花粉症诱因探究

花粉症又称季节性鼻炎或枯草热,是敏感个体对花粉的一种超敏反应.在美国,每一百个人当中就有两个以上的人患花粉症;现在日本有1300万人饱受花粉症折磨,超过总人口的10%[1].我国的发病率为0.5%～1%,高发区达到5%,虽没有上述一些国家那么严重,受害者亦相当可观.全世界花粉症发病人数到1999年就已有5000多万[2],可见花粉症患者是一个绝不可轻视的群体.图1显示了花粉过敏症的发病机制.     

吉安散装人抗冰战雪保平安——江西吉安散办干部职工铲除冰保畅通纪实

春节前后,吉安市遭遇到罕见的冰冻雨雪灾害天气,连续出现了低温、阴雨和雨夹雪,成为全省灾情最严重地区之一.特别是1月25日以后,出现了持续大范围的雨雪冰冻天气.冰冻损坏了市区的电网,压垮了树枝,封锁了道路和桥梁.     

2010～2011年世界塑料工业进展

收集了2010年7月～2011年6月世界塑料工业的相关资料,介绍了2010～2011年世界塑料工业的发展情况,提供了世界塑料产量、消费量及全球各类树脂的需求量及产能情况。按通用热塑性树脂(聚乙烯、聚丙烯、聚氯乙烯、聚苯乙烯、ABS树脂),工程塑料(尼龙、聚碳酸酯、聚甲醛、热塑性聚酯、聚苯醚),特种工程塑料(聚苯硫醚、液晶聚合物、聚醚醚酮),通用热固性树脂(酚醛、不饱和聚酯树脂、环氧树脂、聚氨酯)不同品种的顺序,对树脂的产量、消费量、供需状况及合成工艺、产品应用开发、树脂品种的延伸及应用的进一步扩展等技术作了详细介绍。     

欧文斯科宁专访

欧文斯科宁公司(以下简称OC)创建66年来一直致力于开发玻璃纤维的新用途,是建筑材料和复合材料行业的领先创新者和制造商,OC进入亚太市场也已超过30年,长久以来他们专注于推广复合材料的应用领域以及扩大其供应基地.最近,欧文斯科宁在印度扩充了生产能力,并在上海设立了技术中心.至今为止,欧文斯科宁在亚太区已有超过1800名员工,从事建筑材料和复合材料的生产,销售和研发工作.     

酿酒酵母细胞表达异源萜类化合物的研究进展

萜类化合物具有可观的经济价值,但是目前的生产过程复杂、产量低。酿酒酵母甲羟戊酸途径为萜类化合物的合成提供直接前体,因此酿酒酵母细胞具有合成异源萜类化合物的天然优势。对酿酒酵母甲羟戊酸途径的清晰认识是对其进行有效利用的基础,本文从代谢途径、关键酶的特点和全局调控机制3个方面对该途径进行了介绍。从代谢途径的构建和优化、模块与底盘细胞的适配、模块构建及组装方式的角度概述了酿酒酵母细胞异源合成单萜、倍半烯萜、二萜、三萜类化合物的研究进展。指出实现酿酒酵母高效合成萜类化合物所需要解决的基础问题是对酿酒酵母甲羟戊酸途径进行更为全面了解和对萜类化合物的天然代谢途径进行明确解析;另外,合成生物学的进一步发展也将为此提供应用基础。     

喷涂前处理污染源的分析及其处理措施

随着我国国民经济的快速发展和国家"节能减排"重点项目的深入开展,各种污染源的分析及其处理措施的研究备受关注.本文在充分研究若干家电企业的钢铁喷涂制件的前处理工艺(如:预脱脂、脱脂、清洗、表调、磷化等)的基础上,分析喷涂前处理过程中的污染源,研究污染源的处理措施.     

回转窑耐火砖的砌筑及使用

我公司回转窑规格为Φ4.0m×60m.窑内使用的耐火砖为镁铬砖、隔热尖晶石、蓝晶石和黏土砖以及硅莫砖.镁铬砖规格为(81×90×150×200)mm,其它耐火砖规格皆为(81×90×200×200)mm.尽管每个品种的砖品质相同,但由于在镶砌和使用过程中方法不同,寿命有长有短.通过多年实践,现总结如下.     

