Exchange and oxidation of CO on O-predosed Rh---Al2O3 and Rh---CeO2 catalysts

Exchange and oxidation of C¹⁶O were investigated at 450°C on ¹⁸O-predosed Rh and Pt catalysts supported on A1₂O₃, CeO₂ and CeO₂-Al₂O₃. In all cases, a rapid exchange of C¹⁶O with the surface can be observed. CO oxidation leads to C¹⁶O₂, C¹⁶O¹⁸O and C¹⁸O₂. Significant formation of C¹⁶O₂ is due to the relatively high ¹⁶O coverage in reaction resulting from the C¹⁶O exchange and from an exchange between O surface species and ¹⁶O internal atoms. Hydrogen is also formed via a water-gas shift reaction (CO + surface OH) in higher proportion on CeO₂-containing catalysts than on A1₂O₃. Chlorine inhibits all the reactions (exchange, oxidation and WGS) and particularly the internal exchange.     

弹丸外弹道优化设计初始点的选取

在弹丸外弹道优化设计中,需对优化设计变量赋于初始值.初始值选取得如何,对整个优化计算所耗机时、迭代点收敛到哪个极值点上等等,影响很大.该文对初始值的选取原则、选取方法等作了讨论,所得结果也可作为对弹丸主要结构参数选优的预估.     

Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known.     

钛容器的特点

根据钛材的化学、物理、力学和工艺性能介绍了钛容器在设计、制造、检验和应用方面的特点。     

Community OR — Five Years of Organised Activities and Beyond

What has become known as Community Operational Research has been around in the UK for many years. The election of Jonathan Rosenhead as President of the UK OR Society in 1986–87 was the catalyst for bringing together and expanding activities which had been carried out largely by individuals working in isolation on a voluntary basis. The following five years have seen the establishment of the Community OR Unit at Northern College, the Centre for Community OR at Hull University and the Community OR Network, which supports the activities of volunteer OR workers across the UK. This paper reviews the range and types of work which have been undertaken by various practitioners. An assessment of the success of community OR is made and a number of issues which have arisen are discussed. Finally, given the diverse nature of community OR, its practice and practitioners, there is some discussion about the future of the area.     

Kinetic study of the hydrolysis of isocyanic acid in the gas phase

The hydrolysis of isocyanic acid in the gaseous phase has been investigated at temperatures between 553 and 613 K by mass spectrometry and evaluated to obtain the corresponding kinetic data. The reaction order and reaction constant have been determined. Finally, the influence of water on the catalysed formation of melamine from isocyanic acid under the operating conditions employed has been investigated in order to determine whether there is a need to try the process gas.