检索结果-南通市图书馆

紧凑型水性B1B2工艺配套1K清漆的涂装性能研究及应用

在线全文

学校读者我要写书评

暂无评论

现代涂料与涂装 2024年第8期27卷 28-30+33页

作者：尤永崔春妮潘丽娜安徽江淮汽车集团股份有限公司技术中心陕西省产品质量监督检验研究院

重点介绍了紧凑型水性B1B2工艺配套1 K清漆的涂装性能，主要从1K清漆和2K清漆的成膜机理、涂膜外观性能、涂膜抗擦伤性能、老化性能等方面进行了对比验证分析。结果表明：水性B1B2工艺配套1K清漆工艺的涂膜性能与配套2 K清漆工艺的涂膜... 详细信息

重点介绍了紧凑型水性B1B2工艺配套1 K清漆的涂装性能，主要从1K清漆和2K清漆的成膜机理、涂膜外观性能、涂膜抗擦伤性能、老化性能等方面进行了对比验证分析。结果表明：水性B1B2工艺配套1K清漆工艺的涂膜性能与配套2 K清漆工艺的涂膜性能存在差距，但配套1 K清漆在成本等方面具有一定的优势。

关键词： B1B2工艺 1K清漆 2K清漆涂装性能

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

玉米发酵酱粉对油焖苦笋风味的改善效果研究

食品科技 2024年第6期49卷 93-98页

作者：张宇灏崔春范全龙杨海珍马仕宇王恒志华南理工大学食品科学与工程学院广东广州510640 宁夏伊品生物科技股份有限公司宁夏银川750100

文章研究了新型食品配料玉米发酵酱粉添加量对油焖苦笋风味和理化指标的影响。结果表明:随玉米发酵酱粉添加量的增加,油焖苦笋的氨态氮、总氮、总酸含量呈逐步上升趋势,其中,玉米发酵酱粉添加量为1.5%时风味提升效果最好。通过氨基酸分... 详细信息

文章研究了新型食品配料玉米发酵酱粉添加量对油焖苦笋风味和理化指标的影响。结果表明:随玉米发酵酱粉添加量的增加,油焖苦笋的氨态氮、总氮、总酸含量呈逐步上升趋势,其中,玉米发酵酱粉添加量为1.5%时风味提升效果最好。通过氨基酸分析仪发现汤汁中鲜味氨基酸含量从46.44%增加到75.85%,甜味氨基酸含量增加19.46%,而苦味氨基酸减少2.51%。通过气相色谱-质谱检测挥发性成分,共检测出4种醛类、1种酯类、7种萜烯类、1种呋喃类、2种含苯类、15种烃类和2种其他化合物,其中苯甲醛对香气贡献最大。该结果可推动玉米发酵酱粉在调味品领域的发展。

关键词：玉米发酵酱粉油焖苦笋感官评价游离氨基酸气相色谱-质谱

Deep eutectic solvents and alkaline extraction of protein from seabuckthorn seed meal: a comparison study

在线全文

学校读者我要写书评

暂无评论

Food Science and Human Wellness 2022年第4期11卷 1028-1035页

作者： Junjie Lin Huan Xiang Dongxiao Sun-Waterhouse chun cui Wei Wang College of Food Science and Technology South China University of TechnologyGuangzhou 510640China Guangdong Wei-Wei Biotechnology Co. LtdGuangzhou 510640China

Seabuckthorn seed meal(SSM) is a waste of oil extraction industry that rich in protein. In order to seek suitable protein extraction method, three different deep eutectic solvents(DESs)(including choline chlorideglycerol, choline chloride-oxalic acid and choline chloride-urea) were developed for extracting protein from SSM and compared with alkaline. Result indicated that alkaline could effectively extract 56.9% protein from SSM and its protein content was 73.1%, higher than DES at 31.0%-41.4% and 64.3%-67.5%, respectively. However, compared to alkali, DES led to a product with less β-sheet, more β-turn, more essential amino acids, higher total amino acid content, especially choline chloride-urea which extracted protein showing an integrated and similar protein weight distribution compared to SSM. Also, this protein extracted chloride-urea showed a highest digestibility in vitro(by pepsin)(54.2%). These results indicated that choline chloride-urea extraction is better than alkaline extraction for SSM.

