Effect of specimen size and loading conditions on spalling of concrete

Different qualities of concrete have been fire tested using different geometries of the specimens as well as different load levels and load configurations. The main objective with the study was to examine a test methodology consisting of a full‐scale test and different small scale‐tests for determining the probability of spalling and the amount of spalling of fire exposed concrete structures. A reference specimen was defined as a one‐sided fire exposed slab with the dimensions 1800 × 1200 mm² giving an exposed area of 1500 × 1200 mm². A number of concrete qualities with different probabilities for spalling, were tested using the reference specimen. These tests showed that the reference specimens worked well giving the expected test results. Small specimens were manufactured in different shapes with the same concrete as the one used in the reference tests. These small specimens were tested either at the same time as the reference specimens in the large furnace or afterwards on a small‐scale furnace where the fire exposed surface was 450 × 360 mm². The test results clearly show the increased probability and the increased amount of spalling by using external compressive loading. The results also show that by using pre‐stress through bars or wires the load can be lost due to heating of the bars/wires which results in a decreased amount of spalling. The boundary of the specimen also affects the amount of spalling. The spalling around the edges was in all tests less than the spalling on the central parts of the exposed area. It could also be noted that the spalling did not pass completely through any of the specimens. The reason for this is probably that the water/vapour could migrate out from the unexposed surface of the specimen. Copyright © 2006 John Wiley & Sons, Ltd.     

UNSTEADY-STATE SORPTION MEASUREMENTS A TEST OF DIFFERENT METHODS TO EVALUATE THE DIFFUSIVITY FROM UNSTEADY-STATE SORPTION MEASUREMENTS

Different simple methods for evaluating the diffusivity from a sorption measurement are presented and tested when there is a surface resistance (a limited mass transfer coefficient), a non-perfect step in relative humidity or non-Fickian effects. It is concluded that the different methods have different qualities and it is impossible to give a general recommendation on which method to use. The best tactic is probably to use more than one of the methods. A knowledge of the experimental conditions will help in choosing the best method.     

Effects of experimental muscle pain on muscle activity and co-ordination during static and dynamic motor function

The relation between muscle pain, muscle activity, and muscle co-ordination is still controversial. The present human study investigates the influence of experimental muscle pain on resting, static, and dynamic muscle activity. In the resting and static experiments, the electromyography (EMG) activity and the contraction force of m. tibialis anterior were assessed before and after injection of 0.5 ml hypertonic saline (5%) into the same muscle. In the dynamic experiment, injections of 0.5 ml hypertonic saline (5%) were performed into either m. tibialis anterior (TA) or m. gastrocnemius (GA) and the muscle activity and co-ordination were investigated during gait on a treadmill by EMG recordings from m. TA and m. GA. At rest no evidence of EMG hyperactivity was found during muscle pain. The maximal voluntary contraction (MVC) during muscle pain was significantly lower than the control condition (P < 0.05). During a static contraction at 80% of the pre-pain MVC muscle pain caused a significant reduction in endurance time (P < 0.043). During dynamic contractions, muscle pain resulted in a significant decrease of the EMG activity in the muscle, agonistic to the painful muscle (P < 0.05), and a significant increase of the EMG activity of the muscle, antagonistic to the painful muscle (P < 0.05). Muscle pain seems to cause a general protection of painful muscles during both static and dynamic contractions. The increased EMG activity of the muscle antagonistic to the painful muscle is probably a functional adaptation of muscle co-ordination in order to limit movements. Modulation of muscle activity by muscle pain could be controlled via inhibition of muscles agonistic to the movement and/or excitation of muscles antagonistic to the movement. The present results are in accordance with the pain-adaptation model (Lund, J.P., Stohler, C.S. and Widmer, C.G. In: H. Vaer?y and H. Merskey (Eds.), Progress in Fibromyalgia and Myofascial Pain. Elsevier, Amsterdam, 1993, pp. 311-327.) which predicts increased activity of antagonistic muscle and decreased activity of agonistic muscle during experimental and clinical muscle pain.     

Variation in Malting Quality and Heat Resistance in the Malting Barley Variety “Alexis”

In earlier studies concerning vigour, where subsamples are heat‐treated before germination there was found heat‐sensitive as well as heat‐resistant barley samples. The vigour model developed by Ellis and Roberts and further developed at Carlsberg, could only describe the heat‐sensitive barleys. Seventeen samples of the “Alexis” variety grown widely in Europe were collected from the EBC trials in 1994 in order to see if heat resistance in barley was influenced by different growing conditions. We found both heat‐sensitive samples following the vigour model as well as pronounced heat‐resistant samples, but these were not divided according to growing conditions. The germination curves dependent on heat treatment and germination time were evaluated by Principal Component Analysis (PCA). Heat‐resistant barley samples could be differentiated from heat‐sensitive samples already after ½ h of heat treatment at 68°C (12% moisture) and after 3 days of germination. The barley samples were analysed with regard to malting quality. The PCA evaluation of the data divided the samples according to growing location, mainly due to differences in protein and β‐glucan. However, the malting analyses could not describe the differences in heat resistance and sensitivity of the barleys. The biochemical background of the heat resistance found is discussed on the basis of literature. Our findings should give an experimental basis for exploiting a biochemical principle for heat resistance, which is formed during grain filling and consumed during storage and germination.     

The influence of NaCl and CO2 on the atmospheric corrosion of magnesium alloy AZ91

The influence of NaCl and CO₂ on the atmospheric corrosion of magnesium alloy AZ91 is studied in the laboratory. Samples were exposed under carefully controlled air and flow conditions; the relative humidity was 95%, the temperature was 22.0°C and the concentration of CO₂ was < 1 ppm or 350 ppm. Different amounts of sodium chloride (0–70 μg/cm²) were added before exposure. The corrosion products were analyzed by gravimetry, ion chromatography, X‐ray diffraction and scanning electron microscopy. Mass gain and metal loss results are reported. The combination of high humidity and NaCl is very corrosive towards AZ91. However, the NaCl‐induced corrosion is inhibited by ambient concentrations of CO₂. Exposure in the absence of CO₂ gives rise to heavy pitting, with brucite, Mg(OH)₂, being the dominant corrosion product. In the presence of CO₂ a layer of hydrated magnesium hydroxy carbonate, Mg₅(CO₃)₄(OH)₂ · 5 H₂O forms. A tentative corrosion mechanism is presented that explains the behavior in the two environments.