68t加氢反应器电渣锭质量问题分析

炉号13ESR032加氢反应器电渣锭在电渣重熔过程中出现炉口冒黄烟,渣变黑,渣由还原性变为氧化性。通过分析电渣锭质量问题产生原因,提出解决措施并实施生产改进。改进后的电渣锭成分合格,成功交货。     

冷却强度对连续定向凝固电渣重熔GCr15轴承钢中碳化物的影响

观察并研究了连续定向凝固电渣重熔前后及电渣过程不同冷却强度下,GCr15轴承钢中碳化物的行为和组织变化.结果表明,GCr15轴承钢中主要以M3C型的液析碳化物为主,铸态轴承钢中心偏析严重;经过电渣重熔,钢锭表面光洁,致密度高,碳化物细小且分布均匀.随着电渣重熔冷却强度的增大,GCr15轴承钢中粗大的碳化物数量明显减少,破碎成粒径小、形状规则、分布弥散均匀的圆粒状,能够有效改善碳化物偏析.增大电渣重熔冷却强度,能够缩短凝固时间,缩小树枝晶间距,可以大大减轻树枝偏析.     

M2高速钢 Φ183 mm锻坯针孔缺陷分析和工艺改进

M2高速钢(/%:0.86C,0.39Si,0.32Mn,0.015P,0.006S,6.00W,4.00Cr,4.80Mo,1.85V)Φ183 mm圆坯由2.0 t电渣锭(Φ500 mm)锻制而成。M2钢锻坯探伤缺陷率为33.33%~69.23%,主要为中心部位针孔缺陷。分析表明,针孔缺陷是钢锭偏析部位在开坯加热和锻制过程中产生过热形成的。通过将电渣重熔电流由8 000→6 800 A降至7 000→6 000 A,降低电渣重熔速度,开锻温度由1070~1090℃降至1030~1060℃,终锻温度由960~980℃C降至900~950℃以降低中间坯的中心温度等工艺措施,使M2钢 Φ183 mm锻坯的探伤缺陷率由50%降低到5.71%。     

Electrochemical Synthesis and Transformations of Substituted Methano[60]fullerenes

Abstract

61‐(Dimethoxyphosphoryl)‐61‐(methoxycarbonyl)methano[60]fullerene was produced by using the joint electrochemical reduction of fullerene C₆₀ and (dimethoxyphosphoryl)methoxycarbonyldibromomethane. A few steps of reduction were detected for phosphorylated methano[60]fullerenes. When two electrons per molecule are transferred, the methano fragment is rapidly eliminated (retro‐Bingel reaction). This process involves the step‐by‐step cleavage of two C–C bonds of exo‐carbon with the fullerene shell in combination with the stepwise transfer of other two electrons and a proton to form finally the carbanion of the methano fragment and fullerene dianion.     

电渣重熔M2高速钢共晶碳化物控制研究

采用普通电渣重熔工艺和新型抽锭式电渣重熔工艺制备M2高速钢,研究了熔池深度与局部凝固时间等参数对高速钢铸锭共晶碳化物形貌和类型的影响.结果表明,电渣重熔工艺不改变碳化物类型,两种工艺制备的M2铸锭都存在M6C、MC、M2C三种类型的碳化物.抽锭式电渣重熔工艺通过有效控制电渣锭直径(D=120 mm)、熔速(11 mm/min)及熔池深度(h=50 mm),减少局部凝固时间,促进平直层片状共晶碳化物转变为离异棒状、粒状碳化物,碳化物平均晶粒尺寸小于50 μm.加快冷却速度会降低组织中共晶碳化物的质量分数,同时也会降低共晶碳化物中强碳化物形成元素如W、Mo、V的含量,使更多碳化物及合金溶于基体中.     

ESR study of silica‐filled SBR with different rubber/filler interactions

Silica‐filled styrene–butadiene rubber (SBR) unvulcanizates and their vulcanizates with different rubber/filler interactions were prepared by using several kinds of coupling agents. Tensile tests and electron spin resonance (ESR) measurements were carried out for both unvulcanized and vulcanized samples to get information on the effects of filler/rubber interactions on the breakdown of carbon–carbon (C? C) linkages in SBR and carbon–sulfur (C? S? C, C? S? S? C) linkages at the crosslinked points between rubber and sulfur by a tensile force. The combination of ESR results and stress–strain data suggested that with increasing the mechanical energy applied to the samples by the stretching, the carbon–sulfur linkages around silica particles were broken first, followed by the breakdown of carbon–sulfur and C? C linkages in the rubber matrix. The assignment of ESR spectrum was also discussed. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

60Co辐照对米粉及其淀粉自由基的影响

用60Co射线对米粉(糯米粉、籼米粉)和淀粉(糯米淀粉、籼米淀粉)进行不同剂量的辐照处理,利用电子自旋共振(ESR)分析辐照前后米粉和淀粉中自由基的变化。结果表明:随着辐照剂量的增加,自由基的含量也随之线性增加;在中心磁场处,糯米粉产生的自由基比籼米粉高,糯米淀粉产生的自由基比籼米淀粉高。对比米粉和淀粉的辐射结果分析发现,自由基的产生主要来自淀粉分子。同时,辐照样经蒸煮后发现,米粉和淀粉的颜色由白色变为黄色,且随辐照剂量的增加,色泽加深。     

Control of antioxidant beer activity by the mashing process

Beer is considered to be a good source of antioxidants. The composition and the quantity of the antioxidant compounds depend not only on the qualities of the raw materials, but also on the technology processes. Barley and malt represent the main source of antioxidant compounds in beer and the contribution of the hop antioxidants is lower. The influence of the mashing process on the antioxidant activity and polyphenol concentration is crucial. The antioxidant state of the sweet wort and the hopped wort are dependent on the technology processes and the raw materials used. The spontaneous sorption of polyphenols onto wort dregs and the polymerization of catechin and epicatechin lead to decreasing concentrations of individual polyphenols in the final beer. Two methods, based on electron spin resonance were used to determine antioxidant activity. These were the DPPH (2,2‐diphenyl‐1‐picryl‐hydrazyl) assay and the ‘lag time’ assay using free radical spin‐trapping agent PBN (N‐tert‐butyl‐α‐phenylnitrone). HPLC with CoulArray detection was used to measure the concentration of the individual polyphenols. This study focused on the antioxidant compounds and on the correlation of their concentrations with the values of total antioxidant activity depending on the mashing process. A good correlation was found between the decline in the concentrations of DPPH (expressed as ARA2) and concentrations of catechin and epicatechin (in sweet wort samples R² = 0.970, R² = 0.961, respectively, and in hopped wort samples R² = 0.949, R² = 0.956 respectively). Copyright © 2012 The Institute of Brewing & Distilling     

MLCC的结构设计对电容器等效串联电感的影响

通过分析MLCC内部结构和MLCC等效电路,结合实际制作出不同结构设计的MLCC,并对不同结构产品的等效串联电感(ESL)进行对比,获得了MLCC降低等效串联电感的最佳结构设计方案.