基于有机氟整理剂的纯棉针织物拒水拒油整理

采用HS1800有机氟拒水拒油整理剂对纯棉针织物进行拒水拒油整理。设计正交试验探究浸渍时间、焙烘时间、焙烘温度、轧余率、整理剂质量浓度5个因素对整理效果的影响。通过单因素分析,探究拒水整理的最佳工艺,并测试其整理前后的耐水洗性能和服用性能。试验结果表明:浸渍时间对织物整理效果的影响最大,其次是整理剂质量浓度和焙烘温度,轧余率和焙烘时间对纯棉针织物的拒水效果影响较小。最佳整理工艺为:整理剂质量浓度13 g/L,浸渍时间13 min,轧余率70%,100℃条件下预烘3 min,150℃条件下焙烘1 min。拒水拒油整理后棉针织物的服用性能下降幅度不大,水接触角为142.03°,油接触角为137.48°。经35次水洗后,水接触角为132.83°,油接触角为127.94°,可满足穿着需要。     

含氟聚丙烯酸酯乳液合成及应用

以丙烯酸和烷基醇为原料,合成含不同碳链长度的烷基丙烯酸酯软单体,再以含氟丙烯酸酯功能单体和丙烯酸酯软单体为原料进行乳液聚合,得到了稳定性良好的含氟聚丙烯酸酯乳液.研究了含氟聚丙烯酸酯乳液在织物上的应用.采用二浸二轧、110℃预烘1 min、170℃焙烘3 min的整理工艺,整理后棉织物拒水达3~4级,拒油达2级,接触角可达130.4°.     

间位芳纶非织造布的拒水拒油整理初探

采用UNIDYNE TG-410C含氟化合物整理剂对间位芳纶非织造布进行拒水拒油整理,通过单因素实验分析整理剂浓度、焙烘温度及焙烘时间对整理效果的影响,并进一步通过正交试验方法得出最优工艺参数。试验结果表明,经整理后原本没有拒水拒油效果的间位芳纶非织造布拒水可达到6级,拒油可达5级。     

含氟聚丙烯酸酯拒水抗紫外整理剂的合成及应用

以甲基丙烯酸六氟丁酯(TFBMA)、丙烯酸甲酯(MA)、甲基丙烯酸羟乙酯(HEMA)、4-丙烯酰氧基二苯甲酮为原料单体,合成了一种含氟聚丙烯酸酯拒水抗紫外整理剂。探讨了整理剂用量、整理液pH、焙烘温度和焙烘时间对整理后棉织物综合性能的影响。通过正交实验得出优化的整理工艺为:整理剂用量120 g/L,整理液pH 6,170℃焙烘2.5 min。棉织物经此工艺整理后,拒水性可达90分,接触角达到132.9°,UPF值达到50.2。     

水性全氟聚氨酯防水防油整理剂的制备及性能

以异佛尔酮二异氰酸酯(IPDI),1,4-丁二醇(1,4-BDO)和全氟醇为主要原料,N-异丙基二乙醇胺为扩链剂,二月桂酸二丁基锡(DBTDL)为引发剂,制备水性阳离子全氟聚氨酯防水防油整理剂(WFPU);探讨WFPU用量、交联剂用量、烘焙温度和烘焙时间对棉织物拒水拒油效果的影响.结果表明,优化的WFPU整理工艺为:WFPU用量10 g/L,交联剂用量20%(占整理剂用量的质量百分数),焙烘温度160℃,焙烘时间150 s.经该工艺整理后的织物具有较佳的拒水拒油效果,对水的接触角可达138°,对石蜡油的接触角可达120°,且耐洗性优异.     

涤纶针刺滤料的拒水拒油整理工艺研究

使用FG-910含氟拒水拒油整理剂对涤纶针刺滤料进行拒水拒油整理,研究了在整理过程中五个主要因素对整理效果的影响规律,并进行了正交优化试验。结果表明:最佳的整理工艺参数是浸渍温度55℃、浸渍时间25 min、FG-910质量浓度60 g/L、焙烘温度150℃和焙烘时间150 s,在该条件下整理可使涤纶针刺滤料的拒水等级和拒油等级都达到8级,且透气率变化率达到18.75%,可有效地改善滤料的过滤性能。     

含氟丙烯酸酯乳液的合成及应用

文中采用种子乳液聚合方法,以丙烯酸丁酯(BA)、甲基丙烯酸甲酯(MMA)、含氟丙烯酸F100和N-羟甲基丙烯酰胺(N-MA)作为单体,制备了阳离子含氟丙烯酸酯聚合物乳液,并应用于棉织物的拒水拒油整理。测试了合成乳液的物理性能及整理后棉织物的拒水拒油性能。结果表明,采用种子乳液聚合成功合成了稳定的、相对粒径分布均匀且成膜耐温性好的阳离子含氟丙烯酸酯乳液,乳液成膜耐温达358.00℃;对棉织物整理后具有较好的拒水拒油效果,整理织物水接触角达到142.75°,拒水拒油分别达到4级和6级。     

短氟碳链拒水拒油整理剂的合成及其应用

以1H,1H,2H,2H-全氟辛醇、丙烯酸为原料,通过酯化反应制得1H,1H,2H,2H-全氟辛基丙烯酸酯(TFOA),再将其与丙烯酸十八酯(SA)、丙烯酸丁酯(BA)以及甲基丙烯酸羟乙酯(HEMA)进行乳液共聚,制备了一种短氟碳链拒水拒油整理剂。将整理剂应用于棉织物的拒水拒油整理,通过XPS测试研究其表面结构。整理后棉纤维表面褶皱消失,变得平整光滑。TG测试分析表明,棉织物的热稳定性得到改善。棉织物整理后对水的接触角最大为144.6°,拒水效果可达100分,拒油等级可达4级,表明共聚物乳液整理后的棉织物拒水拒油性能优良。     

拒水拒油剂FG-410对涤纶织物整理工艺探讨

采用国产含氟拒水拒油整理剂FG-410,通过正交试验探讨了整理剂用量、交联剂用量、催化剂用量及焙烘温度等因素对拒水拒油整理效果的影响,优化工艺条件为:FG-410整理剂用量20g/L,FBA交联剂用量16g/L,催化剂MgCl2用量8g/L,155℃焙烘.整理后织物具有良好的拒水拒油性能及耐水洗性,且整理工艺对织物强力及透气性无明显影响.     

绿色拒水拒油餐桌布的制备

为实现餐桌布绿色拒水拒油效果,选用棉织物、棉/亚麻混纺织物和亚麻织物,采用浸轧加烘燥工艺对3种织物进行拒水拒油功能整理。通过测试及分析整理后织物的拒水拒油等级,研究环保型含氟整理剂对织物拒水拒油功能的影响,并对整理后织物接触角、透气性、悬垂性和耐水洗性能进行表征分析。棉织物与棉/麻织物在含氟整理剂648-2质量浓度为25 g/L时织物拒水拒油效果最佳;亚麻织物在含氟整理剂648-2质量浓度24 g/L时织物拒水拒油效果最佳;通过对比分析发现,亚麻织物最适合作为绿色拒水拒油餐桌布,整理剂质量浓度为24 g/L时亚麻织物的拒水等级为5级、拒油等级为8级,织物接触角为140.3°。     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

酚类物质的结构与性质及其与葡萄及葡萄酒的关系

酚类物质是一类大而复杂的化合物。葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类，它们是葡萄中重要的次生代谢产物，与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质来自于葡萄果实、果梗、酵母代谢以及橡木桶，参与形成葡萄酒的味道、骨架、结构和颜色等，对红葡萄酒的特征和质量尤其重要。