The coal water slurry(CWS) prepared from low rank coals(LRC),such as lignite or subbituminous coals always has a higher viscosity and poor fluidity while the solid concentration is smaller than high rank coal water sl...The coal water slurry(CWS) prepared from low rank coals(LRC),such as lignite or subbituminous coals always has a higher viscosity and poor fluidity while the solid concentration is smaller than high rank coal water slurry.The reason is there are larger inherent moisture and oxygen composition in LRC.Under high temperature and high pressure conditions,LRC was upgraded in hot water in a short time period of an hour.The heating value of LRC was also increased in such a process,and the physical and chemical characteristics of LRC changed meanwhile to improve its slurry ability which meant a higher solid concentration with a lower viscosity.The results showed that after hot water treatments,the maximum solid concentration of Xiaolongtan CWS increased from 44.6% to 64.55%,while that of MIP CWS increased from 39.71% to 64.61%.The improvement of LRC slurry ability depended much on the final temperature of hot water treatments.The mechanism was explained by the chemical analysis of oxygen-containing groups and the measurement of contact angle between coal surface and water.展开更多
该文探讨了热水处理减轻采后香蕉腐烂的效果及其对防御酶和离体炭疽菌的影响。用不同温度(50℃、52℃、55℃)的热水浸泡香蕉,以52℃减轻香蕉病害的效果最好。在52℃条件下,控制病害所需的热水处理时间随是否催熟处理而有一定差异,不催...该文探讨了热水处理减轻采后香蕉腐烂的效果及其对防御酶和离体炭疽菌的影响。用不同温度(50℃、52℃、55℃)的热水浸泡香蕉,以52℃减轻香蕉病害的效果最好。在52℃条件下,控制病害所需的热水处理时间随是否催熟处理而有一定差异,不催熟的香蕉只需3 m in,催熟的香蕉需要5 m in。热处理后,香蕉果皮的丙二醛含量小于对照,过氧化物酶、几丁质酶和-β1,3-葡聚糖酶活性高于对照。52℃热水处理对离体香蕉炭疽菌孢子的抑制作用随处理时间延长而增加,与不加热的对照相比,热处理3 m in对其萌发率和致病性没有明显的影响,处理5 m in和10 m in则显著降低了萌发率和致病性。这些结果表明,热处理减轻香蕉果实腐烂与其提高了防御酶活性有关。展开更多
文摘The coal water slurry(CWS) prepared from low rank coals(LRC),such as lignite or subbituminous coals always has a higher viscosity and poor fluidity while the solid concentration is smaller than high rank coal water slurry.The reason is there are larger inherent moisture and oxygen composition in LRC.Under high temperature and high pressure conditions,LRC was upgraded in hot water in a short time period of an hour.The heating value of LRC was also increased in such a process,and the physical and chemical characteristics of LRC changed meanwhile to improve its slurry ability which meant a higher solid concentration with a lower viscosity.The results showed that after hot water treatments,the maximum solid concentration of Xiaolongtan CWS increased from 44.6% to 64.55%,while that of MIP CWS increased from 39.71% to 64.61%.The improvement of LRC slurry ability depended much on the final temperature of hot water treatments.The mechanism was explained by the chemical analysis of oxygen-containing groups and the measurement of contact angle between coal surface and water.
文摘该文探讨了热水处理减轻采后香蕉腐烂的效果及其对防御酶和离体炭疽菌的影响。用不同温度(50℃、52℃、55℃)的热水浸泡香蕉,以52℃减轻香蕉病害的效果最好。在52℃条件下,控制病害所需的热水处理时间随是否催熟处理而有一定差异,不催熟的香蕉只需3 m in,催熟的香蕉需要5 m in。热处理后,香蕉果皮的丙二醛含量小于对照,过氧化物酶、几丁质酶和-β1,3-葡聚糖酶活性高于对照。52℃热水处理对离体香蕉炭疽菌孢子的抑制作用随处理时间延长而增加,与不加热的对照相比,热处理3 m in对其萌发率和致病性没有明显的影响,处理5 m in和10 m in则显著降低了萌发率和致病性。这些结果表明,热处理减轻香蕉果实腐烂与其提高了防御酶活性有关。
