Mullite whiskers derived from kaolin

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高三测试题制作美式烤猪颈肉配芒果酱英语作文

高三测试题制作美式烤猪颈肉配芒果酱英语作文

高三测试题制作美式烤猪颈肉配芒果酱英语作文Title: "Creating a High School Test: Making Americanstyle Grilled Pork Neck with Mango Sauce"As a high school teacher, I believe in engaging my students in practical learning experiences that extend beyond the confines of textbooks and exams. One such innovative approach I have decided to undertake is the creation of a high school test with a delicious twist the task of making Americanstyle grilled pork neck with mango sauce.The rationale behind this unique test format is to merge academic knowledge with realworld skills, fostering creativity, teamwork, and problemsolving abilities among students. By incorporating a handson cooking task into the testing framework, I aim to provide students with a holistic learning experience that goes beyond traditional assessment methods.To kick off the test preparation process, students will be introduced to the recipe for Americanstyle grilled pork neck with mango sauce. This will involve a stepbystep guide outlining the ingredients required, the cooking techniques involved, and the overall presentation of the dish. Additionally, studentswill be briefed on the cultural significance of the dish, highlighting its origins and popularity in American cuisine.Next, students will be divided into groups, each tasked with preparing the dish within a specified time frame. This groupbased approach is designed to promote collaboration, communication, and time management skills among students, mirroring reallife scenarios where teamwork is essential for success.During the test, students will be required to demonstrate their culinary skills by following the recipe instructions accurately, ensuring that the dish is cooked to perfection. They will also be evaluated on their creativity in presenting the grilled pork neck with mango sauce, taking into consideration factors such as plating, garnishing, and overall visual appeal.In addition to the practical cooking component, students will also be asked to reflect on their learning experience in a written assignment. This reflection will prompt students to articulate their thoughts on the test format, their individual contributions to the group task, and the lessons they have learned throughout the process.By incorporating a handson cooking task into the high school test format, I aim to provide students with a memorable and enriching learning experience that combines academic rigor with practical skills development. Through this innovative approach, I hope to inspire students to think outside the box, embrace newchallenges, and discover the joy of learning through experiential activities.。

高考英语二轮复习外刊阅读理解训练:老干妈等辣椒酱是怎样成为世界时尚美食的?

高考英语二轮复习外刊阅读理解训练:老干妈等辣椒酱是怎样成为世界时尚美食的?

高考英语外刊阅读理解训练——老干妈等辣椒酱是怎样成为世界时尚美食的?——改编自World in a dishSome like it hot The rise of chilli crisp is a case study in how foods become fadsDuring lockdowns, some people found joy in cooking intricate meals that were previously impossible to make due to the rush of ordinary life. However, others found making three meals a day tedious, especially if they were cooking for small children. Enter condiments –a simple way to satisfy both groups. Condiments offered enthusiasts a chance to make dips and drizzles typically found at local delis and provided weary cooks with an easy way to add flavor to mundane meals, such as cheese toasties. Chilli crisp, a sauce made from garlic, shallots, fermented black beans, sesame seeds, and chili pepper oil, became increasingly popular during the pandemic because it satisfies humans' love of crispy and spicy foods.In China, chilli crisp has been a beloved condiment for centuries. The most famous brand is Lao Gan Ma, created by Tao Huabi in the southwestern province of Guizhou. Tao started selling noodles coated with the sauce in 1989 and now produces 13 million bottles of the condiment every day. During the pandemic, chilli crisp's popularity spread globally as people began cooking more at home and sharing theircreations on social media.Kevan Vetter of McCormick’s Flavour Forecast notes that tastemakers previously learned about new food trends by visiting restaurants and interviewing chefs, but during lockdowns, they turned to social media to see what home cooks and professional chefs were making. Along with banana bread, chilli crisp was one of the top trending foods during the pandemic, and its popularity has not waned.Despite its popularity, the question remains whether amateurs will continue making chilli crisp or turn to mass-produced alternatives. People rarely bother making ketchup because the commercial versions meet their taste preferences, so Tao Huabi might argue that her company's commercial option is just as authentic. With the growing East Asian population in America and Britain, and numerous new brands of chilli crisp emerging, it is likely to become a pantry staple, much like salsa once seemed exotic but is now commonly found in households.【重点词汇】1. lockdowns ['lɒkdaʊnz] n. 封锁期2. intricate ['ɪntrɪkət] adj. 复杂的, 难理解的3. rush [rʌʃ] n. 匆忙, 繁忙;v. 冲, 快速移动4. ordinary ['ɔːdəneri] adj. 普通的;n. 平凡的人5. tedious ['tiːdiəs] adj. 乏味的, 枯燥的6. condiments ['kɑːndɪmənts] n. 调味品7. satisfy ['sætɪsfaɪ] v. 满足, 符合8. enthusiasts [ɪn'tjuːziæsts] n. 热衷者, 爱好者9. dips [dɪps] n. 浸泡;v. 把...浸入(液体中)10. drizzles ['drɪzlz] n. 涓涓细流;v. 淋雨11. delis ['deliz] n. 熟食店12. weary ['wɪri] adj. 疲惫的;v. 使疲劳13. add [æd] v. 添加, 增加14. flavor ['fleɪvə] n. 味道, 风味15. mundane ['mʌndeɪn] adj. 平凡的, 世俗的16. cheese [tʃiːz] n. 奶酪17. toasties ['təʊstis] n. 烤面包片,夹馅烤制而成的小饼干或小烤面包; adj. 烤得脆的18. Chilli ['tʃɪli] n. 带辣椒的食品;adj. 辣的19. crisp [krɪsp] adj. 脆的;n. 薯片;v.(使)变脆20. sauce [sɔːs] n. 酱汁21. garlic ['ɡɑːlɪk] n. 大蒜22. shallots ['ʃæləts] n. 葱头23. fermented ['fɜːmɛntɪd] adj. 发酵的24. black beans 黑豆25. sesame seeds ['sesəmi siːdz] 芝麻籽26. chili pepper ['tʃɪlɪˈpɛpər] 红辣椒27. increasingly [ɪn'kriːsɪŋlɪ] adv. 不断增加地28. beloved [bɪ'lʌvd] adj. 深受喜爱的, 心爱的29. brand [brænd ] n. 品牌30. created [kri:ˈeɪtɪd] v. 创造, 制造31. southwestern ['sʌθˈwɛstən] adj. 南西的,位于西南方向的32. province [ˈprɒvɪns] n. 省份33. selling ['selɪŋ] v. 出售34. noodles ['nuːdlz] n. 面条35. coated [kəʊtd] adj. 有衣服, 涂层;v. 包裹, 覆盖, 涂上36. produces [prə'dju:sɪz] v. 生产, 制造37. bottles ['bɒtlz] n. 瓶子38. pandemic ['pændemɪk] adj. 大范围流行的;n. 大流行病39. spread [spred] v. 扩散, 传播40. globally ['ɡləʊbli] adv. 全球地41. cooking ['kʊkɪŋ] v. 烹调, 做饭42. creations [kri'eɪʃ(ə)n] n. 创作物;创造43. social media ['soʊʃl 'midiə] 社交媒体44. tastemakers ['teɪs teɪməkərz] n. 潮流先锋, 匠人45. previously ['priːviəsli] adv. 先前, 以前46. turned [təːnd] v. 转向;变成;转身47. see [siː] v. 看见, 查看48. professional [prə'feʃ(ə)n(al)] adj. 专业的,职业的49. waned [weɪnd] v. 减少,衰退50. mass-produced ['mæsprə'dju:st] 大量生产的【阅读理解练习题】1. What is the main idea of this article?A. The popularity of chilli crisp has skyrocketed during the pandemic due to its versatility and flavor enhancement.B. Making meals during lockdown was challenging, but condiments like chilli crisp provided a simple and delicious solution.C. T ao Huabi is the creator of the beloved Chinese condiment, Lao Gan Ma, which has been popular for centuries.D. Social media played a significant role in the spread of chilli crisp's popularity during lockdowns.答案:A。

