Crocetin from saffron: an active component of an ancient spice

The known properties of saffron (Crocus sativus, L.) and its components have been examined. Recently, hormone like effects in green algae and the anti-cancerogenic and anti-toxic effects, have been observed. In particular, the effects of crocetin, a carotenoids (8,8'-diapo-8,8'-carotenoic acid) present in saffron and characterized by a diterpenic and symmetrical structure with seven double bonds and four methyl groups, have been taken into consideration. It has been found that this compound enhances the oxygen diffusivity through liquids, such as plasma. As a consequence of this property, it has been observed that crocetin increases alveolar oxygen transport and enhances pulmonary oxygenation. It improves cerebral oxygenation in hemorrhaged rats and positively acts in the atherosclerosis and arthritis treatment. It inhibits skin tumor promotion in mice (i.e., with benzo(a)pyrene); it has an inhibitory effect on intracellular nucleic acid and protein synthesis in malignant cells, as well as on protein-kinase-C and prorooncogene in INNIH/3T3 cells. This is most likely due to its anti-oxidant activity. Furthermore, crocetin protects against oxidative damage in rat primary hepatocytes. It also suppresses aflatoxin B1-induced hepatotoxic lesions and has a modulatory effect on aflatoxin, B1 cytotoxicity, and DNA adduct formation on C3H10/T1/2 fibroblast cells. It also has a protective effect on the bladder toxicity, induced by cyclophosphamide. The experiments reported in the scientific literature and the interesting results obtained have been carried out in vitro or on laboratory animals, but not yet on man.     

内切酶与端肽酶协同水解大豆蛋白的研究

大豆蛋白酶解常常会产生苦味,端肽酶可有效水解苦味肽,但它们对于完整的蛋白大分子几乎没有作用,因此必须与内切酶联合使用或在其后使用。研究了内切酶枯草杆菌碱性蛋白酶(Alcalase 2.4L)与端肽酶黑曲霉酸性蛋白酶(3000U/g)协同水解大豆蛋白制备寡肽的可行性,结果表明:采用端肽酶黑曲霉酸性蛋白酶与内切酶枯草杆菌碱性蛋白酶协同作用水解大豆蛋白,不但水解液的苦味值显著下降,而且大豆蛋白降解率和水解液水解度显著提高。     

Release of carbon nanotubes from an epoxy-based nanocomposite during an abrasion process

The abrasion behavior of an epoxy/carbon nanotube (CNT) nanocomposite was investigated. An experimental setup has been established to perform abrasion, particle measurement, and collection all in one. The abraded particles were characterized by particle size distribution and by electron microscopy. The abrasion process was carried out with a Taber Abraser, and the released particles were collected by a tube for further investigation. The particle size distributions were measured with a scanning mobility particle sizer (SMPS) and an aerodynamic particle sizer (APS) and revealed four size modes for all measured samples. The mode corresponding to the smallest particle sizes of 300-400 nm was measured with the SMPS and showed a trend of increasing size with increasing nanofiller content. The three measured modes with particle sizes from 0.6 to 2.5 μm, measured with the APS, were similar for all samples. The measured particle concentrations were between 8000 and 20,000 particles/cm(3) for measurements with the SMPS and between 1000 and 3000 particles/cm(3) for measurements with the APS. Imaging by transmission electron microscopy (TEM) revealed that free-standing individual CNTs and agglomerates were emitted during abrasion.     

Infusion of an endoglucanase and an endoxylanase from Aspergillus niger in soybean

Fluorescent-tagged endoglucanase and endoxylanase from Aspergillus niger were prepared and measurements were carried out in soybean at five different temperatures, 25°C, 37°C, 45°C, 50°C and 60°C. The mass transfer Fourier number Dt/a², where a is the average diffusion path length, D the diffusivity, and t the diffusion time, has been used to determine their effective diffusivities. This number has been assumed to be equal to one. Typical average values of maximum and minimum effective diffusivities for infused endoglucanase as well as endoxylanase, measured from the curved surface of the soybean cotyledon, were estimated to be of the order of 10⁻¹² and 10⁻¹⁴ m² s⁻¹, respectively. Fluorescent micrographs revealed that the diffusion path length was not uniform across any representative section.     

优化概念夹网成形器的运行经验

结合南纸^#5纸机OptiFormer成形器的实践，介绍了夹网成形器的脱水进程、结构、运行中存在的问题及解决办法。     

一种进口QCS的改造实现

针对早期从国外引进的抄纸过程质量控制系统(QCS)目前存在的问题,对一进口QCS进行深入研究,透析其对纸张定量水分在线检测的基本原理和详细补偿措施,保留原QCS的在线检测装置(B/M计),采用以Siemens S7-300 PLC为核心的检测控制系统取代其控制柜,组成新的QCS,并用于三层长网纸板机的定量水分控制.     

洋蓟茶饮料的研制

以洋蓟花蕾外苞叶为原料,采用制茶工艺进行晒青、烘烤、发酵,再进行浸提、过滤、调配、杀菌、灌装,制成一种有特殊花类清香,口感清爽、甘味持久、营养率富的保健茶饮料.并对该饮料的制作工艺进行了阐述.     

