桑皮纤维/棉喷气涡流纱的工艺优化

运用喷气涡流纺技术生产桑皮纤维/棉55/45 28 tex喷气涡流纺针织纱,通过多目标灰色局势决策方法对纺纱关键元件喷嘴和纺锭内径进行优选,确定最优的纺纱元件为5孔的喷嘴、1.3 mm的纺锭内径。采用正交试验设计方法,对喷气涡流纺的纺纱速度、喷嘴压力、前罗拉到纺锭顶端的距离等3个关键工艺参数进行优化设计,并得出喷气涡流纺的最佳工艺参数:纺纱速度为300 m/min,喷嘴气压0.6 MPa,前罗拉到纺锭顶端的距离为18 mm。     

Viloft/羊绒混纺喷气涡流针织纱的工艺优化

运用喷气涡流纺技术生产19.7 tex Viloft/羊绒80/20针织纱,通过多目标灰色局势决策方法对纺纱的关键生产元件包括喷嘴和纺锭内径进行优化选择,最终确定最优纺纱元件为5孔喷嘴,1.3 mm纺锭内径。采用正交试验设计方法,对喷气涡流纺的纺纱速度、喷嘴压力、前罗拉到纺锭顶端距离3个关键工艺参数进行优化设计。通过对试验数据的分析,得出Viloft/羊绒混纺喷气涡流纺的最佳工艺参数:纺纱速度360 m/min,喷嘴气压0.55 MPa,前罗拉到纺锭顶端距离18 mm。     

Modal喷气涡流纺纺纱工艺研究

研究喷气涡流纺纺纱工艺(纺纱速度、喷嘴气压、前罗拉钳口到喷嘴的距离、导引针到锥面体尖端的距离)对Modal成纱性能的影响。改变纺纱工艺参数进行单因子实验,并通过正交实验得出最佳纺纱工艺:喷嘴气压0.55 Mpa,前罗拉钳口到喷嘴的距离14 mm,导引针到锥面体尖端的距离1.5 mm。     

喷气涡流纺纺纱工艺参数的优化设计

采用二次通用旋转组合的设计方法,对喷气涡流纺纺纱技术的3个主要工艺参数——喷嘴压力、前罗拉到纺锭顶端的距离、纺纱速度进行了优化组合,分析了它们与纱线性能指标之间的关系,得出了纺纱最佳工艺参数。高比例彩棉和白棉混合纺纱时,上述3个参数分别为0．4MPa、19mm、320m／min。     

麻赛尔/玉米纤维喷气涡流纺工艺设计与优化

以开发14.7 tex 55/45麻赛尔/玉米纤维MVS混纺纱为基础,探讨了影响喷气涡流纱性能的主要工艺参数:纺纱速度v,前罗拉钳口至纺锭距离L,喷嘴压力p,纺锭内径Φ及喷嘴型号等。主要以纱线强力、断裂伸长率、条干不匀及耐磨性为评价指标对工艺进行优化。研究结果表明:v为280m/min、L为20 mm、p为0.55 MPa、Φ为1.1 mm,采用四孔喷嘴纺纱得到的14.7 tex 55/45麻赛尔/玉米纤维MVS混纺纱断裂强力大,条干好,耐磨性优良。     

基于VIKOR法的喷气涡流纺纱工艺参数优化

设计了4因素4水平喷气涡流纺纱正交试验,并运用VIKOR法对试验工艺参数(喷嘴压力、前罗拉至纺锭的距离、纱线速度和预拉伸倍数)进行优化,优化目标为成纱的断裂强力、纱线条干CV值、细节、棉结和粗节。结果表明,喷嘴压力为0.4 MPa,前罗拉至纺锭的距离为20 mm,纺纱速度为340m/min,预牵伸倍数为2.2时,成纱效果较好。     

浅谈主要工艺参数对喷气纱强力的影响

主要阐述了纺纱速度、前罗拉钳口与第一喷嘴隔距、纺纱气压三大工艺参数对喷气纱强力的影响,通过实验确定最优的参数.     

粘胶涡流纱的纺纱工艺优化

探讨粘胶涡流纱纺纱工艺参数的优选。选择前钳口与喷嘴间距离、纺纱速度、喷嘴气压进行单因素试验分析,并利用正交试验对R 16.4 tex和R 26.8 tex纱进行了工艺优选。结果表明:上述三因素对涡流纺成纱质量有显著影响;不同纱号,较理想的工艺配置有所不同。R 16.4 tex纱的较理想工艺为前钳口与喷嘴间距离20 mm、纺纱速度330 m/min、喷嘴气压0.6 MPa;R 26.8 tex纱较理想工艺为前罗拉钳口与喷嘴间距离19.7 mm、纺纱速度330 m/min、喷嘴气压0.4 MPa。     

工艺参数对喷气纱强力的影响

阐述了纺纱速度、前罗拉钳口与第一喷嘴隔距、纺纱气压三大工艺参数对喷气纱强力的影响 ,并通过实验找出了最优的参数。     

浅谈三大工艺参数对喷气纱强力的影响

阐述了纺纱速度、前罗拉钳口与第一喷嘴隔距、纺纱气压三大工艺参数对喷气纱强力的影响,并通过实验找出了最优的参数     

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．