42results about How to "Avoid quality changes" patented technology

A chair having a backrest (3) and a backframe (4) disposed behind the backrest (3). The backrest (3) is capable of being deformed in a bent manner by the body pressure from a seat occupant. The upper end part of the backrest (3) is attached to the back frame (4) by a first support device (12). Left and right end parts of the section of the backrest (3) at or slightly above the height of the waist of the user are attached to the back frame (4) by a second support device (13). The first support device (12) has a rigidity such that deformation in a bending manner occurs due to body pressure. The rigidity of the second support device (13) is higher than that of the first support device (12). The waist of the user is supported in a stable manner, and when rocking occurs, the upper end part of the backrest (3) is able to deform so as to follow the movement of the body. The backrest comprises a frame body (9) constituting the outer periphery of the backrest and a body support section (10) for receiving the body pressure of the seat occupant. The body support section (10) is divided into a center area comprising a group of laterally long center stays (41), and side areas comprising a group of similarly laterally long side stays (40). The center stays (41) and the side stays (40) are disposed so as to be vertically staggered. Stays (40, 41) that are laterally adjacent to each other are integrally linked by a linking piece (42) oriented at an incline.

The invention relates to the technical field of food processing, in particular to a glutinous rice product and a preparation method thereof. The glutinous rice product has an improved preparation recipe consisting of 80 to 120 parts of high-quality glutinous rice flour, 10 to 20 parts of corn modified starch, 300 to 400 parts of high maltose syrup, 50 to 70 parts of water and compound improving agents which are 5 to 10 percent of the weight of the glutinous rice flour, wherein wrappers account for 70 to 80 percent of the total weight, and the stuffing accounts for 30 to 20 percent of the total weight. The preparation method comprises the following steps of: preparing wrapper, preparing stuffing, filling stuffing automatically, shaping and processing by smoothening agent; then, carrying out ozone sterilization for 1h; and packing to obtain finished products. The invention is characterized in that through the recipe and the process optimization, the preparation process has high automation degree, and the prepared glutinous rice product has strong water preservation performance, high elasticity, good flavor and rich nutrition and is convenient to eat. The problem that the traditional glutinous rice product has short shelf life and can be easily hardened is solved, and the shelf life of the glutinous rice product can reach more than 6 months.

A sound system for a vehicle driven by an engine is provide, which includes an audio device for an internal space of a cabin of the vehicle, and a traveling state determiner configured to determine a traveling state of the vehicle. The audio device is configured to change a quality of a sound reproduced by a sound source and, when the traveling state determined by the traveling state determiner is a given traveling state, degrade the quality of the reproduced sound.

A disk table rotation supporting structure includes a tray having an inner wall surface that stands upward, a bottom surface provided on an inside, a central axis portion that stands upward on a center portion of the bottom surface, and a receiving portion disposed around the central axis portion, and a disk table having a large circular-ring supporting rib provided downward in neighborhood of the inner wall surface, a central through hole portion opened in a center portion and into which the central axis portion of the tray is inserted, and a small circular-ring rib extended downward from a periphery of the central through hole portion. Only the large circular-ring supporting rib is supported rotatably on the bottom surface of the tray via a lubricating member, and the disk table is rotated in this situation.

The invention discloses an oily release agent used for lead-acid storage battery plate grid casting. The oily release agent comprises grease and a viscous improving agent. The viscous improving agent refers to polymethyl methacrylate. According to the oily release agent used for lead-acid storage battery plate grid casting, the viscosity is small, and the problem that the dripping speed is decreased in the using process of the oily release agent and thus plate grid quality is lowered is solved.

The invention provides a preparation method of a placenta source matrix mesenchymal stem cell. The preparation method comprises the following steps: (1) separating the placenta source matrix mesenchymal stem cell; (2) cultivating the placenta source matrix mesenchymal stem cell, wherein a trypLE<TM> enzyme solution is utilized to process a placenta tissue in two steps in the step (1), and a serum-free medium is utilized in the step (2). By adopting the method provided by the invention, the placenta source matrix mesenchymal stem cell is a complete matrix source by short tandem repeat sequence (STR) atlas analysis, and is qualified by chromosome karyotype examination, pathogenic microorganism examination of bacteria, funguses and viruses, cell purity identification and cell biology function identification. Therefore, the placenta source matrix mesenchymal stem cell obtained by the method provided by the invention does not contain foreign protein, can meet the requirements of clinical use, is especially suitable for use by mothers, and also provides a technical support for building an excellent placenta source matrix mesenchymal stem cell bank.

The invention discloses a preparation method of a temperature buffer type polyvinyl alcohol film. The preparation method comprises the steps of casting a polyvinyl alcohol mother liquid solution on a glass panel of a constant temperature heater, so as to form a sticky film under certain temperature; then, preparing a polycaprolactone / liquid paraffin electrostatic spinning liquid, and spinning the polycaprolactone / liquid paraffin electrostatic spinning liquid on the surface of the polyvinyl alcohol sticky film through electrostatic spinning of an electrostatic spinning device; and finally, adopting polycaprolactone as an electrostatic spinning liquid, spinning the electrostatic spinning liquid on the surface of a polycaprolactone / liquid paraffin layer through electrostatic spinning of the electrostatic spinning device, preparing a three-layer film structure, and drying the three-layer film structure to obtain the film. Relative to other types of fresh-keeping films, the film has good mechanical properties, can achieve a temperature buffer effect, and can prevent quality of frozen food from changing due to fluctuation of different temperature during transportation and carrying processes, nutritional value and commodity value of frozen food can be greatly guaranteed, and the film has wide application in packaging and transportation aspects of frozen food.