Preparation of composite ceramic membrane supported by different substrates for heat recovery from flue gas
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Low-cost ceramic membranes supported by fly-ash-based substrates were fabricated. The membrane pore sizes were abated significantly after coating new layers on the substrates. The effect of substrate pore size on the composite membrane pore size distribution was investigated. The fabricated membranes were tested in transport membrane condenser for water and heat recovery from flue gas. Experimental results indicate that heat flux recovered by the prepared membrane was 9.2%-10.8% lower than that recovered by commercial membrane. The findings from the recovery test provide guidelines for developing low-cost membranes for gas dehydration.Keywords:
Condenser (optics)
Ceramic membrane
Degree (music)
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Based on the water-bearing conditions and oil properties of aging heavy oil in Wangji oilfield, this paper has carried out experimental study of demulsification and dehydration. Through the research, we found that it has difficulty in demulsification and dehydration by only using demulsifiers, but has significant effect in demulsification and dehydration by adding a certain quantity of dehydration additive, FW. Furthermore, we have developed a formula of demulsification and dehydration where the mass ratio for demulsifiers of TY-1, TY-2 and TY-3 is 4:2:1 with total amount of 300 ×10-6, and the adding amount of FW is 4% . With the formula, the dehydration effect is obviously significant.
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Abstract. Drought avoidance due to cuticular control increases with leaf number to a maximum in the intermediate leaves, decreasing to a minimum in the upper leaves. Dehydrated intermediate leaves do not rehydrate detectably when floated on water for several days. Excision of their petioles when submerged, permits full rehydration, presumably via the xylem. Stressing the plant by withholding water for 1–3 weeks fails to increase this already high resistance to water movement through the leaf surface. It does, however, markedly decrease the loss of water from the fully rehydrated (100% RWC) leaves during the first hour of dehydration, presumably due to a more rapid stomatal closure than in the non‐stressed leaves. Dehydration tolerance increases with leaf number, without an intermediate maximum. The intermediate and upper leaves were markedly more tolerant of dehydration after drought‐induced stress than when non‐stressed. Dehydration tolerance in some cases, was inversely proportional to dehydration rate. It was possible, however, to equalize the rates of dehydration of drought‐stressed and non‐drought‐stressed leaves without affecting the greater tolerance of the drought‐stressed leaves. Dehydration avoidance by osmotic adjustment was markedly developed in the slowly dehydrated attached leaves of drought‐stressed plants, but not in the rapidly dehydrated excised leaves. This is evidence of drought acclimation. It must, therefore, be concluded that the slow dehydration of the drought‐stressed plants also leads to the increase in dehydration tolerance by permitting drought‐induced acclimation. The overall drought resistance of cabbage leaves depends on the three components: drought avoidance, dehydration avoidance and dehydration tolerance. The latter two increase during acclimation but the cuticular control of drought avoidance does not.
Drought Tolerance
Drought Resistance
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Abstract The direction of the dehydration in unsymmetrically substituted dialkylethynylcarbinols has been studied, with the help of infra‐red spectra, for iso butylethynylmethylcarbinol; for comparison, the dehydration of diethylethynylcarbinol has been investigated, in which a non‐conjugated hydrocarbon is one of the dehydration products.
Acetylene
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The ultra heavy oil of Liaohe oilfield is highly viscous, high density, highly emulsifying, and has little density contrast between oil and water. The dehydration process is slow and long by using two-stage thermo-chemical setting dehydration. Experimental analysis has been conducted to determine the influence of temperature, demulsifier concentration and composite strength on dehydration rate of ultra heavy oil. The result shows that, the dehydration rate can be effectively improved by controlling demulsification and dehydration temperature between 85～95℃, demulsifier concentration 300～400 mg/L and composite strength 500～800 r·p·m.
Demulsifier
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Beverages containing electrolytes promote plasma volume recovery after dehydration by reducing urinary fluid losses. Whether beverage temperature influences urine output during recovery from mild dehydration is not known. PURPOSE: To determine whether urine output, and consequently plasma volume recovery, is affected by changing the beverage temperature and composition of rehydration beverages. METHODS: Ten healthy men age 24±3y (mean±SD) rehydrated for 2 h after thermal/ exercise induced dehydration with one of 4 experimental beverages that differed by solute concentration (water, W or carbohydrate/electrolyte beverage, CE) and temperature (∼4C, C or ∼25C, W). During the first 60 min of rehydration, 175 g of the experimental beverage was ingested every 20 min and during the last 60 min, water was ingested every 20 min at the same temperature as the experimental beverage. Water in the last 60 min was adjusted so 100% of the fluid lost during dehydration was replaced. Blood samples were collected before dehydration and rehydration and every 20 min during rehydration. A urine sample was collected before dehydration and total urine volumes were measured and anayzed before rehydration, after rehydration, and 2 hours after rehydration. RESULTS: Percent dehydration was similar for all four trials (−2.2±0.3, −2.2±0.3, −2.2±0.4, and −2.1±0.3 for W/W, W/CE, C/W, and C/CE, resp; p = 0.99, Temp/Comp). Although fluid mass ingested during rehydation was similar between trials (p = 0.53), urine output showed a trend for an independent effect of temperature with cold beverages producing less urine (p = 0.07) even after correcting for body weight (10.1±3.6 vs. 9.0±3.7 ml/kg body weight; p = 0.08). Although not significant, urine volumes were higher at both temperatures after ingesting CE (764±286 and 702±1 27 vs. 728±192 and 611±311 ml for W/CE and C/CE vs. W/W and C/W resp). Percent retention of ingested fluids immediately and 2h after rehydration were not different by trial (p = 0.71 and 0.28, resp). A trial by time interaction was observed for urine specific gravity and osmolality (p = 0.005 and 0.007, resp), but none of the trials differed by trial at any time point. Urine electrolytes were not affected by beverage temperature or composition. Recovery of plasma volume, heart rate, blood pressure, rectal temperature, and rating of thirst following dehydration were not different by experimental beverage. CONCLUSIONS: Cold beverages may decrease urine output during 2 hours of recovery (ES = 0.4), but the rate of plasma volume restoration was not affected by beverage temperature or composition. Funded by Gatorade Sports Science Institute and Betty Keenan Fund, ISU
Fluid intake
Plasma volume
Body fluid
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By using hot air dehydration and microwave dehydration,the dehydration experiment of Xiaolongtan brown coal investigated the moisture absorption of dried brown coal under the simulative air humidity condition on the Southern part of China.The experimental results showed that the hot air dehydration efficiency depended mainly on drying temperature and time.The dehydration efficiency rose with the increasing of the drying temperature and time.However,when the drying temperature was 160 ℃ or higher and drying time was 25 min,the drying dehydration efficiency was not obviously increased by extending the drying time.In addition,the microwave dehydration efficiency could also be influenced by the effective microwave output power and dehydration time.The influence of brown coal sample size on the hot air dehydration was larger than that of microwave dehydration.The ideal dehydration target of brown coal was about 15%.
Brown coal
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Dehydration reaction
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Abstract The effects of conventional hot‐air dehydration, dehydro‐freezing and freeze‐dehydration on colour and rehydration of apples, apricots, and peaches were investigated. The freeze‐dehydration process minimised colour changes and promoted retention of the original fruit structure. The rehydration rates of freeze‐dehydrated fruits were more rapid than those associated with other dehydration processes studied.
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