捻制设备收线轮直径范围的调整

阐述打滑器打滑率的概念，给出在收线轮直径已调整条件下，收线传动比应满足的一般关系式，提出了要满足打滑器正常打滑，重新设计收线工字轮直径时必须符合的条件。     

机器参数对皮圈打滑的影响

由于缺少一种积极有效的方法来控制下皮圈向上皮圈的传递运动,故皮圈打滑的现象会发生在环锭细纱机的每一个锭位处。一般来说,上皮圈的速度总慢于下皮圈,这是引起皮圈打滑的原因所在。当上、下皮圈之间有纤维存在时,皮圈速度的差异会增加。皮圈打滑使纤维在皮圈区域的运动不可控,导致纱线质量恶化。皮圈打滑有两种类型,皮圈和皮圈间的打滑,以及下皮圈的打滑。原料、摇架压力、隔距大小、粗纱喂入量和后区牵伸等都会影响皮圈的打滑。     

热磨机螺旋进料器打滑故障的诊断与分析

根据螺旋进料器发生物料打滑的原因,提出消除打滑的方法。     

打滑地层金刚石钻头制造工艺研究

分析了打滑地层打滑的原因;研究了采用弱包镶钻头钻进打滑地层的防滑机理、金刚石钻头胎体分层设计在破碎硬岩时胎体磨损状态。应用研究表明：采用了胎体分层设计的弱包镶金刚石新型钻头,在打滑地层钻进时,钻进效率良好,钻头寿命也得到明显提高。     

中型袋自动立式包装机牵膜打滑问题的解决

本文在分析中型袋自动立式包装机牵膜打滑形成机理的基础上，介绍了对同步齿形带进行的特殊工艺处理以防止打滑的具体措施     

提高金刚石钻进“打滑”岩层生产效率的措施

自从我国推广应用金刚石钻进技术以来，就如何提高金刚石在钻进坚硬、致密、弱研磨性岩层(“打滑”岩层)的效率进行了许多研究。文章比较了电镀和孕镶金刚石钻头在该类地层防“打滑”的研制情况，确定孕镶钻头是解决“打滑”岩层并提高生产效率的最佳选择。     

进一步分析钢丝拉拔过程中滑动量的变化并探讨最佳水箱拉拔方法

<正> 多道次滑动式水箱拉丝机的钢丝拉拔是将塔轮、模子、钢丝均浸没在肥皂液中使钢丝在塔轮各鼓轮面上进行打滑来实现的。打滑量的大小是由预先设计的拉拔工艺来决定的,并在一定程度上反映了工艺设计的优劣。过大的打滑量对设备的动力消耗,塔轮     

数字式打滑率测定仪

多年来,国内对拖拉机驱动轮打滑率多用数驱动轮圈数的方法进行测量,也有用接触式或非接触式开关通过计数的办法进行测量,但都不太配套,而且精度不高,不能直接得到测量结果。我们采用集成电路研制了一种直接数字显示的打滑率测定仪如图1,并配有接近开关式的传感器,可以独立地测量打滑率。     

6/600合绳机摩擦打滑器的改造

1　传统的摩擦打滑器1.1　传统的摩擦打滑器的结构其结构如图 1所示。图 1　传统的摩擦打滑器结构1.联接装置　 2 .铜套　 3.注油孔4.锥齿轮　 5 .闸皮摩擦轮1.2　该结构在使用中存在的问题(1)图 1中使用的铜套在运行中采用手工注油润滑 ,由于注油孔距注油点 (轴端 )长达 4 5 0     

浅谈皮带机打滑原因和检修

本文在对带式输送机工作运力分析的基础上,对带式输送机打滑的原理进行了分析,针对打滑产生的原因,进而对带式输送机的检查进行了分析,研究结果对带式输送机的研究和改进以及维修具有指导意义。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．     

ANALYTICAL CHARACTERIZATION OF THE PRODUCTS OF NONENZYMATIC GLYCOSYLATION OF LYSOZYME

The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated.