江浙地區(qū)抬梁和穿斗木構體系典型榫卯節(jié)點受力性能
發(fā)布時間：2018-09-05 20:41
【摘要】：針對江浙地區(qū)抬梁和穿斗木構體系中饅頭榫、透榫、半榫及瓜柱柱腳直榫4種典型榫卯節(jié)點,通過試驗研究其在低周反復荷載作用下的破壞模式、滯回曲線、骨架曲線、轉角剛度、延性系數(shù)及耗能能力.結果表明:饅頭榫、透榫、半榫節(jié)點的滯回曲線均呈Z形,具有明顯的捏攏特性,而瓜柱柱腳直榫節(jié)點的滯回曲線呈反S形,較不飽滿;這4種榫卯試件均經歷了彈性階段、屈服階段和破壞階段,耗能能力隨著節(jié)點轉角的增加而減小;在節(jié)點耗能能力上,按從優(yōu)到劣排序分別為半榫、饅頭榫、透榫、瓜柱柱腳直榫.研究結果可為抬梁和穿斗木構建筑的計算分析及保護修繕提供理論基礎.
[Abstract]:Aiming at the four typical tenon joints in the beam-lifting system of Jiangsu and Zhejiang provinces and in the wooden structure system of bucket, such as tenon, half tenon and straight tenon, the failure mode, hysteretic curve and skeleton curve of the joint under low cyclic loading are studied through experiments. Angular stiffness, ductility coefficient and energy dissipation capacity. The results show that the hysteretic curves of tenon, tenon and half tenon of steamed bread are all Z-shaped and have obvious pinch characteristics, while the hysteretic curves of straight tenon joints at the foot of column are reverse S shape, which are not full, and all of the four mortise joints have gone through the elastic stage. In the yield stage and the failure stage, the energy dissipation capacity decreases with the increase of the node angle, and the order of the energy dissipation capacity of the joint is half tenon, steamed bread tenon, tenon and straight tenon at the foot of the column respectively. The results can provide a theoretical basis for the calculation, analysis, protection and repair of the lifting beam and the wooden structure through the bucket.
【作者單位】： 東南大學建筑學院;東南大學城市與建筑遺產保護教育部重點實驗室;南京航空航天大學土木工程系;
【基金】：國家自然科學基金資助項目(51138002) 中央高�；究蒲袠I(yè)務費專項資金資助項目(2242013R30001)
【分類號】：TU366.2
[Abstract]:Aiming at the four typical tenon joints in the beam-lifting system of Jiangsu and Zhejiang provinces and in the wooden structure system of bucket, such as tenon, half tenon and straight tenon, the failure mode, hysteretic curve and skeleton curve of the joint under low cyclic loading are studied through experiments. Angular stiffness, ductility coefficient and energy dissipation capacity. The results show that the hysteretic curves of tenon, tenon and half tenon of steamed bread are all Z-shaped and have obvious pinch characteristics, while the hysteretic curves of straight tenon joints at the foot of column are reverse S shape, which are not full, and all of the four mortise joints have gone through the elastic stage. In the yield stage and the failure stage, the energy dissipation capacity decreases with the increase of the node angle, and the order of the energy dissipation capacity of the joint is half tenon, steamed bread tenon, tenon and straight tenon at the foot of the column respectively. The results can provide a theoretical basis for the calculation, analysis, protection and repair of the lifting beam and the wooden structure through the bucket.
【作者單位】： 東南大學建筑學院;東南大學城市與建筑遺產保護教育部重點實驗室;南京航空航天大學土木工程系;
【基金】：國家自然科學基金資助項目(51138002) 中央高�；究蒲袠I(yè)務費專項資金資助項目(2242013R30001)
【分類號】：TU366.2
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