聚合硅酸硫酸铝的动电特性

利用微电泳技术对聚合硅酸硫酸铝的动电特性研究表明：聚合硅酸硫酸铝的等电点和硫酸铝相近,约为pH值5,但其所带电荷的绝对值高于硫酸铝,且碱化度和硅铝比提高,均可不同程度地提高其可测Zeta电位的绝对值;水解过程中的搅拌作用可增加聚合硅酸硫酸铝的可测Zeta电位的绝对值,但不会改变其等电点;水中杂离子使聚合硅酸硫酸铝稀释后的pH值较高,所带电荷的绝对值降低,但却使其等电点向高pH值方向移动;水解时间对聚合硅酸硫酸铝Zeta电位的测定影响不大。     

新型造纸助剂聚合硅酸硫酸铝的结构特征研究

制备了不同碱化度和硅铝比的聚合硅酸硫酸铝,样品经固化后利用红外光谱和X-射线术谱研究了聚台硅酸硫酸铝的结构特征,发现聚合硅酸硫酸铝具有与聚台硫酸铝类似的结构特征。聚合硅酸硫酸铝是硅以与铝类似的结构形态取代聚合硫酸铝中的部分铝而形成的。在稳定的聚合硅酸硫酸铝中硅铝比与碱化度之间存在着成正比例的定量关系。聚合硅酸硫酸铝的常温结晶产物与聚台硫酸铝不同。     

聚合硅酸硫酸铝的絮凝性能

研究了聚合硅酸硫酸铝对高岭土悬浮液的絮凝性能.结果表明,聚合硅酸硫酸铝对高岭土悬浮液具有极好的絮聚作用,其絮凝效果与聚合硅酸硫酸铝的碱化度、加入量和高岭土悬浮液的pH值有关;其絮凝机理主要为吸附架桥与卷扫等作用.     

聚合硅酸硫酸铝的铝形态及其水解稳定性

利用２７Ａｌ核磁共振技术分析了聚合硅酸硫酸铝的铝形态,发现铝单双核组分随碱化度的提高和硅铝比的降低而增加,表明硅的引入相对降低了聚合硅酸硫酸铝的聚合程度。但未发现Ａｌ１３的存在。聚合硅酸硫酸铝的水解稳定性随其聚合程度的提高及水解ｐＨ值的增加而下降。     

聚硅酸硫酸铝处理低温低浊水分析

文章阐释了低温低浊水对于混凝效果的影响与聚硅酸硫酸铝的制备方法,围绕SIO2质量分数、硅酸活化pH值、硅酸活化时间、Al/Si摩尔比等层面,试分析不同制备条件对聚硅酸硫酸铝混凝效果的影响,并依托实验比较得出不同絮凝剂对于低温低浊废水的处理性能,证实聚硅酸硫酸铝具备良好的混凝效果。     

复配兔毛蛋白脱色剂在印染废水脱色中的应用

介绍了兔毛蛋白脱色剂及其复配聚硅酸.硫酸铝脱色剂的制备方法,并模拟印染废水进行脱色。分析了兔毛蛋白脱色剂用量、pH值,以及复配脱色剂脱色时对pH值、聚硅酸.硫酸铝用量、兔毛蛋白脱色剂用量、脱色时间与染料浓度、染料类型对脱色效果的影响。优化得出复配脱色剂对活性艳红K-2BP模拟废水的的最佳脱色条件:兔毛蛋白脱色剂用量400mL/L,聚硅酸.硫酸铝用量4mL/L,pH值小于12,在室温(25℃)下用磁力搅拌器快速搅拌大于5min,且研究表明,该复配脱色剂对直接染料、酸性染料、分散染料脱色效果均较好。     

聚合硅酸硫酸铝镁处理造纸废水

采用自制的新型无机高分子絮凝剂聚合硅酸硫酸铝镁(PAMSS)对造纸工业废水进行了处理,并就影响絮凝过程的多种相关因素进行了分析和讨论,最后筛选出了最佳工艺条件.在最佳工艺条件下,PAMSS使废水的CODCr总的去除率大于89%,并优于聚合硅酸硫酸铝(PASS)、硫酸铝(AS)和聚丙烯酰胺(PAM)的絮凝处理效果.     

