稀土石膏常压酸化法制备硫酸钙晶须的研究

以含稀土的石膏为原料运用常压酸化法合成硫酸钙晶须,探讨了不同工艺条件对生成的硫酸钙晶须形貌的影响,同时还考察了晶型助长剂的种类和晶型助长剂的含量对硫酸钙晶须生长的影响,利用SEM和XRD分别对硫酸钙晶须的表面形貌、物相特征做了表征分析。实验得到制备硫酸钙晶须的最佳的反应条件：稀土石膏质量浓度为0.22 g/mL、反应时间为25 min、盐酸浓度为2.8 mol/L、反应温度为70 ℃、陈化时间为4 h,在此条件下合成的硫酸钙晶须平均长度为61 μm,平均长径比为30.5;通过对比实验选出了CuCl₂作为促进硫酸钙晶须生长的助长剂,在添加5%（质量分数）的CuCl₂的情况下可使硫酸钙晶须长径比从30.5增至41,长度从61 μm增至81 μm。     

HP295中间裂纹产生机理分析及控制措施

通过对HP295封头冲压开裂件缺陷光电镜分析,查找到缺陷产生部位及其导致原因。对多组铸坯低倍样检查,发现中间裂纹是缺陷根源。此后,根据现场生产情况,分析钢中磷、硫含量、钢水过热度、铸机设备精度、拉速和二次冷却强度等因素对铸坯中间裂纹的影响。通过降低磷、硫,控制过热度,调整设备精度,降低拉速以及优化二次冷却等措施,HP295铸坯中间裂纹得到有效控制,用户加工开裂现象完全杜绝。     

Processing Modflow在地下水位预测中的应用

数值模拟软件逐渐成为预测地下水演化更普遍的工具,并且广泛应用于地下水动态变化研究.以乌苏市平原区为例,结合区域水文地质条件及钻井资料,利用Processing Modflow建立三维水流数值模拟模型,并对该模型进行平面流场拟合,验证出模拟值基本符合2018年实测地下水位,通过模型模拟2018—2027年不同条件地下水位变化趋势,结果显示,2027年现状条件下比用水总量条件下浅埋深面积减少了550km2.     

Fluoride-mediately solvothermal synthesis and tunable photocatalytic selectivity of urchin-like ZrO2 hollow microspheres

Photocatalysts often show excellent performances on the basis of their surface state of exposed faces with high reactivity, but unfortunately surfaces of this type are usually concealed into the interior of crystals for their high surface energy. We report here a possibility that for fluorine-terminated surfaces of monoclinic ZrO₂, these higher-energy surfaces could be retained and exposed. Urchin-like ZrO₂ hollow microspheres (UZHS) composed of nanoribbons with exposed (010) facets are obtained through a fluoride mediately solvothermal method. We prove the stabilization effect of fluorine adsorption on (010) facets by density functional theory calculations. More interestingly, UZHS exhibit tunable photocatalytic selectivity in dye degradation. The fluorinated UZHS exhibit good performances both on decomposing Congo red (CR) and methylene blue, while the surface-modified UZHS by calcination only favor decomposition of CR.     

紫色马铃薯酒发酵工艺优化及主发酵期花青素与色泽的动态变化

以紫色马铃薯为原料，在单因素的基础上，通过响应面法对紫色马铃薯酒的发酵工艺参数进行优化。最佳发酵工艺参数为:马铃薯与面粉比1:0.6、料水比1:1 (g/mL)、α-淀粉酶添加量8.5 U/g、酒曲添加量0.45%。此工艺在28 ℃下发酵14 d，得到的紫色马铃薯酒酒精度13.5%vol，花青素含量166.34 mg/mL，酒体澄清透明呈紫红色，酸甜适中，有独特酒香，综合感官评定得分90分。测定主发酵期花青素和色泽的动态变化，分析表明，紫色马铃薯酒在发酵过程中花青素呈现先上升后下降的趋势，色度呈现先下降后趋于平缓的趋势，色调则与之相反。聚合色度和褐变指数总体均呈现逐渐上升的趋势。试验结果为工业化生产紫色马铃薯酒提供理论依据。     

