彩色喷墨打印纸用二氧化硅的分散性能研究

通过探讨转速、分散液浓度、分散时间和分散剂用量等对微米SiO2和纳米SiO2分散效果的影响，得出分散液浓度是影响分散效果的最重要因素，微米二氧化硅分散液的稳定性要明显优于纳米二氧化硅分散液。微米二氧化硅的适宜分散浓度为15％，合理的存放时间为不超过2h；纳米二氧化硅适宜的分散浓度为1O％，合理的存放时间为不超过1h。     

分散松香胶在造纸厂的制备与应用

分散松香胶在造纸厂的制备与应用山东省造纸工业研究设计院２５０１００关键词分散松香胶造纸厂自制高温常压法生产工艺造纸施胶剂近年发展很快，象ＡＫＤ、ＡＳＡ、分散松香胶、阳离子分散松香胶等，但应用量最大的还是松香系列，由皂化松香、强化松香发展到现在的分散松...     

染色条件对聚乳酸织物机械性能的影响(二)

聚乳酸织物采用C．I．分散红82、分散蓝79、分散黄42、分散黄86和分散蓝56，在110℃，pH值5、6、7、8条件下进行染色，以确定合适的染浴pH值。染色pH值对PLA织物分散染料颜色深度的影响见图4。     

炭黑分散液的制备及其稳定性

采用三种分散剂对炭黑进行直接分散制备炭黑分散液，讨论了分散剂和炭黑质量分数，以及球磨时间对炭黑分散液稳定性的影响；采用弛豫反演的核磁共振波谱判断炭黑分散液中氢质子的横向弛豫时间，讨论炭黑分散体中炭黑粒子与水的相互作用，并测试炭黑分散液的稳定性和流变性。结果表明，制备的三种炭黑分散液经过工艺优化，在-20℃和60℃条件下的粒径为110～182 nm，黏度为1.4～2.2 mPa·s，具备良好的粒度和黏度稳定性；由氢质子弛豫谱分析得知，水基炭黑分散液中，水主要以结合水的状态存在；由高分子聚合物DISPERBYK-190作为分散剂，制备的炭黑分散液分散效果最好。     

分散松香胶的粘度固含量与施胶性能的分析

1概论分散松香胶是松香和马来松香（一种强化松香）经分散剂作用分散在水中的非均相浊液，属亚稳态体系。在这个体系中，松香以固体状微粒分散在水中，微粒线度在0.1～0.2μm左右，所以可把它归为悬浊液。分散松香胶依据所用分散剂类型，又可分为阴离子分散松香胶和阳离子分散松香胶二大类，国内目前以阴离子分散松香胶为主，本文所讨论的为阴离子型分散松香胶（以下简称分散松香胶）。分散松香胶主要用作纸浆内施胶剂，它与皂化松香胶比较，在达到同样施胶度时，前者干松香用量比后者可减少30％左右，成品纸张白度也较后者有所提高。前者之…     

分散剂对颜料分散液流变特性的影响

分散剂是加工纸涂料调制必不可少的成分。本文采用六偏磷酸钠和聚丙烯酸钠作为分散剂，分别对瓷土和碳酸钙分散液进行了分散剂用量和分散液流变性的研究。随着分散剂用量加大，分散液粘度降低，并最终达到最佳分散状态。处于最佳分散状态的白色颜料分散液是一种假塑性流体，分散液粘度和剪切速率及分散液固含量三者关系可用函数式表达。     

分散红SE-2BL在涤棉染色织物上的应用

介绍了为解决分散黄SE-4RL替代分散黄RGFL后与分散红3B和分散黄RGFL拼色染涤棉混纺织物存在着染色色光稳定性差和左中右色差出现频繁的问题，采用了分散红SE-2BL替代分散红3B，并经过工艺试验解决了上述问题，结果表明分散红SE-2BL完全可以替代分散红3B。     

连锁开店 问题聚焦：家电连锁企业经营扩张风险和防范2——业务经营风险及防范

二、业务经营风险 1、资产、业务和人员分散导致的管理风险 随着家电连锁企业经营规模的不断扩大，其资产、业务和人员逐渐分散的特征越发明显，这种分散的特征对企业的采购供应环节、零售终端的销售环节和物流配送服务环节提出了更高的要求，从而企业面临着资产、业务和人员分散引发的管理和控制风险。     

