In recent years, Vantico A &T US Incorporation has developed a type of the hightest accuracy photosensitive resin: SL5510 stereolithography material(briefly named SL5510) to use in the stereolithography apparatus(...In recent years, Vantico A &T US Incorporation has developed a type of the hightest accuracy photosensitive resin: SL5510 stereolithography material(briefly named SL5510) to use in the stereolithography apparatus(SLA). In this paper, the thermal and mechanical properties were investigated for the fabricated specimens of SL5510 in the different UV post-cure time. This may instruct us to employ better the fabricated parts of SL5510.展开更多
Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughte...Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat （IMM）. The quality attributes and microbiological status of Kundi, a West African dried meat product （IMM） were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids （FFA, %） on extracted fats were unacceptably high for the commercial Kundi （2.64%）, which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.展开更多
Hepatic stellate cells（HSCs） are a kind of fat-storing cells, the lipid droplets are rich in the Cytoplasm, in which retinyl ester accounts for 42%, triglyceride occupies 28%, cholesterol （total） occupies 13%, pho...Hepatic stellate cells（HSCs） are a kind of fat-storing cells, the lipid droplets are rich in the Cytoplasm, in which retinyl ester accounts for 42%, triglyceride occupies 28%, cholesterol （total） occupies 13%, phospholipids occupies 4% respectively. Studies have continued that thetransforms of HSC phenotype follows the changing of the cell lipid. After the activation of HSC, with HSC phenotype changing from fat-storing cells into myofibroblast, the lipid droplets decreased or disappeared gradually, which means HSCs are under the differentiating process of removing adipose, meawhile triglyceride, and the main content of lipid droplets, also obviously reduced. It was ever declined that during the process of HSC re-fating, the activated HSC would turn into quiescent state. Therefore this shows HSCs fat metabolism is closely related to the biological activity.展开更多
Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients....Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients. About 40% of the sugar in flavored milk is naturally occurring lactose beverages. The goal of this study was to test the truthfulness of the labeling concerning protein, fat and sugar content of the flavored milk. Moreover, the compliance with the Gulf standard was tested. Ten different brands of flavored milk were used in this study. As per labeled on the package, this study found that： one company did not mention clearly that their products are nonfat milk. We also found that there were variations in the percentage of fat between the ten types of flavored milk. For calcium content, all companies indicated clearly the calcium content except company eight. Concerning laboratory analysis, one company considered as mislabeled since they stated on the package that the percentage of fat 1.1-1.2 and the lab analysis showed it contained 3.1%. All companies were truthful about protein content. Moreover, for calcium, all companies have low calcium content than what has stated on the package except one company.展开更多
基金This research was supported by the Key Science and Technology Foundation of Hubei Province Scientific Committee (2001P0205) and theNational"863"H-Tech Foundation (2002AA6Z3083)
文摘In recent years, Vantico A &T US Incorporation has developed a type of the hightest accuracy photosensitive resin: SL5510 stereolithography material(briefly named SL5510) to use in the stereolithography apparatus(SLA). In this paper, the thermal and mechanical properties were investigated for the fabricated specimens of SL5510 in the different UV post-cure time. This may instruct us to employ better the fabricated parts of SL5510.
文摘Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat （IMM）. The quality attributes and microbiological status of Kundi, a West African dried meat product （IMM） were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids （FFA, %） on extracted fats were unacceptably high for the commercial Kundi （2.64%）, which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.
文摘Hepatic stellate cells（HSCs） are a kind of fat-storing cells, the lipid droplets are rich in the Cytoplasm, in which retinyl ester accounts for 42%, triglyceride occupies 28%, cholesterol （total） occupies 13%, phospholipids occupies 4% respectively. Studies have continued that thetransforms of HSC phenotype follows the changing of the cell lipid. After the activation of HSC, with HSC phenotype changing from fat-storing cells into myofibroblast, the lipid droplets decreased or disappeared gradually, which means HSCs are under the differentiating process of removing adipose, meawhile triglyceride, and the main content of lipid droplets, also obviously reduced. It was ever declined that during the process of HSC re-fating, the activated HSC would turn into quiescent state. Therefore this shows HSCs fat metabolism is closely related to the biological activity.
文摘Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients. About 40% of the sugar in flavored milk is naturally occurring lactose beverages. The goal of this study was to test the truthfulness of the labeling concerning protein, fat and sugar content of the flavored milk. Moreover, the compliance with the Gulf standard was tested. Ten different brands of flavored milk were used in this study. As per labeled on the package, this study found that： one company did not mention clearly that their products are nonfat milk. We also found that there were variations in the percentage of fat between the ten types of flavored milk. For calcium content, all companies indicated clearly the calcium content except company eight. Concerning laboratory analysis, one company considered as mislabeled since they stated on the package that the percentage of fat 1.1-1.2 and the lab analysis showed it contained 3.1%. All companies were truthful about protein content. Moreover, for calcium, all companies have low calcium content than what has stated on the package except one company.
