175results about How to "Color unchanged" patented technology

The invention discloses a formula and preparation method for a ground slipping preventing liquor. The ground slipping preventing liquor is prepared from the following components in percentage by weight: 28% of tartaric acid, 2% of acetic acid, 12% of a surfactant, 0.5% of a defoamer, 9% of sodium chloride, 5% of potassium carbonate, 2% of an emulsifier, 41% of purified water and 0.5% of a corrosion inhibitor. The ground slipping preventing liquor disclosed by the invention is environment-friendly and has a long-time slipping preventing effect.

The invention discloses a momordica grosvenori drying process which comprises the following steps: cleaning fresh momordica grosvenori, putting the momordica grosvenori in steam at the temperature of 90-110 DEG C to deactivate enzyme for 2-3 minutes; freezing the momordica grosvenori subjected to enzyme deactivation under the condition of the temperature of 30-35 DEG C below zero for 1-1.5 hours, and performing vacuum low-temperature dehydration on the momordica grosvenori in vacuum microwave drying equipment for 30-35 minutes; and finally, drying the treated momordica grosvenori under the conditions of the temperature of 30-50 DEG C and the humidity of 10-15 percent for 6-10 hours. According to the improved momordica grosvenori process, the momordica grosvenori processing yield and the momordica grosvenori processing quality are improved, the cost and the energy are saved, and the momordica grosvenori is industrially processed and dried in a large scale.

The invention relates to ceftizoxime sodium composition sterile powder for injection. The powder contains 99.0 to 99.9 weight percent of ceftizoxime sodium and 0.10 to 1.00 weight percent of sodium benzoate, wherein the ceftizoxime sodium is in a crystallized form. As for the ceftizoxime sodium in the crystallized form, the temperature of solution of ceftizoxime sodium is controlled by adjusting the pH value of the solution and the saturation process of the solution is controlled by a method of adding appropriate amounts of different solvents into the solution in multiple times so as to obtain a ceftizoxime sodium crystal form with uniform grain size distribution. A method for preparing the powder has simple, convenient and easily-controlled production process and low preparation cost and the obtained ceftizoxime sodium in the crystallized form has uniform grain size distribution and is more stable than the ceftizoxime sodium in the market.

A clarified concentrated plum juice with high output rate is prepared from green plum fruit through screening, washing, scaling, beating, enzymolyzing, deactivating enzyme, filtering, clarifying by chitosan, centrifugal separation, vacuum concentrating, sterilizing and aseptic packing.

The present disclosure provides a touch panel including a plate, a sensing layer, a border, and an optical compensation layer, wherein the plate has an upper surface and a lower surface opposite to the upper surface, wherein the lower surface is planned with a conducting wire region and a sensing region. The border is overlaid on the conducting wire region, and the sensing layer is disposed in the sensing region. An optical compensation layer is disposed on the border, and is located between the plate and the border. The border has a first color, which appears as a second color if a user sees the border through the optical compensation layer, and thus achieves diversification of the border color.

The invention discloses a four-color converter which comprises a first white balance part (41), a four-color determining part (42) and a second white balance part (43). The first white balance part (41) is used for carrying out white balance processing on original RGB gray level data to obtain RGB data after white balance processing. The four-color determining part (42) is used for determining RGBW data according to the RGB data, provided by the first white balance part (41), after white balance processing and white data extracted from the RGB data after white balance processing. The second white balance part (43) is used for carrying out white balance processing on the RGBW data provided by the four-color determining part (42) to obtain RGBW data, needing to be displayed, after white balance processing. The invention further discloses a display device with the four-color converter and a method for converting the three-color data into the four-color data. By means of the four-color converter, under the condition that the proportion of the four-color data is not changed, chromatic values of colors are not changed.

The invention belongs to a PVC floor, particularly relates to an antistatic PVC plastic floor. The antistatic PVC plastic floor is characterized in that: a formula of the antistatic PVC plastic floor comprises, by weight, 100-120 parts of polyvinyl chloride resin, 8-10 parts of octyltin mercaptide, 200-250 parts of kaolin, 25-30 parts of dioctyl phthalate, 11-15 parts of ethoxylated aliphatic alkylamine and 10 parts of paraffin. With the antistatic PVC plastic floor provided by the present invention, the generation of the static electricity can be effectively reduced, and the hazards caused by the static electricity can be prevented.

The invention relates to modified nanoparticles based on pyrogenic silica which are produced by treating pyrogenic silica with compounds of the general formula I Me(OR¹)₄, and/or of the general formula II Me(OCOR¹)₄, wherein R¹ means an alkyl, aryl and/or aralkyl residue and Me means zirconium and/or titanium and to coating compositions containing the modified nanoparticles.

The invention relates to intelligent red date drying equipment; an air guide platform is fixedly arranged at the inner upper part of an oven; a quartz heating rod and a circulating fan group are arranged on the air guide platform; a plurality of layers of red date pans are arranged at the lower part of the air guide platform; a temperature and humidity sensor and an electric water makeup device are arranged on the rear left side of the inner top of the oven; a temperature and humidity transmission and transformation device is arranged on the rear left side of the outer top of the oven; an electric skylight is arranged on the left side of the top surface of the oven, and a micro processing controller is arranged in the middle of the outer top of the oven; twenty-one types of system software for controlling a red date baking process channel are arranged in the micro processing controller; and an MAX232 standard communication serial port is arranged at the bottom of the micro processing controller, and four control operation buttons and eight display lamps with different functions are arranged on a front panel of the micro processing controller. The equipment is convenient to operate, can control the temperature and discharge the humidity fully automatically and intelligently, so that time and labor are saved, the quality of manufactured products is high, and the color and the nutritional ingredients remain unchanged.

