H1000型高速纺胶圈的研制与应用

针对高速纺胶圈使用中出现的问题分析。提出胶圈耐磨性、胶圈的整圈强度、胶圈的抗静电性、胶圈运转的稳定性、胶图的伸长率等是制约胶圈使用寿命及成纱质量的主要因素。据此选定了H1000型胶圈的配方体系及工艺改进，研制出H1000型胺圈，提高了胶圈的使用寿命，达到进口胶圈的使用效果。     

H211型胶圈性能及纺纱实践

分析了纯棉用胶圈、化纤用胶圈胶料的物理性能及在不同品种上的纺纱试验结果，指出了现有胶圈适纺性差的原因。H211型胶圈是研制开发的新产品，通过优选胶料与优化配方，解决了胶圈适纺性和使用寿命间的矛盾。对比分析了H211型胶圈与纺棉、纺化纤胶圈的物理性能，介绍了H211型胶圈在纯棉精梳、涤棉精梳品种上的纺纱试验情况。结果表明，H211型胶圈适纺性强，耐高温、耐磨，弹性好，使用寿命长。     

NDA-B022型不处理胶圈性能及纺纱试验

针对胶圈胶料的抗静电及抗粘附要求，从配方组成上添加相适应的组分，胶圈无需进行表面处理就能达到纺纱工艺要求。介绍了NDA-B022型不处理胶圈胶料配方的设计思路．对胶料性能及胶圈物理性能进行了测试分析。与处理胶圈、Armstrong胶圈的纺纱对比试验表明，NDA-B022型不处理胶圈纺纱质量较好，能达到进口胶圈技术水平。     

HX-0201型表面不处理胶圈的研制和使用

针对胶圈表面处理造成纺纱性能发生变化的问题，研制开发了表面不处理胶圈。分析了胶圈缠绕纤维的原因，指出通过优选胶料和配合剂进行解决的方法；对比分析了不处理胶圈与处理胶圈胶料的性能、胶圈内外层摩擦因数和扯断强力。通过纺纱试验表明，不处理胶圈滑溜率相对于处理胶圈减小，纺纱质量提高。     

紫外线光照胶圈性能特点及纺纱实践

用200nm-400nm的短波紫外线对丁腈胶圈进行光照处理，可以改变橡胶分子的空间网状结构与分子排列结构，改善胶圈性能。介绍了丁腈胶圈紫外线光照处理的机理和胶圈特性，并将紫外线光照胶圈和酸处理胶圈的表面形态和摩擦因数进行了对比分析，并进行了纺纱试验对比。结果表明，紫外线光照可使胶圈摩擦因数提高，表面性能改善，成纱条干和纱疵明显降低。     

内外花纹细纱胶圈的应用与认识

纺纱胶圈作为棉纺牵伸的重要部件越来越受到人们的重视，许多适应纺纱工艺要求的新型胶圈也随之应运而生，从平面胶圈到内花纹胶圈，直至最新面世的双面花纹胶圈，它们都是通过逐步改善自身的适纺性能来不断满足使用厂家为提高成纱质量，降低生产成本的要求。广大的棉纺织厂家在使用不同新型胶圈过程中，测试了大量的数据，积累了丰富的经验，在产品质量和经济效益上取得了一定的成效，为用好胶圈和进一步改进胶圈的适纺性，打下了良好的基础。下面，介绍一下本厂在运用如东纺织橡胶厂生产的NFR—373双面花纹胶圈的适纺性能和与其它一些胶…     

下胶圈内层磨损分析与节能张力辊的应用

针对纺织下胶圈传动时下胶圈张力销对胶圈内层造成磨损这一现象，详细论述了下胶圈内层磨损对成纱质量、胶圈消耗、牵伸同步等的危害，结合新型专利下胶圈张力辊的应用，指出新型专利下胶圈张力辊是改善牵伸配置，稳定纺纱质量，延长下胶圈使用寿命，降低纺纱电耗的新型纺纱器材，值得推广。     

略谈DNA胶圈与Armstrong胶圈的性能

本文根据Ａｒｍｓｔｒｏｎｇ胶圈在部分资料上报道的数据与ＤＮＡ胶圈的实测数据进行对比介绍，结合用户使用的成纱质量，表明：ＤＮＡ胶圈其内花纹的效果与Ａｒｍｓｔｒｏｎｇ胶圈相同，整圈性能与Ａｒｍｓｔｒｏｎｇ胶圈相当；而使用工艺与成纱质量超过Ａｒｍｓｔｒｏｎｇ胶圈。     

