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When the reinforced concrete beams are reinforced by bonding steel plates to the bottom, excessive use of steel plates will make the reinforced concrete beams become super-reinforced beams, and there are security risks in the actual use of super-reinforced beams. In order to avoid the occurrence of this situation, the purpose of this paper is to study the calculation method of the maximum number of bonded steel plates to reinforce reinforced concrete beams.

First of all, when establishing the limit failure state of the reinforced member, this paper comprehensively considers the role of the tensile steel bar and steel plate and takes the load effect before reinforcement as the negative contribution of the maximum number of bonded steel plates that can be used for reinforcement. Through the definition of the equivalent tensile strength, equivalent elastic modulus and equivalent yield strain of the tensile steel bar and steel plate, a method to determine the relative limit compression zone height of the reinforced member is obtained. Second, based on the maximum ratio of (reinforcement + steel plate), the relative limit compression zone height and the equivalent tensile strength of the tensile steel bar and steel plate of the reinforced member, the calculation method of the maximum number of bonded steel plates is derived. Then, the static load test of the test beam is carried out and the corresponding numerical model is established, and the reliability of the numerical model is verified by comparison. Finally, the accuracy of the calculation method of the maximum number of bonded steel plates is proved by the numerical model.

The numerical simulation results show that when the steel plate width is 800 mm and the thickness is 1–4 mm, the reinforced concrete beam has a delayed yield platform when it reaches the limit state, and the failure mode conforms to the basic stress characteristics of the balanced-reinforced beam. When the steel plate thickness is 5–8 mm, the sudden failure occurs without obvious warning when the reinforced concrete beam reaches the limit state. The failure mode conforms to the basic mechanical characteristics of the super-reinforced beam failure, and the bending moment of the beam failure depends only on the compressive strength of the concrete. The results of the calculation and analysis show that the maximum number of bonded steel plates for reinforced concrete beams in this experiment is 3,487 mm². When the width of the steel plate is 800 mm, the maximum thickness of the steel plate can be 4.36 mm. That is, when the thickness of the steel plate, the reinforced concrete beam is still the balanced-reinforced beam. When the thickness of the steel plate, the reinforced concrete beam will become a super-reinforced beam after reinforcement. The calculation results are in good agreement with the numerical simulation results, which proves the accuracy of the calculation method.

This paper presents a method for calculating the maximum number of steel plates attached to the bottom of reinforced concrete beams. First, based on the experimental research, the failure mode of reinforced concrete beams with different number of steel plates is simulated by the numerical model, and then the result of the calculation method is compared with the result of the numerical simulation to ensure the accuracy of the calculation method of the maximum number of bonded steel plates. And the study does not require a large number of experimental samples, which has a certain economy. The research result can be used to control the number of steel plates in similar reinforcement designs.

An experimental investigation for developing structure-property correlations of hot-rolled E410 steels with different carbon contents, i.e. 0.04wt.%C and 0.17wt.%C metal active gas (MAG) and cold metal transfer (CMT)-MAG weldments was undertaken.

Mechanical properties and microstructure of MAG and CMT-MAG weldments of two E410 steels with varying content of carbon were compared using standardized mechanical testing procedures, and conventional microscopy.

0.04wt.%C steel had strained ferritic and cementite sub-structures in blocky shape and large dislocation density, while 0.17wt.%C steel consisted of pearlite and polygonal ductile ferrite. This effected yield strength (YS), and microhardness being larger in 0.04wt.%C steel, %elongation being larger in 0.17wt.%C steel. Weldments of both E410 steels obtained with CMT-MAG performed better than MAG in terms of YS, ultimate tensile strength (UTS), %elongation, and toughness. It was due to low heat input of CMT-MAG that resulted in refinement of weld metal, and subzones of heat affected zone (HAZ).

A substantial improvement in YS (∼9%), %elongation (∼38%), and room temperature impact toughness (∼29%) of 0.04wt.%C E410 steel is achieved with CMT-MAG over MAG welding. Almost ∼10, ∼12.5, and ∼16% increment in YS, %elongation, and toughness of 0.17wt.%C E410 steel is observed with CMT-MAG. Relatively low heat input of CMT-MAG leads to development of fine Widmanstätten and acicular ferrite in weld metal and microstructural refinement in HAZ subzones with nearly similar characteristics of base metal.

The aim of this review is to present together the studies on textile-based moisture sensors developed using innovative technologies in recent years.

The integration levels of the sensors studied with the textile materials are changing. Some research teams have used a combination of printing and textile technologies to produce sensors, while a group of researchers have used traditional technologies such as weaving and embroidery. Others have taken advantage of new technologies such as electro-spinning, polymerization and other techniques. In this way, they tried to combine the good working efficiency of the sensors and the flexibility of the textile. All these approaches are presented in this article.

The presentation of the latest technologies used to develop textile sensors together will give researchers an idea about new studies that can be done on highly sensitive and efficient textile-based moisture sensor systems.

In this paper humidity sensors have been explained in terms of measuring principle as capacitive and resistive. Then, studies conducted in the last 20 years on the textile-based humidity sensors have been presented in detail. This is a comprehensive review study that presents the latest developments together in this area for researchers.

This paper aims to concentrate on recent innovations in flexible wearable sensor technology tailored for monitoring vital signals within the contexts of wearable sensors and systems developed specifically for monitoring health and fitness metrics.

In recent decades, wearable sensors for monitoring vital signals in sports and health have advanced greatly. Vital signals include electrocardiogram, electroencephalogram, electromyography, inertial data, body motions, cardiac rate and bodily fluids like blood and sweating, making them a good choice for sensing devices.

This report reviewed reputable journal articles on wearable sensors for vital signal monitoring, focusing on multimode and integrated multi-dimensional capabilities like structure, accuracy and nature of the devices, which may offer a more versatile and comprehensive solution.

The paper provides essential information on the present obstacles and challenges in this domain and provide a glimpse into the future directions of wearable sensors for the detection of these crucial signals. Importantly, it is evident that the integration of modern fabricating techniques, stretchable electronic devices, the Internet of Things and the application of artificial intelligence algorithms has significantly improved the capacity to efficiently monitor and leverage these signals for human health monitoring, including disease prediction.

The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.

Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T₁ – 10%), finger millet flour (T₂ – 5%) and amaranth flour (T₃ –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).

The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T₃; however, T₂ was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.

The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.

Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.