冻融作用对土壤中有机质的影响

主要论述了冻融作用对土壤中有机质的影响。研究表明,季节性冻融作用对土壤中有机质含量有较大影响。     

冻融作用对土壤中氨氮的影响

我国对土壤冻融作用研究主要集中在自然环境条件下冻土环境变化.本文是对齐齐哈尔市南郊污水处理厂附近的氧化塘中的冻融土壤进行研究,论述了冻融作用对土壤中氨氮的影响.研究表明,季节性冻融作用对土壤氨氮有较大影响.     

季节性冻融作用对土壤吸附稀土元素镧的影响

通过室内模拟,研究冻融作用对土壤理化性质的影响,并分析不同冻融频次对土壤吸附稀土元素镧的影响,探究其影响机制。结果表明,随着冻融频次的增加,土壤pH升降变化幅度不大;有机质在冻融频次为二次时,达到最大值42. 61 g/kg,且随着冻融频次的增加呈现下降趋势;游离氧化铁由7. 67 g/kg下降到3. 62 g/kg后上升到13. 47 g/kg。同时,土壤对稀土元素镧的吸附量随冻融频次的增加而逐渐减小。经过8次冻融,土壤对镧的最大吸附量由1. 89 mg/g下降到1. 09 mg/g,说明冻融作用对土壤吸附稀土元素镧有抑制作用,这与冻融作用改变了土壤的理化性质有关。冻融作用改变了土壤对稀土元素镧的吸附机制,使专性吸附向非专性吸附转变,促进了稀土元素镧向土壤中的解吸和释放,增加了土壤中镧的生态风险。     

季节性冻融作用对土壤吸附稀土元素镧的影响

通过室内模拟,研究冻融作用对土壤理化性质的影响,并分析不同冻融频次对土壤吸附稀土元素镧的影响,探究其影响机制。结果表明,随着冻融频次的增加,土壤pH升降变化幅度不大;有机质在冻融频次为二次时,达到最大值42. 61 g/kg,且随着冻融频次的增加呈现下降趋势;游离氧化铁由7. 67 g/kg下降到3. 62 g/kg后上升到13. 47 g/kg。同时,土壤对稀土元素镧的吸附量随冻融频次的增加而逐渐减小。经过8次冻融,土壤对镧的最大吸附量由1. 89 mg/g下降到1. 09 mg/g,说明冻融作用对土壤吸附稀土元素镧有抑制作用,这与冻融作用改变了土壤的理化性质有关。冻融作用改变了土壤对稀土元素镧的吸附机制,使专性吸附向非专性吸附转变,促进了稀土元素镧向土壤中的解吸和释放,增加了土壤中镧的生态风险。     

华侨城湿地土壤总氮、总磷的垂直分布研究

为了研究华侨城湿地土壤总氮、总磷的垂直分布特征,于华侨城湿地采集了三根柱状土壤样品,应用湿化学分析法测定了土壤中总氮、总磷的含量,分析了总氮、总磷的垂直分布特征。结果表明:华侨城湿地土壤中总氮、总磷的含量随深度的增加而减小,因为近几年华侨城湿地周边污水的排入是营养盐的主要来源;上层土壤总氮、总磷的含量明显高于底层,说明华侨城湿地土壤微生物活动较强。     

绿地系统对径流污染物净化机理的研究

采用城市绿地和降雨系统模拟装置,研究绿地系统对径流污染物的净化机理。研究表明,模拟绿地对径流污染物的削减和污染物总量的控制有较好作用。降雨期间绿地系统对径流污染物中化学需氧量、氨氮、硝酸盐氮及总磷的去除率为32.1%-49.9%;污染物的去除主要靠土壤和植物根系的截留、吸附和吸收作用,通过分析,发现土壤对氨氮及总磷的吸附反应在常温下较易进行,对硝酸盐氮的吸附反应在常温下较难进行。降雨后微生物开始降解吸附于土壤颗粒表面和植物根系的污染物,5-8d土壤中微生物数量达到最大值,14-17d土壤污染物含量基本降到降雨前水平,土壤得到再生。     

沉积物中总磷的测定方法对比

通过过硫酸钾氧化法与碱熔法对标准样品和水库沉积物中的总磷含量进行测定,并对检测结果进行对比,分析过硫酸钾氧化法测定沉积物中总磷的可行性。结果表明过硫酸钾氧化法的检测结果较低,在用其测定沉积物或土壤中总磷时,应谨慎使用。     

冻融环境混凝土氯离子扩散性能试验研究

目前针对混凝土冻融损伤影响下的氯离子扩散系数衰减规律尚未建立完善模型.本文应用自然扩散方式对冻融损伤混凝土中的自由氯离子和总氯离子扩散性能进行了试验研究,分析了冻融损伤对混凝土中氯离子分布和扩散系数的影响,并将损伤度概念引入,建立了考虑冻融损伤影响的混凝土中氯离子扩散系数衰减模型.研究表明:随着混凝土冻融损伤的加剧,自由氯离子和总氯离子扩散系数逐渐增大,而氯离子扩散系数的衰减指数总体呈降低趋势;随着混凝土冻融损伤程度的加剧,混凝土深层扩散区的氯离子含量呈升高趋势,但浅层扩散区中的氯离子含量呈降低趋势.     

