Effects of minor Ca on as-cast microstructures and mechanical properties of Mg-3Ce-1.2Mn-0.9Sc and Mg-4Y-1.2Mn-0.9Sc alloys

The effects of the addition of 0.6% Ca (mass fraction) on the as-cast microstructure and mechanical properties of the Mg-3Ce-1.2Mn-0.9Sc and Mg-4Y-1.2Mn-0.9Sc magnesium alloys were investigated and compared by optical microscopy and scanning electron microscopy, differential scanning calorimetry analysis, and tensile and creep tests. The results indicate that the addition of 0.6% Ca to the Mg-3Ce-1.2Mn-0.9Sc and Mg-4Y-1.2Mn-0.9Sc alloys can refine the grains of the two alloys. At the same time, the addition of 0.6% Ca to the Mg-3Ce-1.2Mn-0.9Sc and Mg-4Y-1.2Mn-0.9Sc alloys can effectively improve the tensile properties of the two alloys. In addition, the addition of 0.6% Ca can also improve the creep properties of the Mg-3Ce-1.2Mn-0.9Sc alloy but is not beneficial to the creep properties of the Mg-4Y-1.2Mn-0.9Sc alloy. The different effects of minor Ca on the creep properties of the Mg-3Ce-1.2Mn-0.9Sc and Mg-4Y-1.2Mn-0.9Sc alloys are possibly related to the difference in the solid solubilities of Ce and Y in Mg.     

Thermodynamic Calculation on Calcium Treatment for 26CrMo4S/2 Steel

Because CaSi core wire was not fed in external refining process for 26CrMo4S/2 steel making, it was found that the molar ratio of calcium versus alumina was very low and subsequently resulted in generation of much more non-metallic inclusions. Hence, it was reasonable to sugguest feeding appropriate amount of Ca core wire. Before the performance, the thermodynamic calculation had been carried out to obtain the theoretical amount of Ca wire to be fed. According to the practical data from steel plant and the thermodynamic data, it was calculated that only when 1.38 × 10^–4[%Al]_T^2/3 ≥ [%Ca]_T ≥ 4.97×10^–5[%Al]_T^2/3 in molten steel the Al₂O₃ inclusions could be properly modified.     

三种不同掺合料对水泥浆体界面性能的影响

为了分析新型矿物掺合料对高性能混凝土界面区微结构的影响,采用层析方法进行研究。通过分别掺入不同量的钢渣、矿渣及粉煤灰,定量分析了硅酸盐水泥浆体 － 集料界面区氢氧化钙取向指数和界面区厚度的变化。试验结果表明: ( 1) 掺入 30% 矿渣粉后,界面处 Ca( OH) 2 取向比纯水泥明显下降,几乎没有取向,界面区厚度比纯水泥浆体的界面略低。掺 30% 粉煤灰后,界面处 Ca( OH) 2取向度介于纯水泥与掺矿渣粉水泥界面取向度之间,但过渡区厚度明显减小。加入 30% 的钢渣后,水泥浆体与集料的界面晶体取向明显增加,界面区厚度也明显增加; ( 2) 随钢渣比表面积增加,水泥浆体与集料界面的 Ca( OH) 2 晶体取向度及界面厚度都有不同程度的减小。当钢渣比表面积增加至600 m2 /kg 时,含钢渣浆体界面的性能已优于纯水泥浆体界面的性能; ( 3) 钢渣与矿渣粉或粉煤灰二元复合只能改善浆体与集料界面区某一方面的性能,但钢渣与矿渣粉、粉煤灰三元复合可明显改善浆体与集料界面的综合性能。研究结果可为高性能混凝土整体性能研究及设计提供参考意见。     

悬浮液进样-火焰原子吸收光谱法测定藕粉中的钙和镁

将悬浮液进样技术应用于火焰原子吸收光谱法,测定了藕粉中的钙、镁含量。将藕粉悬浮于琼脂胶体中制成悬浮液,直接喷入空气-乙炔火焰,用标准加入法测定,加入回收率Ca为97%￣106%,Mg为87%￣91%,相对标准偏差≤3.4%,方法简便,快速、准确。     

Kinetic behaviour and stability of Escherichia coli ATCC27257 alkaline phosphatase immobilised in soil humates

