The effect of Nb,V, N and Al on the creep rupture strength of 9–12 % Cr steel

The creep resistance of advanced chromium steels can be significantly increased due to precipitation of very small particles of vanadium nitride VN. The solubility and precipitation of VN, Nb(C,N) and AIN in austenite and ferrite was analysed using relevant solubility products. The calculated values of nitrogen in solid solution were used for assessment of creep rupture strength of chromium steel (mean considered chemical composition, mass contents in %: 0.18 C; 10.5 Cr; 1.0 Mo; 0.2 V; 0.07 Nb; 0.05 N; 0.01 Al). Increasing N mass contents from 0.03 to 0.07 % leads to increasing creep rupture strength in 100 000 h at 600°C of about 60 %. Lowering AI mass contents from 0.045 to 0.005 % produces higher creep rupture strength of about 30 %.     

Effects of Cr and V additions on the microstructure and properties of high-vanadium wear-resistant alloy steel

The effects of chromium and vanadium additions on the microstructure, hardness and wear resistance of high-vanadium alloy steel (containing 5–10 wt-% V and 2–10 wt-% Cr) were studied by means of optical microscopy, scanning electron microscope (SEM), X-ray diffraction (XRD), energy dispersive spectrometer (EDS), Vickers hardness and Rockwell-hardness tester & M-200 ring block wear tester. Researching results showed that the solidification structure of high-vanadium wear-resistant alloy steel was mainly consisted α-Fe (martensite), vanadium carbide (VC), M₃C and M₇C₃. Vanadium is mainly distributed over VC, and certain amount of vanadium exists in the matrix and M₇C₃ type eutectic carbide. Chromium is mainly distributed over the M₇C₃, and the matrix also contains a small quantity of chromium. It is found that the content of VC increases with the increase of vanadium content when carbon and chromium contents are constant. The change of micro- and macro-hardness was not obvious with the increase of vanadium content. The content of M₇C₃ type eutectic carbides increases gradually with the increase of chromium content when carbon and vanadium contents are constant. The micro- and macro-hardness increases with the increase of chromium content. The increase of vanadium content brings to the increase of wear resistance of alloy steel when carbon and chromium contents are constant. The change of chromium content had no obvious effect on wear resistance of high-vanadium alloy steel when carbon and vanadium contents. The increase of vanadium content brings to the increase of wear resistance of alloy steel when carbon and chromium contents are constant. The wear resistance of as-cast high-vanadium alloy steel is the best when the content of vanadium and chromium is 10 wt-% and 5 wt-% respectively.     

First results of process‐studies to enhance the ductility of ferritic steels containing chromium mass contents of more than 8%

Otherwise their drawback is the tendency towards cold brittleness expressed by their low impact energy values. They obtain the high range of ductility only at termperatures higher than room temperature. It was found that this low ductility at room temperature is caused by a high‐temperature embrittlement besides the well‐known low‐temperature 475°C embrittlement. The high‐temperature embrittlement is provoked by submicroscopic precipitates but can be remedied by a special annealing treatment. The results with enhanced ductility of the ferritic microstructure are confirmed under manufacturing conditions for semifinished products such as slabs, billets, bars, wire rod and strips, depending on alloying contents of mainly chromium and aluminium. In the field of near‐net‐shape casting, first results also confirm the same beneficial effect. Using the heat‐content of the casting and rolling for the annealing process, moreover, results in lower process costs.     

