Preparations and properties of thermosensitive terpolymers of N‐isopropylacrylamide,sodium 2‐acrylamido‐2‐methyl‐propanesuphonate,and N‐tert‐butylacrylamide

Terpolymers based on N‐isopropylacrylamide, sodium 2‐acrylamido‐2‐methyl‐propanesulfonate, and N‐tert‐butylacrylamide were synthesized by free‐radical copolymerization with 2,2′‐azobisisobutyronitrile as an initiator. The lower critical solution temperatures (LCSTs) of the linear polymer aqueous solutions were determined by the measurement of the transmittance on UV at different temperatures. The influence of the polymer concentration, polymer composition, and ionic strength on the LCSTs of the linear polymers was investigated. The LCST decreased with increases in the hydrophobic monomer N‐tert‐butylacrylamide, polymer concentration, and ionic strength. The phase transition became sharp when the polymer concentration and ionic strength increased. Meanwhile, the crosslinked hydrogels were prepared with the same recipe used for the linear terpolymers, but a crosslinker was added to the reaction system. The swelling ratios of the hydrogels at various temperatures and salt solutions were determined. The hydrogels possessed both high swelling ratios and thermosensitivity. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007     

利用煤层气发展山西合成油工业探讨

介绍了国外利用天然气生产油口的生产工艺，探讨了山西省利用丰富的煤层气资源发展合成油的可能性和优势，并提出了相应的发展建议。     

Adsorption isotherms of sesame oil in a concentrated miscella system

The adsorption of peroxides, unsaturated carbonyls, free fatty acids and carotenoids from unrefined sesame oil on vegetable carbon (5%, w/w) in a miscella system was studied. Three different solvent conditions (hexane/ethanol, 100:0, 95:5 and 75:25, vol/vol), combined in a factorial design with five levels of solvent (0, 10, 20, 30 and 40%, w/w), were used to develop the miscella. Equilibrium adsorption was not achieved during the 100 min of adsorption, mainly because the oil components were involved in oxidation reactions during the adsorption process. However, for a given solvent concentration, adsorption of the oil components showed a significant linear regression on their respective initial concentration in the miscella (C_i). Peroxides and carbonyls showed, at all solvent levels investigated, an affinity for the carbon more independent of their C_i than free fatty acids and carotenoids. In general, at the same C_i, a higher adsorption was achieved as solvent concentration increased. The results indicated that free fatty acid adsorption may depend on competitive adsorption based on molecule hydrophobicity. However, in spite of the higher hydrophobicity of carotenoids, compared with free fatty acids, they might not be competing for the same adsorbing sites. Ethanol showed a prooxidant effect that increased peroxide production during adsorption but did not affect the reaction involved in carbonyl production.     

CO2在全氟羧酸离子交换膜内促进传质特性的研究

本文以全氟羧酸离子交换膜为支撑体、乙二胺(EDA)为活性络合剂、制备促进传质膜。在常用的工业条件下,测定了纯CO_2以及CO_2/N_2二元混合物在该膜内的渗透通量。实测结果表明,此膜对CO_2的促进因子可达13.8,而对CO_2/N_2的分离因子高达316。本文假设促进传质过程的控制步骤为气体在膜相的扩散,据此导出了相应的机理模型,该模型与实测结果吻合良好。     

Kinetics of the decomposition of total aliphatic waxes in olive oil during deodorization

Changes in the content of aliphatic waxes during industrial deodorization and/or physical refining of bleached olive oil were studied in an experimental discontinuous pilot plant of 250 kg deodorizer using nitrogen as stripping gas in place of steam. The kinetic constants for the decomposition of waxes during the deodorization process were determined. The reaction orders studied are zero (or can be considered zero) within the working interval. The values of rate constants, activation energy, frequency factor, increment of activation Gibbs free energy, activation enthalpy, and activation entropy are established.     

Phase transitions of canola oil sediment

Canola sediment was obtained from an industrial filter cake by solvent extraction. When heated in the differential scanning calorimeter (DSC) (5–100°C), the sediment exhibited a single narrow melting peak at around 74.8°C. No solid-state polymorphic transformation of the material could be detected over this temperature range. The X-ray powder diffraction pattern of canola sediment resembled waxes from other sources with an orthorhombic unit cell. The phase transition behavior of canola sediment in oil was studied by both DSC and polarizing microscopy. With increasing ratio of oil/sediment, a reduction in both melting temperature and transition enthalpy was observed. The shape of the supercooling curve resembled that of the melting curve. The induction time was determined by spectrophotometry and was used to calculate the interfacial free energyσ between sediment and oil; σ=4.71 erg/cm². The effect of temperature and sediment concentration on the clouding time of canola oil was studied; the clouding time was the shortest at 5°C.     

催化裂解废旧不饱和聚酯树脂新技术

对不饱和聚酯树脂 (UPR)废料裂解制原料油技术进行了研究 ,系统地考察了催化裂解反应工艺条件。试验结果表明 ,催化裂解所需反应温度为 40 0～ 45 0℃ ,反应时间为 70～ 80min ;剂油比 1∶5 ;试验对 4种催化剂的催化性能进行了评价 ,研究表明单独使用YB -2催化剂 ,液相产品收率为 5 8.2 2%～ 5 9.1 4% ;YB -1和YB -2混合使用 ,最高液相产品收率为 68.76%。     

普钙产品转化率的数值计算方法

对影响普钙产品转化率的各种因素进行了分析,利用MATLAB 软件包得到了转化率的计算公式,提出了确定未分解磷矿的比例和由倍半氧化物引起的有效磷退化幅度的方法,为生产系统的预测和调整提供了一种途径。     

焦化柴油不安定因素考察

对焦化柴油的不安定因素进行了研究.通过研究发现,焦化柴油中的酸性物质、碱性物质、微量金属及可见光均是影响焦化柴油安定性的因素,空气对焦化柴油的安定性影响较小.     

Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating

Effects of microwave heating on the oxidative stability ofd-tocopherols were studied in relation to the production of fatty acids in oils. During microwave heating, the stability of tocopherols decreased in the orderδ>β>γ>α. This order did not depend on the types of ethyl esters of fatty acids or oils present. But, the shorter the chainlength and the lower the degree of unsaturation of the fatty acid ethyl esters, the greater was the reduction in amount of individual tocopherols. A similar tendency was observed when tocopherol-stripped vegetable oils, with equimolar mixtures of tocopherols added, were treated under the same conditions. The reduction in tocopherols became greater with increasing levels of free fatty acids.