双轴向增强纬编间隔针织物的性能特点

双轴向增强纬编间隔针织物是一种新型的纬编结构，它由两个独立的纬平针衬经衬纬结构通过一组经纱连接而成。这种结构不仅具有间隔大小调节方便、间隔纱种类的使用不受限制等特点，而且表面结构尺寸稳定，力争性能好，在轻型夹心复合材料结构中具有良好的应用前景。文中主要介绍这种织物的结构特点和拉伸力学性能。     

预定向增强针织物线圈结构模型的研究进展

预定向增强针织物是一种在复合材料领域里广泛应用的针织结构,它们的线圈几何结构对复合材料的力学性能有很大的影响.文中介绍了针织物线圈结构模型的研究历史,对经编和纬编预定向增强针织物线圈结构模型进行了详细的分析讨论.经编包括:衬纬经编线圈结构模型、双轴向增强经编织物线圈模型、MWK织物(多轴向增强经编织物)的单胞分析模型和经编多轴向增强结构的三维模型;纬编包括:MBWK织物(纬编双轴向多层衬纱织物增强复合材料)的线圈几何模型和用NURBS方法建立MBWK织物的线圈结构模型.     

纬编双轴向多层衬纱织物增强复合材料线圈结构几何模型的建立

在对以往针织物增强复合材料结构分析的基础上，文中首次提出了一种新型增强复合材料结构的几何模型，该复合材料以天津工业大学复合材料研究所最新研制成功的专利产品——纬编双轴向多层衬纱(MBWK)织物作为增强材料(若干层)。从对线圈曲线的平面投影几何分析入手，推导出了其空间曲线方程。其分析为进一步对纬编双轴向多层衬纱织物增强复合材料的力学性能的预测作了理论上的准备。     

纬编双轴向织物复合材料的弹道冲击响应

对深冲成型的防弹制品，纬编双轴向织物具有良好的加工特性，可使最终产品既没有搭缝又能避免形成褶皱。研究UHMWPE纤维双轴向织物复合材料在弹道冲击作用下的响应特征，发现这种织物结构增强的复合材料与其它结构形式增强的复合材料的弹道冲击响应基本类似，但又有其特殊性。     

纬编间隔织物/聚氨酯基复合材料的制备与性能研究

采用低弹涤纶丝与锦包氨纱线为表面纱,涤纶单丝为间隔纱,在机号E12的电脑横机上编织了5种不同表面结构的纬编间隔织物,热定型之后与聚氨酯泡沫复合得到纬编间隔织物/聚氨酯基复合材料试样。对他们的硬度和弹性进行了测试,并通过计算和剖开其截面观察内部结构比较试样的孔隙率。结果显示:织物表面结构不影响复合材料的弹性,但硬度会随着间隔丝密度的增大而增大;织物表面孔洞越大,复合材料的孔隙率越小。     

纬编双轴向织物增强复合材料压缩性能研究

通过压缩试验,研究了不同纤维体积含量的碳纤维3层连接纬编双轴向多层衬纱织物增强复合材料的压缩性能;并对压缩试件的破坏断口进行了VHX-1000超景深三维显微镜分析,以认识其压缩失效机理。试验结果表明:在试验研究的碳纤维体积含量范围内,纬编双轴向衬纱织物增强复合材料的压缩强度和压缩模量随纤维体积含量的增大而增大。纤维体积含量的变化未导致压缩破坏机理的变化,材料表现为脆性特征。     

产业用纬编针织物的应用与发展

文中在列举针织品在产业用纺织品中所占比例的基础上,着中介绍了纬编增强复合材料、汽车用布、医用织物这三种产业用纬编针织品的应用与发展.其可生产三维全成形织物、预定向增强织物、三维全成形与预定向复合结构、三维间隔织物等增强复合材料,全成形的汽车坐椅套,保健服装、护膝、人造血管、气管等医用织物,以及其他领域的过滤、防护手套、消防员防护衣的里层、特殊功能服装等.     

3D间隔纬编针织增强复合材料的研制

利用日用玻璃纤维研制开发了民用的3D间隔纬编针织增强复合材料,介绍该复合材料所选纤维的性能以及这种增强织物的结构特点和优越性。阐述制造这种材料所用的树脂和成型工艺。研制结果表明,该3D间隔纬编针织增强复合材料具有比层合材料更优的性能,其应用前景广阔。     

纬编衬经衬纬管状织物增强复合材料研究进展

为促进纬编衬经衬纬管状织物增强复合材料的整体设计与可持续发展,总结了现有纬编衬经衬纬管状织物及其复合材料的国内外研究现状,重点梳理及分析了纬编衬经衬纬管状织物的制备及其复合材料的力学性能研究进展,包括纬编衬经衬纬织物的结构特点,纬编衬经衬纬管状织物的设计成形,衬经衬纬圆纬机及其编织原理,纬编管状织物增强复合材料的实验研究、细观几何模型及数值模拟。结合纬编衬经衬纬管状织物增强复合材料的发展实际,从结构设计成形、力学性能分析、产业领域应用3个方面深入研究纬编衬经衬纬管状织物增强复合材料。指出开发符合产业需求的高性能纬编衬经衬纬管状织物增强复合材料将是未来研究方向。     

