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195results about How to "Change quality" patented technology

Systems and methods for controlling and forming polymer gels

InactiveUS20070167541A1Minimizing damageHigh Flory interaction parameterInksGranular deliveryCross-linkViscoelastic Solutions
In preferred embodiments, the present invention provides methods of controllably making a vinyl polymer hydrogel having desired physical properties without chemical cross links or radiation. The gelation process is modulated by controlling, for example the temperature of a resultant vinyl polymer mixture having a gellant or using active ingredients provided in an inactive gellant complex. In accordance with a preferred embodiment the method of manufacturing a vinyl polymer hydrogel includes the steps of providing a vinyl polymer solution comprising a vinyl polymer dissolved in a first solvent; heating the vinyl polymer solution to a temperature elevated above the melting point of the physical associations of the vinyl polymer, mixing the vinyl polymer solution with a gellant wherein the resulting mixture has a higher Flory interaction parameter than the vinyl polymer solution: inducing gelation of the mixture of vinyl polymer solution and gellant; and controlling the gelation rate to form a viscoelastic solution wherein workability is maintained for a predetermined period thereby making a vinyl polymer hydrogel having the desired physical property. In further preferred embodiments the present invention provides physically crosslinked hydrogels produced by controlled gelation of viscoelastic solution wherein workability is maintained for a predetermined period. In another aspect, the present invention provides kits for use in repairing intervertebral disks or articulated joints including components that form the vinyl polymer hydrogel and a dispenser.
Owner:CAMBRIDGE POLYMER GROUP

Systems and methods for controlling and forming polymer gels

In preferred embodiments, the present invention provides methods of controllably making a vinyl polymer hydrogel having desired physical properties without chemical cross links or radiation. The gelation process is modulated by controlling, for example, the temperature of a resultant vinyl polymer mixture having a gellant or using active ingredients provided in an inactive gellant complex. In accordance with a preferred embodiment, the method of manufacturing a vinyl polymer hyrodgel includes the steps of providing a vinyl polymer solution comprising a vinyl polymer dissolved in a first solvent; heating the vinyl polymer solution to a temperature elevated above the melting point of the physical associations of the vinyl polymer, mixing the vinyl polymer solution with a gellant, wherein the resulting mixture has a higher Flory interaction parameter than the vinyl polymer solution; inducing gelation of the mixture of vinyl polymer solution and gellant; and controlling the gelation rate to form a viscoelastic solution, wherein workability is maintained for a predetermined period, thereby making a vinyl polymer hydrogel having the desired physical property. In further preferred embodiments, the present invention provides physically crosslinked hydrogels produced by controlled gellation of viscoelastic solution wherein workability is maintained for a predetermined period. In another aspect, the present invention provides kits for use in repairing intervertebral disks or articulated joints including components that form the vinyl polymer hydrogel and a dispenser.
Owner:CAMBRIDGE POLYMER GROUP

Paddy rice producing production technology for removing pesticide residue

The invention provides a paddy rice producing production technology for removing pesticide residue, and relates to the technical field of the processing and the producing of food, wherein the production technology comprises the following steps of: cleaning paddy, separating hull grains from hulled materials, removing the pesticide residue by means of coarseness humidifying, milling rice, removing the pesticide residue in a polishing way, and removing the pesticide residue by ultrasonic wave. The paddy rice producing production technology for removing the pesticide residue provided by the invention combines with the production of paddy rice producing, mainly aims at solving the problem that the paddy contains the pesticide residue, is scientific in technological process design, reasonable in technical method, and low in production cost, effectively and reliably removes the pesticide residue, can subsidiarily kill the toadstool in the paddy, can produce the paddy clearly, guarantees the quality safety of paddy-processed products, is free from secondary pollution of rice products in the process of processing and producing, can not change the original quality, nutrition and special flavor of the paddy, is particularly suitable for preparing the products which are higher in nutrition value and economic value such as germ-remaining rice, the clean rice and the like besides the common rice, and is further good for reducing the pesticide residue of byproducts prepared by comprehensive utilization.
Owner:DANYANG JIAHE RICE

Chinese medicinal additive for livestock and poultry feeds and preparation method thereof

The invention relates to a Chinese medicinal additive for livestock and poultry feeds and a preparation method thereof. The additive comprises the following compositions in portion by weight: 0.8 to 1portion of angelica, 1 to 2 portions of Chinese angelica, 3 to 5 portions of gypsum, 1 to 2 portions of indigowoad root, 0.5 to 1.5 portions of skullcap, 1 to 2 portions of hawthorn fruit, 1 to 2 portions of malt, 1 to 2 portions of stored yeast, 1 to 2 portions of danshen root, 1 to 3 portions of pilose asiabell root, 1 to 3 portions of astragalus mongholicus, 0.5 to 1.5 portions of flos caryophyllata, 1 to 3 portions of anise, 0.5 to 1.5 portions of cumin, 1 to 3 portions of cassia, 1 to 2 portions of amomum globosum loureiro, 1 to 3 portions of fennel, 1 to 2 portions of drill seeds, 1 to2 portions of villous amomum fruit, 1 to 3 portions of tangerine peel, 2 to 5 portions of dried ginger, 5 to 10 portions of cypress seeds, 2 to 5 portions of mugwort leaves, 2 to 5 portions of ginkgoleaves, 1 to 3 portions of netmeg, 1 to 2 portions of white cardamom, 5 to 10 portions of maggot, 5 to 10 portions of yellow mealworm, 5 to 10 portions of earthworm, 3 to 8 portions of pricklyash peel, 40 to 60 portions of corn, and 20 to 40 portions of lucerne. The preparation method comprises the following steps: firstly, carrying out frying pre-treatment on the hawthorn fruit, the malt and thestored yeast; and then, mixing the three compositions with other compositions evenly. The additive can improve the capability of disease prevention and disease resistance of livestock and poultry, improves the meat quality of the livestock and the poultry, and has low cost.
Owner:崔志常

