电大钢结构期末复习测试A及参考答案

电大钢结构模拟测试（A）
一、单项选择题（将每题正确答案的序号填入括号内，每小题2分，共计30分）
1．目前我国钢结构设计，（ ）。

A．全部采用以概率理论为基础的近似概率极限状态设计方法 B．采用分项系数表达的极限状态设计方法 C．除疲劳计算按容许应力幅、应力按弹性状态计算外，其他采用以概率理论为基础的近似概率极限状态设计方法 D．部分采用弹性方法，部分采用塑性方法 2．在构件发生断裂破坏前，具有明显先兆的情况是（ ）的典型特征。

A．脆性破坏 B． 塑性破坏 C．强度破坏 D．失稳破坏 3．钢结构对动力荷载适应性较强，是由于钢材具有（ ）。

A．良好的塑性 B．高强度和良好的塑性 C．良好的韧性 D．质地均匀、各向同性 4．沸腾钢与镇静钢冶炼浇注方法的主要不同之处是（ ）。

A．冶炼温度不同 B．冶炼时间不同 C．沸腾钢不加脱氧剂 D．两者都加脱氧剂，但镇静钢再加强脱氧剂 5．型钢中的H型钢和工字钢相比，（ ）。

A． 两者所用的钢材不同                     B． 前者的翼缘相对较宽 C． 前者的强度相对较高                  D． 两者的翼缘都有较大的斜度 6．采用高强度螺栓摩擦型连接与承压型连接，在相同螺栓直径的条件下，它们对螺栓孔要求，（ ）。

A． 摩擦型连接孔要求略大，承压型连接孔要求略小 B． 摩擦型连接孔要求略小，承压型连接孔要求略大 C． 两者孔要求相同 D． 无要求 7．在弹性阶段，侧面角焊缝应力沿长度方向的分布为（ ）。

A．均匀分布 B．一端大、一端小 C．两端大、中间小 D．两端小、中间大 8．在钢梁底面设置吊杆，其拉力设计值为650kN，吊杆通过T形连接件将荷载传给钢梁，T形连接件与钢梁下翼缘板采用双排8．8级M20高强度螺栓摩擦型连接，预拉力P=125kN，抗滑移系数为0．45，则高强度螺栓的数量应为（ ）。

A．4 B．6 C．8 D．10 9．摩擦型连接的高强度螺栓在杆轴方向受拉时，承载力（ ）。

A． 与摩擦面的处理方法有关       B． 与摩擦面的数量有关 C． 与螺栓直径有关                   D． 与螺栓的性能等级无关 10．计算格构式柱绕虚轴轴弯曲的整体稳定，其稳定系数应根据（ ）查表确定。

A． B． C． D． 11．为提高轴心受压构件的整体稳定，在构件截面面积不变的情况下，构件截面的形式应使其面积分布（ ）。

A． 尽可能集中于截面的形心处 B． 尽可能远离形心 C． 任意分布，无影响 D． 尽可能集中于截面的剪切中心 12．工字形截面梁受压翼缘，对Q235钢，保证局部稳定的宽厚比限值为，对Q345钢，此宽厚比限值应为（ ）。

A．比15更小 B．仍等于15 C．比15更大 D．可能大于15，也可能小于15 13．梁受固定集中荷载作用，当局部承压强度不能满足要求时，采用（ ）是较合理的措施。

A．加厚翼缘 B．在集中荷载作用处设置支撑加劲肋 C．增加横向加劲肋的数量 D．加厚腹板 14．弯矩作用在实轴平面内的双肢格构式压弯柱应进行（ ）和缀材的计算。

A． 强度、刚度、弯矩作用平面内稳定性、弯矩作用平面外的稳定性、单肢稳定性 B． 弯矩作用平面内的稳定性、单肢稳定性 C． 弯矩作用平面内稳定性、弯矩作用平面外的稳定性 D． 强度、刚度、弯矩作用平面内稳定性、单肢稳定性 15．为保证屋盖结构的（ ），应根据屋盖结构形式（有檩体系或无檩体系，有托架或无托架）、厂房内吊车的位置、有无振动设备，以及房屋的跨度和高度等情况，设置可靠的支撑系统。

I． 空间整体作用，提高其整体刚度，减小腹杆的计算长度；

II．空间整体作用，承担和传递水平荷载，减小节点板厚度；

III．空间整体作用，提高其整体刚度，减小弦杆的计算长度；

IV．安装时稳定与方便，承担和传递水平荷载（如风荷载、悬挂吊车水平荷载和地震荷载等）。

A． I、II B． I、III C． II、IV D． III、IV 二、判断题（正确的划“ √”，错误的划“× ”每小题2分，共计30分）
1． 承载能力极限状态包括构件和连接的强度破坏、疲劳破坏和因过度变形而不适于继续承载的状态。（ ）
2．碳的含量对钢材性能的影响很大，一般情况下随着含碳量的增高，钢材的塑性和韧性逐渐增高。( ) 3．钢材越厚压缩比越小，因此厚度大的钢材不但强度较高，而且塑性、冲击韧性和焊接性能也较好。

( ) 4．钢材具有两种性质完全不同的破坏形式，即塑性破坏和脆性破坏。

( ) 5．长期承受频繁的反复荷载的结构及其连接，在设计中必须考虑结构的疲劳问题。( ) 6．承压型高强度螺栓连接以螺栓被剪坏或承压破坏作为连接承载能力的极限状态。( ) 7．正面角焊缝相对于侧面角焊缝，破坏强度低，塑性变形能力好。( ) 8．在静荷载作用下，焊接残余应力不影响结构的静力强度。( ) 9．螺栓排列分为并列和错列两种形式，错列比较简单整齐，布置紧凑，所用连接板尺寸小，但对构件截面的削弱较大。

