Recent years have witnessed an increase in the quantity of waste glass(WG)across the globe.Replacing the fine aggregate with WG is one of the steps toward preserving the natural resources of the environment and creati...Recent years have witnessed an increase in the quantity of waste glass(WG)across the globe.Replacing the fine aggregate with WG is one of the steps toward preserving the natural resources of the environment and creating low-cost concrete.The present study is concerned with replacing fine aggregates with glass powder(GP)at(0%,15%,30%,and 50%).It has studied the fresh and hardened properties(compressive strength,tensile strength,hardened density,and slump)for all the mentioned percent replacements.The findings have shown that all mixtures containing GP gave acceptable slump results within the design limits(2–5 cm)according to ACI standard 211.1.It has been observed that increasing the proportion of GP led to a decrease in the weight of concrete.Lastly,replacing GP with sand by 30%has led to an increase in the compressive strength by about 2.4%and 12.45%,and the tensile strength by about 2.5%and 26.54%at 7-and 28-d,respectively in comparison to normal concrete.展开更多
The main purpose of this research is to study the durability of recycled concrete as a partial replacement of coarse aggregate in corrosive environment. 10%, 20%, 30% and 40% by weight were used for recycled concrete....The main purpose of this research is to study the durability of recycled concrete as a partial replacement of coarse aggregate in corrosive environment. 10%, 20%, 30% and 40% by weight were used for recycled concrete. Concrete samples exposed to 10% concentration dilute sulfuric acid solution for 180 days. Mechanical tests such as compressive and tensile strength tests, physical tests such as ultrasonic pulse velocity, bulk density, porosity, specific gravity and water absorption tests were done to the samples after curing in normal water for 28 days and after submerged in dilute sulfuric acid for 180 days. Degradation increased with increasing of replacement. Test results showed that 10% and 20% partial replacement of recycled concrete aggregate still closely to reference samples. Noticeable deterioration was shown in mechanical and physical properties for 30% and 40% partial replacement of recycled concrete aggregate.展开更多
We investigated the effects of Leuconostoc mesenteroides subsp.IMAU:80679 and ascorbic acid on colour development and lipid oxidation as well as protein oxidation of fermented sausages during processing.Four different...We investigated the effects of Leuconostoc mesenteroides subsp.IMAU:80679 and ascorbic acid on colour development and lipid oxidation as well as protein oxidation of fermented sausages during processing.Four different groups of sausage batters were prepared for the experiment,including Nitrite group,ascorbic acid group(Aa),Leuconostoc mesenteroides subsp.group(LMS)and LMS+Aa group.The analysis of total viable count(TVC)and lactic acid bacteria(LAB)counts showed the starter culture adapted well and became the predominant population during fermentation.The redness of the LMS+Aa sausages reached 11.42±0.91,lower than 50 ppm nitrite added sausages of 13.00±1.41 but significantly higher than their individual addition(p<0.05).After ripening,the relative content of DeoMb and OxyMb in LMS+Aa sample was 56.46±1.35%,lower than Aa group of 62.01±3.38%,but higher than LMS group of 39.54±3.37%and Nitrite group of 24.06±3.34(p<0.05).The highest TVB-N,TBARS,carbonyls content and the lowest sulfhydryl content were observed in the Nitrite sausages,and these values except sulfhydryl content in the sausages treated with L.mesenteroides subsp.were higher than in that treated with both inoculation and ascorbic acid.The photochemical information from UV-vis fluorescent analysis revealed that the existing status of Nitrosylmyoglobin(NO-Mb)and Zinc protoporphyrin IX(Znpp)in inoculated sausages.The combination of L.mesenteroides subsp.and ascorbic acid resulted in the highest intensity of NOMb and the highest content of Znpp among all sausages.Therefore,these results showed that ascorbic acid combined with L.mesenteroides subsp.is able to enhance the oxidation-reduction and colour improvement and could be a potential alternative to substitute nitrite in fermented sausages.展开更多
基金This research work is supported by the Deanship of Scientific Research at King Khalid University under Grant No.RGP.2/246/43.
