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为丰富弱轴半刚性连接刚度数据库、研究端板连接节点刚度对钢框架结构抗震性能的影响规律,进行了弱轴端板连接节点的半刚性性能试验研究,得到了连接节点的弯矩-转角关系曲线,并借助有限元分析软件SAP2000对空间钢框架结构进行了抗震性能分析,得到了4个空间结构模型在多遇地震和罕遇地震下的结构时程位移曲线和层间位移角。研究表明:弱轴外伸端板连接节点刚度约为相同尺寸节点强轴方向的30%,节点变形能力较强,具有良好的耗能能力;节点刚度对结构的前三阶周期尤其是基本周期影响很大;端板连接钢框架在小震、大震下层间位移角均能满足规范要求且具有良好的抗震性能和抗连续倒塌能力。

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The whole tailings flocculation and settlement technology is the core link of the mine filling process, and concentration of full-tail mortar, flocculant unit consumption and flocculant solution concentration are the key factors affecting the flocculation and settlement of the whole tailings. In order to explore the characteristics of static flocculation settlement of whole tailings, the static settlement experiment of measuring cylinder was carried out based on orthogonal test design. The influences of the concentration of full-tail mortar, flocculant unit consumption and flocculant solution concentration on the flocculation settlement parameters of full-tail slurry were analyzed, and the prediction model of sedimentation rate and underflow concentration was established, and the best static flocculation settlement parameters were obtained. The results show that: Anionic flocculant has better flocculation effect than non-ionic flocculant, so anionic flocculant can be preferred as flocculant for flocculation settlement of fine full tailings. The influence degree of the three factors on settling velocity and bottom flow concentration is full-tail mortar concentration > flocculant unit consumption > flocculant solution concentration, and full-tail mortar concentration and flocculant unit consumption are significant influencing factors on settling velocity and underflow concentration. The flocculation settlement parameters of fine full tailings slurry are not only affected by single factor, but also by the interaction between factors. The optimization results of flocculation sedimentation parameters show that the optimal static flocculation sedimentation parameters are as follows: total tail mortar concentration 18.2%,flocculant single consumption 16.7 g/t, flocculant solution concentration 0.25%. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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