Removal of imidacloprid and acetamiprid from tea infusions by microfiltration membrane

Removal of imidacloprid and acetamiprid in tea infusions by microfiltration membrane using dead‐end model was investigated in the present study. The results showed that microfiltration significantly promoted the removal of both pesticides (P < 0.05) in tea infusions. Furthermore, the extent of removal was strongly influenced by the pore size of membrane, operational pressure and the concentrations of tea infusions. The initial concentration of imidacloprid and acetamiprid showed no significant effect on their removal rates. The maximum removal rates were 79.7% for imidacloprid and 81.9% acetamiprid. The changes in major chemical components of tea infusions after microfiltration were evaluated. The results indicated that microfiltration caused no considerable changes in total polyphenols and total free amino acids, and small but statistically significant losses (6.3–18.0%) of eight catechins and three methylxanthines when filtration volume reached to 200 mL. The present study validated the application of microfiltration as a potentially feasible and promising method for the removal of imidacloprid and acetamiprid residues from tea infusions.     

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.     

金属－橡胶硫化粘接过程中分子取向行为的间接证据

对金属－橡胶热硫化粘接复合体的剥离行为进行了研究，同一粘接试样的双向１８０°剥离试验显示出了巨大的差异。本文分析了弹性材料在硫化过程中的分子行为，并提出了相应的新假设，认为这是由于金属－橡胶在硫化粘接过程中分子取向交联行为所致。这种双向１８０°剥离破坏现象可被看作是金属－橡胶硫化粘接过程中分子取向行为的间接证据。     

Analyses of the practical adhesion strengths of the metal/polymer interfaces in electronic packaging

There is a plethora of techniques to measure the adhesion strength of metal/polymer interfaces. However, the practical adhesion strength, which is the work done in separating the film from the substrate (or one film from another), is very sensitive to the test methods and the mechanical effects, such as the residual stress, thickness and mechanical properties of the layers, strain rate, and phase angle. Deriving intrinsic-adhesion properties of the interfaces, which are independent of such parameters, from the practical adhesion-strength measurements is a formidable task. In the present work, data from the three commonly used adhesion tests; pull-out, 90°-peel, and T-peel tests are compared with the intrinsic-adhesion properties of the interface, such as the interface-fracture toughness or the interface-fracture energy, and their implications are discussed. Material systems analyzed were Cu-based lead frame/epoxy-molding compound (EMC) and Cu/Cr/polyimide.     

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.     

微加速度计粘附问题的研究及应用

粘附是影响微机电系统(MEMS)可靠性的重要因素之一。针对MEMS的典型产品——微加速度计的粘附问题进行了研究,给出了2种典型的微加速度计的表征粘附特性的剥离数的表达式,并分析了将粘附条件应用于微加速度计的多学科设计优化之中,分析了其对系统结构设计产生的影响。     

GJ5×2双槽剥片机及其在高岭土剥片中的应用

GJ5×2大型双槽剥片机是国内超细物料加工中最新出现的超细磨/剥片设备,也是目前国内这一领域内最大规格的设备,已成功应用于煤系硬质高岭土剥片中,单机能力可达1.5～2.0t/h,产品细度可达小于2μm颗粒占85%～90%。     

SEM observation of the “orange peel effect” of materials

This study investigated the peculiar “orange peel” effect often observed in nanomaterials using high-resolution scanning electron microscopes. The study used different materials, including semiconductor thin films and ceramic nanoparticles. The investigation established that the “orange peel” is of an artifact caused by the metallic coating of the samples in sample preparation. This discovery is important in eliminating the misinterpretation of such effect on the true surface feature of materials, hence avoiding the confusion in the discussion of the properties of nanomaterials.     

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.