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Characteristics of Thermophysical Parameters of Selected Salix Taxa with Elemental Analysis

机译:元素选育柳类植物热物理参数的特征分析。

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In an experiment conducted in the spring of 2011, 3600 cuttings of 145 Salix taxa were cultivated, which were subsequently harvested after 1 year and analyzed for thermophysical and chemical properties. Statistical analysis followed by grouping of the objects enabled us to find significant differences between the Salix genotypes. Two different groups (of 35 and 110 varieties each) were found with average values of higher heating value of 19.75 and 19.27 MJ kg(-1) d.w., respectively, while in terms of lower heating value three groups were identified (consisting of 39, 102, and 4 taxa), represented by average values of 18.27, 17.06, and 16.52 MJ kg(-1) d.w., respectively. In our opinion, moisture content of fresh material (three groups with average moisture contents of 9.14%, 7.29%, and 4.47% d.w., respectively) is the main indicator distinguishing the above findings. The tested varieties were also divided into three groups according to their volatile matter contents (14, 121, and 10 genotypes with average values of 76.47%, 74.80%, and 72.97% d.w., respectively) as well as fixed carbon content (with 21.3%, 20.23%, and 19.08% d.w., respectively, for groups of 23, 110, and 12 taxa). Also three groups of varieties (11, 121, and 13 taxa) were distinguished in terms of the level of ash (4.16%, 2.77%, and 1.84% d.w., respectively). Differences in the elemental levels of C, H, and S in tested Salix taxa were found as well.
机译:在2011年春季进行的一项实验中,种植了3600个插科,共145个柳分类类,然后在1年后收获,并对其热物理和化学性质进行了分析。对对象进行分组后的统计分析使我们能够发现柳属基因型之间的显着差异。发现了两个不同的组(分别为35个和110个品种),其平均较高的热值分别为19.75和19.27 MJ kg(-1)dw,而根据较低的热值,确定了三个组(包括39个, 102和4个分类单元),分别由平均值18.27、17.06和16.52 MJ kg(-1)dw表示。我们认为,新鲜材料的水分含量(三组平均水分含量分别为9.14%,7.29%和4.47%d.w.)是区分上述发现的主要指标。根据其挥发性物质含量(分别为14、121和10个基因型,平均值分别为76.47%,74.80%和72.97%dw)和固定碳含量(21.3%)将其分为三类。 23个,110个和12个分类单元组的dw分别为20.23%和19.08%dw)。灰分也分为三类(11、121和13类群)(分别为d.w.的4.16%,2.77%和1.84%d.w.)。还发现了经测试的柳属植物分类单元中C,H和S元素水平的差异。

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