铬鞣废液的危害及处置

铬鞣废液是制革废水中的主要污染物,对环境和人体存在潜在危害。本文对铬鞣废液的危害和处置方法进行了论述,提出了铬鞣废液资源化利用的研究方向。     

铬鞣废液的有效循环利用

简述了铬鞣废液的循环利用方法及其优缺点;提供了一种新的铬鞣废液有效回用于复鞣的工艺,复鞣废液Cr2O3含量低于0.1g/L,可直接排放,能实现铬鞣废液的封闭循环有效利用。     

铬鞣废液的危害及处置

铬鞣废液是制革废水中的主要污染物,对环境和人体存在潜在危害.本文对铬鞣废液的危害和处置方法进行了论述,提出了铬鞣废液资源化利用的研究方向.     

浸酸铬鞣方法对铬鞣废液直接循环利用性能的影响

对比了常规浸酸、甲基磺酸浸酸、芳香族磺酸无盐浸酸三种浸酸方法对铬鞣效果的影响,研究了三种铬鞣废液直接循环利用过程中废液中铬含量、氯离子等的变化及其对铬鞣效果的影响.结果表明,与常规浸酸-铬鞣工艺相比,甲基磺酸和芳香族磺酸浸酸铬鞣均能使铬鞣废液铬质量浓度从1142 mg/L降低到153.5 mg/L以下;铬鞣废液被直接循...     

铬鞣废液的回收利用方法综述

对目前国内外铬鞣废液的回收利用研究及方法进行了综述与比较,铬鞣废液的直接循环使用较回收铬的方法更易在制革厂实施.     

L-薄荷醇氧化制备L-薄荷酮及铬废液的处理

文章以L-薄荷醇为原料,Jone's试剂为氧化剂制备L-薄荷酮。针对实验产生的大量含铬废液,用还原沉淀法处理,并将沉淀转化为重铬酸钾回收利用,同时通过DPCI分光光度法测定铬废液处理前后铬浓度,处理后铬浓度为0.03mg/L,达到国家排放标准。本实验将L-薄荷酮合成与后续铬废液处理结合,有效减少了铬废液的污染。     

鞣制废液的循环技术

制革属于典型的工业分支,制革工业中会产生大量的污染环境的废液和废固。该论文利用铬鞣革废物的酶法水解用铬污泥除去鞣制废液中的铬。除去铬的原理是鞣后的铬污泥从废液中吸收铬。该循环技术回收率可达99％,操作简单、成本低廉。     

皮革的绿色化工艺之路--铬鞣废弃物的回收利用

铬鞣因其优异的鞣制性能,在制革工业中仍占据着重要地位,但由铬鞣产生的各种污染如铬鞣废液、铬鞣革屑等对环境具有极大危害,这些废液及材料的直接排放和丢弃,还会造成很大的经济损失.因此,如何回收再利用铬鞣废弃物已成为制革业及其它相关行业的热点.本文就此问题着重介绍了如何从铬鞣废液及铬鞣革屑中回收铬及皮胶原,并将其重新用于皮革工业.     

铬鞣废液的回收利用方法综述

对目前国内外铬鞣废液的回收利用研究及方法进行了综述与比较，铬鞣废液的直接循环使用较回收铬的更易在制革厂实施。     

铬鞣废液封闭循环工艺操作液特征分析及效益评估

对宝斯卡铬鞣废液封闭循环工艺技术应用的操作液进行了特征分析检测,并与常规铬鞣废液进行对比。分析结果表明:铬鞣废液封闭循环过程中的操作液中的六价铬被完全抑制,废液中Cr_2O_3、总有机碳、COD_(Cr)和氨氮等含量指标随循环次数的增加趋于累积平衡。研究结果揭示了铬鞣废液封闭循环工艺操作液的变化特征及技术的可行性与安全性,效益评估计算显示该工艺技术可明显节约水资源,减少中性盐和铬鞣剂的用量,经济与环境效益显著,具有良好的推广应用前景。     

