尾叶桉化机浆制浆废水的生物处理

研究了用厌氧发酵和光合菌（ＰｈｏｌｏｓｙｎｔｈｅｉｃＢａｃｔｅｒｉｕｍ，ＰＳＢ）协同处理尾叶桉（Ｅ．ｅｕｃａｌｙｐｔｕｓ）碱性亚硫酸钠法比要浆制浆废水的可行性，在厌氧段和光合菌处理段的容积负荷分别为８．５～１０．２ｇＣＯＤｃｒ／（Ｌ．ｄ）和１．２～２．１ｇＣＯＤｃｒ／（Ｌ．ｄ）时，连续运行２４ｄ后，全系统的ＣＯＤｃｒ，ＢＯＤ５，ＳＳ去除率分别达到５３％～５６％，７７％～８３％和８５％～８９％；系统     

阻燃性汽车座垫革生产工艺

１原料浸酸牛皮厚度１．１～１．３ｍｍ（单层）２鞣制４０％水,２０℃３．０％盐,６°Ｂé转５分钟;１．５％ＰＲＩＮＯＬＣＲ低雾加脂剂（Ｚ＆Ｓ）０．３％小苏打转６０分钟,ｐＨ３．４;５．５％ＣｈｒｏｍｏｓａｌＢ（Ｂａｙｅｒ）转６０分钟;０．９％ＤＯＬＡＴ...     

高得率制浆（APMP）废水厌氧——好氧处理的研究

设计了处理碱性过氧化氢机械浆废水的套氧（ＵＡＳＢ）－－好氧（ＳＢＲ）组合技术,研究表明该技术可使废水的ＣＯＤ去除率达９０．３％。同时,用计算机处理研究结果,建立了厌氧－－好氧关联方程及ＳＢＲ降解ＡＰＭＰ废水的动力学关系式。     

第八届北京木工机械展主要厂商及展品简介

公司名称产品及业务（续） ＩＴＡＬＹ意大利Ａ ＣＯＳＴＡ Ｓ．Ｐ．Ａ．封边机、横切机、木地板生 产线ＡＬＦＡＭＡＣＣＨＩＮＥ Ｄ ＲＡＦ－框架装配机、双横切锯ＦＯＮＩ ＧＩＵＳＥＰＰＥＡＮＧＥＬＯ ＣＲＥＭＯＮＡ原木制备设备Ｓ．Ｐ．Ａ．ＡＲＴＵＲＯ ＳＡＬＩＣＥ Ｓ．Ｐ、Ａ．家俱自动关闭铰链ＡＵＴＥＣＯ Ｓ．Ｒ．Ｌ．多轴四面铣刨机ＢＡＬＥＳＴＲＩＮＩ ＲＥＮＺＯ实木餐椅生产机械Ｓ．Ｐ．Ａ．ＢＩＥＳＳＥ ＧＲＯＵＰ木工机械ＢＭＡ ＡＢＲＡＳＩＶＥＳ砂纸ＢＲＥＶＥＴＴＩＭＡ双锯斜角切割机、固定、涂 胶、基砖材料接…     

废纸脱墨废水絮凝处理研究

本文从理论上分析了影响废水絮凝处理的动力学因素，并对脱墨废水絮凝处理的絮凝剂和助凝剂的种类和用量进行了试验。结果表明：ＰＩＯ较硫酸铝絮凝性能好，添加少量ＰＡＭ助凝剂有利于絮凝物的沉降，脱墨废水中ＳＳ，ＣＯＤＣｒ和ＢＯＤ５的去除率分别达到８５．４％，７８．２％和７１．７％。     

文摘

文摘以牛奶为基础的酸性食用凝胶的生产方法（ＢＵ－ＤＯＬＦＳＥＮ，Ｇ；ＮＩＥＣＳＥＮ，Ｐ．Ｍ）ＰＣＴＩｎｔｅｒｎａｔｉｏｎａｌＰａｔｅｎｔＡｐｐｌｉｃａｔｉｏｎ（１９９４）ＷＯ９４／２１１２９ＡＩ，７ｐｐ［英文］ＤＳＡ．Ｐ１０７（１９９５）８０８文章报...     

混凝——生化法处理亚硫酸盐浆CEH漂白废水的研究

混凝静态实验表明：在最佳条件下可去除６９％ＣＯＤＣｒ,随着ｐＨ值的增加,ＡＯＸ去除率逐渐升高,且增加硫离子可显著提高ＡＯＸ的去除率。混凝－厌氧－好氧一体化反应装置,能有效地处理纸浆含氯漂白废水,在整个反应器停留时间为１５ｈ时,出水ＣＯＤＣｒ、ＧＯＤ５、ＡＯＸ分别降为２０３ｍｇ／１、７０ｍｇ／１和０．９２ｍｇ／１,达到造纸行业ＧＷＰＢ２－１９９９排放标准,整个系统ＣＯＤＣｒ、ＢＯＤ５、ＡＯＸ毒性值去     

废纸脱墨废水絮凝处理研究

本文从理论上分析了影响废水絮凝处理的动力学因素，并对脱墨废水絮凝处理的絮凝剂和助凝剂的种类和用量进行了试验。结果表明：ＰＩＯ较硫酸铝絮性能好，添加少量ＰＡＭ助凝剂有利于絮凝物的沉降，脱墨废水中ＳＳ，ＣＯＤｃｒ和ＢＯＤ５的去除率分别达到８５．４％和７１．７％。     

两级厌氧工艺处理酒精废液的工业化研究

研究了工业规模两级上流式厌氧污泥床反应器（３００ｍ３）在不同温度、不同运行方式下对酒精废液的处理效能．结果表明,将一级高温上流式厌氧污泥床与一级中温上流式厌氧污泥床反应器串联,系统出水水质最佳．当进水ＣＯＤ值为２１０００～２５７００ｍｇ／Ｌ,有机负荷７ｋｇ／（ｍ３·ｄ）左右,系统出水ＣＯＤ值可降低到１５００ｍｇ／Ｌ以下     

减少二氧化氯漂白过程中有机结合氯的形成

减少二氧化氯漂白过程中有机结合氯的形成Ｙ．Ｍ．Ｇ．Ｊ，ＤＵＢＥＳａｎｄＡ．Ｒ．Ｐ．ＶＡＮＨＥＬＭＮＧＥＮ加拿大ＪＯＵＲＮＡＬＯＦＰＵＬＰＡＮＤＰＡＰＥＲＳＣＩＥＮＣＥ，Ｖｏｌ．２０，ＮＯ．４，Ａｐｒｉｌ，１９９４李文俊，刘茜毓译通过对ＣｌＯ２漂白化学...     

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.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.