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This paper presents the simplified method for evaluating the seismic performance of existing reinforced concrete (RC) buildings following The Japan Building Disaster Prevention Association standard. In this method, the seismic performance of RC buildings was described in lateral strength and ductility indexes of vertical members such as columns, short columns, and masonry walls. The simplified method was applied to assess the seismic performance of an existing building that survived the September 2009 West Sumatra earthquake. The evaluated building was a three-story RC building that used brick masonry walls as the infill. The shear stress of the brick infill was obtained based on the test results on the RC frame with brick infill under static lateral load. The analysis reveals the seismic performance of the building as the reason that the building could survive the earthquake. [ABSTRACT FROM AUTHOR]

Intensive studies regarding the investigation of seismic performance of reinforced concrete (R/C) frames which are infilled with brick masonry walls have been carried out by several researchers within the last three-decades. According to authors' field and experimentally experiences conclude that the unreinforced brick masonry infills significantly contributes to increase the seismic performance of the R/C frame structure. Unfortunately, the presence of brick masonry infill walls causes several undesirable effects such as short column, soft-storey, torsion and out of plane collapse. In this study, a strengthening technique for the brick masonry infills were experimentally investigated to improve the seismic performance of the R/C frame structures. For this purpose, four experimental specimens have been prepared, i.e. one of bare R/C frame (BF), one of R/C frame infilled with unreinforced brick-masonry wall (IFUM) and two of R/C frames were infilled with reinforced brick-masonry wall (IFRM-1 and IFRM-2). The bare frame and R/C frame infilled with unreinforced brick-masonry wall represents the typical R/C buildings' construction in Indonesia assuming the brick-masonry wall as the non-structural elements. The brick-masonry wall infills in specimens IFRM-1 and IFRM-2 were strengthened by using embedded φ4 plain steel bar on their diagonal and center of brick-masonry wall, respectively. All specimens were laterally pushed-over. The lateral loading and its lateral displacement, failure mechanism and their crack pattern were recorded during experimental works. Comparison of the experimental results of these four specimens conclude that the strengthening of the brick-masonry infills wall gave the significantly increasing of the seismic performance of the R/C frame. The seismic performance was evaluated based on the lateral strength of the R/C specimen. The embedded plain steel bar on brick-masonry also reduces the diagonal crack on the brick-masonry wall. It seems that the presence of the embedded plain bar may help reduce the vulnerability of the brick-masonry infill. [ABSTRACT FROM AUTHOR]

Corn is one of the rice subtitution food that has good potential. Corn can be processed to be a maizena, and it can be used to make type of food that has been made from maizena, viz. Brownies cake, egg roll, and other cookies. Generally, maizena obtained by drying process carried out 2-3 days under the sun. However, drying process not possible during the rainy season. This drying process can be done using an automatic drying tool. This study was to analyze the design result and manufacture of maizena drying system with temperature control based fuzzylogic method. The result show that temperature of drying system with set point 40°C - 60°C work in suitable condition. The level of water content in 15% (BSN) and temperatureat 50°C included in good drying process. Time required to reach the set point of temperature in 50°C is 7.05 minutes. Drying time for 500 gr samples with temperature 50°C and power capacity 127.6 watt was 1 hour. Based on the result, drying process using temperature control based fuzzy logic method can improve energy efficiency than the conventional method of drying using a direct sunlight source with a temperature that cannot be directly controlled by human being causing the quality of drying result of flour is erratic. [ABSTRACT FROM AUTHOR]