The effects of components and their ratio of grouts on anti-seepage capability of clay-solidified grouting curtain and its permeability of heavy metal cations were investigated by permeating experiments, using reactiv...The effects of components and their ratio of grouts on anti-seepage capability of clay-solidified grouting curtain and its permeability of heavy metal cations were investigated by permeating experiments, using reactive solute transport model to study the permeation of heavy metals (Cd2+, Pb2+ and Hg2+). The study of permeating for different mixture ratios of cement and clay indicates that hydraulic conductivity of clay-solidified grouting curtain with different ratios of solid to liquid or with the same ratio of solid to liquid but with different ratios of cement to clay is changed. The laboratory simulation test results also show that precipitates produced in heavy metal cation migration process in curtain block up water flowing passage which makes the hydraulic conductivity of the solution-permeated curtain decrease with the leakage time. The permeation velocities for different heavy metal cations vary with ionic concentration, exchange capacity and ion radius etc. The test results indicate that the permeation rapidity order of heavy metals cations in clay-solidified grouting curtain is Hg2+>Pb2+ in the same experimental circumstance. In addition, permeability for different mixture ratios and antisepsis capabilities of clay-solidified grouting curtain were studied in tests.展开更多
An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The t...An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The treated slices were subjected for drying in different modes of drying (oven, microwave oven and cabinet tray drying) and analyzed for various physico-chemical and organoleptic quality characteristics. The study revealed that the osmo-air dried slices of mango produced with partial dehydration facilitated by osmotic agent (sugar syrup of 60 °Brix. A fruit: sugar syrup ratio of 1:4 (w/v) for 18 h at 40 ℃ temperature) followed by mechanical drying showed superiority in sensorial quality attributes over other concentrations of ingredients and the rest of the modes of drying. The good quality osmotically dehydrated mango slices could be preserved with maximum retentions of vitamins with better dehydration, rehydration and sensorial quality characteristics.展开更多
文摘The effects of components and their ratio of grouts on anti-seepage capability of clay-solidified grouting curtain and its permeability of heavy metal cations were investigated by permeating experiments, using reactive solute transport model to study the permeation of heavy metals (Cd2+, Pb2+ and Hg2+). The study of permeating for different mixture ratios of cement and clay indicates that hydraulic conductivity of clay-solidified grouting curtain with different ratios of solid to liquid or with the same ratio of solid to liquid but with different ratios of cement to clay is changed. The laboratory simulation test results also show that precipitates produced in heavy metal cation migration process in curtain block up water flowing passage which makes the hydraulic conductivity of the solution-permeated curtain decrease with the leakage time. The permeation velocities for different heavy metal cations vary with ionic concentration, exchange capacity and ion radius etc. The test results indicate that the permeation rapidity order of heavy metals cations in clay-solidified grouting curtain is Hg2+>Pb2+ in the same experimental circumstance. In addition, permeability for different mixture ratios and antisepsis capabilities of clay-solidified grouting curtain were studied in tests.
文摘An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The treated slices were subjected for drying in different modes of drying (oven, microwave oven and cabinet tray drying) and analyzed for various physico-chemical and organoleptic quality characteristics. The study revealed that the osmo-air dried slices of mango produced with partial dehydration facilitated by osmotic agent (sugar syrup of 60 °Brix. A fruit: sugar syrup ratio of 1:4 (w/v) for 18 h at 40 ℃ temperature) followed by mechanical drying showed superiority in sensorial quality attributes over other concentrations of ingredients and the rest of the modes of drying. The good quality osmotically dehydrated mango slices could be preserved with maximum retentions of vitamins with better dehydration, rehydration and sensorial quality characteristics.