纬编运动休闲产品发展趋势

运动休闲纺织产品不断更新并具有与现代高科技不断结合的发展趋势,其舒适性不断强化,功能性不断提升,智能化趋势不断显现。文章以纬编运动休闲产品为研究对象,从材料的应用和不同类型的产品两方面,综述其近几年表现出的产品亮点及发展趋势,介绍天然纤维、功能性材料、节能降耗材料的应用,以及突出纬编结构效应的产品、突出面料功能效果的产品、智能化产品和全成形产品。指出突出纬编产品功能化的吸汗快干、易打理产品大大满足了运动休闲产品的市场要求,突出纬编产品智能化的湿半导体特征、单向热传导、相变调温产品加快了纬编产品的智能化进程,功能化、智能化将是纬编运动休闲产品的持续发展方向。     

几种调控酒精代谢物质解酒效果的比较研究

目的:研究几种调控酒精代谢物质在解酒方面的效果差异比较。方法:取NIH小鼠若干只,按自配产品随机分组,通过解酒实验、防醉实验和攀附实验观察各调控酒精代谢物质的解酒效果差异。结果:解酒、防醉效果由高至低依次为产品V>产品VI>产品II>产品III>产品VII>产品VIII>产品IV>产品I,抗攀附功能障碍能力由高至低依次为产品II>产品III>产品V>产品VI>产品VII>产品VIII>产品I>产品IV。结论:解酒配方中加入酸类物质的、糖酸比值较大的和加入葛根素或茶多酚的,解酒、防醉和纠正运动失调的作用效果更为明显。其中茶多酚的解酒、防醉效果比葛根素明显,而葛根素的纠正运动失调作用效果比茶多酚明显。     

毛精纺弹性产品和非弹性处理产品的工艺对比

文章介绍了毛精纺产品中弹性产品与正常产品在工艺设计方面的不同,主要分析了弹性产品中的莱卡产品和后弹性整理产品与正常产品的工艺对比.从生产加工的各个工艺流程分析对比,强调弹性产品在后整理工序的不同,以及莱卡产品在纺纱工艺中的不同.从生产实践来看,弹性产品比正常成品难控制,分别有各自的控制点.     

产品·商品·文化

产品的涵义涉及对象、概念、符号三个彼此相关的维度,其中的对象承载着产品属性,产品属性是指产品或事物自然具有的构成质与量的元素,包括产品质量、产品特征和产品风格三个方面。当以产品属性为基础,一定生产     

御“力”于形：动力学视角下从梳妆台洞悉产品的形态演进

产品形态是产品的物质载体,产品形态演进是产品与环境协同博弈的过程。从动力学的视角出发,以梳妆台为案例,深入分析驱动产品形态演进的内部和外部动力因素,探索因素间的相互关系与作用方式。研究发现,内部产品因素是演进的根据,外部环境因素是演进的条件;内部产品因素以实用需求为引导,不断适应外部环境因素变化而形成相应的产品形态;形态的演进遵循生命周期交替规律,通过形态生命周期的不断更替,产品自身的实用价值得到持续提升。梳妆台形态演进研究深化了对产品形态设计理论的探究,有助于厘清产品形态演进规律,启迪未来的产品形态创新。     

食品经销商选择产品需注意什么

第一,考虑和现有产品的关系食品经销商在选产品不应单纯看产品的盈利性,还应结合自己现有产品结构,这个产品接过来以后在现有的产品体系里处于什么位置？此好比厂家给自己的产品定位一样,食品经销商也应对产品进行定位,这不仅决定了对该产品的投入程度,也是将新接的产品在产品体系里整体运作,做到攻防呼应、一拉一推的效果的依据。这样有助于食品经销商充分的优化产品结构．同时确保食品经销商能够在市场中保持竞争优势,在终端零售商面前落个好名声。     

从华帝看专卖店布局及产品陈列原则

<正>产品线陈列原则产品分类陈列原则根据产品的外观及功能特点进行分类陈列,突出产品的功能,这样向消费者介绍起来更方便。整齐划一原则对于产品陈列我们要求摆放整齐、形象统一,产品悬挂一条线,大小产品陈列有序。在陈列产品     

浅谈定制型产品的质量控制

与批量型产品不同,定制型产品应针对产品特点制定符合其特点的质量控制方式,包括做好产品前期策划、监督产品研制全过程质量、利用质量工具进行产品改进。通过这几种方式,控制好定制型产品的质量。     

