Classical versus Jennings model for the ground state of H near a metallic surface

We show that, contrary to earlier reports, application of the one-parameter variational technique to the classical (image) model for H in front of an Al surface leads to energy shifts for the ground state which are very close to those obtained numerically with a more sophisticated model of the system.     

花丝内插物强化竖直管内凝结换热的实验研究

1前言大空隙率多孔体管内插物-绕花丝内插物，被认为是强化管内凝结换热的最有效途径之一[1]．但以往的研究，由于实验雷诺数范围较小，蒸汽速度较低，要正确全面评价其性能尚显不够。本文在原有工作的基础上，进一步完善了实验系统，改进了测试手段，扩大了实验雷诺数范围，并测试了其阻力性能，对花丝内插物强化管内凝结换热进行了较深入全面的实验研究，以全面评价花丝内插物对管内凝结换热的强化效果。2实验系统本文实验系统如图1所示。实验段是一个竖直套管冷凝器，如图2所示．本试验研究蒸汽完全凝结时的传热。凝结水流量采用容积法计…     

Ground-state complex formation of perylene with pyromellitic dianhydride studied by static fluorescence quenching

The association of complex formation with static quenching in CT systems was investigated. Evaluation of the data made evident that the inner filter effect must be allowed for. Time-resolved and temperature-dependent stationary measurements of fluorescence led to the separation of dynamic and static quenching components. The static quenching constant is discussed with respect to the equilibrium constant of complex formation determined by absorption spectroscopy.     

A compact shock-assisted free-piston driver for impulse facilities

A free-piston driver that employs entropy-raising shock processes with diaphragm rupture has been constructed, which promises significant theoretical advantages over isentropic compression. Results from a range of conditions with helium and argon driver gases are reported. Significant performance gains were achieved in some test cases. Heat losses are shown to have a strong effect on driver processes. Measurements compare well with predictions from a quasi-one-dimensional numerical code. Received 7 September 1996 / Accepted 5 October 1996     

Forced-air precooling of spherical foods in bulk: A parametric study

In this paper, a mathematical model for forced-air precooling of spherical food products in bulk is developed. The foods are arranged in horizontal layers stacked one above the other to form a rectangular parallelepiped with a vertical gap in between the product layers. The foods are cooled by chilled air blown along the height of the package. The governing equations for the conduction heat transfer in the foods, simultaneous heat and mass transfer at the food-air interface and in the air stream are solved numerically using finite-difference methods. A comprehensive numerical study is performed by varying the process parameters over a wide range. Typical results showing the variation of moist air properties along the height of the package and the effect of each parameter on the process time are presented. The ranges of parameters for advantageous operation of the precooling system are identified. Correlations are obtained for the process time based on the product center and mass-averaged temperatures in terms of process parameters.     

三维流动传热空隙率计算程序FASTOR—3D开发研究

1引言大粘度（大r）和大系数（ss和sc）法是处理流动区域中障碍物的常用方法山。但当流动区域中障碍物数量较多时，宜采用空隙率来模拟障碍物，如模拟反应堆流动传热的商用程序COMMIX［’］。我们根据空隙率模拟的基本概念，针对采用交错网格的压力校正法，自行编制了多障碍物流动传热三维计算的全部源程序代码，应用于某核反应堆钠池流动传热的数值模拟，获得了比较合理的结果。2数学模型和数值方法2．1控制方程空隙率修整的质量、动量、能量及湍流动能与耗散率的守恒方程通式的三维柱坐标形式为其中中一1，。，。，。，T，k，。分别表…     

血液的光学性质研究

本文用辐射输运理论方法去计算红细胞的光学特征量,并在此基础上提出检测血细胞数密度的理论实验方案,其结果与传统的方法一致。本文为开发一种血球数自动检测仪提供了理论基础和仪器结构原型。     

Chemical synthesis and electric properties of the conducting copolymer of aniline and o‐aminophenol

A copolymer, poly(aniline‐co‐o‐aminophenol), was prepared chemically by using ammonium peroxydisulfate as an oxidant. The monomer concentration ratio of o‐aminophenol to aniline strongly influences the copolymerization rate and properties of the copolymer. The optimum composition of a mixture for the chemical copolymerization consisted of 0.3 M aniline, 0.021 M o‐aminophenol, 0.42 M ammonium peroxydisulfate, and 2 M H₂SO₄. The result of cyclic voltammograms in a potential region of ?0.20 to 0.80 V (vs.SCE) indicates that the electrochemical activity of the copolymer prepared under the optimum condition is similar to that of polyaniline in more acid solutions. However, the copolymer still holds the good electrochemical activity until pH 11.0. Therefore, the pH dependence of the electrochemical property of the copolymer is improved, compared with poly(aniline‐co‐o‐aminophenol) prepared electrochemically, and is much better than that of polyaniline. The spectra of IR and ¹H NMR confirm that o‐aminophenol units are included in the copolymer chain, which play a key role in extending the usable pH region of the copolymer. The visible spectra of the copolymers show that a high concentration ratio of o‐aminophenol to aniline in a mixture inhibits the chain growth. © 2007 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 45: 5573–5582, 2007