积极推广高效能精梳机和配套工艺技术：中国纺织工程学会“2000年全国高效能精硫机工艺技术交流研讨会”会议纪要

“2000年全国高效能精硫机工艺技术交流研讨会”就高效能精硫机及其配套工艺技术达成了共识，主要内容包括：推广高效能精梳机势在必行，界定高效能精硫机的机械性能指标和工艺性能与质量指标；精梳机优质高效的工艺要点；高效能精硫机的经济优势；高效能精梳机与技术改造。     

The possibilities of potentiating the efficacy of probiotics

Probiotics could represent an effective alternative to the use of synthetic substances in nutrition and medicine. The data concerning the efficacy of probiotics are often contradictory and it will be important to search for ways to improve their efficacy. In order to enhance the efficacy of probiotics, it is necessary to obtain additional knowledge on their mode of action. The efficacy of probiotics may be potentiated by the several methods: the selection of more efficient strains; gene manipulation; the combination of several strains; and the combination of probiotics and synergistically acting components. This review focuses on the enhancement of the efficacy of probiotics by their combination with synergistically acting components of natural origin. This approach seems to be the best way of potentiating the efficacy of probiotics and is widely used in practise. By the above-mentioned method, more effective probiotic preparations will be developed.     

Functional food design based on a virtual food component: wheat bran equivalents for faecal bulk

This paper reports the first use of a virtual food component (VFC), which is a value that represents the functional efficacy of a food in the format of a food component, to accurately formulate a functional food and evaluate its efficacy. The effect measured was faecal bulking and the functional food was a cereal bar. The faecal bulking efficacy of ingredients was determined as their content of the VFC, wheat bran equivalents for faecal bulk (WBE_fb), which represents faecal bulking efficacy expressed in terms of the amount of wheat bran that would produce an equivalent effect. Using a validated animal model, we measured the faecal bulking efficacy of cereal bar ingredients individually and after combining them in a cereal bar recipe, before and after the combined ingredients had been baked. The sum of the WBE_fb contents of the ingredients was 29.7 WBE_fb per bar (SEM 2.4). The WBE_fb of the recipe mixture before baking was 33.2 WBE_fb per bar (SEM 2.4) and after baking was 28.5 WBE_fb per bar (SEM 2.9). Faecal bulking efficacy was not related to dietary fibre content. We conclude that the WBE_fb content of ingredients can be used to design cereal bars of specified faecal bulking efficacy and that the functionality is resistant to baking. Copyright © 2005 Society of Chemical Industry     

可用于基因检测的啤酒发酵液DNA提取方法研究

用玻璃珠法、溶菌酶法、冻融法、氯化苄(phCH2Cl)法提取啤酒发酵液、生产用啤酒酵母(Saccharomyces cerevisiae)、K氏酵母、啤酒生产污染细菌(T)、G-细菌(E.coli.DH5α)和G+细菌(BacillusYK-1R)的基因组DNA。溶菌酶法和冻融法对细菌的裂解率为99%～100%,对酵母的裂解率只有15%～28%;玻璃珠法对酵母的裂解率为92%～94%;phCH2Cl法对细菌和酵母的裂解率均为100%。对提取的啤酒发酵液基因组DNA浓度进行测定,结果为:玻璃珠法15.4g/ml、溶菌酶法18.0g/ml、冻融法13.8g/ml、phCH2Cl法40.7g/ml。电泳检测结果表明,除冻融法外,其余3种方法得到的混合菌DNA片段均大于23kb,无拖尾、无蛋白污染。phCH2Cl法图谱更清晰,DNA得率108μg/g湿菌体,RAPD-PCR图谱重复性好。为用基因诊断技术在线检测啤酒发酵过程中微生物污染,提供了一种可靠的DNA提取方法。     

关于倍效双面粗纱机的理论分析

指出现有粗纱机的三点固有缺陷，从机构设置、倍效评价及新型牵伸机构几个方面分析了倍效双面粗纱机的理论设计思路。     

高效能精硫机技术与工艺创新的探讨

叙述了高效能精梳机的特点,提出了高效能精硫机应在钳板传动机构、减轻钳板组件的重量棉罗拉位置优化、钳唇结构设计、分离罗拉传动设计、牵伸装置设计等七个方面进行技术创新。并从理论上分析探讨了在高效能精梳上采用重定量、后退给棉的可行性。     

