自己动手,丰衣足食

忽然之间,通胀了。超市里,米贵了,面贵了,油贵了,连卷纸都在涨。菜场里,青菜贵了,海鲜贵了,各种肉也贵了。一时之间,贵气袭来,席卷了我们的生活。我们的收入没变,但是能够换来的实物越来越少了。     

涨时代的机遇与挑战

让价格再飞一会 盘点2010白酒行业的关键词,“涨”字无疑是最热门的话题：方便面涨价了,鸡蛋涨价了,面粉涨价了,燃油涨价了,蔬菜涨价了,食用油涨价了,棉花涨价了,水电费涨价了……很多人不禁感慨：“除了工资,身边的一切都涨了!”     

略谈梳棉机针布的维护制度

从清花车间的管理,梳棉自停装置的检查及针布表面清洁制度的建立等方面介绍了梳棉机针布维护方面的经验,通过维护制度的建立执行,使针布损伤率下降了5个百分点,减少了设备事故,降低了不正常物料的投入,稳定了产品质量,提高了经济效益.     

对鲐鱼罐头生产工艺的改进

利用改进后的工艺生产出来的罐头。不仅提高了产品质量增加了鲐鱼罐头品种系列,也节约了原副材料,充分利用了鲐鱼本身油脂多的特点,降低了生产成本,提高了生产效益。     

海盗大叔John Galliano遭遇Dior“解聘门”

关乎John Galliano,我也不得不八卦一下了,就算从不关注时尚圈的人也对他并不陌生吧。浪漫主义大师因为种族歧视言论遭老东家Dior解聘,让人咋舌。时尚界到底是怎么了,McQueen死了,Margiela隐退了,Slimane去搞摄影了,Gaultier也不在Hermes玩了,YSL去见马克思了,Valentino回家享清福了,现在John Galliano也出事了……     

丝攻的修磨及攻丝润滑

讨论了钳工在攻制内螺纹的工作中,尤其是机攻时,常出现的问题,提出了改进措施,着重介绍了丝攻的修磨。还介绍了攻丝操作中冷却润滑液改进,通过实践摸索,研制了新型的“机攻螺纹润滑液”,节约了成本,提高了工效,保证了产品的合格率,取得了较好的经济效益。     

Moldflow软件优化注射模浇口位置

分析了浇口位置的重要性,建立了注射模流分析数学模型,使用SolidWorks软件建立了制品的三维模型,运用Moldflow软件对注射器针筒模具进行了填充分析,对浇口位置进行了优化,得到了最佳的浇口位置应设置在针筒注射嘴处的结论,减少了修模次数,提高了设计质量.     

中国黄酒的科研现状及发展

论述了中国黄酒近年的发展与行业整体科技水平的提升。酿造企业在设备上已,一泛实现了机械化与半机械化;工艺技术上在传统工艺的基础上应用了新工艺与新技术,提高了产品的质量安全水平;产品包装上出现了精美高雅的各式包装：产品品种上以新风格口感为导向,开发改变了单一的风格特征;在功能性研究上,除发现了γ-氨基丁酸外,还对黄酒中的功能性物质进行了深入的研究。     

情人桥

桥是河两岸的连接,与两颗心灵的相通有相似处。桥承载着一种理想,那是从此岸通向彼岸的捷径。相爱的两个人也如同两岸间的距离那样,需要一座桥梁的架起。站在桥上,回头看看走过的路,路上的每一个脚印都洒满了泪水和欢笑。脚步近了,眼睛亮了,心跳加速了。桥的尽头清晰可见,心头那份执着的信念有了归宿。走在桥上,走到了中间,再走就到了桥头。桥告诉我,不是这样的,桥下的流水源源不断的流淌吗。爱情,从没有因为形式的消失而结束。下了桥,路开始延伸,相思就开始蔓延了。     

语文教学的好帮手——多媒体课件

多媒体作为一种现代化的教学手段,创造了图文并茂、动静结合、声情交融的教学环境,巧妙利用声、光、色、形模拟了事物情景,再现了生动的事物画面,从不同程度不断的形成较多的兴奋点,为教学提供了逼真的表现效果,扩大了学生感知的时间与空间,激发了学生的主动性、积极性、创造性,突破了课程中的难点,培养了学生的审美情趣,提高了教师的教学成效。     

