纳米PCD材料合成的技术难点

文章探讨了高温高压法制备纳米PCD材料技术的研究现状及存在的问题,针对纳米金刚石纯化技术、表面净化技术,以及高压烧结中表面石墨化、塑性变形、纳米聚晶形成与再结晶晶粒长大控制等关键技术难点进行分析,期望能为今后纳米PCD材料的应用开发提供理论上的帮助。     

不同硅基聚晶金刚石微观组织结构的对比分析

文章对三种硅基聚晶金刚石的显微形貌和组织结构进行了分析,研究了其在金刚石粒度分布、粘结剂种类及含量、磨耗比等方面的差异。研究发现,硅基聚晶金刚石选用的粘结剂含量和种类均有所不同,样品的粘结含量分布在(10~20)wt%之间;选用的金刚石粒度也差异较大,较细粒度的PCD材料综合性能最佳;硅基聚晶金刚石的粘结剂主要为碳化物形成元素Si、Ti等,通过与金刚石反应形成结合牢固的金刚石-碳化物复合材料;部分PCD材料中存在着单质粘结剂或石墨残留,质量有待进一步改善。     

粘结相对PCD和PcBN性能的影响

对于影响聚晶金刚石(PCD)和聚晶立方氮化硼(PcBN)性能的研究,多数集中在金刚石和cBN晶粒特征(形貌、尺寸、分布等)和烧结后各界面结合状态等方面,而对于粘结相对其的影响论述较少。文章详细分析讨论了粘结相特性(包括种类、含量、开始粉末粒度、最终晶粒尺寸及分布均匀性等)对PCD和PcBN性能的影响。也讨论分析了高压高温工艺(HPHT)对粘结相在烧结过程中演变的影响。     

人造金刚石用石墨性能的研究

用于合成金刚石的石墨具有三个功用——碳源、热源和受压介质,其性能直接关系着金刚石的质量。文章针对人造金刚石用石墨材料主要性能的研究进行了综述,包括石墨化度、气孔率(体积密度)、灰分(纯度)、电阻率以及晶体结构等等。提出在选择合成金刚石用石墨材料时,应综合考虑其满足不同功用的各项性能,同时还要结合具体的生产条件。认为满足合成设备大型化和粉末工艺的粉状石墨和辅助加热用的石墨材料将是人造金刚石用石墨材料发展的新亮点。     

高温高压下通过石墨直接转化合成的纯聚晶金刚石

用多砧压机在压力为12~25GPa、温度为1800℃~2500℃的条件下,通过石墨直接转化的方法已经合成出纯聚晶金刚石聚合体。这种聚晶金刚石是无色透明的,而且通过微束X-射线观察可确定它具有立方对称性。通过TEM观察可看出,样品是由10~20nm的金刚石单晶微粒构成的,通过拉曼光谱仪可以观察到,它的拉曼光谱中只有一条很弱的宽峰,其拉曼位移为~1331cm-1。压痕法硬度测试表明,这种聚晶金刚石的努普硬度最高可达到140GPa,这个硬度等于甚至高于天然金刚石和合成金刚石的硬度(60~130GPa),而约为含有粘接剂的聚晶金刚石的硬度(50~60GPa)的二倍。实验结果表明,天然聚晶金刚石可能是由包裹在寒冷的硬壳中的亚稳态石墨下沉到较热的区域,如地幔转化区域中上升的岩浆,而发生快速转化形成的。     

聚晶金刚石拉丝模具加工工艺的研究

介绍聚晶金刚石(PCD)拉丝模具电火花加工原理及加工工艺,通过对电火花加工设备的改进,电极材料、工作液、加工参数的选择研究,完成了PCD拉丝模的穿孔及各个区域角度的粗加工;通过对超声研磨机制、研磨质量的影响因素以及研磨工艺的研究,选择了合理的磨料粒度和抛光参数,完成了PCD拉丝模的抛光加工。     

金刚石烧结体高速滑动研磨法的研究及作用

在金刚石烧结体(PCD)的研磨中．应用对单晶金刚石高效研磨有效果的高速滑动研磨法。将PCD试样以高压顶住高速旋转的不锈钢(SUS304)园盘，利用PCD表面与工具园盘的滑动摩擦进行研磨，调查了研磨特性。试验结果表明．滑动速度Vs和压紧力．P越高，研磨效率就越高，在Vs=3200m／min、P=27MPa时．研磨效率高达h’=1．12mm^3／min；在压紧力比加工单晶金刚石(P=114MPa、h’=0．94mm^3／min)低．即在大约1／5的压紧力下．研磨效率基本上相同。附着于PCD表面的拈附膜的EDX成分分析．发现了碳原子的存在．由此推断PCD的研磨机理与单晶金刚石一样。PCD中的碳原子由于热化学反应在拈附膜中发生扩散反应是一重要因素。另外PCD在惰性氩气氛中的研磨效率与在大气中大致相同，看来在本实验条件下．PCD的去除并非缘于氧化引起的气化。     

石墨重结晶现象与金刚石生长机制(上)

石墨材料在高温高压条件下,大量的C原子和原子团溶解于催化剂合金中,当回到常温常压下,过饱和的C会从合金晶格中析出来,形成的石墨晶体存在于合金中,成为重结晶石墨。文章详细地分析了高温高压合成金刚石过程中石墨的重结晶现象,通过实验论证了压力和温度对这一过程的影响,研究了石墨-合金界面两者的相互渗透以及此一界面上金刚石的成核与长大。认为金刚石优先在石墨-金刚石界面成核并长大,并且跟石墨的重结晶过程有关。     

触媒抛光法影响因素的仿真分析

触媒抛光法以金刚石石墨化原理为基础,充分利用铁、镍等过渡金属对金刚石的触媒作用,通过降低金刚石石墨化所需要的活化能,形成易于研磨的石墨,从而提高材料去除效率.触媒作用与温度有密切关系,但是直接测量触媒作用产生的热量是非常困难的.文章通过对触媒抛光过程中不同条件产生的热量进行有限元仿真分析,探讨各因素对触媒抛光法的影响....     

纳米聚晶金刚石的研究进展

纳米聚晶金刚石(NPD)是由石墨在高温高压下直接转变而成的,具有良好的热稳定性、耐磨性、高于金刚石单晶的硬度,同时具有金刚石单晶所不具备的各向同性。NPD优良的力学性能及纳米尺度的微观结构又使其具有极高的加工精度和使用寿命,因而应用领域广泛。文章综述了NPD国内外最新的研究进展,重点论述了NPD的制备和结构性能,并在最后对NPD存在问题和发展方向进行了阐述和展望。     

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.