葵花籽油中酸价测量结果的不确定度评价

目的 分析食用油中酸价测定的不确定度来源并建立不确定度评定方法, 为检验数据的可靠性和准确性提供参考。方法 依据GB 5009.229-2016《食品安全国家标准 食品中酸价的测定》和JJF 1059.1-2012《测量不确定度评定与表示》建立数学模型, 计算各变量的不确定度, 最终计算扩展不确定度。结果 结果显示, 样品中酸价的扩展不确定度为U=1.764×10?3 mg/g, 样品中酸价含量为(0.16±0.002) mg/g(置信水平95%, 包含因子k=2)。结论 在测定过程中, 测量重复性对总的不确定度影响最大, 其次是滴定管的体积。     

两种脂肪酸聚甘油酯(PGE)的性质比较

脂肪酸聚甘油酯(Polyglycerol esters of fatty acids,简写为PGE)在常温下有半固态和固态两种存在状态,本文通过对分别添加这两种PGE的软冰淇淋基料进行粘度、pH、粒径分析和垂直扫描分散稳定性分析(Turbiscan),发现半固态PGE的添加量为0.2%时,乳状液的粘度最低,粒径最小,稳定性最好;固态PGE的添加量为0.4%时.乳状液的粘度最低,粒径最小.通过比较发现,两种PGE对基料的影响有很大差别:半固态PGE能使乳状液的粒子更小,并能有效延长乳状液的稳定性;而固态PGE由于其熔点较高,可以促进脂肪结晶.     

有梭织机稀密路织疵成因分析

从有梭织机打纬过程中织机构件的位置和状况对纬纱之间距离的影响出发,推导出纬向密度计算公式,直观分析了影响纬向密度的各种因素,提出了为减少稀密路织疵在国产老织机上采取的几项改进措施：采用弹簧回综、机外送经、电子驱动、导布辊加压等装置。     

曲虫治理效果分析

通过对曲虫治理应用研究效果的分析 ,结果表明 :质量效果提高 7% ,糖化力效果提高 80 % ,综合效果提高 92 7%。     

酶水解猪皮胶原的色谱分离研究

比较详细地描述了用现代色谱分离的试验方法.用本实验室自制的弱阳离子交换树脂将猪皮胶原的酶水解产物成功地分离为5个组分,并详细讨论了影响分离效果的各种因素,确定了最佳分离条件.     

水氯镁石脱水研究的进展及展望

本文介绍了几十年以来水氯镁石脱水研究的进展，给出了该项研究在热力学、动力学以及相平衡领域中的最新成果，并介绍了脱水过程中关键技术难题以及该项目研究目前存在的问题。同时，预测了该研究项目工业应用前景。     

Features of feeding behavior of students of the Peoples' Friendship University of Russia

The feeding behavior of students of Peoples Friendship University of Russia from 55 countries (557 persons) was studied by questionary method. Most students (83%) recognized the changes in nutrition after admission to the university. A quarter of students noted the ill health. The adaptation to the new nutrition type of at 12% per a year of study. About third (31%) rated their nutrition as good, 39%--as satisfactory, 20%--unsatisfactory at the moment of research. 80% of students broke a diet. About half of students (51%) regularly miss a breakfast, 34% and 15%--miss a dinner and supper. More than 60% of students eat hot meals not oftener than once a day. Insufficient consumption of fish, eggs and bean by students also was noted in the course of research. Irrationality of the educational schedule and the high prices for foodstuffs are leading causes of breaking of nutrition according to students.     

啤酒小麦木聚糖酶酶学性质的研究

通过DNS法测定小麦木聚糖酶酶促反应的最适条件。结果表明:小麦木聚糖酶酶促反应的最适温度是50℃,最适pH是5.5~6.0,最适底物浓度是1.0000%,最适底物与酶液用量比例为9/1,最适反应时间为5-9min。     

