纯净美妆产品的设计理念

以消费者、行业专家、各品牌商以及全球各个美妆相关行业对纯净美妆的认识为依据,从配方设计、关键的原料筛选、生产过程、包材选择以及测试评估等方面,对如何实现纯净美妆产品进行了较为详细的阐述,无疑为纯净美妆的标准建立和定义提供很好的参考.     

Surface Modification of Co3O4 Nanosheets to Promote Peroxymonosulfate Activation for Degradation of Atrazine

Catalysis Letters - This study proposed a new facile route to rational creating oxygen-vacancy (Vo)-rich surface of Co3O4 nanosheets by acetic acid leaching. The acid leached Co3O4 nanosheets was...     

毫米波三维异质异构集成技术的进展与应用

三维异质异构集成技术是实现电子信息系统向着微型化、高效能、高整合、低功耗及低成本方向发展的最重要方法,也是决定信息化平台中微电子和微纳系统领域未来发展的一项核心高技术。文章详细介绍了毫米波频段三维异质异构集成技术的优势、近年来的发展趋势以及面临的挑战。利用硅基MEMS 光敏复合薄膜多层布线工艺可实现异质芯片的低损耗互连,同时三维集成高性能封装滤波器、高辐射效率封装天线等无源元件,还能很好地处理布线间的电磁兼容和芯片间的屏蔽问题。最后介绍了一款新型毫米波三维异质异构集成雷达及其在远距离生命体征探测方面的应用。     

Anthocyanin-fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture,microstructure, in vitro release behaviour and antioxidant capacity

Konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/SA-boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF-NMR analysis demonstrated that the free water of KGM/SA-boba could transfer to tightly bound water with the addition of PSPA that made it with better water-binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA-boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT-IR. Furthermore, 50% of PSPA in PSPA-fortified KGM/SA-boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS of the PSPA-fortified KGM/SA-boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA-boba in turn would make PSPA more stable in the gastrointestinal digestive system.     

A novel 4D resolution imaging method for low and medium atomic number objects at the centimeter scale by coincidence detection technique of cosmic-ray muon and its secondary particles

The muon radiography imaging technique for high-atomic-number objects(Z) and large-volume objects via muon transmission imaging and muon multiple scattering imaging remains a popular topic in the field of radiation detection imaging. However, few imaging studies have been reported on low and medium Z objects at the centimeter scale. This paper presents an imaging system that consists of three layers of a position-sensitive detector and four plastic scintillation detectors. It acquires data by co...     

草原石林：东北亚早白垩世花岗岩伸展穹隆和岩浆成矿爆发的地质遗迹及其形成过程

东北亚地区至少发育9个大型草原石林,属花岗岩石林的一种,是东北亚早白垩世巨量伸展和第四系冰川、风化作用的共同产物,主要特点是发育密集的近水平节理。本文通过整理岩浆岩专题填图和构造研究发现,这些石林的主体是早白垩世东北亚地区巨量伸展过程中形成众多的不对称花岗岩穹隆或同减薄岩体,岩体边部发育韧性剪切带,核部发布近水平岩浆流动面理,伸展和岩浆多期侵位导致与成矿密切相关的岩浆热液大量上涌,岩体抬升至地表,沿岩浆面理发育密集的近水平节理和部分垂直节理,后期沿这些构造面理发生的物理风化和化学作用(包括风蚀、冰川以及盐风化等)造就了千奇百怪的形态。草原石林是花岗岩地貌中的“另类”,不仅具有指示东北亚地区花岗岩形成时代(早白垩世)的特点,也是寻找晚中生代中国北方大规模成矿的良好标志体,而且风化形成的千姿百态的景色极具观赏价值,可以作为整个蒙古草原地区和大兴安岭南段地区特色的地学科普和生态旅游资源。     

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei). The changes in bioactive substances (total phenolic acid, total flavonoid, vitamin C and the viable count), antioxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and p-coumaric acid) were detected. The result showed, compared to non-fermented kiwifruit pulp, fermentation with LP and LA had higher content of TPA, TF and V_C, as well as antioxidant capacity. Fermentation with LP and the content of protocatechualdehyde, p-coumaric acid and chlorogenic acid were increased. However, after digestion, LP showed more effect in maintaining the content of antioxidants, antioxidant capacity and the viable count rather than LA. During digestion, the content of protocatechualdehyde and p-coumaric acid was increased in fermented samples compared with non-fermented samples. Overall, compared with LA and LC, LP is more suitable for the fermentation of kiwifruit pulp.