Hydrothermal synthesis and in situ surface modification of boehmite nanoparticles in supercritical water

In situ surface modification of boehmite (AlOOH) nanoparticles during hydrothermal synthesis in supercritical water was examined by adding CH₃(CH₂)₄CHO and CH₃(CH₂)₅NH₂ as modifier reagents to the reactants. Changes in surface properties of the nanoparticles by surface modification was observed by FTIR, dispersion in solvents and TEM analyses, which demonstrated that reagents chemically binded onto the surface of the AlOOH nanoparticles. The results of SEM and TEM pictures show that the surface modification affects crystal growth and reduces the particle size and changes the morphology of the particles.     

New concept of surface modification to LiCoO2

As the continuance of our series study on LiCoO₂ surface modification, the complicated traditional surface coating method is replaced with simple addition of amorphous YPO₄ and Al₂O₃ in commercial LiCoO₂ or in commercial electrolyte based on our understanding to the improvement mechanism of surface modification. Comprehensive studies by X-ray photoelectron spectroscopy (XPS), gas chromatography and mass spectroscopy (GC–MS), inductively coupled plasma (ICP) and Fourier transformed infrared (FTIR) indicate that the products of spontaneous reaction between the additive and the LiPF₆ based electrolyte are responsible for the performance improvements.     

胶原改性促进高吸收铬鞣

介绍了胶原改性的几种方法及其所使用的材料 ,并讨论了其对皮革高吸收铬鞣产生的影响     

已二醇二丙烯酸酯对真丝的接枝改性研究

研究了用二醇二丙烯酸酯为接枝单体、过硫酸铵（APS）为引发剂对真丝的接枝共聚反应，分析了接枝率的影响素，并测试了改性真丝的主要应用性能。结果表明：乳液和乙醇/水为溶剂的2种体系都能在真丝上获得较高接枝率。对于乙醇/水体系v(乙醇）：v(H2O）=1:1，接枝单体20～30g/L,2%甲酸4ml，引发剂APS 0.5g/L,65～70℃接枝60min的接枝率高。改性后真丝的断裂强度、延伸度、吸湿性能都可获得改善，对酸、碱的溶解性提高，但染色性能提高不明显，对泛黄性改善一般。     

偶联剂处理硅灰石填充不饱和聚酯树脂的研究

对针状硅灰石 (L∶D≥ 10∶32 5目 )提纯后 ,采用偶联剂进行表面处理 ,将硅灰石按不同比例填充于不饱和聚酯树脂体系中 ,研究了材料的性能。结果表明 ,改性后的硅灰石可显著改善不饱和聚酯的性能。     

Manufacture of carbon fibers from polyacrylonitrile precursors treated with CoSO4

Free‐radical solution copolymerization of itaconic acid and acrylonitrile was carried out in DMSO using azodiisobutyronitrile as an initiator, changing the feed rate of itaconic acid. The resulting polymerization solution was spun to form polyacrylonitrile (PAN) precursors of carbon fibers. The precursors were treated with a CoSO₄ aqueous solution on‐line. The structure and properties of untreated and treated PAN precursors and the resultant carbon fibers were characterized by SEM and TEM, a stabilization process, etc. It is suggested that CoSO₄ acts as a catalyst in the formation of a ladder structure and reduces the temperature of cyclization, and the carbon fibers developed from treated PAN fibers showed improvement in the tensile strength and the Young's modulus. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 85: 153–158, 2002     

IFP连续重整新一代催化剂再生技术的改进

介绍了我国引进的采用法国石油研究院 (IFP)三代催化剂连续再生技术的重整装置 ,分析了第二、第三代技术在原有基础上的改进 ,从再生气循环回路、再生操作参数和再生器内部结构三个方面重点介绍了第三代催化剂连续再生技术的特点和优势 :使催化剂的烧焦气循环回路与氧氯化用气、焙烧气循环回路彼此分开 ,烧焦、氧氯化、焙烧的操作参数可分别得到优化 ,使氧氯化及焙烧在高氧条件下进行 ,有利于催化剂金属的再分散 ,保持催化剂的活性。     

改性壳聚糖的研究进展

壳聚糖是甲壳素脱乙酰化的天然聚合物,有着良好的生物学特性.综述了化学改性壳聚糖的方法和产物特性,及改性壳聚糖在医药、工业废水处理和食品工业等领域的应用.     

一种确定化学调剖处理半径的新方法

针对目前化学调剖处理半径的确定方法存在误差大,无法满足现场需要的问题,利用平板可视模型,模拟研究了调剖剂在非均质油藏中的渗流特性以及调剖剂的分布形态,得到了处理半径与最终采收率增幅的关系。研究表明,处理半径为0.18~0.24井距时采收率增加幅度达到最大。在新疆L油田开展了现场试验,处理半径按0.2倍井距设计,取得了比较好的效果。研究结果对注水井调剖具有一定指导作用。     

Acceptability of genetically modified cheese presented as real product alternative

European consumers, in general, have negative attitudes towards the use of gene technology in food production. The objective of this study was to examine whether taste and health benefits influence the acceptability of genetically modified (gm) products when they are presented as real product alternatives. Consumers in Denmark, Finland, Norway and Sweden (n=738) assessed two cheeses: one was labelled as genetically modified (preferred in an earlier product test) and the other as conventional (neutral in an earlier product test). A smaller control group received two cheeses with blind codes. Labelling decreased consumers' intentions to buy the originally preferred gm-labelled cheese, but still the intentions were at the same level with the conventionally labelled option. Participants chose two gm cheeses out of five possible when given the option to take cheese home after tasting. Intentions to buy gm cheese could best be explained by respondents' attitudes towards gene technology and perceived taste benefits. General health interest was also a reinforcer of intentions for gm cheese with reduced fat content.