含氟聚丙烯酸酯防水易去污整理剂的合成与应用

采用甲基丙烯酸六氟丁酯(TFBMA)、丙烯酸丁酯(BA)、二甲基二烯丙基氯化铵(DMDAAC)以及甲基丙烯酸羟乙酯(HEMA)为原料,合成了一种含氟聚丙烯酸酯防水易去污整理剂(FBDH)。优化的合成工艺条件为:乳化剂m(Tween-40)∶m(Span-80)=3∶2,用量为单体质量的4%,引发剂偶氮二异丁脒盐酸盐(AIBN)用量为单体质量的0.4%,反应温度为70℃,单体投料质量比为m(TFBMA)∶m(BA)∶m(DMDAAC)∶m(HEMA)=60∶40∶5∶1。合成的含氟易去污整理剂FBDH乳液的平均粒径为77.4 nm,Zeta电位为35.1 m V。经FBDH整理后的织物拒水性可达90分,拒油性可达5级,易去污性可达4~5级;洗15次后,织物拒水性可达85分,拒油性可达3级,易去污性可达3~4级,具有较好的耐洗性能。     

含氟丙烯酸酯乳液亚麻织物整理剂的合成研究

将甲基丙烯酸六氟丁酯、异丁烯酸甲酯、丙烯酸正丁酯、丙烯酸作为基本反应单体,制备含氟丙烯酸酯乳液整理剂,使其具有完整的核壳结构。研究了乳化剂用量、引发剂用量、温度等因素对合成反应及产物性能的影响。实验结果表明:在乳化剂用量为3.5%(占总单体质量分数),引发剂用量为0.6%(同前),温度为80℃条件下,合成的含氟乳液整理剂具有最佳的理化性能。将其应用于亚麻织物的后整理,织物可获得良好的疏水性能。     

短链含氟防水整理剂的合成及应用性能

以丙烯酸六氟丁酯(FA-01)及甲基丙烯酸甲酯(MMA)、丙烯酸丁酯(BA)为原料,采用乳液聚合方法,制备了含氟织物防水整理剂乳液.结果表明,取聚合温度为80℃,反应时间为2h,BA∶MMA为5∶2,丙烯酸六氟丁酯35％,乳化剂1.8％,引发剂0.6％(以上均为占总单体质量分数)时,可以得到外观透亮、细腻、稳定的聚合物乳液.优化的防水整理工艺为:二浸二轧(防水整理剂60 g/L,浸置时间25 min,轧余率75％)→预烘(100℃,3min)→焙烘(180℃,3min).经该防水整理剂整理后棉织物对水的接触角可以达到129.3°.     

有机氟防水剂的合成与应用

以丙烯酸十二氟庚酯(G04),甲基丙烯酸甲酯(MMA),丙烯酸丁酯(BA)为主要单体,脂肪醇聚氧乙烯醚AEO-9和十二烷基苯磺酸钠(SDBS)为复配乳化剂,过硫酸铵(APS)为引发剂,制备含氟丙烯酸酯共聚物.探讨了n(BA)∶n(MMA)、引发剂的种类及用量、乳化剂种类及用量、反应温度、反应时间等因素对含氟丙烯酸酯共聚物性能的影响,并将自制的含氟丙烯酸酯聚合乳液对棉织物进行整理,结果表明:当n(BA)∶n(MMA)=3∶2,APS用量0.6%,乳化剂为m(SDBS)∶m(AEO-9)=3∶2,用量6%,温度为75℃,预乳液滴加时间为3.5h,后续反应时间为1 h时,所制备的含氟丙烯酸酯共聚物具有良好的防水透湿性能.     

水性全氟丙烯酸酯防水防油整理剂的研制

以甲基丙烯酸甲酯(MMA)、全氟烷基乙基丙烯酸酯(FM)、丙烯酸十八酯(ODA)、丙烯酸丁酯(BA)、甲基丙烯酸二甲氨基乙酯(DM)为主要原料,以丙烯酸羟乙酯(HEA)为交联剂,以偶氮二异丁腈(AIBN)为引发剂,制备了水性阳离子全氟丙烯酸酯防水防油整理剂;讨论了含氟单体用量、软硬单体的质量比、整理剂用量、烘焙温度和烘焙时间对棉织物整理效果的影响,并通过红外光谱(IR)对产品结构进行表征。结果表明,在含氟单体用量为50%,硬软单体质量比为2.79,整理剂用量为2 g/L,烘焙温度160℃,烘焙时间90 s的条件下整理棉织物,织物表面对水的接触角可达136°,对液体石蜡的接触角可达125°,具有优异的防水防油性能。     

