A Dilute Fluorinated Phosphate Electrolyte Enables 4.9 V-Class Potassium Ion Full Batteries

Potassium ion batteries using graphite anode and high-voltage cathodes are considered to be optimizing candidates for large-scale energy storage. However, the lack of suitable electrolytes significantly hinders the development of high-voltage potassium ion batteries. Herein, a dilute (0.8 m ) fluorinated phosphate electrolyte is proposed, which exhibits extraordinary compatibility with both graphite anode and high-voltage cathodes. The phosphate solvent, tris(2,2,2-trifluoroethyl) phosphate (TFP), has weak solvating ability, which not only allows the formation of robust anion-derived solid electrolyte interphase on graphite anode but also effectively suppresses the corrosion of Al current collector at high voltage. Meanwhile, the high oxidative stability of fluorinated TFP solvent enables stable ultrahigh-voltage (4.95 V) cycling of a potassium vanadium fluorophosphate (KVPO₄F) cathode. Using TFP-based electrolyte, the 4.9 V-class potassium ion full cell based on graphite anode and KVPO₄F cathode shows rather remarkable cycling performance with a high capacity retention of 87.2% after 200 cycles. This study provides a route to develop dilute electrolytes for high-voltage potassium ion batteries, by utilizing solvents with both weak solvating ability and high oxidative stability.     

钠过量对铌酸钾钠基陶瓷结构及性能的影响

用常规氧化物固溶法制备了(Na0.520+xK0.480)0.915Li0.085NbO3(x=0～0.025)无铅压电陶瓷,研究了过量Na的掺杂量对其烧结温度、微观结构及压电性能的影响。结果表明,过量Na掺杂在烧结过程中促进液相的产生,导致样品烧结温度显著降低。室温下样品均为四方结构。随x的增加,样品的斜方-四方相变温度tO-T趋向低温。当x从0.010增大到0.025时,Qm从131提高到238,tanδ和d33分别从0.034和125pC/N下降至0.012和105pC/N,表明过量Na实际上起到了"硬性掺杂"的作用。     

Si-玻璃阳极键合失效机理研究

在采用Si-玻璃阳极键合技术制备微惯性传感器的过程中,实验发现键合圆片中心区域键合失效。通过对键合机理和工艺过程进行分析,认为湿法腐蚀工艺引入钾离子(K+)污染是造成键合失效的主要原因,也可以对键合失效现象给出合理的解释。改变工艺参数进行了键合对比实验,结果表明,未受K+污染的键合圆片没有发生键合失效现象。提出了解决键合失效问题的两种方案,并首次提出在Si片表面生长氧化层提高失效区键合强度的方法;从理论上分析了增加SiO2介质层的可行性。强度测试结果表明,在SiO2厚度为150nm时,键合剪切强度达到14MPa,验证了方案的可靠性。利用上述方法制备出微加速度传感器敏感结构。     

膨化硝铵炸药轮碾混合工艺探讨

本文针对现行膨化硝铵炸药轮碾混合工艺，对影响膨化硝铵炸药爆炸性能及贮存性能的因素进行了试验及探讨，试验结果对改进工艺、提高产品爆炸性能有一定参考价值。     

硝酸铵的膨化机理研究

膨化硝酸铵是一种自敏化改性硝酸铵,由硝酸铵溶液在专用表面活性剂作用下,经真空强制析晶工艺制得.文中研究了膨化硝酸铵制备的膨化过程和专用表面活性剂的作用,结果表明:在真空和表面活性剂作用下,硝酸铵溶液由不饱和状态至饱和状态,进而达到过饱和状态,最终导致硝酸铵的快速结晶和体系的膨胀.在真空干燥过程中,形成中心空穴、微细孔道和裂缝,它们使膨化硝酸铵的起爆感度提高;专用表面活性剂具有降低硝酸铵溶液表面张力、发泡剂和加快结晶成核的作用.     

烟草水分胁迫研究进展

综述了烟草水分胁迫与烟株生长发育、烟株生理变化以及产、质量的关系,并展望了今后的研究方向.     