Method for pretreating enramycin fermentation liquor and method for preparing enramycin premix by using enramycin fermentation liquor

The method discloses a method for pretreating an enramycin fermentation liquor. The method comprises the following steps of: before extracting enramycin from the enramycin fermentation liquor, firstly adjusting the pH value of the fermentation liquor to a range of 4.0 to 7.0 by using an acid, and then adding aluminum sulfate accounting for 0.8-1.0% the weight of the fermentation liquor. The invention also discloses a method for preparing an enramycin premix. The method, compared with the existing enramycin production technique, is mainly characterized by pretreating the fermentation liquor of the enramycin so as to improve the quality of the finished product of the enramycin premix. The method for preparing the enramycin premix disclosed by the invention is simple and easy to implement and low in cost; and compared with the finished product without being subjected to pretreatment, the degradation degree of the enramycin obtained through the pretreated fermentation liquor is obviously reduced and the stability of the obtained enramycin premix finished product in the storage process is obviously improved. Furthermore, by adopting the method for preparing the enramycin premix disclosed by the invention, the enramycin finished product is more convenient and stable for storing, transporting and applying.
Owner:山东胜利生物工程有限公司

Image-forming method and developer

The present invention provides a developer comprising at least one carbonate, at least one hydrogen carbonate and at least one alkali silicate, wherein the ratio of the total molar concentration “a” of the carbonate and the hydrogen carbonate to the molar concentration “b” of the SiO2 component present in the alkali silicate: “a/b” ranges from 1:0.3 to 1:2, the total molar concentration of “a” and “b”:“a+b” ranges from 0.1 to 2 mole/L, and the pH value thereof ranges from 9 to 13; and an image-forming method which comprises the steps of imagewise exposing a negative-working image-forming material which comprises a substrate provided thereon with an image-recording layer comprising an infrared light absorber, a polymerization initiator, an ethylenically unsaturated bond-containing monomer and a polymer binder, and then developing the imagewise exposed image-forming material with the foregoing developer. The developer and image-forming method can ensure sufficient developing properties or a satisfactory developing ability at a low pH wherein the image-forming material is hardly damaged. Accordingly, they permit the simultaneous achievement of good printing durability and a good developing ability of an image-forming material. Further, the developing activity of the developer is not hardly reduced due to the action of carbon dioxide and therefore, it does not suffer from a problem originated from the scum formed during development.
Owner:FUJIFILM CORP

Method of spatial and snr fine granular scalable video encoding and transmission

The invention relates to a method of coding video data available in the form of a first input stream of video frames, and to a corresponding coding device. This method, implemented for instance in three successives stages (101, 102, 103), comprises the steps of (a) encoding said first input stream to produce a first coded base layer stream (BL1) suitable for a transmission at a first base layer bitrate; (b) based on said first input stream and a decoded version of said encoded first base layer stream, generating a first set of residual frames in the form of a first enhancement layer stream and encoding said stream to produce a first coded enhancement layer stream (EL1); and (c) repeating at least once a similar process in order to produce further coded base layer streams (BL2, BL3, . . . ) and further coded enhancement layer streams (EL2, EL3, . . . ). The first input stream is thus, for obtaining a required spatial resolution, compressed by encoding the base layers up to said spatial resolution with a lower bitrate and allocating a higher bitrate to the last base layer and/or to the enhancement which corresponds to said required spatial resolution. A corresponding transmission method is also proposed.
Owner:KONINKLIJKE PHILIPS ELECTRONICS NV

Wine-flavored pig feed and formula production and feeding methods thereof

The invention relates to a wine-flavored pig feed and formula production and feeding methods thereof. The making method of feed fine fodder comprises the following steps of: activating 1% of fermentation agent, then mixing with 2% of brown sugar, 10% of rice flour, 37% of corn meal, 5% of soybean meal, 5% of sorghum powder, 5% of barley or wheat flour, 15% of wheat bran, 5% of fly maggot powder or blood meal and 15% of bean residue, then adding equal amount of water, uniformly stirring until the water content is optimally 50-60%, then adding to a fermentation tank, sealing and carrying out anaerobic fermentation. The making method of fermented straw coarse fodder comprises the following steps of: kneading corn straw, cutting into 3-7 cm in length, adding 1% of fermentation agent, adding 10% of corn meal, adding 1% of salt, adding water, mixing until the water content reaches optimally 60%. Feeding technique and feed formula are as follows: the feed is fed twice at 8-9 in morning and 4-5 in afternoon, and water is freely drunk in the whole day. By using the wine-flavored pig feed, the slaughtering rate of pig body is improved, water drop loss and body skin thickness of pork are reduced, and total amino acid content and fresh amino acid content in muscle are improved.
Owner:郑晓华
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