电感耦合等离子体原子发射光谱法测定不锈钢食具浸出液中锰铬

由于不锈钢食具主要与盐、酱油、醋等富含电解质的食品接触,有害的金属元素被溶解出来,达到一定程度时,会危害到人体健康。采用4%(V/V)乙酸煮沸0.5 h、室温放置24 h处理样品,选择Mn 257.610 nm、Cr 267.716 nm为分析线,使用电感耦合等离子体原子发射光谱法(ICP-AES)测定锰和铬,从而建立了快速测定不锈钢食具浸出液中锰和铬的方法。试验确定了仪器的最佳工作条件,讨论了共存元素干扰问题。在锰的质量浓度为0.10～500 μg/mL、铬的质量浓度为0.10～500 μg/mL范围内与其发射强度呈线性,校准曲线的线性相关系数分别为0.999 9和0.999 7。方法中锰和铬的检出限分别为0.010和0.020 μg/mL。按照实验方法测定样品浸出液中锰和铬,结果的相对标准偏差(RSD,n=7)在1.2%～1.5%之间;并与分光光度法、原子吸收光谱法的测定结果相符合。而腐蚀样品浸出液中锰量较腐蚀前样品浸出液中锰量大多呈升高的趋势,铬量较高的样品其六价铬量也相应较高。     

微波消解-电感耦合等离子体原子发射光谱法测定含碳化铬锌物料中铅铜铁镉铬砷

含碳化铬锌物料中含有铬的碳化物,此类碳化物熔点高、化学稳定性好,普通的酸不能完全溶解,需要在强混合酸和高温条件下才能分解。实验选择硝酸-盐酸-氢氟酸并采用微波消解法溶解样品,既能将试样中难溶的碳化铬完全溶解,又有效避免了高温溶样对易挥发元素砷的损失,并使用电感耦合等离子体原子发射光谱法(ICP-AES)测定铅、铜、铁、镉、铬、砷等元素含量。各元素测定范围为:0.10%≤w(Pb,Cu)≤5.00%;0.10%≤w(Fe)≤10.00%;0.010%≤w(Cd,Cr) ≤3.00%;0.08%≤w(As)≤3.00%。各元素在线性范围内校准曲线的线性相关系数均大于0.999,检出限为0.001~0.018μg/mL。实验方法用于测定5个典型含碳化铬锌物料原料样品铅、铜、铁、镉、铬、砷,结果的相对标准偏差(RSD,n=11)为0.75%~2.0%;按照实验方法测定3个含碳化铬锌物料样品中铅、铜、铁、镉、铬、砷,并采用其他方法(其中铅、铜、铁、镉按照GB 6730.30—2016《铁矿石化学分析方法 二苯基碳酰二肼光度法测定铬量》方法进行碱熔后,采用火焰原子吸收光谱法进行测定;铬按照GB 6730.30—2016《铁矿石化学分析方法 二苯基碳酰二肼光度法测定铬量》测定;砷按照GB/T 8151.7—2012《锌精矿化学分析方法 第7部分:砷量的测定 氢化物发生-原子荧光光谱法》测定)进行比对,结果相吻合。     

Lung bioavailability of chlorofluorocarbon free, dry powder and chlorofluorocarbon containing formulations of salbutamol

The objective of the study was to reanalyze the iron content in 74 foods or food products selected on the bases of an iron content above 3 mg-100 g or because of their frequent and significant inclusion in the average Mexican diet. The items were purchased in the largest food supply center in Mexico City and analyzed in the laboratories of the National Institute of Nutrition using the 2.2(1) dipyridine (alpha alpha 1 dipyrydil technique. The new values, 61% (45/74) of them smaller and 26% (19/74) higher than those previously included in the Institute's data base, are presented.     

Nevus spilus: a potential precursor of cutaneous melanoma worthy of aggressive surgical excision?

Raw and processed foods derived from cereals and legumes were analyzed to determine the mineral content. These data can be used to replace Na, K, Ca, P y Fe values of the out-of-date national composition table and to incorporate new data of Mg and Zn. Results showed that mineral composition in cereal milled products varies directly with the degree of extraction and that losses or intentional addition of inorganic elements were produced during processing. It seems that manufacturers tend to diminish salt addition in prepared and processed foods, as Na content of bakery products and canned legumes were considerably lower than the values reported in the 1945 composition table.     

