北京谱仪漂移室电子学系统电磁干扰问题的研究

介绍了北京仪漂移室电子学系统电磁干扰问题,阐述了如何根据造成电磁干扰的三要素分析与排除干扰的方法。     

铁山岩体北东部铁铜多金属矿成矿规律及成矿预测

铁山岩体北东部分布有多个中、小型矿床,受矿山开采和工作程度影响,多数矿床周边和空白地段未进行评价。为进一步开展矿区深部及其外围找矿勘查工作,扩大资源储量,通过对以往资料的整理分析,结合近些年矿床（点）的勘查资料,从地层、岩浆岩、控矿因素和物探等方面入手,总结成矿规律,并结合物探成果对矿区外围及空白地段进行预测,提出成矿预测靶区,A级3处,B级2处,C级2处。表明研究区内找矿前景较好,值得进一步开展工作。     

Effect of Ni Addition on the Morphology and Microstructure of Both Conventional Cast and Melt-Spun of Al–Si–Fe–Nb (at wt%) Alloy

Metals and Materials International - In this project the morphology and microstructure of both conventional cast and melt spun of Al–20Si–9Fe–1.2Nb and...     

Textural development of sugar beet bagasse activated with ZnCl2

In this study, activated carbons were prepared from sugar beet bagasse, which is side product and waste in sugar plants, by chemical activation with ZnCl2. Influence of activation temperature was investigated on to pore structure. ZnCl2/sugar beet bagasse ratio (impregnation ratio) was selected as 1:1. The impregnated sample was raised to the activation temperature under N(2) (100ml/min) atmosphere with 10 degrees C/min heating rate and hold at this temperature for 1h. The activation temperature was varied over the temperature range of 400-900 degrees C. BET surface area values were determined in the range of 832-1697 m(2)/g. Under the experimental conditions, 500 degrees C was found to be the optimal condition for producing high surface area carbons with ZnCl2 activation. Sugar beet bagasse was suitable for preparation of activated carbon with essentially microporous structure. Activated carbon ash content was found in the range of 1.2-2.7 (%w/w d.b.). Activated carbon samples and raw material were characterized by XRD, FT-IR, DTA and TGA.     

不同工艺条件下TiO2单层膜的吸收和损伤阈值测试

利用电子束热蒸发技术在不同氧分压和烘烤温度下镀制了一系列TiO2单层膜,采用表面热透镜技术测量了样品在1064nm处的弱吸收值,并用激光损伤测试平台测量了样品的抗激光损伤阈值(LIDT)特性。实验结果表明较高的氧分压和较低的烘烤温度能显著减小薄膜的吸收值。不过薄膜在基频下的损伤阈值除了受到薄膜吸收值的影响外,还取决于基底表面的杂质密度,当薄膜吸收较大时,本征吸收对损伤破坏起到主要作用;随着薄膜的吸收逐渐减小,基底表面处的缺陷吸收逐渐取代本征吸收成为影响薄膜损伤阈值的主导因素。     

新鲜葡萄酒高强电磁场人工催陈研究

通过采用高强电场处理设备对2002年产新鲜干红葡萄酒进行了人工催陈研究，发现当处理电场强度为3KV／cm，频率为1000Hz，处理时间5min时，与对照相比，酒体变得陈香明显加强，口感柔和协调，更加饱满。