国内外改质沥青生产的现状及其发展

煤焦油沥青是炼铝及碳素工业的重要原料之一，它地质量如何直接影响到制品的技术经济指标。近年来，随着科学技术的发展，煤焦油沥青重整改质技术引起重视。目前已有许多国家已生产出改质沥青来满足制取电炉炼钢超高功率电极以及制品铝电解板的要求证同国内对此也开始进行研制工作。介绍了国内外改质沥青生产的现状及发展，并提出了参考建议。     

SBS APP复合改性沥青的研究

采用SBS、APP复合改性渣油,可以得到性能优良的改性沥青材料。其最佳配料和共混工艺条件为:SBS/(SBS+APP)之比0.4、外掺量20%、转速1930rPm、共混时间1.0 hr,共混温度20℃。     

新型难燃输送带胶粘剂的研制

以改性氯丁橡胶为主料、多异氰酸酯为固化剂制成的新型难燃输送带胶粘剂,具有粘接强度高、耐热性好、干燥时间短、难燃等特点,在常温常压下粘接输送带接头,固化30min即可负荷运行。     

An improved enzymic method for the determination of native and modified starch

An improved method for the determination of starch by sequential hydrolysis with thermostable bacterial α-amylase and fungal amyloglucosidase is described. Glucose was determined colorimetrically by a glucose oxidase-peroxidase-chromogen system at pH 7. Native normal and waxy starches, and distarch phosphate, gave quantitative yields of glucose with a high degree of precision (coefficient of variation less than 1%). Acetylated distarch phosphate, high-amylose starch and retrograded amylose were initially treated with 1M NaOH for 30 min, then neutralised and analysed successfully as normal starch. Oxidised starch did not give a quantitative yield of glucose because of the presence of dicarboxylic groups in the polymer. For samples containing normal and waxy starch the analysis was carried out in about 4 h. The method was applied to a range of starch-containing foodstuffs and the results are reported.     

修正步冷温度曲线试验研究

按修正步冷温度曲线对经步冷脆化的 2 .2 5Cr 1Mo和在加氢反应器内运行 5a的 2 2 5Cr 1Mo试块进行了修正步冷试验 ,评定了材料的回火脆性。结果表明 ,按修正步冷曲线进行修正步冷试验能使已经脆化的材料进一步脆化 ,为加氢反应器材料损伤的研究提供了一条途径。     

一步法合成松香改性酚醛树脂

探讨了一步法合成松香改性酚醛树脂的反应机理，确定了最佳原料组成及合成工艺，由此制备出高溶解粘度和矿油容纳度的松香改性酚醛树脂，是一种性能优异的高级胶印油墨连接料     

湍流大气中光波闪烁的计算及实验测量比较

采用修正Rytov方法和近似理论计算了球面波在湍流大气中传播的闪烁指数，并与实验结果进行了比较，发现在弱起伏和中等湍流起伏区修正Rytov解与实验结果符合得良好，而在饱和区采用考虑内尺度效应下的近似理论结果更符合实验结果。     

Phase equilibria of quasi-binary systems consisting of multicomponent polymers 1 and 2. IV: Poly(ethylene oxide)/poly(propylene oxide) systems

To confirm the reliability of the theory of phase equibria of multicomponent polymer 1/multicomponent polymer 2 systems (i.e. quasi-binary systems) and the method of computer experiment based on this theory (Brit. Polym. J., 23 (1990)285; 23 (1990)299; Polym. Int., 29 (1992)219), could point curves (CPC), two-phase volume ratios ( R ) and critical solution points (CSP) have been determined experimentally for the quasi-binary mixtures of poly(ethylene oxide) (M¯_w = 647, M¯_w/M¯_n = 1.15; M¯_w and M¯_n, the weight-average and numberaverage molecular weights, respectively) and poly(propylene oxide) (M¯_w = 2028, M¯_w/M¯_n = 1.08; and M_w = 2987, M_w/M_n = 1.13). The hydroxyl end groups of both polymers were methoxylated in advance by the Cooper & Booth method (Polymer, 18 (1977)164). The thermodynamic interaction parameter between both polymers, χ₁₂, and the concentration dependence parameters for the above quasi-binary systems were determined by the method proposed in a previous paper (Brit. Polym. J., 23 (1990)299). CPC, R and CSP values calculated on the basis of the theory are in good agreement with the values determined experimentally.     

孔型热轧时轧制力的实用计算公式

采用修正系数法,利用板材在带刻槽的冲头进行深冲与平面冲头下深冲时的接触压力的比值确定孔型影响系数,进而推导出孔型热轧时轧制力的实用计算公式.     

Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)

Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D₆ Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis.