A facile co-solvent strategy for preparation of graphene nanoplatelet powder: An industrially viable innovative approach

We report an industrially viable promising approach to produce micrometer-sized multilayer graphene nanoplatelet powder (MGNP) in a scalable quantity via microwave-assisted exfoliation of graphite (MEG) and fragmented into MGNP through liquid-phase exfoliation in the co-solvent mixture by kitchen mixer (KM). KM allows rapid delaminating MEG into MGNP by shear force dominated exfoliation. Majority of MGNPs are with a diameter of few micrometers and thickness is in nanometers. MGNP are crystalline with very limited defects was confirmed by Raman measurements and transmission electron microscopy. This process transforms, more than 86% of graphite flakes into MGNP. This advanced approach opens a new pathway to produce MGNP in bulk quantity as it is feasible, rapid, and cost-effective.     

从消费者视角看橱柜的风格设计与营销

本文从销售者的角度出发,探讨消费者的需求对橱柜风格设计的影响以及消费者与橱柜企业营销的关系。     

微乳型厨房除油污气雾剂的研制

本文阐述了厨房油垢的成因以及常用的洗涤方法、将溶剂的渗透、溶解性能和表面活性剂的渗透、润湿、乳化性能结合,研制一种微乳型的弱碱性厨房清洗剂,在弱碱性条件下达到较好的去油污效果,对环境友好,而且具有光亮功能。选用合适的抛射剂和防锈剂制成气雾剂,解决了洗涤剂对马口铁罐的腐蚀问题。     

如何科学合理制定厨房器具的工作时间

本文对厨房器具出现的一些常见问题进行了探讨,阐明了一些标准中需要注意的内容,对因说明书中工作时间不合理引起不合格的问题提出了一些解决方案.     

厨卫装修防水浅析

家居装修中厨房和卫生间的渗漏问题最为严重,是家居装修行业值得探讨和急需解决的问题之一。本文从厨卫装修防水材料的选择、厨卫装修防水施工、防水成品保护等多个角度提出厨卫装修防水的措施。     

厨房用燃气燃油节能系统设计

在对该设备的意义及前景进行了分析的基础上,阐述了对厨房用燃气、燃油的节能的办法,设计内容主要有燃气、燃油的控制,系统设计、执行元件的选择设计。该系统的设计成功,对实现节能性社会有重意义。     

Numerical investigation of the flow in a kitchen hood system

This study presents the results obtained when Computational Fluid Dynamics is applied to calculating the flow in a domestic kitchen hood at operating conditions. Special emphasis has been placed on parametric modeling of the geometry to permit the rapid modification of fundamental parameters, such as the number of blades and the twisting angle. The governing equations (mass, momentum, energy and turbulence) have been solved using the commercial code, fluent. The predicted characteristic curves of the hood ventilator based on the dimensionless flow and load coefficients have been built, and they are shown to be in good agreement with the experimental data. Finally, the hood model has been incorporated into a full-scale kitchen to predict airflow conditions in this space.     

Oily Grime Formed on Hard Surfaces of Kitchen Appliances: Chemical Composition and Oxidation Mechanism

The cooking of oil-containing food products at high temperatures results in an insoluble, unsightly, greasy layer of grime on appliance surfaces in residential and commercial kitchens. Over time, adsorbed grime becomes difficult to remove using normal dishwashing detergents. A number of studies have focused on the deterioration and oxidation of oils and the harmful effects that volatile compounds associated with such processes have on human health. Little attention, however, has been paid to kitchen grime. The present study examined grime obtained from the surfaces of appliances such as sirocco fans, filters, and range hoods in residential kitchens in Tokyo. The grime was characterized by X-ray fluorescence spectroscopy (XRF), Fourier-transform infrared spectroscopy (FT-IR), size exclusion chromatography (SEC), thermal hydrolysis methylation–gas chromatography–mass spectroscopy (THM–GCMS), and nuclear magnetic resonance (NMR) techniques. The chemical composition and structure of the grime differed from those of the edible oils. The grime consisted mainly of polymerized and oxidized triacylglycerols. Bridging between unsaturated acyl groups of triglycerols occurred through thermal oxidation and aging in air, yielding their dimers, trimers, and highly polymerized products while also transforming unsaturated acyl groups into saturated ones. Cross-linking reactions involving dibasic acids also caused polymerization. Those polymerized products strongly adhered to the hard surfaces of the appliances. Small amounts of cellulose fibers from air or towel may also play a role in mechanically stabilizing the dirt structure.

Intelligent Workspaces: Crossing the Thresholds

Lucy Bullivant looks at the shape of the new office to come. With the onset of increasingly sophisticated communications devices, how is the organisation of space in our immediate working environments going to change? Will the lines between furniture and dynamic electronic devices simply blur? Will the structure of commercial office buildings themselves be required to become increasingly reflexive to meet environmental demands in the face of dwindling energy reserves? Or is the mobile nature of electronic communications actually in danger of rendering the permanent office as we know it extinct? Copyright © 2005 John Wiley & Sons, Ltd.     

从乡村原生态厨房看中式整体橱柜设计

本文通过对40于个乡村厨房和城市厨房的实际调研,对乡村原生态厨房中包含的厨房文化进行了分析,论述了如何在中式现代整体橱柜设计中延续和传承中国厨房文化和饮食文化,并对中式现代整体橱柜提出了4点设计建议：灶台的参与性设计、不同形式的操作台面设计、食品储存的可视化设计以及地域文化在整体橱柜设计中的体现,希望对未来中国整体橱柜设计的研究与开发提供一些更符合国情的设计参考。