Potassium contents of northeastern Thai foods

From our previous nutritional assessment, low potassium (K) intake among northeastern Thai males has been clearly demonstrated. This prompted us to undertake a survey of the K content of local foods. Food samples comprised of 57 animal and 142 plant products which were collected from various places in the northeast of Thailand. The dry ashing method was used to prepare the samples for K analysis using an atomic absorption spectrophotometer. Foods could be divided into 7 groups according to their K levels. Foods containing K > or = 1000 mg per 100 g fresh food were categorized in group 1. These were mainly foods in the legume group, i.e., soybean, cowpea and mungbean. While rice (polished) and rice products, the main staple, were in group 7, the lowest K group of less than 100 mg per 100 g fresh food. Comparison studies of the natural foods between those collected from the northeast and from the central regions of the country, and between the cooked foods purchased from the rural villages and from the urban areas of Khon Kaen municipality, showed that, for most food items, the K content was similar wherever it came from. However, when the K content in various parts or in different stages of growth of the same kind of plants or animals was compared, a great variation was clearly seen, for example, young tamarind leaves contained K in group 6 whereas ripe tamarind fruit contained K in group 1. According to our food consumption data, the analysis of food components of 48 meals taken during the hot season by 13 rural volunteers revealed that food items eaten with the highest frequencies and in the largest amount were those in the low K food groups, i.e., glutinous rice (group 7) and green papaya (group 6). Our results suggest that the low K intake of these northeast rural Thai people is not due to a low K content of foods in this region, but rather that their food habits and low socioeconomic status restricts consumption of those food items with higher K contents.     

Thermodynamics of the oxygen solutions in chromium-containing Ni–Co melts

A thermodynamic analysis of the oxygen solutions in chromium-containing Ni–Co melts at 1873 K has been performed. The equilibrium constants of reactions between chromium and oxygen, the activity coefficients at infinite dilution, and the interaction parameters for melts differing in composition have been determined. The dependences of the oxygen solubility on the cobalt and chromium contents in the melts are calculated. The deoxidizing capacity of chromium slightly decreases as the cobalt content in the melt increases. The composition dependences of the oxygen solubility in the chromium-containing Ni–Co melts have a minimum, which shifts to a high boron content as the cobalt content in the melts increases. The further increase in the chromium addition leads to an increase in the oxygen content in the melt.     

A role for sweet taste: Calorie predictive relations in energy regulation by rats.

Animals may use sweet taste to predict the caloric contents of food. Eating sweet noncaloric substances may degrade this predictive relationship, leading to positive energy balance through increased food intake and/or diminished energy expenditure. These experiments were designed to test the hypothesis that experiences that reduce the validity of sweet taste as a predictor of the caloric or nutritive consequences of eating may contribute to deficits in the regulation of energy by reducing the ability of sweet-tasting foods that contain calories to evoke physiological responses that underlie tight regulation. Adult male Sprague-Dawley rats were given differential experience with a sweet taste that either predicted increased caloric content (glucose) or did not predict increased calories (saccharin). We found that reducing the correlation between sweet taste and the caloric content of foods using artificial sweeteners in rats resulted in increased caloric intake, increased body weight, and increased adiposity, as well as diminished caloric compensation and blunted thermic responses to sweet-tasting diets. These results suggest that consumption of products containing artificial sweeteners may lead to increased body weight and obesity by interfering with fundamental homeostatic, physiological processes. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

电感耦合等离子体原子发射光谱法测定钛及钛合金中铬和铜

铬、铜含量影响钛及钛合金组织结构和性能,须对其准确测定。采用硫酸-硝酸溶样体系溶解样品,选择Cr 267.716nm、Cu 327.393nm为分析线并采用两点校正法扣除背景,使用钛基体匹配的方法绘制校准曲线,使用电感耦合等离子体原子发射光谱法(ICP-AES)测定钛及钛合金中铬和铜。方法中各元素校准曲线线性良好,相关系数均大于0.999;检出限为0.04~6.0μg/g。按照实验方法测定3个钛及钛合金样品中铬和铜,结果的相对标准偏差(RSD,n=10)小于5%。按照实验方法测定5个钛合金标准物质中铬和铜,测定结果与认定值相吻合,分析误差在实验室允许的误差范围内。     

