25CrNi2MoV钢的微动磨损性能

采用微动摩擦磨损试验机在干摩擦条件下对新型高速重载传动轴用25CrNi2MoV钢进行微动磨损试验,研究了不同载荷(50~200N)和频率(15~30Hz)下该钢的微动磨损性能。结果表明:在频率为20Hz条件下,当载荷由50N增至200N时,25CrNi2MoV钢的平均摩擦因数由0.766减至0.661,磨损体积由19.65×10^-3 mm^3增至75.83×10^-3 mm^3;在载荷为30N条件下,当频率由15Hz增至30Hz时,平均摩擦因数由0.790增至0.905,磨损体积由11.43×10^-3 mm^3增至23.88×10^-3 mm^3;在不同试验参数下,25CrNi2MoV钢磨损表面均出现了氧化和犁沟现象,磨损机制包含氧化磨损和磨粒磨损;在频率为20Hz条件下,载荷为50,100N时,25CrNi2MoV钢的磨损机制以黏着磨损为主,载荷为150,200N时,主要磨损机制为疲劳磨损;在载荷为30N条件下,频率为15~25Hz时,磨损机制以磨粒磨损为主,当频率增至30Hz时,磨损机制以疲劳磨损为主。     

基于聚集诱导发光效应的高固低黏丙烯酸荧光树脂的制备及其性能研究

为了研制一种具有荧光功能特性的高固低黏羟基丙烯酸树脂。从聚集诱导发光效应（AIE）出发，将具有 AIE性质的二对丙烯酸四苯乙烯酯荧光分子通过自由基共聚连接于聚合物链段。由于聚合物链段对荧光分子化学键固定以及聚合物链的包裹束缚作用，导致荧光分子运动受限，从而实现涂层在紫外灯下荧光发光。通过荧光光谱的实时跟踪，探索高固低黏羟基丙烯酸树脂的合成以及固化规律。此外，由于聚合物链段对外界刺激具有实时响应性，从而间接影响了所连接的荧光分子的荧光发光行为。因此，文中也探索了涂层在外界温度与化学气体的影响下所发生的荧光变化的规律，以探索其在功能涂层中应用的可行性。     

离子液体的溶液热力学模型研究进展

离子液体是近年来发展起来的一种绿色介质，在化工反应和分离过程中具有广泛的应用前景。离子液体的溶液热力学性质和相平衡数据是其相关工艺过程设计的基础。本文从如下几个方面综述了离子液体溶液热力学模型的研究进展，即溶液热力学研究方法、溶液热力学模型的构建、离子液体的结构和分子间作用力、离子液体的溶液热力学模型及其在相平衡计算中的应用。重点分析了适用于离子液体溶液热力学性质计算的状态方程模型和过量Gibbs自由能模型或活度系数模型，离子液体的电解质和非电解质溶液模型，以及这些模型对ILs结构、氢键和静电作用的处理方法。分析了这些模型的优缺点，并对今后离子液体的溶液热力学研究提出了建议。     

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderly

This study investigated the digestibility of proteins in a pea protein-fortified sponge cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitro approaches via the standardized protocol INFOGEST. The sponge cakes were consumed by a group of 20 elderly subjects with contrasting physiology, their boli were recovered just before swallowing, and their apparent viscosity was measured to delineate the bolus degree of structure. According to this criterion, two pools were formed with boli from subjects selected at the extremes: low viscosity and high viscosity, with apparent viscosity values (at 120 s⁻¹) of 124 ± 18 and 208 ± 19 Pa s, respectively. The sponge cakes and the two pools underwent in vitro digestion. Protein hydrolysis kinetics was followed by measuring the released primary amino groups (NH₂) and by sodium-dodecyl-sulfate polyacrylamide gel electrophoresis at different time points. For all samples, the representative bands of pea proteins disappear gradually during digestion, accompanied by the appearance of bands indicating the presence of proteins with M_W < 15 kDa. In addition, the NH₂ concentrations increase over time and do not differ between sponge cake and pea protein isolate. Moreover, the degree of structure of the food bolus has no significant effect on the concentration of NH₂ released. These results showed that pea proteins in a fortified sponge cake are bioaccessible under standardized conditions and that the degree of structure of the bolus did not influence protein digestibility for these foods.     

Experimental investigation of Al2O3–MgO hot hybrid nanofluid in a plate heat exchanger

Exergy–energy analysis of the plate heat exchanger is experimentally performed with different Al₂O₃–MgO hybrid nanofluid (HyNf) as a hot fluid. There were six combinations of fluids, namely, deionized (DI) water, ethylene glycol–DI water brine (1:9 volume ratio), propylene glycol–DI water brine (1:9 volume ratio), base fluids and their respective Al₂O₃–MgO (4:1 particle volume ratio) HyNfs of 0.1% total volume concentration. The effects of different flow rates and hot inlet temperatures on the heat transfer rate, heat transfer coefficient, pump work, irreversibility, and performance index (PI) are investigated. It is witnessed that the heat transfer rate, heat transfer coefficient, pump work, and irreversibility enhances with the flow rate and nanoparticle suspension. While the PI declines with a rise in the flow rate, the heat transfer rate, heat transfer coefficient, PI, and irreversibility rise up maximum for MgO–alumina (1:4) DI water HyNf upto 11.8%, 31.7%, 11.1%, and 4.05%, respectively. The pump work enhances upto 1.6% for MgO–alumina (1:4)/EG–DI water (1:9) HyNf.     

Effect of different fibres on texture,rheological and sensory properties of acid casein processed cheese sauces

The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G′ and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.     

Mechanical,surface morphological and multi-objective optimization of tribological properties of V2O5 doped lead calcium titanate borosilicate glass ceramics

In the 55[(Pb_xCa_1−x).OTiO₂]-44[2SiO₂.B₂O₃]-1V₂O₅ system, various experimental studies were performed to obtain the mechanical and tribological properties of synthesized glass ceramics (GCs). The surface morphological study and elemental analysis were carried out using scanning electron microscope (SEM) followed by EDAX. The tribological measurements were also performed; based on Taguchi's L₂₅ orthogonal array, considering different GC compositions, sliding speeds and loads. The signal to noise (S/N) ratio was used to identify the influencing parameters on minimizing wear coefficient (k) and coefficient of friction (COF). To improve the tribological properties, the modeling of output responses was performed using response surface methodology (RSM) that was being used for multi-objective optimization using a Pareto optimality approach i.e. Genetic Algorithm (GA). The experimentally achieved k and COF were compared with the earlier work that carried out by the authors for germanium (Ge) doped GC samples. It is observed that the various mechanical properties (Vickers hardness, 29 GPa, Young's modulus, 1808 MPa, and compressive strength, 221 MPa) improved significantly in comparison to the Ge doped GC samples. The improved mechanical and tribological properties of the synthesized GC can be used as a coating material for the structural alloys and machine tool slides in view of its effective wear and corrosion resistance.     

水煤浆管道输送摩阻损失研究

以十二醇醚为分散剂,进行了水煤浆管道输送实验研究,分析了分散剂浓度和煤浆浓度变化对煤浆摩阻损失的影响。煤浆管道输送数据分析及理论计算结果表明: 分散剂浓度越大,煤浆摩阻损失值越小; 水煤浆浓度越大,摩阻损失值越大。实验数据拟合结果表明有效黏度与平均切变率成线性关系,从理论上给出了煤浆摩阻损失的计算公式,计算值与实测值偏差不大于18%。