Influence of the prying effects on the fatigue resistance of the bolts

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Ductility requirements for the design of bolted shear connections

peer reviewe

Distribution of the forces in a bolted connection under shear loading

peer reviewe

Retention of sulfur flavours by food matrix and determination of sensorial data independent of the medium composition

Interactions between food matrix and sulfur compounds (thioesters, sulfides, disulfides, pentanethiol and 2-ethoxythiazole) were studied in a real food system composed of fresh cheese, triolein or inulin, and water. Results obtained with the lipidic medium confirm that 10% of triolein is enough to significantly affect flavour perception. The lipophilicity index, log k(W), appears as an interesting physicochemical property allowing assessment of the aroma retention intensity. Results obtained with inulin indicate how different the retention will be when a polysaccharide is used as a fat-mimic. Formulation of dietetic products has to take that discrepancy into account. GC-odour port evaluation of diluted solutions appears as an interesting method for easy acquisition of best estimated GC-lower amounts detected by sniffing (BE-GC-LOADS), threshold values independent of the medium composition. (C) 2000 Elsevier Science Ltd. All rights reserved

International tightening tests with high strength bolts M20 x 100 of the systems HR and HV Tests performed in the Technical University of Hamburg-Harburg, Hamburg/Germany, Research Centre of the Belgian Metalworking Industry CRIF, Liege/Belgium, Test Laboratories of the Company ARS INDUSTRIES, Ars-sur-Moselle/France. Comparison of the test results of the three laboratories. Reports 4-7

SIGLEAvailable from TIB Hannover: RO 8022(4) / FIZ - Fachinformationszzentrum Karlsruhe / TIB - Technische InformationsbibliothekDEGerman

Revision of EN 1993-1-11 – fatigue design rules for tension components

As part of the ongoing revision of EN 1993‐1‐11 ”Design of structures with tension components“, the current fatigue design rules have been subjected to a critical review. This has resulted in modifications and amendments, including the adjustment of several parameters. This paper provides an introduction to as well as background information on those changes