Investigation the correlation between chemical structure and swelling,thermal and flocculation properties of carboxymethylcellulose hydrogels

Hydrophilic polymer networks (hydrogels) based on sodium carboxymethylcellulose (NaCMC) and polycarboxylic acids (oxalic, succinic, citric and adipic) as cross-linking agents are synthesized by esterification reaction; one series of NaCMC hydrogels cross-linked with citric acid is prepared with acrylamide and acrylic acid (Aam/Aac) copolymers using the design of semi-interpenetrating polymer networks (semi-IPN), in order to increase their potential application for flocculation purposes. The Infrared spectroscopy (FTIR) of hydrogels confirms the esterification reaction between NaCMC and cross-linking agents. Results of swelling measurements show that citric acid in the amount of 15 wt% gives the hydrogels with the best absorption capacity. The results of Differential scanning calorimetry (DSC) and Thermal gravimetric analysis (TGA) show no significant difference in thermal properties of neat and semi-interpenetrating NaCMC hydrogels. The amorphous nature of hydrogels is confirmed by X-ray diffraction analysis (XRD). The results of flocculation study show that combination of NaCMC network and Aam/Aac copolymer with initial mass ratio of 10/90 creates a theoretical platform for the production of flocculant which could show high efficacy in purifying of water dominated by positively charged particles.     

中低温煤焦油基炭微球的制备

通过馏分切割、温和加氢相结合对中低温煤焦油进行精制处理，精制后的原料采用分级热聚制备中间相炭微球。考察了精制处理条件对原料性质、中间相炭微球宏观外貌及微晶结构的影响。采用FTIR、GC-MS、族组成、元素分析对原料进行表征，采用SEM、XRD对中间相炭微球进行表征。结果表明：中低温煤焦油中300～430℃馏分油是制备中间相炭微球的较佳馏分。300～430℃馏分油中正庚烷可溶物（HS）质量分数高达84.76%，吡啶不溶物（PI）质量分数低至0.23%，杂原子含量低，芳烃化合物的环数为2～4环。300～430℃馏分油在T_H=350℃、p=8MPa、t=1.5h、剂油比1∶40（质量比）的条件下温和加氢得到的精制原料，经420℃热聚6h得制备的中间相炭微球宏观外貌、微晶结构较好。中低温煤焦油基炭微球的粒径范围为5～15μm，小球表面光滑，微观结构为地球仪型，经1450℃高温煅烧后，石墨化度达到12.33%。     

机械合金化FeS/Cu复合材料的摩擦磨损性能

以FeS和CuSn8Ni1粉末为原料，利用机械合金化技术和粉末冶金技术制备了FeS/Cu复合材料，探讨了不同载荷情况下所制备的FeS/Cu复合材料的摩擦学性能及润滑膜与转移膜特征。结果表明：机械合金化提高了FeS与铜合金基体界面结合性能，进而提高了材料减摩耐磨性能；当载荷较小时，摩擦副表面接触不稳定，复合转移膜不连续，摩擦因数波动大；载荷较大时，复合转移膜易破损，材料的减摩耐磨性能变差；当载荷为150 N时，载荷适宜，材料表面软化，复合转移膜更加完整，摩擦因数较小。     

工业园区混合能源优化配置方法应用与实践

为了充分挖掘多能源之间的互补潜力,使工业园区混合能源系统的配置方式由传统粗放式转变为精确优化配置并降低系统配置方案的保守性,基于粒子群联合CPLEX求解算法对工业园区的系统配置和运行调度方案进行分析优化,并以某生物园区为例进行了实例分析,得到了目标函数下的最优设计方案和运行策略。仿真分析结果表明,优化配置方法的应用能够协调冷热电多种能源的混合利用,提升系统的综合经济性。同时,为工业园区能源供应项目的规划、设计提供参考性支撑,丰富设计手段。     

Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.     

高等级生物安全实验室通风空调系统冗余设计原则探讨

对比分析了国内外标准有关高等级生物安全实验室通风空调系统冗余设计的要求。结合我国已有高等级生物安全实验室,重点分析了送风机、排风机、排风高效过滤器冗余设计的具体实施形式和存在的问题,给出了冗余设计原则建议。     

New exact solutions of the Tzitzéica-type equations in non-linear optics using the expa function method

One specific class of non-linear evolution equations, known as the Tzitzéica-type equations, has received great attention from a group of researchers involved in non-linear science. In this article, new exact solutions of the Tzitzéica-type equations arising in non-linear optics, including the Tzitzéica, Dodd–Bullough–Mikhailov and Tzitzéica–Dodd–Bullough equations, are obtained using the exp_a function method. The integration technique actually suggests a useful and reliable method to extract new exact solutions of a wide range of non-linear evolution equations.     

谈陶瓷装饰中的婴戏纹饰与西方艺术品中的儿童形象

婴戏纹饰即描绘儿童游戏时的画作,是中国人物画的一种,更是陶瓷装饰中常见的传统题材。其主要以儿童为主要绘画对象,表现儿童纯真,或借以其他物象,组成吉祥图案,在我国陶瓷绘画上广泛运用,有着深刻的社会形态特征和思想文化的背景。其始于唐代,兴盛于宋金,明清两朝日臻成熟,并延续至今。在西方艺术史当中,儿童形象大都通过神话人物或宗教相关的艺术品走进人们视野,用以表现某些宗教思想或精神诉求。本文主要探讨陶瓷婴戏纹饰在我国历史发展历程中的演变概况,以及笔者对我国陶瓷婴戏纹饰和西方艺术品中儿童形象横向对比下的一些思考。     

基于粒子群优化算法的五自由度机械臂轨迹规划

为了让机械臂的工作时间达到最优,以自主研发的抛光机器人样机为研究对象,针对手表表壳表耳部分的抛光过程,提出PSO算法对五自由度机械臂轨迹规划进行优化,并通过MATLAB软件进行机械臂的仿真与分析。仿真结果表明,基于PSO算法的轨迹规划使机械臂在工作过程中加加速度不会产生突变,运动轨迹精度高,机械臂工作时间达到最优。     

A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods

Abstract

Different drying methods (spray drying (SD), vacuum drying (VD), microwave vacuum drying (MVD), and infrared vacuum drying (IFVD)) were applied in order to compare the hygroscopicity behavior of chicken powders. The hygroscopicity curves and glass transition temperature were used to evaluate the influence of ambient humidity and temperature on moisture absorption of powders. The results showed that the chicken powder dried by MVD had the lowest moisture absorption, followed by IFVD, VD, and SD. The hygroscopicity of SD chicken powders was different from other three kinds of chicken powders due to the physical properties of particles and the changes of protein secondary structure as detected by the Fourier transform-infrared spectrometer. For the three vacuum drying methods, the difference of protein secondary structure was the main reason of differences in hygroscopicity. Although MVD chicken powders were slightly inferior to SD chicken powders in taste, MVD chicken powders were the best in terms of smell and color as suggested by instrumental sensory parameter evaluations. It was found that MVD had a positive effect on reducing moisture absorption and maintaining sensory quality of chicken powders.