关键词： Seabuckthorn seed meal Protein extraction Deep eutectic solvent Alkaline extraction and acid precipitation Amino acids

Self-etching adhesives:possible new pulp capping agents to vital pulp therapy

在线全文

学校读者我要写书评

暂无评论

Frontiers of Medicine 2011年第1期5卷 77-79页

作者： chun cui Xiu-Neng ZHOU Wei-Min CHEN Stomatological Center Tongji HospitalTongji Medical CollegeHuazhong University of Science and TechnologyWuhan 430030China Department of Conservative Dentistry and Endodontics School of Stomatology Wuhan UniversityWuhan 430079China

Pulp capping is one of the solving for keeping vital pulp in the case of dentin caries,reversible pulpitis or traumatic pulp *** presence of bacteria on the cavity walls or in the pulp was the major factor that leads to the failure of pulp *** pulp capping agent,calcium hydroxide,may not prevent *** system is a newly developed adhesive system,which could provide less microleakage and would not break down or dissolve,preventing the oral fluids and bacteria from the pulp along the cavity *** may reduce such clinical problems as postoperative sensitivity,secondary caries and marginal *** showed that some kinds of self-etching adhesives induced the mild to moderate inflammatory pulp response,with negative bacterial *** of antibacterial components into self-etching system,such as 12-methacryloyloxydodecylpyridinium bromide(MDPB)may inhibit bacteria and provide better clinical *** is speculated that using the self-etching adhesive system containing the antibacterial agent,such as MDPB,to the dental pulp directly or indirectly,may inhibit bacteria after the placement of restoration as well as residual bacteria in the cavity.

关键词： dental pulp pulp capping self-etching adhesives antibacterial components

替罗非班联合双抗治疗对致残性缺血性小卒中患者的影响

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

中国药物应用与监测 2024年第4期21卷 407-411页

作者：朱网明田荣华崔春霞海安市人民医院急诊科海安226600 海安市人民医院全科医疗科海安226600

目的探讨替罗非班联合双抗治疗对致残性缺血性小卒中患者不良心脑血管事件及复发情况的影响。方法选取2021年3月至2023年6月海安市人民医院收治的缺血性小卒中患者154例,根据是否使用替罗非班分为观察与对照组,各77例,对照组采用常规... 详细信息

目的探讨替罗非班联合双抗治疗对致残性缺血性小卒中患者不良心脑血管事件及复发情况的影响。方法选取2021年3月至2023年6月海安市人民医院收治的缺血性小卒中患者154例,根据是否使用替罗非班分为观察与对照组,各77例,对照组采用常规抗血小板治疗,观察组在对照组的基础上加用替罗非班。对比分析两组的临床疗效、治疗前后美国国立卫生研究院卒中量表(NIHSS)、改良Rankin量表(m RS)、血小板参数变化、不良心脑血管事件及复发情况。结果观察组治疗总有效率[92.20%(71/77)]与对照组[83.16%(64/77)]对比差异无统计学意义(χ^(2)=2.942,P>0.05)。在NIHSS、m RS评分方面,治疗后两组患者全部出现下降情况,观察组[分别为(1.13±0.19)分,(1.30±0.33)分]相较于对照组[分别为(1.36±0.21)分,(1.62±0.35)分]更低(t=7.126、5.837,均P0.05)。结论替罗非班联合双抗治疗可有效改善致残性缺血性小卒中患者的神经功能、血小板功能,改善患者的预后,且不会增加不良心脑血管事件发生风险。

关键词：致残性缺血性小卒中替罗非班不良心脑血管事件复发神经功能血小板功能

在线全文

学校读者我要写书评

暂无评论

基于隔震技术的地铁车辆段跨缝技术应用研究

河南城建学院学报 2024年第3期33卷 47-55页

作者：张健琦徐继东崔家春顾伟华华东建筑集团股份有限公司上海200041

提出了一种基于隔震技术的地铁车辆段跨缝设计方案,通过隔震转换的方式实现地铁车辆段盖上结构的开发,有效避免了盖下结构缝对盖上结构造成的限制。在车辆段的顶部设置隔震转换层,并调整隔震支座的布置和参数使盖上结构在跨越盖下结构... 详细信息

