The layer structures of the cell walls and the sizes of fibrils about the cross section of kapok fibers were observed by Transmission Electronic Microscope(TEM), and the expansion features of the kapok fibers dealed with alkali have also been analyzed.
通过对木棉纤维横截面超薄切片的透射电镜观察,获得了木棉纤维的胞壁层次结构、原纤尺度及排列。
The major causes of off-flavour of the cooked rice was due the intractions among rice proteins, lipids and carbohydrates, which result in the production of carbonyl compounds,the increase of caproaldehyde,and the decrease of acetaldehyde and mercapto group as well as the changes in the cell wall structures.