家常保健菜

滑熘香菇鸡片原料:香菇100克,鸡胸肉200克,木耳10克,紫心萝卜、料酒、精盐、白糖、胡椒粉、玉米淀粉、葱、植物油适量。制作过程:⒈将香菇洗净,切成块。鸡胸肉洗净,切成片,加入适量料酒、玉米淀粉抓匀。葱洗净,切成末。     

缺电子Rh-BINAP催化剂催化氢化富电性底物的机理研究

合成了4种富电性的脱氢α-氨基酸衍生物,将缺电子催化剂Rh-3,5-CF₃-(R)-BINAP用于这几种底物的不对称氢化反应中. 讨论了底物上取代基及空间位阻对对映选择性的影响.     

热氢化加热体使用寿命影响及发展趋势

随着新能源及光伏产业的迅速发展,带动着多晶硅产业的高速增长。产能过剩价格下降让产业告别了暴力时代,多晶硅行业的利润空间被不断压缩,企业之间从规模的竞争,转变为成本和质量的竞争。因此,多晶硅产品的成本直接决定企业的命运,那么,如何降低改良西门子法多晶硅中热氢化的成本也至关重要。     

由植物油提取的合成润滑剂的流变特性和摩擦特性

The double bonds in the vegetable oils can be conjungated and Diels-Alder react when they are heated in the existence of the catalyst. The percent of the double bond will decrease and the oxidative stability of the vegetable oils can be ameliorated. Dimmer acid can react with different carbon chain length of alcohols to form dimmer acid esters. A series of dimmer acid esters were synthesized and their rheological characteristics （viscosity, viscosity index, pour point） and tribological characteristics （the coefficient of friction at different load, the characteristic of extreine pressure （ PB ）, the wear scare diameter （ D30min^196N ） were evaluated and analyzed. The results showed that the characteristics of Di-iso-octanol dimmer acid ester were the best among the synthesized dimmer esters. It＇ s a lubricant with good properties（the viscosity is 94.5 mm^2/s, the viscosity index is high up to 141 and the pour point is - 49℃ ）. It is a kind of newly interesthing ester type lubricant. Its rheological and tribological characteristics are even better than those of the slap-up synthesized lubricant--pentaerythritol esters （C7-9 acidate）. The FT-IR spectrophotometer was used to analyze the structure of the synthetic esters. Their IR spectra are the same as the typical IR spectrum of ester. The test indicated that Di-iso-octanol dimmer acid ester could be used as a kind of base lubricant with excellent quantity.     

学做美味大虾

蒜末烤大虾原料:鲜大虾600克,绿柿子椒半个,老抽及生抽各5毫升,绍酒5毫升,胡椒粉少许,香菜段少许,葱末、蒜末、植物油适量。     

香酥点心自己烤

果脯苹果酥原料:面粉800克,鸡蛋3个,菠菜200克,果脯、酵母粉、白糖、植物油适量。制作过程:⒈将500克面粉放入盆中,打入2个鸡蛋,倒入100克植物油和少许水、酵母粉,和成白面团。⒉将五分之二的白面团放入盆中,加入100克植物油,反复揉搋均匀,制成硬油酥。⒊将200克面粉放入大碗中,上锅蒸20￣30分钟至熟后取出(可去除生粉味儿),放入适量白糖、果脯和水搅匀,做成果脯馅儿。⒋将菠菜洗净,榨成汁,倒入盆中,放入100克     

金秋水果餐

火龙果炒鸡丁原料:火龙果1个,鸡胸肉200克,茭白100克,精盐、干姜粉、淀粉、植物油适量。制作过程:1.将鸡胸肉洗净,切丁,加少许精盐、干姜粉和干淀粉拌匀,放入冰箱冷藏10分钟。2.将火龙果果肉切丁。茭白洗净,切丁,焯水备用。3.锅热加油,放入鸡胸肉丁,轻轻搅动,待色白捞起沥油。4.锅内留少许油,加少许高汤及调味料,     

氢化-脱氢钛压坯烧结实验研究

以氢化-脱氢(HDH)钛粉为原料,采用不同压坯压力和烧结温度,对常规烧结和微波烧结做了对比研究,实验表明:压坯压力在170MPa以上可获得较好烧结性能,微波烧结相对常规烧结可获得均匀的烧结组织,较好的烧结致密度和抗压强度.     

餐桌上的春天

锅塌菠菜 材料：菠菜200克、鸡蛋3个。生抽1大匙、盐少许、面粉30克、淀粉1小匙（5m1）、姜2片、清汤2大匙、植物油1大匙、熟芝麻适量。