构皮纤维的化学脱胶

采用3种方案完成构皮纤维的化学脱胶,重点对氢氧化钠溶液浓度和碱煮时间分别进行单因子综合实验,最终确定了一条化学脱胶工艺。同时发现构皮纤维的横截面是带有中腔不规则的椭圆形结构,且呈束纤维分布。研究表明：化学脱胶能够制取达到纺织用目的的构皮纤维。     

构皮碱法浆过氧乙酸漂白的研究

本文探讨了构皮碱法浆过氧乙酸(Pa)漂白的影响因素和过氧乙酸作为H2O2脱术素预处理剂的括化效果。构皮碱法浆Pa漂白较合适的工艺条件为：PH-5，温度70℃，时间90min，Pa用量控制在2％以内。漂白过程中需加0.2％EDTA和步量MgSO4可保护纸浆的粘度。用l%Pa预处理未漂浆30min，能明显提高H2O2脱木索率。过氧乙酸在OPaP漂序中的活化作甩比PaP漂序中显著。     

构皮制浆废水的综合治理

构皮碱法蒸煮黑液采取蒸煮与改性同步进行，强化黑液提取，实行浓稀分治。浓黑液改性作为水泥砂砖的减水剂用，使用结果水泥砂砖的破坏载荷（kN），抗压强度（MPa）和抗折强度（MPa）比空白样分别提高70.15％，65．63％和30.4％中段废水采取了“黑液净化十化学絮凝十沉淀十吸附过滤”的十二级平流式沉淀过滤的治理措施，经环保部门对生产性中试监测和连续生产验收监测，废水排放达标率1000％．     

构皮碱法浆TCF漂白的研究

构皮碱法浆采用ＡＦｏｐＰａＰ漂序，漂白浆白度可达８０．５％ＳＢＤ，裂断长５．１ｋｍ，撕裂指数为３５．４ｍＮ．ｍ＾２／ｇ。过氧乙酸新型漂剂处理后，能提高Ｈ２Ｏ２终漂的漂白能力。     

滇西三种构皮化学成分、纤维形态与制浆性能的初步研究

对三种构皮的植物纤维化学成分、纤维形态及其硫酸盐浆的物理性能进行了研究。结果表明，三种构皮的主要化学成分相近，纤维形态差异较大，其中A1品种纤维平均长度较长，分别是其他两个品种的1．49种1．71倍，近48．5％的纤维长度达13．0mm以上，在相同工艺条件下进行硫酸盐蒸煮，A1品种得率、硬度及成浆物体性能的综合评价，表明该品种是一种优良的超长植物纤维原料。     

构皮几种制浆方法的对比

构皮（Ｂｎｏｕｓｓｏｎｅｔｉａ ｐａｐｙｒｉｆｅｒａ　Ｖｅｎｔ）又名楮树皮、浆树皮、沙树皮、奶树皮。楮为构属、桑科,是一种落叶灌木,在我国普遍栽种。树干可高达１０米,直径可达６６厘米。枝条粗大、干短而弯曲。树叶可喂猪,树皮浆液可治癣。构树每年要砍枝剥皮才能促进其不断生长。用构皮造纸在我国已有上千年的历史。 构皮是优质的长纤维造纸原料,其纤维细长,可用作抄造高级纸、特种纸,目前主要用它生产的纸种有打字蜡纸、皮纸、引线纸、茶叶袋纸、云母带纸等。 本实验所用构皮（带黑皮的原皮）取自湖北省枝城市造纸二厂。…     

构皮过氧化氢草酸盐法制浆初探

本论文研究了蒸煮最高温度、蒸煮液的酸碱度、保温时间、草酸钠及过氧化氢用量对构皮过氧化氢草酸盐法制浆的影响。研究表明：蒸煮液的酸碱度对木素脱除影响较显著，中性偏弱酸性条件有利于木素的去除，较佳的构成过氧化氢草酸盐法蒸煮工艺条件为：草酸钠用量20％，碳酸钠0.5%，过氧化氢10％，最高温度90℃，保温时间1h，液比1∶10,pH值4.82-8.71。蒸煮结果为：粗浆得率71.22%，卡伯值36.12。     

构树皮骨制浆研究

构皮制浆已较成熟,但其皮骨能否制浆一直未见报道。本文对构树皮骨制浆特性进行了研究。发现皮骨制浆关键在于控制蒸煮条件,助剂的配比至关重要,NaOH的用量不能太大,否则蒸煮不均匀。添加碳水化合物的保护剂也是一个重要的手段。     

构皮制浆的方法

构树又称为楮树、树、奶树、谷浆树等，是速生阔叶材种，落叶乔木，属桑科，构树属，喜光，适应性强，通常干短而粗,树皮暗灰色,平滑，分布于亚洲东部及太平洋岛屿，为我国南北各省低山地区常见树种。播种、分根、插条及压条繁殖均可。其韧皮纤维长，洁白，为优质的造纸纤维原料，也是我国最早应用于造纸的原料之一。现常用干制造打字蜡纸原纸、引线纱纸。电池隔膜绵纸、云母带原纸等长纤维高级纸张，质量好，经济价值高。本文综述了构皮的传统制浆方法以及近年来所研究的新的制浆方法。1构应的化学组成和纤维形态构皮的化学成分因生长条件…     

构皮制浆中的绿色会计

将绿色会计理念引入构皮制浆的研究和生产中,从资源的开发利用、生产工艺过程的改进到治理污染,起到一个控制经济成本,节约能耗,资源合理利用的作用。同时具有较好的社会效益。     

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.     

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。     

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。     

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.     

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.     

Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint

Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (−)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health.     

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。     

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。     

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。