32results about How to "Remove bad smell" patented technology

This invention relates to an air circulating, shock absorbing shoes which reduce the impact exerted to the feet of the wearer by providing ventilation in the shoes, resulting in pleasant and comfortable wearing of shoes.

The air circulating and shock absorbing shoes are technically characterized by being constituted with a buffering space (11) formed on top of the said outsole (10) containing cushion member (40); multiple nuts (50) penetrating the front and rear parts of the said buffering space (11); multiple insertion holes (41) vertically penetrating the said cushion member (40) facing said nuts (50); buffering device inserted in said insertion holes (41) embedded with vertical spring (61); cap screws (70) jointed with said nuts (50); multiple wavy grooves (42)(43) formed at the front and rear parts of said cushion member (40) and connected with grooves (42a)(43a); path (44) which connects said front and rear wavy grooves (42)(43); 1st and 2nd check valves (80)(90) formed at the said path (44) and rear part of the outsole (10) respectively; and multiple suction holes (21)(31) formed at the front part of the said midsole (20) and insole (30) and connected with the front wavy groove (42).

A cleaning device for clothes, to remove smell or odor of any chemical (perc. etc.) permeated into clothes, such as clothes returned from a laundry or a dry cleaning facility. The cleaning device for clothes can sterilize and deodorize clothes housed in a wardrobe, and remove humidity and dust of the clothes by blasting air mixed with ozone and anion into the wardrobe, thereby preventing detrimental substances, such as bacteria, virus, dust or pollen introducible to the clothes. The cleaning device for clothes of this invention includes a blast fan, an ozone generator, an anion generator, a discharge ground net and a heater, and can prevent detrimental substances and can be used semi-permanently once installed inside the wardrobe.

The invention belongs to the technical field of daily health care, and particularly relates to herbal mouthwash and a preparation method thereof, the herbal mouthwash comprises the following components: by mass, 3-9 parts of green tea, 5-10 parts of stevia rebaudianum, 2-6 parts of borneol, 5-13 parts of honeysuckle, 10-15 parts of mulberry leaf, 4-9 parts of hemianthus micranthemoides, 10-25 parts of gallnut and 500-1000 parts of water. The herbal mouthwash can eliminate bad breath, clear the mouth filth, sterilize, remove dental plaque, prevent or inhibit various oral diseases, prevent tooth decay, improve periodontal diseases, and clean the oral cavity.

The invention discloses protein powder sucking pig groove material without plasma, which includes following weight of components: 670-690 parts of sucking pig basic material, 4-6 parts of bean oil, 45-50 parts of puffing soybean, 35-45 parts of fish meal, 30-40 parts of decolouring whole-blood protein peptide, 45-55 parts of nutrition pie, 2-4 parts of calcium hydrogen phosphate, 75-85 parts of high protein whey powder, 25-35 parts of fine white sugar, 4-5 parts of lysine, 0.8-1.2 parts of methionine, 1.5-2.5 parts of threonine, 2-3 parts of zinc oxide, and 15-25 parts of 2% sucking pig high-grade premix. The protein powder sucking pig groove material without plasma provided by the present invention avoids usage of expensive plasma protein powder, substantially reduces forage cost and maintains production performance. The invention can effectively reduce diarrhea for the pigling after weaning, and provides guarantee of rapid growth for the weaning pigling.

The invention discloses a manufacturing method of a roast preserved duck. Defects that natural color and taste peculiar for a duck are hard to keep and palatability is reduced of a conventional duck are overcome. The method comprises: applying rice wine on a duck body, sprinkling self-made natural mixed materials on the duck body, and placing the obtained duck in a sealed chamber with temperature in a range of 0-10 DEG C for 6 days; cleaning and drying the obtained duck, and uniformly applying sweet wine on the surface of the duck body; roasting the obtained duck with charcoal fire for one day; and hanging the roasted duck in a cool ventilated place for weathering for 10 days to obtain the roast preserved duck. The method is used for duck meat processing, provides the duck meat with fascinating scent, and is green and eco-friendly. The roast preserved duck is glossy and rosy, and is crisp in skin and bones, and long in shelf life; natural fragrance, crispness, taste of duck meat are kept; and the duck is good in palatability. The method is natural and eco-friendly and is low in processing cost and high in benefit.

