越南基巧红宝石中的包裹体及其成因

展示了对越南基巧红宝石中包裹体的研究成果. 用光学显微镜检测了这些包裹体的特征. 采用拉曼散射法和扫描电子探针分析了包裹体的成分.在该类红宝石中发现了锐钛矿、红柱石、钙长石、磷灰石、黑云母、一水软铝石、板钛矿、方解石、刚玉、硬水铝石、白云石、石墨、珍珠云母、白云母、金云母、黄铁矿、金红石、锆石、黝帘石包裹体组合. 描述了该类红宝石多相包裹体中气-液相与负晶的成分, 讨论了主晶红宝石的形成条件.     

六种新型纺织纤维的性能及其鉴别

介绍了Lyoeell、Modal、大豆蛋白纤维、竹纤维、牛奶蛋白纤维、甲壳素纤维的性能并进行了对比。对这六种新型纤维的鉴别方法进行了试验、分析和综述，并与几种易混淆的常规纤维的相应特征进行了区别，提出了有效的鉴别方法。     

半精纺纺纱工艺及产品开发

以棉纺设备改造为主的毛半精纺系统打破了传统的精梳毛纺、粗梳毛纺的界限,扩大了原料使用范围,提高了可纺支数、降低了原料成本.文章介绍了半精纺的纺纱和染整工艺流程,并详细分析了和毛、梳毛、并条、粗纱、细纱、气流洗、罐蒸等具体工艺条件,对织布规格设计要点进行了探讨,丰富了毛纺品种,拓宽了市场空白.     

语文教学的好帮手——多媒体课件

多媒体作为一种现代化的教学手段,创造了图文并茂、动静结合、声情交融的教学环境,巧妙利用声、光、色、形模拟了事物情景,再现了生动的事物画面,从不同程度不断的形成较多的兴奋点,为教学提供了逼真的表现效果,扩大了学生感知的时间与空间,激发了学生的主动性、积极性、创造性,突破了课程中的难点,培养了学生的审美情趣,提高了教师的教学成效。     

在庆祝北人成立周年60暨先进人物表彰大会上的致辞

60年前,为发展民族工业,带动大规模经济建设,北京人民机器总厂诞生了。她的诞生,改变了企业所有制形式,改变了职工身份和地位,实现了北京市的发展规划;她的诞生,缔造了民族印机从铅印到胶印、凹印、表格、柔版、涂布的转变;从品种的单一到产品的系列化、功能化、高效化的发展过程;她的诞生,彰显了企业创业、调整、改革、攻坚、发展的篇章,创造了一个进入中国工业500强、以“北人”牌产品享誉中国的印刷机械制造企业集团。     

西番莲芒果Sorbet的研制

本文报道了西番莲芒果Sorbet的制作工艺、探讨了水果品种、糖类、稳定剂对Sorbet品质的影 响、设计了新配方、开发了新产品。     

大型大豆油脂加工生产线建设实践

论述了大豆预处理中脱皮工艺和设备,探讨了预处理车间的调质、豆皮筛分、翻板式干燥冷却、豆皮的处理等过程和设备;分析了浸出车间的浸出器料封系统、混合油循环、沥干、链条运转、浸出系统喷淋槽、混合油分离、冷凝系统、室外溶剂库等工艺和设备存在的问题,提出了可行的措施,取得了满意的效果。     

浙江省烟草行业信息网络安全保障体系的构建

对浙江省烟草行业计算机信息网络的整体结构进行了介绍 ,分析了信息网络的安全需求和安全目标 ,提出了浙江省信息与网络安全保障体系的构建策略 ,并介绍了具体的实施情况和发展方向。将防火墙、VLAN和VAN、防病毒、入侵检测、漏洞扫描安全评估、网络故障分析、备份与恢复 7项技术应用于浙江省烟草信息网络 ,具备了保护、检测、反应和恢复的基本功能 ,有效提高了整个网络的安全性     

喷墨打印机墨水的质量控制

对墨水的品质控制进行了详细介绍,对墨水的研发、质量、生产、稳定性、可靠性做了介绍,详细介绍了墨水的pH、电导率、粘度、表面张力、色彩等重要指标.     

读者来信

现时的人们，在经历一阵诸如瘦肉精“发明成果”带来的“愉快”和苏丹红“巧妙运用”出现的“美丽”之后，味蕾忽然发现什么东西都不好吃了。辣椒不辣了、鸡汤不鲜了、草莓不甜了、韭菜不香了、羊肉不膻了、豆芽变水了、青菜煮不烂了……偌大的美食王国，原料的真味正在渐渐缺失，治昧之道的悲情正在到来。     

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.     

