硅酸钠表面施胶改善纸张防水性能的机理探讨

分别利用硅酸钠、硅酸钠与淀粉复配进行纸张表面施胶，表面施胶体系中有机硅油用量控制为3%（相对于硅酸钠绝干质量）；探讨了施胶量和施胶体系对纸张孔隙率、纸张平均孔径、表面平滑度、Cobb₃₀值和表面接触角的影响；依据毛细管现象公式，探讨及分析了表面施胶纸张的防水机理；利用扫描电镜（SEM）观察分析了表面施胶纸张的表面形貌。结果表明，硅酸钠-淀粉复配体系中，淀粉最佳用量为33%；随着表面施胶体系施胶量的增加，表面施胶纸张的孔隙率和平均孔径均下降；经硅酸钠和硅酸钠-淀粉复配表面施胶后，纸张的表面接触角较原纸大幅提高且硅酸钠-淀粉复配体系对纸张抗水性的改善效果优于硅酸钠。此外，研究还发现，纸张平均孔径的降低、表面接触角的增加及胶层在纸张表面的覆盖是硅酸盐及其复配体系表面施胶纸张产生抗水性的主要原因。     

Review of the structural characterization,quality evaluation,and industrial application of Lycium barbarum polysaccharides

BackgroundLycium barbarum polysaccharides (LBPs) are considered to be the major bioactive components in L. barbarum. Due to the considerable health benefits of LBPs, and the significant research interest in LBPs, quality evaluation of LBPs and their related products is imperative for ensuring their efficacy and safety. The bioactivities of polysaccharides are closely associated with their physicochemical properties, which can be easily monitored via chemical techniques. Therefore, analysis of physicochemical properties is a more straightforward and viable approach for the quality control of polysaccharides.Scope and approachIn this review, special techniques for the structural characterization of LBPs are summarized and discussed. In addition, quality evaluation approaches of LBPs that have never been emphasized are highlighted herein. Furthermore, industrial applications of LBPs are reviewed and discussed.Key findings and conclusionsHigh-performance anion-exchange chromatography coupled with pulsed amperometric detection is one of the most effective techniques for analysis of both acidic and neutral LBPs. Size-exclusion chromatography coupled with multi-angle laser light scattering and refractive index detection is able to determine absolute molecular weights, chain conformations, and contents of LBPs. Fingerprinting analysis and saccharide mapping analysis are effective approaches for quality evaluation of LBPs. However, the lack of appropriate quality evaluation approaches indicates an unreliable regulation of LBPs and their related products. This reveals the deficiency in the quality control of commercial products. Thus, the development of reliable approaches for pharmacological activity-based quality control of LBPs and their related products must be extensively investigated.     

碳靶电流对掺铬类石墨镀层结构和性能的影响研究

目的采用物理气相沉积磁控溅射方法,通过控制碳靶电流改变掺铬类石墨镀层的碳含量,在高速钢基体上制备不同厚度的掺铬类石墨镀层,以探究碳含量对掺铬类石墨镀层结构和性能的影响。方法采用压痕法和划痕法对镀层的膜基结合强度进行评价。采用维氏显微硬度计对镀层的硬度进行分析。采用ST-2258A四探针测试仪测量镀层的电导率。使用扫描电子显微镜对镀层的微观结构进行分析。使用摩擦磨损仪对镀层的摩擦学性能进行探究。结果随着碳靶电流的增加,掺铬类石墨镀层的截面柱状化现象越来越明显,表面团簇颗粒直径越来越大。碳靶电流为1 A时,镀层的截面形貌为细晶团簇结构;碳靶电流为3 A时,镀层截面产生柱状结构。镀层的复合硬度随着镀层碳靶电流的增加逐渐增大,在碳靶电流为3 A时,镀层的维氏硬度最大,为436HV。随着碳靶电流增加,镀层电导率逐渐上升。结论随着碳靶电流的增大,镀层致密度逐渐下降,镀层的电导率逐渐增加,镀层的摩擦系数逐渐减小,适当的碳靶电流能使类石墨镀层在功能化与力学性能上达到最佳效果。     

发酵方式对山药泡菜理化特性及微生物变化的影响

对比研究山药自然发酵、混料自然发酵、山药接种发酵、混料接种发酵等4 种发酵方式对山药泡菜理化指标和微生物数量动态变化的影响,并对其感官品质进行评价。结果显示：接种发酵泡菜与自然发酵泡菜的发酵周期分别为11 d和14 d;与自然发酵泡菜相比,接种发酵山药泡菜的pH值下降快、总酸含量高、亚硝酸盐含量低,乳酸菌数量多、菌落总数和大肠菌群数少,但其脆度与感官评分偏低;混料发酵山药泡菜口味纯正、品质优良,pH值为3,总酸含量为8.01 mg/kg。其中混料自然发酵亚硝酸盐含量1.4 mg/kg、乳酸菌数7.33（lg（CFU/mL））、菌落总数3.2（lg（CFU/mL））、大肠菌群数15 MPN/100 g、脆度2 975.00 g、感官评分89.10;混料接种发酵产品的亚硝酸盐含量1.2 mg/kg、乳酸菌数9.04（lg（CFU/mL））、菌落总数2.1 （lg（CFU/mL））、大肠菌群数6 MPN/100 g、脆度2 765.00 g、感官评分86.26。     

