138results about How to "Clear appearance" patented technology

Data integration and data analysis using computing equipment, software as well as hardware, includes a system and method for integrating data from various data sources, structured and unstructured, without physically creating a data warehouse and automatically generating queries for analysis of the integrated data from a multitude of different views.

The invention provides a luminous flux control method of a high definition vehicle snapshot system, belonging to the image processing field. The control method comprises the following steps: initializing the parameters of a camera, setting an initial photometric range and a photometric luminance reference value table; obtaining the current shutter speed value, gain value, reference datum value and current photometric interval of the camera; determining the photometric range of an acquired image; calculating photometric luminance value in the designated area of the photometric range; calculating the luminous flux control parameter; sending a control command, waiting in the designated photometric interval, and performing the next adjustment process. The method automatically adjusts the shutter and gain of the acquisition equipment and adjusts the light complement equipment according to the photometric result of a special area so that the pictures shot at any moment have proper exposure luminance, the problem that the exposure effects of the plate number and portraits in a vehicle on the traditional image are not consistent is solved; and the control method can be realized in the embedded system, thus the combination control of multiple devices becomes easy.

Disclosed are conditioning compositions comprising by weight: (a) from about 0.1% to about 10% of a surfactant system comprising at least one cationic surfactant; (b) from about 0.05% to about 10% of a polymer selected from the group consisting of an anionic polymer, an amphoteric polymer, and mixtures thereof; and (c) an aqueous carrier; wherein the surfactant system and the polymer form a water-insoluble complex upon dilution, and wherein the composition is transparent or translucent. The compositions are especially suitable for hair care products such as hair conditioning products for rinse-off use.

A pressure-sensitive adhesive optical film of the invention comprises an optical film and a pressure-sensitive adhesive layer provided on the optical film, wherein the pressure-sensitive adhesive layer has a thickness (μm) standard deviation of 0.12 μm or less. The pressure-sensitive adhesive optical film makes it possible to reduce the problem of visible unevenness caused by a pressure-sensitive adhesive layer.

The invention discloses a yeast fermentation compound composition and an application thereof in whitening and moisturizing skincare products. The yeast fermentation compound composition is fermentation liquor obtained by adding a fragrant solomonseal rhizome extract and a jasmine flower extract into a yeast culture medium and performing fermentation by using yeasts. The appearance of the composition is clear and slight yellow, is unique in smell and has typical rich and pleasant fragrances of jasmine and fragrant solomonseal rhizome. The yeast fermentation compound composition is discovered to have a significant inhibitory action on tyrosinase activity and a good moisturizing effect. The fermentation compound composition can be used as an additive component, and is added into cosmetics to prepare external preparations according to a known method in the cosmetic industry, such as cosmetic dosage forms of solution, suspension, creams, emulsions, gels, powder, sprays and the like, thereby achieving effects of whitening and moisturizing.

A dough-enrobed foodstuff is provided that contains a filling and is coated with a coating composition that includes a dextrin where less than 50% of the dextrin is soluble in about 25° C. (77° F.) water and modified food starch having an amylose content of less than 50% based on the weight of the modified food starch. The coated foodstuff is thermally processed such that the coating becomes substantially clear. The coated thermally processed foodstuff is then frozen. On reheating, the coated foodstuff is crispier than an uncoated, frozen foodstuff after reheating and substantially prevents the filling from breaking the dough-enrobed foodstuff upon reconstitution by subsequent thermal processing.

The invention discloses a nodular cast iron winding drum high in strength and ductility. Nodular cast iron is composed of, by weight, 3.0-3.3% of C, 3.8-4.2% of Si, Mn smaller than 0.3%, 0.03-0.05% of Mg, 0.01-0.025% of RE, S smaller than 0.02%, P smaller than 0.03%, 0.2-0.3% of Mo, 0.12-0.15% of Ni, 0.003-0.010% of Ca, 0.005-0.010% of Ba, Bi smaller than or equal to 0.003% and the balance Fe and inevitable impurities, wherein the total content of Ca and Ba is greater than or equal to 0.010% and smaller than or equal to 0.020%. The nodular cast iron winding drum is high in strength and ductility and can be used for large or ultra-large engineering equipment. The invention further discloses a preparation method for the nodular cast iron winding drum.

The invention provides a PCLm-PEG6000-PCLm thermo-sensitive self-assembled tri-block copolymer, wherein the copolymer presents two-phase transition characteristics, and can be applied to a controlled release drug delivery system as a drug carrier or can be applied to tissue engineering as a biodegradable material. The invention further provides a pharmaceutical composition containing the tri-block copolymer, and a preparation method and an application of the pharmaceutical composition. A system consisting of PCLm-PEG6000-PCLm tri-block copolymer and water can both load water-soluble drugs, and can efficiently load water-insoluble drugs, and has an excellent controlled-release effect.

