健兴利翡翠精品赏析

这是一颗没有镶嵌的翡翠蛋面，长约三公分，蛋面圆润饱满，翠色满绿阳俏，浓而不闷，阳而不飘，且种质细腻，水头十足，润如朝露，其种，其色、其质、其形，为世之罕见。     

《恶之花》的花样年华

恶之为花，其色艳而冷，其香浓而远，其态俏而诡，其格高而幽，它绽开在地狱的边缘——这是波德莱尔笔下的《恶之花》。     

电力变压器铁芯多点接地诊断技术及应用

变压器是变电站运行过程中非常重要的设备，在其正常运行的过程中，要求其铁芯有且仅有一点接地才能保证其正常工作，一旦其运行过程中出现铁芯的多点接地，会导致非常严重的故障，导致变压器不能正常工作的同时，还会引发非常严重的电路故障，对其接地故障进行有效的诊断与处理非常重要，文章就结合相关实例，对其多点接地故障诊断技术进行简单分析研究。     

水果与佳肴的完美搭配

水果菜的风行除了其味佳、其形美、其气清新，还因为其营养价值较高，又具有养颜美容的功效。所以水果与蔬菜的默契已深受时尚人士青睐。而且，其烹饪不难，可在家中自己尝试搭配，可谓清新又方便。     

热浸镀锌长寿锅与均温炉

热浸镀锌锅情况各异，设计与制造应按其实际情况进行考虑。主要有锌腐蚀、热与机械三方面。按照其实际情况匹配温度与热量，均衡强度，使其各处寿命趋于一致。即为最长使用寿命。尽量地增大其传热面积可降低其平均使用温度，也就是减小了其热的影响与其锌腐蚀强度。锅与炉本为统一整体，应当统一协调考虑，用炉的结构来保证对锅的温度与热量的匹配，使其趋于合理，用锅的结构来良好地接受炉子传过来的热量。结合良好，锅的寿命可提高     

中小家电企业品牌略（连载之四）——品牌之果：售后服务

消费者只有尝到产品的甜头，才会记得品牌的味道。服务是品牌之果，果者求其硕。求其昧，求其硕即服务措施之完善，求其味即服务执行之到位。     

未雨绸缪 抢占按需出版市场先机

亚洲是全球最大的市场，各个出版集团都在争夺这个大蛋糕，而我们作为供应商，只要配合其步调，配置跟其欧美供应商相同的技术，就有希望成为其区域性供应点。     

涤纶微细旦空变丝与低弹网络丝织物披裂性能研究

本文研究和分析了涤纶微细旦空变丝和低弹网络丝的织物中，其长丝种类，单丝细度，纱线变曲刚度，纱线表观直径对织物披裂性能的影响。实验结果表明，微细旦变形纱随着其单丝细度的减小，其纱线表观直径和弯曲刚度明显下降，用其织制的织物交织阻力变小，织物易破裂，低弹网络纱织物与空变纱织物相比，由于其纱膨松性好，表观直径大，交织阻力较大，不易破裂。     

东坡先生与馔食

食者，温饱也；馔食者，寻其味，觅其色，择其香也。此乃世人对馔食者常称谓之。     

从消费者价值的视角认识酒文化

酒为无上妙品，其色、其香、其味、其劲融炼成完美的酒性，给人带来无穷的福乐。随着社会发展，消费者追求更为丰富完满的精神享受，酒业营销从酒性转向了酒文化。     

The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread

 In this research, the effects of lactic acid bacteria starter and hop additives, similar to yeast, on the quality of the resulting dough and bread, especially the development of staling, were investigated. In the experiments, a mixed culture containing Lactobacillus plantarum and L. fermentum was inoculated at the levels of 2% and 4% depending on the flour quantity. Hop additives were used at the levels of 0.025% and 0.05%. The effects of type-1, type-3 and type-5 flours were investigated with respect to their chemical composition, physical properties and bread experiment at three different periods, i. e. December 1993, March and June 1994. According to the results obtained, the best values for all three types of flours were found to occur in the second period, i. e. March 1994, whereas the lowest values were observed at the end of the third term. Almost all additives had an effect on dough and bread properties, pH and acidity development and, moreover, on the development of staling. The combined application of 0.05% hop and lactic acid bacteria starters at the levels of 2% and 4% was the most effective at delaying staling. Received: 10 December 1996     

The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread

 In this research, the effects of lactic acid bacteria starter and hop additives, similar to yeast, on the quality of the resulting dough and bread, especially the development of staling, were investigated. In the experiments, a mixed culture containing Lactobacillus plantarum and L. fermentum was inoculated at the levels of 2% and 4% depending on the flour quantity. Hop additives were used at the levels of 0.025% and 0.05%. The effects of type-1, type-3 and type-5 flours were investigated with respect to their chemical composition, physical properties and bread experiment at three different periods, i. e. December 1993, March and June 1994. According to the results obtained, the best values for all three types of flours were found to occur in the second period, i. e. March 1994, whereas the lowest values were observed at the end of the third term. Almost all additives had an effect on dough and bread properties, pH and acidity development and, moreover, on the development of staling. The combined application of 0.05% hop and lactic acid bacteria starters at the levels of 2% and 4% was the most effective at delaying staling. Received: 10 December 1996     

