Recovery of heavy metals from electroplating sludge and stainless steel pickle waste liquid by ammonia leaching method

A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate pollution. The recovery of Cu, Ni, Zn and Cr is 94%, 91%, 90% and 95%, respectively. The ammonia was recycled by the simplified process of CaO caustic distillation. The precipitated product of Cu, Ni and Zn obtained from caustic distillation of ammonia was separated by extraction or high\|pressure hydrogen reduction in an autoclave. The qualified metal salt products were obtained through extraction. The rich chromium residue from coordinative disposal was subjected to recover Cr by hydrothermal oxidation in NaOH medium and Fe\-3O\-4 was synthesized by wet methods from the residue produced by extracting Cr. Cr was a stable chemical fixed in Fe\-3O\-4 and harmless. The recovery process has been used in a pilot plant with sludge production capacity of 2000 t/a.

Analysis of edge microstructural characteristics and stamping formability of low carbon pickled steel sheets

The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of the edge features coarse grains and mixed sized grains. The strength of the sheet edge is slightly lower than that at the center. Besides, the formability is obviously worsened. The plastic strain ratios along the longitudinal and transverse orientations are 0.31 and 0.6, respectively, with distinct anisotropy. The plastic strain ratio at the edge is obviously lower than that at the middle of the steel sheet. The observed microstructural characteristics and mechanical properties at the edge of the steel sheet can be attributed to the lower rolling temperature in the two-phase region of pro-eutectoid ferrite and austenite. These differences in microstructure and mechanical properties at the edge of the steel sheet lead to the generation of earing and cracking defects while drawing. The microstructure and mechanical properties at the edge of low carbon pickled steel sheets can be improved via the optimization of the rolling process and the adjustment of chemical composition.

Study on Nutrients and Texture of Pickled Huangzhou Radish

[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.

Screening and Characterization of Nitrite Degrading <i>Lactobacillus plantarum</i>in Chinese Traditional Pickles

A Gram-positive, non-spore, round ended, straight rod Lactic acid bacteria were screened. The strain was screened out from the traditional pickle jar in Yutang soy sauce garden of Jining. In order to degrade the nitrate content in the fermentation process of traditional pickles and improve the quality of pickles, it is necessary to screen out nitrite degrading strains from pickles, and preliminarily locate nitrite reductase, and find out the most suitable pH, temperature and culture time to degrade nitrite. Lactobacillus plantarum was screened by MRS medium in advance. After 48 hours of culture in a shaking table with Bacillus subtilis, the cell components were separated by centrifugation, wall breaking and other operations. After 20 hours at 30°C, the content of nitrite in each component was determined by the naphthalene ethylenediamine hydrochloride method (NIR). The culture conditions were as follows: inoculation amount 3%, 6%, 9%, 12%, 15%;salinity 2%, 4%, 6%, 8%, 10%;temperature 15°C, 20°C, 25°C, 30°C, 35°C for 20 h. The results showed that the best degradation effect of nitrite was obtained under the conditions of 9% inoculum, salinity 5% and 30°C. Under the conditions of 9% inoculum, 5% salinity and 30°C for 5 h, 10 h, 20 h, 48 h, 66 h and 78 h, the results showed that the degradation amount gradually increased with the extension of time, and gradually maintained a stable state. Lactobacillus plantarum JBA-3 is a new type of lactic acid bacteria which can degrade nitrite and produce nitrite reductase.

Effects of Pickled Cabbage Water on Production Performance of Laying Hens

[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water preparation in production of laying hens. [Method] A total of 2 520 laying hens at the age of 35 weeks and with the same feeding conditions were randomly divided into four groups. They were respectively fed four kinds of drinking water preparations including pickled cabbage water, enrofloxacin, Bacillus cereus and normal water. The mortality, egg laying rate and elimination rate were recorded. The experiment lasted for 8 weeks. [ Result] In the pickled cabbage water group, the mortality and elimination rate of laying hens were decreased, and the egg laying rate was increased significantly （P 〈 0.05）. The enrofloxacin and Bacillus cereus water preparations had effects on the production performance of laying hens, and the effects were not significant. [ Conclusion] The pickled cabbage wa- ter can regulate the intestine microenvironment of laying hens. It also promotes the survival rate and egg production and enhances the disease resistance of laying hens. Therefore, the pickled cabbage water can be used for laying hens production as microbial drinking water preparation.

