Professional Documents
Culture Documents
Textbook Civil Engineering Materials 1St Edition Nagaratnam Sivakugan Ebook All Chapter PDF
Textbook Civil Engineering Materials 1St Edition Nagaratnam Sivakugan Ebook All Chapter PDF
Nagaratnam Sivakugan
Visit to download the full and correct content document:
https://textbookfull.com/product/civil-engineering-materials-1st-edition-nagaratnam-siv
akugan/
More products digital (pdf, epub, mobi) instant
download maybe you interests ...
https://textbookfull.com/product/civil-engineering-materials-1st-
edition-peter-a-claisse/
https://textbookfull.com/product/civil-engineering-materials-
introduction-and-laboratory-testing-1st-edition-islam/
https://textbookfull.com/product/geriatric-diseases-nages-
nagaratnam/
https://textbookfull.com/product/proceedings-of-
cee-2019-advances-in-resource-saving-technologies-and-materials-
in-civil-and-environmental-engineering-zinoviy-blikharskyy/
Textile Fibre Composites in Civil Engineering 1st
Edition Triantafillou
https://textbookfull.com/product/textile-fibre-composites-in-
civil-engineering-1st-edition-triantafillou/
https://textbookfull.com/product/fundamentals-of-sustainability-
in-civil-engineering-1st-edition-braham/
https://textbookfull.com/product/basic-civil-and-mechanical-
engineering-1st-edition-g-shanmugam/
https://textbookfull.com/product/sustainability-issues-in-civil-
engineering-1st-edition-g-l-sivakumar-babu/
https://textbookfull.com/product/multi-hazard-approaches-to-
civil-infrastructure-engineering-1st-edition-paolo-gardoni/
Civil Engineering Materials
Nagaratnam Sivakugan
James Cook University, Australia
Carthigesu T. Gnanendran
The University of New South Wales
at the Australian Defence Force
Academy, Australia
Rabin Tuladhar
James Cook University, Australia
M. Bobby Kannan
James Cook University, Australia
,..
·- CENGAGE
Learning·
Australia • Brazil • Mexico • Singapore • United Kingdom • Unit ed Stat es
..
...
# CENGAGE
Learning· r
'--
Civil Engineering Materials, © 2018 Cengage Learning®
First Edition
ALL RIGHTS RESERVED. No part of this work covered by the copyright
Authors: Nagaratnam Sivakugan,
herein may be reproduced or distributed in any form or by any means,
Carthigesu T. Gnanendran,
except as permitted by U.S. copyright law, without t he prior written
Rabin Tuladhar, and M. Bobby Kannan
permission of the copyright owner.
Product Director, Globa l Engineering:
Timothy L. Anderson For product information and technology assistance, cont act us at
Cengage Learning Customer & Sales Support, 1-800-354-9706.
Associate Media Content Developer:
For permission to use material from this t ext or product,
Ashley Kaupert
submit all requests online at
Product Assistant: Teresa Versaggi www.cengage.com/permissions.
Marketing Manager: Kristin Stine Further permissions questions can be emailed to
permissionrequest@cengage.com.
Director, Higher Educat ion Production:
Sharon L. Smith
Li brary of Congress Control Number: 2016952402
Content Project Manager: Megan Guiliani
Production Service: RPK Editorial ISBN: 978-1-305-38664-8
Services, Inc.
Cengage Learning
Copyeditor: Lori Martinsek
20 Channel Center Street
Proofreader: Jason Pankoke Boston, MA 02210
Indexer: Shelly Gerger-Knechtl USA
Compositor: SPi Global (engage Learning is a leading provider of cust omized learning solutions
Senior Art Director: Michelle Kunkler with employees residing in nearly 40 different countries and sa les i n more
than 125 countries around the world. Find your local representative at
Cover and Internal Designer:
www.cengage.com.
Stratton Design
Cover image: Photo Art by (engage Learning products are represented in Canada by Nelson
Mandy/Moment/Getty Images Education Ltd.
Intellectual Property To learn more about (engage Learning Sol utions, visit
Analyst: Christine Myaskovsky www.cengage.com/engineering.
Project Manager: Sarah Shainwald Purchase any of our products at your local college store or at our preferred
Text and Image Permissions Researcher: online store www.cengagebrain.com.
Kristiina Paul
Unless otherwise noted, all items© (engage Learning.
Manufacturing Planner: Doug Wilke
Printed in Canada
Print Nu mber: 01 Print Year: 2016
Preface xiii
About the Authors xviii
Chapter 1 Engineering Behavior of Materials-
Some Fundamentals 1
1.1 Introduction 1
1.2 Stress-Strain Relations and Constitutive Models 3
1.2.1 Some Simple Material Models 4
1.2.2 Other Material Models 6
1.3 Types of Loadings 9
1.4 Special Loading Situations 10
1.4.l Generalized Stress-Strain Relationships 12
1.4.2 Plane Strain Loading 15
1.4.3 Plane Stress Loading 17
1.4.4 A xisymmetric Loading 18
1.5 Strain-Displacement Relations 18
1.6 Equations of Equilibrium 19
1. 7 Laboratory Measurements and Measuring Devices 20
1.8 Material Variability and Sample Statistics 22
1.9 Numerical Modeling 23
1.10 Standards, Uuits, and Safety 23
1.11 Sustainability 26
1.12 Summary 27
Exercises 27
Chapter 3 Soils 58
3. 1 Introduction 58
3.2 Civil Engineering Applications 58
3.2.1 Traditional Geotechnical Applications 59
3.2.2 Backfilling Underground Mines 59
3.2.3 Land Reclamation Using Dredge Spoils 60
3.3 Formation of Soils 61
3.3.1 Elements of Earth 61
3.3.2 Igneous, Sedimentary, and Metamorphic Rocks 63
3.3.3 Residual and Transported Soils 65
3.4 Soils versus Other Engineering Materials 66
3.5 Soil Classification 66
3.6 Compaction and Earthworks 69
3.6.1 Moisture-Density Relationships 69
3.6.2 Laboratory Tests 71
3.6.3 Field Compaction, Specifications, and Control 72
3.7 Permeability 73
3. 7.1 Darcy's Law 73
3. 7.2 Typical Values 74
3. 7.3 Laboratory and Field Tests 74
3.8 Strength and Stiffness 74
3.8.1 Failure in Soils 75
3.8.2 Deformations in Soils 76
3.8.3 Effective Stress Theory
and Drained/Undrained Loading 76
3.8.4 Laboratory and Field Measurements 77
3.9 Measurements of Soil Properties 78
3.9.1 Laboratory Tests 79
3.9.2 In Situ Tests 79
3.9.3 Instrumentation 80
3.10 New Materials 80
3.11 Summary 82
Exercises 83
References 85
Contents V
Chapter 4 Rocks 86
4.1 Introduction 86
4.2 Rock Engineering Applications 87
4.2.1 Rocks as Construction Materials 87
4.2.2 Other Civil Engineering A pplications, using Rocks 89
4.3 Common Rocks in Construction 90
4.4 Rock Mass and Intact Rock 91
4.5 Strength and Stiffness of Intact Rocks 92
4.5.1 Rock Cores and RQD 93
4.5.2 Strength and Stiffness Parameters 95
4.6 Laboratory Tests for Intact Rocks 101
4.7 Field Tests for Rocks 105
4.8 Rock Mass Classification 108
4.9 Rockfills 108
4.10 Summary 109
Exercises 110
References 112
Exercises 151
References 153
xiii
xiv Preface
Organization
Each chapter covers a single topic thoroughly, so that instructors can change the
sequence and select chapters for their teaching needs.
