COUNTER BALANCING BUILDING ON CHANGING SLOPE
WOOJIN KIM ARCHITECTURE ASSOSIATION INTERMEDIATE 9
1
COUNTER BALANCING BUILDING ON CHANGING SLOPE
WOOJIN KIM ARCHITECTURE ASSOSIATION INTERMEDIATE 9
Project Statement
TS Statement
How can an architecture get built on a site without any destruction? With the incapability of foundation construction, the proposal explores a new way of how an architecture can simply be “placed” on top of a surface; Questioning the condition between the two: the programme and the site.
The project investigates cohesion and adhesion in architectural scale.
Whilst the effect of the harsh weather condition is inevitable, the project embraces the nature of Oslo’s dynamic weather change and allow these to let architecture respond or react throughout the seasons.
It explores the relationship between two surfaces through different parameters, using multiple mechanical systems designed. It tests how the relationship between cohesion and adhesion could scale up from molecule level to architectural scale, and allow the building to change dynamically while being stable.
The project is embedded in a desire to respect the nature and the preservation, aspiring to leave the minimal impact on the nature.
1
2
TABLE OF CONTENT
CHAPTER 1
CHAPTER 2
CHAPTER 3
CHAPTER 4
CHAPTER 5
CHAPTER 6
CHAPTER 7
CHAPTER 8
CHAPTER 9
CHAPTER 10
3
Statement
Introduction
Garum - Viscosity
1.1
Project statement
1
1.2
TS statement
2
2.1
Maaemo
7
2.2
Ekeberg Park
9
3.1
Definition of Garum
11
3.2
Fermentation Process Observation
17
3.3
Conclusion
23
Viscosity - Internal Friction
Time
4.1
Definition of Viscosity
27
4.2
Testing
31
4.3
Bring the test to Site
37
4.4
Conclusion
Weight
Adhesive Strength 5.1
Definition of Adhensive Strength
41
5.2
Testing
43
5.3
Bring the test to Site _ Angle of slope
47
5.4
Conclusion
Friction
Surface Friction
Case study
Maaemo on the Surface
Controlling
6.1
Friction measuring device
51
6.2
Material Testing A
53
6.3
Material Testing B
55
6.4
Bring the test to Site _ Angle of slope
63
6.5
Conclusion
7.1
Norwegian Ski Culture
67
7.2
Architectural Case Study
69
Norwegian vernacular architecture
71
Antarctica Research Station
73
Lunar Landing Station
75
8.1
Understand Maaemo through Weight
77
8.2
Understand Site with Surface Friction
87
8.3
Slide test on the site
89
9.1
Pulley on the Inclined Plane
93
9.2
Combination of Friction and Pulley
97
Counter Balance
Proposal 10.1
Couunter Balancing Floor system
103
10.2
Free Hinge Frame Structure
115
10.3
Maaemo Proposal on the site
119
4
CHAPTER 2
INTRODUCTION
CHAPTER 2
Introduction
2.1
Maaemo
2.2
Ekeberg Park
Viscosity
2. Introduction_Program
MAAEMO
Maaemo has been situated in their current site for the past 7 years. The 3-star Michellen restaurant is now urging to move their location to Ekeberg Park.
7
8
2. Introduction_Site
Ekeberg Park
Due to the expansion and the closeness to their foraging site, Maaemo is now moving to Ekeber Park. A site of natural historic preservation, which forbids any destruction of the bedrock. With this challenge, the project explores a new way of how an architecture can simply be placed on top of a surface. Whilst the effect of the harsh weather condition is inevitable, the project embraces the nature of Oslo’s dynamic weather change and allow these to let architecture respond or react throughout the seasons. The project is about respecting the nature and embracing the dynamic weather change.
Ekeberg Park is a site of natural historic preservation, which forbids any destruction of the bedrock.
Oslo Bygdøy Oslo Container Terminal AS
Hovedøya Gressholmen-Rambergøya Nesoddtangen
Bleikøya
Nakkholmen
Lindøya
1. The vegetation, including dead bushes and trees, is protected from damage and destruction. It is forbidden to remove plants or parts from the reserve. New plant species must not be introduced. Planting or sowing is not allowed. 2. Wildlife, including haystacks and hills, is protected from damage, destruction E18 and unnecessary disturbance. Dosing of animals is not allowed.
AVERAGE MONTHLY PRECIPITATION OVER THE YEAR ( RAINFALL, SNOW )
3. No measures may be taken that may change the natural environment, such as construction of buildings, facilities, other permanent or temporary facilities, provision of caravans, brackets, boats, pipelines, land cables or sewers, road construction, dredging, cultivation, drainage and other types of dripping, extraction, filling or planning of mass, sewage treatment or other concentrated pollution, waste disposal, fertilization, liming and the use of chemical pesticides. Foreclosure is prohibited. The listing is not complete. 4. Any destruction of the bedrock is forbidden, including hammer use, drilling, blasting and collecting samples from solid mountains. Likewise, it is forbidden to erase or paint characters, figures and the like on mountain or rocky blocks.
AVERAGE MONTHLY RAINY DAYS OVER THE YEAR
9
5. Motor freight, including start and landing of aircraft, is prohibited. 6. Cycling and horse riding outside the existing walkway are prohibited. 7. Use of the nature reserve for sporting events or other major events is prohibited. 8. Camping and tents are prohibited. 9. The Environmental Directorate may, for reasons of the purpose of conservation, by regulation prohibit or regulate the traffic in all or part of the nature reserve.
10
Week 1
Week 4
Week 7
Week 9
CHAPTER 3
400:1
Week 1
Week 4
Week 9
Week 7
400:1
GARUM
CHAPTER 3
3.1
Definition of Garum
3.2
Fermentation Apparatus
3.3
Fermentation Process Observation A jar
1:2
A piece of mackerel
1:1
Maximum Viscosity A protein molecule
3.4
11
Viscosity
Garum
Adhesion
400:1
Conclusion
12
3.1
Definition of Garum
Garum recipe 1000 g
Mackerel (44%)
250 g
Dried Koji (14%)
240 g
Salt (13.4%)
300 g
Water (16.8%)
What is Fermentation? the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
What is Garum?
Incubate at 60°C for > 10 weeks
Filtered Water
16.8 %
14 %
13.4 %
Garum is fermented fish sauce in Roman era, not only for preservation but also umami flavor(natural MSG).
Dry Koji
Decomposed mackerel cunck
Salt
Filtered garum_Fish souse
44 %
Mackerel
13
14
34*34 lumber
3.2
1st Styrofoam box
Fermentation Apparatus
total oven frame dimensions 360*468*1766mm
70℃ ( +_ 0.5℃)
temperature sensor of aduino
Temperature Control heat source :
42W light bulb *2 = 45℃ 70W light bulb *2 = 70℃
2nd tray : 9small jars
330ml jars * 9
heat controlling : temperature sensor of aduino
3mm perspex electric wiring+arduino container
maximum error range = +_ 0.5℃ 3mm perspex
heating cycle :
Fan for even heat flow (1 per environment)
thermometer
9mm ply wood
electric wirings of arduino 800ml jars * 3
1st tray : 3small jars + 3big jars
2nd Styrofoam box 330ml jars * 3
65℃
90dia * 170mm
( +_ 0.5℃) Styrofoam box
12mm ply wood
rail for shelf
external dimensions 564(L)*400(W)*352(H)mm internal dimensions 515(L)*350(W)*300(H)mm
84dia * 100mm 34*34 lumber
wall thickness 25mm
Wood Frame Total oven frame dimensions 360*468*1766mm
34*34 lumber
70℃ 1st Styrofoam box fan
electric wiring container 3mm mdf
70W light bulb
3rd styrofoam box
45℃
65℃ 2nd Styrofoam box
( +_ 0.5℃)
3mm perspex
42W light bulb
2nd tray : 9small jars
45℃ 3rd styrofoam box
4mm bolt
Base
1st tray : 3small jars + 3big jars
styrofoam box lid
base
Exploded Isometric Drawing of Oven 15
16
3.3.1 Fermentation Process Observation
Protein Deformation 1:2 scale On the fermentation process, the liquid part becomes denser, so that koji and mackerel layer are floating on it. The process can be observed by changing the color (browning) and changing the order of the layer.
