Effect of Powder Parameters on Grain Growth in Manganese-Zinc Ferrite

The effect of calcination and ball milling on the grain growth in Mn-Zn ferrite is presented. Rates of grain growth and the effect of ball milling on the growth behavior were observed for ferrite powders calcined above and below the recrystallization temperature. It is shown that in addition to particle size and distribution, calcination temperature was a critical factor responsible for the growth behavior of ferrite.     

光照条件对可见光固化乙烯基酯树脂固化物性能的影响

本文通过对不同光照条件下得到的可见光固化及过氧化物固化的乙烯基酯(VLC)树脂的弯曲、拉伸性能和玻璃化转变温度及残留苯乙烯含量的比较研究,发现只要保证可见光照射的照度和光照量,VLC树脂可见光固化物性能和过氧化物固化物性能相当,高照度光源照射下双酚型VLC-760浇铸体的断裂伸长率及玻璃化转变温度会有明显提高。     

薄层色谱画像解析法快速判定鱼肉的脂质氧化度

为了快速判定鱼肉的脂质氧化度,建立薄层色谱画像(thin layer chromatography image,TLC-i)解析法快速测定鱼类氧化生成的极性化合物含量。取黄鳍金枪鱼油0.5μL点样于硅胶板上,用正己烷-乙醚-醋酸(30∶70∶1,V/V)的混合液展开12 min后,3%醋酸铜磷酸溶液喷雾显色,150℃加热15 min后,将氧化生成的极性化合物通过面积分析软件进行半定量分析。结果表明,此方法测得的极性化合物含量与常用的过氧化值(peroxide value,POV)、羰基值(carbonyl value,CV)相比,具有较好的相关性,相关系数分别为0.993 8和0.972 5。将此方法用于判定远东多线咸鱼在4℃贮藏期间的脂质氧化情况,发现极性化合物含量与POV具有较好的正相关性(R~2=0.962 5)。将此方法用于判定盐渍红鲑在-5℃贮藏期间的脂质氧化情况,发现极性化合物含量与a*值具有较好的负相关性(R~2=-0.822 9)。结果表明,该方法具有简单化、快速化、微量化、可视化的优点,且不需要昂贵的设备,适合鱼肉脂质氧化度的快速评价。     

Scanning tunnelling microscopy of diamond deposition at the nanometre scale holes on highly orientated pyrolytic graphite

Abstracts are not published in this journal     

Preparation and characterization of ceramic porous sheet composed of platelet (Cr, Al)2O3 crystals

A compact powder mixture consisting of 3Al2O3·2SiO2 (mullite) and Cr2O3, which was heated in a carbon powder bed, was cut into a 1 mm thickness sheet. The ceramic porous sheet composed of platelet (Cr, Al)2O3 crystals was prepared by leaching SiO2 contained in the sheet by hydrofluoric acid. The porous sheet produced from the 50 mass % mullite/50 mass % Cr2O3 compact, heated at 1500°C for 2 h, was composed of platelet crystals with 30 μm average length and 4.6 μm average thickness. Its relative density and specific surface area were 73 % and 4.4 m2 g-1 respectively. This revised version was published online in November 2006 with corrections to the Cover Date.     

Microwave Roasting Effects on Acyl Lipids in Soybeans (Glycine max. L.) at Different Moisture Contents

The effects of microwave roasting on acyl-lipids of soybeans were studied iti relation to moisture. During microwave treatments, triacylglycerols were hydrolyzed randomly, due to differences of moisture contents, but remained > 72% of total lipids after 20 min roasting. Phospholipids containing amino group decreased substantially (P < 0.05) in low moisture soybeans. Formation of browning substances was inhibited by increasing moisture contents. Differences (P < 0.05) in fatty acid distributions occuired (with few exceptions) when soybeans were microwaved for 12 min or more. Microwave treatments for soybeans should depend on moisture contents.