A terminating device for terminating subscriber wiring to pairs of insulation displacement type conductive contacts includes a protective sealing gel disposed within the terminating device. The gel encapsulates the conductive contacts and is characterized by a dynamic storage modulus G′ and a dynamic loss modulus G″ expressed in dynes/cm² having a dynamic crossover point between about 1 rad/sec and about 20 rad/sec at any temperature in the range between about −40° C. to about 80° C. The loss modulus G″ is greater than the storage modulus G′ at a shear frequency greater than the dynamic crossover point and is less than the storage modulus G′ at a shear frequency less than the dynamic crossover point. The gel has an ultimate elongation greater than about 1000%, an ultimate tensile strength greater than about 2 psi, and a cone penetration value expressed in tenths of a millimeter between about 255 and 265.

Disclosed is a non-aqueous hair care composition comprising by weight: (a) from about 65% to about 99.9% of a base oil consisting of: an volatile isoparaffin; a first non-volatile mineral oil having a lower viscosity and density; and a second non-volatile mineral oil having a higher viscosity and density; and (b) from about 0.1% to about 15% of a non-volatile silicone conditioning agent.

Disclosed is a cleansing composition containing from about 6% to about 20% of at least one nonionic surfactant; from about 3% to about 10% of at least one amphoteric surfactant; from about 2% to about 8% of at least one anionic surfactant; and from about 0.1% to about 5% of at least one cationic conditioning surfactant, cationic conditioning amine, or a mixture thereof; wherein the amount of nonionic surfactant present in the final composition is greater than the amount of the amphoteric surfactant, and the ratio of the nonionic surfactant (a) to anionic surfactant (c) is at least about 1.9 as much as the anionic surfactant, based on the weight percent of each surfactant in the final composition.

The invention discloses a preparation method of a Chinese wolfberry fermented wine, belongs to the field of beverage processing, and is characterized in that the preparation method adopts the processing technological flow of raw material preparation, sorting, cleaning, crushing, peduncle removal, sulfur treatment, primary fermentation, separation, post fermentation, aging, blending, filtering, filling, mouth sealing, sterilizing, cooling, and finished product obtaining. The Chinese wolfberry fermented wine has the beneficial effects that the product is clear and bright in appearance, clear and transparent, and pure in taste, and has a Chinese wolfberry peculiar flavor and aroma; and the product is beneficial for improving the human body immune function and enhancing the body adaptation and adjustment ability, and is simple in operate and easy to implement.

The invention provides a liquid submerged fermentation technique of Chinese wolfberry/licorice root/apple health-care vinegar. The technique comprises the following steps: (1) preparation of apple raw juice; (2) sugar blending; (3) yeast primary fermentation; (4) liquid submerged acetic fermentation; (5) rough filtration, afterripening; (6) preparation of Chinese wolfberry/licorice root leaching solution; and (7) blending, sterilization and filling. The technique organically combines the health-care fruit vinegar with the particular Chinese wolfberry and licorice root in Ningxia Province and utilizes the liquid submerged fermentation process, thereby greatly shortening the fermentation period. The prepared Chinese wolfberry/licorice root/apple health-care vinegar has the advantages of high nutritive value, fresh and unique taste, clear appearance, favorable color and small pungency of acetic acid.

The invention relates to self-dry type waterborne alkyd resin and a preparation method thereof, and relates to the technical field of waterborne coatings. The self-dry type waterborne alkyd resin is prepared from the following raw materials in parts by weight: 12 to 30 percent of vegetable fatty acid, 3 to 10 percent of polybasic carboxylic acid or acid anhydride, 2.0 to 10.0 weight percent of diethylene glycol phthalate-5-sulfonate, 9 to 21 weight percent of dihydric alcohol, 5 to 15 weight percent of trimethylolpropane, 1.5 to 5.0 weight percent of an epoxy group functional monomer, 1.0 to 10.0 weight percent of organic functional silicon dioxide, 2.0 to 8.0 weight percent of triethylamine and the balance of a solvent. The self-dry type waterborne alkyd resin disclosed by the invention has the advantages of clear appearance, high solid content and high stability; aqueous alkyd amino acid paint prepared by mixing the self-dry type waterborne alkyd resin with amino resin is high in film rapid moisture-releasility, high in water resistance, acid resistance and impact resistance and excellent in comprehensive performance.

A storage structure attached to a car seat comprises a fixing element fastening on a car seat and a frame received in the fixing element, wherein the frame is retractable with the fixing element. The fixing element is shaped like a hollow pipe. A supporting plate is arranged at an end of the fixing element. A fastener is arranged at the other end of the fixing element, wherein the fastener passes through the fixing element and secures to a headrest rack. The frame has a hook at an end thereof and a hanging portion at the other end thereof. After the fixing element is secured to a car seat, the supporting plate can be used to have a tissue box placed thereon and the frame can be extracted from the fixing element so as to have a disposable bag hanged thereon.

