Entropic component analysis and its application in geological data

We present an entropic component analysis for identifying key parameters or variables and the joint effects of various parameters that characterize complex systems. This approach identifies key parameters through solving the variable selection problem. It consists of two steps. First, a Bayesian approach is utilized to convert the variable selection problem into the model selection problem. Second, the model selection is achieved uniquely by evaluating the information difference of models by relative entropies of these models and a reference model. We study a geological sample classification problem, where a brine sample from Texas and Oklahoma oil field is considered, to illustrate and examine the proposed approach. The results are consistent with qualitative analysis of the lithology and quantitative discriminant function analysis. Furthermore, the proposed approach reveals the joint effects of the parameters, while it is unclear from the discriminant function analysis. The proposed approach could be thus promising to various geological data analysis.     

海水卤水提锂高效吸附剂的合成及应用研究

高效吸附剂的研究和开发是高镁锂比海水卤水中锂分离提取的关键,当前最具工业应用前景的吸附剂为锂锰氧化物离子筛。本研究探讨了各合成条件对锂锰氧化物离子筛吸附剂的结构及吸附性能的影响,合成出了适用于不同镁锂比及锂浓度海水卤水的高容量吸附剂,吸附容量最高可达41.02 mg/g,锰溶损率为3.06%;此外,还开展了锂吸附分离的动态模拟试验,为所合成吸附剂用于海水卤水提锂的应用研究奠定基础。     

利用老卤生产高纯氧化镁技术研究进展

纯碱法具有工艺简单的技术优点,被国内高纯氧化镁生产企业普遍采用,但是它存在生产成本较高的显著缺点。本文系统地综述了目前工业上利用海盐化工、盐湖提钾等过程副产的老卤液生产高纯氧化镁的各种技术,分析了每种生产技术的优缺点。依次介绍了技术成熟、生产成本低、被国际主要的高纯氧化镁生产企业广泛采用的白云石/石灰石法,技术有待改进的氨法,工艺简单、成本较高的纯碱法,以及碳铵法。特别地,详细阐述了直接热解法的技术基础、Aman法热解工艺以及国内对直接热解法工艺的研究进展。重点推介了低水合氯化镁流态化热解生产高纯氧化镁、同时联产工业浓盐酸的最新技术。指出流态化热解技术可能是我国高纯氧化镁产业降低生产成本、提高企业产能、能够取代传统纯碱法的理想工艺路线。     

安岳—合川地区低阻气层形成机理研究

安岳—合川地区储层属于低孔、低渗砂岩储层,其复杂的微孔隙系统以及较大的水膜厚度使其具有高束缚水饱和度,且高矿化度的地层水形成了异常发达的导电网络,形成低阻特征。文中结合储层的岩性、物性及水质等进行了相关计算和实验分析,探索了研究区低阻气层的成因。结果表明,导致研究区气层低阻的因素包括粒度大小、高矿化度地层水、高束缚水饱和度。     

Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System

ABSTRACT: Escherichia coli O157:H7 may become internalized during brine injection of meat. This study evaluated the effect of brining ingredients on E. coli O157:H7 in a meat model system after simulated brining, storage, and cooking. Fresh knuckles (5.3 ± 2.4% fat) or beef shoulder (15.3 ± 2.2% fat) were ground individually, mixed with an 8-strain composite of rifampicin-resistant E. coli O157:H7 (7 log CFU/g) and brining solutions. Treatments included no brining, distilled water, sodium chloride (NaCl, 0.5%), sodium tripolyphosphate (STP, 0.25%), sodium pyrophosphate (SPP, 0.25%), NaCl + STP, NaCl + SPP, NaCl + STP + potassium lactate (PL, 2%), NaCl + STP + sodium diacetate (SD, 0.15%), NaCl + STP + PL + SD, NaCl + STP + lactic acid (0.3%), NaCl + STP + acetic acid (0.3%), NaCl + STP + citric acid (0.3%), NaCl + STP + EDTA (20 mM) + nisin (0.0015%) or pediocin (1000 AU/g), NaCl + STP + sodium metasilicate (0.2%), NaCl + STP + cetylpyridinium chloride (CPC; 0.5%), and NaCl + STP + hops beta acids (0.00055%). Samples (30 g) were analyzed for pH, and total microbial and rifampicin-resistant E. coli O157:H7 (inoculum) populations immediately after mixing, storage (24 h at 4 °C), and cooking to 65 °C. Fat and moisture contents and water activity were measured after storage and cooking only; cooking losses also were determined. The effect of beef type on microbial counts, pH, and water activity was negligible. No reductions in microbial counts were obtained by the brining solutions immediately or after storage, except for samples treated with CPC, which reduced (P < 0.05) pathogen counts after storage by approximately 1 log cycle. Cooking reduced pathogen counts by 1.5 to 2.5 logs, while CPC-treated samples had the lowest (P < 0.05) counts compared to any other treatment. These data may be useful in developing/improving brining recipes for control of E. coli O157:H7 in moisture-enhanced beef products.     

Color and Texture of Acidified Ripe Olives in Pouches

The effects of pouch material (aluminum, plastic), packing pH (3.8,4.3), acidifying compound (lactic, gluconic), and storage temperature were tested on polyphenol content and color of holding brines, surface color, and firmness of ripe olives. Using pouches of plastic films, pH 4.3–4.0 holding solution, and lactic or gluconic acid products with color and texture similar to traditional canned ripe olives were produced. They could be properly stored at room temperature (25°C). As storage temperature rose, color improved but texture was seriously degraded at 50°C.     

热卤水对凡口铅锌矿狮岭矿段有机质的影响

通过对狮岭矿段石炭纪和泥盆纪地层的围岩和矿体的样品进行TOC、GC和GC-MS等实验分析,探讨了盆地热卤水对该矿段有机质的影响。实验结果表明,相对于围岩,盆地热卤水对矿体中的有机碳含量和饱和烃组分的破坏程度较大,并且使矿体中的芳香烃含量增加。造成这种现象的主要原因是盆地热卤水氧化了有机质,并且氧化作用主要在饱和烃的中长链上和芳香烃的菲侧链上进行,饱和烃氧化结果是产生有机酸、醇类和脂类;芳香烃的氧化结果使萘、联苯、菲的含量增加而甲基菲指数降低。     

制碱废清液兑卤后高度卤水析盐规律研究

本文研究了制碱废清液与高度卤水兑卤后卤水的蒸发浓缩及盐类析出规律。实测了蒸发过程中卤水的组成及密度,并用物料衡算法得到了兑卤后卤水蒸发浓缩过程中体积变化、蒸发水量及硫酸钙和氯化钠的析出规律。     

利用溶剂从卤水中提取氯化钾的新工艺研究

本文研究了不同温度条件下甲醇对氯化钾、氯化钠单盐溶液饱和溶解度的影响,以及甲醇对氯化钾氯化钠混盐溶液饱和溶解度的影响,并提出了一种从卤水中提取氯化钾的新工艺方案。     

石墨炉法分析饱和食盐水中的Ca,Mg,Fe,Sr离子含量

介绍了石墨炉法分析饱和食盐水中的Ｃａ,Ｍｇ,Ｆｅ,Ｓｒ离子含量在生产监测中的应用及对水质的影响,石墨管的使用,灰化温度的选择和标准曲线的制作。