快干性瓦楞纸箱粘合剂的研制

本文叙述了快干性瓦楞纸箱粘合剂的配制及工艺过程。实验结果表明，该粘合剂具有快的干燥速度和良好的性能     

磷酸酯淀粉在纯棉细特高密织物浆纱中的应用

就磷酸酯淀粉在纯棉细号高密织物中的上浆情况进行了试验，提出了具体浆纱工艺和减少织造断头率，提高织物效率及布面质量对策，实验表明，磷酸酯淀粉完全适应于纯绵细特高密织物的上浆要求。     

Pathway to health: Cluster-randomized trail to increase fruit and vegetable consumption among smokers in public housing.

Objectives: Examine the effectiveness of an intervention to increase fruits and vegetables (FV) consumption among smokers. Design: Cluster-randomized trial of 20 public housing developments; 10 randomly assigned to an FV intervention and 10 to a smoking cessation intervention. Main outcome measures: Usual (past 7 days) and past 30 days change in daily FV intake at 8 weeks and 6 months postbaseline. Results: Greater increases were seen in the FV group. At Week 8 and Month 6, the FV group had consumed 1.58 (p = .001) and 0.78 (p = .04), respectively, more daily FV servings in the past 7 days than the cessation group. At the same time points, the FV group had consumed 3.61 (p = .01) and 3.93 (p = .01), respectively, more FV servings in the past 30 days than the cessation group. Completing more motivational interviewing sessions (p = .02) and trying more recipes (p = .02) led to significantly greater increases at Month 6 among FV participants. Conclusions: Motivational interviewing counseling and lifestyle modification through trying out healthy recipes may be effective in helping a high-risk population increase their FV intake. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

An investigation into the occurrence of sewage fungus in rivers containing papermill effluents—IV. Growth in experimental channels dosed with effluents and pure compounds

Wastewaters from the manufacture of pulp and paper have given rise to problems of excessive microbial growth in rivers over a number of years. This paper is the first in a series of four articles describing research undertaken by PIRA at four U.K. paper/board mills (one integrated with pulp production) over the period 1978–1980. This first paper briefly reviews the published literature on sewage fungus growth from pulp and paper mill discharges up to 1978, but mainly describes previously unpublished work undertaken by PIRA over the period 1965–1975. This introductory paper thus provides a state-of-the-art review of methods to control sewage fungus growth from pulp and paper mill effluents prior to commencement of the research described in the following three articles.     

The amylose and lipid contents,dimensions, and gelatinisation characteristics of some wheat starches and their A- and B-granule fractions

Starches isolated from 23 bread wheats (Triticum aestivum) and 26 durum wheats (T. durum) contained 26.3-30.6% (mean 29.1%) total amylose, 19.3–25.1% (mean 22.9%) apparent amylose and 783–1144mg 100g^?1 (mean 977 mg 100g^?1) lysophos-pholipids. Gelatinisation temperatures were 57.3–64.9°C (mean 61.8°C) and enthalpies 6.4–11.8 Jg^?1 (mean 9.7Jg^?1) in excess water, measured by differential scanning calorimetry. There were no correlations between any of these parameters. Starch granule size distributions were determined with a Coulter Counter and 100–channel analyser. A-granule mean volumes were 1235–2585μm³ (av. 1778), modal volumes 863–1804μm³ (av. 1264), mean diameters 13.9–16.0μm (av. 13.99), and specific surface areas 0.236–0.302m²g^?1. B-granule mean volumes were 35.4–100.4μm³ (av. 55.9), modal volumes 16.5–54.5μm³ (av. 27.7), mean diameters 3.66–5.07μm (av. 4.09), and specific surface areas 0.684–0.920m²g^?1. The B-granule contents of the starches were 12.8–34.6% (av. 27.3) by weight (sedimentation method) and 13.0–37.3% (av. 24.0) by volume (Coulter method), the latter being the more accurate method.     

An improved enzymic method for the determination of native and modified starch

An improved method for the determination of starch by sequential hydrolysis with thermostable bacterial α-amylase and fungal amyloglucosidase is described. Glucose was determined colorimetrically by a glucose oxidase-peroxidase-chromogen system at pH 7. Native normal and waxy starches, and distarch phosphate, gave quantitative yields of glucose with a high degree of precision (coefficient of variation less than 1%). Acetylated distarch phosphate, high-amylose starch and retrograded amylose were initially treated with 1M NaOH for 30 min, then neutralised and analysed successfully as normal starch. Oxidised starch did not give a quantitative yield of glucose because of the presence of dicarboxylic groups in the polymer. For samples containing normal and waxy starch the analysis was carried out in about 4 h. The method was applied to a range of starch-containing foodstuffs and the results are reported.     

瓦楞纸板用抗水淀粉胶配方及性能研究

简要分析了玉米淀粉胶的组成及对其质量的影响，重点对粘合剂的防水性进行了研究，叙述了瓦楞纸板用抗水粘合剂的配制及工艺过程，并与常规方法制备的粘合剂进行了性能比较，测定了抗水时间，得出了瓦楞纸板用抗水粘合剂的最佳配制比例。     

Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48–72°C1

The gelatinisation temperatures, pasting characteristics and enzymic susceptibilities in the temperature range 48–72°C of normal, high amylose, low amylose and zero amylose barley starches were determined. Normal starches had the lowest gelatinisation temperatures, but low and zero amylose starches had the lowest pasting temperatures. Normal starches were the most readily soluble in water at 48–60°C in the presence of a mixture of α‐amylase, β‐amylase and limit dextrinase and were most readily broken down to reducing sugars by these enzymes. High amylose starch was the most resistant to enzymic hydrolysis in the temperature range 48–72°C and, hence, produced the lowest level of reducing sugars.     

Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles

The effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measured. Moisture content of the final slurry or dough, cooking time, and holding temperature were the most important factors that affected physical properties of mungbean noodles. Processing should be done at moisture contents not exceeding 55%, cooking times not longer than 40 set, and holding temperatures not lower than 3° using 5% of total starch as gelatinized starch and holding time of 36 hr.     

Relationship between the enzymatic determination of starch and the starch iodine index in two varieties of cider apple

Monitoring the hydrolysis or disappearance of starch by the starch iodine test is a simple procedure for determining the maturity of cider apples, but it does not indicate the exact amount of starch present. So far, studies of starch in apples have dealt exclusively with dessert apples. In this paper the relationship between the visual starch index, the dark‐coloured surface area and the real starch content was studied in two varieties of cider apple commonly used in Normandy (France). Starch determination in cider apples required adapting the protocol provided by the Boehringer enzymatic kit. The work led to proposing a simplified index with five scales instead of 10. This index gives the correspondences between the new and old scales as well as the probable starch contents for each new scale. © 2002 Society of Chemical Industry