Chapter 1 Engineering Behavior of Materials- Some Fundamentals introduces
the study of civil engineering materials and covers some basic concepts such as
loads, stress, strain , constitutive models, and measurements.
Chapter 2 Chemistry of Materials provides an overview of the fundamental
chemical aspects of materials at an atomic level. It also explains how materials
are classified based off of their chemical structure.
Chapters 3 through 12 describe the properties and uses of various materials,
including relevant information specific to each material. The following materials
are presented:
Chapter 3 Soils
Chapter 4 Rocks
Chapter 5 Aggregates
Chapter 6 Geosynthetics
Chapter 7 Asphalt Cement and Hot Mix Asphalt Concrete
Chapter 8 Cement and Concrete
Chapter 9 Metals and Alloys
Chapter 10 Steel
Chapter 11 Polymers, Ceramics, and Composites
Chapter 12 Wood
Chapter 13 Sustainability of Construction Materials takes a look at issues of
sustainability in the context of civil engineering, discussing the importance of
material selection, conducting life cycle analyses, and other practices necessary
to consider for present and future engineering challenges.
Key Features
Simple explanations and clarity of approach are main strengths of this book,
making it very reader friendly. A wealth of worked examples and end-of-chapter
exercises cover different difficulty levels. The content is covered in an applied
manner, relating to real-world engineering issues, the book provides adequate
theoretical background in every chapter. With the focus on materials and their
applications, the visuals in the book are in full-color to help students see and
understand how these materials work.
The organization of the book lends itself to easy course customization. Most
of the chapters on individual materials are independent which gives the instructor
freedom to change the order and even omit a chapter or two as appropriate to their
subject/course outline. This also allows students using it as a reference to easily find
the information they need on each topic.
Coverage of sustainability is one of the highlights of this book. There is an in-
creased emphasis placed in civil engineering practice on sustainability in material
selection in the designs and construction. Starting to think about sustainability early
during the first years of their civil engineering training helps students lay the ground-
work as their studies and work continues.
Preface xv
Supplements
A detailed Instructor's Solutions Manual, containing solutions to all problems from
the text, and Lecture Note Power Point Slides are available via a secure, password-
protected Instructor Resource Center at http://login.cengage.com.
<
Chapter 5: Aggregates
lnt1oductlon. Origin, geology ,;1nd class1f1cdtl0n of aggn~:gates. Physical p1opertles ,1nd testing of
~~~:~e;t·e~:~~~f~~;~~i;:e~l~~~;~!~_r:~:~!=~~~:: ,~~~~~'. transponat1on and storage
• 1 Activity ll:-SICI::1111:m:t:i:!I!!~
Chapter S Exercises
No s.ubmlsslons _ _ _ __
~ Chapter 5 Quiz
Afteryou·ve read Chapter S. answer the question~ In the Quiz.
N0Submlss1ons - - m : l l l m : 9
~
municated directly to each stu-
dent via the communication
l!'-_{fl_-M_;;_ . .. medium (email, social media,
-
' ,-·" ,
' ·.-~,
f
'
',
Geonet for .slope stability- Calms. Austn.lia
or even text message) desig-
nated by the student.
• StudyHub is a valuable
studying tool that allows you
to deliver important information and empowers your students to personalize their
experience. Instructors can choose to annotate the text with notes and highlights,
share content from the MindTap Reader, and create flashcards to help their stu-
dents focus and succeed.
• The Progress App lets you know exactly how your students are doing (and where
they might be struggling) with live analytics. You can see overall class engagement
and drill down into individual student performance, enabling you to adjust your
course to maximize student success.
Acknowledgments
We wish to acknowledge and thank our Global Engineering team at Cengage
Learning for their dedication to this new book:
Timothy Anderson, Product Director; Ashley Kaupert, Associate Media Con-
tent Developer; Megan Guiliani, Content Project Manager; Kristin Stine, Marketing
Manager; Elizabeth Brown and Brittany Burden, Learning Solutions Specialists;
Teresa Versaggi, Product Assistant; and Rose Kernan of RPK Editorial Services, Inc.
They have skilfully guided every aspect of this text's development and production
to successful completion.
