我国针织内衣行业概况与质量现状分析

针织内衣是用针织面料制作的穿在最里面的贴身服装的总称,是针织服装最基本的门类。根据功能不同,分为普通内衣、补整内衣、装饰内衣、健身内衣四大类,通常所说的针织内衣为普通内衣,亦称贴体内衣,其主要功能是保温、吸汗等。普通内衣根据使用原料不同,可分为棉针织内衣、化纤针织内衣以及桑蚕丝针织内衣等。     

浑水摸鱼,针织内衣沦为冒险者的天堂?

针织内衣实际上是指利用织针把纱线弯曲成线圈、再经串套连接成内衣的工艺过程。针织内衣质地松软,具有良好的抗皱性与透气性,并有较大的延伸性与弹性,穿着非常舒适。长久以来,针织内衣都是我国纺织服装市场最受消费者喜爱的内衣服装产品之一。近年来,随着人们对生活质量的追求日益提高,针织内衣行业发生了翻天覆地的变化。除了传统的背心、汗衫、平角裤、三角裤之外,又扩展出一系列补整内衣、装饰内衣、塑身内衣以及练功衣     

针织内衣宽裕量与服装拉伸率的关系

借助OptiTex软件测试人体穿着针织内衣后主要部位服装受到的拉伸变形程度,并结合该部位针织内衣的宽裕量进行分析,讨论了针织内衣宽裕量与服装拉伸率的关系。     

针织内衣的内涵与外延

针织内衣是针织服装的重要支柱。对针织内衣的有效涵义、主要领域以及设计与消费等方面进行了分析与讨论。     

亚麻针织内衣的开发研制

利用亚麻纤维吸湿透气、抗酶抑菌、抗静电、抗紫外线、卫生保健等优良特性开发研制具有高附加值的亚麻针织内衣。通过对纱线规格与机型的选择、织物密度、织物结构与服用性能的关系、织物结构设计等进行了亚麻针织内衣工艺技术的探讨，并对流行色在亚麻针织内衣中的应用及针织内衣选型设计进行了研究。     

针织内衣面料弹性性能测试及聚类分析

针织内衣面料弹性性能差异很大,针织内衣的规格应结合面料的弹性性能进行设计。为了得到针织面料合理分类的方法和依据,分析了弹性性能参数及针织内衣穿着时面料弹性的需求,选择了横向伸长率作为针织内衣面料弹性性能的分类参数,试验得到强力-伸长曲线,运用层次聚类和K—Means聚类分析方法将针织内衣面料按不同的弹性性能分为3类。分类结果可以为不同弹性性能针织内衣规格系列的设计提供依据。     

男士针织内衣热性能的测量与分析

为探明服装内空气层体积对男士针织内衣热性能的影响,并比较发热内衣与普通纯棉内衣热性能的差异,使用站立式暖体出汗假人分别对男士发热内衣及纯棉内衣的热阻与湿阻进行了测量,分别建立了2种内衣的空气体积与热阻和湿阻之间的多项回归模型。结果表明:在所测内衣尺码范围内,发热内衣的热阻和湿阻均逐渐增大,但二者的增加率均先增大后减小;而普通纯棉针织内衣的热阻和湿阻则先增大,达到一定值后逐渐减小;通过比较发现普通纯棉针织内衣的热阻和湿阻均高于相应尺码的发热内衣,但其透湿指数则小于相应尺码的发热内衣,说明发热内衣的热舒适性优于普通纯棉针织内衣。     

国内针织内衣品牌零售市场调研与展望

通过对国内针织内衣品牌零售市场的实地调研,从针织内衣市场概况、产品特征、品牌价格体系、品牌营销战略以及品牌零售终端五个方面分析总结了2005年国内针织内衣品牌零售市场现状,并展望未来针织内衣零售市场前景.     

