Active,passive and transpassive dissolution of a nickel base super alloy in concentrated acid mixture solution

The electrochemical and corrosion behaviour of a nickel base super alloy (C-263) has been investigated in the deaerated binary and ternary solution mixture of concentrated phosphoric acid, acetic acid, sulphuric acid, nitric acid or water using potentiostatic technique at 35°C. The possibilities of electropolishing of this alloy in these solution mixtures have been also explored. The alloy showed distinct active, passive and transpassive behaviour in the experimental solutions. The alloy remained active and turned passive in the negative potential region. Transpassive dissolution of the alloy is observed and electropolishing is achieved in this region. The best electropolishing is obtained in 50% H₃PO₄ + 40% CH₃COOH + 10% H₂SO₄. Higher content of water in the electrolytic solution is not useful for electropolishing of the alloy The experimental results also suggest that a current plateau in the transpassive potential region is not a sufficient condition to achieve electropolishing.     

Influence of interfacial microcracks on the elastic properties of composites

A model is established to quantify the influence of interfacial microcracks on the elastic properties of a particulate composite using a combination of theoretical and finite element analysis. A unique way to construct physical models which could accommodate both crack size and crack density is proposed. Based on energy principles, the influence of a dilute concentration of interfacial microcracks is first studied. The case of a finite concentration of microcracks is solved subsequently by combining the dilute concentration solutions and the differential scheme. Both cases agreed well with existing composite theories for the limiting condition of complete decohesion. The final model predicts the effective elastic properties as functions of both crack size and microcrack density.     

L-肉碱的酶法生产

要L-肉碱是与动物体内脂肪酸代谢有关的化合物,主要功能是作为载体将长链脂肪酸从线粒体膜外输送到膜内促进脂肪酸的β-氧化,将脂肪代谢转变为能量。L-肉碱广泛用于医药、保健食品及饲料等行业。江苏省微生物研究所在成功解决了高转化率微生物酶的选育、肉碱与巴豆甜菜碱的分离技术和巴豆甜菜碱的回收问题后,开发了L-肉碱的微生物酶法生产技术,并与常茂生物化学工程有限公司合作进行了日产1kg规模的中试,用300L发酵罐发酵产酶,150L酶反应器进行酶转化,L-肉碱的发酵水平达15g/L以上,用401L有机玻璃层析柱系统提取精制,提取收率达70％以上,产品质量符合USP23版标准。     

天然气在应用领域的市场竞争力简析

文章以上海当前能源价格为例,讨论天然气与其他可替能源在应用领域的能耗费用,分析天然气的市场竞争力。     

挤压力对晶体生长速度及枝晶间距的影响

研究了挤压铸造时挤压力对宏观晶体生长速度的影响，给出了晶体生长速度表达式。结果表明：挤压力对合金宏观晶体生长速度的影响除与合金成分有关外，在某些挤压条件下，当形核率的增加幅度超过长大速度时，则挤压力可使宏观晶粒细化；反之，会使宏观晶粒变粗。随着挤压力的提高，合金凝固速度加快，一次枝晶间距和二次枝晶间距都随之减小，从而细化了树枝晶。     

HT-7U纵场磁体的真空压力浸渍

主要通过模拟匝间流动试验、短样试验和长样试验等 ,探求低温超导托卡马克HT 7U中纵场磁体线圈的绝缘层真空压力浸渍的工艺参数 ,确定工艺流程 ,并以模型线圈试验的电性能和液氦温度下的力学性能来验证工艺参数及工艺流程的可靠性。     

轻型钢骨结构低层住宅设计荷载分析

本文讨论了北美低层钢骨结构住宅结构设计的荷载问题，包括各类荷载的取值和计算方法，以及荷载组合模式，并提出了在我国相关规范没有出台前，在国内进行设计时应该注意的一些问题。     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.