253results about How to "Uniform state" patented technology

A transmission liquid crystal display device using a backlight device for supplying display light emitted from a large number of light emission diodes to a transmission display panel. The transmission liquid crystal display device has an optical sheet block (10) between a liquid crystal panel (5) and a light source unit (7) having a large number of LEDs (12) and has a light diffusion plate (15), which has light transmission properties and is made of resin, for controlling the incidence of display light emitted from each of the LEDs (12). On the light diffusion plate (15) are formed vertically long light modulation patterns (18) by using light reflective ink. Each pattern (18) faces each LED (12) and has a size equal to the size of each LED (12) including its external shape. The light modulation patterns (18) uniformize the light emitted from the LEDs (12) and realize an image display of high brightness where color irregularity and horizontal stripes are suppressed.

The present invention's multimode optical fiber is characterized in that the propagating modes include a mode the lowest and second or higher order modes; and the difference between the propagation constants of the lowest order mode and the second order mode is 2-fold or more than the difference between the propagation constants of adjacent modes that are second order or higher order modes. Due to this design, single mode propagation becomes possible once the modes have propagated over a specific distance. As a result, it is possible to relax the conventional single mode conditions, enabling the fiber parameters to be set relatively freely.

A balun transformer includes: a drum-shaped core having a core unit and a pair of flanges arranged on both sides of the core unit; a plurality of terminal electrodes arranged on the flanges; a primary winding wound around the core unit, both ends of the primary winding being connected to the terminal electrodes; and a secondary winding wound around the core unit, both ends and a center tap of the secondary winding being connected to the terminal electrodes, wherein the secondary winding includes a first wire extending from one end to the center tap, and a second wire extending from the other end to the center tap, and the first wire and the second wire are wound around the core unit so as to extend along each other.

A spark plug having a length for an internal combustion engine is provided which is designed to keep the ignitability of a gaseous fuel high to decrease a rise in voltage required by the spark plug to discharge, thereby prolonging the service life of the spark plug. The spark plug includes noble metal chips joined to a ground electrode and a center electrode to define a spark gap therebetween. At least one of the noble metal chips has a length of 0.3 mm or more and includes a portion whose sectional area traversing a lengthwise direction of the spark plug is greater than an area of a top end surface, thereby ensuring a higher degree of ignitability of the fuel and minimizing the rate of the rise in the required voltage.

The invention relates to a novel modified emulsified paraffin concrete curing agent. Aiming at overcoming the defects that the existing concrete curing agent cannot reach the industrial standard on building material in terms of the water retention property and is unfavorable for environmental protection, the price is high and the decoration at later stage is also affected, the following technical proposal is provided: the curing agent is mixed with the following materials and water: 10-20% of vinyl acetate-ethene high molecular polymer emulsion, 0-5% of silicone resin modified acrylic polymer emulsion, 50-75% of paraffin emulsion, 0.1-0.5% of colloidal dispersing agent of the emulsified paraffin for stabilizing the emulsion state and 0.05-0.02% of special defoamer for emulsion. The invention has the beneficial effects that: the chemical curing method which is adopted for retaining water is an innovation for the traditional curing method; compared with the prior art, the method is labor-saving, time-saving and water-saving and is convenient to operate, can improve the film formation ability and the sealing ability of the emulsified paraffin emulsion, and can improve the bonding and absorbing capacity of the emulsified paraffin emulsion on the concrete surface, which leads the effective water retention rate of the coating film to reach more than 90%.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

A positive electrode plate (7) and a negative electrode plate (8) are coiled around with a separator (9) interposed therebetween into a flat shape having a rectangular plan to obtain an intermediate product (17) of an electrode plate group, whose corners are then cut off along straight or curved lines to obtain a substantially octagonal electrode plate group (1a, 1b), so that it is accommodated in a negative electrode case (5) having a circular plan with good space efficiency. The problem of residual water in the coiled electrode plate group (1a, 1b, 1c) of a coin type battery having high load current characteristics is resolved by a vacuum dry treatment, and the problem of dust generated during the welding of leads is resolved by a method whereby dust is not scattered inside the case. Flat batteries with higher reliability are thus obtained.

