瓶装饮用水凝固特性分析  

Analysis on Solidification Characteristics of Bottled Drinking Water

作　　者：黄波 何玉韩 丘则海[3] 颜佳伟[4] 李海燕[4] 罗江水 HUANG Bo;HE Yu-Han;QIU Ze-Hai;YAN Jia-Wei;LI Hai-Yan;LUO Jiang-Shui(College of Materials Science and Engineering,Sichuan University,Chengdu 610065,China;Jiangxi Provincial Key Laboratory of Low-Carbon Solid Waste Recycling,School of Geography and Environmental Engineering,Gannan Normal University,Ganzhou 341000,China;College of Chemistry and Materials,Longyan University,Longyan 364012,China;College of Chemistry and Chemical Engineering,Xiamen University,Xiamen 361005,China)

机构地区：[1]四川大学材料科学与工程学院,四川成都610065 [2]赣南师范大学地理与环境工程学院江西省城市固废低碳循环技术重点实验室,江西赣州341000 [3]龙岩学院化学与材料学院,福建龙岩364012 [4]厦门大学化学化工学院,福建厦门361005

出　　处：《化学教育（中英文）》2023年第10期6-13,共8页Chinese Journal of Chemical Education

基　　金：国家自然科学基金(21776120,21902134);四川省科技计划资助(2022ZYD0016,2023JDRC0013);广东省燃料电池技术重点实验室2022年开放基金(FC202218,FC202206);2023年四川大学研究生培养教育创新改革项目。

摘　　要：从水的过冷度和凝固点降低值2个角度对天然水、矿泉水与纯净水的凝固特性进行理论分析,并通过实验对分析结论进行了验证。阐明了稀溶液的依数性和离子水合作用(离子-偶极作用)对水分子之间氢键的破坏是饮用水凝固点和过冷度改变的主要原因。旨在为饮用水在低温下的选择和储存提供理论参考,并使人们从多角度正确理解水的凝固特性,促进科学认识。This paper discusses the solidification characteristics of natural water,mineral water and purified water from the two aspects of supercooling degrees and freezing point depression.The conclusions are verified by experiments.It is clarified that colligative properties of dilute solutions and the destruction of the hydrogen bonds between water molecules due to hydration of ions(ion-dipole interactions)are the main reasons for changes of freezing points and supercooling degree of drinking water.This paper aims to provide a theoretical reference for the storage of drinking water at low temperatures,and help people correctly understand the solidification properties of water from multiple perspectives and promote their scientific cognition.

关 键 词：过冷度 凝固点 非均匀成核 实际凝固温度 

分 类 号：TS275.1[轻工技术与工程—农产品加工及贮藏工程]