皮革面料二次设计在箱包设计中的创新应用

皮革面料是箱包设计的载体,也是设计中需要着重考虑的要素之一。皮革面料的二次设计是指运用现有的工艺手段对其进行再创性加工,使表面产生丰富的视觉肌理和触觉肌理。研究皮革面料的二次设计具有重要的意义,它可以拓宽新材质的开发,让设计师有了更为广阔的选择空间,也为消费者带来了多样化的需求。本文以皮革面料的二次设计为研究对象,通过将皮革面料与织物面料的物化性质进行对比,研究适合于皮革面料的二次设计在箱包中的创新应用,并将创新应用方式实践到箱包设计中。     

特殊皮革面料在革制品设计中的应用

特殊皮革面料随着科技的进步发展不断地推陈出新,在时装、配饰、汽车、室内软装等领域都有着一定的地位。在外观上,通过数码印花、激光雕刻、烫金贴膜等工艺制作出的皮革面料,拓展了它在时尚舞台上的发展空间;在功能上,赋予了皮革面料阻燃、防水、低雾化性、抗菌等专业性能,提高了附加价值。依托于面料来设计的皮革制品,也因为这些新面料有了更大的设计空间。本文通过介绍新外观与新功能面料中具有代表性的几大特殊皮革,并研究特殊皮革面料在革制品设计中的应用现状,希望为推动特殊皮革面料的市场发展、设计方法与应用空间提供参考与借鉴。     

制革废弃物与复合纤维的再生制品

传统的制革工业产生了大量的固体废弃物，同时在人们的生活中也有很多的废旧革制品，回收及充分利用这些固体废弃物及废旧革制品是制革工作者关注的重要课题。再生革作为天然皮革的替代品之一，是胶原纤维经黏合剂粘联而成的片状材料。将胶原纤维与植物纤维充分混合可以制成多种功能性的复合纤维，可以制作性能优良的生物降解材料及在造纸领域有着广泛的用途。这有利于皮革工业的三废治理；有利于制革废弃物及废旧革制品的资源化利用，减少对生态环境的破坏；有利于皮革行业的可持续发展。同时，也丰富了革制品的种类，提供了大量的工业新材料。     

新型裂纹箱包革面料的开发

本实验致力于研究一种新型仿皮革箱包面料。考察了配方中不同用量的填料CaCO3对发泡效果、仿皮革箱包面料各项性能的影响以及在不同发泡比下面料的外观风格。     

箱包面料图案设计的新焦点探讨

经济的高速发展,给各个行业也带来了难得的机遇期,在箱包设计越来越追求创新的今天,箱包面料图案的设计就成为了设计师关注的重点问题。箱包面料图案的设计与箱包的品牌、设计理念以及所处的文化背景都有着极为重要的联系,因此也就造成了箱包面料图案的设计多样化的现状。本文主要是从箱包面料图案的设计的表现形式入手,阐述箱包面料图案的设计的类型,并且阐述这种箱包面料图案的设计的原因所在。从现代箱包面料图案的设计的重点元素中,希望可以提炼出一些箱包面料图案的设计的未来发展趋势。     

中国古代皮革及制品历史沿革

通过大量文献资料的考证以及出土文物的佐证,通过对革制品不同时期工艺的水准、制作技术以及文化内涵的一些梳理,解析革制品的制作工艺及皮革工业的发展历程,最终经过归纳总结,首次得出了按照中国朝代的更迭顺序(包含皮革科学技术、革制品的生产制作及其形制等内容)的中国古代革制品的历史沿革。     

浅析裘皮面料再造在现代女装设计中的应用研究

随着当今社会发展,服饰行业竞争愈加激烈,裘皮作为潮流和时尚的重要组成部分,其制作工艺独特且随着时代不断进行创新发生变化。因此,不仅需要不断充实完善设计理论,而且设计创新方面也迫在眉睫。本文通过对裘皮面料再造的的作用、材料以及工艺方法、应用研究,阐述了面料再造在裘皮服装设计中的重要性,从而增加裘皮面料的多样性与时尚性,以及面料改造手法并将其应用于笔者设计中,为设计师提供参考,为裘皮革服装设计提供了新的发展空间。     

皮革编织工艺在服饰品中的应用

随着皮革制品的制作工艺水平不断提高,各种面料再造与肌理设计的装饰效果在皮革制品的应用中层出不穷.皮革编织工艺就是其中应用得非常广泛的一种,它被诸多著名时尚品牌应用,并深受广大消费者喜爱与追捧.本文将分析皮革编织工艺的特点,将其与其它修饰效果进行比较,并揭示皮革编织工艺的重要性及其盛行的原因.     

皮革面料多元化再造设计在服装及箱包设计中的应用

皮革面料的多元化再造设计是指设计师借助传统工艺或高科技手段对皮革面料进行设计塑造,使其表面形态上产生丰富的视觉肌理和触觉肌理,人们通常称其为二次设计。本文系统全面地从手绘、印花、立体型设计、减法设计、加法设计、反思维设计等六个多元化设计方法进行展开,讲述了皮革面料再造在服装及箱包设计中的应用。     

硫酸钙在人造革中的作用

日常生活中花色品种繁多的革制品随处可见,如室内装饰、沙发面料、汽车内饰、服装、鞋类和箱包等等,这些革制品相当大的份额被人造革、合成革所占据。本文对人造革进行了简单介绍,并介绍了硫酸钙在人造革中的作用,以及人造革未来发展趋势。     

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.     

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.     

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.     

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.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.     

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.