高二测试题制作希腊风味烤鸡配柠檬英语作文

高二测试题制作希腊风味烤鸡配柠檬英语作文

高二测试题制作希腊风味烤鸡配柠檬英语作文In today's fastpaced world, it's important to appreciate the beauty of simplicity and authenticity in our lives. One way todo this is through the joy of cooking and savoring a delicious meal that not only nourishes our bodies but also feeds our souls. In this essay, we will explore the art of making Greekstyle roasted chicken with lemon, a dish that embodies the essence of Mediterranean cuisine and brings a taste of Greece to your table.To begin, gather the necessary ingredients for this flavorful dish. You will need a whole chicken, olive oil, garlic, fresh herbs such as oregano and thyme, salt, pepper, and of course, lemons. The key to the success of this recipe lies in thequality of the ingredients, so be sure to select the freshest produce available.Start by preheating your oven to the appropriate temperature. While the oven is heating up, rinse the chicken thoroughly under cold water and pat it dry with paper towels. Next, place the chicken in a roasting pan and generously rub it with olive oil, ensuring that the entire surface is coated. This will help the skin crisp up beautifully during the cooking process.Now it's time to season the chicken. Crush a few cloves of garlic and sprinkle them over the chicken, along with the fresh herbs, salt, and pepper. Slice a couple of lemons and place them inside the cavity of the chicken, along with a few sprigs ofherbs for extra flavor. The lemon not only infuses the meat with a bright, citrusy aroma but also helps keep the chicken moist as it roasts.Once the chicken is seasoned to perfection, cover the roasting pan with foil and place it in the oven. Allow the chicken to roast for the appropriate amount of time, basting it occasionally with the pan juices to ensure that it stays moist and flavorful. The aroma of roasted chicken and citrusy lemons will soon fill your kitchen, whetting your appetite for the delicious meal to come.As the chicken cooks, take this time to prepare some side dishes to complement the main course. A simple Greek salad with fresh vegetables, feta cheese, olives, and a drizzle of oliveoil is the perfect accompaniment to the roasted chicken. You can also whip up some tzatziki sauce using Greek yogurt, cucumber, garlic, and dill for a cool and refreshing contrast to the warm, savory chicken.Finally, once the chicken is golden brown and cooked through, remove it from the oven and let it rest for a few minutes before carving. The tender meat, infused with the flavors of garlic, herbs, and lemon, will practically melt in your mouth,delighting your taste buds with every bite.In conclusion, the art of making Greekstyle roasted chicken with lemon is a culinary journey that brings the flavors of theMediterranean to your home. By embracing simple yet highquality ingredients and traditional cooking techniques, you can create a meal that not only nourishes your body but also transports you to the sunkissed shores of Greece with every bite. So next time you're in the mood for a taste of the Mediterranean, why not try your hand at making this delightful dish and savor the magic of Greek cuisine?。

2024届高考备考外刊精选精读二

2024届高考备考外刊精选精读二

2024届高考备考外刊精选精读二Why do we eat spicy food我们为什么喜欢吃辣?文本导读:虽然辛辣食物会刺激口内黏膜,让人舌头发麻、嘴巴冒火,浑身冒汗,但很多人认为吃辣是“痛并快乐的”,甚至“无辣不欢”。

辣椒是世界各地许多菜肴中的关键成分。

本文从科学和历史两方面分析人们热衷吃辣的原因。

Step 1:词汇温习go numb 发麻taste 味道sour 酸的bitter 苦的sensation 感觉trigger 引发,触发chemical compound 化合物contain 含有temper 使缓和release 释放endorphin 内啡肽conscious 有意的rational being 理性的动物derive 获得,得到thrill-seeking 寻求刺激的develop a taste for 养成吃…的习惯cultivate 种植intervention 干预content 含量going strong 依旧强烈Step 2:原文精听+精读You know the feeling – your ears start to warm up, your tongue goesnumb, you start sweating and taking deep breaths. You've just eaten something spicy knowing it would be painful, and, yet, you chose to do it anyway. Are humans just masochistic, or is there something else going on? The answer lies in both science and history.Let's start with the science. Spicy isn't actually a taste like salty, sweet, sour and bitter – it’s a sensation. This sensation is triggered by a chemical compound found in chilli peppers called 'capsaicin'. When we eat foods containing capsaicin, our bodies are tricked into thinking the temperature is actually rising. In trying to temper the burning sensation, our bodies release endorphins which control pain and, at the same time, give a feeling of pleasure – like painkillers.This is what is happening chemically, but there is also a conscious side to choosing spicy food. Dr Tamara Rosenbaum, Cognitive Neuroscientist at the National Autonomous University of Mexico, explains in an interview with the BBC that this is because we are rational beings – we know that the burning sensation of chilli does not physically harm us. Furthermore, we derive pleasure from the other ingredients chilli is generally cooked and eaten with – including fat, sugar and salt. So – like skydiving – eating chilli is a form of thrill-seeking or 'benign masochism', where we get pleasure from a seemingly negative sensation.This masochistic relationship with capsaicin has been a long one, starting in the Andes of South America, where chilli peppers originate.Humans were one of the few mammals on Earth that developed a taste for capsaicin so, archaeological evidence suggests, they started cultivating chilli peppers about six thousand years ago. Human intervention changed the chilli pepper to suit human tastes and needs – including the pepper's colour, size and capsaicin content – helping to explain the many different types of chilli peppers now available.Fast-forward to today, and our love affair with the chilli pepper is going strong. We eat around 57.3 million tons of peppers globally each year, and chilli is a key ingredient in traditional dishes from Mexico to Korea. Maybe we are masochistic after all.Step 3:阅读原文并回答以下问题。