塑胶涂料中苯系物的测定方法研究

建立了分离分析塑胶漆中有害物质苯系物(苯、甲苯、二甲苯、乙苯)的气相色谱方法。结果表明,本方法对塑胶涂料实际样品中苯系物的平行检测结果的相对标准偏差在1.7%～2.1%,加标回收率在98.6%～99.0%,准确度和精确度均较好,可以满足实际样品的分析。     

Bonding performance of melamine-urea-formaldehyde and phenol-resorcinol-formaldehyde adhesives in interior grade glulam

Wood moisture content (MC) affects the glued laminated beam (glulam) bonding strength. Selected adhesives were Phenol-Resorcinol-Formaldehyde (PRF) and Melamine-Urea-Formaldehyde (MUF) adhesives with 1, 1.5 and 2% (w/w) carboxymethyl cellulose (CMC) formic acid solutions. Douglas fir (pseudotsuga menziesii) from North America was used in the test. The bonding behavior of these adhesives with wood at 12 and 18% MC were investigated. The study focused on the effect of 18% MC on shear strength performance of MUF and PRF adhesives and optimizing the formula of CMC formic acid solution. Compressive shear strength of wood with MUF adhesive with 2% (w/w) formic acid solution at 12 and 18% MC stabilized at 10.6 and 10.0 MPa, respectively, which were 17 and 16% higher than that with PRF adhesive at the same condition. At 12–18% MC, MC had a little effect on bonding strength. However, 18% MC wood with PRF adhesive had 52.2% less initial strength increasing rate than that of 12% MC wood. 18% MC wood with MUF adhesives with 1, 1.5 and 2% (w/w) CMC formic acid solutions had 16.0, 15.5 and 27.0% less initial strength increasing rates than that of 12% MC wood, respectively. MUF adhesive using 2% CMC formic solution required the shortest press time at 12 and 18% MC about 1.6 and 2.7 h, respectively. The strength of PRF adhesive was significantly affected by wood MC and enough press time is essential for the proper bonding strength.     

干切牛肉冻干产品的复水品质研究

将干切牛肉冻干产品复水,观察它们的形状、色泽、微观结构等变化。实验表明：复水冻干产品的形状、色泽与及微观结构与新鲜产品相比,无显著改变。气质串联色谱(GC-MS)分析表明：干切牛肉冻干复水后风味物质种类、含量变化较小;感官实验表明：冻干复水干切牛肉的口感与新鲜制品极为相似。     

基于风险矩阵法的厨房用电器缺陷产品风险评估模型的建立

本文的研究目的是以我国缺陷产品召回中占比较高的厨房用电器为研究对象,将风险矩阵评估模型在缺陷产品风险评估中得到实际应用。通过对国内外产品召回信息、预警信息,国内产品监督抽查信息等的收集、汇总和分析,确定部分厨房用电器产品风险评估重要程度的相关参数。最终建立厨房用电器的缺陷产品风险矩阵评估模型,为厨房用电器的缺陷产品风险评估及监管提供依据。     

基于AD9361的掌上型LTE RRU设计与开发

当前小体积远端射频单元（Remote Radio Unit,RRU）主要是皮站级别的Pico-RRU,其重量和体积仍然难以满足掌上型的要求。为此,采用高集成度的AD9361芯片来实现长期演进（Long Term Evolution,LTE）宽带收发信机功能,配合时钟同步模块、放大器模块和控制接口电路等一起构建低成本的掌上型RRU。主要解决了基于AD9516的时钟同步、低相位噪声设计和高灵敏度接收机设计三个技术难点,成功实现了掌上型、高性能、低成本的设计目标。整个RRU样机尺寸为18 cm×10 cm×2 cm,质量约500 g,量产成本千元以内。测试表明,该RRU下行误差向量幅度（Error Vector Magnitude,EVM）小于3%,优于3GPP要求的8%;10 MHz带宽时上行接收机灵敏度优于3GPP要求的-93.5 dBm。     

HPLC–MS validation of QualisaFoo® biosensor kit for cost-effective control of acrylamide levels in Italian coffee

Acrylamide is a carcinogenic and mutagenic compound found in many industrially processed foods and beverages, including coffee. The aim of this work is to determine the acrylamide level in some Italian coffees by using a mass spectrometry method and an enzymatic test kit. Comparison of average values in four Italian coffees determined using the two methods permitted us to validate the results obtained with the kit, hence the kit itself, showing that acrylamide is present in low amount.The amount of acrylamide was also determined in other foods, by using the kit. This work shows that there is a correspondence between the two methods and that the kit provides a cost-effective method to determine the amount of acrylamide in food.