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To investigate the spatiotemporal distribution characteristics of gas pressure inside coal during gas injection, this study utilized N and CO as the injection source gases. By combination of experimental research with theoretical analysis, the internal gas pressure variation in coal during the injection process was analyzed in-depth. The differences in gas pressure between the two source gases were compared, and the influence of strong-adsorption and weak-adsorption gases on the internal gas pressure was explored. The results show that the distribution of the gas pressure within the coal during injection is not uniform. Under a constant injection pressure of 0.7 MPa, the maximum pressure difference is approximately 0.17 MPa. The internal gas pressure exhibited distinct variation characteristics during N and CO injection. Due to the weaker adsorption of N, it mainly exists in a free state after entering the coal. Thus, the internal gas pressure in the coal rises rapidly at the early stage of injection but then gradually decreases as some N exits the outlet. Conversely, CO quickly transitions to an adsorbed state after entering the coal, leaving little free gas in the coal. Combined with the outflow of some gas from the outlet, the internal gas pressure initially shows a downward trend during the early stage of CO injection. Later, as CO gradually reaches adsorption saturation, the gas pressure begins to increase slowly. These findings provide a basis for selecting optimal injection source gases and offer a reference for addressing safety issues during the gas injection process.
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http://dx.doi.org/10.1021/acsomega.4c10880 | DOI Listing |
Vet Anaesth Analg
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Department of Clinical Sciences, College of Veterinary Medicine, Cornell University, Ithaca, NY, USA.
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Langmuir
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Key Laboratory of Unconventional Oil & Gas Development (China University of Petroleum (East China)), Ministry of Education, Qingdao 266580, China.
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Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia.
The food system is under increased pressure because of the need for sustainability, greater food safety, and increasing need for protein sources. Grasshopper-based food products are becoming a new option. Products made from grasshoppers represent a sustainable and nutritious alternative to traditional livestock.
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Department of Chest Diseases, Health Ministry of the Turkish Republic, Bursa City Hospital, Bursa, Türkiye.
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View Article and Find Full Text PDFFood Res Int
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Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic a
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