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39results about How to "Warm color" patented technology
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Multi-function luminaire
InactiveUS7052157B1Excellent color renditionWarm colorNon-electric lightingLight source combinationsRemote controlEffect light
A multiple function lighting fixture that uses compact fluorescent lamps (CFL), and circular fluorescent lamps positioned in strategic locations inside a lampshade. A shield within the lampshade divides the area into a primary interior zone and a secondary interior zone. One of the respective lamps is located in each of the respective interior zones. One of the lamps provides for upwardly directed light and the other lamp provides downwardly directed light. The inner and outer surfaces of the shield may have reflective properties. The lampshade may have portions thereof having light transmitting properties. The inner surface of the lampshade may have reflective properties in some areas. LEDs may be mounted in various areas of the respective primary interior zone and secondary interior zones. The light fixture may also have dimmer control switches / sensors and there may be sensors for remote control operation for turning the respective lamps on and off.
Owner:LAU KENNETH H
Stable non-aqueous inkjet inks
A non-aqueous inkjet ink includes a pigment and a mixture of at least two polyalkyleneglycol dialkylethers represented by Formula (I):wherein,R1 and R2 are each independently selected from an alkyl group having 1 to 4 carbon atoms;Y represents an ethylene group or a propylene group; whereinn is an integer selected from 4 to 20 for a first polyalkyleneglycol dialkylether; and n is an integer selected from 5 to 20 for a second polyalkyleneglycol dialkylether. A method for preparing a non-aqueous inkjet ink is also provided.
Owner:AGFA NV
Stable non-aqueous inkjet inks
InactiveUS20100047455A1High dispersion quality and stabilityMinimal latency problemInksCoatingsDecorative laminatePigment
Owner:AGFA NV
Stable non-aqueous inkjet inks
InactiveUS7854799B2Quality improvementImprove stabilityInksSpecial surfacesEngineeringDecorative laminate
Owner:AGFA NV
Simulation candle
InactiveCN107035992ABig-amplitudeThe flame swings naturally and realisticallyElectric circuit arrangementsGlobesElectricityEngineering
The invention discloses a simulation candle. A supporting part of the candle is a supporting shaft a supporting shaft hole is formed in a swing part, and the supporting shaft is sleeved with the supporting shaft hole. The candle has the beneficial effects that due to the adoption of the manner that the supporting shaft and the supporting shaft hole are matched, a flame cover fixed to the swing part swings in a supporting point manner, 360-degree swing can be achieved, and flame swing is more natural and vivid; preferably, the bottom end of the supporting shaft is fixed to the inner ring of a bearing mounted on a supporting frame through a supporting rod, a light source is electrically connected with a magneto-electric induction coil mounted on the swing part, an electromagnetic coil B corresponding to the magneto-electric induction coil is arranged on the supporting frame and is electrically connected with the power source, current generated by magneto-electric induction is used for supplying power to the light source, interference of pulling between the light source and a power source is reduced, the swing part can swing more freely, in the swing process of the swing part, the current generated by the magneto-electric induction is changed along with changes of the swing speed, and after the light source is powered on, the more natural light and dark changes can be formed.
Owner:NINGBO CREATED ELECTRONICS
Composite gel and cereal suspension beverage and preparation methods thereof
ActiveCN107439865ARich varietyIncrease planting areaFood ingredient as gelling agentFood ingredient as mouthfeel improving agentCarboxymethyl celluloseGellan gum
The invention relates to the technical field of food processing, in particular to composite gel and a cereal suspension beverage and preparation methods thereof. The composite gel is prepared from curdlan, gellan gum, sodium carboxymethyl cellulose and water. The gellan gum, the sodium carboxymethyl cellulose and the curdlan are used in a matched way; then, the obvious cooperative and synergistic effects can be achieved; the water preservation performance of the gel can be obviously improved. The cereal suspension beverage product provided by the invention belongs to a particle suspension cereal beverage processed by using husked mungbean, oat, coix seeds, white granulated sugar, fruit juice, curdlan, gellan gum, sodium carboxymethyl cellulose, pigments and food flavoring through a scientific and reasonable processing process. The product has the advantages that nutrition and health are realized; the mouthfeel is fresh and cool; the stability is high; the mungbean grains in the product have mild color; the curdlan particles have high elasticity; the beverage is suitable for common people to drink.
