含氯取代基的聚间苯二甲酰间苯二胺的合成与表征

以 2 ,5 -二氯对苯二甲酰氯作为第三单体 ,将其与间苯二甲酰氯、间苯二胺在N ,N -二甲基乙酰胺中进行低温溶液共缩聚反应 ,合成了含氯取代基的聚间苯二甲酰间苯二胺。研究了单体摩尔浓度、反应初始温度、叔胺添加剂种类、第三单体用量等对共聚物相对分子质量的影响 ,并用红外光谱、热重分析等方法对共聚物进行了表征。     

Prediction of swirling confined diffusion flame with a Monte Carlo and a presumed-PDF-model

This work aims to compare numerical results obtained by using the Monte Carlo composition-PDF method and a presumed-β-PDF in order to reveal their effects on the prediction of flow and scalar fields in swirling confined methane diffusion flame. Using the intrinsic low dimensional manifolds method for modelling the chemistry and a second moment closure for the turbulence, it is shown that both PDF-methods provide a similar accuracy level of the prediction of mean quantities. While the presumed-β-PDF performs using reasonable computational efforts, the Monte Carlo-PDF allows to capture well the turbulence-chemistry interaction and strong finite-chemistry effects such as local extinction.     

峡口水库沥青混凝土面板的施工与试验

以灌溉、防洪为主的峡口水库大坝，为沥青混凝土面板堆石坝，为研究低温抗裂性能，对沥青混凝土面板破损取样，进行了配比和多种力学性能试验，并与原面板设计指标进行了对比。由于面板经受住了－20℃以下的低温考验，其所用沥青指标、破损取样试验结果，特别是冻断低温指标，对确定水工沥青混凝土低温抗裂检验标准有重要参考价值。     

Physical Aging of Amorphous Fructose

ABSTRACT: Physical aging of amorphous anhydrous fructose at temperature 5 °C and at 22 °C was studied using differential scanning calorimetry (DSC). The dynamic glass transition temperature, T_g0 for unaged samples was 16 °C and 13.3 °C for heating rate of 10 °C/min and 1 °C/min, respectively. The fictive temperature, T_f0 for unaged samples calculated by Richardson and Savill method was 12 °C, which is close to the dynamic value obtained from the lower DSC heating rate. The fictive temperature T_f of the aged fructose glasses at temperatures both below and above the transition region was fitted well by a non-exponential decay function (Williams-Watts form). Aging above the transition region (22 °C) for 18 d increased both the dynamic glass transition temperature T_g and the fictive temperature T_f. However, aging below the transition region (5 °C) for 1 d increased the dynamic glass transition temperature T_g but decreased the fictive temperature T_f.     

Development of an Enzymic Time Temperature Integrator for Sterilization Processes Based on Bacillus licheniformis α-amylase at Reduced Water Content

ABSTRACT: The thermal stability of Bacillus licheniformis α-amylase at low moisture content was studied, based on isothermal experiments performed in a temperature range 113 to 125 °C. The thermal inactivation was monitored by measuring the decrease in thermal denaturation enthalpy and/or the decrease in enzymic activity on pnitrophenyl-α-D-maltoheptaoside, or on starch as a substrate. Based on enthalpy readings, an enzymic system with a z-value of 10.4 °C was observed when using a relative humidity of 81% at 4 °C. A theoretical study showed that this system could be used as a Time Temperature Integrator (TTI) to monitor the safety of sterilization processes of numerous food products.     

