数码磁性印刷为网印另辟蹊径

网印属于我国四大印刷方式之一。传统的网印特点是印刷适应性强,应用范围广泛。我国从20世纪80年代起,加速了对网印材料、设备、工艺的研制和开发,使网印得到快速的发展。在我国印刷工业中,网印在市场上与柔印、胶印、凹印的竞争中发挥了优势。     

柔印沙场秋点兵

实践证明。柔印的综合效益良好。欧美一些国家已大面积地发展柔印,而我国柔印市场却迟迟打不开局面。缘由何在?我们对我国市场上主要的柔印设备供应商分别进行了采访。将从各位经理人那里获取的信息整理如下。     

柔印沙场秋点兵——第六届北京国际印刷技术展览会访谈

实践证明，柔印的综合效益良好。欧美一些国家己大面积地发展柔印，而我国柔印市场却迟迟打不开局面，缘由何在?我们对我国市场上主要的柔印设备供应商分别进行了采访，将从各位经理人那里获取的信息整理如下。     

柔印沙场秋点兵

柔印仿佛是一个长期的热点话题，一些欧美国家已经将柔印大面积地发展开来，实践证明其综合效益是良好的。我国业界人士对这种环保的绿色印刷方式从来都没有排斥的情绪，可是我们的柔印市场却迟迟打不开局面，背后缘由何在?为了帮助业内关心柔印的人士进一步了解柔印和中国柔印市场，《今日印刷》编辑部对我国市场上主要的柔印设备供应商分别进行了采访，将从各位经理人那里获取的信息整理如下。     

柔印工艺在我国纸制品印刷中的现状

本文对我国柔印工艺在纸制品装潢印刷中的应用现状进行了详细的阐述，并对如何在我国进一步推广柔印提出了见解。     

本期话题 冷烫印能否分得烫印市场的一杯羹（2）——冷烫印技术具有很大的发展潜力，但是其使用成本能否降低将成关键因素

在我国印刷品的烫印市场中,热烫印一直占据主导地位,然而近年来,冷烫印技术也以其精细的烫印效果逐步发展起来,尤其是在IPEX2010上,带有跳步功能的胶印连线冷烫印单元正式推出,更是引发了新一轮对冷烫印技术关注的热潮。那么,随着这项技术的不断成熟,今后,冷烫印技术能否迎来更大的发展,分得烫印市场的一杯羹呢？     

柔印在我国标签行业的发展前景十分乐观

在美国．柔印是标签印刷的主流技术,80％的不干胶标签采用柔印方式。在欧洲,不干胶标签印刷甲柔印和凸印各占一半,我国的不干胶标签目前只有10％～15％采用柔印,这说明柔印在我国还有很大的发展潜力。仅从麦安迪在中国的销售情况上看（已经超过100台）,超过80％的客户是从凸印转向柔印的。     

烫印工艺与技术的发展

烫印俗称"烫金",在我国已有悠久的历史,但烫印技术的迅速发展和广泛应用还是近十多年的事.烫印技术应用范围很广,如纸品烫印、纺织品烫印、装潢材料烫印、塑料制品烫印等等.     

影响PS版耐印率的因素

PS版是我国当前印刷业使用量最大的印刷版材,PS版耐印率的高低直接影响到印品质量及印刷成本,现对影响PS版耐印率的因素归纳如下.     

冷烫印技术在纸盒企业取得广泛应用还有很长的路要走

与热烫印技术相比，冷烫印起步较晚，但其发展一直引来各方高度关注，为了解这项技术在我国包装和标签印刷行业的真实应用情况，记者与很多行业人士进行了交流。从当前冷烫印技术在我国的应用情况看，标签行业尤其是日化标签行业对其接受程度最高，     

