101 results about "Yellow green color" patented technology

A white light LED assembly has at least two kinds of light-emitting units. The units can be a white light-emitting unit composed of red, green and blue LEDs, a white light-emitting unit composed of a blue and yellowish-green LEDs, a white light-emitting unit composed of a blue LED and yellow phosphor, or a white light-emitting units composed of UV LED and red, green and blue phosphors. The white light LED assembly according to the present invention has satisfactory efficiency and color rendering property as well as flexible phosphor usage.

The invention discloses a method for manufacturing soybean and tomato sauce. The soybean and tomato sauce is prepared from the ingredients of soybeans, tomatoes, flour, edible salt, bruised ginger and pepper of which the weight ratio is 50:100:32:18:3:1. The manufacturing method comprises the following steps that high-quality soybeans are selected, impurities are removed, the soybeans are washed, are soaked in clear water for more than ten hours and are pulled out of the water, and the water is drained off; well-soaked soybeans are put into a pot and are steamed for three to five hours until the soybeans can be in the form of powder when being kneaded by hand; the steamed soybeans are cooled, when the temperature descends to 30-36 DEG C, the flour is put into the soybeans, the soybeans and the flour are evenly stirred and are then covered with cloth, are placed in a position with the room temperature ranging from 28 DEG C to 32 DEG C and are fermented, yellow-green mildew grows on the soybeans in five to seven days, and the soybeans are dried in the sun; the tomatoes are scalded, are pulled out, are peeled, are cut and are put into the sundried soybeans, the bruised ginger, the pepper and the edible salt are added to the soybeans, the soybeans, the tomatoes, the bruised ginger, the pepper and the edible salt are evenly stirred, are put into a clean jar, are covered with cotton cloth, are exposed in the sun and are stirred once or twice a day, sauce fragrance can be smelt in fourteen days, and when turning red and yellow, the sauce can be eaten. The method for manufacturing the soybean and tomato sauce has the advantages of being red and yellow in color and salty, tasty and unique in taste and having tomato flavor.

The invention discloses a processing technology for Zixia tribute tea, which comprises the following steps: picking fresh leaf, processing fresh leaf, cooling green and withering, deactivating enzymes, cooling, slightly fermenting, making into strips and drying; in a step of processing the fresh leaf, fresh leaf is paved on a conveying net plate of a green fresh leaf automatic storing machine, the paving thickness is 10-20cm, moisture hot air which is characterized in that temperature is 35 DEG C and humidity is 90-95% is introduced in fresh leaf every 20 minutes during a green storing process for 3 minutes, the green storing time is 2 hours until the fresh leaf emits green smell and fragrance of flower; in the slight fermentation step, cooled leaf through deactivating enzymes is piled, then each tea pile is sealed and wrapped by a preservative film, under room temperature, appropriate slight fermentation is carried out on the de-enzyming leaf under enclosed environment, the fermentation time is 1 hour, the color of the de-enzyming leaf through slight fermentation is turn to oleosus yellow green color, and the tea bud has pekoe. The Zixia tribute tea has the advantages that the color is yellow green, tippy is much, the tea shapes as tip sprout and sparrow tongue, the mouthfeel is rich, and the Zixia tribute tea has long fragrance.

The invention discloses preparation and electrochromic characteristics of a tungsten trioxide/vanadium pentoxide core-shell-structured nanowire array. According to the invention, tungsten trioxide is used as a core and vanadium pentoxide is used as a shell; the lengths of tungsten trioxide nanowires are in a range of 400 to 1000 nm, and the diameters of the tungsten trioxide nanowires gradually decrease from 80 nm to 30 nm; and vanadium pentoxide is of an amorphous porous structure and uniformly coats the nanowires, and after compounding, the diameters of the nanowires are in a range of 100 to 200 nm. An electrochemical workstation and a three-electrode system are employed for electrochemical deposition of vanadium pentoxide onto the surfaces of the tungsten trioxide nanowires prepared through a solvothermal process so as to prepare a core-shell-structured electrochromic material. The tungsten trioxide nanowires grow along a direction perpendicular to a substrate and are uniformly distributed, and vanadium pentoxide is a porous film and uniformly coats the surfaces of the nanowires to form a novel core-shell structure; and the prepared material has excellent electrochromic performance, can realize rapid and reversible conversion among a blue grey color, a yellow green color and an orange yellow color, shows good stability and is applicable to fields like camouflage materials and intelligent chromotropic film materials.