The invention discloses a production process of soft Maotai-flavor liquor. The production process comprises the following steps: (1) adding sand; (2) roughing sand; (3) taking wine in turns; and (4) blending and storing. The soft Maotai-flavor liquor produced by the invention is soft in taste and excellent in quality, and the glutinous rice flour is added into the sorghum raw material, so that thesoftness of the liquor is improved; and besides, the strengthened yeast is adopted in the production process, so that conversion and accumulation of flavor substances are facilitated, the wine body is mellower, the ester fragrance is more outstanding, the content of foreign flavor substances and harmful substances is reduced, and the flavor quality of the wine is improved.

The invention belongs to the field of food, and particularly relates to a garlic pretreatment method, which comprises the following steps of: removing stems of garlic, soaking the garlic in a 5% w/w~50% w/w ethanol solution at -10~15 DEG C for 8~48 hours, freezing a soaking system at -20~-2 DEG C for 0.5-8 hours, heating frozen materials, and keeping the temperature until the ethanol solution is dried by distillation. The invention also relates to a garlic pretreatment substance, a method for preparing a garlic extract, the garlic extract, a method for preparing a seasoning, the prepared seasoning, and application of the garlic pretreatment substance, the garlic extract and the seasoning. According to the pretreatment method and the extraction method in the invention, the spicy taste and peculiar smell of garlic can be removed; the natural garlic flavour and taste are reserved; the method for preparing the seasoning disclosed by the invention can be used for removing spicy taste, peculiar odour and fishy smell, so that the seasoning has rich and natural garlic flavour or has rich and harmonious garlic flavour and aquatic product flavour.

The invention discloses a device convenient for sanitation of field drinking water. The device consists of a water storage part, a sucking part, a filtering part and a water outlet part; the water storage part comprises a sleeve; external threads I at the upper part of the sleeve are in match connection with internal threads I of an upper cover with a round through hole I; a round through hole II is formed in the bottom end in the sleeve; the sucking part comprises a handle, a push-pull rod and a rubber cup; the rubber cup sleeves the lower part of a round plate and is adhered and fixed by adopting a strong adhesive; the filtering part comprises a straw, a round filter plate, an activated carbon filter core, a round filter net and a lower cover; water inlet holes are uniformly distributed in the bottom end of the lower cover; meshes of the round filter net has 100-300 meshes; the round filter plate, the activated carbon filter core and the round filter net are arranged in the lower cover in sequence from top to bottom; the lower cover is matched and connected with external threads II at the lower part of the straw; the water outlet part comprises a water outlet pipe and a ball valve. The device can be used for conveniently and fast obtaining the drinking water in accordance with sanitation requirements from a field water source.

In order to improve the taste of Zijin eight-pig-part soup which is rich in nutrition and delicious in taste, the invention provides a Zijin eight-pig-part soup solid seasoning and a preparation method thereof. The solid seasoning is used for meeting the requirements of various crowds. The technical scheme for solving the technical problem is as follows: every 100 grams of an ingredient contain 15grams of ground pepper, 5 grams of fish meal and 80 grams of chicken powder seasoning. The solid seasoning has the beneficial effects of having unique smoky flavor, improving delicate flavor, preserving delicate flavor of pork, and removing mutton smell and urine odor.

The present invention provides a gypsum board for generating negative ions and far-infrared radiation and method of producing the board whereby the invention aims to provide a healthy living environment. The gypsum board for generating negative ions and far-infrared radiation comprises of three layers wherein the surface panel (50) containing pulverized mineral powder, gypsum powder and water that have the ability of generating negative ions and far-infrared radiation naturally, the layer of fiber glass (51) sandwiched between the surface panel (50) and the base (52) containing fiber glass means to reinforce the gypsum board and the base (52) containing gypsum powder and water means for covering the layer of fiber glass (51). The method of producing the gypsum board involves forming the three layers one after another, followed by settling and curing in a mold. The negative ions and far-infrared radiation emitted continuously from the gypsum board is capable to remove airborne contaminants from the air, eliminate unpleasant odors and thus providing a healthy living environment.

