A green pregelatinized glutinous rice flour biological admixture was developed in this paper.The cement hydration process,hydration products,pore structure,and strength of mortar with different quantities of glutinous...A green pregelatinized glutinous rice flour biological admixture was developed in this paper.The cement hydration process,hydration products,pore structure,and strength of mortar with different quantities of glutinous rice flour(GRF),and the macroscopic changes in concrete cracking resistance testing were investigated.Simultaneously,a fast cracking resistance evaluation method based on graphic recognition was proposed.The results indicated that pregelatinized glutinous rice flour(T-GRF)delayed the dissolution rate of anhydrous cement during the induction period,shifting the main exothermic peak of hydration backward.The compressive strength developed slowly in 7-28 d age and returned to normal in 28-56 d.The compressive strength of T-GRF-0.6% modified mortar at 56 d age is less than 10% different from that of control group.The 3.0%T-GRF decreased the total porosity by 3%,and the average pore size decreased from 31.2 to 21.3 nm measured by MIP,indicating that T-GRF could inhibit harmful pores and densify concrete.The crack resistance coefficient of T-GRF modified concrete was obtained by image recognition method,and the GRF could decrease the length,width,and damaged area of cracks in the early age of concrete.展开更多
In this study,the polyurethanes(PU)were synthesized from 4,4′-methylene diphenyl diisocyanate and biobased ethoxylated castor oil or one to one mixture of ethoxylated and neat castor oil by direct mixing method.Utili...In this study,the polyurethanes(PU)were synthesized from 4,4′-methylene diphenyl diisocyanate and biobased ethoxylated castor oil or one to one mixture of ethoxylated and neat castor oil by direct mixing method.Utilization of ethoxylated castor oil increases tensile strength of PU up to 2.75 times(from3.2 to 8.8MPa),compared to PU based on neat castor oil.The PU composites filed with birch flour,diatomite and their mixture were prepared using home-made dissolver with cutter-shaped attachment at the speed of 1500 min−1.The tensile strength of PU composites filled with birch flour increases up to two time at loading 5–30 wt.%.Application of combined birch flour/diatomite additives has similar effect.The tensile strength of PU composites based on one to one mixture of ethoxylated and neat castor oil and filled with birch flour or combined birch flour/diatomite additives increases sharply up to 16–17 fold(up to 18.1 MPa).The birch flour and diatomite wellsoaked polymer matrix.The main factor determining mechanical performance is the morphology of PU samples and composites.Formation of ordered lamella-like structure of amorphous phase of PU matrix leads to an increase in mechanical performance and glass transition temperatures.Formation of disordered unstructured soft phase of starting PU leads to a decline of these functional properties.展开更多
Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the ...Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the trichloroacetic acid amount 6.0 g per 1.5-g bamboo flour, ultrasosonication duration 40 min and the reaction time 1 h at 65℃. The composition, microstructure and thermal behavior of acetylated bamboo flour were preliminarily characterized by FT-IR, DSC and SEM etc. The acetylated bamboo flour can be molded into sheets at 130℃ and 10 MPa, indicating the modified bamboo flour possesses thermalplastic performance.展开更多
The effect of maleic anhydride grafted styrene-ethylene- buty-lene-styrene block copolymer （SEBS-g-MAH） and in-situ grafting MAH on mechanical, dynamic mechanical properties of wood flour/recycled plastic blends com...The effect of maleic anhydride grafted styrene-ethylene- buty-lene-styrene block copolymer （SEBS-g-MAH） and in-situ grafting MAH on mechanical, dynamic mechanical properties of wood flour/recycled plastic blends composites was investigated. Recycled plastic polypro-pylene （PP）, high-density polyethylene （HDPE） and polystyrene （PS）, were mixed with wood flour in a high speed blender and then extruded by a twin/single screw tandem extruder system to form wood flour/recycled plastic blends composites. Results show that the impact properties of the composites were improved more significantly by using SEBS-g-MAH compatibilizer than by using the mixtures of MAH and DCP via reactive blending in situ. However, contrary results were ob-served on the tensile and flexural properties of the corresponding com-posites. In General, the mechanical properties of composites made from recycled plastic blends were inferior to those made from virgin plastic blends, especially in elongation break. The morphological study verified that the interfacial adhesion or the compatibility of plastic blends with wood flour was improved by adding SEBS-g-MAH or in-situ grafting MAH. A better interfacial bonding between PP, HDPE, PS and wood flour was obtained by in-situ grafting MAH than the addition of SEBS-g-MAH. In-situ grafting MAH can be considered as a potential way of increasing the interfacial compatibility between plastic blends and wood flour. The storage modulus and damping factor of composites were also characterized through dynamic mechanical analysis （DMA）.展开更多
This paper introduced the definition and importance of combination of sta-ple food. With broad bean nutrition flour as a sample, the preparation of the combi-nation of staple food was also described. In addition, the ...This paper introduced the definition and importance of combination of sta-ple food. With broad bean nutrition flour as a sample, the preparation of the combi-nation of staple food was also described. In addition, the main nutritional value of broad bean nutrition flour was introduced. Compared with those of other single flours, the nutritional value of broad bean nutrition flour was improved. Moreover, the nutrients in the broad bean nutrition flour would not be destroyed during the processing and preparation of staple food, and the processed steamed bread and raw noodle are more characteristic. The application value and prospects of broad bean nutrition flour, as a combination of staple food, were further discussed.展开更多
基金Funded by Hainan Provincial Natural Science Foundation(No.522QN279)State Key Laboratory of High Performance Civil Engineering Materials(No.2023CEM004)。
文摘A green pregelatinized glutinous rice flour biological admixture was developed in this paper.The cement hydration process,hydration products,pore structure,and strength of mortar with different quantities of glutinous rice flour(GRF),and the macroscopic changes in concrete cracking resistance testing were investigated.Simultaneously,a fast cracking resistance evaluation method based on graphic recognition was proposed.The results indicated that pregelatinized glutinous rice flour(T-GRF)delayed the dissolution rate of anhydrous cement during the induction period,shifting the main exothermic peak of hydration backward.The compressive strength developed slowly in 7-28 d age and returned to normal in 28-56 d.The compressive strength of T-GRF-0.6% modified mortar at 56 d age is less than 10% different from that of control group.The 3.0%T-GRF decreased the total porosity by 3%,and the average pore size decreased from 31.2 to 21.3 nm measured by MIP,indicating that T-GRF could inhibit harmful pores and densify concrete.The crack resistance coefficient of T-GRF modified concrete was obtained by image recognition method,and the GRF could decrease the length,width,and damaged area of cracks in the early age of concrete.
