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Cable-stayed Bridges: From Concept to Performance-based Design

為了解決Suspension bridge的問題，作者Shama, Ayman 這樣論述：

Cable-Stayed Bridges: From Concept to Performance-based Design covers the advances in analysis, design, and construction of cable-stayed bridges. The vast development of cable-stayed bridges in the past two decades can be attributed to the advancement of computational methods, materials, and methods

of construction. Cable-stayed bridges have become a supplement of suspension bridges in spans that range from 500 meters to 1000 meters. This book devotes two chapters to the performance-based design method and its application to the seismic design of cable-stayed bridges. Other topics within the t

ext include bridge aerodynamics, cable vibrations, and soil-structure interaction. Dr. Ayman Shama is Director of Seismic Engineering for Louis Berger Long Span Division. He received his MSc and Ph.D. degrees from the State University of New York at Buffalo. He is a registered Professional Enginee

r in New York, California, Florida, Minnesota, Connecticut, and Maryland. He is Fellow of the American Society of Civil Engineers (ASCE) and member of the Earthquake Engineering Research Institute (EERI), Structural Engineering Institute (SEI), Seismological Society of America (SSA), Deep Foundation

Institute, American Segmental Bridge Institute, and International Association for Bridge and Structural Engineering (IABSE).He conducted research that emphasized fracture of steel moment frames during the Northridge earthquake; seismic vulnerability of bridge substructures; structural identificatio

n of long span bridges; ground motion simulation, probabilistic seismic hazard analysis, and soil-structure interaction. His research has been referred to in AASHTO LRFD Design Specifications and Caltrans Design Guidelines.

Suspension bridge進入發燒排行的影片

開發益生菌酸奶油抹醬

為了解決Suspension bridge的問題，作者黃政雄 這樣論述：

酸奶油(Sour cream)是一種在北美、墨西哥、北歐與東歐等地區相當受歡迎的發酵乳製品。本研究使用煉乳脂，分別加入五種不同菌粉配方(分別為A、B、C、D、E)，並於所有組別中添加Lactobacillus paracasei LYC1560進行共同發酵以製作酸奶油。首先測定不同菌株組合於發酵期間之酸鹼值、可滴定酸度與總乳酸菌數之變化，並透過其結果挑選適合之酸奶油發酵條件。對發酵完畢之酸奶油進行其中L. paracasei LYC1560之耐胃酸膽鹼試驗。再進行為期8周之4℃冷藏保藏性試驗，探討儲藏期間酸奶油酸鹼值、可滴定酸度、L. paracasei LYC1560菌數、全質構分析、黏度

與離水率之變化。最後，對樣品進行官能品評。結果顯示發酵條件為37℃18小時較為合適，此時所有菌株組合均達到可滴定酸度0.5% w/v及總乳酸菌數8 logCFU/ml。於酸奶油中之L. paracasei LYC1560對pH3.0的環境具有良好的耐受性，而在0.5%膽鹽的環境中儘管存活率有限，但各菌株組合仍保有5 logCFU/ml以上之活菌數，顯示其段膽鹽具有一定程度的耐受性。在8周的保藏性試驗中，第0至2周時酸鹼值急遽下降而可滴定酸度、黏度與黏附性則大幅上升，除A、B、E三個菌株組合之L. paracasei LYC1560菌數於第8周顯著提升外，各組諸如酸鹼值、可滴定酸度、黏度等數值於

第6周後皆趨於平穩。最後進行官能品評，結果顯示菌株組合E的外觀、香氣、質地、酸度、風味等五項評分標準皆為各組間最低者，其整體接受度與喜好性排名亦均為各組間最低；而菌株組合A在外觀與整體接受度均為各組間最高，喜好性排名同樣為各組間最高且顯著高於E(p

Developments in International Bridge Engineering: Selected Papers from Istanbul Bridge Conference 2018

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為了解決Suspension bridge的問題，作者 這樣論述：

Numerical investigations on the collapse of the Morandi Bridge.- Importance of ＂Heuristics＂ in Suspension Bridge Engineering and 1915 Çanakkale Bridge.- Bridge Failures and Mitigation using Monitoring Technologies.- 1915 Çanakkale Bridge - Meeting the Challenge.- ＂Piccoli Angeli＂ Bridge Over Gorz

one Canal In Cavarzere (VE).- Predicting Time-Dependent Deformations of Prestressed Concrete Girders.- Bridge Engineering Optimization Opportunities Through Integrated Solutions: Design - Constructive Method.- Load Distribution And In-Plane Superstructure Movements On Highly Skewed Steel Girder Brid

ges.- Soil-Structure Interaction Analysis Of A Railway Bridge In Rotterdam.- Reliability Based Safety Level Evaluation Of Cable Members Of Cable-Stayed Bridges In Turkey.- Design of Izmir Bay Crossing Bridge.

應用衛星定位技術進行結構物振態頻率識別之適用性探討

為了解決Suspension bridge的問題，作者廖嘉芸 這樣論述：

本研究主要探討應用衛星定位技術進行結構物振態頻率識別之適用性，並評估衛星定位技術應用於結構物振態頻率識別自動化之可行性。研究首先進行振動台實驗，利用振動台產生水平向或垂直向的單一方向振動，配合不同振幅與頻率的組合進行量測，了解頻率識別的準確性，並分析DOP值對高頻量測的影響，隨後，進行實橋量測，分析衛星定位技術實際應用於結構物振態頻率識別的適用性與限制性，最後以RTK技術取代原先的後處理解算進行振動台實驗，初步了解該技術應用於頻率識別的準確性與可行性，評估未來結構物振態頻率識別自動化監測的可行性。由實測分析結果可知，應用衛星定位技術進行橋梁振態頻率識別作業，若振動幅度小於±0.3cm則無法識

別頻率值。由振動台量測實驗可發現，應用RTK技術可即時得到相當準確的頻率值，此一結果顯示應用衛星定位技術進行結構物振態頻率自動化監測應是可行的。