纬编间隔织物/聚氨酯复合材料的制备与压缩性能

采用不同的3种集圈连接距离、3种间隔丝直径和3种间隔丝排列密度共制备了7种不同结构参数的纬编间隔织物。使用一步发泡工艺制备纬编间隔织物/聚氨酯复合材料,研究了织物结构参数对复合材料压缩性能的影响。结果显示:织物厚度大、间隔丝直径大和间隔丝排列密度大的复合材料有更大的抗压应力和更好的抗压性能。     

Ultra-light particleboard: characterization of foam core layer by digital image correlation

Increasing markets for internet-traded furniture, but also economic concerns are main driving forces to considerably reduce the weight of wood-based furniture panels. Recent research and technological developments have led to an innovative one-step process which simplifies the typical multi-step process for production of foam core panels. Three layered sandwich panels (with particleboard faces and polymeric in situ expanded foam as core layer) can be produced by a one-step process without additional gluing between the face and core layers. As the morphology of the foam and hence its mechanical properties strongly depend on its chemical composition, as well as on the process parameters during expansion, there are no data available, so far, describing the foam of the novel panels. The aim of the proposed project is to determine the elastic properties of in situ expanded foams using 2D digital image correlation. The data can be used later on for the simulation of the elastic behavior of foam core particleboards by means of FEM to describe the short and long term behavior of the panels.     

POLYPEPTIDES WITH ENHANCED FOAM POTENTIAL

The ability of beer to produce a good foam is strongly influenced by the level of foam active polypeptides. It has previously been proposed that a means of ensuring an adequate level of such species is to add an exogenous preparation of foam active protein³. One such preparation, hydrolysed liquid egg white (HLEW), has been shown to impart a good foam to beer with substandard foam performance, without detriment to product quality. The foam active properties of this material are the subject of the work described here . HLEW was characterised by a combination of reverse phase chromatography and polyacrylamide gel electrophoresis to reveal a heterogeneous mixture of low molecular weight (2100–6000 daltons) relatively hydrophilic polypeptides. When this material was subjected to foaming and the foam positive and foam negative fractions similarly characterised, it was apparent that the foam positive fraction consisted almost exclusively of hydrophobic polypeptides. Accordingly, preparative reverse phase chromatography was used to isolate foam active fractions from the hydrophobic species present. These fractions were subsequently subjected to both functional and physical characterisation. It was apparent from a small-scale Rudin test that the foam activity per unit dry weight of protein was enhanced in the foam active factions; in one case an enhancement of 2 fold greater than the HLEW itself was observed. Moreover, upon addition to beer a positive effect on HRV was achieved with as little as 0.0025 mg protein/ml beer. Physical characterisation of the foam active material revealed the presence of tightly bound polypeptide aggregates which could only be separated by the use of protein denaturing agents.     

丙纶织物发泡阻燃涂层工艺

采用稳泡的阻燃涂层胶对丙纶织物进行泡沫阻燃涂层整理。探讨了涂层的工艺条件（涂层机和发泡机的各项参数）；分析了涂层刀距、阻燃胶密度和上胶量对涂层织物阻燃性能的影响，以及泡沫密度、压泡压力与织物透气性和涂层膜的关系。综合考虑产品质量和成本，选择的工艺参数为：泡沫密度150-200g／L，压泡压力58．9—68．7N／cm^2。     

AN IMMUNOCHEMICAL ANALYSIS OF BEER FOAM

Beer foam produced in a continuous foaming tower in volumes representative of commercial dispense, was analysed by immunoelectrophoretic and immunoblotting techniques to identify antigens involved in foam structural stability. In crossed immunoelectrophoresis (CIE), only one antigen precipitated from foam in the homologous foam antiserum. This antigen was shown to be of malt origin by rocket-line immunoelectrophoresis and was also present in 11 commercial beers (5 bitters, 4 lagers and 2 stouts). However, the foam preparation separated into more than 20 polypeptides by SDS polyacrylamide gel electrophoresis. Immunoblotting showed that at least 12 of these reacted with foam antiserum and that they originated from either malt or yeast. Similar polypeptides were also identified in the antigen precipitated in CIE, suggesting that these polypeptides were probably present in the foam as a complex. It is concluded that the stability of foam reflected molecular interactions between these polypeptides (and possibly other components such as carbohydrates) in the liquid film of the bubble structure.     

