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| 1 | Ability for Self-Pelletization of Iron Ores and Magnetite Concentrates显示文摘A procedure for evaluating the susceptibility of raw materials for the process of sintering of iron-ore mixes is presented.The procedure relies on the evaluation of the amount and quality of the finest grain fraction.The method is based on determination of particular grain fractions.For the grain less than 0.15 mm,the determination of the amount is performed using an IPS(Infrared Particles Sizer)grain size analyzer and for the grain larger than 0.15 mm,the fraction is determined using the(wet and dry)screening methods.This allows for quantity assessment of the quality of material in terms of its susceptibility to self-pelletizing by calculating Total Ability for Self-Pelletizing(TASP)index fT.The presented method,in combination with the grain size and chemical analyses,can serve for evaluation of suitability of raw material and mixes for the sintering process.Furthermore,the TASP index for 10 types of iron ores and concentrates was determined.The usability of the TASP index was verified by determination of its impact on yield of sintering process both in laboratory and in industry scale. | Francik Przemysaw Jan Mróz | 2011 | Journal of Iron and Steel Research(International)2011，18，6： | 5 |
| 2 | 返矿对烧结过程和烧结矿质量影响的研究显示文摘混匀矿中返矿的比率约为25%~50%。如此大比例的返矿会对烧结过程和烧结矿质量产生很大影响。研究旨在揭示返矿量和焦粉量变化的影响。研究采用了因子设计方法,研究表明返矿的产生主要取决于烧结混合料中的固体燃料和返矿比例,增加混合料中的返矿配入量会减少烧结过程中的返矿发生量。烧结过程效率随着混合料中返矿比例的增加而提高(最适宜的混合碱度为1.6)。研究表明,要确保返矿平衡率在90%~110%的范围内,混合料中返矿配比最高不能超过35%,最小不能<25%。 | Mróz Jan Skowronek Ryszard Francik Przemysaw 赵国凯 | 2012 | 世界钢铁2012，12，1： | 3 |
| 3 | 含铁污泥在铁矿石烧结过程中的应用显示文摘在钢铁联合企业中,烧结工序和烧结厂是废弃物回收的最佳途径。作为副产品,在钢铁生产不同阶段产生的任何类型的含铁废料都可在此加以利用。这些废弃物主要包括:①原料场装卸车间、烧结机和烧结冷却机、高炉煤气净化和转炉车间除尘获得的含铁粉尘和污泥;②轧钢厂产生的氧化铁皮、切割过程产生的细小金属颗粒氧化产物;③钢水精炼工序产生的转炉渣。这些物料在烧结混合物中所占的比例通常不超过10%,其加入量与高炉需要的烧结矿的具体成分密切相关。 | Przemyslaw Francik Jan Mróz 张友平(译) 沈风雷(校) | 2007 | 世界钢铁2007，7，1： | 2 |
| 4 | A study of lipoproteins in normal and pregnancy induced hypertensive women in tertiary care hospitals of the north west frontier province -Pakistan 显示文摘 | JAN MR NAZLI R SHAH J | 2012 | Hypertens Pregnancy2012，31，2： | 1 |
| 5 | Imaging with prostate-specific membrane antigen (PSMA) in prostate cancer显示文摘 | FENDEY MR JAN H GRANOWSKA M | 2000 | Prostate Cancer and Prostate Diseases2000，3，1： | 1 |
| 6 | In vitro and in situ expression of IL-23 buy keratinocytes in healthy skin and psoriasis lesions : enhanced expression in psoriatic skin 显示文摘 | Gamze P Regien MR Jan DB | 2006 | J Immunol2006，176，3： | 1 |
| 7 | A study of lipoproteins in normal and pregnancy induced hypertensive women in tertiary care hospitals of the North West Frontier Province-Pakistan 显示文摘 | Jan MR Nazli R Shah J | 2012 | Hypertens Pregnancy2012，31，2： | 1 |
| 8 | Biotechnological preparation of chicken skin gelatine using factorial design of experiments显示文摘Poultry meat production steadily increases and its by-products including legs or skins may be further utilized to prepare gelatine,generally by using alkali or acid substances.Since they are toxic,different methods are desirable,e.g.applying proteolytic enzymes.Using enzymes is beneficial as they shorten processing time and reduce the required water amount.Processing conditions(the enzyme amount during the pre-treatment,first and second extraction temperature and time)of the process may influence gelatine quality and its yield.In this study,gelatines were prepared from chicken skin at different conditions in the series of combined factorial design of experiments.The significance of the influence of the conditions on the quality(gel strength,viscosity,melting and gelling point)and yield of chicken skin gelatine(CSG)was observed.The highest yield(31.5%)was obtained at the conditions of the enzyme amount of 0.8%,first extraction temperature 80℃ and time 30 min,second extraction temperature 90℃ and time 60 min.Furthermore,the highest CSG quality of gel strength(190 Bloom),viscosity(4.06 mPas),melting point(38.3℃)and gelling point(20.5℃)was obtained at the conditions of 0.2%/50℃/30 min in the first extraction. | Petr Mrázek Robert Gál Pavel Mokrejš Jana Orsavová Dagmar Janáčová | 2022 | Food Bioscience2022，47，3： | 0 |
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