盐渍土地区金属管道敷设质量控制

总结了在盐渍土地区多年来的施工经验，阐述了盐渍土地区地质构造基本形态、盐渍土对金属管道及其外防腐层的作用和盐渍土地区金属管道敷设的质量控制要点，论证了管道敷设方案。敷设方案适用于盐渍土地区输油输气管道施工。     

成味香精中氯丙醇的危害与对策

清除氯丙醇的研究主要集中在三个方面：将原料中残存的油脂去除掉，目前采用了尽可能低的油脂含量的原料；改良水解工艺；水解后增加对产品的后处理。     

A salt substitute with low sodium content from plant aqueous extracts

The perception of the salty taste, obtained in humans by using sodium chloride (NaCl), is one of the most important attributes of the human sensory system. However, extra intake of sodium present in salt might lead to conditions such as hypertension. To develop a salt substitute with low sodium content, 13 plants were extracted with water, and their sensory perception was analyzed. After the sensory evaluation, 3 plant aqueous extracts (PAEs), representing salty and umami tastes, were selected using principal component analysis (PCA). They were powdered using a spray dryer, mixed, and subsequently referred to as plant salt substitute (PSS). The relative saltiness of PSS to NaCl was shown to be 0.65. When the degree of saltiness between PSS and NaCl is the same, PSS contains 43% less sodium than NaCl. Therefore, PSS can be used in food to reduce an individual's sodium intake while retaining the salty taste of NaCl.     

Liking for foods high in salt and fat is associated with a lower diet quality but liking for foods high in sugar is not – Results from the PREDISE study

The research aimed at examining how liking for foods high in salt and fat and for foods high in sugar are associated with overall diet quality and how these associations differ according to individual characteristics (i.e., sex, age, education, income, nutrition knowledge, and energy reporting status) in French-speaking adults from the Province of Quebec, Canada. As part of the web-based cross-sectional PREDISE study, 1096 men and women completed online questionnaires. The Food Liking Questionnaire assessed reported liking for a variety of salty foods (high in salt and fat) and sweet foods (high in sugar and either high-fat or low-fat) on a scale from 1 to 9. The Canadian Healthy Eating Index (C-HEI) was computed based on data collected using 24-hour food recalls. Women (vs. men) reported lower liking for salty foods (5.97 ± 1.34 vs. 6.58 ± 1.16, p < 0.0001) and for sweet foods (5.52 ± 1.36 vs. 5.71 ± 1.25, p = 0.015). Multiple linear regressions showed that liking for sweet foods was not associated with C-HEI (B = −0.10, p = 0.78). Given a significant sex interaction in the association between liking for salty foods and C-HEI (p interaction = 0.0218), subsequent analyses were stratified by sex. Multiple linear regressions supported that liking for salty foods was more strongly inversely associated with C-HEI in men (B = −3.37, p < 0.0001) than women (B = −1.46, p = 0.0035). In conclusion, a strong liking for salty foods may interfere with healthy eating, especially in men. Building on these results, future studies should investigate the potential of interventions designed to improve the healthiness of food habits in individuals with strong liking for these foods.     

基于WET的银北地区盐渍土分布特征研究

首次应用WET土壤水分温度电导率速测仪(简称WET)测试了银川平原北部地区(简称银北地区)土壤的电导率等参数,分析银北地区土壤盐渍化分布特征,结果表明银北地区少部分地区土壤属于非盐渍土,其余均为盐渍土。其中惠农区中部、平罗的黄渠桥和灵沙均属于重盐渍化区,贺兰北部也属于重盐渍化区,但不及惠农区严重。与以往研究成果对比分析发现在土壤含水率、土壤pH值等相关参数变化不大的情况下,基于WET的土壤盐渍化研究在技术上是准确可靠的。     

RFCC装置外取热器产中压蒸汽盐含量问题的研究

研究了催化裂化装置(RFCC)外取热器汽产中压蒸汽盐含量问题。吉林石化公司炼油厂Ⅰ套140万t/a催化裂化装置实施外取热器汽包改造、余热炉使用新型吹灰器、加强锅炉给水质量等措施,解决反应系统外取热器汽产3.5 MPa中压蒸汽盐含量高问题,避免了大型机组蒸汽透平叶轮因积垢频繁切换清洗,实现了大机组的长周期运行,消除了生产瓶颈问题。     

Temperature dependence of the electrochemical corrosion characteristics of carbon steel in a salty soil

The electrochemical corrosion characteristics of carbon steel in a salty soil at different temperatures were studied by measurements and analyses of potentiodynamic polarization curves, linear polarization resistance and electrochemical impedance spectroscopy. The results showed that the mass-transfer of dissolved oxygen plays an essential role in carbon steel corrosion, and the whole corrosion process is mix-controlled by both activation and mass-transfer steps. Passivity can be developed on carbon steel in the soil at low temperatures. With the increase of temperature, the passive current density increases and the passive potential range decreases. When temperature is elevated to a certain value, 50 °C in this system, passivity cannot be maintained and the steel is dominated by an active dissolution status. Anodic Tafel slope decreases continuously with the increase in temperature, which is mainly due to the enhanced electrode reaction rate at an elevated temperature. Simultaneously, cathodic Tafel slope increases with temperature continuously due to the decrease of the solubility of dissolved oxygen in soil. Since the diffusion activation energy is generally much smaller than the reaction activation energy, the effect of temperature on diffusion is far less than that on electrode reaction rate.     