造纸工业用涂料高岭土分散制浆工艺的探讨

本文针对膏状高岭土不易分散及分散过程中出现增稠现象，叙述了三种不同分散剂的化学特性、分散机理，操作工艺和条件及成本对比，对涂料制备厂家具有一定的参考价值。     

用于混纺织物的新型节能染料效果分析

在混纺织物染色中，采用分散／交链组合染料、分散／直接组合染料、分散／活性组合染料一浴法染色，代替传统的两浴法染色，作了详细地分析比较，在现在及今后混纺织物比重不断加情况下，无论节能、总经济效果以及推动印染工艺改革，均有价值。     

干燥方法对金银花的质量影响研究

通过对金银花的不同干燥方法比较,干燥方法对金银花的质量有较大影响。在色泽方面,微波干燥和烘干的为绿色,晒干和真空干燥的为黄绿色,真空冷冻干燥的为褐色;在绿原酸的含量上,微波干燥的为5.93%,晒干的为5.17%,烘干的为5.53%,真空干燥的为3.95%,真空冷冻干燥的为3.35%;干燥后每g金银花的含菌量分别为:微波干燥的细菌总数2×103,晒干的为3.4×105,烘干的为1.4×105,真空干燥6×104,真空冷冻干燥为4×104。结果表明微波干燥最适合金银花的干燥。     

Influence of pectin modification on water binding properties

Water can be bound to food components and products as non-freezing, freezing-bound and free water. The interactions are crucial for any application as well as for food consumption and digestion. DSC was applied to examine the amounts of the different types of water bound to pectin, a biomacromolecule that is used as gelling and stabilising agent in many food products. One commercial high-methoxylated citrus pectin and three modified samples, prepared by acidic and alkaline demethoxylation as well as amidation, were tested. The water content of dry samples depended mainly on the molecular parameters, especially the content of hydrophilic groups at the galacturonic acid that was increased by demethoxylation and amidation, as well as on monovalent cations of the pectins. The water–pectin interactions of wetted materials were additionally influenced strongly by the availability of hydrophilic groups that depended on material properties such as amorphous or crystalline state, powder bulk and solid density and porosity as well as particle size, surface and porosity. Small amorphous porous particles, whose polar groups were rapidly available without prior softening and swelling, accelerated water uptake. Non-freezing and freezing-bound water, bound closely to the pectin molecules, depended on the number and type of polar groups. Free water, bound in micro- and macro-capillaries as well as voids within and between the pectin particles, was influenced by hydrophilic as well as hydrophobic groups of the samples. There was a strong impact of the pre-treatment during processing and modification.     

Bacillus probiotics

Bacterial spore formers are being used as probiotic supplements for use in animal feeds, for human dietary supplements as well as in registered medicines. Their heat stability and ability to survive the gastric barrier makes them attractive as food additives and this use is now being taken forward. While often considered soil organisms this conception is misplaced and Bacilli should be considered as gut commensals. This review summarises the current use of Bacillus species as probiotics, their safety, mode of action as well as their commercial applications.     

秋季草本养生饼的研制及其辅助降血脂作用的研究

基于中国传统医学"天人合一""四季养生"的理念,研究选用药食同源的原料,结合秋季燥邪当令的特点,以感官评分为指标,研制一款适合秋季调理的天然草本养生饼。采用单因素及正交试验确定并优化了秋季草本养生饼配方:馅以板栗仁质量为基准,加入山药9%,百合2%,藕粉4%,木糖醇20%,混合油(玉米油:黄油为1:1)10%;皮以白芸豆质量为基准,加入21%的混合粉(低筋面粉:乳粉为1:1),24%木糖醇,14%混合油(玉米油:黄油为1:1)。动物实验结果显示:原料提取液能显著降低高血脂小鼠血清中总胆固醇、甘油三酯、低密度脂蛋白含量(P<0.05)。     

Potential Benefits of Edible Berries in the Management of Aerodigestive and Gastrointestinal Tract Cancers: Preclinical and Clinical Evidence

