Blast-furnace charging system

The blast furnace in the blast-furnace shop at the West Slovakian Metallurgical Combine is charged by means of a complex system that usually includes the following: an ore yard with a hopper gantry; a system to collect, weigh, and transport the charge materials to the top of the furnace; the charging apparatus of the furnace; a system that controls the charging operation. The use of continuous-acting mechanisms facilitates charging of the ore-bearing materials in the charge while minimizing the content of the −5-mm fraction of these components and the number of coke particles smaller than 25 mm. The productivity of the furnace could be increased further, which would allow the addition of an efficient aspiration system and make it easier to fully automate the furnace. __________ Translated from Metallurg, No. 7, pp. 45–46, July, 2006.     

Hydrogen reduction kinetics of electrometallurgical slime

The interaction of hydrogen with the zinc-containing electrometallurgical slime of the Severstal’ metallurgical works has been studied. The sequence of transformations in the slime heated to 1100°C in hydrogen or air has been established. The experimental and calculated weight losses coincide. Some of the carbonates are shown to decompose in the temperature range 300–700°C, and most iron and zinc oxides are reduced to a metal. In the temperature range 650–850°C, zinc is almost completely sublimated. At temperatures above 800°C, complex oxides are reduced and calcium and magnesium carbonates and sulfates are likely to decompose. Experimental digital data on the zinc sublimation rate are processed by the least squares method with approximating equations used in thermal analysis. The kinetics of nonisothermal zinc sublimation is comprehensively analyzed using a unique procedure developed for taking into account the background of a peak and the effect of accompanying processes. An equation for the calculation of the zinc sublimation rate under experimental conditions (fluidized bed) is given and tested.     

External heat transfer in infiltrated granular beds. Experimental study

Experimental data was obtained on external heat transfer in infiltrated granular beds of coarse particles. It was determined that calcualtions with the proposed model agree satisfactorily with the experimental results.Translated from Inzhenerno-Fizicheskii Zhurnal, Vol. 53, No. 6, pp. 919–923, December, 1988.     

New high-silicon zeolites of the TsVN series

Translated from Khimiya i Tekhnoloyiya Topliv i Masel, No. 3, pp. 3–5, March, 1989.     

The effect of the textile industry dye bath additive EDTMPA on colour removal characteristics by ozone oxidation.

In this study, the effects of the phosphonic acid based sequestering agent EDTMPA used in the textile dye baths on colour and organic matter removal by ozone oxidation was experimentally investigated. Procion Navy HEXL dyestuff that has been commonly used for the reactive dyeing of cellulose fibers was selected as the model component. The organic matter oxidation by ozone was determined to obey the pseudo-first order kinetics as they are treated singly or in combination. COD removal rates obtained from pseudo-first order reaction kinetics showed that oxidation of Navy HEXL alone (0.0947 L/min) was faster than that of EDTMPA (0.0171 L/min) and EDTMPA with dye (0.0155 L/min) at pH 3.0. It was also found that reaction rates of single EDTMPA removal and EDTMPA and dye mixture removal increased as the reaction pH was increased from 3.0 to 10.5.     

Effects of Commercial Food Grade Enzymes on Free Fatty Acid Profiles in Granular Cheddar Cheese

Commercial food grade enzymes (Neutrase, calf lipase and NaturAge) were incorporated into cheese at various concentrations and ripened at 7° and 13°C. Gas chromatographic analysis indicated that free fatty acid (FFA) production increased significantly (p<0.05) with lipase and high level NaturAge. Neutrase had little effect on FFA production but showed synergistic effects with lipase. The short-chain FFA profiles were similar among control, Neutrase- and NaturAge-treated cheeses. Significant correlations (p<0.05) between C₈ and C₁₄, C₁₆ or C_18:1 and total free fatty acids were observed in all tested samples. Total concentrations of C₄ and C₆ may be a good indicator of flavor development during cheese ripening. Cheese with a medium level of NaturAge, ripened at 13°C for 4 wk, showed profiles of FFA similar to those of the control cheese ripened at 7°C for 12 wk.