西藏碳酸盐型盐湖卤水锂盐提取盐田工艺研究

据对西藏盐湖锂资源的调查研究结果，将碳酸盐型富锂盐湖划分为扎布耶型(又称高锂低镁型)和班戈湖型(又称低锂高镁型)。扎布耶型盐湖卤水Mg／Li比值约为0，兑卤方式所制卤水在温棚结晶池的混盐中Li2CO3含量达56．43％，比露天式的高出12倍～18倍，据此总结出由碳酸盐型富锂卤水制取富锂混盐的盐田工艺结晶路线为“不蒸发而升温”。在盐田中实现低成本选矿即“盐田工艺-选矿-体化”是可行的，并可在结晶池中加入Li2CO3粉末促使卤水中Li2CO3尽快沉淀，以提高结晶效率。班戈湖型Mg／Li比为1．28，该类型卤水制取富锂混盐的工艺路线是由卤水制成盐，再进行第二阶段制卤，然后参考扎布耶型卤水制卤路线制取富锂混盐。盐田修建方法为粘土、沙、盐三种物料尽量弄碎并混合均匀、压实，含盐量最高可达40％。针对西藏高原盐湖区缺乏燃料能源的不足，提出了“多重加热”的利用太阳能的原理，可用温棚结晶池 太阳能热水器方式。在冬季气温和地温均较低的条件下，太阳池卤水水温一直处于20℃～24℃，比气温高出7℃～22．8℃，表明其有较好的贮热和保温效果，故亦可采用“温棚结晶池 太阳池方式”加热卤水。最后给出了西藏碳酸盐型盐湖卤水锂盐提取盐田工艺路线图解。     

西藏碳酸盐型盐湖卤水锂盐提取盐田工艺研究

据对西藏盐湖锂资源的调查研究结果,将碳酸盐型富锂盐湖划分为扎布耶型(又称高锂低镁型)和班戈湖型 (又称低锂高镁型 )。扎布耶型盐湖卤水Mg/Li比值约为 0,兑卤方式所制卤水在温棚结晶池的混盐中Li2CO3 含量达 56. 43%,比露天式的高出 12倍 ~18倍,据此总结出由碳酸盐型富锂卤水制取富锂混盐的盐田工艺结晶路线为“不蒸发而升温”。在盐田中实现低成本选矿即“盐田工艺—选矿一体化”是可行的,并可在结晶池中加入Li2CO3 粉末促使卤水中Li2CO3 尽快沉淀,以提高结晶效率。班戈湖型Mg/Li比为 1. 28,该类型卤水制取富锂混盐的工艺路线是由卤水制成盐,再进行第二阶段制卤,然后参考扎布耶型卤水制卤路线制取富锂混盐。盐田修建方法为粘土、沙、盐三种物料尽量弄碎并混合均匀、压实,含盐量最高可达 40%。针对西藏高原盐湖区缺乏燃料能源的不足,提出了“多重加热”的利用太阳能的原理,可用温棚结晶池 太阳能热水器方式。在冬季气温和地温均较低的条件下,太阳池卤水水温一直处于 20℃~24℃,比气温高出 7℃~22. 8℃,表明其有较好的贮热和保温效果,故亦可采用“温棚结晶池 太阳池方式”加热卤水。最后给出了西藏碳酸盐型盐湖卤水锂盐提取盐田工艺路线图解。     

盐湖老卤兑硝除镁10℃等温蒸发试验研究

盐湖老卤富含镁元素,从富镁老卤中提取硼、锂、铷、铯、溴等有价元素技术难度较大,镁锂分离的世界性难题更亟待解决。通过对老卤掺兑芒硝后卤水等温蒸发实验研究,合理的卤水分段可依次析出泻利盐、氯化钠和泻利盐、泻利盐和光卤石,大大降低老卤镁含量,镁去除率达到60%以上,获得了高品位的光卤石型钾盐矿,改善了老卤物化性能,加快了盐田蒸发速度,为其他有价元素的富集和分离提取提供了良好的条件。     

