压阻式压力传感器及其应用电路设计

介绍了压阻式传感器的工作原理以及相关应用电路，并给出了一个应用示例加以说明。     

机械合金化Zr-Al-Ni-Cu-Ag非晶合金的晶化行为

研究了机械合金化非晶态Zr65Al7.5Ni10Cu7.5Ag10合金的晶化过程，由于存在扩散不均匀区，机械合金化非晶合金在深过冷液相区的退火组织不同于快淬合金，在深过冷液相区退火，析出二十面体准晶相及一些知相：在靠近第一个放热峰的温度退火，近出Zr2Cu相：第二个放热峰对应残余非晶相及准晶相向Zr2Ni,Zr2-Al3的转变。     

关于Vague集的模糊熵及其构造

本文分析了Vague集的性质,给出了将Vague集变换为Fuzzy集的转换函数,并讨论了其性质。分析了关于Vague集的模糊熵的直观特性,在此基础上我们给出了Vague集的模糊熵的定义。最后给出了一个关于Vague集的模糊熵的构造方法。     

改性玻纤增强尼龙610,1010塑料

研究了采用(准)中粘度级尼龙做基体树脂,加入成核剂改善尼龙的结晶过程,提高结晶速率和初始熔融温度;添加光、热氧稳定剂,防止尼龙在成型加工和使用过程中产生降解与老化,提高塑料制品的质量和减少性能的分散性;采用合理的工艺条件,确保添加剂的均匀分散与减少玻纤的磨损,得到适于军工、航空和机电等领域需要的高性能的受力结构工程塑料。     

Novel aspects of the microstructure of PP/PA blends prepared by reactive compounding as studied by microhardness

The microhardness of injection-moulded i-polypropylene/polyamide (iPP/PA) blends prepared by reactive compounding was determined. The formulation rules and processing technology for the preparation of these alloys was reported previously. iPP/PA compositions between 100/0 and 50/50 using functionalized PP with various degrees of mainchain grafting, were investigated. It is shown that the deviation of microhardness from the additivity law of the single components is mainly due to a decrease in the crystallinity of the iPP phase. The results are discussed in the light of the microstructural variations as revealed by X-ray diffraction methods.     

Lactic acid production from dining‐hall food waste by Lactobacillus plantarum using response surface methodology

BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions. RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO₃ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^?1 dried food waste, a protease activity of 2.12 U g^?1 dried food waste, a temperature of 29.31 °C and a CaCO₃ concentration of 62.67 g L^?1, which resulted in a maximum lactic acid concentration of 98.51 g L^?1 (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation. CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry