水性环氧树脂的合成

对水性环氧树脂的制备方法做了系统的总结,重点介绍了化学法制备水性环氧树脂,并对水性环氧固化剂的原理和制备做了简单的概述。     

有序磁性纳米结构材料的研究

有序磁性纳米结构材料是制备磁性纳米器件的基础。本文评述了有序磁性纳米结构材料的性质及应用,并讨论了其制备技术及存在的问题,探讨了有序磁性纳米结构材料制备技术的未来发展方向。     

纯水的制取与工艺

本文介绍了纯水有关的基本知识,说明了传统纯水制备存在的问题,提出了合理的纯水制备工艺。     

废橡胶热解技术研究进展

综述了国内外废橡胶的热解技术,并根据锁定目标物质的不同和热解时反应压力的不同,分别介绍了废橡胶热解制备燃料油技术、制备炭黑技术、制备燃料气技术以及高压热解、常压热解和真空热解技术.此外,还介绍了废橡胶超临界裂解工艺.     

磁性高分子微球制备方法进展

本文综述了磁性高分子微球的制备方法及其过程,重点介绍了磁性微球制备的最新进展。     

化学二氧化锰的研究进展

综述了化学二氧化锰的制备方法及国内外研究现状。介绍了几种常用的制备方法,碳酸锰热分解法、硝酸锰热分解法、氢氧化锰氧化法、硫酸锰氧化法和高锰酸盐还原法,并分析了这些制备方法的利弊。目前化学二氧化锰的主要工业生产方法是碳酸锰热分解法和硝酸锰热分解法。     

氧化锌的制备及表征

采用直接沉淀法和均匀沉淀法制备氧化锌,考察了反应物配比、反应温度、反应时间对产率的影响,同时考察了煅烧温度、煅烧时间对产品外观的影响,通过测定堆积密度、红外光谱对产品进行了表征,从而确定了最佳的制备工艺条件。研究结果表明,最佳的制备方法为直接沉淀法,最佳的制备工艺条件:碳酸铵与氯化锌的物质的量比为1.2∶1,反应温度为60℃,反应时间为2.0 h,煅烧温度为450℃,煅烧时间为1.5 h。     

用粉煤灰和工业盐酸生产高效絮凝剂聚合氯化铝铁

利用粉煤灰和工业盐酸为主要原料,添加适量铝酸钙粉,制备出絮凝剂聚合氯化铝铁.对影响聚合氯化铝铁制备的因素,如粉煤灰的预处理温度、盐酸浓度、盐酸用量、反应温度和铝酸钙粉用量等进行了研究,得到了制备聚合氯化铝铁的优化条件,同时将该絮凝剂用于工业污水的处理.研究结果表明:制备的絮凝剂絮凝效果优于一些传统的絮凝剂;同时具有原料易得,制造成本低的优势.     

高纯石墨的一种快速环保型制备方法研究

用本法制备高纯石墨固形碳含量可达到99.2%上;在整个制备过程中没有使用硫酸和氢氟酸,减少了对反应容器的腐蚀,消除了氟对操作人员的伤害,是一种新的高效环保型的高纯石墨制备方法.     

壬二酸研究的进展

介绍了近年来臭氧法,双氧水法,高锰酸钾法等制备壬二酸的新进展,并对臭氧法制备壬二酸的机理进行了初步探讨.     

单组分硅酮建筑密封胶的研制

介绍了单组分室温硫化硅酮建筑密封胶的发展现状和配制原理，对密封胶的组成、原料的处理、密封胶的配制工艺等进行了详细论述，并讨论了硅酮建筑密封胶研制和使用过程中应该重点注意的问题。     

Degree-of-readiness classification system for foods: development,testing and use

A 14 category degree-of-readiness classification scheme was developed for foods used in at-home consumption. The codes were further aggregated to three categories: no preparation, some preparation and considerable preparation. The classification system was tested with two groups of consumers and was found to be acceptable both by experienced and inexperienced food preparers. When nationwide household food consumption data were categorized by this system, the majority of most frequently reported foods required no preparation in the home prior to consumption.     

