BTCA免烫织物在洗涤过程中免烫性能的衰变

针对免烫织物免烫功能的持续性问题,通过测试免烫织物折皱回复角,分析研究免烫织物在洗涤过程中免烫性能衰败的过程、机制和规律。研究结果表明:对于BTCA无甲醛免烫整理棉织物,随水洗次数的增加,免烫性能衰变显著;经过干洗后,折皱回复角的变化较小,免烫织物仍然具有较强的免烫性能。     

免烫整理的现状及展望

介绍了低甲醛免烫整理,无甲醛免烫整理技术的现状,讨论了免烫整理剂对织物性能的影响。并对免烫整理进行了展望。     

免烫整理的现状及展望

介绍了低甲醛免烫整理、无甲醛免烫整理技术的现状,讨论了免烫整理剂对织物性能的影响,并对免烫整理进行了展望。     

NC—98无甲醛免烫整理剂的研究及应用

对棉布免烫原理及国内外免烫助剂作了研究,根据当前纺织环保的要求,以马来酸杆为原料,采用聚合反应制得聚多元羧酸,研制了ＮＣ－９８无甲醛免烫整理剂,它是一种新型的羧酸型免烫整理剂。通过大量的棉布免烫性能的测试,证实该产品低成本、无甲醛,有免烫效果。     

家庭洗涤对免烫棉织物性能的影响

为探究多元羧酸免烫棉织物在日常洗涤过程中免烫性能的保持情况,实验模拟了日常家庭洗涤的环境,对免烫棉织物在不同的洗涤助剂类型、不同洗涤温度、不同洗涤次数下进行洗涤处理.通过测试对比原免烫织物和不同方式洗涤后免烫棉织物的折皱回复角、断裂强力和化学结构表面形貌等,对免烫棉织物的免烫性能在洗涤过程中的保持能力进行分析.结果表明...     

低温湿蒸免烫后整理的生产实践

现代社会人们崇尚穿着舍适、易洗免烫。纯棉织物的免烫整理或形态稳定整理在21世纪初又一次成为化学整理领域中的热点，免烫整理产品在全世界流行起来，免烫整理助剂和工艺也不断推陈出新，在树脂和助剂方面推出了无甲醛和低甲醛的树脂，有提高强力和免烫性能的助剂，在树脂整理工艺方面又分面料和成衣免烫，VP     

纯棉免烫数码喷墨印花面料的生产

通过研究液氨整理对于免烫喷墨印花面料品质的影响,确定了该类面料免烫的工艺流程;同时为满足高精度及深色印花花型的印制需求,筛选了纯棉喷墨印花面料预处理使用的浆料,和提升喷墨印花牢度的固色剂。采用专利的免烫工艺,可使纯棉免烫数码喷墨印花面料的免烫性达到3.5级以上。     

重视免烫纺织品的甲醛问题

近年来,纺织品上的甲醛问题越来越受到国内消费者的关注,开发环保型免烫整理剂是发展绿色环保免烫服装的前提,是十五期间国家纺织助剂行业中重点发展的方向,棉纺织面料和服装免烫整理也是国家纺织印染行业发展规划中一项重要课题。免烫整理后控制布面上甲醛含量或甲醛含量等于0,关键在于免烫整理剂。     

模拟日光辐照对多元羧酸免烫棉织物性能影响

为探究日光辐照对经多元羧酸免烫整理棉织物性能的影响,采用氙灯模拟太阳光对免烫棉织物进行辐照处理,通过对比辐照前后免烫棉织物的宏观性能和微观结构变化,探讨在日常服用过程中,一定程度辐照对免烫棉织物性能的影响。结果表明,一定程度辐照处理后,免烫棉织物的纤维形貌受到一定程度损伤,处理后试样的折皱回复角以及断裂强力出现一定程度的降低,但免烫棉纤维的微观分子结构没有受到较大影响,说明一定程度的日晒处理不会对多元羧酸整理的免烫棉织物产生显著影响。     

纯棉织物免烫整理技术概述

分析了目前市场上应用在纯棉面料常见的免烫整理技术,包括各种免烫整理的技术差异、常见的实现途径、加工工艺、检测及评价体系以及各种免烫整理加工常见的问题,不同免烫整理与其他整理方式复合加工工艺。     

内锭钩锭子的结构设计与探讨

为解决现有外锭钩锭子在纺纱过程中容易挂飞花、棉絮,给清理带来不便的缺陷,对锭子的外锭钩结构进行分析研究,并创新设计出两种新型的内锭钩锭子。重点分析了内锭钩锭子的设计思路、局限性、结构与特点;指出：内锭钩有两种形式,一是将内锭钩套装在内锭钩座上再套装在轴承座上,其加工精度要求低,零件加工方便,成本较少;二是直接加工于轴承...     

