Investigation of Scale Formation in Heat Exchangers of Phosphoric Acid Evaporator Plants

The primary problem in concentrating phosphoric acid is due to fouling on the tube‐side of the heat exchangers of the evaporator units. Scaling on the heat transfer surfaces occurs because of high supersaturation of phosphoric acid liquor with respect to calcium sulphate. A review of the existing literature reveals that no information is available on heat transfer and on crystallization fouling of industrial phosphoric acid solutions. In this investigation, the solubility of different calcium sulphate types in phosphoric acid solution was studied and its dependency on acid concentration and temperature was investigated. A large number of fouling experiments were carried out in a side‐stream of a phosphoric acid plant at different flow velocities, surface temperatures and concentrations to determine the mechanisms, which control the deposition process. After identifying the effects of operational parameters on the deposition process, a model was developed for prediction of fouling resistances. The reaction of calcium sulphate crystallization followed a second order rate with respect to the supersaturation. The activation energy evaluated for the surface reaction of the deposit formation was found to be 57 kJ/mol. The predicted fouling resistances were compared with the experimental data. Quantitative and qualitative agreement between measured and predicted fouling rates is good.     

Analytic and numerical calculations of the formation of a sulphuric acid aerosol in the upper troposphere

Analytic and numerical calculations are performed on the production of sulphuric acid aerosol in conditions of a very large nucleation event observed in the upper troposphere. The numerical results feature a growing peak in the size distribution whose magnitude is reproduced well analytically, and are consistent with the observed particle number concentration at sizes greater than 25 nm (measured dry diameter), but suggest that most of the aerosol was at unobserved smaller sizes. Because of growth and coagulation, number concentrations of the aerosol rapidly become independent of the number initially nucleated, so that conclusions as to the nucleation process, either homogeneous or ion-induced nucleation, cannot easily be drawn from existing atmospheric observations. The final concentration is very insensitive to the magnitude of the SO₂ source, but, if condensation on, and coagulation with, a remnant background aerosol occurs, such nucleation events will be cut off for source magnitudes less than a specific value. Anthropogenic emissions of SO₂ which exceed this value can produce higher aerosol number concentrations in the atmosphere with consequences for the indirect effect of aerosols on the climate.     

Surface designing of polypropylene by critical monitoring of the grafting conditions

The grafting of acrylic acid onto electron beam‐irradiated polypropylene was carried out using preirradiation method. The stability of peroxy radicals was investigated by electron spin resonance. It was found that the decay of peroxy radicals is much faster at 70°C than at 40°C and ambient temperature. The grafting has been observed to be strongly dependent on the monomer dilution in the reaction medium. The grafting was ascertained by attenuated total reflectance (ATR). The distribution of grafts across the samples was monitored by infrared microscopy. It was found that the graft management is considerably influenced by composition of the grafting medium. The grafting involving pure monomer leads to the surface enrichment with the polyacrylic acid chains. The samples grafted in pure monomer led to much lower contact angles as compared to the diluted monomer solution. The swelling of the grafted samples also showed a trend that was governed by the graft management. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 100: 546–553, 2006     

4-(N-异丙氨基)-苯甲酸的合成研究

对分子中既具有吸电子基,又具有给电子基的化合物4-(N-异丙氨基)-苯甲酸进行了合成,具体的合成步骤和反应条件为:50mL水中加入3g(0.022mol)对氨基苯甲酸,再加入无水碳酸钾1.5g(0.011mol),调整pH约为8,使成羧酸盐,经过滤后加入2-溴丙烷2.5g(0.02mol),加热回流12h,直至下层的2-溴丙烷基本消失,冷却,得灰白色固体,重结晶并用活性炭脱色,得白色晶体4-(N-异丙氨基)-苯甲酸。     

YAG：Ce Phosphors for WLED via Nano-Pesudoboehmite Sol-Gel Route

The sub-micron sized YAG ： Ce phosphors were synthesized via a modified sol-gel method by peptizing nano-pesudoboehmite particulate. It is found that YAG phase from the dried gel powders appears at 1000 ℃ then the pure YAG phase exists at a relatively lower sintering temperature of 1400 ℃. The smaller sizes of phosphors in the ranges of 1 - 3 μm are obtained due to the contribution of seeding effects of nano-sized alumina particles to strengthen each step of the processes. Both the excitation and emission spectra of photoluminescence of the phosphor obtained at 1400 ℃ meet well with the spectroscopic requirements of the WLED phosphors.     

