磷酸二氢钾生产工艺研究

研究以碳酸氢氨、氯化钾、磷酸为原料生产磷酸二氢钾的新工艺。与其它工艺相比 ,该法生产设备简单 ,无三废 ,原料易得 ,成本低 ,磷酸二氢钾收率在 95 %左右 ,质量达到国家标准     

酸化液缓蚀剂对地层损害的实验研究

本工作中使用了４种商品缓蚀剂：Ａ，醛酮胺缩合物；Ｂ，咪唑啉类；Ｃ，吡啶季铵盐类；Ｄ，杂多胺类。缓蚀剂溶于２％ＫＣｌ水溶液中，以２０ＰＶ的量反向流经短岩心（长５—６ｃｍ），然后正向注煤油，测油相渗透率，计算渗透率损害率ηｄ。在６０℃和９０℃时Ｂ由于分散性差，引起的损害最大；在１２０℃时Ａ由于结焦而成为损害最大的缓蚀剂。损害率随温度的变化因缓蚀剂类型而有不同。缓蚀剂浓度增大时造成的损害加大。加入互溶剂使损害减小，特别是Ａ和Ｂ的损害。在２５．４ｃｍ长岩心流动实验中，分段测得的Ｃ在９０℃的ηｄ沿缓蚀剂注入方向逐段减小。     

Phase equilibria of (CO2 + H2O + NaCl) and (CO2 + H2O + KCl): Measurements and modeling

We report experimental measurements of the phase behavior of (CO₂ + H₂O + NaCl) and (CO₂ + H₂O + KCl) at temperatures from 323.15 K to 423.15 K, pressure up to 18.0 MPa, and molalities of 2.5 and 4.0 mol kg⁻¹. The present study was made using an analytical apparatus and is the first in which coexisting vapor- and liquid-phase composition data are provided. The new measurements are compared with the available literature data for the solubility of CO₂ in brines, many of which were measured with the synthetic method. Some literature data show large deviations from our results.The asymmetric (γ–φ) approach is used to model the phase behavior of the two systems, with the Peng–Robinson equation of state to describe the vapor phase, and the electrolyte NRTL solution model to describe the liquid phase. The model describes the mixtures in a way that preserves from our previous work on (CO₂ + H₂O) the values of the Henry's law constant and the partial molar volume of CO₂ at infinite dilution Hou et al. [22]. The activity coefficients of CO₂ in the aqueous phase are provided. Additionally, the correlation of Duan et al. [14] for the solubility of CO₂ in brines is tested against our liquid-phase data.     

搅拌速度对氯化钾结晶影响的研究

通过MSMPR结晶器系统对纯氯化钾及加入光卤石母液后的溶液,采用不同的搅拌速度及不同的桨叶材料进行了氯化钾结晶动力学的研究,计算出了不同的搅拌速度及不同的桨叶材料下氯化钾结晶的基本动力学关系式,分析了氯化钾结晶过程中成核与生长速率的影响程度,为用光卤石生产氯化钾产品,提高其取得率及增大晶体粒度提供了理论依据.     

Study and modeling of the liquid–solid equilibrium of the KCl–KNO3–HCl–H2O system at 283.15 K

In this work, the liquid–solid equilibrium of the KCl–KNO₃–HCl–H₂O system at 283.15 K was investigated. To calculate the solubility product constants of KCl and KNO₃ in HCl solution, the Pitzer equation was used to calculate the activity coefficient of the ionic species in aqueous solution. In addition, the thermodynamic model with the Pitzer equation was constructed to regress the temperature coefficient parameters for HCl and HNO₃. The calculation and prediction of the KCl–KNO₃–HCl–H₂O system using the results of the regression confirmed that the regression was successful and the Pitzer equation was suitable. For the reaction KCl(s) + HNO₃ → KNO₃(s) + HCl , the equilibrium constant K can be obtained from the solubility product constants of KCl and KNO₃. Eutectic points for the KCl–KNO₃–HCl–H₂O system were also predicted. These equilibrium data could be expressed by the triangular phase diagram. The process of the reaction to produce KNO₃ could be explained through this triangular phase.     

Production of different eutectic Pb–Li alloys in Spain

The development of the ITER “The International Thermonuclear Experimental Reactor”, whose objective is to produce energy and to test the tritium self-sufficiency for future fusion reactors, has promote the study of Pb–Li eutectic alloy. This alloy has been selected for the manufacture of HCLL (Helium Cooled Lithium Lead) – TBM (Test Blanket Modules). However, during the manufacturing process of the Pb–Li alloys, a loss of Li occurs and the formation of eutectic structures is inhibited. The present paper analyses the melting from Pb and pure Li, to obtain Pb–Li with 17 at.% in Li (eutectic alloy). For this purpose, different parameters to control the process were evaluated, such as temperature, period of melting and at.% in Li. Cast alloys were characterized analytically and microstructurally, which implies the determination of the compositional distribution of Li in the ingot and the phases and the microsegregation involved. The work presents the optimal conditions for the melting process as selected output for the production of Pb–Li eutectic alloys.     

Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement

A study using a small range of pathogenic bacterial species (Aeromonas hydrophila, Enterobacter sakazakii, Shigella flexneri, Yersinia enterocolitica and 3 strains of Staphylococcus aureus) has shown that potassium chloride has an equivalent antimicrobial effect on these organisms when calculated on a molar basis. Combined NaCl and KCl experiments were carried out and data was analysed using a modification to the Lambert and Lambert [Lambert, R.J.W., and Lambert, R., 2003. A model for the efficacy of combined inhibitors. Journal of Applied Microbiology 95, 734–743.] model for combined inhibitors and showed that in combination KCl is a direct 1:1 molar replacement for the antimicrobial effect of common salt. If this is a general finding then, where salt is used to help preserve a product, partial or complete replacement by KCl is possible.     

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

The effect of six mixtures with 50% molar substitution of KCl (0–50%) and potassium lactate (0–50%) as NaCl substitutes in small calibre fermented sausages on some sensory parameters and on the acceptability was studied. Also, the relationship between sensory profile and consumer acceptability using external preference mapping was investigated. The results showed that as the K-lactate substitution increased, pH, sweetness, crumbliness and pastiness also increased, and piquantness, hardness, cohesiveness, ripened flavour, acid taste and saltiness decreased. However, the treatments prepared with a high level of salt substitution by KCl showed scores of sensory attributes similar to those of the control.Consumer segmentation showed differences in acceptability between genders, place of residence, educational level and age group. Consumers rejected fermented sausages with high K-lactate substitution but not those with a high KCl substitution. External preference mapping split consumers up into four clusters with different preference patterns. According to these results and from a sensory point of view, it is possible to achieve a reduction of 50% of NaCl in small calibre fermented sausages and to obtain a product acceptable to most consumers.     

Neutralization rate for slow Ar ions in front of KCl(0 0 1)

Charge state distributions of reflected ions are measured when 5 keV Ar^q+(q = 0−2) ions are incident on a clean KCl(0 0 1) surface at grazing angle, θ_i. Although the charge state distribution does not depend on the incident charge state at larger θ_i, significant dependence of the charge state distribution on incident charge state is observed at smaller θ_i. The ionization of Ar⁰ is completely suppressed at θ_i < 20 mrad, while large neutralization probability is observed for Ar⁺ incidence. These features allow us to derive the position-dependent neutralization rate of Ar⁺ in front of KCl(0 0 1). The obtained neutralization rate decreases exponentially with distance from the surface as it is usually assumed.