紫外线光照胶圈的应用与纺纱生产实践

结合生产实践。分析了紫外线光照胶圈的性能，通过应用普通胶圈与紫外线光照胶圈纺纱的对比试验，表明紫外线光照优于普通胶圈，能改善条干，降低千米节结数量，提高成纱质量。     

内外花纹丁腈胶圈形貌及特性分析

使用高倍扫描电子显微镜对内外花纹丁腈胶圈的表面形态进行拍摄，结合不同放大倍数的照片分析，认为内外花纹胶圈较光面胶圈在运转过程中滑溜率减小，纺纱条干均匀度提高，且胶圈的磨损减小，使用寿命延长。     

Risk and food: environmental concerns and consumer practices

Environmental risks related to food consumption produce needs among consumers to handle such risks through their consumption practices. Consumers' ways of coping with risks are dependent on the social relations of everyday life, of which consumption practices are a part. Risk-handling in food consumption is socio-culturally broader than the cognitive rationality assumed in expert knowledge and administrative procedures on risk and risk-handling. Likewise, risk-handling in food consumption is also characterized by ambivalences. The objective of the article is to show that an important social and cultural source of ambivalence in consumers' handling of risk in food consumption comes from food consumption practices being caught in the tension between desire and control. The article proposes a heuristic theoretical device, called 'the contested space of the body', which is used to discuss the bodily dimension of consumer risk-handling. This is based on a Danish empirical study of parents with small children. A typology of consumers' risk-handling is presented which differs from traditional typologies of consumer segments by allowing for overlaps and shifts between the individual positions in the typology. The three types of risk-handling are the worried, the irritated and the pragmatic. The results suggest that in worried risk-handling control marginalizes desire, in irritated risk-handling desire is openly in conflict with control, and in pragmatic risk-handling relief from the contested space of the body is attempted.     

Discoloration in raw and processed fruits and vegetables

Discoloration in fruits and vegetables is reviewed in relation to the chemical and biochemical causes of black, brown, red, yellow, and green discolorations. In raw materials, only a limited understanding has so far been achieved of the internal black and brown discolorations. The biochemical signaling pathways triggered by wounding or chilling-storage, the nature of the enzymes and reactive oxygen species involved, and the identity of the phenolic compounds oxidized are areas where further information is desirable. In processed materials, a greater comprehension is needed of the role of ascorbic acid reactions in the browning of fruits and "pinking" of Brassicaceous vegetables, and more information is desirable on the structure and properties of the discoloring pigments in many products. It is concluded that a greater knowledge of these areas, and of the naturally-occurring constituents that can accelerate or inhibit the causative reactions, would lead to the development of more efficient methods of controlling fruit and vegetable discolorations.     

纳米结晶纤维素的常见制备方法及其改性应用

纳米结晶纤维素作为一种天然、可再生、无污染的高分子材料,其突出的理化性能和可生物降解性等在功能材料领域有着广阔的应用前景。对于纳米结晶纤维素的相关研究主要集中在制备、表面改性和应用方面,本文从上述三个方面综述了纳米结晶纤维素的研究现状,并对其进一步的研究趋势和发展方向进行了展望。     

果胶酶及其在制浆造纸上的应用

综述了果胶酶在制浆造纸上应用的研究进展,从果胶酶系的分类和脱胶机理的角度出发,介绍了果胶酶及其相关微生物在韧皮纤维原料酶法和发酵浸渍法制浆中的作用条件和作用效果,着重介绍了果胶酶在湿部化学上降低阳离子需求量的作用,同时讨论了外界因子对其提高细小纤维和填料留着率效果的影响,并指出果胶酶对纸浆物理性能的影响。     

Iodine Deficiency and the Brain: Effects and Mechanisms

Iodine is an essential micronutrient needed in human diets. As iodine is an integral component of thyroid hormone, it mediates the effects of thyroid hormone on brain development. Iodine deficiency is the most prevalent and preventable cause of mental impairment in the world. The exact mechanism through which iodine influences the brain is unclear, but is generally thought to begin with genetic expression. Many brain structures and systems appear to be affected with iodine deficiency, including areas such as the hippocampus, microstructures such as myelin, and neurotransmitters. The clearest evidence comes from the studies examining cognition in the cases of iodine deprivation or interventions involving iodine supplementation. Nevertheless, there are many inconsistencies and gaps in the literature of iodine deficiency, especially over the lifespan. This paper summarizes the literature on this topic, suggests a causal mechanism for iodine's effect on the brain, and indicates areas for the future research (e.g., using magnetic resonance imaging (MRI) and functional MRI to examine how iodine supplementation facilitates cognitive functioning).     