非水解溶胶-凝胶法制备莫来石晶须

非水解溶胶-凝胶法制备莫来石晶须

非水解溶胶-凝胶法制备莫来石晶须江伟辉;彭永烽;刘健敏;冯果;谭训彦;于云【摘要】以正硅酸乙酯和无水氯化铝为前驱体,乙醚为氧供体,采用非水解溶胶-凝胶法制备了直径为0.2~20μm,长径比高达60~70的莫来石晶须.借助XRD、SEM和TEM等测试手段研究了莫来石干凝胶粉的活性、矿化剂氟化铝引入方式及其用量、成型压力以及煅烧温度等工艺参数对合成莫来石晶须的影响.结果表明:采用恒压回流工艺制备的莫来石干凝胶粉,在12MPa压力下压制成片状,以外置方式引入3wt%的氟化铝,在1200℃保温1h可制备质量较好的莫来石晶须.【期刊名称】《无机材料学报》【年(卷),期】2010(025)005【总页数】5页(P532-536)【关键词】非水解溶胶-凝胶法;莫来石;晶须;长径比【作者】江伟辉;彭永烽;刘健敏;冯果;谭训彦;于云【作者单位】景德镇陶瓷学院材料科学与工程学院,景德镇,333001;中国科学院上海硅酸盐研究所特种无机涂层重点实验室,上海,200050;景德镇陶瓷学院材料科学与工程学院,景德镇,333001;景德镇陶瓷学院材料科学与工程学院,景德镇,333001;景德镇陶瓷学院材料科学与工程学院,景德镇,333001;景德镇陶瓷学院材料科学与工程学院,景德镇,333001;中国科学院上海硅酸盐研究所特种无机涂层重点实验室,上海,200050【正文语种】中文【中图分类】TQ174莫来石晶须不仅具有耐高温、耐磨损、抗氧化等优良性能,而且还具有高温强度大、高温蠕变小、热膨胀较小和抗热震性好等特点[1],因此,它是一种优异的复合材料增强体,可以大幅度提高金属、聚合物以及陶瓷基复合材料的综合性能.不仅如此,与非氧化物晶须相比,它还能够在更高的温度和更恶劣的氧化条件下使用.目前,国内外合成莫来石晶须的方法主要有矿物分解法、熔盐法以及传统水解溶胶-凝胶法等.矿物分解法[2]直接采用粘土等矿物为原料,经高温煅烧,莫来石晶须从熔体中析出;熔盐法[3]主要是在莫来石前驱体中加入各种熔盐如 K2SO4,莫来石晶须于熔盐中析出.为了制备纯度较高的莫来石晶须,两者都要经过滤、洗涤和烘干等操作,工艺颇为复杂.而传统水解溶胶-凝胶法一般以硅的醇盐、铝的醇盐或铝的无机盐为前驱体,在制备的莫来石溶胶或干凝胶中加入生长矿化剂氟化物,如HF、AlF3等,在密闭的容器中煅烧而合成莫来石晶须.如 Okada等[4]以正硅酸乙酯和硝酸铝为原料,在制备的 A12O3-SiO2干凝胶中加入一定量的 AlF3,经 1100~1600℃密闭煅烧合成了长径比为 10~25的莫来石晶须.Is mail等[5]用相同的方法,用 HF代替了AlF3,经1400℃合成了长径比为 10~20的莫来石晶须.传统水解溶胶-凝胶法的不足之处在于合成莫来石的温度通常在1200℃以上,此时莫来石样品开始产生烧结,莫来石晶粒生长受到阻碍,制备的莫来石晶须长径比较小,不易合成高质量的莫来石晶须.与传统水解溶胶-凝胶法相比,非水解溶胶-凝胶技术具有工艺简单、制备周期短、晶须制备温度低等优势,但其溶胶-凝胶制备过程必须在干燥的环境中进行,否则会由于吸附环境中的水份而影响非水解缩聚反应.本研究采用非水解溶胶-凝胶技术[6],在1200℃制备出长径比达到 60~70的高质量莫来石晶须.1 实验1.1 试样制备以无水三氯化铝(CP)、正硅酸乙酯(AR)为前驱体,乙醚(AR)为氧供体,二氯甲烷(AR)为溶剂,氟化铝(Tech)为晶须催化剂.化学试剂均由国药集团化学试剂有限公司生产. 根据莫来石的理论组成n(Al)∶n(O)∶n(Si)= 6∶13∶2,在通风橱中称取0.0537mol无水三氯化铝置于 100mL的干燥锥形瓶中,量取 0.0179mol正硅酸乙酯倒入其中,室温快速磁力搅拌 15min,得到土黄色前驱体混合物;添加 0.0448mol 乙醚,继续搅拌得到黑色前驱体混合物溶液;然后采取恒压和恒容两种工艺制备莫来石干凝胶粉.恒压工艺是将前驱体混合物溶液于110℃油浴中加热回流 24h,得到莫来石干凝胶;恒容工艺则是在前驱体混合溶液中加入一定量的二氯甲烷作溶剂,继续搅拌 15min后,置于120mL的反应容弹内,在 90~130℃烘箱中,利用前驱体溶液自身产生的压力反应 16~32h,将生成的固态凝胶在烘箱低温干燥,得到干凝胶,分别将这两种干凝胶研磨粉碎备用.按内加和外置两种方式引入0~6wt%的氟化铝.其中,内加方式是将氟化铝与干凝胶粉直接混合均匀,造粒后用粉末压片机在 0~24MPa 的压力下压制成试片,然后将其置于密闭坩埚中煅烧;外置法是将干凝胶粉造粒后压成试片,再将试片置于已装有所需氟化铝的密闭坩埚中煅烧.煅烧制度如下:以4℃/min加热到350℃;然后,再以10℃/min升至 1100~1260℃,保温 1h,即可制备出高质量的莫来石晶须.1.2 测试及表征使用德国D8AdvanceX-ray衍射仪分析干凝胶在热处理过程中的晶相组成(CuKα辐射,波长0.154nm);运用中科院科学仪器厂 KYKY-1000B扫描电子显微镜观察莫来石晶须的形貌;借助日本JS M-2010透射电镜观察样品的形貌,并通过选区电子衍射和高分辨象分析晶须的取向生长.2 实验结果与讨论2.1 干凝胶粉制备工艺对合成莫来石晶须的影响分别以恒压和恒容两种工艺制备的莫来石干凝胶粉为原料合成莫来石晶须,结果见图 1(a)、(b).其中,外置氟化铝的用量为 3wt%,成型压力为12MPa,煅烧温度为1200℃.从图 1可以看出采用恒压工艺制备出的莫来石干凝胶粉所得到的晶须长径比大、质量好;而由恒容工艺制备出的莫来石晶须尺寸短、长径比小.恒容工艺制备出的莫来石干凝胶粉,比表面积很大(259.4m2/g),在煅烧过程中容易烧结成块,使晶须的生长空间受限制,致使晶须短小.相比之下,恒压工艺制备的干凝胶粉活性适中(比表面积为 16.4m2/g),在煅烧时,粉料不易烧结成块,有利于 F2气氛的扩散,给晶须生长提供了较大的空间,从而得到了大长径比的晶须.在以下的讨论中,均以恒压工艺制得的莫来石凝胶粉为原料.2.2 氟化铝引入方式对合成莫来石晶须的影响图 1 采用恒压(a)和恒容(b)两种工艺制备的干凝胶粉合成的莫来石晶须Fig.1 SEM micrographs ofmullite whiskers synthesized from xerogels prepared at constant pressure(a)and constant volume(b)为了探讨氟化铝引入方式对合成莫来石晶须的影响,采取了内加和外置两种加料方式,其中氟化铝的用量为 3wt%,成型压力为 12MPa,煅烧温度为1200℃.从图 2(a)可以看出:采用内加方式,试样仅出现少量长径比小的棒状晶须,大多为颗粒状和絮状夹杂物;而采取外置方式 (见图 2(b)),可得到晶须产率高、长径比大且分布均匀的莫来石晶须,且其中夹杂物少.这主要是由于采取内加方式时,矿化剂在试样中产生液相,促进了试样的致密化,导致气相氟化物不易在致密粉体中渗透,从而影响气相反应,不利于晶须生长.相比之下,外置方式不会在试样中产生液相而导致试样致密化,气相氟化物与固体粉料之间的气-固反应不受影响,其产物组成及反应过程也较容易控制,且反应均匀.因此,氟化铝以外置方式引入效果好.2.3 氟化铝用量对制备莫来石晶须的影响图3给出了氟化铝用量为 0、3wt%和 6wt%时试样的 XRD图谱,其中氟化铝的加料方式为外置,成型压力为12MPa,煅烧温度为1200℃.从图3中可以看出,当不加氟化铝时,试样所产生的衍射峰均为莫来石的衍射峰,无任何杂峰;当添加量为3wt%时,试样中的主晶相为莫来石,并伴随少量的刚玉相;随着氟化铝含量增至 6wt%,试样中除了主晶相莫来石以外,还含有刚玉相.