Owner:I LAN FOODS IND +1
LED device with improved LED color rendering index (CRI) and manufacturing method thereof
InactiveCN102130279AHigh color rendering indexWarm colorSemiconductor devicesFluorescencePhotoluminescence
The invention provides an LED device with an improved LED color rendering index (CRI) and a manufacturing method thereof. The LED device comprises an LED support (1), an electrode pin (2), an LED chip (3), a gold line (4), a fluorescent powder layer (5) and an encapsulation layer (6), wherein the electrode pin (2) and he LED chip (3) are fixed on the upper surface of the LED support (1), the gold line (4) is used for connecting the LED chip (3) and the electrode pin (2), the fluorescent powder layer (5) is coated on the LED chip (3) and the encapsulation layer (6) is coated on the fluorescent powder layer (5), and the fluorescent powder layer (5) or the encapsulation layer (6) is doped with organic materials. In the invention, the organic materials is added to an LED structure, so that light emitted through the LED chip can effectively excite the organic material and enable the organic material to be subjected to photoluminescence so as to generate a light spectrum with a better CRI, and thus, the LED CRI is effectively improved. In addition, the organic materials are relatively diverse in types, relatively cheap in price, more easy to prepare and large in spectrum adjustability, therefore, a better application value can be achieved for the practical production of the LED industry.
Owner:SHAANXI UNIV OF SCI & TECH
Stable non-aqueous inkjet inks
A non-aqueous inkjet ink include a pigment and a mixture of at least two polyalkyleneglycol dialkylethers represented by Formula (I):wherein,R1 and R2 are each independently selected from an alkyl group having 1 to 4 carbon atoms;Y represents an ethylene group or a propylene group; whereinn is an integer selected from 4 to 20 for a first polyalkyleneglycol dialkylether; and n is an integer selected from 5 to 20 for a second polyalkyleneglycol dialkylether. A method for preparing a non-aqueous inkjet ink is also provided.
Owner:AGFA NV
Gypsum jade-imitating product and preparation method of same
The invention discloses a gypsum jade-imitating product including, by weight, 7-9 parts of [alpha]-gypsum, 1-3 parts of gypsum crystal whiskers, 0.2-0.4 parts of silicon sol, and 0.01-0.02 parts of gypsum defoamer. The invention also provides a preparation method of the gypsum jade-imitating product, which includes steps of: manufacturing a mold, preparing a pour-casting material, performing pour-casting shaping, and performing wax-dipping and polishing treatment in later period. In the invention, according to a proper ratio, the [alpha]-gypsum, gypsum crystal whiskers, silicon sol and gypsumdefoamer are mixed with addition of deionized water to obtain the pour-casting material, which is then subjected to tests; according to test results, comprehensive analysis is carried out to obtain the raw material formula, so that the gypsum jade-imitating product has the reasonable raw material formula. Finally, the gypsum jade-imitating product has fine and solid texture, is high in strength and toughness, has a moist color and high glossiness, and has the texture of jade.
Owner:JINGMEN QIAN NIAN JIAN HEALTH CARE TECH
Appetizing lentinus edodes stem hoisin sauce with digestion promoting and beautifying functions and preparing method thereof
InactiveCN106072448AIncrease contact areaImprove adsorption capacityFood ingredient as taste affecting agentNatural extract food ingredientsPropolisDigestion
The invention discloses appetizing lentinus edodes stem hoisin sauce with digestion promoting and beautifying functions and a preparing method thereof. The appetizing lentinus edodes stem hoisin sauce is prepared from, by weight, 300-350 parts of lentinus edodes stem, 100-120 parts of corn, 10-12 parts of fennel, 10-12 parts of table salt, 20-23 parts of white granulated sugar, 15-18 parts of ground pepper, 7-8 parts of nisin, 23-25 parts of dried small shrimp meal, 30-35 parts of propolis, 25-30 parts of rice vinegar, 50-60 parts of yogurt, 100-120 parts of pea, 30-35 parts of agar, 20-23 parts of abalone powder, 50-60 parts of hawthorn fruit juice, 10-12 parts of pericarpium citri reticulatae, 8-9 parts of formosan lattuce herb and a proper amount of olive oil. The appetizing lentinus edodes stem hoisin sauce contains various of nutrients, lentinus edodes taste is thick, sauce taste is moderate, colloid is dense, color is mild, and effective constituents in the appetizing lentinus edodes stem hoisin sauce have digestion promoting, beautifying, deficient heat clearing, fatigue resisting and cancer resisting effects as well as other healthcare effects.