活性染料泡沫染色液的起泡性及稳定性

泡沫染色是染整行业中一种新兴节能环保的染色方法。本论文为了系统地讨论活性染料泡沫染色发泡体系的性能,采用机械搅拌法发泡,用发泡比和泡沫半衰期来表征泡沫性能,深入研究了发泡剂、稳定剂等对发泡性能的影响,并研究了活性染料,无机盐、碱剂和尿素等添加剂对发泡的影响。实验结果表明用十二烷基硫酸钠做发泡剂,十二醇和瓜尔胶作稳定剂,且复配比例为3:4时泡沫体系较稳定;而染料和各种添加剂均对泡沫体系的发泡性能有一定影响。     

纺织品泡沫染整加工

泡沫染整是一种节能节水型加工技术，在分析泡沫产生机理的基础上，介绍了发泡剂的选择；泡沫施加设备；以及泡沫加工技术在纺织品染整加工中的应用，如泡沫上浆、泡沫丝光、泡沫增白、泡沫染色、泡沫印花和泡沫整理等。     

大豆蛋白发泡粉的酶法提取工艺技术

以大豆粕为原料,选用优良的酶制剂,研发试制成可与碳酸钙、小苏打复合化学合成的固体发泡粉功能作用相同,能够代替动物性鸡蛋清液体发泡剂的大豆蛋白发泡粉。大豆蛋白发泡粉的使用可提高产品的蛋白含量,降低产品的生产成本,是食品、保健品和饮品加工业新辅料产品。     

DYNAMIC CHANGES IN THE COMPOSITION AND PHYSICAL BEHAVIOUR OF DISPENSED BEER FOAM

Beer foam generated under conditions encountered at dispense was separated from beer, allowed to collapse and sampled at regular intervals. The yield of collapsed beer foam decreased logarithmically with time. Analysis of the composition of collapsed beer foam fractions over a period of time, considered to be relevant to actual consumption of beer (30 minutes) showed that polypeptide material and isomerised α acids were selectively partitioned in beer foam. The concentration of total polypeptides, soluble polypeptides, isomerised α acids and foam precipitate material in collapsed beer foam, firstly increased with foam collapse time and then approached maximal values. Under these conditions the concentration of polypeptide material and isomerised α acids increased 10–30 fold and 7 fold respectively as compared to beer. No evidence was obtained for the preferential partition of purine nucleosides and free bases in foam (adenosine + deoxyadenosine, guanosine + deoxyguanosine, adenine, guanine and xanthine).     

High pressure effect on foaming properties of β‐lactoglobulin and dextran sulfate mixture

The foaming behaviour of the β‐lactoglobulin + dextran sulfate (DS) mixture was investigated by recording the small pressure changes in the head space above the collapsing foam in a closed container. The foaming ability was based on the highest pressure obtained from the complete decay of foam. The foam stability was based on the foam decay rate constant of the first‐order kinetic law calculated from the pressure change as a function of time. The foamability and foam stability were also assessed in terms of visual measurements of foam half‐life and initial foam volume. A good correlation was found between foam stability results based on visual measurements and those based on the differential pressure monitoring technique. Foaming was studied at a β‐lactoglobulin/DS weight ratio of 3 with the protein concentration of 0.15 wt.‐% at pH 7.0. The surface tension measurements showed no change in the activity of protein upon addition of DS. Pressure treatment (0–800 MPa) of pure protein solution indicated no change in the foamability and foam stability. Pressure‐treated solutions of β‐lactoglobulin + DS showed an improvement in the foaming ability and a reduction in foam stability suggesting that polysaccharide molecules prevent protein molecules against aggregation.     

LOW MOLECULAR WEIGHT NITROGENOUS COMPONENTS AND THEIR INFLUENCE ON THE STABILITY OF BEER FOAM

Addition of low molecular weight nitrogenous components, nucleoside (adenosine), nucleotide (AMP), amino acids (glutamic acid, glycine, proline and asparagine) and a tripeptide (glycylglycylglycine) had no effect on the head retention value of beer. Under such conditions of artificial manipulation of the content of low molecular weight beer nitrogenous components no correlation between the nitrogen molecular weight ratio of beer and beer head retention value was observed. Collapsed beer foam was collected and separated into soluble and precipitated fractions. Analysis of collapsed beer foam demonstrated that high molecular weight polypeptide material and isomerised α acids are concentrated in beer foam and are constituents of beer foam precipitate material. Beer foam precipitate material may be stabilised by ionic interactions between polypeptide material and isomerised α acids. Further analysis of beer and collapsed beer foam demonstrated that purine nucleosides are not concentrated in beer foam. Similarly, under conditions simulating beer dispense, amino acids are not concentrated in beer foam. Under strongly selective foaming conditions, such as those encountered in a foam tower, the hydrophobic amino acids, valine, isoleucine, leucine and phenylalanine are concentrated in beer foam.