5083-H116铝合金在气蚀条件下的恒电位腐蚀防护技术

研究铝合金5083-H116在海水中的气蚀损伤行为特征,以期提高合金的耐气蚀性能。通过在不同电位条件下进行的恒电位实验,确定抑制气蚀损伤的最优保护电位。实验在电位为-2.2--1.4 V的范围内进行,这对应于铝合金5083-H116阴极极化曲线上的浓差极化和活化极化区域。对实验获得的电流密度-时间曲线进行研究,通过三维显微镜和扫描电子显微镜分析合金表面的损伤情况。结果表明,合金的最优保护电位为-1.9--1.5 V,在此电位条件下,合金的气蚀损伤得到显著地减轻。     

Experimental Study on the Heat and Mass Transfer of Teflon-Coated Tubes for the Latent Heat Recovery

Abstract

The heat and mass transfer on stainless steel and Teflon-coated tube surfaces in a steam-air mixture flow were experimentally studied to obtain design data for a heat exchanger to be used in the latent heat recovery from flue gases. The test section consisted of three horizontal tubes with a pitch of 67 mm. The diameter of the tubes was 25.4 mm, and the tube wall thickness was 1.2 mm. The steam-air mixture flowed vertically from top to bottom. The Teflon coating degraded the overall heat transfer coefficient by 19%, as compared to the bare stainless steel tube. The degradation of the overall heat transfer coefficient of the Teflon-coated tube comes from the additional heat transfer resistance due to Teflon coating. Its magnitude on heat transfer resistance is comparable to the in-tube heat transfer resistance. Nusselt and Sherwood numbers of Teflon-coated surfaces have a different trend compared to bare stainless steel surface in the higher Reynolds number of our test. The higher contact angle of the condensate on the Teflon-coated surface, about 25°, is the reason for the kind of trend observed.     

Experimental and analytical studies on Buckling-Restrained Knee Bracing systems with channel sections

In this paper, Buckling-Restrained Knee Bracing (BRKB) system was developed through sub-assemblage tests. The core plate of the BRKB was restrained with two channel sections. Tests of the five BRKBs were carried out under cyclic loading as specified in the AISC (2005) Seismic Provisions. It was observed that the ductility and energy dissipation capacity of the BRKBs were mainly affected by the variables: size of core plate, size of channel sections, and size of end plate. Four out of five specimens satisfied the compression-strength adjustment factor and cumulative plastic ductility specified in the provisions. The BRKB, which showed the best performance among the test specimens, was applied to a piloti type reinforced concrete building. Static pushover and non-linear time history analyses were performed to confirm the retrofit effect. The analysis results showed that the installation of the BRKBs improved the seismic behavior of the building significantly in terms of strength and story drift.     

低功耗TFT-LCD驱动方法

为了降低薄膜晶体管液晶显示器(TFT-LCD)的功耗,提出了一种新的双栅之型反转驱动方法。研究了双栅之型反转驱动技术的节能原理,完成了相关结构设计、电路设计,制作了35.6cm(14in)WXGA(1 366RGB×768)样品,测试并分析了节能效果。结果表明,该技术可以有效降低TFT-LCD的功耗,在显示彩条画面的情况下,液晶屏模拟电源功耗降低了70%(191mW)。分析了出现的莫尔条纹问题,并提出了解决方案。该研究为降低TFT-LCD及其他显示设备的功耗提供了一种驱动方法及设计参考。     

朝鲜平南盆地泥盆纪化石的发现及其地质意义

平南盆地位于中朝地台东缘朝鲜半岛中部.平南盆地古生界比较发育,特别是盆地中南部地区发育寒武系、奥陶系和志留系,仅在盆地东南部谷山、法洞地区发现了晚奥陶世到志留纪的地层,其它地区末曾发现过晚奥陶世到平石炭世的地层.最近在平南盆地中部平壤之东原中奥陶统(晚达组)上部发现了Chaetetes cf.nantanensis,Calceola sp.,Thamnopora sp.,Cladopora sp.等指示泥盆纪的化石;该含化石层的走向延续性比较好,延伸长度2～3 km.基于上述研究,认为原来的中奥陶统(晚达组)上部可能为泥盆系.在中朝地台,除了西缘和西南缘地区以外,大部分地区没有发现晚奥陶世-早石炭世的地层,只有辽东太子河流域本溪组的地质时代被认定为早石炭世晚期到晚石炭世早期.这些泥盆纪、早石炭世化石都发育在中朝地台东部,说明古生代时期中朝地台西郝和东部沉积环境及构造演化有差别,因而对于中朝地台古生代古地理和构造演化需要重新认识.     

