Morphology modulation of gas‐foamed,micrometric, hollow polystyrene particles

In this article, we reports the effects of the processing conditions on the morphological and hollow attributes of polystyrene micrometric hollow particles produced by the use of a recently developed technique based on the gas foaming of spherical, dense particles. By modulating the foaming temperature and saturation pressure, we produced hollow particles with different attributes in terms of hollow dimensions, eccentricity, and open–close features. The results from these small systems were compared, and we found agreement with what is typically observed in bulk polymeric foaming, for example, an increase in the foaming efficiency with saturation pressure and the nonmonotonic effect of temperature. Furthermore, we observed an increase in the hollow number when using nucleating agents with respect to the neat polymer and when using nitrogen with respect to carbon dioxide as the blowing agent. The effects of particle manipulation before foaming to achieve hollow elongated or distorted particles are also reported. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 44236.     

空气泡沫驱驱油机理与实验研究

针对传统聚合物驱、三元复合驱等驱油体系在中后期油田开采中采油效率不高的问题,提出一种高效空气泡沫驱驱油技术。为验证高效泡沫驱的驱油效果,以延长油田1#地质条件为背景,探讨不同起泡剂浓度、矿化度下对空气泡沫驱的性能影响,从而筛选出空气泡沫驱的最优综合性能,通过驱替实验,对高效泡沫驱驱油机理进行观察。最后通过封堵能力评价验证了空气泡沫驱的性能与驱油机理。     

Compressive characteristics of closed-cell aluminum foams with different percentages of Er element

In the present study, closed-cell aluminum foams with different percentages of erbium(Er) element were successfully prepared. The distribution and existence form of erbium(Er) element and its effect on the compressive properties of the foams were investigated. Results show that Er uniformly distributes in the cell walls in the forms of Al3 Er intermetallic compound and Al-Er solid solutions. Compared with commercially pure aluminum foam, Er-containing foams possess higher micro-hardness, compressive strength and energy absorption capacity due to solid solution strengthening and second phase strengthening effects. Additionally, the amount of Er element should be controlled in the range of 0.10 wt.%-0.50 wt.% in order to obtain a good combination of compressive strength and energy absorption properties.     

石灰石改性硫磺材料深度脱氮除磷研究

为了使污水处理厂出水中的氮、磷浓度进一步降低,制备出了一种石灰石改性硫磺材料,通过批次实验和生物滤池实验探究其脱氮除磷性能。结果表明,硫磺/石灰石体积比为3∶1的改性材料脱氮除磷效果最佳,发泡可以提高改性材料脱氮除磷性能,改性材料对HRT有较好的适应性。当HRT=1 h,进水NO₃^--N、PO₄^3--P分别为20、1 mg/L时,生物滤池NO₃^--N、PO₄^3--P去除率分别高于89%、65%。微生物群落分析显示,生物滤池中硫自养反硝化菌丰度大于79%。     

可常温发泡的轻质高强环氧树脂泡沫的制备及性能研究

以环氧树脂E⁃44作为基体树脂、聚甲基氢硅氧烷（PHMS）为发泡剂、N⁃氨乙基哌嗪（N⁃AEP）为固化剂,采用常温发泡工艺,制备具有良好力学性能及泡孔结构的环氧树脂泡沫,研究各配方组分以及发泡方式对泡沫发泡行为以及压缩性能的影响。结果表明,PMHS含量对泡沫发泡行为有重要影响,需要严格控制,含量超过3 %会较大幅度增大泡孔直径,降低泡孔密度,恶化泡孔结构。同时纳米二氧化硅、甜菜碱（CAB⁃35）以及聚硅氧烷⁃聚氧化烯烃共聚物（DH212）等组分对泡沫的泡孔结构和力学强度都有比较大的影响。     

新型单兵爬墙装备专用吸盘密封结构设计与仿真分析

为了提高现用单兵爬墙装备专用吸盘的密封性能,设计一种采用双层密封的新型密封结构,其外层采用丁腈橡胶来提供足够大的剪切强度和保证吸盘内部流场的稳定性,内层采用硅泡沫橡胶以便更好地补充墙壁的缝隙,减少真空吸盘的气体泄漏量。利用有限元分析软件Abaqus对2种吸盘的密封结构进行进行仿真分析,并比较2种密封结构陷入墙壁分格缝的变形量大小。仿真结果表明,新结构的缝隙填充率可以达到40%,远大于现用密封结构的缝隙填充率2%。利用Fluent软件对变形后的2种吸盘的内部流场进行分析,发现新结构的真空度提高了10%左右,因而从理论上证明了新型密封结构工作的有效性。     

煤矿用无机固化发泡材料的制备

研究了所制备发泡剂与材料干密度的关系,发现发泡剂掺量＜1.5％,成型良好;大于该值后,干表观密度显著下降;材料配比中砂、粉煤灰按照0.54,2∶1的比例调试,发现与水泥净浆相比抗压强度有所下降,但是其容重有所增加;早强剂的用量增加,其凝固时间明显缩短,对后期抗压强度影响不大.最后通过实验筛选出干密度分别为800,900,1 000 kg/m3的材料配比进行相关性能测试,测试发现该发泡材料具有前期强度和28 d龄期抗压强度高的特点.     

化学交联聚乙烯微孔材料的研制

利用化学交联的手段增加聚乙烯的熔体强度，选择合适的聚乙烯牌号、交联剂的品种和用量、发泡剂的品种和用量及成核剂等，研究了各种工艺条件，制备出性能优良的聚乙烯微孔材料，并阐述该材料在汽车、家电及农业上的应用。     

Aquafaba,wastewater from chickpea canning,functions as an egg replacer in sponge cake

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.