桂林水热法合成红宝石晶体

采用水热法合成出了红宝石晶体，对晶体生长的设备及工艺条件进行了研究，并对晶体的宝石学特征进行了测定。     

影响水热法KTP晶体的生长速度的因素

文章报道了以K2HPO4＋KH2PO4混合溶液作为矿化剂,研究了高压釜容积的大小、生长温度和温差、矿化剂浓度、矿化剂填充度等对水热法KTP晶体的生长速度的影响。研究结果表明：采用反应腔尺寸大的高压釜,在合适的生长温度和矿化剂浓度及溶液填充度的条件下,是获得高质量KTP晶体的有效途径。     

桂林水热法合成红宝石的鉴定特征

桂林水热法合成红宝石是最近进入珠宝市场的一个新产品，特征是橙红色的体色，较强的黄色和橙红的多色性，缺失蓝绿区的可见光吸收光谱，无色或浅色的种晶残余，面包屑状的包裹体等。     

桂林水热法合成红宝石与其它红宝石内部特征的鉴别

对桂林水热法合成红宝石的内部特征进行研究，并分析它与天然红宝石或其它方法合成的红宝石在内部鉴定特征上的区别。     

桂林水热法合成红宝石的宝石学特征及呈色

采用传统的宝石学研究方法，并配合IR，UV－VI和EPMA测试分析方法，对新近生长的桂林水热法合成红宝石的宝石学特征及呈色进行了初步研究，结果表明，该类合成红宝石中普遍存在Al-OH伸缩振动致弱谱带（3307，3231，3013cm^-1)和KHCO3中O－H伸缩振动致弱谱带（2365，2348cm^-1），它们是鉴别类合成红宝石的重要依据。     

水热法中高压釜容积对晶体质量的影响

文章根据水热法晶体生长在容积不同的高压釜中其质量不同的实际情况，分析了高压釜内的温场分布对晶体生长的质量起至关重要作用的原因，说明增大高压釜的容积会使控温更加容易，高压釜内热对流更加充分，热稳定性增强，晶体生长区的温场分布得到改善，晶体生长区的温差减小。最终使晶体生长的质量得到了改善。     

Nb：KTP晶体的水热法生长研究

文章研究了水热法Nb：KTP晶体的生长习性以及矿化剂体系、籽晶片的取向、矿化剂溶液的填充度对水热法生长Nb：KTP晶体的影响。在上述研究的基础上,采用水热法生长出了尺寸达28.2×24.2×9.8mm^3无色透明的Nb：KTP晶体。     

KTP晶体的水热法生长与形貌研究

以K2HPO4、KH2PO4、H2O2的混合水溶液为矿化剂,以熔盐法生长的KTP为培养料,采用水热法,生长出了尺寸为24mm×14mm×60mm(a×b×c)磷酸钛氧钾(KTP)晶体。分析了水热条件下KTP晶体的形貌和结晶习性,并对(100)面上出现高指数面的原因进行了研究。     

桂林水热法合成红、蓝宝石的宝石学研究

桂林水热法合成红宝石带有橙色色调,具有与天然红宝石及橙红色蓝宝石没的吸收光谱,由Cr^ ,Mn^3 ,Ni^3 等过渡离子致色,浅黄色合成蓝宝石由Ni^3 致色,与天然黄蓝宝石的吸收光谱特征不同,最具普遍意义的鉴定特征是种晶片残余,呈面现状分布的法埃状包裹体以及缺少明星的生长纹理的和含水的红外吸收光谱。     

红宝石傅里叶红外光谱研究

天然红宝石的红外光谱通常有硬水铝石的２１１０ｃｍ＾－１１９８０ｃｍ＾－１特征吸收双峰,或其它内含物的吸收峰;经１１００℃热处理焰熔法合成红宝石的红外光谱均有３１８４,３２３２和３３１０ｃｍ＾－１３个固有的特征吸收峰,这是笔者近两年来通过大量样品的红外光谱测度所得出的一般规律。     

溶液中金刚石晶体生长的第三种驱动力

溶剂作用下金刚石晶体生长的驱动力通常有两种。它们分别取决于过剩压和温度差。但金刚石烧结体中出现的异常粒成长现象却不能用这两种驱动力来解释。介绍和分析了自己实验结果的主要规律和典型例证,说明金刚石微粉与粗晶粒之间的表面自由能之差是异常粒成长的驱动力,提出利用这种驱动力来生长金刚石大单晶的设想,并对这种驱动力在天然金刚石生长过程中的作用进行了讨论。     