The invention discloses a method for preparing acid-pickled vegetables, which relates to the technical field of salted and fermented foods. The method comprises the following process steps of: (1) sorting and washing; (2) salting; (3) fermenting; (4) seasoning; and (5) packing and sterilizing. The acid-pickled vegetables have good mouthfeel and crispness; and a sealing way of dispersing salt on plastic cloth is adopted, so that air is prevented from entering a fermenting pond, oxidation is prevented in the salting process, and the color, luster and flavor of the acid-pickled vegetables are ensured. Spices are added in the fermenting process instead of the seasoning stage, so that flavoring matters of the spices are better fused into the pickled vegetables under long-time fermenting action, and the fragrance of the product is improved. The salt content of the product is controlled at 6-8 percent; the product can be sterilized at the temperature of 90-92 DEG C for 20-30 minutes without changing the color, luster or crispness of the pickled vegetables; and after product is sterilized at high temperature, the deep yellow-green color is still kept, and brightness is achieved.

The invention discloses a yellow-green mechanoluminescence ceramic material and a preparation method thereof, aims to provide a pressure sensing material with mechanoluminescence performance and belongs to the technical field of ceramic. The chemical composition general formula of the ceramic is Sr2-x-ySi7O4N8:xEu<2+>,yRe<3+>, wherein Re is selected from one or combination of two of Gd and Lu; thevalue range of x is greater than or equal to 0.01 and is less than or equal to 0.1; the value range of y is greater than or equal to 0.01 and is less than or equal to 0.2. The luminescence center ofthe ceramic is Eu<2+> ion; rare earth impurity ions such as Gd<3+> and Lu<3+> and the like are introduced into the ceramic, so that the mechanoluminescence effect of the ceramic can be effectively improved. The ceramic has the characteristics of high compressive strength and obvious mechanoluminescence effect and can be applied to pressure sensing parts of pressure sensors.

The invention belongs to the technical field of fruit wine, and particularly relates to a brewing method of kiwifruit and passion fruit-containing wine. The brewing method comprises the following steps: preparing kiwifruits, kiwi flowers and passion fruits; adding various auxiliary materials; pre-fermenting and aging; and then adding various auxiliary materials to be blended to obtain the kiwifruit and passion fruit-containing wine according to the invention. The kiwifruit and passion fruit-containing wine prepared in the invention is clear and transparent liquid, has advantages of gloss and yellow-green color, rich and elegant fruit flavor and bouquet, smooth, delicate, mellow and refreshing taste, and lingering aftertaste, has an alcohol degree of 12.1-16.2% vol, a total sugar content of3.3-3.6 g/L and a total acid content of 6.3-7.5 g/L so as to be appropriate in alcohol degree, sugar content and acidity and good in taste, and has 13.2-16.5 g/L of dry extract so as to be high in content of nutrients.

The invention relates to a refining and decoloring method for sulfolane. In the method, a large-pore strong acidic cation exchange resin tank filled with sulfonic polystyrene and a large-pore strong-base anion exchange resin tank filled with ammonium polystyrene are connected in series, the material orderly passes through the cation exchange resin tank and the anion exchange resin tank under the action of pressure, and the decolored finished product is flown out; the feeding pressure is 1.5kg/cm<3>; the feeding temperature is less than or equal to 60 DEG C; the environmental temperature is more than 0 DEG C; the flow rate of the material is 1 ton/h; when a chromatographic peak of polymerization retarder in the decolored product is detected by gas chromatography, cation exchange resin is broken down and needs to regenerate; after the cation resin is broken down, the flown product is heated to 180 DEG C for 1 hour, the light yellow green color appears, and anion exchange resin is broken down and needs to regenerate. The decolored product by the method does not change color when the product is illuminated or heated to 180 DEG C, has good decoloring effect, solves the color-changing problem of the sulfolane product, and improves the quality of the product.

The invention discloses a wild actinidia wine and a brewing method thereof. The wild actinidia wine comprises the following components in parts by weight: 80-105 parts of wild actinidia, 15-24 parts of white sugar, 0.003-0.005 part of potassium hydrogen carbonate, 0.05-0.07 part of sulfur dioxide, 0.002-0.009 part of gardenia yellow pigment and 0.08-0.12 part of Saccharomyces cerevisiae. The brewing process comprises the following steps: preparing actinidia pulp, performing primary fermentation, performing secondary fermentation on the fruit juice, and aging the fruit juice wine. The brewed wild actinidia wine has excellent mouthfeel and color and reserves the clear and bright yellow green color of fresh wild actinidia, and the alcohol content can be well controlled at 10v/v%; the wild actinidia wine tastes pure and sweet, gives off fragrant smell, has long aftertaste, is warm in nature and combines the effects of health care and invigoration; and after drinking the wild actinidia wine, a person can feel that the body becomes warm slowly.

The invention relates to a processing and firing method of purple clay green mud with natural pottery clay as a raw material without addition of any chemical raw materials and artificial pigments. The method includes the steps of: 1) selecting earthy-block mass pottery clay, of which w(SiO2) is 50-70%, w(Al2O3) is 22-33%, w(Fe2O3) is 1-3%, w(K2O) is 1-4% and w(CaO) is less than 1%; 2) crushing the raw material; 3) sieving all of the crushed material through a standard sieve at corresponding mesh number; 4) removing mechanical iron and iron ore granules through magnetic separation; 5) adding 16-20% by weight of water to wet the material and completely stirring the materials uniformly; 6) performing vacuum pugging and performing sealed aging for more than 30 days; 7) and 8) manufacturing a vessel and drying the vessel; and 9) firing the vessel according to an optimized process to prepare a purple clay green mud product which has a slight-yellow to slight-yellow and green color. The method has significant effects, good safety and simple process, is easy to promote and has wide applications, and has significant economic and social benefits.

The invention discloses a glass for chemical strengthening, a chemically strengthened glass, a production method of the glass for chemical strengthening, a production method of the chemically strengthened glass, a production glass for display devices, and a display device in order to solve the problems of yellow green color of glass and warping of processed glass. The glass comprises 58-68% of SiO2, 4.5-15% of Al2O3, 8-16% of Na2O, 4-12% of K2O, 5-12% of MgO, 0.01-2% of ZrO2, 0.1-4% of ZnO, 0.005-1% of Fe2O3, 0-1% of a ninth component and 0.005-0.2% of a tenth component; the ninth component is at least one of CaO, SrO and BaO, and the tenth component is at least three of Co3O4, CeO2, La2O3, SeO2 and Nd2O3. The glass for chemical strengthening has no yellow green color, has a good chemical strengthening effect, and has no warping phenomenon after chemical strengthening treatment.

The invention provides a process for manufacturing a bamboo-woven mat. The process comprises the following steps: bamboo treatment; bamboo strip preparation; weaving; stewing treatment; and drying again. The process provided by the invention has the advantages that through a specific raw material treatment process, bamboo strips are more flexible and easy to weave; meanwhile, the specific fragrance of bamboo can be effectively retained, the surfaces of the bamboo strips are not liable to gather dust, the anti-oxidation and salinization-resistant effects are very ideal, and the bamboo strips are very good in wear-resistant property; after the manufactured mat is used for 5 years, the surface color is still bright in yellow-green color, and the phenomenon of bamboo strip breakage is avoided; and no molds are generated when the manufactured mat is stored in a wet environment.

The invention relates to the technical field of tea processing, and specifically relates to a black tea manufacturing method. The manufacturing method comprises following steps: naturally withering fresh tea leaves for 6 to 15 hours in a room with a relative humidity of 60-80% at a temperature of 24 to 25 DEG C; after tea stalks and leaves become soft, the grass smell disappears, and light fragrance is generated, paving the tea leaves, drying the tea leaves in the sun for 10 to 20 minutes, starting to roll tea leaves when the tea leaves are still warm; rolling the tea leaves for 60 to 90 minutes until the strips of tea leaves are uniform and neat and the strip forming rate is 80% or more; after the tea gives off light fragrance, and carrying out fermentation at a fermentation chamber witha humidity of 90% or more at a temperature of 25 DEG C. In fermentation, the thickness of paved tea is not more than 10 cm, the fermentation temperature is not higher than 28 DEG C; after fermentation, the spicy grass smell disappears, the green color of tea leaves is turned into a yellow-green, yellow-red, or red color, light fragrance is generated, the fermentation time is 3 to 4 hours; in primary baking, the baking temperature is 105 DEG C, the water content is reduced to 10 to 20%; then the tea leaves are paved for 8 to 10 hours, then secondary baking is performed, the secondary baking temperature is 80 to 90 DEG C, the water is radically removed, and the secondary baking time is 30 minutes.

