镀银纤维制备工艺及其织物性能的研究进展

镀银纤维是目前应用较广的一种导电纤维。介绍了化学镀银技术中的还原法制备镀银纤维的工艺以及镀银纤维的应用领域。综述了镀银纤维织物在防电磁辐射、抗菌性和抗静电性等方面的研究进展,为镀银纤维的开发及应用提供参考。     

生物柴油给油工艺对棉型亚麻纤维性能的影响

为改善亚麻纤维的可纺性,研究了生物柴油对棉型亚麻纤维给油的最佳工艺。采用喷洒方式对棉型亚麻纤维进行给油处理,利用纤维摩擦系数仪测试纤维动、静摩擦因数,对油剂用量、养生温度、养生时间等因素进行单因素试验。使用SPSS软件研究各因素对纤维动、静摩擦因数的显著性影响,再利用Design-Expert试验设计软件进行响应面设计,得到了生物柴油对棉型亚麻纤维给油的最佳工艺。结果表明,油剂用量以及养生温度对纤维动、静摩擦因数具有显著性影响;最佳给油工艺：油剂用量为2.05%、养生时间24 h、养生温度41.7℃,该工艺下纤维平滑性最好,纤维与纤维间、纤维与金属间动摩擦因数分别为0.245、0.203;纺纱试验表明生物柴油给油工艺相较于矿物油给油工艺纺制的亚麻纯纺纱,断裂强度以及伸长率分别提升了4.3%、4.41%,条干CV值降低了6.07%,同时千米细节、千米粗节以及千米麻粒均有所降低。     

几种商务休闲牛仔面料的设计与生产

介绍了采用海藻纤维、芦荟纤维、玉石纤维、珍珠纤维4个品种的商务休闲牛仔面料的设计原理与生产过程,详细介绍了商务休闲牛仔面料的原材料特点、采用组织结构的原则、紧度配置的原则.对浆染和织造工序中容易出现的问题进行分析,并指出了解决问题的办法.通过对后整理的描述介绍了改善该系列产品手感和布面色光的有效措施.     

玉米蛋白粉的脱臭工艺研究

本文研究了玉米蛋白粉脱臭的三种方法,即NaClO脱臭法、吸附剂脱臭法和复合纤维脱臭法,其中复合纤维脱臭法效果最好.选择脱脂羊毛、姜纤维、麦麸纤维、蔗渣纤维、魔芋纤维、甜菜纤维六因素做L27（3^13）正交实验,并且考虑前三者交互作用.实验结果表明,因素较好的搭配为A3B3C3D1E2F2,但是从经济角度出发取A3B3C3D1E1F1为最佳方案,即脱脂羊毛为1.5%,姜纤维为1.5%,麦麸纤维为1.5%,蔗渣纤维为0.5%,魔芋纤维为0.5%,甜菜纤维为0.5%.     

玉米纤维纺纱实践

本文介绍了新型绿色纤维玉米纤维性能特点,介绍了生产玉米纤维工艺过程以及各工序工艺配置和相应采取的措施。     

竹原纤维的性能及其产品开发

竹纤维的概念已经得到广泛推展,真正意义上的竹纤维是指采用独特的工艺从竹子中直接分离出来的纤维,即竹原纤维。文章介绍了竹原纤维的性能与产品开发,并阐述了竹原纤维纺纱、织造与染整等各工序的生产工艺及注意事项。     

纽代儿纤维/玉米纤维混纺针织用纱的开发

叙述了纽代尔纤维和玉米纤维的性质和优点.讨论了纽代尔纤维和玉米纤维混纺工艺.确定了各工序的工艺参数.     

竹原纤维的性能及其产品开发

竹纤维的概念已经得到广泛推展，真正意义上的竹纤维是指采用独特的工艺从竹子中直接分离出来的纤维，即竹原纤维。文章介绍了竹原纤维的性能与产品开发，并阐述了竹原纤维纺纱、织造与染整等各工序的生产工艺及注意事项。     

Lyocell 6.5 tex纯纺纱的生产

介绍了Lyocell纤维的性能和纺纱工艺.Lyocell纤维属于环保型纤维,其织物穿着舒适、无毒害.Lyocell纤维成纱毛羽较多,成纱单强CV值偏高,细纱吸棉管容易堵塞,造成大量断头.Lyocell纤维纺纱时,应根据Lyocell纤维的特点,采取相应的技术措施,重点控制成纱毛羽,生产中温湿度对Lyocell纤维的纺纱性能影响也较大.     

