Sir William Heathcote's Livery

Abstract

Crinolines were arguably the first industrial fashion, mass-produced in factories and using the latest steel-making techniques. This article hypothesises on the strategies of leading manufacturer W. S. Thomson, particularly as the crinoline subsided out of fashion during 1866–74. Thomson attracted women with new products such as the batswing skirt, and sold them a narrowed crinoline as an integral part of the look. Thomson advertised regularly in The Englishwoman's Domestic Magazine during this time, and was frequently recommended in the editorial columns. This article constructs a narrative of events based on a single primary source, and poses the questions raised by that source.     

Richard Hough：高效纺织轧辊

英国RHL（Richard Hough Limited）公司近期开发的高效纺织轧辊用新型MaxExtractor和MaxResistor辊套，是一种高科技聚合物，专为现代纺织湿整理加工厂研发。辊套不但具有优异的轧液性能，还延长了轧辊的使用寿命。     

多元的能工巧匠——德国青年风格派大师理查德·里默施密德

理查德·里默施密德(Richard Rieme rschmid)是新艺术运动时期德国青年风格派的重要代表人物,涉猎的艺术领域包括绘画、建筑及家具设计。其作品中处处存在一种矛盾与对比的融合,这使得理查德·里默施密德的作品总有一种多元与独特的美感。     

开拓进取勇创新高--访当纳利公司董事詹姆士·R·当纳利先生

詹姆士·R·当纳利先生是当纳利父子公司创始人理查德·罗伯特·当纳利的曾孙,1935年出生于美国伊利诺斯州的芝加哥。自1976年起担任当纳利公司董事。目前,他是Stet＆Query公司合伙人之一。     

Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly (P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’ effect of skin sack and higher permeability of natural rind. The water‐soluble nitrogen in the total nitrogen (%TN) and 12% trichloroacetic acid‐soluble nitrogen (%TN) at the end of ripening was significantly (P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.     

Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening

Croatian traditional cheese, which ripens in a lamb skin sack, was studied to determine compositional, biochemical and sensory changes over 60 days of ripening. The ripening time had a significant effect on the chemical, biochemical and sensory parameters, particularly on the medium‐ and long‐chain free fatty acids (P < 0.05) and total FFAs (P < 0.001). At the end of ripening palmitic, oleic and stearic acids were the predominant FFAs. Cheese ripened for more than 45 days was less acceptable to consumers as a consequence of extensive proteolysis and lipolysis. Therefore, ripening for more than 45 days, which is commonly practised by cheesemakers, is not recommended.