Alkaline phosphatase (EC 3.1.3.1) extracted from Escherichia coli ATCC27257 was immobilised by co‐flocculation with soil humates in the presence of Ca²⁺. The effects of time, temperature, pH and concentration of enzyme and support on immobilisation were studied. Between 58 and 92% of the added phosphatase was strongly bound to the humates, depending on the conditions of immobilisation used. Some characteristics of the humate–phosphatase complexes and of the free enzyme were compared. The enzymatic complexes showed values of K_m (2.22 mM ) and activation energy (33.4 kJ mol^?1) similar to those of the free enzyme (2.00 mM and 27.6 kJ mol^?1). The pH/activity profiles revealed no change in terms of shape or optimum pH (10.5) upon immobilisation of alkaline phosphatase. However, the immobilised enzyme showed maximal activity in the range of 80–100 °C, while the free enzyme had its highest activity at 60 °C. The thermal stability of alkaline phosphatase was enhanced by complexation to the soil humates. © 2003 Society of Chemical Industry     

复合酸化剂对夏季产蛋鸡血清pH值、钙、无机磷和生产性能的影响

选择体况一致、健康无病的36周龄尼克蛋鸡432只,随机分为8个组(Ⅰ~Ⅷ组),各组饲喂相同基础日粮,Ⅰ组为空白对照组,Ⅱ组添加0.3%乳酸宝,Ⅲ~Ⅴ组和Ⅵ~Ⅷ组分别添加自制复合酸化剂A1和复合酸化剂A2(均按0.1%、0.2%、0.3%水平依次添加),探讨复合酸化剂对蛋鸡热应激的效果,并筛选出适宜的类型和添加水平。结果表明:①添加复合酸使夏季产蛋鸡血清pH值逐渐降低,T1时血清钙各组间差异不显著,血清无机磷随着两类复合酸化剂添加水平的增加逐渐下降。T2血清钙高于T1,而磷则相反。②添加复合酸化剂后蛋鸡的日平均产蛋率、蛋重和采食量分别提高0.82%~8.25%、0.48%~2.19%和0.92%~3.66%;成活率总的提高1.80%~3.70%。③两种复合酸化剂对血清pH值、钙、无机磷浓度和生产性能的影响效果总体上优于对照组和乳酸宝组,尤以A2明显。A1和A2的最适添加水平分别为0.3%和0.2%。④复合酸化剂能缓解夏季高温期产蛋鸡的热应激,可以作为抗应激添加剂应用。     

Ca2+/GA3处理对发芽糙米中淀粉酶活力影响的研究

研究了Ca2 +/GA3处理对发芽糙米中淀粉酶活力的影响。结果表明 ,在 (16± 1℃ )发芽温度下 ,0～ 15mmol/LCa2 +浓度范围内 ,以 0 .5mmol/L处理的发芽糙米中淀粉酶活力最高 ,超过 5 .0mmol/L则产生抑制作用 ;Ca2 +配合GA3的处理中以 0 .5mmol/LCa2 ++ 0 .0 2mg/LGA3的处理对提高淀粉酶活力、淀粉降解速度和还原糖生成速度的效果为最好。糙米中还原糖含量的变化与淀粉酶活力变化趋势是一致的。     

EFFECT OF CALCIUM AND PHOSPHORUS, RESIDUAL LACTOSE AND SALT-TO-MOISTURE RATIO ON TEXTURAL PROPERTIES OF CHEDDAR CHEESE DURING RIPENING

The texture profile analysis (TPA) parameters and meltability of Cheddar cheeses with varying levels of calcium (Ca) and phosphorus (P) content, residual lactose content and salt‐to‐moisture (S/M) ratio were studied at 0, 1, 2, 4, 6 and 8 months of ripening. The TPA hardness had an inverse relationship with the meltability of Cheddar cheese and at any given ripening time, lower TPA hardness corresponded to higher meltability of Cheddar cheese. Higher Ca and P content (0.67% Ca and 0.53% P) in Cheddar cheese resulted in up to 22.8, 5.7, 14.6, 13.5 and 35.2% increase in hardness, springiness, cohesiveness, resilience and chewiness values, respectively, and up to 23.5 and 27.7% decrease in meltability and adhesiveness values during ripening compared to the Cheddar cheese prepared with lower Ca and P content (0.53% Ca and 0.39% P). Higher residual lactose content (1.4%) in Cheddar cheese resulted in up to 24.6, 8.8 and 20.0% increase in hardness, cohesiveness and chewiness values, respectively, and up to 12.7% decrease in meltability value in the Cheddar cheese during ripening compared to the lower lactose content (0.78%). High S/M ratio (6.4) resulted in up to 29.4, 30.3 and 29.4% increase in hardness, adhesiveness and chewiness values, respectively, and up to 7.3% decrease in meltability value in Cheddar cheese compared to low S/M ratio (4.8) during ripening.     

