风格各异的功能性服装新面料

<正>随着科学技术的进步和对功能性服装需求的增加,服装新面料也更加多彩多姿。 (一)环保布 美国两家公司合作生产的这种具有环保意义的新型布,80％的原料是利用回收的塑料瓶制成纤维起绒后织成,其手感、强度、色彩、牢度及缩水率等,毫不逊色于用正宗聚酯原料生产的同类产品。由于生产这种布有利于环境保护,故名环保布。用其加工成外套、上衣等服装即为环保服,贴上环保标志销售,很受环保专家及具有环保意识的消费者的喜爱。     

非织造业的后起之秀——水刺非织造布

如果你出席IDEA 98,或者留心非织造市场,你会意识到今天的每一种非织造加工方法都有杰出的产品。过去几年里水刺布成为倍受关注的材料之一,并以手感柔软、悬垂性好、表面光洁和与纺织品相似的性质为众所周知。许多专家认为,在所有非织造布中,水刺布与纺织品最为接近。水刺布开始向机织和针织纺织品挑战,并肯定将在未来的服装和家用装饰布中占有一定的市场份额。过去几年水刺布得到众多生产商、成品厂商和消费者的注意。所以一点不奇怪,近10年来新的生产线不断增加,水刺布的增长率超乎想象。     

非织造工业的后起之秀水刺非织造布

如果你出席了’98IDEA,或者留心非织造市场,你会意识到今天的每一种非织造加工方法都有杰出的产品。过去几年里水刺布成为倍受关注的材料之一,并以手感柔软、悬垂性、表面光洁和与纺织品相似的性质为众所周知。许多专家认为,在所有非织造布中水刺布与纺织品最为接近。水刺布开始向机织和针织纺织品挑战,并肯定将在未来的服装和家用装饰布中占有一定的市场份额 过去几年水刺布得到众多生产商、成品厂商和消费者的注意。所以,一点也不奇怪,近10年来新的生产线不断增加,水刺布的增长率超乎想象。 加工工艺 那么什么是水刺布,它的潜力又何在呢?从历史上看,水刺非织造布(又称纺络法非织造布)主要用高压水流从喷嘴、喷射器或小喷口喷出液体的方法将纤维交缠成网,并经常被     

安全且有益于环保的医用非织造布

<正>非织造布提供了许多医用制品,包括手术服、消毒包布、面罩等。生产医用非织造布的常用方法是将纤维与水性聚合物分散液粘合,所用纤维可以是合纤、人造丝,通常为这些纤维的混合物。不同类型的水性聚合物分散液被用作粘合剂,根据其分散在水中的聚酯粒子的化学来源进行分类。在这些粘合剂中,丙烯酸系分散液处理的非织造布的物理性能最好,这些物理性能包括拉伸强度、耐磨性、低气味及毒物学安全性。 现在,人们最关心的问题之一便是非织造布废物的处理。医用非织造布废物除了来源于     

丝质非织造布的现状与发展

从分析我国现行丝质非织造布的生产工艺入手,阐述目前丝质非织造布技术的特征和水平,认为发展丝质非织造布具有很大的发展潜力。并对丝质非织造布的产品开发提出了建议。     

医用非织造布的发展现状及相关建议

本文概述了世界医用非织造布的发展趋势和厂商动态，对我国医用非织造布的发展现状，应用前景和存在的问题了分析和阐述，并对促进我国医疗卫生用非织造布的发展和推广应用提出了相关建议。     

Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition,wine colour and wine sensory properties

Background and Aims: This study investigated flavonoid composition and C₁₃-norisoprenoids (β-damascenone and β-ionone) in Shiraz grapes and wines, their relationships and links to wine sensory properties. Methods and Results: Differences in the grape berry flavonoid profile were created by exposing bunches to varying levels of sunlight intensity through canopy manipulation. Grapes were harvested at similar maturity and three replicate wines were made for each treatment in both vintages. Grapes produced under shaded canopy conditions had reduced anthocyanins and skin tannins, but little effect on seed tannins was observed. Pigmented polymers and tannins in wines were related to berry flavonoid composition (anthocyanins, skin and seed tannins, and their ratios). In grapes and wines, no significant effects were observed in response to canopy manipulation for two hydrolytically released C₁₃-norisoprenoids, β-damascenone and β-ionone. Relationships were established for wine flavonoid composition, wine colour density, sensory perception of the astringency-related mouth-feel attributes and a quality scale. A positive relationship between wine quality score and hydrolytically released β-damascenone in both berries and wines was found, but not for free β-damascenone or any quantified forms of β-ionone. Conclusion: Higher concentrations of anthocyanins and skin tannins in berries, coupled with a lower concentration of seed tannins were associated with higher wine quality. The ratio anthocyanins*skin tannins/seed tannins is proposed as an indicator of wine flavonoid composition, wine colour and wine quality. Excessive canopy shade was detrimental to berry and wine composition and intensified sensory detection of ‘straw’ and ‘herbaceous’ characters in the wines. Significance of the Study: This study increases the understanding of the balance and composition of flavonoid compounds and C₁₃-norisoprenoids in berries and their relationship with wine composition and wine sensory properties, but also highlights the importance of a canopy microclimate assessment.     

