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Keggin结构的钨钼铌锗酸及钾盐的合成与表征 被引量:2
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作者 胡国强 许胜先 +1 位作者 吴庆银 宋玉林 《石油化工高等学校学报》 CAS 1999年第4期1-4,10,共5页
通过1 :9 系列不饱和钨锗杂多阴离子合成了 H5GeW9 Mo2NbO40 ·29H2O 和K5GeW9 Mo2 NbO40·29H2O 两个配合物。红外光谱表明,杂多配合物的振动频率随着钼( 或铌) 原子数增加向低... 通过1 :9 系列不饱和钨锗杂多阴离子合成了 H5GeW9 Mo2NbO40 ·29H2O 和K5GeW9 Mo2 NbO40·29H2O 两个配合物。红外光谱表明,杂多配合物的振动频率随着钼( 或铌) 原子数增加向低能方向移动,钾盐的νas( M- Od) 振动频率比其母体酸的νas( M- Od) 振动频率降低了5 cm - 1 ;最大紫外吸收峰值在200 .5 和264 .2 nm ,在2θ为6 ~11°,16 ~22°,25 ~30°,33 ~38°区间出现Keggin 结构衍射峰,表明配合物具有Keggin 结构;热分析表明,钾盐放热峰的温度比其母体酸高10 ℃,表明钾盐的热稳定性高。钾盐的第一半波电位比母体酸低0 .021 V。 展开更多
关键词 杂多酚物 钨钼铌锗酸 钾盐 KEGGIN结构 配合
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Characteristics of Fruit Quality of Peach Cultivars and Hybrids in the Steppe Crimea
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作者 Tatyana Latsko 《Journal of Food Science and Engineering》 2016年第6期325-331,共7页
The study of peach fruit quality and biochemical composition of cultivars and hybrids were conducted in terms of the steppe zone of Crimea. A total of 40 cultivars and hybrids from five periods of ripening were analyz... The study of peach fruit quality and biochemical composition of cultivars and hybrids were conducted in terms of the steppe zone of Crimea. A total of 40 cultivars and hybrids from five periods of ripening were analyzed for content of basic biochemical components: solids, sugars, acids, polyphenolic compounds and vitamin C. The main fruit quality parameters: the size, the attractive appearance, the consistency flesh, the stone adherence to flesh, taste and others have been evaluated. As a result of studies peach cultivars with a high content of sugar in the fruit under the steppe Crimea have highlighted: Kremlyovskiy (13.6), Regina (13.2), Velvet (12.9), hybrids C7/38 (13.1) and C4/57 (12.9). Cultivars and hybrids of peach 10607, C1/227 C7/38, C7/6, C8/162, C4/147, C16/87, C4/64, Early Red Haven, Miorita, 7/221, Kremlyovskiy, 10848 are characterized by the best biochemical and morphological indices of fruits. They are recommended for State cultivar testing or use in breeding work to improve the quality of peach fruits. 展开更多
关键词 PEACH HYBRIDS fruit quality biochemical components sugars anthocyans leucoanthocyans catechins.
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