CNG、CNPG高效节电锭带的特性及应用综述

通过对CNG和CNPG型高效节电涂胶锭带的结构特性、主要优点、物理技术指标对比分析、节电效果和机理以及现场安装要点及注意事项的综合论述,说明该锭带与棉锭带和浸胶胶带相比,不仅能节电4％－7％、降噪2－4dB、使用寿命延长4－5倍,而且有益于改善成纱质量,并适于重型纺锭的驱动。     

CNU高速节电锭带的研发与应用

通过对CNU高速节电锭带的结构、加工工艺、物理性能指标以及现场接头方法和应用注意事项的综合分析,表明该锭带与传统橡胶锭带相比较,1%定伸强力高、适应锭速高、适纺性能好、节电5.0%～8.0%。CNU高速节电锭带采用齿形接头,安装方便、绿色环保,尺寸稳定、运行平稳,适合各类纺纱机锭子高速传动。     

M11型节电锭带的开发及应用

为了提高锭带的传递效率和节电效果,开发设计的M11型节电锭带两个面分别与滚盘和锭盘接触,与滚盘接触的主摩擦面因增加橡胶涂层厚度、提高了摩擦因数并保持长效与稳定;对与锭盘接触的副摩擦面织物进行表面处理,增强耐磨性并确保适当的摩擦因数;详细介绍了M11型锭带的接头特点,分析了其柔软度、抗静电性能、尺寸稳定性及使用寿命,经长期跟踪测试M11型锭带与普通橡胶锭带使用对比,M11型锭带可节电约3%,其抗静电性、尺寸稳定性和使用寿命均有明显提升。     

精纺机用CL-835型节能锭带

我厂近年来在精纺机上用CL-835型节能锭带,经实践发现它具有节电效果显著、维护方便、锭带耗用较少等特点,深受使用者欢迎,现介绍如下。1.主要技术特征CL-835型节能锭带是用9.7～5.8特棉纱和18.2～16.2特麻纱织成,宽10×厚0.6毫米的平纹带;强力490～637牛/20厘米;伸长率<5%;回潮率7～7.5%;耐曲磨7510次;断裂伸长率15～17%。     

关于双层涂胶锭带上胶、复合和成型的研究

我们于一九八○年接受陕西省纺织工业公司下达的双层涂胶锭带研制任务。经过两年多的反复试验,共研制出三批产品,最早上机试用的已使用一年另二个月,经试验室及三个纺织厂细纱车间现场反复多次试验表明,我们研制曲双层涂胶锭带已经达到了计划任务书下达的各项指标(寿命待时间考验)。双层涂胶锭带带体由两层坯布粘合、裁剪制成;采用粘结接头,彻底摆脱了缝纫机缝合;成纱拈度不匀率比棉锭带低;节电4-6%,以节电4%计算,一个10万锭纱厂一年可节电     

节电平带的应用实践

探讨国产CNG橡胶节电锭带和转杯纺高速龙带的运转性能和纺纱质量.对CNG橡胶节电锭带、棉锭带和进口锭带的物理性能、纺纱质量及节电效果进行了试验对比,在F1603型转杯纺纱机上对国产NYCO高速龙带和进口龙带进行了纺纱试验对比.结果表明:CNG橡胶节电锭带扯断强力高,抗静电性好,相对于棉锭带纺纱质量改善,节电效果好,其纺纱质量与进口锭带无差异;国产高速龙带具有传动效率高、节电、使用寿命长等特点.认为国产节电平带有利于提高成纱质量,降低生产成本.     

济南 天齐CNG耐用节能涂胶锭带应用实践

在细纱机上采用CNG锭带取代棉锭带和浸胶锭带。对三种锭带的物理指标和使用效果进行了试验,并对测试结果分析对比。指出CNG锭带具有弹性好、耐磨性好、抗静电、使用寿命长等特点,特别是节电明显,综合节电率5.68％,建议推广使用。     

细纱机节电措施——几处滑动轴承改滚动轴承的推广应用

近年来,我厂为了节约用电,对用电较多的细纱机(1293型),采取多种措施进行小改小革,取得了效果,使棉纱件扯用电进入了部颁一档水平。在节电措施中,将细纱机中几处滑动轴承改为滚动轴承,实测节电达4.7%,并减少了机件磨损和噪声,提高了机械运转效率和棉纱质量,现将几处改进分述如下:一、锭带轮在细纱佐东式锭带盘架的基础上,将滑动轴承改滚动轴承。原有的锭带架不改动,新浇胶木锭带轮,锭带轮外形不变动,唯锭带轮轴由φ6毫米改为φ6.8毫米(图1)。锭带轮步司(图2)和盖(图3)改为尼龙件,锭带轮步司孔内镶入     

CNG、CNPG型高效节电锭带的特性及应用

通过对CNG,CNPG型高效节电涂胶锭带的结构特性物理机械性能,节能效果等主要优点的综合论述,说明该锭带与锦锭带和浸胶锭带相比,不仅能节电,降噪,寿命延长,而且有益于改善成纱质量,还适用于重型纺锭的驱动。     

使用细纱涂胶锭带的经验

细纱涂胶锭带是国家新技术推广重点项目之一。常州第一棉纺织厂已在五万枚环锭纺上全部使用了这种锭带。经测试,平均节电7.9度/件,节电率为6.15%,成纱质量稳定,收到了较好的经济效     

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.     

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.     

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.     

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.     

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.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

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.