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Summary The membrane performance of the polycondensates derived from 2,5-pyridinedicarboxylic acid chloride and malonyl dihydrazide was studied in reverse osmosis. It depended on drying time, and the kind and amount of a cross-linking agent and an inorganic additive. The membrane strength generally exceeded that of a cellulose acetate membrane. The rejection difference between transition and alkali metal salts was discussed in terms of complexation and the molecular size of the additive. A potential application was suggested for the separation between the two metals through the membrane of a large rejection difference. 相似文献
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The dyeing of textiles was classified into two main categories: reactive and adsorptive dyeing. A mathematical model for each case was developed on the basis of a pore model concept. The validity of the proposed models was confirmed by comparison with existing experimental data on dyeing of reactive dyes in cellulose and acid dyes in nylon. It was further desired that the proposed models be checked by experimental results in high fixation regimes. The overdyeing phenomenon may be simulated by intrafiber diffusion with simultaneous multimodal adsorption. 相似文献
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To estimate the degrees of starch retrogradation in the complex foods, an enzymatic method using α-amylase from Bacillus subtilis was proposed in the previous report (Tsuge, H. et al.: Starch/Stärke 42 (1990), 213–216). However, actual digestibility of the enzyme for the native starch granules was not checked at that time. A comparative study to see the digestibility of native starch granules was carried out using four different α-amylase preparations and digestion of retrograded wheat starch was tested by two α-amylase preparations. Pancreas α-amylase preparation digested some native starch granules to a great extent, while Aspergillus oryzae enzyme did not digest native starch granules virtually. In conclusion, α-amylase preparation from A. oryzae was an ideal enzyme as the tool to distinguish between raw and gelatinized starches. It was justified for the use of A. oryzae enzyme as well as B. subtilis α-amylase to evaluate the retrograded starch contents in the complex foods. 相似文献