For the purpose of solving the problem that too large pole tip recession （PTR） is produced in magnetic rigid disk heads by mechanical polishing, a chemical mechanical nano-grinding experiment is performed by using a...For the purpose of solving the problem that too large pole tip recession （PTR） is produced in magnetic rigid disk heads by mechanical polishing, a chemical mechanical nano-grinding experiment is performed by using a float-piece polisher with a tin plate to achieve a more plane and smoother surface. A basal solution, addition agents and a range of pH value are suitably selected to find a kind of slurry, with which the PTR can be controlled on sub-nanometer scale and the giant magnetic resistance （GMR） corrosion and electrostatic damage （ESD） can be avoided. Moreover, the cause that TiC protrudes from the substrate surface of the heads is studied. The appropriate shape and size of diamond abrasive are selected according to the chemical activation of A1203 and TiC in the same slurry. In this way, the chemical and mechanical interactions are optimized and the optimal surface that has small PTR and TiC asperity is achieved. Ultimatily, the chemical mechanical nano-grinding in combination with mechanical nano-grinding is adopted. Sub-nanometer PTR is achieved and the TiC asperity is eliminated by the chemical mechanical nano-grinding with large size ofmonocrystalline followed by mechanical nano-grinding with smalle polycrystalline diamonds.展开更多
In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model syste...In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model system. For this purpose, fresh and frozen MDCM samples were used for preparing the oil/water （O/W） model emulsion systems, pH values of slurries and emulsions, emulsion capacity （EC）, stability （ES） and viscosity （EV） of the prepared model system emulsions were analyzed. Protein, fat, ash, dry matter contents and pH value of MDCM were 14.85, 14.93, 0.99, 30.45% and 6.7, respectively. It was found that the pith powder addition significantly （P 〈 0.01） decreased the pH values of slurries. On the other hand, the effect of pith powder addition on pH values of emulsions was insignificant （P 〉 0.01）. The highest EC value was reached when 1% of pith powder added. ES values of the emulsions reached a maximum level at 1.5% pith powder level. Fresh MDCM emulsions had higher EV values than did frozen MDCM emulsions at 10, 20, 50 rpm.展开更多
基金National Natural Science Foundation of China(No. 50390061).
文摘For the purpose of solving the problem that too large pole tip recession （PTR） is produced in magnetic rigid disk heads by mechanical polishing, a chemical mechanical nano-grinding experiment is performed by using a float-piece polisher with a tin plate to achieve a more plane and smoother surface. A basal solution, addition agents and a range of pH value are suitably selected to find a kind of slurry, with which the PTR can be controlled on sub-nanometer scale and the giant magnetic resistance （GMR） corrosion and electrostatic damage （ESD） can be avoided. Moreover, the cause that TiC protrudes from the substrate surface of the heads is studied. The appropriate shape and size of diamond abrasive are selected according to the chemical activation of A1203 and TiC in the same slurry. In this way, the chemical and mechanical interactions are optimized and the optimal surface that has small PTR and TiC asperity is achieved. Ultimatily, the chemical mechanical nano-grinding in combination with mechanical nano-grinding is adopted. Sub-nanometer PTR is achieved and the TiC asperity is eliminated by the chemical mechanical nano-grinding with large size ofmonocrystalline followed by mechanical nano-grinding with smalle polycrystalline diamonds.
文摘In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model system. For this purpose, fresh and frozen MDCM samples were used for preparing the oil/water （O/W） model emulsion systems, pH values of slurries and emulsions, emulsion capacity （EC）, stability （ES） and viscosity （EV） of the prepared model system emulsions were analyzed. Protein, fat, ash, dry matter contents and pH value of MDCM were 14.85, 14.93, 0.99, 30.45% and 6.7, respectively. It was found that the pith powder addition significantly （P 〈 0.01） decreased the pH values of slurries. On the other hand, the effect of pith powder addition on pH values of emulsions was insignificant （P 〉 0.01）. The highest EC value was reached when 1% of pith powder added. ES values of the emulsions reached a maximum level at 1.5% pith powder level. Fresh MDCM emulsions had higher EV values than did frozen MDCM emulsions at 10, 20, 50 rpm.
