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随着海洋环境科学的不断发展,海洋环境中的的石油污染研究也在逐步的深入,已从一般性的调查转入对石油组分及其在环境里发生化学变化后对海洋环境的危害。石油在海洋环境里的化学变化产物其危害要大于石油本身,所以越来越引起人们的注意。 石油的光氧化是石油进入海洋环境后的一个重要的化学过程,氧化后生成许多新物质,浓度并不高 但对生物的毒性增大[1,2],并且对溢油的物理过程影响很大,如石油的扩散[3],乳化等。原油的某些氧化产物具有表面活性作用,在这种表面活性物质的作用下,溢油迅速形成深棕色油包水的乳胶,它的色形犹如“巧克力奶油冻”,所以得此名,这种乳胶的含水量最高可达百分之九十。 溢油形成“奶油冻”后对石油的处理工作会带来麻烦,用一般的物理和化学方法处理是很困难的,对回收工作增加了工作量。 在我国这方面工作做的还不多,作者将通过本文介绍“巧克力奶油冻”的形成机理以及它给海洋环境带来的危害,这将有助于海洋环境的保护以及海洋石油污染的治理。
With the continuous development of marine environmental science, the research on petroleum pollution in the marine environment is gradually going further. From a general survey, it has shifted to the harm to the marine environment caused by petroleum components and their chemical changes in the environment. Oil in the marine environment chemical changes in the product of its harm than oil itself, so more and more people’s attention. Photooxidation of petroleum is an important chemical process after the oil enters the marine environment. After oxidation, many new substances are formed, which are not high in concentration but have increased toxicity to organisms [1,2] and have a great influence on the physical process of oil spills Large, such as the spread of oil [3], emulsification and so on. Some of the oxidation products of crude oils have a surface-active effect. Under the action of such surface-active substances, oil spills quickly form dark brown water-in-oil emulsions which have a color like “chocolate cream” Latex moisture content up to 90%. It can be very troublesome to dispose of petroleum after it has formed a “cream”, and it is very difficult to handle it in the usual physical and chemical ways, which adds more workload to the recycling work. In our country, there is not much work done in this field. The author will introduce the formation mechanism of “chocolate cream” and its harm to the marine environment through this article, which will help to protect the marine environment and the governance of offshore oil pollution.