硫酸溶液中SUS304不锈钢旋转圆盘电极电流振荡现象的研究

硫酸溶液中SUS304不锈钢旋转圆盘电极在正向电位扫描时产生电流振荡现象。振荡电流所对应的电位范围以及电流振荡幅度与溶液温度,硫酸浓度、电位扫描速度以及电极旋转速度存在着对应关系.在电位线性扫描条件下,溶液温度高于35.0℃、硫酸浓度大于2.5mol·L~(-1)以及电极旋转速度不大干1000rpm时,可观测到电流振荡现象。电流振荡现象的产生与电极溶解过程、Cr_2O_7~(2-)的生成。O_2的离析及MCr_2O_7盐膜的生成和裂解有着密切的关系。     

采用局部加热法选择性制备碳纳米管和纳米金刚石晶体

通过局部加热系统中的化学气相沉积法（chemical vapor deposition,CVD）实现了碳纳米管（carbon nanotube,CNT）和金刚石晶体的选择性生长加热系统只加热硅衬底而对反应过程及担载气体没有加热作用．在衬底温度为700℃时,没有生成CNT或明显的金刚石颗粒当温度升到740℃时,仍没有CNT生成,但是在模样化的铁膜上生成许多尺寸为几十纳米的金刚石颗粒温度为770℃时,在铁膜的中央部位生成许多尺寸为几十到几百纳米的金刚石颗粒,而在铁膜的边缘部位可同时观测到一些CNT的生成．当温度达到850℃时,CNT的生长区域扩大而纳米金刚石的平均尺寸和生成密度减小.在910℃的高温下,生成了大量的CNT,其平均直径为20nm,和通常的热CVD法生成的cNT相同在较低的衬底温度下,表面催化反应占主导地位而可能诱导具有sp^3结构的纳米金刚石的生成随着衬底温度的增加,围绕在衬底周围的气体被加热,在达到其气相自聚合温度后形成不饱和碳氢链,这些生成的碳氢链在sp^2结构CNT的生成中起到了重要的作用．     

Integral-equation approach to parameter identification without consideration of initial conditions

The widely used integral-equation approach for identification of continuous systems is investigated. Attention is focused on the initial condition problem which has been puzzling many researchers. A new calculation procedure for the multiple integrations of the system signal derivatives is proposed and a new integral-equation approach is proposed for which the initial conditions need not be identified as unknown parameters. Therefore, the burden of the identification algorithms can be greatly reduced compared to conventional methods. Discussions on the unification of the integral-equation approach with the other methods are also provided.     

日本智能电网的动向

除使用智能电表外,日本已经在输配电系统上基本实现了自动化。目前进行的电网智能化建设其目的是为了解决可再生能源的接入问题,特别是光伏发电大规模接入电网时产生的各种问题,从而提高供电可靠性。同时开放远距离抄表(智能电表)等新技术,提高业务效率并为客户提供更多的服务。目前,通信技术的运用局限于电表、配电线路等电力设备的控制上,运用智能电网的新一代都市(神奈川县、京都府等地区)在政府财政补助下,从2010年起进行了有关实证试验。     

Characteristics of Acid Hydrolysate from Defatted Peanut Flour

We hypothesized that aflatoxin-contaminated defatted peanut flour could be acid hydrolyzed to produce an aflatoxin-free seasoning sauce. Physical and chemical properties and amino acid composition of the flour hydrolyzed at 120°C for 4 hr with 5N HCI and destruction of aflatoxin B, during hydrolysis were investigated. The pH (5.72), specific gravity (1.20), total solids (402 mg mL-¹), and reducing sugar (2.9 mg mL^-1) and total nitrogen (17.5 mg mL-¹) contents of the peanut hydrolysate were similar to those of commercial soy sauces or seasoning sauces made by chemical processes. Glutamic acid, aspartic acid, arginine and glycine were the major amino acids in the hydrolysate and should contribute substantially to enhancing flavor. Aflatoxin B, was totally destroyed during acid hydrolysis at 100 or 120°C.