功能性跑步袜设计现状研究

运动爱好者对运动装备的专业化需求越来越高,袜子作为跑步过程中与脚直接接触的服饰用品逐渐受到研究者的关注,由于其与脚和鞋相互之间配合不当会引发脚部出现磨脚、起泡或脐月氐等损伤,因此也是跑步人群急需改善的功能性运动装备。本文对功能性跑步袜的市场需求做了简要分析,从功能性跑步袜设计的面料、功能分区、生产工艺、外观颜色和智能化发展等方面对其研究现状进行综述,以期为运动袜的研发设计提供建议.     

丝光棉线袜的染整工艺

棉纤维为尖端封闭而根部呈开口空芯管状的单细胞纤维,具有良好的可纺性及吸湿性。用棉纤维织成的袜品,具有手感柔软、穿着舒适等特点,特别是经过特殊处理的高支数棉线织成的袜品,更显示其独特风格;烧毛丝光(仿丝)棉线袜已逐渐成为腿部时     

松式袜口弹力棉袜的开发

采用开松袜口线圈和提高橡筋纱、氨纶包覆纱输入速度的方法,开发出松式袜口弹力棉袜。通过开发样与对比样的工艺参数对比可知,该棉袜在保证穿着过程中不下滑的同时,增加了袜口的延伸度和弹性回复率,减轻了袜口与腿部接触的服装压力,提高了穿着舒适性。结果表明,松式袜口棉袜的功能性远远优于传统紧口袜,尤其适合于儿童、老人和需要长期站立的工作人员。     

全成形针织横编五趾袜的设计与开发

从色彩、图案和织物组织结构3方面,设计不同风格及花型的全成形针织横编五趾袜。采用60tex(10S)的纯棉纱线,在10针/25.4 mm的岛精SWG061N2全成形电脑横机上开发3款针织五趾袜。详细介绍针织五趾袜的编织工艺设计、制版工艺及生产过程,并对成品效果进行分析。全成形针织五趾袜的开发省略了缝合工序,不仅降低了生产成本,而且袜子更加合脚舒适。该研究丰富了针织五趾袜的种类和风格,为全成形针织横编五趾袜的设计开发提供了参考。     

功能性袜品开发现状及发展趋势

功能性袜品是功能服装的一个分支,对人体足部的健康起着重要作用。介绍我国功能性袜品的分类,对功能性袜品开发方法进行了阐述,说明了其开发面临的一些问题:缺乏功能评定标准和负效应研究不够。最后对功能性袜品的发展趋势进行了展望。     

一体成形双层袜鞋产品开发

基于目前运动鞋的鞋面种类和生产中存在的诸多问题,提出基于袜机的成形编织技术。在凹凸ZX-607型全电脑织袜机上,采用16.67 tex涤纶丝和55.53 tex棉纱为面纱,16.67 tex涤纶丝和16.67 tex锦纶热熔丝为地纱,开发一体成形双层结构袜鞋。详细介绍该袜鞋的编织工艺,包括设备参数、原料规格、袜版设计和穿纱方式,以及定形工艺。结果表明,该袜鞋制作工序少,裁剪少、缝合少,具有成形度高、轻质柔软、舒适透气等特点,适合开发运动鞋产品。     

功能性袜品的设计与开发

袜品是浙江省纺织的主要产品之一,开发功能性袜子是浙江袜业升级的必由之路。文章分析了袜业的发展趋势,介绍一些新型的功能性袜子产品,提出了功能性袜子设计的思路。     

男短袜袜口处标准腿截面曲线研究

 袜口处标准腿截面曲线形态是研究袜口压力舒适性的前提和基础,也是袜口优化设计的关键。文章通过三维人体扫描仪对人体内侧脚踝点水平向上6cm处腿部形态进行扫描,应用Matlab软件将腿截面曲线按照直角坐标系每5°为一点等分为72个点,并在此基础上定义点坐标值,将所得的所有腿截面曲线 和 分别取平均值,得到袜口处标准腿截面曲线72点坐标。运用SPSS曲线拟合得到袜口处腿截面曲线的二次方程,曲线方程的建立为袜口处压力数学模型的构建提供了基础数据。文章还对袜口处标准腿截面曲线周长进行了求解,这一结论为男短袜原始袜口围度的改良设计以及袜口面料弹性伸长率的选取提供了理论参考。     

单针筒仿罗纹橡筋袜口的编织原理及其机构

我国织袜生产的工艺流程,大多采用“套口、织袜、缝头”三道工序的成形过程,也称三步成形法。套口工序就是先在袜口罗纹机上生产罗纹袜口,再由人工把罗纹袜口套到袜机的织针上,然后由袜饥开始织袜。多年来,套口工一直是织袜行业劳动强度较大     

珍珠纤维性能及其袜品的应用前景

本文介绍了珍珠纤维的独特性能、珍珠纤维袜品的功能性和应用前景。指出珍珠纤维袜品的天然性、安全性和多种保健功能性符合人们追求自然,回归自然的观念趋势,其开发将更好地满足消费需求,市场应用前景广阔。     

电脑袜机沉降片控制机构及工作原理

介绍了一种新的电脑平袜机的沉降片,包括控制机构,及成圈、橡筋、袜跟（袜头）编织的工作原理。指出：为便于袜口橡筋编织,该机构配置了橡筋内、外眉毛;为便于袜跟（袜头）的挑针及揿针编织,在该机构上对称设置了左、右活动眉毛便于机器正、反转编织,且在设置左、右活动眉毛时其整体运动轨迹与中眉毛的间距在一定范围内可调。     

古船木在现代新兴家具中的应用

古船木家具是用从船舶上拆卸下来的木材制作而成的一类新兴家具,它保留了船木本身的伤痕、孔洞、沟壑,具有强烈的艺术效果。本文重点探讨了古船木在家具中的应用以及古船木家具的特点和发展前景。     

老船木在室内界面装饰中的应用

老船木是通过对废旧木质前吕胡白进行回收、拆解、加工而得到的木质材料。本文简要介绍了老船木在材性、装饰性和文化内涵等方面的特点,重点探讨了老船木应用于室内界面装饰的方式以及所形成的风格。     

胖大海凉茶的研究

胖大海凉茶以胖大海为主料，配与甘草、绿花等辅料经科学配伍精制而成。本文研究了胖大海凉茶的配方、工艺，功能性特征指标及作为国家新资源食吕开发的食品安全性。     

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.     

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.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.     

Analysis for organic residues from aids to polymerization used to make plastics intended for food contact

Polymers intended for food contact use have been analysed for organic residues which could be attributed to a range of substances employed as polymerization aids (e.g. initiators and catalysts). A wide range of polymers was extracted with solvents and the extracts analysed by gas chromatography-mass spectrometry (GC-MS). The overwhelming majority of substances identified were not derived from aids to polymerization but were oligomers, additives and adventitious contaminants. However, a small number of substances were identified as initiator residues. These included tetramethylsuccinonitrile (TMSN) which was observed in two polymers and it derived from recombination of two azobisisobutyronitrile (AIBN) initiator radicals. Methyl benzoate, benzoic acid, biphenyl and phenyl benzoate were detected in one poly(methyl methacrylate) sample and in two polyvinylchlorides and they are thought to be derived from benzoyl peroxide initiator. TMSN was subsequently targeted for analysis of poly-(methyl methacrylate) plastics using proton nuclear magnetic resonance spectrometry (¹