稀土复合热稳定剂对聚氯乙烯性能影响研究

主要以有机锡热稳定剂为对比物，研究了稀土热稳定剂对聚氯乙烯(PVC)的热稳定性及其他性能的影响。稀土热稳定剂对PVC的力学性能、加工性能都有不同程度的提高，稀土热稳定剂的热稳定性能符合PVC的加工条件要求，并研究了抗冲改性剂ACR(丙烯酸酯共聚物)对体系的影响。     

钛掺杂硅胶块体吸附剂

以陶瓷纤维纸片为基材,顺次经水玻璃、酸性钛盐溶液浸渍共沉淀制得新型陶瓷基钛掺杂硅胶块体吸附剂.多孔介质表面分析显示:掺杂硅胶孔径在0.5～6 nm范围,以中孔为主.Fourier变换红外谱在波数954 cm 1处的特征吸收峰表明吸附剂中形成了Si-O-Ti键.根据掺杂前后固体魔角核磁共振硅谱中硅原子化学位移的变化(向高场方向移动)及X射线光电子能谱中各原子结合能的变化(Ti2p3/2的结合能随钛含量的增加而增加,而Si2p,O1s的结合能则呈相反趋势)进一步表明:钛原子替代硅原子进入硅胶网络.热重分析及烧结实验结果显示:钛掺杂吸附剂具有更好的热稳定性.新型吸附剂优异的吸附性能除了与其高的比表面积相关外,还与Ti-O键对水分子的亲合力紧密相关,其耐热性能增强与形成高热稳定性Ti-O Si键及材料表面导热性能提高有关.     

化妆品中果酸的限量及检测

本文叙述了化妆品中果酸的种类及对皮肤的作用机理，讨论了果酸促进皮肤细胞更新能力和刺激性之间的关系以及化妆品中果酸的浓度限量问题，并介绍了一种应用高效液相色谱法检测化妆品中五种果酸含量的新方法。     

Application of the general rate model with the Maxwell-Stefan equations for the prediction of the band profiles of the 1-indanol enantiomers

The adsorption isotherm data of R- and S-1-indanol and of their racemic mixture on cellulose tribenzoate were measured by frontal analysis. These experimental data were fitted to the single-component and the modified competitive Bilangmuir isotherms. The overloaded elution profiles of bands of the pure enantiomers and of the racemic mixture were calculated for different sample sizes, using the best competitive isotherm model and the General Rate Model of chromatography coupled with the generalized Maxwell-Stefan equation that describes the surface diffusion flux. The calculated and the experimental profiles were found to be in excellent agreement in all cases. The parameters of the model of the mass transfer kinetics were derived from the band profiles obtained for the pure enantiomers. The same values of these parameters give an excellent prediction of the profiles of multicomponent bands. The new model described here allows a satisfactory interpretation of the competitive mass transfer kinetics.     

分形及分维在单轴向三维编织复合材料拉伸实验中的应用

基于分形几何的计盒维数研究了三维编织复合材料拉伸实验的断裂样照,结果表明,该材料的断裂曲线具有统计自相似性,在不同的尺度范围内具有不同的空间分布格局;而计盒维数定量地表征了其尺度变化规律;准静态和低应变率加载条件下材料的分维数较大,表明其空间占据程度较大,曲线弯曲结构复杂,这是因为低应变率加载时材料内部结构断裂时间不同造成;而高应变率加载时,断裂曲线分维数较小,曲线空间占据小,弯曲结构比较简单,这是由高应变率加载时材料内部结构断裂时间差异缩小造成。     

槽液稳定性好的高硬度丙烯酸阳极电泳涂料的研制

在混合溶剂中加入甲基丙烯酸、各种甲基丙烯酸酯单体以及引发剂AIBN和链转移剂DDM,在85℃下反应合成了丙烯酸树脂。分别研究了不同酸值和羟值的丙烯酸单体、不同Tg的丙烯酸树脂以及各种助溶剂和中和剂对漆膜性能的影响。获得了丙烯酸阳极电泳涂料的最佳配方:丙烯酸共聚树脂的酸值为65 mg KOH/g、羟值为69 mg KOH/g、Tg为20℃,溶剂是体积比为1∶1的丙二醇单甲醚和异丙醇的混合物,中和剂是二乙醇胺。该电泳涂料具有良好的槽液稳定性和起泡消泡性。制得的涂膜外观平整、丰满、光亮,厚度为18~20μm,硬度为5 H,冲击强度为500 N/cm2,附着力为1级,柔韧性为1 mm,耐烟雾实验超过400 h。     

