吸湿凉爽机织物的结构设计与性能

为研究织物组织结构与复合纱线线密度对织物凉爽性能的影响,将线密度为7.4和9.8 tex涤纶分别与线密度为7.8 tex锦纶反向加捻、并线后作为纬纱,以8.3 tex涤纶/竹浆纤维50/50混纺纱作经纱,设计平纹、二上一下斜纹和透孔组织织物.测试织物的瞬间接触凉感、热湿舒适性能及织物干、湿态升温曲线,并采用凉爽温度指数对织物的综合凉爽性能进行评价.研究结果表明:6种设计织物的瞬间接触凉感均高于标准,且平纹织物最好,纬纱粗细对瞬间接触凉感影响不显著;透孔织物透气性最好,且在人体出汗的状态下具有较好的导湿散热性能.平纹织物凉爽温度指数最高,最大凉爽温度为2.8℃,综合凉爽性能最好.     

Supramolecular complexes: Determination of stability constants on the basis of various experimental methods

Stability constants and formation enthalpies of supramolecular complexes of crown ethers and their cyclic and acyclic analogues are determined on the basis of experimental data obtained by different physicochemical methods in the terms of a general approach developed and implemented in the ChemEqui software package. The established regularities of variation of stability of complexes are discussed as dependent on the ligand structure, nature of the cation, solvent, and anion. The applicability of the suggested method of determining complexation selectivity is shown for multicomponent equilibria in solutions.

     

Structure–phase state of the surface layers in rails subjected to differential hardening

A layer-by-layer analysis of the structures, the phase compositions, and the defect substructures of differentially hardened rails has been carried by optical and transmission electron microscopy. It is found that the material volume of the rail head fillet is cooled faster than the volume located along the central axis.     

Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage

Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product.