The ＂soft canning＂ heat preservation technique is invented by Baoshan Iron ＆ Steel Co., Ltd. （Hereafter referred to Baosteel）, using the flexible insulation material which can be stuck on the surface of the heate...The ＂soft canning＂ heat preservation technique is invented by Baoshan Iron ＆ Steel Co., Ltd. （Hereafter referred to Baosteel）, using the flexible insulation material which can be stuck on the surface of the heated ingot or billet in the superalloy thermal process. This adhesive insulation material can reduce the temperature drop of the ingot or billet during the transferring or hot working process, and can deform with the billet without dropping. The surface temperature drop can be effectively reduced, so the products can be obtained a good surface quality and the structural uniformity can be improved. The technique is applied to hard-wrought superalloy forging of cogging, superalloy rods finished forging fire and superalloy hot die forging processing,and good results have been achieved.展开更多
One of ways of intensification of process of manufacture of heterogeneous tinned products of fruits and vegetables is the use of sated water steam （Patent of USSR No. 500792）. This process at application as consumer...One of ways of intensification of process of manufacture of heterogeneous tinned products of fruits and vegetables is the use of sated water steam （Patent of USSR No. 500792）. This process at application as consumer glass container for such products is especially effective. However, there are some questions which are connected with thermal influence on glass container at realization of such heating. The given research is devoted as the decision of practical questions arising at process engineers.展开更多
Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphi...Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.展开更多
Our study investigated preservation Undulate venus (</span></span><span><span><span style="font-family:""><i></span></span></span><span><sp...Our study investigated preservation Undulate venus (</span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">)</span></span></span><span><span><span style="font-family:""> by canning via three treatments </span></span></span><span><span><span style="font-family:"">that </span></span></span><span><span><span style="font-family:"">are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results<span> </span>reported that edible meat of </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> was free from Cu, Pb and Cd as a result of washing process. There was significantly (p < 0.05) higher in moisture content of canned raw compared with other tow treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned smoked and canned cooked of </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">, and there was significantly reduction of protein content (p < 0.05) in tow treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned smoked and canned cooked compared with the canned raw. Significant different (p < 0.05) in fat content </span></span></span><span><span><span style="font-family:"">w</span></span></span><span><span><span style="font-family:"">as canned raw < canned smoked < canned cooked. On the other side</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> the three treatments of canned shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">had significant differen</span></span></span><span><span><span style="font-family:"">ce</span></span></span><span><span><span style="font-family:""> (p < 0.05) in content of ash and carbohydrates content. Canned smoked of shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> showed the lowest value of pH. All treatments of canned shellfish<span> </span></span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> were rich in minerals where canned raw treatment was higher in Ca, Fe, Zn, Mg, and Mn. While canned smoked had minerals content lower than canned raw. Lightness (L*) had slightly differen</span></span></span><span><span><span style="font-family:"">ce</span></span></span><span><span><span style="font-family:""> between all treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia</span></i></span></span><span><span><i><span style="font-family:""> <span>undulate</span></span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">. Reduction on lightness and redness was noticed at the same time in all treatments of canned shellfish<span> </span></span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia</span></i></span></span><span><span><span style="font-family:""> <i>undulate</i></span></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> canned raw had</span></span></span><span><span><span style="font-family:""> the </span></span></span><span><span><span style="font-family:"">highest value of lightness (L*), and redness (a*). Canned smoked had the highest value of hardness followed by canned raw then canned cook. Slightly significant difference (p < 0.05) was noticed between three treatments in sensory properties, data showed that all panelists prefer</span></span></span><span><span><span style="font-family:"">red</span></span></span><span><span><span style="font-family:""> canned cooked than raw canned and canned smoked, degree of canned cooked was excellent.展开更多
