服装IE问题,有问必答

在《服装IE问题,有问必答》的专栏中,我们邀请了业内的专家,为大家解决在生产实践中遇到的一些IE技术问题。本期我们重点聚焦如何调整平臀顾客的裤子、装饰性纽扣如何开发等一系列问题,并详解了春季男式时尚休闲上衣制作工艺。如果您有有关服装IE方面的疑惑可以来信或者邮件告诉我们,我们希望通过对您问题的解答,帮助到更多的人。     

服装IE问题,有问必答

在《服装IE问题,有问必答》的专栏中,我们邀请了业内的专家,为大家解决在生产实践中遇到的一些IE技术问题。本期我们重点聚焦擦肩袖偏后、吊扣、针缝特点等一系列问题,并详解了秋冬季女式时尚裙的制作工艺。如果您有有关服装IE方面的疑惑可以来信或者邮件告诉我们,我们希望通过对您问题的解答,帮助到更多的人。     

服装IE问题,有问必答

《服装IE问题,有问必答》栏目自推出以来,深受广大读者欢迎。我们的初衷就是通过广泛征集大家在生产实践中遇到的一些IE技术问题,请业内专家来为大家寻求解答。本期我们重点聚焦衣袖、整烫工序以及定制裤子制作诀窍等9个问题,由我刊特约IE专家于明建来为大家做出解答。在这里,本刊编辑部也希望如果您有有关服装IE方面的疑惑可以来信或者来邮告诉我们,我们也希望可以通过对于您问题的解答,帮助到更多的人。     

服装IE问题,有问必答

自2010年10月期本刊推出《服装IE问题,有问必答》专栏,受到了广大读者的好评,我们设立这个专栏的初衷是通过广泛征集大家在生产实践中遇到的一些IE技术问题,通过业内专家来为大家寻求解答。因此如果您有有关服装IE方面的疑惑可以来信或者来邮告诉我们,我们希望可以通过对于您问题的解答,帮助到更多的人。本期我们重点聚焦立领制版、挺胸体制版以及验厂等一系列问题。     

基于IE的服装模板技术在服装工艺课程中的应用

以四川师范大学服装设计与工程专业教学现状为例,在分析服装模板应用于行业技术的基础上,从改革服装工艺课程教学内容和教学方法入手,拟构建基于IE的服装模板技术在服装工艺课中的应用体系,模拟现代服装企业的工作环境和模式,提高服装工艺课程教学效率和学习效果,培养学生的综合实践应用能力、创新能力和市场适应能力。     

论服装CAPP与IE

在解析服装CAPP主要研究内容及工业工程(IE)的学科性质、构成体系基础上,阐述了服装CAPP与IE是制造业的产物,随制造业的发展而发展,二者殊途同归。探讨了如何利用IE的从粗略分析入手,逐步深化,达到精制分析的研究方法,建立起由"产品分析→作业流程分析→工时分析→动作分析"的生产工艺系统框架,说明IE可为服装工艺设计提供科学的思想方法和研究手段,对服装CAPP基础数据环境建设及系统功能设计起重要作用。     

工业工程视角下智能化服装模板的应用研究北大核心

针对当前服装产业竞争加剧和产品生命周期越来越短的问题,为了提高服装产业反应速度,从工业工程(IE)角度研究服装制造过程控制,应用服装模板技术保障服装IE管理的有效执行。通过工序分析、产线优化、标准化作业、设定节拍、平衡产线等环节研究服装制造过程,设计开发智能化服装工艺模板,应用工序提高效率48%以上,使服装工艺模板的设计、生产、运行等都智能化,助推服装CIMS在服装工厂充分应用,促进实现服装制造过程智能化、数字化、网络化目标。     

工业工程视角下智能化服装模板的应用研究

针对当前服装产业竞争加剧和产品生命周期越来越短的问题,为了提高服装产业反应速度,从工业工程(IE)角度研究服装制造过程控制,应用服装模板技术保障服装IE管理的有效执行。通过工序分析、产线优化、标准化作业、设定节拍、平衡产线等环节研究服装制造过程,设计开发智能化服装工艺模板,应用工序提高效率48%以上,使服装工艺模板的设计、生产、运行等都智能化,助推服装CIMS在服装工厂充分应用,促进实现服装制造过程智能化、数字化、网络化目标。     

IE技术在中小型服装企业中的应用

结合常熟地区服装产业现状,调研并分析IE技术在中小型服装企业中的应用现状与存在问题,从服装IE的工作内容、IE技术应用核心,以及服装IE工程师的素养3个方面介绍适合中小型服装企业生产实际的IE技术理论框架体系的构建,最后分析基于服装IE技术的服装单件流生产模式的技术要领及其适应性,指出服装IE技术的服装单件流生产核心在于生产前准备、生产工序平衡和人员培训3方面。研究结果为中小型服装企业竞争力提升和转型升级提供参考。     

