy absorption is also presented in terms of yield strength of base metal, specimen thickness, width, and mean crushing force of spot-welded square hat type thin-walled tube.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1653-1658
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• 2002

The objectives of this study were to examine calpain activity and meat tenderness by three different feeding patterns in Korean native cattle (KNC). Total forty-five animals were assigned each fifteen in long term restriction feeding (LTFR), long-term restriction feeding and hormone treatment (LTFR-tH), and short term non-restriction feeding (STFNR), respectively. Concentrate was restricted based on body weight in exp 1 and 2. However, it was fed ad libitum in exp. 3. Hormonal implantation was made with $M-PO^{TM}$ for bulls and with $F-TO^{TM}$ for heifers at 18, 20, 22 months of age in exp. 2. Animals were purchased (3-5 month old) from local cattle market and managed in two local farms and university research unit at three different years. Animals were slaughtered at 24 months for long-term trial and at 18 month for short term-trial. Loin and tender loin muscle was used for calpain activity and meat quality. Calpain proteolytic system was not changed by treatment. However, calpastatin activity was low in short-term trial. The calpain and calpastatin activity is reciprocal relationship, therefore, the high calpain activity may effect on quality grade. The shear force value was decreased as the processing of aging after postmortem. On the other hand, the cooking loss was significantly higher in short-term than in long-term trial, and then gradually decreased by the aging. Hormone implants to increase meat yield influenced to calpastatin activity more powerfully than calpain activity to meat tenderness. In meat color-a*, there was not significant difference in loin. Meat color-b* was decreased as postmortem aging time increased in tenderloin. Western blots were done to learn whether these proteins are degraded during postmortem storage and whether this degradation temporally parallels the decrease of shear force value. Vinculin was detected at 0 day and 1 day and degraded after 3 day. In conclusion, Calpain activity was affected slightly on meat tenderness. But meat tenderness was influenced by calpastatin, more effectively.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.11
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• pp.1616-1623
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• 2008

This study was conducted to determine the effect of hot environment and dietary crude protein level (CP) on performance, carcass characteristics, meat visual quality, muscle chemical composition and malondialdehyde (MDA) concentration of tissues in broilers. Two hundred and sixteen 21-d old Arbor Acre broilers were used in a $4\times3$ factorial arrangement and randomly reared in 4 environmental chambers and fed on 3 diets with different CP levels for 3 weeks. The results showed: (1) when air temperature (AT) rose to $33^{\circ}C$, average daily feed intake, average daily gain, carcass weight, right breast meat weight, left thigh and drumstick meat weight decreased (p<0.05) and feed conversion rate decreased (p<0.05), but the ratio of carcass to live weight and of left thigh and drumstick meat weight to carcass weight increased (p<0.05). (2) There were significant differences in pH and shear force in breast meat, and shear force, L* and a* in thigh meat (p<0.01 or 0.05) among hot environments. Dietary CP level tended to affect breast meat pH and pH and L* of thigh meat (p<0.06 or 0.09). Compared to the normal temperature ($22^{\circ}C$), low temperature ($15^{\circ}C$) and hot humid (AT $33^{\circ}C$, relative humidity (RH) 80%) treatments significantly (p<0.05) decreased the tenderness of thigh meat. L* and a* value in thigh meat under high temperature treatments, regardless of RH, were higher (p<0.05) than those under normal temperature. (3) Protein content in breast and thigh meat of broilers fed under high temperature ($33^{\circ}C$) was lower (p<0.05) than that under $22^{\circ}C$, but fat content had an adverse change. High temperature ($33^{\circ}C$) increased the moisture of breast meat significantly (p<0.05). Protein content in breast meat increased significantly (p<0.05), in which fat content had an adverse change (p<0.05), when the dietary protein rose. (4) MDA concentration in liver and breast meat under hot humid (AT $33^{\circ}C$, RH 80%) treatment increased markedly (p<0.05). (5) High humidity could sharpen the bad effect of high temperature on performance, carcass yield and choice cuts, crude protein and moisture content in breast meat. It was concluded that a hot environment could affect the performance and meat quality of broiler chicks more significantly than CP level and that high humidity would aggravate the bad influence of high temperature on the broiler.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.265-270
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• 2005