蛋黄来源的骨代谢改善物质-水解蛋黄粉的开发

鸡蛋是营养价值较高、营养齐全的食品。鸡蛋在温暖的条件下21d就孵化成小鸡。鸡蛋中含有构成生命体的所有成分,孵化期间蛋壳中的钙慢慢的溶解,被利用到小鸡的骨的成分中。此时由于蛋黄中肽的作用,促进钙形成小鸡的骨骼。其中,特别关注形成小鸡骨骼的成分,开发了来源于鸡蛋蛋黄的骨代谢改善物质-水解蛋黄粉。骨骼在正常情况下是由骨芽细胞和破骨细胞来维持骨形成和骨吸收的平衡,通过破坏旧骨、制造新骨来保持一定的骨量。我们通过动物试验调查了水解蛋黄粉对骨代谢的影响。给成长期大鼠摄取水解蛋黄粉后,调查对骨形成的影响,确认了摄取水解蛋黄粉有意地促进胫骨的伸长度。给绝经后骨质疏松症模型-小鼠长期摄取水解蛋黄粉,调查对骨吸收的影响,确认了水解蛋黄粉摄取群比非摄取群明显地抑制骨密度的减少。     

Occurrence of beta-hydroxybutyric acid in incubator reject eggs.

A simplified method for extraction of β-hydroxybutyric acid from whole egg prepared from incubator reject eggs is described. It is concluded that the presence of 15.95 ± 8.54 mg of β-hydroxybutyric acid per 100 g of liquid whole egg would strongly indicate that the egg had been prepared from incubator reject eggs. There is no obvious correlation between the numbers and types of bacteria present and the amounts of β-hydroxybutyric acid found in incubator reject eggs. The relative merits of a test for the presence of incubator reject egg in egg products based on the estimation of β-hydroxybutyric acid as opposed to alternative proposed tests, described in the literature, are reviewed.     

蜂胶对鸡蛋保鲜作用的研究

研究了蜂胶对鸡蛋表面常见菌的抑制作用及其对鸡蛋的保鲜效果,实验结果表明,蜂胶可在大肠杆菌,枯草芽胞杆菌,无恒谱形杆菌,荧光假单胞菌及沙门氏菌的培养平板上形成抑菌圈;1％的蜂胶平板可完全抑制以上五种细胞的生长,实验还表明蜂胶对鸡蛋表面混合菌有明显的抑制作用;鸡蛋保鲜实验结果表明：1．5％的蜂胶溶液即可对鸡蛋的保鲜产生显著的效果。     

食品加工对蛋清致敏性的影响研究进展

摘要：鸡蛋是人们日常生活中不可或缺的营养品，然而，鸡蛋也是最常见的引起过敏反应的食物之一。婴儿和儿童是鸡蛋过敏的高发人群，鸡蛋过敏反应主要是由血清免疫球蛋白E（IgE）介导的，引发皮肤、消化道、呼吸道相关的症状，甚至可导致危及生命的严重过敏反应。鸡蛋过敏目前尚无特效治愈方法，患者严格避免摄入鸡蛋成分被认为是最有效的预防手段，但严格避食会影响患者的生活质量和膳食营养，且因意外摄入鸡蛋过敏原导致过敏症状出现的情况屡屡发生。可见在鸡蛋过敏的应对方面，迫切需要新的有效方法。食品加工技术作为从鸡蛋致敏的源头上控制过敏反应的方法，近年来发展迅速。本文综述了各种常见食品加工方法对蛋清致敏性的影响，为后续开发低致敏鸡蛋产品提供思路。     

Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. 3. Amino-acid composition of protein fractions

A number of the fractions and sub-fractions isolated from the soluble proteins of white, yolk and whole egg have been identified by their amino-acid compositions, and others have compositions that differ from those of known proteins. It is concluded that the relative abundance of the different amino acids is similar for nearly all egg proteins. Part of the low density lipoprotein in whole egg is in a soluble form and can be partially fractionated by ion-exchange chromatography; the resulting fractions contain apoproteins with slightly differing amino-acid compositions.     

