2results about How to "Low structural stability" patented technology

This utility model provides a suspension arm assembly, belonging to the field of automotive parts technology. It solves the problem of insufficient structural stability in existing suspension arm assemblies when reducing weight. This suspension arm assembly includes an arm body, a ball joint assembly, and a bushing assembly. The arm body includes a V-shaped main body, end rings at both ends of the main body, and a central cylinder in the middle of the main body. The end rings are fixedly connected to the bushing assembly, and the central cylinder is fixedly connected to the ball joint assembly. The main body is flat and strip-shaped. Both the front and back of the main body have quadrilateral, closed-sided weight-reduction grooves. The length of the weight-reduction grooves is along the length direction of the main body. The weight-reduction grooves on the front and back of the main body have the same shape and corresponding positions. Both the front and back of the main body have two weight-reduction grooves located on either side of the central cylinder. One end of the weight-reduction groove is spaced apart from the central cylinder, and the other end of the weight-reduction groove is spaced apart from the corresponding end ring. This suspension arm assembly can reduce weight while maintaining structural stability.

This invention discloses a salmon protamine preservative, its preparation process, and its application, relating to the field of food preservation technology. The process includes: preparing a salmon protamine solution with a mass concentration of 2-5%; preparing a sodium alginate solution with a mass concentration of 1-3%; mixing the salmon protamine solution and sodium alginate solution at a volume ratio of 1:1 to 1:3 to obtain a mixed solution; adding the mixed solution dropwise to a calcium chloride solution with a mass concentration of 2-4% to form gel microspheres; solidifying the microspheres in the calcium chloride solution and filtering to obtain the gel microspheres; immersing the washed gel microspheres in a chitosan solution with a mass concentration of 0.5-1.5%; and freeze-drying the obtained gel microspheres to obtain the final product. This invention achieves efficient encapsulation and long-term sustained release of salmon protamine, enhances the structural stability of microspheres in acidic environments, prevents premature leakage of active ingredients, exhibits broad-spectrum antibacterial activity, extends food shelf life, and is characterized by a mild, environmentally friendly process that facilitates storage and transportation.