( ) 10．格构式构件可使轴心受压构件实现两主轴方向的等稳性，并且刚度大，抗扭性能好，用料较省。( ) 11．轴心受力构件的强度是以毛截面的平均应力达到钢材的屈服点为承载能力极限状。( ) 12．柱与梁连接的部分称为柱头，与基础连接的部分称为柱脚。( ) 13．承受轴心荷载的构件称为受弯构件。( ) 14．采用加大梁的截面尺寸来提高梁的整体稳定性，以增大受压翼缘的宽度最有效。

( ) 15．屋架的外形首先取决与建筑物的用途，其次考虑用料经济施工方便、与其他构件的连接以及结构的刚度等问题。

( ) 三、简答题（每小题8分，共计24分）
1．钢结构和其他材料的结构相比具有哪些特点？ 2．什么情况下会产生应力集中，应力集中对钢材性能有何影响？ 3．实腹式轴心受压构件进行截面选择时，应主要考虑的原则是什么？ 四、计算题（共计16分）
图所示的拉弯构件长6000mm，轴向拉力的设计值为800kN，横向均布荷载的设计值为7kN/m。设截面无削弱，钢材为Q345（ f=310N/mm2），构件采用普通工字钢I22a，截面积A＝42.1cm2，重量0.32kN/m，Wx＝310cm3，ix＝8.99cm，iy＝2.32cm。验算截面是否满足设计要求。

已知：允许长细比，截面塑性发展系数，，荷载分项系数为1.0。

公式：
试题答案及评分标准（供参考）
一、单项选择题（将每题正确答案的序号填入括号内，每小题2分，共计30分）
1．C 2．B 3．C 4．C 5．B 6．A 7．C 8．C 9．C 10．B 11．B 12．A 13．B 14．D 15．D 二、判断题（正确的划“ √”，错误的划“× ”每小题2分，共计30分）
1．（√）
2．（×）
3．（×）
4．（√）
5．（√）
6．（√）
7．（×）
8．（√）
9．（×）
10．（√）
11．（×）
12．（√）
13．（×）
14．（√）
15．（×）
三、简答题（每小题8分，共计24分）
以下是各个简答题的要点，可根据具体情况酌情给分 1．钢结构和其他材料的结构相比具有哪些特点？ 答：建筑钢材强度高，塑性和韧性好；
钢结构的重量轻；
材质均匀，与力学计算的假定比较符合；
钢结构制作简便，施工工期短；
钢结构密闭性好；
钢结构耐腐蚀性差；
钢结构耐热但不耐火；
钢结构可能发生脆性断裂。

2．什么情况下会产生应力集中，应力集中对钢材材性能有何影响？ 答：实际的钢结构构件有时存在着孔洞、槽口、凹角、截面突然改变以及钢材内部缺陷等。此时，构件中的应力分布将不再保持均匀，而是在某些区域产生局部高峰应力，在另外一些区域则应力降低，即产生应力集中形象。在负温或动力荷载作用下，应力集中的不利影响将十分突出，往往是引起脆性破坏的根源。

3．实腹式轴心受压构件进行截面选择时，应主要考虑的原则是什么？ 答：（1）面积的分布尽量开展，以增加截面的惯性矩和回转半径，提高柱的整体稳定承载力和刚度；
（2）两个主轴方向尽量等稳定，以达到经济的效果；
（3）便于与其他构件进行连接，尽可能构造简单，制造省工，取材方便。

四、计算题（共计16分）
以下是本题的答案要点，可根据具体情况酌情给分 解：(1)验算强度 （4分）
（4分）
(2)验算长细比 （4分）
（4分）
所选截面满足设计要求。

请您删除一下内容，O(∩_∩)O谢谢！！！2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansions＇stalwart.  “It’s certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well,“ the 31-year-old tells Enjoy Shanghai. “In hotels, for example, these jobs are strictly demarcated, so it’s a great opportunity to learn how a business operates across the board.“  It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPK’s China debut.  “For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with,“ says Simpson.  Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating “innovative, hearth-baked pizzas“, a slice of PR blurb that Simpson insists lives up to the hype.  “They are very innovative,“ he says. “The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly.“  The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road.  The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better; as good, in fact, as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong.  “Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasn’t been easy for any of the tenants here,“ adds Simpson. “We’re planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic.“ The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of “Belle Epoque“. The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as L’Africain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. It’s sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the world’s most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, “a hub of many cultures“ and takes in “a mix of different styles of French cuisines“, according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. It’s generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you don’t actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles — what’s not to love? His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat you’ll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and bird’s nest – made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The bird’s nest — it’s the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect complexion. For those unfamiliar with this exotic ingredient, the bird’s nest is not a bundle of twigs, but is, instead, the dried secretion that cave swifts use to build their nest. Technically, it’s bird saliva, but the Chinese believe that it has collagen-boosting properties essential to beauty. To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth. There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom. You also get a choice of teas, but I strongly recommend the aged Pu’er from Yunnan province. It is a mellow tea that will go perfectly with the rich little nuggets, and will warm you up on a cold afternoon. Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semi-fermented teas like Wu-long or Iron Buddha for autumn, and more warming teas like Pu’er for winter. The Shang-Xi afternoon tea costs 228 yuan ($37) per person, and 388 yuan for the more opule

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