FACTORS INFLUENCING THE QUALITY OF MAYONNAISE: A REVIEW

Food emulsions are an important part of the food industry. Use of one such emulsion, mayonnaise, has grown enormously since it first was produced commercially in the early 1900's. A number of factors influence the mayonnaise emulsion. These factors that have been discussed are: the egg yolk, the relative volume of the phases, the emulsifying effect of mustard, the method of mixing, water hardness, and viscosity. Numerous research efforts have shown these factors to be of great significance in the formation and stability of a high quality mayonnaise.     

影响刮板质量因素的探讨

刮板质量的优化,有利于减少前纺的飘丝、断头,改善后加工的生产状况,降低熔体消耗,提高POY的满卷率和成品的AA率.     

刚玉·红宝石·蓝宝石的再认识

为了使广大消费者能更好地认识、了解彩色宝石中最珍贵的红宝石和享有“帝王石”之称的蓝宝石 ,对红宝石、蓝宝石 (刚玉 )矿的矿床地质、资源分布及开采利用历史作了简明的回顾和阐述。针对近几年来国际珠宝市场中红宝石、蓝宝石又重新成为主要畅销产品的趋势 ,介绍了泰国有关珠宝机构提出的红宝石分级体系 ,国际有色宝石协会将粉红色、浅红色宝石级刚玉归入红宝石中的规定 ,国际市场上有关红宝石、蓝宝石的供求动向以及在具有永久纪念意义的红宝石、蓝宝石的收藏情况等方面的资讯。     

红宝石与合成红宝石中包裹体特征的研究

详细地研究天然与合成红宝石中常见的包裹体类型、识别标志以及相似的包裹体区别特征，表明可以为准确鉴定它们提供依据，而研究指纹状包裹体的组成相的类型、突起和反射光下的颜色及羽状包裹体的组成成分特征是鉴定的关键。     

FACTORS INFLUENCING FUNGAL QUALITY OF PECANS STORED AT REFRIGERATION TEMPERATURES

TWO factors greatly affecting the growth of fungi on stored pecan nuts (Curya illioensis) are moisture content and temperature. Experiments designed to simulate conditions of commercial practice were carried out to determine the effects of sap (naturally occurring) moisture and superficial or imbibed moisture, i.e., moisture originating from sources other than the tree, on survival of fungi on stored pecans. A second objective was to determine the effect of temperature of storage on the rate of equilibration of moisture in pecans. Of particular interest was the effect of this rate of change on populations of naturally occurring fungal contaminants. In-shell pecans were stored in Kraft paper and plastic bags at ?18, ?6.5, and 0°C for periods of 6, 12, and 24 wk. Results indicate that pecan kernels with low sap and low superficial moisture at the time of harvest are less likely to support fungal growth than are kernels with high sap moisture, or low sap moisture but high superficial moisture. Fungi are capable of growing on pecans at 0°C and to a less extent at ?6.5°C after prolonged storage. Rapid reduction of moisture content accompanied by ventilation in chambers with air having relative humidities in the range 60–68% is most desirable for preserving pecans against fungal deterioration.     

FACTORS INFLUENCING THE HARDNESS (MILLING ENERGY) AND MALTING QUALITY OF BARLEY

The hardness of samples of 41 barley cultivars grown in Australia was determined by measuring milling energy. The milling energy was negatively correlated (r= ?0.49) with the starch and positively correlated (r=0.50) with the β-glucan content. The correlation with protein content was not significant. This suggests that a low starch content and a high β-glucan content may contribute to hardness but other factors may probably also be involved. The extent of modification of these barley samples measured by Calcofluor staining after steeping and 48 h of germination was correlated with the grain hardness (r= ?0.56). Factors contributing to grain hardness may limit the rate of endosperm modification during malting, indicating the value of selecting softer cultivars for malting.     

影响PTA半连续生产BHET产质量几个因素的探讨

对决定ＰＴＡ半连续工艺生产ＢＨＥＴ产质量的两个主要影响因素─—反应温度及分馏塔水集收速率进行了分析．认为道生护供热不足，热交换器效率不高，酯化进料管位置不当，分馏塔存在壁流等是产生反应内温偏低及分馏塔水接收速率慢的主要原因。并提出了相应的改进措施。