图 2 采取内加(a)和外置(b)两种方式引入AlF3所制得的晶须Fig.2 SEM micrographs of mullite whisker with the inner addition(a)and outside addition(b)ofAlF3图 3 不同氟化铝用量制备的莫来石晶须的 XRD图谱Fig.3 XRD patterns of mullite whisker prepared with various amountsofAlF3(a)withoutAlF3;(b)3wt%AlF3;(c)6wt%AlF3不同氟化铝用量制备的莫来石晶须的 SEM照片见图 4.从图 4(a)中可以看出:不加氟化铝的试样,主要是颗粒状和板状结构相混合的莫来石;当加入3wt%氟化铝时(见图 4(b)),颗粒状莫来石已消失,取而代之的是沿一维方向生长的莫来石晶须,其直径为 0.2~2.0μm、长径比高达 60~70;当氟化铝的量为 6wt%时,莫来石呈现沿二维方向生长、厚度为0.5~1.5μm的片状结构 (见图 4(c)).当氟化铝不加或用量极少时,试样中产生的气相浓度低,晶须生长及晶须合成量受到限制;当氟化铝过多时,所产生的气相反应物浓度过大,超过了晶须定向生长所需的量,从而引起晶须径向生长的二维成核[7],莫来石易形成片状结构.AlF3与试样的适当配比是制备莫来石晶须的关键之一,其最佳用量为 3wt%.为了确定合成莫来石晶须的生长方向,图 5给出晶须的 TEM照片、选区电子衍射花样图(SAED)和HR-TEM照片.从图 5(a)和(b)中可看出,此棒状莫来石为单晶结构.根据衍射花样标定的 d值,计算出莫来石的晶胞常数为a=0.757nm,b=0.769nm,c= 0.288nm,与莫来石 XRD标准衍射卡片 (PDF15-0776)一致.同时还可知莫来石晶须的晶带轴为[1-10],沿晶须轴向衍射斑点对应于[001],莫来石的生长方向平行于[001],即沿 c轴方向生长 (见图5(c)).这主要是由于莫来石晶体中的{110}面具有相对其它晶面更低的表面能[8].因此,当莫来石针状晶核形成以后,其沿着 c轴的方向(也即[001]方向)以{110}面为界形成晶须.2.4 成型压力对制备莫来石晶须的影响不同成型压力对制备莫来石晶须的影响见图 6,其中氟化铝的加料方式为外置,氟化铝的用量为3wt%,煅烧温度为1200℃.从图 6(b)中可以看出当成型压力为 12MPa 时,此时获得的莫来石晶须质量最高、长径比最佳;当成型压力为 0时 (见图 6(a)),没有晶须存在,都是等轴状的晶粒,且晶粒与晶粒之间较为疏松;而当压力增至 24MPa 时 (见图 6(c)),莫来石晶粒并未生成一维莫来石晶须,而呈现米粒状颗粒,颗粒与颗粒间产生明显的烧结现象.当其他条件不变时,适当的压力使坯体密度适中,这一方面有利于矿化剂气相的扩散反应,晶须生长空间大,晶核易定向生长;另一方面也有利于莫来石颗粒间的固相传质.因此,最终形成的晶须量多、长径比大且分布均匀;反之,成型压力过大则坯体颗粒之间过于致密,导致气相传质困难,晶须生长空间受限,容易导致莫来石颗粒间的固相烧结.当成型压力为 0时,尽管此时气相传质很快,但是莫来石晶粒间传质很困难,无法确保晶粒沿一维优先生长,只能得到等轴状莫来石晶粒.图 4 不同氟化铝用量制备的莫来石晶须的 SEM照片Fig.4 SEM micrographs ofmullite whisker prepared with various amounts ofAlF3(a)WithoutAlF3;(b)3wt%AlF3;(c)6wt%AlF3图 5 晶须试样的 TEM照片(a),SAED(b)和 HRTEM照片(c)Fig.5 TE Mimage(a),SAED pattern(b)and HRTEM micrograph(c)of the whisker图 6 不同成型压力下制备的莫来石晶须的 SEM照片Fig.6 SEM micrographs ofmullite whisker prepared under various forming pressures(a)W ithout pressure;(b)12MPa;(c)24MPa图 7 不同煅烧温度下制备的莫来石晶须的 SEM照片Fig.7 SEM micrographsofmullite whisker calcined at differenttemperatures(a)1100℃;(b)1200℃;(c)1260℃2.5 煅烧温度对制备莫来石晶须的影响不同煅烧温度对制备莫来石晶须的影响见图 7,其中氟化铝的加料方式为外置,氟化铝的用量为3wt%,成型压力为12MPa.从图7中可以看出:晶须的最佳煅烧温度为1200℃;温度为1100℃时,所制备的晶须长径比较短;温度为1260℃时,晶须已明显粗化,长径比减小.煅烧温度较低时的氟化物气相浓度很低,气相传质不足,莫来石颗粒一维发育不够,故制备出的莫来石晶须长径比较小;煅烧温度过高,晶体沿各个方向生长速度差别缩小,导致晶须粗化.3 结论1)以正硅酸乙酯、无水氯化铝为前驱体,乙醚为氧供体,二氯甲烷为溶剂,通过非水解溶胶-凝胶法,引入氟化铝为矿化剂,制备出直径为 0.2~2.0μm、长径比高达 60~70的莫来石晶须;2)制备莫来石晶须的优化工艺为:采用恒压回流工艺制备的莫来石干凝胶粉,在12MPa的压力下压制成型,通过外置方式引入 3wt%的氟化铝,最后在1200℃热处理,保温 1h.参考文献:【相关文献】[1]王洪彬,张玉军,张敏.莫来石晶须研究进展.山东轻工业学院学报,2005,19(4):94-97.[2]Park YM,Yoon S Y,Stevens R,et al.Mullite whiskers derived from coal fly ash.Mater.Sci.Eng.A,2007,454-455:518-522.[3]Hashimoto Shinobu,YamaguchiAkira.Synthesis of needlelike mullite particles using potassium sulfate flux.J.Eur.Ceram.Soc., 2000,20(4):397-402.[4]Okada K,Otsuka N.Synthesis of mullite whiskers by vapour-phasereaction.J.Mater.Sci.Lett.,1989,8(9):1052-1054.[5]IsmailM,Arai H,Nakai Z,et al.Mullite whiskers from precursor gelpowders.J.Am.Ceram.Soc.,1990,73(9):2736-2739.[6]Niederberger M,Garnweitner anic reaction pathways in the nonaqueous synthesis ofmetal oxide nanoparticles.Chem.Eur.J., 2006,12(28):7282-7302.[7]李武.无机晶须.北京:化学工业出版社,2005:4-5.[8]Hong S H,Messing G L.Anisotropic grain growth in diphasic gel derived titania-doped mullite.J.Am.Ceram.Soc.,1998,81(5): 1269-1277.。

