苗族蜡染文化元素在现代家具设计中的应用研究

蜡染是苗族文化中最具有代表性的民族艺术文化,历史悠久,纹样精致,寓意丰富。文章以苗族蜡染为研究对象,从纹样题材、构图形式、色彩特征三个方面分析其艺术特征,了解苗族蜡染制作方式和文化特色。分析提取蜡染的纹样因子和色彩因子,结合现代人的喜好偏向和审美情趣,提出苗族蜡染文化基因在现代家具设计中合理应用的思路和方法,分析了如何使用现代设计手法和美学理论将传统蜡染文化元素与现代家具设计相融合,为现代化民族特色家具产品设计提供了新思路。     

浅析苗族蜡染元素在现代设计中的创新与应用

苗族蜡染因其特有的民族文化底蕴和审美价值,被誉为我国少数民族文化乃至传统文化之瑰宝。这种经过世代传承至今的民族传统技艺,其魅力之处就在于蓝与白的呼应和带着神秘气息的纹样符号,这些纹样符号记载着中国少数民族源远流长的传统文化和难以复制的民俗文化。文章主要论述了苗族蜡染的发展历程,解读其中的精神文化内涵。通过对苗族蜡染各个角度文化创意切入点的探究,阐述了其文化精神内涵在现代设计中的创新与应用。     

贵州苗族蜡染图案在包装设计中的新探索

针对我国贵州苗族蜡染工艺独特的文化底蕴,从风格、纹样两个方面进行阐述,探讨贵州苗族蜡染的优异性及贵州苗族蜡染图案在包装设计中的应用。     

贵州丹寨县排莫村苗族蜡染的传承与发展研究

蜡染是中国古代三大印染技艺之一，属于苗家人独有的民间工艺和美术技艺。俗话说“中国蜡染数贵州、贵州蜡染数丹寨、丹寨蜡染数排莫”。排莫村是蜡染的发源地，蜡染已成为排莫村脱贫致富的新产业。由于排莫村苗族蜡染构图别致、民俗个性鲜明，其蜡染纹样几乎都是对大自然的敬畏和喜爱，使得排莫村被列入中国少数民族特色村寨。文章以丹寨县排莫村为田野调查点，了解当地蜡染的艺术风格及纹样，从其发展现状中发现排莫村苗族蜡染的发展困境，在此基础上提出相应的建议与对策。     

贵州苗族蜡染纹样文化内涵挖掘与应用

贵州苗族蜡染图案因风格古拙神秘、纹样优美、立意清晰和文化内涵丰富，成为贵州省最具特色的文化遗产之一。文章在深入挖掘蜡染图案中蕴含的文化内涵和审美特点基础上，采用Adobe illustrator工具提取蜡染矢量纹样，对每个纹样进行标注和编码，构建了苗族蜡染纹样素材库。实践表明，将蜡染纹样应用到产品设计中，所设计出的产品不仅具有较强的美感，还展现出了独特的苗族文化韵味。蜡染纹样素材库可以为产品设计领域提供大量的设计灵感，其对保护和传播民族文化瑰宝，促进民族文化自信具有重要的意义。     

黔东南苗族打籽绣的艺术特色及其应用

采用文献研究法、实物观察法和田野调查法,分析苗族打籽绣在图案题材、色彩搭配和构图形式上的艺术特色,并结合实际案例归纳出其在现代服饰品设计中的应用方法。研究认为:黔东南地区的苗族打籽绣题材极为丰富,多采用复合形造型语言;构图布局因纹样题材的不同而各异,多见单独纹样和连续式纹样;色彩上一般使用紫红色的绣布,白色梗线,但绣制的图案颜色则根据地域的不同有所区别;传统苗族打籽绣与现代服饰品的结合有工艺纹样的嫁接、与其他针法技艺的结合以及材料的革新3条路径。     

现代女装设计中苗族蜡染纹样的创新融合与应用

作为中国苗族传统纺织技艺的代表,苗族蜡染及其独特纹样不仅深植于苗族文化和历史之中,亦成为现代设计领域追求创新的重要资源。文章着重于探讨苗族蜡染纹样在现代女装设计中的创新融合与应用,探索保留传统纹样文化精髓的同时满足现代审美标准的路径。通过对苗族蜡染的历史背景、纹样特点及其在现代女装设计应用实例的深入分析,展示了苗族蜡染纹样为现代设计带来的新灵感,及其在提升现代服饰的文化艺术价值方面的可能性。     

苗族蜡染蝴蝶纹样在现代服装中的应用探究

苗族蜡染是中国国家级非物质文化遗产,其历史源远流长,其中蝴蝶纹样是苗族蜡染文化的精髓。文章基于现代设计方法将苗族蜡染蝴蝶纹样进行创新,实现更为广泛的应用与推广,以促进民族非遗文化的传承与创新,使之焕发时代新活力。     

论苗族蜡染艺术装饰纹样的生态美学价值

苗族传统蜡染工艺装饰纹样种类丰富、形态各异、造型精巧,是民族艺术图案瑰宝,这些装饰纹样反映着苗族人民与生态环境和谐共生的美好场景。通过对其装饰纹样分类、纹样造型等形制的分析,探究苗族先民自然崇拜的生命价值观,以及蕴含着独特的生态审美逻辑与价值。     

贵州蜡染在服装设计中的应用

针对我国贵州蜡染工艺,从蜡染图案、色彩和工艺3方面进行解析。探讨了贵州民族蜡染的文化内涵和艺术特征,对比分析传统蜡染和现代蜡染的异同;以此为基础研究得出,蜡染技术在服装设计中的应用原则和方式。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.