电感耦合等离子体原子发射光谱法测定钛及钛合金中铬和铜

铬、铜含量影响钛及钛合金组织结构和性能,须对其准确测定。采用硫酸-硝酸溶样体系溶解样品,选择Cr 267.716nm、Cu 327.393nm为分析线并采用两点校正法扣除背景,使用钛基体匹配的方法绘制校准曲线,使用电感耦合等离子体原子发射光谱法(ICP-AES)测定钛及钛合金中铬和铜。方法中各元素校准曲线线性良好,相关系数均大于0.999;检出限为0.04~6.0μg/g。按照实验方法测定3个钛及钛合金样品中铬和铜,结果的相对标准偏差(RSD,n=10)小于5%。按照实验方法测定5个钛合金标准物质中铬和铜,测定结果与认定值相吻合,分析误差在实验室允许的误差范围内。     

电流密度对镀锡板钝化膜厚度、成分及膜中铬元素的影响

镀锡板钝化过程中的电流密度对钝化膜的性能影响较大,同时膜的性能又与厚度、成分、Cr元素含量等因素相关。实验通过改变镀锡板钝化膜生成过程中的钝化电流密度,探究电流密度对生成的钝化膜的厚度和成分的影响,并使用X射线光电子能谱(XPS)对在此电流密度下得到的钝化膜中Cr元素的组元和价态进行分析。结果表明在电流密度由3A/dm~2变为0.5A/dm2时:钝化膜厚度变薄,钝化膜中Sn元素含量增加,Cr元素含量减小;钝化膜中Cr元素的组元均由单质Cr、Cr_2O_3、Cr(OH)_3构成且不发生变化,但各价态组分的相对含量发生改变,低价态Cr含量降低,高价态Cr含量升高;镀锡板钝化膜组成成分呈现层状分布。     

Is pleasantness of biscuits and cakes related to their actual or to their perceived sugar and fat contents?

Perceptions of sugar, fat and moisture contents, as well as their influences on pleasantness were investigated in commercial foods. One-hundred-and-two-normal-weight men rated the "pleasantness", "flavour intensity", "moisture", "sweetness" and "fatness" of 39 different biscuits and cakes. Sugar content was accurately perceived up to a maximum content of about 33% weight/weight. The perception of fat content was less accurate and depended on both fat and sugar contents. High sugar contents seemed to decrease perception of fatness. Pleasantness was influenced mainly by sugar content and less by fat content. Pleasantness was better predicted by rated contents than by actual contents; it was even better predicted by the overall flavour intensity. Preferences for high fat stimuli did not appear to be based on conscious perception of their fat content. We conclude that the classical results obtained with simple experimental stimuli remain valid, as a first approximation, for commercial biscuits and cakes, despite their complex sensory characteristics.     

Nitrogen solubility and aluminum nitride precipitation in liquid iron, Fe-Cr, Fe-Cr-Ni, and Fe-Cr-Ni-Mo alloys

The nitrogen solubility and aluminum nitride formation in liquid Fe-Al, Fe-Cr-Al, Fe-18 pct Cr-8 pct Ni-Al and Fe-18 pct Cr-8 pct Ni-Mo-Al alloys were measured by the Sieverts' method. The temperature range extended from 1823 to 2073 K, and the aluminum contents from 1.01 to 3.85 wt pct Al. Increasing aluminum content increases the nitrogen solubility. The effect of molybdenum additions was determined for 2, 4 and 8 wt pct Mo levels. The first and second order effects of chromium, nickel, molybdenum and aluminum on the activity coefficient of nitrogen in iron were determined. The first and second order effects of chromium, nickel and molybdenum on the activity coefficient of aluminum also were determined. The nitride precipitates were identified as stoichiometric aluminum nitride, AIN, by X-ray diffraction analysis. The lattice spacing was in good agreement with the ASTM standard patterns for AIN in both higher and lower Al content solutions. The solubility product of AIN increases with increasing aluminum concentration and with temperature in liquid iron and the iron alloys studied. However, the magnitudes of the solubility products of AIN in those alloys are different because of the effects of chromium and nickel additions. Additions of molybdenum show little effect on the solubility product of AIN. The standard free energy of formation of AIN in liquid iron is: δG‡ = -245,990 + 107.59 \T J/g-molAIN, based on the standard state of the infinitely dilute solution in liquid iron for aluminum and nitrogen, referred to a hypothetical one wt pct solution, and on the pure compound for A1N.     