文摘In this study,the polyurethanes(PU)were synthesized from 4,4′-methylene diphenyl diisocyanate and biobased ethoxylated castor oil or one to one mixture of ethoxylated and neat castor oil by direct mixing method.Utilization of ethoxylated castor oil increases tensile strength of PU up to 2.75 times(from3.2 to 8.8MPa),compared to PU based on neat castor oil.The PU composites filed with birch flour,diatomite and their mixture were prepared using home-made dissolver with cutter-shaped attachment at the speed of 1500 min−1.The tensile strength of PU composites filled with birch flour increases up to two time at loading 5–30 wt.%.Application of combined birch flour/diatomite additives has similar effect.The tensile strength of PU composites based on one to one mixture of ethoxylated and neat castor oil and filled with birch flour or combined birch flour/diatomite additives increases sharply up to 16–17 fold(up to 18.1 MPa).The birch flour and diatomite wellsoaked polymer matrix.The main factor determining mechanical performance is the morphology of PU samples and composites.Formation of ordered lamella-like structure of amorphous phase of PU matrix leads to an increase in mechanical performance and glass transition temperatures.Formation of disordered unstructured soft phase of starting PU leads to a decline of these functional properties.
基金Fujian Province science and technology office (2007F5030)(in part) National Natural Scince Foundation of China (grant 50473063)
文摘Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the trichloroacetic acid amount 6.0 g per 1.5-g bamboo flour, ultrasosonication duration 40 min and the reaction time 1 h at 65℃. The composition, microstructure and thermal behavior of acetylated bamboo flour were preliminarily characterized by FT-IR, DSC and SEM etc. The acetylated bamboo flour can be molded into sheets at 130℃ and 10 MPa, indicating the modified bamboo flour possesses thermalplastic performance.
基金supported by the National High Technology Research and Development Program of China(2010AA101703)the Natural Science Foundation of Heilongjiang Province of China (C200950)the Fundamental Research Fundsfor the Central Universities (DL09BB38)
文摘The effect of maleic anhydride grafted styrene-ethylene- buty-lene-styrene block copolymer （SEBS-g-MAH） and in-situ grafting MAH on mechanical, dynamic mechanical properties of wood flour/recycled plastic blends composites was investigated. Recycled plastic polypro-pylene （PP）, high-density polyethylene （HDPE） and polystyrene （PS）, were mixed with wood flour in a high speed blender and then extruded by a twin/single screw tandem extruder system to form wood flour/recycled plastic blends composites. Results show that the impact properties of the composites were improved more significantly by using SEBS-g-MAH compatibilizer than by using the mixtures of MAH and DCP via reactive blending in situ. However, contrary results were ob-served on the tensile and flexural properties of the corresponding com-posites. In General, the mechanical properties of composites made from recycled plastic blends were inferior to those made from virgin plastic blends, especially in elongation break. The morphological study verified that the interfacial adhesion or the compatibility of plastic blends with wood flour was improved by adding SEBS-g-MAH or in-situ grafting MAH. A better interfacial bonding between PP, HDPE, PS and wood flour was obtained by in-situ grafting MAH than the addition of SEBS-g-MAH. In-situ grafting MAH can be considered as a potential way of increasing the interfacial compatibility between plastic blends and wood flour. The storage modulus and damping factor of composites were also characterized through dynamic mechanical analysis （DMA）.
基金Supported by Jiangsu Agricultural Science and Technology Innovation Fund[CX(13)3084]Jiangsu Province Science and Technology Support Program,China(BE2013352)~~
文摘This paper introduced the definition and importance of combination of sta-ple food. With broad bean nutrition flour as a sample, the preparation of the combi-nation of staple food was also described. In addition, the main nutritional value of broad bean nutrition flour was introduced. Compared with those of other single flours, the nutritional value of broad bean nutrition flour was improved. Moreover, the nutrients in the broad bean nutrition flour would not be destroyed during the processing and preparation of staple food, and the processed steamed bread and raw noodle are more characteristic. The application value and prospects of broad bean nutrition flour, as a combination of staple food, were further discussed.
