“稳、准、细、净”新解说

介绍了在白酒生产中"稳、准、细、净"几个字的具体含义及随着科技的进步和经验的总结,在大曲制作工艺、勾兑调味工艺、包装工艺、贮存老熟工艺、新型白酒的生产及白酒品评技艺等方面的具体体现。     

"一滴清"在高低度白酒、果酒、啤酒及露酒中的应用

酒的浑浊和沉淀,是长期困扰我国酒厂发展的一大技术难题。为此,人们研究出如冷冻过滤法、吸附法、高效沉淀法等技术措施,虽然取得了一定的效果,但同时酒中的香味成分损失也较大,存在着设备投资大,操作时间长,劳动强度大等缺陷,泸州茂源公司以科技创新为己任,研制出了“一?..     

蓝箭集团诚信创新超越打造"钢筘巨人"

与庞大的纺织机械相比较,纺机配件由于体积小在许多场合中往往不为人们所关注。但是从性能上看,纺机配件又是纺织机械不可或缺的一个组成部分。纺机器材企业与大型纺织机械企业相比通常存在诸多不足:投入比较小,企业规模小,生产不集中;缺乏社会关注、基础材料质量差,企业管理水平相对低;缺乏各种类型的专业管理和技术人才,产品档次相对比较低。作为集科、工、贸于一体的高新技术企业集团,蓝箭集团为纺机配件企业作出了榜样。位于江苏省常州市的蓝箭集团拥有现代化的企业技术研发中心,拥有一支由行业内知名专家组成的高科技专业技术队伍,有较…     

Extracting Survival Parameters from Isothermal, Isobaric, and "Iso-concentration" Inactivation Experiments by the "3 End Points Method"

ABSTRACT:  Theoretically, if an organism's resistance can be characterized by 3 survival parameters, they can be found by solving 3 simultaneous equations that relate the final survival ratio to the lethal agent's intensity. (For 2 resistance parameters, 2 equations will suffice.) In practice, the inevitable experimental scatter would distort the results of such a calculation or render the method unworkable. Averaging the results obtained with more than 3 final survival ratio triplet combinations, determined in four or more treatments, can remove this impediment. This can be confirmed by the ability of a kinetic inactivation model derived from the averaged parameters to predict survival patterns under conditions not employed in their determination, as demonstrated with published isothermal survival data of Clostridium botulinum spores, isobaric data of Escherichia coli under HPP, and Pseudomonas exposed to hydrogen peroxide. Both the method and the underlying assumption that the inactivation followed a Weibull-Log logistic (WeLL) kinetics were confirmed in this way, indicating that when an appropriate survival model is available, it is possible to predict the entire inactivation curves from several experimental final survival ratios alone. Where applicable, the method could simplify the experimental procedure and lower the cost of microbial resistance determinations. In principle, the methodology can be extended to deteriorative chemical reactions if they too can be characterized by 2 or 3 kinetic parameters.     

河北宣化“战国红”玛瑙矿床地质特征及成因分析

充填熔岩气孔形成的玛瑙并非不常见,但形成具规模矿床的不多。河北宣化"战国红"玛瑙就是这类矿床的典型,解剖该矿床具有一定的理论及勘查意义。通过矿区勘查发现,该类玛瑙产于近水平中侏罗统髫髻山组四段粗面熔岩中,为充填厘米级浑圆气孔之产物,矿体含矿率达0.7~1.2kg/m~3;矿体上覆髫髻山组五段火山集块岩、角砾岩。显微结构观察揭露浑圆状玛瑙矿石由韵律式隐晶燧石环带组成,环带间被细粒显晶石英及少量方解石充填;内含斑点状铁质、锰质杂质。扫描电子显微镜面扫描结合拉曼光谱分析表明,杂质的质量分数及成分变化造就丰富多彩的玛瑙颜色。综合矿区地质、显微结构特点,该类玛瑙为晚期爆发式火山活动形成的富硅流体快速沉淀于先存熔岩气孔中的结果。每一韵律式燧石条带代表一次火山-流体活动,韵律间的粗晶石英或方解石代表火山爆发间隙。     

