Influence of strain softening on the fracture of plain concrete beams

Fracture behaviour of notched and un-notched plain concrete slender beams subjected to three-point or four-point bending is analyzed through a one-dimensional model, also called Softening Beam Model. Fundamental equations of equilibrium are used to develop the model. The influence of structural size in altering the fracture mode from brittle fracture to plastic collapse is explained through the stress distribution across the uncracked ligament obtained by varying the strain softening modulus. It is found that at the onset of fracture instability, stress at the crack tip is equal to zero. The maximum load and fracture load are found to be different and a unique value for the fracture load is obtained. It is shown that the length of the fracture process zone depends on the value of the strain softening modulus. Theoretical limits for fracture process zone length are also calculated. Several nonlinear fracture parameters, such as, crack tip opening displacement, crack mouth opening displacement and fracture energy are computed for a wide variety of beam specimens reported in the literature and are found to compare very well with experimental and theoretical results. It is demonstrated that by following a simple procedure, both pre-peak and post-peak portions of load versus crack mouth opening displacement curve can be obtained quite accurately. Further, a simple procedure to calculate the maximum load is also developed. The predicted values of maximum load are found to agree well with the experimental values. The Softening Beam Model (SBM), proposed in this investigation is very simple and is based on rational considerations. It can completely describe the fracture process from the beginning of formation of the fracture process zone till the onset of fracture instability.A l'aide d'un modèle unidimensionnel dit ldquoSoftening Beam Modelrdquo (SBM), on analyse le comportement à rupture de poutres élancées pleines entaillées ou non, soumises en flexion en trois ou quatre points. Des équations fondamentales d'équilibre sont utilisées pour développer le modèle. On explique l'influence de la taille du composant sur l'altération du mode de rupture en rupture fragile et en effondrement plastique par la distribution par la distribution des contraintes sur le ligament non fissuré lorsque varie le module d'adoucissement. On trouve que la contrainte à l'extrémité de la fissure est nulle est nulle au début de l'instabilité de la rupture. La charge maximum et la charge à la rupture sont trouvées différentes, et on obtient une valeur unique de la charge à la rupture. On montre que la longueur de la zone concernée par le processus de rupture d'pend de la valeur du module d'adoucissement. On calcule également les limites théoriques de longueur de cette zone. Divers paramètres de rupture non linéaire sont calculés pour une large gamme d'éprouvettes en poutres reprises dans la littérature; on trouve qu'il existe une bonne concordance avec les résultats expérimentaux et théoriques. On démontre qu'en suivant une procédure simple on peut obtenir avec une bonne précision la courbe reliant les portions avant et après le pic de sollicitation en fonction du COD de la fissure. En outre, on développe une procédure simple pour calculer la charge maximum. Les valeurs prédites sont en bon accord avec les valeurs expérimentales. Le modèle SBM proposé est très simple et est basé sur des considérations rationnelles. Il est susceptible de décrire complètement le processus de rupture depuis le début de la formation de la zone intéressée jusqu'à l'amorçage de la rupture instable.

Antiguo Oriente: Cuadernos del Centro de Estudios de Historia del Antiguo Oriente, 2007, n° 5 (número completo)

Sumario -- Colaboraciones -- Iron Age Complex, Radiocarbon Dates and Edom: Working with the Data and Debates / Thomas E. Levy ; Mohammad Najjar ; Thomas Higham -- Some Notes on Inscriptional Genres and the Siloam Tunnel Inscription / Rochelle I. Altman -- Redistribution and Markets in the Economy of Ancient Mesopotamia: Updating Polanyi / Morris Silver -- De la evocación del pasado: la narrative bíblica y la historiografía clásica en comparación / Emanuel Pfoh -- Réalité et importance de la chasse dans les communautés halafiennes en Mésopotamie du Nord et au Levant Nord au VI millénaire avant J.-C. / Alain Gaulon -- “Lo que nuestros padres nos contaron” (Sal 78,3): el Antiguo Testamento y la Historia de Israel / Gabriel M. Nápole -- Mummy 61074: a Strange Case of Mistaken Identity / Shawn McAvoy -- The Pig´s Testimony / Gidi Yahalom -- Centro y Periferia en el Antiguo Israel: Nuevas aproximaciones a las prácticas funerarias del Calcolítico en la Planicie Costera / Amir Gorzalczany -- El Moderno Sistema-Mundo y la Evolución / Immanuel Wallerstein -- Reportes de excavación -- The Rope Cave at Mersa Gawasis: A Preliminary Report / André J. Veldmeijer & Chiara Zazzaro -- Reseñas bibliográficas

