346 results about "Ethyl carbamate" patented technology

The invention provides a preparation method and application of a nano-modified PTFE and polyester-based composite film for preventing fan blades from icing. The method includes the steps of PTFE film modification, lamination complexing and photo-crosslinked adhesive application. A modifier is prepared from antimony-doped tin oxide nano-crystals, nano-titanium dioxide, nano-silicon carbide, an organic fluorine waterproofing agent and pentaerythritol tri-(3-aziridinyl)-propionate; in lamination complexing, a bonding complexing agent is prepared from 3-isocyanatomethyl-3,5,5-trimethylcyclohexyl isocyanate, vinyl acetate, ethyl carbamate, alpha-linolenic acid, (2)ethoxylated bisphenol A dimethacrylate, trimethylolpropane triacrylate and benzoyl peroxide; a photo-crosslinked adhesive is prepared from a poly[butyl acrylate-glycidyl methacrylate-n-butoxy methacrylamide]copolymer, vinyl acetate, butyl acrylate, an acrylate derivative, a photoinitiator and dimethylformamide. The method and the composite film solve the non-adhesion problem that a PTFE film can not be pasted on the surfaces of fan blades with an adhesive directly.

The invention discloses a method for rapidly measuring ethyl carbamate content in distilled liquor, belonging to the technical field of analysis measurement. In the invention, the impurities are removed by adopting rotary evaporation, the ethyl carbamate in a liquor sample is enriched by adopting headspace-solid phase microextraction technology, then gas chromatography-mass spectrum technology is adopted for conducting quantitative measurement, and the EC content in the liquor sample is calculated according to a standard curve. According to the method established in the invention, the ethyl carbamate in the distilled liquor can be detected rapidly and quantified accurately, the detection limit can be lowered to be 1.16mug / L, the linear correlation coefficient is more than 0.99, the recovery rate is 89%-119%, and the relative standard deviation is 1.26%-12.51%. In the method, a plurality of defects of in the original measuring method is overcome, the complicated pretreatment process and organic solvent are not needed, and the method is used for detection and quantitative analysis on the ethyl carbamate in the various distilled liquor with higher alcoholic strength.

Disclosed are a cosmetic composition carrier containing a urethane foam layer structure, and cosmetics including the cosmetic composition carrier that contains a cosmetic composition.

The invention discloses a method for applying bacillus amyloliquefaciens to soy sauce brewage, and belongs to the technical field of a microorganism and food technology. The method comprises inoculating a food safe bacterium of bacillus amyloliquefaciens after prepared koji is mixed in brine and is fermented for 0-3 days during a soy sauce production process. According to the method, in the precondition of without changing main physicochemical indexes of soy sauce, flavor substances and taste of the soy sauce are improved, and an ethyl carbamate content in the soy sauce is reduced.

The invention relates to a flotation method of sulphide gold containing ores. The flotation method comprises the following step: adding 1,000 to 1,200 g / t of sodium carbonate, 40 to 50 g / t of ammonium butyl aerofloat, 40 to 50 g / t of O-isopropyl-N-sulfur ethyl carbamate and the sulphide gold containing ores to be subjected to grinding and floating treatment into a ball grinding machine together for fine grinding until the particle size is -0.074 mm, wherein the particle size accounts for 90 to 95 percent by weight; and the ammonium butyl aerofloat is a collecting agent. The flotation method has the advantages that the process is simple and feasible; the use amount of the collecting agent is small, and the stirring and flotation time is short; and the resource utilization rate can be increased, and the mineral separation cost can be obviously reduced. On the premise that the closed-loop concentrate level is increased or not changed, the recycling rate of gold in the concentrates can be increased by 5 to 8 percent; the use amount of the collecting agent is reduced by 20 to 30 percent; and the stirring time is shortened by 40 to 50 percent.

