Evaluation of the main parameters affecting seismic performance of the RC buildings

Low and mid-rise reinforced concrete (RC) buildings consist of an important portion of the building stock in many earthquake prone countries. Therefore understanding their seismic behaviour is important for mitigation studies. This study aims to evaluate how much and when; seismic code, number of stories, concrete strength, amount of transverse reinforcement and infill-wall contribution parameters are important for seismic performances of RC buildings. Seismic performances of the models reflecting different cases are determined for different performance levels and seismic loading conditions. Based on the considered values of the parameters, it is concluded that: modern code specifications and higher transverse reinforcement 50%, the concrete strength up to 66%, infill-walls 15% and number of story 55% increase the seismic performance for life safety level. Evaluations on the effect of the considered parameters for different performance levels and seismic loadings in relation with other parameters are also given in this paper.     

THE CONTRIBUTION OF HERBS TO THE ACCUMULATION OF HISTAMINE IN "OTLU" CHEESE

The aim of this study was to determine the effect of herbs and the use of raw milk on histamine accumulation in “Otlu” (Herby) cheese during ripening. Cow's milk was used for the cheese production. The milk was divided into two main groups: one was used raw and the other was pasteurized at 65C for 30 min. Each group was further divided into two subparts, one of which was used as control (without herbs), while 2% (w/v) of the herbs were added into the other to produce Herby cheese. All cheeses were ripened at 7C for 90 days. The cheese samples were analyzed in terms of histamine content, titratable acidity, dry matter, salt and degree of ripening on days 5, 30, 60 and 90. Total mesophilic aerobic bacteria (MAB) were also counted during ripening. The use of raw milk and the addition of herb both increased histamine formation in Otlu cheeses (P < 0.05). Moreover, higher water‐soluble nitrogen values, as degree of ripening, were obtained from both raw milk and herb‐added cheeses. The number of MAB was higher in raw cheeses (P < 0.05) and also herb‐added cheeses. The study suggests that the addition of herbs may facilitate histamine formation in Herby cheese.