“肥胖”弹响“肾脏损害四重奏”

在这个春光明媚的季节,人们脱去厚实的冬装,穿着缤纷绚丽的长裙短衣,尽情展示身材的曲线之美,无时无刻不在诱惑着人们的视线,而再美的服装都需要有窈窕的身材来作映衬, 这便是所有爱美人士不遗余力地在春季减肥塑身的原动力。从美学的角度看爱美人士减肥仅仅是为了有窈窕的身材、迷人的曲线;从医学的角度看肥胖除了给人带来生活上的不便之外, 就是肥胖还会给人带来高血压、高血糖(糖尿病)、高血脂、高尿酸等多种疾病。     

随性五月风 “2010春季男配饰”

五月是一个春光明媚的季节。今季,休闲设计风格的男士配件以更加明显且独特的样式呈现出来,在每件配饰中似乎都可以感受到男人的阳刚之气和不乏精致的细节之美。本季,休闲风主导潮流,可以在充满乡村英伦风情的领带中嗅到夏的味道、在朴素的围巾和运动感的大型包中体会着男士随性的真我性格。在粗犷的外形下,配饰细微的变化随处可见,与剪裁精良的衬衫搭配,处处流露出闷骚的气质。     

“中毒”在阳朔

如果你只能去一个地方放松自己的心灵,那么阳朔或许是你最好的选择。山不在高、有仙则名用在这里是最合适的。一条街、一条江、一曲山歌成就了中国最美丽的地方!这里的山是那么的清、水是那么的秀、石是那么的美、洞是那么的奇、歌是那么的甜。山水之间、洞石之间、人歌之间是那么的和谐。都市忙碌的人们在阳朔寻找着真实的自我,抛开一切的烦恼。其实,这里最让人留恋的还是它的美食——它能让你的口欲中毒,从此欲罢不能。     

八角茴香及其提取物莽草酸的研究进展

禽流感在全世界的爆发,中国传统香料八角茴香因含有抗禽流感病毒的重要成分,具有重要的药用价值被人们重视。综述国内外关于八角茴香的化学成分,药理作用方面的研究进展,以及八角茴香的重要成分莽草酸的分离提取及药理方面的内容,为开发和利用八角茴香提供参考。     

全球标签市场现状及展望

到2011年,全球标签产量将达到500亿平方米,年增长率为7%总产值将达1000亿美元,年增长率为9%左右.受全球包装市场扩张的影响,特别是特殊饮料、个人护理产品和医药产品的异军突起,全球标签市场的发展前景也将更加广阔.此外,随着世界的不断发展,先进的物流和数据处理系统在发展中国家的普及、尖端技术的开发和渗透以及增值标签功能的日益完善也将为标签业的发展起到重要的推动作用.     

多视点看印度印刷业

过去这些年,印度印刷业同世界各地一样都有所发展,电视和互联网的来临并未防碍印刷业的成长及对它的需求.最近印刷业在机器的观测装置(Scope)、技术和速度方面的改善取得了迅速提高,电脑和电子仪器进入了印刷业的各个环节,随之而来的是成本费用的巨大增加,但更重要的是其增强了印刷业的经营,并在其成为环境友好行业方面发挥了积极作用.     

能监视心跳的衣服

纺织领域的创新使穿衣科学正以突飞猛进的态势发展，原因就在于我们每时每刻不可须臾离开的服装需要更多的标新立异，而我们的身体状况又给了我们无法估计的变数。日前，国外最先进的运动衫已将监视生命运行状况的科学仪器嵌入衣服，监视身体健康的变化，其中最重要的是，一个监视我们心脏跳动的监视器，采用电极原理，能够接受心脏跳动的信号仪器已经问世。     

HAVE A REST——欧宝卡车情景

正我对二战轮式车辆一直比较喜爱,而自己一直没有做过二战德军的卡车系列,在看了很多高手的卡车作品后自己也想开工一辆,我最终选择了制作一辆经典的欧宝3吨4×2卡车。欧宝卡车作为二战德军重要的轮式车辆,不仅产量很大而且根据不同的用途又衍生出了很多不同的型号,货厢版是最基本的欧宝3吨卡车,也是群众基础最好的一个版本,但正是因为做的人太多,对于我这种追求"个性"的人来说,做一个普通的货厢版无疑是缺乏吸引力的。为了让自己的欧宝卡车能别具一格,我查阅了一些欧     

俄罗斯冰淇淋的发展现状

介绍了俄罗斯冰淇淋的发展的现状、冰淇淋的产量、种类、生产冰淇淋企业的生产状况和进出口贸易情况,总结了俄罗斯冰淇淋存在的一些问题,并结合我国特点对发展我国冰淇淋的研发与改进,丰富我国的冰淇淋的种类等方面提出了合理性的建议。     

宰后肉成熟过程中的风味变化

介绍宰后肉在成熟过程中风味的变化,分别阐述肌糖原、蛋白质、脂类、核苷酸等几类化合物对肉风味的贡献.生肉很少有香味.并且只具有一种类似血腥的味道,但在宰后肉成熟的过程中所产生的丰富的具有味觉属性的化合物.以及香味的前提物质和风味增强剂对肉的感官性质产生巨大影响.     

Vitamins in brewing: effects of post‐fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

Post‐fermentation processes and maturation are important steps in beer production as they help to shape the organoleptic properties and stabilize the final product. Brewers can use a variety of processing aids (e.g. isinglass, PVPP, etc.) and processes (e.g. pasteurization, bottle conditioning, etc.) to achieve a desired final product with a desirable shelf life; however, these processes can have detrimental effects on the vitamin content of the beer. This research found that heat treatments have a marked influence on the decrease in the thiamine diphosphate vitamer, while PVPP and silica treatments have a greater influence on the decrease in riboflavin vitamers. Refrigeration, filtration or centrifugation have no, or only very limited, influence on thiamine or riboflavin vitamers, while application of isinglass, bentonite, tannic acid and SO₂ causes a decrease in both thiamine and riboflavin vitamers. Storage of beer at refrigerated temperatures appears to provide protection against significant degradation of both thiamine and riboflavin vitamers; however, storage of filtered beer at elevated temperatures shows a decrease in thiamine diphosphate and riboflavin. Storage of bottle‐conditioned beer at elevated temperatures shows a marked decrease in yeast viability, accompanied by a decrease in thiamine diphosphate and free riboflavin, and a marked increase in free thiamine. These findings provide an insight into the reason why there is a significant variation in the vitamer content of beers, even within a single beer style. Copyright © 2016 The Institute of Brewing & Distilling     

Myosin filament depolymerizes in a low ionic strength solution containing l-histidine

Myosin, one of the major myofibrillar proteins, forms a filamentous polymer and is insoluble in physiological and low ionic strength solutions. We have shown that myosin is soluble in a low ionic strength solution containing l-histidine. In this study, to clarify the role of l-histidine in the solubilization of myosin, we investigated effects of l-histidine on the filament formation and the morphology of myosin at a low ionic strength. In the presence of l-histidine, myosin formed a filamentous polymer in a physiological ionic strength solution and dispersed in a low ionic strength solution. Transmission electron microscopy showed that light meromyosin (LMM), the rod region of myosin, in a low ionic strength solution containing l-histidine was longer than that in a high ionic strength solution without l-histidine. l-histidine causes the elongation of LMM region of myosin contributing to the weakening of the myosin filament and the dissociation of myosin in a low ionic strength solution.     

Transparent gels: study of their formation and assimilation of active ingredients through phase diagrams

Multicomponent gel formulations capable of assimilating, simultaneously, several active ingredients of potential application in the cosmetic field were studied.
The possibility of formation of a transparent gel was determined using a method which consisted in the optimization of several lipophilic basic compositions, composed of oil, a mixture of surfactants, a sunscreen agent, several vitamins and antioxidants situated in the base of a regular tetrahedron that symbolized the considered system. To this, a polar phase made of water, a cosolvent and urea in appropriate proportions and situated in the fourth vertex, was progressively added.
It may be concluded, that the use of phase diagrams on cosmetic systems, constitutes a useful way to select the components and their mutual ratios, allowing an adaptation to the specific requested conditions of formulation.     

Hazelnut Allergens: Molecular Characterization,Detection, and Clinical Relevance

In last few years, special attention has been given to food-induced allergies, in which hazelnut allergy is highlighted. Hazelnut is one of the most commonly consumed tree nuts, being largely used by the food industry in a variety of processed foods. It has been regarded as a food with potential health benefits, but also as a source of allergens capable of inducing mild to severe allergic reactions in sensitized individuals. Considering the great number of reports addressing hazelnut allergens, with an estimated increasing trend, this review intends to assemble all the relevant information available so far on the following main issues: prevalence of tree nut allergy, clinical threshold levels, molecular characterization of hazelnut allergens (Cor a 1, Cor a 2, Cor a 8, Cor a 9, Cor a 10, Cor a 11, Cor a 12, Cor a 14, and Cor a TLP) and their clinical relevance, and methodologies for detection of hazelnut allergens in foods. A comprehensive overview of the current data about the molecular characterization of hazelnut allergens is presented, relating to biochemical classification and biological function with clinical importance. Recent advances in hazelnut allergen detection methodologies are summarized and compared, including all the novel protein-based and DNA-based approaches.     