喷涂技术在烟草薄片生产中的应用研究

分析了烟草薄片原生产涂布系统的不足,对原涂布系统进行改造,新增涂布装置,将柠檬酸钾单独施加到烟草薄片上,研究了新喷涂技术对涂布液和烟草薄片质量的影响。结果表明,应用新喷涂技术时,涂布液的黏度降低了17.78%、含渣量降低了24.52%,涂布液渗透性提高;在未影响产品物理指标、化学指标、感官质量的基础上,烟草薄片中钾离子横幅分布均匀性提升了68.49%。     

小麦粉中溴酸钾检测方法的比较

为了选择一种最适合小麦粉中溴酸钾的检测方法,分别对4种检测方法(滴定法、反滴定法、离子色谱法和液相色谱法)进行探讨,比较它们的原理、方法、精确度、检出限、回收率及稳定性等方面。结果表明,离子色谱法操作简单,灵敏度高,溴酸根离子的最低检出浓度为50μg/kg,标准曲线具有良好的线性关系,回收率达到92.5%,是溴酸钾检测定量的较好方法,适合广泛推广和应用。     

硝酸盐促进环磷酸腺苷发酵合成的生理机制研究

目的：阐明硝酸盐促进环磷酸腺苷发酵合成的生理机制。方法：首先通过摇瓶实验确定硝酸钠最适添加条件,并在发酵罐上进行添加硝酸钠的cAMP发酵实验,然后对发酵过程动力学数据、硝酸盐代谢、还原力水平、关键酶活性、氨基酸水平和能量代谢进行分析。结果：确定在发酵24 h添加3 g/L-broth硝酸钠为最适条件,cAMP发酵产量和得率分别达到5.02 g/L和0.097 g/g,比对照批次分别提高了22.7%和29.8%,发酵性能得到明显提升。硝酸盐利用过程消耗了大量NADPH,缓解了对6-磷酸葡萄糖脱氢酶的抑制作用,同时糖酵解途径受到抑制而磷酸戊糖途径和三羧酸循环中关键酶活性明显提高,更多碳流分配到产物合成途径。此外,胞内前体氨基酸水平、NADH/NAD⁺和ATP/AMP均得到明显提高,为cAMP发酵合成提供了物质和能量基础。结论：硝酸盐利用过程消耗了大量的还原力,改变了代谢流分配情况,提高了胞内氨基酸水平和ATP合成,进而促进cAMP的发酵合成。硝酸盐作用机制的阐明,为提高核苷酸类发酵产品的生产水平提供了参考。     

Potassium Lactate and Fresh-Pork-Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display

ABSTRACT:  The objective was to examine the effects of potassium lactate (KL) and raw-meat blend on the shelf-life of fresh-pork-sausage patties in lighted and unlighted display. Four fresh-pork-sausage blends (70% prerigor meat, 30% fresh-pork trim; 80%/20%; 90%/10%; and 100%/0%) were formulated ( n = 3) with 0% and 3% KL, and patties were displayed for 10 d at 4 °C in lighted display or for 7 d in unlighted display followed by 3 d in lighted display. Patties with KL had lower aerobic plate counts (APC), more stable color (greater a* and chroma, less visual discoloration), and less lipid oxidation ( P < 0.05) during display than did patties without KL. Patties in the light for 10 d were more discolored and had more lipid oxidation ( P < 0.05) than those in the dark for 7 d followed by the light for 3 d. Patties with KL in the light for 10 d had similar color ( P > 0.05) to patties without KL that were in the dark for the first 7 d. Adding KL resulted in similar color stability ( P > 0.05) among patties made from 80, 90, and 100% prerigor meat and greater color stability ( P < 0.05) than similarly formulated patties without KL. By using 3% KL, fresh-pork-sausage patty color stability was maximized, APC and lipid oxidation were minimized, and formulation costs can be decreased by using less-expensive fresh-pork trim for up to 20% of the blend. Adding KL also minimized the effects of display lighting on myoglobin and lipid oxidation.