浅析陶艺介入装置艺术的演变

陶瓷艺术介入装置艺术是近年来陶瓷艺术发展和创新的新趋势，尤其是与环境艺术、公共艺术、建筑等领域的结合，使现代陶瓷艺术越来越受到装置艺术形式和概念的影响。文章重点分析和讨论了当前陶瓷装置艺术的现象，并通过案例分析了装置艺术中涉及的陶瓷艺术的演变过程。     

汽车方向盘模具脱模剂自动喷涂装置的设计

汽车方向盘骨架的生产通常是压铸的,本文针对汽车方向盘压铸生产中的实际应用难题,设计一种脱模剂自动喷涂装置,当模具开模时,该装置能自动完成清理、喷涂脱模剂、干燥等动作,且结构简单,成本低,解决了其他装置喷嘴较多、工序时间增加和喷嘴在旋转时的线路等问题。同时通过SolidWorks三维建模软件对自动喷涂装置的动力系统、传动系统、喷嘴系统、支撑底座等进行设计,以便对其结构进行进一步优化及改进,缩减产品的研发周期,增强企业的产品开发能力,为产品的性能分析及同类产品的设计提供参考。     

喷涂陶瓷吸水箱面板的研究

喷涂陶瓷吸水箱面板的研究本文研究了喷涂陶瓷真空吸水箱面板材料。该材料具有陶瓷硬度高、耐磨损、表面光滑、摩擦系数小的特点。它不仅使真空箱面板寿命延长，而且延长了造纸网的使用寿命。因此，用喷涂陶瓷代替现有吸水箱面板材料，具有效高的经济价值。１原料及试验方...     

陶瓷在装置艺术中的应用——将装置引入日常

本文讨论了将陶瓷为媒介将装置艺术引入日常生活的思考。运用陶瓷的材料特性和装置艺术对社会问题的关注,二者结合将艺术引入日常,同时达到更好的人文关怀。陶瓷艺术作品往往被划分为雕塑范畴,它在形式上和传统雕塑并无除了材料之外的不同。而日用陶瓷则被划分为工业范畴,有别于纯艺术。陶瓷艺术想要跳脱出雕塑的范畴,成为一门独特的艺术形式,与其他门类的艺术相结合这必然是大势所趋。装置艺术作为一种独特的艺术门类,它具有顽强的生命力以及包容度,将陶瓷作为一种媒介介入装置当中具有重要的现实意义。     

热喷涂陶瓷脱水板的研究

本文通过正交原理，对９组不同配方的陶瓷粉末进行了喷涂试验，优化出冲击韧性 较好、宏观硬度较大、涂层结合强度较高、孔隙率低的配方。本文认为，喷涂陶瓷采用氧化焰，送粉量宜小，预热温度在２００－２５０℃，喷距在１００－１５０ｍｍ效果较理想。研究结果表明，热喷涂陶瓷用于脱水板，耐磨性高于高密度聚乙烯，是良好的聚乙烯脱水板替换材料。     

热喷涂陶瓷脱水板的的研究

本文通过正交原理，对９组不同配方的陶瓷粉末进行了喷涂试验，优化出冲击韧性较好、宏观硬度较大、涂层结合强度较高、孔隙率低的配方。本文认为，喷涂陶瓷应采用氧化焰，送粉量宜小，预热温度在２００～２５０℃，喷距在１００～１５０ｎｉｍ效果较理想。研究结果表明，热喷涂陶瓷用于脱水板，耐磨性高于高密度聚乙烯，是良好的聚。烯脱水板替换材料。     

膨化颗粒饲料真空喷涂油、水的工艺参数研究

使用小型真空喷涂装置对直径4mm膨化颗粒饲料进行了真空喷涂油脂、水时工艺参数对颗粒硬度、喷涂均匀度的影响的研究，结果表明：在喷涂油脂时，真空度、泻压时间和油温对于颗粒硬度均有不同的影响；真空度、油温对喷涂均匀度有显著影响。在喷涂水溶液时，真空度、泻压时间对颗粒硬度均有较大的影响；真空度对喷涂均匀度有显著影响。     

