Study on phase behavior–impact strength relationship of unsaturated polyester/polyurethane hybrid polymer network

The phase behavior of a hybrid polymer network (HPN) composed of poly[(propylene glycol maleate)-co-(propylene glycol phthalate)] crosslinked with styrene and polyester–urethane crosslinked with methylene-bis-ortho-chloroaniline was examined. The correlation between phase separation and impact strength of the HPNs is discussed. The composition of HPNs has an effect on their properties.     

大力发展循环经济实现企业可持续发展

莱钢始建于1970年1月,现控股莱钢股份、鲁银投资两个上市公司及齐鲁证券等25个子公司。莱钢是中国冶金行业首批通过ISO9002质量管理体系、ISO14001环境管理体系和OHSAS18001职业安全健康管理体系国家认证的企业。2005年,莱钢被国家发改委确定为国家第一批循环经济试点单位。     

Drying with Chemical Reaction in Cocoa Beans

Desirable flavor qualities of cocoa are dependent on how the cocoa beans are fermented, dried, and roasted. During fermentation and drying, polyphenols such as leucocyanidin and apecatechin are oxidized by polyphenols oxidase to form o-quinone, which later react nonenzymatically with a hydroquinone in a condensation reaction to form browning products and moisture. The objective of this article is to model the cocoa beans drying together with the browning reaction. A Luikov drying model for the moisture and a simple Fick's law diffusion model combined with first-order reactions for both the enzymatic oxidation and nonenzymatic condensation reactions were constructed. Both models were used to identify moisture diffusivity coefficient and total polyphenols diffusivity in cocoa beans from experimental drying and polyphenols degradation data and published kinetic data of the reactions. The theoretical drying model fitted the experimental cocoa bean drying curves with low mean square of residuals. The polyphenols diffusion and reaction model also fitted the experimental polyphenols degradation curves with minimum mean residual squares. The rate of polyphenols degradation in the cocoa beans increases at higher temperature and higher relative humidity. This is because the increasing reaction rate of polyphenols oxidation reaction as well as higher moisture diffusion at higher relative humidity and temperature. The effective moisture diffusivity in cocoa beans is estimated to be between 8.194 × 10^-9 and 8.542 × 10^-9 m²·s^-1, which is of the same order of magnitude as published data. The effective total polyphenols diffusivity is estimated to be between 8.333 × 10^-12 to 1.000 × 10^-11 m²·s^-1 with minimum mean residual squares. It is three orders of magnitude less than the estimated moisture diffusivity because of the larger polyphenols molecules. The estimated polyphenols diffusivity is very close to those published in the literature for sorption and ultrafiltration processes.     

Hot corrosion ofα-SiC ceramics by V2O5 melt

The corrosion behaviour of-SiC in V₂O₅ melt has been investigated at elevated temperatures. The corrosion products on the surface of the specimen are removed using HF. The morphologies are also examined. From the observations of bubble formation in the scale and the temperature dependence of the corrosion rate, a kinetic mechanism is proposed. Based on the consistency of the plotted data with the proposed equation and high values of surface reaction rate constant, a diffusion controlling process has been developed.     

SBTV铁电材料的制备和微观组织结构

采用固相反应法合成了SrBi2Ta2O9(简称SBT)和V掺杂SrBi2Ta2O9(简称SBTV)陶瓷,通过TG-DTA、XRD、SEM、TEM等技术手段研究了材料的烧结工艺、相组成和微观组织结构.研究表明V2O5是一种很好的助烧剂,掺杂后材料的烧结温度可降低200℃烧结后纯SBT均为单一的钙钛矿相SBT;掺杂后2种成型工艺所制备的SBTV除了生成少量Bi4(V2O11)外,仍主要由钙钛矿相组成;同时所有的材料都发生了一定程度的择优取向.掺杂后材料的晶粒形态发生变化棒状转化为片状.同时V掺杂后引起了晶格畸变,产生应变,SBTV材料在透射中观察到具有α-边界特征的90°畴.     

淀粉丙烯酸接枝共聚吸水性树脂的研究进展

基于淀粉丙烯酸接枝共聚作为吸水性树脂具有环保和可生物降解的优良特性 ,目前 ,人们普遍关注的是如何提高其吸水性 ,抗温性 ,控制水份释放 ,压力下保水 ,以及电解液的吸收等。这些特性的改进将使产品的用途更为广泛 ,可以预见 ,淀粉丙烯酸接枝共聚作为吸水性树脂具有广阔的应用和发展前景。     

Functional properties of a protein product from Caryodendron orinocense (Barinas nut)

The functional properties of Caryodendron orinocense protein product were investigated and compared with those of soybean (Glycina maxima). The product protein content was 24.47 g/100 g (Nx6.25). Solubility increased at both sides of the isoelectric point (pH 4.0) and with increased NaCl concentration up to 0.5M. Compared with soybean flour (50% protein), the protein product exhibited higher water and oil absorption, but lower emulsifying activity, emulsion stability, foaming capacity, and foam stability, the last one increase at higher pH. Emulsifying activity, foaming capacity, and foam stability were ionic strength dependent. C. orinocense protein product increased its emulsifying activity steadily from 0.05M to 0.75M NaCl, while it remained almost constant for soybean flour. Foaming capacity increased drastically at pH 10. The minimum time and concentration to form a gel was 20% in 4 min and 10% in 8 min for the Caryodendron protein product and soybean flour, respectively. The bulk density was 0.5056+/-0.0041 g/mL.     

离子色谱法测定配煤、焦炭和焦油中的氯含量

研究了用带电导检测器的离子色谱对配煤、焦炭和焦油中的Cl- 进行测定的方法。在YSA型8126A-4# 阴离子分离柱上用3.5mmol/LNa2CO3、5.3mmol/LNaHCO3做淋洗液对Cl-进行测定,方法简便快速。Cl-的检出限为2×10-6。该法也适用于F-、NO2-、NO3-、SO42-等的测定。