如何应对美国的反倾销

中国纺织品服装进入美国市场可能遇到的打击措施：一是反倾销，二是特保措施。特保措施对美国人来讲，既便宜又迅速；反倾销的成本昂贵，而且整个程序一般要一年时间。     

Method to Measure the Force to Pull and to Break Pin Bones of Fish

A texture measurement device was modified to measure the force required to pull pin bones from King salmon (Oncorhynchus tshawytscha), snapper (Pagrus auratus), and kahawai (Arripis trutta). Pulled bones were also subjected to tension to measure the breaking force. For all fish, the pulling force depended on the size of the fish, and on the length of the pin bone (P < 0.05). In general, larger fish required greater pulling force to remove pin bones. For example, fresh small salmon (about 1500 g whole) required 600 g on average to pull pin bones, and large fish (about 3700 g whole) required 850 g. Longer bones required greater pulling force. The breaking force followed the same trend. In general, the breaking force was greater than the pulling force. This allows the removal of the bones without breaking them. There was no statistically significant (P > 0.05) difference between the forces (both pulling and breaking) from fresh and frozen/thawed samples, although in general frozen/thawed samples required less force to pull. With the quantification of pulling and breaking forces for pin bones, it is possible to design and build better, “more intelligent” pin bone removal equipment.     

Ability of Bifidobacterium strains with acquired resistance to bile to adhere to human intestinal mucus

The hydrophobicity and capacity to adhere to human intestinal mucus of Bifidobacterium strains with acquired resistance to bile were assessed and compared with those of their more sensitive original strains. The resistant variants used were previously obtained [Int. J. Food Microbiol. 82 (2003) 191; Int. J. Food Microbiol. 94 (2004) 79] by progressive adaptation of originally more sensitive strains to gradually increasing concentrations of bile. In five out of the seven groups of original and bile-resistant variants tested the resistant strains showed higher adhesion levels to human mucus (range between 1.4- and 4-fold) than their corresponding original strains. However, in the presence of physiologic concentrations of bile (0.3%, w/v) the adhesion level of all Bifidobacterium strains dropped between 7% and 74%, depending on the strain. In spite of this, the adhesion capability of three bile-resistant variants remained higher than that of their originals. Hydrophobicity evidenced considerable variability; in four out of the seven bile-resistant strains it was higher than in the original strains, although no direct correlation between adhesion and hydrophobicity could be established. It was concluded that the acquisition of bile resistance by our Bifidobacterium strains promoted changes in hydrophobicity and in the adhesion of these microorganisms to human intestinal mucus.     

Towards strategies to adapt to pressures on safety of fresh produce due to climate change

This article outlines the findings from a Delphi study aimed to generate insights from a systems perspective about responding to climate change in terms of food safety of fresh produce. The study identified pressures to food safety of fresh produce at primary production, related to contamination of water sources and production environment with microorganisms, pesticide residues, mycotoxins and heavy metals due to heavy rainfalls and floods, droughts, increased temperature and change in seasonality, as results of climate change. First response to these pressures is realised by the core control activities implemented at farm, and depends on their current implementation and actual operation. The experts highlighted the need to strengthen activities, such as water control (including water treatment and quality monitoring), irrigation method, pesticide management (and pre-harvest intervals), personal hygiene requirements and (cold) storage control. Validating the effectiveness of control activities for the changed circumstances, guidance and training to the farmers was emphasized. Moreover, response strategies were proposed for farms to cope with the pressures immediately after occurring and to adapt long-term with support at the community level.The participating experts represented countries from the global north with industrialised food systems, and from the global south — with structured and traditional food systems. They assessed the likelihood of most pressures as higher for the countries from the global south, which was explained by existing response strategies in the global north. It was proposed that the adaptive and coping capacities of companies, regions and sectors are determined by the currently available adaptation and coping strategies. The pressures to food safety can differ per company, supply chain, region and sector due to variability of current climate vulnerabilities, control activities, and adaptive capacity. This paper argues that future adaptation actions should take into account the context of countries, sectors and companies, thus, focus on improving adaptive capacity from a systems perspective.     