When a discharge start voltage takes a normal value under the normal temperature, priming discharge starts at a time t1. In this case, at a time t3 that is later than the time t1 by a predetermined time t, a sustain driver control signal Ssud2 is raised to put a sustain electrode into the floating state to stop the priming discharge. When the discharge start voltage takes a higher value than usual under the high temperature, the priming discharge starts at a time t2. In this case, at a time t4 that is later than the time t2 by the predetermined time t, the sustain driver control signal Ssud2 is lowered to put the sustain electrode into the floating state to stop the priming discharge. With such a configuration, provided is a plasma display device capable of implementing excellent and stable display quality while maintaining constant, even if a discharge start voltage varies, the charge state in display cells after a priming period, and a drive method for such a plasma display device.

The invention discloses a brown lactic acid bacteria beverage containing enzyme and a preparation method thereof. The lactic acid bacteria beverage comprises the following raw materials by mass percentage: 20-41% of raw material milk, 3-20% of fruit and vegetable juice, 0.15-0.5% of a stabilizing agent, 1.51-16% of a sweet substance, 0.05-0.35% of an acidity conditioning agent, 0.002-0.08% of buffer salt, 0.045-0.6% of a starter A, 0.001-0.004% of a starter B, and the balance of water. The preparation method comprises the following steps: by screening specific lactic acid bacteria, fermenting the fruit and vegetable juice to prepare a fruit and vegetable broth. The fruit and vegetable broth and a brown lactic acid bacteria beverage semi-finished product are mixed, the steps of blending, sterilization, aseptic homogenizing, and cooling are carried out to prepare the beverage with high live bacteria number, the brown lactic acid bacteria beverage has cow's milk fermentation flavor and special fermentation flavor of the fruit and vegetable juice, and has dual nutrition value of the enzyme and the fermented cow's milk.

An asynchronous, peer-to-peer design is provided for synchronizing data on machines within a cluster using messaging. The data may be represented in memory as a document object model in secondary storage. Messaging may be handled by a messaging system with topic destinations. The design supports persistence management, locking, and transactions with rollback, and maintains a uniform state for the data across all nodes and secondary storage at all times. Furthermore, barring catastrophic failure of all machines in the cluster and secondary storage, there is no possibility of losing committed data.

The invention relates to the field of optimization of a cognitive wireless network spectrum and provides a cognitive wireless network spectrum sensing and access decision combined optimization method. Secondary users decide whether to participate in sensing according to the possibly obtained handling capacity; the secondary users deciding to participate in sensing are subjected to spectrum sensing, a local sensing result is obtained, and the local sensing result is uploaded to a fusion center according to the sequence of linklihood ratios; the fusion center decides whether a primary user occupies a channel or not according to a decision criterion; the secondary users decide whether to have access to the channel according to the decision criterion and the possibly obtained handling capacity; when the proportionate growth rate of the secondary users participating in sensing and the proportionate growth rate of the secondary users having access to the channel tend to be stable, the proportion of the secondary users participating in sensing and the proportion of the secondary users having access to the channel are obtained. On the basis of evolutionary game, the spectrum sensing and access are combined, the sensing and access proportions of the secondary users are dynamically adjusted, the balanced state is achieved finally, and the system performance of the system is optimized.

