一种低温共烧AlN陶瓷基片的排胶技术

介绍一种由高热导率AlN陶瓷和金属W共烧制备低温AlN陶瓷基片的排胶技术．研究了排胶过程中残余碳对AlN陶瓷基片相组成、烧结特性和微观结构的影响．结果表明：两步排胶法可以较好地解决W氧化及AlN陶瓷颗粒表面吸附残余碳的问题．     

Applicability of time-temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose - Part 2

Dynamic rheological characteristics of mung bean starch individually and blending with sodium chloride (5-10%) and sucrose (5-10%) in aqueous medium were studied isothermally (70-95 °C). The elastic modulus (G′) of each dispersion was significantly higher than viscous modulus (G″) and showed a predominant solid-like property. Each ingredient affected the rheological behavior differently. Incorporation of sugar increased the gel rigidity, whereas sodium chloride-starch blend lowered the gel strength as function of concentration. The empirical principle of time-temperature superposition (TTS) was examined to bring experimental dynamic rheological data at various temperatures together into single master curves at a reference temperature of 80 °C. The complex viscosity (η^∗) master curve was obtained for the blends with slight deviation. The elastic modulus superposition (G′-ω) has been found to fail in the studied temperature regime. The failure of TTS was believed to be happened due to complex starch-additive-water matrix formation, temperature response of individual components and phase change during gelatinization of starch.     

考虑滑移效应的钢-混凝土组合梁弹性受弯承载力计算

以冷弯薄壁U型钢-混凝土组合梁为研究对象,对组合梁进行了理论分析,建立了考虑滑移效应的弹性抗弯强度计算公式,并计算了8根简支冷弯薄壁U型钢-混凝土组合梁弹性抗弯承载力.将理论计算值与相关文献中的试验结果进行对比,结果表明:考虑滑移效应的弹性弯矩计算值与试验值吻合较好,滑移效应对组合梁弹性抗弯承载力降低的影响不能忽略.     

A novel method to investigate tensile properties of woven fabrics in all-direction

In this research, we propose a new method and instrument to measure load-extension curve of the fabric samples under all-directional extension. Using this method, fabric sample is loaded under extension in the warp, weft, and all other directions in between. Using this new method, we introduced a comprehensive tensile modulus which is affected by the fabric structures and densities. For this purpose different structures i.e. plain, Twill 2/2, Twill 1/3, and Twill 1/7 were produced with different densities. Then these samples were tested under the new method. Our results are then compared to those one would obtain under uniaxial tests, by performing independent uniaxial tests. It is shown that under all-directional test lowering the weft density decreases the tensile comprehensive modulus. Furthermore, a reduction in the floating yarns in the fabric structure decreases the tensile comprehensive modulus. It was found that among the samples tested here, plain fabric and Twill 1/7, respectively, possess the maximum and minimum comprehensive modulus. A similar trend was also observed through independent uniaxial extension, in warp or weft direction, test.     

氨纶与双组分复合长丝/棉包芯纱的拉伸弹性

为改善传统弹力包芯纱弹性回复性能,以氨纶、双组分复合长丝(CM800)为芯纱,棉纤维为外包纤维,设计了13种弹力包芯纱。探讨氨纶预牵伸倍数、芯纱线密度和弹力包芯纱反复拉伸次数与弹性回复率之间的关系。采用纱线强伸仪测试氨纶/棉、CM800/棉和棉双丝弹力包芯纱的拉伸弹性。结果表明:氨纶的牵伸倍数越大,弹力包芯纱的弹性回复率越小;随着氨纶线密度的增加,包芯纱的弹性回复率先增加后减少;CM800线密度越小,包芯纱的弹性回复率越小;氨纶/棉、CM800/棉和棉双丝弹力包芯纱的定伸长5%和定负荷200 c N反复拉伸次数与纱线弹性回复率的关系均符合幂函数关系,且弹力包芯纱的弹性回复率随着纱线反复拉伸次数的增加而降低;CM800/棉包芯纱的弹性回复率最大,氨纶/棉包芯纱的弹性回复率最小。     

Holstein-Friesian calves selected for divergence in residual feed intake during growth exhibited significant but reduced residual feed intake divergence in their first lactation

Residual feed intake (RFI), as a measure of feed conversion during growth, was estimated for around 2,000 growing Holstein-Friesian heifer calves aged 6 to 9 mo in New Zealand and Australia, and individuals from the most and least efficient deciles (low and high RFI phenotypes) were retained. These animals (78 New Zealand cows, 105 Australian cows) were reevaluated during their first lactation to determine if divergence for RFI observed during growth was maintained during lactation. Mean daily body weight (BW) gain during assessment as calves had been 0.86 and 1.15 kg for the respective countries, and the divergence in RFI between most and least efficient deciles for growth was 21% (1.39 and 1.42 kg of dry matter, for New Zealand and Australia, respectively). At the commencement of evaluation during lactation, the cows were aged 26 to 29 mo. All were fed alfalfa and grass cubes; it was the sole diet in New Zealand, whereas 6 kg of crushed wheat/d was also fed in Australia. Measurements of RFI during lactation occurred for 34 to 37 d with measurements of milk production (daily), milk composition (2 to 3 times per week), BW and BW change (1 to 3 times per week), as well as body condition score (BCS). Daily milk production averaged 13.8 kg for New Zealand cows and 20.0 kg in Australia. No statistically significant differences were observed between calf RFI decile groups for dry matter intake, milk production, BW change, or BCS; however a significant difference was noted between groups for lactating RFI. Residual feed intake was about 3% lower for lactating cows identified as most efficient as growing calves, and no negative effects on production were observed. These results support the hypothesis that calves divergent for RFI during growth are also divergent for RFI when lactating. The causes for this reduced divergence need to be investigated to ensure that genetic selection programs based on low RFI (better efficiency) are robust.     

