并流共沉淀法制备铜锡镧复合预合金粉末的研究

文章研究了Cu^2＋,Sn^2＋,La^3＋,OH^-,C2O2^4-,Cl^-,H2O体系中金属离子的分布特点、变化规律及pH值对Cu-Sn-La共沉淀过程的影响。本次实验的目标是制备Cu84.5Sn15La0.5预合金粉末。通过ICP-AES法测定了Cu-Sn-La预合金粉末前驱体的沉淀率。在空气气氛中铜锡镧复合氢氧化物煅烧成铜锡镧复合金属氧化物;在氢气还原气氛中,铜锡镧复合金属氧化物被还原为Cu84.5Sn15La0.5预合金粉末。用X射线衍射仪（XRD）分析其物相组成,扫描电子显微镜（SEM）观察其形貌特征。结果表明,通过共沉淀反应前的设计,可以控制预合金粉末的成分。     

激光焊接金刚石工具过渡层预合金粉末的试验研究

目前可以用于制备激光焊接金刚石工具过渡层粉末的方法主要有机械混合法、雾化法和化学共沉淀法。化学共沉淀法生产的粉末成分均匀,实现了粉末的预合金化,并且设备简单,生产成本低。此次试验采用草酸盐化学共沉淀法,成功制备了3种不同成分的激光焊接金刚石工具过渡层预合金粉末。焊接强度测试表明,3种粉末的焊接强度均满足欧盟EN13236安全标准,其中2#粉末的焊缝强度最高。X射线物相分析结果表明,3种粉末的主相都是Co3Fe7和CoFe。此外,固定Fe与Co的质量比,加入2wt.%的铜可以有效提高预合金粉末过渡层的焊接强度和稳定性。这是因为,Cu原子完全溶入到Co3Fe7或CoFe晶胞中并形成固溶体,产生了固溶强化。     

预合金粉末的发展、性能测试与应用

文章简要介绍了国内外金刚石工具用代钻预合金粉末的发展及新近的发展趋势,内容包括了低钴无钴预合金及全胎体预合金,对预合金性能的测试做了全面的简介,并对影响预合金性能的有关因素进行了探讨。最后对代钻预合金粉的应用,特别是湖南伏龙江超硬材料有限公司采用电解沉积法制取的SB-1铁镍钴预合金粉的初步试用做了阐述。     

胶原基纳米氧化锌复合材料的制备

通过溶胶凝胶原位复合法制备了胶原基纳米氧化锌复合材料.首先制备pH值为8.5的纳米氧化锌前驱体溶胶;然后参考制革工艺制备戊二醛处理网状胶原基;将醛处理网状胶原基和其质量比500%的纳米氧化锌前驱体溶胶,在50℃下于转鼓内转动9 h后,自然干燥而得胶原基纳米氧化锌复合材料.扫描电镜和原子力显微镜的分析结果表明,网状胶原基经纳米氧化锌前驱体处理后,大小约为25 nm纳米氧化锌颗粒已经在网状胶原基内生成.所制备的胶原基纳米氧化锌复合材料具有一定的热稳定性(收缩温度78.4℃)和良好的力学性能,纳米氧化锌的引入使复合材料具有明显的抗菌防霉性.     

不断完善预合金粉末的性能,满足金刚石工具的应用（上）

随着预合金粉末在金刚石工具中使用量的增加,使用范围的不断扩大,不断完善预合金粉末的性能,进一步满足金刚石工具应用的需求,具有重大作用与意义。在预合金粉末生产方法中：湿法冶金方法生产的预合金粉,广泛并成功地应用在国外,但成本高,在国内市场应用较少。机械合金化方法多用于科研中,批量生产能耗大。在国内主要采用气雾化、水雾化、多金属化学共沉积法等生产预合金粉末。文章探讨了氧含量对金刚石工具性能的影响;介绍了国内不同生产设备条件下的还原工艺,进一步提出不断完善预合金粉性能的各种途径,以满足金刚石工具应用的需求。     

多孔玉米淀粉制备粉末酱油的研究

以多孔玉米淀粉为原料,采用喷雾干燥技术制备粉末酱油.通过正交试验得到了喷雾干燥的最佳工艺条件为:多孔淀粉浓度14%,进风温度175℃,进样泵流量9 mL/min.制得的粉末酱油其色率、红色指数分别为2579和2.275;采用气相色谱技术对粉末酱油进行风味成分的测定,经对照分析可知多孔淀粉粉末酱油较好地保存了原酱油的风味.     

沥青和PAN的静电纺碳纳米级纤维膜的制备及表征

利用N,N-二甲基甲酰胺(DMF)为溶剂、滚轴为接收装置,通过静电纺丝法制备聚丙烯腈(PAN)和可纺沥青(SP)共混前驱体纳米级纤维膜,再对其进行预氧化和碳化,制备碳纳米级纤维膜,以有效降低碳纤维生产成本.结果 表明:在保持纺丝液质量浓度不变的条件下,纤维直径随SP质量分数的增大而减小.制得的纳米级纤维膜具有一定取向度...     

高活性油脂加氢催化剂的制备

以硅酸钠和盐酸为原料制备载体多孔二氧化硅,以金属硝酸盐为前驱体,沉淀法制备油脂加氢催化剂,考察了制备方法,镍负载量,二氧化硅载体比表面积,催化剂助剂铁、钴等对催化剂活性的影响.结果表明:沉淀法效果优于浸渍法;最佳镍负载量为30％左右;二氧化硅载体的最佳比表面积为500～600 m2/g;最佳镍铁质量比为100∶1;创新采用钴助剂,镍钴最佳质量比仅为2 000∶1.镍钴复配催化剂具有制备过程简便,成本低廉,活性高等优点.     

Ni-Cr合金钎焊金刚石磨粒的试验研究

通过两种N i-C r合金在石墨表面润湿性实验,观察合金对石墨润湿过程,考察作为钎焊单层金刚石工具用合金钎料对金刚石的浸润性能。针对钎料对金刚石的浸润特点,采用恰当的加热方式和工艺来完成这种单层金刚石工具的钎焊,并利用扫描电镜和能谱仪分析钎焊后钎料与金刚石的过渡层特征,显示了这种紧密的化学冶金结合。观察样品经重负荷磨削后的工作面,发现金刚石正常损耗,无脱落。最后,考察钎焊后金刚石冲击强度下降的程度并分析其原因,说明了采用合理的工艺来减小这种高温钎焊对金刚石所造成的热损伤的必要性。     

油脂醇解固体碱催化剂的制备及表征

以硝酸钙、硝酸锌、乙酸镁、乙酸铝为原料,碳酸钠为沉淀剂进行共沉淀反应,先制得钙、镁、锌碳酸盐及氢氧化铝混合沉淀,再经陈化、水洗、干燥、焙烧制得钙镁锌铝固体碱催化剂。将蓖麻油甲醇解反应中的蓖麻油转化率作为活性评价指标,采用正交试验考察了制备条件对催化剂活性的影响,得到制备催化剂的优化条件为:n(Ca)∶n(Mg)∶n(Zn)∶n(Al)=2∶0.5∶0.5∶1,混合溶液p H 8,焙烧温度850℃,焙烧时间7 h。将优化条件下制备的固体碱催化剂用于催化蓖麻油甲醇解反应,蓖麻油转化率达93.2%。采用热重分析、X射线衍射、N2吸附-脱附、扫描电镜及Hammett指示剂滴定法对催化剂及其前驱体进行了表征。结果显示:催化剂前驱体在700~800℃温区有1个明显的失重台阶,在800℃以后质量基本不随温度变化;固体碱催化剂主要由Ca O、Zn O及Mg O3种晶体构成,其比表面积为44.08 m~2/g、孔容为0.062 65 cm~3/g,特征为多孔连续型蜂窝状结构;固体碱催化剂的碱强度在7.2~15.0之间,总碱位量为14.895 mmol/g。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.