语文教学的好帮手——多媒体课件

多媒体作为一种现代化的教学手段,创造了图文并茂、动静结合、声情交融的教学环境,巧妙利用声、光、色、形模拟了事物情景,再现了生动的事物画面,从不同程度不断的形成较多的兴奋点,为教学提供了逼真的表现效果,扩大了学生感知的时间与空间,激发了学生的主动性、积极性、创造性,突破了课程中的难点,培养了学生的审美情趣,提高了教师的教学成效。     

半精纺纺纱工艺及产品开发

以棉纺设备改造为主的毛半精纺系统打破了传统的精梳毛纺、粗梳毛纺的界限,扩大了原料使用范围,提高了可纺支数、降低了原料成本.文章介绍了半精纺的纺纱和染整工艺流程,并详细分析了和毛、梳毛、并条、粗纱、细纱、气流洗、罐蒸等具体工艺条件,对织布规格设计要点进行了探讨,丰富了毛纺品种,拓宽了市场空白.     

越南基巧红宝石中的包裹体及其成因

展示了对越南基巧红宝石中包裹体的研究成果. 用光学显微镜检测了这些包裹体的特征. 采用拉曼散射法和扫描电子探针分析了包裹体的成分.在该类红宝石中发现了锐钛矿、红柱石、钙长石、磷灰石、黑云母、一水软铝石、板钛矿、方解石、刚玉、硬水铝石、白云石、石墨、珍珠云母、白云母、金云母、黄铁矿、金红石、锆石、黝帘石包裹体组合. 描述了该类红宝石多相包裹体中气-液相与负晶的成分, 讨论了主晶红宝石的形成条件.     

六种新型纺织纤维的性能及其鉴别

介绍了Lyoeell、Modal、大豆蛋白纤维、竹纤维、牛奶蛋白纤维、甲壳素纤维的性能并进行了对比。对这六种新型纤维的鉴别方法进行了试验、分析和综述，并与几种易混淆的常规纤维的相应特征进行了区别，提出了有效的鉴别方法。     

浙江省烟草行业信息网络安全保障体系的构建

对浙江省烟草行业计算机信息网络的整体结构进行了介绍 ,分析了信息网络的安全需求和安全目标 ,提出了浙江省信息与网络安全保障体系的构建策略 ,并介绍了具体的实施情况和发展方向。将防火墙、VLAN和VAN、防病毒、入侵检测、漏洞扫描安全评估、网络故障分析、备份与恢复 7项技术应用于浙江省烟草信息网络 ,具备了保护、检测、反应和恢复的基本功能 ,有效提高了整个网络的安全性     

喷墨打印机墨水的质量控制

对墨水的品质控制进行了详细介绍,对墨水的研发、质量、生产、稳定性、可靠性做了介绍,详细介绍了墨水的pH、电导率、粘度、表面张力、色彩等重要指标.     

在庆祝北人成立周年60暨先进人物表彰大会上的致辞

60年前,为发展民族工业,带动大规模经济建设,北京人民机器总厂诞生了。她的诞生,改变了企业所有制形式,改变了职工身份和地位,实现了北京市的发展规划;她的诞生,缔造了民族印机从铅印到胶印、凹印、表格、柔版、涂布的转变;从品种的单一到产品的系列化、功能化、高效化的发展过程;她的诞生,彰显了企业创业、调整、改革、攻坚、发展的篇章,创造了一个进入中国工业500强、以“北人”牌产品享誉中国的印刷机械制造企业集团。     

西番莲芒果Sorbet的研制

本文报道了西番莲芒果Sorbet的制作工艺、探讨了水果品种、糖类、稳定剂对Sorbet品质的影 响、设计了新配方、开发了新产品。     

细纱工序对纱线毛羽的影响及其控制

分析了细纱工序毛羽主要成困，着重分析了专件对毛羽的影响，介绍了对集合器、气圈环、导纱钩、钢领、钢丝圈、胶辊、胶圈和锭了等部件采取的技术措施，通过采取措施减少了毛羽产生。     

大型大豆油脂加工生产线建设实践

论述了大豆预处理中脱皮工艺和设备,探讨了预处理车间的调质、豆皮筛分、翻板式干燥冷却、豆皮的处理等过程和设备;分析了浸出车间的浸出器料封系统、混合油循环、沥干、链条运转、浸出系统喷淋槽、混合油分离、冷凝系统、室外溶剂库等工艺和设备存在的问题,提出了可行的措施,取得了满意的效果。     

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.     

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.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.