风化煤中难溶盐黄腐植酸钙的溶解平衡研究报告

研究的重点是风化煤中主要成分黄腐植酸钙溶解平衡，从难溶盐的酸溶解和配位溶解以及升高温度时对其溶解的影响3方面入手进行探讨研究，找到最佳溶解条件，以提高从风化煤中黄腐植酸溶出分离的目的。     

利用黄磷渣改性制备云贵川地区水稻专用肥

黄磷渣是电炉法生产黄磷产生的副产物,年排放量达到数百万吨,主要成分为氧化钙和二氧化硅。针对黄磷渣堆存量大、利用价值低等问题,通过在源头添加作物所需的营养元素助剂,在保证黄磷生产磷高效逸出的同时,实现炉渣中硅、钙的协同活化,进一步生产水稻专用肥,实现黄磷渣的高值化利用。改性黄磷渣的元素分析、X射线衍射（XRD）及扫描电镜（SEM）表征结果表明：添加作物所需营养元素助剂的黄磷在1 450 ℃熔融60 min,磷逸出率达到95.56%,黄磷渣中有效二氧化硅质量分数为36.45%、有效氧化钙质量分数为47.46%,渣系呈良好的玻璃相结构,有利于释放活性营养元素,且源头添加的微量元素助剂保留在渣相中。根据云贵川水稻营养需肥规律及大中微量元素的协同增效配伍作用,以改性黄磷渣为主要中量元素原料,设计了水稻专用肥16N-10P₂O₅-14K₂O+7SiO₂+10CaO+0.45Zn产品。水稻专用肥元素分析结果表明：氮有效性为99%、五氧化二磷有效性为98.81%、氧化钾有效性为99.15%、二氧化硅有效性为93.88%、氧化钙有效性为88.53%、锌有效性为97.78%。     

HPLC法测定皮革中分散黄3含量的不确定度评定

GB/T 30398-2013《皮革和毛皮化学试验致敏性分散染料的测定》中规定了皮革和毛皮中的致敏性分散染料的测定方法,按照GB/T 30398-2013标准用HPLC法测定皮革中可萃取致敏性分散染料,以分散黄3为例,分析了测试过程中不确定度的来源,对各不确定度分量进行评定及合成,并计算得出合成不确定度和扩展不确定度。结果表明,对本测试方法影响较大的不确定度分量是标准物质配制。在重复测定的条件下,测定结果的不确定度仅与溶液中的致敏性分散染料浓度有关。     

二次通用旋转组合设计优化盾叶薯蓣黄色素超声提取工艺

采用超声波辅助二元混合溶剂对黄姜黄色素的提取工艺过程进行研究,在考察了溶剂配比、料液比、提取时间、超声功率的单因素实验基础上,对这4个因素进行L31(45)的二次通用旋转组合设计优化实验。以黄色素提取率为目标建立数学回归模型,通过对实验结果进行方差分析及对数学模型进行优化得到优化工艺条件:丙酮∶无水乙醇为1∶5(体积比),料液质量体积比1∶11 g/m L,提取时间70 min,超声功率90 W。在此条件下,黄色素的提取率为0.160 4‰。该提取工艺稳定,可为黄姜黄色素超声提取放大工艺研究以及资源化利用提供理论参考。     

不同粒径的超细碳酸钙在ABS黄色母粒中的应用

以3种不同粒径的规格型号为CC–1250,CC–2500和CC–6000的超细Ca CO3替代20%的联苯胺黄颜料应用于ABS黄色母粒中,研究了这3种超细Ca CO3对ABS黄色母粒色彩性能的影响。结果表明,超细Ca CO3粒子的粒径越小,其对色母粒的色彩性能影响越小;由含有粒径最小的CC–6000型超细Ca CO3的色母粒所制备的ABS样板反射率曲线及明度值与未加超细Ca CO3的最为接近,且两者的色差最小;由含有CC–6000型和CC–1250型超细Ca CO3的色母粒所制备的ABS薄膜透过率曲线与未加超细Ca CO3的也最为接近。     

