3results about How to "Sustainable development" patented technology

The present application belongs to the technical field of artificial stone, and particularly relates to an environment-friendly zero-silica stone based on bio-based resin and a preparation method thereof.The environment-friendly zero-silica stone according to the present application contains, by weight percentage, 63-70% of zero-silica stone recycling material, 20-25% of amorphous silicon dioxide powder, and 8-12% of resin, wherein the resin is composed of unsaturated polyester resin and bio-based resin, and the amount of the bio-based resin is 10-30% of the total weight of the resin.The environment-friendly zero-silica stone uses zero-silica stone recycling material and amorphous silicon dioxide powder as main aggregate fillers, and uses unsaturated polyester resin and bio-based resin as a combined adhesive matrix, so that the curing performance, mechanical strength and economy are considered, and the obtained product has high compactness, stable physicochemical properties, and is green and environment-friendly.

Provided is a novel acid dianhydride and a method for producing the same, and a polyamic acid and a polyimide using the same, the novel acid dianhydride being used as a raw material monomer for a polyimide that is excellent in heat resistance, low thermal expansion, and mechanical strength while using a bio-based raw material. An acid dianhydride represented by the following Chemical Formula 1. [Chemical Formula 1]

A recombinant meat binder composed of microbial polysaccharides and TG enzyme, its application, and a method for preparing recombinant meat are disclosed. The recombinant meat binder is composed of TG enzyme (transglutaminase), xanthan gum, and chitosan, wherein the weight ratio of TG enzyme:xanthan gum:chitosan is (12-16):(1.5-3):(3-5). This invention also discloses the application of this recombinant meat binder composed of microbial polysaccharides and TG enzyme in recombinant meat processing, and a method for preparing recombinant meat using this recombinant meat binder. In this recombinant meat binder composed of microbial polysaccharides and TG enzyme, xanthan gum and chitosan oligosaccharides enhance water retention through physical adsorption and hydrogen bonding, while TG enzyme catalyzes the cross-linking of protein molecules to form a gel network. These synergistic effects significantly improve the texture, water retention, gel strength, and nutritional value of processed mutton mince, achieving a gel strength of 6.66 N.