聚乳酸(PLA)纤维的研究与开发利用

介绍了聚乳酸(PLA)纤维的基本情况、种类、性能、合成及应用,指出了其应用及开发前景,认为国内有人将聚乳酸纤维称为"玉米纤维"不十分恰当,日本有人将其称为"谷物纤维"比较好,而认为将其称为"淀粉纤维"更恰当,并应注重以甜菜、黑麦等农作物为原料生产聚乳酸纤维的研究,注意聚乳酸纤维生产过程的"环保"问题,努力降低聚乳酸纤维的成本,使其能早日成为大众的消费热点.     

羊毛在运动面料上的应用研究进展

为充分发挥羊毛的特性,将羊毛更好地应用在运动面料领域,系统地介绍羊毛纤维热湿性能及其改性方法,并介绍羊毛与其他功能性纤维、高性能纤维混纺及混织用于运动面料的优势,综述近年来羊毛在运动面料上应用的国内外研究进展。目前,羊毛在湿热性能方面的优势已得到广泛研究,主要是通过物理和化学改性,以改善其吸湿性能;羊毛纤维与其他纤维混纺利用了各种纤维的优势整合。通过探讨羊毛纤维在运动面料上的应用,并对其研究应用前景进行展望,对羊毛纤维在运动领域的应用具有重要意义。     

有机硅改性天然蛋白纤维的研究进展

为了深入研究有机硅改性蛋白纤维并拓展其应用领域,本文首先介绍了三种天然蛋白纤维(胶原蛋白纤维、角蛋白纤维、丝蛋白纤维)的结构特点,重点阐述了氨基有机硅、环氧基有机硅、乙烯基有机硅改性蛋白纤维的基本原理,总结了近年来有机硅改性蛋白纤维在皮革、纺织染整以及生物医用材料领域的应用进展,并展望了其应用前景。     

一种新型多功能动物蛋白纤维针织技术研究

介绍一种新型多功能动物蛋白再生纤维素纤维,阐述其新颖性,包括纤维制备技术、纺丝技术、纤维横截面、性能等。从纤维、纱线、织造3方面,介绍新型多功能动物蛋白再生纤维素纤维在针织上应用的关键技术。通过与普通动物蛋白再生纤维素纤维对比,说明该纤维区别于普通动物蛋白再生纤维素纤维的主要特征和功能。通过不同原料组分纱线、不同组织结构针织面料的对比试验,阐述该新型纤维在针织上应用的技术要求和难点,指出应用该纤维发挥其多功能优势成为理想针织产品的关键技术路径。     

木棉纤维的性能及其应用研究综述

木棉纤维是一种中含有大量的木质素、蜡质、具有大中腔、薄纤维壁、低密度等特点的天然纤维,这些特征让其在吸油、吸声等吸附材料中有广泛的应用,同时因为木棉纤维是一种保暖性极高的材料,使其在纺织中也有所应用。本文从木棉纤维的结构与形貌入手,接着介绍其基本性能,详细阐述了木棉纤维在吸附材料以及在纺织材料中克服的纺纱与可染困难在纺织材料中的应用,并对木棉纤维今后发展进行了展望。     

智能纤维及其在服装中的应用研究

介绍智能纤维及其在服装中的研究应用。回顾了国内外近些年来智能纤维的研发与应用,主要从敏感型智能纤维、健康型智能纤维、电子智能纤维以及其他智能纤维4个方面对智能纤维进行了介绍,同时论述了其在军工、医护、休闲娱乐和装饰类服装上的应用,并展望了未来智能纤维的发展趋势。认为:在智能纤维的开发应用方面,加强多学科知识的交叉运用,实现差别化、高性能化、绿色安全化和产业化是今后的发展趋势。     

智能纤维的现状及应用前景

近年来,世界主要发达国家十分重视智能纤维的开发与应用研究,智能纤维能够感知诸如机械、热、化学、光、湿度及电磁等环境变化或刺激,并能做出相应的反应。本文重点介绍形状记忆纤维、蓄热调温纤维、光敏纤维、导电纤维、自适应性凝胶纤维等智能纤维的特征及其应用,阐明其机理。     