黄磷罐区工艺设计中的安全性研究

文章依据黄磷物料的相关物理化学特性,对黄磷罐区工艺流程进行研究。重点讨论了黄磷储罐的设计安装形式、黄磷罐区的工艺设计、物料和公用工程管线设置、自控仪表设置以及其它安全设施方案,并做出相应分析。为黄磷罐区工艺设计提供借鉴和参考。     

引黄工程土建国际I标安全监测工程实施经验

结合工作实践,就引黄工程土建国际I标安全监测实施经验进行了较为详细的论述,通过各方的努力,使监测项目顺利完成,并起到指导施工的作用,同时为今后类似工程安全监测打下坚实的基础。     

Poly(acrylamide) functionalized chitosan: An efficient adsorbent for azo dyes from aqueous solutions

In the present communication we report on the optimization of persulfate/ascorbic acid initiated synthesis of chitosan-graft-poly(acrylamide) (Ch-g-PAM) and its application in the removal of azo dyes. The optimum yield of the copolymer was obtained using 16 × 10⁻² M acrylamide, 3.0 × 10⁻² M ascorbic acid, 2.4 × 10⁻³ M K₂S₂O₈ and 0.1 g chitosan in 25 mL of 5% aqueous formic acid at 45 ± 0.2 °C. Ch-g-PAM remained water insoluble even under highly acidic conditions and could efficiently remove Remazol violet and Procion yellow dyes from the aqueous solutions over a pH range of 3–8 in contrast to chitosan (Ch) which showed pH dependent adsorption. The adsorption data of the Ch-g-PAM and Ch for both the dyes were modeled by Langmuir and Freundlich isotherms where the data fitted better to Langmuir isotherms. To understand the adsorption behavior of Ch-g-PAM, adsorption of Remazol violet on to the copolymer was optimized and the kinetic and thermodynamic studies were carried out taking Ch as reference. Both Ch-g-PAM and Ch followed pseudo-second-order adsorption kinetics. The thermodynamic study revealed a positive heat of adsorption (ΔH°), a positive ΔS° and a negative ΔG°, indicating spontaneous and endothermic nature of the adsorption of RV dye on to the Ch-g-PAM. The Ch-g-PAM was found to be very efficient in removing color from real industrial wastewater as well, though the interfering ions present in the wastewater slightly hindered its adsorption capacity. The data from regeneration efficiencies for ten cycles evidenced the high reusability of the copolymer in the treatment of waste water laden with even high concentrations of dye.     

低遮盖力黄色面漆涂装工艺的改进

黄色面漆的遮盖力低,其工程遮盖力在45μm以上。讨论了黄色面漆涂装工艺的改进措施,确定了以下改进方案:将黄色面漆的第一道涂料和白色面漆按质量比1∶1进行预混,然后和第二道色漆进行"湿碰湿"喷涂。生产实践证明,该工艺解决了黄色涂料低遮盖力问题,使单车材料成本降低200多元,生产节拍缩短5s,并降低了VOC的排放,而涂料相应的性能,包括柔韧性、冲击强度、耐水性、附着力、硬度等,均符合质量要求。     

Formulation optimisation of vegetable flour–loaded functional bread. Part II: effect of the flour hydration on the bread quality

In this work, the hydration process of durum wheat–based functional bread loaded with yellow pepper flour was optimised. In particular, the investigated vegetable flour and durum wheat semolina were mixed after they were separately hydrated. Three different amounts of water added to the yellow pepper flour were studied for assessing the effect of vegetable flour hydration level on the dough development and overall quality of bread. The bread formulation investigated in a previous work, based on 25% of yellow pepper and 2% of guar seed as structuring agent where the vegetable flour was directly added to the hydrated durum wheat semolina dough, was chosen as control sample. Results highlighted that dough samples with yellow pepper flour hydrated at highest water content showed a rheological behaviour similar to the durum wheat dough. Moreover, creep analysis showed that the sample added with no‐hydrated yellow pepper flour recorded the greatest resistance to deformation. Same results were obtained for the dough tensile and bread compression tests. The use of the hydrated yellow pepper flour also improved all sensorial attributes.