The invention relates to a process for producing rigid polyurethane or polyisocyanurate foams by reacting an isocyanate with a polyol in the presence of urethane and / or isocyanurate catalysts, water, optionally further blowing agents, optionally flame retardants and optionally further additives (e.g. fillers, emulsifiers, purely organic stabilizers and surfactants, viscosity reducers, dyes, antioxidants, UV stabilizers, antistatics) using foam stabilizers of the general formula (I) R-Si(CH3)2-O-[-Si(CH3)2-O-]n-[-Si(CH3)R- O-]m-Si(CH3)2-R, where R=-(CH2)x-O-(CH2-CHR'-O )y- R''. -27- Claims: 1. A process for producing rigid polyurethane or polyisocyanurate foams by reacting an isocyanate with a polyol in the presence of foam stabilizers, urethane and / or isocyanurate catalysts, water, optionally further blowing agents, optionally flame retardants and optionally further additives, wherein one or more compounds of the general formula (I) R-Si(CH3)2-O-[-Si(CH3)2-O-]n-Si(CH3)R1-O-]m Si(CH3)2-R2 where the substituents and indices have the following meanings: R, R1, R2 are identical or different and are each -(CH2)x-O-(CH2-CHR'-O) y-R'', R' = H, -CH3, -CH2CH3, phenyl, R'' = H, alkyl, acyl, n+m+2 = 10 to 45, m = 0 to 4, x = 3 to 10, y = 1 to 19, are used as foam stabilizers. 2. The process for producing rigid polyurethane or polyisocyanurate foams as claimed in claim 1, wherein at least 50% of the radicals R' are H. -28- 3. The process for producing rigid polyurethane or polyisocyanurate foams as claimed in claim 1 and / or 2, wherein R'' = H. 4. The process for producing rigid polyurethane or polyisocyanurate foams as claimed in at least one of claims 1 to 3, wherein m = 0 to 2. 5. The process for producing rigid polyurethane or polyisocyanurate foams - as claimed in at least one of claims 1 to 4, wherein n+m+2 = 10 to 40. 6. The process for producing rigid polyurethane or polyisocyanurate foams as claimed in at least one of claims 1 to 5.

The invention discloses a rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC). The method comprises the following steps: soaking rice, steaming the rice, spraying water, dropping a cylinder to put up a boiler, adding leavens and water, fermenting, and performing after-treatment, wherein in the 5th-20th days after fermentation, the lactobacillus plantarum ACCCl0171 is inoculated into fermentation liquid. According to the method disclosed by the invention, the lactobacillus plantarum ACCCl0171 capable of producing an EC degrading enzyme is added to degrade EC generated during wine brewing. The lactobacillus plantarum ACCCl0171 belongs to lactic acid bacteria, the addition of the lactobacillus plantarum ACCCl0171 cannot introduce genes to transform strains, and follow-up treatment processes are not needed, so that the defects of two ways of degrading EC at present can be effectively overcome.

The invention discloses a low-ethyl carbamate Hakka mother wine and a production method thereof. The method comprises the steps as follows: soaking sticky rice with clear water at first; steaming the soaked sticky rice with steam until the centers of rice grains are not white; cooling; adding wheat yeast which is equivalently 0.2-0.5% of the sticky rice, red yeast which is equivalently 3-8% of the sticky rice and wine yeast which is equivalently 0.2-0.5% of the sticky rice; uniformly stirring and feeding into a vat; pre-fermenting at the temperature of 32-38 DEG C, adding lactic acid bacteria and uniformly mixing; fermenting for two days in a sealed way; adding white wine with the alcohol content of 40-50 degrees for post-fermenting; and taking out after one month, adjusting the pH value, adding acid urease, treating for 48-60 h, adding acid urease again, stirring for 48-60 h, and finally clearing, decocting, ageing, blending, sterilizing and filtering to obtain the Hakka mother wine as a finished product. The low-ethyl carbamate Hakka mother wine is red brown, glittering, translucent, sweet, mellow, rich in fragrance, fresh, tasty, long in aftertaste and high in drinking safety.