The stability, or instability, of the milk fat emulsion is very significant with respect to many physical and chemical characteristics of milk and dairy products. The stability of the emulsion depends strongly on the integrity of

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一、分析点、线的物理意义 1、相图中的点 (1)组元的熔点 A:fe的熔点;d:fe3C的熔点(计算) (2)同素异构转变点 N: 8-Fe y-Fe; G:y-Fe a-Fe (3)碳在铁中最大溶解度点

一、含碳量与平衡组织间的关系 随着含碳量的增加,组织变化趋势为: F→F+P→P→P+Fe3C→P+Fe3

fe-合金基本相:铁素体(F)(固溶体)、奥氏体(A)(固溶体)、渗碳体(e3C)(金属化合物) 一、铁素体(F): 碳溶于a-Fe中的间隙固溶体,溶碳能力极差。 727℃可达0.0218%b:250~350MPa6:30~50%:7080% 2:100~170MPaa:160~200J/cm2bs:80~120

合金的结晶过程遵循结晶的基本规律,由于合金成分中 包含有两个以上的组元,结晶过程中,不同温度范围内 存有不同数量的相,且各相成分有时也可变化,必须引 入合金相图这一工具来进行描述

3—1合金的相结构 3—2合金的结晶