文摘Recent years have witnessed an increase in the quantity of waste glass(WG)across the globe.Replacing the fine aggregate with WG is one of the steps toward preserving the natural resources of the environment and creating low-cost concrete.The present study is concerned with replacing fine aggregates with glass powder(GP)at(0%,15%,30%,and 50%).It has studied the fresh and hardened properties(compressive strength,tensile strength,hardened density,and slump)for all the mentioned percent replacements.The findings have shown that all mixtures containing GP gave acceptable slump results within the design limits(2–5 cm)according to ACI standard 211.1.It has been observed that increasing the proportion of GP led to a decrease in the weight of concrete.Lastly,replacing GP with sand by 30%has led to an increase in the compressive strength by about 2.4%and 12.45%,and the tensile strength by about 2.5%and 26.54%at 7-and 28-d,respectively in comparison to normal concrete.
文摘The main purpose of this research is to study the durability of recycled concrete as a partial replacement of coarse aggregate in corrosive environment. 10%, 20%, 30% and 40% by weight were used for recycled concrete. Concrete samples exposed to 10% concentration dilute sulfuric acid solution for 180 days. Mechanical tests such as compressive and tensile strength tests, physical tests such as ultrasonic pulse velocity, bulk density, porosity, specific gravity and water absorption tests were done to the samples after curing in normal water for 28 days and after submerged in dilute sulfuric acid for 180 days. Degradation increased with increasing of replacement. Test results showed that 10% and 20% partial replacement of recycled concrete aggregate still closely to reference samples. Noticeable deterioration was shown in mechanical and physical properties for 30% and 40% partial replacement of recycled concrete aggregate.
基金This work was supported by the Major Science and Technology Program of Anhui,China(2021d06050001)the Anhui Provincial Natural Science Foundation of China(2108085QC148)+1 种基金the Fundamental Research Funds for the Central Universities of China(JZ2021HGQA0242)National Key R&D Program of China grant number 2019YFC1606200.
文摘We investigated the effects of Leuconostoc mesenteroides subsp.IMAU:80679 and ascorbic acid on colour development and lipid oxidation as well as protein oxidation of fermented sausages during processing.Four different groups of sausage batters were prepared for the experiment,including Nitrite group,ascorbic acid group(Aa),Leuconostoc mesenteroides subsp.group(LMS)and LMS+Aa group.The analysis of total viable count(TVC)and lactic acid bacteria(LAB)counts showed the starter culture adapted well and became the predominant population during fermentation.The redness of the LMS+Aa sausages reached 11.42±0.91,lower than 50 ppm nitrite added sausages of 13.00±1.41 but significantly higher than their individual addition(p<0.05).After ripening,the relative content of DeoMb and OxyMb in LMS+Aa sample was 56.46±1.35%,lower than Aa group of 62.01±3.38%,but higher than LMS group of 39.54±3.37%and Nitrite group of 24.06±3.34(p<0.05).The highest TVB-N,TBARS,carbonyls content and the lowest sulfhydryl content were observed in the Nitrite sausages,and these values except sulfhydryl content in the sausages treated with L.mesenteroides subsp.were higher than in that treated with both inoculation and ascorbic acid.The photochemical information from UV-vis fluorescent analysis revealed that the existing status of Nitrosylmyoglobin(NO-Mb)and Zinc protoporphyrin IX(Znpp)in inoculated sausages.The combination of L.mesenteroides subsp.and ascorbic acid resulted in the highest intensity of NOMb and the highest content of Znpp among all sausages.Therefore,these results showed that ascorbic acid combined with L.mesenteroides subsp.is able to enhance the oxidation-reduction and colour improvement and could be a potential alternative to substitute nitrite in fermented sausages.
