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- 저자 : Qinze Liu (검색결과 2 건)
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Experimental study on freezing point of saline soft clay after freeze-thaw cycling
Wang, Songhe,Wang, Qinze,Qi, Jilin,Liu, Fengyin Techno-Press 2018 Geomechanics & engineering Vol.15 No.4
The brine leakage is a tough problem in artificial freezing engineering. This paper takes the common soft clay in Wujiang District as the study object, and calcium chloride solutions with six salinity levels were considered. The 'classic' cooling curve method was employed to measure the freezing point of specimens after freeze-thaw. Results indicate that four characteristic stages can be observed including supercooling, abrupt transition, equilibrium and continual freezing, strongly dependent on the variation of unfrozen water content. Two characteristic points were found from the cooling curves, i.e., freezing point and initial crystallization temperature. A critical value for the former exists at which the increment lowers. The higher the saline content approximately linearly, lower the freezing point. In the initial five cycles, the freezing point increases and then stabilizes. Besides, the degree of supercooling was calculated and its correlations with water, salt and freeze-thaw cycles were noted. Finally, an empirical equation was proposed for the relationship of freezing point and three main factors, i.e., water content, saline content and freeze-thaw cycles. Comparison of calculated and measured data proves that it is reliable and may provide guidance for the design and numerical analysis in frozen soil engineering.
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Effect of Salts on the Thermal Stability of Physically Crosslinked Gelatin Hydrogels
Jianlong Zhang,Congde Qiao,Xianguang Ma,Weiliang Liu,Qinze Liu 한국고분자학회 2017 폴리머 Vol.41 No.4
The effects of preparation conditions, such as polymer concentration, annealing temperature, annealing time and pH, on the melting behavior of gelatin gels were investigated. An optimum condition of gel preparation for calorimetric test is obtained. In addition, the influence of salt including salt concentration and salt type on the melting behavior of gelatin gels was explored by DSC and rheometer. It was found that the melting temperature first increased and then decreased with an increase in salt concentration. This result indicates that electrostatic interactions are important for the formation and stability of gelatin gels. Moreover, the melting temperature of polymer gels with different salt addition conforms to the following orders: Na<SUP>+</SUP><Ca<SUP>2+</SUP><Cr<SUP>3+</SUP>. The different trend observed in respect of the storage modulus indicated that the triple helices dominated the gelatin gel strength, and the binding mechanism of Ca2+ may be different from that of Cr<SUP>3+</SUP>.
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