To further investigate the osteogen ic potential of rabbit marrow stromal stem cells cultured in vitro. Methods: Rabbit marrow stromal stem cells were isolated by dens ity gradient centrifugation method and amplified ...To further investigate the osteogen ic potential of rabbit marrow stromal stem cells cultured in vitro. Methods: Rabbit marrow stromal stem cells were isolated by dens ity gradient centrifugation method and amplified in the flasks, using the osteog enic inducing conditions (OGC) as the culture media. The osteogenic potential of marrow stromal stem cells were investigated by means of bone seeking fluoresce nce (tetracycline) labelling, Alizarin red S (ARS) staining, Alcian blue Sirius red (AS) staining, and scanning electron microscope. Results: After being passaged, the marrow stromal stem cells in creased in number, became confluent and formed multi layer structure. The strom al stem cells excreted innumerable tiny granules, heaping up on the cell body an d merging gradually into foggy substances. These foggy substances kept on enlarg ing and formed round, oval, or flake like nodules. These nodules revealed brigh t golden yellow fluorescence under fluorescence microscope when labelled with te tracycline. Histochemical study with specific new bone staining with ARS reveale d positive calcium reaction, both denoting that they were newly formed bone tiss ues. After they were stained with AS, collagen and acid mucopolysaccharide were shown. Under scanning electron microscope, three types of cells with different c onfigurations were found. They were globular cells, spindle shaped cells and po lygonal or polygonal cells. Granules were excreted from the cells and heaped up on the cell body. Needle shaped and irregularly rectangular crystals also appea red and agglomerated with the granules to form nodules and trabecula like or fl ake like structures.Conclusions: Sequence of events of bone formation by rabbit mar row stromal stem cells cultured in vitro is fully depicted and confirmed, which provides the foundation for further investigating the mechanisms of osteoblast d ifferentiation from marrow stromal stem cells and the possible application in or thopaedics.展开更多
Objective To explore the values of pixel indexes (PI) with multiple-slice spiral CT low-dose two-phase scanning for assessing the pulmonary function in chronic obstructive pulmonary disease(COPD) . Methods Thirty-six ...Objective To explore the values of pixel indexes (PI) with multiple-slice spiral CT low-dose two-phase scanning for assessing the pulmonary function in chronic obstructive pulmonary disease(COPD) . Methods Thirty-six patients with COPD (COPD group) and 30 healthy people(control group) underwent展开更多
Polymers and polymeric composites have steadily reflected their importance in our daily life. Blending poly(vinyl alcohol) (PVA) with a potentially useful natural biopolymers such as hydroxypropyl cellulose (HPC) seem...Polymers and polymeric composites have steadily reflected their importance in our daily life. Blending poly(vinyl alcohol) (PVA) with a potentially useful natural biopolymers such as hydroxypropyl cellulose (HPC) seems to be an interesting way of preparing a polymeric blends. In the present work, blends of PVA/HPC of compositions (100/0, 90/10, 75/25, 50/50, 25/75, and 0/100 wt/wt%) were prepared to be used as bioequivalent materials. Thermal analyses [differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA)], and X-ray diffraction (XRD) were employed to characterize and reveal the miscibility map and the structural properties of such blend system. The obtained results of the thermal analyses showed variations in the glass transition temperature (Tg) indicating the miscibility of the blend systems. Moreover, the changes in the melting temperature (Tm), shape and area were attributed to the different degrees of crystallinity and the existence of polymer-polymer interactions between PVA and HPC molecules. The X-ray diffraction (XRD) analysis showed broadening and sharpening of peaks at different HPC concentrations with PVA. This indicated changes in the crystallinity/amorphosity ratio, and also suggested that the miscibility between the amorphous components of homo-polymers PVA and HPC is possible. The results showed that HPC doped in PVA film can improve the thermal stability of the film under investigation, leading to interesting technological applications.展开更多
All the methods in literature for extraction of thermodynamic properties of minerals from reversed experiment (REP) data neither completely meet the requirements of thermodynamics nor fully reflect the thermodynamic f...All the methods in literature for extraction of thermodynamic properties of minerals from reversed experiment (REP) data neither completely meet the requirements of thermodynamics nor fully reflect the thermodynamic features of REP data. So there have been disputes about the thermodynamic validity of the methods. A method called interval-halving-scanning-展开更多
文摘The ＂soft canning＂ heat preservation technique is invented by Baoshan Iron ＆ Steel Co., Ltd. （Hereafter referred to Baosteel）, using the flexible insulation material which can be stuck on the surface of the heated ingot or billet in the superalloy thermal process. This adhesive insulation material can reduce the temperature drop of the ingot or billet during the transferring or hot working process, and can deform with the billet without dropping. The surface temperature drop can be effectively reduced, so the products can be obtained a good surface quality and the structural uniformity can be improved. The technique is applied to hard-wrought superalloy forging of cogging, superalloy rods finished forging fire and superalloy hot die forging processing,and good results have been achieved.
文摘One of ways of intensification of process of manufacture of heterogeneous tinned products of fruits and vegetables is the use of sated water steam （Patent of USSR No. 500792）. This process at application as consumer glass container for such products is especially effective. However, there are some questions which are connected with thermal influence on glass container at realization of such heating. The given research is devoted as the decision of practical questions arising at process engineers.
文摘Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.
