RESUMO
It is extremely important to investigate the effect of the seismic performance of corrosion-damaged reinforced concrete (RC) members, in terms of strength and deformability, on the seismic performance of the entire building. This will allow a more accurate assessment of the seismic performance of RC structures with corroded members, including beams and columns. However, current methods of evaluating the seismic performance of RC structures fail to fully consider the influence of reinforcement corrosion and other performance deterioration of RC members. The main objective of this study is to propose a practical method of evaluating the seismic performance of RC structures with corrosion-damaged members, identifying factors contributing to structural performance deterioration based on strength and deformability for direct, quantitative evaluation of seismic performance. To achieve the aforementioned objective, the authors examined the effects of reinforcement corrosion on the structural behavior of RC beams and factors contributing to structural performance deterioration. Past experiments verified the strong correlation between the half-cell potential (HCP) before and after reinforcement corrosion and the reduction factor based on energy absorption capacity. However, current research evaluates the correlation between the extent of corrosion and structural performance deterioration of RC beam members, which are not members that resist lateral force. As such, the results cannot be directly applied to the evaluation of the seismic performance of RC structures containing corrosion-damaged members. To achieve this study's main purpose of proposing a practical method of evaluating the seismic performance of RC structures comprised of corrosion-damaged members, analytical methods including structural experiments should be applied to corrosion-damaged lateral resisting members, namely, column members of the shear failure type with non-seismic details. This study performed cyclic loading tests on columns of the shear failure type having reinforcement corrosion to examine the correlation between HCP before and after corrosion and seismic performance deterioration. At the same time, finite element analysis (FEA) was carried out in consideration of the weakened bonding between steel and concrete, so as to analyze the correlation between structural performance deterioration before and after corrosion of shear columns. Through a comparison of the experimental findings and FEA results, this study proposed a seismic performance reduction factor in relation to the extent of corrosion of shear columns.
RESUMO
Tomatoes act as prebiotics in the gut. The effects of cherry tomatoes on gastrointestinal health have not yet been studied. Four cherry tomato supplementation diets (CTSDs) were prepared from the juice and cake of fresh and processed (heat-treated) cherry tomatoes. The contents of the gut and histological changes in the cecum and intestine were analyzed at 4weeks in rats fed CTSDs. The lactic acid bacteria level in fecal contents of rats fed CTSDs increased compared with the control. The gut length was longer in rats fed CTSDs than that in control animals. In addition, the cecal propionate level significantly increased (p<0.05), and acetate and butyrate levels decreased compared with control animals, however, regardless of the type of CTSD, the total concentration of short chain fatty acids (SCFAs) in all rats fed different CTSDs was similar with the control. The thicknesses of the mucosa and muscle of the cecum and colon increased in rats fed CTSDs compared with the control. CTSDs increased the area of the mucosa and the number of muscle layers in the intestine and cecum of rats, which strengthened the barrier function and promoted gastrointestinal health.
RESUMO
The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 degrees C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 degrees C for up to 6 h. Fructooligosaccharide (FOS) was added to tomato juice prior to fermentation. The analyses for brix, total titratable acidity (TTA), pH, color, and lycopene content were conducted to characterize tomato juices fermented with bifidobacterial species. Heat treatment of tomato juice did not cause any significant changes in brix, pH, and TTA. Only the redness of tomato juice was significantly increased, as the heating time increased to 30 min. The tomato juices fermented with B. breve and B. longum exhibited significant decreases in pH (3.51 and 3.80, respectively) and significant increases in TTA (13.50 and 12.50, respectively) (P < 0.05). B. infantis did not cause any significant change in the chemical properties of tomato juice. The addition of FOS further improved the fermentation of tomato juice by bifidobacterial species. The lycopene contents of tomato juice were significantly increased from 88 to 113 microg/g by heat treatment at 100 degrees C (P < 0.05), however did not exhibit any significant change after fermentation with bifidobacterial species.
