Life cycle cost analysis of alternative vehicles and fuels in Thailand

High crude oil prices and pollution problems have drawn attention to alternative vehicle technologies and fuels for the transportation sector. The question is: What are the benefits/costs of these technologies for society? To answer this question in a quantitative way, a web-based model (http://vehiclesandfuels.memebot.com) has been developed to calculate the societal life cycle costs, the consumer life cycle costs and the tax for different vehicle technologies. By comparing these costs it is possible to draw conclusions about the social benefit and the related tax structure. The model should help to guide decisions toward optimality, which refers to maximum social benefit. The model was applied to the case of Thailand. The life cycle cost of 13 different alternative vehicle technologies in Thailand have been calculated and the tax structure analyzed.     

水对食品相变的影响

水是食品材料中最重要的成分。本文介绍了食品中水的性质以及水对食品相变的影响，并从水活性、水的吸附性以及水的增塑性三方面描述了水在食品相变中所起的作用。另外，还着重分析了水对食品冻结温度的影响。     

丁集矿副井井架基础沉降变形分析

按井筒冻结施工的进度,选择合适的周期进行沉降变形观测,根据大量的实测资料对冻结施工前后丁集矿副井井架基础的沉降变形规律进行了分析,并预测其沉降变形趋势。     

炼铁生产环境负荷分析和预测研究

利用寿命周期评价的思想，计算了炼铁生产过程中的环境负荷，并分析了各因素对环境负荷的影响，运用神经网络对炼铁生产过程环境负荷进行了预测。     

试谈低pH值元明粉生产技术

从生产实际出发，通过一系列分析研究，找出了低pH值元明粉的生产方法。     

盐井水平对接钻井技术

钻一口通过主采盐层的水平井与已完成的直井对接，形成连通井(形如“U”字)，一口井注水溶解盐／芒硝矿，另一口井采出卤水，这是盐化工业对钻井提出的要求。针对水平对接盐井井身轨迹设计、着陆段、水平段的轨迹控制和连通技术，介绍了水平段侧钻时的钻井液技术。     

一种两性离子聚合物的合成性能及应用分析

本文合成了一种两性离子聚合物：丙烯酰胺—二甲基二烯丙基氯化铵—丙烯酸共聚物（ＰＡＤＡ），讨论了三种单体的投料比对产物的组成影响。对它的结构进行了红外表征，就其絮凝、粘土防膨、抗温、抗盐性能进行了研究。结果表明：ＰＡＤＡ具有好的防膨能力和良好的抗温抗盐性能，并有絮凝能力。     

吸附制冷循环的热力计算及热力学评价方法探讨

在化工吸附，吸附热力学及Polanyi吸附位势理论的基础上，介绍吸附制冷基本型循环，推演其参数坐标图，进而分析，给出其主要性能指标的热力计算，然后以热力学的逆卡诺循环和内可逆三热源循环模型为指针，对此制冷循环进行考察。并结合热力计算对其热力学完善性做出评价，从而给出了吸附制冷基本型循环合适的热力学评价方法。     

Dynamics of Solidification in 2% Corn Starch-Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity

Directional solidification studies of gelatinized corn starch-water mixtures were undertaken in order to examine, in situ, the freezing behavior of this food model. The solidification rate was controlled by varying sample cell velocity as it moved from a 25°C hot stage to a -25°C cold stage. While freezing at cell velocities ≤7.5 μm/sec, starch granules were alternately pushed or entrapped by the advancing solid-liquid interface producing a segregated structure consisting of alternating high-starch and low-starch bands. At a cell velocity of 10 μm/sec, the frozen product was homogeneous. The relationship between the solid-liquid interface velocity and segregation behavior was quantified and compared to an existing model of particle-interface interactions.     

Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts

The physicochemical properties of heat-induced ovalbumin (OVA) gels containing fatty acid salts (FAS) were investigated. Water-holding ability and transparency markedly increased in the presence of sodium caprate or sodium laurate. At 9% of the protein concentration transparent and hard gels formed; at 7%, transparent and soft gels formed. Scanning electron microscopy showed that the transparent gels had a more homogeneous structure than turbid gels without FAS. Differential scanning calorimetry indicated that denaturation temperature of OVA was decreased and the peaks became broader after addition of FAS.