2-[N-甲基-N-(2-吡啶基)氨基] 乙醇制备条件的优化

2-[N-甲基-N-(2-吡啶基)氨基]乙醇是合成罗格列酮(Rosighitazone)的一种中间体，罗格列酮是新型噻唑烷二酮类胰岛素增敏剂，通过两轮优化设计，实验室小试得到了较好的反应条件．为工业化生产提供了基础数据。     

Alternative hydrocarbon solvents for cottonseed extraction

Hexane has been used for decades to extract edible oil from cottonseed. However, due to increased regulations affecting hexane because of the 1990 Clean Air Act and potential health risks, the oil-extraction industry urgently needs alternative hydrocarbon solvents to replace hexane. Five solvents,n-heptane, isohexane, neohexane, cyclohexane, and cylopentane, were compared with commercial hexane using a benchscale extractor. The extractions were done with a solvent to cottonseed flake ratio of 5.5 to 1 (w/w) and a miscella recycle flow rate of 36 mL/min/sq cm (9 gal/min/sq ft) at a temperature of 10 to 45°C below the boiling point of the solvent. After a 10-min single-stage extraction, commercial hexane removed 100% of the oil from the flakes at 55°C; heptane extracted 100% at 75°C and 95.9% at 55°C; isohexane extracted 93.1% at 45°C; while cyclopentane, cyclohexane, and neohexane removed 93.3, 89.4, and 89.6% at 35, 55, and 35°C, respectively. Each solvent removed gossypol from cottonseed flakes at a different rate, with cyclopentane being most and neohexane least effective. Based on the bench-scale extraction results and the availability of these candidate solvents, heptane and isohexane are the alternative hydrocarbon solvents most likely to replace hexane. Presented in part at the AOCS Annual Meeting & Expo, Atlanta, Georgia, May 1994.     

Cooperative effect of crystallization temperature and NaF addition in the formation process and hydrothermal stability of MCM-48 mesoporous molecular sieve

The hydrothermal stability of MCM-48 was conveniently and effectively improved by increasing the crystallization temperature and directly adding NaF to the synthesis gel. The crystallization temperature varied from 373 K to 403 K. The influences of NaF addition, crystallization temperature and crystallization time on the formation process and hydrothermal stability of MCM-48 were systematically studied here to solve the problem of poor reproducibility. Results from XRD patterns indicated that the crystallization temperature and crystallization time were very critical factors for the improvement of the hydrothermal stability besides NaF addition. The formation process of MCM-48 was significantly accelerated and the pore structure ordering was also greatly improved by increasing the crystallization temperature and F⁻/Si ratio. A high hydrothermally stable MCM-48 mesoporous molecular sieve was obtained after being crystallized at 393 K for 36 h in the presence of NaF, which endured the hydrothermal treatment in boiling water at least for 4 days. However, only an amorphous product was obtained when the crystallization temperature was further increased to 403 K. Results from Si MAS NMR, N₂ adsorption isotherms, TEM, Raman spectra and XRD patterns manifested that the improved stability of MCM-48 was attributed to the high silicates condensation degree and the excellent pore structure ordering. The possible reason for the successful formation of hydrothermally stable MCM-48 sample by controlling the crystallization temperature, time and F⁻/Si ratio was explained here.     

Frying Performance of No-<Emphasis Type="Italic">trans</Emphasis>, Low-Linolenic Acid Soybean Oils

Two extruded-expelled physically refined soybean oils with reduced contents of linolenic acid, ultra-low- linolenic acid (ULL, 1.5%) and low-linolenic acid (LL, 2.6%), and a extruded-expelled physically refined control oil (control, 5.3% linolenic acid) were evaluated by frying French fries in a commercial-like setting for 6 h day⁻¹ during 23 days. The oils became darker, increased in yellow color at the beginning, and became redder and less green throughout the process. Free fatty acids levels were not different among the oils until day 14, after which, ULL was different from the control for the remainder of frying. The conjugated dienoic acid values were greatest in the control. Generally, ULL and LL oils had lower percentages of polar compounds than did the control, providing a frying life 2 days longer than the control and ~30% increase in frying time. A trained sensory panel evaluated the French fries on days 2, 5, and 6. Buttery and potato flavors decreased, and rancid and painty flavors increased over frying time for all products. Rancid flavor was highest in the fries from the control oil. Overall, the ULL and LL oils performed better than did the control oil and ULL tended to perform better than the LL.