THE INFLUENCE OF COMPOSITION ON THE SWELLING OF KRAFT BLACK LIQUOR DURING PYROLYSIS

During the drying and pyrolysis phases of kraft black liquor combustion, significant swelling of individual liquor particles occurs. Swollen volumes can reach 20 to 30 times the original volume during combustion. The swelling process can affect the combustibility of black liquor and the amount of carryover in a recovery furnace.

The composition of black liquor was found to have a large influence on swelling. A combination of sugar acids and kraft lignin swelled to a larger extent than when either component was pyrolyzed separately. A 1:1 ratio of these two components resulted in maximum swelling for the various ratios tested. The molecular weight of kraft lignin had an effect on swollen volume with higher molecular weight fractions producing lower swelling chars.

Other components were found to reduce the swelling of black liquors. Extractives interfered with the swelling by appearing to change the deformable properties of the pyrolyzing material. Inorganic salts acted as a diluent.

Analysis of the surface characteristics of chars revealed that good swelling chars were composed of small bubbles 50 to 150 microns in diameter. Poor swelling liquors did not exhibit this phenomenon. The formation of bubbles was found to be initiated at 240°C, which closely corresponded to the thermal decomposition temperature of a sugar acid. Kraft lignin appeared to have a major influence on the fluid properties of the pyrolyzing particle. The composition of black liquor determines to a large extent surface forces present in black liquor; these forces are thought to be responsible for the extent to which kraft black liquors deform and swell during pyrolysis.     

黑米羹的研制

本研究以黑米、白砂糖为主要原料,配以酸味剂等辅料,经混合、调酸、均质、杀菌等加工处理而制成的一种色泽鲜艳,气味清香、酸甜适口,营养丰富的保健食品。     

微机油藏数值模拟工作站研究

本文介绍了微机油藏数模工作站的结构、特点及功能,剖析了它的前处理、后处理模块的几项关键技术,阐述了模拟器的数学模型及其采用的算法(一种解大型稀疏矩阵方程的新型高效算法—正交极小化法)。文末列出了现场应用实例,指出了该工作站的广阔应用前景。     

Review of Black families in therapy: A multisystems approach.

Reviews the book, Black families in therapy: A multisystems approach by Nancy Boyd-Franklin (see record 1989-97374-000). In this book, the author develops the thesis that the sine qua non for successful engagement and treatment of Black families is an informed understanding both of the cultural heritage and of the current socio—politico—economic issues faced by Black Americans. The author supports her thesis by blending relevant literature from a wide range of disciplines with her own extensive clinical experience and that of her colleagues. The book is intended for trainers and practitioners from the different mental health disciplines. Although not a basic text on family therapy, it would make an excellent primary reference in courses on marital and family therapy. Clearly, the book is useful as a general reference for therapists whose work brings them into contact with culturally diverse families, and should be required reading for therapists who work or plan to work with Black families. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Nickel-black solar absorber coatings

A new electrolyte has been proposed for the deposition of nickel-black selective coatings for use in flat-plate solar collectors. The authors have studied the influence of various ingredients and operating parameters on the appearance of the black coatings so obtained with special reference to their optical values (, ε). The coating exhibits better corrsion resistance than the well known black-nickel coatings (which contains nickel, zinc and sulphur) apart from having thermal stability upto 380°C. With no zinc in the deposit, this can be used in place of black nickel coatings with less corrosion problems.     

两种贮藏温度下“黑琥珀”李果实品质及不同部位抗氧化活性的变化规律

研究不同贮藏温度下李果实品质以及近果皮与近果核部位果肉抗氧化能力的变化。结果表明,在20℃贮藏时,李果实硬度、超氧阴离子自由基、羟自由基和DPPH 自由基清除能力不同程度降低,而pH 值、总抗氧化能力、总酚和总黄酮含量升高,2℃贮藏可显著延缓李果实硬度、超氧阴离子自由基、羟自由基和DPPH 自由 基清除能力的降低,以及pH 值、总抗氧化能力、总酚和总黄酮含量的升高;相关性分析的结果表明,李果实中酚类、黄酮类物质含量与总抗氧化能力具有极显著相关性(P ＜ 0.01);李果实近果皮及近果核处果肉的总抗氧化能力、羟自由基清除能力、总酚及总黄酮含量均存在显著性差异;李果实SSC 与近果皮果肉总抗氧化能力、清除超氧阴离子自由基及DPPH 自由基能力、总酚含量的相关系数大于近果核,而pH 值与近果核处总抗氧化能力、清除超氧阴离子自由基及羟自由基能力、总酚及总黄酮含量的相关系数大于近果皮果肉。李果采后品质劣变可能与清除超氧阴离子自由基、羟自由基及DPPH 自由基能力的降低有关。     

Development of breed identification markers based on a bovine 50K SNP array

In Japan, Japanese Black and Holstein cattle are appreciated as popular sources of meat, and imported beef from Australia and the United States is also in demand in the meat industry. Since the BSE outbreak, the problem of false sales has arisen: imported beef has sometimes been mislabeled as domestic beef due to consumer concerns. A method is needed to correctly discriminate between Japanese and imported cattle for food safety. The objective of this study was to develop breed discrimination markers between Japanese and US cattle using a 50K SNP array. As a result, five US-specific markers (BISNP7, BISNP15, BISNP21, BISNP23, and BISNP26) were developed with allelic frequencies that ranged from 0.102 (BISNP15) to 0.250 (BISNP7) and averaged 0.184. The combined use of the five markers would permit discrimination between Japanese and US cattle with a probability of identification of 0.858. This result indicates the potential of the bovine 50K SNP array as a powerful tool for developing breed identification markers. These markers would contribute to the prevention of falsified beef displays in Japan.     

100%和98%硫酸对酸性媒介黑T质量影响的对比研究

研究了以１００％和９８％的硫酸为底酸的两种硝化工艺对合成酸性媒介黑Ｔ质量的影响，结果表明，采用１００％硫酸为底酸比以９８％硫酸为底酸合成的酸性媒介黑Ｔ的质量更好，收率更高。     

The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat

The aim of this study was to evaluate the packaging and processing parameters that produce sulphide black in corned beef. Twenty experimental batches were prepared, and in order to evaluate the effect of the packaging manufacturing process, variations were introduced in the tin layer, in the cure of lacquer applied inside and in the presence or absence of superficial scratches in the lacquer. Processing parameters, such as sterilising time and temperature as well as filling temperatures, were evaluated. The visual evaluation carried out to check the occurrence of black spots and the statistical analysis of variance with 95% confidence interval showed that the lids that were produced with a greater total tin layer (5.6 g m^?2), with normal cure (200 °C) and without scratches had a lower occurrence of the problem. The analyses also showed that the use of filling temperatures lower than 40 °C decreased the presence of black spots.     

The Hodson Shop

In about 1920, Miss Edith Hodson set up a draper’s and haberdasher’s shop at the family home in front of her brother Edgar’s lock factory in the Midlands town of Willenhall. This article explains how the author became involved with the shop’s remaining stock and looks at some of the customers’ experiences of it. It goes on to describe the collection of clothes and related items, mostly comprising working-class women’s and children’s garments and accessories from 1920 to the early 1960s. The collection includes Utility pieces, quantities of haberdashery, and costume jewellery and cosmetics of the 1950s. A large archive has also been preserved of the shop’s paperwork (bills, invoices, bank statements, correspondence), warehouse catalogues, advertising pamphlets and women’s magazines. The ownership of the collection was passed to Walsall Museum in February 1993.