william henry perkin雅思阅读原文

william henry perkin雅思阅读原文

william henry perkin雅思阅读原文摘要:I.引言- 介绍William Henry Perkin- 提到他的重要发现II.合成染料的诞生- 描述Perkin如何发现合成染料- 解释mauveine的制备过程和性质III.合成染料对纺织业的影响- 分析Perkin的发现如何改变纺织业- 描述合成染料的优点IV.结论- 总结Perkin的贡献- 强调他的发现对现代社会的重要性正文:I.引言William Henry Perkin, an English chemist, made a groundbreaking discovery in 1856 that would revolutionize the textile industry.His invention, the first synthetic dye, was named mauveine and would forever change the way we dye clothing.II.合成染料的诞生Perkin"s discovery of synthetic dye was a happy accident.While attempting to create a cure for malaria, he synthesized aniline, a compound found in coal tar.Perkin then mixed aniline with other chemicals and, to his surprise, produced a purple dye.This dye, which he named mauveine, was later used to dye clothing.Mauveine was the first synthetic dye ever created, and its properties were remarkable.It was colorfast, meaning it did not fade easily, and it could be used to dye a wide range of materials, from silk to cotton.III.合成染料对纺织业的影响Perkin"s discovery had a profound impact on the textile industry.Before mauveine, dyes were derived from natural sources such as plants and animals, which were limited in quantity and often expensive.With the advent of synthetic dyes, manufacturers could now produce colors inexpensively and in vast quantities.This development led to a rapid expansion of the textile industry, as companies could now offer a wider range of colors and patterns to consumers.Synthetic dyes also had other advantages, such as being more resistant to fading and washing.IV.结论William Henry Perkin"s discovery of the first synthetic dye, mauveine, was a significant milestone in the history of chemistry and the textile industry.His invention not only transformed the way textileswere produced but also laid the foundation for the development of many other synthetic dyes.Today, synthetic dyes are an integral part of our daily lives, and Perkin"s contribution is remembered for its profound impact on modern society.。

高二测试题制作希腊风味烤羊排配薄荷酱英语作文

高二测试题制作希腊风味烤羊排配薄荷酱英语作文

高二测试题制作希腊风味烤羊排配薄荷酱英语作文In the realm of culinary delights, the combination of succulent lamb chops and refreshing mint sauce reigns supreme, offering a harmonious blend of flavors that captivate the senses and transport one to the sunkissed lands of Greece. Today, we embark on a gastronomic journey to create a dish that embodies the essence of Greek cuisine – Grilled Lamb Chops with Mint Sauce.To begin our culinary adventure, we must carefully select the finest cuts of lamb chops, ensuring they are of the highest quality and tenderness. The key to a delectable dish lies in the preparation, and marinating the lamb chops in a blend of olive oil, garlic, lemon juice, and a medley of Mediterranean herbs is essential to infuse them with rich flavors.As the lamb chops luxuriate in their marinade, we turn our attention to crafting the pièce de résistance – the mint sauce. Fresh mint leaves, garlic, Greek yogurt, a touch of lemon zest, and a hint of honey are meticulously combined to create avelvety sauce that complements the robust flavors of the grilled lamb chops.As the grill crackles to life, the tantalizing aroma of sizzling lamb fills the air, heralding the imminent culinary delight that awaits. Each lamb chop is carefully placed on thegrill, where it is seared to perfection, resulting in a tantalizing smoky char that enhances its natural juiciness.Upon achieving the desired level of doneness, the lamb chops are artfully arranged on a platter, a savory tableau of goldenbrown perfection. The mint sauce, with its verdant hue and refreshing aroma, is drizzled over the lamb chops, creating a symphony of flavors that dance upon the palate.With eager anticipation, we take our first bite, savoring the tender lamb, imbued with the smoky essence of the grill and the herbaceous notes of the mint sauce. The marriage of flavors is exquisite, a testament to the culinary mastery that has goneinto creating this Greekinspired masterpiece.In conclusion, the creation of Grilled Lamb Chops with Mint Sauce is a culinary odyssey that celebrates the vibrant flavors of Greek cuisine. From the tender lamb chops to the refreshing mint sauce, every element of this dish harmonizes to create a symphony of taste that transports the diner to the sundrenched shores of Greece. Embrace the flavors, savor the experience, and let each bite carry you away on a gustatory voyage like no other.。

高三测试题制作希腊烤羊排配孜然英语作文

高三测试题制作希腊烤羊排配孜然英语作文

高三测试题制作希腊烤羊排配孜然英语作文Greekstyle Roast Lamb with CuminIntroduction:When it comes to combining different culinary traditions, Greekstyle roast lamb with cumin is an exceptional dish that perfectly blends Mediterranean and Middle Eastern flavors. This mouthwatering recipe not only showcases the rich history of Greek cooking but also adds a unique twist with the aromatic touch of cumin. In this essay, we will delve into the preparation and cooking process of this delectable dish, highlighting its cultural significance and tantalizing taste that makes it a standout choice for any occasion.Ingredients:1 leg of lamb (approximately2 kg)4 cloves of garlic, minced2 tablespoons of olive oil1 tablespoon of dried oregano1 tablespoon of dried thyme1 tablespoon of ground cuminSalt and pepper to tasteLemon wedges for garnishMarinade Preparation:To prepare the marinade, combine the minced garlic, olive oil, dried oregano, dried thyme, ground cumin, salt, and pepper in a mixing bowl. Mix the ingredients thoroughly until they form a pastelike consistency.Marinating the Lamb:Place the leg of lamb in a large dish and generously coat it with the marinade, ensuring that the meat is evenly covered. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat and infuse it with arich and savory taste.Cooking Instructions:1. Preheat the oven to 180°C (350°F).2. Remove the marinated lamb from the refrigerator and let it come to room temperature.3. Place the lamb in a roasting pan and cover it with aluminum foil.4. Roast the lamb in the preheated oven for approximately22.5 hours, depending on the desired level of doneness. For mediumrare, aim for an internal temperature of 6063°C (140145°F).5. Once the lamb is cooked to perfection, remove it from the oven and let it rest for 1520 minutes before carving.6. Garnish the roasted lamb with lemon wedges for arefreshing citrusy touch.Conclusion:In conclusion, the Greekstyle roast lamb with cumin is a culinary delight that embodies the essence of both Greek and Middle Eastern cuisines. The tender and succulent meat, infused with aromatic herbs and spices, creates a harmonious blend of flavors that is sure to impress even the most discerning palates. Whether served at a festive gathering or a cozy family dinner, this dish is a true celebration of cultural diversity and gastronomic excellence. Try your hand at making this exquisite recipe and experience the magic of Greekinspired cuisine with a tantalizing twist of cumin. Bon appétit!。