Week_0
Week_1
Week_3
Week_6
Time (week) Completion (%)
0%
10%
30%
60%
Protein layer
Koji layer
1300 g 1:2 scale
C : 34 M : 34 Y : 43 K : 15
17
C : 14 M : 49 Y : 79 K :3
C : 31 M : 73 Y : 73 K : 34
C : 52 M : 69 Y : 55 K : 72
18
3.3.2 Fermentation Process Observation
Protein Deformation 1:1 scale
Day_0
Day_9
Day_4
Day_12
Time (Day)
72g
59g
48g
43g
section
This is 1:1 scale experiment to make a more specific observation than the superficial observation from outside the Jar, using the same mackerel chunk for two weeks.
38.0 34.7 31.0
8.2
88.1
71.6
8.2
16.3
25.7
31.0
34.7
38.0
25.7
55.5
16.3
20.2
43.3
20.2
plan
53.3 46.7
88.1
19
7.5
73.0
7.5
15.7
40.3
46.7
53.3
54.1
40.3
56.6
15.7
16.0
53.5
On the deformation progresses, the bone is separated from the solid chunk and the volume decreases rapidly. It weighed in half in two weeks and the reduced weight was liquefied and contained in the liquid.
14.2
20
3.3.3 Fermentation Process Observation
Protein Deformation Micro-scale (400:1)
Week_0
Week_1
Week_3
Week_5
0%
10%
30%
50%
Time (week)
Week_0
Week_1
Week_3
Week_5
0%
10%
30%
50%
Shrimp_ Incubate at 60°C
Mackerel _ basic recipe
Incubate at 60°C
Time (week)
0days after _ 12.11.2017
8days after_ 20.11.2017
13days after _ 25.11.2017
39days after _ 25.12.2017
1 no oil
1 oil 5mm
1 oil 6mm
2 liquid
2 liquid
3 solid paste
3 solid paste
0days after _ 12.11.2017
2days after_ 14.11.2017
13days after _ 25.11.2017
39days after _ 25.12.2017
1 oil 4mm _ evaporated
1 no oil
1 no oil
1 no oil
2 liquid_contain breaking cell
2 liquid _ cell breaks down to acid
2 liquid
2 liquid
2 liquid
3 solid paste _ break down to bundle
3 solid _ browning
3 solid paste
3 solid paste
3 solid paste
2days after_ 14.11.2017
13days after _ 25.11.2017
39days after _ 25.12.2017
1 no oil
1 oil
1 oil
2 liquid
2 liquid
2 liquid
3 solid paste
3 solid paste
3 solid paste
Accelerated experiment Incubate at 70°C + Enzyme
8days after_ 20.11.2017 solid paste _ break down to bundle
13days after _ 25.11.2017 solid _ browning
39days after _ 25.12.2017 solid _ browning
0days after _ 12.11.2017
Beef_ Incubate at 60°C
Put extra enzyme pills and incubate in higher temparature environment to speed up the process.
Fermentation failure Incubate at 45°C
8days after_ 20.11.2017
13days after _ 25.11.2017
39days after _ 25.12.2017
Molds grow on the surface
oil _ less amount of oil is created
solid _ break down slowly
solid _ No browning
To look at the difference between decay and fermentation, incubating at low temperatures where bacteria can be activated. Observe mold growth on the liquid surface.
21
Experiments that compared the three different proteins (mackerel, shrimp, beef ) in micro scale, and controlled the rate of fermentation process. You can observe the process in microscopic scale that protein tissue breaks down and browning. 22
3.4
Garum_Conclusion
VISCOSITY
The viscosity of a fluid is a measure of its resistance to gradual deformation by shear stress or tensile stress. For liquids, it corresponds to the informal concept of “thickness�; for example, honey has a much higher viscosity than water. In simple terms, viscosity means internal friction between the molecules of fluid.
Week 0
Week 1
Week 4
Week 7
Week 9
400:1
VISCOSITY AND GARUM
Making garum is the liquefaction process breaking down the condensed protein solid to amino-acid. On the fermentation process the intermolecular attractions between protein getting looser, which means losing its tension and getting stickier.
Week 0
Week 1
Week 4
Week 9
Week 7
When the strength of adhesion is bigger than cohesion, the solid paste of garum start to stick on the other surface rather than condense itself. Then the internal friction when it flows is getting stronger through the fermentation process progress, also viscosity increases. 400:1
Therefore in practical scale, the rate of fermentation progress is measurable through viscosity.
Cohesion
Adhesion
Cohesion
Adhesion
SOLID
BREAK-DOWN
LIQUID
Animal protein
Cohesion decrease
Amino acid
Adhesion increase
Maximum Viscosity
Adhesion
Cohesion 0
1
2
3
4
5
6
7
8
9
10
Time (week)
Ending point of fermenting process
23
24
CHAPTER 4
A C
B
CHAPTER 4
Viscosity - Internal Friction
4.1
Definition of Viscosity
4.2
Testing Test of Sauce Test of Garum
4.3
Bring the test to Site
4.4
Conclusion
Time
TESTING DEVICE 1.
Definition of Viscosity
PROCESS MEASUREMENT _in real scale Variable
How much time 15g of a target liquid takes to flow 10cm ? Fixed variable
100
90
80
70
60
50
40
30
20
10
0
100
0
10
10
20
25.2
0
44.1
0.2 sec
20
0.1 sec
30
30
40
40
50
50
(mm)
(mm)
01. Sort of liquid
0.2 sec
90
80
70
60
50
Speed
40
10
Distance
1
30
=
20
Time
=
0
Viscosity
Time (sec)
Viscosity = time/distance Fixed variable
amount of liquid : 15g room temperature : 23.7 °C liquid temperature : 23.9 °C
Viscosity = 0.2/10 = 0.02 0.2
Distance(cm)
0
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
10
0 90.2
10
10
27
28
20
20
TESTING DEVICE 1.
Viscosity Measuring Tool
1 se c
=
Speed
9.5
c
3 se
Distance
c)
e (se
Tim
c
=
1 2 se
Viscosity
Time
c
4 se
c
5 se
c
6 se
c
7 se
c
8 se
c
9 se
5/10
9. m) =
95
= 0.
of dius
c
era
cam
ra
d
c
1 se
c) /
e(se
tim ity =
ce( istan
2 se
s isco
c
V
3 se
cm)
10
A
c
nce(
4 se
Dista
c
15 g
c
5 se
c
6 se
c
7 se
c
8 se
c
9 se
20 째
0
10
20
30
A
40
15 g
50
60
70
80
90
100
110
120
B
130
15 g 140
20째
150
65째
VARIABLES Type of testing liquid 20째
different stickiness different running shape Temperature of liquid
FIXED VARIABLES Amount of testing liquid
B 15 g
Viscosity =
Material of slope (Perspex)
time distance
=
1 speed
Angle of slope (20degree)
A
B
Viscosity Measuring Device internal friction between the molecules of fluid
29
30
TESTING DEVICE 1.
