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标准GB/T 1346—2011对凝结时间的测量方法有明确规定,但在实际操作过程中,同一样品在不同的检测人员测量下都会存在一定差异,目前鲜有研究对影响水泥凝结时间测量结果的因素进行研究和分析,因此本文主要针对检测操作过程中的人员习惯,分别对影响凝结时间结果的几个因素(在恒温恒湿箱中的摆放位置、恒温恒湿箱的开关频率、坩埚和搅拌叶片是否洗净和湿润充分以及终凝杆针中间镂空位置是否堵塞)进行研究对比,将异常结果进行分析,补充水泥检测行业中的空白,为水泥检测中的异常结果提供参考依据。 相似文献
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目前我国对凝结时间的测量主要还是按照标准GB/T 1346—2011进行人工检测,但是人工检测结果往往会受到不同操作人员、试验环境、操作手法等因素的影响,一方面会造成再现性差和数据不稳定,另一方面会造成人工效率低,检测过程无法长时间离开仪器,因此凝结时间自动化测试迫在眉睫。本文主要对国内外现有凝结时间自动化测试设备研究作对比评述,分析其优缺点,进而对水泥凝结时间自动化测试的未来发展趋势进行展望。 相似文献
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为了深入研究氯氧镁水泥低温凝结机理,进而改善和提高氯氧镁水泥在低温时的快硬性能,把氧化钙加入到氯氧镁水泥料浆中,通过搅拌、成型、恒温恒湿箱养护后测定其凝结时间及早期强度。结果表明:氧化钙加入后放出热量,引发氯氧镁水泥水化起始期反应的进行,有效缩短氯氧镁水泥的凝结时间。当氧化钙掺量为氧化镁质量的4%时,氧化镁活性为62.24%和72.01%时初凝时间分别由593 min缩短到146 min、由570 min缩短到126 min,终凝时间分别由673 min缩短到374 min、由641 min缩短到260 min,同时都提高了氯氧镁水泥的低温早期强度。 相似文献
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<正>1前言水泥性能检测是对水泥产品质量的综合鉴定方法。水泥检验人员不但要具备专业的水泥检验理论知识,还要熟悉各标号水泥的性能与强度属性等基本常识。目前,国内很多建筑施工单位、混凝土生产企业普遍缺乏专业的水泥试验技术人员与检测设备,在水泥检测中,经常遇到水泥凝结时间、强度方面的问题。因此,本文主要阐述在水泥检验中,影响水泥凝结时间、强度的主要因素。2影响水泥凝结时间检验的主要因素2.1水泥温度对水泥凝结时间检验的影响 相似文献
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2008年3月我厂水泥的凝结时问异常,初凝时间、终凝时间都比过去正常值高,为此,我们对影响水泥凝结时间的因素进行分析,通过调节水泥比表面积、火焰长度、熟料矿物组成、石膏掺加量等,问题得以解决.本文对有关的数据进行了数理统计分析,供读者参考. 相似文献
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根据工程实际需要,对影响水泥凝结时间的因素进行分析,通过调整细度和掺加磷肥渣调节水泥凝结时间,结合试验结果进行了工业化的生产,成功开发出道路基层用缓凝硅酸盐水泥。 相似文献
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本文对近几年来公司生产中影响水泥凝结时间的一些因素进行了总结分析,得出熟料中氧化镁含量、混合材品种变化、助磨剂中缓凝组分加热变质、水泥SO3控制等因素会对水泥凝结时间造成一定的影响,总结出凝结时间受这些因素影响的变化规律,为稳定水泥生产过程控制提供指导。 相似文献
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The transport properties of ionic liquids (ILs) are crucial properties in view of their applications in electrochem-ical devices. One of the most important advantages of ILs is that their chemical–physical properties and conse-quently their bulk performances can be well tuned by optimizing the chemical structures of their ions. This will require elucidating the structural features of the ions that fundamentally determine the characteristics of the nanostructures and the viscosities of ILs. Here we showed for the first time that the“rigidity”, the order, and the compactness of the three-dimensional ionic networks generated by the anions and the cation head groups determine the formation and the sizes of the nanostructures in the apolar domains of ILs. We also found that the properties of ionic networks are governed by the conformational flexibility and the symmetry of the anion and/or the cation head group. The thermal stability of the nanostructures of ILs was shown to be con-trolled by the sensitivity of the conformational equilibrium of the anion to the change of temperature. We showed that the viscosity of ILs is strongly related to the symmetry and the flexibility of the constitute ions rather than to the size of the nanostructures of ILs. Therefore, the characteristics of the nanostructures and the viscosities of ILs, especially the thermal stability of the nanostructures, can be fine-tuned by tailoring the symmetry and the conformational flexibility of the anion. 相似文献
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磷尾矿中元素赋存状态研究方法的探讨 总被引:3,自引:0,他引:3
对磷尾矿中元素赋存状态的一些研究方法进行了讨论,通过讨论对磷尾矿的综合研究、合理开发利用、重新设计选冶工艺流程等领域都具有十分重要的意义。 相似文献
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Claver IP Zhang H Li Q Zhu K Zhou H 《International journal of molecular sciences》2010,11(8):3002-3015
Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 50 °C, but at more than 50 °C, the starch isolated from malted sorghum showed lower SP and high WSI than those isolated from raw and soaked sorghum. The pasting properties of starches determined by rapid visco-analyzer (RVA) showed that malted sorghum starch had a lower viscosity peak value (86 BU/RVU) than raw sorghum starch (454 BU/RVU). For both sorghum, X-ray diffractograms exhibited an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity ranged from 9.62 to 15.50%. Differential scanning calorimetry (DSC) revealed that raw sorghum starch showed an endotherm with a peak temperature (Tp) at 78.06 °C and gelatinization enthalpies of 2.83 J/g whereas five-day malted sorghum starch had a Tp at 47.22 °C and gelatinization enthalpies of 2.06 J/g. Storage modulus (G') and loss modulus (G″) of all starch suspensions increased steeply to a maximum at 70 °C and then decreased with continuous heating. The structural analysis of malted sorghum starch showed porosity on the granule's surface susceptible to the amylolysis. The results showed that physicochemical and functional properties of sorghum starches are influenced by soaking and malting methods. 相似文献