酸洗过程中氨基酸类缓蚀剂缓蚀机理研究进展 Studies on the inhibition Mechanism of Amino acid Inhibiters in the process of Acid Cleaning.pdfVIP
- 2
- 0
- 约1.37万字
- 约 5页
- 2017-12-20 发布于上海
- 举报
酸洗过程中氨基酸类缓蚀剂缓蚀机理研究进展 Studies on the inhibition Mechanism of Amino acid Inhibiters in the process of Acid Cleaning
专诱与综述 清洗世界 第24卷第7期
World 2008年7月
Cl髓njng
文章编号:1671—8909(2008)07一0023—05
酸洗过程中氨基酸类缓蚀剂
缓蚀机理研究进展
柳鑫华 芮玉兰 田惠娟
(河北理工大学化工与生物技术学院,河北唐山,063000)
摘要:传统缓蚀刺,因其不可生物降解,从而导致环境问题。氨基酸类缓蚀剂是目前颇具前景
的环境友好型绿色缓蚀荆。氨基酸是蛋白质的基本构成物质,由于它具有小分子结构,从而稳
定性非常好,并且可广泛应用于酸性介质,中性介质及大气腐蚀介质中。本文首先综述氨基酸
的种类和国内外氨基酸类酸洗缓蚀剂的研究状况;其次,从结构上对缓蚀剂与钢质管道所起作
用作一机理方面探讨。
关键词:氨基酸化合物;缓蚀剂;酸
您可能关注的文档
- 酱油香气成分的研究——头油和生抽香气成分的比较 Study on aroma constituenats of soy sauce-comparison on premium soy sauce and light soy sauce.pdf
- 酱渍卜留克工业化生产新工艺 Sauce Stained by the Brassica Napobrassica Mill Industrialized Production of the New Technology.pdf
- 酱渣再利用的研究进展 Research development on the reutilization of soy sauce residue.pdf
- 酱香型酒糟醅堆积过程温度和微生物区系变化及其规律性 The Change Rules of Temeprature and Microflora During the Stacking of Maotai-flavor Fermenting Grains.pdf
- 酱香大曲中产酱香细菌的分离与鉴定 Isolation and Identification of Jiang-flavor-producing Bacteria Strains From Daqu.pdf
- 酱香型白酒酿造过程中窖池内酵母变化趋势研究 Study on the Change of Yeast in Fermented Grains in Pits during the Fermentation of Jiangxiang Baijiu(Liquor).pdf
- 酵母β-葡聚糖脂肪替代品在重油蛋糕中的应用 Application of β-glucan as Fat Substitute in High-ratio Cake.pdf
- 酵母发酵条件的优化及其发酵造纸污泥产乙醇 Optimization of Yeast Fermentation Condition and Production of Ethanol from Paper Sludge Fermentation.pdf
- 酵母创新价值的研究 Investigation on innovation values of yeast.pdf
- 酵母和加工条件对冷冻面团生产的影响 Influence of yeast and process conditions on frozen dough production.pdf
- 酸溶液对菜籽粕脱毒工艺探讨 Study on the Technology of Detoxification of Rapeseed Meal by Acid Solvent.pdf
- 酸菜汁中降胆固醇乳酸菌的分离鉴定 Isolation and Identification of Cholesterol-degrading Lactic Acid Bacteria from Sauerkraut Juice.pdf
- 酸菜中降胆固醇功能植物乳杆菌的体外筛选 In Vitro Cholesterol-Lowering Activity of Potential Probiotic Lactobacillus Plantarum Isolated from Chinese Sauerkraut.pdf
- 酸解-球磨法制备小颗粒淀粉及形成机理研究 Form Mechanism of Micronized Starch Prepared by Acid Hydrolysis and Ball Milling.pdf
- 酸菜汁中乳酸菌的分离鉴定及其体外降胆固醇能力研究 Isolation and identification of lactic acid bacteria from fermented vegetables juice and the investigation of cholesterol-reducing capability.pdf
- 酸解玉米秸秆糖化菌株绿色木霉Trichodermaviride NUA-051的选育及摇瓶发酵条件 Selection of Trichodermaviride NUA-051 for saccharification of acidolysismaize straws and its fermentation technologies in shake-flask culture.pdf
- 酸雨侵蚀下水泥基材料的腐蚀损伤与评价——酸雨介质成分的影响 Deterioration of Cement-Concrete Cementitious Materials under Acid Rain Attack and Its Evaluation-Effect of Acid Rain Components.pdf
- 酸预处理-酶水解法从木薯秆中提取糖的研究 An Investigation into Sugar Extracting from Cassava Stalk with Acid Pretreatment and Enzyme Hydrolyzsis.pdf
- 酿甜椒菌群分析与控制 Analysis and Control of Flora in Stuffed Sweet Pepper.pdf
- 酿造酱油与酸水解植物蛋白调味液特征挥发性组分对比分析 Comparative analysis of characteristic volatile flavor components from fermented soy sauces and acid hydrolyzed vegetable protein seasonings.pdf
原创力文档

文档评论(0)