涪陵地区茅三段热液白云岩展布影响因素分析

针对热液白云岩展布非均质性强的问题,开展基底断裂与茅三段沉积演化关系研究,分析断裂样式与白云岩分布关系,建立沉积演化模式,预测白云岩的分布。研究结果表明:茅三段可划分为5个小层,1~3小层为白云岩发育主要时期,4~5小层为台地均一化时期,不发育白云岩;15-1、15-2和16号基底断裂控制了早期“台-洼”相间的沉积地貌,断裂附近的地貌高部位为生屑滩发育有利部位,为白云岩的发育提供物质基础;15-1、15-2号基底断裂样式为花状,周边生屑滩白云石化程度高,为白云岩发育最有利区;16号基底断裂为直立状,附近白云石化发育程度较低,为白云岩发育较有利区。研究成果可为热液白云岩领域的进一步勘探提供指导依据。     

Interfacial microstructure and mechanical properties of Ti3SiC2 ceramic and TC11 alloy joint diffusion bonded with a Cu interlayer

Reliable joints of Ti₃SiC₂ ceramic and TC11 alloy were diffusion bonded with a 50 μm thick Cu interlayer. The typical interfacial structure of the diffusion boned joint, which was dependent on the interdiffusion and chemical reactions between Al, Si and Ti atoms from the base materials and Cu interlayer, was TC11/α-Ti + β-Ti + Ti₂Cu + TiCu/Ti₅Si₄ + TiSiCu/Cu(s, s)/Ti₃SiC₂. The influence of bonding temperature and time on the interfacial structure and mechanical properties of Ti₃SiC₂/Cu/TC11 joint was analyzed. With the increase of bonding temperature and time, the joint shear strength was gradually increased due to enhanced atomic diffusion. However, the thickness of Ti₅Si₄ and TiSiCu layers with high microhardness increased for a long holding time, resulting in the reduction of bonding strength. The maximum shear strength of 251 ± 6 MPa was obtained for the joint diffusion bonded at 850 °C for 60 min, and fracture primarily occurred at the diffusion layer adjacent to the Ti₃SiC₂ substrate. This work provided an economical and convenient solution for broadening the engineering application of Ti₃SiC₂ ceramic.     

Investigation on La3+ and Dy3+ co-doped ceria ceramics with an optimized average atomic number of dopants for electrolytes in IT-SOFCs

In the present study, we investigate the fundamental properties of CeO₂ by selecting La³⁺ (57), and Dy³⁺ (66) as dopants with optimized average atomic number of 61.5, which lies in between Pm³⁺ (62) and Sm³⁺ (62) in accordance with the criteria for optimum doping. A system of co-doped ceria ceramics Ce_1–x–yLa_xDy_yO_2-δ ((x, y) = (0.00, 0.00), (0.025, 0.025), (0.05, 0.05), (0.075, 0.075), (0.10, 0.10), (0.00, 0.20) and (0.20, 0.00)) as electrolytes for intermediate temperature solid oxide fuel cells were successfully prepared by a well-known sol-gel auto-combustion route. In order to obtain dense samples, the prepared pellets were sintered in air at 1300 °C for 4 h using conventional furnace and relative densities of all the samples were found to be higher than 95%. Single phase cubic structure, microstructural density and elemental composition analysis of all the samples were studied by powder X-ray diffraction, scanning electron microscope and energy dispersive spectroscopy techniques, respectively. Raman spectroscopy analysis confirmed the formation of concentrated O^2-–vacancies in the co-doped ceria system. Impedance spectroscopy measurements revealed the high value of total ionic conductivity and low activation energy for the composition Ce_0.85La_0.075Dy_0.075O_2?δ i.e., 2.08 × 10^–2 S cm^–1 and 0.58 eV, respectively. Linear thermal expansion analyses of all the samples revealed the matched thermal expansion coefficients. Finally, these results recommend that the Ce_0.85La_0.075Dy_0.075O_2?δ sample can be useful as a solid electrolyte in IT-SOFC applications.     

Hydrogen production by hybrid system and its conversion by fuel cell in Algeria; Djanet

In this work we present a scenario of wind and solar energy production and seasonal energy storage producing Hydrogen in Djanet (East-South of Algeria). In addition we suppose assume the use of a set of fuel cells which are connected to the grid to provide a supply of energy when needed afterwards. The aim of this primary study is giving an alternative solution for the electric production in Djanet, which is mainly based on diesel generator. For that we made an investigation to highlight the potential of renewable energy production in this region. To ascertain feasibility of one hybrid system, we made energetic assessment considering the real climatic conditions of Djanet.     

New local binary pattern approaches based on color channels in texture classification

Multimedia Tools and Applications - In this paper, four novel, simple and robust approaches, which are left to right local binary patterns (LBPLL2R), top to down local binary patterns (LBPT2D),...     

Within-class multimodal classification

Multimedia Tools and Applications - In many real-world classification problems there exist multiple subclasses (or clusters) within a class; in other words, the underlying data distribution is...     

ICFR: An effective incremental collaborative filtering based recommendation architecture for personalized websites

World Wide Web - To solve the problem that users’ retrieval intentions are seldom considered by personalized websites, we propose an improved incremental collaborative filtering (CF)-based...     

Bounding the Inefficiency of the Reliability-Based Continuous Network Design Problem Under Cost Recovery

Networks and Spatial Economics - This study defines the price of anarchy for general reliability-based transport network design problems, which is an indicator of inefficiency that reveals how much...     

The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk

The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an increase in VB₁, VB₂, nicotinic acid, nicotinamide, VB₇ and VB₉. Soaking decreased the content of B vitamins and vitamin C. Blanching and rinsing caused the contents of B vitamins and vitamin C decrease compared to the control. The content of VB₁, VB₅ and VB₆ after rinsing increased compared to soaking and blanching processes. However, VB₁, nicotinamide, VB₅, VB₆ and VC decreased sharply after the stir-frying process. The content of VB₁, nicotinic acid, nicotinamide, VB₇ and VC retained the most after five steps compared to the control. In addition, there was no difference in VB₉ contents among different cooking processes compared to the control. Superoxide dismutase (SOD) exhibited a reduction rate of 95.32% and peroxidase (POD) 97.13% after the stir-frying process.