75 results about "Amber color" patented technology

A mirror includes a housing, a mirror subassembly including a reflector layer with a portion defining an opening, and an indicia panel covering the opening and configured to form a visual display. At least one light source is positioned in the housing to pass light through the indicia panel and the opening of the mirror subassembly to selectively illuminate the visual display. The at least one light source emits a light matched in color to the indicia panel so that a maximum of light from the at least one light source passes through the indicia panel and is visible to a vehicle driver. Optimally, the light sources emit an amber colored light, and the indicia panel includes a diffusing layer also having an amber color.

Systems, methods and articles for providing illumination systems with selectively adjustable illumination patterns which reduce the need for a utility or luminaire distributer to stock luminaires with different illumination patterns and reduce the need for pre-planning installations. Illumination patterns may be adjusted wirelessly from the ground or from a central location. Implementations may allow scheduled dimming of luminaires, dimming in defined physical directions and scheduled adjustment of light patterns. The luminaires of the present disclosure may provide different light color illumination, such as amber color, in defined zones which may be required in biologically sensitive areas or other applications. Notifications, such as severe storm warning alerts, may be signaled to the public by turning on or flashing an amber colored or other colored luminaire.

The invention belongs to the field of black tea processing and relates to a method for processing brick tea from Lingyun Baihao tea. The method comprises the following steps of fresh tea leaf de-enzyming, primary rolling, primary pile fermentation, re-rolling, drying, refining pile fermentation, steaming and pressing, airing and aging to obtain a brick tea finished product. Eurotium is introduced respectively at the time after primary rolling and before primary pile fermentation and at the time after drying and before refining pile fermentation, the eurotium comprises eurotium cristatum and/or eurotium amstelodami, and in the key pile fermentation processes, parameters are optimized. The soup of the brick tea is red, strong and bright, has a light amber color, a mellow and tasty taste, a mellow and aged fragrance and a plum fragrance. Liupu tea has red, strong, mellow and aged characteristics, and is provided with golden parts on the tea surface, and the golden parts comprises golden eurotium cristatum or eurotium amstelodami. The Liupu tea has high quality.

To provide a colored glass plate, which uses sodium sulfate (Na₂SO₃) as a refining agent and which is capable of stably maintaining the mass percentage of divalent iron calculated as Fe₂O₃ in the total iron calculated as Fe₂O₃ at a high level, while suppressing development of an amber color that is derived from sodium sulfate. A colored glass plate made of alkali-containing silica glass containing elements of iron, tin and sulfur, wherein the percentage of the total sulfur calculated as SO₃ is at least 0.025% as represented by mass percentage based on oxides, the percentage of divalent iron calculated as Fe₂O₃ in the total iron calculated as Fe₂O₃ is from 60 to 80% as represented by mass percentage, and the percentage of divalent tin calculated as SnO₂ in the total tin calculated as SnO₂ is at least 0.1% as represented by mol percentage.

An instrument panel for a vehicle has an anti-lock braking system and a regenerative braking system. A method is used to control the brake system indicators on the instrument panel. If it is determined that an anomalous condition exists in either the anti-lock braking system or the regenerative braking system, a first indicator is illuminated in an amber color to alert the vehicle operator of this condition. If the anti-lock braking system is active, and there is no anomalous condition detected in the anti-lock braking system, a second indicator is illuminated in green to alert the vehicle operator that the anti-lock braking system is active. Control of the first and second indicators is provided in accordance with a hierarchal structure that gives priority to an anomalous condition in the anti-lock braking system.

The invention discloses a making method of health vinegar, which is characterized by the following: adopting Chinese sorghum (rice) as raw material and bran, Chinese sorghum, rice shell (jujube,longan, safflower, liquorice, tremella, honey and so on) as auxiliary material; obtaining the health vinegar with total acid not less than 2. 5% and not less than 1. 0% non-volatile acid and reducing sugar not less than 2. 0g/100ml; displaying gloss, amber colour to reduce serum cholesterol.

Use of a bi-color light source, a single light conduit and two color filters visually produce two status indications in an information handling system. The bi-color light source produces a blue color light when in a first state and an amber color light when in a second state. The blue color light passes through one of the color filters to a first portion of a single status indicator and the amber color light passes through the other color filter to a second portion of the single status indicator.

