48results about How to "Less time and energy consumption" patented technology

The invention discloses a pollution-free low-cost technology for preparing graphene oxide. The technology comprises the following steps: 1, mixing graphite with a strong acid to infiltrate graphite, adding a strong oxidant, and continuously stirring to oxidize and exfoliate graphite layers; 2, centrifuging the obtained reaction solution, recovering the strong acid to be used in a next reaction, slowly pouring the obtained muddy product into deionized water, stirring, washing by using dilute hydrochloric acid, repeatedly cleaning by using deionized water, and centrifuging to obtain monolayer graphene oxide; 3, introducing ammonia gas into wastewater until the pH value approaches 7 to obtain an inorganic fertilizer containing nitrogen, potassium, iron and phosphorus; and 4, concentrating an aqueous solution of graphene oxide, and drying to obtain graphene oxide with high density and high specific surface area. The technology has the advantages of simple, safe and controllable preparation process, less time and energy consumption, no explosion danger and no pollution. The cycle use of concentrated sulfuric acid in the raw material-to-fertilizer process makes all raw materials and elements fully used, so the preparation cost of graphene oxide is greatly reduced.

The invention discloses a brewing method of kiwi-flavored sweet corn wine. The brewing method comprises the steps as follows: selecting fresh brewing sweet corn ears which are pollinated 25 days before, adding water, homogenizing to obtain sweet corn juice, and cleaning and homogenizing green kiwi fruit to obtain kiwi raw juice; mixing 75-85% of brewing sweet corn juice with 25-15% of pea juice to obtain a distiller's yeast culture medium, inoculating with yeast subjected to slant culture, and carrying out progressive amplification culture in distiller's yeast seeding tanks to obtain liquid distiller's yeast; adding the kiwi raw juice, the brewing sweet corn juice and the liquid distiller's yeast into a fermentation tank, fermenting at 15-20 DEG C for 21-14 days, harrowing and supplementing white granulated sugar with a ratio of 8.5-17% on the 7th -10th day of fermentation, filtering, and carrying out microwave treatment on the filtrate to obtain kiwi-flavored sweet corn wine base; pumping the kiwi-flavored sweet corn wine base into an aging tank to be stored at 16 DEG C below for more than 18 months; and adding sweet corn Brandy of which the amount accounts for 3-5% the weight ofthe aged sweet corn wine to obtain the kiwi-flavored sweet corn wine. The obtained kiwi-flavored sweet corn wine has kiwi fruit aroma and rice wine mellowness, is moderate in alcohol degree, mellow, elegant and nutrient, and satisfies the fashion of health-care driving.