“断网再植”新法

圆网印花是印染行业中的一项比较先进的生产工艺。用圆网印花机印制出来的花布,花纹清晰、层次丰富、色泽鲜艳,很受国内外人民的欢迎。由于这种印花,既保持有手工平网印花的效果,又有滚筒印花机的连续、高速,因此,被许多印染厂家采用。但是,在圆网印花过程中,因机器的磨损和操作不当等原因,损坏圆网的现象每天都有     

问:印花导带的状态对印制效果有何影响?

答:圆网印花导带是圆网印花机印花部分的主要配件之一.印花导带由导带承托辊支撑,在印花时,导带起着承托圆网、刮浆刀(或磁棒)以及传送印花织物的作用,是影响圆网印花机精度和印花质量的关键部件之一.     

筛网印花新进展——印花新技术展望之三

筛网印花包括圆网印花和平网印花。圆网印花自上世纪六十年代开始推广应用以来，发展迅速，已占全部织物印花量近60％，在西欧占90％以上。圆网印花有印花速度快、自动化程度高等优点。平网印花在亚洲国家应用较多。     

圆网印花工艺与生产技术管理

本文介绍了直接、防印、半防印、防拔染等常用圆网印花工艺以及合理选用圆网印花刮刀,合理使用贴布浆,印制过程中发生断网、闷头脱落、砂眼、圆网皱痕的处理等实际生产中的技术管理问题。     

平网印花机加装圆网印花的改造

平网印花机加装圆网印花的改造金昭懿（黄石纺织机械厂）一、圆网印花和平同印花特点圆网印花具有花型活泼，得色浓艳，花型上机周期短，生产效率高、劳动强度低等特点。现已广泛被印染厂采用，成为当今世界印花新潮流，目前圆网印花技术已扩展到印刷、壁纸、塑料涂层等行...     

问与答

问：印花导带的状态对印制效果有何影响？答：圆网印花导带是圆网印花机印花部分的主要配件之一。印花导带由导带承托辊支撑,在印花时,导带起着承托圆网、刮浆刀（或磁棒）以及传送印花织物的作用,是影响圆网印花机精度和印花质量的关键部件之一。     

棉针织物圆网印花工艺

在针织物圆网印花中，可根据花型特点与客户要求，选择全涂料印花、活性／涂料印花、活性直接印花等工艺。文中分析了棉针织物印花对前处理的要求，阐述了前处理产生的疵病对印花的影响，以及圆网印花工艺及设备，粘合剂、染料、分散剂及手感调节剂的选择原则，指出了印花工序中的注意事项。     

印花工艺问答(三十)

问:圆网印花机是何原理?有几种类型?答:圆网印花机的特点是圆筒型的网版,分为进布、印花、烘干、收布四个部分。其中印花部分有印花导带、圆网的驱动装置、圆网和印花刮刀架、对花装置、导带水洗和刮水装置、以及     

刮刀在圆网印花中的应用

圆网印花刮刀的作用是十分重要的。由于圆网印花刮刀和铜辊印花刮刀有着很大区别,且操作方法也有所不同,所以要对圆网印花刮刀的作用及应用有一个充分的认识。通过一个阶段的学习和摸索,得到以下一些体会。 一、圆网印花刮刀的工作原理 圆网印花的刮刀过去是沿用平网印花的橡皮刮刀,后由于不经久耐用改为合金刮刀,使之具有耐磨、耐腐蚀、弹性好、不生锈等特点。目前使用的刮刀大致有以下几种规格,见表1。     

针织物圆网印花生产实践

针对针织物圆网印花的难度阐述了在各印花工序中的注意事项，并介绍了印花工艺配方。     

Carbon dots: Principles and their applications in food quality and safety detection

ABSTRACT

In the past ten years, as a novel and prospective nanomaterials, carbon dots have acquired tremendous attention for their unique optical and physicochemical properties, high compatibility and low cost, as well as great potential in sensing area. This review aims to present the current detecting principles based on carbon dots and other nano biological technologies, involving fluorescence quenching and recovery mechanisms. The synthetic and modificatory approaches in making carbon dots including top-down and bottom-up methods, as well as surface passivation and heteroatom doping ways are introduced. Their applications in food area, concerning detection of nutrients, restricted or banned substances as well as foodborne pathogenic bacteria and the toxins secreted are discussed. Finally, the difficulties to be overcome or problems to be solved are presented, and other novel techniques to combine with carbon dots to obtain more stable and specific nanosensors in various fields are proposed. Although carbon dots based sensors have shown the potential in sensing aspect of food area, as food samples are complex in compositions that may cause interferences, more novel techniques are needed to combine with carbon dots to develop sensitive and specific sensing probes.     

Health Functionality of Organosulfides: A Review

Phytonutrients are chemicals that are derived from plants and aid in both human health as well as the prevention of chronic disease. One type of phytonutrient classification is organosulfides which includes mostly cruciferous vegetables, as well as garlic. Allium, sulforaphane, glutathione, and isothiocyanates are organosulfides that are examined in this current review of literature for their anti-carcinogenic, anti-thrombotic, anti-atherosclerotic, anti-inflammatory, anti-microbial, and anti-oxidative effects. The following review will also focus on specific research examining the effects of organosulfides on health outcomes such as prostate cancer, breast cancer, gastric cancer, colorectal cancer, diabetes, and hypertension.     