芝麻核心种质芝麻素和芝麻酚林的关联分析

选用来源我国黄河流域至长江流域8省215份芝麻核心种质材料,对其种子中芝麻素（sesamin）和芝麻酚林（sesamolin）含量进行测定,芝麻素平均值5．24mg／g,变异范围为0．88～11．05mg／g,变异系数38．56％,芝麻酚林平均值3．30mg／g,变异范围为0．93—6．96mg／g,变异系数22．68％,二者均符合正态分布,且相关分析表明两者间呈极显著正相关;采用标记一性状关联分析法,进行芝麻素和芝麻酚林与SSR、SRAP、AFLP标记的关联分析。利用GLM模型共检测到33个标记与芝麻素和芝麻酚林极显著（P〈0．01）关联,同时与两种成分显著关联的有4个;利用MLM模型共检测到8个显著关联的标记,与两种成分显著关联的分别有4个;其中SSR标记SSll82-3在两种模型中同时极显著关联到芝麻素和芝麻酚林,且解释率较高。该研究将为芝麻功能性成分遗传改良和分子标记研究奠定重要基础。     

玉米醇溶蛋白功能性质的研究

以玉米醇溶蛋白为研究对象,选取若干影响因素对该蛋白的持水性、乳化性、乳化稳定性、黏度、吸油性等功能性质进行研究。结果表明：持水性随着溶液溶质浓度的增加呈现先增后减的趋势;随着蛋白质浓度增大,蛋白乳化性及乳化稳定性都增大,但变化趋势平缓,随着pH值变化,蛋白乳化性和乳化稳定性呈现先增后减的趋势,随着NaCl浓度增大,乳化性及其乳化稳定性均下降,随着葡萄糖浓度增大,乳化性及乳化稳定性均增加;随着蛋白质浓度的增加,蛋白的黏度也随之增大,随着pH值变化,蛋白黏度也呈现先增后减的趋势,随着NaCl浓度增大,黏度逐渐减小,随着葡萄糖浓度增大,黏度也随之增大;温度升高蛋白吸油性降低,降低幅度较为平缓,受温度变化的影响较小。     

Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages

Dutch style fermented sausages were manufactured with a substitution of 10%, 15% and 20% of pork backfat by flaxseed oil and canola oil, pre-emulsified with soy protein isolate. The 15% and 20% substitution were also reached by adding encapsulated flaxseed oil and encapsulated fish oil and by adding flaxseed oil, pre-emulsified with sodium caseinate, respectively. The products were sliced, packaged in an oxygen-enriched atmosphere and stored in the dark for 12 weeks at 7°C. No differences were detected in moisture, protein and fat content between control and modified sausages, with the exception of the formulation with sodium caseinate. The PUFA/SFA ratio increased from 0.30 in the control to 0.42-0.48 in the sausages with canola oil and to 0.49-0.71 in the sausages with flaxseed oil. The n-6/n-3 ratio decreased from 11.20 in the control to 6.94-5.12 in the sausages with canola oil and to 1.93-1.05 in the sausages with flaxseed oil. The addition of canola oil and encapsulated flaxseed oil resulted in a comparable shelf life as the control in terms of lipid oxidation. In the samples with addition of pre-emulsified flaxseed oil, especially with sodium caseinate, lipid oxidation clearly increased during storage. Physical and sensory analysis showed that the sausages with encapsulated fish oil and flaxseed oil resembled the control most.     