对边装置的设计和应用

对边装置是一种用于冶金行业轧钢车间坯料库区运输辊道端头和上料区端头的设备，文章介绍了一种对边装置的结构技术特点以及与其他对边装置的结构的比较。     

介绍几种齿榫涂胶装置

齿榫涂胶是木材指接生产中主要工序,它直接影响木材指接产品的质量和生产率。目前,国内除进口设备之外,均采用手工涂胶,这种方法有劳动强度大,浪费胶粘剂、污染环境等缺点,而国外普遍采用机械涂胶。涂胶方法包括刷辊涂布、异形辊涂布、胶料和催化剂混合喷涂及胶料和催化剂分别喷涂,其优点是涂胶均匀、减少胶粘剂的损失,便于生产自动化。本文主要介绍几种机械齿榫涂胶装置,供国内研制安全可靠的涂胶装置参考。     

造纸设备中的热喷涂陶瓷涂层

介绍了热喷陶瓷涂层的喷涂原理与方法，简述了热喷涂陶瓷涂层在造纸机械设备中的应用，提高造纸机械的耐磨、防腐、耐温及隔热的工作性能。     

猪皮仿打光箱包革的研制

本文研究了猪皮仿打光革的生产工艺，为进一步深度开发猪皮制革开辟了新的途径。     

The effect of glaze uptake on storage quality of frozen shrimp

Ice-glazing is applied to protect the frozen shrimp from undesirable quality changes during frozen storage. Effects of initial frozen shrimp temperature on glaze uptake; glazing time on glaze uptake; and different glaze percentage on physical and chemical changes of frozen shrimp during storage were investigated. Shrimps were frozen in a spiral freezing machine (?35 °C/15 min); transferred to the air blast freezer until the core temperature reached ?18 °C, ?25 °C and ?30 °C; submitted to glazing process; and stored at ?18 °C for 180 days. The glazing percentage, pH and N-TVB levels were monitored every 45 days. This study has demonstrated the effectiveness of the glazing process as a protecting agent for frozen shrimp. A reasonable range of water uptake could be between 15% and 20% to guarantee the final quality. Therefore, it is important to prevent temperature fluctuations during transportation and storage to maintain the quality of the frozen shrimps.     

Detection of 4-aminocarminic acid in beverages and cake glaze from the German market: a food additive not approved in the EU

In the European Union, carminic acid and its ammonium, calcium, potassium or sodium salts and its aluminium lakes are approved as food additive E120. In beverages obtained from the German market 4-aminocarminic acid (“acid-stable carmine”) was detected by HPLC–PDA and LC–MS/MS. Isolation of the colorant from a liquid dye preparation used for the production of a beverage sample and subsequent NMR analysis confirmed the presence of 4-aminocarminic acid. Synthesis of ¹⁵N-4-aminocarminic acid clearly demonstrated that “acid-stable carmine” is not the ammonium salt of carminic acid, which is approved as food additive in the European Union. In fact, nitrogen in “acid-stable carmine” is covalently bound. The molecular structure of carminic acid is chemically modified and 4-aminocarminic acid does not comply with the specifications laid down for E120 in Commission Regulation (EU) No 231/2012. 4-Aminocarminic acid was also detected in the red-colored glaze of a raspberry cake and in the liquid dye preparation used for coloring this glaze.     

我国古代两种珍稀宝玉石文物分析

为了科学辨别易混淆文物的材质,以蓝绿色和蓝紫色宝玉石文物为例,利用外束质子激发X射线荧光、便携式能量色散X射线荧光、激光拉曼光谱和X射线衍射分析等现代无损科技手段,从安徽蚌埠双墩一号春秋墓、河南洛阳烧沟东汉墓和新疆和田皮山古城唐代墓葬中甄别与鉴定出被误认为是绿松石和琉璃(玻璃)器的天河石串珠和青金石耳?及青金石管饰。简要阐述了这两种彩色宝玉石的矿物学特征及应用历史。这三件彩色宝玉石文物的发现,丰富了中国宝玉石史的研究内容,拓宽了对我国古代先民开采、引进及应用宝玉石的认识。     

泡打粉重金属测定方法的改进

对泡打粉(复合膨松剂)行业标准HG2616 - 2005中重金属限量测试的样品前处理方法进行了改进,提出了采用压力溶弹消解样品的方法,可减少前处理中重金属的损失以及消除了瓷坩埚釉层脱铅而带入铅污染的风险,并可减少消化时间,提高工作效率.该方法操作简便、快速,重金属元素不易损失,无外来重金属污染,回收率达到97.0％～102.0％.并经与干法消解对比,新法优势明显.     