A vehicular lamp comprising a red color lens provided in front of a red color light emitting portion, clear lenses provided in front of an amber color light emitting portion and a clear light emitting portion, and a smoky color dummy lens provided in front of a dummy portion that surrounds these light emitting portions. An amber color bulb is used in the amber color light emitting portion and amber color paint is applied to the reflective surface of the reflector portion of the amber color light emitting portion. Thus, amber light is emitted when the amber color light emitting portion is lighted even though the amber color light emitting portion is covered by clear lenses; and the entire lamp chamber of the amber color light emitting portion looks uniformly luminous in an amber color despite the clear lens provided in front of the amber color light emitting portion.

The invention discloses the preparation method of ginkgo fruit wine, which comprises the following steps: selecting ginkgo fruits, ginkgo leaves and rice as the raw materials, mixing, steaming, saccharifying, fermenting, squeezing, filtering and concocting. The ginkgo fruit wine prepared by the method has the taste of alcoholic beverage and the proper flavor characteristic of ginkgo fruit, and the effective components with health protection function of the ginkgo fruits and the ginkgo leaves are remained due to obviating high-temperature distilling. The ginkgo fruit wine is different from other fruit wines in the style and the content of effective components and is also different from ginkgo wine produced by other methods. The ginkgo fruit wine has clear appearance, pale amber color, coordinated and elegant wine and fruit flavor, pure wine body, round and light taste, soft and sweet taste, long aftertaste, specific ginkgo fruit flavor, unique and outstanding flavor, and high quality. The ginkgo fruit wine has main physiochemical indexes as follows: alcohol degree larger than 6% (m/m), acidity 0.2 to 0.5 g/100ml, and flavonoid glycosides larger than 10 mg/L.

The invention discloses male hachinoko wine, which is prepared from the following ingredients in parts by weight: 65 to 75 parts of rice wine, 20 to 30 parts of hachinoko, 2 to 6 parts of morinda officinalis, 2 to 6 parts of cistanche, 1 to 3 parts of medlar, 0.5 to 1.5 parts of yam, 0.5 to 1.5 parts of cortex cinnamomi, 0.5 to 1.5 parts of dogwood, 0.5 to 1.5 parts of field dodder and 3 to 7 parts of honey. The male hachinoko wine provided by the invention adopts rice fragrance white spirit as wine bases, and uses edible animals and plants as fragrance and flavor substances, and the ingredients are prepared into beverage wine according to a certain production processing process. The effects of nourishing and strengthening the body, lightening the body and tonifying qi of the male hachinoko are utilized, traditional Chinese medicine for tonifying essence and blood and strengthening tendons and bones is matched, and the ultrasonic aging promotion technology is added, so the wine has the deep amber color, is clear and transparent, and has the advantages that the mouth feeling is soft and sweat, irritation and piquancy are avoided, the aftertaste is long, and the like. In addition, the effect is obvious.

The invention discloses an anti-blue-light amber protection eyeglass, and particularly relates to an anti-blue-light protection eyeglass in an amber color. The eyeglass is prepared by mixing the following components: 100 parts of polycarbonate (PC), 3.75 to 4.13 parts of BK2 color powder, 61.51 to 67.65 parts of 8150 color powder and 5.11 to 5.61 parts of red G-color powder. The eyeglass has a function of completely filtering and blocking blue visible light (380 to 500 nanometers), so that harm of the blue light to eyes is completely avoided; eye diseases such as retina macular region lesion can be prevented; and the anti-blue-light amber protection eyeglass is suitable for industrial production protection and working groups who work in a blue light environment with natural strong light and the like.

The invention relates to a thermosetting shape-memory resin capable of memorizing multiple shapes, and a preparation method thereof. The method comprises the following steps: bismaleimide and polyether amine are mixed and dissolved in tetrahydrofuran; a reaction is allowed for 24h under a temperature of 65 DEG C; when the solution has an amber color, bisphenol A type cyanate is added; the mixture is fully and uniformly mixed; and resin casting body or shape-memory composite material preparation is carried out according to required process parameters. Polyether amine can be subjected to a reaction with bismaleimide resin monomer, such that a linear molecular framework can be formed, and can be adopted as a resin deformation and recovery reversible phase. Resin shape memory effect can be realized, and resin mechanical performance can be improved. With the existences of various cross-linked structures, the resin has a relatively wide glass transition temperature range, such that the function of resin system of memorizing different shapes under different temperatures can be realized. Also, high mechanical performance and temperature resistance level can be maintained.

