稀土元素在钢中的热力学参数及应用

综合报道了通过采用几种不同的高温金属溶液实验方法，研究所得到的稀土元素在金属溶液冶炼温度范围内分别与硫、氧、氧 硫、碳、氮、低熔点铜、磷、钛、铌、钒等重要元素相互作用规律及有关的一系列热力学参数和温度函数式，并简要地讨论了这些热力学参数在含稀土钢中的应用。     

一种低磁矩、大功率复合稀土石榴石铁氧体的工艺和性能研究

为满足低场区几百兆赫的超大功率器件的性能要求,以钇铁石榴石铁氧体为基础,制备了一种低磁矩复合稀土石榴石铁氧体YGd CaVInIG,研究了少量Mn3+替代Fe3+和预烧温度、烧结温度对铁氧体性能和结构的影响。实验表明,以少量Mn3+替代Fe3+可以提高铁氧体电阻率,降低磁损耗和介电损耗。Mn3+掺入量以x为0.04～0.06比较合适,铁氧体最佳予烧温度为1050℃,最佳烧结温度1350～1380℃,保温5h,氧气中烧结,其性能为:4πMs=500±10%kA·m-1,ΔH=5.25～5.55kA·m-1,TC>180℃,tgδe≤0.5×10-5,这种材料适合微波低频段器件性能要求。X射线衍射分析指出,掺Mn3+的YGdCaVInIG铁氧体相变完全,呈单相复合石榴石铁氧体,空间群为I230,点阵常数1.25057～1.25101nm,单胞分子数n为7.75～7.80。     

稀土离子氮化层的组织结构观察和分析

将纯稀土金属镧、铈、钕分别放入氮化炉中，对722M24钢进行离子氮化处理，用金相显微镜、扫描电子显微镜以及透射电镜观察和分析比较了稀土离子氮化和普通离子氮化氮化层的组织结构，发现在相同条件下，不同稀土元素对氮化影响是有区别的，其中铈、钕对离子氮化有一定的促进作用，可以抑制硬脆的Fe2-3N相形成，改善扩散层的脉状组织，但纯镧金属阻碍氮的扩散，抑制铁氮化物生成，降低扩散层深度，不利于加速氮化进程。     

纳米晶复合Nd2Fe14B/α-Fe合金制备与磁性能的研究

采用熔体快淬及晶化处理工艺制备Nd11Fe71Co8V1.5Cr1B7.5纳米晶合金。经21m·s-1快淬及640℃ 4min晶化处理后,制成的粘结磁体的磁性能最佳,为:Br=0.64T,JHc=903.5kA·m-1,(BH)max=71kJ·m-3。添加Cr元素可提高内禀矫顽力,从而提高最大磁能积。     

Al3Ti1B1RE细化剂对罐用铝材的细化效果及稀土的作用

采用XRD，OM，SEM，EDAX等探讨了一种新型Al3Ti1B1RE中间合金细化剂对罐用铝材的细化效果及RE的作用。结果表明，该细化剂对罐用铝材的细化效果优于进口和国产Al3Ti1B，且具有长效性，达6h后仍未见明显衰退，明显提高了该材料的强度和塑性；其细化效果及稳定性好的主要原因是：RE可降低铝液的表面能，增加铝液对细化核心(如TiAl3，TiB2)的润湿性，既充分发挥了异质形核作用，又防止了TiB2聚集沉淀倾向；RE也极易在结晶前沿富集造成成分过冷，阻碍了α-Al晶粒生长，并促进其在细化核心上形核；此外RE还兼有一定的净化、细化和变质作用，尤其是净化作用提高了该细化剂的冶金质量。     

无机层状复合氢氧化物中顺铂-DNA模型分子的选择性插入

药物分子的选择性包裹和控制释放是药物研究领域中具有挑战性的研究方向。本文研究表明:顺铂-DNA模型分子cis-[Pt(NH₃)₂(5′-GMP)₂](5′-GMP 5′-单磷酸鸟苷)可插入无机层状复合氢氧化物[Zn_0.68Al_0.32(OH)₂](NO₃)_0.32·mH₂O。但另一种层状复合氢氧化物[LiAl₂(OH)₆]Cl·H₂O由于其阳离子层中正电荷密度较高、阳离子层与层间阴离子之间静电作用较强,因而顺铂-DNA模型分子不能通过离子交换方式插入其层间。光谱数据证实插入层间的顺铂-DNA模型分子结构不变。这可能为铂-DNA分子的传递提供新的方法。     

Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

Volatile constituents in wine and brewed coffee were analyzed using a combined system incorporating both GC-olfactometry (GC-O) and comprehensive two-dimensional GC-flame ionization detection (GC×GC-FID). A column set consisting of a 15m first dimension ((1)D; DB-FFAP (free fatty acid phase)), and a 1.0m (2)D column (DB-5 phase) was applied to achieve the GC×GC separation of the volatile extracts isolated by using solid phase extraction (SPE). While 1D GC resulted in many overlapping peaks, GC×GC allowed resolution of co-eluting compounds which coincided with the odour region located using GC-O. Character-impact odourants were tentatively identified through data correlation of GC×GC contour plots across results obtained using either time-of-flight mass spectrometry (TOFMS), or with flame photometric detection (FPD) for sulfur speciation. The odourants 2-methyl-2-butenal, 2-(methoxymethyl)-furan, dimethyl trisulfide, 2-ethyl-5-methyl-pyrazine, 2-octenal, 2-furancarboxaldehyde, 3-mercapto-3-methyl-1-butanol, 2-methoxy-3-(2-methylpropyl)-pyrazine, 2-furanmethanol and isovaleric acid were suspected to be particularly responsible for coffee aroma using this approach. The presented methodology was applied to identify the potent odourants in two different Australian wine varietals. 1-Octen-3-ol, butanoic acid and 2-methylbutanoic acid were detected in both Merlot and a Sauvignon Blanc+Semillon (SV) blend with high aroma potency. Several co-eluting peaks of ethyl 4-oxo-pentanoate, 3,7-dimethyl-1,5,7-octatrien-3-ol, (Z)-2-octen-1-ol, 5-hydroxy-2-methyl-1,3-dioxane were likely contributors to the Merlot wine aroma; while (Z)-3-hexen-1-ol, β-phenylethyl acetate, hexanoic acid and co-eluting peaks of 3-ethoxy-1-propanol and hexyl formate may contribute to SV wine aroma character. The volatile sulfur compound 2-mercapto-ethyl acetate was believed to contribute a fruity, brothy, meaty, sulfur odour to Australian Merlot and SV wines.