Influence of processing on the levels of amines and proline and on the physico-chemical characteristics of concentrated orange juice

The influence of processing on the levels of bioactive amines and proline as well as on some physico-chemical characteristics of concentrated orange juice was investigated. Samples were collected at seven points of a production line on three non-consecutive days, and analysed for the levels of 12 bioactive amines, proline, and reducing and non-reducing sugars, and for some physico-chemical characteristics. Among the amines analysed, only putrescine, spermidine and synephrine were found in the samples at all processing stages. Significant differences were observed for spermidine and total amine levels throughout processing. Synephrine and putrescine were resistant to processing. Proline levels changed significantly throughout processing, as did levels of reducing and non-reducing sugars. The pH varied from 3.59 to 3.72, acidity from 0.873 to 0.918 g citric acid/100 mL, and density from 1.0378 to 1.0970 g/mL. Among these parameters, pH, acidity and density were significantly affected by processing.     

胶辊胶圈使用的常见误区及应对措施

文章介绍了胶辊胶圈在生产实践中常见误区、认识误区和应用误区,分析了误区出现的原因,提出了解决措施,为正确使用胶辊胶圈,提高纱线质量奠定了基础。     

阴离子垃圾对新闻纸性能的影响及减轻影响的措施

本文论述了新闻纸纸料中阴离子垃圾的来源及对新闻纸性能的影响，以及减轻阴离子垃圾对新闻纸影响的措施，新闻纸纸料中的阴离了垃圾主要来源于机械浆的漂白，其主要成分可分为两大类，即溶解物质和胶体物质，这两类物质对新闻纸性能的影响不同，胶体物质对抗张强度影响最大，而溶解物质对耐破指数，松厚度及透气度影响最大，另外，不同纸料对相同成分的白水的敏感性不同，机械浆用过氧化氢漂白后，经济浆设备脱水或酸处理有效地降低阴离子垃圾。     

Effects of dehydration and arginine vasopressin infusions on the production of milk and the morphology of the goat udder

Lactating goats were subjected to dehydration and to infusions of arginine vasopressin (AVP). Dehydration decreased milk production significantly but no changes were observed on the day of AVP infusion. The levels of AVP in plasma reached the same magnitude during both experimental procedures. AVP-immunoreactivity was immunocytochemically detected by light (peroxidase-antiperoxidase technique) and electron microscopy (immuno-Au technique on to glutaraldehyde-fixed, resin-embedded sections) in the mammary gland but not in the control experiments. In addition the cisternae of the rough endoplasmic reticulum in the secretory alveolar cells underwent significant swelling in response to the experimental procedures.     

苦瓜总皂甙最小抑菌浓度和最佳抑菌条件的研究

苦瓜总皂甙是苦瓜中有效成分,具有抑菌等作用。通过绘制生长曲线判断苦瓜总皂甙对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和黑曲霉菌生长曲线的影响。采用琼脂稀释法测定苦瓜总皂甙的最小抑菌浓度(MIC)。运用正交实验设计法确定苦瓜总皂甙的最佳抑菌条件。结果表明,苦瓜总皂甙对黑曲霉菌的生长几乎没有抑菌作用。浓度为50、100、150、200mg/mL的苦瓜总皂甙对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌生长均有抑制作用,且以150mg/mL浓度时为最强,MIC分别为30、40、30mg/mL。苦瓜总皂甙对大肠杆菌和金黄色葡萄球菌的最佳抑菌条件为:40℃下,pH为6.0时,抑菌20h。      

推行饲料可追溯管理过程中存在的问题和对策

目的 为我国顺利推行饲料可追溯管理提供参考.方法 阐述了我国饲料可追溯管理的发展概况,分析了我国推行饲料可追溯管理过程中,在饲料可追溯相关标准、监管体制、监管制度、召回制度、实施成本、数据库建设、人员素质等方面存在的问题.初步探究了解决上述问题的方法.结果 提出了存在问题的对策.结论 总结出一套为顺利推行饲料可追溯管理的“三位一体”全方位监督机制.     

大米淀粉特性与米线品质关系的研究

文章分析了14个稻米品种的淀粉特性,探讨了大米淀粉特性与米线品质的关系,并分别建立了米线品质各指标与直链淀粉含量、淀粉的溶解度、膨胀力和老化特性之间的回归模型。结果表明:直链淀粉含量对米线品质影响最大;直链淀粉含量、淀粉的溶解度、膨胀力和老化特性4个因素对米线煮沸损失、复水时间、断条率和口感都有显著影响;而对加工效果影响显著的只有直链淀粉含量。     

交联酯化淀粉的成膜性能及其膜保鲜特性的研究

以交联酯化和酯化交联改性玉米淀粉为原料,制备可食性保鲜膜。研究了淀粉膜的成膜性能,利用傅利叶变换红外谱仪（FT-IR）,X谢线衍射（XRD）和扫描电镜（SEM）对改性淀粉和膜的结晶度和形貌进行表征分析,并对其进行荔枝和黄皮的保鲜实验。结果表明：交联酯化膜能显著提高膜的抗拉强度,而酯化交联膜能有效降低水蒸气透过率,两者均能提高膜的透光率。两种膜对荔枝和黄皮的保鲜效果差异不显著。