The invention relates to oral mouthwash for tumor patients, and relates to the technical field of oral care. The oral mouthwash for the tumor patients is prepared from the following components in percentage by weight: 3 to 15 percent of a sugar alcohol moisturizer, 1 to 2 percent of ethanol, 5 to 15 percent of fructus chebulae extract, 2 to 15 percent of herba menthae extract, 0.05 to 2 percent of sodium benzoate, 2 to 3.5 percent of spirulina blue, 0.9 to 2 percent of sodium chloride, 0.2 to 4 percent of a sugar alcohol sweetening agent, 2 to 15 percent of tea leaf extract, 0.1 to 1 percent of cetylpyridinium chloride and the balance of deionized water. The oral mouthwash disclosed by the invention adopts plant components, is safe, has no side effects, has the functions of stopping pain, inhibiting bacteria and resisting viruses and the effect of inhibiting or removing free radicals, and is capable of effectively avoiding or delaying the occurrence of moderately severe oral mucositis during a treatment process of the tumor patients.

The present invention relates to the car mattress. The car mattress in the present invention has the effects to move and fix freely the drawer unit and footing devised on the upper side of the body and to remove the bad smells in the drawer unit.

A healthcare pillow containing sandalwood essential oil is characterized by comprising an upper pillow cover and a lower pillow cover, feather silk floss filler soaked in natural sandalwood essential oil and made of 30-year-old sandalwood tree duramen originated in India by distilling and extracting is arranged between the upper pillow cover and the lower pillow cover. FIG1 is a structural drawing of the healthcare pillow, 1 is the upper cover, and 2 is the natural sandalwood essential oil, and 3 is the lower cover. The problem that a conventional commonly-used pillow has a single function of supporting and buffering but no healthcare effect and is applicable to daily rest and healthcare is solved.

The invention discloses a classification recycling harmless disposal method for medical waste. The classification recycling harmless disposal method for the medical waste mainly comprises the following steps of (1) waste collection, (2) waste sorting, (3) waste crushing, (4) waste disinfection, (5) waste post-treatment and (6) sorting processing. The classification recycling harmless disposal method for the medical waste is beneficial to recycling of material resources and reduces energy consumption and atmosphere pollution.

The invention discloses a chemical industry waste gas purifying agent. The chemical industry waste gas purifying agent is prepared from, by weight, 8-10 parts of yucca, 6-8 parts of gingko, 4-6 parts of cinnamon, 4-6 parts of clove, 50-70 parts of carbonate, 8-12 parts of alum, 5-10 parts of citric acid, 5-10 parts of menthol, 4-6 parts of urotropine and 1-2 parts of liquid essence. The chemical industry waste gas purifying agent can effectively remove harmful substances in chemical industry waste gas and can remove foul smell of chemical plants to purify air.

The invention discloses tea polyphenol-containing mouthwash and a preparation method thereof. The mouthwash is prepared from components in percentage by weight as follows: 0.02%-0.03% of tea polyphenol, 0.01%-0.03% of chrysanthemum extract, 0.2%-0.9% of peppermint extract, 10%-20% of 95% ethanol, 0.01%-0.05% of stevioside, 8%-13% of edible glycerol and the balance of deionized water. The mouthwashcontains various plant components, the tea polyphenol has stronger killing effect on pathogenic bacteria in the oral cavity, theine has the anti-microbial and deodorant functions, the prepared mouthwash can inhibit bacterial reproduction in the oral cavity, has better effects of removing foreign odor of the oral cavity, reducing dental plaque and inhibiting cariogenic bacteria and periodontitis,is safe, non-toxic and free of side effects, effectively removes odor of the oral cavity and guarantees fresh breath, and dental caries and gum problems are reduced.

The invention discloses a method for controlling bad odor in a fermentation process of wolfberry juice. The method comprises the steps of before fermentation of the wolfberry juice is started, performing enzymolysis treatment on the wolfberry juice through cellulase, pectinase, lysozyme and glycopeptide endonuclease, correspondingly making proteins, wolfberry polysaccharide and other macromolecular nitrogen sources which cannot be utilized by microorganisms subjected to enzymolysis into assimilable amino nitrogen, and thus avoiding the production of odorous substances in the fermentation process. In the fermentation process, by controlling the content of dissolved oxygen and supplementing nutrients, the situation that anaerobic fermentation and abnormal metabolism of microorganisms happenand correspondingly odorous substances are generated is avoided; finally, after the fermentation is finished, a copper sulfate solution is slightly added into a fermented liquid dropwise to react withhydrogen sulfide in order to generate a copper sulfide precipitate, and a bad odor generated by the hydrogen sulfide and the like is removed. The method is simple, feasible and low in cost.