Physicochemical and thermophysical properties of CaO–TiO2–SiO2–Na3AlF6 system based electrode coating for AUSC power plant

The aim of this study is to investigate the physicochemical and thermophysical properties of CaO–TiO₂–SiO₂–Na₃AlF₆ based electrode coating developed for the welding of advanced ultra-supercritical (AUSC) thermal power plant components. The extreme vertices approach has been used to create twenty-six electrode coating compositions. Various physicochemical and thermophysical properties were characterized using experiments. The coating properties are essential in ensuring sound weld with desirable in-service performance. The developed coating's structural behavior was analyzed using Fourier transformation infrared spectroscopy (FTIR) and X-ray diffraction (XRD). In addition, regression analysis was carried out to evaluate the influence of coating constituents. Individual constituents and their interaction were found to have a prominent role in influencing the physicochemical and thermophysical properties.     

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.     

An Insight View on Synthetic Protocol,Surface Activity,and Biological Aspects of Novel Biocompatible Quaternary Ammonium Cationic Gemini Surfactants

In this study, we prepared a novel series of diester-functionalized cationic gemini surfactants (C_m-E2O2-C_m) containing ethylene oxide as a spacer with varying alkyl chain lengths and characterized by ¹H NMR, FT-IR, elemental analysis, and ESI-MS. The physicochemical properties of the geminis were explored by tensiometry, fluorescence, dye solubilization, and Krafft point. These geminis acquire superior surface activity than the conventional surfactants. Fluorescence spectroscopy analysis affirmed that the micropolarity and aggregation number of micelles diminished with increase in the alkyl chain length. These geminis represent a new group of amphiphiles of considerably high biodegradability, better cleavability, and low toxicity as assessed by BOD test, FT-IR analysis, and HC₅₀ analysis, respectively. They also showed significant level of antimicrobial activity toward some specified bacterial strains of Gram-positive and Gram-negative by using agar well diffusion method. Furthermore, the thermogravimetric analysis provided information regarding thermal stabilities of the newly synthesized gemini surfactants.     

Study on physicochemical properties of Al2O3SiCC castable for blast furnace

The physicochemical properties of a new Al₂O₃SiCC castable (ASCC) material were systematically investigated in this study. The results indicate that different heat treatment (HT) temperatures can lead to the formation of different phases, generating performance changes. A high HT temperature of 1773 K can create the mullite phase, serving as a strength-enhancer and shrinkage-compensator. The coexistence of carbon and corundum phases can effectively impede the corrosion caused by iron and slag, respectively, while the low carbon content in the ASCC can strengthen the iron attack resistance. The compressive strength of the ASCC showed a greater than 40% decrease after impurity element (K, Na, and Zn) corrosion experiments, which is greater than the change of the breaking strength. The larger atomic diameter of alkali metal could cause local relaxation and volume expansion of the aluminosilicate structure. The alkali metal scatters on the substrate; however, zinc exists in the form of ZnS and is primarily concentrated in the voids of the ASCC.     

基于黑曲霉固态发酵的绿豆皮降解及理化特性提升机理

本试验研究了黑曲霉固态发酵对绿豆皮特性的影响,并对降解机理进行探究,结果表明黑曲霉固态发酵能有效提升绿豆皮制粉特性和功能特性,所得绿豆皮粉体积平均径减小8.53倍,比表面积增大32.46倍。阳离子交换能力、胆酸钠吸附能力及葡萄糖吸附能力均有明显提升,依次提升1.11倍、1.18倍和1.17倍。黑曲霉对绿豆皮的降解,先降解木质素与半纤维素,再降解纤维素。主要通过破坏纤维素、半纤维素及木质素的化学键,降解长链结构为短链结构,破坏结晶区结构,降低相对结晶度,进而破坏绿豆皮结构,使其变得疏松多孔,让绿豆皮易被粉碎为粒径更小、比表面积更大的粉体,具有更好的物质交换效率,提升绿豆皮的理化特性。     

Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly (P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’ effect of skin sack and higher permeability of natural rind. The water‐soluble nitrogen in the total nitrogen (%TN) and 12% trichloroacetic acid‐soluble nitrogen (%TN) at the end of ripening was significantly (P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.     

