The technology of preparing corn-starch toothpick was studied.
主要研究了以玉米淀粉为原料制备淀粉牙签的工艺,考察了干燥方式、冷藏时间、水、增塑剂的种类及添加量对牙签硬度的影响,得出最佳条件:水∶甘油=9∶1,-4～0℃冷藏4h后自然干燥,此时牙签硬度最大为13351。
The preparation and properties of corn starch toothpick adding oxidized corn starch, cross-linked corn starch, oxidized-crosslinked corn starch and crosslinked-oxidized corn starch were studied.
本论文主要研究了以玉米淀粉为原料,添加氧化玉米淀粉、交联玉米淀粉、氧化-交联玉米淀粉及交联-氧化玉米淀粉后制备玉米淀粉牙签的工艺及性质,同时研究了淀粉性质对玉米淀粉牙签品质的影响。
Design and development of wool/polyester high counts fancy-serge;
毛涤高支牙签哔叽的开发