There is a coupling of thermal, mechanical, chemical and fluidal processes in a continental shear zone. Both Xincheng - Xishui and Hetai shear zones are typical continental crust shear zones of greenschist facies envi...There is a coupling of thermal, mechanical, chemical and fluidal processes in a continental shear zone. Both Xincheng - Xishui and Hetai shear zones are typical continental crust shear zones of greenschist facies environment. The representative mylonite zones of the shear zones are studied with whole rock major and trace element analyses. The chemical compositional variation tendencies in both shear zones are very similar and the gain - loss ratios of various components in the mylonitic rocks are reflected in the mass balance equations. The enrichment of those immobile high - field- strengh elements is considered to be related to the volume loss of the mylonitic rocks in a shear zone. Based on the volume loss expression Cs /Co = 1/(1- V), the fractional volume losses (V) are 37.5% and 36.5%-42.3% respectively for mylonites and ultramylonites in the Xincheng-Xishui shear zone and 11 % and 28% respectively for mylonites and phyllonites in the Hetai shear zone. The high volume loss and large removal of SiO2 from the system imply that there is a large amount of percolating fluids in the shear zones. From the SiO2 loss, the fluid/rock ratios (N) are calculated as Nmyl = 113 - 563, Nultramyl= 133-664 for the Xincheng-Xishui shear zone and Nmyl=42-208, Nphyl=110-550 for the Hetai shear zone. Such a large amount of percolating fluid must have profoundly affected the rheological behavior, chemical behavior and metallogenesis of the shear zones.展开更多
Comparison of the loss factor determination methods of the sandwich composite structure with polyethylene terephthalate core in the aspect of core material rheological parameters identification was the purpose of the ...Comparison of the loss factor determination methods of the sandwich composite structure with polyethylene terephthalate core in the aspect of core material rheological parameters identification was the purpose of the study. Three frequency bandwidths n dB: 1 dB, 2 dB, 3 dB methods, the resonant amplitude method and the fit method of the response of the one degree of freedom model system are taken into considerations. Identification procedure, according to ASTM E756-2005 [1] based on experimental studies of the forced vibrations of the composite structure was presented in the paper. To determine the function of the complex shear modulus of the core material, the Nelder-Mead method is applied. Shear modulus and loss factor identification results were presented on the plots in the frequency domain. The results in a quantitative manner set the applied methods and their practical utility in order.展开更多
采用可控温的三频段超声波处理机,以牛肉为研究对象,以腌制牛肉样品的蒸煮损失、亚硝酸钠渗透深度、氯化钠含量和剪切力为测定指标,以静止湿腌肉样为对照,研究不同超声处理条件对牛肉腌制与嫩化效果的影响。选择超声频率分别为22、28、4...采用可控温的三频段超声波处理机,以牛肉为研究对象,以腌制牛肉样品的蒸煮损失、亚硝酸钠渗透深度、氯化钠含量和剪切力为测定指标,以静止湿腌肉样为对照,研究不同超声处理条件对牛肉腌制与嫩化效果的影响。选择超声频率分别为22、28、40 k Hz,超声功率分别为180、240、300 W,腌制温度分别为6、8、10℃,处理时间分别为30、60、90、120、150、180、210、240 min,进行单因素试验,再以剪切力和亚硝酸钠渗透深度为测定指标,通过L9(34)正交试验对牛肉的超声波快速腌制工艺条件进行优化。结果表明:超声频率28 k Hz、超声功率180 W、超声温度8℃、超声时间180 min条件下牛肉的保水性和嫩度最优,与静止湿腌相比,超声波腌制速率大大提高,腌制时间缩短了1/3,牛肉嫩度提高了38%。展开更多
基金The study is sponsored by the National Natural Science Foundation of China (No.49172090 ) and supported by the Open Laboratory of Crust- Mantle Constitution, Recycling and Dynamics of Ministry of Geology and Mineral Resources
文摘There is a coupling of thermal, mechanical, chemical and fluidal processes in a continental shear zone. Both Xincheng - Xishui and Hetai shear zones are typical continental crust shear zones of greenschist facies environment. The representative mylonite zones of the shear zones are studied with whole rock major and trace element analyses. The chemical compositional variation tendencies in both shear zones are very similar and the gain - loss ratios of various components in the mylonitic rocks are reflected in the mass balance equations. The enrichment of those immobile high - field- strengh elements is considered to be related to the volume loss of the mylonitic rocks in a shear zone. Based on the volume loss expression Cs /Co = 1/(1- V), the fractional volume losses (V) are 37.5% and 36.5%-42.3% respectively for mylonites and ultramylonites in the Xincheng-Xishui shear zone and 11 % and 28% respectively for mylonites and phyllonites in the Hetai shear zone. The high volume loss and large removal of SiO2 from the system imply that there is a large amount of percolating fluids in the shear zones. From the SiO2 loss, the fluid/rock ratios (N) are calculated as Nmyl = 113 - 563, Nultramyl= 133-664 for the Xincheng-Xishui shear zone and Nmyl=42-208, Nphyl=110-550 for the Hetai shear zone. Such a large amount of percolating fluid must have profoundly affected the rheological behavior, chemical behavior and metallogenesis of the shear zones.
文摘Comparison of the loss factor determination methods of the sandwich composite structure with polyethylene terephthalate core in the aspect of core material rheological parameters identification was the purpose of the study. Three frequency bandwidths n dB: 1 dB, 2 dB, 3 dB methods, the resonant amplitude method and the fit method of the response of the one degree of freedom model system are taken into considerations. Identification procedure, according to ASTM E756-2005 [1] based on experimental studies of the forced vibrations of the composite structure was presented in the paper. To determine the function of the complex shear modulus of the core material, the Nelder-Mead method is applied. Shear modulus and loss factor identification results were presented on the plots in the frequency domain. The results in a quantitative manner set the applied methods and their practical utility in order.
文摘采用可控温的三频段超声波处理机,以牛肉为研究对象,以腌制牛肉样品的蒸煮损失、亚硝酸钠渗透深度、氯化钠含量和剪切力为测定指标,以静止湿腌肉样为对照,研究不同超声处理条件对牛肉腌制与嫩化效果的影响。选择超声频率分别为22、28、40 k Hz,超声功率分别为180、240、300 W,腌制温度分别为6、8、10℃,处理时间分别为30、60、90、120、150、180、210、240 min,进行单因素试验,再以剪切力和亚硝酸钠渗透深度为测定指标,通过L9(34)正交试验对牛肉的超声波快速腌制工艺条件进行优化。结果表明:超声频率28 k Hz、超声功率180 W、超声温度8℃、超声时间180 min条件下牛肉的保水性和嫩度最优,与静止湿腌相比,超声波腌制速率大大提高,腌制时间缩短了1/3,牛肉嫩度提高了38%。
