41results about How to "Prevent autolysis" patented technology

A cobalt-based alloy electroless plating solution according to the present invention comprises a cobalt precursor, a tungsten precursor, a phosphorus precursor, a reducing agent, a complexing agent, a pH regulator and a stabilizer, in which the reducing agent is dimethylamine borane (DMAB) or borohydride and the stabilizer is one or more compounds selected from a group consisting of imidazole, thiazole, triazole, disulfide and their derivatives; and which is stable enough for long-term reuse and prevents deterioration of metal thin-film quality by inhibiting the formation of a precipitate.

The invention discloses a tissue cell fixative and its preparation method and application method. It comprises the following components in parts by weight: 28-36 parts of formaldehyde, 1-2 parts of ethylene glycol, 1-4 parts of sorbitol, isobutyl alcohol 2-3 parts of alcohol, 7-9 parts of high carbon alcohol, NaH 2 PO 4 2H 2 O 2.5~3.6 parts, Na 2 HPO 4 12H 2 O 8.2~9.3 parts, H 2 O 400-500 parts. The preparation method of tissue cell fixative comprises the following steps: adding 2.5 to 3.6 parts of NaH 2 PO 4 2H 2 O, 8.2 to 9.3 parts of Na 2 HPO 4 12H 2 O and 400-500 parts of H 2 O mixed into a liquid; get three-quarters of the total amount of the a liquid and 28 to 36 parts of formaldehyde and mix it into a b liquid; get a quarter of the total amount of the a liquid and 1 to 2 parts of ethylene glycol, 1-4 parts of sorbitol, 2-3 parts of isobutanol and 7-9 parts of higher carbon alcohol are mixed to form liquid c; liquid b and liquid c are evenly mixed to obtain the tissue cell fixative solution. The tissue cell fixative of the invention can well maintain the inherent shape of the tissue cells and is more environmentally friendly.

The invention relates to a method for producing a high-activity lactic acid bacteria agent by a two-step drying method, belonging to the technical field of microorganisms of preservation or activity maintenance. The method comprises steps of lactobacillus mire preparation and vacuum freeze drying. The method is characterized in that: before the step of vacuum freeze drying, the prepared lactobacillus mire is put in a vacuum drying box to carry out vacuum drying for 4-20 hours under a vacuum degree below 500Pa and a vacuum drying temperature of 25-45 DEG C. The survival rate of thalli in the method is higher than that of thalli of a method which directly carries out freeze drying, and the load and the operation time of the vacuum freeze drying can be reduced. The invention has small equipment loss and low energy consumption and can effectively save cost and improve the production efficiency.

The invention provides a method for preparing apricot wine. According to the method, fruit wine is prepared through direct biofermentation, a certain amount of pectinase, cellulase and the like are added during preparation, citric acid produced from the culture of fruit residues and Aspergillus niger is adopted to carry out color protection and corrosion prevention instead of SO2 during fermentation, available nutrients and trace elements of apricots are reserved to the maximum, and the fruit flavor of the fruit wine is maintained; the juice extraction is improved, the effect is improved, the method is safer and more environment-friendly, and the cost is reduced; by adopting treatment technologies such as fining clarification and cold stabilization, the inherent quality of the wine product is improved, the stability of the wine product is enhanced, and the effects of physical sterilization and the like are achieved. According to the method provided by the invention, the operation is simple and convenient, the cost is low, no chemical reagent is added, the operating conditions are moderate, and the denaturation, deactivation, autolysis and the like of biomacromolecules and flavor substance molecules can be effectively prevented, so that the quality and flavor of the wine product can reach optimal requirements to the maximum, the aroma stability and wine body stability of the product are improved, and the mellow feeling of a wine body is improved.

The invention relates to an immobilization method of D-pantoic acid lactone hydrolase, comprising the steps: (1) mycelium is pretreated to obtain the target enzyme liquid; (2) macroporous ion exchange resin is pretreated and added with glutaric dialdehyde solution for cross linking; (3) after that, the obtained macroporous ion exchange resin is suspended the D-pantoic acid lactone hydrolase solution and washed by de-ionized water to remove resolvase, so that the immobilized D-pantoic acid lactone hydrolase is obtained. The invention takes the macroporous ion exchange resin D201GF as a carrierand immobilizes the D-pantoic acid lactone hydrolase by two-step reaction of glutaric dialdehyde, thus overcoming the defect of the traditional direct reaction of mycelium. The immobilized enzyme granules have uniform shapes, good mechanical strength and large superficial area, so as to greatly improve the load capacity of enzyme and enhance enzyme activity; the recovery rate of enzyme activity reaches 85% in average, and the recycling times of the immobilized enzyme reaches above 50, so that the reaction cost of the resolvase is reduced. Furthermore, the method has simple technique and little investment for production equipment.

The invention provides cuttlefish ovum caviar and a preparation method thereof, which comprehensively utilizes the cuttlefish ovum and is environment-friendly; the cuttlefish ovum particles produced by the preparation method are perfect and beautiful. The preparation method of the cuttlefish ovum caviar comprises the following steps of: (1) pre-processing the ovum: selecting fresh and perfect rawmaterial serial cuttlefish ovum, gradually cutting the ovum particles and immediately putting the particles in pre-processed saline to be soaked for 2-5h; rinsing and removing the saline on the surface and draining the particles; (2) salinizing: putting the cuttlefish ovum processed in the step (1) in a container, adding salt that is 2-7% of the weight of the cuttlefish ovum and stirring for 5-30min, then removing the salinized water. The cuttlefish ovum caviar prepared by the method contains cuttlefish ovum particles taking more than 60% of the total weight of the cuttlefish ovum caviar.