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The effect of mortar type and joint thickness on mechanical properties of conventional masonry walls
Başak Zengin,Burak Toydemir,Serhan Ulukaya,Didem Oktay,Nabi Yüzer,Ali Kocak 국제구조공학회 2018 Structural Engineering and Mechanics, An Int'l Jou Vol.67 No.6
Masonry walls are of a complex (anisotropic) structure in terms of their mechanical properties. The mechanical properties of the walls are affected by the properties of the materials used in wall construction, joint thickness and the type of masonry bond. The carried-out studies, particularly in the seismic zones, have revealed that the most of the conventional masonry walls were constructed without considering any engineering approach. Along with that, large-scale damages were detected on such structural elements after major earthquake(s), and such damages were commonly occurred at the brick-joint interfaces. The aim of this study was to investigate the effect of joint thickness and also type of mortar on the mechanical behavior of the masonry walls. For this aim, the brick masonry walls were constructed through examination of both the literature and the conventional masonry walls. In the construction process, a single-type of brick was combined with two different types of mortar: cement mortar and hydraulic lime mortar. Three different joint thicknesses were used for each mortar type; thus, a total of six masonry walls were constructed in the laboratory. The mechanical properties of brick and mortars, and also of the constructed walls were determined. As a conclusion, it can be stated that the failure mechanism of the brick masonry walls differed due to the mechanical properties of the mortars. The use of bed joint thickness not less than 20 mm is recommended in construction of conventional masonry walls in order to maintain the act of brick in conjunction with mortar under load.
Baş,ar Uymaz,Nefise Akç,elik,Zerrin Yü,ksel 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5
Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Çanakkale, Turkey, with a protected designation of origin status. Nonstarter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).