A Study of Various Mechanisms of Attrition of Fibres as a Result of Abrasion

This paper presents an account of an experimental study of the pure-bending and recovery properties of both continuous-filament and spun yarns. The bending behaviour of yarns is approximately represented by a simple two-element rheological model of an elastic element and a single frictional element acting in parallel. The use of this model allows the bending deformation to be separated into an elastic and a frictional component, measured by the flexural rigidity and the frictional (or coercive) bending moment, respectively. An expression for the frictional couple in yarn-bending is derived from consideration of the lateral forces acting within the yarn and the degree of set of fibres in a twisted yarn. Bending experiments were made with nylon model plied yarns, conventional multifilament yarns, and staple-fibre yarns; it is shown that the level of residual fibre tension within both unset and set yarns can be estimated from the experimental values of the frictional bending moment by semi-empirical means. The mechanisms of bending for conventional polyester-fibre multifilament and worsted-spun yarns are investigated and the effects of yarn linear density, twist, and yarn-setting treatment studied. The bending behaviour of a series of wool-nylon blended-fibre yarns is also discussed in terms of the simple two-element rheological model of yarn-bending behaviour. It is shown that both the flexural rigidity and the frictional bending moment for the blended-fibre yarns can be calculated by assuming independent behaviour of the fibre during bending.     

Substrate and parasubstrate regulation of physiological processes at various levels of the organization of living systems as illustrated by examples of the regulation of appetite, of the specific dynamic action of food and of the inhibition of processes of absorption]

It was demonstrated that in the organism of higher animals the adaptation regulation of food uptake and nutrient absorption and transport comprises, in addition to the classic mechanisms of substrate regulation, specialized non-substrate and parasubstrate mechanisms which control the uptake of food and other substrates at all three levels (organosystemic, organic and cellular). As to the organosystemic level, it was observed in duodenectomized rats that appetite inhibition is produced not only by a stimulation of the receptors and by an increase in the concentration of the food substrates and of the metabolites in the blood, but also by one of the intestinal appetite-inhibiting hormones, arenterin. As to the organic level, it was evidenced that the enzymatic and transport functions of the small intestine and the numerical composition of the enterocyte population in the different segments are determined by the substrate load on the respective areas of the small intestine as well as by the blood and chyme-mediated intersegmental reactions in the small intestine. As to the tissular and cellular levels, the possibility of a regulation of the enzymatic and transport systems of the microvilli by means of substrates contained in the mucous membrane of the small intestine and endogenous substances (permein and antipermein) was evinced.     

栗生灰黑孔菌合成漆酶最佳发酵条件的优化

本实验研究了碳源、氮源、诱导剂、金属离子、pH等培养条件对栗生灰黑孔菌Melanoporia castanea (Imazeki)T. Hatt. & Ryvarden产漆酶的影响。并利用Minitab15软件、Plackett-Burman PB 实验设计和响应面分析法对栗生灰黑孔菌Melanoporia castanea (Imazeki)T. Hatt. & Ryvarden产漆酶的发酵条件进行优化。结果表明：1.最佳液态发酵培养基组分为：玉米秆粉9.976g/L,黄豆粉9g/L,ZnSO4•7H2O 0.3µmol /L,对苯二胺0.5mmol/L。2、最佳培养条件：温度28℃,转速180r/min,PH值为5.913,装液量60ml/250ml,接种量10%。在以上条件下培养漆酶酶活可达到431 U/ml。     

Determination of degree of heating of fish muscle

Summary. Experiments in order to control the degree of heating of lean fish (hake) and oily fish (mackerel and pilchard) are described. In the temperature range of 60-100°C the maximum temperature ( T _m) of a heat treatment on a hake homogenate could be calculated from the coagulation temperature ( T _c) obtained by a modified coagulation test by use of the equation T _m=1.02. T _c-0.2±2.0. In the case of oily fish the equation T _m= T _c+ 0.1 ± 2.6 could be used to calculate the maximum temperature in the range of 60-80°C.     

大蒜3种脱水加工工艺比较

目的探究热风干燥法、微波干燥法和冷冻干燥法对干燥大蒜品质的影响。方法测定3种干燥方法下大蒜的脱水率、复水率、色值以及能耗,运用SPSS统计进行分析。结果护色液对干燥工艺无影响;热风干燥的脱水率为46.41%,复水率为104.53%,色值为143.36;冷冻干燥的脱水率为71.44%,复水率为186.52%,色值为191.07;微波干燥的脱水率为54.46%,复水率为88.21%,色值为177.80。结论热风干燥、微波干燥和冷冻干燥对干燥大蒜品质的影响各有优缺点;冷冻干燥工艺最为理想,能耗最低,但是在设计工艺的生产过程成本最为昂贵,需要进一步改进。     

