复杂地表气田集输管道的泡沫排液技术

针对气田集输管道易发的积液问题,将井筒中常用的泡沫排液技术创造性地应用至集输管道。通过环道测试、高速摄像、数据分析等方法探究发现,泡沫排液技术在起伏管道内表现出排液和减阻两种效果,并进一步研究了入口条件、管道起伏角度及发泡剂加注浓度等因素对上述效果的影响。试验发现:相比井筒,管道的起伏坡度更小,会影响管内泡沫的发泡程度,使流体的泡沫质量处于泡沫分散区或泡沫干扰区,而促使泡沫流体进入稳定泡沫区是保证泡沫排液技术在地面起伏管道内有效应用的前提。当工况为低含液率、大倾角起伏管道以及高于临界胶束浓度的加注浓度时,泡沫排液技术表现出更好的排液和减阻效果。建议现场作业改变原有的加注方式,提高发泡剂注入量,并采用有效手段提高地面起伏管道内流体的泡沫质量。     

不同营养液浸泡花泥对切花的保鲜效果

采用不同营养液浸泡花泥瓶插菊花、香石竹切花,结果表明,营养液浸泡花泥均能明显延长切花的瓶插寿命,而且花朵开得更大、花色更加艳丽,观赏价值明显提高,其中蔗糖1 500 mg/L 硫酸铝200 mg/L处理的菊花保鲜时间长达18.5 d,蔗糖5 000 mg/L 8-羟基喹啉200 mg/L处理的香石竹保鲜时间长达19.6 d.     

蓖麻油聚醚多元醇在聚氨酯软泡中的应用

蓖麻油聚醚多元醇主要是指通过使用双金属催化剂(DMC)制取相对分子质量在2000～5600 的聚氨酯(PU)软泡用多元醇,将该物质与软泡聚醚多元醇H-330 开展性能实验测试。该项结果显示, 相对分子质量为2000 的蓖麻油聚醚多元醇的性能明显好于H-330 聚醚,这项实验证明蓖麻油聚醚多 元醇能够成功代替聚醚多元醇生产普通软泡。本文在这项实验基础上,分析蓖麻油聚醚多元醇在聚 氨酯软泡中的应用研究,为相关领域的研制提供理论支持。     

食品蛋白质泡沫及其研究概况

本文论述了食品蛋白质泡沫的基本概念及形成泡沫的方法。还讨论了蛋白质的发泡能力和泡沫稳定性的评价方法及其影响因素。     

压缩空气泡沫系统(CAFS)产生泡沫阻火性能的试验研究

本文对试验用压缩空气泡沫系统 (CAFS)产生泡沫与阻火性能有关的参数进行了测定。试验结果表明泡沫的附壁性能、润湿性能和抗烧性能都大大优于水。泡沫的析液时间、抗烧时间与泡沫的气体百分比有关 ,这一结论对利用泡沫开设阻火隔离带 ,保护可燃物和建筑等阻火作业有重要的指导意义     

烷基糖苷的制备和表面性能

对烷基糖苷合成中的催化剂进行了优选，研究了反应物配比对产品泡沫性能的影响，测试了烷基糖苷的表面张力和泡沫性能，测试结果表明，烷基糖苷的表面张力代，泡沫丰富稳定，是一类新型的，性能优良的非离子表面活性剂。     

Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration

Gluten hydrolysates were prepared by limited enzymatic hydrolysis with a protease having a chymotryptic activity in the presence or in the absence of cysteine during the dispersion phase of the process. The hydrolysates were fractionated by ultrafiltration, using two inorganic membranes with different molecular weight cut-off (MWCO), 50 kg/mol and 150 kg/mol. The retentates were enriched in hydrophobic peptides and the permeates were enriched in hydrophilic peptides. The foaming and emulsifying properties of hydrolysates, retentates and permeates were analysed at two pHs (4 and 6·5) and two salt concentrations (0·2 and 2% NaCl). Hydrolysates displayed a foaming capacity, but the foams were not stable. Permeates generated foams at pH 6·5 only, and these foams had a very short life-time. Permeates displayed no emulsifying properties. Retentates yielded foams with a good stability and were more efficient than whole hydrolysates to stabilise emulsions. They provided a strong resistance to coalescence. The functional properties of retentates were only sightly influenced by pH and ionic strength. Neither cysteine addition, which helps gluten dispersion and increases the yield of soluble hydrolysate, nor the MWCO of the ultrafiltration membranes influenced the functionality of the hydrolysate fractions.     

丁腈橡胶粉改性酚醛树脂泡沫的性能与微观结构研究

应用丁腈橡胶粉(NBRP)对酚醛树脂进行改性,再与其他助剂复合在70℃制备改性酚醛泡沫材料.分析了NBRP的改性方式对酚醛泡沫材料性能的影响,进一步讨论了NBRP前期改性加入量对酚醛泡沫机械性能、易碎性能、燃烧性能和泡孔微观结构的影响.研究表明:NBRP前期改性酚醛泡沫性能优异,其中添加量2％时综合性能最佳,这为丁腈橡胶粉改性酚醛树脂提供了科学依据.     

Foam stability of leaves from anthocyanidin‐accumulating Lc‐alfalfa and relation to molecular structures detected by fourier‐transformed infrared‐vibration spectroscopy

Foam stability related to pasture bloat from alfalfa pastures might be reduced by introducing a gene that stimulates the accumulation of mono‐/polymeric‐anthocyanidin. The objective of this study was to determine the foam formation (at 0 min) and stability (at 150 min) from aqueous leaf extracts of three transgenic Lc‐alfalfa progeny (BeavLc1, RambLc3 and RangLc4), parental non‐transgenic (NT) alfalfa and AC Grazeland (bloat‐reduced cultivar) harvested at 07:00 or 18:00 h. Initial and final foam volumes at 07:00 h were lower for AC Grazeland compared with all other treatments and lower for RangLc4 compared with the other two Lc‐progeny at 0 min and NT‐alfalfa at 150 min. At 18:00 h, initial foam volume was larger for NT‐alfalfa and final foam volume was larger for RambLc3 compared with AC Grazeland, BeavLc1 and RangLc4. Spectroscopic vibration associated with carbohydrates increased initial foam volume and stability. More amide I relative to amide II, fewer α‐helices relative to β‐sheets and leaf extract ethanol‐film and protein content increased initial foam volume but did not stabilize it. Spectroscopic vibration associated with all carbohydrates other than structural carbohydrates was more important than vibration from protein structures for foam formation and stabilization. In conclusion, Lc‐alfalfa accumulated anthocyanidin and had reduced foaming properties compared with parental NT alfalfa but AC Grazeland and RangLc4 had the lowest foaming properties.