Quality and Emulsion Stability of Milk from Ettawah Crossed Bred Goat During Frozen Storage

Goat milk has specific chemical composition and physical properties. The purpose of this study was to investigate the change of milk quality and emulsion stability during 60 d frozen storage. Milk sample was taken from three Ettawah Crossedbred goats that were divided into three groups. Samples were frozen and stored for 0, 30 and 60 days. At the end of each storage periode, milk sample was thawed in the refrigerator and analyzed for total number of bacteria, chemical (acidity, pH, free fatty acids), physical (alcohol test, clot on boiling test) quality, and emulsion stability. The microbiological and chemical data were analyzed statistically using one way ANOVA, whereas physical quality and emulsion stabilty were expressed qualitatively. There were no change in the total bacteria, acidity, pH and free fatty acid (FFA) of milk during storage, whereas the assessment by 70% alcohol showed positive since 0 d. Emulsions stability changed after 30 d of storage. While, the clot on boiling (COB) test of milk was positive at 60 d of storage. Recommendation is frozen storage of goat milk should not longer than 30 d.     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.     

用于钻水平井的低密度水包油乳化钻井液

针对任平1井水平钻井的特点,研制了一种低密度、高油水比的水包油乳化钻井液。考察了乳化剂、增粘剂和配制工艺对乳状液性能的影响,评定了钻井液性能,介绍了现场应用情况。该钻井液性能稳定,润滑性好,净化井眼的能力强,能满足水平段钻井的要求。     

Statistical studies of branched ester latex and paint properties

Vinyl versatate, butyl acrylate and 2-ethylhexyl acrylate were compared as comonomer, for colloid-stabilized vinyl acetate latex polymers to assess their impact on latex coating properties. Vinyl versatate afforded advantages in scrub resistance, gloss, hydrophobicity and higher glass transition temperatures. Butyl acrylate developed better wet adhesion efficiency, gel content and hiding efficiency. 2-Ethylhexyl acrylate offered performance comparable to butyl acrylate in hiding efficiency, lowering copolymer glass transition temperatures, and gloss development. Combinations of these monomers, in many instances, afforded a better balance of performance properties than individual monomers alone. In the subject study, a simplex-centroid design was utilized to statistically map polymer compositions for determining the effect of comonomer composition on latex and paint film properties. In addition to developing contour maps of polymer and paint properties as a function of composition, a technique for studying structure-property relationships is presented.     

Continuous formation of slurry ice by cooling water–oil emulsion in a tube

Water-silicone oil emulsion with an additive, (C₂H₅O)₃SiC₃H₆NH₂, was examined as a heat storage material. A spiral tube used as a heat exchanger was immersed in a low temperature bath and the emulsion was circulated in the tube to make ice continuously. Ice was separated from the ice–liquid suspension in an outlet tank. The amount of formed ice, the temperatures of the inlet and the outlet of the heat exchanger, and the temperatures in the tube wall were measured and the overall heat transfer coefficient and the heat flux through the tube were calculated. Experiments were carried out, varying the flow rate, the temperature of cooling brine, and the thickness of tube wall. The condition under which slurry ice was formed continuously without adhesion of ice to the cooling wall was clarified. Though decrease in the thermal resistance of the tube increased the rate of ice formation or raised the brine temperature, it narrowed the range of the flow rate and of the brine temperature in which slurry ice was formed continuously.     

Extraction of penicillin G from simulated media by an emulsion liquid membrane process

The extraction of penicillin G from simulated media was performed by water/oil/water (w/o/w) emulsion liquid membranes (ELMs) and studied under various operational conditions in a batch system. The degree of extraction achieved was between 80% and 95% under specific conditions. A concentration of greater than nine times the initial concentration of penicillin G in the external phase was obtained in the internal phase. The pH of the internal aqueous solution, containing a basic salt, was theoretically calculated on the basis of the amount of penicillin G transported into the internal phase. The calculated results agreed with the experimental data well and were used to select a suitable type and concentration of a basic salt in the internal phase to give a pH within the range 5 to 8 where penicillin G was stable after the termination of extraction. The extraction of penicillin G was successfully performed by the ELM process with sodium carbonate in the internal phase.     

VAc—BA／MMA三元共聚物的制备及产品的粘接强度和聚合方法的关系

本文介绍了ＶＡｃ／ＢＡ／ＭＭＡ三元共聚的两种方法，并通过实验证实：聚合方法对三元共聚物的粘接强度有明显的影响。     

Electrostatic destabilization of water-in-crude oil emulsions: Application to a real case and evaluation of the Aibel VIEC technology

In the current study, the Aibel Vessel Internal Electrostatic Coalescer (VIEC) technology was tested for a real case scenario encountered in the production train of a UK oil field. Depressurized samples were collected both upstream and downstream of the first stage separator. The separation performance was discussed with respect to water cut and droplet size distribution of the emulsions, and the effect of chemical treatment. Issues with respect to representative sampling and testing have been discussed. The application of an external AC electrical field has been shown to significantly enhance the separation of the aqueous phase from tight emulsions, both when it was used alone and in combination with a commercial demulsifier. By using the VIEC technology, the time for separation could be reduced from 8 min to 2 min and the overall BS&W in the emulsions was improved from 45% or 60% to a residual water content of 5-20%. Destabilization of a 45% water-in-oil emulsion by electrical and chemical treatment (20/40 ppm) produced oil in the 2-7% BS&W range whereas the corresponding tests without applying an electrostatic field led to a BS&W greater than 25%. The achieved results strongly suggest that the VIEC technology can resolve the stable emulsion bands encountered in the Schiehallion train and add flexibility or increased production rate to the process. The results also suggest the importance of further studies on the destabilization performances achieved by electrostatic means.     

VAc／MMA半连续乳液共聚合的研究：Ⅱ分子量及其分布

以过硫酸铵为引发剂，十二烷基硫酸钠为乳化剂，于７０℃下进行了ＶＡｃ／ＭＭＡ乳液共聚合试验。试验确定了不同组成ＶＡｃ／ＭＭＡ共聚物的Ｍａｒｋ－Ｈｏｕｗｉｎｋ方程参数Ｋ和α值。对ＧＰＣ测试数据处理给出了加料速率，乳化剂量，单体比例及种子与非种子法对分子是及其分布的影响。     

CR／MMA乳液接枝共聚物的研制

用乳液接枝共聚法制备ＣＲ／ＭＭＡ共聚物，讨论ＣＲ乳液、引发剂、接枝温度、ＭＭＡ用量对接枝共聚转化率，接枝ＭＭＡ含量、ＭＭＡ接枝效率和粘接性能的影响，用红外光谱对接枝共聚物进行表征，该共聚物具有较好的粘接性能。