聚苯硫醚纤维的发展与应用

介绍聚苯硫醚纤维国内外发展概况、主要性能,阐述了聚苯硫醚纤维在各方面的应用,展望了其应用前景。     

玄武岩纤维用于过滤材料的性能研究

玄武岩纤维属于高科技纤维,其应用领域广泛。现介绍玄武岩纤维的化学成分以及其优良物理化学性能,分析影响过滤的因素。随着玄武岩纤维性能和产量的提高,玄武岩纤维及其制品将在过滤材料领域具有广阔的应用前景。     

玄武岩纤维在耐高温输送带芯上应用

耐高温输送带发展迅速,更多的新型纤维应用在其骨架材料上。玄武岩纤维是抗拉强度高、模量大、耐高温的绿色环保高性能纤维,将其作为耐高温输送带骨架材料比玻璃纤维、芳纶纤维更具有明显优势。     

乙烯基类聚合物鞣剂共单体种类配比与应用性能相关性的研究

采用单因素二次回归正交试验研究了乙烯基类聚合物鞣剂共单体种类、配比与应用性能的相关性,通过比较不同共单体及其不同配比的乙烯基聚合物鞣剂复鞣革样与对比革样的性能,得到了不同共单体对鞣剂应用性能的贡献。结果表明：含极性基团的共单体有利于复鞣革样抗张强度、耐湿热稳定性的提高,但影响革样的柔软性和革样胶原纤维的柔韧性;共单体丙烯酰胺对复鞣革样的丰满性具有特殊的贡献,鞣剂分子中引入丙烯酸酯类共单体有利于复鞣     

Enhancement of Food Processes by Ultrasound: A Review

In food processing, the applications of ultrasound can be divided into two categories, namely replacing traditional technologies and assisting traditional technologies. In the latter case, the processing efficiency is enhanced and the disadvantageous of traditional technologies during processing are improved. These ultrasonic effects can be defined as ultrasonic enhancement of food processes. This review is focused on the use of ultrasound to enhance various food processes, including extraction, freezing, thawing, brining, oxidation, filtration, and drying/dehydration. The major functions of ultrasound in enhancing these processes and the factors which can affect the ultrasonic enhancement are elucidated. In the meantime, the strategies of modeling these processes enhanced by ultrasound are provided. Future studies should pay more attention to elucidate the ultrasonic effects during freezing, thawing, brining, oxidation, and filtration processes. Furthermore, when it comes to design the ultrasound equipment at the industrial level, it is better to quantify the ultrasonic effects through numerical stimulation.     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

贵长猕猴桃腐烂菌的侵染途径及分离鉴定

为了明确贵长猕猴桃腐烂的病原菌种类及其可能的侵染途径,选取其花、鲜果及腐烂果为研究对象,进行菌种分离、形态学和分子生物学鉴定、致病性试验。 结果显示,从猕猴桃花中分离到6种真菌,分别为漏斗多孔菌（Polyporusarcularius）、平革菌属（Phanerochaetesp.）、曲霉属（Aspergillussp.）、橘青霉（Penicilliumcitrinum）、枝孢菌属（Cladosporiumsp.）、镰刀菌属（Fusariumsp.）;从猕猴桃鲜果果肉中分离到裂褶菌（Schizophyllumcommune）,鲜果果皮中分离到3种真菌,分别是蔡氏轮层炭壳菌（Daldiniachildiae）、链格孢菌（Alternariasp.）、烟曲霉（Aspergillusfumigates）;从腐烂果中分离到6种真菌,分别是小新壳梭孢菌（Neofusicoccumparvum）、拟茎点霉（Phomopsissp.）、尖孢镰刀菌（Fusariumoxysporum）和3株青霉菌（Penicilliumsp.）。 其中小新壳梭孢菌和拟茎点霉是贵长猕猴桃腐烂的主要病原菌,贵长猕猴桃病原菌的侵染途径可能主要是在采收、运输和包装过程中进入猕猴桃内,引起猕猴桃的腐烂。     

