[Objectives]The processing technology of morel and banana waffles was studied with morels and bananas as raw materials. [Methods]Four variable factors of morels, bananas, pure milk and white granulated sugar were inve...[Objectives]The processing technology of morel and banana waffles was studied with morels and bananas as raw materials. [Methods]Four variable factors of morels, bananas, pure milk and white granulated sugar were investigated with sensory evaluation as the evaluation index. The optimal fermentation conditions were determined on the basis of single-factor tests and an orthogonal test. [Results] The best addition proportions of variable factors for morel and banana waffles were 15 g of banana paste, 40 ml of pure milk, 15 g of white granulated sugar, and 1.5 g of morel powder, and those of other factors were 20 ml of egg liquid(whole egg), 35 g of low-gluten flour, 10 g of corn starch, 1 g of baking powder and 2 g of butter. Under these conditions, the morel and banana waffles had moderate shape, delicate taste, bright color and special flavor of raw materials. [Conclusions] This study provides a theoretical basis for the emergence and popularization of new taste and formulas of waffles.展开更多
In order to maximize the return of investments and at the same time improve the quality in the construction industry of midrise buildings, it is very important to derive an optimal solution to the building structural ...In order to maximize the return of investments and at the same time improve the quality in the construction industry of midrise buildings, it is very important to derive an optimal solution to the building structural system, which would facilitate faster and easier construction activities with minimal quantity of construction material, while maintaining the satisfactory level of building safety and performance. This paper makes a comparative study between a ＂solid＂ and a ＂waffle＂ slab system. A typical 14-story RC building structure is selected as an example for this study purpose. The first part of this study is focused in deriving an optimal solution for a solid and waffle slab system which are later on considered as constituents of all stories of the 14-story building. In the second part, it is elaborated the effect of both slab systems over the 14-story building model. This study aims to emphasize the advantages of mid-rise buildings constituted of waffle slab system over the buildings characterized with solid types of slabs, in terms of economy, structural safety and performance.展开更多
The determinations of flexural behavior of some engineering structures are based on different theories and equations, but it has been observed that some of these equations may not give true representation. This work h...The determinations of flexural behavior of some engineering structures are based on different theories and equations, but it has been observed that some of these equations may not give true representation. This work has looked into the difference that may occur between theoretical and experimental results. An experimental test carried out on models of waffle and solid slabs structures were described and results from twenty test samples are presented. Each specimen was subjected to an incremental axial loading of 1 kN interval after 28 days of casting. The flexural moments, deflections and crack width at failure were obtained. The experimental flexural crack and theoretical flexural cracks for both types of slabs were compared. The result for flexural moments for waffle was 5.526 kNm, while solid slab was 3.684 kNm. The deflections showed that waffle slabs has 3.64 mm while solid has 9.28 mm, hence waffle has a higher structural stiffness than solid slabs, but the flexural cracks did not give the same results especially for the estimated crack width. It was concluded that estimated results based on developed equations may not be accurate because it is based on ideal situation.展开更多
Aim: To report a case of “end-stage” constrictive pericarditis with clinical manifestations such as ascites mimicking as cirrhosis of liver. Introduction: In “End-stage” constrictive pericarditis, the etiology rem...Aim: To report a case of “end-stage” constrictive pericarditis with clinical manifestations such as ascites mimicking as cirrhosis of liver. Introduction: In “End-stage” constrictive pericarditis, the etiology remains unknown in majority of cases and inflammation plays a central role in its development. It has been readily confused with cirrhosis of liver in which there may be ascites, but venous pressure is normal, the neck veins are not engorged and cardiac enlargement is frequent in other causes of heart failure. Case Report: A 67 years old male presented with sudden onset of tachycardia. Clinical examination revealed right-sided heart failure, “Egg-shell” calcification in Chest X-ray and echocardiographic features of pericardial constriction such as septal bounce and dynamic respiratory changes in mitral inflow velocity. The patient was advised medical measures. Conclusion: When clinical signs of right heart failure become unresponsive to increased doses of diuretics, constrictive pericarditis is more likely the underlying disease since severe, right-sided failure develops in very advanced, the “end-stage” of the disease.展开更多