基于模块化的产品服务系统设计方法研究

为了实现基于模块化的产品服务系统设计方法,文中提出了定性分析方法:将产品服务系统包含的服务划分为产品相关性服务和产品无关性服务;通过建立产品各结构模块和各产品相关性服务之间的关联矩阵,找到两者之间的关系;再对每个产品相关性服务提出可量化指标,如经济性、灵敏性、效用性等,通过增加或修改相关的产品模块满足上述可量化指标的要求,最终实现产品和服务的集成设计。     

产品研发:要立足于市场调研

现代市场竞争,竞争的其实就是两样东西,一个是拼产品,一个是拼服务,但是归根结底是拼产品,因为产品是服务的基础。产品不好,服务再好也没有根基。这就逼迫企业不断对产品进行升级换代和开发新的产品,以迎合市场的需求。无论你怎么     

Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows

Modification of milk and cheese fat to contain long-chain n-3 fatty acids (FA) by feeding microalgae (ALG) to dairy cows has the potential to improve human health, but the subsequent effect on the sensory attributes of dairy products is unclear. The objective was to determine the effect of feeding dairy cows different amounts of ALG that was rich in docosahexaenoic acid (DHA) on milk and cheese FA profile, cheese sensory attributes, and cow performance. Twenty Holstein dairy cows were randomly allocated to 1 of 4 dietary treatments in a 4 × 4 row and column design, with 4 periods of 28 d, with cheddar cheese production and animal performance measurements undertaken during the final 7 d of each period. Cows were fed a basal diet that was supplemented with ALG (Schizochytrium limancinum) at 4 rates: 0 (control, C), 50 (LA), 100 (MA), or 150 g (HA) of ALG per cow per day. We found that both milk and cheese fat content of DHA increased linearly with ALG feed rate and was 0.29 g/100 g FA higher in milk and cheese from cows fed HA compared with C. Supplementation with ALG linearly reduced the content of saturated FA and the ratio of n-6:n-3 FA in milk and cheese. Supplementation with ALG altered 20 out of the 32 sensory attributes, with a linear increase in cheese air holes, nutty flavor, and dry mouth aftertaste with ALG inclusion. Creaminess of cheese decreased with ALG inclusion rate and was positively correlated with saturated FA content. We also observed a quadratic effect on fruity odor, which was highest in cheese from cows fed HA and lowest in LA, and firmness and crumbliness texture, being highest in MA and lowest in HA. Supplementation with ALG had no effect on the dry matter intake, milk yield, or live weight change of the cows, with mean values of 23.1, 38.5, and 0.34 kg/d respectively, but milk fat content decreased linearly, and energy-corrected milk yield tended to decrease linearly with rate of ALG inclusion (mean values of 39.6, 38.4, 37.1, and 35.9 g/kg, and 41.3, 41.3, 40.5, and 39.4 kg/d for C, LA, MA, and HA, respectively). We conclude that feeding ALG to high-yielding dairy cows improved milk and cheese content of DHA and altered cheese taste but not cow performance, although milk fat content reduced as inclusion rate increased.     

葡萄酒中单宁含量调查与口感关系的分析

目的 通过测定不同产地、不同品种、不同类型的524支进出口葡萄酒中单宁的含量,进一步分析葡萄酒中的单宁与口感质量的关系。方法 将样品用蒸馏水稀释100倍,以没食子酸为标准物质,采用分光光度法对葡萄酒中的单宁进行定量分析。结果 该方法简单可靠,试剂用量少,操作方便,快速准确,仪器设备简单。在0 mg/L~5.0 mg/L范围内线性关系良好,相关系数为0.9999;单宁添加回收率在86.7%~120%之间,平均回收率达103.8%。产地方面,意大利的红葡萄酒中单宁含量最高,平均为2.70 g/L;品种方面,黑皮诺酿造的红葡萄酒中单宁含量较多,平均含量为3.15 g/L;国产葡萄酒方面,云南产区的葡萄酒中单宁含量相对较高,平均为2.51 g/L。结论 葡萄酒中单宁含量与葡萄品种、产地、酒类型有关;柔顺指数超过5.0的葡萄酒,口感与品质良好。     

The effect of various doses of an exogenous acid protease on the fermentation and nutritive value of corn silage