微波消解-电感耦合等离子体原子发射光谱法测定高镍铸铁中硅锰磷铬镍铜

目前髙镍铸铁已广泛用于汽车发动机等产品上,对于材料中各元素的分析,传统化学分析方法已无法满足快速检测的需求。试验探讨了不同溶解方式的溶样效果,优选了王水并采用微波消解,冷却后在消解液中滴加氢氟酸的溶解方法,测定过程采用钇内标法进行检测,从而实现了使用电感耦合等离子体原子发射光谱法(ICP-AES)同时测定高镍铸铁中硅、锰、磷、铬、镍、铜等元素的方法。在选定的仪器工作条件下,各元素的校准曲线线性相关系数均大于0.9999,各元素的检出限为0.0002%~0.0036%。实验方法用于高镍铸铁实际样品中硅、锰、磷、铬、镍、铜的测定,结果的相对标准偏差(RSD,n=8)为0.73%~5.0%;按照实验方法测定髙镍铸铁标准样品中硅、锰、磷、铬、镍、铜,结果与认定值相吻合。     

Effect of Alloying Elements on Thermal Wear of Cast Hot-Forging Die Steels

The effect of main alloying elements on thermal wear of cast hot-forging die steels was studied. The wear mechanism was discussed. The results show that alloying elements have significant influences on the thermal wear of cast hot-forging die steels. The wear rates decrease with an increase in chromium content from 3% to 4% and molybdenum content from 2% to 3%, respectively. With further increase of chromium and molybdenum contents, chromium slightly reduces the wear resistance and molybdenum severely deteriorates the wear resistance with high wear rate. Lower vanadium/carbon ratio （1.5-2.5） leads to a lower wear resistance with higher wear rate. With an increase in vanadium/carbon ratio, the wear resistance of the cast steel substantially increases. When vanadium/carbon ratio is 3, the wear rate reaches the lowest value. The predominant mechanism of thermal wear of cast hot-forging die steels are oxidation wear and fatigue delamination. The Fe2O3 and Fe3O4 or lumps of brittle wear debris are formed on the wear surface.     

Effect of oxygen on the mechanical properties of copper and copper-matrix composites hardened by melt-synthesized chromium carbides

Thermal analysis is used to study the saturation of the copper melt by oxygen from an oxygen-containing gas phase and the possibility of deoxidation of this melt by nanosized diamond–graphite, which enters in the reaction mixture used to synthesize chromium carbide in the production of copper-matrix composites, are studied. The oxygen and chromium carbide contents are found to affect the mechanical properties of copper and copper-matrix composites. Diamond–graphite is shown to have a high refining ability, which can substantially increase the plasticity of copper and copper-matrix composites. A low chromium carbide content is found to play a modifying role in grain refinement, and a high chromium carbide content is shown to cause the formation of a precipitation-hardened structure and an increase in the physicomechanical properties of copper-matrix composites.     

Cerebrospinal fluid selenium and chromium levels in patients with Parkinson's disease

We compared CSF and serum levels of selenium and chromium, measured by atomic absorption spectrophotometry, in 28 patients with Parkinson's disease (PD) and 43 matched controls. The CSF and serum levels of these trace metals did not differ significantly between PD patients and controls. CSF selenium and chromium levels were not correlated with age, age at onset, duration of the disease, scores of the Unified Parkinson Disease Rating Scale of the Hoehn and Yahr staging in the PD group. Although antiparkinsonian therapy did not influence significantly the CSF levels of selenium, PD patients not treated with levodopa had significantly higher CSF selenium levels than controls (p < 0.01). It is possible that increased CSF selenium levels could indicate an attempt of protection against oxidative stress. The normality of CSF and serum chromium levels suggest that these values are not related with the risk for PD.