两种不同碳链烷基吗啉分子的浮选性能对比及性能优化

烷基吗啉是一种新型氯化钠浮选剂,应用于氯化钾工业化生产中的反浮选工艺,文章根据国内氯化钾生产的实际情况,对两种常见的烷基吗啉浮选药剂的浮选性能进行对比研究,并通过添加活化剂,优化浮选药剂性能,达到降低药剂用量的目的.     

钾盐选矿中浮选浓度对浮选影响评价研究

浮选入选矿浆浓度对浮选产生一定的影响,文章通过单因素的条件实验,研究了不同矿浆浓度在分离钠盐和钾盐时对浮选分离效果的影响,结果表明:浓度的变化使精矿和尾矿各物质品位和含量发生变化,从而影响钾收率和钠排除率;当粗选阶段矿浆浓度为23%～25%、精选阶段矿浆浓度为15%左右为最佳浮选浓度.     

烟草黑胫病化学防治的历史与现状

从早期保护性铜制剂、硫代氨基甲酸盐类、取代苯基类等到内吸性的烷基磷酸盐类、氨基甲酸酯类、苯基酰胺类、氰基乙酰胺肟类、二硝基N-酰苯胺类、Strobilurins类和羧酸酰胺类杀菌剂,回顾了烟草黑胫病化学防治药剂的历史,并对各类药剂的作用机理、在烟草黑胫病防治中的应用情况、以及烟草黑胫病菌对其抗药性发展状况进行了综述。     

烟草黑胫病化学防治药剂的历史与现状

摘 要 回顾了烟草黑胫病化学防治药剂的历史,从早期保护性铜制剂、硫代氨基甲酸盐类、取代苯基类等到内吸性的烷基磷酸盐类、氨基甲酸酯类、苯基酰胺类、氰基乙酰胺肟类、二硝基N-酰苯胺类、Strobilurins类和羧酸酰胺类杀菌剂;并对各类药剂的作用机理,在烟草黑胫病防治中的应用情况,及烟草黑胫病菌对其抗药性发展状况进行了综述。      

利用硫酸盐型盐湖资源制取软钾镁矾的研究

在硫酸钾或钾镁肥生产过程中,软钾镁矾是其中很关键的中间原料.利用新疆某硫酸盐型盐湖卤水,通过室内多温动态蒸发试验,以卤水夏季矿-钾、硫混盐矿为原料,加水分解转化得到粗软钾镁矾混矿,最后,用反浮选脱钠技术精制该混盐矿,得到含NaCl为1.78%的高品位软钾镁矾矿混精矿,整个转化和浮选两阶段钾的总收率达64.75%.     

脱镁母液综合利用工艺研究

对脱镁母液的综合利用工艺进行了研究,解决脱镁母液中对钠盐、钾盐与钙盐的提取问题.结合Na ,K ,Ca2 //Cl--H2O四元相图理论的分析,通过蒸发试验获得钾盐析出时的实验参数,在实验中控制蒸发水量在钾盐析出之前对钠盐进行分离,获得钠盐,然后对析钠后液相进行不同温度的冷却实验结晶析出钾盐,通过对结晶实验结果的分析,确定对钠盐和钾盐的提取的工艺参数,进一步对析钾溶液进行冷却结晶,获得钙盐,至此,实现对脱镁母液进行综合利用的工艺路线和参数的确定.     

青海钾矿卤水自然蒸发盐田工艺研究

针对察尔汗盐湖某矿区钾矿卤水的合理开发利用,利用相图分析和试验,探讨了该卤水自然蒸发析盐规律,掌握了钾盐生产的盐田工艺参数.并发现通常的直接滩晒法存在钾失严重,钾盐产品氯化钠含量高,且钾矿产品中59%的钾以氯化钠形式存在,41%的钾以光卤石形式存在的问题.为此提出兑卤盐田工艺,使全部钾离子以光卤石形式析出,并降低了氯化钠含量;通过降低蒸发过程卤水钾含量,大幅度降低因母液夹带造成的钾损失.     

钾肥生产浮选尾盐氯化钠赋存状态及相图分析

有效分离钾肥生产浮选尾盐中的各种杂质如氯化钾、氯化镁、硫酸钙等,是制备高品质氯化钠的关键,研究浮选尾盐中各种杂质的赋存状态是建立有效的氯化钠一次精制工艺路线的理论基础.文章通过化学分析方法,分析各种杂质成分在浮选尾盐中的分布,通过X射线衍射、扫描电镜表征各杂质成份在浮选尾盐中的赋存状态,并利用复杂盐水体系的三元相图,对氯化钠的精制过程进行相图分析,这些研究结果将对钾肥生产浮选尾盐氯化钠一次精制过程工艺提供有益的理论指导.     

钾肥生产浮选尾盐氯化钠一次精制过程分析

利用青海盐湖工业(集团)公司氯化钾生产过程产生的浮选尾盐进行氯化钠一次精制试验,在对原盐进行充分的成份分析和粒度分析的基础上,通过二段洗涤工艺过程,一次精制后氯化钠干基含量达到98%以上,氯化钾含量从原盐的3.6%下降到0.12%,钙镁离子含量从原盐的1.62%下降到0.29%,硫酸根从原盐的1.36%下降到0.48%.分别对二段洗涤工艺过程中氯化钠、氯化钾、钙、镁、硫酸根等成份进行了全流程的物料衡算,为工程放大提供数据依据.通过二段洗涤工艺过程,达到了原盐的一次精制质量要求,为后续的二次精制节约了药剂消耗,为青海盐湖集团氯化钾二期工程十万吨离子膜烧碱提供合格的精制氯化钠原料作好了技术和原料准备.     

氯化钾浮选尾矿制取硫酸镁技术研究

为实现氯化钾浮选尾矿资源化利用,研究利用不同温度五元水盐体系相图和相图理论计算开展技术研究工作,考察了盐田老卤作为溶剂时氯化钠除杂效果,获得硫酸镁加工工艺路线——“热溶—结晶—洗涤”,热溶液固比2.5左右,系统镁收率60%以上,制备出符合硫酸镁国标要求的七水硫酸镁产品。     

氮源对2株海洋微藻生长及脂肪酸合成的影响

以三角褐指藻、扁藻为材料,研究了NaNO3、尿素和NH4Cl等不同氮源对其生长、叶绿素、可溶性糖、可溶性蛋白、干重、总脂及脂肪酸含量的影响。结果表明:以尿素为氮源时,三角褐指藻的生物量、生长速率、叶绿素、可溶性糖、可溶性蛋白的含量最高,NaNO3和NH4Cl次之;以NH4Cl为氮源时,细胞内的总脂含量最高,占干重的47.5℅。与三角褐指藻不同,以NH4Cl为氮源时,扁藻的生物量、生长速率、叶绿素、可溶性糖、可溶性蛋白的含量最高,尿素和NaNO3次之;当以NaNO3为氮源时,细胞内的总脂含量最高,占干重的38.5℅。     

Reaction of Tetrazolium Salts with Sulfated Polysaccharides and Other Hydrocolloids

SUMMARY— Triphenyltetrazolium chloride, (TTC), selectively precipitates carrageenan and other sulfated hydrocolloids in the presence of neutral, carboxylic and phosphorylated polysaccharides. Agar is not precipitated. Tetrazolium blue (TB) precipitates both the sulfated and carboxylic polysaccharides but does not precipitate phosphorylated and neutral polysaccharides.
Except for "weak" reactions with mucin, gum karaya, sodium alginate, and polysaccharides B-1459 (NRRL); tetrazolium red, neotetrazolium chloride and tetrazolium violet precipitate only sulfated polysaccharides. Although in aqueous dispersion the proteins were not precipitated by any of the tetrazolium salts, when these salts are added to milk (containing no added carrageenan), copious precipitation occurred.
Carrageenan was isolated from milk, milk products and other complex milieu by precipitation with 2, 3, 5, -triphenyl-tetrazolium chloride. The proteins were precipitated simultaneously. The mixed carrageenan-protein precipitate was then analyzed for carrageenan by hydrolyzing it with hydrochloric acid and assaying for sulfate by the barium chloranilate method.
Mixtures of sulfated, carboxylic and neutral polysaccharides were resolved by precipitating the sulfated polysaccharide with 2, 3, Atriphenyltetrazolium chloride. After centrifugation and/or filtration to remove the precipitate, the filtrate was treated with tetrazolium blue to precipitate the carboxylic polysaccharide. The neutral polysaccharide remained in the supernatant. Solubility studies have shown that the carrageenan-TT precipitate is highly insoluble in sodium chloride, sodium sulfate, magnesium chloride and other salt solutions.
The method developed allows the use of tetrazolium salts to differentiate between and to separate the main groups (sulfated, carboxylic, and neutral) polysaccharides. After separation, the individual polysaccharides may be determined quantitatively by suitable analytical methods.     