文摘Our study investigated preservation Undulate venus (</span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">)</span></span></span><span><span><span style="font-family:""> by canning via three treatments </span></span></span><span><span><span style="font-family:"">that </span></span></span><span><span><span style="font-family:"">are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results<span> </span>reported that edible meat of </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> was free from Cu, Pb and Cd as a result of washing process. There was significantly (p < 0.05) higher in moisture content of canned raw compared with other tow treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned smoked and canned cooked of </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">, and there was significantly reduction of protein content (p < 0.05) in tow treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned smoked and canned cooked compared with the canned raw. Significant different (p < 0.05) in fat content </span></span></span><span><span><span style="font-family:"">w</span></span></span><span><span><span style="font-family:"">as canned raw < canned smoked < canned cooked. On the other side</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> the three treatments of canned shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">had significant differen</span></span></span><span><span><span style="font-family:"">ce</span></span></span><span><span><span style="font-family:""> (p < 0.05) in content of ash and carbohydrates content. Canned smoked of shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> showed the lowest value of pH. All treatments of canned shellfish<span> </span></span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> were rich in minerals where canned raw treatment was higher in Ca, Fe, Zn, Mg, and Mn. While canned smoked had minerals content lower than canned raw. Lightness (L*) had slightly differen</span></span></span><span><span><span style="font-family:"">ce</span></span></span><span><span><span style="font-family:""> between all treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia</span></i></span></span><span><span><i><span style="font-family:""> <span>undulate</span></span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">. Reduction on lightness and redness was noticed at the same time in all treatments of canned shellfish<span> </span></span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia</span></i></span></span><span><span><span style="font-family:""> <i>undulate</i></span></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> canned raw had</span></span></span><span><span><span style="font-family:""> the </span></span></span><span><span><span style="font-family:"">highest value of lightness (L*), and redness (a*). Canned smoked had the highest value of hardness followed by canned raw then canned cook. Slightly significant difference (p < 0.05) was noticed between three treatments in sensory properties, data showed that all panelists prefer</span></span></span><span><span><span style="font-family:"">red</span></span></span><span><span><span style="font-family:""> canned cooked than raw canned and canned smoked, degree of canned cooked was excellent.
文摘To further investigate the osteogen ic potential of rabbit marrow stromal stem cells cultured in vitro. Methods: Rabbit marrow stromal stem cells were isolated by dens ity gradient centrifugation method and amplified in the flasks, using the osteog enic inducing conditions (OGC) as the culture media. The osteogenic potential of marrow stromal stem cells were investigated by means of bone seeking fluoresce nce (tetracycline) labelling, Alizarin red S (ARS) staining, Alcian blue Sirius red (AS) staining, and scanning electron microscope. Results: After being passaged, the marrow stromal stem cells in creased in number, became confluent and formed multi layer structure. The strom al stem cells excreted innumerable tiny granules, heaping up on the cell body an d merging gradually into foggy substances. These foggy substances kept on enlarg ing and formed round, oval, or flake like nodules. These nodules revealed brigh t golden yellow fluorescence under fluorescence microscope when labelled with te tracycline. Histochemical study with specific new bone staining with ARS reveale d positive calcium reaction, both denoting that they were newly formed bone tiss ues. After they were stained with AS, collagen and acid mucopolysaccharide were shown. Under scanning electron microscope, three types of cells with different c onfigurations were found. They were globular cells, spindle shaped cells and po lygonal or polygonal cells. Granules were excreted from the cells and heaped up on the cell body. Needle shaped and irregularly rectangular crystals also appea red and agglomerated with the granules to form nodules and trabecula like or fl ake like structures.Conclusions: Sequence of events of bone formation by rabbit mar row stromal stem cells cultured in vitro is fully depicted and confirmed, which provides the foundation for further investigating the mechanisms of osteoblast d ifferentiation from marrow stromal stem cells and the possible application in or thopaedics.
文摘Objective To explore the values of pixel indexes (PI) with multiple-slice spiral CT low-dose two-phase scanning for assessing the pulmonary function in chronic obstructive pulmonary disease(COPD) . Methods Thirty-six patients with COPD (COPD group) and 30 healthy people(control group) underwent
文摘Polymers and polymeric composites have steadily reflected their importance in our daily life. Blending poly(vinyl alcohol) (PVA) with a potentially useful natural biopolymers such as hydroxypropyl cellulose (HPC) seems to be an interesting way of preparing a polymeric blends. In the present work, blends of PVA/HPC of compositions (100/0, 90/10, 75/25, 50/50, 25/75, and 0/100 wt/wt%) were prepared to be used as bioequivalent materials. Thermal analyses [differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA)], and X-ray diffraction (XRD) were employed to characterize and reveal the miscibility map and the structural properties of such blend system. The obtained results of the thermal analyses showed variations in the glass transition temperature (Tg) indicating the miscibility of the blend systems. Moreover, the changes in the melting temperature (Tm), shape and area were attributed to the different degrees of crystallinity and the existence of polymer-polymer interactions between PVA and HPC molecules. The X-ray diffraction (XRD) analysis showed broadening and sharpening of peaks at different HPC concentrations with PVA. This indicated changes in the crystallinity/amorphosity ratio, and also suggested that the miscibility between the amorphous components of homo-polymers PVA and HPC is possible. The results showed that HPC doped in PVA film can improve the thermal stability of the film under investigation, leading to interesting technological applications.
基金Project supported by the National Natural Science Foundation of China.
文摘All the methods in literature for extraction of thermodynamic properties of minerals from reversed experiment (REP) data neither completely meet the requirements of thermodynamics nor fully reflect the thermodynamic features of REP data. So there have been disputes about the thermodynamic validity of the methods. A method called interval-halving-scanning-
