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Dynamic Properties of Concrete Composite Panels under Eccentric Compression Loading Tests

100%

Magalhaes M. , Silva R. M.

Archives of Acoustics

2015

tom Vol. 40, No. 2

169--181

The main aim of this paper is to examine the variability of some dynamic properties of concrete composite panels to in-plane eccentric compression loads via static and dynamic impact testing. First, experimental tests were performed in order to obtain the dynamic and static properties of concrete composite panels. In-plane eccentric loads were statically applied to a couple of panels in ten uniform steps. For each step, dynamic impact testing was performed and the modal damping, peak amplitude and natural frequencies obtained. Second, a ‘hybrid’ model, based on the concepts of modal analysis and the Finite Element Method, was developed in order to obtain the natural frequencies and corresponding normal modes of the composite panels within the frequency range 0–200 Hz. For this model, an initial warp of the panel middle surface was incorporated into the formulation in order to represent the applied flexural moment provoked by the eccentric in-plane loads. The accuracy of the ‘hybrid’ model was verified by comparison with the experimental results. Third, comparison is made between predictions (using on the ‘hybrid’ model) and experimental results.

Temperature effect on rheological behavior of Portuguese honeys.

70%

Afonso M. J. , Magalhaes M. , Fernandes L. , Castro M. , Ramalhosa E. C. D.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 3

In the present work the temperature effect on rheological properties of Portuguese honeys was studied for the fi rst time. Two unifl oral honeys – heather and rosemary – and a polyflower honey were analyzed. All honeys showed flow independence over time and behaved as Newtonian fluids at the studied temperature and shear rate ranges. For all honeys it was found that the viscosity decreased with temperature and the rosemary honey was the one that always presented the lowest viscosity at 30°C (6120 mPa·s), 50°C (603 mPa·s) and 70°C (145 mPa·s). The temperature dependence of viscosity was well described by the T B A K equation. Nevertheless, good regression coefficients were also obtained when fitting the experimental data to the Arrhenius model, showing the rosemary honey to be less temperature sensitive. The results obtained in this study are of great interest to beekeepers and industrials that handle and prepare eatable honey-based products because they will be better informed about the best type of honey to use.