Antistatic Wool Part I: Polyethylene Oxides and Polyethoxylated Amines as Antistatic Agents for Wool

An investigation is reported that describes the effect of polyethylene oxides and polyethoxylated amines on the antistatic properties of wool. Polyethylene oxides were found to lower the electrical resistance of wool, with a maximum reduction occurring for a polyethylene oxide molecular weight of 600. However, as the time after treatment increases, the electrical resistance of wool treated with polyethylene oxide also increases.

Several primary amines were ethoxylated, and the products were found to be effective in reducing the electrical resistance of wool. Alkyl chain length and the degree of the ethoxylation had little effect on the performance of these ethoxylated amines. The antistatic effect observed for the ethoxylated amines was not dependent on time.     

防静电毛/涤/天丝~混纺纱的关键技术探讨

本文阐述了Nm 116防静电毛/涤/天丝混纺纱产品的原料配置,分析了其可纺性,探讨了提高该混纺纱产品质量的方法;着重介绍了毛/涤/天丝混纺纱产品的生产工艺流程、生产工艺与设备,对生产中出现的质量问题,提出了解决方案;对毛/涤/天丝混纺纱的产品质量控制进行了分析和探讨,并分析了其产品特点和应用前景。     

几种羊毛低温染色助剂的性能比较

本文综述了羊毛低温染色助荆的种类、染色机理及其发展现状,以及TGR-M助剂、LAD助剂、低温染色助剂WDS等五种助剂染色方法,并在上染率、染色后强力、助剂用量、染色时间、染色温度等方面进行比较,选出各种助剂的优势,以便在以后染色中根据不同染色性能需求选择助剂.     

一种咪唑啉季胺盐型纸张柔软剂的合成与应用

纸张柔软剂是一种新型的造纸助剂,已逐渐在造纸工业上得到应用.本文介绍了一种对纸张既具有酰胺类柔软剂性能,又具有季胺盐类柔软剂特性的纸张柔软剂的合成与应用.应用结果表明,咪唑啉季胺盐型纸张柔软剂能明显地提高纸张的柔软性能,同时能使成纸的起皱较好,脱缸容易,并且有效地克服纸页的掉粉掉毛现象,使纸页的孔洞减少,纹理整齐.     

A basis for estimation of consumption: literature values for selected food volatiles. Part II

In this paper we present a compilation of quantitative literature data on volatile compounds in 15 food items including some brandies, meats, oils as well as vegetables, vinegar and potatoes. Levels of the volatile compounds identified (approximately 900) in this group of food items are generally in the ppm range. Carboxylic acids were present in much higher levels in plum brandy, vinegar, lamb and mutton (heated), whereas alcohols, esters and carbonyls aldehydes are particularly abundant in brandy.     

Latentiation of Chemotherapeutic Agents. Part I: Synthesis of Oxidized Starch Imine Derivatives and Antimalarials

With the purpose of obtaining animalarial prodrugs, oxidized starch derivatives with antimalarials were prepared. Imines with one drug, sulfonamide or pyrimidine, were synthesized and submitted to usual spectrometric analysis, IR. UV and ¹H NMR. With these analysis it was concluded that the following compounds were obtained: derivatives of sulfamethoxazole(ML7), sulfisoxazole(ML8) sulfameter(ML11) and trimethoprim(ML13). Only sulfameter derivative was curative in 100% of mice infected with Plasmodium berghei at 50 mg/weight kg dosis.     

Compression of gellan gels. Part II: Effect of sugars

The effect of sucrose, glucose, fructose and their mixtures on the gelation of 0.5 wt% low acyl gellan in the presence of potassium chloride (100 mM) was investigated by large deformation compression experiments. The sugar concentration varied from 0 to 15 wt% whereas all their combinations at a final concentration of 15 wt% were also studied. Stress at failure and strain at failure along with Young's modulus were calculated from each compression curve. Samples prior to compression were refrigerated at 5 °C for 1, 2 and 24 h. Glucose showed no contribution to the gellan network strength but decreased the firmness of the gels. On the other hand, fructose and sucrose enhanced the strength of the network, with sucrose being slightly more effective, but had no effect on firmness. This behaviour depended solely on the presence of each sugar and not in their concentration. The elasticity of the gels was not significantly altered by the addition of sugars or their mixtures. Strength and firmness shared similar profiles when mixtures of sugars were used to promote gelation. Sugars, when in mixtures, showed no synergistic interactions whereas their type seems to affect the properties of the resulting gels.     

Burr Beater Design and Operation. Part II: Carding Trials

Burr beaters are the principal means by which vegetable matter is removed from wool during carding. A previous study using a miniature card identified that burr-beater speed, setting, blade shape, card speed, and production rate were likely to have significant effects on operational efficiencies. The extension of this study to full-sized cards is reported here using wools contaminated predominantly with either burr or seed/shive. The results obtained confirm that burr beaters should be operated at high speed, with close settings, and that sharp blades offered some increase in efficiency. Increasing both the production rate and the speed of the card decreased the removal of seed/shive but had no effect on the removal of burr, whereas decreasing the forepart-worker settings decreased the removal of burr but had no effect on seed/shive.     

Lessons from successful micronutrient programs. Part II: program implementation

National programs for vitamin A supplementation and iodization of the salt supply were launched and sustained with high (but not universal) coverage in most of the countries studied. Iron programs (requiring daily or weekly supplementation, in contrast to vitamin A), which were distributed mainly through antenatal care, had lower coverage and acceptance. Constraints to supplementation were supply, awareness of health staff and communities, and (for vitamin A) insecurity with phasing out of the national immunization days, which have been a major vehicle for distribution. Administration to women postpartum becomes even more important and needs greater coverage. Iodized salt programs have expanded well, with good interagency collaboration and local management, supported by legislation (which may need strengthening); constraints remain in terms of too many salt producers, inadequate quality, import issues, and prices. More integrated, multifaceted programs are needed, with priority to developing and implementing fortification--especially in finding effective ways to iron-fortify rice. Data are lacking, with fewer surveys once programs start, constraining monitoring and program control and adaptation. Nonetheless, interventions appear to have gone to scale remarkably successfully.     

