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The technology of pressure relief gas drainage is one of the most effective and economic for preventing gas emissions in underground mines. Based on current understanding of strata breakage and fracture development in overlying strata, the current study divides the overlying strata into the following three longitudinal zones in terms of the state of gas flow: a turbulent channel zone, a transitional circulation channel zone and a seepage channel zone. According to the key strata discrimination theory of controlling the overlying strata, the calculation method establishes that the step-type expansion of the mining gas channel corresponds to the advancing distance of working face, and this research also confirms the expanding rule that the mining gas channel in overlying strata follows the advancing distance of mining working face. Based on the geological conditions of Xinjing Coal Mine of Yangquan, this paper researches the expanding rule of mining gas channel as well as the control action of the channel acting on the pressure relief flow under the condition of the remote protective layer, and got the distance using inversion that the step-type expanding of mining gas channel is corresponding to the advancing distance of working face, which verifies the accuracy and feasibility of theoretical calculation method proposed in this study. The research provides the theoretical basis for choosing the technology of pressure relief gas drainage and designing the parameters of construction. 相似文献
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Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine
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Zhongwei Ji Jianshun Jin Guansong Yu Rang Mou Jian Mao Shuangping Liu Zhilei Zhou Lin Peng 《International Journal of Food Science & Technology》2018,53(7):1611-1621
Chinese rice wine, a traditional alcoholic beverage, is fermented from steamed rice with a starter culture of wheat Qu which is either inoculated spontaneously with various microorganisms in natural environment or inoculated artificially with certain microorganisms. The diversity of filamentous fungi in wheat Qu and the fermentation mashes of Chinese rice wine was studied by high‐throughput sequencing. The results indicated that filamentous fungi varied in wheat Qu and fermentation periods. Moreover, Aspergillus was the dominant filamentous fungi at genus levels. On that basis, quantitative real‐time PCR was used to quantify some dominant Aspergillus species. It was found that Aspergillus species in wheat Qu were more abundant than that in various fermentation mashes and continually decreased until the end of rice wine fermentation. Furthermore, it was found that different organic acids were produced by microorganisms at different fermentation stages might due to the changes of oxygen and nutrient content. 相似文献
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With the assistance of polymerisable maleate surfactant and costabilizer, core–shell emulsions with poly(butyl acrylate) core
(PBA) and poly(butyl acrylate–styrene–methacryloxypropyl trimethoxysilane) shell (PSBM) were prepared through seeded emulsion
polymerization. Effects of MPTS on rheological, mechanical, and thermal properties were investigated. Simultaneously, the
emulsions were utilized as paper surface sizing agents, and corresponding properties were studied. It was found that the emulsion
possessed viscoelastistic nature and changed from viscous to elastic with MPTS addition. At the same time, enhanced internal
network strength among particles was detected, which was weakened when MPTS concentration was 8%. The tensile strength and
thermal stability of copolymer films were therefore increased accordingly. However, decrease in tensile strength, elongation
at break and thermal properties was observed with higher MPTS concentration due to weakened interaction among different shells.
It was also found that glass transition temperature (T
g) did not influence greatly by MPTS, and two phases corresponding to core and shell copolymer were observed with low degree
of microphase separation. Furthermore, the interaction between polymer and fiber was improved, resulting in improved sizing
degree, ring crush strength, surface strength, and folding strength. While the surface strength and folding endurance decreased
due to the increase of brittleness with higher crosslinking degree. 相似文献
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本文根据营养学原理及水剂法花生加工工艺研制优质营养食品。利用花生、蔗糖等原料生产速溶高蛋白花生晶,这是一种优质、新型的植物蛋白饮料。本文详细地介绍了速溶高蛋白花生晶研制的理论依据,生产配方及方法。 相似文献