Liubiju Sauce and Pickle Shop

The Liubiju Sauce and Pickle Shop was established in 1531, the ninth year of the Jiajing Emperor’s rein of the Ming Dynasty.It is a famous old enterprise of Beijing. The shop’s founder was Mr. Zhao from Linfin County, Shanxi Province. The pickled products are made of selected vegetables and other ingredients to retain the sauce aroma and special flavour and delicious taste. The prod-

Pickle漏洞利用与防御

Pickle漏洞是由于没有安全使用Python模块Pickle漏洞而产生的。由于Python语言的跨平台性,shellcode制作的简易性,使得漏洞的危害性很大。整篇文章细致阐述了Pickle漏洞的利用环境、利用方式以及shellcode的编写过程,向读者剖析了漏洞的产生原因,然后总结了各种有效针对Pickle漏洞的防御策略。最后通过软件调查结果,表明了该漏洞的广泛性和安全使用Pickle模块的必要性。

Maternal periconceptional consumption of pickled vegetables and risk of neural tube defects in offspring

Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables contain relatively large amounts of nitrite and N-nitroso compounds. We examined the association between maternal periconceptional consumption of pickled vegetables and NTDs in Shanxi Province of northern China. Methods Data were derived from a population based case-control study of major external birth defects in four counties of $hanxi Province. Participants included 519 NTDs cases identified between 2003 and 2007 and 694 healthy controls. Exposure information was collected within 1 week after delivery. Multivariable non-conditioanal Logistic regression model was used to estimate the adjusted odds ratio （OR） controlling for potential confounding variables.

Electrochemical Detection of Salicylic Acid in Pickled Fruit/Vegetable and Juice

Salicylic acid(SA)is used as a preservative in food and a biocide in some consumer products.However,in some countries its use is prohibited.The main problem in the electroanalytical determination of SA is the formation of a passive film during the electro-oxidation of SA.To alleviate the passivation during SA measurement,the experiment was conducted by screen-printed carbon electrode(SPCE).While,differential pulse voltammetry(DPV)was essential for oxidation process to provide better sensitivity.Under conditions of optimized pH and electrolyte concentration,we have calibrated SA in the range of 0.001-0.2 mM,with and LOD of 1.6μM.The relative standard deviation of the sensor responses to 40μM and 100μM SA(n=20)was<3%.SA recoveries in samples such as pickled green mustard,pickled bamboo shoots,pickled mango,pickled lime,pickle ginger and apple juice were found to be in the range of 84-113%.

Multicomponent synthesis and designing of tetrasubstituted imidazole compounds catalyzed via ionic-liquid for acid steel corrosion protection:Experimental exploration and theoretical calculations

Five new tetrasubstituted imidazoles were designed with outstanding yields(83%-92%) in the occurrence of ionic liquid-based-pyridinium as a catalyst. The constructions of all synthesized derivatives were established by spectral tools and their purities were verified using thin-layer chromatography(TLC), displaying single-spot. The performance of corrosion protection of the prepared imidazole derivatives was examined theoretically and practically for acid steel corrosion. The experimental study was conducted by electrochemical(electrochemical impedance spectroscopy(EIS) and Tafel polarization(PPS)) tools.The findings from the used approaches concluded that the synthesized compounds were wellorganized inhibitors with an efficiency of 90.7%-98.5% at 50℃ and 0.7 mmol·L^(-1). The Tafel polarization results indicate the protective action of the additives was under mixed-monitoring. The additive adsorption on the electrode interface performed as a distinguished aspect for protection. The surface exploration on the blank and protected metal was completed by field emission scanning electron microscopy(FESEM). Computational studies by Monte Carlo(MC) simulation and quantum chemical calculation(DFT)were related to practical findings. The corrosion protection adsorption mechanism was reinforced by the preferable fitted Langmuir isotherm model. All findings from the applied-inspected approaches alternately confirm each other.