The composition of fresh fish beverage raw material is formed from 27-40% of fresh fish or shrimps or crab, 2.4-4.7% of gloiopeltis, 5-12% of jujube, 50-58% of white sugar and 1.3-2% of citric acid. Said raw material is dissolved in 6-7 times weight ratio so as to form said invented fresh fish beverage, and its preparation method includes the following steps: preparing raw material, ultrafine pulverizing, extracting, deodorization, removing fishy smell, adding auxiliary material, boiling, sterilizing, filtering, deaeration, filling and sterilizing to obtain the invented product with amber color, rich nutrients, palatable taste and unique flavour.

A light assembly for a vehicle. The light assembly includes a housing having a front side and a rear side, wherein the rear side is removably securable to a vehicle. The front side of the housing includes a perimeter light, a center light, and a platform light, wherein the lights can alert vehicles approaching a stopping vehicle. The perimeter light is disposed around a perimeter of the housing and can produce an amber color. The center light includes an indicia in a non-colored transparent material and the platform light, disposed between the perimeter light and the center light, that produces a red color. In one embodiment, the light assembly is operably connected to remote control, allowing a user to activate and deactivate the light assembly.

The invention discloses a honeybee pupae wine which is made of the following raw materials in parts by weight: 100 parts of rice wine, 20-30 parts of wild honeybee pupae, 5-10 parts of Angelica sinensis, 2-5 parts of ginseng, 10-15 parts of radix astragali, 1-5 parts of pilose antler, 1-5 parts of epimediums, 5-10 parts of uncaria, 5-9 parts of Carthamus tinctorius L., 1-5 parts of liquorice, 5-10 parts of rhizoma chuanxiong, 10-15 parts of wild rhizoma gastrodiae, 3-6 parts of bighead atractylodes rhizome, 6-10 parts of wolfberries, 3-8 parts of donkey-hide gelatin, 2-7 parts of suberect spatholobus stems and 1-5 parts of honeybees. The preparation method of the honeybee pupae wine is simple and practicable; and the prepared honeybee pupae wine is a beverage wine made according to the production and processing processes with the rice wine being as the wine base, and the edible animals and plants ( the wild honeybee pupae, the Angelica sinensis, ginseng, the radix astragali, the pilose antler, the epimediums, the uncaria, the Carthamus tinctorius L., the liquorice, rhizoma chuanxiong, the wild rhizoma gastrodiae, the bighead atractylodes rhizome, the wolfberries, the donkey-hide gelatin, the suberect spatholobus stems and the honeybees) being as aroma and flavor-producing substances. The honeybee pupae wine utilizes the nourishing and tonic effect and weight reducing and qi-tonifying effect of the honeybee pupae, combines Chinese patent medicines which enrich and benefit essence and blood and strengthen tendons and bones, and adopts the ultrasonic wave aging accelerating technology, so that the wine has the advantages of presenting a deep amber color, being clear and transparent, being soft and sweet in taste, being not violent and pungent and being long in aftertaste; and the wine has notable effects.

The invention discloses a pineapple and cucumber fruit and vegetable enzyme stock solution beverage and a preparing method thereof, and relates to the technical field of enzyme beverages. The pineapple and cucumber fruit and vegetable enzyme stock solution beverage is prepared from, by weight, 20-27 parts of pineapples, 7-12 parts of apples, 5-10 parts of carrots, 5-10 parts of cucumbers, 6-12 parts of fructus momordicae, 8-15 parts of liquorice root, 4-8 parts of chrysanthemum flowers, 13-18 parts of brown sugar and 400-500 parts of water. The prepared enzyme product is rich in nutrition, andcontains rich vitamins, amino acids, mineral substances and other nutritional ingredients necessary to the human body besides a large amount of lipase, protease, amylase and other various decomposingenzymes; the beverage is moderately acid in mouthfeel, rich in flavor and clear and bright in color and luster, and has dark-brown amber color and luster with which common enzymes can be endowed onlywhen the common enzymes are aged and fermented for one year or above; the enzyme beverage has the functions of adjusting the balance of the intestinal flora, enhancing the human immunity, promoting sleep, delaying senescence and the like.