This study was carried out to investigate the effects of washing times on quality characteristics of chicken breast surimi. The surimi was prepare after 2 (C), 4 (T1) and 6 (T2) times washed with a ratio 6 : 1 distilled water-chicken breast meat. The moisture and crude protein content of T1 and T2 were higher than that of C. The myofibrillay protein and yield of C was higher (p<0.05) than those of T1 and T2. The pH of C was higher (p<0.05) compare to other treatments. The WHC was no significant differences between the all treatments. The shear force of all treatments were tended to higher as washing times increased. The breaking force and deformation value of T2 were lower than other treatments. The $L^{*}$ values in C and $b^{\ast}$ values in T1 were significantly (p<0.05) lower among the treatments group. The hardness and gumminess of T1 was higher (p<0.05) compared to T2. The springiness of treatments increased as washing times increased. The sensory score of surimi made from chicken breast meat was not affected by the washing times.

• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.327-333
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• 2015

This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at $75^{\circ}C$. The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P<0.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, usages of chicken feet gelatin can provide improved quality characteristics of restructured chicken jerky.

• Horticultural Science & Technology
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• v.29 no.3
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• pp.195-200
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• 2011

The growth, yield and quality of Sedum sarmentosum between soil and hydroponic cultivation were compared to produce high-quality shoots in summer season. The plants were collected from four places in Korea and cultivated in a plastic film house with 50% shading. A 1:1:1 mixtures of sand, upland soil and substrate (N-P-K: 330-220-400 $mg{\cdot}L^{-1}$) was used for soil cultivation, and a nutrient film technique (NFT) with Yamazaki-lettuce nutrient solution used for hydroponics. After 30 days of cultivation, plant height ranged from 18.4 to 21.8 cm and showed no significant difference between soil and hydroponic cultivation. Number of shoot, leaf length, leaf width, number of leaf, fresh weight, and dry weight significantly increased in hydroponics compared to those in soil cultivation. Fresh and dry weights in hydroponics were greater in 'Gunsan' and 'Wando' collections than those in other collections. Stem diameter and compression-force significantly increased in soil cultivation rather than hydroponics with significant differences among collections. However there were no significant differences in shoot bitterness and vitamin C content between cultivation methods or among the collections. Most mineral contents except Fe in hydroponics were higher than those in soil cultivation. K, Na, Zn contents in hydroponics were over 2 times higher than those in soil cultivation.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.122-127
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• 2003

A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60$^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.

• Journal of the Earthquake Engineering Society of Korea
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• v.13 no.1
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• pp.35-43
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• 2009

Two types of piloti-type high-rise RC building structures having irregularity in the lower two stories were selected as prototypes, and nonlinear time history analysis was performed using OpenSees to verify the analysis technique and to investigate the seismic capacity of those buildings. One of the buildings studied had a symmetrical moment-resisting frame (BF), while the other had an infilled shear wall in only one of the exterior frames (ESW). A fiber model, consisting of concrete and reinforcing bar represented from the stress-strain relationship, was adapted and used to simulate the nonlinearity of members, and MVLEM (Multi Vertical Linear Element Model) was used to simulate the behavior of the wall. The analytical results simulate the behavior of piloti-type high-rise RC building structures well, including the stiffness and yield force of piloti stories, the rocking behavior of the upper structure and the variation of the axial stiffness of the column due to variation in loading condition. However, MVLEM has a limitation in simulating the abrupt increasing lateral stiffness of a wall, due to the torsional mode behavior of the building. The design force obtained from a nonlinear time history analysis was shown to be about $20{\sim}30%$ smaller than that obtained in the experiment. For this reason, further research is required to match the analytical results with real structures, in order to use nonlinear time history analysis in designing a piloti-type high-rise RC building.