清水砼技术在民用建筑中的应用——浅谈建设项目如何应用新技术

本文通过介绍清水砼技术在民用建筑中的应用,对建设项目如何应用新技术进行探讨。     

Effect of rinsing and drying on silicon surface cleaning for epitaxial growth

We investigated the effect of the rinsing and drying technique on the oxygen and carbon concentration on a silicon surface. Rinsing in deionized water increased the interfacial oxygen concentration and helped generate defects. Blow-drying was more efficient than spin-drying in reducing interfacial oxygen concentration. Exposure to the atmosphere was detrimental to obtaining high crystallinity in the epitaxial layer. We evaluated the effectiveness of the cleaning process by observing the grown epilayer and the epilayer/substrate interface.     

铝及铝合金铬酸阳极氧化工艺研究

本文针对铝及铝合金铬酸阳极氧化工艺中出现的问题，论述并分析了除油、水洗、铬酸阳极氧化、封闭等工艺方法和试验结果。试验结果表明，改进除油、水洗、铬酸阳极氧化工艺和封闭处理方法后，工艺质量有了明显提高。     

抗冻技术在改善冷冻水产品品质中的应用研究

阐述了抗冻技术的基本原理和在改善冷冻水产品品质上的应用现状，主要介绍了抗冻剂、漂洗工艺和漂洗剂的使用效果。说明了抗冻技术和漂洗工艺是保持冷冻水产品新鲜度、风味和防止其蛋白质冷冻变性的有效方法。为水产品的冷加工提供理论指导。     

江蓠漂白液清洗方法对提取琼胶的影响研究

针对江蓠琼胶加工过程中漂白液清洗不当造成的质量不稳定问题,探讨了清洗方式与江蓠、提胶率和凝胶强度的因应关系,提出了反冲和喷淋相结合的清洗方法,研究结果表明,采用这一方法,在其他工艺条件相同的情况下,可以显著提高提胶率和产品凝胶强度。     

漂洗对罗非鱼鱼糜凝胶特性的影响

针对未漂洗鱼糜凝胶强度差、凝胶易劣化等问题,以罗非鱼为原料,研究漂洗工艺对鱼糜凝胶特性的影响规律.结果显示:与未漂洗鱼糜相比,漂洗鱼糜的白度值较高,为52.95;持水率提高到91.06％;凝胶强度达到了3839.3 g·mm.未漂洗鱼糜的硬度和咀嚼性显著高于漂洗鱼糜,而黏聚性、回复性和凝胶强度则比漂洗鱼糜更佳.流变特性...     

富集纯化三七皂甙Rb_3方法的研究

研究了丙酮直接结晶法,正丁醇萃取法,HPD-100型药用大孔吸附树脂对三七皂甙Rb3的精制作用,并对它们的效果及可行性进行比较,主要从上样量,纯化效果进行优化,确定了用大孔吸附树脂是工业上的最佳条件。     

水温差阶段漂洗对草鱼鱼糜凝胶品质的影响

以草鱼鱼糜凝胶为研究对象,从凝胶白度、凝胶强度、TPA质地特性(硬度、压缩功、回复性、可恢复形变、内聚性、咀嚼性)以及凝胶析水率几方面研究了新型鱼糜漂洗方式——水温差阶段漂洗对草鱼鱼糜凝胶品质的影响,结果表明:水温差阶段漂洗可显著提高草鱼鱼糜凝胶的白度和凝胶强度,改善草鱼鱼糜凝胶的质构特性,提高鱼糜凝胶的保水能力。由此可知,水温差阶段漂洗是一种简便、有效的鱼糜漂洗方法。     

Influence of Heat Treatments on Quality Retention of Fresh and Fresh-Cut Produce

Postharvest decay and insect infestation are two major causes that contribute towards higher postharvest losses during the fresh produce supply chain. Although decay and pest infestation could be controlled successfully via pesticide applications, the use of chemicals at the postharvest stage is becoming limited due to the strict regulations regarding pesticide residue levels enforced by importing countries. Heat treatments are environmentally friendly and recommended as alternative treatments to replace pesticide applications, especially with regard to fresh produce. These treatments help to eradicate pathogens or pests that are present on the fruit surface while maintaining the overall quality of the fresh produce during the supply chain. Browning is regarded as an economically important physiological disorder that causes detrimental effects on the quality maintenance of fresh-cut produce. Contamination of fresh produce by foodborne pathogens could occur at any stage during the production, harvesting, postharvest chain, or processing, and heat treatments could be recommended as an antibrowning or disinfection treatment for the fresh-cut industry. In light of the above, this review summarizes the effects of postharvest heat treatments on postharvest decay, insect infestation, physiological disorders, fruit ripening, retention of color, and bioactive compounds.     

Contact lens profile: A tale of two countries

Introduction

This study investigated the modality, type and duration of contact lens wear as well as compliance and hygiene related issues (hand and case hygiene, use of tap water, dozing and overnight wear) in the UK and Germany. Questionnaires were collected anonymously from 417 UK and 767 German patients attending optometric practices for contact lens appointments. It is the seventh of a series of contact lens wearer profiles conducted since 2000.

Results

The proportion of rigid gas permeable lenses worn was significantly higher at 55.4% in Germany, compared to 16.1% in the UK. Overall, a significantly larger proportion of German participants used tap water to rinse their lenses and cases (P < 0.001). Also, German respondents changed their lens cases less frequently (p < 0.001). Fewer UK than German respondents stated they washed their hands before lens insertion (p = 0.009), removal (p = 0.01), before eating (p < 0.001). German participants were less likely to wash their hands before preparing food (p = 0.042) and after using the toilet (p = 0.002). The two sample groups differed significantly regarding the care regimens they used for their CLs (p < 0.001).

Conclusion

The differences between Germany and the UK highlighted in this study were caused by differences in legal regulations, plumbing and practitioners’ guidance. Although many of the questions relating to hygiene differed statistically between the two participating sample groups, the absolute differences in figures were not considered to be large.