Retinyl Palmitate Isomers in Skim Milk During Light Storage as Affected by Ascorbic Acid

Effects of ascorbic acid addition on the contents of retinyl palmitate isomers in skim milk treated with or without 3 mg/mL added riboflavin were studied during storage for 30 h under fluorescent light. Light illumination induced the reduction of all-trans-retinyl palmitate and 13-cis isomer, but promoted the production of 9-cis isomer in the skim milk. Riboflavin increased the reduction of all-trans-retinyl palmitate, but decreased the formation of 9-cis isomer in lightstored skim milk. The addition of ascorbic acid greatly inhibited the light-induced reduction of all-trans-retinyl palmitate and 13-cis isomer in skim milks. Ascorbic acid also greatly increased the formation of 9-cis-retinyl palmitate in skim milks during light storage.     

SOLUBILIZATION OF APPLE POMACE BY EXTRUSION

Apple pomace (AP), a fibrous by-product of apple juice processing, was solubilized by a twin-screw extruder. AP was extruded under 14 different operating conditions, where the process variables are controlled in the following ranges: screw speed, 250–350 rpm; feed rate, 30–40 kg/h; moisture, 20–30%. Water soluble index (WSI) increased linearly with specific mechanical energy (SME). Soluble dietary fiber of extruded AP also increased with SME, which in turn decreased the content of insoluble dietary fiber (IDF). As a result, total dietary fiber (TDF) remained nearly unchanged. Water holding capacity (WHC) remained nearly constant at low SME, but markedly deceased at high SME due to disintegration of cell wall. Gel filtration of WSP exhibited the structural fragmentation of cell wall by extrusion: the higher SME, the higher fragmentation of SME. Ion exchange chromatography of WSP demonstrated that increasing SME resulted in increasing the extractability of free neutral polysaccharides from the cell wall of AP. It was also found that the degradation of AP cell wall by extrusion preferentially occurred at the arabinogalactan sidechains of pectins.     

NONENZYMATIC BROWNING IN DRIED RED PEPPER PRODUCTS

The nonenzymatic browning of dried red peppers was studied under various water activities, storage temperatures, and packaging atmospheres. Whole pepper and pepper powders-coarse and fine, with and without seeds-were compared. The browning can be described by the zero order reaction, and the rate constant is strongly affected by water activity and temperature. Flushing the package with nitrogen did not have a significant effect on the browning rate. For minimum browning, the peppers should be stored at water activities below 0.3 and in the form of whole pods or coarse powder with seeds.     

Physicochemical and Volatile Characterization of Structured Lipids from Olive Oil Produced in a Stirred-tank Batch Reactor

ABSTRACT: Structured lipid (SL) from conjugated linoleic acid (CLA) with olive oil was produced, and the physicochemical and volatile characterizations were investigated. In SL-olive oil, 21.8 mol% of CLA isomers were incorporated, and the removal of tocopherols (63% loss from original olive oil) and chlorophylls (50% loss) was observed. The distinct exothermal peaks observed became broader, and the position of the peak shifted to a lower temperature in SL-olive oil compared with normal olive oil. Reverse-phase (ODS column) high-performance liquid chromatography with an evaporative light-scattering detection separated the newly synthesized SL-triacylglycerols (TAGs), in which the incorporation of CLA into olive oil increased the content of TAGs with partition number <48 from 9% (in olive oil) to 78% (SL-olive oil). Total amount of volatile compounds in SL-olive oil was smaller than those in olive oil, indicating removal of flavor compounds from olive oil occurred during the processes.     

THERMAL CHARACTERISTICS OF POLYLACTIC ACID/WHEAT GLUTEN BLENDS

The interaction between polylactic acid (PLA) and wheat gluten (gluten) has been studied using differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy, X‐ray diffraction and phase contrast microscope. The primary DSC thermogram of gluten showed one glass transition (Tg) at 63C. Neat (pure) PLA also showed a Tg around the same temperature range followed by crystallization (Cry) and a melting (Mel) transition. Different PLA : gluten blends (20:80, 50:50, 80:20) showed a Tg followed by PLA Cry and immediate Mel transitions. However, subsequent heating‐cooling cycling of the blend demonstrated a decrease in PLA Cry and Mel transitions and the appearance of a second Tg. The presence of gluten reduced the number of cycles needed to change PLA Cry structure to mostly amorphous. The low PLA Cry indicates an interaction between the two polymers. The TGA data showed slower PLA degradation compared with gluten, where 10% was degraded at 316C while 10% of the gluten degraded at 254C. Solid‐state FTIR showed that amide I and II peaks significantly decreased signifying gluten‐heat degradation. A strong peak, corresponding to ester formation between gluten and hydrolyzed gluten molecules, appeared at 1750/cm. The esterification increased in the presence of PLA. The phase contrast microscope demonstrated that the melting of PLA starts at 150C, which means that the continuous phase between 150 and 250C was the melted PLA. At 220C, gluten formed a thin layer; and at about 245C, it aggregated.