两种不同碳链烷基吗啉分子的浮选性能对比及性能优化

烷基吗啉是一种新型氯化钠浮选剂，应用于氯化钾工业化生产中的反浮选工艺，文章根据国内氯化钾生产的实际情况，对两种常见的烷基吗啉浮选药剂的浮选性能进行对比研究。并通过添加活化剂，优化浮选药剂性能，达到降低药剂用量的目的。     

盐田光卤石矿选矿中浮选设备选型试验研究

盐田光卤石矿经反浮选法除去氯化钠是以反浮选-冷结晶工艺生产氯化钾的关键，浮选机的选型对于提高浮选指标具有重要意义。本次试验通过比较两种类型的浮选机浮选试验结果，提出了合理的浮选机选型，为100万t氯化钾项目的设计提供依据。     

钠盐池原盐一次精制过程的相图分析及计算

文章选用察尔汗盐湖滩晒光卤石副产钠盐池的氯化钠粗原料,对氯化钠的一次精制过程进行了相图分析与计算。计算结果对利用钠盐池废弃氯化钠精制分离制备离子膜烧碱所需的一次精制盐具有很好的指导作用。     

Effects of Salts on the Thermal Reversibility of Starch and Hsian-tsao (Mesona procumbens Hemsl) Leaf Gum Mixed System

ABSTRACT: Two-cycle rapid-visco analysis was performed on the admixture of 1% hsian-tsao leaf gum and 2% wheat starch as a function of salt types and concentrations. The salt concentrations (C_s) studied were 5 to 75 mM for sodium and potassium chloride, and 3.4 to 8.5 mM for calcium and magnesium chloride. The gelling temperature, gelling rate and gel viscosity of the mixed system increased with increasing C_s. In addition, the melting temperature increased, but melting rate and percentage of viscosity loss decreased with increasing C_s. These results indicated the presence of appropriate amount of salts could facilitate and reinforce the formation of junction zones, and provided a more pronounced thermal resistance.     

Optimization of Low Sodium Salts Mix for Shoestring Potatoes

Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.     

ONP/OMG浮选-洗涤脱墨剂的研究

讨论了不同类型非离子表面活性剂的浮选-洗涤脱墨性能及脱墨效果最佳的HLB值.确定了以脂肪酸聚氧乙烯酯(PEE)与脂肪胺聚氧乙烯醚(PAE)为主要成分的脱墨剂的组成,并研究了促集剂和阴离子表面活性剂对脱墨效果的影响.实验结果表明,PEE和PAE具有良好的协同脱墨性能,PEE-6和PAE-2以60:40复配时脱墨效果最好;10%油酸钾作为促集剂有助于脱墨效果的提高.     

Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases

Two processes for Spanish dry sausage manufacture, which differed only in the time of addition of nitrite/nitrate salts and sodium chloride (Type A: in the cutter; Type B: in the kneading machine) were studied. There were no significant differences in parameters related to product stability, pH or water activity. Water-holding capacity and nitroso heme pigment formation were better in type B. The intensity of proteolysis and the insolubilization of myofibrillar protein over the curing period were higher in type A. Iodine value and the relative percentage of polyunsaturated free fatty acids were higher in type B sausages at the end of the curing. Parameters related to protein integrity and the nature of the fat seem to be the main cause of the observed differences between the two types of dried samples.