30results about How to "Accelerate the speed of maturation" patented technology

The invention discloses a seed germination and rapid propagation method for cymbidium orchid, and relates to the technical field of plant tissue culture. The method comprises the steps that culturing is conducted through a seed germination culture medium and then conducted through a protocorm seedling differentiation culture medium, wherein the seed germination culture medium is a VW culture medium containing 6-benzyl adenine with the concentration of 0.5 mg / L to 1.0 mg / L, and the protocorm seedling differentiation culture medium is a KC culture medium containing banana juice with the mass fraction of 10%. According to the method, the seed germination and propagation speed of the cymbidium orchid can be significantly increased, the method is especially suitable for Zijingxiangyun cymbidium orchid and Laoranzi varieties difficult to germinate and culture, the culture time can be shortened, the culture technology is simple, conditions are created for commercialized production of the cymbidium orchid, and the orchid market demand exceeding supply is met.

The invention discloses a circulation type energy-saving and water-saving food steamer. The circulation type energy-saving and water-saving food steamer comprises a steam furnace, a food steamer base and an air pump arranged in the food steamer base; the food steamer base is installed on the steam furnace; the circulation type energy-saving and water-saving food steamer further comprises a steam storage tank and at least one set of food steamer bodies; the steam storage tank is arranged between the steam furnace and the food steamer base; each set of food steamer bodies comprises two food steamer bodies; the food steamer bodies are installed on the food steamer base; each food steamer body is mainly composed of a plurality of layers of stacked food steamer drawers and a food steamer cover arranged on the food steamer drawer on the top layer in a covering mode, and an air tube is connected between two food steamer covers of each set of food steamer bodies. An air inlet of the air pump is connected with the bottom of one food steamer body of each set of food steamer bodies, and an air outlet of the air pump is connected with the bottom of the other one of each set of food steamer bodies; and a pressure limiting valve is arranged on the food steamer covers of each set of food steamer bodies, and a control switch is further arranged on the steam storage tank. The circulation type energy-saving and water-saving food steamer has the beneficial effects of being simple in structure and high in steaming time and saving energy and water; the steaming capacity can be improved; and the circulation type energy-saving and water-saving food steamer can be used for heat preservation fermentation.

The invention provides a synthetic method for a cationic surface sizing agent, which comprises the following steps: taking an organic solvent as a homogeneous reaction medium, taking styrene, acrylic The invention provides a synthetic method for a cationic surface sizing agent, which comprises the following steps: taking an organic solvent as a homogeneous reaction medium, taking styrene, acrylicester and cationic monomer as comonomers, and adding a chain transfer agent and an initiator for polyreaction to prepare the cationic surface sizing agent with weight average molar mass between 1,000ester and cationic monomer as comonomers, and adding a chain transfer agent and an initiator for polyreaction to prepare the cationic surface sizing agent with weight average molar mass between 1,000and 2,000; and the weight percentage of the components is as follows: 60 to 75 percent of the organic solvent, 10 to 15 percent of the styrene, 10 to 15 percent of the acrylic ester, 2 to 10 percent oand 2,000; and the weight percentage of the components is as follows: 60 to 75 percent of the organic solvent, 10 to 15 percent of the styrene, 10 to 15 percent of the acrylic ester, 2 to 10 percent of the cationic monomer, 0.1 to 1 percent of the chain transfer agent and 0.1 to 1 percent of the initiator. The synthetic method adopts a homogeneous non-emulsion polymerization process and a high-efff the cationic monomer, 0.1 to 1 percent of the chain transfer agent and 0.1 to 1 percent of the initiator. The synthetic method adopts a homogeneous non-emulsion polymerization process and a high-efficiency catalytic system, and has high conversion rate; and the prepared surface sizing agent can improve the ring crush strength of paper, improve a Cobb value, quicken mature speed without getting diciency catalytic system, and has high conversion rate; and the prepared surface sizing agent can improve the ring crush strength of paper, improve a Cobb value, quicken mature speed without getting damp, reduce linting and dusting of the paper, obviously improve water resistance and strength of the paper, and improve application performances such as wear resistance, hydrophilicity of printing inkamp, reduce linting and dusting of the paper, obviously improve water resistance and strength of the paper, and improve application performances such as wear resistance, hydrophilicity of printing ink, ventilation property, stiffness and the like., ventilation property, stiffness and the like.

The invention discloses a method for accelerating post-mortem maturation of beef cattle. The method includes the following steps: using the Achilles tendon suspension-neck arm restraint method to mature the beef, thereby improving the quality of the beef; Hang the half-carcass of the cow, and then apply a radial pulling force between the far end of the forearm and the neck of the cow; the size of the radial pulling force is 10-50KG; the beef quality refers to the tenderness of the beef. The invention can inhibit the contraction of the longissimus dorsi muscle in the process of rigor rigor, make the hind legs and muscles along the spine straight and slightly stretched, reduce the contraction of the longissimus dorsi muscle, increase the length of the sarcomere, and reduce the muscle fiber diameter, good product tenderness and improved consistency of meat tenderness.