冷却排管的节能设计

从节能的观点出发，根据热力学原理和传递过程的理论，对冷却排管内湍流传热过程进行分析，研究损失随雷诺数的变化规律，探讨冷却排管的节能设计问题。     

One-step oxidation of cyclohexane to adipic acid

Liquid-phase oxidation of cyclohexane with Co(III) catalyst and gaseous oxygen was found to be influenced by reaction temperature, catalyst concentration and the duration. Maximum adipic acid product selectivity (77%) with about 85% cyclohexane conversion was attained at 100°C using catalyst: cyclohexane molar ratio 0·08. Under these conditions more than 80% cyclohexane was converted in the first hour, although selectivity to adipic acid continued to increase for the next 5 h. Cyclohexyl acetate and cyclohexyl monoadipate were identified as important intermediates. This study supports the mechanism proposed by Schultz, J. G. D. and Opchenko, A., J. Org. Chem., 38 (21) (1973) 3729.     

Enantioselective extraction of mandelic acid enantiomers based on chiral ligand exchange

Based on the chiral ligand exchange, the distribution behavior of mandelic acid enantiomers, and the partition of Cu^2 at different pH values were studied in a water/alcohol two-phase system containing Cu^2 and N-ndodecyl-L-proline(A). The influences of the solvent sort, the pH value, the concentrations of Cu^2 and chiral ligand on the partition coefficient(K) and separation factor(α) were discussed. The experimental results show that the A formed has more stable ternary complex with D-mandelic acid enantiomer than with L-mandelic acid enantiomer. There is an important influence of the pH value on K and a. When the pH values are less than 3.5, the formation of binary complexes is thermodynamically unfavourable. K and a become maximum when pH values are above 3.5 and the molar ratio of the chiral ligand to Cu^2 is 2:1.     

微加速度计粘附问题的研究及应用

粘附是影响微机电系统(MEMS)可靠性的重要因素之一。针对MEMS的典型产品——微加速度计的粘附问题进行了研究,给出了2种典型的微加速度计的表征粘附特性的剥离数的表达式,并分析了将粘附条件应用于微加速度计的多学科设计优化之中,分析了其对系统结构设计产生的影响。     

Characterization of edible oils,butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

The combination of attenuated total reflectance (ATR) and mid-infrared spectroscopy (MIRS) with statistical multidimensional techniques made it possible to extract relevant information from MIR spectra of lipid-rich food products. Wavenumber assignments for typical functional groups in fatty acids were made for standard fatty acids: Absorption bands around 1745 cm⁻¹, 2853 cm⁻¹, 2954 cm⁻¹, 3005 cm⁻¹, 966 cm⁻¹, 3450 cm⁻¹ and 1640 cm⁻¹ are due to absorption of the carbonyl group, C−H stretch, =CH double bonds of lipids and O−H of lipids, respectively. In lipid-rich food products, some bands are modified. Water strongly absorbs in the region of 3600–3000 cm⁻¹ and at 1650 cm⁻¹ in butters and margarines, allowing one to rapidly differentiate the foods as function of their water content. Principal component analysis was used to emphasize the differences between spectra and to rapidly classify 27 commercial samples of oils, butters and margarines. As the MIR spectra contain information about carbonyl groups and double bonds, the foods were classified with ATR-MIR, in agreement with their degree of esterification and their degree of unsaturation as determined from gas-liquid chromatography analysis. However, it was difficult to differentiate the studied food products in terms of their average chainlength.