双甲脒胶体金免疫快速检测试纸条研制及其在蜂蜜中的应用

目的 基于胶体金免疫层析原理研制双甲脒快速检测试纸条,评价其在蜂蜜检测中的应用效果。方法 使用双甲脒-BSA偶联物作为人工抗原免疫小鼠获得单克隆抗体,制备胶体金微孔试剂,使用双甲脒-OVA偶联物和羊抗鼠IgG抗体分别作为试纸条的检测线和控制线,并对蜂蜜样品进行添加检测。结果研制的试纸条可以定性检测蜂蜜中双甲脒的残留,对蜂蜜中双甲脒的检测限为0.2mg/kg,检测用时约25min,,与双甲脒功能和结构相似的其他药物时无交叉反应,特异性较好。结论 本试验研制的试纸条适用于蜂场现场快速检测以及基层实验室中大量样本的筛查,为蜂蜜中抗生素残留控制提供有效监管手段。     

As-i现场总线在卸垛机控制系统中的应用

卸垛机是个动作比较复杂的机器,机器上的检测和控制元件非常多,传统的办法是把这些控制器件通过电缆直接接入电柜或者通过分线盒的方式集中接入电柜。这样的方式,使得电柜的安装与接线的工作量特别大,同时出错的机率也会很高,使得机器调试时间比较长,也不利于设备的维护和检修,当机器出现故障的时候,用户面对如此之多的电缆,尽管有明确的标志,但找到故障位置还是比较困难。基于这种状况,选择PROFIBUS-DP+As-i现场总线相结合的控制方案,有效的解决了上述问题。本文简要介绍了执行器-传感器接口(Actuator-Sensor Interface,As-i)现场总线系统的构成、通讯原理及网络结构,并详细阐述了这套总线系统在卸垛机控制中的应用,以及与传统控制方法比较的优势。     

A dynamic method to measure the evolution of liking during food consumption in 8- to 10-year-old children

As a result of sensory specific satiation, liking of a food decreases with its consumption. However, food liking is most often assessed once for a small quantity of products. In adults, new techniques have been developed to record changes in liking during consumption of a full portion of food. However, these temporal techniques have never been applied in children so far. The first objective was to develop a new method for hedonic assessment in a dynamic manner with school-aged children in a naturalistic setting of consumption at school. The second objective was to compare the regular liking evaluation (static liking) with the dynamic one (6 successive assessments during consumption of a full portion), using a linear scale containing 7 labels. To do so, 48 8- to 10-year-old children (19 boys and 29 girls) were enrolled in the study. Children were invited to take part in four snacks (2 static liking assessments and 2 dynamic liking assessments, in alternation) involving tasting fruit purées. Before and after each snack, the children also evaluated how hungry they were on a new 5-point unstructured scale. The results showed that the temporal measure was sensitive enough to capture a decrease in liking during the consumption of a full portion. In addition, the average liking score assessed with the static method was similar to the average liking score of the 1st evaluation with the dynamic method. Moreover, the decrease in liking during consumption was significantly linked to the decrease in the level of hunger. In conclusion, this new method appears to be suitable for measuring dynamic liking with school-aged children.     

20世纪上半叶服装造型结构变化的科技因素探析

20世纪上半叶,虽然时局动荡、社会剧变,但是对现代科学技术的吸纳和接受已成为大势所趋。科技的发展对中国现代服装业的转型起到积极的推动作用,尤其是对中国局部地区,服装业呈现出前所未有的"繁荣"。其中造型结构从一个侧面,具体生动地反映出当时的社会图景,折射着时代风云变幻。     

The Wearing Process as a Rite of Passage

This article explores some value-adding changes involved in the wearing down and wearing out of garments from a psycho-anthropological viewpoint. The material changes in a garment’s fabric transform a mass-produced commodity into a personalized item. This process is akin to the self-transformation taking place in rites of passage, where the transition is highlighted by scarification of the surface, that is, a mass produced garment equating a personalized one. Like a rite of passage, the wearing process that eventually causes garments to become worn down and/or worn out makes an individual socially presentable through simultaneous destruction and creation in a liminal space. The wearing experience’s transitional state is equated to the skin in a rite of passage. Thus, a garment is changeable, transient, responsive, and socially becoming, due to the material characteristics of the fabric’s flexibility and absorbency, which make it an extension of the wearer’s body.