制革前处理助剂：1.制革助剂的分类和通用型助剂

制革助剂是现代制革过程中必不可少的一类材料,随着对皮革性能和质量要求的日益提高,制革助剂的作用和重要性已被制革者普遍认同。作者将针对制革前处理助剂,从主要成分、性能、作用原理、应用和发展前景等方面进行归纳、总结,以给同行在助剂产品的开发和制革过程中的选用时提供一些借鉴。本文主要对制革前处理助剂进行分类,并介绍常用的通用型助剂的品种、组成、作用原理和使用性能及发展方向     

邱博合成无定形二氧化硅和硅酸盐作为助流剂和抗结剂广泛应用于粉末食物

精细研磨的合成无定形二氧化硅和硅酸盐有效地用于粉末食物中,以提高产品的流动性和抑制产品结块。根据食物颗粒之间流动性差或结块的情况,可通过颗粒间互相作用的最小化来解决。弄清了颗粒间自然的相互作用后,我们将会针对邱博二氧化硅和硅酸盐如何使食物颗粒间的相互作用达到最     

Packing of micro-porous yarns. Part II: optimization of fabric characteristics

This paper is concerned with the study of the characteristics of plain woven fabric produced with micro-porous cotton yarns in weft. The micro-porous yarns with varying packing densities and level of pore volumes are produced by changing proportion of PVA fibre content in the blend, yarn twist multiplier (TM) and spindle speed at ring frame. The micro-pores within the structure of the yarn have been created by dissolving the PVA fibres using washing treatment in hot water. A three-variable factorial design technique proposed by Box and Behnken has been used to study the interaction effects of these variables on the characteristics of fabrics. The influence of these three variables on the mechanical, handle and comfort properties of fabrics are studied, the response-surface equations for all the properties have been derived and the design variables are optimized for various fabric properties. Improvements in bending resistance, abrasion resistance and compressional characteristics have been observed with incorporation of micro-pores within the yarn structure. These fabrics with micro-pores have improved thermal resistance and moisture vapour transmission compared to that of 100% cotton fabric.     

The Objective Assessment of Fabric Pilling. Part II: Experimental Work

The paper presents the results of pilling assessments of fifty knitted fabrics by the application of the laser triangulation technique. It also compares the results with the corresponding values given by a panel of judges.     

Solid Modeling Applied to Fibrous Assemblies. Part II: Woven Fabric

In the previous paper, we proposed a methodology for studying the potential effects of compressibility on a twisted assembly. The approach was to assume that an individual yarn could be approximated in compression by a single element with an elliptical cross section. In a similar manner, one can study an assembly that is primarily two-dimensional in nature – a woven fabric composed of interlaced three-dimensional yarns. For demonstration purposes, we will use the basic plain weave pattern.     

Heat transfer in a tunnel pasteuriser. Part II: Heat transfer coefficients

The effect of heat transfer resistances on the overall heat transfer between water spray and liquid heated in a glass container has been studied. Values for convective and overall heat transfer coefficients were determined. The overall heat transfer coefficient was affected by hot water spray intensity, location of bottle in relation to the spray nozzle axis and the shape of the bottle. The effect of the viscosity of the heated liquid on the overall heat transfer coefficient was very pronounced. Variation in convective and overall heat transfer coefficients with height on the bottle wall was also investigated.It was found that the largest heat transfer resistance occurs in the glass when water is the heated liquid. With liquids of viscosity higher than 1·1 × 10^?3 Pa s the main resistance is in the heated liquid. Resistance to heat transfer from the hot water spray to the bottle wall is around eight times smaller than the resistance of the glass wall. The physical properties of the liquid being heated greatly affect heat transfer under tunnel pasteuriser conditions.     

Studies on Sweet Potatoes. Part II: Isolation and Characterization of Starch

By differential sedimentation and centrifugation steps four starch isolates were recovered from sun dried sweet potato flour. The granules in these isolates were of different size, shape and population characteristics, and were anionic in nature. They showed a single stage swelling with 30 to 35% solubility in water and only ∼30% solubility in DMSO even after 72h. Their starch content varied from ∼48 to 88%. The presence of thermostable amylases in sweet potato resulted in considerable decrease in Brabender viscosity values as amylographic studies in the presence of H_gCl₂ showed significant increase in peak (PV) and setback (SBV) viscosities. The starch isolate I had 25% higher PV as compared to the isolate II but retrogradation was much low in this. Susceptibility to glucoamylase digestion showed a decreasing trend from the isolate I to the IV on solid basis, but comparable on starch basis.     

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle (M. longissimus lumborum), stored for 21 days at 4 °C, in order to evaluate how post-mortem conditioning may affect flavour formation in beef. The major effects observed in sugar-related substances were the dephosphorylation of the phosphates of glucose, fructose and mannose, to yield their free sugars, as well as the breakdown of inosine 5′-monophosphate, to give a sixfold increase in ribose. Total reducing sugars increased by only 15% during conditioning, while glycogen levels remained unchanged from 2 days post-slaughter. Free amino acids increased during conditioning, particularly between days 7 and 14. Phenylalanine, methionine, lysine, leucine and isoleucine were the amino acids showing the greatest increase with conditioning time, with methionine, in particular, showing a sevenfold increase during the conditioning period. The effects of these precursor changes on cooked beef flavour are discussed.