Comparative studies on "acid-stable, heat-stable polypeptides" of ovine, caprine and bovine milks

"Acid-stable, heat-stable polypeptides" (previously called proteose-peptone) of three milk species have been studied. Analysis by polyacrylamide gel electrophoresis revealed that all fractions showed similar patterns. Only bands with the lowest mobilities showed the presence of carbohydrates when stained with Schiff's reagent. These bands had a lower mobility in ewe's and goat's milk than in cow's milk. Gas chromatography/mass spectrometry analysis showed the presence of fucose, mannose, glucose, galactose, glucosamine and galactosamine in the three fractions studied. Acid-stable, heat-stable polypeptides of bovine milk had the lowest carbohydrate content (4 mg/100 mg protein), whereas the highest content was found in ewe's milk (7.30 mg/100 mg protein) mainly as a result of the high galactose, mannose and glucosamine content. The sialic acid content was lower in ewe's and goat's milk (2.68 and 2.98 mg/100 mg protein respectively) than in bovine milk (2.06 mg/100 mg protein).     

元明清的“特结锦”

通过分析元代初次出现的特结锦结构品种纳石失和明清类似组织结构的品种,研究了它们的织造技术工艺,总结了它们的共同特点,对比特结锦出现之前的辽式织锦和之后的妆花云锦,阐述了特结锦的优势在于摆脱了经地经花的经锦特有的粗糙图案,可以不像纬地纬花的纬锦那样平板,它的经面地组织直接可以作为图案的一部分,使绒纬组成的图案更加突出。特结锦的在锦类丝织品演变历史中有承上启下的作用。     

绿色织物的应用和发展

通过介绍国内、国际绿色染料和纤维的应用和发展，总结出生命、环境需要绿色，未来必定是绿色纺织品时代。     

"Natural" Remediation of DDT, PCBs Debated

The dispute over chlorinated contaminant cleanups is heating up amid claims about benefits of natural processes.     

迷失的“色牢度”：纺织纤维何时才能“盘石桑苞”

纤维色牢度又称染色牢度、染色坚牢度。它是指纺织品的颜色在加工和使用过程中对各种作用的抵抗力。实际上就是染色织物在使用或加工过程中．经受外部挤压、摩擦、水洗、雨淋、曝晒、海水浸渍、唾液浸渍、水渍、汗渍、熨烫和化学药剂等因素作用下的褪色程度。色牢度是织物的一项重要指标．也是衡量纺织品质量的一个重要标准。     

誓将"人文、健康、创新"的主题贯彻到底——首届乡土美食节正式启动

2007年1月9日,北京新闻大厦酒店里人头攒动,“首届乡土美食节”活动拉开了帷幕。此次活动是由文化部中国乡土艺术协会饮食文化专业委员会和中国文化管理协会文化经济委员会主办,为迎接2008年北京奥运会和倡导“人文、健康、创新”的餐饮服务理念而举办的“2007(首届)乡土美食节——乡土美食京城迎奥运”活动的启动仪式。随着2008年北京奥运会日益临近,具有各民族特色、各地方乡土气息、原汁原味的乡土菜,将成为对外展示中国传统文化的窗口,乡土菜也将由此迎来大发展的契机。此次乡土美食节活动除了将在传统春节期间在北京展开一次大规模的以…     

“江山”牌卷烟对小鼠免疫功能、SOD及LPO的影响

研究了"江山"牌卷烟对小鼠免疫功能、及对小鼠肝脏组织过氧化脂质(LPO)含量和超过氧化物酶(SOD)活性的影响。通过给小鼠染毒,观察"江山"牌卷烟对小鼠网状内皮系统吞噬廓清能力、对二硝基氟苯(DNFB)所致迟发型超敏反应、血清溶血素抗体的影响,采用硫代巴比妥酸比色法和黄嘌呤氧化酶法测定小鼠肝脏组织中LPO含量和SOD活性。结果表明"江山"牌卷烟可明显拮抗对照卷烟对小鼠DNFB诱导迟发型超敏反应的抑制作用,提高小鼠溶血素水平,小鼠肝组织中SOD的活性明显升高,LPO含量明显降低。与对照卷烟比较,"江山"牌卷烟可能具有提高小鼠免疫功能的作用。     

Technological and safety properties display biodiversity among enterococci isolated from two Egyptian cheeses, "Ras" and "Domiati"

The technological and safety properties of 35 indigenous strains of Enterococcus faecium isolated from two Egyptian cheeses were characterised in order to determine their ability for rational manufacture of diversified and typical dairy products in the Middle East. A great diversity was observed within the 35 strains on the basis of their technological properties. A statistical analysis made it possible to distribute the 35 strains of E. faecium into different groups. Three groups were identified in terms of their acidification activity, measured by the Cinac system: a group of strains that quickly acidified milk, a second that moderately acidified milk, and a last cluster that revealed weak acidification activity. On the basis of texturing properties that were evaluated using a texturometer and a viscometer, a cluster of strains produced viscous and firm gels, a second cluster included fairly viscous, firm and cohesive gels, and a last group generated slightly viscous, but firm and very cohesive gels. By considering the aroma profiles that were determined by gas chromatography coupled with mass spectrometry, four clusters were identified. One cluster displayed a high dimethyl disulfide level, a second group of strains was highly aromatic, a third cluster led to typical “lactic” products, and the last cluster made it possible to obtain low aromatic products. None of the 35 strains proved to be β-haemolytic on the basis of the characterisation of their safety properties. The resistance to 20 antibiotics was assessed by the disc diffusion method. The 35 isolates were sensitive to 12 antibiotics, and among them, one isolate was resistant to only two antibiotics (nalixidic acid and streptomycin). The resistance to eight antibiotics was strain-dependant. Finally, this study demonstrates that some indigenous strains of E. faecium displayed interesting technological properties for cheese manufacture, together with good safety characteristics. They could be useful for the manufacture of typical products in Egypt.     

食物营养、"酸碱平衡"与健康

本文针对当前我国居民膳食结构不合理导致慢性非传染性疾病上升的现象，从食物酸碱平衡的角度，综述了食物酸碱性对人体健康的影响，食物酸碱平衡与健康的关系，并概述了当前我国酸碱平衡研究动向。     

Chemical, physical, and sensorial characteristics of "Terrincho" ewe cheese: changes during ripening and intravarietal comparison

The objectives of this study were to monitor the changes in chemical [moisture, acidity, pH, and water activity (a(w))] and physical (color and texture) parameters of "Terrincho" ewe cheese during 60 d of ripening, and to determine the correlations between the changes in instrumental texture and color parameters and the ripening time of the product. Intravarietal comparison of Terrincho ewe cheese from 5 different dairy plants was performed by evaluation of mechanical parameters from texture profile analysis (TPA) and color parameters in terms of CIELAB color space (L*, a*, and b*). In addition to mechanical and color tests, composition analyses and sensory tests were performed. The results were evaluated with statistical methods (single valued and multivariate analysis). During the first 20 d of ripening, an increase in hardness, fracturability, gumminess, chewiness, and yellowness occurred. Simultaneously, adhesiveness, resilience, L* (inside cheese, "i" and external "e"), and cohesiveness decreased. After 20 d of ripening hardness, fracturability, gumminess, and chewiness decreased and cohesiveness increased. The ripening time of Terrincho cheeses can be estimated with 6 variables: L* (external, e), L* (i), b* (inside cheese, i), hardness, a* (i), chewiness, and a constant. The estimation error was 4.2 d. Evaluation of composition, pH, texture profile analyses, color, and related sensory characteristics of Terrincho cheeses from 5 different dairy plants (with 30 d of ripening) revealed correlations between these parameters.