61results about How to "Avoid production methods" patented technology

The invention discloses a production method for potassium dihydrogen phosphate, which essentially comprises: A. yellow phosphorus and oxygen combust in a combustion chamber; B. potassium hydroxide solution and / or the mother liquor for producing potassium dihydrogen phosphate absorb phosphorous pentoxide in a hydration tower under negative pressure, compress and generate a mixture of phosphoric acid and potassium dihydrogen phosphate; C. the mixture is sent to a reaction crystallizer, potassium hydroxide solution is added to the reaction crystallizer to adjust the pH value; the mixture is cooled and crystallized to separate potassium dihydrogen phosphate; the separated mother liquor is returned to the step B to be as the absorbent of the phosphorus pentoxide. The method has the essential advantages of solving the problem of large amounts of energy consumption in the process of compressing potassium hydroxide solution and producing potassium dihydrogen phosphate mother liquor of the existing production method for potassium dihydrogen phosphate, greatly reducing production cost by 600RMB per ton, saving resources and improving production environment.

The invention discloses a production method of an alcohol-based ginkgo leaf sterilization and preservation solution. The technical scheme of the production method comprises the following steps: mixing a crushed ginkgo leaf mixture with edible alcohol, and then adding the obtained mixture into a stainless steel container for soaking; performing filter pressing; blending; and dewatering and filling to finally obtain the finished product of the alcohol-based ginkgo leaf sterilization and preservation solution. The alcohol-based ginkgo leaf sterilization and preservation solution is prepared from ginkgo leaf, mulberry leaf, lotus leaf, cacumen platycladi, tree peony leaf, tree peony bark, pomegranate rind, Chinese redbud bark and alcohol. The alcohol-based ginkgo leaf sterilization and preservation solution has the beneficial effects that the effective ingredients of the alcohol-based ginkgo leaf sterilization and preservation solution are slowly released and permeated into the whole space in food package so as to form a layer of sterilization and preservation film on the surface of food; and after the alcohol-based ginkgo leaf sterilization and preservation solution is contacted with the food with high water content, the alcohol concentration of the sterilization and preservation film is not less than 70 degrees so that the optimum bactericidal concentration can be maintained for a longer time, thus achieving the purposes of sterilizing and refreshing the food in the whole shelf life. Therefore, the alcohol-based ginkgo leaf sterilization and preservation solution is efficient and applicable to sterilizing and refreshing fruit, vegetable and other food.

The invention provides a method for producing a large granular ammonium sulfate product. The method comprises the following steps of: introducing ammonia and sulfuric acid into a crystallizer by using an ammonia inlet and a sulfuric acid inlet on the crystallizer, performing condensation cooling reaction on the ammonia to obtain ammonia water, and reacting the ammonia water with the sulfuric acid to generate an ammonium sulfate mother solution; performing crystallization reaction on the ammonium sulfate mother solution in the crystallizer to obtain an ammonium sulfate crystal mush, wherein an absolute pressure of 9.3-9.7KPa is formed in the crystallizer by using a vacuum pump connected with the crystallizer; and when the volume percentage of ammonium sulfate crystal in the ammonium sulfate crystal mush reaches 25-30%, discharging the ammonium sulfate crystal mush from the crystallizer, thickening, centrifuging and drying to finally obtain an ammonium sulfate crystal, wherein the mass percentage of the sulfuric acid in the crystallizer is controlled to 4-6wt% by using an acidometer in the crystallizer. By adopting the method, the large-granule and low-acidity ammonium sulfate product can be produced with low energy consumption.

