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51.
Ruey-Shin Juang 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》1992,54(1):75-80
The extraction of zinc from chloride solutions with tri-n-octylphosphine oxide (TOPO) dissolved in benzene has been thermodynamically studied based on the law of mass action. A model employing the simplified Pitzer equations for stoichiometric activity coefficient estimations is found to be effective for the explanation and prediction of the distribution data, and the thermodynamic extraction constant is determined as log Ket = 5.16 ± 0.11 at 20°C. 相似文献
52.
T. RONALD A. MAGEE CAROLE P.D. WILKINSON 《International Journal of Food Science & Technology》1992,27(5):541-549
Investigation of the effects of varying air velocity, slice thickness, and pre-treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances. 相似文献
53.
V Živica 《Bulletin of Materials Science》1995,18(2):115-124
The paper describes a method for the mathematical modelling of steel reinforcement corrosion rate. This method is based exclusively
on experimental results and expression of the influence of significant corrosion factors in the form of functional relations.
The method takes into account the reality of the effects of corrosion factors, their contigency and complexity, and various
circumstances occurring in practice. It represents one way towards the development of methods for the prediction of service
life of reinforced concrete and structures. 相似文献
54.
55.
The influence of NaCl and CO2 on the atmospheric corrosion of magnesium alloy AZ91 is studied in the laboratory. Samples were exposed under carefully controlled air and flow conditions; the relative humidity was 95%, the temperature was 22.0°C and the concentration of CO2 was < 1 ppm or 350 ppm. Different amounts of sodium chloride (0–70 μg/cm2) were added before exposure. The corrosion products were analyzed by gravimetry, ion chromatography, X‐ray diffraction and scanning electron microscopy. Mass gain and metal loss results are reported. The combination of high humidity and NaCl is very corrosive towards AZ91. However, the NaCl‐induced corrosion is inhibited by ambient concentrations of CO2. Exposure in the absence of CO2 gives rise to heavy pitting, with brucite, Mg(OH)2, being the dominant corrosion product. In the presence of CO2 a layer of hydrated magnesium hydroxy carbonate, Mg5(CO3)4(OH)2 · 5 H2O forms. A tentative corrosion mechanism is presented that explains the behavior in the two environments. 相似文献
56.
有机锑和添加剂对聚氯乙烯热稳定性能的协同效应 总被引:7,自引:0,他引:7
采用HAAKE流变仪研究了在添加自制有机锑热稳定剂及各种助剂后的硬质聚氯乙烯(PVC)的热稳定性能,同时探讨了它们的防初期着色性能。结果表明:随着有机锑稳定剂用量的增加,PVC样品的动态稳定性能和防初期着色都变好;添加对叔丁基邻苯二酚(TBC)时有较好的防初期着色性能和较好的动态稳定性能;硬脂酸钙和有机锑热稳定剂并用有很好的协同效用,但是随着用量增大,PVC的初期颜色会逐渐变深;巯基乙酸异辛酯对初期颜色和长期稳定性能的影响有一个最佳的添加量。 相似文献
57.
58.
Mudadi Albert Nhamoiesu Benhura & Cathrine Katayi Chidewe 《International Journal of Food Science & Technology》2004,39(5):579-583
Polysaccharide was isolated from Cordia abyssinica and its effect, at differing concentrations, on its emulsifying ability was determined. Emulsions of vegetable oil containing up to 1% of the polysaccharide in phosphate pH 7.4 buffer, were prepared by using a hand piston homogenizer. Emulsification was assessed by diluting samples of the emulsions in sodium dodecyl sulphate and measuring absorbance at 500 nm. Addition of increasing concentrations of the polysaccharide up to 1% enhanced emulsification and emulsion stability. Above 1% concentration the polysaccharide solutions were too viscous for making emulsions conveniently. At a constant concentration of the polysaccharide, addition of up to a 1% concentration of salt enhanced emulsion formation. Further addition of salt above 1% resulted in no further changes in emulsifying ability, but the stability of the emulsions formed decreased on increasing the concentration of salt above 1%. The effect of pH on emulsifying ability was investigated by preparing emulsions using buffers of different pH, from pH 3 to pH 13. The polysaccharide had poor emulsifying ability below pH 7. Emulsifying ability increased with pH between pH 7 and 11. At pH above 11 there was a decrease in emulsifying ability. 相似文献
59.
60.
N,N′-二(β-十八酰氧基)乙基乙二胺二乙酸钠的合成及性能研究 总被引:1,自引:1,他引:0
用 N,N′-二羟乙基乙二胺、氯乙酸钠合成了 N,N′-二羟乙基乙二胺二乙酸钠(中间体),中间体再与硬脂酰氯反应制备了一种新型 Gemini 两性表面活性剂 N,N′-二(β-十八酰氧基)乙基乙二胺二乙酸钠。对产物合成条件进行了考察,优化的反应条件为:n(硬脂酰氯):n(中间体)=2.5,溶剂 V(水):V(氯仿)=1:2,pH=9.0~10.0,反应温度15~20℃,反应时间5 h。通过红外光谱和质谱分析确定了产物结构,并测试了产物的表面性能。结果表明,在25℃时,该产物的临界胶束浓度为0.24 mmol/L,临界胶束浓度下的表面张力为35.7 mN/m;即时泡沫高度为250 mm,5 min 后泡沫高度为220 mm;乳化时间为22.48 min(甲苯-水物系)和4.65 min(正己烷-水物系),亲水-亲油平衡值为5.4,等电点为 pH 3.3~6.5。 相似文献