The preparation and properties of coprecipitated Cu–Zr–Y and Cu–Zr–La catalysts used for the steam reforming of methanol

Several samples of exhaust diesel soot are investigated by inverse gas chromatography and linear solvation energy relationship (LSER) modelling according to their soluble organic fraction content and their time of exposure in oxidative conditions. The results demonstrate the evolution of the adsorptive properties of the studied materials towards volatile compounds during the oxidation under NO₂.     

Cassava retting: Optimisation of a traditional fermentation by an experimental research methodology

Retting, a spontaneous and traditional fermentation of cassava roots in Central Africa, was optimised in terms of time and the quality of the end-product. Optimal conditions were achieved by using an experimental research methodology. Temperature is the most influential factor, with an optimum of 34°C for quicker retting. The roots should be peeled and soaked in water immediately after harvesting to increase the quality of cassava foods. Inoculation of water with juice from a prior retting helps in cassava detoxification but has no influence on the time or the quality of foo-foo. Foo-foo samples had the most favourable organoleptic quality when an incubation temperature of between 28 and 37°C was used. Using optimal conditions, retting time was reduced 3-fold, and foo-foo of high and constant quality could be processed.     

Finite element micromechanical modelling of unidirectional fibre-reinforced metal-matrix composites

Typical finite element formulations and models for unidirectional composite materials are reviewed. The application of micromechanical finite element analysis to the modelling of unidirectional fibre-reinforced metal-matrix composites is demonstrated by presenting some studies from recent publications. It is shown that while analytical models offer a simple tool for obtaining the overall response of composites, finite element analysis provides more accurate and detailed characterisation of composite properties for complicated geometries and constituent property variations. Various effects that influence the stress/strain response and fibre/matrix deformation of composites are studied through modelling. These effects include the fibre coating and reaction layer, fibre shape and distribution, metallurgical and environmental factors, stress distributions and damage. It is demonstrated that the properties and constituent phase interaction of metal-matrix composites are best modelled by finite element analysis. It is emphasized that in order to obtain good predictions, the models must be coupled with first-hand characterisations of the constituent phases and their interactions, including the thermal history of the specimens.     

Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex

ABSTRACT: Natural carotenoids are an alternative to synthetic orange-red pigments. They are present in crustaceans as a protein-pigment complex. In order to extract this highly unstable pigment, crustacean waste must be stabilized; lactic fermentation is a simple and environmentally friendly method to achieve this goal. Shrimp wastes were inoculated with Lactobacillus bacterial cultures. Carotenoids were then extracted with an organic solvent system. Protein-pigment splitting was carried out using a mixture of 4 commercial enzymes; and the protein was separated from the pigment by ultrafiltration. Electrophoretograms showed that the pigment was attached to a 265-kDa protein. Splitting the protein-pigment complex allows studies on pigment absorption, stability and application.     

重力测井用于注CO2油藏监测的理论分析

在３次采油过程中，注采已为广泛应用，但所面临的问题是如何确定油层中注入流体的波及范围、流体前缘位置及推进速度等。利用地震方法进行注采由于受震资料分辨率的限制，只适用于浅层，而其它测井方法由于探测范围限制，揭示井间注采动态又显不足。重力测井具有探测范围大、受井径变化影响小、重复观测周期短、不受目的层埋深限制等优点。通过正演模拟分析表明，重力测井方法不仅可监测ＣＯ２前缘空间位置的变化，而且可以判定ＣＯ     

用VBA编程生成螺纹三维实体模型

阐述了在AutoCAD中用VBA编写的，造型螺纹三维实体模型的程序的理论依据和算法。介绍了该程序的使用方法，列出了程序框图和重要部分的程序清单。     

Mashing of rice with barley malt under non-conventional process conditions for use in food processes

Non-conventional mashing conditions are relevant in the development of a lactic acid-fermented soymilk beverage where mashed rice is the source of carbohydrates for the fermentation and sweetness of the beverage. Advantages in the process layout could be achieved by mashing at higher pH and lower malt concentrations than normally used in the brewing industry. the work reported here assessed the consequences of mashing under non-conventional conditions. Malt concentration in the cereal part was varied from 25% to 70% (w/w), pH was varied within 5.3 to 7.1, and prolongation of the holding times at 50°C and 62°C was investigated. Regression equations have been established for predicting yields of soluble protein, low molecular weight sugars and total fermentability as functions of pH and malt concentration. the results showed that the maltose yield was constant while glucose, maltotriose and total fermentable sugar yields decreased slightly with increasing pH and decreasing malt concentration. Prolonged mash holding times at 50°C and 62°C gave minor increases in protein yields only. It is concluded that it is quite acceptable to use non-conventional mashing conditions when a mashing step is integrated in other food processes.     

Volatile constituents of palm wine and palm sap

Palm wine and pasteurised palm sap volatiles were collected, concentrated on a Tenax GC and analysed by gas chromatography and gas chromatography-mass spectrometry. Eighty-two components were identified: 47 esters, 9 alcohols, 5 acids, 6 carbonyls, 2 acetals, 4 terpenes and 9 hydrocarbons. These had all been found previously in conventional wines. Odour evaluation of the separated palm wine components as they eluted suggested that no one compound is responsible for the characteristic palm wine odour. The acetates of higher alcohols and the ethyl esters of straight-chain aliphatic C₆-C₁₀ acids seemed to be important and may play a big role in imparting the fruity nuances of characteristic palm wine odour. Their association with alcohols seemed also to be necessary for the expression of typical palm wine odour. The qualitative difference between palm sap aroma and palm wine aroma appeared to be due mainly to the presence of these esters and alcohols in palm wine and their apparent absence from palm sap, as well as to the presence of some low-boiling esters and alcohols in palm sap and their apparent absence from palm wine.     

Investigation of Scale Formation in Heat Exchangers of Phosphoric Acid Evaporator Plants

The primary problem in concentrating phosphoric acid is due to fouling on the tube‐side of the heat exchangers of the evaporator units. Scaling on the heat transfer surfaces occurs because of high supersaturation of phosphoric acid liquor with respect to calcium sulphate. A review of the existing literature reveals that no information is available on heat transfer and on crystallization fouling of industrial phosphoric acid solutions. In this investigation, the solubility of different calcium sulphate types in phosphoric acid solution was studied and its dependency on acid concentration and temperature was investigated. A large number of fouling experiments were carried out in a side‐stream of a phosphoric acid plant at different flow velocities, surface temperatures and concentrations to determine the mechanisms, which control the deposition process. After identifying the effects of operational parameters on the deposition process, a model was developed for prediction of fouling resistances. The reaction of calcium sulphate crystallization followed a second order rate with respect to the supersaturation. The activation energy evaluated for the surface reaction of the deposit formation was found to be 57 kJ/mol. The predicted fouling resistances were compared with the experimental data. Quantitative and qualitative agreement between measured and predicted fouling rates is good.