一种制备插层和无定形高岭土的新方法

利用甲醇钠强烈的夺氢作用 ,介绍了一种制备插层和无定形高岭土的方法。利用XRD为主要检测手段研究了甲醇钠的质量分数、反应温度等因素对反应的影响。结果表明 :在反应温度较低、质量分数较低的甲醇钠溶液中 ,高岭土容易被插层而膨胀 ,反之高岭土的层状结构被破坏而无定形化。红外光谱分析进一步证明了插层和无定形高岭土结构的变化     

Investigation of the Interaction of Sodium Chloride and Two Amino Sulfonic Acids,HEPES and MOPSO,by EMF Measurements

Ionic interactions in the two systems NaCl-HEPES (N-2-hydroxyethylpiperazine-N′-2-ethanesulfonic acid) and NaCl-MOPSO (3-(N-Morpholino)-2-hydroxypropanesulfonic acid) have been studied in terms of their mutual influence on the respective activity coefficients of each component. Activity coefficients for each component of the two systems and for corresponding buffers are calculated from emf measurements of solutions containing NaCl, the aminosulfonic acid, and its conjugate base in a NalSE/solution/AgCl-Ag cell at 5, 15, 25, and 37 °C.     

硫化钠在黑白钨加温精选中的应用研究

介绍了柿竹园黑白钨混合粗精矿加温精选中 ,添加硫化钠与水玻璃混合剂比单一添加水玻璃能更有效地使白钨矿与萤石等含钙矿物及脉石矿物分离。论述了硫化钠在加温精选中的作用效果并探讨了其作用机理     

醋酸甲酯在Cs_(1.5)PW/SiO_2催化剂上的水解反应

通过改变阳离子的种类与配比,制备了一系列SiO2负载的磷钨酸盐催化剂,考察了制备方法对催化剂性能的影响,采用傅里叶变换红外光谱、X射线衍射、X射线荧光光谱、环境扫描电子显微镜等方法对催化剂进行了表征,并考察了该系列催化剂对醋酸甲酯水解反应的活性。实验结果表明,Cs1.5PW/SiO2催化剂的活性最好,当Cs1.5PW负载量(质量分数)为30%时,Cs1.5PW的Keggin结构保持完好,没有硅钨酸阴离子形成,Cs1.5PW在SiO2载体上高度分散;在反应温度55℃、反应时间2h的条件下,醋酸甲酯的转化率为35.79%,约为均相磷钨酸催化剂的1.3倍。该催化剂重复使用4次后,醋酸甲酯的转化率稳定在25%;80℃下反应2h,与NKC-9磺酸树脂催化剂相比,醋酸甲酯的转化率提高了5.17%。     

Vinyl acetate monomer—a pilot plant study

The kinetics of the reaction of acetic acid and acetylene over zinc acetate-activated carbon catalyst was investigated over a wide range of process variables in a pilot reactor. Although various catalytic reaction mechanisms were postulated, the rate of reaction was most satisfactorily correlated by a mechanism of surface reaction between charged adsorbed acetic acid and acetylene, which assumes that the rate controlling step was the irreversible charged adsorption of acetylene and acetic acid.     

醋酸铅在离子液体中溶解机理的研究

通过[bmim]Cl和Pb(OAc)2混合反应后析出PbCl2沉淀,制备得到溶解有醋酸铅的离子液体[bmim]OAc。实验发现,即使使用过量的醋酸铅,PbCl2仍然不能沉淀完全,这表明离子液体中的Pb2+离子并不是以游离形式存在的,而是以配位的形式存在,并且由离子液体包裹着。因此,醋酸铅在离子液体[bmim]OAc中的溶解度得到增加,平均溶解度达到1 1mmol/ml,最大溶解度达到3 0mmol/ml。     

Hybrids of cellulose acetate and sol–gel silica: Morphology,thermomechanical properties,water permeability,and biodegradation evaluation

Hybrids based on cellulose acetate (CA) and SiO₂ were prepared by hydrolysis of tetraethoxysilane (TEOS). More rigid films were obtained with an inorganic phase incorporation. The thermal stability of the hybrids was similar to pure CA. Composite membranes were prepared by casting of CA/TEOS mixtures onto a poly(vinylidene fluoride) support. The water permeation decreased with the incorporation of the inorganic phase. Hybrid membranes were able to retain solutes with a molar mass of ?9000 g/mol (?98% retention). Hybrids were submitted to biodegradation tests. The presence of the inorganic phase did not inhibit the growth of Thricoderma harzianum fungi. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 84: 2196–2205, 2002     

Evaluation of a two-temperature control structure for a two-reactant/two-product type of reactive distillation column

Several different control structures have been proposed for reactive distillation columns. The appropriate control structure depends on the flowsheet and on the type of reactions occurring in the column. If two reactants are involved and if it is desirable to operate the process without any excess of reactant, it is necessary to manage the fresh feed streams so that the stoichiometry is exactly balanced. A composition analyzer that measures an internal composition in the column is often required. However, if two products are produced, it is possible to avoid the use of an analyzer by using two temperatures in the column to adjust the two feed streams. This type of structure was proposed by Roat et al. [Roat, S., Downs. J., Vogel, E., Doss, J., 1986. Integration of rigorous dynamic modeling and control system synthesis for distillation columns. In: Chemical Process Control—CPC III. Elsevier, Amsterdam.] for the ideal reaction A+B↔C+D in one of the earliest papers dealing with reactive distillation control.The purpose of this paper is to explore the effectiveness of this two-temperature control structure for various column designs (number of reactive stages) to quantify the impact of design on controllability. We also discuss the issues of the selection of the trays whose temperatures are to be controlled and the tuning of the two interacting temperature controllers. Disturbances in production rate and fresh feed compositions are made to examine the rangeability of this control structure. Both an ideal reaction system and the methyl acetate system are studied. One of the main conclusions is that the locations of the temperature control trays should be made such that the two temperature controllers both have direct action (an increase in temperature increases feed), which requires negative openloop process gains for both loops.     

The Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

ABSTRACT:  The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly ( P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower ( P < 0.05) a _w values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher ( P < 0.05) cooking yield, surface redness (CIE a *), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner–Bratzler shear force values and higher ( P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly ( P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference ( P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.