一种制备插层和无定形高岭土的新方法

利用甲醇钠强烈的夺氢作用 ,介绍了一种制备插层和无定形高岭土的方法。利用XRD为主要检测手段研究了甲醇钠的质量分数、反应温度等因素对反应的影响。结果表明 :在反应温度较低、质量分数较低的甲醇钠溶液中 ,高岭土容易被插层而膨胀 ,反之高岭土的层状结构被破坏而无定形化。红外光谱分析进一步证明了插层和无定形高岭土结构的变化     

Investigation of the Interaction of Sodium Chloride and Two Amino Sulfonic Acids,HEPES and MOPSO,by EMF Measurements

Ionic interactions in the two systems NaCl-HEPES (N-2-hydroxyethylpiperazine-N′-2-ethanesulfonic acid) and NaCl-MOPSO (3-(N-Morpholino)-2-hydroxypropanesulfonic acid) have been studied in terms of their mutual influence on the respective activity coefficients of each component. Activity coefficients for each component of the two systems and for corresponding buffers are calculated from emf measurements of solutions containing NaCl, the aminosulfonic acid, and its conjugate base in a NalSE/solution/AgCl-Ag cell at 5, 15, 25, and 37 °C.     

硫化钠在黑白钨加温精选中的应用研究

介绍了柿竹园黑白钨混合粗精矿加温精选中 ,添加硫化钠与水玻璃混合剂比单一添加水玻璃能更有效地使白钨矿与萤石等含钙矿物及脉石矿物分离。论述了硫化钠在加温精选中的作用效果并探讨了其作用机理     

The Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

ABSTRACT:  The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly ( P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower ( P < 0.05) a _w values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher ( P < 0.05) cooking yield, surface redness (CIE a *), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner–Bratzler shear force values and higher ( P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly ( P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference ( P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.     

Influence of process variables on the drying of potato slices

Investigation of the effects of varying air velocity, slice thickness, and pre-treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances.     

The influence of NaCl and CO2 on the atmospheric corrosion of magnesium alloy AZ91

The influence of NaCl and CO₂ on the atmospheric corrosion of magnesium alloy AZ91 is studied in the laboratory. Samples were exposed under carefully controlled air and flow conditions; the relative humidity was 95%, the temperature was 22.0°C and the concentration of CO₂ was < 1 ppm or 350 ppm. Different amounts of sodium chloride (0–70 μg/cm²) were added before exposure. The corrosion products were analyzed by gravimetry, ion chromatography, X‐ray diffraction and scanning electron microscopy. Mass gain and metal loss results are reported. The combination of high humidity and NaCl is very corrosive towards AZ91. However, the NaCl‐induced corrosion is inhibited by ambient concentrations of CO₂. Exposure in the absence of CO₂ gives rise to heavy pitting, with brucite, Mg(OH)₂, being the dominant corrosion product. In the presence of CO₂ a layer of hydrated magnesium hydroxy carbonate, Mg₅(CO₃)₄(OH)₂ · 5 H₂O forms. A tentative corrosion mechanism is presented that explains the behavior in the two environments.     

Characteristics of a NaOH-Activated Blast Furnace Slag Blended with a Fine Particle Silica Waste

Mortars of blast furnace slag blended with a geothermal silica waste at various replacement levels of 0%, 5%, 10%, 15%, and 20% were cured for up to 90 days. The binder was activated by 6 wt% Na₂O equivalent of sodium hydroxide. Lime was added as an activating agent and also to promote pozzolanic reaction with the silica. It was found that the presence of the silica waste increased the reactivity of the cementitious materials, as measured by means of nonevaporable water. The compressive strength was increased in the presence of the silica, except at the highest replacement level of 20%, the optimum silica replacement was that of 5%–10%. The microstructures of blended slag showed less porosity than those of neat slag mortars. The lime was completely consumed after 90 days of hydration.     

The emulsifying properties of a polysaccharide isolated from the fruit of Cordia abyssinica

Polysaccharide was isolated from Cordia abyssinica and its effect, at differing concentrations, on its emulsifying ability was determined. Emulsions of vegetable oil containing up to 1% of the polysaccharide in phosphate pH 7.4 buffer, were prepared by using a hand piston homogenizer. Emulsification was assessed by diluting samples of the emulsions in sodium dodecyl sulphate and measuring absorbance at 500 nm. Addition of increasing concentrations of the polysaccharide up to 1% enhanced emulsification and emulsion stability. Above 1% concentration the polysaccharide solutions were too viscous for making emulsions conveniently. At a constant concentration of the polysaccharide, addition of up to a 1% concentration of salt enhanced emulsion formation. Further addition of salt above 1% resulted in no further changes in emulsifying ability, but the stability of the emulsions formed decreased on increasing the concentration of salt above 1%. The effect of pH on emulsifying ability was investigated by preparing emulsions using buffers of different pH, from pH 3 to pH 13. The polysaccharide had poor emulsifying ability below pH 7. Emulsifying ability increased with pH between pH 7 and 11. At pH above 11 there was a decrease in emulsifying ability.     

镀锌钢带工艺技术改造

本介绍了将氰化钠镀锌溶液转换为氯化钾镀锌溶液的镀锌工艺过程，从工艺、健康、环保、成本等方面进行阐述。