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Mullite whiskers derived from kaolinB.M.Kim a ,Y .K.Cho a ,S.Y .Yoon a ,R.Stevens b ,H.C.Park a ,*aDepartment of Materials Science and Engineering,Pusan National University,Pusan 609-735,South KoreabDepartment of Mechanical Engineering,University of Bath,Bath BA297AY,UK Received 19September 2007;received in revised form 30October 2007;accepted 10January 2008Available online 24April 2008AbstractShort mullite whiskers prepared by firing compacts of kaolin and NH 4Al(SO 4)2Á12H 2O powders,with a small addition (0.8,1.5wt%)of NaH 2PO 4Á2H 2O,in air 1300and 14008C for 15h have been characterized in terms of whisker morphology,composition and structure.Relatively uniform whisker shaped crystals grew within the silicate glass matrix.After chemically leaching the glass matrix with HF solution using a microwave heating source,the resulting whiskers were exposed as isolated crystals and exhibited an aspect ratio of >17($0.5m m in diameter).The mullite whiskers had a composition of 51.06mol%Al 2O 3and 48.94mol%SiO 2,with an orthorhombic crystallographic structure.#2008Elsevier Ltd and Techna Group S.r.l.All rights reserved.Keywords:A.Calcination;B.Whiskers;D.Mullite;E.Structural applications1.IntroductionMullite (3Al 2O 3Á2SiO 2)is an attractive potential engineer-ing ceramic because it has high strength and high creep resistance at both low and high temperatures,a low thermal expansion coefficient,and good chemical and thermal stability.Whisker shaped mullite has attracted attention as a possible reinforcement for high temperature structural materials.The stable crystal structure of mullite is orthorhombic with latticeconstants a =7.545A˚,b =7.689A ˚and c =2.884A ˚(JCPDS Card #15-776),and it consists of edge-shared AlO 6octahedral chains aligned in the c -direction and cross-linked by corner-shared (Si,Al)O 4tetrahedra [1].Thus,the crystal growth may be faster in crystallographic direction parallel to the c -axis than in any other,resulting in a high degree of orientation.Several processing routes have been reported for the preparation of mullite whiskers.Hashimoto and Yamaguchi [2]synthesized mullite whiskers with an aspect ratio of 15–20and a diameter of 0.5–2m m,by firing a powder mixture of Al 2(SO 4)3and amorphous SiO 2together with Na 2SO 4flux in an alumina crucible at 10008C for 2h.Choi and Lee [3]obtained very large mullite whiskers (>15m m in diameter,>300m m in length)by heating a mixture of SiO 2and silicon in an aluminatube reactor,under a flow of H 2/CF 4at 14508C for 3h.Moyer and Hughes [4]formed fluorotopaz by reacting a mixture of alumina and silica with SiF 4at >6008C and then produced the large interlocked mullite whiskers (diameter $100m m and aspect ratio 10–15)by its subsequent decomposition below 10008C.Peng and Sorrell [5]introduced an inexpensive,simple method for preparation of mullite whiskers with an average length of 100m m;the thermal decomposition of natural topaz with the addition of 0.5wt%AlF 3was done at 13008C for 4h with and without flowing air.Hong et al.[6]investigated anisotropic grain growth of B 2O 3-doped mullite which was seeded with mullite whiskers;after firing at 16508C for 5h,a system seeded with 2wt%mullite whiskers and doped with 2wt%B 2O 3,exhibited the largest anisotropic grains with an aspect ratio of >10and a length of >30m m.Perera and Otsuka [7]synthesized mullite whiskers with an aspect ratio of 3–8(0.5–5m m in length)by the simple process of firing kaolin minerals at 1400–16008C.More recently,Li et al.[8]prepared short mullite fibers by adapting the kneading–drying–calcination (KDC)process and examined the effect of foaming agent on the formation of mullite fiber from kaolin.They reported that the addition of 10wt%sodium dihydrogen phosphate followed by calcination at 15008C for 10h,promoted the growth of mullite fiber (aspect ratio $28,diameter $1.0m m)and reduced the treatment time (3h)required for dissolution of the glass matrix in 20wt%HF solution.They also noted that the addition/locate/ceramintAvailable online at Ceramics International 35(2009)579–583*Corresponding author.Tel.:+82515102392;fax:+82515120528.E-mail address:hcpark1@pusan.ac.kr (H.C.Park).0272-8842/$34.00#2008Elsevier Ltd and Techna Group S.r.l.All rights reserved.doi:10.1016/j.ceramint.2008.01.017of10wt%sodium dihydrogen phosphate caused a sudden reduction($41%)in yield of mullite,compared with2wt%. However,except for noting the effect of an addition of sodium phosphate to kaolin to aid the fabrication of short mullitefibers, the authors gave no detailed data concerning the composition or structure of their mullitefibers.In the fabrication of mullite whiskers by solid-state reaction in the presence of a liquid phase,it is difficult to dissolve effectively the glass matrix which forms around the whiskers,even though a solution of HF in water is used.In such cases,a highly concentrated leaching solution and/or a prolonged leaching time can also dissolve the whisker phase formed in the reaction.Microwave-assisted leaching techni-ques can be used to remove the glass matrix rather more easily due to the inherent advantages of microwave energy being selective[9].In the present work,a similar method to that of Li et al.[8] has been applied to obtain mullite whiskers from kaolin;however,different processing conditions designed to be more economical and less destructive to the natural environment have been employed.At the same time the key objective of this study has been to further understand the effect of fundamental factors underlying the development of mullite whiskers from kaolin, and to characterize the whiskers formed.2.Experimental procedureA commercial-grade kaolin with a Al2O3/SiO2molar ratio of0.13,NH4Al(SO4)2Á12H2O(purity>99.9%)obtained from coalfly ash[10]and reagent-grade NaH2PO4Á2H2O(Junsei Chemical Co.,Tokyo,Japan)have been used as starting materials.The kaolin was calcined in air at8008C for2h to increase its reactivity;it was subsequently ball-milled in ethanol for24h using a polyethylene bottle with alumina ball media.After rotary vacuum evaporation(R-114,Buchi, Switzerland),the dried powder was ground in an agate mortar and passed through a200mesh nylon sieve.A measured amount of NH4Al(SO4)2Á12H2O was added to the kaolin in order to increase the Al2O3/SiO2molar ratio to0.51.In addition,0.8and1.5wt%NaH2PO4Á2H2O were added to the mixture of kaolin and NH4Al(SO4)2Á12H2O.The starting batch composition was selected with reference to the literature of Li et al.