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伊犁“烤羊肉串”成产业
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作者 郭世忠 《食品信息与技术》 2004年第5期7-7,共1页
关键词 伊犁 “烤羊肉串” 产业化 新疆 民族风味小吃
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High-yield Synthesis of Nanohybrid Shish-kebab Polyethylene-carbon Nanotube Structure
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作者 崔超婕 骞伟中 +4 位作者 赵梦强 徐光辉 聂晶琦 贾希来 魏飞 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2013年第1期37-43,共7页
We report a novel method to prepare nanohybnd shish-kebab (NHSK) structure of polyethylene (PE)and carbon nanotube (CNT). Pristine CNTs without surface modification with high concentration was effectively disper... We report a novel method to prepare nanohybnd shish-kebab (NHSK) structure of polyethylene (PE)and carbon nanotube (CNT). Pristine CNTs without surface modification with high concentration was effectively dispersed in xylene solution by a simple shearing method, which induces the quick crystallization of PE in xylene to form a novel NHSK structure with more dense and smaller PE kebab on CNT axis. The flocculated NHSK productwas transferred quickly from the xylene solution to the ethanol solution, in order to shorten the preparation time. The freeze-drying method was used in vacuum instead of high-temperature drying to avoid the aggregation of NHSK product. These improvements allow the formation of NHSK with an absolute yield of 200 mg.h-1, which is 2000 folds of that reported previously. It is favorable to apply this structured material in high performance nano- composite, by improving the compatibility of CNTs in p polymer and the interfacial force between CNTs and polymer. 展开更多
关键词 carbon nanotube NANOCOMPOSITES nanohybrid Shish-Kebab structure surface decoration CRYSTALLIZATION
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