Probabilistic seismic risk assessment of modified pseudo-negative stiffness control of a base-isolated building

Pseudo-negative stiffness (PNS) control of a base-isolated structure, which has a large damping ratio at the isolation level, is used to suppress isolator displacement without large force transmission to the superstructure during extreme earthquakes. However, potential increases in floor acceleration in the superstructure are induced by the large damping ratio, especially for low-to-moderate seismic input level. In consideration of structural functionality and safety, a modified PNS (MPNS) control scheme based on the ‘ideal isolation control principle’ is proposed, considering different seismic intensity levels. The effect of the MPNS control is investigated from three aspects, namely floor acceleration, inter-storey drift and isolator displacement within a probabilistic performance-based seismic engineering framework. Comparisons are made between MPNS control, conventional PNS control and passive damping control. A benchmark base-isolated building is used as a case study. In the seismic performance evaluation, the seismic intensity measures for different response parameters are optimised. An extensive parametric study is also conducted to identify the optimal control parameter to conform to the ideal isolation control principle. Results demonstrated that the MPNS control is an effective solution to the challenging problem of improving structural functionality at low seismic intensity, as well as structural safety from collapse at extreme seismic intensity.     

居住建筑照明设计与控制

居住建筑照明设计与控制,涉及节能和照明生理、心理学。智能开关的运用为我们的照明控制提供更方便途径。老年人居住照明与控制,是我们当前照明设计的一个不可忽视环节。     

Microstructural characterization of aromatic copolyesters made by step reactions,by gradient polymer elution chromatography

The potentials of Gradient Polymer Elution Chromatography (GPEC) in both the Reversed‐Phase (RP) and Normal‐Phase (NP) mode, for the characterization of aromatic copolyesters made by step reactions, according to their chemical microstructure, were studied. Hereto, a number of copolyesters, varying in molar mass and chemical composition (CC) were synthesized, which allowed a systematic study on the effects of those parameters in GPEC. By RP‐GPEC, highly detailed separations were obtained. Information on chemical composition differences could, however, only be obtained for the lower molar masses. From these results, qualitative evidence for differences in the chemical microstructure of two strongly resembling copolyesters was found that could not be obtained by other methods such as SEC and NMR. Nevertheless, it was found difficult to unambiguously assign observed differences in the high molar mass parts of RP‐GPEC chromatograms. Therefore, RP‐GPEC must mainly be considered as a versatile, qualitative fingerprinting tool. In contrast, NP‐GPEC provides more and quantitative information on microstructural differences. By a combination of SEC and NP‐GPEC the Molar‐Mass‐Functionality‐Type‐Distribution (MMFTD) of the (co)polyesters, and the Molar‐Mass‐Chemical‐Composition‐Distribution (MMCCD) of the fraction containing two alcoholic end groups of the copolyesters could be studied. Significant differences between strongly resembling copolyesters were found which, for the MMCCDs, can only be the cause of the relative importance of reaction kinetics in step reaction copolymers. This makes the assumption that a predictable, theoretical statistically determined CCD is formed in all cases, questionable. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 72: 183–201, 1999     

填絮纤维新技术的开发

做填絮纤维的最常用的高聚物是PET,其特性主要取决于纤维的线密度、空间构型、特殊的填絮纤维油剂、纤维表面性能和纤维蓬松性(即回弹性)。基本技术关键是油剂的研制,提供柔软性(无滑动粘附性)、平滑性(低摩擦系数)与合乎要求的触感。这些性能与一系列支撑性能一起,导致填絮纤维市场的发展。     

Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrate

The objective of this research was to use a Rapid Visco Analyzer to study the effect of natural cheese age, trisodium citrate (TSC) concentration, and mixing speed on process cheese food (PCF) functionality. In this study 3 replicates of natural cheese were manufactured, and a portion of each cheese was subjected to 6 different PCF manufacturing treatments at 2, 4, 6, 12, and 18 wk of ripening. These treatments were factorial combinations of 3 levels of TSC (i.e., 2.0, 2.5, and 3.0%) and 2 mixing speeds during manufacture (450 and 1,050 rpm). Functional properties of the PCF evaluated included manufacturing properties [apparent viscosity after manufacture (VAM)], unmelted textural properties (firmness), melted cheese flow properties [hot apparent viscosity (HAV)], and cheese thickening during cooling [time at 5000 cP (T5)]. All 4 parameters (VAM, firmness, HAV, and T5) were significantly affected by natural cheese age and mixing speed, whereas VAM, HAV, and T5 were also significantly influenced by the amount of TSC. The VAM and firmness decreased as cheese age increased, whereas T5 values increased as cheese age increased. Similarly, VAM, HAV, and firmness values increased because of the increased mixing speed, whereas T5 values decreased. The age × mixing speed interaction was significant for VAM and firmness. The age × concentration of the TSC interaction term was significant for VAM, whereas the age × age × TSC concentration term was significant for HAV. The results demonstrate that natural cheese age, mixing speed during manufacture, and concentration of TSC have a significant impact on process cheese functionality.     

A 100-Year Review: Progress on the chemistry of milk and its components

Understanding the chemistry of milk and its components is critical to the production of consistent, high-quality dairy products as well as the development of new dairy ingredients. Over the past 100 yr we have gone from believing that milk has only 3 protein fractions to identifying all the major and minor types of milk proteins as well as discovering that they have genetic variants. The structure and physical properties of most of the milk proteins have been extensively studied. The structure of the casein micelle has been the subject of many studies, and the initial views on submicelles have given way to the current model of the micelle as being assembled as a result of the concerted action of several types of interactions (including hydrophobic and the formation of calcium phosphate nanoclusters). The benefits of this improved knowledge of the type and nature of casein interactions include better control of the cheesemaking process, more functional milk powders, development of new products such as cream liqueurs, and expanded food applications. Increasing knowledge of proteins and minerals was paralleled by developments in the analysis of milk fat and its synthesis together with greater knowledge of its packaging in the milk fat globule membrane. Advances in analytical techniques have been essential to the isolation and characterization of milk components. Milk testing has progressed from gross compositional analyses of the fat and total solids content to the rapid analysis of milk for a wide range of components for various purposes, such as diagnostic issues related to animal health. Up to the 1950s, research on dairy chemistry was mostly focused on topics such as protein fractionation, heat stability, acid–base buffering, freezing point, and the nature of the calcium phosphate present in milk. Between the 1950s and 1970s, there was a major focus on identifying all the main protein types, their sequences, variants, association behavior, and other physical properties. During the 1970s and 1980s, one of the major emphases in dairy research was on protein functionality and fractionation processes. The negative cloud over dairy fat has lifted recently due to multiple reviews and meta-analyses showing no association with chronic issues such as cardiovascular disease, but changing consumer misconceptions will take time. More recently, there has been a great deal of interest in the biological and nutritional components in milk and how these materials were uniquely designed by the cow to achieve this type of purpose.     

发酵肉制品功能性发酵剂研究现状

功能性发酵剂具备产良好风味、促进安全或益生性等优势,在弥补工业化、健康化发酵肉制品风味缺陷上具有巨大潜力,且对致病菌、生物胺等潜在安全风险的控制具有重要作用,甚至还可给产品带来益生特性。本文着重从风味、安全性、益生性角度对功能性发酵剂研究现状进行分类概述,并对其未来研究方向进行展望。