Many thanks to the following reviewers for their helpful suggestions used while
developing this text:
Fouad M. Bayomy, University of Idaho
Samer D essouky, University of Texas-San Antonio
Dennis Filler, University of Central Florida
Pratanu Ghosh, California State University, Fullerton
Dirnitrios Goulias, University of Maryland
Micah Hale, University ofArkansas
Philip W. Johnson, University ofAlabama
Roger W. Meier, University of Memphis
David Naish, California State University - Fullerton
Jose A. Pena, Purdue University- Calumet
Pedro Romero, University of Utah
Brett Tempest, University of North Carolina at Charlotte
W. James Wilde, Minnesota State University-Mankato
Nagaratnam Sivakugan
Carthigesu T. Gnanendran
Rabin Tuladhar
Bobby Kannan Mathan
Dr. Sivakugan received his Bachelor's degree in Civil Engineering from University
of Peradeniya, Sri Lanka, with First Class Honors. He earned his MSCE and PhD
from Purdue University, West Lafayette, Indiana. Dr. Sivakugan's writings include
six books, 130 international journal papers, 90 international conference papers,
and more than 100 consulting reports. As a registered professional engineer of
Queensland and a chartered professional engineer, Dr. Sivakugan does substantial
consulting work for the geotechnical and mining industry in Australia and around
the the world, including the World Bank. H e is a Fellow of the American Society
of Civil Engineers and Engineers Australia. He has supervised 13 PhD students to
completion at James Cook University, Queensland,Australia, where he was the Head
of Civil Engineering from 2003 to 2014. He is the Associate Editor of International
Journal of Geotechnical Engineering and International Journal of Geosynthetics and
Ground Engineering, and an editorial board member of Canadian Geotechnical
Journal and Indian Geotechnical Journal.
Dr. Gnanendran received his Bachelor's degree in Civil Engineering from Uni-
versity of Peradeniya, Sri Lanka; an MEng from Carleton University, Canada; and a
PhD from The University of Western Ontario, Canada. He has published over 100
scholarly articles in journals and international conferences and over 50 of them were
in high-impact peer reviewed journals. He is an Associate Editor of the Canadian
Geo technical Journal and a member of the editorial board member of the Geotextiles
and Geomembranes Journal. He has extensive industrial and high-level consulting
experience for over 20 years and is a Fellow of Engineers Australia and a Chartered
Professional Engineer in Australia. He has supervised 14 PhD students and 4 ME
(research) students to successful completion.
Dr. Tuladhar received his Bachelor's degree in Civil Engineering from Regional
Engineering College Silchar, India, with First Class Honors. H e finished his Masters
in Structural Engineering from Asian Institute of Technology, Thailand and PhD
in Structural Engineering from Saitama University, Japan. He is currently a Senior
Lecturer and Associate Dean Learning and Teaching at the College of Science and
Engineering, James Cook University. He was awarded Australian Learning and
Teaching Citation Award in 2011 for the outstanding contribution to student learn-
ing. He is also the winner of the Australian Innovation Challenge 2015 under Manu-
facturing, Construction and Infrastructure category for the development of recycled
plastic fiber to reinforce concrete.
Dr. Mathan received his PhD in Materials Engineering from the Indian Insti-
tute of Technology Bombay (IITB) in India. He is currently an Associate Professor
at James Cook University (JCU). He was the Head of the Chemical Engineering
Department at JCU from 2010 to 2014. He has published over 90 scientific articles,
including seven book chapters in the field of materials engineering. He is a Key
Reader for Metallurgical and Materials Transactions (Springer), an editorial board
member for two international journals, and an ad hoc reviewer for over 30 interna-
tional journals.
xviii
Civil engineering materials have been used since the ancient times. Several materials
were used to build the Colosseum including travertine (a type of limestone), tuff
(a porous rock made of volcanic ash), and concrete. Courtesy of N. SMJkugan,Jomes Cook University. Ausrralia
----------- ----------------
1.1 Introduction
Civil engineers design and construct buildings, bridges, dams, tunnels, highways, air-
ports, canals, and play key roles in all infrastructure developments. Their work is
not just limited to land; there is substantial offshore work going on worldwide. They
also contribute in the mining industry, where the ore is removed from underground
and minerals are extracted. Yes, they make their mark above the ground, below the
ground, and out into the sea!
Civil engineers deal with a wide range of materials including, concrete, steel,
soils, rocks, aggregates, timber, metals, and plastics. All structures have to be founded
on the ground, and this requires a good understanding of soils, rocks, and aggregates.
Concrete and steel are the two of the most used materials in civil engineering for
construction of buildings and bridges. In spite of its lower load-carrying capacity
compared to steel or concrete and shrinking supplies worldwide, timber is still being
used as a building material, especially in housing where the loadings are relatively
small in magnitude. Aggregates, asphalt and bitumen are used widely in roadwork.
Geosynthetics are becoming increasingly popular in roadwork and slopes, and new
products are coming into the market every year. Metals, polymers, and composites
also have their place in civil engineering construction.
Engineering materials, or specifically civil engineering materials, is presented
early in most curriculums at the university level. This is followed by subjects that
cover certain materials (e.g., soils, concrete) to a much greater depth. Some materi-
als, such as geosynthetics or rocks, may be covered more under electives, and some
(e.g., metals, alloys, polymers) are covered only in civil engineering materials courses.
Mechanical engineers may focus on metals and alloys more than concrete, soil, or
timber. A good understanding of material behavior enables us to make the best use
of them in designs and construction.
2 Chapter 1 Engineering Behavior of Materials-Some Fundamentals
External
loading
/
Displacements Internal loads
and moments
L
Strains
TStresses
Very often, the site conditions, the loadings, and the materials are so complex that
it is necessary to simplify the problem into something that is solvable. This requires
certain assumptions and simplifications. D etermining the design parameters, includ-
ing the loadings and the material characteristics, is not always straightforward. Some
simple material models, also known as constitutive models, commonly used to describe
civil engineering materials, are described in the next section. They are often approxi-
mations of the actual material behavior but greatly simplify the problem without
compromising too much on the results.
In general, the external forces (e.g., wind loads, live loads) produce internal forces
and moments within the material, which in turn induce internal stresses. These inter-
nal stresses produce strains within the material, which result in displacements. This
sequence is illustrated in Figure 1.1.