Survey of the fatty acid composition of Canadian beef: Backfat and longissimus lumborum muscle

[EN]A survey of Canadian retail beef was undertaken with emphasis on the trans fatty acid (TFA) and conjugated linoleic acid (CLA) isomers, and compared with current health recommendations. Thirty striploin steaks were collected in the winter and summer from major grocery stores in Calgary (Alberta, Canada). Steak fatty acid compositions (backfat and longissimus lumborum muscle analysed separately) showed minor seasonal differences with lower total saturates (PB0.05) and higher total monounsaturates (PB 0.01) in winter, but no differences in total polyunsaturated fatty acids. The ratio of n-6 and n-3 polyunsaturated fatty acid in longissimus lumborum averaged 5.8. The average TFA content in longissimus lumborum was 0.128 g 100 g_1 serving size, and 10t-18:1 was found to be the predominant isomer (32% of total trans), while vaccenic acid was second most abundant (15% of total trans). The CLA content in longissimus lumborum was similar to that of backfat, ranging from 0.43 to 0.60% of total fatty acids and rumenic acid represented 60% of total isomers. Overall, there is still room for improvement in the saturated, mono- and polyunsaturated fatty acid composition of Canadian beef to meet general dietary guidelines for human consumption and additional targets should include reducing 10t-18:1 while increasing both rumenic and vaccenic acids.

Dietary vitamin E inhibits the trans 10-18:1 shift in beef backfat

[EN]Forty feedlot steers were fed a barleygrain-based finishing diet typical for western Canada, with two levels of supplementary vitamin E (468 or 1068 IU head_1 d_1) and the effect on backfat trans-18:1 isomeric profile was determined. Feeding 1068 IU vitamin E reduced the total trans-18:1 content in backfat (P<0.01), as well as the percentage of trans 10-18:1 (P<0.001), which are related to an increased risk for cardiovascular diseases. On the other hand, trans 11-18:1 (vaccenic acid) the precursor for cis 9,trans 11- 18:2 (rumenic acid), which have several purported health benefits, increased (P<0.01). Vitamin E could, therefore, be used to decrease trans-18:1 in beef and improve its isomeric profile.

Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef

[EN]Most of the information indicating ageing improves tenderness has been collected on the loin and rib-eye muscles over relatively short ageing times, assuming that all muscles will react similarly. In the present study, the effect of extended ageing times on instrumental texture (56 d) and sensory characteristics (42 d) of six different beef sub-primals [striploin (SL), inside round (IR), outside round (OR), eye of round (ER), blade eye (BE) and chuck tender (CT)] was studied. The effects of two ageing temperatures (1and 58C) were also compared. In general, ageing increased tenderness (P<0.05) of SL, BE, ER and CT sub-primals, although BE shear force increased after 42 d of ageing. On the other hand, ageing had no effect on IR tenderness (P<0.05) and resulted in a decrease in tenderness of OR (P<0.05) until day 35, with a later increase after 42 d of ageing. Increasing ageing temperature (58C) had limited effect on tenderness, but ageing time and temperature increases led to lower flavour and higher off-flavour intensity (P<0.05) of the studied sub-primals. These results suggest that cutspecific maximum ageing times and rigid adherence to temperature maximums would be of benefit to optimize postslaughter processes and meat quality

Reflexions critiques sur les histoires des anciens peuples, chaldeens, hebreux, pheniciens, egyptiens, grecs, & c. jusq'au tems de cyrus, en trois livres

Examina fragmentos da história fenícia, a mitologia e a origem dos deuses egípcios, gregos e fenícios. Explica as dificuldades cronológicas do Antigo Testamento, da história do Egito, da Babilônia, da Assíria, da Grécia e da China. No final traz uma cronologia do império chinês, com os nomes do imperadores em letras latinas e caracteres chineses.

Anoak estimatzerakoan doitasun maila: elikagaien formek duten eragina

[EUS] Ikerketa lan honen helburua entrenamendu programa baten ondoren elikagaien formek, anoak estimatzeko garaian duen eragina baloratzea da. Doitasun baxuenarekin estimaturiko elikagai amorfoak izan ziren, bai entrenamendu aurretik zein ondoren. Estimazioan eginiko akatsak txikitu egin ziren entrenamenduaren ondoren elikagai solido eta likidoetan, nahiz eta hilabete batzuk igaro ondoren akats hauek areagotu.