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| 1 | Effect of Width-to-Thickness Ratio and Thickness Profile Changing on the Critical Instable Shape During Cold Strip Rolling显示文摘Based on the volume constancy with equal flow-per-second and elastic sheet stability theory, a coupling relationship among lateral thickness difference, width-to-thickness ratio of cold rolling strip steel under ideal and actual working conditions, and shape is concluded according to the comprehensive influence principle of various factors on the critical instable shape analyzed in-depth. Firstly, the influence model under actual working condition is developed by referring to the basic relationship between lateral thickness difference and shape under ideal condition. The test results prove that for thin strips with thickness below 0.3 mm, their lateral thickness differences have significant effect on the shape. After then, the combined influence of lateral thickness difference and width-to-thickness ratio on the critical instable shape is concluded according to the elastic sheet stability model, with the synthetic effect of these three factors analyzed. Test data indicate that for cold rolling strip steel with width-to-thickness ratio above 3 000, the critical instability stress difference decreases significantly. Actual measurements are conducted on the lateral thickness differences of two rolls of typical strip manufactured by a sixhigh cold mill, with the influence law of lateral thickness variation and width-to-thickness ratio comprehensively investigated. It is demonstrated that during the production of ultrathin strip steel with different width-to-thickness ratios, the loading roll shapes should be fine adjusted according to the lateral thickness difference of input strips.Therefore, the variation of lateral thickness difference of output strips can meet the requirement of shape stability,so as to obtain fine shape. | 宋蕾 沈明钢 杨利坡 王军生 陈雪波 | 2016 | Journal of Shanghai Jiaotong university(Science)2016，21，4： | 1 |
| 2 | 毕赤酵母干粉吸附还原氯金酸制备金纳米颗粒显示文摘采用毕赤酵母干粉吸附还原氯金酸(HAu Cl4)溶液制备金纳米颗粒,考察了还原条件(时间、p H值、温度、HAu Cl4浓度)对毕赤酵母干粉吸附[Au Cl4]-吸附量的影响。结果表明,在毕赤酵母干粉浓度为4 g/L,HAu Cl4为浓度1.00 mmol/L,溶液p H值为4、温度为30℃、吸附时间为40 min条件下,吸附量达到最大,49.75 mg/g。利用紫外-可见光谱、X射线粉末衍射、透射电镜对毕赤酵母干粉吸附还原氯金酸产物进行表征,证实产物为纳米金颗粒。通过毕赤酵母干粉吸附还原HAu Cl4前后的红外光谱图变化,发现毕赤酵母菌上的—COO-、多糖化合物的—OH和蛋白质的酰胺成分可能参与了[Au Cl4]-的生物吸附还原过程。 | 黄晓丹 李先学 | 2015 | 应用化工2015，44，5： | 0 |
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