A rapid method to quantify casein in fluid milk by front-face fluorescence spectroscopy combined with chemometrics

Casein in fluid milk determines cheese yield and affects cheese quality. Traditional methods of measuring casein in milk involve lengthy sample preparations with labor-intensive nitrogen-based protein quantifications. The objective of this study was to quantify casein in fluid milk with different casein-to-crude-protein ratios using front-face fluorescence spectroscopy (FFFS) and chemometrics. We constructed calibration samples by mixing microfiltration and ultrafiltration retentate and permeate in different ratios to obtain different casein concentrations and casein-to-crude-protein ratios. We developed partial least squares regression and elastic net regression models for casein prediction in fluid milk using FFFS tryptophan emission spectra and reference casein contents. We used a set of 20 validation samples (including raw, skim, and ultrafiltered milk) to optimize and validate model performance. We externally tested another independent set of 20 test samples (including raw, skim, and ultrafiltered milk) by root mean square error of prediction (RMSEP), residual prediction deviation (RPD), and relative prediction error (RPE). The RMSEP for casein content quantification in raw, skim, and ultrafiltered milk ranged from 0.12 to 0.13%, and the RPD ranged from 3.2 to 3.4. The externally validated error of prediction was comparable to the existing rapid method and showed practical model performance for quality-control purposes. This FFFS-based method can be implemented as a routine quality-control tool in the dairy industry, providing rapid quantification of casein content in fluid milk intended for cheese manufacturing.     

Lesinurad原料药中7种有机溶剂残留的测定

目的建立同时测定Lesinurad原料药中丙酮、二氯甲烷、正己烷、乙酸乙酯、四氢呋喃、甲苯、N,N-二甲基甲酰胺(DMF)残留量的方法。方法采用气相色谱法(GC)。色谱柱为RESTEK Rtx-502.2毛细管柱,程序升温,柱温为40℃,维持2 min,以每分钟5℃的速率升温至200℃。进样口温度为180℃,检测器为氢火焰离子化检测器,检测温度为220℃,载气为氮气,流速为2.0 ml/min,分流比为20:1,直接进样,进样量为1μl。按外标法进行定量分析。结果7种残留溶剂峰分别与相邻峰分离完全。丙酮、二氯甲烷、正己烷、乙酸乙酯、四氢呋喃、甲苯和DMF的线性范围分别为100~600μg/ml(r=0.9998),12~72μg/ml(r=0.9993),5.8~34.8μg/ml(r=0.9990),100~600μg/ml(r=0.9996),14.4~86.4μg/ml(r=0.9995),6~36μg/ml(r=0.9991),17.6~105.6μg/ml(r=0.9989);定量限分别为4.8,6.1,2.9,5.0,3.6,3.0,3.9μg/ml,检测限分别为1.6,2.0,1.0,1.8,1.2,1.0,1.3μg/ml;加样回收率分别为98.63%~99.89%(RSD=0.61%,n=9),98.59%~99.94%(RSD=0.78%,n=9),97.46%~99.23%(RSD=0.76%,n=9),98.20%~99.66%(RSD=0.78%,n=9),98.34%~99.56%(RSD=0.86%,n=9),97.46%~99.96%(RSD=0.65%,n=9),97.56%~100.63%(RSD=0.82%,n=9)。结论该方法简单、准确、重复性好,可用于Lesinurad原料药中7种残留溶剂的检测。     

毛细管顶空GC法测定阿加曲班中的残留溶剂

目的建立毛细管顶空气相色谱法测定阿加曲班中的9种有机溶剂:甲醇、乙醇、乙腈、异丙醇、二氯甲烷、正己烷、乙酸乙酯、四氢呋喃、吡啶的残留量。方法色谱柱DB-624;载气为氮气,柱流速为3.0 mL/min;柱温为程序升温;检测器FID。结果各溶剂的平均回收率分别为99.0%,103.1%,102.9%,105.0%,103.2%,101.8%,97.7%,98.2%和97.1%,RSD小于2.0%。结论此法简便、准确、重复性好,为阿加曲班的质量控制提供了依据。     

商业橘皮果胶与大豆果胶流变性质的比较

通过流变学方法对商业橘皮果胶及大豆果胶溶液黏度及凝胶过程进行分析。结果表明：相同条件下,商业橘皮果胶的黏度高于大豆果胶;在形成凝胶过程中,商业橘皮果胶凝胶体系储能模量要远高于大豆果胶。果胶质量浓度为2 g/100 mL、蔗糖添加量为55、60 g/100 mL,葡萄糖酸内酯（D-glucono-δ-lactone,GDL）添加量为3、4 g/100 mL的商业橘皮果胶与相同条件下的大豆果胶储能模量差异不大;通过加入蔗糖及GDL或提高大豆果胶质量浓度,可明显提高大豆果胶凝胶体系的储能模量,增加大豆果胶的凝胶强度。