淀粉改性丙烯酰胺与铝配合物鞣剂的合成

通过NaOH和双氧水在一定温度下对淀粉降解,用柠檬酸调节pH值,再以双氧水为引发剂,使降解后的淀粉与硫酸铝和丙烯酰胺的配合物进行共聚,制得淀粉改性丙烯酰胺与铝配合物鞣剂。采用傅里叶红外光谱(FT-IR)和X射线衍射(XRD)对产物进行结构表征,结果表明:丙烯酰胺与铝离子发生了配位,且配合物与淀粉成功共聚;通过单因素试验探讨了NaOH用量、降解温度、降解时间、硫酸铝和丙烯酰胺用量对产物性能的影响,得出最佳合成工艺条件为:淀粉10g、水35mL、NaOH0.2g、硫酸铝4g、丙烯酰胺10g、降解温度80℃、降解时间80min。     

液体硫酸铝在造纸中的应用

一、前言在酸性抄纸中，硫酸铝主要作松香胶的沉淀剂，提高纸张的抗水性。根据各纸厂地下水的硬度不同，其用量一般为5％—8％。用铝土矿和浓硫酸反应，将硅酸等杂质过滤后，经过结晶烘干等工序制得固体硫酸铝；不经过结晶烘干等工序，可直接得到液体硫酸铝，因此其成本较低。为降低成本，简化操作，提高产品质量，自1991年4月起，我厂使用山东省新产品液体硫酸铝代替固体硫酸铝，使用几年来，取得了较好的经济效益。二、应用1.液体硫酸铝与固体硫酸铝的比较液体硫酸铝比重为1.31kg/L，pH为2.2—2.3，其各项指标和各批量固体硫酸铝比较如表…     

两性淀粉/聚合硅酸硫酸铝在实验纸机上的使用情况

利用两性淀粉/聚合硅酸硫酸铝作漂白麦草浆的助留剂在中试纸机上进行了抄纸实验.结果表明,两性淀粉/聚合硅酸硫酸铝比两性淀粉单独使用时具有更好的助留效果和更高的纸页抗张强度,且在淀粉加入量较高时纸页匀度较好,但纸页撕裂度有所降低.     

聚硅硫酸铝混凝性能的研究

以硫酸铝、硅酸钠为原料合成了具有不同 Al3+ /SiO2摩尔比的聚硅硫酸铝( PASS)混凝剂.通过对造纸废水的混凝实验,确定了 PASS 的 Al3+ /SiO2最佳配比为 1/1和适用 pH值范围为 5～ 11,与硫酸铝的混凝对比实验表明 PASS具有更好的处理效果.同时,对 PASS的混凝机理进行了分析、探讨.     

Untersuchung des Al-Gehaltes und des vom Al verursachten Bruches in ungarischen Tokaj-Weinen

Zusammenfassung Der Al-Gehalt von 61 Tokajer Weinproben wurde mit der Atomabsorptionsmethode untersucht. Der Vergleich der Ergebnisse der direkten Bestimmung mit jenen nach trockener Veraschung zeigte ausreichende Übereinstimmung. Die Niederschlagsbildung wurde mittels Additionsversuche studiert. Es konnten kritische Werte festgestellt werden, die für die untersuchten Weine als Grenzwerte des löslichen Al gelten könnten. Die pH-Änderung kann die Löslichkeit des Al entscheidend beeinflussen. Die Verwendung von Al-Gefäßen und Al-Behälter ohne eine Kunststoff-Wandauskleidung kann durch Zunahme des Al-Gehaltes Stabilitätsprobleme in den Weinen verursachen.

