Search Results

You are looking at 1 - 3 of 3 items for :

  • Author or Editor: Zheng Yu x
  • Architecture and Architectonics x
  • All content x
Clear All Modify Search

In this paper, the wind energy resource in China’s oilfields is analyzed, the difference between China’s energy consumption structure and that of the world in average is analyzed as well, and the application prospect of wind heating technology in China’s oilfields is discussed as an example to reform China’s energy consumption structure. It shows that it is possible to use wind energy as an appropriate heat resource or supplementary heat source in some oilfields to supply heat energy for oil heating and living, more room to improve the energy resource utilization in various fields in China remain. It is a benefit to both oilfield and society to improve energy saving and environments.

Open access
Reaction Kinetics, Mechanisms and Catalysis
Authors: Lixia Wang, Wanchun Zhu, Dafang Zheng, Xue Yu, Jing Cui, Mingjun Jia, Wenxiang Zhang, and Zhenlu Wang


The reaction of direct transformation of ethanol to ethyl acetate was investigated on reduced Cu/ZrO2 catalysts prepared by a co-precipitation procedure. The catalytic performances of these Cu–Zr mixed oxides were considerably influenced by changing the molar ratio of Cu to Zr. The highest selectivity to ethyl acetate was found over Cu/ZrO2(1) catalyst (molar ratio of Cu to Zr was 1). A variety of characterization techniques, such as N2 adsorption, XRD, XPS, TPR and NH3-TPD were carried out on the catalysts. The results revealed that the presence of a certain amount of Cu+ species may play very important role in improving the selectivity to ethyl acetate of the Cu/ZrO2 catalysts.

Restricted access

Changes in microbial population, pH, sugar, organic acid, anthocyanins, total soluble phenolics, and anti-glucosidase contents were measured during fermentation of mulberry juice at 30 °C by probiotic Leuconostoc mesenteroides showing rapid growth after an approximately 1-day lag phase and reaching a maximum of 8.6 log CFU ml−1 after 4 d. During the rapid growth phase, the main mulberry juice sugars, glucose and fructose, were largely consumed, and the acidic metabolites, lactic acid and acetic acid, were produced accordingly. A slow decrease in the concentration of the main organic acid, citric acid, was also observed during fermentation. After 4 d fermentation, anthocyanin content showed a 44.4% reduction, but the total amount of soluble phenolics and α-glucosidase inhibitory activity showed no significant changes (P>0.05). This suggests that L. mesenteroides fermentation of mulberry juice is a good strategy to enhance its probiotic value and to decrease the sugar content without changing the anti-glucosidase activity, which is required to reduce postprandial rise in blood glucose.

Restricted access