[8].The batch powders were mixed and homogenized by ball milling in ethanol for8h using a high density polyethylene bottle with alumina ball media.After drying,the mixed powders were crushed in an agate mortar and passed through a 200mesh sieve.Cylindrical(10mm diameterÂ5mm)com-pacts were prepared by die pressing at70MPa.The compacts were placed in an alumina crucible and calcined at1300and 14008C for15h.The calcined compacts were treated with5–15wt%HF solution in water;the product wasfiltered,washed with water,andfinally dried.In this case,in order to effectively dissolve the glass matrix from the whiskers,the HF solution was heated at508C for1–3h using a microwave heating source (2.45GHz,3kW,Hankuk Microwave Co.Korea).The resulting whiskers were characterized using X-ray diffractometry(XRD),scanning electron microscopy(SEM),energy dispersive spectroscopy(EDS),and transmission electron microscopy(TEM).3.ResultsXRD analysis showed the product obtained at13008C for 15h to generate characteristic XRD peaks nearly all which corresponded to mullite(Fig.1).The product had a relatively uniform microstructure(Fig.2);it consisted of whiskers seen to have grown within the glass matrix.After chemically leaching the glass matrix with a5wt%HF solution using microwave heating(508C,1h),short mullite whiskers with an aspect ratio of<7($0.15m m in diameter)(Fig.3(a))were obtained.They were oriented to a favorable growth direction in specific domains(Fig.3(b)).As shown in Fig.4,the growth of the mullite into whiskers increased further(<10in aspect ratio, 0.5–0.7m m in diameter)onfiring at14008C.At this higher temperature,the preferential orientation of the whiskers was not as apparent.The subsequent leaching,using10wt%HF in water,resulted in more unattached and less aggregated whiskers compared with5wt%HF solution.The EDS analysis spectrum of the whiskers confirmed that they consistedof Fig.1.XRD patterns of the product obtained with an addition of0.8wt% NaH2PO4Á2H2O,fired at13008C for15h;they coincided well with those of mullite(JCPDS Card#15-776).Fig.2.SEM micrograph of the product obtained with an addition of0.8wt% NaH2PO4Á2H2O;fired at13008C for15h;without chemically leaching.B.M.Kim et al./Ceramics International35(2009)579–583 58063.59wt%Al 2O 3and 36.41wt%SiO 2(Al 2O 3/SiO 2=1.04,molar ratio)(Fig.5),this result indicating an alumina deficient composition with respect to stoichiometric mullite (Al 2O 3/SiO 2=1.5,molar ratio).The crystal structure of the whiskers with a nanometer-sized diameter ($300nm)was confirmed to be orthorhombic (Fig.6).After conventional leaching at 508C for 5h,the micro-structure of the product obtained by firing the compact with an addition of 0.8wt%NaH 2PO 4Á2H 2O,at 14008C for 15,is shown in Fig.7.Relatively well developed mullite whiskers with an aspect ratio of >12(0.4–0.6m m in diameter)were observed,and almost all the glass phase had been dissolved.The prolonged leaching time and/or using a high concentration HF solution also appeared to dissolve the fine whiskers,the relatively coarse ones remaining undissolved,regardless of leaching source (Figs.4,7and 8).4.DiscussionThe growth of mullite into whiskers occurs on firing above the eutectic temperature in the Al 2O 3–SiO 2system;in such case,it is favorable in the presence of a considerable amount of liquid phase with a high-SiO 2composition.The impurity content of as-received kaolin measured by XRF was 1.123K 2O,0.136Na 2O,0.154CaO,0.014MgO,0.008P 2O 5,and 0.104wt%TiO 2;such components,together with the addition of NaH 2PO 4Á2H 2O contribute to the formation of low melting point in the Al 2O 3–SiO 2system and relatively low viscosity liquids during firing.The presence of such impurity oxides,especially K 2O and Na 2O,enhances the volume fraction of glassy phase present at any given temperature.It is worth noting that the ternary of Na 2O–K 2O–SiO 2has a lowest melting point of 5408C [11]and the introduction of glass-formingoxidesFig.3.SEM micrographs of the product obtained with an addition of 0.8wt%NaH 2PO 4Á2H 2O;fired at 13008C for 15h;leached by 5wt%HF solution at 508C for 1h using microwave heating source;showing (a)random orientation and (b)preferential orientation,of thewhiskers.Fig.4.SEM micrographs of the product obtained with an addition of 0.8wt%NaH 2PO 4Á2H 2O;fired 14008C for 15h;leached by (a)5wt%and (b)10wt%HF solution at 508C for 1h using microwaveheating.Fig.5.EDS spectrum of mullite whiskers obtained with an addition of 0.8wt%NaH 2PO 4Á2H 2O and heat treated at 14008C for 15h.Accordingly,the whiskers have the following chemical composition (wt%):44.14O,37.11Al and 18.75Si.B.M.Kim et al./Ceramics International 35(2009)579–583581such as B 2O 3and P 2O 5can reduce the viscosity of silicate melts.Thus,the glass phase rich in low melting components will have a lower eutectic temperature and a reduced viscosity.The low viscosity is accompanied by a higher reaction rate with other phases at the glass/solid phase boundary,due to the more rapid removal and replenishment of the reaction species.Thus the development of the mullite whiskers can be explained on the enhanced formation and lower melting point of the secondary glass phase,its presence allowing enhanced solution-precipita-tion [12,13]of the mullite crystals in the liquid glass matrix.As shown in Fig.8,the addition of 1.5wt%NaH 2PO 4Á2H 2O resulted in small amounts of enhanced the growth of whiskers with an aspect ratio of >17($0.5m m in diameter),possibly due to the formation of more liquid phase and the lower viscosity of the melt,compared with the addition of 0.8wt%(Fig.4).Fahrenholtz and Smith [14]reported that Na 2O did not enhance the crystallization kinetics of mullite but increased the grain size;the grain morphology changed from equiaxed toanisotropic with increasing Na 2O content.Li et al.[8]considered that the presence of Na 2O caused more glass formation and that P 2O 5was beneficial for the growth of mullite fibers.On the other hand,Johnson and Pask [15]found that the addition of alkali oxides did not have a great influence on the growth rate of mullite in spite of their strong fluxing effect on Al 2O 3–SiO 2mixtures.The presence of certain oxides in the glass phase can have a distinctive effect on the morphology of the mullite.Kong et al.