Owner:HEFEI LONGLE FOODS
Multifunctional kiln for ceramic and firing process thereof
The invention relates to a multifunctional kiln for ceramic and a firing process thereof. The multifunctional kiln comprises a fire head and a kiln body; a firewood burning bin is formed in the fire head; a firewood charging device communicating with the firewood burning bin is arranged at the external of the fire head; a pulley is arranged at the bottom of the fire head; a flue is arranged at theexternal of the kiln body; a kiln bin communicating with the flue is formed in the kiln body; the flue is provided with a flue gate plate; a kiln car is arranged in the kiln bin; a laminate is erected at the top of the kiln car through a support column; silicon carbon rods and gas ports are arranged on two sides of the kiln bin; a main gas supply pipe is arranged under the kiln body; the gas portis matched and connected with the main gas supply pipe; a kiln car slide way and a fire head slide way are arranged between the fire head and the kiln body; the kiln car slide way is matched with thekiln car; the fire head slide way is matched with the pulley; and as the electric burning, the gas burning and the firewood burning are combined, the multifunctional kiln has the advantages of fast heating, easy temperature control, good economy, mild colors of glazes of produced porcelains, rich levels, high yield and short firing time.
Owner:郑州商瓷御品堂文化传播有限公司
Firing process of Jianzhan cup
The invention discloses a firing process of a Jianzhan cup. The firing process comprises the following steps: preparing a green body and glaze slip; and performing glazing by adopting internal oscillation and external immersion methods, not glazing the outer bottom of the green body, and putting the glazed and air-dried green body into a natural gas kiln to be roasted, wherein the natural gas kiln is provided with a burner for introducing natural gas for combustion. The natural gas kiln is adopted for firing the Jianzhan, a good reducing atmosphere is provided, the glaze color of the fired Jianzhan is mild and is close to the quality of firewood-fired Jianzhan, but the yield is far higher than that of firewood-fired Jianzhan; the fired Jianzhan cup has the advantages that the glaze surface is black and bright, the vitrification effect is good, the mouth edge is golden and moist, meanwhile, oil drop crystal spots are uniformly distributed on the glaze surface, the oil drop crystal spots are clear, glittering and translucent, and the Jianzhan cup has extremely high ornamental value and artistic value.
Owner:福建南平市建窑陶瓷研究所
Radix saposhnikoviae medicinal slices and preparation method thereof
The invention provides radix saposhnikoviae medicinal slices and a preparation method thereof, and relates to the technical field of traditional Chinese medicines and processing thereof. The radix saposhnikoviae medicinal slices are prepared from radix saposhnikoviae, radix alangii, radix psammosilenes, radix salviae miltiorrhizae, rhizoma chuanxiong, radix paeoniae rubra and radix astragali. Theradix saposhnikoviae medicinal slices are instant, have delicate taste, are mild in gloss, stable, efficient, fast and long-lasting in efficacy, and a kind of modern preparation convenient to take. The slices have the effects of dispelling wind and relieving exterior syndromes, clearing dampness and relieving pain, relieving itching and the like, and are mainly used for treating symptoms such as wind-cold, headache and bodily pain, rheumatic arthralgia, joint pain, stomachache and diarrhoea, rubella pruritus, beginning of ulcers and the like.