含氟丙烯酸酯防水剂的合成及应用

以甲基丙烯酸甲酯（MMA）、丙烯酸丁酯（BA）为单体,脂肪醇聚氧乙烯醚（AEO-9）和十二烷基硫酸钠（SDS）为复合乳化剂,过硫酸铵（APS）为引发剂,采用乳液聚合方法制备含氟防水整理剂乳液。结果表明：当m（BA）：m（MMA）=3：2,乳化剂用量为6％,引发剂用量为0．6％（均为对单体总质量）,制得的聚合物乳液外观透亮、细腻、稳定性好。经该防水整理剂整理后的棉织物对水的接触角可达140°。     

聚丙烯酸酯硬挺整理剂的制备及应用

采用水相核-壳乳液聚合法,分别以甲基丙烯酸甲酯和丙烯酸丁酯为主要硬单体和软单体,以丙烯酸为功能单体,制备核壳型聚丙烯酸酯硬挺剂,通过对单体、乳化剂、引发剂、电解质等的选择或用量优化,以及聚合反应温度的控制,优化了聚丙烯酸酯硬挺整理剂的制备条件:甲基丙烯酸甲酯(MMA)∶丙烯酸丁酯(BA)∶苯乙烯(ST)∶丙烯酸(AA)=48∶27∶12∶3(质量比),乳化剂4%(对单体重,下同)、阴非离子乳化剂质量比3∶1,引发剂过硫酸铵0.4%,电解质碳酸氢钠0.4%,聚合反应温度85℃;在该条件下制备得到的硬挺剂乳液性能稳定。将其用于涤纶机织物硬挺整理,可使织物抗弯长度从1.8 cm提高至4.8 cm,且整理效果具有较好的耐洗性,织物白度和强力几乎不受影响。     

核壳型氟硅无皂拒水剂的合成及其拒水性能

为获得具有优良拒水性能的拒水剂,以甲基丙烯酸甲酯(MMA)、甲基丙烯酸月桂酯(LMA)、甲基丙烯酸十二氟庚酯(G-04)和乙烯基三乙氧基硅烷(KH-151)为反应单体,采用核壳乳液聚合法,合成核壳型氟硅无皂拒水剂.结果表明,当可聚合乳化剂(DNS-86:DNS-1035=2:1)质量分数为1.5%,壳层功能单体(G-04:KH-151=6∶1)质量占壳单体总质量的70%,引发剂质量分数为1%,交联单体质量分数1%时,合成的乳液性能稳定,且用其整理后的棉织物对水的接触角可达到144.6°,静水压达到2.32kPa,喷淋等级为4级.     

新型含氟丙烯酸酯拒水剂的合成及应用北大核心

采用甲基丙烯酸十二氟庚酯(Actyflon-G04)、甲基丙烯酸甲酯(MMA)、丙烯酸丁酯(BA)为主要单体,脂肪醇聚氧乙烯醚(AEO-9)和十二烷基硫酸钠(SDS)为复配乳化剂,过硫酸铵(APS)为引发剂,通过半连续种子乳液聚合法,制备出新型含氟丙烯酸酯共聚物乳液.分析了该含氟丙烯酸酯拒水剂的最佳合成工艺,并应用到棉织物上.最佳合成工艺为:m(BA)∶m(MMA)=5∶3,Actyflon-G0430%(对单体总质量),乳化剂2.5%(对单体总质量),引发剂0.9%(对单体总质量),聚合反应温度80℃,保温时间3 h.将拒水剂处理到棉织物上,整理后织物对水的接触角可达125.0°,耐静水压为145.8 mm,具有良好的拒水效果,并且织物手感、透气性能变化不大.     

新型含氟丙烯酸酯拒水剂的合成及应用

采用甲基丙烯酸十二氟庚酯(Actyflon-G04)、甲基丙烯酸甲酯(MMA)、丙烯酸丁酯(BA)为主要单体,脂肪醇聚氧乙烯醚(AEO-9)和十二烷基硫酸钠(SDS)为复配乳化剂,过硫酸铵(APS)为引发剂,通过半连续种子乳液聚合法,制备出新型含氟丙烯酸酯共聚物乳液.分析了该含氟丙烯酸酯拒水剂的最佳合成工艺,并应用到棉织物上.最佳合成工艺为:m(BA)∶m(MMA)=5∶3,Actyflon-G0430%(对单体总质量),乳化剂2.5%(对单体总质量),引发剂0.9%(对单体总质量),聚合反应温度80℃,保温时间3 h.将拒水剂处理到棉织物上,整理后织物对水的接触角可达125.0°,耐静水压为145.8 mm,具有良好的拒水效果,并且织物手感、透气性能变化不大.     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

天然香精香料与生物技术

天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发,介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.