高分子量丙烯酰胺-DAC共聚物的研制

采用复合引发体系 ,以丙烯酰胺 (AM)和阳离子单体丙烯酰氧乙基三甲基氯化铵(DAC)为共聚体 ,进行水溶液绝热聚合 ,研制了一种DAC单体含量为 4 0 %～ 5 0 %、相对分子质量大于 1× 10 7的阳离子型聚丙烯酰胺。     

The role of experience in liking "read-to-drink" alcoholic beverages.

Ready-to-drinks (RTDs) are composed of an alcoholic component and a soft-drink base and are primarily consumed by a youth market. The authors explored whether liking and experience with an RTD soft-drink base predicts liking for the RTD. Participants (N=350) from ages 12 to 30 years sampled 3 RTDs and their respective soft-drink and alcoholic components. For milk- and fruit-based RTDs, liking for and familiarity with their soft-drink base was the best predictor of liking for and familiarity with the RTD itself. For the Coke-based RTD, familiarity with and liking for bourbon best predicted familiarity with and liking for the RTD. All of these effects were consistent across blind and nonblind testing. The authors' results suggest that where there is perceptual similarity between the RTD and its soft-drink base, these beverages may provide an easy transition into alcohol consumption for novice drinkers. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

SBS APP复合改性沥青的研究

采用SBS、APP复合改性渣油,可以得到性能优良的改性沥青材料。其最佳配料和共混工艺条件为:SBS/(SBS+APP)之比0.4、外掺量20%、转速1930rPm、共混时间1.0 hr,共混温度20℃。     

Mashing of rice with barley malt under non-conventional process conditions for use in food processes

Non-conventional mashing conditions are relevant in the development of a lactic acid-fermented soymilk beverage where mashed rice is the source of carbohydrates for the fermentation and sweetness of the beverage. Advantages in the process layout could be achieved by mashing at higher pH and lower malt concentrations than normally used in the brewing industry. the work reported here assessed the consequences of mashing under non-conventional conditions. Malt concentration in the cereal part was varied from 25% to 70% (w/w), pH was varied within 5.3 to 7.1, and prolongation of the holding times at 50°C and 62°C was investigated. Regression equations have been established for predicting yields of soluble protein, low molecular weight sugars and total fermentability as functions of pH and malt concentration. the results showed that the maltose yield was constant while glucose, maltotriose and total fermentable sugar yields decreased slightly with increasing pH and decreasing malt concentration. Prolonged mash holding times at 50°C and 62°C gave minor increases in protein yields only. It is concluded that it is quite acceptable to use non-conventional mashing conditions when a mashing step is integrated in other food processes.     

尿素熔融喷浆造粒工艺在复混肥生产中的应用

介绍了在团粒法工艺的基础上,将尿素熔融成尿液进行喷浆造粒生产复混 肥过程中存在的问题,分析产生的原因并提出改进措施,对改造效果进行了总结。     

混凝法处理胜利油田聚合物驱采出水效果研究

采用化学混凝法处理胜利油田聚合物驱采出水,并在比较不同单一混凝剂的除油、除浊效果基础上,进行了混凝剂的优化复配。结果表明:传统铝盐和传统铁盐混凝剂的除油、除浊效果明显优于无机高分子混凝剂和有机高分子絮凝剂。氯化铁和氯化铝按投加量质量比为1:3比例复配时,不但能提高絮体的沉降速度,减少污泥量,而且能达到较高的除油、除浊效果。复配铁铝混凝剂与阴离子聚丙烯酰胺(APAM)三元复配时,除油、除浊效果主要决定于无机复配铁铝混凝剂的投加量;投加0.5mg/L的APAM便能使絮体进一步发生桥联作用,提高沉降性和减少污泥体积。     

Biogenic amines in Spanish beers: differences among breweries

Ten biogenic amines in Spanish beers were studied using HPLC. Agmatine, tyramine and putrescine were the prevailing amines, while histamine,-phenylethylamine, tryptamine, cadaverine, spermine and spermidine were detected at relatively low levels (in general <2 mg/l). On the basis of the wide range of levels observed for tyramine (from 1.90 to 31.55 mg/l), the consumption of beer requires restriction in patients receiving monoamine oxidase inhibitor drugs. Biogenic amine levels in beers of the same type from the same company and from different companies were monitored every month over 1 year. Agmatine and putrescine levels showed minimal fluctuations in beers from the same company as well as from different breweries. Raw materials and brewing conditions would not affect the levels of those amines. However, tyramine levels were subject to wide fluctuations in beers produced by particular breweries irrespective of whether they were produced by the same company. Relatively high levels of tyramine were specific to some breweries.     

Effects of Beverages on Alcohol Metabolism: Potential Health Benefits and Harmful Impacts

Nonalcoholic beverages are usually consumed accompanying alcoholic drinks, and their effects on alcohol metabolism are unclear in vivo. In this study, the effects of 20 nonalcoholic beverages on alcohol metabolism and liver injury caused by alcohol were evaluated in mice. Kunming mice were orally fed with alcohol (52%, v/v) and beverages. The concentrations of ethanol and acetaldehyde in blood as well as the activities of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in liver were assessed to indicate alcohol metabolism. The levels of aspartate aminotransferase (AST) and alanine transaminase (ALT) in serum as well as the levels of malonaldehyde (MDA) and superoxide dismutase (SOD) in liver were measured to reflect the alcohol-induced liver injury. The results showed that the treatment of soda water, green tea and honey chrysanthemum tea could accelerate ethanol metabolism and prevent liver injuries caused by alcohol when companied with excessive alcohol drinking. They might be potential dietary supplements for the alleviation of harmful effects from excessive alcohol consumption. On the contrary, some beverages such as fresh orange juice and red bull are not advised to drink when companied with alcohol consumption due to their adverse effects on ethanol induced liver injury.     

Application of multiple sensory evaluations to produce fermented beverages made from sole whey using Kluyveromyces marxianus

Various fermented whey-based beverages have been developed to reduce waste. However, approaches to increase the preference of whey-based beverages are required because of the low sensory acceptability of whey. Here, we identified the better starting material (whey type), between raw whey (RW) and demineralised whey (DMW), and determined the optimal initial concentration using multiple sensory evaluations to develop acceptable fermented beverages made from sole whey with pure cultured Kluyveromyces marxianus (i.e. without additional ingredients and processing methods). Acceptance tests showed that fermented beverages made from DMW were superior to RW as the starting material. The amounts of ethanol produced were 5.0%, 7.6% and 9.5% v/v from the different initial DMW concentrations of 10%, 15% and 20% w/v, respectively. We observed a significant positive correlation (r_s = 0.32, P < 0.05) between the assessment attributes, strength of taste as alcohol beverage and overall acceptability, indicating that higher concentrations of DMW yielded a more desirable product.