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Bouira, Algeria

Bouamra Y.,University of Bouira
Procedia Engineering | Year: 2015

In order to provide higher mechanical effectiveness of confined concrete beam, the new technique proposed in this work consists to design at the ends of the steel reinforcements two opposing half cylindrical plates, creating an induced compression applied in the tended zone of the concrete beam element, when the steel reinforcement is subjected to tensile forces developed by the bending load. This technique ensures the concrete rigidity within the structure, avoids the problem of cracking and ruptures of the element and allows the transformation of the tensile force of the steel reinforcements into compressive force of the tended concrete inside the two half cylindrical plates. The confinement is induced by the displacement of the tended steel reinforcement, on all the transverse surface of the half-cylinder plates. This design avoids the penetration of the steel reinforcement in the concrete which generates a shear force of the section. Thus, the concrete of tended zone of the beam finds in position to take part in the resumption of the flexural efforts. The nonlinear finite element modeling shows that the proposed technique of confinement increases the strength and ductility of reinforced concrete beam. The numerical modelling analysis is completed by preliminary experimental work in order to allow for a better understanding of the behavior of this new confinement proposed technology. © 2015 The Authors. Published by Elsevier Ltd. Source

Belkhiri L.,University of Batna | Mouni L.,University of Bouira | Boudoukha A.,University of Batna
Journal of African Earth Sciences | Year: 2012

Hydrochemical, multivariate statistical and inverse hydrogeochemical modeling techniques were used to determine the main factors and mechanisms controlling the chemistry of groundwaters in the El Eulma Mio-Plio-Quaternary aquifer, East Algeria. Cluster analysis based on major ion contents defined three main chemical water types, reflecting different hydrochemical processes. The first, group 1, has low salinity (mean EC=937μS/cm) and abundance orders Ca 2+>Na +≈Mg 2+>K + and HCO3+>Cl->SO42->NO3-. With increased water-rock interaction, waters in groups 2 and 3 become more saline, changing composition towards Cl-HCO 3-Ca and Cl-Ca-Na types. The PHREEQC geochemical modeling demonstrated that relatively few phases are required to derive water chemistry in the area. In a broad sense, the reactions responsible for the hydrochemical evolution in the area fall into three categories: (1) dissolution of evaporite minerals; (2) precipitation of carbonate minerals, quartz, kaolinite and Ca-smectite; (3) ion exchange. © 2012. Source

Basli A.,Isvv University Of Bordeaux | Basli A.,University of Abderrahmane Mira de Bejaia | Soulet S.,University Of La Polynesie Franaise | Chaher N.,University of Abderrahmane Mira de Bejaia | And 4 more authors.
Oxidative Medicine and Cellular Longevity | Year: 2012

There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinsons or Alzheimers diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols. © Copyright 2012 Abdelkader Basli et al. Source

Ladjal Ettoumi Y.,University of Abderrahmane Mira de Bejaia | Chibane M.,University of Bouira | Romero A.,University of Seville
LWT - Food Science and Technology | Year: 2016

This work is focused on emulsifying properties of pea, chickpea and lentil protein isolates at acidic conditions (pH 3), as affected by protein concentration and ionic strength. Emulsions characteristics and stability (droplet size distribution, flocculation, coalescence and creaming) were determined. The microstructure of selected emulsions was also studied. Results indicated that emulsifying properties (ability and stability) are dependent to protein concentration and highly sensitive to ionic strength. In our conditions, the best emulsifying properties are found around 1.5% of protein, and at less than 50 mM of NaCl. Clearly, ionic strength affects emulsions microstructure. Thus, this study indicated that pea, chickpea and lentil proteins would have great potential as emulsifiers in acidic food formulations. © 2015 Elsevier Ltd. Source

Mahfoud B.,University of Bouira | Bessaih R.,University of Mentouri Constantine
International Journal of Heat and Mass Transfer | Year: 2016

Three-dimensional steady combined free and forced convective magnetohydrodynamic (MHD) flow are simulated in a cylindrical cavity filled with a liquid metal and submitted to a vertical temperature gradient and an axial magnetic field. The forcing corresponds to a swirling flow produced by counter-rotation of the top and bottom disks. The governing Navier-Stokes, energy, and potential equations along with appropriate boundary conditions are solved by using the finite-volume method. Comparisons with previous results were performed and found to be in excellent agreement. The effects of magnetic field on flow and temperature fields are analysed. When the Reynolds number is increased, the axisymmetric basic state loses stability and different complex flow appear. Axisymmetric (m = 0) and asymmetric m = 1 and m = 2 azimuthal modes are observed. Azimuthal mode m = 3 are found when the Hartmann number, Ha is sufficiently large. In the mixed convection case the m = 1 becomes the dominant mode in place of m = 0. The stability diagram (Recr-Ha) corresponding to the transition from axisymmetric to non-axisymmetric flow by increasing values of the Richardson number is obtained. © 2015 Elsevier Ltd. Source

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