有机-无机联合矿井突水水源判别方法

溶解性有机质(Dissolved Organic Matter,DOM)在随地下水运移过程中,不同含水层水中DOM含量、类别、荧光强度等均存在较明显差异,因此结合无机水化学,开展了有机-无机联合的矿井突水水源判别方法研究,结果表明:地下水中无机组分浓度分布具有垂向分带性,利用pH、矿化度(TDS),HCO3,SO4等无机指标,可以判别浅部含水层和深部含水层水化学特征差异; DOM进入含水层后发生氧化还原反应强烈,其浓度(TOC含量和UV254)变化快、差异大,可以识别地表水与第四系水的水化学特征;第四系与白垩系含水层,以及覆岩破坏范围内的细分含水层,水中无机组分和有机组分含量非常接近,而荧光指纹技术灵敏度高,可以根据3DEEM光谱图分析DOM类型和荧光峰强度等差异,区分相邻含水层的水化学特征差异。陷落柱等地质异常体作为特殊的地质环境体,其内部水体中DOM相对丰富,其DOM含量和荧光指纹特征与奥灰水差异显著。将有机-无机联合开展不同含水层水化学特征分析,能够很好地区分不同水源,为矿井突水事故发生时快速判别水源提供科学依据。     

Surface chemistry of SnO2 nanowires on Ag-catalyst-covered Si substrate studied using XPS and TDS methods

In this paper we investigate the surface chemistry, including surface contaminations, of SnO₂ nanowires deposited on Ag-covered Si substrate by vapor phase deposition (VPD), thanks to x-ray photoelectron spectroscopy (XPS) in combination with thermal desorption spectroscopy (TDS). Air-exposed SnO₂ nanowires are slightly non-stoichiometric, and a huge amount of C contaminations is observed at their surface. After the thermal physical desorption (TPD) process, SnO₂ nanowires become almost stoichiometric without any surface C contaminations. This is probably related to the fact that C contaminations, as well as residual gases from air, are weakly bounded to the crystalline SnO₂ nanowires and can be easily removed from their surface. The obtained results gave us insight on the interpretation of the aging effect of SnO₂ nanowires that is of great importance for their potential application in the development of novel chemical nanosensor devices.     

轧制下线温度对15CrNiMo硬度及析氢行为的影响

为了优化牙轮钻头用15CrNiMo圆钢轧制工艺，降低圆钢氢含量及硬度，减少白点缺陷以及应力开裂的质量风险，对比了不同轧制下线温度对圆钢宏观硬度、显微硬度以及显微组织的影响，并采用升温脱氢分析方法(thermal desorption spectroscopy，简称TDS)对圆钢析氢曲线、氢含量等进行了对比分析。结果显示，升高轧制下线温度可以有效提高钢材铁素体组织比例，从而使钢材整体硬度降低，另外也有助于减少钢中的氢含量。     

Visualization of temporal differences between dominant perceptions in temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) perceptions using dominance-highlighted TCATA (dTCATA) curves

The temporal dominance of sensations (TDS) method measures dynamic changes of panelists’ attention to the sensory attributes of products. The temporal check-all-that-apply (TCATA) method measures all sensory attributes perceived at each moment of an evaluation. However, unlike in TDS, significant levels cannot be calculated in TCATA. This study proposes the use of dominance-highlighted TCATA (dTCATA) curves, which are highlighted TCATA curves that show significant time periods for the TDS data of different panels. Twelve R&D panelists evaluated five commercial corn soups using the TCATA method. Then, 125 consumer panelists evaluated the same products using the TDS method. The dTCATA curves showed TCATA curves for all attributes for each product evaluated by the R&D panel highlighted with the dominance rates identified by the consumer panel in the TDS evaluation. For example, for product 1, some attributes (sweet, viscosity) showed relatively high citation proportions in the TCATA evaluations of the R&D panel and significant dominance rates in the TDS evaluations of the consumer panel. In contrast, consommé flavor showed relatively low citation proportions in TCATA but significant dominance rates in TDS. By merging TDS and TCATA data, we could compare consumers’ dominant sensations with the evaluations of R&D panelists. This comparison could provide useful insights to product developers. In some cases, we observed attributes with significant dominance rates that were under-identified by the R&D panel in TCATA. This could suggest that most of the R&D panel may not have perceived these attributes; therefore, during product development, these attributes should be carefully considered.     

Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement

Measurement of liking with consumers is often performed on a single sip or mouthful of the product and results in a single liking score that does not necessarily reflect the liking over consumption of a whole product. A dynamic approach could provide this type of information. Thus, obtaining reasons why the liking score is changing over consumption could help to gain insights for product improvement. Recently, Thomas, Visalli, Cordelle, and Schlich (2015) suggested collecting with the same consumers liking scores dynamically and Temporal Dominance of Sensations (TDS) during mono-intakes of flavored cheeses, in two independent sessions. This new type of sensory data has been analysed at individual level to identify “temporal drivers of liking” for each product.The present paper further develops this method consisting of collecting TDS and dynamic liking data in the same session and during the consumption of the full portion of a product. The products used to experiment this new method were two commercial oral nutritional supplements (ONS) assessed by 65 consumers over two lab sessions separated by one week.The protocol consisted of a TDS evaluation of 5 flavor, 2 texture and 3 taste sensations during each sip, immediately followed by a liking scale. This protocol was repeated over sips. This method, named “Alternated Temporal Drivers of Liking” (A-TDL), required that consumers record liking changes and do TDS over sips during food consumption. Results showed that one of the two ONS was more liked than the other and consumed in a larger volume resulting in a higher energy intake. In contrast, the other product resulted in a stronger thirst and presented more negative temporal drivers of liking (dry, metallic, filming) over the consecutive sips.     

TDS3000B系列数字示波器维修技术研究

本文通过对TDS3000B系列数字示波器几类常见故障现象的总结归纳，在系统研究仪器自身结构特点和电路组成的基础上，结合日常维修工作实践分析了各类故障具体成因，综合运用比对测量、电路功能性分割、在线追踪等故障测量分析方法，分析测量数据，逆向绘制出仪器局部电路原理图，研究并形成了具有针对性的故障诊断定位方法以及维修关键技术。     

蒸汽锅炉排污的最优节能控制

提出了一种蒸汽锅炉排污的最优节能控制方法,先根据蒸气流量按一定的比例控制排污流量,对锅水进行连续稀释;再配置电导率闭环控制回路,克服给水盐浓度波动及底部排污等干扰,两者结合组成前馈-反馈复合控制系统,把锅水盐浓度稳定在允许的最高限.以最小的排污量,达到最大的节能减排效果.     

利用TDS方法研究氢在两种马氏体钢中的扩散

采用TDS方法研究了氢在两种马氏体钢中的扩散行为,结果发现氢在高铬低铝的D2钢中的扩散显著低于低铬无铝的D1钢。从充氢试样室温放置时氢体积分数下降规律可知,氢在D1钢和D2钢中的扩散系数分别为1.52×10-7和5.3×10-8cm2/s。D2钢中存在大量细小的碳化物,既对氢的扩散起到阻碍作用,降低氢的扩散系数,又可作...