The invention discloses an alfalfa fresh grass storage additive and a preparation method thereof. The additive is prepared from sodium benzoate, sodium propionate and water in a weight ratio of (0.38-0.42) to (0.12-0.08) to 1. The preparation method comprises the following steps: weighing the sodium benzoate, the sodium propionate and the water in a proportion firstly; adding the sodium benzoate and the sodium propionate into the water; uniformly stirring to prepare the alfalfa fresh grass storage additive. Alfalfa silage prepared from the alfalfa fresh grass storage additive has the yellow green color and is delicious in taste, and dairy cow like to eat the alfalfa silage; after the alfalfa silage is stored for half a year, the test analysis shows that the content of ammonia nitrogen and butyric acid is very low, and the nutritive value of the stored alfalfa silage is as the same as that of fresh alfalfa; after the alfalfa is stored for one year, the apparent identification shows that the content of the alfalfa is still in a normal level; alfalfa silage dairy cow feeding tests show that after the dairy cow are fed with the alfalfa silage, the milk production and the feed conversion ratio can be increased; in the test period of the whole three months, tested cow have no bad symptoms and are good in health condition.

The invention provides a preparation method and application of brown algae polyphenol. The preparation method comprises the following steps: freezing brown algae at the temperature of -30 to -40 DEG Cfor 15 to 20 days, and thawing the brown algae at room temperature until the brown algae is at 0 to 1 DEG C; centrifuging the thawed brown algae in a centrifugal machine to remove water; adding an organic solvent into the brown algae without water, carrying out extraction for 1 to 12 hours in the dark, and then carrying out suction filtration to obtain an extract solution; concentrating the extract solution at 30 to 40 DEG C until the amount of precipitates in the solution is no longer increased, and filtering to remove the precipitates, so as to obtain a first filtrate for standby use; crystallizing the first filtrate at a low temperature of 5 to 20 DEG C for 5 to 10 hours, and filtering to obtain a second filtrate; adding a fat-soluble solvent into the second filtrate, and performing liquid-liquid extraction to obtain a fat-soluble solvent layer; and concentrating the fat-soluble solvent layer at 20 to 30 DEG C until a yellow-green solid is separated out of the solution, so as to obtain the brown algae polyphenol.

The invention discloses a traffic light with a time indicator. In the invention, red, yellow and green LED lights are arranged in a spaced manner to form a triangular arrow light; the red, yellow and green LED lights on the outer profile of the arrow light are connected with a red-yellow-green color change control circuit; and the red, yellow and green light on the inner side of the outer profile of the arrow light are connected with a red-yellow-green gradual change control circuit. The arrow light is provided with a lambdoidal pattern light formed by arranging red, yellow and green LED lights in a spaced manner, the red, yellow and green LED lights of the lambdoidal light are connected with the red-yellow-green color change control circuit. The arrow light is also provided with a bicycle pattern light formed by arranging red, yellow and green LED lights in a spaced manner, the red, yellow and green LED lights of the bicycle pattern light are connected with the red-yellow-green color change control circuit. The traffic light with a time indicator can give a 'go' or 'stop' signal for vehicles or pedestrian in a direction and can also display the time gradual change interval of the 'go' or 'stop' signal. Thus, the clear, defined and quick indication problem of traffic lights at crossings can be solved effectively, conveniently and quickly.

The invention discloses a preparation method of a Eucommia Ulmoides Oliver staminate flower tea. The method includes: removing impurities from fresh Eucommia Ulmoides Oliver staminate flowers, drying the flowers in the shade for 4-6h at a cool and well-ventilated place; then performing high temperature deactivation of enzymes for 1.5min with 100DEG C water vapor, then immediately placing the flowers at the cool and well-ventilated place for 6-8h so as to remove water; stir-frying and kneading the treated Eucommia Ulmoides Oliver staminate flowers for 2min in an iron pan of 60DEG C, further placing the flowers at the cool and well-ventilated place for 12h, then stir-frying and kneading the flowers for 3min, and placing them at the cool and well-ventilated place to dry; taking honeysuckle and jasmine flowers, drying them at 50DEG C, then crushing the Eucommia Ulmoides Oliver staminate flowers, the honeysuckle and the jasmine flowers respectively, mixing them in a mass ratio of 8:1:1, and then sieving the mixture through a 100-mesh sieve, thus obtaining the Eucommia Ulmoides Oliver staminate flower tea. During processing, effective components of the Eucommia Ulmoides Oliver staminate flowers and the auxiliary materials are retained to the utmost. Meanwhile, the product also has a very good taste, appearance and color. The Eucommia Ulmoides Oliver staminate flower tea processed by the invention can be brewed by boiling water, and after standing, the solution shows a yellow green color, and has a faint scent and a slight sweet flavor.

