Abstract: An online centrifugal system includes a conveying device, a balancing and weighing mechanism, a manipulator, and a centrifuge. The conveying device, the balancing and weighing mechanism and the centrifuge are sequentially arranged. The conveying device is used to convey a sample holder for holding blood collection tubes, the balancing and weighing mechanism is used to weigh an adapter, and the centrifuge is used to perform centrifugation to blood collection tubes. The manipulator is used to grab the blood collection tubes and the adapter respectively, to convey the blood collection tubes between the adapter and the conveying device, and convey the adapter between the centrifuge and the balancing and weighing mechanism. An inlet and outlet window is provided on the centrifuge for passage of the adapter. The balancing and weighing mechanism is used to balance the adapter, thereby meeting balancing needs of the adapter.

Abstract: Disclosed are Aspergillus oryzae aged cheese and a preparation method thereof, wherein the preparation method of the Aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and Aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the Aspergillus oryzae spore powder is 0.001‰-0.008‰‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.

Abstract: A tapping arrangement for a transformer, the arrangement comprising a plurality of fixed contacts, a movable rotary contact, a transition rotor with pairs of transition contacts, an interrupter coupling assembly and driving motor(s) are compacted into a single vacuum chamber.

Abstract: A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.

Abstract: Disclosed are aspergillus oryzae aged cheese and a preparation method thereof wherein the preparation method of the aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the aspergillus oryzae spore powder is 0.001‰-0.008‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.

Abstract: A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.

Abstract: A tapping arrangement for a transformer, the arrangement comprising a plurality of fixed contacts, a movable rotary contact, a transition rotor with pairs of transition contacts, an interrupter coupling assembly and driving motor(s) are compacted into a single vacuum chamber