Viscosity of Sauce
The strongest viscosity 100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
0.2 sec 0
0
0
0
10
10
10
10
20
20
20
30
30
30
30
40
40
40
40
50
50
50
50
(mm)
(mm)
Viscosity = time/distance = 0.2sec/10cm = 0.02 sec/cm
Viscosity = time/distance = 9.5sec/10cm = 0.95 sec/cm
Fixed variable
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C liquid temperature : 23.9 °C
(mm)
9 sec
8 sec
7 sec
6 sec
5 sec
4 sec
Time (sec)
3 sec
05. OLIGOSACCHARIDE A.
2 sec
Time (sec)
1 sec
0.2 sec
(mm)
01. WATER
24.8
34.1
44.1
20
25.2
96.0
Viscosity = = 9.5/10 = 0.95
9.5
amount of liquid : 15g room temperature : 23.7 °C liquid temperature : 23.8 °C
Viscosity = 0.2/10 = 0.02 0.2
Distance(cm)
Distance(cm)
10 100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
10
0
0
0
10
10
10
10
20
20
20
20
30
30
30
30
40
40
40
40
50
50
50
50
0
06. COOKING OIL
47.2
Time (sec)
Viscosity = time/distance = 0.22sec/10cm = 0.022 sec/cm
Viscosity = time/distance = 1.2sec/10cm = 0.12 sec/cm
Fixed variable
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C liquid temperature : 24.2 °C
(mm)
amount of liquid : 15g room temperature : 23.7 °C liquid temperature : 24.8 °C
Viscosity = 0.22/10 = 0.022 0.22
1 sec
Time (sec)
(mm)
(mm)
0.2 sec
(mm)
02. VINEGAR
49.6
17.5
42.6
90.2
Viscosity = 1.2/10 = 0.12
1.2
Distance(cm)
Distance(cm) 100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
0
10
10
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
10
0
0
0
10
10
10
10
20
20
20
30
30
30
30
40
40
40
40
50
50
50
50
(mm)
(mm)
(mm)
0
28.2
117.3
Viscosity = time/distance = 0.25sec/10cm = 0.025 sec/cm
Viscosity = time/distance = 1.1sec/10cm = 0.11 sec/cm
Fixed variable
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C liquid temperature : 25.9 °C Viscosity = 0.25/10 = 0.025 0.25
Viscosity = 1.1/10 = 0.11
1.1
Distance(cm) 10
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
amount of liquid : 15g room temperature : 23.7 °C liquid temperature : 24.5 °C
Distance(cm) 10
0
(mm)
1 sec
07. SESAME OIL
Time (sec)
0.6 sec
Time (sec)
0.3 sec
03. FISH SAUCE
0.2 sec
52.2
29.8
41.7
20
0
0 117.3
10
20
20
52.2
29.8
10
30
30
40
40
50
50
04. SOY
Time (sec)
(mm)
0.2 sec
(mm)
Fixed variable
31
amount of liquid : 15g room temperature : 23.7 °C liquid temperature : 23.8 °C
0.2 sec
Viscosity = time/distance = 0.25sec/10cm = 0.025 sec/cm
Through this device viscosity can be shown through time travelled by distance. Before test the stickiness of Garum, these are testing all different types of liquid (sauces) at kitchen.
Thick liquids produce strong internal friction between molecules that try to stick to the surface and molecules that weigh down
Viscosity = 0.25/10 = 0.025 0.25
Distance(cm) 10
32
TESTING DEVICE 1.
The same liquid has higher fluidity at higher temperatures, which means has lower viscosity.
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
Viscosity of Sauce
0
0
10
10
107.8
20
30
30
Time (sec)
26.0
27.5
20
40
40
Viscosity = 20.4/10 = 2.04
20.4
50
50 (mm)
21 sec
20 sec
19 sec
18 sec
17 sec
16 sec
15 sec
14 sec
13 sec
12 sec
11 sec
9 sec
10 sec
8 sec
7 sec
6 sec
5 sec
4 sec
3 sec
Time (sec)
2 sec
(mm)
1 sec
08. OLIGOSACCHARIDE B. Viscosity = time/distance = 20.4sec/10cm = 2.04 sec/cm Fixed variable
amount of liquid : 15g room temperature : 23.7 °C
Variable
liquid temperature : 22.4 °C
20.4
Viscosity = 20.4/10 = 2.04
7.8
Viscosity = 7.8/10 = 0.78
Distance(cm) 100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
10
0
0
91.5
10
10
20
17.9
25.2
20
50
Distance(cm) 10
(mm)
7 sec
Time (sec)
Viscosity = time/distance = 7.8 sec/10cm = 0.78 sec/cm Fixed variable
1 sec
(mm)
08. OLIGOSACCHARIDE B.
6 sec
50
5 sec
40
4 sec
40
3 sec
30
2 sec
30
Viscosity = 7.8/10 = 0.78
7.8
amount of liquid : 15g room temperature : 23.7 °C temperature : 42.0 °C
Variable
Distance(cm)
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
10
0
0 103.2
10
20
20
48.2
42.6
10
30
30
Viscosity = 25.5/10 = 2.55
25.5
40
40
50
50
Time (sec)
9
25.5 (mm)
25 sec
24 sec
23 sec
22 sec
21 sec
20 sec
19 sec
18 sec
17 sec
16 sec
15 sec
14 sec
13 sec
12 sec
11 sec
9 sec
10 sec
8 sec
7 sec
6 sec
5 sec
4 sec
3 sec
Time (sec)
2 sec
1 sec
(mm)
09. HONEY
Viscosity = 25.5/10 = 2.55
5
Viscosity = time/distance = 25.5sec/10cm = 2.55 sec/cm Fixed variable
amount of liquid : 15g room temperature : 23.7 °C
Variable
liquid temperature : 32.0 °C Distance(cm) 100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
10
0
0
112.0
10
10
7 8
6.5 20
Viscosity = 6.5/10 = 0.65
20.5
31.5
20
(mm)
6 sec
5 sec
Time (sec)
4 sec
50
3 sec
50
2 sec
40
1 sec
40
(mm)
09. HONEY
30
Distance(cm) 10
7 sec
30
Viscosity = time/distance = 6.5sec/10cm = 0.65 sec/cm
33
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C
Variable
liquid temperature : 50.0 °C
Viscosity = 6.5/10 = 0.65
6.5
Distance(cm) 10
34
TESTING DEVICE 1.
Viscosity of Garum
100
90
80
70
60
50
40
30
20
0
100
90
80
70
60
50
40
30
20
10
0
10
The apparent difference in viscosity of the three experimental groups prove that speed of fermentation process can be controlled by controlling temperature and enzyme.
Tenting solid part of Garum 100
90
80
70
60
50
40
30
20
0
100 0
0
0
0
10
10
10
10
20
20
30
30
30
30
40
40
40
40
50
50
50
50
12.1
90
80
70
60
50
40
30
20
10
0
Tenting liquid part of Garum
10
The change in viscosity of the protein during the fermentation process can be clearly observed in the solid part rather than in the liquid part
Viscosity = 33.5/10 = 3.35
33.5 20
38.9
32.7
20
39.1
Viscosity = time/distance = 33.5 sec/10cm = 3.35 sec/cm
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C
Variable
liquid temperature : 57.5 °C
Variable
paste temperature : 52.4 °C
Viscosity = 0.35/10 = 0.035
35 sec
30 sec
25 sec
20 sec
15 sec
Time (sec)
Viscosity = time/distance = 0.35 sec/10cm = 0.035 sec/cm
0.35
(mm)
(mm)
01. MACKEREL_60°C
10 sec
Time (sec)
5 sec
(mm)
0.2 sec
(mm)
01. MACKEREL_60°C
Distance(cm)
Distance(cm) 10
10
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
week 10
60
50
40
30
20
10
0
week 2
0
0
0
10
10
10
10
20
20
20
20
30
30
30
0
Viscosity = 38.8/10 = 3.88
47.1
26.7
13.8
38.8
30 46.3
40
40
40
50
50
50
50
(mm)
(mm)
(mm)
Viscosity = time/distance = 0.24 sec/10cm = 0.024 sec/cm
Viscosity = time/distance = 38.8 sec/10cm = 3.88 sec/cm
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C
Variable
liquid temperature : 57.9 °C
Variable
paste temperature : 57.4 °C
Viscosity = 0.24/10 = 0.024 0.24
40 sec
35 sec
30 sec
25 sec
20 sec
Time (sec)
15 sec
02. MACKEREL_60°C + ENZYME PILLS
(mm)
10 sec
Time (sec)
5 sec
02. MACKEREL_60°C + ENZYME PILLS
0.2 sec
40
Distance(cm)
Distance(cm) 10
0
0
0
10
10
10
20
20
20
30
30
30
40
40
40
50
50
50
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
100
90
80
70
week 10
60
50
40
30
20
10
0
week 2 + α
10
0
10
Viscosity = time/distance = 0.36 sec/10cm = 0.036 sec/cm
Viscosity = time/distance =21.3 sec/10cm = 2.13 sec/cm
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C
Fixed variable
amount of liquid : 15g room temperature : 23.7 °C
Variable
liquid temperature : 43.3 °C
35
(mm)
Variable
paste temperature : 42.1 °C
20 sec
15 sec
Time (sec)
Distance(cm) 10
week 2 - α
50
10 sec
03. MACKEREL_45°C
Viscosity = 0.36/10 = 0.036
40 Viscosity = 21.3/10 = 2.13
21.3
(mm)
(mm)
0.36
20
30
5 sec
Time (sec)
0.2 sec
(mm)
03. MACKEREL_45°C
19.1
41.5
19.9
28.8
Distance(cm) 10
week 10
36
Viscosity Friction
7g
90
80
70
60
50
40
30
20
10
0
90
80
70
60
50
30
20
90
80
70
15 g
(mm)
6g
50 %
100
15 g
B
A
(mm)
11.5g
60
50
40
90
80
70
60
50
40
30
20
10
0
100
90
80
70
60
50
40
30
20
10
0
Grass
15 g
40 %
10
14 g
23.3 %
Water absorption rate
B
A
0
15 g
0.06sec/cm 3
Water absorption rate
B
A
(mm)
6.7 %
(mm)
7g
Water absorption rate
B
A
(mm)
54 %
Viscosity Friction
0.16sec/cm 8
100
Water absorption rate
B
A 15 g
Viscosity Friction
0.08sec/cm 4
100
Water absorption rate
Viscosity Friction
Asphalt
40
0.025sec/cm 1.2
100
Moving on to the site, this is testing five different material surface’s viscosity, with same liauid. Compared to the surface from the bedrock, where water is hardly penetrated, to the loose soil which absorbs most of the water.
