3，4-二氢嘧啶-2-酮的绿色合成研究

在微波辐射下,以固体超强酸AlCl3·CuSO4为催化剂,以芳香醛、尿素和乙酰乙酸乙酯为原料,无溶剂条件下合成3,4-二氢嘧啶-2-酮,产品经熔点仪、红外光谱进行了表征。该方法具有反应速率快、产率高、操作简便、绿色合成、所用催化剂对设备无腐蚀等特点。     

稀土锌铝合金在热镀锌钢管上的应用

为了降低锌耗,提高热镀锌钢管的防腐性能,增加经济效益,长春钢管总厂采取了在热镀锌液中加入微量稀土锌铝合金的方法。介绍了稀土锌铝合金镀管工艺流程,合金镀管镀层均匀性检验与盐雾检验的结果,并作了经济分析。通过应用稀土锌铝合金,可改善镀层合金金属的流动性,使镀层减薄 18％～ 20％,锌耗下降 10％,耐腐蚀性能提高 1～ 2倍,吨管节锌 8.2kg。     

硫酸铜回收工艺研究

文章对洗钛废酸(含硝酸、硫酸、氢氟酸)与钛铜复合棒封顶残余铜料、废旧金属铜反应制取国标二级五水硫酸铜的生产工艺进行了研究,对生产过程中产生的废液、废气阐明治理方案,确保污染物排放环保达标。     

五水硫酸铜的电子顺磁共振研究

通过ESR光谱分析了五水硫酸铜的结构特征,研究了五水硫酸铜在温度升高时的脱水过程.由硫酸铜ESR光谱的g因子分析,得到Cu2＋周围配位场的变化,并推断出脱水过程中,随温度升高,配位结构的结晶水失去过程.     

硫酸铜生产线改造

本文介绍了贵溪冶炼厂电解车间硫酸铜生产线由间歇式改造成连续式的理由和改造内容 ,并对改造后的效果进行了综合评述。     

CuSO_4-NaHSO_3引发的丙烯酰胺聚合

用过渡金属Cu的二价盐CuSO4 与NaHSO3组成二元引发体系在空气气氛中、常温、不搅拌的情况下成功地引发了丙烯酰胺聚合。考察了引发剂单体配比、单体浓度、引发剂中二组分的比例、温度及反应时间对聚丙烯酰胺收率及Mr 的影响。在w(单体 ) =12 %,引发剂 /单体 (摩尔比 ) =17× 10 -4 ,CuSO4 /NaHSO3=1∶5 ,反应温度为 30℃ ,反应时间为 2h的条件下 ,聚丙烯酰胺的Mr(粘度法 )为 ( 15 0～ 5 0 0 )× 10 4 ,收率达 80 %。     

光亮酸性硫酸铜电镀液的炭处理

本文简要介绍了光亮酸性硫酸铜电镀液进行活性炭处理的理由、时机和方法,并指出了应注意的几个问题。     

印制板用硫酸铜电镀技术

概述了PCB用CuSO4电镀技术及其课题以及贯通孔电镀的课题和对策。     

氧化铜气凝胶的制备与结构表征

以CuSO₄·5H₂O为前驱体,聚丙烯酸为分散剂,采用溶胶 凝胶法制备出铜基复合气凝胶,该气凝胶经高温热处理后得到氧化铜气凝胶。通过场发射扫描电镜（FESEM）、高分辨透射电镜（HRTEM）、X射线衍射（XRD）以及N₂吸附对气凝胶的结构进行了表征。结果表明：铜基复合气凝胶是由大量球状颗粒堆积而成的;经不同温度热处理,气凝胶逐渐由三维网络状结构转变为致密结构。XRD谱表明,该材料为无定形态,随处理温度的升高,气凝胶的晶型不断变化,并最终变为氧化铜气凝胶。N₂吸附结果表明,经不同温度处理后,气凝胶样品具有较高的比表面积。     

Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO4, rapeseed oil and vitamin E

 Danish Landrace× Danish Yorkshire female pigs were fed either a standard diet or a standard diet enriched with 6% rapeseed oil and supplemented with increasing amounts of vitamin E (0, 100 or 200 mg all-rac-α-tocopheryl acetate/kg feed) and copper (0, 35 or 175 mg CuSO₄/kg feed), and the effect of dietary regimen on the oxidative stability of (1) frozen-stored raw pork chops packed in atmospheric air, (2) chill-stored pre-frozen pork chops packed in atmospheric air, and (3) freezer-stored, vacuum-packed pre-cooked sausages was investigated. The addition of 6% rapeseed oil did not influence the oxidative stability of the pork chops negatively, whereas the oxidative stability of a product such as the pre-cooked sausages (Danish dinner sausages) with a higher fat content (15%) decreased as a result of rapeseed oil feeding. Inclusion of rapeseed oil in the diets increased the amount of monounsaturated fatty acids and polyunsaturated fatty acids (PUFAs) in the meat and fat for the production of sausages at the expense of the content of the saturated fatty acids, and the higher content of PUFAs readily explains the decreased oxidative stability of the pre-cooked sausages. Feeding pigs 100 mg or 200 mg all-rac-α-tocopheryl acetate/kg feed significantly increased the oxidative stability of the pork chops and the detrimental effect of rapeseed oil observed in the pre-cooked sausages was effectively neutralised by both levels of vitamin E supplementation. Supplementation with copper did not affect the oxidative stability of any of the products. The presented results show that it is possible to produce pork products with a nutritionally improved fatty acid profile by inclusion of 6% rapeseed oil, without affecting the oxidative stability of the products negatively, through the protection provided by dietary vitamin E. Received: 23 March 1998 / Revised version: 28 May 1998