余热热处理对热变形低铬半钢耐磨性的影响

通过冲击磨损试验，测试了变形低铬半钢耐磨性，并对其磨损面特征进行了分析。结果表明：该钢变形后经适当的余热热处理可获得较高的耐磨性能。     

分段控温黄原胶发酵过程

温度是影响黄原胶发酵的重要因素之一。为了优化黄原胶发酵过程的温度控制,在5 L通气式搅拌发酵罐中,非溶氧限制的条件下,对恒温黄原胶发酵过程进行了研究。结果显示,发酵温度为28℃时,在发酵稳定期有较高的菌体浓度,所得黄原胶的丙酮酸含量与表观粘度较高,但有较长的发酵周期。而发酵温度为33℃时,有较短的发酵周期,在发酵稳定期有较高的比产胶速率,但所得黄原胶的丙酮酸含量与表观粘度较低。实验测定了控制黄原胶发酵生长期温度为28℃,稳定期温度为33℃的发酵过程数据。结果表明,与恒温发酵过程相比,通过温度的分段控制可以缩短发酵周期,提高产胶浓度及改善胶的品质,分段控温是黄原胶发酵的一种方便有效的调节手段。     

连续生产型炉窑排烟温度合理性探讨

推导了热效率变化百分率和单产标准煤耗变化百分率的计算公式 ,通过计算说明了连续生产型炉窑依靠高效余热回收而实施高烟温生产操作 ,实际上是增加而不是减少燃料消耗 ,据此 ,指出“三高一低”理论的不完全正确和HTAC技术在此类炉窑上的不可用性。论述了连续生产型炉窑低烟温的合理性 ,并提出基于低烟温的“双高低”理论和“烟混型高温低氧燃烧法” ,促使连续生产型炉窑向高效节能环保方向发展     

Poly(butylene terephthalate)–clay nanocomposites prepared by melt intercalation: morphology and thermomechanical properties

Nanocomposites based on poly(butylene terephthalate) (PBT) and an organoclay (Cloisite 30B) were prepared by melt blending using a twin‐screw extruder. Two kinds of PBTs, ie PBT‐A and PBT‐B, with different inherent viscosities (η_inh), were used for this study (η_inh of PBT‐A and PBT‐B were 0.74 and 1.48, respectively). Dispersion of the clay layers in the PBT nanocomposites was characterized by using X‐ray diffraction (XRD) and transmission electron microscopy (TEM). Tensile and dynamic mechanical properties and non‐isothermal crystallization temperatures of the nanocomposites were also examined. Nanocomposites based on the higher‐viscosity PBT (PBT‐B) showed a higher degree of exfoliation of the clay and a higher reinforcing effect when compared to the composites based on the lower‐viscosity PBT (PBT‐A). The clay nanolayers dispersed in PBT matrices lead to increases in the non‐isothermal crystallization temperatures of the PBTs, with such increases being more significant for the PBT‐B nanocomposites than for the PBT‐A nanoocomposites. Copyright © 2004 Society of Chemical Industry     

Influence of ethyl methacrylate content on the volume‐phase transition of temperature‐sensitive poly[(N‐isopropylacrylamide)‐co‐(ethyl methacrylate)] microgels

A novel series of temperature‐sensitive poly[(N‐isopropylacrylamide)‐co‐(ethyl methacrylate)] (p(NIPAM‐co‐EMA)) microgels was prepared by the surfactant‐free radical polymerization of N‐isopropylacrylamide (NIPAM) with ethyl methacrylate (EMA). The shape, size dispersity and volume‐phase transition behavior of the microgels were investigated by transmission electron microscopy (TEM), ultraviolet–visible (UV–Vis) spectroscopy, dynamic light scattering (DLS) and differential scanning calorimetry (DSC). The transmission electron micrographs and DLS results showed that microgels with narrow distributions were prepared. It was shown from UV–Vis, DLS and DSC measurements that the volume‐phase transition temperature (VPTT) of the p(NIPAM‐co‐EMA) microgels decreased with increasing incorporation of EMA, but the temperature‐sensitivity was impaired when more EMA was incorporated, causing the volume‐phase transition of the microgels to become more continuous. It is noteworthy that incorporation of moderate amounts of EMA could not only lower the VPTT but also enhance the temperature‐sensitivity of the microgels. The reason for this phenomenon could be attributed to changes in the complicated interactions between the various molecules. Copyright © 2004 Society of Chemical Industry