共查询到20条相似文献,搜索用时 62 毫秒
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利用XRD、SEM和EDAX对在梭式氮化窑中使用1年后的反应烧结Si3N4-SiC匣钵砖内外侧进行了分析。结果表明:在匣钵外侧(氧化气氛),匣钵砖表面12 mm厚的区域呈完全氧化状态,主要氧化产物是SiO2;紧随其后的12~20 mm区域呈部分氧化状态,氧化产物主要为Si2N2O及少量SiO2;20 mm以后区域无明显氧化特征。在匣钵内侧(氮气气氛),匣钵砖表面出现了约0.2 mm厚的氧化层,主要氧化产物是SiO2,该SiO2可能是由气态SiO氧化形成的,而气态SiO主要来自SiC的氧化及氮化过程中形成的气态SiO;从显微结构可以看出,SiC颗粒表面氧化明显。 相似文献
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1 废轻质高铝砖的来源及性能
1.1 废轻质高铝砖的来源
目前,潮州瓷区有陶瓷企业2000多家,窑炉5000多座,以每座窑炉2年维修一次计算,每年有2000多座窑炉要维修。再以每座窑炉平均更换3t轻质高铝砖计算,每年就有废弃的轻质高铝砖碎块约8000t。 相似文献
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采用单因素分析法,实验研究了不同改性方法、p H、温度、时间、吸附剂用量等影响因素对改性废砖吸附氨氮的性能影响,并实验考察了改性废砖对氨氮的等温吸附模型和吸附动力学数据。结果表明,相同实验条件下,钠改性废砖对氨氮的去除率更高;p H=9.5,Na-废砖与氨氮的投加质量比率为200:1时,Na-废砖对氨氮的去除率高;升高温度可以提高Na-废砖对氨氮的吸附性能;在25℃,p H=9.5,吸附时间1 h,投加比例为200:1的条件下,氨氮去除率可达98.4%。Na-废砖对氨氮的吸附符合Freundlich等温吸附模型和Langergren准一级反应动力学方程,吸附容量为5.03 mg/g。 相似文献
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<正>1概况废砖渣是城市发展和建设过程中产生的建筑垃圾,由于废砖渣的化学性能低于混凝土,造成现在大家对于废砖渣的重视程度还不够,对于废砖渣的处理大部分地区还是采取掩埋的方式,这样不仅会对环境产生较大的污染,而且浪费大量的资源,经过实验证明,废砖渣拥有良好的粉磨性能,可以作为混合材生产水泥。 相似文献
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绿色环保型渗水砖的研制 总被引:9,自引:2,他引:9
以陶瓷废料、废玻璃、锯末和粉煤灰为主要原料研制绿色环保型渗水砖 ,通过对该材料的气孔率、体积密度、强度等性能的测试及显微结构的观察 ,探讨了气孔率、渗水性能与强度及结构之间的关系。研究表明 :在合适的工艺条件下 ,可制得透水系数为 3.2× 10 -4cm/s,抗折强度为 18.4MPa,抗压强度为 19.7MPa的环保型渗水砖。 相似文献
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D. A. Moulton 《Journal of the American Ceramic Society》1925,8(11):694-701
Test on full size pavers made from 11 shales showed that five would make an excellent paving material and others had possibilities of making a block that would give service. Various processes were tried as soft-mud, roller expression machine, dry-press, and a new belt machine, also additions of magnesium and colloidal materials. The soft-mud, roller expression machine gave equal if not better results than the stiff-mud process, and the other processes required higher temperatures to get a suitable block for test. Magnesium reduced the rattler test from 27% to 22% and changed the color to buff similar to that of fire clay. The colloidal materials made the shale more refractory and hence the brick were too soft for the rattler test. 2 2 The American Society for Testing Materials has not given any definite specifications in regard to results required of the rattler test, leaving this to be decided by local conditions. However, they give the following for maximum permissible loss and the general average loss in this test.
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从煅烧回转窑运行过程中热胀冷缩引起砖缝的变化,以及钢筒体对砖产生的应力等方面,分析窑口掉砖的原因。提出了改进窑口砖制作及安装质量的几点建议 相似文献
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以生铝矾土、高岭土和伊利石为主要原料,采用传统陶瓷工艺方法,制备了铝矾土-伊利石-高岭土体系陶瓷材料。以Al2O3质量分数在60~65%范围的坯料为研究对象,研究了原料配比和坯料细度等因素与试样的烧成温度及抗弯强度的关系。利用XRD、SEM等分析手段对材料的物相组成和显微结构进行了表征。结果表明:铝矾土-伊利石-高岭土体系陶瓷材料,在1320~1360℃烧结范围内能够制备抗弯强度110~140MPa的高强度陶瓷材料;提高铝矾土的含量和原料的细度均有利于强度的提高;添加适量的滑石有助于强度的提高以及烧结温度的降低;在原料配比相同的条件下,烧结范围下限附近烧成的试样强度较高。 相似文献
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借助于OM、EM、SEM和EDAX研究了在普通硅砖中发现的玻璃体分相结构的形貌特征和组成。分散在连续基质中的孤立球体尺寸一般小于2μm。电子衍射分析证实,两者皆属玻璃态。用MPV-3型显微光度仪测定了分相的反射率。 相似文献
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ABSTRACT In order to optimize the osmotic dehydration process as a pre-treatment to freezing, chemical and structural characteristics of the raw fruit have to be studied together with their influence on the solid liquid exchanges and on the quality of the end products Textural properties of fruits are intimately associated with the cellular structure and pectic composition. So the influence of osmodehydration on the modification of texture and water-soluble, oxalate-soluble and residual protopectin in kiwifruit slices was studied. To determine the optimum firmness level of the raw kiwifruit, the fruits were processed at three instrumentically measured texture levels: firm, medium and soft. Chemical and physical analyses showed that the biggest difference among the three groups of fresh kiwifruit was the protopectin content which was correlated directly with texture. No relationships were found between texture changes and pectic composition during osmodehydration, the slight firmness increase probably being produced by the soluble solids concentration. 相似文献
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INFLUENCE OF OSMOTIC DEHYDRATION ON TEXTURE AND PECTIC COMPOSITION OF KIWIFRUIT SLICES 总被引:1,自引:0,他引:1
In order to optimize the osmotic dehydration process as a pre-treatment to freezing, chemical and structural characteristics of the raw fruit have to be studied together with their influence on the solid liquid exchanges and on the quality of the end products
Textural properties of fruits are intimately associated with the cellular structure and pectic composition. So the influence of osmodehydration on the modification of texture and water-soluble, oxalate-soluble and residual protopectin in kiwifruit slices was studied. To determine the optimum firmness level of the raw kiwifruit, the fruits were processed at three instrumentically measured texture levels: firm, medium and soft. Chemical and physical analyses showed that the biggest difference among the three groups of fresh kiwifruit was the protopectin content which was correlated directly with texture. No relationships were found between texture changes and pectic composition during osmodehydration, the slight firmness increase probably being produced by the soluble solids concentration. 相似文献
Textural properties of fruits are intimately associated with the cellular structure and pectic composition. So the influence of osmodehydration on the modification of texture and water-soluble, oxalate-soluble and residual protopectin in kiwifruit slices was studied. To determine the optimum firmness level of the raw kiwifruit, the fruits were processed at three instrumentically measured texture levels: firm, medium and soft. Chemical and physical analyses showed that the biggest difference among the three groups of fresh kiwifruit was the protopectin content which was correlated directly with texture. No relationships were found between texture changes and pectic composition during osmodehydration, the slight firmness increase probably being produced by the soluble solids concentration. 相似文献