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Aluminium content and precipitate caused by aluminium in Hungarian Tokaj wines

Summary The aluminium content in 61 samples of Tokaj wines was determined by atomic absorption spectroscopy. The difference between the results of direct determination and those obtained after dryashing was within ±5 %, therefore the direct determination is of adequate accuracy. The formation of precipitate was investigated by addition of different amounts of aluminium. By this means solubility limits of aluminium in different varieties of wine can be estimated. The effect of temperature and pH was also studied. The alteration of pH can considerably influence the solubility of aluminium. Sweet wines can dissolve smaller amount of aluminium than dry wines. The use of aluminium containers without plastic liners causes stability problems due to the increased aluminium concentration.

     

Aluminium content of some foods and food products in the USA, with aluminium food additives.

The primary objective was to determine the aluminium (Al) content of selected foods and food products in the USA which contain Al as an approved food additive. Intake of Al from the labeled serving size of each food product was calculated. The samples were acid or base digested and analysed for Al using electrothermal atomic absorption spectrometry. Quality control (QC) samples, with matrices matching the samples, were generated and used to verify the Al determinations. Food product Al content ranged from <1-27,000 mg kg(-1). Cheese in a serving of frozen pizzas had up to 14 mg of Al, from basic sodium aluminium phosphate; whereas the same amount of cheese in a ready-to-eat restaurant pizza provided 0.03-0.09 mg. Many single serving packets of non-dairy creamer had approximately 50-600 mg Al kg(-1) as sodium aluminosilicate, providing up to 1.5 mg Al per serving. Many single serving packets of salt also had sodium aluminosilicate as an additive, but the Al content was less than in single-serving non-dairy creamer packets. Acidic sodium aluminium phosphate was present in many food products, pancakes and waffles. Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes provided the most Al of the foods tested; up to 180 mg/serving. Many products provide a significant amount of Al compared to the typical intake of 3-12 mg/day reported from dietary Al studies conducted in many countries.     

Aluminium content in edible parts of seafood

Samples of the edible parts of different fish species and of crustacean and molluscan shellfish were collected in the North Sea, the Barents Sea, the Baltic Sea, the Northeast Atlantic, and in Greenland waters. Most of the aluminium concentrations in fillets of lean and fatty fish were lower than 0.2?mg Al/kg wet weight. Exceptions were the aluminium concentrations in fillets of fish caught near an aluminium smelting plant (up to 1?mg Al/kg wet weight). Presumably a connection between the aluminium content in sea water and the fish fillets is responsible for this. The investigations of fillets of saithe, haddock, and cod with different lengths (age) showed that the aluminium levels decreased with increasing length, however, the decrease was not significant. An aluminium accumulation in muscle tissue with increasing age could not be detected. A comparison between fillets and different organs of cod showed higher aluminium concentrations in organs, especially in gills. The aluminium intake via gills, which are in continuous contact with the ambient water, is responsible for this. In the edible part of crustacean and molluscan shellfish higher aluminium concentrations (up to 5?mg Al/kg wet weight) were detected. The different feed spectrum and metabolism of these species seem to be responsible for the higher aluminium accumulation in marine crustacean and molluscan shellfish.     

Leaching of aluminium from utensils during cooking of food

The use of aluminium utensils for cooking provides an important route for aluminium metal to enter foods. Leaching of aluminium from utensils made of aluminium, indalium (alloy of aluminium), stainless steel and hard anodised aluminium was studied under different conditions of pH and boiling time. Low pH was found to enhance leaching of aluminium from the utensils. The leaching was found to be the highest during first‐time preparation (new utensils) of all the foods as compared with second‐and third‐time preparations using the same utensils. Leaching of aluminium during the preparation of various traditional Indian foods was found to be negligible in hard anodised aluminium utensils, indicating the advantage of using such vessels for food preparation over simple aluminium and indalium utensils. Cereals contribute a smaller amount of aluminium to the total daily intake than legumes. Copyright © 2006 Society of Chemical Industry     

