不同粒度纳米碳酸钙的可控制备

不同粒度的纳米碳酸钙具有不同的特性和应用范围,目前不同粒度纳米碳酸钙的可控制备方法还未见报道。以氯化钙、碳酸铵为原料,以乙醇、柠檬酸和焦磷酸钠为分散剂,采用复分解法研究了不同制备条件对纳米碳酸钙粒径的影响规律,在此基础上制备出平均粒径为17~71 nm的碳酸钙,并对其进行了表征。实验结果表明,所制备的纳米碳酸钙均为球霰石型,纯度很高,而且形貌近似球形。制备条件对纳米碳酸钙的粒径有显著的影响：随着反应温度升高,纳米碳酸钙的粒径减小;随着氯化钙滴加时间的增加,纳米碳酸钙的粒径增大;随着反应物浓度的提高,纳米碳酸钙的粒径先减小后增大;当分散剂为柠檬酸和焦磷酸钠的混合溶液时所得纳米碳酸钙的粒径最小,当分散剂为乙醇和焦磷酸钠的混合溶液时所得纳米碳酸钙的粒径最大。利用这些影响规律通过控制制备条件可以实现所需粒径纳米碳酸钙的可控制备。     

临涣选煤厂粗煤泥回收工艺优化的实践应用

临涣选煤厂针对洗选过程中存在的精煤泥旋流器组溢流跑粗、精煤泥弧形筛筛下水跑粗、精煤泥弧形筛脱水效果较差等问题，重点开展精煤泥分级旋流器组入料分配不均匀、筛分错配物影响、弧形筛脱水效果的现场攻关和研究。现场大量试验表明:通过停止精煤泥旋流器组，增加精煤泥弧形筛数量、减小筛缝尺寸，改变精煤泥弧形筛击打，改用高频脱水筛等方式，从源头上解决了精煤泥分级旋流器组跑粗，明显改善了精煤泥弧形筛筛下水跑粗的问题，提高了精煤泥弧形筛分选效果。在降低介泥灰分、减少浮选过程中粗颗粒的含量、缓解浮选回收压力、降低降低浮选油耗、提高浮选精煤灰分、保证精煤产率、节约生产成本方面有实践意义。     

基于数据拼接的金刚石刀具刃口三维形貌表征技术

原子力显微镜(AFM)是获取金刚石刀具刃口纳米级三维形貌的重要手段,但其存在测量范围小,难以表征参与切削区域整段刃口形貌特征的问题。采用基于迭代最近点法的刃口AFM测量数据拼接算法,获得了由多组数据拼接得到的刃口纳米级三维形貌,并进行了切削实验验证。实验结果表明,采用的数据拼接方法可较好地用于表征刀具刃口三维形貌。     

Automated classification of simulated wind field patterns from multiphysics ensemble forecasts

In this study, we have proposed an automated classification approach to identify meaningful patterns in wind field data. Utilizing an extensive simulated wind database, we have demonstrated that the proposed approach can identify low‐level jets, near‐uniform profiles, and other patterns in a reliable manner. We have studied the dependence of these wind profile patterns on locations (eg, offshore vs onshore), seasons, and diurnal cycles. Furthermore, we have found that the probability distributions of some of the patterns depend on the underlying planetary boundary layer schemes in a significant way. The future potential of the proposed approach in wind resource assessment and, more generally, in mesoscale model parameterization improvement is touched upon in this paper.     

Q690钢焊接接头微观组织对冷裂纹的影响研究

分析了Q690钢手工电弧焊与气体保护焊焊接冷裂纹产生与微观组织的联系。结果表明: 焊接冷裂纹起源于斜Y坡口根部, 沿熔合区、焊缝扩展至焊缝表面;2种工艺焊接的接头组织硬度均较母材高, 而塑性较差。热影响区为马氏体、贝氏体与铁素体混合组织, 焊缝组织由先共析铁素体、侧板条铁素体、贝氏体和针状铁素体等组成, 针状铁素体抗裂纹扩展能力较其他组织强。在2种焊接方法对应断口中观察到了冷裂纹起裂、扩展与断裂区的不同形貌, 起裂与扩展区存在塑性变形, 而断裂区为解理断裂。     

Design of energy‐efficient train speed profiles considering fixed‐block signaling system

In dense traffic railway networks, trains may often slow down or stop between stations owing to previous train delays. If preceding train trajectory can be predicted, energy‐efficient driving can be achieved by suppressing unnecessary speed changes. In this paper, we propose an algorithm to find energy‐efficient driving considering fixed‐block signaling (FBS) system by using dynamic programming (DP). DP is suitable for use because it can optimize the control inputs with discrete and state constraints. In this paper, we discuss energy‐efficient driving by considering a FBS system using some case studies of simulation. In the simulation, we examine a technique to drive an express train in an energy‐efficient way when the preceding local train is running toward the station with passing loops. The results show that the proposed method can derive complex speed profiles for energy‐efficient driving and the train can be operated with a maximum reduced energy consumption of 8.3%.     

Phytochemical Composition and in Vitro Analysis of Nopal (O. Ficus-Indica) Cladodes at Different Stages of Maturity

This study aimed to determine the phytochemical profile and nutraceutical properties of nopal cladodes (Opuntia ficus-indica) at different stages of maturity. Medium-age cladodes showed the highest total saponins, phytosterols, and indigestible fiber, as well as the highest in vitro antioxidant capacity and digestive enzymes inhibitory activity. Furthermore, these cladodes presented the highest content of p-hydroxybenzoic acid, p-coumaric acid, rutin, narcissin, nicotiflorin, β-sitosterol, and sitosteryl-3-β-glucopyranoside, as well as several amino acids, organic acids, and fatty acids. Whereas young cladodes contained the highest concentration of condensed and hydrolyzable tannins. These results demonstrated that maturity affects the nutritional and nutraceutical properties of nopal cladodes.     

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.