甲玛地区角岩矿微生物浸出的试验研究

介绍了西藏华泰龙矿业开发有限公司角岩的矿石性质,针对该低品位铜矿石进行了详细的微生物浸出试验研究,在原矿铜品位仅为0.12%、SiO_2含量高达69.12%的情况下,用接种量为10%的浸矿菌液,浸出1 d时,铜浸出率即为34.44%,浸出11 d时,浸出率达到70.02%,此时较无菌条件下的浸出率高出17.46个百分点。     

基于现场监测与数值模拟的浅层采空区稳定性分析

隐患采空区是目前影响露天开采矿山安全生产的主要危害源之一。随着台阶开采的不断剥离,露天开采境界内各台阶与地下空区群的隔离层厚度越来越薄,随时有可能发生采空区顶板坍塌事故。考虑到露天矿采空区地质赋存条件和围岩稳固性等特征,以弓长岭露天铁矿浅层采空区为工程背景,运用现场监测和数值模拟相结合的手段综合分析了浅层采空区的稳定性。将液体静力水准地表沉降监测系统的监测数据与FLAC数值模拟结果对比,调整蠕变参数使得数值模拟的蠕变速率与现场监测结果一致,而后据此进行未来结果的预测。最终根据地表沉降数据确定的蠕变参数取值为A=1.0×10^-12、m=1.75、n=0.35。研究表明:静力水准测点地表最大沉降位移为-9.8 mm,蠕变计算结果顶板最大垂直位移约20.4 mm,应力最大值约25 MPa,综合分析显示该采空区较稳定。上述研究提供了一种基于采空区现场监测数据的数值模拟蠕变分析方法,可为类似矿山采空区稳定性分析提供借鉴。     

基于学习进程的学习评估在大学化学教学中的实践

高等教育质量提升的关键在于课程教学质量的不断完善。作为高等教育的重要环节,化学课程教学在非化学化工专业人才的知识体系构建、能力培养、素质养成方面有着不可或缺的作用。大学化学课程的教学实践表明,基于学习进程的评估有利于激发学生的学习积极性,显著提高教学班的整体成绩并实现课程教学质量的提升。     

河南渑池地区铝土矿工艺矿物学及锂的赋存状态研究

通过河南省渑池地区含锂铝土矿(岩)层工艺矿物学分析,查明铝土矿的物质组成、嵌布特征、伴生锂分布特征和赋存状态,为矿产综合利用提供理论依据。结果显示:该铝土矿Al2O3含量为54.8%,铝硅比值(A/S)为2.6,铝土矿层和粘土岩层中Li2O含量均高于伴生锂边界品位,粘土岩中锂更为富集；矿物组成除一水硬铝石之外,主要是以集合体形态产出的粘土矿物。采用稀酸解析、选矿测试和电子探针分析锂的赋存状态,查明矿石中锂主要是以类质同象置换形式赋存在伊利石和高岭石等粘土矿物中；选矿富锂尾矿中Li2O可富集到0.57%左右,是锂综合回收利用的重点研究对象。      

Optimization of vacuum casting process parameters to enhance tensile strength of components using design of experiments approach

Vacuum casting is one of the widely used methods for small-volume production of plastic parts. The main challenge of this method is to choose the optimal w     

A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods

Abstract

Different drying methods (spray drying (SD), vacuum drying (VD), microwave vacuum drying (MVD), and infrared vacuum drying (IFVD)) were applied in order to compare the hygroscopicity behavior of chicken powders. The hygroscopicity curves and glass transition temperature were used to evaluate the influence of ambient humidity and temperature on moisture absorption of powders. The results showed that the chicken powder dried by MVD had the lowest moisture absorption, followed by IFVD, VD, and SD. The hygroscopicity of SD chicken powders was different from other three kinds of chicken powders due to the physical properties of particles and the changes of protein secondary structure as detected by the Fourier transform-infrared spectrometer. For the three vacuum drying methods, the difference of protein secondary structure was the main reason of differences in hygroscopicity. Although MVD chicken powders were slightly inferior to SD chicken powders in taste, MVD chicken powders were the best in terms of smell and color as suggested by instrumental sensory parameter evaluations. It was found that MVD had a positive effect on reducing moisture absorption and maintaining sensory quality of chicken powders.