Owner:安徽颐生堂中药饮片有限公司
Japanese honeysuckle and dendrobium stem tea and preparation method thereof
InactiveCN106615346AIncrease added valueRich varietyPre-extraction tea treatmentCamellia chrysanthaFermentation
The invention discloses Japanese honeysuckle and dendrobium stem tea and a preparation method thereof. The preparation method comprises the following steps of withering dendrobium candidum leaves, performing rolling treatment, and then performing pile fermentation; stir-frying the treated dendrobium candidum leaves, pouring boiling water to the treated dendrobium candidum leaves, and keeping out air for fermentation; then adding Japanese honeysuckle tea, performing mixing and performing charcoal roasting; and placing treated mixtures for 100-180 days in an aging manner, so as to obtain the Japanese honeysuckle and dendrobium stem tea. The dendrobium candidum leaves and the Japanese honeysuckle tea are combined for making the tea, so that the nutrient value of the dendrobium candidum is sufficiently used; and the dendrobium candidum leaves are combined with the Japanese honeysuckle tea, so that the mouth feel and the condition of the Japanese honeysuckle and dendrobium stem tea is improved; and therefore, the made Japanese honeysuckle and dendrobium stem tea has favorable economic value and market competitiveness.
Owner:郑维雄
Material for preparing porcelains
InactiveCN102173748AWiden the optionsImprove liquidityCeramic materials productionClaywaresSodium metasilicateNational standard
The invention discloses a material for preparing ceramic winebottles. The material comprises the following components by weight percent: 40%-75% of desert sand, 15%-30% of clay, 12%-33% of coal gangue and 0.8%-4% of sodium metasilicate, wherein the sum of the weight percentages of the components is 100%. The invention has the following advantages: desert sand is used as a main raw material, a good low-cost method for treating desert is provided; compared with the traditional formula, the formula provide by the invention has the advantages that the product cost is greatly reduced; the product has gentle color, excellent impermeability and high strength; and the quality of the product meets the national standards of the related product.
Owner:内蒙古汇江陶瓷研究设计院 +2
Heat clearing and inflammation diminishing tartary buckwheat drinking tea with wheat fragrance and preparation method thereof
InactiveCN106173082AExtract fully and effectivelyHigh in flavonoidsTea substituesPolygonum fagopyrumAdditive ingredient
The invention discloses heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance and a preparation method thereof. The drinking tea is prepared from, by weight, 500-550 parts of tartary buckwheat, 100-120 parts of osmanthus flowers, 100-120 parts of barley, 30-35 parts of lotus leaves, 50-60 parts of caramel, 20-23 parts of fructus alpiniae oxyphyllae, 20-23 parts of radix ophiopogonis, 15-18 parts of cape jasmine leaves, 20-23 parts of herba taraxaci and 30-35 parts of rice vinegar. The heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance is sour and cool in mouthfeel, faint scent in smell, uniform in texture, mild in color and luster and diverse in nutrition, and the contained effective ingredients have the effects of clearing heat, diminishing inflammations, moistening the intestines, helping digestion and the like.
Owner:安徽天乾健食品科技有限公司
Bean residue dietary fiber active peptide face-beautifying low-alcohol-content rice wine and preparation method thereof
InactiveCN105132255ADetoxifyingImprove immunityAlcoholic beverage preparationBiotechnologyPerilla oil
The invention relates to bean residue dietary fiber active peptide face-beautifying low-alcohol-content rice wine and a preparation method thereof. The rice wine is characterized by being prepared with, by weight, 200-300 parts of fresh bean residue, 30-35 parts of rice bran protein, 100-250 parts of rice wine, 5-7 parts of kudzu vine root extract, 3-5 parts of licorice extract, 5-7 parts of rose apple seed extract and 10-13 parts of perilla oil. Through the steps of drying, smashing, pickling, fermenting and enzymolyzing bean residue, beany flavor of the rice wine is reduced, and the rice wine is better in taste and more exquisite in quality and is fully utilized. A new drinking concept of seeking stimulus while pursing nutrition and health during drinking of people is met, a new nutrition absorbing concept of direct absorption is provided for people, improving of immunity is facilitated, and the rice wine has functions of resisting oxidation, lowering blood pressure and blood fat and protecting liver and is incomparable for any non-peptide wine.
Owner:ANHUI RENRENFU BEAN IND
Anti-bacterial, anti-inflammation and anti-oxidizing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof
InactiveCN105942352AClear juiceUniform textureNatural extract food ingredientsFood ingredient functionsGrape seedAnti inflammation
The invention discloses anti-bacterial, anti-inflammation and anti-oxidizing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of houttuynia cordata, 23-25 parts of sophora flower honey, 8-9 parts of sophora flavescens, 10-12 parts of flos puerariae, 20-23 parts of lentinan, 23-25 parts of edible gelatin, 30-35 parts of pea seedlings, 10-12 parts of chili leaves, 10-12 parts of peel of oranges, 10-12 parts of rose hips, 2-2.3 parts of an extract of grape seeds, 5-6 parts of locust bean gum, 30-35 parts of lotus root flour, and 23-25 parts of superfine powder of cashew nuts. The nutritional jelly has abundant nutrients, sour-and-sweet moderated taste, gentle and mild color and uniform texture. The effective components are anti-bacterial, anti-inflammation and anti-oxidizing, and have the effects of beautifying and nourishing face, clearing heat and dispelling the effects of alcohol.
Owner:ANHUI JIASHILE FOOD PROCESSING
Polygahatous polysaccharide flavored badam and preparation method thereof
InactiveCN107279917AImprove heating uniformityGreat penetration depthFood ingredient as taste affecting agentNatural extract food ingredientsLicorice rootsPericarpium citri reticulatae
The invention discloses polygahatous polysaccharide flavored badam and a preparation method thereof. The badam is prepared from the following components in parts by weight: 1000-1200 parts of badam, 500-550 parts of polygahatous, 13-15 parts of licorice roots, 13-15 parts of star anise, 13-15 parts of cinnamon, 13-15 parts of pericarpium citri reticulatae, 13-15 parts of fennel, 13-15 parts of radix rehmanniae recen, 13-15 parts of radix rehmanniae praeparata, 13-15 parts of rhizoma dioscoreae zingiberensis, 13-15 parts of flos chrysanthemi indici and 60-80 parts of cream. The polygahatous polysaccharide flavored badam has uniform texture, full grain, bright color and crispy taste, is not greasy if being taken for a long time, is delicious, cannot easily causes internal fire, and is easy to store.
Owner:HEFEI RUILIAN BIOTECH CO LTD
Caviar and making method thereof
InactiveCN107736584AWarm colorDelicious and uniqueLipidic food ingredientsFood ingredient functionsNutrientChemistry
The invention discloses caviar and a making method thereof. The caviar comprises the following raw material components in percentage by mass of 39.75% of roe, 10% of plant rapeseed oil, 1.2% of chilipowder, 28.5% of a soybean sauce, 4% of salt, 1.7% of chicken essence, 2% of white sugar, 1.65% of cooking wine, 2% of ginger, 2% of scallions, 2% of garlic, 0.2% of secret spice, and 5% of fishbone head soup. The caviar contains rich nutrient substances, and is gentle and mild in color and delicious and unique in taste.
Owner:泰州鼎煊食品有限公司
Herba dendrobii officinale decoction pieces and processing method thereof
InactiveCN108310228ADelicate tasteStable efficacyAntipyreticAnalgesicsCurative effectAntipyretic Effect
The invention provides herba dendrobii officinale decoction pieces and a processing method thereof and relates to the technical field of Chinese medicinal materials and processing thereof. The herba dendrobii officinale decoction pieces are prepared from the following raw materials: herba dendrobii officinale, sucralose, lemon juice and yellow vinegar. The herba dendrobii officinale decoction pieces provided by the invention are instant and have the advantages of fine and smooth mouthfeel, mild color and luster, stable medicinal effect, high efficiency, rapid effect and long effect; the dissolution quantity and the dissolution speed of active substances including herba dendrobii officinale polysaccharide and dendrobine are remarkably increased after the decoction pieces are brewed by hot water; the decoction pieces have the curative effects of tonifying stomach and promoting fluid, dispelling deficiency heat, enriching essence and tonifying yin and the like, and have relatively good analgesic and antipyretic effects.
Owner:安徽颐生堂中药饮片有限公司
White atractylodes rhizome pieces for strengthening spleen and appetizing and preparation method thereof
InactiveCN106309532AQuality improvementReduce quality problemsDigestive systemKetone active ingredientsAtractylis carduusBULK ACTIVE INGREDIENT
The invention discloses white atractylodes rhizome pieces for strengthening the spleen and appetizing and a preparation method thereof. The white atractylodes rhizome pieces are prepared from the following components in parts by weight: 500-550 of fresh white atractylodes rhizome, 50-60 of prepared rehmannia root, 20-23 of fresh ginger leaves, 0.3-0.35 of curcumin, 100-120 of rice bran, 50-60 of fresh hawthorn, 20-23 of agar, 50-60 of yam powder and 30-35 of mandarin oil. The white atractylodes rhizome pieces for strengthening the spleen and appetizing disclosed by the invention has the advantages of fresh and sweet taste and uniform color, and the contained active ingredients have the health care effects of strengthening the spleen, appetizing, resolving heat, refreshing, strengthening immunization and the like.