柴达木盆地西北区新近系咸化湖盆生烃母质类型与有机质富集机理

柴达木盆地西北区(柴西北)新近系已取得显著勘探成果,资源潜力巨大,但关于烃源岩发育与有机质差异富集机理的研究相对较少,制约了勘探进程。选取研究区新近系4组烃源岩典型样品,分析其地球化学特征,并探讨烃源岩发育及有机质富集与古盐度、古生产力、氧化还原条件和沉积速率的关系。结果表明：研究区新近系烃源岩母质类型以Ⅱ型有机质为主,其次为Ⅲ型有机质,生烃母质主要为褶皱藻和皱球藻等原地水生生物与陆源有机质。新近系烃源岩的发育与有机质富集主要受控于古生产力、古盐度和沉积速率。生产力越大,越利于有机质富集,烃源岩的TOC越大;随着盐度增大和沉积速率升高,烃源岩有机质丰度具有先增大后减小的特征;还原程度越强,烃源岩TOC值越高。只有在高的古生产力、适当的古盐度和适当的沉积速率背景下,才利于有机质富集。在此基础上,建立柴西北新近系烃源岩的发育模式,优质烃源岩主要分布在沉积中心附近的缓坡带。研究为咸化湖盆烃源岩的研究提供了一定的理论指导。     

Performance of paint systems with polyurethane topcoats, proposed for atmospheres with very high corrosivity category

The EN ISO Standard 12944-5 describes the types of paint and paint systems commonly used for corrosion protection of steel structures. In this work four paint systems, applied on steel, including polyurethane topcoats, recommended for atmospheres with high corrosivity (C5 category), codified by 1–4, were studied. Systems 1 and 4 include zinc rich primers and epoxy/polyamide intermediates, system 2 has solvent free epoxy/polyamide primer and intermediate and, system 3 is a hybrid system with vinyl–acrylic water based primer and a high solids epoxy/polyamide intermediate. Systems 2–4 have acrylic–polyurethane topcoats and, the topcoat of the system 1 was identified as an aliphatic polyurethane.

According to EN ISO 12944-6, water condensation and neutral salt spray tests were performed. Three exposure times were considered taking into account the durability ranges of paint systems: low, medium and high, respectively. The paint systems were complementary submitted, during 30 days, to ultraviolet radiation with water condensation test according to ASTM G 154. At the same time, natural exposure was conducted in the marine atmosphere of Sines, with very high corrosivity (>C5).

The paint adhesion, before and after artificial ageing, was evaluated by cross-cut test and, for the systems with dry thickness greater than 250 μm, by pull-off test. Visual inspections were carried out.

For the exposure in UV radiation test chamber and at test site, gloss reduction, colour change and chalking were measured. Chemical changes on polyurethane topcoats exposed in the UV radiation test chamber were studied by Fourier transform infrared spectroscopy (FTIR).

In spite of the higher aesthetic degradation by UV radiation, of the aliphatic polyurethane topcoat of the system 1 relatively to the acrylic–polyurethane topcoats of the other systems, system 1 with ethyl silicate zinc rich primer and epoxy intermediate, was the one that presented the best corrosion protection when exposed in artificial and natural salty environments. At the test site, the worst anticorrosive behaviour seems to be presented by the system 2 with two coats of solvent free epoxy paint.     

Studies on the use of chhana and paneer whey in the preparation of puras (pancakes)

Puras (pancakes) are widely accepted traditional Indian foods. Studies were conducted on the use of chhana and paneer whey in the preparation of sweet and salty puras . Six samples of chhana and paneer whey were substituted in sweet and salty puras at different whey to water ratios (0 : 100, 20 : 80, 40 : 60, 60 : 40, 80 : 20, 100 : 0). The effects of chhana and paneer whey on sensory evaluation showed that sweet puras containing mixed milk chhana whey and salty puras containing cow's milk chhana whey scored highest with respect to appearance, body and texture, flavour and taste, and overall acceptability. In general, commercial samples scored less, which may be due to poor handling and maintenance of whey by commercial manufacturers. Whey substitutions also improved fat, total solids, protein and ash of both sweet and salty puras . It is interesting to note that none of sweet and salty pura samples was below the limits acceptable to the panellists. It can be thus concluded that chhana and paneer whey can be used successfully in the preparation of puras for value addition.