提出了一种基于隔震技术的地铁车辆段跨缝设计方案,通过隔震转换的方式实现地铁车辆段盖上结构的开发,有效避免了盖下结构缝对盖上结构造成的限制。在车辆段的顶部设置隔震转换层,并调整隔震支座的布置和参数使盖上结构在跨越盖下结构缝时能够满足温度、地震引起的变形要求,确保结构的安全性和使用功能。以上海某车辆段工程为依托,对所提跨缝技术方案进行研究,结果表明,采用隔震转换的方式可以实现盖上结构的跨缝布置,使盖上建筑的布局更加灵活,有利于地铁车辆段盖上建筑的高质量开发。

关键词：跨缝技术地铁车辆段隔震支座结构缝温度应力隔震转换抗震性能

Analysis of Discharge Spark Energy in Buck Converter of a Continuous Mode of Inductive Current

在线全文

学校读者我要写书评

暂无评论

Journal of China University of Mining and Technology 2006年第4期16卷 514-517,522页

作者： cui Bao-chun CHENG Hong WANG Cong LU Huan-yu SHI Yun Department of Information and Electrical Engineering China University of Mining ＆ Technology Beijing 100083 China

The basic idea of intrinsically safe circuit and the discharge spark in the Buck converter in the explosive at- mospheres were introduced. The Buck converter is the main topological structure of the switch type of intrinsically safe circuit, which has two working modes: continuous inductive current (CCM — continuous conduction mode) and dis- crete inductance current (DCM — discontinuous conduction mode). The operating state of the continuous inductive current mode is analyzed in detail and the energy of discharge spark in various operating modes is discussed. The total energy will decrease with the increase of switch frequency, in a switching cycle; the discharge spark energy has a maxi- mum and a minimum value. Therefore, the Buck converter has smaller discharge spark energy than the linear power circuit and the switch type of intrinsically safe circuit can enhance the output power and the conversion efficiency of the intrinsically safe power.

关键词： Buck converter discharge spark intrinsically safe

Comparing the difference in enhancement of kokumi-tastingγ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation

在线全文

学校读者我要写书评

暂无评论

Food Science and Human Wellness 2022年第6期11卷 1573-1579页

作者： Juan Yang Jing Guo Ruijie Mai Hao Dong chun cui Xiaofang Zeng Weidong Bai College of Light Industry and Food Technology Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and TechnologyAcademy of Contemporary Agricultural Engineering InnovationsZhongkai University of Agriculture and EngineeringGuangzhou 510225China Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food Ministry of AgricultureGuangzhou 510225China School of Food Science and Engineering South China University of TechnologyGuangzhou 510640China

γ-Glutamyl peptides can enhance basic taste sensations such as saltiness,sweetness,and umaminess,while the molecular mechanism and the difference in taste enhancement remain ***,two complex conformations:taste type 1 receptor 1(T1 R1)-MSG and taste type 1 receptor 2(T1 R2)-sucrose were constructed to form binding *** peptides showed affinity for the two receptors,but a higher affi nity scores and more binding amino acid residues for the T1 R1-MSG receptor,implying that they may exhibit a higher umami-enhancing ***,γ-glutamyl alanine(γ-EA)displayed the highest affi nity for the two receptors through mobilizing multiple amino acid residues to form hydrophobic and hydrogen bonds,indicating it had the highest enhancement for umaminess and sweetness among these *** evaluation demonstrated the enhancement ofγ-EA on umaminess was superior to that of ***,γ-glutamyl peptides could enhance basic taste sensation via activating taste receptor,and exhibited a highest umami-enhancing effect.

关键词： γ-Glutamyl peptides Taste-enhancing effect Molecular mechanism Taste type 1 receptor 1 Taste type 1 receptor 2

Fermentation-enabled wellness foods:A fresh perspective

在线全文

学校读者我要写书评

暂无评论

Food Science and Human Wellness 2019年第3期8卷 203-243页

作者： Huan Xiang Dongxiao Sun-Waterhouse Geoffrey I.N.Waterhouse chun cui Zheng Ruan South China University of Technology GuangzhouChina School of Chemical Sciences The University of AucklandPrivate Bag 92019AucklandNew Zealand

Fermented foods represent an important segment of current food markets,especially traditional or ethnic food *** demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food *** addition,the health-promoting benefits of fermented foods are attracting increasingly *** microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health ***,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness *** importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are *** knowledge gaps and obstacles to fermented food production and market penetration are *** importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted.

关键词： Fermented foods Microbial factories Bioactive Probiotics Nutrients Processing technologies