硅酸钠缓蚀剂的研究现状与展望

硅酸盐资源丰富,无毒,价廉,不繁殖细菌,是一种对环境友好的缓蚀剂.近年来研究的以硅酸盐为主的缓蚀剂复合配方,大大提高了硅酸盐缓蚀剂的应用范围.目前,开发缓蚀剂复合配方已成为一种发展趋势.本文综述了硅酸钠缓蚀剂的应用现状,并对其发展作了展望.     

论啤酒瓶质量与啤酒灌装的协调和统一

为了使啤酒瓶质量与啤酒灌装质量协调统一,探讨了啤酒瓶外形设计、剩余空间和瓶壁厚度与瓶子强度和灌装质量的关系,提出啤酒瓶企业定点向啤酒企业供瓶,两企业协作互动,了解相关的技术、设备性能和工艺流程,以利同步发展.     

化妆品行业如何应对REACH法规

2006年12月7日～2006年12月8日化妆品化学家年会在美国纽约举行,该年会为化学品供应商提供了参与REACH法规的机会.REACH法规的实施引起了业界的广泛关注,来自世界各地的著名化学品及化妆品公司对REACH法规的实施所带来的一些问题,以及新原料、新技术进行了交流.会议主要对就REACH法规、制造及规模化和神经美容品等方面展开了研讨.     

马铃薯晚疫病化学防治农药应用概述

晚疫病是危害马铃薯生产的一种毁灭性病害,化学防治一直是该病害的主要防治手段。简要介绍了马铃薯晚疫病化学防治农药的发展历程、杀菌机制、应用概况及主要发展方向。     

马铃薯渣综合利用研究现状及进展

马铃薯渣是马铃薯淀粉加工产业的一种副产物,常被作为垃圾废弃掉,造成资源浪费和环境污染。实际上,马铃薯渣中含有许多有价值的成分,具有被开发利用的潜力。目前,马铃薯渣的综合利用主要集中在以下几方面:提取膳食纤维和果胶;制备高蛋白高能量饲料;制备新型黏合剂、胶黏剂和吸附材料;制备燃料酒精、生物质混合燃料和能量气体;制备种曲、醋、酱油及可食性膜等。综述了马铃薯渣目前综合利用的研究现状及进展。     

Preparation and application of potato flour with low gelatinization degree using flash drying

A novel processing method of potato flour with a low starch gelatinization degree was realized by flash drying technique. Starch gelatinization degree, pasting properties, thermal characteristics, and morphological features between commercial potato flours (commercial potato flake and commercial potato granule) and flash-dried potato flour were analyzed and compared. Results showed that the gelatinization degree of flash-dried potato flour (14.52%) was reduced by nearly 80% than the commercial potato flours (about 95%). Typical viscosity profile, enthalpy value, and morphology features of flash-dried potato flour were retained maximally through an optimized processing of flash drying. The gelatinization temperature and pasting viscosity of flash-dried potato flour were increased significantly than the commercial potato flour. Besides, the intact morphological structure of flash-dried potato flour granules were kept due to the processing of flash drying. By utilizing the low gelatinization degree of flash-dried potato flour, desirable potato noodles were prepared with the ratio of potato flour up to 50%. Textural characteristics and cooking performance such as broken rate and cooking loss of flash-dried potato noodles were superior to these of the commercial potato flours (in the same amount) added noodles.     

Analysis of usability of potato pulp as solid fuel

The paper describes an attempt to analyse the usability of potato pulp as a future ecological solid fuel. The analysis of potato pulp, carried out within the framework of the study, comprised the following aspects: assessing energetic values of potato pulp, assessing the effects of burning solid fuel in the form of pellets made of potato pulp, assessing energy expenditures spent on the process of drying and densification of potato pulp. The performed determination of the elemental composition (chlorine, sodium, potassium, phosphorus and nitrogen), examination of energetic values of potato pulp (the humidity of potato pulp, the heat of combustion, the calorific value, and the ash content), as well as examination of densification (pelletisation) of potato pulp, make it possible to conclude that fuel made of potato pulp, in comparison to other types of biomass, could become a very good and attractive type of boiler fuel, and owing to the fact that it is produced in potato processing plants in great amounts, it could be successfully used by the professional power industry.     