Effect of phytase inclusion and calcium/phosphorus ratio on the performance and nutrient retention of grower–finisher pigs fed barley/wheat/soya bean meal‐based diets

Two experiments were conducted to evaluate the effects of phosphorus (P) level and calcium (Ca)/total P (tP) ratio on the efficacy of microbial phytase. Experiment 1 examined the effects of P concentration and microbial phytase inclusion on mineral excretion and pig performance, while experiment 2 examined the effects of Ca/tP ratio and microbial phytase inclusion on mineral excretion and pig performance. In experiment 1, nutrient and mineral digestibility (n = 4) and growth performance (n = 12) were determined in pigs individually fed diets containing (T1) 5.5 g kg^?1 tP, 2.3 g kg^?1 available P (aP) and 8.0 g kg^?1 Ca, (T2) 5.5 g kg^?1 tP, 2.3 g kg^?1 aP, 8.0 g kg^?1 Ca and 750 FYT kg^?1 Peniophora lycii phytase, (T3) 4.3 g kg^?1 tP, 1.4 g kg^?1 aP and 8.0 g kg^?1 Ca and (T4) 4.3 g kg^?1 tP, 1.4 g kg^?1 aP, 8.0 g kg^?1 Ca and 750 FYT kg^?1 P lycii phytase. In experiment 2, nutrient and mineral digestibility (n = 4) and growth performance (n = 12) were determined in pigs individually fed diets containing (TT1) 4.3 g kg^?1 tP and 8.0 g kg^?1 Ca, (TT2) 4.3 g kg^?1 tP, 8.0 g kg^?1 Ca and 750 FYT kg^?1 P lycii phytase, (TT3) 4.3 g kg^?1 tP and 5.0 g kg^?1 Ca and (TT4) 4.3 g kg^?1 tP, 5.0 g kg^?1 Ca and 750 FYT kg^?1 P lycii phytase. All diets were formulated, using standard feeding values for the ingredients, to have similar concentrations of digestible energy (DE) and lysine. In experiment 1, pigs offered the low‐P diets had significantly lower P intake (P < 0.001), faecal P excretion (P < 0.05), Ca intake (P < 0.05) and faecal Ca excretion (P < 0.05) compared with pigs given the adequate‐P diets. These pigs also had significantly lower daily gain (P < 0.01), feed intake (P < 0.05) and feed conversion ratio (FCR) (P < 0.05). The inclusion of phytase in both the adequate‐ and low‐P diets increased the digestibility of energy (P < 0.05) and Ca (P < 0.01) but had no effect on pig performance. In experiment 2, lowering the Ca/tP ratio from 1.85:1 to 1.15:1 increased the DE content of the diet (P < 0.05). The inclusion of phytase increased (P < 0.05) the digestibility of protein (0.874 versus 0.840, SEM 0.009) and Ca (0.427 versus 0.380, SEM 0.019) as well as the DE content of the diet (14.47 versus 14.26 MJ kg^?1, SEM 0.073). There was a significant ratio × phytase interaction (P < 0.5) for P digestibility. Microbial phytase significantly increased P digestibility when added to the 1.15:1 ratio diet but had no effect when added to the 1.85:1 ratio diet. The inclusion of microbial phytase increased feed intake (2.16 versus 2.00 kg day^?1, SEM 0.05; P < 0.05) and weight gain (0.893 versus 0.818 kg day^?1, SEM 0.022; P < 0.05). Lowering the Ca/tP ratio resulted in a significant improvement in FCR (2.32 versus 2.40 kg kg^?1, SEM 0.03; P < 0.05). In conclusion, the beneficial effects of microbial phytase supplementation of pig diets are adversely affected by a wide Ca/tP ratio. © 2002 Society of Chemical Industry