腐植酸钾对黄冠梨土壤肥力的影响

研究腐植酸钾对黄冠梨土壤中腐植质、氮、磷、钾含量的影响。结果表明：腐植酸钾显著提高土壤腐植质含量和速效氮、磷、钾含量,对土壤中全量养分影响不大。腐植酸钾具有改良土壤,增加肥效作用。     

生物腐植酸对土壤碳组分的影响

正土壤碳含量是评价土壤质量的重要指标,对土壤物理、化学及生物学性质都有重要影响。增加土壤碳含量不但有助于农业生产的可持续发展,而且对整个地球生态系统的物质循环也有着至关重要的作用。笔者研究了从有机废弃物发酵产物中提取的生物腐植酸对土壤碳组分的影响。     

超声辅助冷冻对湿面筋蛋白中冰晶粒度分布及总水含量的影响

超声辅助食品冷冻过程是一种新的技术。本文通过对湿面筋蛋白中冰晶粒度分布及总水含量的检测,探讨超声改善冷冻食品品质的微观作用机制,为超声冷冻新技术在食品化工中的应用奠定化学工程学基础。测定了有无超声环境下冷冻的湿面筋蛋白经过不同冷冻贮藏时间后总水含量, 结果显示：随着冷冻贮藏时间的延长,超声环境下冷冻的湿面筋蛋白中总水含量比传统环境下高。用扫描电镜和压汞仪间接观察和分析了冷冻的湿面筋蛋白中冰晶的形状和粒度分布。研究表明,适宜的功率超声辅助下,冷冻过程能在湿面筋蛋白内部形成细小且分布均匀的冰晶体,减少面筋蛋白网络结构的破坏,从而改善冷冻食品的品质。     

水热耦合对冻土区埋地管道土壤温度场的影响

冻土区埋地热油管道最常见的安全问题是冻害破坏。当环境温度降至冰点以下,土壤中水分的冻结将伴随着水分向冻结前锋迁移,产生不均匀冻胀,加之周期性不可逆的冻融循环,极易造成管道失稳甚至破裂。研究管道冻害成因,应先预测埋地管道周围土壤冻融过程中温度场的变化,以及温度场与水分场的变化关系。采用有限体积法,建立土壤多孔介质水热耦合相变模型,利用SIMPLER算法进行数值求解,为了研究水分对土壤温度场的影响,这里对无水土壤和饱和含水土壤两种极限情况进行对比分析,结果表明：在输油管道运行初期,两种情况土壤温度场接近,随着运行时间的延长,饱和含水土壤温度场偏高,水分迁移和冰水相变对土壤温度场具有一定影响。     

Impact of sodium sulfate on soil frost heaving in an open system

The existence of solutes and their redistribution during freezing have a deep influence on the process of soil freezing. We performed unidirectional freezing experiments in an open system with red clay collected at the Beiluhe test site along the Qinghai–Tibet Railway. The groundwater supply of the soil was simulated in the laboratory experiment by attaching a liquid replenishment system to the bottom of the sample container. In order to see the influence of the salt on the evolution of the sample during unidirectional freezing, two types of experiments were performed. (i) The soil samples were supplied with a sodium sulfate solute of 5% concentration, and (ii) only distilled water without any salty component was added. Based on the freezing temperature measurements of salty soil, migration of sodium sulfate solution towards a lower temperature zone during freezing 0 °C isotherm in the soil moved gently towards deeper layers, but frost depth of the soil ascended slightly with time when the sample was constantly cooled. Compared to the distilled water replenishment, the amount of frost-heaving was smaller in the soil column with sodium sulfate solution replenishment. Based on the frost depth curve, the solubility curve of the Na₂SO₄–H₂O system and the amount of frost heaving and salt expansion in the soil column we have calculated the amount of frost heaving and salt expansion. In an early stage of the experiment deformation of the soil column was mainly caused by frost heaving, while in a later phase crystallization of the sodium sulfate played a lager role. This conclusion is confirmed by the results of the dry density measurement after the experiments.     

