WO x , SiO2, TiO2/Ti composites, fabricated by means of plasma electrolytic oxidation, as catalysts of ethanol dehydration into ethylene
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Qinguang” nectarine was used to investigate the effects of 1-MCP (an inhibitor of ethylene) on fruit firmness, (respiration), ethylene production and activity of ACC oxidase induced by exogenous ethylene during fruit ripening. The results showed that 1-MCP could restrain the loss of fruit firmness, the increase of respiration rates and ethylene production rates induced by exogenous ethylene. It postponed the appearing time of respiration and ethylene production, degraded the height of ethylene peak, but increased the height of respiration peak induced by exogenous ethylene. 1-MCP didn’t inhibit the increase of the activity of ACC oxidase induced by exogenous ethylene.
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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 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.
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A micro-structuring of the tungsten plasma-facing surface can strongly reduce near surface thermal stresses induced by ELM heat fluxes. This approach has been confirmed by numerical simulations with the help of ANSYS software. For experimental tests, two 10 × 10 mm2 samples of micro-structured tungsten were manufactured. These consisted of 2000 and 5000 vertically packed tungsten fibres with dimensions of Ø240 µm × 2.4 mm and Ø150 µm × 2.4 mm, respectively. The 1.2 mm bottom parts of the fibres are embedded in a copper matrix. The top parts of the fibres have gaps about of 10 µm so they are not touching each others. The top of all tungsten fibres was electro-polished. A Nd:YAG laser with a pulse duration 1 ms and a pulse repetition frequency of 25 Hz was used to simulate up to 105 ELM-like heat pulses. No damage on either of the micro-structured tungsten samples were observed. Neon plasma erosion rate and fuel retention of the micro-structured tungsten samples were almost identical to bulk tungsten samples.
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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.
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Feasibility and cost data are supplied for the production of tungsten-rhenium alloys from tungsten targets in the N-Reactor. The two types of target elements assumed were: (a) tungsten containing 90 a/o tungsten-186, 9 a/o tungsten-184 and 1 a/o tungsten-183 and 182, and (b) tungsten of natural isotopic composition (28.4 a/o tungsten-186, 30.6 a/o tungsten-184, 14.4 a/o tungsten 183, and 26.4 tungsten-182). It is assumed that the average thermal neutron capture cross section for the tungsten-186 is 32 barns.
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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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