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ABSTRACT:The static strength of reinforced concrete beams strengthened by gluing glass-fiber-reinforced-plastic (GFRP) plates to their tension flanges is experimentally investigated. Five rectangular beams and one T-beam were tested to failure under four-point bending. The measured load versus strain in GFRP plate, steel rebar, extreme compression fiber of concrete, and the load versus deflection for the section at midspan of the beams are plotted and compared to the predicted values. The results indicate that the flexural strength of RC beams can be significantly increased by gluing GFRP plates to the tension face. In addition, the epoxy bonded plates improved the cracking behavior of the beams by delaying the formation of visible cracks and reducing crack widths at higher load levels.

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The effect of refrigerated storage temperature was studied at 2, 5 and 8°C on the viability of probiotics in ABY (Lactobacillus acidophilus, Bifidobacterium lactis BB‐12 and yogurt bacteria. Bulgaricus, i.e. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus) probiotic yogurt. The study was carried out during a 20‐day refrigerated storage period to identify the best storage temperature(s). Also, the viability change of the probiotic micro‐organisms was analysed at 5‐day intervals throughout the refrigerated storage period. After 20 days, storage at 2°C resulted in the highest viability of L. acidophilus, whereas for Bifidobacterium lactis the highest viability was obtained when yogurt was stored at 8°C.

The aim of this study was to investigate the effects of enzymatic hydrolysis with digestive enzymes of camel whole casein and beta-casein (β-CN) on their antioxidant and Angiotensin Converting Enzyme (ACE)-inhibitory properties. Peptides in each hydrolysate were fractionated with ultra-filtration membranes. The antioxidant activity was determined using a Trolox equivalent antioxidant capacity (TEAC) scale. After enzymatic hydrolysis, both antioxidant and ACE-inhibitory activities of camel whole casein and camel β-CN were enhanced. Camel whole casein and β-CN showed significant ACE-inhibitory activities after hydrolysis with pepsin alone and after pepsinolysis followed by trypsinolysis and chymotrypsinolysis. Camel β-CN showed high antioxidant activity after hydrolysis with chymotrypsin. The results of this study suggest that when camel milk is consumed and digested, the produced peptides start to act as natural antioxidants and ACE-inhibitors.