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As a solid state joining process, ultrasonic spot welding has been proven to be a promising technique for joining copper alloys. However, challenges still remain in employing ultrasonic spot welding to join copper alloys. This article comprehensively reviews the current state of ultrasonic spot welding of copper alloys with a number of critical issues including materials flow, plastic deformation, temperature distribution, vibration, relative motion, vertical displacement, interface friction coefficient, online monitoring technique, coupled with the macrostructure and microstructure, the mechanical properties and electrical conductivity. In addition, the future trends in this field are provided. 相似文献
76.
济阳坳陷下古生界潜山油气藏特征及成藏模式 总被引:1,自引:1,他引:0
济阳坳陷下古生界潜山具有多样性、复杂性的特点,潜山差异性的形成演化、油气成藏主控因素和控藏模式不明确,严重制约了该区潜山油气勘探。在潜山分类的基础上,综合利用系统恢复、分类对比和典型解剖等方法,揭示了济阳坳陷下古生界不同类型潜山的形成演化过程和油气成藏主控因素差异性,分类建立了油气成藏模式。研究表明,济阳坳陷下古生界主要发育高位新盖侵蚀残丘潜山、中位古盖拉张断块潜山、中位新古盖拉张剪切断块潜山、中位中古盖挤压拉张断块潜山和低位古盖拉张滑脱断块潜山5种潜山类型。不同类型潜山的形成演化和油气成藏各具特色,其中,高位新盖侵蚀残丘潜山的发育受隆升、侵蚀作用控制,油气成藏主要受控于油源和盖层条件,表现为"单向供烃、砂体-不整合岩溶体联合输导、残丘控藏"的成藏模式;中位古盖拉张断块潜山的发育受掀斜、断裂作用控制,油气成藏主要受控于储集条件,表现为"单向供烃、顺向断层输导、反向断层控藏"的成藏模式;中位新古盖拉张剪切断块潜山的发育受反转、翘倾和走滑切割作用控制,油气成藏主要受控于输导条件,表现为"多源供烃、断溶体立体输导、断裂控藏"的成藏模式;中位中古盖挤压拉张断块潜山的形成受强烈挤压、拉张滑脱作用控制,油气成藏主要受控于储集条件,表现为"多源供烃、断缝体输导、断褶控藏"的成藏模式;低位古盖拉张滑脱断块潜山的形成受强烈拉张滑脱作用控制,油气成藏主要受控于输导条件,表现为"顶部供烃、断缝体输导、断裂控藏"的成藏模式。 相似文献
77.
J. Cochard P. Léonide J. Borgomano Y. Guglielmi G. Massonnat J-P. Rolando L. Marié A. Pasquier 《Journal of Petroleum Geology》2020,43(1):75-94
Upper Barremian – Lower Aptian inner platform “Urgonian” limestones in the Mont de Vaucluse region, SE France, consist of alternating metre-scale microporous and tight intervals. This paper focuses on the influence of structural deformation on the reservoir properties of the Urgonian limestone succession in a study area near the town of Rustrel. Petrographic, petrophysical and structural data were recovered from five fully-cored boreholes, from the walls of a 100 m long underground tunnel, and from a 50 m long transect at a nearby outcrop. The data allowed reservoir property variations in the Urgonian limestones to be studied from core to reservoir scale. Eleven Reservoir Rock Types (RRTs) were identified based on petrographic features (texture, grain size), reservoir properties (porosity, permeability), and the frequency of structural discontinuities such as fractures, faults and stylolites. Tight and microporous reservoir rock types were distinguished. Tight reservoir rock types were characterised by early cementation of intergranular pore spaces and by the presence of frequent structural discontinuities. By contrast microporous reservoir rock types contained preserved intragranular microporosity and matrix permeability, but had very few structural discontinuities. Observed vertical alternations of microporous and tight rock types are interpreted to have been controlled by the early diagenesis of the Urgonian carbonates. Deformation associated with regional-scale tectonic phases, including Albian – Cenomanian “Durancian” uplift (∼105 to 96 Ma) and Pyrenean compression (∼55 to 25 Ma), resulted in the modification of the initial petrophysical properties of the Urgonian limestones. An early diagenetic imprint conditioned both the intensity of structural deformations and the associated circulations of diagenetic and meteoric fluids. Evolution of the Reservoir Rock Types is therefore linked both to the depositional conditions and to subsequent phases of structural deformation. 相似文献
78.
文章主要研究用水浸法提取落葵浆果天然染料及研究浸提液对羊毛织物的染色性能。以水为提取剂提取落葵浆果天然染料,探讨提取工艺中料液比、提取温度及时间等因素对落葵浆果天然染料提取效果的影响。研究结果表明,落葵浆果水浸提法优化工艺为:料液比1∶20、提取温度70℃、提取时间30 min。落葵浆果天然染料可以对羊毛织物进行染色,媒染染色与直接染色相比,染色深度深且会呈现不同的颜色。由于媒染剂的络合作用,媒染染色色牢度比直接染色普遍高1~2级。 相似文献
79.
Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch
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Vania Z. Pinto Khalid Moomand Nathan L. Vanier Rosana Colussi Franciene A. Villanova Elessandra R. Zavareze Loong‐Tak Lim Alvaro R. G. Dias 《International Journal of Food Science & Technology》2015,50(2):282-289
Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120 °C for 1 h. A decrease in λ max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT. The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT. Polarised light microscopy indicated a loss of birefringence of starch granules under 120 °C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications. 相似文献
80.
Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage
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Bernice D. Karlton‐Senaye Reza Tahergorabi Valerie L. Giddings Salam A. Ibrahim 《International Journal of Food Science & Technology》2015,50(1):32-40
The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL?1) compared to the control (61 ± 2.83 Miller units mL?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus. 相似文献