The invention relates to the technical field of heat exchanger, in particular to a flat pipe which comprises not less than two through holes which extend along the lengthwise direction of the flat pipe. The through holes are arranged side by side along the width direction of the flat pipe. Two ends of the flat pipe along the width direction respectively form an external air influx entrance end and an external air outflux end. The section sizes of the through holes are reduced gradually along the direction from the external air influx entrance end of the flat pipe to the external air outflux end of the flat pipe. The through hole near the external air influx entrance end of the flat pipe has larger section size, larger heat transmission temperature difference, large heat exchange volume and larger mass flow. The through hole near the external air outflux end of the flat pipe has smaller section size, lower heat transmission temperature difference, less heat exchange volume and less mass flow. The invention brings the heat exchange performance of the flat pipe into play completely and improves the heat exchange efficiency of the heat exchanger further. The invention also provides a heat exchanger.

According to a first invention, since a flow of a spacer dispersed liquid is formed in a transporting chamber separated from a discharging chamber by an internal filter, the spacer dispersed liquid is stably discharged through an ejection hole, while the discharging chamber on a side of a nozzle plate is not affected by the flow of the spacer dispersed liquid. According to a second invention, since a spacer dispersed liquid does not flow inside a discharging chamber in a printing state in which the spacer dispersed liquid is discharged, the spacer dispersed liquid is stably discharged through an ejection hole. To the contrary, since the spacer dispersed liquid is directed inside both the discharging chamber and the transporting chamber in a waiting state in which the spacer dispersed liquid is not discharged, spacer particles in the spacer dispersed liquid do not settle.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The present invention relates to human papillomavirus (HPV) type hybrid virus-like particles and a preparation method thereof. The virus-like particles can be used for preventions two or more HPV infections and diseases caused by HPV infections. The present invention further relates to uses of the protein and the virus-like particles in preparations of drug compositions or vaccines, wherein the drug compositions or the vaccines are provided for preventions of HPV infections and diseases caused by HPV infections, and the diseases comprise cervical cancer, condyloma acuminatum, and the like.

The invention discloses ice cream slurry and a preparation method thereof. The ice cream slurry comprises the following raw materials in percentage by mass: 2-8% of milk fat, 8-16% of lactoprotein, 5-25% of sweetening agent, 0.1-1% of emulsifier, 0.1-1% of thickening agent and water. The preparation method comprises the following steps: mixing the raw materials, namely uniformly mixing the milk fat, the lactoprotein, the sweetening agent except white granulated sugar and water at a temperature of 30-40 DEG C, heating up to 60-70 DEG C to obtain a solution A, and uniformly mixing the solution A with the emulsifier, the thickening agent and the white granulated sugar to completely dissolve all raw materials; carrying out secondary homogenization; sterilizing at a sterilizing temperature of 110-130 DEG C for 10-30 seconds; cooling; and carrying out sterile filling to obtain the ice cream slurry. The ice cream slurry disclosed by the preparation method disclosed by the invention is long in quality guarantee period, convenient to use, uniform in product state, free of layering or bleeding phenomenon, excellent in flavor and fragrance and capable of ensuring delicate taste and fresh flavor of ice cream.

The invention relates to a metal homogenizing melting furnace. The metal homogenizing melting furnace comprises a furnace body and a support used to fix the furnace body, wherein the furnace body comprises a furnace shell, a furnace lining, a heating element and a crucible, which are sequentially arranged from outside to inside, the heating element is arranged around the outer surface of the crucible, the crucible is provided with a furnace cover, a stirrer is arranged on the furnace cover, and a stirring shaft of the stirrer is stretched into the crucible, and stirs molten liquid in the crucible through stirring impellers arranged at the bottom of the stirring shaft. The metal homogenizing melting furnace stirs molten metal through the stirrer, uniforms constituents of the molten metal obtained after melting metal, and greatly improves product quality.

