考虑反复加载时混凝土损伤积累的RC平板及剪力墙的有限元分析模型的开发

反复荷载作用下的混凝土、钢筋的本构模型是评价和分析钢筋混凝土(RC)结构的承载力-变形特性关键,旨在开发适用于反复荷载作用下RC平板、剪力墙的2维非线性有限元分析的材料本构模型,探讨并推出了反复荷载作用下在混凝土的本构模型中考虑混凝土损伤积累的方法;并对RC平板和剪力墙进行了反复加载的2维有限元模拟。分析结果与实验结果的比较表明,采用所建议的考虑损伤积累的2维非线性有限元分析模型由加载至最大承载力前能很好的模拟反复加载时RC平板、剪力墙的非线性特性。     

Contribution of Tropomyosin to Fish Muscle Gel Characteristics

To determine the contribution of tropomyosin to fish muscle gel characteristics, the gel properties of the tropomyosin-desensitized actomyosin system and of the tropomyosin-myosin system were investigated. For both systems, the indices of gel properties decreased considerably on increasing the tropomyosin content. Even when the two-step heating was carried out, the indices of gel properties decreased considerably on increasing the tropomyosin content. Tropomyosin negatively affected the gel formation of fish muscle and reduced the gel strength and elasticity of the fish muscle gels.     

APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 6. Deodorization Effect of Aspergillopeptidase A and Debittering Effect of Aspergillus Acid Carboxypeptidase

SUMMARY— A proteolyzate obtained by treating an isolated soybean protein preparation with Molsin, a crude preparation of aspergillopeptidase A (APase A), was less bitter and contained larger amounts of free amino acids, especially hydrophobic amino acids. A proteolyzate obtained by treating this protein preparation with crystallized APase A was much more bitter and contained smailer amounts of free amino acids, mainly consisting of hydrophilic amino acids. The latter was richer in peptides than the former, bearing hydrophobic amino acid residues near the C-termini. Difference in N-terminal amino acid composition apparently has not been found between the 2 proteolyzates. These results indicate that Molsin per se contains a certain carboxypeptidase which decomposes the C-terminal structures and, consequently, lessens the bitterness (debittering effect). This carboxypeptidase was found to be identical with aspergillus acid carboxypeptidase (AACPase). Abase A, as well as MO/sin, was effective in removing odor ants, i.e., n-hexanal, n-hexanol and n-heptanol, from the isolated soybean protein preparation Ideodorization effect). AACPase seemed to have no deodorization effect. A method was suggested to prepare a deodorized and debittered proteolyzate by a combination use of APase A and AACPase.     

Interlayer couplings and magnetoresistance effects of Fe/Cr/Fe/Ni-Fe/NiO sandwiches

Interlayer coupling between Fe layers and magnetoresistance effect have been investigated in Fe/Cr/Fe/Ni-Fe/NiO sandwiches. The interlayer coupling between two Fe layers oscillates as the thickness of Cr layer changes. The strongest antiferromagnetic coupling is observed when the thickness of the Cr layer is 1.2 nm. The highest magnetoresistance ratio due to spin-dependent scattering is only 0.13%. The low magnetoresistance ratio is thought to be caused by high resistivity of the Cr layer. This revised version was published online in November 2006 with corrections to the Cover Date.     

PROPERTIES OF ANALOGUE NEURAL NETWORKS

Abstract

Spatially discrete analogue neural networks and spatially continuous analogue neural networks are considered in this paper in studying the fundamental properties of analogue neural networks. A model of neural networks is discussed.     

GMDH utilizing BDS with insufficient modelling data

It has been pointed out that the group method of data handling algorithm has a disadvantage that predicts an abnormal result in the event of shortage of modelling data. This paper presents a method of modelling that avoids the emergence of abnormal predicted values. For estimation of partial polynomial parameters, a bad data suppression estimator is employed. It is based on a non-quadratic cost function that reduces to the weighted least squares estimator in the absence of bad data. Real data are used to illustrate that this method prevents abnormal results.     

Dynamic Viscoelastic Behavior of F-actin on Heating

Although a relatively large amount of actin is contained in myofibril, the role of F-actin in the thermal gelation of muscle proteins has been little studied. We investigated the dynamic viscoelastic behavior of F-actin on heating to clarify the role of F-actin in the thermal gelation. F-actin did not form an elastic gel on heating but did turn into a curdy matter. In addition, F-actin showed no development either of the storage modulus or the loss modulus during a rise in temperature. These results suggest that F-actin negatively affects the gel formation of fish muscle proteins.     

Thermal Degradation of Paralytic Shellfish Poison

Components of paralytic shellfish poison (PSP) were heated under various conditions, and examined for changes in toxicity and in HPLC and TLC behaviors. The thermal degradation of PSP components progressed as a first order reaction, at different rates depending upon component and temperature. A mixture of gonyautoxin 2 and gonyautoxin 3 when dissolved in water and heated at 100°, 110°, and 120°C (180 min) retained 39, 17, and less than 3%, respectively, of initial toxicity. A mixture of gonyautoxin 1 and gonyautoxin 4 was more therrnolabile; i.e. it retained little toxicity when heated at 120°C for 60 min. HPLC and TLC analyses demonstrated that heating under those conditions converted PSP components into other substances.