聚丙烯酸类高吸水树脂的合成及性能研究

利用聚丙烯酸盐和氢氧化铝反应,制备了金属离子交联的高吸水性树脂．研究了交联剂、氨水及氢氧化钠用量对高吸水性树脂的吸水倍率、水溶性的影响．结果表明,所制备的离子交联聚丙烯酸盐具有较高的吸水倍率（８６０ｍＬ／ｇ）和保水能力,但吸水速率较慢．当氢氧化铝、氨水及氢氧化钠用量分别为４份,２５份和３０份时,高吸水树脂吸水倍率最高．     

Aluminium levels of fish fillets baked and grilled in aluminium foil

During storage and preparation of food, aluminium foil is often used for wrapping heat-sensitive raw food for protection against direct heat, e.g. grilled or baked fish fillets. In this investigation the aluminium contents of grilled and baked fish fillets with and without ingredients wrapped in aluminium foil were determined. The selected fish species were mackerel (Scomber scombrus L.), a fatty species, ocean perch (Sebastes spp.), a medium fatty species, and cod (Gadus morhua) and saithe (Pollachius virens), two lean fish species. The wrapped fillets were baked for approximately 20 min at 200°C in an oven, either without ingredients or, alternatively, with vinegar and sodium chloride added. In another experiment one part of a fillet was grilled over charcoal without ingredients and the other part was grilled with onion rings and mixed spices added. All aluminium concentrations of both baked and grilled fillets wrapped in aluminium foil increased during heating. The increase in aluminium concentration ranged from a factor of 2 (baked saithe fillets without ingredients from 0.10 up to 0.21 mg/kg) to a factor of 68 (grilled mackerel fillets with ingredients from 0.07 up to 5.04 mg/kg). The aluminium contents of grilled fillets were higher than those of baked fillets. Presumably two factors were responsible for the higher aluminium contents in grilled fillets: first the higher temperature of preparation when grilling fillets and second the high aluminium content of mixed spices (63.5 mg Al/kg), which may be taken up in part by the grilled fillets. All results clearly showed that some aluminium migrated from the aluminium foil into the food. The aluminium migration seems to depend on several factors, e.g. the duration and the temperature of heating, the composition and the pH-value of food, the presence of any other substances (such as organic acids and salt) and complexing reactions that result in dissolution of the complexed metal. Considering the present state of knowledge and the suggested provisional tolerable daily intake of 1 mg Al/kg bodyweight per day of the [World Health Organisation, 1989], no risk to health of the consumer would to be expected from eating meals prepared in aluminium foil.     

Phosphorus sorption by some coconut-growing acid soils of Sri Lanka and its relationship to selected soil properties

Phosphorus (P) sorption in the presence of 10^?2M calcium chloride by ten coconut-growing acid soil samples of Sri Lanka belonging to the Ultisol, Alfisol and Entisol orders was evaluated using the Langmuir sorption isotherm. The data for all samples fitted the single-site Langmuir sorption isotherm when equilibrium P was less than 1 μg ml^?1, but showed some deviations at larger concentrations of P. A two-site Langmuir sorption isotherm was successfully used to describe the sorption data of three samples at these high concentrations. The single-site Langmuir sorption maxima were greater for Ultisols (349–825 μg g^?1) than for the other soils (136–345 μg g^?1). These sorption maxima were significantly correlated with %-clay, %-silt, dithionite-extractable iron, and 1M ammonium acetate (pH 4.8)-extractable aluminium. Regression analysis of P sorption on different forms of iron (Fe) and aluminium (Al) indicated that crystalline ‘free Fe oxides’ (dithionite-extractable Fe minus 0.3M oxalate-extractable Fe) and ‘active Al’ which consists of hydroxy Al monomers and polymers [1M ammonium acetates, (pH 4.8)-extractable Al minus 1M potassium chloride extractable Al] were the important factors contributing towards P sorption.