气动人工肌肉制作及应用

气动人工肌肉作为一种新型的气动执行元件,在服务型机器人中得到了越来越多的应用。本文对气动人工肌肉所需的制作材料、制作过程、工作原理和特性进行了详细的叙述,最后介绍了用制作的气动人工肌肉驱动机械装置的应用实例。     

仿酶体系处理烟草薄片的研究

利用Fe-CA仿酶体系处理烟草物质(烟梗和烟碎),抄造烟草薄片,通过正交实验,确定仿酶体系的最佳处理条件为:处理温度45℃,处理时间30 min,仿酶用量20 mmol/kg,H<,2>O<,2>用量1%.最佳条件下烟草薄片的柔软度和抗张指数与空白样品相比,分别提高了11.4%、5.2%;对仿酶体系处理后的烟草薄片进行评吸,结果表明,烟草薄片经仿酶处理后,其香气、杂气和谐调程度有一定的改善,木质杂气减少,刺激性较小,品质提高,达到了提高烟草薄片物理性能(抗张强度、柔软度)与品质的双重效果.     

细小纤维对造纸法烟草薄片基片物理性能的影响

利用漂白硫酸盐针叶木浆制备不同长度的细小纤维,考察其对烟草薄片基片物理性能(抗张强度、松厚度、柔软性能、粗糙度和透气度)和浆料滤水性能的影响,并对细小纤维用量进行优化.实验结果表明,随着细小纤维平均长度的降低,基片的抗张强度提高,与此同时松厚度和柔软性能受到影响,浆料的滤水性能下降;木浆纤维用量15％、添加平均长度0.622mm的细小纤维可较好地改善基片的各项物理性能,其中细小纤维合适的用量为1.5％;与传统工艺(木浆纤维用量20％)相比,木浆纤维用量降低了25％左右,减少了卷烟木质杂气的产生量.     

纤维素酶在造纸过程中的应用

本文综述了纤维素酶的作用机理及纤维素酶在造纸过程中发挥的作用。使用纤维素酶预处理浆料,不仅可以降低打浆能耗、提高滤水性能、改善纤维形态、提高柔软性,还可以提高溶解浆的反应性能等。     

羊绒织物抗起毛起球整理工艺研究

采用自行研究的抗起毛起球剂整理剂XQ用于羊绒的抗起毛起球整理,工艺条件为：XQ用量4％（owf）,浴比20：l,整理液pH值6-7,50℃对羊绒织物整理30min．结果表明,与未整理织物相比,整理后的羊绒织物,柔软性提高2级,抗起毛起球性提高2级左右且耐洗性好．     

Fe-CA仿酶体系处理抄造烟草薄片的研究

通过正交实验,利用Fe-CA仿酶体系处理烟梗和烟碎,抄造烟草薄片,测定烟草薄片的抗张强度和柔软度值。结果表明,最佳处理条件为：处理温度45℃,处理时间30min,仿酶用量为20mmol／kg,H2O2用量为1％。最佳条件下处理后抄造的烟草薄片的抗张指数和柔软度与空白样品相比,分别提高了5．19％、11．43％;对处理后的烟草薄片进行评吸结果表明：烟草薄片经仿酶技术处理后,其香气、杂气和协调性得到了一定的改善,木质杂气减少,刺激性较小,烟草薄片品质得到了提高。     

600 V-30 A 4H-SiC肖特基二极管作为IGBT续流二极管的研究

采用碳化硅外延和器件工艺制造了碳化硅肖特基(SBD)二极管,耐压超过600 V。正向压降为1.6 V时,器件电流达到30A。作为IGBT续流二极管,600 V碳化硅肖特基二极管和国际整流器公司的600 V超快恢复二极管(Ultra fast diode)进行了对比:125℃IGBT模块动态开关测试中,碳化硅二极管的反向恢复能耗比硅二极管节省90%,相应的IGBT开通能耗节省30%。另外反向恢复中过电压从40%降为10%,这是由于碳化硅的软度高,提高了模块的可靠性。     

Impressions of psychotherapists' offices.

For counseling settings, research suggests that softness, personalization, and order might affect the experience and the perceived expertness, trustworthiness, and social attractiveness of the therapist. This article discusses exploratory studies on college students' perception of the counseling office environment and whether the likely client experience was associated with the softness/personalization and order of the office. As stimuli, the studies used 30 color photographs of psychotherapists' offices viewed from the client's perspective. After obtaining ratings of the characteristics of each office, we obtained ratings from different groups of students of the quality of care and comfort expected in each office (Study 1) and how qualified, bold, and friendly the therapist in the office would be (Study 2). Additional studies examined the likelihood of choosing a therapist based on the office, and the first thought or feeling that came to mind about the office, the therapist, and the patient experience. There were strong correlations in response between groups (by whether they had experienced therapy; their level in school; their gender; and their major, location, and school size). The quality of care, comfort, therapist boldness, qualifications of the therapist, and the likelihood that one would choose a therapist based on the office improved with increases in the office's softness/personalization and order. Friendliness improved with increases in softness/personalization. The office choices, open-ended responses, and reported reasons for the ratings confirmed the importance of softness (comfort) and order. Research should test longer term exposure and behavior. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

阳离子柔软剂在筒子染色中的应用

阳离子柔软剂,用量不足会出现柔软不良;超量使用会使纤维抱合力下降造成纱线强力下降;阳离子柔软剂对pH比较敏感,适合酸性条件;非均匀加阳离子柔软剂后筒子纱内层、中层、外层柔软剂的含固量差异很大,会在后整理工序造成布面的沾色问题。     

Effect of Initial Baking and Storage Time on Pasting Properties and Aging of Par-Baked and Rebaked Rye Bread

Part-baked rye bread with and without Ca-propionate (0.2 g/100 flour) were baked for 10, 15, 20 minutes at 230°C and stored at refrigerator temperature (4°C) for 10, 20, 30 days then second-baked for 5, 10, 15 minutes at the same temperature to give an oven-fresh end product. The effect of antimicrobial additive (Ca-propionate), part-baking, storage in refrigerator and rebaking on quality parameters such as yield of volume and crumb softness, water activity and pasting properties of rye bread crumb was evaluated. Addition of Ca-propionate increased bump area, while yield of volume and softness values of rye bread crumb decreased. The increase in initial baking time caused a decrease in the pasting temperature, water activity, and softness value and an increase in the bump area and viscosity of the rebaked bread crumb. Bump area and pasting temperature of rebaked rye bread crumb increased with longer (intermediate storage) time, while viscosity, yield of volume, water activity, and softness values decreased. A strong negative correlation was observed between pasting temperature and other parameters, which are bump area, peak viscosity, holding end viscosity, cooling end viscosity, and softness value for rye bread that was rebaked after part-baked and storing at refrigerator temperature. The re-baking rye bread after part-baking for 10 and 15 minutes and storage for 7, 14, and 21 days at refrigerator temperature gave softer crumb than the control group.