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.     

The Subjective and Reinforcing Effects of Visual and Olfactory Stimuli in Alcohol Drinking.

Nonpharmacological cues associated with drug intake may influence subjective and reinforcing effects of those drugs. Social drinkers (N = 80) participated in 2 sessions in which they rated and then consumed ad lib their preferred beer (with participants blind to brand). Visual and olfactory stimuli were obscured during 1 session (blocked) and not obscured during the other (unblocked). Dependent measures included ratings of "liking", "want another", and "desire to drink"; subjective mood; and ad lib beer consumption (reinforcement). Most ratings and ad lib consumption were lower during the blocked versus the unblocked condition. There were no interactions of blockade condition with sex and no effect of blockade on mood. These findings show that nonpharmacological stimuli associated with alcohol consumption influence alcohol's subjective and reinforcing effects. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

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.     

Thai Tea Seed Oil and Virgin Olive Oil Similarly Reduce Plasma Lipids: A Pilot Study within a Healthy Adult Male Population

The potential cardiovascular benefit of virgin olive oil (VOO) is widely recognized. However, the use of VOO at very high cooking temperatures makes these oils poorly suited for many Asian dishes. The use of tea seed oil (TSO) is increasing in Thailand, with TSO having a higher smoke point than VOO. The current study examines the effects of daily TSO intake in healthy adults. In a randomized, single-blind crossover design, 12 men consumed for 3 weeks 40 g day⁻¹ of food prepared with either TSO or VOO as a cooking oil. Plasma lipids, thiobarbituric acid reactive substances (TBARS), and oxidant defense enzyme activities are measured before and after each 3-week intervention period. Gas chromatography analysis of TSO and VOO demonstrates that both oils are equally high in monounsaturated fatty acid. The dietary incorporation of TSO and VOO for three weeks reduces low-density lipoprotein cholesterol (LDL-C) concentrations by 15% and 13%, respectively; with total cholesterol (TC) levels lowered by 10% in both groups. No significant changes in TBARS or antioxidant enzyme activity is observed. These results support the concept that Thai TSO can be utilized as a suitable and healthy alternative oil for high-temperature cooking in many Thai and Asian diets. Practical Applications: Tea seed oil from Camellia oleifera grown in Thailand has been recently reported to favorably lower lipid profiles in hamsters fed a high-fat diet in a manner similar to feeding refined olive oil or grapeseed oil. A pilot crossover trial is conducted to compare the effects of three weeks of daily intake of either TSO or VOO in healthy human adults. Consumption of both oils produced significant reductions in TC and LDL-C. Thai TSO leads to favorable lipid profiles and is a reasonable choice for many Thai and Asian food recipes.     

利用废茶制备洁面用品的研究

茶叶中含有茶多酚、氨基酸、茶碱等护肤和洁肤成分 ,将茶提取液添加到洁面用品中 ,使洁面用品既具有洁肤效果 ,又有护肤作用 ,可改善洁面用品的使用感觉 ,提高洁面用品的品质 ,符合化妆品的发展方向。通过实验 ,成功研制了多种性能良好、价格较低的含茶提取液洁面用品 ,为我国废茶的综合利用提供了一种新途径。     

分子修饰法制备油溶性茶多酚及其抗氧化性能的研究

采用分子修饰法制备了豆油脂肪酸酐修饰的茶多酚,通过红外光谱对分子修饰的茶多酚进行了结构表征。将修饰后的茶多酚作为油脂的抗氧化剂,添加到豆油中,考察其溶解性及抗氧化性能。结果表明,有机基团修饰的茶多酚具有优良的分散性,可提高豆油的抗氧化性能。在相同浓度时,豆油脂肪酸酐修饰的茶多酚抗氧化活性优于茶多酚和BHT。     

从油茶果渣、籽仁和脚料中提取茶皂素及回收脂肪酸的研究

对油茶果的深度开发作了较为详尽的研究：在尽可能提高茶油产率的同时，对榨取茶油以后的粕饼或渣，籽仁以及精制茶油后的脚料等物进行再提取或回收，从中又可得到能增值的精细化学的绿色产品——茶皂素和脂肪酸。     

塑料啤酒瓶开发现状

介绍了塑料啤酒瓶的优点,详细介绍了各种以PET为基础的改性啤酒瓶材料,并列举了大量的开发实例。     

茶饮料中糖精钠的测定

建立了茶饮料中糖精钠的荧光分光光度测定方法。样品前处理采用盐酸酸化,加入氯化钠,乙醚萃取后再用2 g/L碳酸钠溶液洗涤乙醚萃取层,加热除去乙醚定容后用荧光光度计测定。测试条件为：激发波长265 nm,发射波长475 nm。方法检测限为2 mg/kg,线性范围在2～60 mg/kg之间,变异系数为1.97%,回收率96.8%。