本文研究了一种在酸性条件下合成半乳糖基纤维素的化学方法,探讨了反应时间、纤维素与半乳糖的投料比对共聚物中半乳糖摩尔取代度（MS）的影响。在酸性条件下,纤维素与半乳糖共聚时,少量的半乳糖接枝到纤维素上形成水不溶物,即半乳糖基纤维素;而其余的半乳糖与纤维素降解的少量葡聚糖片段共聚形成水溶物。反应时间从50 min延长到120 min,水不溶物的半乳糖MS基本保持0.12不变;而反应时间为150 min时,水不溶物的半乳糖MS降低为0.073;水溶物主要是由半乳糖组成,葡萄糖含量少。增加半乳糖用量,水不溶物的半乳糖MS增加最后保持0.094不变;随着反应物中半乳糖含量的增加,水溶物的半乳糖MS也是先增加,后保持基本保持15不变。

A chemical method is presented for modification of cellulose with galactose under acidic conditions .The effects of time and feedstock ratios of cellulose to galactose on the molar substitution ( MS) of galactose in copolymer were investigated.We propose that the copolymerization undergoes in a way that a small amount of galactose grafted onto cellulose result in the water -insoluble composition ,and the glucose chains cut-off from the cellulose combine with galactose to generate water-soluble composition in copol-ymer.Time trials from 50 min to 120 min show that the MS of galactose of the water-insoluble composition was unchanging at 0.12;when time was150 min,the MS of galactose of the water-insoluble composition dropped to 0.073;the water-soluble composition is mainly consisted of galactose .With the increase of galactose ,the MS of galactose of the water-insoluble composition increases and was unchanging at 0.094;while the MS of galactose in water-soluble composition increases and w

基于热处理可能诱导香蕉果肉中果胶和蛋白质形成水不溶物的理论，研究了热水萃取温度对香蕉汁澄清度、可溶性固形物含量、多酚氧化酶（PPO）和色泽的影响。结果发现，热水温度对香蕉果肉中果胶和蛋白质形成水不溶性聚合物的能力有显著的影响，其中75℃的热水萃取诱导香蕉果肉中果胶和蛋白质形成水不溶物的能力最强，获得香蕉汁的澄清度最高，其透光率（660 nm）接近90%；75℃热水萃取获得的香蕉汁的果胶和蛋白含量最低，分别低于每100 ml 香蕉汁7.3和12.9 mg。由于香蕉果肉中 PPO耐热性强，75℃的热水萃取难以将其完全失活，为防止在香蕉果肉中的 PPO在香蕉汁打浆期间引起酶促褐变，需添加0.05%的 L-半胱氨酸或抗坏血酸进行护色。

In this study, the effects of hot water temperature on clarity, total soluble solids, polyphenol oxidase (PPO) and color of banana juice during hot water ex-traction were discussed based on the theory in which heat treatment might induce the pectin and protein in banana pulp to form insoluble products. The results showed the hot water temperature had a significant effect on the formation of insol-uble polymers in banana pulp from pectin and protein. In 75 ℃ water, the pectin and protein in banana pulp were most inclined to form insoluble products. Under this condition, the clarity of banana juice was also highest. The light transmittance at 660 nm was close to 90%. In the banana juice, extracted by 75 ℃ water, the pectin and protein contents were lowest, and they were lower than 7.3 mg/100 ml and 12.9 mg/100 ml respectively. The 75 ℃ water could not inactivate completely the pectin in banana pulp due to its high heat resistance, Therefore, 0.05% L-cys-teine or ascorbic aci

以毛竹为原料，探讨经炭化温度（160—220oC）和时间（0．5—2．0h）处理后，质量损失率和苯一醇抽提物、酸不溶木质素、a-纤维素、戊聚糖、综纤维素质量分数的变化，以及毛竹胛IR和XRD特征的变化规律。研究结果表明：随着炭化温度的升高和炭化时间的延长，质量损失率和苯-醇抽提物、戊聚糖、a-纤维素、综纤维素的质量分数均呈现不同程度的下降，酸不溶木质素质量分数呈现增长趋势。炭化后毛竹的纤维素结晶度较对照材均有不同程度的增加。

The experiment was conducted to study the change of chemical composition ofbamboo before and aftercarbonization and explore the characteristics of Fourier Transform Infrared Spectroscopy ( FTIR) and X-ray diffraction ( XRD) for car-bonization treated bamboo .With the increasing of carbonization temperature and carbonization time, the rate of bamboo weight loss, the contents of alcohol benzene solubles, hemicellulose, α-cellulose, holocellulos show a different degree of decline, and the contents of acid insoluble lignin show a growing trend.Compared with the control, the crystallinity of car-bonization treated bamboo shows the rising tendency .

以白油和NaOH为原料制得皂基，添加预处理柚皮浆制备柚皂。研究皂化温度、 NaOH用量和柚皮浆添加量对柚皂产率、水分和挥发物含量的影响，在此基础上进行正交试验，得出制作柚皂最优工艺条件为皂化温度70℃，30% NaOH 15 mL，柚皮浆添加量3 g。成品柚皂颜色均一、质地细腻，对其乙醇不溶物含量、游离苛性碱含量、溶解度、总碱和总脂肪物含量等指标进行测定，并考察柚皂的去污力、稳定性等性能和抑菌效果。柚皂的乙醇不溶物含量为12.8%，游离苛性碱含量0.019%，溶解度22.08 g/cm2，总碱和总脂肪物含量分别为4.392%和18.205%；去污试验反映柚皂对番茄酱的去污效果比对油渍的去污效果强；柚皂在低温条件下更稳定；对试验细菌枯草芽孢杆菌有抑菌效果。

White oil and sodium hydroxide are used as raw materials for pomelo soap. And then the pomelo peel is added to form homogeneous color and texture. Experimental factors and levels are determined by single-factor experiments for saponifi-cation temperature,sodium hydroxide and peel pulp consumption on yield and moisture and volatile matter content of pomelo soap. The orthogonal experimental design is used to optimize the key techniques based on the single-factor experiments. The optimal processing parameters are saponification temperature of 70 ℃,30% sodium hydroxide 15 mL and pomelo peel pulp of 3 g. Ethanol-insoluble matter,free caustic alkali content,solubility,total alkali and total fatty matter content in pomelo soaps are determined. Also the performance of detergencys,tability and bactriostasis are studied. Pomelo soap ethanol insoluble con-tent is 12.8%,free caustic alkali content is 0.019%,the solubility is 22.08 g/cm2,total alkali and total fatty matter content are 4.

为了了解影响白泥碳酸钙的光学性能的因素,本文研究了白泥碳酸钙制备中原料对其光学性能的影响。结果表明,在白泥碳酸钙的制备中生石灰对其光学性能的影响要大于绿液;生石灰中酸不溶物对光学性能影响明显,对白度的影响可达3.35%,对色度影响达41%。

To find the effects on optical properties of white mud, we studied the effects of the raw material on optical properties of white mud. The result showed that the influence of quick lime was more than the influence of green liquor. And the influence of the HCl insoluble matter of quick lime was obvious, the whiteness difference between insoluble-free and the insoluble matter was 3.35%, and the chromaticity difference between insoluble-free and the insoluble matter was 41%.