The invention discloses a loop-mediated isothermal amplification detection method for detecting Fusarium oxysporum of Chinese wolfberry root rot, and detection primers and a verification method thereof. The detection primers are designed by adopting LAMP (Loop-mediated Isothermal Amplification) design software Primer Explorer V4, and comprise two outer primers F3 and B3 and two inner primers FIP and BIP. The invention has the following beneficial effect: By the detection method, the primers and the verification method, five Fusarium oxysporum from different geographical sources is yellow green, namely positive after LAMP detection, but the control and other pathogenic bacteria are orange, namely negative. The invention has the advantages of strong primer specificity, high detection sensitivity, high reaction speed, direct observation of results by naked eyes, high accuracy, difficulty in pollution, direct detection of suspected disease samples and the like. And meanwhile, comparison and judgment are performed through color development, so that the detection accuracy is greatly improved.

A method for mixing myopia-preventing spot-color ink comprises the steps of (1) establishing a myopia-preventing yellow-green color block; (2) determining the size of the yellow-green color block as 4cm*4cm-6cm*6cm and measuring the density of the yellow-green color block to obtain a color block density value; (3) determining an ink proportion by adopting an ink mixing method according to the color block density value obtained in the step (2); (4) carrying out ink mixing according to the ink proportion obtained in the step (3) to obtain the expected myopia-preventing yellow-green color block; (5) carrying out color difference evaluation on the myopia-preventing yellow-green color block obtained in the step (4) based on a color difference formula. According to the method for mixing myopia-preventing spot-color ink, the yellow-green color block through which eyes are not prone to fatigue is built to serve as a myopia-preventing target color, the myopia-preventing ink color is mixed by means of a masking equation, and the ink mixing method is used for replacing a paper-making process which is high in cost and results in serious pollution. Therefore, the method for mixing myopia-preventing spot-color ink is simple, is convenient to implement, and largely lowers the cost of myopia-preventing products.

The invention discloses a method for changing the green scene effect of an image in real time. The method comprises the steps of calculating the difference value of every two channels in red, green and blue (RGB) channels of the current pixel in the image; comparing the difference values obtained by calculation with a preset threshold value to judge whether green enhancement needs to be carried out on the current pixel or not; if yes, carrying out green enhancement on the current pixel according to the difference value obtained by calculation. After the method is adopted, the problem that a green object (especially a green plant) of the image is yellowish can be solved, the yellow green color is converted into jade green color, and the green in the image is brighter; furthermore, the method is small in calculation amount and rapid in speed.

The invention discloses a fine processing method for late stage tea in high mountain tea-producing areas. The method mainly includes fixation treatment and rolling treatment, and is characterized by further comprising a drying treatment, which mainly conducts primary drying, press stir-drying and aroma improvement by full firing. The above drying treatment mode according to the characteristics of tea in different periods employs three processes including primary drying, press stir-drying and aroma improvement, so that the finally obtained tea has advantages of tight and uniform shape, smooth yellow green color, strong and full chestnut aroma, strong and mellow taste, and bright leaves, and has comprehensive quality much better than the tea processed by a traditional process.

The invention discloses a method for preparing pigment-class chrome oxide green by adopting microwave heating. The method comprises steps as follows: (1) placing chromic oxide into a microwave sintering furnace, heating the furnace to the temperature of 950-1,300 DEG C through microwave heating, and keeping the temperature for 1-2.5 h; (2) naturally cooling a product obtained in the step (1) to the temperature of lower than 100 DEG C, then leaching the product with distilled water for 3-5 times, and drying the product at the temperature of 60-100 DEG C to obtain the pigment-class chrome oxide green. The raw material, that is, the chromic oxide, is prepared by high-temperature calcination of chromic hydroxide, and the amorphous state of the chromic oxide can be recombined through microwave heating, so that the structure and the size of chromic oxide crystal particles are optimized, the chromic oxide turns dark green required by the pigment class from greyish green and yellowish green, meanwhile, the particles are enlarged, the washing efficiency is improved, the product purity is increased, and the pigment-class chrome oxide green with the content of the chromic oxide higher than 99wt% can be obtained. The method is simple in technology, low in cost and widely applicable to preparation of the pigment-class chrome oxide green.