The invention discloses a method for producing sterilizing and freshness-preserving liquid with alcohol-based purslane. The technical scheme of the method for producing the sterilizing and freshness-preserving liquid with the alcohol-based purslane has the key points that the mixture of a crushed purslane mixture and edible alcohol is added into a stainless-steel container for carrying out the treatment of soaking, filter pressing, blending and dehydrating after the crushed purslane mixture and the edible alcohol are mixed, and the mixture is canned into a finished product of the sterilizing and freshness-preserving liquid with the alcohol-based purslane. The sterilizing and freshness-preserving liquid with the alcohol-based purslane comprises purslane, radix lsatidis, purpleflower holly leaves, coptis roots, plantain, kuh-seng, rhizoma imperatae and alcohol. The effective components of the sterilizing and freshness-preserving liquid with the alcohol-based purslane are slowly released and are also infiltrated into all the spaces in a food package, and a layer of sterilizing and freshness-preserving film is formed at the surface of a food; after the sterilizing and freshness-preserving film contacts with a food with higher water content, the alcoholic strength of the sterilizing and freshness-preserving film is not lower than 70 degrees, the optimal sterilizing concentration with longer time is kept, and the aims of sterilization and freshness preservation in a whole course within the shelf life of the food are achieved; the sterilizing and freshness-preserving liquid with the alcohol-based purslane is sterilizing and freshness-preserving liquid with high efficiency; and the sterilizing and freshness-preserving liquid with the alcohol-based purslane is suitable for the sterilization and the freshness preservation of fruits, vegetables and foods.

The invention discloses a method for preparing an alcohol-based garlic sterilizing refreshing liquid. The technical scheme is as follows: the method comprises the following steps: after mixing a crushed garlic mixture with edible alcohol, adding the mixture into a stainless steel container for performing soaking, filter-pressing, blending and dehydrating treatments, and then canning to obtain the finished product of the alcohol-based garlic sterilizing refreshing liquid. The alcohol-based garlic sterilizing refreshing liquid comprises garlic bulb, garlic bolt, peppermint, sweet-scented osmanthus and alcohol. The active ingredients of the alcohol-based garlic sterilizing refreshing liquid can be slowly released and then permeate into all the spaces in a food package, thereby forming a layer of sterilizing refreshing film on the surface of food; after the sterilizing refreshing film contacts with the food high in moisture content, the alcoholic strength of the sterilizing refreshing film is more than or equal to 70 degrees; the optimal sterilizing concentration can be maintained for a longer period of time, thereby achieving the purposes of sterilizing and refreshing within the whole shelf life; and the alcohol-based garlic sterilizing refreshing liquid is a high-efficient sterilizing refreshing liquid which is suitable for sterilizing and refreshing fruits, vegetables, meat products and aquatic products.

The invention discloses a production method of alcohol-based wild chrysanthemum flower sterilization and preservation solution. The technical scheme of the production method comprises the following steps: mixing a crushed wild chrysanthemum flower mixture with edible alcohol, and then adding the obtained mixture into a stainless steel container for soaking; performing filter pressing; blending; and dewatering and filling to finally obtain the finished product of the alcohol-based wild chrysanthemum flower sterilization and preservation solution. The alcohol-based wild chrysanthemum flower sterilization and preservation solution is prepared from wild chrysanthemum flower, chrysanthemum morifolium, chamomile, capillary wormwood herb, artemisia annua, sweet wormwood, argy wormwood leaf, peppermint and alcohol. The alcohol-based wild chrysanthemum flower sterilization and preservation solution has the beneficial effects that the effective ingredients of the alcohol-based wild chrysanthemum flower sterilization and preservation solution are slowly released and permeated into the whole space in food package so as to form a layer of sterilization and preservation film on the surface of food; and after the alcohol-based wild chrysanthemum flower sterilization and preservation solution is contacted with the food with high water content, the alcohol concentration of the sterilization and preservation film is not less than 70 degrees so that the optimum bactericidal concentration can be maintained for a longer time, thus achieving the purposes of sterilizing and refreshing the food in the whole shelf life. Therefore, the alcohol-based wild chrysanthemum flower sterilization and preservation solution is efficient and applicable to sterilizing and refreshing fruit, vegetable and other food.

The invention belongs to the field of genetic engineering and in particular relates to a single domain heavy chain antibody (also known as a nano antibody) specific to a c-Myc label, and the single domain heavy chain antibody has an amino acid sequence shown in SEQ ID NO.1. The amino acid sequence provided by the invention can be taken as a precursor, modification is carried out by virtue of a random or site-directed mutagenesis technology, a mutant with better properties (affinity, specificity, stability and the like) can be obtained, and the high-specificity nano antibody can serve as an immunoaffinity adsorption material specific to c-Myc and purify recombinant proteins containing the c-Myc label.