Wave Passage and Ground Motion Incoherency Effects on Seismic Response of an Extended Bridge

This paper investigates the implications of ground motion spatial variability on the seismic response of an extended highway bridge. An existing 59-span, 2,164-meter bridge with several bearing types and irregularity features was selected as a reference structure. The bridge is located in the New Madrid Seismic Zone and supported on thick layers of soil deposits. Site-specific bedrock input ground motions were selected based on a refined probabilistic seismic hazard analysis of the bridge site. Wave passage and ground motion incoherency effects were accounted for after propagating the bedrock records to the ground surface. The results obtained from inelastic response-history analyses confirm the significant impact of wave passage and ground motion incoherency on the seismic behavior of the bridge. The amplification in seismic demands exceeds 150%, whereas the maximum suppression of these demands is less than 50%. The irregular and unpredictable changes in structural response owing to asynchronous earthquake records necessitate in-depth seismic assessment of major highway bridges with advanced modeling techniques to realistically capture their complex seismic response.     

Investigation of Heat‐Induced Degradation of Virgin Olive Oil Using Front Face Fluorescence Spectroscopy and Chemometric Analysis

A simple setup using a 365‐nm light‐emitting diode coupled to a USB spectrometer through an optical fiber, in a front‐face fluorescence configuration, was used to investigate the heat‐induced deterioration of virgin olive oil at different heating temperatures and times. The samples were heated for 30, 60, 120 and 180 min for every temperature setting of 140, 160 and 180 °C, respectively. Two important results are reported in this article. First, a neo‐formed compound around 665 nm due to the degradation of chlorophyll was observed. This new peak was attributed to pyropheophytins. The second result showed an important rise of the peak around 489 nm, which corresponded to the oxidation products. The correlation obtained between the peroxide value and the 489 nm peak using principal component analysis revealed the mechanism of the oxidation process. It further showed that the peak around 489 nm is a direct consequence of the degradation of hydroperoxide.     

Generalized Thermoelastic Infinite Layer Subjected to Ramp-Type Thermal and Mechanical Loading under Three Theories—State Space Approach

A problem of thermoelastic interactions in an elastic infinite layer 0 ≤ x ≤ h with an elevated temperature field arising from ramp-type heating and loading has been constructed. The governing equations are written in a unified system from which the field equations for coupled thermoelasticity as well as for generalized thermoelasticity can be easily obtained as particular cases. Due attention has been paid to the finite rise times of temperature and stress. The problem has been solved analytically by using a state-space approach. Solutions from the derived analytical expressions have been computed for a specific situation. The solution for the half-space when (h → ∞) has been found also. Numerical results for the temperature distribution and thermal stress are represented graphically. A comparison was made among the results predicted by the theories.     

Effects of saline stress on mineral composition,phenolic acids and flavonoids in leaves of artichoke and cardoon genotypes grown in floating system

BACKGROUND: Cynara cardunculus is a species native to the Mediterranean basin. It includes globe artichoke and cultivated cardoon as well as their progenitor wild cardoon. The species is a source of biophenols, and its leaf extracts have been widely used in herbal medicine as hepatoprotectors and choleretics since ancient times. The aim of this study was to determine the effect of increasing the level of salinity in the nutrient solution (1 or 30 mmol L^?1 NaCl) on biomass production, mineral composition, radical‐scavenging activity, caffeoylquinic acids and flavonoids in three artichoke (‘Romolo’, ‘Violetto di Provenza’ and ‘Violetto di Romagna’) and three cultivated cardoon (‘Bianco Avorio’, ‘Bianco Gigante Inerme’ and ‘Gigante di Romagna’) cultivars grown in a floating system. RESULTS: Increased salinity in the nutrient solution decreased the leaf dry biomass and leaf number of artichoke and cultivated cardoon cultivars. Salinity reduced macro‐ and microelement accumulation in leaves (e.g. N, K, Ca, Mg, Fe, Mn and B) but improved their antioxidant activity, total polyphenols, chlorogenic acid, cynarin and luteolin. The cultivated cardoons, especially ‘Bianco Avorio’ and ‘Gigante di Romagna’, showed higher biomass and leaf number than those observed in artichoke genotypes. ‘Violetto di Provenza’ exhibited the highest content of chlorogenic acid, closely followed by ‘Violetto di Romagna’, whereas for cynarin content the highest values were recorded in ‘Violetto di Provenza’, ‘Bianco Avorio’ and ‘Gigante di Romagna’. The highest content of luteolin was recorded in ‘Gigante di Romagna’ and ‘Bianco Avorio’, while the highest content of apigenin was observed in ‘Gigante di Romagna’. CONCLUSION: The results showed that the floating system could be considered an effective tool to improve quality aspects through proper management of the salt concentration in the nutrient solution. They also suggest that specific cultivars should be selected to obtain the desired profile of bioactive compounds. © 2012 Society of Chemical Industry     