PLC在捻制设备应用中应注意的问题

简述PLC用户程序的工作过程,指出PLC在捻制应用中应注意的输出触点竞争、输出触点容量和报警电路设计等问题,给出解决问题的具体方法和程序,使得PLC的应用更加安全可靠。     

Use of microbial beta-lactamase to destroy penicillin added to milk

A simple method is described for destruction of penicillin residues in bulk milk to an undetectable amount (less than .003 U/ml) with commercially available crude beta-lactamase enzyme. Milk containing .1 or .5 U/ml penicillin G was treated with .01 to 1.0 mU/ml of beta-lactamase (Bacillus cereus) for up to 96 h. The Bacillus stearothermophilus var. calidolactis assay was used to quantify penicillin in milk between .003 to 1.0 U/ml. The .5 U/ml of penicillin G was reduced to an undetectable amount within 18 h at 4 degrees C by 1.0 mU/ml of beta-lactamase. The development of titratable acidity over 5 to 6 h in contaminated milks treated with beta-lactamase and inoculated with Streptococcus thermophilus GH, Streptococcus cremoris, Streptococcus lactis, or a commercial starter culture was the same as for control milk samples containing no additives or only enzyme. Pilot-scale manufacture of Swiss and Cheddar cheeses from contaminated milks treated with beta-lactamase yielded cheeses of comparable quality, to control cheeses produced from penicillin-free milk. There were no delays in acid production as judged from pH measurements during production and ripening of the cheeses. About 50% of beta-lactamase activity added to milk remained after pasteurization at 63 degrees C for 30 min. The safety for human consumption of cheese containing small quantities of penicillin degradation products from milk treated with beta-lactamase remains to be established.     

油菜菌核病菌对嘧菌环胺和不同杀菌剂敏感性的相关分析

为了明确油菜菌核病菌对新型杀菌剂嘧菌环胺的敏感性和该药剂与其它杀菌剂的交互抗性,采用菌丝生长速率法测定江苏省不同地区的53个油菜菌核病菌菌株对嘧菌环胺的敏感性,并测定对嘧菌环胺不同敏感性的10个菌株对菌核净、异菌脲、腐霉利、多菌灵、咪鲜胺和戊唑醇等杀菌剂的敏感性。结果表明,菌株间对嘧菌环胺的敏感性差异显著,EC50（抑制中浓度）值在0.0342～1.087 6μg/mL之间;通过EC50值相关性分析,油菜菌核病菌对嘧菌环胺与上述杀菌剂之间不存在交互抗性。     

Synthesis of reactive dye to impart mosquito repellency to nylon

Mosquito repellent textile materials are being increasingly in demand as a preventive measure to protect the consumers from mosquito-borne diseases like malaria, dengue, etc. Many of these agents are applied in post-colouration operation to the fabric. Although initially they show good repellency against mosquitoes, upon repeated washing cycles, this effect gets diminished considerably. In the present work, nylon fabric is imparted mosquito repellent finish in one, single operation of dyeing cum finishing. This approach is based on the modification of commonly used mosquito-repellent N,N-diethyl-m-toluamide (DEET) and synthesizing a reactive dye based on this important ingredient. A reactive dye was synthesized in order to impart mosquito repellency to the nylon 6 fabric, DEET was first subjected to nitration using Potassium nitrate and dichloromethane (DCM). This nitrated product was reduced in the presence of water: ethanol (30:70) and the amine, thus, produced was then condensed with 2, 4, 6-trichloro-1, 3, 5-triazine (cyanuric chloride) a reactive group. The resultant product was finally reacted with an amino group present in 6-Amino-2-naphthalenesulphonic acid (Bronner’s acid) to obtain Sodium6-((4-(diethylcarbamoyl)-2-methylphenyl) amino)-1, 3, 5-triazin-2-yl) amino) naphthalene-2-sulfonate (reactive dye). This reactive dye was then applied on nylon 6 fabric by covalent bonding to provide mosquito-repellent material. The chemical structures of the dye were characterized using FTIR and ¹H-NMR spectroscopy. The melting point of the dye was characterized by Differential Scanning Calorimetry. The fastness properties of the dyed cum finished fabric were measured to evaluate the performance of the dye. Efficacy of mosquito repellency of the treated nylon 6 fabric was studied using standard methods. The nylon 6 fabric reacted with the mosquito-repellent dye and showed very good durable mosquito-repellent activity.