阳离子型苯丙乳液与阳离子分散松香施胶剂的协同作用

考察了阳离子型苯丙乳液在含质量分数为10%的碳酸钙抄纸体系中对阳离子分散松香施胶剂的增效作用。实验结果表明,阳离子苯丙乳液与阳离子分散松香施胶剂的质量比为9：1的混合乳液的施胶度（60s）远大于等量阳离子分散松香施胶剂时的施胶度（14s）,而阳离子型苯丙乳液单独使用时没有施胶作用。阳离子型苯丙乳液增大了阳离子分散松香施胶剂的表面电荷密度和疏水性。     

Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide

The residual annatto colorant in liquid whey is bleached to provide a desired neutral color in dried whey ingredients. This study evaluated the influence of starter culture, whey solids and composition, and spray drying on bleaching efficacy. Cheddar cheese whey with annatto was manufactured with starter culture or by addition of lactic acid and rennet. Pasteurized fat-separated whey was ultrafiltered (retentate) and spray dried to 34% whey protein concentrate (WPC34). Aliquots were bleached at 60 °C for 1 h (hydrogen peroxide, 250 ppm), before pasteurization, after pasteurization, after storage at 3 °C and after freezing at -20 °C. Aliquots of retentate were bleached analogously immediately and after storage at 3 or -20 °C. Freshly spray dried WPC34 was rehydrated to 9% (w/w) solids and bleached. In a final experiment, pasteurized fat-separated whey was ultrafiltered and spray dried to WPC34 and WPC80. The WPC34 and WPC80 retentates were diluted to 7 or 9% solids (w/w) and bleached at 50 °C for 1 h. Freshly spray-dried WPC34 and WPC80 were rehydrated to 9 or 12% solids and bleached. Bleaching efficacy was measured by extraction and quantification of norbixin. Each experiment was replicated 3 times. Starter culture, fat separation, or pasteurization did not impact bleaching efficacy (P > 0.05) while cold or frozen storage decreased bleaching efficacy (P < 0.05). Bleaching efficacy of 80% (w/w) protein liquid retentate was higher than liquid whey or 34% (w/w) protein liquid retentate (P < 0.05). Processing steps, particularly holding times and solids composition, influence bleaching efficacy of whey. PRACTICAL APPLICATION: Optimization of whey bleaching conditions is important to reduce the negative effects of bleaching on the flavor of dried whey ingredients. This study established that liquid storage and whey composition are critical processing points that influence bleaching efficacy.     

人参皂甙和裉黑素分析的质量控制

为提高保健食品功效成分检验工作的水平,卫生部食品卫生监督检所组织全国22个保健食品功效成分检验实验室参加了人参皂甙和褪黑素测定的质量控制,对质量控制结果进行了评价。质控结果显示,“人参皂甙”试样的检验结果的离散程度比较大,3个浓度水平均出现了离群值。有6个测定结果在3倍标准偏差(     

黄酒送服中药对药物疗效的影响分析

本研究拟在分析黄酒送服中药对药物疗效的影响,提高中药的药物疗效。采用统计特征分析方法分析黄酒送服中药对药物疗效的促进因素和影响效能,测试人体的代谢反馈特征系数;采用分组样本测试方法构建药物疗效的量化分析值,结合质谱(ESI-MS)、红外谱(IR)分析方法,进行黄酒送服中药对药物疗效的量化评估;使用大数据信息融合方法进行黄酒送服中药与人体健康素养的关联性评估,建立黄酒送服中药对药物疗效影响关系模型,实现药物疗效的影响量化分析。结果表明,黄酒送服中药对药物疗效的影响具有P>0.5的显著度水平,摄入一定量的黄酒,对中药的药物分解能力具有一定的促进作用,提高了药物疗效能力。结论:黄酒送服中药对药物疗效的影响具有积极意义,需要根据重要的药物成分和患者的身体体征进行量化调节,提高药物疗效。