壳蛋品质质量分级技术的研究进展和发展趋势

随着收入和消费者健康安全意识的提高,市场上对壳蛋品质质量分级的要求越来越高。首先对壳蛋品质质量指标进行分析,然后,对壳蛋品质质量指标相关参数的获取技术及其指标数据分析模型进行了系统地归纳和梳理,发现多指标参数的融合、检测技术的集成应用、检测过程的自动化和智能化是未来壳蛋分级的必然趋势,另外对未来壳蛋分级技术的研究和应用方向进行了展望。     

Fractionation of the lipids of raw egg

Method is described for fractionating egg lipids on silicic acid, using a Pye Liquid Chromatograph detector unit to monitor the fractionation. Emulsification difficulties in the extraction of “free” lipids with mixed ethers have been overcome by dispersing the egg in a saline phosphate buffer solution. It has been shown that the “free” lipids of raw egg are predominantly triglycerides and that the “bound” lipids have a higher proportion of phospholipids.     

Improving Foaming Properties of Yolk-Contaminated Egg Albumen by Basic Soy Protein

ABSTRACT:  Yolk contamination of egg white is a common problem in the egg breaking industry. Foaming properties of egg white protein are affected by such contamination, but proteins of basic nature may restore the foaming properties of the yolk-contaminated egg white protein. The purpose of this study was to chemically modify a soy protein, that is, to esterify the acidic groups on the protein and to study the potential of such modified protein in improving foaming. We showed that the modification changed the isoelectric point of soy protein isolate (SPI) from 4.5 to about 10. Sonication was proven to be a very effective means to redisperse the methanol-denatured soy protein during reaction, as shown by the improved solubility profile. Such modified basic protein, that is, the sonicated-modified SPI (SMSPI), when added to the yolk-contaminated (at 0.4% level, as-is basis) egg white, gave significantly improved foaming properties. We have shown that the slight change in pH due to the addition of SMSPI was not the reason for improved foaming performance; instead, the modified protein itself was the main reason for such improvement. Addition of SMSPI increased the foaming performance of both pure egg white and yolk-contaminated egg white. SMSPI consistently performed better than the unmodified SPI for improving foaming. Addition of SMSPI (16%, based on dry egg white, and 1.6% based on liquid egg white) fully restored foam expansion and foam liquid stability of 0.4% yolk-contaminated egg white, and it even out-performed the foaming of pure white protein. Therefore, a feasible solution to restore the foaming properties of yolk-contaminated egg white has been identified. It is expected that such modified SPI can be used as an additive or ingredient in foaming formulation, especially when the egg white protein is suspected of lipid contamination.     

乳酸链球菌素和纳他霉素在月饼保鲜中的应用

研究了乳酸链球菌素和纳他霉素对蛋黄月饼的防腐保鲜效果,在蛋黄月饼的蛋黄馅中添加乳酸链球菌素和纳他霉素的复配混合液以及在月饼表皮中添加适量浓度的纳他霉素,具有明显的抑菌保鲜效果,可使蛋黄月饼的保质期延长到45天.     

Studies on organoleptic properties of food products from fresh egg and egg powder through principal component analysis

The population which is below the poverty line is devoid of nutritious diet. Egg and milk are categorized as complete foods. The defensive organizations are situated in such remote places where fresh food material is not available. Keeping in view these problems, the study of organoleptic variables, viz., color, appearance, aroma, texture and taste in the food products of cake, omelet doughnut, coconut macaroon and mayonnaise from fresh egg and egg powder, was conducted. Principal component analysis was carried out. Organoleptic properties of doughnut prepared from egg powder were superior compared to fresh egg which had better sensory traits for coconut macaroon. The sensory traits like taste, texture and aroma were the most influential traits studied to pronouncing as a panel decision. It is proposed that fresh egg and egg powder should be preferred in the process of preparation of coconut macaroon and doughnut, respectively.