服装中小企业IE系统的应用方案研究

工业工程作为企业提高生产效率与管理水平,节约资金成本与设施空间的手段,逐渐被中小企业重视并接受。可以说,IE作为一门应用性工程技术学科,在我国服装中小企业未来的发展中发挥着至关重要的作用。如何引入IE系统并最大限度发挥其作用是我们迫切需要解决的问题,为此将IE理论与我国中小型服装企业格局特点相结合,并依据相关IE技术路径,提出服装中小企业IE系统的实施方案及各部门应对措施。     

Interpretation of triacylglycerol profiles of palm oil,palm kernel oil and their binary blends

The effects of lipase-catalyzed interesterification (IE) on changes in the chemical composition of palm oil (PO), palm kernel oil (PKO) and their binary blends at 3:1, 1:1 and 1:3 (w/w) ratios, using both 1,3 specific Rhizomucor miehei, (Lipozyme™) and non-specific Pseudomonas sp. lipases were evaluated. IE of the native PO and PKO showed very distinct chemical composition changes. Catalysis of PO, using both lipases, caused synthesis of more medium and long chain triacylglycerols (TAG), with MMM/OLL, MMP, OOO and PPP (M, myristic acid; O, oleic acid; L, linoleic acid; P, palmitic acid) increasing in concentration. In contrast, IE of PKO resulted in the formation of more short and medium chain TAG, with LaLaO and LaMO (La, lauric acid; C, capric acid) experiencing noteworthy increments. Both Rhizomucor miehei and Pseudomonas sp. lipases showed high affinity in hydrolyzing PO fatty acids, resulting in high TAG losses and formation of high percentages of partial glycerides while these lipases were found to enhance the synthesis process in IE of PKO. Catalysis of the three binary blends caused similar TAG compositional changes where the synthesis process focussed on the medium chain TAG, while hydrolysis was observed in the short and long chain TAG that showed corresponding decreases. Catalysis of the three blends was influenced by the major fraction of these blends. Among these blends, PO: PKO at a 1:1 ratio exhibited the highest degree of IE. The diversity and quantity of available TAG are postulated to be the main causes of the different catalytic activities in these binary blends with Pseudomonas sp. lipase showing a higher degree and rate of IE than R. miehei.     

网络教学系统的设计与实现

为实现网络课程学习过程的互动,使学习环境更加宽松、方便,在WINDOWS操作系统平台上设计实现了"计算机组成原理"网络课程学习系统。用户通过浏览器可以学习整个网络课程,处理教师发布的在线作业,可以维护自己的账户口令。教师通过浏览器可以管理和维护用户账号,管理和发布在线作业,管理和评定用户提交的在线作业。该系统可为学生提供自学的环境与丰富的学习资源,实现网络学习的基本功能,为教师的课堂教学提供有效的帮助。     

废纸浆脱墨效果的评价指标分析

结合福建省南纸股份有限公司废纸脱墨浆的生产实践,依据在线的BT-5300白度变送器检测特点,通过对废纸脱墨浆生产过程中的IE值、DEM值及ERIC值的计算,分析了废纸浆脱墨效果的评价机理。     

Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend

Speciality fats were prepared by utilising non-traditional fats, such as mahua and kokum, made by enzymatic interesterification (IE). The fats were blended in a 1:1 ratio and subjected to IE for different times of 0.5–24 h, using 1,3-specific lipase, Lipozyme TL IM. DSC cooling and melting thermograms showed a new peak at higher temperature region on IE. The enthalpy of the newly formed peak increased with increase in the time of IE. There was a significant change in the solids fat content with time of IE and this is attributed to the decrease in monounsaturated and disaturated (SUS) types of triglycerides (TGs) and increase in trisaturated TGs. The melting profile of the blend subjected to IE for 1 h resembled that of commercial milk fat and the one interesterified for 6 h showed a wider melting range, similar to that of hydrogenated fats used for culinary and bakery purposes.     

Development of an Event-Specific Detection Method for Genetically Modified Maize IE034 by Quantitative Real-Time PCR

The insect-resistant transgenic maize event IE034 has been proved to be one of the most commercially developed transgenic maize events in China. This study was aimed to develop a stable and reliable quantitative detection method to monitor this new transgenic maize event. Here, we developed a novel event-specific real-time PCR method for this genetically modified maize event IE034. The resulting 134 base pair (bp) amplicon was designed according to the 5′ junction of inserted sequence and flanking maize genome sequence. Standard curve of the IE034 5′ event-specific sequence showed good linear regression and high PCR efficiency when using the IE034 pure line samples as calibrator. The limit of detection (LOD) for the IE034 detection method was estimated at approximately 8 initial template copies, and the limit of quantification (LOQ) was estimated at about 40 copies. The accuracy of this quantitative real-time PCR method was verified by screening four mixed DNA samples with known levels of the IE034 event (5, 1, 0.5, and 0.23 %, respectively). The quantified biases deviated from 8.7 to ?12.2 %, and the relative standard deviation (RSD) ranged from 2.7 to 12.7 %. These data indicated that this new-developed IE034 event-specific real-time PCR method is suitable and reliable for the quantification of IE034 maize and its derivates.     

Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage

Physical and sensory characteristic of pork sausages produced from enzymatic interesterified blends of lard and rapeseed oil during storage were evaluated. All three enzymatic interesterified blends (IE90, IE70 and IE50) had ratios of unsaturated to saturated fatty acids within the range of 1.47–2.84 which is favourable for cardiovascular disease risk reduction. Blends of IE90 and IE70 were found to have suitable solid fat content, melting and crystallization profile suitable for sausages production. Sausages were produced from blends of IE90 and IE70 with different muscle types (musculus longissimus dorsi and musculus sternomandibularis) and processing conditions such as cooling rates and final processing temperature. Cooling rate was found to have no significant (P > 0.05) effect on hardness of the sausages throughout storage. Both musculus longissimus dorsi and high final processing temperature of 20 °C increased the hardness of the sausages during storage. In terms of fat particle size distribution, it was found that sausages IE70 had significantly (P < 0.05) lower amount of small fat particles (<4 μm) and higher amount of big fat particles (4–500 μm). This is in agreement with the findings on softer texture of sausages IE70. All the sausages produced from interesterified blends of lard and rapeseed oil had no apparent fat excretion and were rated as having acceptable sensory attributes as compared to reference sausage which was produced from pure lard.     

Accuracy of amino acid analysis of fish meals by ion-exchange and gas chromatography

Variations in amino acid content of fish meals can be due to differences between meals or to analytical shortcomings. The purpose of the cooperative study reported here was to compare the accuracy of the ion-exchange (IE) and gas Chromatographic (GC) methods when applied to fish meal. The between-laboratory and within-laboratory variations were determined by analysing hidden duplicates of eight meals in four laboratories using IE and in a further three laboratories using GC. The work exposed certain pitfalls and inconsistencies in replicating results. A major source of variation in the IE method was identified as the instability of the ninhydrin reagent leading to the consequent variation in the colour yield of some amino acids which was not compensated by the use of norleucine as an internal standard. Significant between-laboratory variations and fish meal × laboratory interactions for certain amino acids existed. The work confirmed a need for replicate analysis of samples, whether done by IE or GC. Without discarding any outlying values, coefficients of variation for repeatability (Within-laboratory variation) varied from 3.5 to 9.7% for IE and 3.5 to 8.4% (histidine at 20%) for GC. coefficients of variation for reproducibility (between-laboratory variation) varied from 4.1 to 14.4% for IE and 4.5 to 11.9% (20% for histidine) for GC. The values for lysine reproducibility were 10.8% and 4.8% and for methionine wee 13.6% and 8.2% respectively for IE and GC. Neither of the methods was clearly superior for determining the amino acid content of fish meals. It would appear, however, that the GC method tended to result in lower within-laboratory variance, with arginine and histidine as exceptions. An amino acid mixture, a centrally prepared hydrolysate and a protein of known composition were also studied.     

Effect of the enucleation procedure on the reprogramming potential and developmental capacity of mouse cloned embryos treated with valproic acid

Mouse recipient cytoplasts for somatic cell nuclear transfer (SCNT) are routinely prepared by mechanical enucleation (ME), an invasive procedure that requires expensive equipment and considerable micromanipulation skills. Alternatively, oocytes can be enucleated using chemically assisted (AE) or chemically induced (IE) enucleation methods that are technically simple. In this study, we compared the reprogramming potential and developmental capacity of cloned embryos generated by ME, AE, and IE procedures and treated with the histone deacetylase inhibitor valproic acid. A rapid and almost complete deacetylation of histone H3 lysine 14 in the somatic nucleus followed by an equally rapid and complete re-acetylation after activation was observed after the injection of a cumulus cell nucleus into ME and AE cytoplasts. In contrast, histone deacetylation occurred at a much lower level in IE cytoplasts. Despite these differences, the cloned embryos generated from the three types of cytoplasts developed into blastocysts of equivalent total and inner cell mass mean cell numbers, and the rates of blastocyst formation and embryonic stem cell derivation were similar among the three groups. The cloned embryos produced from ME and AE cytoplasts showed an equivalent rate of full-term development, but no offspring could be obtained from the IE group, suggesting a lower reprogramming capacity of IE cytoplasts. Our results demonstrate the usefulness of AE in mouse SCNT procedures, as an alternative to ME. AE can facilitate oocyte enucleation and avoid the need for expensive microscope optics, or for potentially damaging Hoechst staining and u.v. irradiation, normally required in ME procedures.