The invention relates to micro-emulsification fuel oil and a method for preparing the micro-emulsification fuel oil by using garbage oil. The method comprises the following steps: using waste oil or oil foot as a main raw material, synthesizing a high-quality composite emulsifying agent by the raw material through three steps of aminolysis reaction, and thinning the raw material to 0.1 to 2 mu m by a high shear homogenizer to prepare the micro-emulsification fuel oil of A type, B type and C type respectively. The micro-emulsification fuel oil comprises the components in weight percentage: 76 to 84 percent of diesel oil, 8 to 12 percent of the composite emulsifying agent, and 8 to 12 percent of water. Except water content, other indexes of product quality of the micro-emulsification fuel oil accord with the diesel oil of international standard. The fuel oil has favorable ignition performance and no side effect for an engine, and can be stored for more than half a year. The method is suitable for oil for power of equipment such as various vehicles, ships, boilers, and the like, has cut-down function for tail gas discharge and effect reaching 30 to 50 percent, and has the characteristics of high heating value and low discharge. The micro-emulsification fuel oil is used for reducing fuel cost greatly at the same time of saving energy; and the developed micro-emulsification technique can meet the requirement of large-scale industrialized production.

The invention discloses a production method of a Helianthus tuberosus health liquor, and belongs to the field of beverage processing. The method comprises the following steps: selecting a raw material, sorting, cleaning, peeling, beating, carrying out sulfuring treatment, carrying out primary fermentation, separating, carrying out after fermentation, ageing, blending, filtering, loading, sealing, sterilizing, and cooling to obtain a finished product. The health liquor is rich in starch and inulin, can reduce the blood sugar and improve body fat balance, has the efficacies of cold dispelling, stomach warming, spleen invigorating and blood circulation promoting, and is a rare health food with low calorie, low sugar and low fat.

The invention provides a preparation method of a concentrated honey raisin tree cloudy juice and belongs to the technical field of deep processing of agricultural products. The method can improve the utilization rate of raw materials, and the prepared honey raisin tree juice has high nutrition and honey raisin tree flavor. The preparation method is as below: cleaning mature honey raisin tree fruits and removing stems and seeds of the fruits; soaking the crushed honey raisin tree fruits in water; extracting juice from the soaked honey raisin tree fruits twice; mixing the first extracted juice with the second extracted juice and filtering; sterilizing the filtered juice; and squeezing and grinding the sterilized juice, and concentrating to obtain the concentrated honey raisin tree cloudy juice. The invention provides a beverage processing process by using honey raisin tree as the raw material. The method can take advantage of the unique local resources for processing, improve the income of farmers and drive the enthusiasm of planting, and has increased business promotion space.

In a resin tube that comprises a cylindrical tube wall made of synthetic resin material, and a resin reinforcing wire rod that is wound helically on an outer peripheral surface of the tube wall and coupled integrally, the reinforcing wire rod is formed of a transparent or semitransparent member made of rigid synthetic resin and has a recess that is formed on a part of the outer peripheral surface in the longitudinal direction.

Disclosed is a hair care composition comprising: a specific aminosilicone; a solvent for the aminosilicone; wherein the composition is for leave-on use; and wherein the composition has a turbidity of 2.0 NTU or less. The compositions of the present invention provide improved dry conditioning benefits such as reduced friction.

The invention discloses a method for improving banana fruit wine appearance quality stability through membrane filtration, which has the technical scheme that bananas are peeled, color protecting liquid is added for enzymolysis, fermentation liquid is regulated, the alcohol fermentation is carried out, the wine slag is separated, a ceramic membrane is used for filtration, and wine is bottled and stored. The method has the advantages that the quality of the banana fruit wine is improved, the appearance is clear and transparent, the transmission rate of the wine liquid reaches higher than 95 percent, simultaneously, the loss of the ethanol content and the mineral substance content in the wine liquid is reduced, the number of microbes in the fruit wine is reduced, the biological stability isimproved, the membrane separation has the characteristics of high separation efficiency, lower energy consumption, simple operation and the like, substances of thallus cells, macromolecular protein and the like can be effectively stopped, and the degerming rate reaches higher than 50 percent. Compared with the traditional high-temperature sterilization and chemical clarification method, the method has the advantages that the adverse influence on the flavor and nutrient components of the wine after the high-temperature sterilization can be avoided, in addition, the addition and reside problemsof external chemical substances can be avoided, and good application prospects are realized.

The invention discloses a making method of a red date fermented wine and belongs to the field of beverage processing. The making method is characterized by the processing technological processes of raw materials, sorting, cleaning, stoning, crushing, sulphuring treatment, primary fermentation, separation, after fermentation, ageing, blending, filtering, filling, sealing, sterilization, cooling and finished product. The invention has the following beneficial effects: the product has clear appearance, is clear and transparent, has pure taste and has a specific fragrance and flavor of red dates. The product is beneficial to enhance immunity of human body and inhibit cancer cell and has nourishing, beauty-keeping, liver-nourishing and cancer-prevention effects. The making method is simple to operate and easy to implement.

In a structural arrangement for radio communication terminals comprising a casing in which are disposed at least a first sound transducer having an earpiece function and a second sound transducer having a loudspeaker function, the two transducers being respectively connected to two opposite faces of a printed circuit card, and each transducer comprising at least one resonating membrane vibrating in a front acoustical cavity and a rear acoustical cavity. The rear acoustical cavities of the transducers communicate with each other via orifices formed in the printed circuit card to form a twin rear acoustical cavity.