棉针织物的防水防油整理

研究了防水防油整理剂对棉针织物防水和防油性能的影响.防水防油整理剂使用鲁道夫公司的RUCO-GUARDAFR6,防水防油整理效果主要由整理剂用量、渗透剂用量、焙烘温度和焙烘时间4个因素确定.采用正交试验方法,确定常量为轧余率,通过改变整理剂用量、渗透剂用量、焙烘温度和焙烘时间4个参数值来确定最优工艺条件.     

棉筒子纱防水防油功能整理研究

探索纱线防水防油功能整理最佳工艺。按照设计的整理工艺流程方案进行染色和功能整理,最后在高温下焙烘。通过单因素试验。研究助剂用量、焙烘温度和焙烘时间3个方面对棉筒子纱防水防油整理效果的影响,并对结果进行分析。得到最佳整理工艺为:防水防油剂用量为8%、焙烘温度为140~150℃,焙烘时间为5~10min。最后比较防水防油功能整理纱线织物和未处理织物透气性和防水防油性,结果表明:纱线功能整理在透气性方面有明显优势,防水防油效果显著。     

涤纶织物洗后自然晾干防水防油整理工艺

开发了适用于洗后自然晾干的防水防油整理工艺,研究了涤纶织物经C6防水剂整理、洗涤并自然晾干后防水防油性能的变化。优化了交联剂与防水剂用量比,同时采用正交试验法考察了防水剂用量、焙烘时间、焙烘温度、p H值等因素对整理后涤纶织物洗后自然晾干防水防油性能的影响,确定了最佳的工艺条件为:交联剂用量为防水剂用量的25%,防水剂浓度50 g/L,p H值5~6,焙烘温度180℃,焙烘时间90 s。     

干燥方式对涤纶防水防油耐久性的影响

采用环保型六碳防水剂对涤纶织物进行整理,并采用室内阴干、室外晒干以及烘干的方式对水洗后织物进行干燥,探讨了不同因素对防水防油整理织物洗后防水防油效果的影响。结果表明,涤纶织物晾干耐洗性防水防油最佳工艺为:防水剂40 g/L,焙烘温度180℃,焙烘时间120 s,p H值4.5~5.0。织物洗15次后,晒干的防水性能达90分以上,防油性能为3级以上,与织物洗后烘干结果相当。     

阻燃抗菌童装面料防水防油防紫外整理工艺研究

探讨由芳砜纶/桑皮纤维以及涤纶低弹丝编织而成的阻燃抗菌纬编童装面料的防水、防油、防紫外整理工艺。采用CTA-UFC03含氟防水防油整理剂和桑皮果胶进行整理。确定整理工艺为:CTA-UFC03整理剂100 g/L,桑皮果胶7.5 g/L,用冰醋酸调节pH为4,烘干温度100℃、焙干时间3 min,焙烘温度170℃、焙烘时间1 min。结果显示,整理后的童装面料具有良好的防水、防油、防紫外线效果。     

短纤针刺非织造布防水防油整理

介绍了可以通过涂层、表面喷洒、复合以及浸轧等工艺对短纤针刺非织造布进行防水、防油的整理；通过试验，认为焙烘温度和焙烘时间对最终整理效果有很大的影响。     

精纺毛织物的防水防油整理

选用六种不同的整理剂对毛织物进行防水防油整理,筛选出了较佳的整理剂821H。讨论了整理剂821H质量浓度、增效剂625A质量浓度、焙烘温度和焙烘时间对毛织物防水防油性能的影响。正交试验结果表明:带液率70%,整理剂821H质量浓度70 g/L,增效剂625A质量浓度15 g/L,170℃焙烘70 s整理的毛织物,防水等级5级,防油等级6级,手感发涩不够柔软,颜色变深、泛黄,强力增加。     

棉织物透明印花浆FS-417S

用单组分水性透明印花浆FS-417S对纯棉织物进行透明印花、起绉透明印花和透明泡泡纱加工处理.讨论了焙烘温度、焙烘时间、印花浆黏度、氢氧化钠浓度和织物颜色等对透明印花效果的影响.结果表明,轧碱氢氧化钠浓度30%～35%,堆置30 min,并添加适量防水剂FS-506,于170～175℃焙烘2～3 min,可获得明显的起绉和起泡泡纱效果的透明印花织物.     