The present invention relates to the technology of fruit plant and freshness prevention, in particular to a sugar orange planting method and a method for preventing the freshness of the sugar orange with leaves in refrigerators. The sugar orange planting method is that: accelerant is splashed at once in sugar orange anthesis; inhibitors are splashed in a small fruit period; calcium and potash fertilizers are importantly supplemented in a middle fruit period; organic fertilizers are used in a maturation period. When sugar oranges are picked, two to three leaves of every sugar fruit are reserved. After the sugar oranges are graded, freshness prevention agents are used for marinating, and cytokinin and calcium chloride are added in the solution of the freshness prevention agents. The method for preventing the freshness of the sugar orange with leaves in refrigerators is that: potassium permanganate is put into the refrigerators as reducing agents; sodium hydroxide is put into the refrigerators as sorbents; and constant temperature is controlled at 4 DEG C to 5 DEG C, and humidity is 90 to 95% by applying an air-adjusting type. The freshness prevention period of the present invention is long for 120 to 150 days, and the shelf time is long for 15 days. Fruit leaves are green, and are not easy to fall off. The rotten fruit rate is low, and is only 3 to 5%. However, the hardness, color and local flavor of the sugar oranges are not changed, and the sugar oranges are favorable to transport in a long way and stagger peak sale busy seasons. The present invention is suitable for planting peasants and farms in sugar orange production places, and takes a firm foundation for the north transportation and export of the sugar oranges in a large scale.

The invention discloses a pickling method of helianthus tuberosus. The pickling method comprises the following steps of adding water to siraitia grosvenorii and lotus leaves, and performing boiling so as to obtain a soup base; then putting fresh helianthus tuberosus into the soup base, soaking the fresh helianthus tuberosus in the soup base, and performing draining; uniformly mixing the processed helianthus tuberosus with hot peppers, Chinese prickly ash and rose sirup, adding rice wine, and performing stirring so as to obtain a mixture; and leaving the mixture to stand, placing the mixture after standing into a clay jar which is dry and clean, spreading a layer of vegetable leaves on mixed materials, spreading and stuffing Pu'er tea between the vegetable leaves and an opening of the clay jar, and performing natural fermentation for several months so as to obtain finished products. The pickled helianthus tuberosus is delicious and unique in mouth feel, has special crispness, sweetness, hot taste and mellow fragrance of the Pu'er tea, and can stimulate appetite, promote gastric secretion, help digestion and remove heat to cool blood. All the raw materials are effectively matched, so that the pickled helianthus tuberosus is easier to be tasty and attractive in color and maintains certain crispness. Through detection, when the clay jar is opened and the pickled helianthus tuberosus is eaten, the pickled helianthus tuberosus does not contain nitrite, after the clay jar is opened, the guarantee period of the pickled helianthus tuberosus is as long as 1 year, besides, during the guaranteed period, the nitrite is not generated, and the pickled helianthus tuberosus is free from mildew, stable in flavor, unchanged in color and lasting in crispness.

The invention discloses a process for processing beef products, and particularly relates to a novel process for processing spiced beef, belonging to the technical field of meat products. The process comprises the steps of unfreezing raw material beef, selecting and treating; injecting; rubbing; filling bags, pickling, and cooking with steam at the temperature of 65-75 DEG C for 10-14 hours; cooling, slicing, and packaging; and sterilizing for the second time. The beef product processed by the process has the advantages of uniform color and balanced taste, the internal quality and commodity appearance of the beef product can be improved, and the color and taste of the beef product cannot change when the beef product is preserved for 2-3 months.

A four color converter includes: a first white balance module configured to effect white balance processing on raw RGB data to thereby obtain white balance processed RGB data, a four color determining module configured to determine RGBW data according to white balance processed RGB data provided by the first white balance module and a white color data extracted from the white balance processed RGB data; and a second white balance module configured to effect white balance processing on the RGBW data provided by the four color determining module to thereby obtain white balance processed RGBW data for display. The present invention further discloses a display apparatus having the four color converter and a method for converting three color data to four color data. The present invention can achieve remaining chromaticity value of each color unchanged as long as a ratio of four color data is not changed.

The invention belongs to the field of tea processing, in particular relating to a method for preparing bitter herb tea, which is characterized by comprising the following steps: a, picking and pre-processing; b, de-enzyming; c, rolling and modeling; d, parching; and e, selecting. The invention solves the problems of ordinary mouthfeel and stronger bitter taste of the bitter herb tea manufactured by the existing method and a great amount of tea mince in the production process. The bitter herb tea obtained in the invention is characterized by having good mouthfeel, favorable color and less nutrition loss, has light bitterness, and is mellow and fragrant. The method realizes large scale industrialized production of the bitter herb tea.