乳化蜡的制备及在皮革涂饰剂中的应用

本文论述了以各种天然蜡、合成蜡、阳离子表面活性剂、非离子知笥剂等为原料,制备稳定的乳化蜡,并讨论制备乳化蜡的影响因素,如：表面活性剂的选择、温度、时间、搅拌速度等。将乳化蜡在皮革涂饰剂中进行了应用,获得了较好的效果。     

乳化蜡的制备及在皮革涂饰剂中的应用

本文论述了以各种天然蜡、合成蜡、阳离子表面活性剂、非离子表面活性剂等为原料,制备稳定的乳化蜡。并讨论制备乳化蜡的影响因素,如：表面活性剂的选择、温度、时间、搅拌速度等。将乳化蜡在皮革涂饰剂中进行了应用,获得了较好的效果。     

有机硅皮革手感剂的合成与应用

综述了溶剂型、乳液型、硅蜡乳液和微乳液型有机硅手感剂的合成方法,重点介绍了合成水乳型有机硅手感剂的乳液聚合法。展望了有机硅皮革手感剂的研究方向。     

PU－502与涂饰助剂共混性能的探讨

本文用有机硅滑爽剂、ＷＥ－Ｂ蜡乳液、甲醛这三种皮革涂饰助剂分别与硬性聚氨酯涂饰剂ＰＵ－５０２进行了共混，并对这三种助剂与ＰＵ－５０２的混溶性、共混膜的流平性、力学性能、耐甲苯性进行了比较和讨论。     

昆山鑫葵高分子新材料有限公司

正主营产品:一、涂料、油墨、油漆、胶黏剂用蜡粉:聚乙烯蜡粉、聚酰胺蜡粉、聚丙烯蜡粉、聚四氟乙烯蜡粉、氧化聚乙烯蜡粉、高耐磨蜡粉、聚四氟乙烯蜡改性聚乙烯蜡粉、聚偏氟乙烯蜡微粉二、皮革助剂用蜡粉:巴西棕榈蜡粉、耐高温变色粉、环保耐高温变色粉、水洗变白蜡粉、压变粉、手感蜡粉、耐高温擦焦粉、绒毛粉、手感剂、仿真皮手感剂、胶感、肤感、消光粉、哑光粉     

PU—502与涂饰助剂共混性能的探讨

本文用有机硅滑爽剂，ＷＥ－Ｂ蜡乳液，甲醛这三种皮革涂饰助剂分别与硬性聚氨酯涂剂ＰＵ－５０２进行了共混，并对这三种助剂与ＰＵ－５０２的混溶性，共混膜的流平性，力学性能，耐甲苯性进行了比较和讨论。     

陇东油田清防蜡工艺评价及下步配套意见

文章主要通过摸清井口投加清蜡剂与井筒热洗效果,建立两种清蜡工艺效能对比,通过优化加药制度,规范全厂清蜡剂的合理使用;优化清防蜡工艺,对满足热洗井筒的井由定期加药改为热洗井筒清蜡,提高自能热洗车利用率,降低投入和运行成本,实现最经济有效的清防蜡工艺。     

棉织物低温精练剂配方的优化与设计

针对棉织物低温前处理工艺普遍存在棉蜡去除不彻底、白度差、缸差大等问题，将渗透剂伯烷基磺酸钠PAS-80、脂肪酸甲酯乙氧基化物FMEE及其磺酸盐FMES，以及低温熔蜡剂羧乙基硫代丁二酸CETSA复配，得到适用于联合退浆机汽蒸工艺和间歇式工艺的低温精练剂。该低温精练剂对织物的渗透与除蜡效果显著，织物损伤小，工艺能耗低，符合节能减排的要求。     

用于皮革涂饰的蜡乳液系列材料研制

本文对含硅皮革蜡乳液、手感整饰剂的配制方法，乳液粒径大小控制及对乳液稳定性进行了探讨。制成ＤＳＦ系列乳液手感整饰剂。应用效果明显，是很有发展前景的皮革顶层整饰材料。     

新型硅蜡乳液的制备

将蜂蜡用复合乳化剂乳化时加入自制的乳化助剂，制得稳定的蜡乳液，将该乳液与羟基蛙油乳液复配，制得乳白色略带蓝光硅蜡乳液，该硅蜡乳液用于绵羊服装革作顶层手感改善剂，除了获得油润的蜡感和滑爽感之外，还使成革具有抗菌和抗静电作用。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.