阳离子淀粉在造纸工业中的主要用途及其重要作用

阳离子淀粉具有资源丰富、价格适宜、可以降解、带正电荷、制备工艺成熟及取代度可调等优点,目前在造纸工业中已被广泛应用。该文综述了阳离子淀粉在造纸浆料中作干强剂和助留剂、造纸表面施胶中作表面施胶淀粉、造纸涂料中作涂布淀粉;造纸用施胶剂ASA和AKD中作乳化剂、造纸废水处理中作絮凝剂等的应用情况,并用实例介绍了其应用效果。     

Spice use in food: Properties and benefits

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.     

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.     

Biovanillin from agro wastes as an alternative food flavour

This review provides an overview of biovanillin production from agro wastes as an alternative food flavour. Biovanillin is one of the widely used flavour compounds in the foods, beverages and pharmaceutical industries. An alternative production approach for biovanillin as a food flavour is hoped for due to the high and variable cost of natural vanillin as well as the limited availability of vanilla pods in the market. Natural vanillin refers to the main organic compound that is extracted from the vanilla bean, as compared to biovanillin, which is produced biologically by microorganisms from a natural precursor such as ferulic acid. Biovanillin is also reviewed as a potential bioflavour produced by microbial fermentation in an economically feasible way in the near future. In fact, we briefly discuss natural, synthetic and biovanillin and the types of agro wastes that are useful as sources for bioconversion of ferulic acid into biovanillin. The subsequent part of the review emphasizes the current application of vanillin as well as the utilization of biovanillin as an alternative food flavour. The final part summarizes biovanillin production from agro wastes that could be of benefit as a food flavour derived from potential natural precursors.© 2012 Society of Chemical Industry     

The importance of almond (Prunus amygdalus L.) and its by-products

Almond fruit consists of three or correctly four portions: kernel or meat, middle shell, outer green shell cover or almond hull and a thin leathery layer known as brown skin of meat or seedcoat. The nutritional importance of almond fruit is related to its kernel. Other parts of fruit such as shells and hulls were used as livestock feed and burned as fuel. In the past decades, different phenolic compounds were characterised and identified in almond seed extract and its skin, shell and hull as almond by-products. In addition, polyphenols are abundant micronutrients in the human diet, and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases is emerging. The health effects of polyphenols depend on the amount consumed and on their bioavailability. In this contribution, various phenolic compounds present in almond and its by-products, their antioxidant properties and potential use as natural dietary antioxidant, as well as their other beneficial compounds and applications are reviewed.     

活性染料冷轧堆染色工艺

对活性染料冷轧堆染色工艺的主要问题，如染料的选择、工艺控制、存在问题及解决方法等，并结合生产，对缩小大小样差异等问题进行了探讨。     

Nutritional composition and safety aspects of edible insects

Insects, a traditional food in many parts of the world, are highly nutritious and especially rich in proteins and thus represent a potential food and protein source. A compilation of 236 nutrient compositions in addition to amino acid spectra and fatty acid compositions as well as mineral and vitamin contents of various edible insects as derived from literature is given and the risks and benefits of entomophagy are discussed. Although the data were subject to a large variation, it could be concluded that many edible insects provide satisfactorily with energy and protein, meet amino acid requirements for humans, are high in MUFA and/or PUFA, and rich in several micronutrients such as copper, iron, magnesium, manganese, phosphorous, selenium, and zinc as well as riboflavin, pantothenic acid, biotin, and in some cases folic acid. Liabilities of entomophagy include the possible content of allergenic and toxic substances as well as antinutrients and the presence of pathogens. More data are required for a thorough assessment of the nutritional potential of edible insects and proper processing and decontamination methods have to be developed to ensure food safety.     

光整加工技术浅析

分析了光整加工技术的现状和发展趋势,针对传统光整加工技术存在加工后工件表面摩擦系数大,初磨损量大,精度保持性差等缺点,以实例说明了光整加工技术在制造业中的作用和地位,并着重叙述了非传统光整加工的作用和应用,以及非传统光整加工技术在经纬纺机的部分应用。指出在机加工过程中,采用光整加工技术,可弥补机加工工艺的局限,在实现精度的稳定甚至提高加工精度等级的同时,大幅度提高零件表面质量。     

组织培养技术在葡萄无核育种上的应用

葡萄组织培养技术，特别是胚、胚珠培养技术在无核葡萄育种研究中发展迅速。利用无核葡萄品种作母本，特别是利用假单性结实的无核葡萄品种作母本，用无核品种涂父本进行杂交，合子胚还未败育时，采用胚珠培养技术可以得到杂种实生苗．这种杂种实生苗无垓比例较高，可以达到８２％，理论上可达１００％。选择合适的亲本，掌握无核葡萄胚珠败育时期，培养基激素的选择，以及如何促进胚的萌发，是正确利用这项技术的关键。