Effects of contact with wood on blood pressure and subjective evaluation

This study examined the effects of contact with wood on the living human body using a physiological index and subjective evaluation. Consecutive blood pressure measurements were used as the physiological index, and sensory evaluation using the semantic differential (SD) method was used for subjective evaluation. Consideration was also given to cases in which materials were cooled and heated as well as kept at room temperature, to eliminate the effects of heat flux due to differences in thermal conductivity between wood and other materials. It was found that contact with wood produced coarse/natural sensations, with no associated increase in systolic blood pressure. Contact with cold wood created subjectively dangerous/uncomfortable but still coarse/natural sensations, also with no associated increase in blood pressure; therefore, there was no correspondence between subjective evaluation and physiological responses. Contact with aluminum kept at room temperature and cold acrylic plastic created flat/artificial and dangerous/uncomfortable sensations, with an associated significant increase in blood pressure; thus, there was a close correlation between subjective evaluation and physiological responses. It was therefore concluded that contact with wood, unlike artificial materials such as aluminum, induces no physiological stress even when kept at room temperature or cooled. Part of this report was presented at the 48th Annual Meeting of the Japan Wood Research Society in Shizuoka, April 1998     

树木木质部细胞凋亡及心材形成机理研究进展

概述有关木纤维、管状分子与薄壁细胞等木质部细胞凋亡和心材形成方面的研究成果,探讨木质部细胞凋亡与心材形成之间的信号通路及调控机理,并基于当前研究现状,提出几点建议。     

南美白对虾保鲜方法的研究

南美白对虾容易受微生物的侵袭而被污染,属易腐食品,对其保鲜方法的研究具有广阔的前景。系统回顾了低温保鲜技术、气调保鲜等传统保鲜方法在南美白对虾上的应用,同时也介绍了目前还未在南美白对虾上得到广泛应用的生物保鲜剂和环境控制系统(EMS)的保鲜方法,并对这些方法的复合保鲜技术进行了展望。     

蔬菜采后光控保鲜技术研究进展

光控保鲜技术因其安全、绿色、环保、高效等优点,受到人们的广泛关注,成为近年来蔬菜采后保鲜领域的研究热点.其主要分为LED光保鲜,紫外光辐照保鲜和辐射保鲜三大类.该文系统的阐述了不同种类光控保鲜技术的作用机理,综述了国内外光控保鲜技术在蔬菜采后生理特性调控、营养品质的维持和微生物的控制等方面的研究进展,并对其未来的研究方向进行了展望.     

2种复合涂膜保鲜剂对哈密瓜软化生理的影响

以1.5%羧甲基壳聚糖和1.5%海藻酸钠为原料制备2种复合涂膜保鲜剂,对哈密瓜进行涂膜贮藏试验,通过测定哈密瓜的硬度、电导率、丙二醛(MDA)、果胶酶(PG)、纤维素酶以及脂氧合酶(LOX)等指标,分析2种复合涂膜保鲜剂对延缓哈密瓜软化的效果。结果表明:贮藏35 d时海藻酸钠组和羧甲基壳聚糖组的的硬度分别为0.80和0.71 kg/cm~2,MDA含量为别为1.82和4.80 U/mg,PG活性分别为2.61和3.44U/mg,纤维素酶活性分别为3.92和3.83 U/mg,LOX酶含量分别为5.13和5.74 U/mg。2种复合涂膜都能保持较高的果实硬度,降低哈密瓜的电导率,维持较低的PG酶和纤维素酶活性,降低LOX酶活性,抑制哈密瓜果实软化。     

采收成熟度与果实贮藏保鲜关系的研究进展

采收成熟度是影响果实成熟衰老和贮藏品质的重要因素。综述了果实采收成熟度与采后生理、果实软化、采后病害及贮藏品质的关系,为改善果实品质、减少采后损失提供参考。     

天敌莲草直胸跳甲保藏方法初探

莲草直胸跳甲(Agasicles hygrophila)是目前控制外来入侵种喜旱莲子草最有效的天敌昆虫,但因该天敌适应能力弱,种群自然变幅较大,致使生防效果不佳。在低温条件下,探索适合跳甲保藏的虫态、温度条件及保藏工具。结果表明,成虫和卵为较适保藏的虫态;在5℃下成虫可保持6 d左右,存活率大于85%;卵适宜保藏在10℃下,处理4 d孵化率大于75%;成虫宜在玻璃材质、塑料材质和泡沫材质的容器中保存,且三者间无显著差异,卵宜在塑料材质与玻璃材质中保存。莲草直胸跳甲对低温敏感,低温保藏有一定的困难,如何实现该天敌的长期保藏仍需继续探索。     

壳聚糖-丁香复合液对牛肉丸的保鲜效果

以样品茵落总数、TVB-N值、pH及感官评分的隶属函数值为主要指标,以壳聚糖液处理和丁香提取液处理为对照组,探讨单一的壳聚糖液和丁香提取液以及壳聚糖-丁香复合液对牛肉丸的保鲜效果.结果表明,壳聚糖-丁香复合液的保鲜效果明显优于单一的壳聚糖液和丁香提取液处理,可使牛肉丸在4℃的贮藏期达到15d左右,相比单一的壳聚糖液和丁香提取液处理组可延长保质期3～6 d.     

保鲜剂对香石竹切花生理生化特性的影响

试验表明,2种含有不同物质的保鲜剂均能不同程度地增加香石竹切花鲜重和花径,改善体内水分状况,延缓可溶性蛋白的降解,延长瓶插寿命,其中以保鲜剂1(2%S+200mg·L-1 8-HQ+150mL AC+50 mg·L-1 Al2(SO4)3+100 mg·L-1VC+50 mg·L-1 SA)的效果较好,属环保型保鲜剂.     

木质基直柱型点阵夹芯结构的平压和弯曲性能研究

利用一种简单的插入-胶合方法,以杨木单板层积材和桦木圆棒榫制备了一种新型的木质基柱型点阵夹芯结构;采用正态测试方法和无损检测方法分别对圆棒榫和面板进行优选以降低木材变异性对试验结果的影响;对由2种不同圆棒榫尺寸制备的夹芯结构的平压和弯曲性能进行了研究.结果表明,运用理论模型来预测该种夹芯结构的平压强度和平压弹性模量试验结果表明,理论预测值大于实测值;平压试验的主要失效模式是圆棒榫的剪切破坏,与此同时该种夹芯结构在平压试验中表现出较好的能量吸收能力,而这一性能对其在木结构中应用的安全性极为重要;该种夹芯结构的弯曲性能与相对密度存在一定的线性关系.