Flame retardant and the degradation mechanism of high impact polystyrene/Fe-montmorillonite nanocomposites

High impact polystyrene/Fe-montmorillonite (HIPS/Fe-MMT) nanocomposites were successfully prepared by melting intercalation. The nanostructures of HIPS/Fe-MMT were testified by X-ray diffraction (XRD) and transmission electron microscope (TEM). Corresponding to pure HIPS, the thermal stability of HIPS/Fe-MMT nanocomposites was notably improved. The peaks of heat release rate (PHRR) and the mass loss rate (MLR) were significantly reduced after the formation of the HIPS/Fe-MMT nanocomposites from cone calorimetry. And nanocomposites PHRR was further lower with the increase of Fe-MMT content in the range of 1 to 5 wt%. The degradation mechanism of HIPS and HIPS/Fe-MMT nanocomposites was conducted by pyrolysis gas chromatography mass spectrometry (Py-GC-MS). And the reason of the enhancement of thermal stability maybe is that structural iron is the operative site for radical trapping in the Fe-MMT and the nanostructure enhances the interaction of the chains of the HIPS.     

超低碳奥氏体不锈钢00Cr18Ni10还原脱磷研究

在 2 5kg真空感应炉上用镁钙合金对超低碳奥氏体不锈钢 0 0Cr18Ni10进行了还原脱磷试验。通过充入工业纯氩使炉内压力为 6 6 .6 6kPa和精炼时的反应温度 14 5 0～ 15 0 0℃ ,加入镁钙合金 5 0kg t和助熔剂CaF2 11kg t,可使精炼后 0 0Cr18Ni10的磷含量进一步降低到 (5 0～ 6 0 )× 10 - 6 ,钢中氧、硫含量分别稳定降到(4～ 6 )× 10 - 6 和 15× 10 - 6 。     

西气东输工程用X70热轧板卷屈服强度检测值波动大的探讨

对西气东输工程用X70热轧板卷检验过程中出的屈服强度σ0.5波动大的情况进行了分析，认为拉伸试样弯曲是主要原因。这一问题可通过反复压平试样，确保试样的平直度以及适当提高钢的强度的方法加以解决。     

偏心铰弧门转铰顶止水形式的探讨

偏心铰弧门技术日趋成熟,在水利工程中应用越来越广泛。以小浪底水电厂偏心铰弧门的应用为例,介绍了此类弧门的止水原理和实际运用情况,针对转铰顶止水在实际运行中存在的问题,进行了原因分析,提出新的技术改造方案,可为进一步探讨和优化偏心铰弧门顶止水的形式提供参考。     

Palatability of prerigor cooked boar meat

Cooking reduces odor intensity in boar meat but also may induce lipid oxidation unless the meat pH is above approximately 6.0. This research was designed to determine the feasibility of cooking boar meat in the prerigor state to overcome boar odor and lipid oxidation problems. Prerigor and postrigor triceps brachii muscle samples from 40 boars (20 Duroc and 20 Yorkshire) were cooked to 60 degrees C, frozen and stored at -20 degrees C, reheated in a 60 degrees C water bath for 1 h, and then subjected to pH, thiobarbituric acid (TBA), and sensory analyses. Boar odor intensity and skatole concentration in backfat samples were determined by olfactory test and HPLC, respectively. Cooked (initial cooking) prerigor meat was found to have higher (P < .05) pH and lower (P < .05) TBA values than comparable postrigor meat (6.44 vs 6.09 and 2.15 vs 3.23, respectively). Regression analysis indicated an inverse relationship between pH and TBA values (r = -.52; P < .01). No appreciable changes in TBA values were noted after frozen storage for 14 to 98 d, but reheating increased TBA values (P < .05) in both prerigor and postrigor samples (3.45 vs 4.32, respectively). Sensory evaluation scores indicated that prerigor cooked meat was less tender with more pronounced rancid flavor than postrigor cooked meat (P < .05), but panelists may have allowed the toughness of the prerigor samples to adversely affect their flavor scores. No difference in boar odor was detected between rigor states or breeds. Mean skatole concentration in backfat was .12 micrograms/g and no difference was detected between breeds.(ABSTRACT TRUNCATED AT 250 WORDS)     

The BsmI vitamin D receptor restriction fragment length polymorphism (bb) influences the effect of calcium intake on bone mineral density

Previous studies of the vitamin D receptor (VDR) polymorphisms and bone mineral density (BMD) have suggested that there may be differences in calcium absorption among groups of women with different VDR genotypes, and that the association may be stronger in younger women. To investigate the association between the VDR polymorphisms and BMD, this study was undertaken in the Framingham Study Cohort and a group of younger volunteers. Subjects from the Framingham Study (ages 69-90 years) included those who underwent BMD testing and who had genotyping for the VDR alleles (n = 328) using polymerase chain reaction methods and restriction fragment length polymorphisms with BsmI (B absence, b presence of cut site). A group of younger volunteer subjects (ages 18-68) also underwent BMD testing and VDR genotyping (n = 94). In Framingham Cohort subjects with the bb genotype, but not the Bb or BB genotypes, there were significant associations between calcium intake and BMD at five of six skeletal sites, such that BMD was 7-12% higher in those with dietary calcium intakes greater than 800 mg/day compared with those with intakes < 500 mg/day. The data also suggested that BMD was higher in persons with the bb genotype only in the group with calcium intakes above 800 mg/day. No significant differences were found in the Framingham Cohort for age-, sex-, and weight-adjusted BMD at any skeletal site between those with the BB genotype and those with the bb genotype regardless of 25-hydroxyvitamin D levels or country of origin. In the younger volunteers, BMD of the femoral neck was 5.4% higher (p < 0.05) in the bb genotype group compared with the BB group and 11% higher (p < 0.05) in males with the bb genotype compared with the BB group. There were no significant differences at the lumbar spine. In this study, the association between calcium intake and BMD appeared to be dependent upon VDR genotype. The findings of an association between dietary calcium intake and BMD only in the bb genotype group suggests that the VDR genotype may play a role in the absorption of dietary calcium. Studies that do not consider calcium intake may not detect associations between VDR genotype and BMD. In addition, the association between VDR alleles and BMD may become less evident in older subjects.     

微电热新技术及其在食品加工领域中的应用前景

ＤＺＲ是新型微电热材料的简称，其发明人是孔德凯先生，该材料已先后获美国、澳大利亚、英国、法国、意大利、瑞典、日本等国专利。发明人的杰出贡献在于不仅找到了ＤＺＲ材料的制造方法，而且实现了元件和部件的系列化和标准化，并提出了微球理论，创立了孔氏面电阻定律、面热材料功率计算定律、寿命计算定律，引起了各国的极大关注。本文阐述了国内外电热材料研究概况及国际发明专利ＤＺＲ技术特点及其在食品加工领域中应用前景。     

高应力水平下滚动轴承疲劳寿命试验研究

通过在三种不同的强化负荷下进行深沟球轴承疲劳寿命试验，并与常规试验一组结果对比。结果表明，适当地加大滚动轴承疲劳寿命试验负荷，可以大大缩短试验时间，而疲劳寿命依然服从Ｗｅｉｂｕｌ分布，且与常规试验结果基本一致，同时疲劳破坏的形式仍是表面下萌生裂纹，然后扩展至表面形成剥落。