Owner:天马(安徽)国药科技股份有限公司
Summer-heat-relieving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof
InactiveCN105942357AClear juiceUniform textureNatural extract food ingredientsFood ingredient functionsPropolisFreeze-drying
The invention discloses summer-heat-relieving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 50-60 parts of watermelon fermentation raw liquid, 10-12 parts of plantain herb, 13-15 parts of honey-processed pericarpium citri reticulatae, 20-23 parts of collagen protein, 20-23 parts of edible gelatin, 25-30 parts of molasses, 13-15 parts of white tea, 10-12 parts of flos panax notoginseng, 23-26 parts of freeze-dried powder of juice of lily, 15-18 parts of rice vinegar, 10-12 parts of stevia rebaudiana, 5-6 parts of propolis, and 9-11 parts of tangerine peel oil. The nutritional jelly has abundant nutrients, gentle color, uniform texture and comfortable mouth feel. The effective components have the effects of relieving summer heat, nourishing face, clearing heat, nourishing stomach, moistening lung and dispelling the effects of alcohol.
Owner:ANHUI JIASHILE FOOD PROCESSING
Mushroom stem dinner jelly with effects of clearing away heat and caring skin and preparation method of mushroom stem dinner jelly
InactiveCN106072251AIncrease contact areaImprove adsorption capacityFood scienceAdditive ingredientFunctional activity
The invention discloses a mushroom stem dinner jelly with effects of clearing away heat and caring skin and a preparation method of the mushroom stem dinner jelly. The mushroom stem dinner jelly consists of the following raw materials in parts by weight: mushroom stems 300-350 parts, millet100-120 parts, funnel 10-12 parts, salt 25-30 parts, white sugar 20-23 parts, ground pepper 13-15 parts, nisin 10-12 parts, apple vinegar 50-60 parts, peach gum 25-30 parts, honey 30-35 parts, Rhizoma Atractylodis Macrocephalae 10-12 parts, Radix Platycodonis 10-12 parts, Radix Glycyrrhizae Preparata 10-12 parts, Fructus Gardeniae 10-12 parts, Semen Sesami Nigrum 100-120 parts, jelly powder 30-35 parts, coconut milk 100-120 parts and a proper amount of olive oil. The mushroom stem dinner jelly is diversified in nutrition, and effective ingredients of the mushroom stem dinner jelly have effects of clearing away heat, caring skin, promoting functional activity of the stomach, nourishing Yin, resisting oxidation, resisting cancers and the like.
Owner:HEFEI LONGLE FOODS
Medicinal vinegar for treating oral aphthae in children and preparation method thereof
InactiveCN107375893APromote digestion and absorptionFull of tasteDigestive systemVinegar preparationPectinaseWater Chestnuts
The invention discloses medicinal vinegar for treating oral aphthae in children and a preparation method thereof. The medicinal vinegar is prepared from the following components in parts by weight: 10-12 parts of dried radix rehmanniae, 6-7 parts of bamboo leaves, 10-12 parts of fructus forsythiae, 5-6 parts of coptis chinensis, 10-12 parts of radix ophiopogonis, 15-17 parts of couch grass roots, 5-6 parts of ural licorice root tip, 8-9 parts of clerodendron cyrtophyllum, 8-9 parts of eleocharis dulcis, 10-12 parts of licorice roots, 8-9 parts of dried ginger, 25 percent of ligustrazine-enriched Shanxi mature vinegar, 100-120 parts of red jujube, 350-360 parts of haws and 20-23 parts of xylitol. According to the medicinal vinegar, red jujubes and haws are softened by precooking and are subjected to enzymolysis with pectinase to convert macro-molecular substances into scattered micro-molecular substances, so that the medicinal vinegar can be easily digested and absorbed, the flavor is richer, the taste is smoother, and the color is clearer.
