Studies on the microstructure of the black-glazed bowl sherds excavated from the Jian kiln site of ancient China

The Jian kiln, located in present-day Jianyang county of Fujian province, mainly produced black-glazed tea bowls. Jian tea bowl was used as a utensil for tea tasting and was greatly appreciated by emperor Huizong of the Northern Song dynasty. The black glaze of Jian bowl was sometimes marked with streaks or spots, usually called “hare's fur” or “oil spot”, which are the crystalline markings of iron oxide precipitated during firing in the dragon kiln. In this study, black-glazed Jian bowl sherds excavated from the late Northern Song strata of Luhuaping and Daluhoumen Jian kiln sites were adopted as test samples. Based on the physico-chemical foundation for the formation of glaze microstructure, the correlation among composition, microstructure, and visual appearance has been investigated by means of energy-dispersive X-ray fluorescence, X-ray diffraction, and field emission electron microscopy. For the first time, the study provides realizing proofs for two kinds of microstructural forming mechanics.     

A simple technique to minimize heat damage to specimens during thermal polymerization of LR White in plastic and gelatin capsules

London Resin (LR) White is a commonly used resin for embedding specimens to be used for immuno- and/or cytochemical studies. In some instances, due to either the properties of the specimen or the availability of various reagents and equipment, it becomes necessary and/or more convenient to polymerize LR White using heat rather than chemical accelerators or UV light. It is known, however, that heat can reduce or even eliminate the anti genicity of the tissue being embedded. It is therefore desirable to polymerize specimens at the lowest temperature possible and to remove the specimens from the oven as soon as polymerization is complete. We have developed a technique that provides a visual marker that allows the exothermic polymerization of LR White to be monitored, thus minimizing the amount of time a specimen must stay in the oven while excluding oxygen from capsules of polymerizing LR White.     

Effect of Heat Treatment on Luminescent Properties of White Organic Light Emitting Device

The white organic light emitting device (OLED) with single-structure using a polymer blend as the light emitting layer is fabricated. Heat treatment is used to control the ratio between the intensities of main electroluminescent spectral peaks. The electroluminescent spectrum of our device is quite similar to that of white inorganic LED produced by Nichia Corporation after being annealed, and its turn-on voltage can be decreased by 1V.     

Sheldon H. White (1928-2005).

Sheldon "Shep" Harold White, one of developmental psychology's most distinguished scholars, died on March 17, 2005, at the age of 76. He is perhaps best remembered for his sharp intellect, generous spirit, good humor, and warm compassion. Shep's principal work lay in three intermeshed areas: children's learning and cognitive development, social programs and policies, and the history of developmental psychology. Shep White is sorely missed by his family and friends, and countless children have unknowingly benefited from his research, scholarship, and contributions to public policy. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

绿色包装材料——生物降解塑料

对绿色包装材料-生物降解塑料的降解机理、特点，国内外研究现状和进展及存在的问题和发展前景进行了介绍。     

气相色谱法测定新鲜茶叶中有机氯农药残留量

对新鲜茶树叶中六六六和滴滴涕共八种异构体的残留量进行测定,与同地点成品茶叶农药残留量相比较基本无差异。本法检测限为>1.8ng/g,回收率为78.2％-99.0％,相对标准偏差<10.0％。     

消除非合金奥贝球铁中锰偏析的工艺

研究了消除非合金奥贝球铁中锰[w(Mn)=0.8%]偏析和不利影响的工艺措施。通过增加硅含量，强化孕育处理，降低奥氏体化温度及等温淬火后进行回火处理等措施，均可消除锰含量增高对组织和性能的不利影响。     

罐装降脂减肥果茶生产工艺的研究

本文介绍了以各种中药材为主要原料 ,配以茶叶为辅料 ,运用先进的处理方法制备降脂减肥果茶的生产工艺、质量标准 ,并对确定生产工艺的几个主要问题进行了探讨     

Copper bioavailability from breakfasts containing tea. Influence of the addition of milk

The influence of drinking tea on copper bioavailability is unclear, particularly when tea is consumed with food. A breakfast meal containing white bread, margarine, strawberry jam, cheese and tea, with or without milk, was digested in; vitro and the dialysis of copper investigated. Reference breakfasts were prepared with water and water with milk. Copper dialysability (percentage of copper dialysed) was markedly increased by tea. The influence of adding milk to tea was not significant. A second study was carried out in rats using the breakfasts containing tea and water. They were spiked with ⁶⁴Cu and given orally to the animals in a single dose. Whole-body ⁶⁴Cu retention was measured over a 4-day period after administration. In order to determine the true absorption of ⁶⁴Cu a control group of rats received the dose intraperitioneally. The results in vivo indicate a tendency to higher absorption and retention of ⁶⁴Cu with tea. Liver ⁶⁴Cu retention was significantly elevated by tea. Therefore, the presence of tea in a breakfast meal favours the formation of soluble low-molecular-weight ligands which can be absorbed and retained by rats. The concomitant increase in liver copper retetition may be associated with higher bioavailability and/or lower copper mobilisation.