A post-tensioning tendon duct filled with grout can effectively prevent corrosion of the reinforcement, maintain bonding behavior between the reinforcement and concrete, and enhance the load bearing capacity of concrete structures. In practice, grouting of the post-tensioning tendon ducts always causes quality problems, which may reduce structural integrity and service life, and even cause acci...

Abstract Reinforced concrete bridges with post‐tensioned cables are particularly critical structures, as the degradation of tendons is not fully detectable through conventional investigation methods and/or visual inspections, due to intrinsic nature structural typology. After shortly reviewing main applications current non‐destructive (ND) available for investigating deterioration and grout, pa...

A bridge is a structure providing passage over an obstacle without closing the way beneath. The required passage may be for a road, a railway, pedestrians, a canal or a pipeline. Now a days, bridge deck section of Box shapes are used widely. Most of the bridges constructed are of Box girders. Method of post-tensioning in the construction of bridges is very common today. Most of the bridges are ...

Abstract The paper presents the research on reinforced concrete (RC) beams strengthened with carbon fibre polymer (CFRP) strips various configurations in terms of anchoring and tensioning. five full-scale RC total length 6.0 m were passive strips, without mechanical anchorages at their ends, as well tensioned by novel prestressing system three levels ranging from 30 to 50% CFRP tensile strength...

1.0 Introduction It is now reasonably well established that reinforced concrete (RC) structural elements can be strengthened/retrofitted/repaired by bonding high-strength fibre reinforced polymer (FRP) composites. Such reasons include steel reinforcement corrosion, construction flaws, change in loading or structure usage, or damage from impact or seismic events. Traditional methods of repair ca...

Tenderness is the most important organoleptic characteristic of meat, and various methods have been developed to improve it. The purpose of this experiment was to evaluate the effect of different conditioning treatments of broiler carcasses on pH, cooking losses, shear values, R-values, and sensory tenderness of breast meat. All measurements were collected for breast muscle as follows: after 24...