AMPS/AM的合成及其性能测试

利用抗盐性较好的阴离子单体AMPS与丙烯酰胺聚合,制备了一种阴离子型二元共聚物.一定浓度的共聚物溶液在NaCl、CaCl2存在下的粘度保留值与PAM同比增高1倍以上.     

卤水复分解法制备纯碱——盐析结晶、产品质量、盐析剂循环

介绍了一种采用添加盐析剂的方法从卤水、碳铵中制备纯碱的新工艺.采用BaCl2-Na2CO3-NaOH法净化卤水,使其中主要杂质Ca2 、Mg2 、SO42-降低到1×10-4%,达到反应要求.卤水与碳酸氢铵复分解反应制取碳酸氢钠和氯化饺,碳酸氢钠结晶率一般为70%～79%,加人盐析剂可以使碳酸氢钠结晶率提高到90%以上.煅烧碳酸氢钠得纯碱,产品符合GB210.1-2004Ⅱ类一等品要求.加人的盐析剂无需蒸发,可循环使用,耗能低,工艺简单.流程短,无污染.     

西台吉乃尔盐湖析钾老卤及冻卤25 ℃等温蒸发实验研究

为了有效利用西台吉乃尔盐湖析钾后老卤及冻卤中的锂、硼等元素,对西台吉乃尔盐湖析钾后老卤和冻卤展开了25 ℃等温蒸发实验,采用化学分析、X射线粉晶衍射等方法对析出固体矿物的含量及物相进行了分析,并依据Li⁺,Mg²⁺∥Cl^-,SO₄^2-—H₂O四元体系25 ℃介稳相图对盐类析盐路线进行了理论分析。结果表明,析钾老卤蒸发过程主要析出钠石盐、光卤石、水氯镁石、四水泻盐和一水硫酸锂,其中Li⁺富集到5.4 g/L左右时开始析出锂盐,而硼富集到46.73 g/L时仍无明显析出;冷冻后老卤蒸发过程中可获得较高品质的水氯镁石,冷冻脱硫后可以提高Li⁺的富集浓度,但最终仍有一水硫酸锂析出。该老卤25 ℃的蒸发析盐规律与Li⁺,Mg²⁺∥Cl^-,SO₄^2-—H₂O四元体系25 ℃介稳相图基本一致。     

Optimisation of the evaporator of a refrigerator employing hydrocarbon as a refrigerant

ABSTRACT

The refrigeration and air conditioning system is a booming research in the research area. In refrigeration, the scientists focus on the new refrigerant in order to reduce the global warming potential (GWP), high coefficient of performance (COP) and meet zero ozone depletion potential (ODP). Not only the new refrigerant as a solution to attain zero ODP, high COP and at the same time to optimise the design of refrigeration system to meet ODP and COP as a required level. This paper aims to optimise the design of a double refrigerator evaporator for a refrigerator employing non ozone-depleting hydrocarbon refrigerant using brine as a secondary solution with a low GWP. It is done by numerical modelling followed by the parametric modelling using CATIA V5.     

盐湖卤水提锂技术研究与发展

近年来,随着核电、航空航天、锂电动汽车等行业的快速发展,全球对锂产品的需求逐年增加。鉴于卤水锂资源约占世界锂资源的65%及世界锂产品产量的58%来自于卤水工艺,过去十余年卤水提锂材料、技术与装备研究方兴未艾,吸引越来越多的科技工作者关注。根据全球特别是中国卤水锂资源赋存特征与状态,归纳分析了沉淀法、膜法、萃取法和吸附法等卤水提锂关键技术,综述了各种方法的适应性及发展方向。     

臭豆腐卤水冻干前后挥发性成分的比较研究

为研究长沙具有地方代表性的3种臭豆腐卤水真空冷冻干燥前后挥发性成分的差异,在发酵成熟的卤水中加入一定数量保护剂后进行真空冷冻干燥,检测臭豆腐卤水冻干前后微生物总数的变化并利用固相微萃取（SPME）结合气-质联用（GC-MS）技术对3种臭豆腐卤水及其冻干粉复水后挥发性成分进行分析。结果表明,3种卤水冻干前后挥发性成分分别为43、47,49、53,31、40种,均集中了大量挥发性成分的主要组分,3种冻干粉复水后能快速启动发酵,培养12 h基本达到南方臭豆腐卤水的发酵效果,为卤水标准化生产提供了可能。     

The effect of salt concentration on rancidity in Gaziantep cheese

Gaziantep cheese is a non‐fermented and enzyme clotted type cheese. The changes in oxidative and hydrolytic rancidity in the cheese were analysed during its storage. Storage conditions were selected as 4, 10 and 20°C and 90, 170, 200 and 230 g kg⁻¹ salt solutions by considering the traditional storage conditions. Oxidative rancidity increased with increasing temperature and NaCl concentration in the brine. Hydrolytic rancidity increased with increasing temperature and decreasing salt content of the cheese. The extent of oxidative rancidity was found to be higher than hydrolytic rancidity. The results of this study showed that the storage temperature should not be higher than 10°C and brine concentration must be higher than 90 g kg⁻¹ and lower than 230 g kg⁻¹ to minimize lipid oxidation. Gaziantep cheese was organoleptically examined after 2 months of storage at 20°C and in 90, 170 and 230 g kg⁻¹ salt solutions, and it was found that even at a peroxide value around 1 meq kg⁻¹, acceptable levels of changes in flavour were observed. Sensory analysis results showed that textural properties of Gaziantep cheese changed with salt concentration of the brine. © 1999 Society of Chemical Industry     

东濮凹陷古近系沙河街组火山作用与盐岩成因

通过对东濮凹陷盐岩及火山岩的研究发现,虽然火山岩分布在凹陷南部,盐岩分布在凹陷北部,但它们的发育层位一致,具有等时异相的特征.结合东濮凹陷构造及演化特征分析认为:古近系盆地的不断伸展引发了火山活动,火山作用导致湖水咸化,密度大的盐水下沉,在湖底形成高密度热卤水;受南高北低古地形影响高密度热卤水自南向北流动,随着温度的降...     

盐水中的杂质对离子膜的影响

分析盐水中杂质对离子膜的影响,提出从水、硬件、工艺和原盐四方面避免盐水中的杂质对离子膜的影响.     

AMPS/AM共聚物的低温合成和性能

选用氧化－还原引发体系进行了ＡＭＰＳ／ＡＭ的低温共聚合反应，研究了反应温度、引发剂浓度、ＡＭＰＳ和ＡＭ单体的浓度和组成对聚合反应和产物的影响。通过反应条件和反应组成的优化，获得了高分子量（１０６～１０７）和高线性规整性的ＡＭＰＳ／ＡＭ共聚物ＡＣＰ－Ⅱ系列产品，测定了它们盐水溶液的不同性能。结果表明，ＡＣＰ－Ⅱ共聚物具有突出的增粘作用和对高温高盐作用的稳定性。