The effect of hydrothermal pretreatment on the structure and fast pyrolysis behaviors of ShengLi lignite

The structure and composition of coal determine its fast pyrolysis characteristics,and the study of the relationship between them can play an important role in the efficient and clean utilization of coal.So,in this work,hydrothermal pretreatment was used to artificially change the structure and composition of ShengLi (SL) lignite,which was used to investigate the influence of structural changes on pyrolysis.The physicochemical structure and composition of samples were characterized by X-ray diffraction,specific surface area and porosity analyzer,solid-state 13C nuclear magnetic resonance,Fourier transform infrared spectroscopy,and elemental analyzer.Pyrolysis experiments were carried out in a powder-particle fluidized bed reactor,and the distribution and composition of the pyrolysis products were ana-lyzed.The gasification activity of char was investigated by thermogravimetric analysis with a CO2 atmo-sphere.The results show that hydrothermal pretreatment (HTP) can destroy the cross-linking structure of SL lignite,and affect its aromaticity,pore structure,functional group,and carbon structure to change the distribution and composition of pyrolysis products of SL lignite,especially the composition of tar.Finally,the structure-activity relationship between the structure,composition,and pyrolysis characteristics of coal was comprehensively studied.     

Effect of a beating process,as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

Two different meat-cutting methods were used to prepare kung-wans in an attempt to produce low-salt products while retaining the same, or improved, textural and physicochemical properties of the standard high-salt formulation. The level of salt and the processing method significantly affected color, cooking yield, texture and changes in the secondary structures of proteins. Improved salt levels resulted in firmer texture. At the same salt levels, compared with chopping, the beating method resulted in higher L^?-values, improved cooking yields and changes in the β-sheet content of the proteins, which resulted in an improved product with better texture. Using the beating process, the kung-wans prepared with 1% and 2% salt had similar L^?-values, cooking yield and texture, and were better than those prepared by chopping with 2% salt. Overall, the beating process enabled lowering of the salt content, making the kung-wans more hard, brittle and elastic.     

Experimental and numerical study of the isotherms and determination of physicochemical parameters of the hydrogen absorption/desorption process by the metal hydrides

In this work, absorption/desorption isotherms of the LaNi_3·6Mn_0·3Al_0·4Co_0.7 alloy, have been determined from the experimental data at three temperatures (T_Fluid = 298 K, T_Fluid = 303 K, and T_Fluid = 313 K). However, the experimental isotherms are compared with a proposed theoretical model. The physicochemical parameters of the proposed model are determined from the experimental data. Using these parameters, the absorption and desorption processes of hydrogen by the LaNi_3·6Mn_0·3Al_0·4Co_0.7 alloy can be compared. During the absorption/desorption process, the behaviors of each parameter are studied under the effect of temperature and pressure. In addition, internal energy, entropy, and enthalpy are calculated by using the proposed model. On the other hand, the temperature and pressure effects on the variation of these functions have been studied. The calculated physicochemical parameters suggested that the hydrogen absorption/desorption process in the LaNi_3·6Mn_0·3Al_0·4Co_0.7 alloy was feasible, spontaneous and exothermic in nature.     

Physicochemical and thermo physical characterization of CaO–CaF2–SiO2 and CaO–TiO2–SiO2 based electrode coating for offshore welds

This paper investigates the physicochemical and thermo-physical properties of CaO–CaF₂–SiO₂ and CaO–TiO₂–SiO₂ based electrode coating for welding offshore structures. Twenty-one electrode coating compositions have been formulated using extreme vertices design method. The coating was crushed to powder form. The powder was characterized for weight loss, density, specific heat, enthalpy, thermal conductivity, diffusivity, and specific heat. Coating's structural analysis was done using X-Ray Diffraction and Fourier transformation. X-Ray Fluorescence, Thermogravimetric Analyzer, and Hot disc have been used to characterize the coating mixture. The regression analysis has been used to study the effect of individual constituents and their binary, tertiary interactions on the properties. The obtained output of properties has been optimized using multi-response optimization.