Release of lead from glaze-ceramicware into foods cooked by open flame and microwave

Samples of ceramicware (24 bowls), purchased from a single manufacturer lot and 36 bowls were collected randomly from a local market in Great Cairo Governorates, Egypt (six locations and six samples from each) and were subjected to different concentrations of acetic acid (2, 4, 6 and 8%) to investigate the release of lead. Results showed that the 4% acetic acid solution was the best concentration for lead extraction from ceramicware followed by 6, 8 and 2%. Release of lead from ceramicware by acetic acid caused a visible erosion of the surface glaze on each bowl. On the other hand, a great variability between the levels of leachable lead and their locations during the extraction time (20 extractions) was also observed. Transfer of leachable lead from ceramicware into foods (salsa and beans) cooked by traditional and microwave methods was also studied. Results revealed that the correlation between the cooking time of salsa by the traditional method and leachable lead was approximately linear. Moreover, the concentration of lead in the final product (salsa) cooked by the traditional method was higher (15.0 ppm) than in that cooked by a microwave method. However, there were no significant differences between the leachable lead levels into beans cooked either by traditional or microwave methods. Slightly visible erosion in the surface glaze of bowls after cooking was also observed.     

浅谈掐丝珐琅工艺在首饰制作中的运用

通过将掐丝珐琅工艺引入首饰制作中,初步总结了掐丝珐琅与景泰蓝在制作工艺上的异同,提出在制作掐丝珐琅首饰时,要从金属胎体、釉料选择、纹样设计等方面考虑,在满足珐琅工艺要求的同时,更要符合首饰制作的标准。掐丝珐琅工艺在首饰制作中的应用不仅能发扬中国传统的景泰蓝工艺,更能丰富中国的首饰品种,增强我国首饰的市场竞争力。     

Gloss Stability of Whey-Protein/Plasticizer Coating Formulations on Chocolate Surface

ABSTRACT: :
Four different whey-protein-isolate (WPI)/plasticizer formulations were compared to determine which provided the most gloss and which was most stable with time when applied on chocolates. The 4 plasticizers studied were glycerol, polyethylene glycol 400 (PEG 400), propylene glycol (PG), and sucrose, all in a 1:1 ratio with WPI. Gloss stability was determined by measuring gloss fade over time using the Tricor Gloss Analysis System. WPI/sucrose coatings provided the highest and most stable gloss. With optimization, water-based WPI/sucrose coatings could be an alternative source of glaze to alcohol-based shellac coatings in the confectionery industry.     

Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated Chocolate

ABSTRACT: Four formulations of whey-protein-isolate (WPI) coatings were used to coat chocolate-covered almonds. Two formulations were without lipid and two were with lipid. The 2 WPI formulations without lipid varied in native- as compared with the heat-denatured WPI amount. The 2 WPI formulations with lipid varied in the lipid amount. The shellac formulation consisted of 30% solids, of which 90% was shellac and 10% was propylene glycol. A central location consumer test was carried out for attributes such as overall degree of liking. The results strongly indicate that water-based WPI-lipid coatings can be used as an alternative glaze, with higher consumer acceptance than alcohol-based shellac.     

CFD技术在实验室气流组织设计中的应用

采用CFD技术对纳米釉材料研发实验室内的气流组织和微尘污染进行了研究.研究中采用k-ε模型,并用AIRPAK软件进行求解.对多种实验室的气流组织方案进行了数值模拟,并选择优化方案建造了实验室.对改造后实验室内的硫化氢质量浓度进行了数值模拟和现场实测,结果表明:实验室内的硫化氢质量浓度由改造前的16.5 mg/m3降为1.66 mg/m3,实验柜附近硫化氢气体质量浓度的实测值与数值模拟的计算值4.2 mg/m3相近,表明数值模拟的结果是准确的,证明了CFD技术是实验室设计的可靠辅助工具.