The effect of hydrothermal pretreatment on the structure and fast pyrolysis behaviors of Sheng Li lignite

The structure and composition of coal determine its fast pyrolysis characteristics,and the study of the relationship between them can play an important role in the efficient and clean utilization of coal.So,in this work,hydrothermal pretreatment was used to artificially change the structure and composition of Sheng Li(SL)lignite,which was used to investigate the influence of structural changes on pyrolysis.The physicochemical structure and composition of samples were characterized by X-ray diffraction,specific surface area and porosity analyzer,solid-state 13C nuclear magnetic resonance,Fourier transform infrared spectroscopy,and elemental analyzer.Pyrolysis experiments were carried out in a powderparticle fluidized bed reactor,and the distribution and composition of the pyrolysis products were analyzed.The gasification activity of char was investigated by thermogravimetric analysis with a CO_(2) atmosphere.The results show that hydrothermal pretreatment(HTP)can destroy the cross-linking structure of SL lignite,and affect its aromaticity,pore structure,functional group,and carbon structure to change the distribution and composition of pyrolysis products of SL lignite,especially the composition of tar.Finally,the structure–activity relationship between the structure,composition,and pyrolysis characteristics of coal was comprehensively studied.

Comparative Study on the Structural and Physicochemical Properties of Flour and Starch from Dioscorea opposita Thunb

The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour（DF）, starch（DS） and purified starch（PDS）. DS and PDS showed higher total starch and amylose content as compared to DF. Starch granules of DF were oval shape with rough surface while DS and PDS were relatively smooth by SEM. According to XRD measurements, FT-IR spectroscopy and 13 C CP/MAS NMR spectroscopy, all samples displayed C-type crystalline pattern, and PDS displayed the highest relative crystallinity and short-range order structure. However, DF contained the greatest content of the amorphous-phase. DF displayed the absorption peaks at 1730 and 1560 cm^-1 related to the characteristic groups of lipid and protein using FT-IR spectroscopy. Furthermore, DF exhibited significantly higher pasting temperature while DS displayed the great peak and breakdown viscosity, as well as PDS had the highest setback and final viscosity, presumably due to the chemical composition and structural differences. DF exhibited the highest gelatinization temperature whereas PDS displayed the greatest gelatinization enthalpy. The pasting and gelatinization properties of flour and starch might be related to the relative crystallinity, short-range order structure or the interactions between starch and its associated compounds. The results allow the improvement in the manufacture of Dioscorea opposita Thunb. flour and starch with desirable pasting and gelatinization properties.