无缝内衣的发展及前景展望

针织服装具有柔软贴身、轻松舒适、束缚感低等特点,因此备受欢迎。但在传统加工方法下,针织衣片会有一定缝合,缝合处如果厚度过大,会严重影响针织服装的外观效果与舒适度,这对于内衣来说十分不利。随着人们生活水平的提高,人们对衣物尤其是内衣有了更高的要求。在此高要求下,针织技术不断发展完善,新一代全成型针织无缝内衣得到了广泛应用。文章将联系实际,就无缝内衣的发展与前景进行简单探析。     

针织内衣功能性检测技术

本文对针织内衣的传统检测项目做了简单介绍,重点介绍了针织内衣功能性检测的现有标准和抗菌、智能调温、远红外、磁功能等功能的最新检测技术,指出了功能性针织内衣的发展方向和趋势,并对功能性针织内衣检测的发展提出了几点建议。     

干燥方法对金银花的质量影响研究

通过对金银花的不同干燥方法比较,干燥方法对金银花的质量有较大影响。在色泽方面,微波干燥和烘干的为绿色,晒干和真空干燥的为黄绿色,真空冷冻干燥的为褐色;在绿原酸的含量上,微波干燥的为5.93%,晒干的为5.17%,烘干的为5.53%,真空干燥的为3.95%,真空冷冻干燥的为3.35%;干燥后每g金银花的含菌量分别为:微波干燥的细菌总数2×103,晒干的为3.4×105,烘干的为1.4×105,真空干燥6×104,真空冷冻干燥为4×104。结果表明微波干燥最适合金银花的干燥。     

Influence of pectin modification on water binding properties

Water can be bound to food components and products as non-freezing, freezing-bound and free water. The interactions are crucial for any application as well as for food consumption and digestion. DSC was applied to examine the amounts of the different types of water bound to pectin, a biomacromolecule that is used as gelling and stabilising agent in many food products. One commercial high-methoxylated citrus pectin and three modified samples, prepared by acidic and alkaline demethoxylation as well as amidation, were tested. The water content of dry samples depended mainly on the molecular parameters, especially the content of hydrophilic groups at the galacturonic acid that was increased by demethoxylation and amidation, as well as on monovalent cations of the pectins. The water–pectin interactions of wetted materials were additionally influenced strongly by the availability of hydrophilic groups that depended on material properties such as amorphous or crystalline state, powder bulk and solid density and porosity as well as particle size, surface and porosity. Small amorphous porous particles, whose polar groups were rapidly available without prior softening and swelling, accelerated water uptake. Non-freezing and freezing-bound water, bound closely to the pectin molecules, depended on the number and type of polar groups. Free water, bound in micro- and macro-capillaries as well as voids within and between the pectin particles, was influenced by hydrophilic as well as hydrophobic groups of the samples. There was a strong impact of the pre-treatment during processing and modification.     

Bacillus probiotics

Bacterial spore formers are being used as probiotic supplements for use in animal feeds, for human dietary supplements as well as in registered medicines. Their heat stability and ability to survive the gastric barrier makes them attractive as food additives and this use is now being taken forward. While often considered soil organisms this conception is misplaced and Bacilli should be considered as gut commensals. This review summarises the current use of Bacillus species as probiotics, their safety, mode of action as well as their commercial applications.     

基于稳健设计理论的平面机构优化设计

运用稳健设计理论,以连杆机构的几何参数为设计变量,以满足曲柄摇杆机构及传动角条件为约束。以再现轨迹精度最佳为目标函数。同时考虑连杆件制造精度对轨迹精度的影响。采用蒙特卡罗法采样和多目标遗传算法对机构进行稳健优化设计。计算结果表明：该方法更符合实际情况,且当设计变量发生变异时,能有效保证机构的运动轨迹精度。     

仿生织物用防水剂甲基羟基硅油的合成研究

合成一种防水剂甲基羟基硅油,涂于织物表面,可以用于织物防水,起到如荷叶、紫罗兰叶等植物叶子表面不沾水的仿生自洁功能。以二甲基环硅氧烷DMC和乙酸为原料,以浓硫酸为催化剂,合成了甲基羟基硅油。以硫酸为链引发剂,以乙酸为链终止剂,探讨了链引发、链增长和链终止的阳离子开环聚合反应机理。考察了反应时间、反应温度和催化剂用量等因素对产品质量的影响。实验结果表明,该工艺的最佳反应条件为:反应温度140℃,反应时间4h,硫酸用量(催化剂)2%,其中反应温度对反应过程影响显著。     

