Pd-Ru/C催化剂的制备及其甲酸氧化活性研究

利用微波辅助有机溶胶法成功制备了Pd3Ru/C纳米电催化剂。相比传统的高压有机溶胶法,该法大大降低了有机溶剂的使用量并缩减了反应时间,是一种环境友好和资源节约的新型方法。采用XRD,TEM,XPS和电化学测试等手段对其结构和电化学性能进行了表征和评价。XRD和TEM结果表明微波辅助制备的Pd3Ru/C催化剂其粒径只有约3.0 nm,分散性也较Pd/C得到显著改善;XPS谱图证实催化剂活性组分Pd和Ru的原子比约为3.13∶1,Pd和Ru两种元素间发生了相互作用。与同条件制备的Pd/C催化剂相比,Pd3Ru/C催化剂在电极上发生甲酸氧化反应的主要峰电位负移了约100 mV,峰电流密度增大了2/3左右,其甲酸电氧化活性得到明显提高。     

纳米CeO2的制备及其红外吸收性能研究

采用硬脂酸凝胶法制备了CeO2纳米晶,用X射线粉末衍射仪,透射电子显微镜（TEM）对CeO2纳米晶的粒径和形貌进行了表征.研究了不同热处理温度下纳米CeO2的红外吸收特性.结果表明,CeO2纳米晶的吸收峰宽化,吸收峰发生红移现象,同时CeO2纳米晶在1000～1700nm之间吸收较好,有可能用作激光隐身涂料的吸收剂.     

镍铬合金在酸性CuCl2溶液中反应机理

对铜在酸性CuCl_2溶液中蚀刻反应机理论述,利用氧化-还原电动势原理,详细论述了Ni80Cr20合金在酸性CuCl_2溶液中化学蚀刻反应机理,以及影响蚀刻速度的因素,并对溶液中金属离子的存在形式作了验证。     

酸增殖剂的合成及其对CTP版材性能的影响

针对自制激光热交联型CTP版材存在的问题,合成了一种磺酸酯类化合物,用其作为酸增值剂,使得版材的灵敏度与成像质量明显提高。     

煤层气井泡沫酸井筒除垢工艺及存在问题

X区煤层气井生产过程中,井下设备存在着严重的结垢情况,给气井正常生产带来较大影响。为提高采收率,对X区垢样进行X-射线衍射成分分析,优选出了除垢泡沫酸体系,设计加工了泡沫酸现场施工配套设备。结果表明:X区垢成因复杂,泡沫酸酸溶率可高达95%,缓蚀性及配伍性良好,工艺存在问题得到相应改善,现场施工应用增产效果较好。     

Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts

Nowadays, aflatoxin B₁ (AFB₁) could be considered as one of the most hazardous mycotoxins for humans, and nuts comprise one of the major responsible food categories for human exposure to this mycotoxin. Thus, complete elimination of AFB₁ or reduction of its content in nut foods, such as pistachio attracted lots of attentions. In the current study, the efficacy of roasting process by incorporation of lemon juice and/or citric acid on the reduction of AFB₁ in contaminated pistachio nuts (AFB₁ at two levels of 268 and 383 ng/g) was investigated. Significant degradation of AFB₁ (up 93.1% for AFB₁) was recorded by applied treatment protocols. Although roasting of 50 g pistachio nuts with 30 ml water, 30 ml lemon juice and 6 g of citric acid at 120 °C for 1 h resulted to a significant degradation (93.1 ± 8.2%) of AFB₁, this treatment altered the desired physical properties. Roasting with 30 ml water, 15 ml lemon juice and 2.25 g of citric acid at 120 °C for 1 h reduced the level of AFB₁ in 49.2 ± 3.5% of the initial level without a noticeable change in desired appearance of pistachios. Hence, a synergistic effect between heating and lemon juice/citric acid in order to AFB₁ degradation was observed. It could be concluded that roasting process with lemon juice and citric acid could be applied as a useful and safe degradation method of AFB₁ in naturally contaminated pistachio nuts.     

Determination,content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines

A simple and convenient HPLC-FD detection method for ochratoxin A (OTA) with a high detection limit and a short run time has been developed. OTA has been found in most samples of Chinese market wine, including domestic and imported wines, but the content was not very high. Only a few wines showed an OTA content that exceeded the EC and OIV limits, indicating that most Chinese market wines were safe. The OTA intake for Chinese from wine was 0.017 ng/kg (bw) per day, which was lower than the SCF and JECFA limits and also lower than in many other countries. This was mainly due to the low per capita wine consumption in China, but it is still necessary for the Chinese government and wine makers to monitor OTA levels in wine and to establish relevant regulations. An egg white treatment (0.20 mg/mL, 48 h) was the best removal method for OTA.     

Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids

Tahini (sesame paste) is a low-moisture ready-to-eat food that has been linked to foodborne outbreaks and recalls. The objectives of this study were to investigate the behavior of Staphylococcus aureus in commercial and hydrated tahini at 10, 21 and 37 °C and to inhibit S. aureus in these products by 0.1, 0.3 and 0.5% acetic or citric acid. S. aureus was able to survive in commercial tahini with reductions of 3.3, 1.6 and 0.7 log₁₀ CFU/g at 37, 21 and 10 °C, respectively; while it grew in hydrated tahini with an increase of 3.9, 3.0 and 1.8 log₁₀ CFU/ml at 37, 21 and 10 °C, respectively, by 28d. Citric or acetic acid at ≤ 0.5% reduced S. aureus in commercial tahini by ≤ 2.3 log₁₀ CFU/ml by 28d compared to control at all of the tested temperatures. However, acetic and citric acid were more inhibitory at 37 and 10 °C, respectively. In hydrated tahini, viable S. aureus cells were not detected in the presence of 0.5 or 0.3% acetic acid after 7 and 14d, respectively, at both 21 and 37 °C; and after 14 and 28d, respectively at 10 °C. Acetic acid at 0.1% also reduced S. aureus numbers to undetectable levels after 14 and 28d at 21 and 37 °C, respectively. S. aureus cells were also not detected in the presence of 0.5% citric acid by 21d at all of the tested temperatures, or 0.1 and 0.3% citric acid by 28 and 21d, respectively at 21 °C. Acetic and citric acids could be used in tahini or tahini-based products to reduce the potential risk associated with S. aureus.     

Implementation of CPA EoS for simultaneous solubility modeling of CO2 and H2S in ionic liquid [OMIM][Tf2N]

In this study, solubility of pure CO₂ and H₂S and their mixture in [OMIM][Tf₂N] modeled applying CPA EoS. CPA combines the SRK equation with an advanced association term, which is similar to that of SAFT. From a practical point of view, the target in the CPA project was to develop a thermodynamic model capable of describing complex equilibria of mixtures containing polar/associating chemicals through a simple procedure with respect to the SAFT.

The AAD% for binary systems, including H₂S+ IL and CO₂+ IL are 6.81, 5.21 respectively. Moreover, AAD% equal to 13.89 was achieved for the ternary system.