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- 저자 : Nobuo Nishi (검색결과 2 건)
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Monitoring of a CFRP-Stiffened Panel Manufactured by VaRTM Using Fiber-Optic Sensors
Takeda, Shin-Ichi,Mizutani, Tadahito,Nishi, Takafumi,Uota, Naoki,Hirano, Yoshiyasu,Iwahori, Yutaka,Nagao, Yosuke,Takeda, Nobuo The Korean Society for Composite Materials 2008 Advanced composite materials Vol.17 No.2
FBG (Fiber Bragg Grating) sensors and optical fibers were embedded into CFRP dry preforms before resin impregnation in VaRTM (Vacuum-assisted Resin Transfer Molding). The embedding location was the interface between the skin and the stringer in a CFRP-stiffened panel. The reflection spectra of the FBG sensors monitored the strain and temperature changes during all the molding processes. The internal residual strains of the CFRP panel could be evaluated during both the curing time and the post-curing time. The temperature changes indicated the differences between the dry preform and the outside of the vacuum bagging. After the molding, four-point bending was applied to the panel for the verification of its structural integrity and the sensor capabilities. The optical fibers were then used for the newly-developed PPP-BOTDA (Pulse-PrePump Brillouin Optical Time Domain Analysis) system. The long-range distributed strain and temperature can be measured by this system, whose spatial resolution is 100 mm. The strain changes from the FBGs and the PPP-BOTDA agreed well with those from the conventional strain gages and FE analysis in the CFRP panel. Therefore, the fiber-optic sensors and its system were very effective for the evaluation of the VaRTM composite structures.
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Miho Nozue,Hiromi Ishida,Sayaka Hazano,Akemi Nakanishi,Taeko Yamamoto,Aya Abe,Nobuo Nishi,Tetsuji Yokoyama,Nobuko Murayama 대한지역사회영양학회 2016 Nutrition Research and Practice Vol.10 No.3
BACKGROUND/OBJECTIVES: This study aimed to examine the association of Japanese schoolchildren’s involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS: We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. RESULTS: The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). CONCLUSIONS: Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.
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