Numerous researches were reviewed and interpreted to depict a comprehensive illustration of activated carbon and its behavior towards oxidation.Activated carbon as one of the most important adsorbents is tried to be d...Numerous researches were reviewed and interpreted to depict a comprehensive illustration of activated carbon and its behavior towards oxidation.Activated carbon as one of the most important adsorbents is tried to be described in this review paper by terms of its＂Textural Characteristics＂and＂Surface Chemistry＂.These two terms,coupled with each other,are responsible for behavior of activated carbon in adsorption processes and in catalytic applications.Although as-prepared activated carbons are usually nonselective and their surfaces suffer from lack of enough reactive groups,their different aspects may be improved and developed by diverse types of modifications.Oxidation is one of the most conventional modifications used for activated carbons.It may be used as a final modification or as a pre-modification followed by further treatment.In this paper,methods of oxidation of activated carbon and other graphene-layer carbon materials are introduced and wet oxidation as an extensively-used category of oxidation is discussed in more detail.展开更多
豆腐凝胶特性与豆腐的品质和产率直接相关,豆腐凝胶特性与豆腐生产工艺参数相关性研究将为豆腐生产的标准化和自动化奠定理论基础。本研究从动态流变特性,质构特性和微观结构特征等方面对石膏豆腐的凝胶特性进行了表征,研究了硫酸钙含...豆腐凝胶特性与豆腐的品质和产率直接相关,豆腐凝胶特性与豆腐生产工艺参数相关性研究将为豆腐生产的标准化和自动化奠定理论基础。本研究从动态流变特性,质构特性和微观结构特征等方面对石膏豆腐的凝胶特性进行了表征,研究了硫酸钙含量和凝固温度对豆腐凝胶特性的影响。研究表明:在硫酸钙含量为20~50 m M时,豆腐凝胶均在85℃时获得最高的储能模量,并且凝胶过程符合一级反应动力学;在硫酸钙含量相同时,豆腐凝胶的硬度随温度的升高而升高。当硫酸钙含量为20 m M或30 m M时,豆腐凝胶网络细腻松散,且持水率都在85℃时达到最高值;随着温度升高,豆腐凝胶的弹性升高,凝胶网络变粗厚且网孔增大。当硫酸钙含量为40 m M或50 m M时,豆腐凝胶网络粗厚缜密,持水率分别在80℃和75℃时达到最高值;随着温度升高,豆腐凝胶弹性降低,孔隙增大且呈现不规则形貌。展开更多
文摘Numerous researches were reviewed and interpreted to depict a comprehensive illustration of activated carbon and its behavior towards oxidation.Activated carbon as one of the most important adsorbents is tried to be described in this review paper by terms of its＂Textural Characteristics＂and＂Surface Chemistry＂.These two terms,coupled with each other,are responsible for behavior of activated carbon in adsorption processes and in catalytic applications.Although as-prepared activated carbons are usually nonselective and their surfaces suffer from lack of enough reactive groups,their different aspects may be improved and developed by diverse types of modifications.Oxidation is one of the most conventional modifications used for activated carbons.It may be used as a final modification or as a pre-modification followed by further treatment.In this paper,methods of oxidation of activated carbon and other graphene-layer carbon materials are introduced and wet oxidation as an extensively-used category of oxidation is discussed in more detail.
文摘豆腐凝胶特性与豆腐的品质和产率直接相关,豆腐凝胶特性与豆腐生产工艺参数相关性研究将为豆腐生产的标准化和自动化奠定理论基础。本研究从动态流变特性,质构特性和微观结构特征等方面对石膏豆腐的凝胶特性进行了表征,研究了硫酸钙含量和凝固温度对豆腐凝胶特性的影响。研究表明:在硫酸钙含量为20~50 m M时,豆腐凝胶均在85℃时获得最高的储能模量,并且凝胶过程符合一级反应动力学;在硫酸钙含量相同时,豆腐凝胶的硬度随温度的升高而升高。当硫酸钙含量为20 m M或30 m M时,豆腐凝胶网络细腻松散,且持水率都在85℃时达到最高值;随着温度升高,豆腐凝胶的弹性升高,凝胶网络变粗厚且网孔增大。当硫酸钙含量为40 m M或50 m M时,豆腐凝胶网络粗厚缜密,持水率分别在80℃和75℃时达到最高值;随着温度升高,豆腐凝胶弹性降低,孔隙增大且呈现不规则形貌。
基金Supported by the Tibet Autonomous Region Natural Science Foundation(13-44)the Funds for Agricultural Science,Technology and Services of Tibet Autonomous Region Finance Department(2018SFTG01)Key R&D and Transformation Plans Tibet Autonomous Region Scienc