Viscosity Friction
0.26sec/cm 10
Loose soil
30
Viscosity Friction
Dense soil
20
Viscosity of Field
Bedrock
10
Grass
0
TESTING DEVICE 1.
0.26sec/cm 10
VARIABLE Material type of field surface surface friction absorbance capacity porosity
Absorbance 54 % capacity
Fastest water running
Bedrock
Viscosity Friction
0.025sec/cm 1.2
FIXED VARIABLE Type & amount of liquid (water, same viscosity : 0.02sec/cm) Same angle of slope (20degree)
Absorbance 6.7 % capacity
Dense soil
Viscosity Friction
0.08sec/cm 4
Absorbance 23.3 % capacity
Slowest water running
Loose soil
Viscosity Friction
0.16sec/cm 8
Absorbance 40 % capacity
Asphalt
Viscosity Friction
0.06sec/cm 3
Absorbance 50 % capacity 2.6sec
0.25sec
0.8sec 37
38
1.6sec
0.6sec 39
CHAPTER 5
A
C
B
CHAPTER 5
Adhesive Strength
5.1
Definition of Adhensive Strength
5.2
Testing Test of Sauce Test of Garum
40
5.3
Bring the test to Site _ Angle of slope
5.4
Conclusion
Weight
Testing Device 2
Adhesive Strength Tester Surface 1
A
C
B Surface 2
On the last testing device, in this stage I am adding one more surface, and test adhesive strength of material ‘C’, having the two surface(‘A’ and ‘B’) as a fixed variables.
refer to page 45- 47
VARIABLE Test material (liquid or solid paste)
FIXED VARIABLE Amount of liquid (or solid paste) Angle of slope
1:2
Operation Principle of Device
42
Testing Device 2
53mm
Adhesive Strength Tester
Under
Test of sauce
Front
1
36mm
MAX
47mm
MIN
Under
1cm
Front
1cm
30mm
MAX MIN
1cm
2
1cm
VARIABLE
VARIABLE 125 g
115 g
Test material : Honey
Test material : Honey
Temperature : 42ยบC
Temperature : 23ยบC 53mm
FIXED VARIABLE Amount of liquid : 15g
MAX
47mm
FIXED VARIABLE
4mm
3mm
53mm 47mm
53mm
Amount of liquid : 15g
155 g
125 g
RESULT
RESULT
Adhensive strength : 125g Maximum streched height : 72mm
Adhensive strength : 175g
9mm
6mm
Maximum streched height : 29mm
125 g
175 g
19mm
15mm
29mm
27mm
45mm
Front
Under
72mm 36mm
36mm
44
MIN
30mm
30mm
45
Testing Device 2
Adhesive Strength Tester
B : 3 weeks garum
Test of garum VARIABLE Fermented time : 3 week Compression weight : 300g 34mm
49mm
FIXED VARIABLE 400g
300g
Amount of solid paste : 15g Temperature : 40ºC
300g
RESULT Adhensive strength : 75g
13mm 6mm
49mm
A
82mm
Elevation
Compression weight : 400g
1cm
B
1cm
C
FIXED VARIABLE
1cm
C : 5 weeks garum
25g
50g
VARIABLE Fermented time : 5 week
10mm
Compression weight : 400g
Elevation
Compression weight : 300g
VARIABLE Fermented time : 1 week
Maximum streched height : 22mm
85mm
Elevation
Compression weight : 300g
0g
A : 1 week garum
3mm
6mm
3mm
Compression weight : 300g
FIXED VARIABLE
25 g
50g 75g
Amount of solid paste : 15g Temperature : 40ºC
Amount of solid paste : 15g Temperature : 40ºC
10mm + 3mm
6mm + 3mm
RESULT
3mm +2mm
RESULT
75 g
100g
Adhensive strength : 25g Maximum streched height : 3mm
Adhensive strength : 125g Maximum streched height : 35mm
6mm + 12mm 3mm + 8mm
Adhensive strength : 25g
125 g
6mm + 12mm
Adhensive strength : 75g
Front
Adhensive strength : 125g
46
Compared to the first week, the 5th one’s solid paste has 5 times of adhesion (weighs from 25g to 125g)
47
Testing Device 2
Adhesive Strength on slope _Friction
30 ยบ Front
45 ยบ 1cm
Under
Front
1cm
1cm
Sliding on Inclined plane Adjust the slope of the surface using the same device, and experiment the relationship between the angle of slope, the material between two surfaces, and the weight of the sliding object.
25g
25g
Slime
25g+100g
Front
Under
At 30 degrees, the box(25g) stops without slipping. With adding 100g weight it starts slide slowly.
48
At 45 degrees, the box(25g) slide fastly with its own weight. And the inbetween material (slime) does not act as an adhesive in the fast sliding case.
49
CHAPTER 6
A +C B
CHAPTER 6
Surface Friction
Friction Tester
6.1
Friction measuring device
6.2
Material Testing A
Foot pad
6.3
Material Testing B
Existing surface Material experiment
6.4
Bring the test to Site _ Angle of slope
6.5
Conclusion
Ekeberg Park
Testing Device 3
Skid Resistance Tester Surface 1
A +
Conditions
Surface 2
B
This is portable device for testing surface friction in between two diferent materials A and B, in different conditions (seasonal changes : wet, dry, icy, snowy surface).
A
The Portable Skid Resistance Tester – also known
as the British Pendulum Tester – was originally designed in the 1940s by Percy Sigler to measure the slip resistance of floors in government buildings. The instrument is used to study problems in the design and maintenance of public highways, and to test the frictional resistance of new roads, road markings and iron works.
An important application of the Pendulum Tester
is to measure slip potential on pedestrian surfaces. Research by the Health and Safety Executive (HSE) has identified that in excess of 90% of slipping accidents in the UK occur on smooth, wet floors. The Portable Skid Resistance Tester is regularly used to test the slip resistance of pedestrian walkways in offices,
B
shopping malls, factories, airports and sports facilities – both at the design stage and in the investigation of accidents.
Friction Classifications Pendulum Test Value (PTV)
Slip Potential
100 +
Low
70 - 99
Moderate
< 70
High
Surface 1
A
Foot Pad
Default Setting
Dry
+
Adjust the friction pads by turning nuts to make the pointer is in line with the zero mark. Repeat operation until the pointer reaches the zero mark on 3 consecutive swings. Set the height with levelling screw so that the arm slider’s contact length on surface is 10cm.