Effects of Polygonatum odoratum Polysaccharides on the Quality of White Chili Peppers in Jars

[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.

Research into Technology of Bao Steel's Pickling Tension Leveler

According to the survey of Bao Steel's pickling tenstion leveler,the technology of the tension leveler is analysed systematically.In order to solve the problem which hinders the production,the given technological parameters of this leveler have been improved and good results achieved.

Industry experiment & effect of oxidation resistance coating for steel slab

Spraying test were conducted twice before steel slabs were put into the furnace and the effects of the oxidation resistance coating were investigated and verified. By comparing the change of slab weight, rolling force of the roughing mill ＆ finishing mill, thickness of oxide film on the surface slabs by an XL-30 SEM and acid pickling speed of slabs with and without coating,it was found that the oxidization waste in the furnace decreased by 40 percent with the use of the coating and the corresponding yield capacity could increase by 0.2 percent at least. Besides, the thickness of oxide scale film on hot roiled products was reduced by 1.44 micrometers and the acid pickling time was shortened by 6s with the coating technology, while the total rolling force of RM ＆ FM did not changed. Furthermore, the application prospect of this technology was also discussed in this paper.

Two-stage treatment process of pickling wastewater in the cold-rolling production of stainless steel

Based on the characteristics of pickling wastewater in the cold-rolling production of stainless steel, a new processing route, featuring source sludge reduction, wastewater two-stage treatment, heavy metal-contained sludge and calcium salt sludge separating recovery, was proposed. As shown by the research results, after the two-stage process treatment, the effluent water can steadily reach the emission standards, the sludge yield can be decreased by more than 8% ; within the heavy metal-contained sludge, the recovery rates of Fc,Cr and Ni can either reach or surpass 95% ,and the total content ofF and S can drop to around 3%. Therefore,the sludge in the front part can be used as ferric dust. In the calcium salt sludge ,the recovery rate of F can either reach or surpass 85% ,and the total contents of Fe,Cr and Ni can fall below 0.5%. So the sludge in the rear part can be used as fluorgypsum or fluorite. Meanwhile,the results of the analysis on heavy metals leaching toxicity and morphologic distribution indicate that the two kinds of sectionalized sludge are not classified as hazardous wastes, which have a stable behavior and better utilization values compared with the former mixed- sludge.

Synthesis of Fe_3O_4 Magnetic Powder from Spent Pickling Liquors

Spent pickling liquors pose a serious environmental problem in most industrialized countries, mainly owing to their corrosive properties and their ferrous iron and hydrochloric acid content. In this paper, spent pickling liquor was used as an inexpensive raw material to prepare Fe304 magnetic powder via an oxidation method. Being able to recover the dissolved iron from spent pickling liquors would not only salvage a valuable material but also render the effluent environmentally benign. The structure of the Fe_3O_4 magnetic powder was characterized by X-ray diffraction. The morphology and size were characterized by scanning electron microscopy and transmission electron microscopy. Their magnetic properties were tested at room temperature by a vibrating sample magnetometer. In addition, the saturation magnetization of Fe_3 O_4 products can be further enhanced to 96.1 emu/g after purification.

Characterization of Band Sawing Dusts Generated in Cutting of Multi-crystalline Silicon Ingots

Physical-chemical characteristics of the band sawing dusts regarding to recovery of pure silicon from them were investigated.The experimental results show 50vol%-60vol% amorphous phases exist in the dusts,which is mostly amorphous silica.The as-received saw dusts are found to form hard agglomerates of larger than 50 microns in diameter.The iron-based inclusions collected by magnets are found to match well with the band saw material in XRD patterns.Weight loss in heating was observed by thermal gravity tests,up to 900 ℃,presumably due to reaction of the amorphous silica with carbon contaminant in the dusts.The saw dusts were variously treated to examine their physical-chemical responses,and the results were also presented.