The invention discloses a barley seedling clear juice solid beverage and a preparation method thereof, which belong to the technical field of health protection food. The barley seedling clear juice solid beverage consists of the following components in percentage by weight: 40-70 percent of barley seedling juice powder, 10-40 percent of barley seedling powder and 3-20 percent of konjac glucomannan. The barley seedling clear juice solid beverage produced by the preparation method is low in production cost, stable in quality, high in nutritional value, high in functionality, good in taste and uniform in state and does not have astringency and precipitates.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

A preparation method of porcine reproductive and respiratory syndrome vaccines by utilizing a bioreactor utilizes a stream perfusion type bioreactor as a cultivation tool. The preparation method comprises the steps of a cultivating cells for preparing the vaccines; b vaccinating and cultivating viruses; c harvesting virus liquor; d preparing the vaccines and the like. The preparation method has the advantages that the preparation method is simple and convenient in operation, low in contamination probability and capable of remarkably reducing preparation cost, the vaccines are large in yield, uniform and stable in quality and good in immune effect, and the like. The whole preparation process does not involve other problems of biological safety and public hygiene so that the preparation method is suitable for large-scale preparation of the porcine reproductive and respiratory syndrome vaccines.

Disclosed is a stirring tool which is capable of fully and efficiently mixing ingredients such as mayonnaise even in relatively small amounts. A stirring blade is mounted on a rotating shaft which is rotated by a driving force. A hollow blade cover is provided which covers the periphery of the rotating stirring blade and a portion of the edge of the stirring blade constitutes a long edge which is an edge part that faces the inner circumferential face and which extends along the inner circumferential face of the blade cover. Openings which are holes and an opening are provided at the end of the blade cover and in a peripheral wall of the blade cover for circulation of the stirred ingredients. The long edge can be seen through the holes in the peripheral wall when the rotating blade rotates.

The invention provides a preparation method of an electrochemical aptamer sensor for detecting aflatoxin B1. The preparation method comprises the following steps of (1) dropwise adding mesoporous carbon onto a work electrode; (2) performing potentiostatic gold nanoparticle deposition for modifying CMK / GCE; (3) dropwise adding an AFB1 aptamer modified with sulfydryl at one end onto an AuNPs / CMK / GCEelectrode; (4) immersing the Apt / AuNPs / CMK / GCE into an MB (Methylene Blue) solution, so that the MB is adsorbed on an aptamer chain to obtain an MB-Apt / AuNPs / CMK / GCE electrode; and (5) detecting thereduction peak current value. The electrochemical aptamer sensor for detecting aflatoxin B1 can achieve the goal of quantitatively detecting a target object; the characteristics of high speed and operation simplicity are realized; and the defects of operation complexity and long detection period of a large-scale detecting instrument are overcome.

The invention discloses fermented milk with the flavor of coconuts and a preparation method of the fermented milk. The raw materials of the method comprise the following components in percentage by weight: 9.5%-12.5% of nonfat dry milk, 3.0%-4.5% of coconut oil, 7.0%-8.0% of sugar, 0.002%-0.0026% of a fermentation agent, and the balance being water, and the percentage of each of the components presents the percentage of the weight of the component to the percentage by weight of the total weight of the raw materials. The method comprises the following steps: (1) mixing the nonfat dry milk, the coconut oil, the white sugar and the water so as to obtain a mixture, and stirring the mixture; (2) homogenizing the stirred mixture, disinfecting the homogenized mixture, cooling the disinfected mixture, adding the fermentation agent for fermentation until the end acidity is 70-85 DEG T; and (3) pouring the fermented mixture, cooling the poured mixture, and obtaining the fermented milk. The fermented milk with the flavor of the coconuts, disclosed by the invention, is good in homogeneity, fine and smooth in the state of tissues, and rich in flavor, has favorable stability and favorable mouth feel within the shelf life, and has the nutrient health care efficacy. The preparation method of the fermented milk is environmentally-friendly, energy-saving and suitable for industrialized production.