Dynamic tensile strength of polyurea-bonded steel/E-glass composite joints

The dynamic tensile strengths of E-glass composite/polyurea and polyurea/steel interfaces within the E-glass composite/polyurea/AL-6XN stainless steel joint were measured using a laser spallation technique. Values of 370?±?20?MPa were obtained for the polyurea/composite interface while a much higher value of 486?±?20?MPa was obtained for the steel/polyurea interface. Because of the transient nature of the stress pulse, the strain rate changes continuously as the interface stress builds up. A peak strain rate of 5?×?10⁵?s^?1 was estimated. The effect of moisture on the tensile strength of the E-glass/polyurea interface was also examined. The effect was found to be minimal, with the tensile strength stabilizing at 320?±?25?MPa after 30?days of exposure to a 90%RH, 50?°C environment. When comparing the strengths of corresponding interfaces in an epoxy-bonded joint from a previous study, it was concluded that polyurea results in a much stronger and durable joint.     

Comments on the security of Chen’s authenticated encryption scheme

Chen (Computers and Electrical Engineering, vol. 30, 2004) illustrated that Tseng et al.’s authenticated encryption schemes, with message linkages for message flows, do not achieve their claimed integrity and authenticity properties. Furthermore, Chen presented some modified schemes to repair these flaws. In this paper, we show that the modified schemes proposed by Chen are not secure. In particular, we present an attack that allows a dishonest referee, in case of a dispute, to decrypt all the future and past authenticated ciphertext between the contended parties. We also present a simple fix to prevent this attack.     

Mechanical behavior of bulk nanocrystalline copper alloys produced by high energy ball milling

Copper alloys with different amounts of zinc were synthesized via high energy ball milling at liquid nitrogen and room temperature. Bulk samples were produced in situ by controlling the milling temperature. It is shown that temperature plays an important role in formation of artifact-free consolidated samples via its effect on defect formation and annihilation during the milling process. The mechanical behavior of Cu–Zn nanocrystalline alloys was examined using Vickers microhardness and tensile tests. The nanostructure of the alloys was investigated by X-ray diffraction (XRD) and transmission electron microscopy (TEM). The hardness results of processed alloys vary as a function of the alloying elements. Considering typical low ductility of nanocrystalline materials, the improved ductility with the high strength observed in these alloys suggests that they are artifact-free and may have several deformation mechanisms, which may include dislocation activity and nano-twinning.     

Electrochemical degradation of waters containing O-Toluidine on PbO2 and BDD anodes

Electrochemical oxidation of O-Toluidine (OT) was studied by galvanostatic electrolysis using lead dioxide (PbO₂) and boron-doped diamond (BDD) as anodes. The influence of operating parameters, such as current density, initial concentration of OT and temperature was investigated. Measurements of chemical oxygen demand were used to follow the oxidation. The experimental data indicated that on PbO₂ and BDD anodes, OT oxidation takes place by reaction with electrogenerated hydroxyl radicals and is favoured by low current density and high temperature. Furthermore, BDD anodes offer significant advantages over PbO₂ in terms of current efficiency and oxidation rate.     

Effect of Gradual Heating and Fat/Oil Type on Fat Stability,Texture, Color,and Microstructure of Meat Batters

The effects of endpoint cooking temperature (40, 50, 60, 70, 80, and 90 °C) on emulsion stability, texture, color, and microstructure of meat batters prepared with different fats/oils were studied. Canola oil treatments showed the highest cooking loss whereas hydrogenated palm oil provided the most stable meat batters. Rendered beef fat was less stable than regular beef fat. Increasing endpoint cooking temperatures resulted in a progressive reduction of water holding capacity in all treatments. As temperature was raised, meat batters showed higher hardness and cohesiveness values, but no appreciable changes in cohesiveness above 60 °C. Canola and hydrogenated palm oil treatments showed the highest hardness and chewiness values. Lightness (L^*) values of all meat batters increased significantly with increasing temperature from 40 to 60 or 70 °C; no major changes observed above 70 °C. Light microscopy revealed no substantial changes in the microstructure of all the stable meat batters cooked to between 50 and 70 °C. Heating to 90 °C changed the microstructure in all meat batters except the hydrogenated palm oil treatments, which still showed nonround fat particles and a less aggregated protein matrix.