Owner:张廷
Gypsum container and preparation method thereof
ActiveCN110027092AWarm colorGlossy and transparentMouldsMould auxillary partsGypsumMaterials science
The invention discloses a gypsum container and a preparation method thereof. The method comprises the following steps: (1) manufacturing an inner container body: first, manufacturing an inner container body mold, placing a plurality of gypsum supporting columns in the middle of the inner container body mold, injecting a melted paraffin casting material into the inner container body mold through aninner container casting hole, cooling the inner container body to obtain the inner container body of a paraffin material, wherein the gypsum supporting columns penetrate the inner container body; (2)manufacturing an outer container body: placing the inner container body of paraffin material in the middle of a groove in the lower layer of the outer container body mold, injecting the gypsum casting material through an outer container body casting hole, and drying the outer container body mold to obtain an outer container body comprising the inner container body; (3) melting paraffin to obtainthe outer container body comprising an inner cavity; and (4) injecting a film forming liquid into the inner cavity of the outer container body comprising the inner cavity to form an anti-leakage filmon the surface of the inner wall of the inner cavity to obtain the gypsum container. The gypsum container manufactured can hold liquids such as essential oil without leakage.
Owner:JINGMEN QIAN NIAN JIAN HEALTH CARE TECH
A kind of gypsum container and preparation method thereof
ActiveCN110027092BWarm colorGlossy and transparentMouldsMould auxillary partsParaffin waxMechanical engineering
Owner:JINGMEN QIAN NIAN JIAN HEALTH CARE TECH
Agate-jade artificial composite material decorating plate and processing method
Owner:哈尔滨赛玉科技发展有限责任公司
Antiquing treatment method for gold and antiqued gold
ActiveCN112410773AWarm colorSolve the effect of not being able to make old on the surfaceMetallic material coating processesProcess efficiency improvementAcetic acidChlorine dioxide
The invention relates to an antiquing treatment method of gold, which comprises a pretreatment process, a gold casting process, a post-treatment process and an antiquing process; the antiquing processcomprises the following steps: adding ferric trichloride into purified water, uniformly stirring, heating and dissolving to form a ferric trichloride solution; adding a chlorine dioxide agent A intothe purified water and dissolving to form a chlorine dioxide agent A solution; adding a chlorine dioxide B agent into the purified water and dissolving to form a chlorine dioxide B agent solution; andmixing the chlorine dioxide agent A solution and the chlorine dioxide agent B solution, uniformly stirring, pouring into the ferric trichloride solution, adding acetic acid to form an antiquing solution, and soaking gold in the antiquing solution. The antiquing solution is mainly prepared from ferric trichloride, and the chlorine dioxide agent A, the chlorine dioxide agent B and the acetic acid are used as additives to adjust the color of the antiqued product, so that the antiquing solution is attached to the surface of gold and is brown red. Gold obtained through the antiquing method has thematte effects of being mild in color, lustrous but not dazzling and obvious but not expensive.
Owner:山东恒银珠宝有限公司
LED dimming circuit, led module, and dimming method of led module
ActiveCN107027225BLuminous brightness is constantLuminous brightness changesElectrical apparatusElectroluminescent light sourcesLow voltageChipset
The invention relates to an LED dimming circuit, an LED module, and a dimming method for an LED module. The circuit includes a voltage input terminal, a first voltage output terminal, and a second voltage output terminal, wherein the voltage input terminal and the first voltage output terminal A voltage stabilizing circuit is connected between the terminals, and a switch circuit is connected between the voltage input terminal and the second voltage output terminal, and the switch circuit is switched on and off according to the voltage value input by the voltage input terminal. The LED module includes the above-mentioned LED dimming circuit and two sets of LED chips. The method includes providing a voltage to the voltage input terminal, and the output voltage of the voltage input terminal provides a stable voltage to the first LED chipset after passing through the voltage stabilizing circuit, and the first LED chipset emits light; the voltage input at the voltage input terminal is higher than that of the switch circuit When the threshold voltage is turned on, the switch circuit is turned on and provides voltage to the second LED chipset, and the second LED chipset emits light. The invention can conveniently realize the adjustment of the color temperature of the LED module.
Owner:RAYBEN TECH ZHUHAI
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