壳聚糖复合乙氧基喹啉处理对贮藏早红考密斯梨抗氧化性的影响

探明壳聚糖复合乙氧基喹啉处理对梨贮藏期间抗氧化性和品质的影响。以‘早红考密斯’梨为试材,研究了壳聚糖复合乙氧基喹啉处理对梨贮藏期间自由基清除能力、抗氧化酶、抗氧化物质、品质和黑皮病发病率的影响。结果表明,壳聚糖复合乙氧基喹啉处理抑制了果实硬度和可滴定酸含量的下降,使黑皮病发生率降低了69.9%。该处理提高了果实的抗氧化能力,贮藏120d时,处理果的抗超氧阴离子自由基和抑制羟自由基能力分别比对照高8.4%和2.2%。壳聚糖复合乙氧基喹啉处理也诱导了果实中超氧化物歧化酶、抗坏血酸过氧化物酶、谷胱甘肽还原酶和过氧化物酶活性,保持了较高的总酚、花青素、抗坏血酸、还原型谷胱甘肽含量。综上所述,壳聚糖复合乙氧基喹啉处理明显保持了‘早红考密斯’梨的抗氧化能力和采后品质,并显著抑制了果实病害。      

1-MCP结合生物保鲜剂对富士苹果贮后货架品质和生理变化的影响

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Reaction of food-specific antibodies with different tissue antigens

Wheat, milk, peanuts, soy, egg and corn are among the most major sources of immunoreactive proteins. The first goal of this study was to examine the reactivity of food-specific antibodies with human tissue antigens. Affinity-purified rabbit anti-food antibodies were applied to sixty-five tissue antigens. Anti-peanut antibody had the most reactions with twenty-four out of the sixty-five antigens, followed by anti-alpha-gliadin with twenty, anti-egg with seventeen, anti-wheat with fifteen, anti-milk with fourteen, and both anti-corn and anti-soy with ten each tissue antigens. Serial dilutions and inhibition study confirmed that these reactions were specific. The second goal was to determine the percentage of blood donors with elevations in IgG, IgA, IgM and IgE antibodies against these food antigens. A significant percentage of the tested blood samples showed elevations in antibodies against different food antigens. This reaction of food-specific antibodies with different tissue antigens indicates that cross-reactivity between food and human tissue antigens exists, and these antibodies, if detected in blood, may contribute to different autoimmune diseases.     

中水造纸及其湿部化学特性的研究

分别以中水和清水为抄造用水,模拟白水的不同循环次数,对两者的水质变化特性以及它们对纸机湿部化学的影响进行了研究。结果表明,模拟白水循环时,中水的总溶解固体、电导率、悬浮固体和硬度等指标显著高于清水,化学耗氧量、浊度、阳离子需求量等比清水略高;用中水抄造时浆料的滤水和留着性能比用清水抄造时差。通过对纸张抄造性能的比较发现,用中水抄纸,除填料留着率较低外,在光学性能、强度指标和施胶度等方面,与用清水没有明显差别。用中水代替清水进行抄造,对纸机湿部化学以及抄造系统的白水封闭循环以及纸张的物理性能影响不大。     

Crossmodal correspondence between color,shapes, and wine odors

Crossmodal correspondence is of scientific and commercial interest in regard to the packaging of food and beverages. Research has shown that colors and shapes can be associated with certain aromas, but these interactions have been less extensively studied with authentic visual stimuli (i.e., packaging), or with complex food odors in a matrix. This study investigated odor-color-shape crossmodal interactions with complex odor stimuli (wine odors) and wine labels. The present research used projective mapping with 3D shapes and colors, along with a wine label matching study, to test whether chardonnay odors of different character (buttery, citrus, floral, smoky, and vegetable) were associated with certain colors and shapes. In the projective mapping experiment, most chardonnay odors were grouped similarly; however, the vegetable-forward wine was more associated with sharper shapes. In the label experiment, yellow labels tended to be better matched with all odors, except the vegetable-forward wine, which was matched equally to all colors. These findings indicate that, regardless of odor character, chardonnay is mostly associated with a yellow colored label. Interestingly, results also indicated that not all correspondences aligned with the most common color association of an odor character’s (i.e., vegetative was not strictly associated with green, nor smoky with brown, etc.). Significant correlations were found between stimuli liking and matching scores, speaking to the role of hedonics in correspondences. Overall, the present research demonstrates evidence for odor-color-shape correspondences in complex odors and realistic visual stimuli, but not as strongly as in controlled environments and simplistic stimuli.