A copper-red and silver-white metallic glaze of R_(2)O-RO-Al_(2)O_(3)-SiO_(2)-P_(2)O_(5)system was synthesized by adjusting the firing temperature and glaze components.The coloration mechanism of the metallic glaze wa...A copper-red and silver-white metallic glaze of R_(2)O-RO-Al_(2)O_(3)-SiO_(2)-P_(2)O_(5)system was synthesized by adjusting the firing temperature and glaze components.The coloration mechanism of the metallic glaze was revealed via investigation of the microstructure of the glaze.Our research reveals that the metallic glaze with different colors is mainly due to the amount of Fe_(2)O_(3).The metallic glaze shows a silver-white luster due to a structural color ofα-Fe_(2)O_(3)crystals with a good orientation when the sample contains 0.0939 mol of Fe_(2)O_(3),maintaining temperatures at 1150℃for 0.5 h.The metallic glaze is copper-red which is dominated by the coupling of chemical and structural color ofα-Fe_(2)O_(3)crystals when the sample contains 0.0783 mol of Fe_(2)O_(3).After testing the amount of SiO_(2),we find that 4.0499 mol is the optimal amount to form the ceramic network,and 0.27 mol AlPO_(4)is the best amount to promote phase separation.展开更多
This paper discusses the coloration process on the stainless steel and the properties of the film. The compositions, morphology and structure of colored films on stainless steel are studied by using SEM,AES,AFM,STM. ...This paper discusses the coloration process on the stainless steel and the properties of the film. The compositions, morphology and structure of colored films on stainless steel are studied by using SEM,AES,AFM,STM. The diffusion controlled mechanisms of films and calculation formula of surface electropotential difference are discussed.展开更多
The method has been developed to accurately identify the magnitude of health risks and provide scientific evidence for implementation of risk management in food safety.It combines two parameters including consequence ...The method has been developed to accurately identify the magnitude of health risks and provide scientific evidence for implementation of risk management in food safety.It combines two parameters including consequence and likelihood of adverse effects based on risk matrix.Score definitions and classification for the consequence and the likelihood of adverse effects are proposed.The risk score identifies the intersection of consequence and likelihood in risk matrix represents its health risk level with different colors：‘low＇,‘medium＇,‘high＇.Its use in an actual case is shown.展开更多
基金Funded by the National Natural Science Foundation of China(No.52202231)the College Students Innovation and Entrepreneurship Training Program of Hubei University of Technology(No.202310500039)。
文摘A copper-red and silver-white metallic glaze of R_(2)O-RO-Al_(2)O_(3)-SiO_(2)-P_(2)O_(5)system was synthesized by adjusting the firing temperature and glaze components.The coloration mechanism of the metallic glaze was revealed via investigation of the microstructure of the glaze.Our research reveals that the metallic glaze with different colors is mainly due to the amount of Fe_(2)O_(3).The metallic glaze shows a silver-white luster due to a structural color ofα-Fe_(2)O_(3)crystals with a good orientation when the sample contains 0.0939 mol of Fe_(2)O_(3),maintaining temperatures at 1150℃for 0.5 h.The metallic glaze is copper-red which is dominated by the coupling of chemical and structural color ofα-Fe_(2)O_(3)crystals when the sample contains 0.0783 mol of Fe_(2)O_(3).After testing the amount of SiO_(2),we find that 4.0499 mol is the optimal amount to form the ceramic network,and 0.27 mol AlPO_(4)is the best amount to promote phase separation.
文摘This paper discusses the coloration process on the stainless steel and the properties of the film. The compositions, morphology and structure of colored films on stainless steel are studied by using SEM,AES,AFM,STM. The diffusion controlled mechanisms of films and calculation formula of surface electropotential difference are discussed.
基金supported by the Health and Family Planning Commission&National Major Scientific and Technological Special Project(2014ZX09304307)
文摘The method has been developed to accurately identify the magnitude of health risks and provide scientific evidence for implementation of risk management in food safety.It combines two parameters including consequence and likelihood of adverse effects based on risk matrix.Score definitions and classification for the consequence and the likelihood of adverse effects are proposed.The risk score identifies the intersection of consequence and likelihood in risk matrix represents its health risk level with different colors：‘low＇,‘medium＇,‘high＇.Its use in an actual case is shown.
