Development of vibration damping materials based on butyl rubber: A study of the phase equilibrium,rheological, and dynamic properties of compositions

A detailed study of butyl rubber-based vibration damping formulations linking their composition, morphology, phase structure, viscosity, mechanical loss factor, and other characteristics is presented for the first time. High performance of the compositions including aromatic petroleum oil is explained by limited solubility of the plasticizer that leads to the formation of a highly-viscous emulsion (η_20°C ≈ 1000 Pa·s) consisting of a swollen butyl rubber matrix and dispersed oil droplets in the broad composition range. Chalk is found to be the best inorganic filler as its spherical particles provide strong adhesion to the reinforcing layer of aluminum foil. Aiming to eliminate ecologically unfriendly aromatic compounds, a new low-cost binding agent formulation based on butyl rubber mixed with polyisobutylene and highly refined mineral oil is suggested. Being environmentally safe, it possesses high viscosity of 1000–3000 Pa·s, cohesion strength of 3.5–5.0 N/cm, penetration of 4.5–6.0 mm, and mechanical loss factor up to 0.34 at room temperature, which are as good as, or even better than, the properties of currently produced vibration damping materials containing aromatic compounds. New materials can be used in car and aircraft parts for effective vibration isolation.     

Surface modification of superfine SiC powders by ternary modifiers-KH560/sodium humate/SDS and its mechanism

SiC is a promising functional ceramic material with many great properties. High concentrated SiC slurry with excellent rheology and stability is required in some processes of ceramic forming. In this work, the dispersion of SiC powders was obviously improved by ternary modifiers: γ-(2,3-epoxypropoxy) propytrimethoxysilane (KH560), sodium humate and sodium dodecyl sulfate (SDS). Modified SiC slurry showed the lowest viscosity of 0.168 Pa s at a solid content of 50 vol%. The maximum absolute value of zeta potential of SiC increased from 47.3 to 61.6 mV by modification. Sedimentation experiments showed that a highly stable suspension of modified SiC was obtained at pH 10. SiC green body with high density of 2.643 g/cm³ was prepared with modified powders by slip casting. X-ray photoelectron spectra (XPS) and thermogravimetry (TG) measurements indicated the adsorption of modifiers on SiC surface. Therefore, modified SiC powders could stably disperse in aqueous media due to the increase of electrosteric repulsion between particles. The novel strategy used in this study could further improve the dispersion of SiC powders.     

Gyrotactic microorganisms bioconvection in combined convective magnetohydrodynamic Casson nanofluid flow over a vertically surfaced saturated porous media with variable viscosity

The current article focuses on mass and thermal transfer analysis of a two-dimensional immovable combined convective nanofluid flow including motile microorganisms with temperature-dependent viscosity on top of a vertical plate through a porous medium, and a model has been developed to visualize the velocity slip impacts on a nonlinear partial symbiotic flow. The governed equations include all of the above physical conditions, and suitable nondimensional transfigurations are utilized to transfer the governed conservative equations to a nonlinear system of differential equations and obtain numerical solutions by using the Shooting method. Numerical studies have been focusing on the effects of intricate dimensionless parameters, namely, the Casson fluid parameter, Brownian motion parameter, thermophoresis parameter, Peclet number, bioconvection parameter, and Rayleigh number, which have all been studied on various profiles such as momentum, thermal, concentration, and density of microorganisms. The concentration boundary layer thickness and density of microorganisms increased as the Casson fluid parameter, Brownian and thermophoresis parameters increased, whereas the bioconvection parameter, Peclet number, and Rayleigh number increased. The thermal boundary layer thickness, concentration boundary layer thickness, and density of microorganisms all decreased. The velocity distribution decreases as the Peclet number, bioconvection, and thermophoresis parameters rise but rises as the Rayleigh number, Brownian motion parameter, and Casson fluid parameter rise. These are graphed via plots along with divergent fluid parameters.     

