This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.
It is greatly senseful to study nonlinear phenomenon of transducer for understanding the active state of transducer exactly and increasing the acoustic-electric index.
The chemical constituents of pod of Gleditsia sinensis Lam. have been studied.The saponin, fibrin, half fibrin, xylogen and proteins of it have been mensurated.
This paper introduced the Method of Dark-field Illumination to develop poroscopy on the glass, and some factors related to forming of poroscopy were also studied.
Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.
Dimethyl fumarate, metyl topsin and sodium dehydrogene acetate were used in the antiseptic treatment during storage of Kudzu. The experiment indicated that the effects of metyl topsin was the best.