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文章通过静态失重法和电化学法对缓蚀剂烯丙基硫脲在盐酸体系中对金属材料的缓蚀性能进行了研究。分别考察了不同缓蚀剂浓度、挂片温度及不同金属材料等情况下烯丙基硫脲的缓蚀性能。结果表明,烯丙基硫脲对Q235碳钢的缓蚀性能较好,失重法实验结果表明,在20℃下,0.5 mol/L盐酸溶液中加入100 ppm烯丙基硫脲对不锈钢的缓蚀率可达93%;0.5 mol/L盐酸溶液中加入50 ppm烯丙基硫脲对Q235碳钢的缓蚀率可达94%。电化学法实验结果则表明,当烯丙基硫脲浓度达到1000 ppm时,对不锈钢的缓蚀率达到97%,对Q235碳钢的缓蚀率可达98%。 相似文献
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使用静态失重法研究了硬脂酸咪唑啉缓蚀剂在10%盐酸中对常见金属(20碳钢、不锈钢、黄铜、紫铜)的缓蚀行为。结果表明,针对20碳钢材质,只需加入0.3%的硬脂酸咪唑啉缓蚀剂,其在10%盐酸中的缓蚀率就达到93%;针对不锈钢材质,硬脂酸咪唑啉缓蚀剂0.2%的加入量即可使其在10%盐酸中的缓蚀率达到94%;针对黄铜材质,添加0.4%的硬脂酸咪唑啉缓蚀剂可以使其在10%盐酸中的缓蚀率达到85%;同样地,在10%盐酸溶液中,添加0.4%的硬脂酸咪唑啉缓蚀剂可以使紫铜材质的缓蚀率达到87%。硬脂酸咪唑啉类缓蚀剂在10%盐酸中对20碳钢、不锈钢、黄铜、紫铜均有优良的缓蚀性能。 相似文献
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《应用化工》2022,(4):667-669
使用静态失重法研究了硬脂酸咪唑啉缓蚀剂在10%盐酸中对常见金属(20碳钢、不锈钢、黄铜、紫铜)的缓蚀行为。结果表明,针对20碳钢材质,只需加入0.3%的硬脂酸咪唑啉缓蚀剂,其在10%盐酸中的缓蚀率就达到93%;针对不锈钢材质,硬脂酸咪唑啉缓蚀剂0.2%的加入量即可使其在10%盐酸中的缓蚀率达到94%;针对黄铜材质,添加0.4%的硬脂酸咪唑啉缓蚀剂可以使其在10%盐酸中的缓蚀率达到85%;同样地,在10%盐酸溶液中,添加0.4%的硬脂酸咪唑啉缓蚀剂可以使紫铜材质的缓蚀率达到87%。硬脂酸咪唑啉类缓蚀剂在10%盐酸中对20碳钢、不锈钢、黄铜、紫铜均有优良的缓蚀性能。 相似文献
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利用静态失重法、Tafel极化曲线研究了油酸咪唑啉类缓蚀剂在不同酸介质中对不锈钢的缓蚀性能,并尝试了油酸咪唑啉缓蚀剂与KI的复配实验。结果表明,油酸咪唑啉类缓蚀剂在10%盐酸中和10%硫酸中对不锈钢有很好的缓蚀作用。在10%盐酸介质中,只需加入0.3%的油酸咪唑啉缓蚀剂,不锈钢材质的缓蚀率就能达到98%;在10%硫酸介质中,缓蚀率在油酸咪唑啉缓蚀剂添加量为0.5%时最大,达到94%。与KI的复配结果表明,咪唑啉与KI之间有一定的缓蚀协同效应,复合使用可以达到降低成本和保持高缓蚀率的作用。 相似文献
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以松香、二乙烯三胺、3-氯-2-羟基丙烷磺酸钠和硫脲为主剂合成了硫脲基松香咪唑啉季铵盐,对其结构进行了红外和核磁(~(13)CNMR)表征。通过静态失重法和电化学方法考察了硫脲基松香咪唑啉季铵盐在酸性介质中的缓蚀性能,结合成膜理论以及缓蚀剂的分子结构,对自制缓蚀剂的缓蚀机理做出了解释。结果表明:303 K下,在质量分数为15%的盐酸介质中加入占盐酸质量0.4%的硫脲基松香咪唑啉季铵盐,其缓蚀率可达90.81%;自制缓蚀剂吸附在碳钢表面形成吸附膜,从而起到缓蚀作用。 相似文献
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The transport properties of ionic liquids (ILs) are crucial properties in view of their applications in electrochem-ical devices. One of the most important advantages of ILs is that their chemical–physical properties and conse-quently their bulk performances can be well tuned by optimizing the chemical structures of their ions. This will require elucidating the structural features of the ions that fundamentally determine the characteristics of the nanostructures and the viscosities of ILs. Here we showed for the first time that the“rigidity”, the order, and the compactness of the three-dimensional ionic networks generated by the anions and the cation head groups determine the formation and the sizes of the nanostructures in the apolar domains of ILs. We also found that the properties of ionic networks are governed by the conformational flexibility and the symmetry of the anion and/or the cation head group. The thermal stability of the nanostructures of ILs was shown to be con-trolled by the sensitivity of the conformational equilibrium of the anion to the change of temperature. We showed that the viscosity of ILs is strongly related to the symmetry and the flexibility of the constitute ions rather than to the size of the nanostructures of ILs. Therefore, the characteristics of the nanostructures and the viscosities of ILs, especially the thermal stability of the nanostructures, can be fine-tuned by tailoring the symmetry and the conformational flexibility of the anion. 相似文献
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催化装置粗汽油回炼技术在有效降低催化稳定汽油烯烃含量的同时,对催化装置产品分布产生明显的影响,继而影响到装置的综合经济效益。本文对不同粗汽油回炼量条件下,催化装置稳定汽油性质和产品分布变化趋势进行分析,对经济效益进行对比,阐明应用粗汽油回炼降低汽油烯烃技术时,要选择合适的操作条件,以期得到较好的综合经济效益。 相似文献
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Claver IP Zhang H Li Q Zhu K Zhou H 《International journal of molecular sciences》2010,11(8):3002-3015
Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 50 °C, but at more than 50 °C, the starch isolated from malted sorghum showed lower SP and high WSI than those isolated from raw and soaked sorghum. The pasting properties of starches determined by rapid visco-analyzer (RVA) showed that malted sorghum starch had a lower viscosity peak value (86 BU/RVU) than raw sorghum starch (454 BU/RVU). For both sorghum, X-ray diffractograms exhibited an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity ranged from 9.62 to 15.50%. Differential scanning calorimetry (DSC) revealed that raw sorghum starch showed an endotherm with a peak temperature (Tp) at 78.06 °C and gelatinization enthalpies of 2.83 J/g whereas five-day malted sorghum starch had a Tp at 47.22 °C and gelatinization enthalpies of 2.06 J/g. Storage modulus (G') and loss modulus (G″) of all starch suspensions increased steeply to a maximum at 70 °C and then decreased with continuous heating. The structural analysis of malted sorghum starch showed porosity on the granule's surface susceptible to the amylolysis. The results showed that physicochemical and functional properties of sorghum starches are influenced by soaking and malting methods. 相似文献