丁二酸酐酯化改性糯米淀粉的研究

目的 为了提高糯米淀粉的粘度，以达到标签胶的要求。方法 对糯米淀粉进行丁二酸酐酯化改性，通过单因素试验及响应面优化确定出最佳酯化条件，测定其理化性质，并对其进行结构表征。结果 丁二酸酐酯化改性糯米淀粉的最优工艺条件：丁二酸酐添加量（丁二酸酐占淀粉干基的质量百分比）为10.3%，酯化温度为41.5℃，酯化时间为2.0 h,pH为9.0，在此条件下制得的糯米淀粉胶的粘度较高，可达到61.6 Pa·s，且溶解性与溶胀度均有不同程度的提高。电镜与热力学性质分析表明，酯化后淀粉颗粒结晶结构受到破坏，表面粗糙，出现凹陷与裂缝。结论 经过丁二酸酐酯化后，糯米淀粉胶的粘度得到提高。     

Polysorbate identity and quantity dictate the extensional flow properties of protein-excipient solutions

While protein medications are promising for treatment of cancer and autoimmune diseases, challenges persist in terms of development and injection stability of high-concentration formulations. Here, the extensional flow properties of protein-excipient solutions are examined via dripping-onto-substrate extensional rheology, using a model ovalbumin (OVA) protein and biocompatible excipients polysorbate 20 (PS20) and 80 (PS80). Despite similar PS structures, differences in extensional flow are observed based on PS identity in two regimes: at moderate total concentrations where surface tension differences drive changes in extensional flow behavior, and at small PS:OVA ratios, which impact the onset of weakly elastic flow behavior. Undesirable elasticity is observed in ultra-concentrated formulations, independent of PS identity; higher PS contents are required to observe these effects than in analogous polymeric excipient solutions. These studies reveal novel extensional flow behaviors in protein-excipient solutions, and provide a straightforward methodology for assessing the extensional flow stability of new protein-excipient formulations.     

热烫温度对小麦面团介观特性的影响机制

本实验以热烫面团为研究对象，通过凯氏定氮法、粒径分析、傅里叶变换红外光谱以及快速黏度分析等手段，研究55、65、75、85 ℃和95 ℃热烫温度下小麦面团中麦谷蛋白大聚体的质量分数、粒径分布、蛋白质二级结构以及面团中淀粉的糊化特性的变化情况。结果表明：随着热烫温度的升高，面团中麦谷蛋白大聚体质量分数呈现显著增大的趋势（P＜0.05），小粒径的麦谷蛋白大聚体向中粒径和大粒径转变；面团中蛋白质二级结构发生变化，部分α-螺旋和β-折叠结构转变为β-转角和无规卷曲。同时，面团中淀粉的糊化度随着热烫温度的升高逐渐增大；淀粉的峰值黏度、最低黏度、衰减值、最终黏度、回生值和峰值时间均呈现出减小的趋势，在热烫温度高于75 ℃时，这种变化更加显著。     

Strain rate dependence of the contribution of surface diffusion to bulk sintering viscosity

Modeling of bulk sintering viscosity usually neglects the contribution of pore surface diffusion with respect to grain-boundary diffusion. This approximation is questionable at the high densification rates used today in advanced fast sintering techniques. A two-dimensional analysis of the problem shows that the influence of surface diffusion on bulk viscosity at high strain rate can be decomposed as the sum of two terms: a term linked to the change in pore surface curvature and a term linked to the change in grain-boundary size. The computational procedure relies on the partition of pore profile evolution into a transient component accounting for non-densifying phenomena and an asymptotic component accounting for strain-rate-controlled phenomena. The largest impact of surface diffusion is found to arise from the change in grain-boundary size. It follows a transition from Newtonian viscosity at low strain rate to non-Newtonian viscosity which, during densification, increases nearly linearly with strain rate. In some conditions, viscosity can then reach more than twice the value estimated when neglecting pore surface diffusion. Reversely, expansion is accompanied by a decrease in grain-boundary size which causes a decrease in viscosity and can lead to grain separation at high strain rate.     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.     

稠油黏度影响因素研究进展

分析了稠油的黏温性质及流变特性,讨论了稠油黏度的影响因素,稠油胶体体系中由胶质、沥青质缔合形成的大分子聚集体是造成稠油高黏的根本原因,而过渡金属元素(Ni,V等)及杂原子(S,N,O等)在胶质、沥青质中的富集是缔合的主要原因。