Water binding properties of hydrogel polymers for reverse osmosis and related applications

Differential scanning calorimetry (DSC) has been used in the study of a series of hydrogels in an attempt to correlate water binding and transport properties. DSC and oxygen transport studies were carried out on a series of styrene-2-hydroxyethyl methacrylate copoly-mers. The transport of dissolved oxygen through those copolymers that contained no freezing water was found to be negligible in comparison to those in which both freezing and non-freezing water was present. This correlates well with the observation that the dense layer of asymmetric cellulose acetate reverse osmosis membranes was found to contain little or no free water. On this basis, the use of DSC in the design of a hydrogel that contains little or no freezing water (to promote salt rejection) with a reasonably high total water content (to maximise water flux) for use in reverse osmosis, is described. The resultant copolymer of acrylamide, methacrylic acid and styrene has a total equilibrium water content (30 per cent) that is twice that of a typical dense cellulose acetate used in reverse osmosis and a very low (< 1 per cent) freezing water content. Examination of the fine structure of the melting endotherms and freezing exotherms associated with various hydrogels shows several interesting features which are interpreted in terms of the existence of a continuum of water states. These range from water that is unaffected by its polymeric environment to water (on average two or less molecules per monomer repeat unit) that is hydrogen bonded to functional groups in the polymer.     

冻结过程中水分盐分结晶相变对盐渍土压力的影响

冻胀和盐胀导致土体变形破坏对建筑基础、公路铁路路基等构成严重威胁。本文开展了冻结过程中水分盐分结晶相变对盐渍土压力的影响试验研究,结果表明:冰晶压力随着含水率的增加而增大;在一定干密度和含水率下,盐结晶压力随着含盐量的增大而增大。冻结过程中,土压力首先保持不变,然后迅速增大,最后迅速降低至稳定。冰晶压力与盐结晶压力作为张应力作用在孔隙壁上使得土颗粒间相互挤压,达到峰值应力后,土体结构破坏和土颗粒重分布导致土压力迅速降低至稳定。此外,还讨论了传统盐结晶压力方程和冰晶压力方程的适用性,最后对冰晶压力方程进行了修正。     

Cold crystallization of water in hydrated poly(2‐methoxyethyl acrylate) (PMEA)

The structure of water associated with poly(2‐methoxyethyl acrylate) (PMEA), which is known to exhibit excellent blood compatibility, has been investigated using differential scanning calorimetry (DSC). The total equilibrium water content (EWC) of PMEA was 9.0 wt%. Water in the PMEA could be classified into three types: non‐freezing, freezing‐bound and free water. Cold crystallization of water was clearly observed at about −42 °C on heating when the water content was more than 3.0 wt%. Cold crystallization is attributed to the phase transition from the amorphous ice to the crystal ice in PMEA. The relative proportions of freezing‐bound water at the EWC is 48 % of all the water in hydrated PMEA. © 2000 Society of Chemical Industry     

Optimization of freezing parameters for freeze-drying mango (Mangifera indica L.) slices

Today, there is an increasing trend toward consuming healthful food products, and dried fruits are one option for obtaining desirable nutrition in dehydrated products. Proper drying method selection is important for minimizing quality losses. Lyophilization (freeze-drying), a technique that removes water by sublimation at low temperature, can produce excellent dried products. Fast vacuum induction during freezing has been proposed as a way to control ice nucleation and to obtain enhanced lyophilized pharmaceutical products. However, this technique has not yet been applied to food freeze-drying. The aim of this work was to evaluate the effects of the freezing rate (0.4, 0.25, and 0.1°C/min), the minimum chamber pressure during vacuum-induced surface freezing (900, 700, and 500?mTorr) and the sample temperature at which the induced vacuum was applied (0, ?2, and ?4°C) on the total process time, final moisture content, rehydration capacity, total color difference, and total polyphenol content during the lyophilization of mango (Mangifera indica L.) slices. A Box–Behnken design with three factors at three levels was used to design the experiments, to generate the polynomial equations relating the dependent and independent variables, and to determine the optimal operational conditions. The results highlight the reduction of total process time (30%) at high freezing rates and the influence of the tested operating conditions on freeze-drying optimization. It was found that the optimal conditions that satisfy commercial quality goals were pressure between 500 and 650?mTorr, temperature between ?2 and 0°C, and freezing rate values close to 0.4°C/min.     

Cold Shock and Various Extenders Effects on Physical and Chemical Characteristics of Ram Sperms

The protective effect of egg yolk citrate, egg yolk skimmed milk, and egg yolk lactose extenders on the sperm cell against freezing injury was studied using Ossimi and Rahmani rams. Advanced motility, dead and coiled tail percentages of fresh spermatozoa did not differ significantly between the two breeds. Freezing caused a highly significant increase in dead and coiled tail percentages of spermatozoa diluted with various extenders. Unsaponifiable matter of fresh spermatozoa of both breeds contained various hydrocarbons and sterols with C 26, C 24 and cholesterol being the basic compounds. The unsaponifiables distribution could be used to characterize the spermatozoal origin. Changes in total sterols/total hydrocarbons ratios of the unsaponifiables were occurred after freezing of both breeds using the three extenders. Cholesterol content of fresh spermatozoa and the changes in physical properties of spermatozoa of both breeds indicated that the freezability of Ossimi semen was better than that of Rahmani. Also, the changes occurred in physical properties and total sterols/total hydrocarbons ratios showed that egg yolk lactose extender was better than egg yolk skimmed milk and egg yolk citrate extenders for sperm protection against freezing injury.