4results about How to "Prevent agglutination" patented technology

The range hood comprises a main box, a shell, an oil net assembly, an oil cup, a smoke collecting cavity and a fan, the top of the smoke collecting cavity is wound around the periphery of a through part, and the bottom of the smoke collecting cavity is wound around the periphery of the oil net assembly and the periphery of the oil cup; a top oil guide structure located below the through opening is formed in the top of the smoke collecting cavity, a bottom oil guide structure is formed in the bottom of the smoke collecting cavity, and the top oil guide structure and the bottom oil guide structure are used for guiding oil into the oil cup. The top oil guide structure positioned below the through hole is formed at the top of the smoke collecting cavity, and the bottom oil guide structure is formed at the bottom of the smoke collecting cavity, so that accumulated oil in the range hood can be effectively guided into an oil cup and is prevented from being agglutinated on the top plate of the shell; and the risk that oil drops on the coaming of the main box drop on a cooking bench or in a pot through the meshes of the oil net is reduced, and the user experience is improved.

This invention relates to the field of biomedicine, specifically to the application of banana fruit extract in the preparation of anticoagulant or antithrombotic drugs. The banana fruit extract provided by this invention contains flavonoids, polyphenols, polysaccharides, hydroxyanthraquinones, triterpenoids, and other components. Flavonoids and polyphenols have been widely proven to have anti-inflammatory and antioxidant effects, which can synergistically enhance the anticoagulant effect. The high potassium content of banana fruit can indirectly improve vascular function by regulating sodium-potassium balance. The banana fruit extract provided by this invention can inhibit platelet production or promote platelet metabolism, prolong clotting time, and inhibit platelet aggregation. Its natural plant components interfere with platelet aggregation by inhibiting the production of thromboxane A2, achieving anticoagulant and antithrombotic effects. The mechanism of action of banana fruit extract differs from traditional anticoagulants such as heparin, reducing the risk of bleeding. Its natural component characteristics provide a direction for the development of novel plant-derived anticoagulant drugs.

The present application relates to the technical field of medical detection, and particularly relates to a high-hook-capability and anti-interference HBP detection kit, which comprises R1 reagent and R2 reagent; 3-[3-(cholylamido propyl) dimethylamino] propanesulfonic acid inner salt and sodium dodecyl sulfate are used to prepare the reagent R1, and by adjusting the use ratio of the two, the mutual cooperation of the two can ensure the reaction sensitivity of the reagent and improve the anti-interference performance of the reagent; two kinds of latex microspheres with different particle sizes are used to coat two kinds of HBP antibodies with different antigen recognition epitopes in the reagent R2, which can not only ensure that the reagent has a wider detection range in the high value area and improve the hook capability, but also ensure the sensitivity of the kit; the activation system adopts the method of combining two activators of NHS and EDC, which can effectively improve the coupling efficiency. Meanwhile, the present application also provides a preparation method of the high-hook-capability and anti-interference HBP detection kit, which does not need centrifugation and resuspension operation steps, and the method operation is simpler and the production cost is lower.

An object of the present application is to provide a coffee beverage in which coagulation of coffee oil is inhibited. The present application relates to an enzyme preparation for inhibiting coagulation of coffee oil, comprising a lipase from the genus Candida. In addition, the present application relates to a manufacturing method of a processed coffee, comprising subjecting an enzyme preparation to coffee.