共查询到20条相似文献,搜索用时 46 毫秒
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本文研究在不同功率和压强条件下用氧等离子体对羊毛纤维和织物进行不同时间长度的处理。处理后,羊毛织物的印花性能显著改善,同时,羊毛纤维的定向摩擦效应也得到一定的降低。另外,我们对样品进行了扫描电镜测试和Awolldern实验,以求从羊毛表面形态的角度来解释氧等离子体对羊毛改性的原因。 相似文献
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主要研究超声波在酸性染料染羊毛中的染色性能。选用常规染色和超声波染色对羊毛织物进行酸性染料染色,比较了2种染色方法的染色动力学。利用超声波酸性染料染色羊毛,与常规染色相比,超声波在染液中会产生强烈的空穴效应,染色速率常数较大,扩散活化能较高,染色温度较低,皂洗牢度有所提高,在低温条件下染色,对纤维损伤较小。超声波条件下,酸性染料对羊毛织物进行染色,可以在相对较低的染色温度(70℃)让酸性染料上染羊毛织物,并能获得较好的染色效果。 相似文献
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为提高羊毛表面类脂物去除效果,增加纤维表面亲水性和后续水相条件下Savinase蛋白酶酶解效率,考察了反胶束体系中表面活性剂、角质酶用量等因素对羊毛织物润湿性、减量率与碱溶解度的影响。研究结果表明,以环己烷、正丁醇和Tween-80制备的反胶束体系中,当三者体积比为5:1:1,水与Tween-80物质的量比为25,角质酶用量为2%(o.w.f)时,羊毛织物经蛋白酶处理后具有较好的润湿性能,纤维损伤较少。氨基酸分析结果表明,与仅经蛋白酶处理试样相比,经角质酶、蛋白酶处理后羊毛纤维中胱氨酸相对质量浓度下降; SEM观察验证了经角质酶反胶束体系预处理、蛋白酶处理后,羊毛纤维表面鳞片层得到有效去除。 相似文献
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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. 相似文献
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John Gilbert Catherine Simoneau David Cote Achim Boenke 《Food Additives & Contaminants》2000,17(10):889-893
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. 相似文献
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Sophie Guillot Laurence Peytavi Sylvie Bureau Renaud Boulanger Jean-Paul Lepoutre Jean Crouzet Sabine Schorr-Galindo 《Food chemistry》2006
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. 相似文献
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Jesus Simal-Gandara Miguel Sarria-Vidal Arjen Koorevaar Rinus Rijk 《Food Additives & Contaminants》2000,17(8):703-711
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. 相似文献
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Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH3CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH2PO4-20.6 mM Na2B4O7 buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives. 相似文献
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An investigation is described in which various polyfunctional compounds were applied to wool in attempts to stabilize the temporary improvements in wrinkle-recovery brought about by ‘annealing’. Several reactive systems involving formaldehyde were found to produce the desired permanently improved wrinkle-recovery. 相似文献
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Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates 总被引:2,自引:0,他引:2
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. 相似文献
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Ministry of Industry and Information Technology Confirmed 2014 Main Expected Targets for
Energy-Saving and Comprehensive Utilization 下载免费PDF全文
《造纸信息》2014,(8):79-79
Ministr y of Industr y and Information Technology confirmed that the main expected targets for energysaving and comprehensive utilization in 2014 are:energy consumption and CO2 emissions per unit of industrial added-value decreases by 4.5%,water consumption per ten thousand Yuan of industrial added-value decreases by7%,comprehensive utilization of industrial solid waste is further improved,and pollution emissions in key industries is markedly reduced. 相似文献
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《造纸信息》2014,(8):81-81
On November 18th, 2013, the "National Strategy on Adaptation to Climate Changes" (hereafter referred to as the "The Strategy" ) jointly formulated by Nationa Development and Reform Commission, Ministry of Finance Ministry of Housing and Urban-Rural Development Ministry of Transport, Ministry of Water Resources, Ministry of Agriculture, Bureau of Forestry, China Meteorologica Administration, and State Oceanic Administration was issued by the agencies with an announcement on the issuance. 相似文献