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- 저자 : Jiangtao Yu (검색결과 3 건)
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Seismic rehabilitation of RC frame using epoxy injection technique tested on shaking table
Yu, Jiangtao,Zhang, Yuanmiao,Lu, Zhoudao Techno-Press 2014 Structural Engineering and Mechanics, An Int'l Jou Vol.52 No.3
A 1/4-scale two-bay eight-storey reinforced concrete frame was tested on shaking table. Initial shaking table tests were carried out through a set of real seismic excitations to investigate the seismic behavior of the RC frame. Subsequently, the damaged frame was repaired using epoxy injection technique, and then subjected to the tests with the same records. The purpose of this study was to investigate experimentally the dynamic characteristics, cracking pattern and lateral inter-story stiffness of RC frames using epoxy injection technique. The test results indicate that epoxy-injection technique appears to be a satisfactory method for repairing earthquake-damaged structure.
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Seismic rehabilitation of RC frame using epoxy injection technique tested on shaking table
Jiangtao Yu,Yuanmiao Zhang,Zhoudao Lu 국제구조공학회 2014 Structural Engineering and Mechanics, An Int'l Jou Vol.52 No.3
A 1/4-scale two-bay eight-storey reinforced concrete frame was tested on shaking table. Initial shaking table tests were carried out through a set of real seismic excitations to investigate the seismic behavior of the RC frame. Subsequently, the damaged frame was repaired using epoxy injection technique, and then subjected to the tests with the same records. The purpose of this study was to investigate experimentally the dynamic characteristics, cracking pattern and lateral inter-story stiffness of RC frames using epoxy injection technique. The test results indicate that epoxy-injection technique appears to be a satisfactory method for repairing earthquake-damaged structure.
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Jiangyong Yu,Mei Guo,Guishan Liu,Jingjing Zhang,Naiyun Fan,Xiaorui Li,Yourui Sun,Jiangtao Yuan,Rui Huang 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.4
The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at –18±1℃ for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y1+0.29589Y2 (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.
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