52
Conditions
Surface 2
B
Slider align gauge
Wet
Testing pad
Measure the slipperiness between A,B material in different condition (dry, rain, snow) 53
Testing Device 3
Material A_ foot pad Surface 1
A
foot pad
+
Dry
Surface 2
B
Variable : Material A Foot pad on the pendulum can be changed to other tips which have all different friction. When testing material A, surface B needs to be fixed as same material.
even surface
1_ Skidproof pad _Sponge
5_ Sandpaper block sponge
thickness : 4mm
Roughness : 100 thickness : 10mm
mm
40
Pendulum Test Value :75
Pendulum Test Value : 45
2_ Rubber
6_ Sandpaper pad
thickness : 5mm
Roughness : 200 thickness : 4mm
Pendulum Test Value :115
Pendulum Test Value : 75
7_ Skidproof pad _Felt
3_ Cork block thickness : 8mm
thickness :4mm
Pendulum Test Value :80
Pendulum Test Value :105
4 _ Sandpaper block
8 _ Perspex
Roughness : 40
thickness :3mm
thickness : 7mm
Pendulum Test Value : 115
Pendulum Test Value : 45
Friction Classifications
Conclusion
Pendulum Test Value (PTV)
Slip Potential
100 +
Low
70 - 99
Moderate
< 70
High
54
Rubber and Felt pad was measured to the highest dimension
55
Testing Device 3
Material B_ ground surface Bring the portable friction test pendulum to the V&A Museum plaza and several pedestrian roads. Test the relationship between surface roughness and friction, while maintaining condition â&#x20AC;&#x2DC;Câ&#x20AC;&#x2122; as dry and wet.
Surface 1
A
foot pad Dry
+
Conditions Wet
Surface 2
B
Variables :
5 _ Tile
ground surface
Pendulum Test Value Material Roughness Angle of slope
Dry : 102 Wet : 92 Gap : 10
1 _ V&A Museum
6 _ Epoxy coating
Pendulum Test Value
Pendulum Test Value
Dry : 85
Dry : 90
Wet : 55
Wet : 65
Gap : 30
Gap : 25
2 _ Concrete block
7 _ Escalator footplate
Pendulum Test Value
Pendulum Test Value
Dry : 120
Dry : 65
Wet : 90
Wet :
Gap : 30
Gap :
3 _ raised block for the blind
8 _ Polished rock
Pendulum Test Value
Pendulum Test Value
Dry : 145
Dry : 90
Wet : 95
Wet : 78
Gap : 50
Gap : 12
Conclusion The surface friction is related to the contact area. The rugged side increases the frictional force by widening the surface area. 56
Testing Device 3
Material B_ experiment 100mm
A_ 100% Rubber
15mm
Surface 1
A
78g
foot pad 1 Dry
+
Conditions
Surface Friction (Pendulum test value) : Wet
Surface 2
B
Wet
experimental material
Wet _ 80
52
Dry
Dry _ 120
75
100mm
15mm
C_ 70% Rubber
without water
Wat er
109g
Friction Classifications Pendulum Test Value (PTV)
Slip Potential
100 +
Low
70 - 99
Moderate
< 70
High
Surface Friction (Pendulum test value) :
Dry _ 115 Wet _ 78
100mm
100mm
15mm
174g
100g
Surface Friction (Pendulum test value) :
Dry _ 75
Surface Friction (Pendulum test value) :
PTV
100mm
120
Dry
100g
95
93
Surface Friction (Pendulum test value) :
85 75
77
Dry _ 93 Wet _ 75
80
75
I_ 50% Rubber
15mm
115
87
Dry _ 95 Wet _ 77
Wet _ 62
100
D_ 60% Rubber
15mm
100mm
B_ 100% Concrete
78
69
Conditions Wet
65 100mm
E_ 33% Rubber
15mm
52
50
138g
Surface Friction (Pendulum test value) :
Dry _ 85 Wet _ 69
Conclusion
It means when the water film is formed on the rubber, it slips rapidly.
100mm
B 0%
F
E
I
D
C
F_ 25% Rubber
A 100%
Rubber Content (%)
15mm
The material which has the more percentage of rubber gets the stronger surface friction, so that has less slip probability. But the difference between dry and wet conditions, rubber is bigger than concrete.
155g
Surface Friction (Pendulum test value) :
Dry _ 87 Wet _ 65 59
Material test
100 x 50 x 15mm ( same volume )
Rubber + Concrete
100%
CONCRETE Ratio of volume Rubber : Concrete
A 1:0
C
Adjustable concrete?
2:1
C 2:1
50mm
RUBBER
C’ 1:1
50mm
100%
15mm
Give elasticity to concrete to increases surface friction. Rubber is squeezed over a larger area when pressure or weight is applied on it. This is because the rubber is a material with elasticity and the shape is adjusted to the curvature of the bottom surface.
100mm
15mm
100mm
B 109g
0:1
D
E
2:1
1:2
F
Concrete
Rubber
2
:
1
1
:
1
70g
:
40g
35g
:
70g
Rubber
1:4
105g
Is it possible that concrete have elasticity through mixing with rubber?
Concrete
without water
1:1
H
I
1.5 : 1
1:1
100mm
A’’
D 2:1
50mm
1:0
100mm
15mm
1:0
H 1.5 : 1
50mm
C’
15mm
A’
without water
100g
Without water
109g
With water
Elastic
Plastic
Concrete
Rubber
2
:
1
1.5
:
1
52g
:
58g
30g
:
40g
Rubber
Concrete
100%
50mm
1:0
1 :2
78g
I 1:1
138g
A :
1
15mm
E
50mm
A
100mm
15mm
100mm
15mm
100mm
50mm
RUBBER
100g
B
Rubber
Concrete
Rubber
1
1
:
2
1
:
1
26g
:
110g
20g
:
40g
Concrete
100%
CONCRETE
100mm
50mm
0:1
15mm
B
Conclusion
1:4
174g
2
60
:
4
But the flexible material has higher surface friction because it can be pressed by the weight and the contact area is increased.
155g
sand/gravel
cement
Simply, the rougher the surface, the higher the frictional force.
F
50mm
15mm
100mm
:
water
Rubber
1
1
:
4
15g
:
150g
In the test, Concrete must contains more than 33% rubber to start to have elasticity. But it is not as strong as concrete and not as flexible as rubber. The two different chemistries interfered each other.
Concrete
61
62
Material Test
Rubber + Mesh What happens if I reinforce the rubber with a mesh, like reinforcing concrete with steel? By remembering the deformed shape when the rubber is press down on the Uneven surface, it can be more stable than 100% flexibility.
Elastic restoring force
Elasticity
Rubber
15mm
A
15mm
100mm
16mm
50mm
16mm
Returning 100%
15mm
Rubber + 1 Mesh
15mm
13mm
50mm
Aâ&#x20AC;&#x2122;
15mm
100mm
15mm
Rubber + 2 Mesh
15mm 50mm
Aâ&#x20AC;&#x2122;â&#x20AC;&#x2122;
15mm
100mm
6mm
Memorise deformation
Conclusion As a result of the cantilever experiment, the mesh remembers the deformation without completely returning after removing the weight.
63
64
Testing Device 3
Material B_ Site Surface 1
A
foot pad 1
+
Ice & Snow
Surface 2
B
Ekeberg Park
Surface Friction (Pendulum test value) : 125
On the Grass
Surface Friction (Pendulum test value) : 72
On the Ice
Surface Friction (Pendulum test value) : 59
The snow that acts as a cushion does not increase the slip index that much, but the icy ramp has almost zero frictional force.
Friction Classifications Pendulum Test Value (PTV)
Slip Potential
100 +
Low
70 - 99
Moderate
< 70
High
65
On the Snow
66
CHAPTER 7
A
+C B
CHAPTER 7
7.1
Surface Friction
Case study
Norwegian Ski Culture History and Metarial Ski of Today
7.2
67
Architectural Case Study Case 1.
Norwegian vernacular architecture
Case 2.
Antarctica Research Station
Case 3.