白酒黄水中纤维素降解菌的分离鉴定及产酶活性研究

为拓展纤维素降解菌资源,以羧甲基纤维素钠（CMC-Na）为唯一碳源作初筛培养基,从浓香型白酒发酵副产物黄水中分离得到18株具有产纤维素酶能力的菌株进行纯培养。形态学、生理生化和系统发育鉴定结果显示,菌株XH01、XH04、XH05、XH18为Bacillus cereus,菌株XH34为Bacillus circulans,菌株SW01、SW05为Bacillus megaterium,菌株SW02为Bacillus endophyticus,菌株SW03、SW04为Bacillus simplex,菌株SW09、SW13为Bacillus bataviensis。菌株ZL08为Penicillium camemberti,菌株ZL13为Aspergillus fumigatus,菌株ZL04和ZL25为Penicillium chrysogenum,菌株ZL15和ZL17为Alternaria tenuissima。利用二硝基水杨酸法对菌株发酵液纤维素酶活进行研究,结果表明,菌株SW02的产酶活性较高,其羧甲基纤维素酶活为153.36 U/mL,β-葡萄糖苷酶活为126.00 U/mL,微晶纤维素酶活为17.64 U/mL,滤纸酶活为30.48 U/mL。     

金融风暴下的中国造纸工业

中国造纸工业在获得多年高速发展之后,要以金融风暴引发各国实体经济的衰退为契机,反思行业的发展思路,寻找更科学、合理,经济效益与社会效益俱佳,可持续发展的道路。     

超支化聚合物在印染工业中的应用

超支化聚合物具有特殊的结构和性能.其包含大量的枝化结构,可提高溶解度;其大量的链端官能团.可提高反应性.因此,超支化聚合物在纺织印染行业中的研究和应用受到广泛关注,如超支化聚合物可作为双氧水漂白稳定剂,在涂料染色和印花中作为黏合剂,与聚丙烯共混纺丝改善其可染性,对棉、麻、真丝等天然纤维改性以实现无盐染色,对纤维表面进行功能性后整理,以及利用其絮凝和螯合作用而用于印染废水处理等.     

Potential Benefits of Edible Berries in the Management of Aerodigestive and Gastrointestinal Tract Cancers: Preclinical and Clinical Evidence

Epidemiological reports as well as experimental studies have demonstrated the significant health benefits provided by regular berry consumption. Berries possess both prophylactic and therapeutic potential against several chronic illnesses, such as cardiovascular, neurodegenerative, and neoplastic diseases. Berries owe their health benefits to phytoconstituents, such as polyphenolic anthocyanins, ellagic acid, and a diverse array of phytochemicals bestowed with potent antioxidant and anti-inflammatory effects as well as the ability to engage a multitude of signaling pathways. This review highlights the principal chemical constituents present in berries and their primary molecular targets. The article presents and critically analyzes the chemopreventive and therapeutic potential of berry extracts, fractions, and bioactive components on various cancers of the gastrointestinal tract (GIT), including esophageal, stomach, intestinal, and colorectal cancers as well as cancers of the upper aerodigestive tract, such as oral cancer. The current status of clinical studies evaluating berry products in several aforementioned cancers is presented. Various emerging issues including dose-ranging and dosage forms, the role of synergy and the usage of combination therapy as well as other relevant areas essential for the development of berry phytoconstituents as mainstream chemopreventive and therapeutic agents against aerodigestive and GIT cancers are critically discussed.     

速溶枸杞粉的加工工艺研究

以枸杞浓缩浆为原料,异VC-Na、柠檬酸为护色剂,麦芽糊精和β-环状糊精为助干剂,CMC-Na为稳定剂,白砂糖为甜味剂,柠檬酸为酸味剂,蔗糖脂肪酸酯和单甘酯为乳化剂,使用喷雾干燥法生产速溶枸杞粉。采用正交试验确定最佳的枸杞粉加工工艺。