The objective of this experiment was to evaluate the effects of treating whole-plant corn at harvest with various doses of an exogenous acidic protease on fermentation and changes in nutritive value after a short period (45 d) of ensiling. Whole-plant corn (37% dry matter) was chopped and treated with 0, 20, 200, 1,000, or 2,000 mg of protease/kg of wet forage. Forages (~500 g) were packed in bag silos and ensiled at 22 to 23°C for 45 d. Data were analyzed as a 5 × 2 factorial arrangement of treatments with the main effects of the dose of protease, day of ensiling, and their interaction. Treatment with protease did not alter the concentrations of dry matter, neutral detergent fiber, acid detergent fiber, starch, lactic acid, or acetic acid compared with untreated silage, with the exception that the concentration of starch was lower in silage treated with 20 mg of protease/kg compared with untreated silage. However, the 2 highest doses of protease resulted in silages with higher concentrations of ethanol and more yeasts compared with untreated silage. Protease treatment did not affect the ruminal in vitro digestibility of neutral detergent fiber. Concentrations of soluble protein (percentage of crude protein) increased after ensiling for all treatments but was not different between silage treated with the lowest dose of protease and untreated silage. Soluble protein increased in a dose-dependent manner above the low dose of protease in silages. Concentrations of NH₃-N were higher only in silages treated with the 2 highest doses of protease compared with untreated silage. Silages treated with the 3 highest doses of protease were higher in ruminal in vitro digestibility of starch compared with untreated silage but were similar to each other. The concentrations of total AA were determined in fresh forage and silages for the untreated and 200 and 2,000 mg/kg doses of protease. Neither amount of added protease affected the total concentrations of essential, nonessential, or total AA in silage. However, of the essential AA, treatment with protease resulted in silages with lower concentrations of lysine and arginine but higher concentrations of leucine compared with untreated silage. The 200 mg/kg dose of protease substantially improved ruminal in vitro starch digestion in corn silage after a short period of ensiling without affecting concentrations or numbers of ethanol and yeasts, respectively.     

不同干燥方式对莲子品质的影响

研究了莲子的热风干燥、真空微波干燥、真空冷冻干燥、热风-真空微波干燥和热风-气流膨化干燥5 种不同干燥方式及其对莲子干燥产品物理性质、主要营养成分和微观结构的影响。结果表明：总色差值大小顺序为真空冷冻干燥＞热风-气流膨化干燥＞热风干燥＞真空微波干燥＞热风-真空微波干燥;硬度大小顺序为热风干燥＞真空微波干燥＞热风-真空微波干燥＞热风-气流膨化干燥＞真空冷冻干燥,而脆度大小顺序为真空冷冻干燥＜真空微波干燥＜热风干燥＜热风-真空微波干燥＜热风-气流膨化干燥;比容大小顺序为真空冷冻干燥＞热风-气流膨化干燥＞热风-真空微波干燥＞真空微波干燥＞热风干燥;复水性大小顺序为真空冷冻干燥＞热风-气流膨化干燥＞热风-真空微波干燥＞真空微波干燥＞热风干燥;5 种产品中的蛋白质和粗纤维含量相差不大;真空冷冻干燥、热风-真空微波干燥与热风-气流膨化干燥产品的微观结构均观察到明显的蜂窝状结构,热风干燥产品仍为致密结构,真空微波干燥产品中仅出现少量空隙。综合看来,热风-气流膨化干燥可以作为开发莲子休闲食品的适合加工方式。     

达肝素钠分子量及分子量分布的测定与计算方法改进

目的建立用高效分子排阻法测定达肝素钠分子量与分子量分布的方法,并与欧洲药典(EP)7.0版低分子肝素专论中的方法比较。方法采用高效分子排阻法,示差检测器,色谱柱TSK G3000SWXL(300 mm×7.8 mm,5μm)和TSKG2000SWXL(300 mm×7.8 mm,5μm)串联,柱温30℃,流动相0.1 mol/L乙酸铵溶液,流速0.5 mL/min。结果方法专属性强,重复性试验中重均分子量(Mw)的RSD为0.6%,Mw3000级分比例的RSD为2.1%,Mw 3000~8000级分比例的RSD为0.9%,样品测定结果与EP7.0方法测定结果接近。结论本方法操作简便,重复性好,结果准确可靠,可用于测定达肝素钠分子量与分子量分布。     