The invention relates to a spiced pig cheek and a production method thereof, belonging to the field of food processing. The inventive spiced pig cheek comprises the following raw materials in parts byweight: pig head 80-120, and thick broad-bean sauce 160-240. The inventive spiced pig cheek is made by salting, fermenting at a low temperature, and air drying. The product features unique flavor, amber color, rich soy sauce and salty flavor in sweet flavor, and is a special meat flavor meat product with local specialty.

The invention relates to the technical field of food processing and particularly discloses crispy biscuits added with spices and a preparation method of the crispy biscuits. The biscuits are prepared from the following raw materials in parts by weight: 90-120 parts of wheat meal, 25-40 parts of white granulated sugar, 18-38 parts of vegetable oil, 0-10 parts of fructose syrup, 8-20 parts of caramel syrup, 0.6-1.5 parts of table salt, 0-2.5 parts of a bulking agent, 0.1-1 part of cinnamon powder, 1-2 parts of soybean meal, 0.2-1 part of an emulsifying agent and 10-14 parts of water. The caramel syrup and the cinnamon powder have a synergistic effect so that the scorch aroma of the biscuits and the flavor of the cinnamon powder are complementary with each other, and the rich scorch aroma is represented and is not very prominent; the soybean meal is added so that the biscuits have an attractive amber color, the nutritional value of the biscuits is improved and the storage resistance performance of the biscuits is improved. The crispy biscuits disclosed by the invention are crispy and palatable, are sweet but not greasy, and have the rich scorch aroma and unique caramel color and luster. The preparation method is simple and convenient to operate and is easy to control.

The invention discloses coconut water and cashew apple composite fruit wine and a preparation method thereof. The composite wine is prepared by a method comprising: fermenting cashew apple juice and coconut water, which serve as raw materials; and thus, obtaining the fruit wine. The optimal fermentation conditions include: the fermentation temperature is 20 DEG C; the added amount of sodium pyrosulfite, based on SO2, is 100mg/kg; and the mass ratio of cashew apple juice to coconut water is 8:92. In the invention, the coconut water and cashew apple juice are mixed, blended and inoculated with yeasts; and the composite wine is produced by primary fermentation, secondary fermentation and aging. The obtained fruit wine has a bright, clear and fresh amber color; the obtained fruit wine combines the fruit fragrance of cashew apples, fresh fragrance of coconut and mellow fragrance of fermented wine, the fragrance of the fruit wine is balance, mellow and full and the taste of the fruit wine is unique; and fruit wine combines the nutritional and health-care effects of the coconut water and cashew apple and therefore has the anti-oxidization and antibacterial effects of cashew apple and theoverall nutrients and high absorbability of coconut fruits. The invention provides a new approach for the reasonable development and comprehensive utilization of tropical fruits.

The invention relates to an anti-oxidation and anti-fatigue astragalus root functional drink and a preparation process thereof. The preparation process comprises the following steps: cleaning and air-drying dry astragalus roots, and then grinding the dry astragalus roots into astragalus root powder; adding purified water for reflux extraction, and then adding a clarifying agent for standing and clarifying; centrifuging supernatant liquid to obtain an astragalus root extracting solution; and uniformly mixing the astragalus root extracting solution with drink additives and purified water. Each 1kg of the drink contains 20-50mg of total saponins of astragalus roots, 4.5-6g of lysine, 1-1.5g of inositol, 10-40mg of citric acid, 10-20mg of nicotinamide, 260-390mu g of folic acid, 1.4-2.1mg of vitamin B6, 2.4-3.6mu g of vitamin B12, 0.02-0.07mg of lactic acid, 20-60g of a sweetening agent and the balance of purified water. The prepared astragalus root functional drink has comfortable taste, is free of medicine smell, has an amber color and high transparency, is free of suspended particles or precipitates, has health-care functions and good effects, and contains a single symbolic ingredient.