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81.
陕西山阳县某锑矿,原矿含锑2.27%,硫2.85%,砷0.27%。通过试验选择糊精、硅酸钠作为组合抑制剂,正丁醇作为起泡剂,有效抑制了石英、黄铁矿、毒砂矿物进入锑精矿中。采用一段磨矿、一次粗选、一次扫选、两次精选的工艺流程,最终获得产率3.45%、锑品位59.42%、回收率90.31%的锑精矿。 相似文献
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一步固化及加气发泡法是矿井污泥无害化、资源化处理最有效的方法。选取水泥、粉煤灰(煤渣)、河砂、石灰(石膏)、发气物料作为固化加气发泡处理剂,运用正交试验研究了矿井污泥实验条件;并通过抗压强度来评价污泥固化块(轻质建材块)的力学性质;采用XRD和SEM分析污泥固化块(轻质建材块)的组成和微观结构。结果表明,水泥、粉煤灰(煤渣)、河砂、石灰(石膏)的掺比量一定时对污泥固化块(轻质建材块)的抗压强度具有有利影响。该配比的污泥固化块(轻质建材块)对矿井污泥有很好的固化效果。 相似文献
85.
Rana Mustafa Yue He Youn Young Shim Martin J. T. Reaney 《International Journal of Food Science & Technology》2018,53(10):2247-2255
Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes. 相似文献
86.
针对湖南某钨选厂使用杂醇类起泡剂BK205所产生的泡沫小、性脆、泡沫层薄等不利于二次浮选的特点,采用BK205与新型醚类起泡剂CU组合使用以便实现矿石中钨矿物的高效回收。结果表明,在采用BK205与新型醚类起泡剂CU组合质量比为3∶1、先BK205后CU的加药方式下,小型闭路试验得到精矿WO3品位为30.13%,回收率为78.98%。工业试验表明,组合起泡剂不仅改善浮选泡沫,减少药剂用量,降低药剂成本,而且能获得比原起泡剂更好的工业指标,使钨矿物得到更高效的回收。 相似文献
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稠油油藏出砂冷采技术实践 总被引:4,自引:5,他引:4
套保油田为普通稠油油藏,其开发的难点是常规冷采产能低、递减快,蒸汽吞吐开采注入压力过高破坏隔层导致底水上窜、注入压力过低不能保证注入蒸汽质量导致开采效果差。因此开展出砂冷采试验,经研究及现场试验形成了较完善的配套工艺技术,出砂冷采在套保油田白92块工业化应用,单井日产油达到10~30m^3/d,为常规冷采产量的10~20倍。 相似文献
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ABSTRACT: The foaming properties of egg albumen, which had been subjected to low and high pH unfolding followed by refolding, were investigated. The foaming capacity of egg albumen, the stability of the foam, or both, could be improved by an unfolding and refolding regime by choosing proper unfolding and refolding pH values. The foaming capacities of egg albumen were greatly improved when the refolding was at pH 6.5, 7.5, or 8.5, whereas the foaming capacities could be either slightly increased or decreased when the refolding was at pH 4.5 or 5.5 compared with the controls. The foam stability was in almost all cases improved by the unfolding and refolding treatments except for a few cases of unfolding at pH 1.5 or 10.5. The foam stability and liquid drainage were improved most when the unfolding was at pH 12.5. Analysis of total and surface sulfhydryl groups, surface hydrophobicity, and protein analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) provided strong evidence that the partial unfolding of egg albumen proteins as well as the interactions among egg albumen proteins through disulfide and/or hydrophobic groups dictated the improvements in foaming properties. The increase in surface hydrophobicity showed better correlation with the improvement of foaming properties than the change of surface sulfhydryl content did. 相似文献