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71.
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To offer essential basic information for analyzing a thermal-energy storage system based on the form-stable phase change of plastics, particle-to-fluid heat transfer coefficients in fixed beds packed with cross-linked cylindrical plastic particles subjected to melt-freeze cycles were evaluated experimentally using the extended Schumann theory. A formula for estimating the heat transfer coefficient is presented. The resulting heat transfer coefficients were found to be definitely lower than those predicted from previously published work, due to the melt adhesion between adjacent plastic particles, which increases their contacting surface area and, consequently, increases the dead space in the interstitial flow region. © 1998 Scripta Technica. Heat Trans Jpn Res, 26(4): 262–274, 1997 相似文献
73.
Aqueous dispersions of lightly sulfonated polystyrene were prepared. The effects of initial polymer concentration, neutralizer, ionic content, solvent property, and store time on the stability, the particle size, and the distribution of the dispersed phase for the resultant oil-in-water emulsions were studied. It was found that the particle size varied with the variation of polymer concentration and increased with increase in the store time. The effects of the neutralizer and the mixed solvents on the particle size were also significant. The particle size increased with increase in volume of the counterion. © 1998 John Wiley & Sons, Inc. J Appl Polym Sci 70: 2075–2079, 1998 相似文献
74.
对用POCl3交联木薯淀粉的性质进行了研究。试验结果表明,反应条件对产物交联度有不同程度的影响,其中pH值和温度的影响最大。木薯原淀粉在碱性条件下,用POCl3处理,主要产品为淀粉磷酸二酯。 相似文献
75.
Imad Toufeili Youssef Habbal Sossy Shadarevian Ammar Olabi 《Journal of the science of food and agriculture》1999,79(13):1855-1860
Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with significantly (P < 0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g kg−1 amylopectin) for wheat starch (279 g kg−1 amylopectin) resulted in bread that was not significantly different from regular wheat bread when assessed in the fresh state. However, upon aging, the waxy barley starch-containing bread staled at a significantly (P < 0.05) faster rate than regular wheat bread. Breads made with waxy barley starch cross-linked with 50, 200 or 500 ppm phosphorus oxychloride showed higher enthalpy of melting (ΔH) upon aging and staled faster than the bread formulated with waxy barley starch. These findings suggest that amylopectin retrogradation is one of the determinants of Arabic bread staling and that cross-linking promotes recrystallisation of amylopectin, possibly by keeping the polymer chains in close proximity. The rate of staling in breads formulated with cross-linked waxy barley starch decreased with increasing levels of cross-linking, possibly owing to restrictions in the degree of starch swelling. © 1999 Society of Chemical Industry 相似文献
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77.
汽蒸潮态交联的高易护理性棉织物 总被引:2,自引:0,他引:2
采用N-羟甲基酰胺类超低甲醛交联剂SDP1作为防皱整理剂,以汽蒸潮态交联工艺对经液氨处理的全棉牛津纺织物进行易护理整理.整理液组成:SDP1 120 g/L,氯化镁18 g/L,柠檬酸1.2 g/L,渗透剂2 g/L和适当的柔软剂;织物浸轧整理液后进入汽蒸箱,汽蒸箱湿度F=30%,温度150℃,处理时间3 min.处理后织物的外观平整度能达到SA等级4级或略优于4级;即高易护理性的水准.其主要物理机械性能(断裂强力保留率、撕破强力保留率、耐磨性)、白度和手感都优于焙烘工艺. 相似文献
78.
研究了弱硼掺杂补偿对甚高频等离子体增强化学气相沉积方法生长氢化微晶硅薄膜(μc-Si∶H)及材料特性的影响.实验发现,随着弱硼补偿剂量的增大,μc-Si∶H薄膜的沉积速率先减小后增加,变化范围约为0.7~0.8nm/s.相比较而言,材料的结晶度以及晶粒的平均颗粒尺寸则呈现出先增后减的变化,且变化的幅度较大,当弱硼补偿剂量大于2.5ppm时,过度的弱硼补偿将导致μc-Si∶H薄膜的结晶状况恶化.此外,光敏性、暗电导及电导激活能的测量结果进一步表明,弱硼补偿显著影响μc-Si∶H薄膜的光电特性,弱硼补偿剂量为2.5ppm左右时,材料的光电特性最为理想.因此,优化弱硼补偿剂量是获得器件级质量μc-Si∶H材料的有效途径. 相似文献
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