Religious slaughter: Evaluation of current practices in selected countries

As part of the project “Religious slaughter (DIALREL): improving knowledge and expertise through dialogue and debate on issues of welfare, legislation and socio-economic aspects”, this paper discusses an evaluation of current practices during Halal and Shechita slaughter in cattle, sheep, goats and poultry. During religious slaughter, animals are killed with and without stunning by a transverse incision across the neck that is cutting the skin, muscles (brachiocephalic, sternocephalic, sternohyoid, and sternothyroid), trachea, esophagus, carotid arteries, jugular veins and the major, superficial and deep nerves of the cervical plexus. In this report, the restraint methods, stunning, neck cutting, exsanguination, slaughter techniques and postcut handling in the abattoir were assessed for religious slaughter. Information about the procedures used during religious slaughter in Belgium, Germany, Italy, the Netherlands, Spain, the UK, Turkey and Australia was collected by means of spot visits to abattoirs. To standardize the information gathered during the spot visits three guidelines were designed, one for each species, and translated into the national languages of the countries involved. The document included questions on the handling and restraint methods (stunning, neck cutting/exsanguination/slaughter techniques and postcut handling performed under religious practices) and for pain and distress of the animal during the restraint, neck cutting and induction to death in each abattoir. Results showed differences in the time from restraining to stun and to cut in the neck cutting procedures and in the time from cut to death.     

纺纱牵伸胶辊胶圈应用技术概要

阐述棉纺牵伸胶辊、胶圈的应用技术和牵伸原理,重点探讨了胶辊、胶圈的牵伸工艺特性及其合理配置、胶辊制作、周期管理、质量管理、使用管理、产品缺陷与其机械波分析、纺纱环境和挡车工操作水平对纺纱性能的影响,提出胶辊、胶圈有关机件的质量要求等。     

涤粘仿毛织物组织参数因子与风格的数学关系

在涤粘仿毛织物风格的因子分析过程中,将FAST织物风格仪测试的26个物理力学性能指标按照因子的重要程度分为4类:第1类风格分别为ST、T100R、HE.2、RS.1、E100.2、HE.1、F.1、F.2;第2类风格分别为E100.1、A.1、T2R、T2、E20.2、B.2、E20.1、T100;第3类风格分别为B.1、G、A.2、E5.1、STR、C.1、E5.2、C.2;第4类风格分别为EB5、RS.2。然后将织物的组织参数按照因子分为3类:第1类分别为纬纱缩率、经纱缩率、经纱捻度;第2类分别为织物经密、纬纱线密度、纬纱捻度;第3类分别为织物纬密、织物面密度及经纱线密度。通过经织物风格及组织参数的因子分析,探讨了各个因子对于织物风格影响的重要程度。     

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the protein content, sodium dodecyl sulfate sedimentation volume, dough development time, dough stability, and glutenins. Hardness, springiness, cohesiveness, gumminess, and chewiness of the noodles were negatively affected by gliadin to glutenin ratio. Multiple regression analysis depicted significant relationships of the various noodle quality parameters with wheat flour characteristics. The results revealed that the relative composition of the gliadins and glutenins had a considerable effect on the textural profile of noodles indicating their defining contribution on the noodle quality. The resulting information could be useful in predicting the noodle-quality potential of the varieties.     

Caffeine daily intake from dietary sources in Brazil

A survey on the potential intake of caffeine was carried out in Campinas, SP, Brazil, in the summer of 1993. The survey was based on a representative sample of 600 individuals, 9-80 years old, who were asked about their habitual usage of coffee, tea, chocolate products and carbonated beverages. Caffeine levels in the products were determined by high performance liquid chromatography with a UV-visible detector at 254 nm. Individual daily intakes (mg/kg b.w.) of caffeine were calculated from the consumption data generated by the survey and the caffeine content of the analysed products. Of all those interviewed, 81% consumed soft drinks regularly, 75% coffee, 65% chocolate products and 37% tea. Of the analysed products, coffee showed the highest amount of caffeine. The average and median potential daily intake of caffeine by the studied population were, respectively, 2.74 and 1.85mg/kg b.w. Coffee, tea, chocolate products and carbonated beverages accounted for median individual daily intakes of 1.90, 0.32, 0.19, and 0.19mg/kg b.w., respectively. These data show that coffee is the most important vehicle for caffeine intake within the studied population.     

纸质文献保存和修复方法专利技术综述

通过对纸质文献保存和修复领域专利技术文献的收集、分析、标引和梳理,分析了该领域专利技术分布及专利申请情况,分别探析了脱酸、修补、加固、装裱4种技术的专利技术演进路线,最后对该领域专利技术进行了总结。