牡蛎多糖提取工艺的研究

优化提取工艺条件,从牡蛎中提取具有调节机体免疫、抑制肿瘤、延缓衰老、降血糖、血脂、等生物活性的多糖。采用硫酸-苯酚法测定牡蛎多糖,根据L9(34)正交试验对牡蛎多糖(Polysaccharide of Oyster)的提取条件进行优化,确定水提取多糖的工艺参数为:pH为6、提取时间5 h、提取次数为3次、水浴温度为75℃,该条件下多糖得率达2.56%。     

梳棉机盖板踵趾面耐磨性研究

分析了传统的铸铁盖板骨架踵趾面耐磨性差的原因,通过研制加入微量元素的铸铁盖板骨架并进行试验论证,证明其踵趾面的耐磨性能明显提高。     

特色生态技术生产浓香型白酒工艺的研究(四) 特色生态技术对酿酒所形成的伴生物产物循环利用的研究

以生态技术对酿酒工艺中形成的拌生物产物循环利用,把酿酒副产品-黄水有机废水和底锅水,酒糟转化为环保型营养液和植物高蛋白质饲料,酒糟用于养殖蝇蛆、蚯蚓间接生产动物蛋白质饲料;酿酒设备的改进与创新达到节能环保;建立生态园区,积极倡导绿色,低碳的生态酿酒理念和社会责任贯穿于生态酿酒生产的始终。实现节能减排清洁环保和资源的循环利用;达到经济效益、社会效益和环保效益的同步增长。     

制革清洁化技术的进展

就皮化材料与清洁化制革的关系、目前传统制革工艺中存在的严重污染问题及针对这些问题近年来采取的新的方法进行了探讨,指出清洁化是我国制革行业的必由之路,清洁化制革工艺与皮化材料的关系非常密切,只有研发出相应新型的、高吸收的、功能型的、易降解型的各类化工材料,才合乎清洁化生产的要求。在制革工艺中采用生物酶制剂辅助浸水脱脂、无硫脱毛与无灰浸碱工艺、无铵脱灰/碱等改造传统工艺,减少污染;采取高吸收铬鞣、无铬或少铬鞣制,提高铬的吸收率或克服铬鞣的弊端;在染整中,合成并采用助剂辅助染料、复鞣剂和加脂剂等的吸收与结合。这几方面通过集成应用,方可减轻制革的污染,实现清洁化生产。同时,就皮革固废物的利用及水的循环使用问题提出些看法。     

各种类型胶原的形态结构特征

胶原的类型繁多,但按照它们的形态结构特征可将胶原分为6类;对各种类型胶原的形态结构分别进行了描述。     

Effect of degree of cutting of leek on physicochemical characteristics of Greek traditional sausages

Fresh-cut leek is one of the principal ingredients of Greek traditional sausages. In this study the effect of the degree of cutting of leek on the physicochemical traits of Greek traditional sausages was investigated. Leek was cut to three different degrees (coarse, medium and fine), before being mixed with meat, salt and seasonings; the mixture was placed in natural casings and stored for six days at 15–18 °C. Sausages lost about 25% of their initial weight by the end of storage. While pH decreased in all treatments, it was significantly more so (to pH 4.1) in sausages with fine-cut leek, from as early as the second day of storage. During storage all sausages showed a decrease in lightness and a change in colour from yellow to red. The internal atmosphere of the sausages with fine-cut leek showed peak CO₂ concentrations of 30% while those with coarse and medium-cut leek showed peak CO₂ concentrations of 20% by day one of storage and equibrated to 5%. Ethylene in the internal atmosphere of sausages with fine and medium-cut leek peaked by day one at 5.5 μl l⁻¹ but to only 2 μl l⁻¹ for those with coarse-cut leek. Sausage nitrate content and antioxidant capacity did not show major differences between treatments. Fine-cut leek contributed to sausage stability and quality more rapidly than medium or coarse-cut leek.     

不同年份干红葡萄酒电化学参数变化分析

分析研究我国云南产区玫瑰蜜葡萄品种酿造的干红葡萄酒在不同年份中基本电化学参数即溶解氧(DO值)、pH、氧化还原电位(ORP值)、电导率的变化规律。结果表明,陈酿前期各参数变化较明显,而后都朝着平缓的趋势变化;依据公式RH=ORP/28.5+2pH得到的数据显示,氧化程度值(RH)在陈酿前2年变化幅度很大,而后都在14.480左右变化,浮动范围很小。