Dysprosium is a kind of potential neutron absorption material with the thermal neutron absorption cross area of 950 Barn. In this paper, dysprosium oxide (Dy2O3) ceramic was prepared by pressureless sintering. The density, bending strength, fracture toughness and hardness of Dy2O3 ceramics under different sintering schedule were analyzed. The density of Dy2O3 ceramics was enhanced accompanied with the increase in sintering temperature, and it was close to the theoretical value when heated at 1630 °C. Bending strength reached a maximum of 117 MPa when sintering temperature was 1570 °C. However, fracture toughness was inversely proportional to the hardness approximately. As a consequence, the optimum sintering temperature for mechanical property of Dy2O3 ceramics was 1570 °C. The morphology of fracture surface was examined by SEM. The results showed that the porosity of Dy2O3 ceramics decreased with increasing temperature. Meanwhile, the Monte-Carlo software was used to simulate the neutron absorption property. The absorbtivity was about 99.13% when the neutron source was uniform energy spectrum of 10-11 Mev~10-5 Mev and the thickness of Dy2O3 was of 20 mm.
This work studied the effect of basic composting parameters (C/N ratio, turning frequency and moisture), initial pH, nitrogen source and fermenting agent on nitrogen loss (N-loss) during co-composting of banana stems with chicken manure in order to determine the best composting conditions. The experimental results suggested that co-compost with minimum N-loss entails operating at turning frequency with once two days, initial moisture content of 65% and C/N ratio of 25. NH3 volatilization and N-loss were weakened under neutral conditions. Moreover, the effect of additive organic wastes and fermenting agents on N-loss during the banana stems-chicken manure co-composting was significantly different: adding bagasse or fermenting agent M-1 could effectively reduce the release of nitrogen, promotes the nitrogen accumulation, and lead to the increase of total nitrogen (TN) by 6.1 % and 6.5 %, respectively; while N-loss was enhanced with addition of paddy straw and fermenting agent M-2, with TN decreasing rate of 11.5 % and 10.9 %.
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