Epidemiological reports as well as experimental studies have demonstrated the significant health benefits provided by regular berry consumption. Berries possess both prophylactic and therapeutic potential against several chronic illnesses, such as cardiovascular, neurodegenerative, and neoplastic diseases. Berries owe their health benefits to phytoconstituents, such as polyphenolic anthocyanins, ellagic acid, and a diverse array of phytochemicals bestowed with potent antioxidant and anti-inflammatory effects as well as the ability to engage a multitude of signaling pathways. This review highlights the principal chemical constituents present in berries and their primary molecular targets. The article presents and critically analyzes the chemopreventive and therapeutic potential of berry extracts, fractions, and bioactive components on various cancers of the gastrointestinal tract (GIT), including esophageal, stomach, intestinal, and colorectal cancers as well as cancers of the upper aerodigestive tract, such as oral cancer. The current status of clinical studies evaluating berry products in several aforementioned cancers is presented. Various emerging issues including dose-ranging and dosage forms, the role of synergy and the usage of combination therapy as well as other relevant areas essential for the development of berry phytoconstituents as mainstream chemopreventive and therapeutic agents against aerodigestive and GIT cancers are critically discussed.     

速溶枸杞粉的加工工艺研究

以枸杞浓缩浆为原料,异VC-Na、柠檬酸为护色剂,麦芽糊精和β-环状糊精为助干剂,CMC-Na为稳定剂,白砂糖为甜味剂,柠檬酸为酸味剂,蔗糖脂肪酸酯和单甘酯为乳化剂,使用喷雾干燥法生产速溶枸杞粉。采用正交试验确定最佳的枸杞粉加工工艺。     

松香胺作功能单体阳离子无皂苯丙乳液表面施胶剂的研究

以丙烯腈改性淀粉作分散剂,苯乙烯（St）为硬单体,丙烯酸丁酯（BA）为软单体,松香胺（RA）为功能单体,甲基丙烯酸二甲基氨基乙酯（DM）为阳离子单体,丙烯酰胺（AM）为交联单体,过硫酸钾（K2S2O6）为引发剂,采用无皂乳液聚合技术合成了一种阳离子苯丙乳液表面施胶剂,并对施胶纸张各种性能做了测试。最佳合成工艺是：m（St）／m（BA）=2．5,w（RA）=0．5％,w（DM）=0．9％,w（AM）=0．4％,w（K2S2O8）=0．5％,m（单体）／m（淀粉）=2。     

玉米花粉功能食品的研究与开发

玉米花粉富含蛋白质、糖类、氨基酸、核酸、维生素等营养成分，具有增强免疫、促进生长发育、降血压等保健功能。玉米花粉经过破壁处理后，可以分离提取其中的多糖、黄酮类等活性成分。玉米花粉既可以加工成口服液、花粉胶囊、花粉饮料和花粉酸奶等保健饮品，也可以开发出花粉面包、花粉面条等功能性食品。东北地区玉米花粉资源丰富，具有良好的开发前景。     

生态织物整理剂--聚醚/氨基硅油的性能研究

以聚醚／氨基硅油中的哌嗪基聚醚硅油PEAS-1为例，对其性能与氨乙基氨丙基硅油ASO-1、羧基硅油CAS-2、聚醚／环氧硅油CGF。进行了比较研究．结果表明：PEAS-1能与阴离子树脂、助剂配伍使用，柔软效果虽然不及ASO-1好，但能赋予织物理想的吸湿性、抗静电性能和耐洗性．PEAS-1整理的织物．经0．5％的汰渍洗衣粉-水洗涤10次后，静态吸水时间仍可达到3s56，而且室温放置多日吸湿性变化不大．     

Biovanillin from agro wastes as an alternative food flavour

This review provides an overview of biovanillin production from agro wastes as an alternative food flavour. Biovanillin is one of the widely used flavour compounds in the foods, beverages and pharmaceutical industries. An alternative production approach for biovanillin as a food flavour is hoped for due to the high and variable cost of natural vanillin as well as the limited availability of vanilla pods in the market. Natural vanillin refers to the main organic compound that is extracted from the vanilla bean, as compared to biovanillin, which is produced biologically by microorganisms from a natural precursor such as ferulic acid. Biovanillin is also reviewed as a potential bioflavour produced by microbial fermentation in an economically feasible way in the near future. In fact, we briefly discuss natural, synthetic and biovanillin and the types of agro wastes that are useful as sources for bioconversion of ferulic acid into biovanillin. The subsequent part of the review emphasizes the current application of vanillin as well as the utilization of biovanillin as an alternative food flavour. The final part summarizes biovanillin production from agro wastes that could be of benefit as a food flavour derived from potential natural precursors.© 2012 Society of Chemical Industry