The invention relates to a production process of instant maize germ powder. The instant maize germ powder is prepared through raw material preprocessing, beating, enzymolysis, enzyme inactivation, colloid milling, sterilization, high-pressure homogenization and spray drying by taking maize germ meal as a raw material; the enzymolysis is carried out by adding medium-temperature alpha-amylase accounting for 0.2%-0.4% of the dry weight of the maize germ meal, and the starch hydrolysis DE value (Dextrose Equivalent value) of maize germ meal slurry which is subjected to enzymolysis is controlled between 18% and 22%; the prepared homogenized maize germ meal slurry achieves the easiness for the spray drying, and a finished product does not absorb moisture, so that the dissolution stability of the maize germ powder is enhanced, the deposition has small possibility of appearing in the dissolving process, and the maize germ powder is not caked and agglomerated when being dissolved in water; and the additional value of maize germ meal is increased. The instant maize germ powder obtained through the method disclosed by the invention achieves the protein content more than 23%, is in a faint yellow color and is fast in dissolution; and the dissolved instant maize germ powder is uniform in state and achieves the product dissolution time less than 27 seconds without any unpleasant odor.

The invention discloses a full-automatic stirring / cleaning integrated device for a coating jar. The full-automatic stirring / cleaning integrated device comprises a rack, a stirring / cleaning rotation mechanism, an actuation mechanism, a lifting mechanism, a main shaft rotation mechanism and a weighing mechanism, wherein the main shaft rotation mechanism is arranged on the lifting mechanism; the stirring / cleaning rotation mechanism is connected with a rotation main shaft of the main shaft rotation mechanism; the actuation mechanism is arranged at the top of the rotation main shaft; and the weighing mechanism is arranged at the top of the rack. According to the full-automatic stirring / cleaning integrated device, by operating the actuation mechanism, the switching of stirring and cleaning can be realized, and the operations, such as fast mixing, lower-speed sediment-preventing mixing, and automatic jar wall cleaning after empting of materials in the jar, adapting to work conditions in coating industry, can be realized; the full-automatic stirring / cleaning integrated device can be used as a novel energy-saving coating jar container stirrer device, and also can provide full-automatic processing equipment which has energy conservation, high efficiency, reliability and unmanned operation functions for the full-automatic coating production.

The invention provides a production method of high-temperature resistant edible protein casing, comprising the following steps: (1) the animal inner leather is soaked in the alkaline proteinase solution of bacillus subtilis for a long time; (2) the leather after water washing and cutting is soaked in hydrochloric acid to become translucent and expanding; (3) the PH value of the material is adjusted to 2.5-3.5, then the material is cut up and pressed into tablets, and edible oil additives, soluble cellulose, water and hydrochloric acid are added into the tablets and mixed into micelles; (4) the micelles are filtrated, extruded and formed into a hollow tube shape; (5) the hollow tube is dried and cured; (6) the product is cooked at 85-95 DEG C under high humidity; and (7) the finished product can be obtained after folding and winding or shrinking. The product has the advantages of high strength, small shrinkage, uniform diameter and thickness, edible safety and high temperature resistance. The method of the invention is easy to operate; the process conditions are adjusted in multiple steps, and the aim to improve the performance of finished product is achieved by synergistic actions.

The invention discloses laundry soap powder slurry, a preparation method thereof and an industrial production technology of laundry soap powder. The industrial production technology mainly comprises the steps of: 1) directly adopting fatty acid and liquid alkali to conduct neutralization reaction in a batching kettle of a front preparation system to participate in slurry preparation, 2) allowing the slurry after technical optimization treatment to be capable of smoothly entering a high-tower powder spraying system through a high pressure pump to produce base powder, and 3) adding the base powder and other post preparation raw materials, continuously and evenly mixing with a screw mixer, preparing a semifinished product of the laundry soap powder, conveying to a powder bin with a conveyor belt, and packaging into a finish product. According to the technology, high-tower powder spraying equipment is adopted for production, and no other additional special device is added. Compared with the laundry soap powder produced by the original technology (adding powdered to granular sodium aliphatate during post preparation), the produced laundry soap powder has the characteristics of uniform dispersion and adhesion of sodium aliphatate, short product solution time, low agglomeration resistance and good liquidity, and automatic packaging and continuous mass production of the soap powder can be realized.