我国传统腌腊肉制品存在的问题及对策

本文针对我国传统腌腊肉制品及其传统加工工艺中存在的问题进行了较为系统的分析,提出了解决这些问题的对策和具体技术,并为我国传统肉制品加工工艺的现代化改造提出了建议.     

Incorporation of Propionibacteria in Fermented Milks as a Probiotic

Propionibacteria are mainly found in dairy products and fermented milks but are found in other foods as well. Dairy propionibacteria have recently shown to exert potential probiotic activities such as production of propionic acid, vitamins, bacteriocins, essential enzymes, and other vital metabolites. Furthermore, stimulating the immune system and lowering the blood cholesterol level are some of their favorable effects. They have a wide spectrum of antimicrobial activities, inhibiting the growth of gram-positive and some gram-negative bacteria, as well as some yeasts and molds. At industrial scale, they are used in cheese making, especially Swiss (hard) cheeses, as dominant starter cultures. There is a rising trend to use propionibacteria in fermented milks as probiotic. The current paper reviews the characteristics of propionibacteria related to their use in fermented milks either as starter culture or probiotic, methods for the enumeration of propionibacteria, and their functional (in vivo) efficiency.     

Fibre materials for advanced technical textiles

In this article, most kinds of fibre materials used for advanced technical textiles are systematically introduced. The definition of advanced technical textiles and the scope of fibre materials used for advanced technical textiles are given in the introductory chapter, PET, nylon and PP fibres are explained as three major conventional fibres for advanced technical textiles. High mechanical performance fibres such as carbon fibre and aramid fibre, and high heat resistance fibres such as SiC fibre are introduced in chapters 3 and 4, respectively. Several kinds of function fibres such as separation function, optical, electric conductive, adhesive are introduced in chapters 5 to 10. Specialty material fibres such as PVA and PLA, modified fibres for specific function and modified fibres for specific end-use are also introduced in chapters 11 to 13. The final chapter is assigned to introduce nano-fibres which include three kinds of organic nano-fibres manufactured by bottom-up way, by electro-spinning and by top-down way, and also carbon nano-tube and nano-fibre.     

食品中二噁英类化合物痕量检测研究进展

介绍二噁英类化合物的提取和净化方法,综述近十年来二噁英类化合物的化学分析法、生物检测法、免疫法及其它测定方法的研究进展,并对我国开展二噁英化合物的快速分析检测提出了建议和展望。     

造纸用喷雾淀粉

本文介绍了造纸用喷雾淀粉的发展概况，与湿部、表面应用淀粉的异同，喷雾机理和ＨＣＰ－０１型喷雾淀粉的性能，以及喷雾技术。     

The role of primary alkanolamines in cosmetic formulation

Alkaline products are commonly used in cosmetic preparations as neutralizing agents for acid-functional raw materials. Primary alkanolamines can provide positive attributes in such cases. The properties of nitroparaffin-derived primary alkanolamines are compared here with the general requirements for cosmetic-type acid-neutralizing materials.
Acid-functional copolymers, used as hair fixatives in both aerosol and non-aerosol products, are efficiently solubilized by neutralization with 2-amino-2-methyl-1-propanol (amino-methylpropanol) in a variety of aqueous and non-aqueous systems. The effects of such neutralization on resultant film properties which influence product performance are discussed in detail.
Upon neutralization, crosslinked acrylic-acid polymers of varying molecular weights (carbomers) provide significant benefits when used as thickeners, gellants or emulsifiers in cosmetic products. New data are added to previous knowledge on the use of tris(hydroxymethyl)aminomethane (tromethamine) as a neutralizing agent for three resins, especially in gelled formulations. Alcohol compatibility, pH behaviour, and viscosity characteristics of such formulations are described. In addition, toxicological considerations of primary alkanolamines are addressed.
Further to the above applications, nitroparaffin-derived primary alkanolamines can be effectively used as cosmetic emulsifiers (in the form of their fatty-acid soaps), dispersants or co-dispersants for particulate-containing products, and pH buffers/stabilizers.     

聚丙烯酰胺类纸用增强剂的制备

介绍了各种聚丙烯酰胺类纸用增强剂的制备方法 ,重点介绍了两性共聚型聚丙烯酰胺的合成工艺及技术关键、增强机理和影响因素     

Milk proteins for edible films and coatings

Due to the recent increase in ecological consciousness, research has turned toward finding edible materials. Viable edible films and coatings have been produced using milk proteins. These films and coatings may retard moisture loss, are good oxygen barriers, show good tensile strength and moderate elongation, are flexible, and generally have no flavor or taste. Incorporation of lipids in protein films, either in an emulsion or as a coating, improve their properties as barriers to moisture vapor. Interactions between chemical, structural properties, as well as film-forming conditions and functional properties of edible milk films are elucidated. Some potential uses of milk protein packaging, which are hinged on film properties, are described with examples.