桉木CTMP制浆废水微电解处理

应用微电解法处理桉木CTMP制浆废水。初步研究了pH值、反应时间、Fe／C体积比、铁屑粒度、铁屑用量等因素对处理效果的影响，对各工艺参数进行了优化。试验结果表明，废水pH值对处理效果影响最大，其次是Fe／C体积比、铁屑柱度和反应时间，在较佳条件下，废水CODCr去除率〉50％，色度去除率〉90％，并可有效提高废水可生化性。微电解法和混凝剂法对比实验表明，在相同的条件下，微电解法的CODCr和色度去除率分别比聚铁（PFS）处理高21．7％和70．5％，比聚铝（PAC）处理高28．4％和72．5％。     

混凝沉淀法处理脱墨废水的研究

用混凝沉淀法处理脱墨废水,通过正交实验研究了混凝剂种类、混凝剂用量、助凝剂用量、pH值4因素对混凝法处理脱墨废水效果的影响.结果表明,混凝剂种类和用量、助凝剂均为影响脱墨废水混凝效果的关键因素,其中混凝剂聚合氯化铝(PAC)去除效果最好,确定脱墨废水的适宜处理条件为:选用PAC为混凝剂,用量200 mg/L;助凝剂PAM用量3 mg/L;pH值7 2,该条件下脱墨废水的CODCr去除率可达30％以上.     

阳离子染料印染废水的混凝处理

采用正交试验，用混凝剂聚合硫酸铁(PFS)、FeSO4分别与有机高分子助凝剂聚丙烯酰胺(PAM)复配，对腈纶印染废水进行混凝处理。考察了混凝剂的投加量、助凝剂的用量、溶液的pH值、混凝时间等对混凝效果的影响。研究结果表明：混凝剂选用FeSO4比PFS好，在溶液pH值为9、FeSO4投加量为1250mg／L、PAM用量为3mg／L、搅拌时间为3min时，可得到较为满意的废水处理效果，CODcr去除率达70％以上。     

亚麻前处理废水混凝沉淀处理工艺的研究

采用混凝法对亚麻纤维前处理加工废水进行了处理,对最佳混凝剂及最佳混凝条件进行了研究。结果表明:混凝剂聚合氯化铝PAC为该亚麻纤维前处理加工废水处理的最佳混凝剂。考察了影响PAC处理该废水的影响因素:混凝剂用量、助凝剂聚丙烯酰胺PAM、pH和反应时间,通过正交试验确定混凝剂PAC处理该废水的最佳混凝条件为:pH=11,PAC用量为47 mL,助凝剂1 mL,反应40 min。在最佳混凝条件下,混凝脱色率可达75%以上,COD去除率达到70%,浊度去除率可达85%以上。     

正交混凝沉淀试验对印染废水深度处理的研究

通过烧杯正交混凝沉淀试验，用混凝剂聚合氯化铝（PAC）与助凝剂聚丙烯酰胺（PAM）复配对某印染废水通过混凝沉淀进行深度处理，考察了pH值、PAC用量和PAM用量三因素对混凝效果的影响．研究结果表明：在溶液pH值为8.PAC用量为9mg/L，PAM用量为0．6mg／L时，对废水深度处理得到较为满意的效果．色度去除率达87．50％，浊度去除率达98.66％，COD去除率达60．98％以上．为微絮凝-变孔隙-深层直接过滤组合新工艺中药剂的用量提供了一定的依据．     

造纸法烟草薄片废水混凝预处理研究

以聚合氯化铝(PAC)和聚合硫酸铁(PFS)为混凝剂,4种不同类型的聚丙烯酰胺(PAM)为助凝剂,对造纸法烟草薄片废水进行混凝处理,分别考察了 pH值、混凝剂用量、助凝剂用量对混凝效果的影响.结果表明,PAC与PFS对COD、氨氮和悬浮物(SS)去除率效果相当,但PAC的脱色效果更佳.相对分子质量700万、离子化度为15％的阳离子聚丙烯酰胺(PAM4)与PAC的复配体系具有最佳的混凝效果,在pH值为6 5、PAC用量为500mg/L、PAM4用量为5mg/L的优化工艺条件下,COD、氨氮、色度和SS去除率分别为70.8％、84.8％、72.3％和98.5％.废水的铝含量分析表明,该体系非但没有产生残留铝,而目大幅去除了原水中的铝.处理后废水的紫外吸收光谱表明,有机物含量降低.     

