煤层软硬分层吸附瓦斯性能差异性及其对瓦斯赋存的影响

为研究煤层软、硬分层吸附瓦斯性能差异性及其对瓦斯赋存的影响,分析了煤层内软分层的形成机理及结构特征,采集了我国多个煤与瓦斯突出矿井的煤样作为试验对象,应用高压容量法开展了软、硬分层煤样吸附瓦斯性能参数的对比试验,探讨了软煤、硬煤吸附性能的差异性。在此基础上,对煤层软、硬分层吸附瓦斯性能差异性与瓦斯赋存特征之间的关联进行了研究,结果表明:试验煤样软分层的极限吸附量均大于硬分层;随着瓦斯压力的增加,试验煤样软、硬分层瓦斯含量的差值逐渐增大,其曲线的变化特征与Langmuir方程类似,并且软、硬分层瓦斯含量数值的差异主要由吸附量差值构成;煤层软、硬分层吸附瓦斯性能的差异不仅对煤层原始瓦斯赋存特征有着显著的影响,同时还将影响煤巷掘进、瓦斯抽采过程中煤体内瓦斯流场的分布规律,需要根据煤层软、硬分层的组合特点,制订切实有效的瓦斯抽采技术方案。     

Mixing of low-dose cohesive drug and overcoming of pre-blending step using a new gentle-wing high-shear mixer granulator

The objective of this study was to examine the influence of drug amount and mixing time on the homogeneity and content uniformity of a low-dose drug formulation during the dry mixing step using a new gentle-wing high-shear mixer. Moreover, the study investigated the influence of drug incorporation mode on the content uniformity of tablets manufactured by different methods. Albuterol sulfate was selected as a model drug and was blended with the other excipients at two different levels, 1% w/w and 5% w/w at impeller speed of 300?rpm and chopper speed of 3000?rpm for 30?min. Utilizing a 1?ml unit side-sampling thief probe, triplicate samples were taken from nine different positions in the mixer bowl at selected time points. Two methods were used for manufacturing of tablets, direct compression and wet granulation. The produced tablets were sampled at the beginning, middle, and end of the compression cycle. An analysis of variance analysis indicated the significant effect (p?content uniformity of the powder blend and the corresponding tablets. For 1% w/w and 5% w/w formulations, incorporation of the drug in the granulating fluid provided tablets with excellent content uniformity and very low relative standard deviation (～0.61%) during the whole tableting cycle compared to direct compression and granulation method with dry incorporation mode of the drug. Overall, gentle-wing mixer is a good candidate for mixing of low-dose cohesive drug and provides tablets with acceptable content uniformity with no need for pre-blending step.     

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.     

An architecture for digital hate content reduction with mobile edge computing

Mobile devices with social media applications are the prevalent user equipment to generate and consume digital hate content. The objective of this paper is to propose a mobile edge computing architecture for regulating and reducing hate content at the user's level. In this regard, the profiling of hate content is obtained from the results of multiple studies by quantitative and qualitative analyses. Profiling resulted in different categories of hate content caused by gender, religion, race, and disability. Based on this information, an architectural framework is developed to regulate and reduce hate content at the user's level in the mobile computing environment. The proposed architecture will be a novel idea to reduce hate content generation and its impact.     

Effect of recycled content and rPET quality on the properties of PET bottles,part II: Migration

Polyethylene terephthalate (PET) bottles were produced from three types of recycled PET (rPET) with four levels of recycled content. The migration of substances from these bottles to water was studied. Several migrated substances were detected. The migrated amounts of acetaldehyde and ethylene glycol complied with the limits given in the food contact material (FCM) legislation. Migration of 2-methyl-1,3-dioxolane was below the limit of 10 μg·L⁻¹, which is conventionally applied for non-intentionally added substances (NIAS) not classified as ‘carcinogenic’, ‘mutagenic’ or ‘toxic to reproduction’ (CMR). Limonene, acetone, butanone and furan were also detected as migrants, of which limonene is a natural fragrant, and the other three are probably residues from solvents used to clean and protect the mould at the small-scale production facility. Finally, benzene and styrene were also found as migrants from rPET. These migrants appear to originate from heat-induced reactions within the PET matrix, which involve contaminants. The formation of benzene in rPET is attributed to polyvinylchloride as contaminant. The migrated amounts of benzene from the PET bottles with recycled content to the water simulant are relatively small (0.03–0.44 μg·L⁻¹) after 10 days at 40°C. Consequently, the margin of exposure is 3.10⁵–8.10⁶. Hence, the level of concern for the public health is low, and the migrated amount represents a low priority for risk management. The FCM legislation demands a risk assessment for migrating NIAS. Depending on the underlying data and exposure scenario, different threshold limits in the food can be derived which can still be considered as safe.     

P2O5对炼钢炉渣中石灰溶解过程的影响

在1400℃下，将平均尺寸φ15 mm?10 mm的石灰块投入CaO?SiO2?FeO及CaO?SiO2?FeO?P2O5两组渣系中，研究了静态条件下石灰在两组渣系中的溶解行为。结果表明，两组渣系在反应界面周围形成四个区域，即基体渣层、C2S渗透层、铁酸钙渗透层和石灰层。渗透层为石灰中的Ca2+与液渣中的Fe2+相互渗透所形成的一个多相共存区域，存在致密固相层影响石灰的溶解。渗透层中的铁酸钙层逐渐被C2S层取代，C2S层厚度不断增加最终溶解于液相渣中。5~60 s两组渣系石灰溶解速度相近，60~80 s含磷渣系石灰溶解速度显著加快。当渣中加入P2O5时，磷会固溶于C2S中形成C2S?C3P固溶体层，该层的形成会排挤FeO进入渣中，提高渣的渗透能力，加速石灰溶解。     

Phase composition,microstructure, and properties of Al4O4C–(Al2OC)1-x(AlN)x –Zr2Al3C4–Al2O3 refractories prepared at high temperatures in nitrogen

The novel Al₄O₄C–(Al₂OC)_1-x(AlN)_x–Zr₂Al₃C₄–Al₂O₃ refractories with ultra-low carbon content have been successfully prepared by constructing the core-shell structure of aluminum at 1300–1700°C in nitrogen. The phase composition, microstructure, and properties of the novel refractories are deeply investigated. The cracking temperature on the core-shell structure of aluminum is further explored and the reaction mechanism of Zr₂Al₃C₄ has also added explanation. The results show that the novel refractories have excellent physical properties and cannot be corroded by molten iron. There exist two different Al₂OC solid solutions in the novel refractories, Al₂OC-rich (Al₂OC)_1-x(AlN)_x and AlN-rich (Al₂OC)_1-x(AlN)_x. The temperatures affect their relative content. When temperatures are less than 1600°C, the relative content of Al₂OC-rich (Al₂OC)_1-x(AlN)_x is more than that of AlN-rich (Al₂OC)_1-x(AlN)_x. When temperatures are above 1700°C, the relative content of AlN-rich (Al₂OC)_1-x(AlN)_x is more than that of Al₂OC-rich (Al₂OC)_1-x(AlN)_x. The core-shell structure of aluminum fully ruptures at about 1200°C. Zr₂Al₃C₄ begins to form at about 1000°C and generates in large at 1200°C.     

Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’.