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首页 firefox和ie浏览器对于div css设计的区别及对策(The difference an…

firefox和ie浏览器对于div css设计的区别及对策(The difference and Countermeasure of DIV CSS design between Firefox and IE browser).doc

firefox和ie浏览器对于div css设计的区别及对策(…

木质音乐盒_
2018-09-21 0人阅读 举报 0 0 0 暂无简介

简介:本文档为《firefox和ie浏览器对于div css设计的区别及对策(The difference and Countermeasure of DIV CSS design between Firefox and IE browser)doc》,可适用于社会民生领域

firefox和ie浏览器对于divcss设计的区别及对策(ThedifferenceandCountermeasureofDIVCSSdesignbetweenFirefoxandIEbrowser)firefox和ie浏览器对于divcss设计的区别及对策(ThedifferenceandCountermeasureofDIVCSSdesignbetweenFirefoxandIEbrowser)Preparationofnationalstandardforwheatflour(GB)PrefacetasksourceandworkbriefAccordingtothenationalstandardsystemissuedbythestandardqualitycenterissuedbytheStateGrainAdministrationofChinain,thestandardqualitycenteroftheStateGrainAdministrationandthenationalgrainandoilqualityinspectioncenterjointlydraftedthestandardAprilheldtherevisionofnationalstandardofwheatflourwheatflourprocessingworkshopinBeijing,expertsandscholars,businessrepresentatives,representativesofsomeprovincesfoodbureauandinspectionagenciesputforwardmanyopinionsandsuggestionstothecurrentnationalstandardofwheatflour,onthisbasis,wedevelopedthenationalstandardofwheatflour(Draft),OctoberheldasmallseminartodiscussthedraftopinionagainrevisedtwodraftformInJanuary,theseconddraftsweresenttorelatedpeopleandprocessingenterprisesbyInternionThesignificanceoftherevisionofnationalstandardforwheatflourSince,thenationalstandardofGBwheatflourhasbeenimplementedforsixteenyears,andspecialwheatflourindustrystandards(LSTLST)havebeenimplementedforelevenyearsThesestandardsconstructedtheoverallframeworkofwheatflourqualitystandardsinChina,andplayedahugeroleinstandardizingthequalityofwheatflour,ensuringthenutritionandhealthofconsumers,andpromotingthedevelopmentofflourprocessingindustryWiththecontinuousimprovementofpeople'slivingstandards,peoplefacethequalityrequirementsofflouralsoincreasedaccordinglyInordertoadapttothenewsituationofChina'seconomicopeningtotheoutsideworldafterChina'saccessiontotheWTO,tomeetthemarketdemand,asamandatorynationalstandardwheatflourneedstoberevisedwheatflournationalstandardrevisionprincipleInordertomakeourcountrywheatflourstandardserialization,standardization,referringtosomeregionsandcountriesinwheatflourclassificationstandards,combinedwiththeoveralllevelofChina'swheatandwheatflourprocessing,shouldintroduceadvancedstandardswithinternationalstandardsassoonaspossible,butalsotomaintainthecontinuityoftheoriginalstandard,atthesametimewithotherstandardsonwheatflourcohesion,makeitbecomethefoundationofstandardseriesstandardofwheatflourthenationalstandardofwheatflouradoptsinternationalstandardsThenationalstandardofwheatflourqualityindextwobyinternationalstandards,oneisbytheCodexAlimentariusCommission(CAC)standardCodexStanwheatflour(RevisedEdition)infattyacidindextwowheatflourglutenindexanddeterminationmethodusingLST(SBT),thestandardmodifiedbyinternationalAssociationforCerealScienceandTechnology(ICC)standardICCnationalstandardforwheatflourpreparationThenationalstandardofwheatflourisinaccordancewithGBT"directivesforStandardizationpartfirst:StandardRulesforthestructureanddraftingof""andGBTdirectivesforStandardizationPartsecond:"thecontentofnormativetechnicalelementsinthestandardrequirementsforthepreparationContentandbasisofnationalstandardrevisionofwheatflourclassificationofwheatflourIntherevisionofnationalstandardofwheatflourontheseminar,someexpertsproposedthatourcountryshouldrefertowheatflourandwheatflourstandardclassificationofEastandSoutheastAsiancountriesandregions,theareaoftheeatinghabitsinChinaandisbasicallythesame,theclassificationofwheatflourforourreferenceAccordingtothisstandardofwheatflourglutenstrengthandfoodprocessingcapabilityisdividedintothreecategories:StrongglutenwheatflourismainlyusedasrawmaterialsorotherrawmaterialsforvariouskindsofbreadMediumglutenwheatflourismainlyusedinvarioustypesofdumplings,noodles,steamedbread,friednoodles,steamedbunsandotherfoodsWeakglutenwheatflourmainlyusedasrawmaterialsforcakesandbiscuitsBecauseofthemediumglutenwheatflourglutenstrengthandcorrespondingfoodprocessingadaptabilityiswide,comprehensiveviewsofallsides,willbedividedintostrongglutenandmediumglutenwheatflourandglutenwheatflourAccordingtotheaboveclassificationofwheatflour,fromrawmaterialscorrespondingtoGBGBThighqualitywheatwheat,strongglutenwheat,wheatGBTweakglutenwheattheadaptabilityoffoodprocessing,strongglutenandweakglutenflourpowderbasicallycorrespondstotheGBGBhighglutenwheatflour,lowglutenwheatflour,wheatflourflourwheatflourandthecorrespondingGBpartspecialwheatflourThisstandardisrevised,coveringallwheatflourproducts,formingacompletestandardofwheatflourclassificationofwheatflourTheoriginalwheatflourstandard(GB)isdividedintofourgrades:specialgradeone,specialmadetwo,standardpowderandordinarypowderThestandardwasformulatedundertheprincipleofnutrition,palatabilityandeconomyintheplannedeconomyera,andthestandardpowderwasthemainconsumptionvarietyinthesoflastcenturyWiththeimprovementofChina'seconomicsituationandtheimprovementofpeople'slivingstandard,s,drawontheinternationalexperienceforproductionofpowderofChinesewheatflourindustry,inordertoadapttothedifferentusesoftheneedsofthemarket,promotethedevelopmentofwheatflourmillingtechnologyandfoodproduction,hasdevelopedspecialstandardofwheatflourindustry,theindustrystandardisdividedintorefinedgradeandordinarygradetwoThesestandardshaveplayedagreatroleinpromotingthedevelopmentofflourprocessingindustryinchinaTherevisedstandardofwheatflour,mainlyinordertoadapttothenewsituationafterjoiningWTOofChina'seconomicopening,tomeetthemarketdemand,enhancetheoperabilityandapplicabilityofthisstandard,inordertoguidetheproductionprocessingenterprises,therefore,onthebasisoftheclassificationabove,withashasgradingindexandmiddleglutenwillstronginwheatflourinto,,,andfourgrades,strongglutenwheatandweakglutenwheatflourinto,,andthreegradesAmongthem,themediumglutenwheatflourgradeisequivalenttotherefinedpowderineachenterprisestandardRefinedflourreferstothequalityofwheatflourmadebyprocessing,whichissuperiortothatoftheoriginalfirstclassflourIntheearlys,withthedevelopmentofthefoodindustryandtheimprovementofpeople'slivingneeds,someflourmillsbegantoproducerefinedfloursupplymarketagainAfter,themanufacturersofrefinedflourgraduallyincreased,andtheoutputincreasedyearbyyearBy,Guangdong,Hubei,Shanghai,Beijing,Jiangsu,LiaoningandotherprovinceswereproducingrefinedflourAtpresent,thereisnounifiedqualitystandardinthecountry,localorenterpriseselfstandards,differentregions,differentmanufacturersofqualitystandardsslightlydifferentInordertoadapttothemarket,standardizeproduction,thenewstandardaddedrefinedpowder(thisstandardwillbeclassifiedasgradeone)andqualityindexThegrade,andofmediumglutenwheatflourareequivalenttothespecialgrade,specialtwoandstandardpowderinthestandardoftheoriginalwheatflourThestandardpowderintheoriginalstandardisnolongerreservedThereasonis:attheendofstomids,innorthernpartofChinaaccordingtothelocalfoodsupplysituation,inordertoincreasetheproductionandsupplyofedibleflour,flourextractionrateishigherthanthestandardlowerthantheflour,wholewheatflour,qualitybelowstandardishigherthanthatofpowder,wholewheatflour,isakindofcommonwheatflourpowderThisflourwasoncethemainvarietysuppliedinsomeareasWiththeimprovementofthefoodsituation,thequalityrequirementsofpeople'sedibleflourareimproved,andthesupplyscopeofcommonflourisgraduallyreducedIns,ordinarypowderdroppedoutofthemarket,basicallystoppedproductionandsupplyTherefore,thenewstandardretainsordinarypowderhasnopracticalsignificance,socanceledtheordinarypowdergradeButtheincreaseinrejectdecisionrulesinclassificationindexThisstandardwillreflectthestrengthofthewheatflourglutenindex,includingtheclassificationindexofwetglutencontent,glutenindex,stabilitytime,fallingnumber,protein,PandLvaluesoffourkindsofwheatflouras,toreflectthedifferencesinthequalityofdifferenttypesofwheatflouronwetglutencontentThewetglutencontentinwheatcensusdataoftheagriculturalsectorinrecentyearshasbeenanalyzedTableTableNationalWheatcensusdatainrecentyears:wetglutenThetotalsampleaverageGluGluGlurangeismorethan~~~<years~years~~note:thedataforwheatgrainwetgluten,therestiswetglutenflourThedataofwheatflourandwheatflourqualitymonitoringandsupervisionwerecollectedsinceTableTablethehistoryofwetglutenofwheatandwheatflourinChinaThesourcesofwheat,wheatflour,wetglutenandfattyacidvaluewerecommoditywheatinChinaQualityforecastnationalwheatproductionregions(,)havethestandardpowderBeijingAcademyofAgriculturalSciencesWheatbreedingontheoutskirtsofBeijingcountyhaveNational""subjectwheatandflourqualitystandardresearch,provincesandmunicipalitiesofChinaspecialpowderStandardpowderBeijingGrainBureauWheatflourwassampledinmunicipalflourmill,special,,BeijingfoodindustrycompanyStandardpowderBeijingtradefairspotcheckShandong,Henan,Hebei,InnerMongolia,AnhuispecialTwoStandardpowderSevenThirtypointfourThirtyonepointnineBeijingmunicipalflourmill,AspecialfoodstoresTwoStandardpowderOneThirtytwopointtwoThirtythreenationalwheatflourindustryunifiedinspectionofprovincesandcitiesnationwideTwoStandardpowderEightynineTwentyninepointoneTwentyeightpointsixJiangsuProvince,thequalityofWheatVarietiesintheprovincehavecensusofwheatVwheatvarietiesinShanxiprovincesouthofqualitycensusareaVVOldshipflourfactoryBeijingareaSpecialpowderSpecialtwopowderTheaveragemonthsofstandardpowderwasThirtytwopointonespecialpowderSpecialtwopowderTheaveragemonthsofstandardpowderwasThirtytwopointfiveSpecialpowderSpecialtwopowderTheaveragemonthsofstandardpowderwasThirtythreeThirtythreepointeightTableandtableshowedthattheimprovementofWheatVarietiesinChinahasachievedgreatresultsThewetglutencontentincreasedfromin~toin,whichhasgreatlyimprovedAtthesametime,fromthewetglutenofflour,fromto,thereisanupwardtrendyearbyyearWheatflourwithwetglutencontentlessthanwaslessthanIn~yearsandmorethanyears,theaveragecontentofwetglutenofwheatflourchangedlittle,maintainedatabout,thewetglutencontentofspecialpowderandstandardflourwasalmostthesame,andthestandardcontentofwetglutencontent>twopowder>specialpowderAccordingtotheanalysisoftheagriculturalsector,theaveragewetglutencontentofstrongglutenwheatvarietiesinthemajorwheatproducingareasofChinainwasIntheoriginalstandard,thewetglutencontentofwheatflourisdividedintogrades,thehighertheaccuracy,thehigherthewetglutencontent,thisclassificationisnotscientificenoughInfact,intheprocessofwheatflour,peeledagreaterdegreeofwheatcorepowdermore,lowashcontent,proteincontentislow,thehigherthelevelofglutencontentislowerthesmallerthedegreeofpeeling,morewheataleuronelayer,cortex,ashhigher,proteincontentishigh,thehighergradeislowglutencontentTherefore,thenewstandardoffullconsiderationoftheprocessingcharacteristicsofwheatflour,accordingtotheactualcontentofwetglutenofwheatflour,theaveragecontentofreferencechangesovertheyearsinChinaandtheproductionofwheatglutenwheat,wheatgluten,regardlessoflevelsetalowerlimitindexThatistosay,accordingtoGBTstandardofhighqualityandstrongglutenwheat,ThestandardofstrongglutenwheatflourwetglutencontentisnotlessthanthecontentofwetglutenandweakglutenwheatflourretainsthelimitedvalueoflowglutenwheatflourGBT,islessthanthecontentofwetglutenandstrongglutenwheatflourintheLSTnoodleswithlimitedvalueinwheatflour,notlessthanthecontentofwetglutenandweakglutenwheatflourinthelimitedvalueofstandardpowderinGB,notlessthanglutenindexTheglutenwasreflectglutenqualityindexInthepast,wheatflourwasconsideredashighqualityflour,butonlyflourquantitywasusedtoevaluateflourRecentstudieshaveshownthatglutenquality(JinLi)canbetterreflecttheintrinsicqualityofglutenGlutenquantityisthefactorof"quantity",glutenqualityis"quality"factor,someflourglutenquantityishigh,butglutenqualityispoorsomeflourglutenquantityislow,butglutenqualityishighTheevaluationindexoftheglutenwasgenerallyusedsedimentationvalueandglutenindexBecausethesettlementvalueisaffectedbymanyfactorsandthedatacomparabilityispoor,thesettlementvalueisnotadoptedinthenewstandardInHaraldPerteninSwedenbasedglutomaticonresearchmethods,namely:theroleofglutenglutenwheatflourwetglutenunderthecentrifugalforce,throughacertainapertureplate,retainedinthepercentageofsieveplateglutenqualityandallglutenqualityandisdefinedastheglutenindexThismethodbecametheinternationalstandardofcerealChemicalAssociation(ICCNo),theAmericanSocietyofcerealchemistrystandards(AACCNo)In,HaraldPertenreferredtotheimprovedglutentesterasglutenmeasuringsystem,whichbecametheICCNostandardandwaswidelyusedintheworldForexample,ItalyandSpainformulatedtheirdeterminationmethodsasnationalstandards,andGermanyandArgentinausedglutenindexasabasisforwheatpricingIn,ChinarevisedtheICCNostandardandmadeitastheindustrystandardLST(formerlySBT)Inordertobetterevaluatethequalityofgluten,andwithinternationalstandards,theuseofthelatesttechnologytospeeduptheinspectionspeed,thenewstandardincreasedglutenindexResearchonDeterminationofglutenindexofsomeunitsandenterprisesinBeijingdamofangflourCoLtd,inrecentyearsthewheatglutenindexselectionofrawmaterials,specialflourglutenindexgreaterthanBeijingflourmillingCo,Ltd,glutenindexcontrolindexisshownintableTableindexofglutenindexNameglutenindexspecialpowdernoodlespowder,dumplingflourpastrypowder,breadabout,breadpowderdataofwheatflourglutenindexandstabilitytimeinBeijinggraininspectioninstituteareshownintableTableRelationshipbetweenglutenindexandstabilitytimeThestabletimerangetimerangestableaverageofglutenindexaverageofglutenindex<~totototototoforglutenindexAccordingtotheexperimentalexperience,somewheatvarietiesinourcountry,althoughthestabilitytimeisnotshort,butwashedoutwetglutenviscosity,glutenindexis,thespecificreasonisunclearConsideringthattheglutenwheatflourisstilltheleadingproductinthemarket,ormoreofthetotalwheatflourisstilldirectlysuppliedtohomemadecookingfoodTherefore,itissuggestedthattheglutenindexofmediumglutenwheatflourandweakglutenwheatflourshouldnotbestipulatedforthetimebeingCanbeseenfromtable,glutenindexmorethanstrongglutenwheatflour,glutenindexmorethanofthestrongglutenwheatflourismorereasonableTheindexsettingofglutenindexisshownintableTableindexofglutenindexWheatflourcategoryofstrongglutenwheatflourinstrongglutenwheatflourglutenwheatflourinweakglutenwheatflourglutenindex==isnotspecifiedisnotspecifiedstabilitytimeThestabilitytimeofweakglutenwheatflourwasincreasedbythisstandard,Itsreason:oneisthroughtheadjustmentofagriculturalplantingstructure,wheatqualityhasbeengreatlyimprovedtwoisthepoorqualityofthemarketreflectsthepartofthewheatflour,nogluten,increasetheprojectcancontroltheenterprisewithwheatorflour,soasnottoenterprisesofalltheuseofwheatTodeterminethestabilityindexoftimenotonlyconsiderthespecialwheatvarieties(GBT),highqualityandstrongglutenwheat(GBT)andthequalityofweakglutenwheat(GBT)divisionofthestronggluten,middleglutenandweakglutenwheat,continuityandconsiderthespecialwheatflourindustrystandardTheprovisionsonthestabilityoftheexistingstandardofourtimesummary(seeTable),themostcomprehensiveexpertopinion,thefollowingdivisionofthestabletime:thestrongglutenwheatflourismorethanmin,strongglutenwheatflourislargerthanmin,mediumglutenwheatflourwasminInviewofthecurrentweakglutenstrengthevaluation,enterprisesaremorewillingtoadoptthealveographdatatoreflect,thereforethestabletimeofweakglutenwheatflourisnotspecifiedTableProvisionsforstabletimeinrelevantstandardsSerialnumbernameofstandardstandardgradestabilitytime(min)WheatVarietieswithstrongglutenqualityofGBTisgreaterthanorequaltointobarsofweakgluten<strongglutenwheatGBT=two=breadwheatflourLSTrefinedgrademorethanordinarygrademorethannoodleLSTrefiningmorethanordinarygrademorethanhighqualityweakglutenwheatislessthanorequaltoGBTLSTdumplingswithwheatflourwithwheatflourSteamedBuns=LST=fallvalueThedropvalueisanindexreflectingtheactivityofalphaamylaseinwheatflourThefallingvalueofthespecialwheatflourstandardreleasedinisshownintableBreadflourfallingnumberisappropriatebetween~seconds,buttheconventionalnumericalinstrumentlanding,landinginsecondsormoreoftennumericaldeterminationofbreadflour,thereasonistheproductionofbreadflourenterprises,basedonthepowdertoaddacertainamountofenzymepreparationtoreducebasepowderfallingvalueFungalamylaseandgrainamylasecanbeusedasenzymeapplicationinbreadflour,comparedtotwo,fungalamylasehascertainadvantagesinuse:oneisduetofungalamylaseinactivationatlowtemperature(DEGC),thereisnodangerofexcessiveaddition,whilegrainamylaseinactivationofhightemperature(DEGC),thereriskofexcessiveaddtwoisinindustrializationundertheconditionoffungalamylasecultivation,breeding,extraction,purification,toobtainstableactivityproducts,easystandardization,andsmallvolume,easyoperation,highspecificactivityTherefore,enterprisesusuallyaddfungalamylasepreparationtoincreasetheactivityofalphaamylaseThefungalamylaseinactivationtemperatureislow,theconventionalnumericalinstrumentlandingismainlyusedforthedeterminationofgrainamylaseactivity,nottheaccuratedeterminationofamylaseactivityinfungi,resultingintheactualmeasuredvalueishigh,therefore,thestandardofstrongglutenwheatflourOnlythelowerlimitvalueMediumglutenwheatflourandweakglutenwheatflourcontinuedtheoriginalindustrystandardTablespecifiedunitoffallingvalueinspecialwheatflourstandard:secBreadflourfermentedbiscuitflourpowderSteamedBunsnoodleflourdumplingflourcakebiscuitcakepowderpowder~~======proteinThestandardofmediumglutenwheatflourproteinisnotrequired,strongglutenwheatandweakglutenwheatflourproteinisacontinuationoftheoriginalstandardGBT"highglutenwheatflour"and"GBT"lowglutenwheatflour,respectivelystrongglutenwheatflourprotein(drybasis)ismorethan,weakglutenprotein(drythebaseislessthanorequalto)PandLvaluesAtpresent,thebubbleindicatorismainlyusedintheproductionofweakglutenpowderenterprisesAmongthem,W,PandLarethemainindexestoreflectthecharacteristicsofflourWeakglutenpowdergenerallymakecookiestheWvalueislessthanorequalto,PLvalueislessthanorequalto,Thegrade,andareequivalenttothefirstgrade,specialtwoandstandardpowderinthestandardoftheoriginalwheatflourTherefore,accordingtothecurrentproductionofrefinedpowderashenterprises,ashindexforlessthan(drybasis),grade,ash,acontinuationoftheoriginalwheatflourstandardinaspecial,specialtwoandstandardpowder,werelessthan(drybasis),dry(lessthanorequaltobase),lessthan(drybasis)strongglutenwheatflourandweakglutenwheatflourConsideringtherawashspecialwheatflourandmostoftheopinionsoftheexperts,thestrongglutenwheatflourashofgradewaslessthan(drybasis),=(drybasis),=(drybasis)ashofweakglutenwheatflourgradewaslessthan(drybase,)=(drybasis),=(drybasis)aboutwheatflouradditivesbenzoylperoxideBenzoylperoxideismainlyoxidizedtomakethepigmentinwheatflouroxidizedanddecomposedtoachievethepurposeofwhitening,anditselfisreducedtobenzoicacidresiduesinwheatflourInsChinabegantoallowthebenzoylperoxideaswhiteningagentforwheatflour,tocontrolitsuse,ourcountryhaspromulgatedtheGBandGB,themaximumamountfromgkgreducedtogkgBenzoylperoxidehasnotsubstantiallyimprovedorimprovedthequalityofwheatflour,butcovereduptheunqualifieddefectsofpinkAtpresent,Germany,UKandFrancearenotallowedtousebenzoylperoxideinwheatflour,Codexstandard"foodadditivestandard"CODEXSTAN(Rev):canbeaddedtowheatflouradditivesinexcludingbenzoylperoxideInOctober,ChinaFoodIndustryAssociation,InstituteofgrainandoilChinesejointwheatflourproductionenterprisessignedaletterofadvice,theNationalStandardizationCommitteebannedtheuseofwheatflourbrightenerinJune,thethreemeetingofthenationalgrainandoilStandardizationTechnicalCommittee,attendedbyrepresentativesofnearlyexperts,businessrepresentatives,qualitysupervisiondepartmentsalso,consistentrequirementsprohibitaddingbenzoylperoxideinwheatflourTherefore,itisstipulatedinthisstandardthatbenzoylperoxideisprohibitedinwheatflourpotassiumbromatePotassiumbromateaswheatflourimproverismainlyfromoxidationanditsmechanism:oneisthatproteaseactivatorsulfhydryl(SH)byoxidationandinhibitproteaseactivity,maintainnormaltechnologicalpropertiesofglutenthetwoistopromotethesulfhydryl(SH)intotwodisulfidebonds,twoproteinsbytwodisulfidebonds(SS)withlargemoleculesthatformglutenskeletonstrongtoughness,maketheglutenstrengthIngeneral,thequalityofwheatflourisnormal,donothavetouseconditioner,onlywhenthequalityofwheatflourisnotnormalorwetglutencontentislow,andweakglutenwheatflourusedonlyimproverAccordingtotheriskassessmentresultsofpotassiumbromate,theMinistryofHealthdecidedtocanceltheuseofpotassiumbromateasflourtreatmentagentinwheatfloursinceJuly,Therefore,potassiumbromateisprohibitedinwheatflourPAGEPAGE***JimiSoft:UnregisteredSoftwareONLYConvertPartOfFile!ReadHelpToKnowHowToRegister**
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