All civil engineering projects have a client, consultant, and a contractor. These
three can be government organizations, private enterprises, or individuals. The client
is the one who requires the development of a facility such as a building, bridge, or
dam, has the funds to pay all associated costs, and owns the finished product. Con-
sultan ts are professional engineers who the client hires to provide advisory service
throughout the project, including analyses, designs, and specifications that constitute
the basis of the construction contract. Contractors are the ones who undertake the
real construction, based on the given designs and specifications. They need to commit
on time frames, and there can be hefty penalties for delays.
Of late, this traditional tripartite relationship has been undergoing considerable
change as many new forms of relationships are being considered, including alliance
projects, design-and-build projects, turnkey projects, and so forth, where the consul-
tant and contractor form an alliance with close collaboration in design and construc-
tion stages. Terms of engagement are also significantly different in such contracts.
The contract documents clearly specify the roles and obligations of all parties
concerned, the method of assuring the quality of the work, the time frames and mile-
stones, and points at which partial payments are made. In ensuring that the structure
or facility meets its intended purpose, every component has to meet certain perfor-
mance criteria. To this end, one of the key requirements is to ensure that the materials
used in the project meet the specifications.
1.2 Stress-Strain Relations and Constitutive Models 3
R1=-..!..!:::._ (1.1)
l1 + l2
R2 = __!____i_ (1.2)
l1 + l2
L..IA_s_im_p;....l~y_s_u;....pp;....o_rt_ed_b_e_am_s_u_b;..je_c_te_d_t_o_a....;...p_o_in_t_lo_a_d_P
_ _ _ _ _ _ _ _.....JH Figu re 1.2
)
r
- - - - - 1 1 - -- - - - - - 1 2- -_...,
4 Chapter 1 Engineering Behavior of Materials-Some Fundamentals
C
A
p
Axial strain, &
where t:.l is the elongation under the load P. In the segment OB of the stress-strain
(a-e) diagram, the axial stress is proportional to the axial strain, where the mate-
rial is behaving as a linear elastic material, following Hooke's law. At B, when the
normal stress exceeds u y, the material loses the linearity where the yielding takes
place, and the material undergoes some irrecoverable plastic strains. The value Oj,
is known as the yield stress of the material, which is a unique property of the mate-
rial that does not depend on the specimen dimensions. The ultimate stress u,, is the
maximum axial stress the material can withstand , which is reached at C. Beyond
C, lesser load is required to deform the material, which exhibits strain-softening
behavior and fails at D.
u =Ee (1.5)
Any changes in the longitudinal stress and strain, denoted here as ~a and ~e, respec-
tively, are related by
(1.6)
1.2 Stress-Strain Relations and Constitutive Models 5
Some simple constitutive models: (a) linear elastic, (b) nonlinear elastic, Figure 1.4
(c) elastic-plastic, and (d) rigid plastic
0
Axial strain, e. Axial strain, f.
(a) (b)
b
V,
i O'y
A
/
/
/
B
7,j
~ /
/'
/
0 C 0
1-f.P-+-i
Axial strain, e. Axial strain, e.
(c) (d)
The lateral normal strain and the longitudinal (i.e., axial) normal strain are
related by
lateral normal strain
v=- (1.7)
axial normal strain
where v is known as the Poisson's ratio, named after Simeon D enis Poisson
(1781- 1840), which is constant to a specific material. It is denoted by the Greek
symbol v (nu) or sometimes µ, (mu). Poisson's ratio lies in the range of 0-0.5, and
for most materials it is in the range of 0.25-0.35. Typical values for the common civil
engineering materials are given in Table 1.1.
At low stress levels, many materials behave elastically, and the linear elastic
model is adequate to describe their stress-strain behavior. A slightly superior but
more complex model is a nonlinear elastic model shown in Figure 1.4b. At any stage
of loading, if the load is removed, the material returns to its original shape without
undergoing any permanent or plastic deformation, following the same nonlinear path
in the a-e diagram. One of the simplest nonlinear elastic models can be described by
the following expression.
e
(T = -- - (1.8)
a+ be
where 1/a is the slope of the a-e diagram at zero strain, and l ib is the ultimate
stress, which is reached at a very large strain (see Figure 1.4b). Known as hyperbolic
nonlinear elastic stress-strain model, this is one of the popular constitutive models
used in numerical modeling work.
Figure 1.4c shows an elastic-plastic model, where the material is linear elastic in
the segment OA and perfectly plastic beyond A. In the segment OA, the strains are
elastic and recoverable. Any unloading will bring the material back to its original
state. The material yields at A and behaves as a perfectly plastic material from there.
Any further deformation or strain beyond A is entirely plastic, which is irrecoverable.
When the material is unloaded from B, it follows a path BC parallel to the elastic
segment OA. When fully unloaded to C, the material has undergone a permanent,
irrecoverable plastic strain, denoted by eP. When reloaded, the material behaves lin-
ear elastically, following the same straight-line path until it reaches the new yield
point B, at the same yield stress er,..
Figure 1.4d shows a rigid plastic model, where the material remains rigid without
any strains or deformations until the yield stress is reached. On reaching the yield
stress, the material behaves plastically and undergoes very large deformation.
IOther stress-strain diagrams: (a) strain hardening, and (b) strain softening H Figure 1.5
C
b
.,li Oj,
ti
-;;;
-~
0 E
EXAMPLE 1.1
The stress-strain plot of a material is shown in Figure 1.6, where segment OA is linear elastic.
It can be assumed that unloading (and reloading) anywhere in segment AB will take place
along a path parallel to OA.
a. Determine the Young's modulus of the material.
b. Find the elastic and plastic strains at B where the total axial strain is 0.035 (or 3.5%) and
the axial stress is 150 MPa.
c. What is the elastic strain during deformation from A to B?