吸湿排汗纤维Satis的性能及应用

从纤维的化学组成、分子聚集态、表面截面形态结构上介绍了纤维的吸湿排汗机理,叙述了国内外吸湿排汗纤维的开发现状.阐述了Satis纤维的研制过程,分析了其公定回潮率高,吸湿、导湿快干效果显著,物理性能优异及其他一些性能特点.简要说明了Satis纤维的加工工艺和应用的产品.     

PREPARATION OF HOP EXTRACTS RICH IN PARTICULAR CONSTITUENTS*

When a column containing powdered hops is extracted with liquid carbon dioxide, chromatographic separation of hop components occurs. They are extracted in the order essential oils, β-acids, α-acids; and the separation is enhanced when finely milled hops are extracted. Early fractions (～0·5 hour) contain a high proportion of the available essential oils when hops are extracted at ?20°C and such extracts are suitable as a replacement for dry hops. Fractions can be obtained from extractions at ～7°C which are rich in α-acids and contain low levels of β-acids. Small amounts of fats and waxes are normally present in fractions collected towards the end of a run when seeded hops are extracted.     

Are Phosphatidylcholine and Lysophosphatidylcholine Body Levels Potentially Reliable Biomarkers in Obesity? A Review of Human Studies

Phosphatidylcholines (PCs) are the major components of biological membranes in animals and are a class of phospholipids that incorporate choline as a headgroup. Lysophosphatidylcholines (LPCs) are a class of lipid biomolecules derived from the cleavage of PCs, and are the main components of oxidized low-density lipoproteins (oxLDLs) that are involved in the pathogenesis of atherosclerosis. Since obesity is associated with a state of chronic low-grade inflammation, one can anticipate that the lipidomic profile changes in this context and both PCs and LPCs are gaining attention as hypothetically reliable biomarkers of obesity. Thus, a literature search is performed on PubMed, Latin American and Caribbean Health Science Literature (LILACS), and Excerpta Medica DataBASE (Embase) to obtain the findings of population studies to clarify this hypothesis. The search strategy resulted in a total of 2403 reports and 21 studies were included according to the eligibility criteria. Controversial data on the associations of PCs and LPCs with body mass index (BMI) and body fat parameters have been identified. There is an inverse relationship between BMI and most species of PCs, and a majority of studies exhibited negative associations between BMI and LPCs. Other findings regarding the differences between PCs and LPCs in obesity are presented, and the associated uncertainties are discussed in detail.     

笋瓜的腌制技术

为增加腌制笋瓜的品种,介绍了泡笋瓜、糖醋笋瓜、酱笋瓜、鱼油笋瓜和酱清笋瓜的腌制方法.泡笋瓜是将笋瓜切成片,经白矾水浸泡、清水去矾、盐水浸泡和泡制后而成,产品色黄香脆、成辣微甜.糖醋笋瓜是将笋瓜切片后经盐渍、晾晒和糖醋渍等工序制成,产品微咸、酸甜爽口、脆嫩.酱笋瓜是将笋瓜切片后,经腌制、切制、压卤和酱渍等工序制成,产品色红、酱香、脆嫩、鲜甜.鱼油笋瓜是将笋瓜切条,再经腌制、压卤和鱼油渍等工序制成,产品鲜香嫩脆.酱香笋瓜是将笋瓜切片后腌制,再用生抽酱油浸渍而成,产品色浅红或金黄色、肉质鲜嫩.     

Microgreens: Production,shelf life,and bioactive components

Microgreens are emerging specialty food products which are gaining popularity and increased attention nowadays. They are young and tender cotyledonary leafy greens that are found in a pleasing palette of colors, textures, and flavors. Microgreens are a new class of edible vegetables harvested when first leaves have fully expanded and before true leaves have emerged. They are gaining popularity as a new culinary ingredient. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. Common microgreens are grown mainly from mustard, cabbage, radish, buckwheat, lettuce, spinach, etc. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals, and antioxidants than mature greens, which are important for human health. However, they typically have a short shelf life due to rapid product deterioration. This review aimed to evaluate the postharvest quality, potential bioactive compounds, and shelf life of microgreens for proper management of this specialty produce.     