基金Supported by Scientific Research Project of Yibin Vocational and Technical College (ZRKY21YB-10)Science and Technology Research Platform Project of Yibin Vocational and Technical College (ybzy21kypt-02)。
文摘[Objectives]The processing technology of morel and banana waffles was studied with morels and bananas as raw materials. [Methods]Four variable factors of morels, bananas, pure milk and white granulated sugar were investigated with sensory evaluation as the evaluation index. The optimal fermentation conditions were determined on the basis of single-factor tests and an orthogonal test. [Results] The best addition proportions of variable factors for morel and banana waffles were 15 g of banana paste, 40 ml of pure milk, 15 g of white granulated sugar, and 1.5 g of morel powder, and those of other factors were 20 ml of egg liquid(whole egg), 35 g of low-gluten flour, 10 g of corn starch, 1 g of baking powder and 2 g of butter. Under these conditions, the morel and banana waffles had moderate shape, delicate taste, bright color and special flavor of raw materials. [Conclusions] This study provides a theoretical basis for the emergence and popularization of new taste and formulas of waffles.
文摘In order to maximize the return of investments and at the same time improve the quality in the construction industry of midrise buildings, it is very important to derive an optimal solution to the building structural system, which would facilitate faster and easier construction activities with minimal quantity of construction material, while maintaining the satisfactory level of building safety and performance. This paper makes a comparative study between a ＂solid＂ and a ＂waffle＂ slab system. A typical 14-story RC building structure is selected as an example for this study purpose. The first part of this study is focused in deriving an optimal solution for a solid and waffle slab system which are later on considered as constituents of all stories of the 14-story building. In the second part, it is elaborated the effect of both slab systems over the 14-story building model. This study aims to emphasize the advantages of mid-rise buildings constituted of waffle slab system over the buildings characterized with solid types of slabs, in terms of economy, structural safety and performance.
文摘The determinations of flexural behavior of some engineering structures are based on different theories and equations, but it has been observed that some of these equations may not give true representation. This work has looked into the difference that may occur between theoretical and experimental results. An experimental test carried out on models of waffle and solid slabs structures were described and results from twenty test samples are presented. Each specimen was subjected to an incremental axial loading of 1 kN interval after 28 days of casting. The flexural moments, deflections and crack width at failure were obtained. The experimental flexural crack and theoretical flexural cracks for both types of slabs were compared. The result for flexural moments for waffle was 5.526 kNm, while solid slab was 3.684 kNm. The deflections showed that waffle slabs has 3.64 mm while solid has 9.28 mm, hence waffle has a higher structural stiffness than solid slabs, but the flexural cracks did not give the same results especially for the estimated crack width. It was concluded that estimated results based on developed equations may not be accurate because it is based on ideal situation.
文摘Aim: To report a case of “end-stage” constrictive pericarditis with clinical manifestations such as ascites mimicking as cirrhosis of liver. Introduction: In “End-stage” constrictive pericarditis, the etiology remains unknown in majority of cases and inflammation plays a central role in its development. It has been readily confused with cirrhosis of liver in which there may be ascites, but venous pressure is normal, the neck veins are not engorged and cardiac enlargement is frequent in other causes of heart failure. Case Report: A 67 years old male presented with sudden onset of tachycardia. Clinical examination revealed right-sided heart failure, “Egg-shell” calcification in Chest X-ray and echocardiographic features of pericardial constriction such as septal bounce and dynamic respiratory changes in mitral inflow velocity. The patient was advised medical measures. Conclusion: When clinical signs of right heart failure become unresponsive to increased doses of diuretics, constrictive pericarditis is more likely the underlying disease since severe, right-sided failure develops in very advanced, the “end-stage” of the disease.