150 B
125
i
6 100
b
li
~ 75
<I)
-;;;
'R
-.:t: 50
25
Solution:
a. In segment OA, the Young's modulus is given by the slope of the line. Hence,
100
E = - MPa = lOGPa
0.01
b.
150 B
125
-----
"'
ib
100
.,1 75
ti
.;
/ / } - 10 GPa
~ 50
/ 1
25 I
I
I
c/
0 0.01 0.02 0.03 0.04
Axial strain, e
When the material is unloaded from B to C, the elastic strain is fully recovered. This elas-
tic strain is given by
150
e' = - - = 0.015
10,000
The total longitudinal strain eat B = 0.035. Therefore the plastic strain eP is given by
eP =e - ee = 0.035 - 0.015 = 0.020
c. In segment AB, the longitudinal stress is increased by 50 MPa. Therefore, the elastic strain
during this segment is given by
50
e' = - - = 0.005
10,000
1.3 Types of Loadings 9
where M = moment at the section, and I = moment of inertia about the neutral axis.
The shear stress Tat any location on the cross section is given by
VQ
7=- (1.10)
lt
where V = shear force at the section, Q = first moment of the cross sectional area
above the level at which shear stress is being determined, and t = thickness of the section
at the level where the shear stress is being determined.
Torque is a twisting moment applied to a longitudinal bar in an attempt to rotate
the bar about its longitudinal axis. It is similar to moment, but the axis of the torque
is longitudinal. The units are the same as for moments. A torque T applied to a shaft
produces shear stresses which can be determined by
Tp
T=- (1.11)
[p
where p = distance from the center where the shear stress is being determined,
and I" = polar moment of inertia of the cross section. Eqs. 1.9 to 1.11 are generally
discussed in detail in strength of materials subject.
10 Chapter 1 Engineering Behavior of Materials-Some Fundamentals
Sign Convention
The right hand Cartesian coordinate system is the most commonly used mnemonic for
defining the directions of x ,y, and z axes in three dimensions. When the index finger,
thumb, and the middle finger of the right hand are held perpendicular to each other,
they can define the relative directions of the three mutually perpendicular axes of a
coordinate system. If the thumb points along the x-axis and the index finger points
along the y-axis, the middle finger points along the z-axis.
As shown in Figure 1.8a, the positive x-plane is the plane where the normal to
the plane points along the positive x-axis. The negative x-plane is the one where the
normal to the plane points in the opposite direction of the x-axis. This applies to all
three directions. The sign convention commonly used in applying the equilibrium
equations relating to stresses at a point is as follows:
• The shear or normal stress is positive when it acts on a positive plane and points
in the positive direction, or when it acts on a negative plane and points in the
negative direction.
• The shear or normal stress is negative when it acts on a positive plane and points
in the negative direction, or when it acts on a negative plane and points in the
positive direction.
Positive
x-plane
Negative
x-plane
X X
Positive
z
z-plane
(a) (b)
1.4 Special Loading Situations 11
Figure 1.8b shows the shear and normal stresses acting on the six sides of an
infinitesimally small element, representing a point. The body forces (e.g., self-
weight) are neglected here. It is worth noting that all the normal and shear forces
marked here are positive (based on the sign convention). The first subscript after
the symbols u and T defines the plane on which the stress is acting, and the second
subscript indicates the direction of the stress. For example, T xy is the shear stress act-
ing on x-plane in y-direction. From equilibrium considerations, Txy = T yx, T y, = T,y,
and Tzx = T xz,
It is important to have a good grasp of the sign convention when interpreting
the directions of stresses determined from equations that were developed from the
above and computer program output files.
When the problem is approximated as a two-dimensional problem , it can be
represented in Cartesian or cylindrical polar coordinate system. Figure 1.9 shows
the stresses on an infinitesimal element, in a two-dimensional Cartesian coordinate
system. As before, T xy = T yx · The second subscript is often omitted for the normal
stresses, which are simply denoted by u . u y, and u ,.
0
y
y
Positive
y-plane
Positive
x-plane
X X
Negative
y-plane
Another random document with
no related content on Scribd:
Barley-sugar, 564
Barley-water, excellent (poor Xury’s receipt), 583
Basket, wire, for frying, 177
Batter, French, for frying meat and vegetables, &c., 130
cod’s sounds fried in, 63
salsify, fried in, 341
spring fruit, fried in, 383
to mix for puddings, 397
Béchamel, 108
Beans, French, to boil, 321
à la Française, 321
another excellent receipt for, 322
Windsor, to boil, 322
Beef, à la mode, 192
breslaw of, 206
cake (very good), 190
to choose, 184
minced collops of, au naturel, 201
savoury minced collops of, 201
Scotch minced collops of, 202
richer minced collops of, 202
divisions of, 184
Dutch or hung, 197
extract of, Baron Liebig’s, 6
fillet of, braised, 180
fillet of, roast, 187
hashed, French receipt for, 206
cold, common hash of, 205
cold, excellent hash of, 205
collared, 198
collared, another receipt for, 198
