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前言石硫合剂与波尔多液是两种非常有效且廉价的葡萄园常用药剂,但广大农民朋友与部分科技工作者大多只知其名,而如何配制却不太清楚,殊不知一点微小的疏忽也会造成劳而无功、甚至产生药害或因药效不足而造成严重病害,进而使生产蒙受巨大损失。现将两种药剂的配制方法介绍如下,供大家参考。1 石硫合剂与五氯酚钠1.1 五氯酚钠(PCP-na):五氯酚钠是一种强杀菌剂,也是一种广谱性除草剂。纯品为白色粉末,工业品呈淡红色片状;易吸湿结块,但不影响药效。有强烈的臭味,可溶于水和其他有机溶剂,水溶液呈碱性,遇酸生成不溶于水的五… 相似文献
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亓桂梅 《中外葡萄与葡萄酒》2006,(1):79-80
喷洒石硫合剂能够控制引起葡萄褐斑病(black measles)的三种变异病原体的侵染,该病导致葡萄幼苗生长衰落,加州大学的植物病理学家Doug Gubler说。按照他的观点,称为埃斯卡(esca)、西班牙斑点(Spanish measles)和Petri的真菌及复合体,遍布于加州各地。 Gubler说他初步的试验结果表明喷洒10~15加仑/ 相似文献
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本文对GB/T14463—1993《粘胶短纤维》残硫量的测定中碘标准溶液和硫代硫酸钠标准溶液的配制、标定原理及注意事项作了较为详尽的理论分析,同时介绍了其计算方法。 相似文献
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以双组分涤/棉混纺织物为研究对象,对涤/棉混纺织物进行水热降解,根据纤维素和聚酯不同的水热反应特性,研究涤/棉共存的水热反应体系中棉纤维和涤纶的水热降解行为。研究发现,涤纶和棉纤维具有不同的水热行为。在水热条件下,棉纤维发生部分水解,生成纤维素粉末及可溶糖,而涤纶保持水热稳定,可实现涤/棉混纺织物的良好分离。其中,在水热温度170℃,反应时间3 h,固液比1∶20条件下,涤纶的回收率达98.84%,葡萄糖的产率为15.57%,棉纤维的残留率约为66.47%。根据双组分涤/棉混纺织物的水解特性,综合分析回收利用的潜在价值,水热分离涤/棉混纺织物后,可使其实现高附加值回收。 相似文献
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在国家食品工业“十五”发展规划中明确指出:要开发精米加工新产品,发展免淘米、强化米、香米及各种配制米的生产和出口。根据国内众多稻米加工企业的实际情况,阐述了配制米的生产方法,介绍了配制米的生产工艺流程、设备和ZMP系列新型高效配米混合器,为稻米加工企业生产配制米提供有效的生产途径和理想的配米混合设备.使稻米加工企业能生产出各种优质的配制大米,满足人们的需求。 相似文献
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利用新型微生物多糖结冷胶作为软糖的胶凝剂,在单因素试验的基础上运用正交试验法筛选出最佳软糖配方。结果表明,结冷胶含量为1%、淀粉糖浆含量为40%、白砂糖含量为20%时可研制出组织状态、色泽和口感均优良的软糖。 相似文献
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以红薯、红芸豆为主要材料,对不同筋度面粉,面粉、蜂蜜、植物油、沙棘粉的添加量,焙烤时间以及焙烤温度进行优化,在影响蜜酥口感的单因素基础上,设计响应面试验,以感官评分为指标,考察低筋面粉、蜂蜜和植物油添加量对蜜酥口感的影响,确定最优配方为:低筋面粉、蜂蜜和植物油的添加量分别为50%、10%和15.5%,沙棘粉的添加量为3%,180℃下焙烤13 min,在此配方下制作出的红薯红芸豆蜜酥,表面色泽鲜艳,口感酥松,柔软,不粘牙。成品微生物检测结果均符合国家标准。 相似文献
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Development and Characterization of Different Black Raspberry Confection Matrices Designed for Delivery of Phytochemicals 下载免费PDF全文
Three forms of confections containing black raspberries (BRB) powder were developed to provide controlled release of phytochemicals for oral disease prevention. Our objective was to investigate the impact of varying confection matrices on the release rate of BRB phytochemicals. Confections were developed and prepared. Textural properties of confections were analyzed, compared and correlated with the release rate of phytochemicals from BRB confections with in vitro dissolution test. In the results, BRB content reached 22% in hard candy and pectin‐based confections and 40% in starch‐based confections, respectively. Pectin‐ and starch‐based confections retained >93% of its original anthocyanins after processing while hard candy had 59%. Starch confections showed higher G’ in rheological analysis and higher hardness but lower cohesiveness and springiness in textural profile analysis than pectin confections (P < 0.05). The confection types showed different microstructure with scanning electronic microscopy (SEM). Corresponding to their physicochemical properties, confections showed fast (hard candy), intermediate (pectin confections), and slow (starch confections) release rates with a final releasing time of 90, 150, and 540 min in dissolution studies. Three confections were rated between neither like nor dislike to like slightly (n = 60). Pectin confections had the highest overall acceptance (like slightly) and 62% of subjects rated this type of confection as the most liked ones. These results indicate that delivery matrix could modulate the phytochemical release rate from BRB confection and also influence sensory preference. 相似文献
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