盐湖晶间卤水提锂工艺研究

以青海某盐湖晶间卤水为研究对象，探讨出了一条适合美镁锂比盐湖卤水，可用于大规模工业化生产的提锂工艺路线。     

扎仓茶卡盐湖卤水25℃等温蒸发实验

为了研究扎仓茶卡盐湖卤水蒸发时的相化学，确定钾盐、锂盐的结晶过程和结晶特性，在实验室内对卤水进行了２５℃等温蒸发结晶过程的研究。实验结果与Ｎａ~＋、Ｋ~＋、Ｍｇ~（＋＋）／／Ｃｌ~－、ＳＯ_４~＝—Ｈ_２Ｏ五元水盐体系介稳相图进行了比较与讨论。     

西藏扎布耶盐湖碳酸盐型卤水15℃等温蒸发实验

西藏扎布耶盐湖碳酸盐型卤水中富含特种元素Li、B、K和微量元素Rb、Cs、Br等。为了更好地了解卤水在自然条件下的蒸发结晶规律，需对相应卤水进行低温室内等温蒸发实验研究。实验取扎布耶夏季复杂成分卤水作15℃等温蒸发实验。结果表明：在低温蒸发状态下，锂以天然碳酸锂形式在整个蒸发过程中分散沉淀，固相最高含量仅达2．0％，因此难以获得较高品位的富锂混盐；硼在全蒸发过程中以硼砂形式自然沉淀。当卤水高度浓缩(蒸失率达97．9％以上)时大量析出并与典型冷相矿物泡碱紧密共生，固相中硼砂含量最高可达15．64％；钾以氯化钾和钾芒硝形式沉淀，在蒸发浓缩的全过程中均有不同程度析出，固相含量在9．49％～34．44％之间波动。     

西藏藏北某盐湖卤水5℃等温蒸发实验研究

西藏藏北某碳酸型盐湖卤水富含有价元素Li、K、B和微量元素Rb、Cs等。为更好地了解该盐湖卤水在自然条件下的蒸发结晶规律,根据当地气候条件等,需对相应卤水进行低温室内等温蒸发实验研究。实验对该碳酸型盐湖夏季卤水进行了5℃等温蒸发实验,并参考Na＋、K＋//Cl-、SO24-、CO23-—H2O五元体系（25℃）介稳相图研究了该卤水5℃等温蒸发过程中盐类结晶路线和析出规律,结果表明：通过前处理工艺,有效改善了原卤组成和析盐行为,使锂的富集更为集中,实际析盐顺序为：NaCl、NaK3（SO4）2、Li2CO3和KCl,为该碳酸型盐湖卤水的综合开发利用提供了重要的依据。     

西藏鄂雅错盐湖卤水25℃等温蒸发研究

以西藏鄂雅错湖表卤水为研究对象,依据Na＋、K＋、Mg2＋∥sO24-、Cl--H2O五元水盐体系25℃介稳相图,研究了卤水在25℃等温蒸发过程中的盐类结晶路线及其析出规律.实验结果表明：卤水蒸发析盐顺序依次为氯化钠、钾石盐、光卤石、泻利盐、水氯镁石和锂盐,硼酸盐在蒸发过程中不以固体形式析出,赋存于老卤中,实验结果与介稳相图基本吻合,研究结果可为盐湖的综合利用提供参考.     

西藏藏北盐湖卤水等温蒸发试验研究

实验以藏北某盐湖卤水为研究对象,模拟当地气候条件进行了10℃卤水蒸发试验研究,分析了钾、锂、硼等组分的富集行为,通过蒸发试验掌握了该盐湖卤水蒸发过程中各阶段析盐种类、顺序及结晶特性,总结了蒸发时各阶段成卤率和析盐率,给出了卤水原则蒸发路线,为中间试验小型盐田建设提供了参数.     