橡胶上浆辊和压浆辊的优越性与应用

为了提高上浆质量、节能降耗,详细介绍了新一代橡胶上浆辊和压浆辊的优越性及其在浆纱生产中的应用,通过对使用中注意的问题如表面硬度、磨损、清洁等的分析,给出了橡胶辊使用中存在的问题及建议,指出橡胶上浆辊和压浆辊虽然使用寿命比传统辊短,但使用效果显著,尤其适宜无梭织机细号高密宽幅织物的高压上浆新工艺,能提高浆纱的强力、韧性、光滑度,可提高织机效率,节能降耗。     

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

The exposure to reactive oxygen species (ROS) is an inevitable consequence of living in an aerobic world. The species contribute to the occurrence of oxidative stress in humans in which an uncontrolled production of ROS exceeds the endogenous antioxidant defences leading to the oxidative damage to essential cellular components, such as lipids, proteins, and DNA. The influence of diet on the modulation of the systemic redox status is recognized and, while some dietary components are found to be protective (that is, fruits and vegetables), others are recognized as pro‐oxidants (that is, processed meat and other animal‐source protein foods). Oxidized proteins and amino acids are potential promoters of luminal and postprandial oxidative stress; preliminary studies have actually reported noxious effects of these species in cultured cells and in experimental animals. However, the underlying pathological mechanisms remain poorly understood. The application of advanced methodological approaches based on mass spectrometric technologies and OMICS disciplines has enabled the elucidation of the molecular basis of the pathological effects of dietary oxidized proteins and amino acids. The present review collects the most recent evidences of the health risks of dietary protein oxidation and proposes reasonable hypotheses and future perspectives on the field.     

唾液酸及在母婴食品中的应用

唾液酸是一类含有9碳骨架的酸性单糖,通常位于非还原性寡聚糖的末端.母乳中含有丰富的唾液酸,对促进婴幼儿的大脑和认知发育、抗病毒等方面具有重要作用,目前工业上主要通过微生物发酵法制备唾液酸.本文从唾液酸的性质、分布、功能以及制备方法等方面分析其在婴幼儿食品中应用的原理、方法以及前景,为提高唾液酸在母婴食品中的应用提供理论...     

清梳工序棉结杂质的控制

棉结杂质是影响特细号纱成纱质量的一项重要指标。影响特细号纱棉结杂质的因素较多，在开清棉和梳棉工序，采用优化工艺参数、优选针布型号、加强设备基础管理等措施，在配棉质量下降的情况下，特细号纱成纱棉结杂质数量稳定并呈下降趋势，成纱质量得到保证。     

Taste and aroma of fresh and stored mandarins

During the last decade there has been a continuous rise in consumption of fresh easy‐to‐peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations influence taste and aroma and consequently consumer sensory acceptability. What we perceive as mandarin flavor is actually the combination of basic taste, aroma and mouth‐feel. The taste of mandarins is principally governed by the levels of sugars and acids in the juice sacs and the relative ratios among them, whereas the aroma of mandarins is derived from a mixture of different aroma volatiles, including alcohols, aldehydes, ketones, terpenes/hydrocarbons and esters. During postharvest storage and marketing there is a gradual decrease in mandarin sensory acceptability, which has been attributed to decreases in acidity and typical mandarin flavor, paralleling an accumulation of off‐flavor. Biochemical analysis of volatile and non‐volatile constituents in mandarin juice demonstrated that these changes in sensory acceptability were concomitant with decreases in acidity and content of terpenes and aldehydes, which provide green, piney and citrus aroma on the one hand, and increases in ethanol fermentation metabolism products and esters on the other, which are likely to cause ‘overripe’ and off‐flavors. Overall, we demonstrate the vast importance of the genetic background, maturity stage at harvest, commercial postharvest operation treatments, including curing, degreening and waxing, and storage duration on mandarin sensory quality. Copyright © 2010 Society of Chemical Industry