双功能催化剂上四氢萘加氢裂化生成单环芳烃的反应网络研究

Conversion of LCO (light cycle oil) to BTX (benzene, toluene, and xylene) is an economically valuable method for refineries. However, this approach still faces difficulties as the main reactions are not clearly understood. Here we study the detailed hydrocracking pathway of typical reactants, 1-methylnaphthalene and tetralin, through molecular simulations and experiments to improve our understanding of the conversion process of LCO to BTX. Molecular simulations demonstrate that the rate-determining step is the isomerization pathway of six-membered ring to five-membered ring in tetralin as its activation energy (ΔEa) is the highest among all the reactions and the order of ΔEa of reactions is isomerization > ring-opening ≈ side-chain cleavage. The results of experiments show that with the increase in reaction depth, i.e., through a high temperature (350 – 370 °C) and low LHSV (4.5 – 6.0 h−1), isomerization, ring-opening, and side-chain  cleavage reactions occurred, thus improving the selectivity and yield of alkyl aromatics.     

Engineering A-site cation deficiency into LaCoO3 thin sheets for improved microwave absorption performance

Journal of Materials Science - Rationally designing microwave absorption materials with highly efficient and tunable bandwidth is in great demand but remains a huge challenge. In this study,...     

An Efficient Approach for Nodal Water Demand Estimation in Large-scale Water Distribution Systems

Water Resources Management - Real-time modeling of a water distribution system (WDS) is a critical step for the control and operation of such systems. The nodal water demand, as the most important...     

How scientific research incorporates policy: an examination using the case of China’s science and technology evaluation system

Scientometrics - Governments typically formulate sets of policies to guide the direction of scientific research. And the possible effects of these policies on scientific research have been...     

Effects of non-thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles

The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles ( FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products.     

Anthocyanin-fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture,microstructure, in vitro release behaviour and antioxidant capacity

Konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/SA-boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF-NMR analysis demonstrated that the free water of KGM/SA-boba could transfer to tightly bound water with the addition of PSPA that made it with better water-binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA-boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT-IR. Furthermore, 50% of PSPA in PSPA-fortified KGM/SA-boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS of the PSPA-fortified KGM/SA-boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA-boba in turn would make PSPA more stable in the gastrointestinal digestive system.