Interior brick-infill partitions are usually considered as non-structural components and only their weight is accounted for in practical structural design. In this study, their effect on the progressive collapse resistance of an RC building subjected to sudden column loss is investigated. Three notional column loss conditions with four different brick-infill locations are considered. Column-los...

The effect of artificial pozzolan (waste brick) on the physico-chemical properties of cement manufactured was investigated. The waste brick is generated by the manufacture of bricks. It was used in the proportions of 0%, 5%, 10%, 15% and 20% by mass of cement to study its effect on the physico-chemical properties of cement incorporating artificial pozzolan. The physicochemical properties of cem...

Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste. On the contrary, the scores for the overall quality between the partially baked and conventionally baked breads showed significant (p < 0.05) differences. At the same time, headspace analysis using a solid-phase micro...

The effects of adding wheat and oat bran, at different levels and milled to varying particle size ranges, to dough formulations were investigated, with respect to aeration and dough development during mixing, expansion during proving and fi nal baked loaf characteristics. Addition of bran reduced the density of the dough at the end of mixing, largely because of the increased water absorption, w...

Knowledge of the fate and transport of functionalized carbon nanotubes (CNTs) in porous media is crucial to understand their environmental impacts. In this study, laboratory column and modeling experiments were conducted to mechanistically compare the retention and transport of two types of functionalized CNTs (i.e., single-walled nanotubes and multi-walled nanotubes) in acid-cleaned, baked, an...

In this paper we show that there is more than one way to skin a rabbit, by giving a couple of approaches to solving the problem: How many towers of all heights can be made if you have available a certain specified number of baked bean cans and spaghetti cans, but need not use them all in any one tower? We show the relevance of this problem, and more especially the techniques used to solve it, f...

Previous studies suggest that children with egg allergy may be able to tolerate baked egg. Reliable predictors of a successful baked egg challenge are not well established. We examined egg white-specific IgE levels, skin-prick test (SPT) results, and age as predictors of baked egg oral food challenge (OFC) outcomes. We conducted a retrospective chart review of children, aged 2-18 years, receivi...

PURPOSE It is known that ovomucoid, an egg allergen, is heat resistant and remains soluble after heating. However, a recent study showed that the antigenic activity of ovomucoid could be reduced by heating when egg white (EW) was mixed with wheat flour. This study was performed to determine the influence of wheat flour on the antigenic activities of EW proteins when EW is heated, and the influe...