含氟防水防油剂（IV）：防水防油加工的实际应用

在氟系防水防油加工中，对适应中工的低温焙烘性、防缩剂的适用性以及作为新功能的易去污性的加工实例进行了介绍。     

车用内饰面料的防污阻燃整理

通过对不同涤纶阻燃剂及有机氟整理剂进行筛选和复配,制备了一种具有阻燃功能的防水防油整理剂.讨论了整理剂复配比例、焙烘温度和时间、架桥剂用量等因素对整理效果的影响,优化了应用工艺,即架桥剂2 g/L,焙烘温度180℃,时间4 min,防污剂与阻燃剂比例1:5.整理后的织物防水防油等级达8级,阻燃性能达B1级,耐水洗牢度可达30次.     

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。     

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.     

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。     

Human risk assessment and TEFs

The concept of toxic equivalency factors (TEFs) has been developed to facilitate risk assessment and regulatory control of exposure to complex PCDD, PCDF and PCB mixtures. Recently the European Centre for Environment and Health of the World Health Organization (WHO-ECEH) and the International Programme on Chemical Safety (IPCS) jointly reevaluated the TEFs of PCDDs, PCDFs and dioxin-like PCBs for mammals and derived consensus TEFs for birds and fish (Stockholm, 1997). From a mechanistic point of view it can be concluded that, although the quantitative response will vary depending on the congener involved, the occurrence of a common mechanism (binding to the Ah receptor) legitimates the use of the TEF concept across species. But there also is criticism regarding the TEF concept. Pharmacokinetic differences between species can significantly influence the TEF value, and uncertainties due to additive or nonadditive interactions, to differences in species responsiveness and to differences in the shape of the dose response curve might hamper the derivation of consensus TEF values. In this context it should be noted, however, that using TCDD alone, as the only measure of exposure to dioxin-like PCDDs, PCDFs and PCBs, would severely underestimate the risk from exposure to these compounds. Therefore, it can be concluded that, for pragmatic reasons, the TEF concept remains the most feasible approach for risk assessment purposes, in spite of the uncertainties associated with its use.     

浅析我国液体牛奶市场消费状况

分析了2001年全国液体牛奶的市场状态和消费结构。在对液体牛奶的市场分析中，叙述了各知名品牌的市场占有率变化；消费者对最佳品牌的认同情况；市场集中度的变化趋势以及WTO对中国液体牛奶市场的影响等。在对液本牛奶的消费分析中，着重阐述了消费者的购买决策影响因素、购物场所的选择、消费频次、饮用类型、饮用时段、饮用场合、饮用目的等方面观点。     

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.     

貂绒纤维的基本性能

通过貂绒纤维与山羊绒、骆驼绒纤维的对比,着重就貂绒的形态结构、密度、长度、细度、摩擦性能、卷曲、强力以及纤维的保暖性能等进行了研究。研究表明:貂绒纤维不同于山羊绒纤维,貂绒纤维含有髓质层,进而使得纤维的密度和断裂强度比山羊绒和驼绒小;而对于貂绒的其他基本性能:长度、细度、卷曲度和保暖性等均与山羊绒纤维类似,但与驼绒纤维却有着较大差异。由此可知,貂绒纤维与山羊绒纤维有类似的优良性能,在毛纺上有很高的利用价值。     

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     

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.     

丹蒽醌对氧化脱胶苎麻纤维理化性能的调控

为解决苎麻氧化脱胶中纤维容易被过度氧化而性能受损的问题,在氧化脱胶液中添加了具有纤维素和半纤维素保护效果的试剂 1,8-二羟基蒽醌（丹蒽醌）,并通过调节1,8-二羟基蒽醌的用量实现了对苎麻纤维理化性能（强伸性能、聚合度、半纤维素含量、制成率等）的调控。结果表明,1,8-二羟基蒽醌用量越高,纤维中半纤维素含量、制成率越高;但纤维强伸性能随1,8-二羟基蒽醌含量先升高后降低;当1,8-二羟基蒽醌的用量为2 %时,脱胶的综合效果最佳,此时纤维的断裂功、聚合度、半纤维素含量、制成率比不使用1,8-二羟基蒽醌时分别提高了41.0%、2.0%、17.3%、7.0%;此外,使用1,8-二羟基蒽醌后,脱胶废水的COD值降低了40%,大幅度提高了氧化脱胶工艺的环保性。