浅析服装设计中的面料再造艺术

服装面料是服装设计的载体,也是设计中需要着重考虑的要素之一。文章通过对面料再造艺术的概念以及设计程序的阐述,明确了面料艺术再造的设计原则。总结了服装面料再造的主要方法和经济文化价值,为服装面料和服装设计的研究与开发提供了参考依据。同时通过联系现代服装设计师在面料再造方面的作品,结合自身实践操作知识,运用面料再造手段对服装进行加工造型,并总结了面料再造艺术在服装设计中的发展前景和方向。     

服装与服饰设计专业中面料再造的教学探析

在当今服装与服饰设计领域中,面料再造不仅是一种创新的艺术形式,更是设计师表达个性和风格的重要手段。基于服装服饰设计中面料再造的设计原则和发展趋势,结合面料再造教学需求,文章简单阐述了服装与服饰设计专业面料再造设计的教学方向,希望能够更好地服务于未来的教育教学工作。     

服装面料艺术再造的多元化

面料是服装设计的物质基础,在现代服装设计领域,服装面料琳琅满目,日新月异。然而,服装设计师也常会有为设计素材所苦恼的时候,二维面料的质地、厚度以及花纹图案有时难以淋漓地表达其设计精髓。当今流行的面料艺术再造适时而至,渗透到服饰设计的方方面面,为服装设计师在选材方面做了物质乃至精神上的坚强后盾,使设计不会因素材枯竭而停滞,让作品在别人止步的地方起步。     

皮革面料再造设计在箱包设计中的应用

皮革面料作为现代箱包设计中的重要载体,是决定箱包质感、造型及受众欢迎度的重要因素.积极进行皮革面料的再造设计,实现对皮革面料的有效加工,能够促使箱包作品具有视觉效果和触觉肌理,从而使之获得更加广阔的市场前景.基于此,对皮革面料再造设计的几种手法进行了阐释,从立体化再造设计和平面化再造设计两方面探讨了皮革面料再造设计在箱...     

服装造型设计中面料再造的探索及实践

在服装造型设计中,面料的创意设计方法--面料再造已经成为体现服装艺术设计创新能力的一个重要方面.通过对面料再造的基本要素、表现手法及其在服装造型设计中的典型案例的剖析,探讨了"面料再造"的多样化、艺术性表现及其在服装造型设计中所起到的重要作用,同时进行了面料再造的设计实践.     

面料再造与服装风格的统一关系

当服装设计的造型、色彩、图案等要素已不能满足服装设计师的创新要求时,面料的创新再造就成了设计师寻找设计突破点的重要部分。阐述了面料再造的方法与效果、服装风格的分类,侧重阐述了面料再造时,除了注意肌理的丰富表现外,更要掌握面料再造的风格与服装风格的统一关系。     

面料再造设计艺术应用技法

针对服装设计中面料形态匮乏、缺少设计感等问题,结合英国皇家艺术学院材料学院研究生课程中的面料再造内容,从染色、数码印花、编织、高温热压,以及未来纺织品设计5个方面讨论面料再造艺术应用的方法;从工艺技法叠加运用与工具材料创新运用两方面阐述面料再造艺术应用之创新。实践表明:充分利用面料的特性与可塑性,创造出更具设计感的服装为设计师提供更多的面料再造设计可能性,为倡导设计师利用面料再造方法与工具创新应用提供参考。     

浅谈面料再造设计在服装设计中的运用

面料的再造,是对已有面料进行"二次艺术加工",是现代服装设计的精髓所在,它传达的是一种理念、一种感觉,其基本思路是将面料的肌理、性能、纹样等元素打散、解构、再重组,形成新的肌理及肌理对比,或者重新造型。再造面料具有丰富的语言,有助设计师想象力的发挥,会不断地激发设计师的灵感和激情。     

服装设计中面料再造艺术的运用

随着我国社会经济水平不断的提升,人们物质生活要求也再不断的变化,服装从最初的满足穿戴要求,到如今人们对服装的款式、品牌、面料以及制作工艺、服装艺术设计和服装设计风格都有了质的变化,这些新时期人们消费观念的改变也对服装设计人员提出了更高的要求,面料是服装设计人员首先要掌握的基本设计元素,熟悉它们的功能和设计出来的艺术效果和风格,是服装设计最重要的形态构成要素。服装设计人员要熟练的运用面料材质的再造设计来激发对服装设计的创作灵感以及突出服装设计的艺术表现,服装设计人员熟练的运用面料材质的再造设计师能够对服装设计产生多维性视觉审美感,从而满足消费者对服装设计的需求和认可。.本文主要研究服装设计中面料再造艺术的应用,分析了面料再造艺术的设计原则和作用,在此基础上,对服装设计中面料再造艺术的应用策略进行了探讨。     

面料再造在礼服设计中的应用研究

在服装设计中,面料再设计是众多设计师常用方法之一,其对服装廓形、风格、工艺等有决定性作用,在服装设计中的重要作用不言而喻,在现代礼服设计中更占据重要的地位。本文从面料再造的表现手法及运用方式入手结合现有案例进行分析,并针对其研究内容进行系列礼服实践设计,尝试为面料再造整理更加规范及完整的设计思路及应用方法,以期对未来礼服设计乃至服装设计提供更多灵感。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

ANALYTICAL CHARACTERIZATION OF THE PRODUCTS OF NONENZYMATIC GLYCOSYLATION OF LYSOZYME

The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated.     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．