[13]investigated the effect of additions of MgO,CaO,SrO,and BaO on the reaction and morphology of the product.Only in the case of MgO addition well developed mullite whiskers formed,the other oxides aided the formation of more plate-like grains.As a consequence,it is assumed that the higher aspect ratio of the whiskers obtained by the addition of 1.5wt%NaH 2PO 4Á2H 2O is due to the presence of relatively high concentration of Na 2O and P 2O 5in the glassy melts,producing larger volume fractions of low viscosity glass which acts as the solvent to the mullite and its precursor oxides.For the same reason,smaller amounts of whiskers tend to be formed with the addition of 1.5wt%NaH 2PO 4Á2H 2O compared with 0.8wt%.In addition,there could well be a poisoning effect on the certain crystallographic planes,inhibiting the growth on these particular planes and allowing the preferential growth on planes perpendicular or close to perpendicular to the long axis of the mullite whisker crystals.Such a process generates the high aspect whisker morphology observed in the present work.The structure of mullite can have any composition theoretically between x =0(disordered sillimanite)and x =1.00(aluminum oxide)in general formula Al 4+2x Si 2À2x O 10Àx [16],dependant on starting material and processing route.As a result of this study,the orthorhombic type mullite whiskers,which have a composition 51.06mol%Al 2O 3and 48.94mol%SiO 2were fabricated using SiO 2-rich starting composition (Al 2O 3/SiO 2=0.51,molar ratio).The reason is not obvious why the composition of the resulting whiskers is limited to a molar ratio of Al 2O 3/SiO 2=1.04,but it could be due to limitations of the crystal chemistry of mullite.Another possible reason could well be the low Al 2O 3contentinFig.6.TEM micrograph and microbeam diffraction of mullite whisker with an addition of 0.8wt%NaH 2PO 4Á2H 2O;fired at 14008C for 15h.Fig.7.SEM micrograph of the product obtained with an addition of 0.8wt%NaH 2PO 4Á2H 2O;fired at 14008C for 15h;leached by 5wt%HF solution at 508C for 5h using conventionalheating.Fig.8.SEM micrograph of the product obtained with an addition of 1.5wt%NaH 2PO 4Á2H 2O;fired at 14008C for 15h;leached by 5wt%HF solution at 508C for 3h using microwave heating source.B.M.Kim et al./Ceramics International 35(2009)579–583582the starting batch composition compared with3/2-mullite, resulting in an Al2O3-unsaturated,SiO2-rich melt.de Souza et al.[17]study mullite whiskers and anisotropic grains derived from3mol%erbia-doped aluminum hydroxide and silica gel;the compacts werefired at16008C for1–8h.The average molar ratio of Al2O3/SiO2in the whiskers was1.31, regardless of the Al2O3/SiO2=1.5or2,molar ratio of the starting composition;in this case a relatively high Al2O3/SiO2 ratio in the glass phase generated a low ratio value in the mullite grains.5.ConclusionsRelatively well developed whisker-shaped mullite can be prepared by calcining at14008C for15h in air of appropriate mixture offine particle kaolin and NH4Al(SO4)2Á12H2O powders,with the addition of 1.5wt%NaH2PO4Á2H2O. Duringfiring,the whiskers continue to grow into the melts by a solution-precipitation until they impinge;in such case,the whiskers grow preferentially along the parallel direction to the c-axis,this resulting in an orthorhombic-type crystal-lographic structure.The presence of a considerable amount of glass melt could well induce crystal growth on the lateral crystal faces where the free energy difference is not so large. The addition of NaH2PO4Á2H2O in this respect appeared to be responsible for the development of whisker shaped morphol-ogy,possibly due to the further formation of low melting point liquids with low viscosity in the Al2O3–SiO2system duringfiring.The leaching of the glass phase by5wt%HF in water is more effective using microwave heating source rather than conventional heating.AcknowledgementThis work was supportedfinancially by the Korea Energy Management Corporation(Project number:2005-R-NM03-P02)and partially supported by grants-in-aid for the National Core Research Center Program from MOST/KOSEF(No.R15-2006-022-01001-0).References[1]J.Y.Jaaski,H.U.Nissen,Investigation of superstructures in mullite byhigh resolution microscopy and electron diffraction,Phys.Chem.Miner.10(1983)47–54.[2]S.Hashimoto,A.Yamaguchi,Synthesis of mullite whiskers using Na2SO4flux,J.Ceram.Soc.Jpn.112(2004)104–109.[3]H.J.Choi,J.G.Lee,Synthesis of mullite whiskers,J.Am.Ceram.Soc.85(2002)481–483.[4]J.R.Moyer,N.N.Hughes,A catalytic for mullite whiskers,J.Am.Ceram.Soc.77(1994)1083–1086.[5]P.Peng,C.Sorrell,Preparation of mullite whiskers from topaz decom-position,Mater.Lett.58(2004)1288–1291.[6]S.H.Hong,W.Germignani,G.L.Messing,Anisotropic grain growth inseeded and B2O3-doped diphasic mullite gels,J.Eur.Ceram.Soc.16 (1996)133–141.[7]D.S.Perera,N.Otsuka,Mullite morphology infired kaolinite/halloysiteclays,J.Mater.Sci.Lett.4(1985)1270–1272.[8]K.Li,T.Shimizu,K.Igarashi,Preparation of short mullitefibers fromkaolin via the addition of foaming agents,J.Am.Ceram.Soc.84(2001) 497–503.[9]I.J.Chabinsky,Application of microwave energy past,present and future,in:W.H.Sutton,M.H.Brooks,I.J.Chambinsky(Eds.),Microwave Processing of Materials,Materials Research Society,Pittsburgh,1988, pp.17–29.[10]H.C.Park,Y.J.Park,R.Stevens,Synthesis of alumina from high purityderived from coalfly ash,Mater.Sci.Eng.A367(2004)166–170. [11]E.M.Levin,C.R.Robbins,H.F.Mcmurdie,Phase Diagrams for Cera-mists,vol.1,The American Ceramic Society,USA,1964.[12]M.Bartsch,B.Saruhan,M.Schmucker,H.Schneider,Novel low-tem-perature processing route of dense mullite ceramics by reaction sintering of amorphous SiO2-coated g-Al2O3particle nanocomposites,J.Am.Ceram.Soc.82(1999)1388–1392.[13]L.B.Kong,Y.Z.Chen,T.S.Zhang,J.Ma,F.Boey,H.Huang,Effects ofalkaline-earth oxides on phase formation and morphology development of mullite ceramics,Ceram.Int.30(2004)1319–1323.[14]W.G.Fahrenholtz,D.M.Smith,Densification and microstructure of sodium-doped colloidal mullite,J.Am.Ceram.Soc.77(1994)1377–1380. [15]S.Johnson,J.A.Pask,Role of impurities on formation of mullite fromkaolinite and Al2O3–SiO2mixtures,Am.Ceram.Soc.Bull.61(1982) 838–842.[16]C.W.Burnham,Composition limits of mullite and the sillimanite-mullitesolid solution problem,Carnegie Inst.Washington Year Book63(1964) 227–228.[17]M.F.de Souza,J.Yamamoto,I.Regiani,C.O.Paiva-Santos,D.P.F.deSouza,Mullite whiskers grown from erbia-doped aluminum hydroxide-silica gel,J.Am.Ceram.Soc.83(2000)60–64.B.M.Kim et al./Ceramics International35(2009)579–583583。

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