高效生物防腐剂纳他霉素发酵的研究

通过探索各种碳源、氮源及PO43-对发酵生产纳他霉素的影响,发现生产纳他霉素的最佳培养基为0.25%葡萄糖、4%低聚糖、0.15%酵母粉、4%鱼粉、1%麦芽浸膏。     

芦荟爽饮料的研制

本文以芦荟为原料,进行了芦荟颗粒固化剂配方,芦荟爽饮料糖酸配比,稳定剂以及杀菌条件的研究,试制出芦荟爽饮料。结果表明:芦荟颗粒固化剂配方为氯化钙2%、亚硫酸钠0.3%、氯化钠0.5%。饮料配方为芦荟汁10%、芦荟颗粒10%、白砂糖10%、柠檬酸0.12%。稳定剂确定为琼脂0.08%、黄原胶0.03%。最佳杀菌条件为85℃,15min。产品芦荟颗粒口感爽脆,分布均匀,具有芦荟独特气味,酸甜适口。经检验,微生物指标符合国家饮料卫生标准要求。     

无火“食”代自有主张

电磁炉具有升温快、热效率高、无明火、无烟尘、无有害气体、对周围环境不产生热辐射、体积小巧、安全性好和外观美观等优点，特别是在精确控温方面的优势，可以实现从源头减少厨房油烟的产生，是减少厨房环境污染，打造健康厨房是很重要和实用的厨房电器。     

芦荟酸奶的研制

探讨了以鲜牛奶和芦荟凝胶喷雾干粉为原料,通过发酵生产芦荟凝胶酸奶的生产工艺,并比较了影响产品口味和稳定性的各种工艺条件。     

Development of an Isotonic-Isometric Rigorometer

SUMMARY— A multi-unit rigorometer has been developed to (a) make it possible to study extensibility (isotonic) and tension (isometric) changes in several muscles (red and white) simultaneously, under identical conditions, (b) make it possible to control the environment (aqueous or gaseous) around each of several muscle strips being monitored simultaneously and (c) facilitate additional biochemical studies of isotonic and isometric parameters of fresh and/or glycerinated fibers. The rigorometer is an enclosed, temperature controlled, environmental chamber designed specifically for studies on strips of parallel muscle fibers. The chamber will accommodate six muscle strips of varying sizes and has a wide adjustment for degree of sensitivity. Small cylinders have also been specially designed to facilitate separate controls of aqueous and gaseous environments surrounding each muscle strip. This multi-unit rigorometer is a further development of the rigorometer originally described by Briskey et al. (1962). The details of the design and application of this rigorometer are discussed.     

Measurement of self-reported affective feelings when an aperitif is consumed in an ecological setting

The aim of this study was to measure self-reported affective responses—emotion and mood—in an ecological setting when an aperitif is consumed before dinner at a restaurant. The product of interest was an aperitif drink, a “Kir” (a traditional French alcoholic aperitif made of white wine with fruit liquor), which was presented to participants in an experimental restaurant, after which participants had a three-course dinner. The specific influence of the Kir on affective responses was studied in relation to its fruit liquor composition: apricot, grapefruit, and raspberry. Two approaches were used to measure self-reported affective responses, each involving a different questionnaire. The first approach was related to the measure of immediate feelings by using the ScentMove® questionnaire while participants were consuming their aperitif. Results showed that the three Kir variants were not discriminated. The second approach consisted of measuring mood change across the whole dinner experience, before the aperitif, after the aperitif, and after the dinner, by using the Visual Analog Mood Scales (VAMS). Results showed that the raspberry Kir variant was associated with a significant decrease in two negative mood attributes, tense and anxious, after the participants had the aperitif, as compared with their initial mood state assessed before the aperitif. This study demonstrates therefore that mood state changes can be measured in a natural environment and highlights that these changes are product dependent, the most familiar Kir variant being associated with a greater decrease in negative mood states. However, considering the lack of Kir variant discrimination while participants consumed their aperitif and considering the limited long-term moods’ changes across the dinner, this study also emphasizes and discusses the limits of the measures of emotion in ecological settings. Finally, it is suggested to conduct more studies, which compare the measure of self-reported affective feelings in both laboratory settings and ecological settings.     

餐饮企业如何制定一份出色的培训计划

如今的社会竞争日益激烈,餐饮企业更是犹如逆水行舟,不进则退.因此,无论是对于员工而言,还是对于餐饮企业来说,培训都是一项非常重要的工作,万万马虎不得.尤其是对于企业来说,培训是在培育希望,培训有时比加薪更能留住人才.一个企业培训工作做的好,企业发展则会更加稳定.事实上,培训是在为餐饮企业创造价值,特别是在如今的市场竞争环境下,培训对一家餐饮企业成功与否起着很重要的作用.     

Quellungsdruck-Messungen an Holzwerkstoff-Platten

Zusammenfassung Die Arbeit behandelt den Quellungsdruck von Holzwerkstoff-Platten, die nach dem Thermodyn-Verfahren sowie dem W?rme-Plastifizierungsverfahren hergestellt worden waren. Die verwendeten Rohstoffe waren Teak, Cutch und Sissoo, im Naturustand bzw, extrahiert oder von Pilzen befallen, sowie Bambus und Arekanu?. Die erhaltenen Ergebnisse zeigen, da? sich die Messung des Quellungsdruckes gut zur Prüfung der Dimensionsstabilit?t bzw. des Widerstandes gegen das Arbeiten von Holz und Holzwerkstoffen eignet.

---

Swelling pressure of plastic boards

Summary The present study deals with the swelling pressure of plastic boards made according to the Thermodyn process and the thermal plasticisation process. The raw materials used were teak, cutch, and sissoo, in the natural as well as extracted or fungus-attacked state, bamboo and areca nut husk. The results obtained show that the measurement of the swelling pressure offers a good method for studying the dimensional stability or resistance to the working of wood and woodbased materials.