Internal oxidation of hot-rolled ultra-high strength steel and its effect on the surface quality of cold-rolled sheets

In this study,the scale and internal oxidation of hot-rolled ultra-high strength steel sheets were characterized.It was found that both the formation of the scale and the internal oxidation of Si and Mn depended on the coiling temperature and position of the steel sample on the strip coil.At a relatively high coiling temperature,a large amount of internal oxidation was observed on the samples cut from the middle of the coil.The depth of the internal oxidation zone exceeded 10 μm and a thin iron layer covering the scale was observed in some cases.Pickling and cold-rolling experiments were conducted on selected samples.Scale pickling was found to be greatly delayed by the formation of an iron layer,which frequently resulted in under-pickled defects.In addition,pickling of the entire internal oxidation zone was difficult,except at the grain boundaries,where the degree of internal Si and Mn oxidation was enriched.The surface of the cold-rolled steel sheet was ruined by the remaining oxidation zone in the subsurface of the pickled steel.The internal oxidation of hot-rolled ultra-high strength steel must be precisely controlled to improve the subsequent surface quality of cold-rolled steel.

Does acid pickling of Mg-Ca alloy enhance biomineralization?

The mechanical and physical properties of biodegradable magnesium(Mg)alloys make them suitable for temporary orthopaedic implants.The success of these alloys depends on their performance in the physiological environment.In the present work,surface modification of Mg-Ca binary alloy by acid pickling for better biomineralization and controlled biodegradation is explored.The corrosion rates of nitric and phosphoric acid treated samples were analysed by conducting electrochemical corrosion tests.In vitro degradation behaviour was studied using immersion test in simulated body fluid(SBF).The sample surfaces were characterized using scanning electron microscope(SEM),energy dispersive X-ray spectroscopy(EDS),Fourier transform infrared spectroscopy(FTIR)and X-ray photoelectron spectroscopy(XPS).It is seen that acid pickling leads to significant improvement in biomineralization and develop in situ calcium phosphate(Ca P)coating on the sample surfaces.In addition,the treated samples recorded a reduced degradation rate in the SBF compared to untreated samples.Thus,acid pickling is suggested as an effective surface treatment method to tailor the biomineralization and degradation behaviour of the Mg-Ca alloy in the physiological environment.

Innovative surfactant of Gemini-type for dissolution mitigation of steel in pickling HCl medium

A new surfactant of Gemini-type,N,N'-((phthylbis(oxy))bis(ethane-2,1-diyl))bis(N,N-dimethyldodecan-1-aminium bromide)is prepped&confirmed.The dissolution suppression impact of the new compound on steel is performed in 1 mol·L^(-1)HCl environment by means of chemical and electrochemical methods.The prepared surfactant is an agreeable dissolution inhibitor for steel.The mitigation efficacy rises with the quantity of the compound.The surfactant belongs to inhibitors of mixed-type.The adsorption of the synthesized compound followed the Langmuir's model.The negative magnitudes of bothΔG_(ads)^(θ) andΔH^(adsθ)indicate that the adsorption process proceeds from its own accord and exothermic.The mechanism of adsorption is elucidated by scanning microscopy.It is established that the transfer resistance(R_(ct))value rose,where the value of the phase element(CPE)reduced with the amount of synthesized inhibitor.According to the experimental data arrived by surface tension measurements,the prepared compound is a powerful active agent at the air/water boundary.

Macroscopic,thermodynamic,kinetic and microscopic study of nitric acid pickling of Elektron 21(EV31A)magnesium alloy

The study of pickling of the EL21T6 substrate in a nitric acid bath firstly provided knowledge of the influence of the different experimental parameters(concentration of acid,temperature and stirring of the solution)in relation to the etching rate.This experimental part led to the choice of standard pickling(T_(bath)=25℃,moderate stirring(250 rpm),[HNO_(3)]=1.20 mol/L,duration of 2 min)so as to obtain constant removal of material,even after several uses of the pickling bath.SEM observations also confirmed that in these operating conditions,pickling concerns both the grains of the matrix and the precipitates of type Mg3(Nd,Gd),leading to uniform removal of material from the surface.Working from a number of assumptions,thermodynamic and chemical kinetic studies then allowed a pickling mechanism to be proposed and led to obtaining values for the corresponding kinetic parameters(order of reaction,constant of mean rate,activation energy)to be obtained.