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Synthesis and Characterization of New Material --La/Zr/MMT Employed in Acetone Oxidation 被引量:3
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作者 范利萍 陈敏 +2 位作者 周仁贤 郑小明 《Chinese Journal of Chemistry》 SCIE CAS CSCD 2007年第5期666-669,共4页
A new material of zirconium pillared montmorillonite added with lanthanum (denoted as La/Zr/MMT) was prepared for acetone oxidation. Surface properties of the catalysts were investigated by means of XRD, TEM, TG-DTA... A new material of zirconium pillared montmorillonite added with lanthanum (denoted as La/Zr/MMT) was prepared for acetone oxidation. Surface properties of the catalysts were investigated by means of XRD, TEM, TG-DTA and BET methods. The XRD result indicated that the interlayer space of the montmorillonite was enlarged from 1.57 to 4.85 um after the treatment with zirconium pillaring and the addition of lanthanum. N2 adsorption-desorption result showed that by the process of zirconium pillaring, the specific surface area of the sample was increased to 128.0 m^2/g, which was two times almost as large as pure montmorillonite. Simultaneously, the thermal stability was also enhanced. The activity of the new material on the total oxidation of acetone was investigated, and the results indicated that the catalytic activity of the montmorillonite was greatly improved. Over the sample of La/Zr/MMT, the T98 of acetone was obtained at 350 ℃, while it needs 400 ℃ over the pure montmorillonite. After 0.1% Pd was supported on the sample of La/Zr/MMT, the T98 decreased from 350 to 280 ℃, indicating the montmorillonite is a promising material for the control of some types of the volatile organic compounds such as acetone. 展开更多
关键词 preparation zirconium pillared montmorillonite lanthanum addition acetone oxidation
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食品理化检验中微波消解处理方法与应用价值分析
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作者 周继恩 叶既彬 《中文科技期刊数据库(全文版)医药卫生》 2021年第6期173-173,共1页
通过实验对在食品理化检验过程中的微波消解处理方法及其应用价值进行分析。方法:实验中使用的液体样本2.0mL,固体样本0.3g。固体样本选为粉丝,将样本放入聚四氯乙烯消解罐之中,添加硝酸1.0mL,进行10分钟的浸泡,之后加入0.3mL的30%过氧... 通过实验对在食品理化检验过程中的微波消解处理方法及其应用价值进行分析。方法:实验中使用的液体样本2.0mL,固体样本0.3g。固体样本选为粉丝,将样本放入聚四氯乙烯消解罐之中,添加硝酸1.0mL,进行10分钟的浸泡,之后加入0.3mL的30%过氧化氢,同样浸泡10分钟。再进行微波消解处理,记录取样量、试剂使用量和消解时长,并进行对比。结果:加入1.0mL硝酸和0.3mL的30%过氧化氢的样本完全消解,在消解的过程中压力变化不大,0.3g的样本质量、1.0mL的硝酸、0.3mL的30%过氧化氢能够使样本完全消解。经过检测,粉丝中铁元素的测定值为42.01,汞元素测定值为0.029,锰元素测定值为27.42、铜元素测定值为3.51,锌元素测定值为18.39,经过对比发现测定值符合标示值。结论:在对食品进行理化检验的过程中使用微波消解处理法可以加快检验速度,使检验更加安全、可靠、高效。 展开更多
关键词 食品 理化检验 微波消解
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