The correlation of texture and magnetic properties in Co-Cr films

This investigation focuses on the correlation between the crystallographic orientation of grains with respect to magnetic properties in Co-Cr films. Based on a distribution measured for the (0002) crystallographic pole densities, modified formulae describing the texture were used to calculate the coercivity Hc, the squareness ratio Rs (Mr⊥/TMs) and the anisotropy field Ha for Co-Cr films. In general, calculated values for the coercive force He agreed well with the measured values. The calculated Rs⊥. values were much larger than the measured ones, however, indicating that the influence of the demagnetizing field and the magnetostriction on the orientation of the magnetization cannot be neglected. On leave from Institute of Computing Technology, Academia Sinica, P.O.Box 2704-6, Beijing, P.R. China.     

镧系元素的双(九钨二钒)杂多酸钾的合成与表征

报道了镧系元素钨钒杂多配合物的合成方法。元素分析和热重分析确定其通式为：Ｋ１０Ｈ７〔Ｌｎ（Ｖ２Ｗ９Ｏ３７）２〕·ｘＨ２Ｏ（Ｌｎ＝Ｓｍ３＋、Ｅｕ３＋、Ｇｄ３＋）。利用红外（ＩＲ）、紫外（ＵＶ）和Ｘ射线衍射谱对其进行了表征。配合物的热解性质研究表明，其分解温度范围为４００～４５０℃。     

奇妙的VR技术

介绍了VR(虚拟现实)技术的发展过程及其对未来的影响。     

一种新型电子显示屏的研制

本文介绍一种不同于磁性翻牌显示屏和ＬＥＤ显示屏的新型电子显示屏，采用非发光体，针对显示屏彩色和动画图象对象素的要求，讨论了显示屏象素的多面色体变换的电路设计及软件实现。     

冷轧形变量对钛板材再结晶织构形成的影响

采用三维晶体学取向分布函数（ＣＯＤＦ）分析法研究了工业纯钛板材不同冷轧形变量对织构形成的影响。结果表明，冷轧形变量为５０－７０％时，再结晶退火后形成了（２１１８）（０１１０）和（１０１８）（１２１０）的部分纤维织构，而在３０％较低或８６％较高的形变量冷轧时，形成典型的轧制织构（２１１５）（０１１０）和再结晶织构（１０１３）（１２１０）型式。     

氮杂冠醚合成中的双功能基试剂

综述了氮杂冠醚合成中的双功能基试剂的进展。着重讨论了典型的双功能基试剂,如取代多甘醇、二胺、氨基二醇、二卤代物、二醛和二酮以及3-烷氧丙烯醛等的制备方法。     

合成氨制气中的以水代汽新工艺

提出了应用油水融合技术在合成氨部分氧化法制气中以水代汽的工艺途径，并分析了其效果和意义。     

JFC磷酸酯的合成和应用

详述了JFC磷酸酯的合成工艺路线，以及它在织物前处理精练工艺中的应用。与其它磷酸酯类精练剂性能对比，证明它可作为一种性能优良的精练剂中的添加剂。     

Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones

ABSTRACT: Texture changes during ripening of Port Salut Argentino cheese for different sampling zones were studied. Compression relaxation tests were performed and results were analyzed using both Maxwellian and Peleg's models. Elastic equilibrium modulus obtained from the Maxwellian model decreased from 1.22 to 0.11 10⁴Pa during ripening. The constants derived from Peleg's model, k₁ and k₂, diminished with ripening time from 1.18 to 0.71 min and from 1.27 to 1.12, respectively. Asymptotic equilibrium modulus from Peleg's model decreased from 0.95 to 0.07 10⁴Pa during ripening. Rate parameters derived from a 1st order kinetics applied to both equilibrium moduli showed that the decrease was faster in the external zone (0.0846 d⁻¹) than in the central zone (0.0368 d⁻¹). The correlation between equilibrium moduli, salt concentration, moisture content, and maturation indexes was obtained with a determination coefficient of 0.76.