gravy, Baron Liebig’s, 96
Norman hash of, 206
heart, to roast, 204
Jewish (smoked), 606
kidney, to dress, 204
kidney (a plainer way), 205
marrow, clarified for keeping, 208
marrow, to prepare for frying croustades, &c., 388
marrow-bones, to boil, 207
marrow-bones, baked, 208
minced, baked, 207
palates (Entrée), 194
palates (Neapolitan mode), 195
Hamburg pickle for, 197
another pickle for, 197
ribs of, to roast, 185
roll, or canellon de bœuf, 201
miniature round of, 200
round of, to salt and boil, 196
round of, spiced, 199
round of, roast, 186
rump of, to roast, 186
rump of, to stew, 194
to salt and pickle, various ways, 196
common receipt for salting, 198
saunders of, 207
shin of, to stew, 192
shin of, for stock, 97
sirloin of, to roast, 185
sirloin of, stewed, 193
spiced (good and wholesome), 199
smoked, 606
steak, roast, 187
steak, stewed, 189
steak, stewed in its own gravy, 189
steaks, best and most tender, 185
steaks, broiled, 187
steaks, broiled, sauces appropriate to, 188
steaks, fried, 189
steaks, à la Française, 188
steaks, à la Française, another receipt for, 189
steak pie, 354
steak puddings, 399, 401
good English stew of, 191
German stew, 190
Stufato, 615
Welsh stew of, 191
tongue (Bordyke’s receipt for stewing), 203
tongue potted, 305
tongues (various modes of curing), 202
tongues, to dress, 203
tongues, Suffolk receipt for, 203
Beet-root, to bake, 339
to boil, 339
to stew, 340
Belgrave mould, 469
Bengal currie powders, 615
Bermuda witches, 491
Birthday syllabub, 581
Biscuits, Aunt Charlotte’s, 561
Captain’s, good, 560
Colonel’s, 561
cheap ginger, 560
Threadneedle-street, 560
wine, 560
Bishop, Oxford receipt for, 580
Black-cap pudding, 407
Black-caps par excellence, 460
Black cock, and gray hen, to roast, 291
Blamange, or blanc manger, apricot, 479
good common (author’s receipt), 476
calf’s feet, to make, 454
currant, 479
quince (delicious), 478
quince, with almond cream, 478
rich, 477
strawberry (extremely good), 477
strengthening, 476
Blanc, a, 169
Blanch, to, meat, vegetables, &c., 182
Blanquette, of sucking pig, 250
of veal or lamb with mushrooms, 229
Boil, to, meat, 167
a round of beef, 196
Boiled, calf’s head, 210
chestnuts, 274
custards, 481
eels (German receipt), 83
fowls, 273
leeks, 318
rice, to serve with stewed fruit, &c., 422
rice-pudding, 419, 420
turnip radishes, 318
breast of veal, 218
fillet of veal, 217
knuckle of veal, 221
loin of veal, 218
Boiling, general directions for, 167
scientific, Baron Liebig’s directions for, 168
Bonbons, palace, 567
Bone, to, calf’s head for brawn, 24, 215
calf’s head, the cook’s receipt, 211
calf’s head for mock turtle soup, 24
a fowl or turkey without opening it, 265
a fowl or turkey, another mode, 265
fowls, for fricassees, curries, and pies, 266
a hare, 285
a leg of mutton, 236
a loin of mutton for pies, 355
a breast of veal, 618
a shoulder of veal or mutton, 219
neck of venison for pies, 352
Boning, general directions for, 182
Bottle Jack, 170
Bottled fruits, for winter use,
gooseberries,
tomatas, or tomata-catsup, 151
Boudin, à la Richelieu, 288
Boudinettes of lobsters, &c., 92
Boulettes, potato, 314
Bouilli, French receipt for hashed, 206
Bouillon, observations on, 9
Brain cakes, 162
another receipt for, 162
Braise, to burn, 180
Braised fillet of beef, 180
leg of mutton, 236
Braising, directions for, 180
Brandy, cherry (Tappington Everard receipt), 579
lemon, for flavouring sweet dishes, 153
peaches preserved in, 571
trifle, or tipsy cake, 274
Brandied morella cherries, 571
Brawn Brack, cake (Irish), 546
good, light, 554
Brawn, calf’s head (author’s receipt), 215
Tenbridge, 260
Bread, Bordyke receipt for, 597
to know when baked, 604
Bavarian brown, Liebig’s, 599
brown, English, 599
crumbs, fried, 131
crumbs, to prepare for frying fish, 131
dairy, without yeast, 602
to freshen stale, 603
to fry for garnishing, 131
to fry for soups, 5
with German yeast, 598
home-made, remarks on, 594
household, 596
to keep, 603
partridges served with, 279
patties, 387
potato, 600
puddings, 418, 430
and butter puddings, 428, 429
rules to be observed in making, 596
sauce, 112
sauce with onion, 113
unfermented, 599
to purify yeast for, 595
Bream, sea, to dress, 75
Brioche paste, 349
Brill, to boil, 58
Broccoli, 326
Broiled beef steak, 187
bacon, 259
cutlets, mutton, 241
cutlets, pork, 251
eels with sage (German), 617
fowl, 274
mackerel, 71
red mullet, 76
partridge, 290
partridge (French receipt), 290
Broiling, general directions for, 175
Broil, the Cavalier’s, 240
Broth, or bouillon, 6
veal, or mutton, 44
Browned flour for thickening soups and sauces, 131
Browning, with salamander, 183
Brown, rich, English gravy, 99
apple sauce, 125
caper sauce, 121
chestnut sauce, 129
mushroom sauce, 123
onion sauce, 125
rabbit soup, 31
Brown to, with salamander, 183
Brussels sprouts, 340
Buns, light, of different kinds, 559
Exeter, 559
excellent soda, 561
Geneva, 601
Burdwan, an Indian, 612
Burlington Whimsey, 212
Burnt coffee, or gloria, 592
Buttered apples, 488
cherries, 490
Butter, anchovy, 138
burnt, or browned, 109
clarified, for storing and for immediate use, 110
to cool for crust, 345
creamed, and otherwise prepared for cakes, 543
lobster, 138
melted, good common, 108
melted, French, 109
melted, rich, 108
melted, rich, without flour, 109
melted, white, 109
loin of lamb stewed in, 246
truffled, 139
Buttermilk, for bread, 602
Cabbage, to boil, 332
stewed, 333
red, to stew (Flemish receipt), 340
red, to pickle, 539
Café noir, 592
Cake, fine almond, 545
apple, 362
beef or mutton, 190
breakfast, French, 549
a cheap common, 555
cream cake, 554
thick, light gingerbread, 551
a good light luncheon cake, 554
cheap nursery, 555
a good Madeira, 548
pound, 546
rice, 546
sausage-meat, or pain de porc frais, 261
a good soda, 556
a good sponge, 547
a smaller sponge, 547
tipsy, 474
veal, 222
veal, good (Bordyke receipt for), 222
Venetian or Neapolitan (super-excellent), 547
white, 546
Cakes, Banbury, 549
to colour sugar candy for, 542
flead, or fleed, 558
cocoa-nut gingerbread, 552
common gingerbread, 553
richer gingerbread, 553
queen, 556
general remarks on, 540
very good small rich, 558
to prepare butter for rich, 543
to whisk eggs for light rich, 543
small, sugar, various, 558
small Venetian, 548
Calf’s head, à la Maître d’Hôtel, 214
boiled, 210
brawn (author’s receipt), 215
to clear the hair from, 210
cutlets of, 213
hashed, 213
a cheap hash of, 213
prepared, the cook’s receipt, 211
soup, 27
The Warder’s way, 211
Calf’s feet jelly (entremets), 461
another receipt for, 462
jelly, apple, 464
jelly, orange, 464
modern varieties of, 463
to prepare for stock, 453
stewed, 228
stock, 453
stock, to clarify, 454
Calf’s liver, stoved or stewed, 228
roast, 229
sweetbreads, 227
Cambridge milk punch, 581
Candy, cocoa-nut, 566
ginger, 565
orange-flower, 565
orange-flower (another receipt for), 566
Canellon de bœuf, 201
Canellons, filled with apricot or peach marmalade, 385
of brioche paste, 385
Caper sauce, 121
sauce for fish, 121
Capillaire in punch, 580
Caramel, to boil sugar to, 563
the quickest way, 563
Carp, to stew, 82
Carrots, au beurre, 336
to boil, 335
in their own juice 337
mashed, or buttered (Dutch), 336
in plum pudding, 417
sweet, for second course, 336
the Windsor receipt (Entrée), 335
Carrot, soup, common, 20
soup, a finer, 20
Casserole of rice, savoury, 351
of rice, sweet, 438
Catsup, the cook’s, or compound, 149
lemon, 150
mushroom, 146,148
mushroom, double, 148
pontac, for fish, 150
tomato, 151
walnut, 149, 150
Cauliflowers, to boil, 325
French receipt for, 325
à la Française, 326
with Parmesan cheese, 325
Cavalier’s, the, broil, 240
Cayenne, vinegar, 153
Celery, boiled, 341
salad, to serve with pheasants, 341
sauce, 128
stewed, 341
Chantilly baskets, 474
Charlotte de pommes, or apple Charlotte, 486
à la Parisienne, 487
Chatnies (Mauritian), 144, 610
Cheese, damson, 520
in fondu, 379
Italian pork, 260
with maccaroni, 392
with maccaroni, à la Reine, 393
in ramakins, 375
to serve with white and maccaroni soup, 13
cheese-cakes, cocoa-nut (Jamaica receipt), 371
Madame Werner’s Rosenvik, 372
Cherries, brandied, morella, 571
Cherries, compote of Kentish, 458
compote of morella, 458
morella, to dry, 504
dried with sugar, 502
dried without, 503
dried, superior receipt, 503
to pickle, 532
brandy, 579
cherry, cheese, 504
cherry, paste, 504
Chestnuts, boiled, 574
roasted, 574
stewed, 342
Chestnut forcemeat, No. 15, 162
sauce, brown, 129
sauce, white, 129
soups, 19
Chetney, various ways of making, 144
Chicken, broiled, 274
cutlets, 275, 276
fried, à la Malabar, 276
patties (good), 359
potato pasty, 350
Chicken pie (common), 353
modern pie, 353
Chickens, boiled, 273
fricasseed, 275
in soup, 29
China chilo of mutton, 241
Chocolate, almonds, 568
drops, 567
to make, 592
Spanish receipt for making, 592
Chops, lamb or mutton, broiled, 241
mutton, stewed in their own gravy (good), 240
pork, 251
Chorissa, or Jewish sausage, with rice, 607
Christopher North’s own sauce for many meats, 119
Cocoa, to make, 593
Cocoa-nut candy, 566
cheese-cakes, 371
in curries, 296
Doce, 490
gingerbread, 553
macaroons, 545
puddings, 424
soup, 19
Cod fish, to boil, 61
slices of, fried, 61
stewed, 62
stewed in brown sauce, 62
Cod’s sounds, to boil, 63
to fry in batter, 63
Coffee, to boil, 591
breakfast, French, 590
burnt, or coffee à la Militaire, vulgarly called Glosia, 592
to filter, 590
directions for making, 589
strong, clear, to serve after dinner, called café noir, 592
remarks on, 587
to roast, 588
roaster, 588
Cold, calf’s head, to re-dress, 214
Cold, fowls, ditto, 276, 277
leg of mutton, ditto, 207
Maître d’Hôtel, sauce, 133
meat, excellent sauces to serve with, 133, 134, 136
salmon, to dress, 59
turbot, ditto, 59
Collops minced, au naturel, 201
savoury minced, 201
sauté-pan for frying, 176
Scotch, 226
Scotch minced, 202
Compote of apples, baked (our little Lady’s receipt), 572
of green apricots, 457
of bullaces, 458
of cherries, 458
of Kentish cherries, 458
of Morella cherries, 458
of green currants, 457
of red currants, 457
of damsons, 458
of figs, 492
of green gooseberries, 457
of magnum bonum, or other large plums, 458
of peaches, 459
of peaches, another receipt, 459
Compote de pigeons, 619
Compote de pigeons aux petits pois, 619
of Siberian crabs, 458
of spring fruit (rhubarb), 457
Confectionary, 562
Conjurer, a, its uses, 175
Consommé, 10
Constantia jelly, 467
Cookery (English), common causes of its failure, 167
Cool cup, a, 582
Corn, Indian green, to boil, 329