琼脂对Komagataeibacter xylinus自发变异的控制

本文研究Komagataeibacter xylinus静态及动态培养中琼脂对其自发变异和细菌纤维素（Bacterial Cellulose,BC）产量及结构的影响。采用涂布法对变异菌率,称重法对纤维素产量以及傅里叶变换红外光谱法和粘度法分别对BC的结晶度和聚合度进行分析,并采用分光光度法对纤维素酶活力测定。结果显示,静态和动态培养中皆出现变异菌,BC产量分别为0.16和0.09 g/L;而静态培养中添加0.05%琼脂和动态培养中添加0.10%琼脂的培养液中没有分离到变异菌株,BC产量分别提高至0.38和0.34 g/L。0.05%琼脂静态培养液连续转接九次过程中没有分离到变异菌株,0.10%琼脂动态培养液连续转接至第二次时,出现变异菌株。以未添加琼脂静态培养为对照,静态培养中,0.05%琼脂使BC的聚合度和结晶度分别下降4.0%和12.9%,动态培养中,0.10%琼脂使BC的结晶度下降了51.2%。尽管纤维素酶活力不受培养方式和琼脂的影响,但动态条件下,因琼脂显著下降了BC的结晶度,纤维素酶易水解BC,因此,BC的聚合度下降了42.2%。     

烘烤方式及烘烤条件对烤烟烘烤中细菌变化的影响

烤烟烘烤过程中微生物的活动对烟叶质量有重要影响.为了解烘烤条件对细菌活动的影响,试验观察了不同烘烤方式和烘烤条件下细菌的变化状况.结果表明,细菌种类随烘烤时间的增加而减少,烘烤方式和烘烤条件对细菌种类的变化无明显影响.细菌数量则是在变黄期逐渐增加,烟叶变黄时达最大,以后逐渐减少.在密集烘烤中和高温高湿条件下,细菌量高于普通烘烤和低温低湿烘烤,说明采用低温低湿变黄有可能抑制细菌活动.     

血液透析患者的营养状况与评价

目的:了解血液透析患者的营养状况,探讨患者热能和蛋白质摄入与营养不良的关系为临床治疗提供参考。方法:采用膳食记录和24h回顾法对血液透析患者进行连续3d的膳食调查,运用主观综合评价、身体测量和生化检测等方面对在我院血液透析的72名患者进行综合评价。结果:SGA评价营养正常39例,占54.2%。营养不良33例,占45.8%。其中轻中度营养不良27例,占37.5%;重度营养不良6例,占8.3%。营养状态正常组与轻中度营养不良相比较,在年龄、透析时间、体重指数、上臂中围、标准体重每日蛋白质摄入、血浆白蛋白差异有统计学意义。营养正常组与重度营养不良相比较除上述差异外与每日标准体重能量摄入、血红蛋白差异有统计学意义。结论:透析患者营养不良的发生率较高;营养不良的发生与透析时间、每日能量与蛋白质摄入有关。     

免疫乳对肠道菌群的调节作用

以24种人肠道病原茵作为抗原对乳牛进行免疫，制得的免疫乳中乳抗体的凝集价为非免疫乳的64倍。以免疫乳作为原料制备的免疫乳粉具有调节肠道茵群的作用。结果表明免疫乳粉较普通乳粉可显著增加小鼠肠道中双歧杆茵和乳杆茵的数量以及肠道中乳酸和已酸的含量，同时可显著降低小鼠肠道中肠球茵、大肠杆茵及产气荚膜梭茵的数量。     

国产玛咖芥子油苷的组分分析和含量测定

目的:对国内不同颜色、不同地区的玛咖,及玛咖不同部位的芥子油苷的主要组分和含量进行鉴定和分析。方法:将玛咖粉末用70%甲醇提取,过DEAE-SephadexA-25阴离子交换柱后,加硫酸酯酶后于37℃的恒温箱酶解,洗脱液用LC-MS法分析其成分和含量。结果:各种不同玛咖的主要芥子油苷组分相同,均检测到苄基芥子油苷和间-甲氧基苄基芥子油苷这2种芳香族芥子油苷,其中前者占总含量约75%。芥子油苷在不同颜色玛咖中含量差异较小;在玛咖叶片、块根、须根3个不同部位含量差别很大,须根中含量高于主根,主根中高于叶片。同时,国内不同地区玛咖中芥子油苷含量也有较大差别。结论:使用LC-MS法可对国产玛咖中所含的芥子油苷组分及含量进行准确分析。