盐湖晶间卤水提锂工艺研究

以青海某盐湖晶间卤水为研究对象 ,探讨出了一条适合高镁锂比盐湖卤水 ,可用于大规模工业化生产的提锂工艺路线     

中小型甘蔗糖厂自动化检测控制系统

本文介绍了糖厂中末效蒸发罐的糖浆锤度自动控制和中和管道内的pH自动控制系统。用选择一定温度下的压差作为糖浆锤度的间接指标,结合各效蒸发罐液位调节解决了糖浆锤度的测量和控制问题。选用锑电极—甘汞电极测量电极组,解决了中和管道内的pH值测量,和不溶性钙盐和镁盐的积垢现象。通过实验解决了中和pH值调节系统中存在的技术问题。     

Construction of a Magnesium-Enriched Yeast Strain and Study on Distribution of Magnesium in the Cells

The fusant strains ZBF-23, ZBF-65, and ZBF-90 with both higher biomass and higher magnesium content in cells were constructed by protoplast fusion. These three fusant strains were used as the source of genome shuffling from which a magnesium-enriched yeast strain F3-3 with better ability to enrich magnesium was obtained. The enriched magnesium of the shuffled strain F3-3 was about 1.83 and 1.57 times of that of the primary strains ZB-29 and ZB-104, respectively. Under optimal fermentation condition, the biomass and magnesium content of cells reached 16.16 g L^?1 and 14.26 mg g^?1. In the total enriched magnesium which was incorporated into the yeast cells, the organic magnesium was about 95.7%, which was mainly in vacuoles and mitochondria. Nucleic acid and protein in the cells also combined 2.59 and 2.91 mg Mg²⁺ g^?1, respectively. The magnesium-enriched yeast strain which possesses higher ability to accumulate and convert inorganic magnesium salts could be used as a magnesium-fortified food supplement.     

智利Maricunga盐湖模拟卤水25℃等温蒸发实验研究

文章对智利Maricunga盐湖模拟卤水进行了25℃等温蒸发试验,参考KCl-CaCl2-MgCl2∥H2O 25℃四元水盐体系进行了相图理论分析,采用X射线衍射手段进行了析出矿物的物相分析,结合化学测试结果,研究了该卤水在等温蒸发过程盐类矿物的结晶路线和析出顺序,为Maricunga盐湖卤水的开发和综合利用提供了基础数据,将为我国现有氯化钙型含硼、含锂卤水的开发提供参考。     

Influence of sodium replacement on the salting kinetics of pork loin

The partial replacement of sodium chloride by other salts has been proposed as a possible strategy to reduce the sodium content of cured meat products. Nevertheless, there is very little knowledge as regards the influence of salts other than sodium chloride on salting kinetics.The aim of this study was to evaluate the effect brought about by substituting sodium chloride with potassium, calcium and magnesium chloride on the salting kinetics of dry cured loins. The results showed very important changes in the salting pattern depending on the type of salts. Partial substitution of sodium affected both water and ion transport during the salting process. The presence of KCl decreased water loss while CaCl₂ and MgCl₂ had the opposite effect. However, replacement of up to 50% NaCl by KCl had no significant effect on the salting kinetics in the case of the control formulation. Calcium and magnesium cations penetrated with difficulty into the muscle remaining in the brine formed during the pile salting process. Moreover, the presence of calcium and magnesium cations considerably reduced the sodium and potassium content of the salted loin.     

海水浓缩过程中锂浓度的变化规律研究

实验对海水浓缩过程中锂浓度的变化规律进行了研究。分别对从盐田分阶段所取得的22个卤水样品和海水实验室蒸发所得到的23个卤水样品进行常量化学组成分析和锂离子浓度的测定,并进行了比较。结果表明:在试验浓度范围内,锂盐无析出现象,在浓缩过程中Li+不被其他盐类吸附,且浓度随着蒸发率的增大而增大。     

无机盐对木瓜蛋白酶凝固大豆分离蛋白凝胶的影响

为研究食品中常见无机盐对木瓜蛋白酶凝固大豆分离蛋白凝胶的影响,以大豆分离蛋白(SPI)为原料,测定添加NaCl、KCl、CaCl2、MgCl2和MgSO4等常见无机盐后木瓜蛋白酶凝固SPI的时间、凝胶质构、凝固过程中pH值及蛋白质降解程度的变化。结果表明：添加一定浓度的无机盐可以缩短凝固时间并提高凝胶强度。相同离子强度下,Ca2+和Mg2+对凝固时间及凝胶强度影响均大于Na+和K+。添加无机盐可使SPI的pH值降低,加酶后pH值再次持续下降,但一定时间后趋于稳定。无机盐的种类和浓度对木瓜蛋白酶凝固SPI过程中蛋白质降解程度影响不明显。SPI中CaCl2的离子强度为15(CaCl2浓度为5mmol/L)时,将酶添加量从0.15%减少到0.1%,可使凝胶强度提高60%。因此,添加适量的一价及二价无机盐可显著缩短酶凝固时间并提高凝胶强度。添加Ca2+和Mg2+等二价阳离子盐类是提高木瓜蛋白酶凝固大豆蛋白凝胶强度的有效途径。     