铁矿石取制样标准的研究

铁矿石贸易中,品质检验结果是结算的主要依据之一。取制样工作对品质检验的影响至关重要,不同取制样标准之间的差异可能导致检验结果的差异。本文以ISO标准为主,并对比其他相关标准,对铁矿石的取样、制样标准进行了研究,以期发现其中的差异,供标准的使用者参考。     

Consumers' perceptions and awareness of safe food preparation practices at homes in Trinidad,West Indies

The objectives were to evaluate consumer perception and awareness of safe food preparation practices at homes. A questionnaire was self‐administered to 124 consumers who were primarily responsible for preparation of foods and owned a refrigerator at home. Data were analysed by frequencies and chi‐square. Most (97.6%) consumers considered safe food practices as ‘very important’. Few (8.9%) related Hazard Analysis and Critical Control Point to safe food preparation practices. Microbiological hazard was ranked as a most serious threat to food safety (80.5%). Salmonella was most well known (79.8%). Diarrhoea (23.7%) was a common symptom of food‐borne illness. More than 50% would ‘always’ check for expiry dates on labels, seals and would never purchase swollen cans. Only 48.4% consumers used separate cutting boards for meats and vegetables ‘always’. Some (6.5%) felt it was appropriate to give unfit food to someone else. The study identified critical points in safe food preparation practices for effective public health education.     

纳米氧化锌制备技术与工业生产

介绍了国内外纳米氧化锌制备技术的研究进展.通过对国内外制备技术和生产现状的比较,提出以尿素为沉淀剂,以硝酸锌为含锌原料,采用均匀沉淀法制备纳米ZnO的工艺路线,研究了相关的工艺过程及反应条件、反应产物的过滤洗涤和纳米ZnO的煅烧,对存在的问题和今后的研究方向进行了讨论.     

Outsourcing child care,home cleaning and meal preparation

In this paper, the outsourcing of child care, home cleaning and meal preparation is analysed by means of a socio‐economic model that incorporates household‐economic, life cycle, lifestyle and health variables. The data (n = 700) were collected during a telephone survey in the Netherlands. About 10% of the households did not use any of the three outsourcing types. About 70 to 90% of households outsourced meal preparation at least once per month. In each household life cycle stage, the average monthly expenditures on outsourcing meal preparation were the highest of the three outsourcing categories. Factors affecting expenditures were generally the same for each type of outsourcing studied. In general, household economic variables including wage and working hours were unimportant in explaining the incidence and expenditures of outsourcing. The same holds for self‐reported health. All expenditure types were affected by life cycle variables. There was an indication that a traditional lifestyle and traditional family type affected outsourcing expenditures negatively. Education appeared as an important factor: regardless of gender, both medium‐ and higher‐educated people were more inclined to spend money on outsourcing than the lower educated. Especially, people younger than 44 years outsourced meal preparation. Outsourcing was neither restricted to nor especially practised by couples.     

网络时代财务报告编报模式的变革

财务报告编报模式的有效性将直接影响财务报告决策有用性目标的实现。网络时代,随着信息技术的高速发展,特别是可扩展企业报告语言(eXtensible BusinessReporting Language,XBRL)的开发与应用,传统财务报告的编报模式日益显现出其局限性,企业必须重新审视财务报告的编报流程,利用信息技术对财务报告的编制与传播流程进行再造。本文首先分析传统财务报告编报模式的局限性,然后探讨财务报告编制模式与传播模式的创新。     

Shared meal preparation in residential kitchens: implications for kitchen planning

A comparison was made of the use of residential kitchen work centres by one worker and by two workers during a dinner meal preparation in which a microwave oven was utilized. When the meal was prepared by two workers they divided the work load by menu item and utilized separate work stations; typically, only one worker prepared the menu items requiring actual cooking. However, whether the meal preparation was individual or shared, the sink and preparation centres were the most frequently used.