Lunar Landing Station
7.1 Norwegian Ski Culture
History and Material of Ski
History of Ski Materials In modern skis, the integral part of the unit is the inner core, which can be made from a variety of materials. When skis were constructed entirely of wood, the coreâ&#x20AC;&#x2122;s material was irrelevant. With the advent of metal, however, the core determined the strength and flexibility of the ski. Ski manufacturers and aficionados are split into two camps, one group preferring wood and the other foam as the material of choice. When using wood, manufacturing engineers must be extremely precise in matching the wood of each inner core in the pair. The weight, strength, and character of the wood must correspond precisely so that both right and left skis perform in the same manner at high speeds. Ash, beech, poplar, and okume are the most common types of wood used in skis.
Ski inventors in France begin to experiment with aluminium
Sled of the Viking season
Foam was first introduced as core material in the 1970s and yields a lighter ski than those with wooden cores. Foam core is more easily controlled in the manufacturing process and absorbs vibrations better than wood. It has the added advantage of being cheaper than wood. Most foam cores are made from polyurethane. A third type of material used in the core is aluminum. In skis with aluminum cores, the metal is fashioned into a honeycomb pattern. These cores are light and retain an excellent tensile strength from the aluminium, but are also more flexible than those with wood cores.
History of Ski Jump in Oslo
The outer part of the ski may be manufactured from a wide array of materials. Most common are fiberglass, carbon fibers, or a type of epoxy. The bottom part of the ski, the one designed for contact with the snow, is called the base. Polyethylene is the most popular material used in the bases of modern skis. One of the drawbacks of the polyethylene base is its softness, and with time the ski can become scratched by small stones and ice. A polyethylene candle is used by skiers and ski repair technicians to patch such scratches on the base. Additionally, because of its chemical nature, polyethylene is easily broken down by ultraviolet rays. This is remedied by applying a coat of wax to the skis after each use. Wax manufacturers make several different formulations of wax that are geared toward the type and temperature of the snow. The edges of skis are made of steel, which may be regular strength or hard tempered.
0
Sledge in Oslo
50
0
100
50
150
100
200
150
250
200
300
250
(cm)
300
8th century
8th century
9th century
9th century
3200 BC
3200 BC
1600 AD
1600 AD
1800
1800
1900â&#x20AC;&#x2122;
1900â&#x20AC;&#x2122;
(cm)
History of Norweigian History Ski &ofSled Norweigian Ski & Sled 69
70
7.2 Typology of Case study
Contact type on site
1
2
z
z z
z y
yy
x
xx
Self-weight
3
z z
z
z y
y
y
x
x
x
y y x x
Self-weight
Landing Self-weight
Points
A
Footing Material Removeable board
+
Contact type on surface
Footing area ratio : 8.04 %
Sitting on (self-weight)
Footing area ratio : 12.35 %
Footing area ratio : 5.30 %
Surface Temporary location
Sitting on (counter-balancing)
B
Surface Material
Permanent location
How to deal with friction on site
Norwegian vernacular architecture
Antarctica Research Station
Lunar Landing Station
Points
Points
Points
A
Burnt stones
A
Steel ski
A
foot pad
+
Just sitting on
+
Locked with board
+
Just sitting on
Surface
B
Surface
Bedrock or dense soil layer
Maximise friction with pressure of self-weight
B
Surface
Ice
Minimise friction for relocation
B
Lunar surface
Maximise friction for stable equilibrium
72
Norwegian vernacular architecture z
Storage House
y
14c
x
The floor was made of packed clay mixed with animal hair, and under this there was an eightinch lacer of burnt stones in order to keep the moisture out. Further, to prevent the cold from penetration from the ground.
Footing area ratio : 8.04%
Annual Snow Accumulation : ~2m
Wind Flow Pattern _prevent snow accumulation around the house
The condition under the wing of Nedre Nisi in Telemarkstunet, March April 1981. 0
2
5
10m
1:100 Points
A
Burnt stones
+
Just sitting on
Surface
B
Bed rock or dense soil layer
Maximise friction with pressure of self-weight
73
74
Antarctica Research Station
The Halley VI 2012-
Wind Flow Pattern
The extreme nature of the Antarctic environment meant that issues related to construction and delivery drove the majority of the detail design process. One of the principal constraints was the 9.5tonne loadbearing capacity of the sea ice over which all the building materials and components had to be transported in order to reach the Brunt Ice Shelf. As a result, the building had to be assembled on site from modular components, rather than delivered as a series of fully formed pre-fabricated units.
Mean annual wind speed : 6.5ms Extreme mean hourly wind speed : 31.4ms-1
Blowing snow under the module
Points
A
Steel ski
+
Locked with board
B
Ice
1
Surface
Wind Flow Pattern _prevent snow accumulation around the modules
Blowing snow under the module
Annual Snow Accumulation : ~1.5m 2
Minimise friction for relocation
step up over accumulating snow
3
Snowfall frequency : 175 days per year
Hydraulic legs and Steel ski
Drifting/blowing snow : 180 days per year Relative humidity : 30–100%
A PTFE coating applied to the underside of each ski ensures that it can be unstuck from the ice when repositioning is required. Heat tracing tape fixed to the base of the legs prevents ice build-up within the envelope.
4
Modules would be lowered using the hydraulics and towed on the skis
1
Hydraulically operated cassette within paired steel restangular hollow section structure
2
Steel circular hollow section leg
3
Lehnann steel skis used as spreader foundations and for relocation
4
Steel ‘centre boards’ lock modules to the ice under severe wind load
Footing area ratio : 12.35%
Raising and moving The principle for the structural concept is to use modular units raised above the snow that can z z be moved on skis. y A major element of the concept design for Halley VIx is that the main buildings will be able to move. Each building has steel legs, driven by hydraulic jacks, allowing them to step up over accumulating snow and walk forward.
75
y x
76
77
Lunar Landing Station
Apollo 11
z
1969How the 4 food pads of Apollo 11 adjusted to the unknown surface when it landed, and provided stability at low gravity?