埃索美拉唑镁的合成工艺改进

目的改进埃索美拉唑镁合成工艺。方法以2-巯基-5-甲氧基-1H-苯并咪唑和2-氯甲基-3,5-二甲基-4-甲氧基吡啶为起始原料,经缩合、不对称氧化、成镁盐制得埃索美拉唑镁。结果总收率67.8%。结论本工艺操作简便,产品纯度高,成本低,工艺适合工业化生产。     

Support materials for yeast immobilization affect the concentration of metal ions in the fermentation medium

Hydrogels are potential absorbers of ions present in the medium, but they can also release some cations (e.g. calcium in calcium alginates). Polyelectrolytes such as alginic acid and poly(acrylic acid) strongly bind polyvalent metal ions. In this paper, the impact of some materials used for the immobilization of yeast, in particular the concentration of certain ions, especially those that play a significant role in the process of fermentation such as calcium, magnesium, zinc and manganese, was assessed. The support for the immobilization of yeast (calcium alginate and polyacrylate) significantly affected the concentration of metal ions in a model solution. Calcium alginate decreased the concentration of Mg²⁺, Zn²⁺ and Mn²⁺ in the solution by about 10–25%, and greatly increased the Ca²⁺ concentration. Polyacrylate, while swelling, decreased the concentration of cations present by up to 50%. Based on the results in this work, no supplementation of wort with divalent metal salts is advised, since it may lead to a stronger cross‐linking of polyelectrolytes used, and consequently result in a slower fermentation. Similarly, the relatively high concentration of calcium ions, caused by ion exchange, did not appear to affect the fermentation process. Copyright © 2013 The Institute of Brewing & Distilling     

Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product

The texture of fried potato products depends on the building elements present in the cell walls, which play the structure-forming function, as well as on physical and biochemical changes of those elements which take place in the potato tissue, when it is exposed to blanching or frying. For the research the tubers of four potato varieties (Ekra, Orlik, Sumak, and Bryza) were used, which served as material for the production of French fries. In the samples of potato tubers before and after peeling, as well as in French fries blanched in the solutions of 0.4% CaCl2 and 0.4% MgCl2 salts the contents of pectic substances and their effect on the texture of the final product were determined. The process of peeling potato tubers contributed to the decrease of the content of the pectic substances. On the average 20% of the content of water-soluble pectins and about 5% of protopectins was decreased. Water blanching and frying contributed to a further decrease of the pectic substances in French fries in relation to their content in the raw material. However, potato strips blanching in the solutions of calcium and magnesium salts prevents further loss of those substances in the final product. The presence of calcium and magnesium ions in the solution of the blanching salts caused their partial binding by the pectin substances present in the potato tissue, which resulted in the improvement of the texture of French fries, especially obtained from early potato varieties.     

Pretreatment of Hanford medium-curie wastes by fractional crystallization

Acceleration of the schedule for decontamination of the Hanford site using bulk vitrification requires implementation of a pretreatment operation. Medium-curie waste must be separated into two fractions: one is to go to a waste treatment and immobilization plant and a second, which is low-activity waste, is to be processed by bulk vitrification. The work described here reports research on using fractional crystallization for that pretreatment. Sodium salts are crystallized by evaporation of water from solutions simulating those removed from single-shell tanks, while leaving cesium in solution. The crystalline products are then recovered and qualified as low-activity waste, which is suitable upon redissolution for processing by bulk vitrification. The experimental program used semibatch operation in which a feed solution was continuously added to maintain a constant level in the crystallizer while evaporating water. The slurry recovered at the end of a run was filtered to recover product crystals, which were then analyzed to determine their composition. The results demonstrated that targets on cesium separation from the solids, fractional recovery of sodium salts, and sulfate content of the recovered salts can be achieved by the process tested.