Einfluß des Erweichungsprozesses auf die Geschwindigkeit der Reduktion von Sinter mit Wasserstoff

Im vorliegenden Beitrag wurde der Einfluß des Erweichungsprozesses auf die Reduktionsgeschwindigkeit von Sinter untersucht. Dabei wurde die Reduktionsgeschwindigkeit von Hochofensinter in einem Temperaturbereich um den Erweichungspunkt bestimmt. Es wurde ein rapider, mit dem Erweichungseffekt wie auch mit dem Porositätsschwund verknüpfter Geschwindigkeitsrückgang festgestellt. Diese Erscheinung findet in einem Temperaturbereich statt, der den Temperaturen des Erweichungsbeginns beim untersuchten Sintermaterial im vorreduzierten Zustand entspricht. Somit ist der Erweichungsvorgang als grundlegende Ursache für die festgestellte Abnahme der Reduktionsgeschwindigkeit zu betrachten. Mikroskopische Direktbeobachtungen der Reduktion von Sinter im Erweichungszustand zeigten Erscheinungen, die zu einem Porositätsschwund führen. Messungen des Porenvolumens und der spezifischen Porenoberfläche an Sinter – vor wie nach abgeschlossener Erweichung und Reduktion – bestätigten die Porositätsabnahme. Diese erschwert den Reduktionsgaszufluß zu den Eisenoxiden und verlangsamt so die Reduktionsgeschwindigkeit.     

Through-hole membranes of nanoporous alumina formed by anodizing in oxalic acid and their applications in fabrication of nanowire arrays

The nanopore arrays were fabricated by two-step self-organized anodization of aluminum carried out in 0.3 M oxalic acid at the temperature of 20 °C. This relatively high temperature shortens significantly the anodizing time and allows to fabricate quickly thick through-hole membranes without the additional operating cost of a cooling circuit. The structural features of anodic porous alumina such as pore diameter, interpore distance, porosity, pore density and pore circularity were investigated at various durations of pore opening/widening process carried out in 5% H₃PO₄. An excellent agreement of AAO structural features measured in FE-SEM images of the studied samples with results from software calculations was observed. The pore shape can be monitored qualitatively by fast Fourier transforms (FFTs) and quantitatively by calculation the percentage of pore circularity. Additionally, the regularity of the hexagonal arrangement of nanopores in through-hole AAO membranes was compared for various opening/widening time ranging from 40 to 100 min. It was shown that three-dimensional (3D) representations of FE-SEM images and their surface-height distribution diagrams provide interesting information about the surface roughness evolution during the pore opening/widening process. A template-assisted fabrication of Ag and Sn nanowire arrays by electrochemical deposition into the pores of the prepared AAO templates was also successfully demonstrated.     

Refractometric and calorimetric studies of the van der Waals interactions between the molecules of polycarbonate and of the additives acting as plasticizers or antiplasticizers

Considerable deviations of molar refraction from the additivity in the solutions containing polycarbonate and its antiplasticizers symmetrical trinitrotoluene and 1,1-bis(4-hydroxy-3, 5-dichlorophenyl)2,2,2-trichloroethane diacetate are reported. In contrast to this, the solutions of polycarbonate with plasticizer di-n-butyl phthalate and the solutions of antiplasticizers in pure solvent show only insignificant deviation from the additivity. The calorimetric studies showed the differences in the heats of solution of the used antiplasticizers in pure solvent and in the solvent containing a constant amount of polymer, whereas there was no noticeable difference in the polycarbonate–plasticizer (di-n-butyl phthalate) system. Both deviations of the molar refraction from the additivity and differences of the heats of solution prove the existence of strong interactions between the molecules of polycarbonate and the antiplasticizer.     

The influence of silver on the properties of cryptomelane type manganese oxides in N2O decomposition reaction

The cryptomelane type oxides were prepared by the redox precipitation technique using Mn(CH₃COO)₂ and KMnO₄ precursors. Nitrogen sorption, XRD, TEM and TPD of oxygen studies showed changes of the surface, structural and redox properties of the samples upon silver introduction. Samples were investigated in the N₂O decomposition reaction. Direct introduction of silver to the synthesis mixture caused partial distortion of regular channel-like structure of the oxides, leading to the decrease of Mn–O bonds strength. As results samples showed slightly better catalytic activity at low temperatures, but were less stable at high temperatures. An introduction of silver by the impregnation method caused the decrease of the surface area of the samples, increase of surface oxygen mobility, leading to the small changes of activity.     

Changes in Particle Size Distribution of Bran and Flour Obtained from Vacuum Impregnated and Infra-red Heated Wheat Grain

This study aims to provide comprehensive information on the process of vacuum impregnation of wheat grains. Vacuum impregnation, saturating materials with additional liquid components, is a well-known process originally developed to ensure leak tightness or reduce the porosity of various materials. We describe its potential uses in the food processing industry relating to the impregnation of grains and leguminous plant seeds. The objective of the study was to determine the influence of impregnation and infrared heating of wheat grains on flour efficiency, moisture content and particle size distribution in the resulting flour and bran. The experimental material comprised three varieties of wheat. The results showed that the method of preparing the wheat grains for milling combined with impregnation had a significant impact on the particle size distribution of bran but not on the particle size distribution of flour. A more complete view of the process characteristics requires further investigation of factors related to the structural and textural properties of the impregnated material, factors which are highly varied in the case of food materials and food products.