乳酸菌的生理功能及其在发酵果蔬中的应用

乳酸菌(Lactic Acid Bacteria)是一类能发酵碳水化合物产生乳酸的菌。它在自然界和人畜的消化系统中广泛存在。它广泛应用于发酵食品中。本文综述了乳酸菌的生理作用、在发酵果蔬中的应用以及存在的问题和前景。     

西葫芦的腌制技术

为增加腌制西葫芦的品种,该文介绍了7种腌制西葫芦的方法.咸辣西葫芦是将西葫芦切制后,经石灰水浸泡、烫漂和腌渍(加辣椒丝)等工序制成,产品脆嫩爽口.糖醋西葫芦片是将西葫芦切片后,经腌渍和糖醋渍等工序制成,产品微咸脆香,甜酸爽口.酱西葫芦是将腌制后的西葫芦经切制、去咸、压卤和酱渍等工序制作而成,产品呈酱红色,脆嫩、酱香.酱油西葫芦是西葫芦经切制、腌渍、压卤、酱油渍等工序制成,产品鲜嫩微甜.酱甜辣西葫芦是西葫芦经腌制、酱渍、切制、晾晒和调味腌渍后制成,产品清脆可口,甜咸微辣.五香西葫芦丝,是将西葫芦切丝后,经晾晒、腌制而成,产品甜辣脆嫩.泡西葫芦是西葫芦经切制后经矾水浸泡、漂洗、盐水浸泡和入坛泡制等工序制成,产品色黄、脆香、咸辣、微甜.     

一类具有时滞和干扰的单种群生态模型的定性分析

研究了一类具有时滞和干扰的单种群模型的稳定性与Hopf分支问题.由特征值理论得到模型的正平衡态局部无条件渐进稳定的充要条件;以时滞τ为参数,得出模型存在Hopf分支的条件及分支值,并讨论了分支值处模型的正平衡态的稳定性;最后根据实例利用Matlab画出模型的数值解的图像,结合图像讨论了各参数变化对分支周期解的影响.     

菊粉在面制品中的应用现状及展望

菊粉作为一种新的膳食纤维,具有良好的水溶性和色泽、适宜的分子质量大小、与面粉相似的粉体特性和形成优异凝胶质构的能力。与普通膳食纤维相比,菊粉的生理功能和食品加工性能更加突出。本文介绍了菊粉在食品加工方面的物化特性,系统回顾普通膳食纤维在面制品中的应用情况和存在的主要问题,综述近年来国内外在菊粉应用于面团和面制品方面所取得的研究成果,探究菊粉对面团和面制品品质影响的可能机理,指出目前研究存在的一些问题,并对今后发展的方向进行展望。     

丙纶非织造布生产线的改造

分析了用丙纶热轧非织造布生产线生产涤纶非织造布时所面临的一系列技术工艺问题,提出了对其生产设备的改造方案,并介绍了在梳理机针布,导热油箱和润滑系统上的一些改造措施。     

An in vitro test for the assessment of eye irritancy in consumer products – preliminary findings

An in vitro procedure for preliminary screening of severe eye irritants is described. Rabbit eyes are removed immediately after death and are placed in temperature controlled chambers. The eyes are superfused with isotonic saline and, after a suitable equilibration period, are treated with test substances. The effects of treatment (corneal swelling, and the severity, extent, and rate of development of opacity in the corneal epithelium and stroma) are assessed using the slit lamp biomicroscope. Experiments show that the cornea of the isolated eye remains viable and physiologically active for the duration of the test.
Results of in vitro tests show a reasonably good correlation with in vivo data for a series of chemicals reported in the literature to be severely, moderately, or non-irritant to eyes. The effects of a range of high pH sodium hydroxide solutions are described. Thresholds for effect in vitro are defined and related to in vivo thresholds for high pH products. The effects of shampoos in the in vitro system are described, with preliminary results suggesting that the method can distinguish between normal 'adult'shampoos and 'baby'shampoos, which are known to differ in irritancy in vivo.
Overall the in vitro procedure appears to offer a reliable screening procedure to identify severe eye irritants. Materials producing severe effects in vitro following a short contact time should not be tested in vivo , but where no effects are observed in vitro , in vivo testing may still be required. Like all in vitro procedures it has limitations compared with the in vivo eye test. It takes no account of the effects on the conjuctivae, nor does it take account of the rate of healing, both of which are important aspects of in vivo eye tests.
Test in vitro pour 1'evaluation de 1'irritation occulaire dans les produits d'hygiène (Résultats préliminaires)