Effect of Furnace Design on Fire Endurance Test Results

2009 ◽  
pp. 57-57-11 ◽  
Author(s):  
L G Seigel
Author(s):  
Hans Leiter ◽  
Ralf Kukies ◽  
Rainer Killinger ◽  
Lisa Bonelli ◽  
Simone Scaranzin ◽  
...  

2007 ◽  
Vol 34 (3) ◽  
pp. 323-330 ◽  
Author(s):  
Lixin Wu ◽  
Suong V Hoa ◽  
Heng Wang

Fire endurance of fibre-reinforced-polymer (FRP) concrete systems is crucial for safe use of FRPs in the construction industry. Nanoclay was introduced into epoxy resin to retard flame spread and improve the fire endurance of bonds between FRP and concrete. Test results show that the addition of nanoclay can greatly improve the flame retardancy of epoxy. With only 2% nanoclay, the limit oxygen index number of epoxy increases by 5 and 10 using two types of mixing methods developed at the Concordia Centre for Composites. The epoxy with the addition of nanoclay possesses self-extinguishing properties, whereas the epoxy without the addition of nanoclay burned completely. After exposure to 260 °C for 2 h, the FRP-concrete system using epoxy and 2% nanoclay adhesive showed 23% greater average residual bonding strength than that using control epoxy adhesive. The nanoclay used in this study is a nontoxic and inexpensive material that may fulfill the requirements for civil engineering applications.Key words: fire resistance, fibre-reinforced polymer, concrete, bond, adhesive, nanoclay, epoxy.


2014 ◽  
Vol 12 (3) ◽  
pp. 88-92 ◽  
Author(s):  
Amber J. Hammons ◽  
Kimberly Rafael

Background and Purpose: Breakfast consumption is associated with many benefits, including lower rates of school absenteeism and tardiness, improved cognitive function, healthy eating, increased physical activity, and lower body weight, but it is estimated that 20% of children and 31.5% of teens skip breakfast. This study examines the relationship between breakfast consumption and performance on an endurance run among 10-12 year old children. Methods: Seventy-two children filled out questionnaires about breakfast and physical activity habits and participated in a researcher-facilitated fitness test. Results: Daily breakfast consumers were 3.82 times more likely to be in the healthy fitness zone for the endurance test ((OR) 3.82, 95% CI 1.07-13.73) compared to those who only sometimes consume breakfast. Conclusions and Implications: Emphasizing the importance of eating breakfast may be a significant component to reiterate in physical education curriculum and interventions focused on health. Additionally, increasing in-classroom school breakfast programs may contribute to improvements in children’s physical fitness.


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