预处理工艺对真空油炸脱水马铃薯脆片品质的影响

通过热烫、冷冻、渗透液处理等预处理技术对真空油炸马铃薯脆片品质影响作了比较;综合各指标分析,得出了马铃薯脆片真空油炸的较佳预处理工艺。实验结果表明,冷冻参数对油炸马铃薯脆片水分质量分数不存在主要影响,热烫温度是主要影响因素;渗透组的马铃薯脆片,随着渗透浓度的增加,其水分质量分数逐渐减少。冷冻参数对油炸马铃薯脆片脂肪质量分数影响也不大;热烫时间较短的马铃薯脆片油炸后脂肪质量分数较高,热烫时间较长的马铃薯脆片油炸后脂肪质量分数较低。热烫温度75℃、时间6min的脂肪质量分数最低;渗透浓度越高,马铃薯脆片油炸后脂肪质量分数越低。     

Lipid oxidation in potato chips

Qualitative and quantitative analyses of volatile compounds in fresh and aged potato chips and unused fresh and aged frying oils showed that oxidation of oils was mainly responsible for volatile compound changes in potato chips during storage. The lipid oxidation of potato chips was determined by measuring the peroxide value of potato chips and the amount of volatile compounds and oxygen content in the headspace of potato chip bottles by gas chromatography. The correlation coefficients between volatile compounds and oxygen content, volatile compounds and peroxide value, and peroxide values and oxygen content were -0.93, 0.95 and -0.93, respectively. These high correlation coefficients indicated that volatile compound changes in potato chips during storage were mainly due to the oxidation of oil. The lipid oxidation of potato chips during storage can be studied by measuring oxygen content and the amount of volatile flavor compounds in the headspace. The potato chips produced in oil containing an antioxidant tertiarybutyl hydroquinone (TBHQ) had better oxidation stability than the chips fried in oil without TBHQ.     

Effect of Vacuum-Microwave Predrying on Quality of Vacuum-Fried Potato Chips

The effects of vacuum microwave predrying on the quality of vacuum-fried potato chips were studied. The results showed that vacuum microwave predrying had a significant effect on moisture and oil contents, as well as color parameters and structure of potato chips. Vacuum microwave predrying significantly decreased the oil and moisture contents of vacuum-fried potato chips. The rates of both mass transfer phenomena (water loss and oil uptake) that take place during the vacuum frying of potato chips decrease due to the vacuum microwave predrying. The vacuum microwave predrying had a negative effect on color of potato chips, which decreases the L value of potato chips and increases Hunter a and b values. Breaking force of fried potato chips is also significantly (P < 0.05) affected by the drying pretreatment, which decreases the breaking force at the beginning of predrying and then increases with vacuum microwave predrying time.     

腐植酸微生物菌剂在连作马铃薯上的应用效果研究

为了研究腐植酸微生物菌剂在连作马铃薯上的应用效果,本研究采用沟施(处理1)及拌种(处理2)两种方法,研究了腐植酸微生物菌剂对连作马铃薯的抗病促生作用。试验结果表明:施用腐植酸微生物菌剂改善了马铃薯连作土壤的基本性状;施用腐植酸微生物菌剂与对照(处理3)相比,有效促进了连作马铃薯的生长发育,提高了马铃薯的保苗率,增强了马铃薯的抗病性;处理1与处理2与对照相比,增产效果显著,分别增产13.54%和17.00%;处理1和处理2间差异不显著。     

马铃薯皮中多酚类物质的抗氧化性研究

通过体外抗氧化体系测定马铃薯皮多酚的抗氧化活性。除超氧阴离子的能力;马铃薯皮多酚清除羟基自由基的能力;马铃薯皮多酚清除DPPH自由基的能力;马铃薯皮多酚对油脂的抗氧化能力。马铃薯皮多酚对超氧阴离子的清除率最高达18.33%,且在低浓度清除能力明显高于同浓度抗坏血酸(Vc);马铃薯皮多酚对羟基自由基的清除率最高达92.26%。对DPPH自由基清除率最高达86.08%。油脂中添加马铃薯皮多酚提取液,可以明显降低油脂的过氧化值(POV)。马铃薯皮多酚对超氧阴离子,羟基自由基和DPPH自由基都有很好的清除效果,且在一定程度上降低油脂过氧化值随时间而延长的程度,是很好的天然抗氧化剂。     

马铃薯淀粉的提取工艺及其影响因素

在现有研究的基础上,提出了马铃薯淀粉的实验室提取工艺,对影响马铃薯淀粉提取工艺的因素进行了研究,通过正交实验确定了马铃薯淀粉的实验室提取的工艺条件为不削皮、薯水比1∶3、洗涤3次、静置7 h。在相应的工艺条件下提取的马铃薯淀粉品质达到了工业马铃薯淀粉的优级标准,个别指标还优于工业马铃薯淀粉的优级标准。