Maximum Data Generation Rate Routing Protocol Based on Data Flow Controlling Technology for Rechargeable Wireless Sensor Networks

For rechargeable wireless sensor networks, limited energy storage capacity, dynamic energy supply, low and dynamic duty cycles cause that it is unpractical to maintain a fixed routing path for packets delivery permanently from a source to destination in a distributed scenario. Therefore, before data delivery, a sensor has to update its waking schedule continuously and share them to its neighbors, which lead to high energy expenditure for reestablishing path links frequently and low efficiency of energy utilization for collecting packets. In this work, we propose the maximum data generation rate routing protocol based on data flow controlling technology. For a sensor, it does not share its waking schedule to its neighbors and cache any waking schedules of other sensors. Hence, the energy consumption for time synchronization, location information and waking schedule shared will be reduced significantly. The saving energy can be used for improving data collection rate. Simulation shows our scheme is efficient to improve packets generation rate in rechargeable wireless sensor networks.     

Enhanced linear magneto-resistance near the Dirac point in topological insulator Bi2(Te1−xSex)3 nanowires

Nano Research - We report the composition and back-gate voltage tuned transport properties of ternary compound Bi2(Te1−xSex)3 nanowires synthesized by chemical vapor deposition (CVD). It is...     

Thermodynamic analysis of ethanol synthesis from hydration of ethylene coupled with a sequential reaction

Coal-based ethanol production by hydration of ethylene is limited by the low equilibrium ethylene conversion at elevated temperature. To improve ethylene conversion, coupling hydration of ethylene with a potential ethanol consumption reaction was analyzed thermodynamically. Five reactions have been attempted and compared: (1) dehydration of ethanol to ethyl ether ({\mathrm{2C}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}\mathrm{OH}\iff{\mathrm{C}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}{\mathrm{OC}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}{\mathrm{+H}}_{\mathrm{2}}\mathrm{O}), (2) dehydrogenation of ethanol to acetaldehyde ({\mathrm{C}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}\mathrm{OH}\iff {\mathrm{CH}}_{\mathrm{3}}{\mathrm{CHO+H}}_{\mathrm{2}}), (3) esterification of acetic acid with ethanol ({\mathrm{C}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}{\mathrm{OH+CH}}_{\mathrm{3}}\mathrm{COOH}\iff {\mathrm{CH}}_{\mathrm{3}}{\mathrm{COOC}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}{\mathrm{+H}}_{\mathrm{2}}\mathrm{O}), (4) dehydrogenation of ethanol to ethyl acetate ({\mathrm{2C}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}\mathrm{OH}\iff {\mathrm{CH}}_{\mathrm{3}}{\mathrm{COOC}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}{\mathrm{+2H}}_{\mathrm{2}}), and (5) oxidative dehydrogenation of ethanol to ethyl acetate ({\mathrm{2C}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}{\mathrm{OH+O}}_{\mathrm{2}}\iff {\mathrm{CH}}_{\mathrm{3}}{\mathrm{COOC}}_{\mathrm{2}}{\mathrm{H}}_{\mathrm{5}}{\mathrm{+2H}}_{\mathrm{2}}\mathrm{O}). The equilibrium constants and equilibrium distributions of the coupled reactions were calculated and the effects of feed composition, temperature and pressure upon the ethylene equilibrium conversion were examined. The results show that dehydrogenation of ethanol to acetaldehyde has little effect on ethylene conversion, whereas for dehydrogenation of ethanol to acetaldehyde and ethyl acetate, ethylene conversion can be improved from 8% to 12.8% and 18.5%, respectively, under conditions of H₂O/C₂H₄ = 2, 10 atm and 300°C. The esterification of acetic acid with ethanol can greatly enhance the ethylene conversion to 22.5%; in particular, ethylene can be actually completely converted to ethyl acetate by coupling oxidative dehydrogenation of ethanol.