Counsellor’s cup, 585
Crab, cold, dressed, 88
hot, 89
Creamed tartlets, 375
spring fruit, or rhubarb trifle, 486
Cream, Chantilly basket filled with, 474
Cream cake, delicious, 554
crust, 347
Devonshire, or clotted, 451
jelly, filled with, 469
lemon, made without cream, 475
Nesselróde, 471
remarks on, 450
Swiss, 473
in soups, 19, 22, 29, 30
Creams, lemon (very good), 475
fruit, 475
Italian, 475
Crême à la Comtesse, or the Countess’s cream, 272
Crême, Parisienne, 479
patissiere, 373
Crisped potatoes, or potato-ribbons, to serve with cheese, 313
Croquettes of rice (entremets), 385
of rice, filled with preserve,
of rice, savoury, 386
Croustades, or Dresden patties, 387
of various kinds, 387
small, dressed in marrow, 388
small, à la bonne maman, 389
to prepare marrow for frying, 388
Croûte aux-champignons, or mushroom-toast, 330
Crust butter, for puddings, 398
cream, 347
flead, 347
French, for hot or cold meat pies, 347
excellent short, 349
rich short, for tarts, 349
Crust, common suet for pies, 348
very superior suet, for pies, 348
suet, for puddings, 398
Crusts, to serve with cheese, 398
Cucumber (author’s receipt), to dress, 323
soup, 38
vinegar, 152
Cucumbers à la Crème, 324
à la Poulette, 324
dressed, 323
fried, 324
stewed, 323
Curds and whey, 451
Currants, to clean for puddings and cakes, 397
green, stewed, 457
red, stewed, 457
Currant, blamange, 479
custard, 482
dumplings, 421
jam, red (delicious), 509
jam, white, 510
jelly, fine black, 511
jelly, French, 509
jelly, superlative red, 509
jelly, white, very fine, 510
jelly, tartlets, 375
paste, 510
pudding, 408
syrup, or sirop de groseilles, 579
Curried eggs 301
gravy, 302
maccaroni, 300
oysters, 302
toasts, with anchovies, 389
sweetbreads, 301
Currie, Mr. Arnott’s, 297
a Bengal, 298
a dry, 298
common Indian, 299
Currie powder, Mr. Arnott’s, 297
Curries, remarks on, 296
Selim’s (Capt. White’s), 300
Custard, baked, common, 483
a finer 483
currant, 482
the Duke’s, 482
the Queen’s, 481
veal, or a Sefton, 362
Custards, boiled, good, old-fashioned, 481
boiled, rich, 481
chocolate, 483
French, 484
quince, or apple, 482
Cutlets of calf’s head, 213
Chicken, English, 275
of fowls, partridges, or pigeons (Entrée), 276
lamb, in their own gravy, stewed, 246
lamb, or mutton, with Soubise sauce, 246
mutton, broiled, 241
of cold mutton, 243
mutton, in their own gravy, stewed, 240
pork, 251
veal à la Française, 226
veal à l’Indienne, or Indian fashion, 225
veal à la mode de Londres, or London fashion, 226
veal, plain, 225
of sweetbreads, 227
Damson, cheese, 520
jam, 519
jelly, 519
solid, 519
pudding, 408
Des Cerneaux, or walnut salad, 141
Devonshire junket, 452
Dough nuts, Isle of Wight, receipt for, 556
Dresden patties, or croustades, 387
Dried apples, to stew, 572
apricots, French receipt, 517
cherries, with sugar, 502, 503
cherries, without sugar, 503
gooseberries, with and without sugar, 501
mushrooms, 153
plums (Pruneaux de Tours), to stew, 573
Dry, to apricots, a quick and easy method, 517
Imperatrice plums, 521
Mogul plums, 515
peaches or nectarines, 518
Duck, stewed, 279
Ducks, to roast, 279
stuffing for, No. 9, 160
wild, to roast, 294
Dumplings, apple (fashionable) 420
currant, light, 421
lemon, 421
Norfolk, 421
Suffolk, or hard, 421
Dutch, or hung beef, 197
custard, 438
flummery, 477
Eels, boiled, German receipt, 83
Cornish receipt, 84
to fry, 83
Egg balls, 162
sauce, for calf’s head, 111
sauce, common, 110
sauce, good, 110
a swan’s, to boil hard, 448
swan’s, en salade, 448
Eggs, to boil in the shell, 445
to cook in the shell, without boiling, 445
continental mode of dressing, or œufs au plat, 450
Eggs, to dress Guinea fowls or Bantams, 416
to dress turkeys, 417
curried, 301
forced turkey’s or swan’s, 447
forced, for salad, 137
to preserve for many weeks, 444
poached, with gravy, 449
to poach, 449
to whisk, for cakes, 543
Elderberry wine, 584
Elegant, the Economist’s, pudding, 415, 428
lobster salad, 142
English, brioche, 349
brown gravy, 99
game pie, 352
puff paste, 346
stew, 191
Entrées, beef cake, 190
beef collops, 201
beef palates, 194, 195
beef roll, or canellon de bœuf, 201
beef steaks à la Française, 188, 189
beef tongues, 202
Bengal currie, 298
blanquette of sucking pig, 250
blanquette of veal or lamb, with mushrooms, 229
broiled mutton cutlets, 241
broiled ox-tail, 195
boudinettes of lobsters, shrimps, &c., 92
calf’s head à la Maître d’Hôtel, 214
calf’s head, the Warder’s way, 211
calf’s liver, stewed, 228
casserole of rice, 351
chicken cutlets, 275
chicken patties, 359
compote de pigeons, 299
curries, 297, 298, 299, 300, 301, 302, 615
croquettes of savoury, of rice, 386
croustades filled with mince, 387
cutlets of calf’s head, 213
cutlets of fowls, partridges, or pigeons, 275
Dresden patties, 387
fillets of mackerel, 71
fillets of mackerel in wine, 72
fillets of soles, 65
fillets of whitings, 68[194]
fowls, à la Carlsfors, 273
fricandeau of veal, 223
fricasseed fowls or chickens, 274
fried chicken à la Malabar, 275
hashed fowl, 276
lamb cutlets in their own gravy, 246
lamb or mutton cutlets, with soubise sauce, 246
lobster cutlets, 91
lobsters fricasseed, 89
loin of lamb stewed in butter, 216
minced fowl, 276
minced veal with oysters, 231
mutton cutlets in their own gravy, 210