48results about How to "Easy to grasp controls" patented technology

The invention discloses a preparation method of a helium-doped modified lithium iron phosphate thin-film positive electrode material. The method comprises the following steps: plating a current collector of a positive plate with a LiFePO<4> thin film through a magnetron sputtering method, and introducing He gas at the same time to dope He into the LiFePO<4> thin film; and performing high-vacuum annealing on an obtained LiFePO<4> / He thin-film positive electrode material in a conventional way, wherein the prepared thin film has a porous structure and a b-axis crystallization preferred orientation characteristic, and the content of He atoms is 8-34 atom percent. A discharge capacity of a button type lithium ion battery assembled with the positive electrode material is 84-141mAh / g at a 0.1C test rate, and an electric capacity attenuation rate of 50 cycles is 14.2-24.0 percent. The prepared thin-film LiFePO<4> positive electrode material has a higher electric conductivity and shorter ion and electron transport paths, thereby improving the discharge capacity, rate performance and cycle performance of the lithium battery, and greatly improving an electrochemical performance of the material. Moreover, a process is simple, mature and easy to grasp and control.

The invention discloses an oxidized polyvinyl alcohol prepared by a solid phase modification method. The solid phase modification method comprises the following steps of firstly, swelling the polyvinyl alcohol, diffusing an oxidation reagent into the polyvinyl alcohol body, and heating up to react in the premise of a catalyst. Analyzed and detected by a gel chromatography, the oxidized polyvinyl alcohol has the weight-average molecular weight of 7.03*10<3>-4.14*10<4>; an infrared spectrogram 1717cm<-1> shows that the oxidized polyvinyl alcohol has carboxyl and the absorption peak of carbonyl; the viscosity of the oxidized polyvinyl alcohol is 4.0-10.0mPa.s, the content of the carboxyl is 1.50%-2.53%, and the content of the carbonyl is 2.55%-3.42%. The method is simple to operate, has short production processes, high efficiency, low energy consumption and various products, discharges no wastewater, is lower in price compared with the similar products, has wide application range, is convenient for industrial production, and explores a new way for preparing PVA (poly vinyl alcohol) products with low molecular weight and low viscosity.

The invention discloses a stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: chicken paste, mushroom extract, chicken oil, palm oil, ginger, green onion, garlic, soy sauce, a yeast extract, a flavoring, xanthan gum, and turmeric powder. The powder packet comprises the raw materials of: edible salt, white granulated sugar, monosodium glutamate, I+G (nucleotide disodium), maltodextrin, yeast powder, chicken powder, food flavoring, onion powder, garlic powder, pepper powder, and ginger powder. The invention also discloses a production method thereof. The seasoning packet has the advantages that: the chicken paste, the powder, and the mushroom extract are prepared with a biological enzyme wall-breaking method, such that nutrients are abundant, and are easy to absorb by human bodies. The seasoning packet has natural fragrance and taste like those obtained by home stewing; good color, fragrance, and taste can be provided for the non-fried miscellaneous-grain instant noodles, such that mouthfeel requirements and nutrient demands of consumers can be satisfied; the production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention discloses an epoxy compound and a cationic polymer obtained from ring opening polymerization of the epoxy. A structural formula or a general structural formula of each of the epoxy compound and the cationic polymer is as shown in the description. The invention further discloses preparations method of the epoxy compound and the cationic polymer. The cationic polymer provided by the invention can be in electrostatic bonding with electronegative DNA (deoxyribose nucleic acid) under a physiological condition to form compound particles suitable for nano size and potential for gene transfection, so that a compound can enter cells through endocytosis, the cytotoxicity of the cells is low, the transfection efficiency is high in the presence of serum or not, and the cationic polymer has the potential of clinical application; and meanwhile, the cationic polymer has certain cell selectivity so as to provide possibility for clinical targeted therapy. The preparation methods provided by the invention are simple and mature as well as easy to master and control.

The invention discloses a dazhu river mucor strain and a method for rapid production of dazhu river red bean curd by using the same. The method includes: soaking, washing, grinding beans, filtering pulp, cooking the pulp, coagulating the pulp, standing, squeezing and determining a blank, obtaining a bean curd white blank, inoculating spore suspension of dazhu river mucor according to 0.2-0.4% of the bean curd white blank, placing in a condition at the temperature of 25-30 DEG C and with 80-98% of humidity after the inoculating, performing 40-48h primary fermentation, cooling and rubbing after the fermentation, adding 11-13% of salt after the rubbing, 8-11% of alcohol, moderate chilli powder, ginger powder, garlic powder and other spices, subpackaging into small bottles at one time, vacuumizing, performing secondary fermentation for 40-45 days under the natural condition, and obtaining fermented bean curd when amino acid nitrogen content arrives at 0.42g / 100g. The dazhu river mucor strain with high enzyme activity and strong heat resistance is adopted, the secondary fermentation time is shortened, and ripening time of the fermented bean curd is shortened under the precondition that the quality of the fermented bean curd is guaranteed.