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Zhan Shu,Bo Ning,Hanlin Dong,Zheng Li,Zengxin Peng,Yiyu Yang 대한토목학회 2023 KSCE Journal of Civil Engineering Vol.27 No.6
The bolted connections with slotted-in steel plates are basic beam-to-column connections of modern post-and-beam timber building structures. However, due to significantly pinched rotational behaviors, the moment resistance of such connections are usually ignored in design. In this study, the connection-level moment resistance is enabled for modern glulam frame structures with an innovative connection design. A pair of long steel rods with screwheads is designed to generate a force couple at the sides of the connection. The proposed connection could be considered as the key lateral force resisting component, indicating a significant reduction of lateral braces and shear walls. Specimens of the target connection were carefully designed and tested in the lab to obtain their mechanical properties and failure modes. Finite element models were established and calibrated according to the tested data. The moment-rotation curves of the new connection could be easily estimated through a fitted formula. Moreover, the suggestions to improve the proposed connection is also discussed based on the observed damage modes. Results show that the new connection could be treated as rigid moment-resisting connections while the ductility could be further improved.
Effect of Heat Treatment on the Lipophillic Pigments of Fresh Green Tea Liquor
Jian-Liang Lu,Zhan-Bo Dong,Shun-Shun Pan,Chen Lin,Xin-Qiang Zheng,Borthakur Devajit,Yue-Rong Liang 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
Changes in lipophillic pigments concentration and its relation to color of fresh green tea liquor during heat treatment were studied. The results showed liquor greenness decreased markedly with extension of incubation time at 55℃, while the brightness and yellowness changed a little. Significant increase in ‘a’ and ‘b’ values of tea liquor was observed at 95℃. Color change of liquor at 55℃ was accompanied by a decrease in the level of chlorophylls, lutein and neoxanthin, and an increase in the pheophytins and β-carotene levels. However, all pigments except β-carotene decreased with time extension at 95℃. Significant correlation was found between pigments and color difference index. The browning of fresh green tea liquor was attributed to vicissitudes of lipophillic pigments during heat treatment, especially to the change of chlorophylls/pheophytins ratio. Result also showed addition of Zn²? at 1.6 μ㏖/ℓ could partially alleviate the decrease in greenness during heat treatment.
( Yi-xiao Ma ),( Xiao-han Wu ),( Hui-shi Wu ),( Zhan-bo Dong ),( Jian-hui Ye ),( Xin-qiang Zheng ),( Yue-rong Liang ),( Jian-liang Lu ) 한국미생물생명공학회(구 한국산업미생물학회) 2018 Journal of microbiology and biotechnology Vol.28 No.7
The degradation efficiency and catabolism pathways of the different methylxanthines (MXs) in isolated caffeine-tolerant strain Pseudomonas putida CT25 were comprehensively studied. The results showed that the degradation efficiency of various MXs varied with the number and position of the methyl groups on the molecule (i.e., xanthine > 7-methylxanthine ≈ theobromine > caffeine > theophylline > 1-methylxanthine). Multiple MX catabolism pathways coexisted in strain CT25, and a different pathway would be triggered by various MXs. Demethylation dominated in the degradation of N-7-methylated MXs (such as 7- methylxanthine, theobromine, and caffeine), where C-8 oxidation was the major pathway in the catabolism of 1-methylxanthine, whereas demethylation and C-8 oxidation are likely both involved in the degradation of theophylline. Enzymes responsible for MX degradation were located inside the cell. Both cell culture and cell-free enzyme assays revealed that N-1 demethylation might be a rate-limiting step for the catabolism of the MXs. Surprisingly, accumulation of uric acid was observed in a cell-free reaction system, which might be attributed to the lack of activity of uricase, a cytochrome c-coupled membrane integral enzyme.