ZnO纳米钉的制备和光学性质研究

通过化学气相沉积(CVD)方法在Si(100)衬底上制备出新型的ZnO纳米钉结构.X射线衍射(XRD)结果表明纳米钉是六角纤锌矿结构.纳米钉顶部对角线在450～750 nm之间,纳米钉长度为几个微米.研究了不同气氛下退火样品的可见发光性质,认为绿光发射来自于导带电子和反位氧中空穴的辐射复合.     

免疫算法在双闭环直流调速系统中的应用

文中对双闭环直流调速系统控制器的选择进行了分析,并借鉴免疫算法强大的寻优能力,提出了基于免疫算法的调速系统控制器参数整定方法.为了分析比较,实际应用中采用了三种控制器参数整定方法,比较结果说明,免疫算法在调速系统控制器参数整定中的应用是更加有效的.通过在单晶炉拉晶过程的应用,证明该方法可行性和正确性.     

Pyrene分子(小片石墨晶体)的电子传导特性

利用量子理论中基于Green函数的tight-binding方法,对pyrene分子的电子传导和电子流分布进行了理论研究。在考虑到界面耦合和Hopping积分的情况下,得出了电子透射谱和流分布的模拟结果。结果显示透射与电子的能量紧密相关;谱的振荡特征是能级量子化的结果;流分布有着特定的方向,并且在每一个原子点上符合Kirchhoff量子流守恒定律。另外还发现了桥接pyrene分子的正负能开关特性。     

孔梯度陶瓷纤维复合膜管的制备及特性

陶瓷过滤管具有孔隙率高、耐腐蚀、耐高温、机械强度高、便于清洗、使用寿命长等优点,是高温烟尘处理用的高效过滤元件.本文研制了一种具有梯度孔结构堇青石陶瓷纤维复合膜过滤元件,该过滤元件是由多孔支撑体、过渡层和分离膜层组成.其中支撑体、过渡层和分离层的气孔率分别为35～40;、50～60;和60～70;.文中主要分析了孔梯度陶瓷纤维复合膜管的材料结构和抗热震性能,同时对复合膜管进行含尘气体过滤的冷态模拟试验.对于烟气中粒径大于或等于0.1μm的颗粒,复合膜管的截留率达到99.8;以上.     

CTAB与SDBS对碳酸锶粒子生长形态调控及机理研究

以表面活性剂CTAB和SDBS为化学添加剂,采用化学共沉淀法对碳酸锶晶体的生长形态进行调控,成功地制备出了实心的树枝状和花瓣为空心的花状碳酸锶粉体,并用X射线衍射(XRD)、扫描电子显微镜(SEM)和傅里叶变换红外光谱(FT-IR)等分析手段对样品进行了表征;最后重点对化学添加剂可能产生的影响机理进行了初步的探讨.结果表明,CTAB和SDBS在晶体生长的过程中能起到显著的影响作用,两者对粒子分散性能的作用效果相反,而且后者对晶体(013)和(213)晶面表面能降低的贡献明显大于前者.     

低温制备≥99.5%多晶氧化铝陶瓷

本文通过引入稀土氧化物Y2O3、Tm2O3为烧结助剂低温制备了氧化铝含量大于99.5;的多晶氧化铝陶瓷.实验表明:稀土氧化物的加入能够明显降低99.5;多晶氧化铝陶瓷的烧结温度,提高致密度.Y2O3、Tm2O3混合烧结助剂与单一稀土氧化物的烧结助剂相比能够明显抑制晶粒的生长,促进晶粒的均匀发育.当Y2O3+Tm2O3的含量为0.3;质量分数时,99.5;多晶氧化铝陶瓷的相对密度可达99.2;理论密度,抗弯强度为533MPa,显微硬度为17.2GPa.陶瓷断裂主要以穿晶断裂为主.     

Fe3+对KDP晶体光学质量的影响

金属离子Fe3+对KDP晶体的生长和光学性质有明显影响.本文在前期研究的基础上[1]系统考察了该杂质离子对KDP晶体光学质量的影响.实验结果表明,三价金属离子Fe3+会降低KDP晶体的透光率,同时对晶体均匀性和光损伤阈值也有明显影响.光损伤阈值降低的主要原因在于杂质诱发缺陷导致的电子崩电离、多光子电离(尤其是双光子电离)等过程的发生.     

用化学溶液方法在Ni-5at%W基底上制备La2Zr2O7过渡层的研究

La2Zr2O7(LZO)过渡层以其独特的物理化学性质越来越受到人们的关注。本文以乙酰丙酮镧和乙酰丙酮锆为前驱盐,丙酸为溶剂配置前驱液,用化学溶液方法(CSD)在具有立方织构的Ni-5at%W基底上制备了LZO过渡层薄膜。研究了前驱液成分、性质以及退火温度对LZO成相以及取向的影响。用常规XRD和X射线四环衍射仪分析了LZO薄膜的相成分和织构。结果显示,在1050℃下退火可以获得强立方织构的LZO薄膜,其中(222)峰的Phi扫描半高宽值为8.95°;(400)峰的Chi扫描半高宽值为6.8°。用高分辨扫描电子显微镜(FE-SEM)观察到LZO薄膜表面均匀致密,没有裂纹和空洞。     

退火温度对6H-SiC衬底上ZnO薄膜发光性质的影响

采用溶胶-凝胶方法,在6H-SiC衬底上制备ZnO薄膜.X射线衍射结果表明薄膜是c轴取向的,具有六方纤锌矿多晶结构.研究了退火温度对ZnO薄膜发光特性的影响.发现在650℃退火温度下,观察到近带边紫外发射和可见光发射并且紫外发光强度大于可见光发射.随着退火温度的提高,紫外峰强度减弱直至消失,而绿光发射强度先增加而后降低.对退火温度引起ZnO薄膜发光性质改变的机制进行了探讨.     

Evaluation of Water Ammonium Ion Test Kit and Its Feasibility for the Analysis of Protein in Food

The traditional method for the determination of protein in food needs the operations of digestion, distillation, absorption, and titration; therefore, it is complicated and time-consuming and requires professional personnel. Is there a more convenient and faster detection method that can directly determine the ammonium ions in protein digestion solution to obtain the protein content of food and avoid the distillation–absorption–titration process? The feasibility of water ammonium ion test kits for food protein rapid detection was discussed here. After digestion, the protein in food transforms into ammonium ions in the digestion solution. Because of the variety of food, there are many different inorganic ions left in the food digestion solution, and at the same time, digestion agents are added in the digestion process and become potential interference factors in ammonium determination. Therefore, the detection accuracy of ammonium test kits needs to be evaluated first, including their anti-interference ability. The standard curve of ammonium was established by the test kit. When the ammonium concentration was 0.00–2.50 mg/L, the absorbance at 620 nm was linearly related to the ammonium concentration, the determination coefficient R² was 0.9995, and the detection limit of this method was 0.01 mg/L. The influences of temperature, pH value, and reaction time on the test kit method were discussed. The precision was 0.90–3.33%; the repeatability was 1.71–4.86%; and the recovery rate of tap water, river water, and sea water was controlled within 90–103%. The anti-interference ability of the evaluated test kit was better than that of the national standard detection method. The test kit, combined with sample pretreatment and protein conversion formula, was used to detect protein in different types of food (milk powder, rice flour, wheat flour, soy, banana, milk, fish food, chicken food, and dog food). The results showed that there were no significant differences (ρ > 0.05) between the national method and the test kit method. The ammonium ion test kit method shortened the determination time and had higher sensitivity, showing its potential for the rapid determination of food protein.