纺织检测技术与仪器发展的回顾及前瞻

由于数学、物理学、机械工程学、电子学，特别是微电子学、计算机网络技术和数据处理技术的发展，纺织检测理论和技术取得了长足的发展，纺织检测仪器的自动化水平、检测功能综合及复合程度都有了极大提高。随着市场经济的发展和全球经济一体化进程的推进，纺织材料品质检验工作将逐步完善实施第三方客观公证检验制度，并且将增加新的检测项目，数量逐步加大，逐步建立起以产品质量法为基准，标准和合同质量承诺相结合的质量保证体系。     

Outfitting Textiles,Fashion + Architecture: The Convergence + Interplay of Construction + Engineering for the Human Form

Links between textiles, fashion, and architecture are examined in terms of their visual aesthetics and methods of realization. Both garments and buildings touch our everyday lives and can be seen as similar types of “outfits.” Pragmatic and expressive they provide protection and shelter while also reflecting taste and identity. As ever-new textiles and technologies are emerging, these are infiltrating both the world of fashion and that of architecture. Fashion references architecture, and architecture references fashion in human scale/proportions and harmony/balance of forms, while the correct choice of textile is crucial to their realization. Fashion is traditionally seen as being ephemeral and temporal and architecture as monumental and permanent but these notions are rapidly changing. Fashion is slowing down to embrace issues of sustainability, timelessness, and longevity while architecture is speeding up to take on aspects of flexibility, mobility, and change. It is proposed that the future will move towards a convergence that includes the bespoke where new textiles and technologies enable “outfits” to be made for wearing and for living in that are intimate and individual—tailored to suit and responsive to need.     

Rapid and accurate determination of d- and l-lactate,lactose and galactose by enzymatic reactions coupled to formation of a fluorochromophore: Applications in food quality control

A fluorometric-coupled reaction for the accurate and rapid determination d- and l-lactate and lactose, galactose in foods is presented. The method was found useful for an accurate determination of these metabolites in heterogeneous, opaque and colourful foods without pretreatments. Example for the determination of lactose, galactose, d- and l-lactate in milk, and yogurts and d- and l-lactate in milk, wine and beer is provided. Unexpectedly, we found that the composition of some commercial bio-yogurts produced in Israel is not consistent with the classical definition of yogurts. Thus, this method offers rapid and accurate methodology, which should be particularly valuable in food quality control.     

Fish gelatin: properties,challenges, and prospects as an alternative to mammalian gelatins

Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and gelatin. Mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Fish gelatin (especially from warm-water fish) reportedly possesses similar characteristics to porcine gelatin and may thus be considered as an alternative to mammalian gelatin for use in food products. Production and utilization of fish gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the fishing industry. This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.     

Beryllium in food and drinking water - a summary of available knowledge

In an overall evaluation of the situation published by IARC in 1993, beryllium and beryllium compounds are identified as carcinogens to humans. This prompted the initiation of this study on beryllium which reviews the situation up to 1998 on the aspects: properties and applications, toxicity, analytical procedures for food and drinking water, reference materials, occurrence in food and drinking water and estimates of daily dietary exposure. Special emphasis is put on analytical aspects and levels of beryllium in food and drinking water.     

我国常见家畜胴体分割及分级技术发展

牛、猪、羊为我国主要家畜品种。改革开放以来,我国牛、猪、羊胴体分割、分级技术水平有了一定的提升,关于家畜胴体分割、分级技术的发展过程及其标准的研究不断完善。本文概述了我国牛、猪、羊胴体分割、分级技术相关标准规定,阐述了常见家畜胴体分割、分级技术的发展历程,并对胴体分割、分级技术存在的问题提出意见,旨在为我国家畜屠宰企业进行牛肉、猪肉和羊肉分割、分级提供参考,促进肉质提高及分割肉的增值,推动我国畜肉产业健康、持续、稳定、快速发展。     

精梳机用梳理器材专件的技术创新与优选

通过对关键梳理器材及专件结构与性能特点的分析,阐明了国内外精梳器材及专件的创新技术方向,并概括出精梳梳理器材及专件的优选配套总体原则;指出我国现代精梳梳理器材及专件的技术水平与国际先进水平的差距正在不断缩小,部分国产精梳器材、专件的性价比优于国外同类产品.     

油炸前后核桃中蛋白质和黄酮含量的研究

研究油炸前后核桃中蛋白质和黄酮含量,建立测定蛋白质和黄酮含量的方法。油炸前后的核桃壳和核桃仁用石油醚脱至无色,依次用95%乙醇、70%乙醇提取至无色,合并提取液后测定黄酮的含量;滤渣加水进行超声提取,抽滤后测定蛋白质的含量。核桃壳油炸前后蛋白质和黄酮的含量分别为0.74%、0.86%,4.40%、3.44%,核桃仁油炸前后蛋白质和黄酮的含量分别为0.37%、1.23%、5.12%、14.28%,平均加样回收率为99.13%。油炸后核桃中蛋白质和黄酮含量较高,含量测定方法稳定、重现性较好。     

Microstructural,cooking and textural characteristics of potato (Solanum tuberosum L) tubers in relation to physicochemical and functional properties of their flours

Potato tubers from six different cultivars were freeze‐dried, ground into flour and analyzed for thermal, pasting and textural characteristics (using differential scanning calorimetry, Rapid Visco analyzer and Instron universal testing machine, respectively) to study the relationship between flour characteristics and cooked potato mealiness. The potatoes with higher sensory mealiness scores resulted in flours having lower transition and pasting temperatures, higher amylose content, setback, peak and final viscosity. The flour gels from the mealier potatoes also exhibited higher values of textural parameters such as hardness, cohesiveness, chewiness and springiness. The microstructure of the tuber parenchyma (studied using scanning electron microscopy), cooking and sensory characteristics of potatoes were found to be related to the pasting and textural characteristics of their flours. Potato cultivars with lower mealiness scores, loosely packed cell arrangement, with comparatively large‐size cells and thinner cell walls showed lower values of textural parameters for both raw and cooked potatoes. This information may prove useful for the selection of potato cultivars with desirable textural and flour‐making properties for specific end‐uses. Copyright © 2005 Society of Chemical Industry