z y
y
x
x
Footing area ratio : 5.30
LM/SLA interface
Points reed switch
A
foot pad
+
Just sitting on
deployed position
stowed position
4 pad restraining straps hold pad stable until touchdown
sensing probe stowed position
Surface
B
Lunar surface
for details see sensing probe -deployed position
Maximise friction for stable equilibrium
LM LANDING GEAR TYPICAL 4 PLACES
0
78
2
5m
1:50
79
CHAPTER 8
Maaemo
+ Bedrock
CHAPTER 8
80
Maaemo on the Surface
8.1
Understand Maaemo through Weight
8.2
Understand Site with Surface Friction
8.3
Slide test on the site
Weight
Friction & Angle of slope
Weight & Angle of slope
9. Maaemo on the site
Understand Maaemo through Weight per Program
Summer Close Area (m2) Summer Open Area (m2) Winter Close Area (m2) Winter Open Area (m2)
Summer Close
Summer Open Summer Close
Winter Open
82
83
9. Maaemo on the site
Understand Maaemo through Weight per Program Relation between surface area and live road of each program
- CURRENT MAAEMO -
84
85
9. Maaemo on the site
Understand Maaemo through Weight per Program
- SUMMER MAAEMO : CLOSE -
- WINTER MAAEMO : CLOSE -
336.00 kN/m2
CURRENT MAAEMO
264.00 kN/m2
235.2 kN/m2
235.2 kN/m2
210.05 kN/m2
170.05 kN/m2
72.42 kN/m2 66.06 kN/m2
60.54 kN/m2 48.42 kN/m2
42.49 kN/m2
42.64 kN/m2
42.64 kN/m2 28.49 kN/m2
26.65 kN/m2
24.54 kN/m2
30.06 kN/m2
26.65 kN/m2
19.5 kN/m2
6.07 m2
11.01 m2
Temporary
86
4.09 m2
Long-term
31.36 m2
12.07 m2
2.20 m2
11.32 kN/m2
8.64 kN/m2
6.6 kN/m2 56.00 m2
19.5 kN/m2
42.01 m2
4.32 m2
6.50 m2
5.33 m2
2.83 m2
6.12 kN/m2 5.33 m2
44.00 m2
4.07 m2
5.01 m2
10.09 m2
Temporary
Long-term
31.36 m2
8.07 m2
2.40 m2
11.32 kN/m2
8.64 kN/m2 34.01 m2
4.32 m2
6.50 m2
5.33 m2
2.83 m2
5.33 m2
87
9. Maaemo on the site
Understand Maaemo through Weight per Program
- SUMMER MAAEMO : OPEN -
- WINTER MAAEMO : OPEN -
420.1 kN/m2
340.1 kN/m2
288.00 kN/m2
235.2 kN/m2
235.2 kN/m2 216.00 kN/m2
144.84 kN/m2
96.84 kN/m2
66.06 kN/m2
60.54 kN/m2 53.30 kN/m2
53.30 kN/m2 42.49 kN/m2
28.49 kN/m2
26.4 kN/m2
24.54 kN/m2
88
6.07 m2
11.01 m2
4.09 m2
Temporary
Long-term
30.06 kN/m2 19.5 kN/m2
19.5 kN/m2
31.36 m2
24.14 m2
8.80 m2
84.02 m2
4.32 m2
14.40 kN/m2
11.32 kN/m2
8.64 kN/m2 48.00 m2
42.64 kN/m2
42.64 kN/m2
6.50 m2
5.33 m2
2.83 m2
10.66 m2
36.00 m2
4.07 m2
5.01 m2
Temporary
10.09 m2
31.36 m2
16.14 m2
4.80 m2
8.64 kN/m2 68.02 m2
4.32 m2
11.32 kN/m2 6.50 m2
5.33 m2
2.83 m2
10.66 m2
Long-term
89
9. Maaemo on the site
Understand Ekeberg Park through Surface Friction
60m
10m
VISCOSITY LEVEL
4
5
6
8
8
60m
2
1
60m
8
10m
3
10m ANGLE OF SLOPE
4
4 5 VISCOSITY LEVEL
64
85
86
88
8
8
FRICTION LEVEL
4
5
6
8
8
8
55m
VISCOSITY LEVEL
5 EL
2
VEL 1
6 ANGLE OF SLOPE
ANGLE OF SLOPE
L VE
CLIFF
4 5 EL V
IS
5
C5O
SI
TY
LE
V
7
L
2
VEL 1
VEL
VE
6
LE
OS
SC
3
Y LE
EL
VI
EV
6
4
EL
L
EV
VE
YL
LE
4
CO
L VE
FRICTION LEVEL
8
86
88
8
8
Sample landscape 2.
8
6
Sample landscape 2.
Y SC
OS
IT
VISCOSITY LEVEL
5 EL TY
LE
V
5 EL V LE
CO
SI
TY SI
7
8
VIS
V
IS
CO IS V
EL
LEV
6
L
VE
LE
TY
9
ANGLE OF SLOPE
LE
I
S CO
S
VI
CATEG
EL
EV
YL
VEL
VISCOSITY LE
7
EL
EV
YL
IT OS
C
VIS
6
18m
7 ITY COS
I OS SC FIELD VIRY OF O
9
8
7 VISCOSITY LEVEL
IT OS
FIELD
8 10
10
C
VIS
VISCOSITY LEVEL
VEL
Y LE
9
FIELD
9
D
D
F FIEL
ORY O
CATEG
VEL
VISCOSITY LE
9
VISCOSITY LEVEL
VEL
VISCOSITY LE
10
9
9
Sample landscape 1.
ANGLE OF SLOPE F FIEL
8
8
FIELD
OSIT
VISC
9
ANGLE OF SLOPE
9
VISCOSITY LEVEL
FIELD
10 10
18m
8
VISCOSITY LEVEL FRICTION LEVEL
18m
VEL
Y LE
OSIT
VISC
Relationship Between Angle of slope, Friction, Viscosity
85
7
FIELD
L
ORY O
64
C
VE
TY
CATEG
FRICTION 4 LEVEL 5
IT OS
VIS
VI
VI
SC
OS
IT
Y
LE
VIS
SIT
YL
6
VIS
VISC
EV YL CO
SIT
TY
I
OSIT
EL
3
VISCOSITY LE
Y LE VISCOSITY LEVEL 0 VEL 2 OSIT VISC
VEL 1 VISCOSITY LE
VISCOSITY LEVEL 0
VI
CLIFF
SC OS
IT
Y
4
LE
VIS
Sample landscape 2.
55m
55m
CO S
4
ITY
LE
3
VE
L
VISC 3 OSIT Y
3
2
LEV
VISCOSITY LE
1
2VISCOSITY LEVEL 0 1
CLIFF
As the angle of slope goes up, surface friction decreases and water flows faster (lower viscosity)
FIELD
I define surface of less than 20 degrees of slope as a field.
10
Viscosity of Site FRICTION LEVEL
FRICTION 9 LEVEL 8
99
98
89
The gentler the slope, the more the surface friction and viscosity increase.
69
8
6
Relationship between viscosity, angle of slope, friction
Sample landscape 1.
Viscosity of Site
Sample landscape 1.
Viscosity of Site
Relationship between viscosity, Relationship angle ofbetween slope, friction viscosity, angle of slope, friction
90
91
9. Maaemo on the site
Understand Ekeberg Park through Surface Friction Surface material type of the site
Relation between Viscosity level & Angle of slope
1:300 Section perspective
Relation between Friction level & Angle of slope
92
93 93
94
9. Maaemo on the site
Slide test on the slope
0.0sec
0.2sec
0.4sec
0.6sec
0.8sec
1.0sec
Viscosity 10-9 Viscosity 8 Viscosity 7 Viscosity 6
1:1000 1:750
95
Toilet
Wine seller
Entrance
Storage
15g
35g
50g
100g
225g
Kitchen
Hall
1:50 Site model
Reseaarch lab
1:50 Site model
1.2sec
1.4sec
0.0sec
0.2sec
0.4sec
0.6sec
0.8sec
1.0sec
1.2sec
350g _ Hall
1.4sec
50g _ Entrance
250g
350g
Experiment that the sliding speed varies depending on the weight. The 350g weight (right side) is slightly faster than the 50g one(left side). Even though the weight of the restaurantâ&#x20AC;&#x2122;s hall area is 7 times heavier than the weight of entrance, in this scale it is hard to see the clear deference.
96
9. Maaemo on the site
Weight & Angle of Slope
Sliding test on the gentle slope
Sliding test on the steep slope
Viscosity 10-9 Viscosity 8 Viscosity 7 Viscosity 6
Angle of the slope : 0º-15º
Angle of the slope : 0º- 40º
Angle of the slope : 0º-15º
1:50 site model
This experiment was more obvious when tested on site models with different gradients. At a gentle slope, the weights moved a little and stopped by the frictional force. On the top view, you can see how far the heavy weight can slide than the light weight.
97
1:50 site model Slope testing related to weight of each programe of the Maaemo
Angle of the slope : 0º- 40º
98
CHAPTER 9
Maaemo
+ Bedrock
CHAPTER 9
Controlling
9.1
Pulley on the Inclined Plane
9.2
Combination of Friction and Pulley
9.3
Counter-Balancing
Balancing
9. Contrilling Device
Pulley on the Inclined Plane Using a combination of a fixed pulley and a moving pulley, I try to control the sliding elements, using a balance rather than a simple one-way sliding. Pressure
Target surface
Adhere to the surface
Sliding
Contact area on surface
Different size of Pulley
Inner diameter (mm)
Angle Controller
Outer diameter (mm)
Moving Pulley
Target Weight
Moving Pulley
Plane 1
90°
5.6N
Plane 2
30°
3.7N
Plane 3
10°
2.6N
Principle Axis
Understanding Pulley system on inclined plane
101
102
9. Controlling Device Fixed pulley
Pulley on the Inclined Plane
Fixed pully
5.6 N
W/2
W/2
Moving pulley
Plane 1
90°
Plane 1
90°
W
m1 350g
Mass of m1 = 350g
4.6 N
350g
4.6 N
350g
2.4 N
On a vertical plane of 90 degrees, since the frictional force is zero, the movable pulley can lift the weight by half the force.
4.2 N
Plane 2
45°
Plane 2
45°
m1
Mass of m1 = 350g
Plane 2
2.6 N
2.8 N
1.2 N
30°
As the weight leans on the tilted surface, the vertical drag decreases but begins to be influenced by the friction force.
Plane 2
30°
3.7 N
m1
As the plane tilts, the force to lift up the mass is reduced, but it has less physical advantage by the pulley. 103
Mass of m1 = 350g
1.4 N
1.7 N
0.9 N
104
9. Controlling Device
Pulley _Multi control
Moving Pulley 2
15g
Moving Pulley 1
50g
75g
105
106
CHAPTER 10
A
B
BALANCE ON THE SLOPE
CHAPTER 10
10.1
Counter Balance
Proposal
Counter Balancing Floor Gyroscope Balance of Lever floor Case Study Counter weight & lever system test
10.2
Counter Balancing Frame Free Hinge Frame Expandable Hinge Frame
10.1.1 Gyroscope
Gyroscopic Floor system
Application of Gyroscope
When the structure is sitting on the slope, how the floor surface can be equilibrium?
The original spherical gyroscope allows full rotation of all axes of x, y, z. However, since the radius of rotation to allow structure adapting to uneven surface is not so dynamic, the square frame gyroscope also works. Also limiting the radius of rotation allows a different ratio of the square gyroscope mechanism and multiple platforms in a set of gyroscope frame.
I expect that the principles of gyroscopes that can maintain equilibrium even with changes in external factor can be applied to the building floor system.
Iso metric view
Isometric view
Plan view
1:1 ratio_ Squre
1:1.3 ratio_ Rectangle
1:1.5 ratio_ Double Squre Basic principle of Gyroscope Gyroscopes are designed to measure angular rate or orientation about a given directional vector. They usually take the form of a discshaped object or rotor which is suspended in light supporting rings called gimbals. The gimbals have nearly-frictionless bearings which isolate the central disc from outside torque. When the gyroscope is spun on its axis at high speeds it resists movements in certain directions and demonstrates extraordinary stability of balance. Traditional gyroscopes work on the basis that a spinning object that is tilted perpendicularly to the direction of the spin will have a precession.
109
Spherical Gyroscope
Rectangular Gyroscope
110
Counter-Weight System Case study
10.1.2 Counter balancing floor
Banlance of Lever System
CASE 1. Wind Damper of The TAIPEI 101
The platform positioned at the centre of the gyroscope eventually works as a seesaw that is balanced by two pivots.
The counter weight (a tuned mass damper*) is a passive damper system, positioned at the center of the tower between the 87th and 92nd floors. Its main purpose is to reduce the swaying of the tower during strong winds.
How can a floor lever system that is fixed at only two points balance itself with the changing live load applied on it?
7g Mass Block Diameter : 5.5m Weight : 660t
Wind pressure
composed of 41 layers of 12.5 cm thick steel plates riveted
Steel structure
Weight of the floor : 180g
Cables
Hydraulic Viscous Damper
Applied live load : 7g
Bumper System
*Tuned Mass Damper A tuned mass damper is a device mounted in structures to reduce the amplitude of mechanical vibrations. Their application can prevent discomfort, damage, or outright structural failure. They are frequently used in power transmission, automobiles, and buildings.
CASE 2. Tizio Lamp | Richard Sapper 1971
100g
The adjustable counterbalanced arms allow for a precise positioning of the light source. It swivels smoothly and can be set in any position, its balance ensured by a system of counterweights. Centre of Gravity The centre of gravity of floor is located on the axis of rotation, and even if a very small weight is put on it, it totally loses balance and rotates.
200g
600g
1200g
111
112
10.1.3 Case study
CASE 3. Yacht Racing_Ballast The advantage of the unusual tandem keel relates to keeping as much of the ballast weight as low as possible in the water. The low center of gravity helps to keep the boat upright in the water. The more a sailboat heels to one side, or tips, the less efficient it becomes.
Centre of gravity
The Americanâ&#x20AC;&#x2122;s Cup Trophy Counter weight for balance_ Make the center of gravity of the yacht lower to bounce back up like a roly poly
Controlling the distance between a main body and a keel lead bulb is a key factor in balancing the yacht.
Rudder
This trophy design is made from the same mass of material for all parts of the wacht, so I can visually understand how the center of gravity works.
1.4m Fully Raised 1.95m Half Raised 2.5m Maximum Draft
Fin Keel with bulb
The lower the center of gravity, the yacht get more stability.
113
114
10.1.4 Counter weight test
Lever system How can a floor lever system that is fixed at only two points balance itself with the changing live load applied on it? Using the principle of counterweights, the lever floor mechanism will re-balance to the changing live load by itself.
VARIABLE 1 5cm
8cm
11cm
14cm
Position of the weight from the center Amount of the weight
Applied live load
Weight of the floor : 180g
+10cm
1400g
700g
+20cm
Counter weight : 700g
VARIABLE 2 +30cm
Distance from the pivot to the counter weight Weight of the counter weight
115
116
10.1.4
Counter-Weight test Applied weight 0g
Applied weight 7g
0g
7g
Counterweight :700g W
Plan
W
Plan
7g
Front
Cintre og Gravity At the pivot
50g
Front W
-140º
0º
W
Applied weight 0g
-140º
0º
Applied weight 7g
0g
7g
W
Plan
W
Plan
7g
Front
Cintre og Gravity A bit lower than the pivot
117
7g
Front W
0º
-10º
W
0º
-10º
118
10.1.4 Balance test
Counterweight-Centre
Counterweight-Centre
Counterweight-Both side
Applied weight 0g
50g
100g
0g
50g
100g
0g
Counterweight :700g
50g
100g
Counterweight : 1400g W
W
W
W
W
W
Plan
50g
100g
50g
100g
Counterweight : 350+350g
Front W
W
0º
-11º
-18º
W
0º
-6.5º
W
-10º
0º
-10º
-14º
Position from the pivot Up - 10cm Position from the pivot - 25cm
Counterweight : 700+700g W
0º
W
W
-6º
-9º
0º
-4º
W
-6º
0º
Position from the pivot Middle - 20cm
-7º
-11º
Position from the pivot - 25cm
Conclusion W
0º
Position from the pivot Down - 30cm
119
W
W
-5º
-7º
0º
0º
-3º
W
-4.5º
It can be seen that there is no effect when weights are placed on both sides. The counterweight should be placed in line with the axis of rotation.
The farther distance from the axis of rotation and the heavier the counterweight, the closer to equilibrium by counterbalancing the change of live load. 120
121
10.2.1
Gyroscopic Floor System + Free Hinge Frame The combination of gyroscopic floor system and free hinge frame can adapt to changing gradient of ground surface, while maintaining vertical and horizontal balance.
Pantograph mechanism (Parallelogram)
Pin connection
Tracking moving orbit As the incline is more tilted, the platform is getting closer to the ground.
Free Hinge Frame_Pin connection Using the pantograph mechanism, the box frame that all connected with pin connection can be freely transformed in three dimensionalli.
Level of platform
Section
122
124
10.2.2
Weight
Expandable Free Hinge Frame
Weight Fixed pully
Fixed pully
Pulley system
Can the structure be expandable while adapting to the slope?
Moving pully
The distance between the frames connected to the first and second platform is controlled by the pulley on the footing of the column.
Moving pully
The platform in the centre of the gyroscope is surrounded by two rotating layers, making it difficult to expand its area by itself. If so, the space expandable by adding an extensible frame to hold one more platform. 2nd platform
1st platform
1st platform
1st platform
2nd platform
2nd platform
Tracking moving orbit As the incline is more tilted, the two overlapped spaces is expanded, getting more height difference in between.
Plan
Level of platform
Section
125
127
128
Machine No.1
Machine No.2
Hall
Kitchen
Machine No.5-3
Machine No.3
Research lab
Foraging probe 3
Machine No.4
Machine No.5-1
Foraging probe 1
Maaemo on the site
Test kitchen
Machine No.5-2
Foraging probe 2
10. Proposal
1:250 0 10m 129