Aiming at the mooring stability of the ship⁃borne vehicles and the safety of steel chain links under high sea condition,the rigid⁃flexible coupling dynamics model of deck⁃vehicle⁃mooring chain was established,the load...Aiming at the mooring stability of the ship⁃borne vehicles and the safety of steel chain links under high sea condition,the rigid⁃flexible coupling dynamics model of deck⁃vehicle⁃mooring chain was established,the load characteristics of the mooring chain under class⁃9 sea state were obtained.The failure mode of the chain link and the influence law of the torsion angle on the stress distribution was obtained.Based on Miner's linear cumulative damage theory,the fatigue life of the mooring chain link was analyzed using the corrected mooring link S-N curve.The existing safety hazards were pointed out.The optimization of the mooring scheme was proposed.The conclusions are as follows:1)The mooring scheme can meet the mooring stability requirements of vehicles under high sea condition.2)The failure mode on the outside of the link crown was mainly tensile failure,and the failure mode on the inside is mainly contact fatigue failure under compression.3)The torsion angle had a significant effect on the stress situation of the chain link.When it exceeds 15 degrees,it will no longer meet the strength requirements.4)Through the optimization of the mooring scheme,the fatigue life of the steel chain link has been significantly increased.展开更多
Dear Editor,Soybean(Glycine max)is a major source of plant-based protein for people worldwide,providing a healthy,affordable,and environmentally friendly alternative to animal-based protein(Montgomery,2003).It has bee...Dear Editor,Soybean(Glycine max)is a major source of plant-based protein for people worldwide,providing a healthy,affordable,and environmentally friendly alternative to animal-based protein(Montgomery,2003).It has been estimated that there are currently over 12000 food products that contain soy protein(Montgomery,2003).Different food applications of soy protein require distinct properties that affect its function and sensory features.For instance,the sensory quality of soymilk is significantly affected by protein emulsibility,whereas tofu quality is determined by protein-gelling ability(Kinsella,1979).展开更多
文摘Aiming at the mooring stability of the ship⁃borne vehicles and the safety of steel chain links under high sea condition,the rigid⁃flexible coupling dynamics model of deck⁃vehicle⁃mooring chain was established,the load characteristics of the mooring chain under class⁃9 sea state were obtained.The failure mode of the chain link and the influence law of the torsion angle on the stress distribution was obtained.Based on Miner's linear cumulative damage theory,the fatigue life of the mooring chain link was analyzed using the corrected mooring link S-N curve.The existing safety hazards were pointed out.The optimization of the mooring scheme was proposed.The conclusions are as follows:1)The mooring scheme can meet the mooring stability requirements of vehicles under high sea condition.2)The failure mode on the outside of the link crown was mainly tensile failure,and the failure mode on the inside is mainly contact fatigue failure under compression.3)The torsion angle had a significant effect on the stress situation of the chain link.When it exceeds 15 degrees,it will no longer meet the strength requirements.4)Through the optimization of the mooring scheme,the fatigue life of the steel chain link has been significantly increased.
基金supported by the ChuYing scholar program of Fujian province to Y.G.
文摘Dear Editor,Soybean(Glycine max)is a major source of plant-based protein for people worldwide,providing a healthy,affordable,and environmentally friendly alternative to animal-based protein(Montgomery,2003).It has been estimated that there are currently over 12000 food products that contain soy protein(Montgomery,2003).Different food applications of soy protein require distinct properties that affect its function and sensory features.For instance,the sensory quality of soymilk is significantly affected by protein emulsibility,whereas tofu quality is determined by protein-gelling ability(Kinsella,1979).