混凝沉淀法处理豌豆淀粉废水的研究

用混凝法处理豌豆淀粉废水.研究了混凝剂的种类、投加量、pH值以及沉降时间对豌豆淀粉废水COD去除率的影响.通过对废水处理前后各项指标及处理成本等各方面因素进行综合分析,结果表明,聚合氯化铝铁(PAFC)作为豌豆淀粉废水的混凝剂较为合适,此时豌豆淀粉废水COD去除率可达到56.30％.实际运行结果表明,该处理技术不但能够保证出水水质,而且具有良好的环境和社会经济效益.     

粉煤灰混凝剂处理制革废水

用酸浸的粉煤灰和鼓风炉铁泥作原料,制备粉煤灰基混凝剂PBS。将PBS用于制革废水的处理,研究了体系pH值、混凝剂用量和水温对混凝效果的影响。结果表明,PBS混凝剂与PSA(聚硅酸铝)絮凝剂配合处理制革废水,在pH值6～9范围内,混凝剂对废水均有很好的处理效果。在常温、pH值为7.0、PBS混凝剂用量70mg/L条件下,SS、S2-、Cr3+、CODcr、色度的去除率分别为93.1%、92.8%、87.6%、83.3%、90.8%;温度对CODcr去除率的影响很小;与PAC(聚合氯化铝)和PFS(聚合硫酸铁)常规混凝剂相比,PBS混凝剂的混凝沉降性能明显优于常规混凝剂。探讨了粉煤灰基混凝剂对制革废水的混凝机理。     

混凝气浮法处理造纸废水

本文采用硫酸铝和聚丙烯酰胺(PAM)作为混凝剂的混凝气浮法处理造纸废水,探讨了混凝刺用量、气浮压力、体系的pH值、助留剂等对造纸废水处理的影响。结果表明,硫酸铝的最佳用量为80 mg·L-1,PAM的最佳用量为2．4 mg·L-1; 气浮压力控制在1．2MPa时对造纸废水的处理效果最好。实验得到当废水的pH为5-7时处理效果较好。助留剂RM-31 可以降低废水的纤维含量,结合考虑经济因素,确定了助留剂的最佳用量为3kg·t-1(对绝干浆)。应用本工艺得到的最佳条件处理造纸废水,废水的浊度去除率可达97％以上,COD去除率可达80％以上。     

粉煤灰基混凝剂处理印染废水

研究用酸浸的粉煤灰和鼓风炉铁泥作原料制备PBS混凝剂，以处理印染废水。结果表明，PBS与聚硅酸铝PSA絮凝剂配合处理印染废水，在pH值为6∽8、混凝剂投加量为70mg／L的条件下，悬浮物(SS)、CODcr、硫化物和色度的去除率分别为92．6％、82．3％、94．5％和95．7％，其混凝脱色性能明显优于常规混凝剂。     

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.     

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。     

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。     

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.     

天然香精香料与生物技术

天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。     

Dioxins and PCBs in ostrich meat and eggs: levels and implications

ABSTRACT

Although consumption of eggs is an essential part of our diet, limited information is available for table eggs other than those laid by hens. The aim of our study was to determine concentrations of polychlorinated dibenzofurans (PCDD/Fs), dioxin-like (DL-) and non-dioxin-like (NDL) polychlorinated biphenyls (PCBs) in ostrich eggs and meat available on the Polish market, in order to obtain baseline information on the current status of these pollutants in comparison to poultry products. Obtained data were compared with the binding EU limits set for chicken eggs and meat. The levels of individual PCDD/Fs and PCBs congeners varied considerably. The percentage share of total WHO toxic equivalency factor (WHO-TEQ) content indicates the dominant role of PCDD/Fs. High concentrations of PCDD/F and DL-PCBs, in the range of 0.85–74.48 pg WHO-TEQ g^?1 fat, were found in ostrich eggs; this exceeds the maximum level permitted for chicken eggs by a factor of up to 15. Eight of the 11 egg samples exceeded the action level for hen eggs. Although the ostrich meat concentrations of PCDD/Fs do not exceed the limit established for poultry muscle (1.75 pg g^?1 fat), average contents of PCDD/Fs exceeded almost four times the levels in chicken and turkey muscle. Human exposure was evaluated and the resulting risk was characterised. Taking into account the low average consumption of ostrich eggs, the resulting exposure to dioxins for the general population can be considered as negligibly low. However, the individuals who frequently consume such eggs may be at risk of elevated exposure. Although ostrich products are not consumed frequently, such data are nevertheless useful for food safety purposes.     

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。     

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.