对梅山二期铁精矿脱磷工艺的探讨

从分析梅山铁矿的原矿性质和磷矿物的嵌布特性着手，对梅山二期铁精矿脱磷工艺进行了论证，并提出在炼钢生产中脱磷和其他脱磷方法的原则流程．     

朝鲜某地硫化铜镍矿浮选试验研究

为了给开发朝鲜某地硫化铜镍矿石提供依据,在工艺矿物学研究的基础上,对该矿石进行了浮选试验。试验结果表明,在-0.074 mm占75%的磨矿细度下,经过1次粗选、3次精选、4次扫选,可以得到适合电炉熔炼的合格铜镍混合精矿,精矿镍品位为5.16%,镍回收率为92.13%,铜品位为1.94%,铜回收率为97.47%。     

磁处理技术在煤泥水处理中的应用

介绍了煤泥水沉降设备的沉降原理及电磁处理对煤泥沉降特性的影响 ,分析了深锥浓缩机在不加药剂的情况下 ,如何改变其煤泥颗粒的水合作用及带电量 ,并指出电磁浓缩技术的应用前景。     

Performance of Holstein and Swedish-Red × Jersey/Holstein crossbred dairy cows within low- and medium-concentrate grassland-based systems

This 2 × 2 factorial design experiment was conducted to compare the performance of spring-calving Holstein dairy cows (HOL, n = 34) with Swedish Red × Jersey/Holstein crossbred (SR × J/HOL, n = 34) dairy cows within low and medium concentrate input grassland-based dairy systems. The experiment commenced when cows calved and encompassed 1 full lactation. Cows were offered diets containing grass silage and concentrates [70:30 dry matter (DM) ratio, and 40:60 DM ratio, for low and medium, respectively] until turnout, grazed grass plus either 1.0 or 4.0 kg of concentrate/d during the grazing period (low and medium, respectively), and grass silage and concentrates (85:15 DM ratio, and 70:30 DM ratio, for low and medium, respectively) from rehousing and until drying off. No significant genotype × system interactions were present for any of the feed intake or full-lactation milk production data examined. Full-lactation concentrate DM intakes were 769 and 1,902 kg/cow for the low and medium systems, respectively, whereas HOL cows had a higher total DM intake than SR × J/HOL cows in early lactation, but not in late lactation. Although HOL cows had a higher lactation milk yield than SR × J/HOL cows, the latter produced milk with a higher fat and protein content, and thus fat plus protein yield was unaffected by genotype. Milk produced by the SR × J/HOL cows had a higher degree of saturation of fatty acids than milk produced by the HOL cows, and the somatic cell score of milk produced by the former was also higher. Throughout the lactation, HOL cows were on average 30 kg heavier than SR × J/HOL cows, whereas the SR × J/HOL cows had a higher body condition score than the HOL cows. Holstein cows had a higher incidence of mastitis and ovarian dysfunction that SR × J/HOL cows.     

水溶性番茄浓缩物抗氧化和辅助降血脂功效研究

目的：研究水溶性番茄浓缩物抗氧化和辅助降血脂功效。方法：通过检测老龄小鼠的脂质氧化产物含量、蛋白质羰基含量、还原性谷胱甘肽含量、抗氧化酶活力观察水溶性番茄浓缩物抗氧化作用,通过建立大鼠高脂血症模型,研究水溶性番茄浓缩物对高脂血症模型动物的降血脂作用。结果：水溶性番茄浓缩物对老龄小鼠血清脂质氧化产物含量、蛋白质羰基含量有一定的降低作用,能降低高脂血症模型动物血清胆固醇含量。结论：水溶性番茄浓缩物具有抑制体外脂质过氧化的作用, 能调节高脂模型动物胆固醇水平。     

Photoactive Earth‐Abundant Iron Pyrite Catalysts for Electrocatalytic Nitrogen Reduction Reaction

The generation of ammonia, hydrogen production, and nitrogen purification are considered as energy intensive processes accompanied with large amounts of CO₂ emission. An electrochemical method assisted by photoenergy is widely utilized for the chemical energy conversion. In this work, earth‐abundant iron pyrite (FeS₂) nanocrystals grown on carbon fiber paper (FeS₂/CFP) are found to be an electrochemical and photoactive catalyst for nitrogen reduction reaction under ambient temperature and pressure. The electrochemical results reveal that FeS₂/CFP achieves a high Faradaic efficiency (FE) of ≈14.14% and NH₃ yield rate of ≈0.096 µg min^?1 at ?0.6 V versus RHE electrode in 0.25 m LiClO₄. During the electrochemical catalytic reaction, the crystal structure of FeS₂/CFP remains in the cubic pyrite phase, as analyzed by in situ X‐ray diffraction measurements. With near‐infrared laser irradiation (808 nm), the NH₃ yield rate of the FeS₂/CFP catalyst can be slightly improved to 0.1 µg min^?1 with high FE of 14.57%. Furthermore, density functional theory calculations demonstrate that the N₂ molecule has strong chemical adsorption energy on the iron atom of FeS₂. Overall, iron pyrite‐based materials have proven to be a potential electrocatalyst with photoactive behavior for ammonia production in practical applications.     

Microstructural Changes in High‐Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate

Milk protein concentrates with more than 80% protein (that is, MPC80) are underutilized as the primary protein source in high‐protein nutrition bars as they impart crumbliness and cause hardening during storage. High‐protein nutrition bar texture changes are often associated with internal protein aggregations and macronutrient phase separation. These changes were investigated in model high‐protein nutrition bars formulated with MPC80 and physically modified MPC80s. High‐protein nutrition bars formulated with extruded MPC80s hardened slower than those formulated with toasted or unmodified MPC80. Extruded MPC80 had reduced free sulfhydryl group exposure, whereas measurable increases were seen in the toasted MPC80. High‐protein nutrition bar textural performance may be related to the number of exposed free sulfhydryl groups in MPC80. Protein aggregations resulting from ingredient modification and high‐protein nutrition bar storage were studied with sodium dodecyl sulfate polyacrylamide gel electrophoresis. Disulfide‐based protein aggregations and changes in free sulfhydryl concentration were not consistently relatable to high‐protein nutrition bar texture change. However, the high‐protein nutrition bars formulated with extruded MPC80 were less prone to phase separations, as depicted by confocal laser scanning microscopy, and underwent less texture change during storage than those formulated with toasted or unmodified MPC80.     

浓硫酸催化合成四乙酰乙二胺的研究

采用二步法制备漂白活化剂四乙酰乙二胺TAED，即由乙二胺与乙酸反应生成二乙酰乙二胺DAED，进一步与乙酸酐反应生成TAED。讨论了原料量比、反应温度、反应时间等影响转化率的因素，通过正交试验确定了最佳反应条件：浓硫酸催化下n(乙二胺）:n（乙酸）:n（乙酸酐）=1:2.5:4,150℃反应11～12h，转化率可达68%～70%。     

Stability of oil‐in‐water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions

Properties of whey protein concentrate stabilised emulsions were modified by protein and emulsion heat treatment (60–90 °C). All liquid emulsions were flocculated and the particle sizes showed bimodal size distributions. The state and surface properties of proteins and coexisting protein/aggregates in the system strongly determined the stability of heat‐modified whey protein concentrate stabilised emulsions. The whey protein particles of 122–342 nm that formed on protein heating enhanced the stability of highly concentrated emulsions. These particles stabilised protein‐heated emulsions in the way that is typical for Pickering emulsions. The emulsions heated at 80 and 90 °C gelled due to the aggregation of the protein‐coated oil droplets.