Abstract: A method for rapidly detecting pesticides based on thin-layer chromatography (TLC) and enzyme inhibition principles. The method includes the following steps: cutting a TLC plate into a rectangle, and using one end of the rectangle to contact a sample extract to form a pesticide residue separation area; covering the other end of the rectangle with a small piece cut from filter paper or glass fiber and fixing on a piece of enzyme inhibition reaction test paper to form a pesticide enrichment area; pasting a side of the enzyme inhibition reaction test paper away from the pesticide residue separation area with a piece of filter paper immobilized with a chromogenic agent to form a substrate color development area; and performing color reaction.

Abstract: Embodiment provides a food processor, comprising: a base assembly; a food processing cup mounted on the base assembly, and including a cup body and a working screw rotatably mounted in the cup body, the cup body can be used to store food juice, and a first slag outlet is provided on the cup body; a feeding assembly is sealed and mounted on the cup mouth end of the cup body; a slag receiving device is hermetically connected to the first slag outlet for collecting food waste; a sealed cavity formed between the cup body, the feeding assembly, and the slag receiving device to conduct them to each other; and an extraction assembly can communicate with the sealed cavity and is used for extracting air in the sealed cavity.

Abstract: Disclosed is a method for evaluating cooking quality that includes: in response to receiving evaluation information of a food sent by a terminal, retrieving an assessment result corresponding to the food, the assessment result being an assessment result of the cooking quality of a cooking appliance; and determining an evaluation result of the cooking quality of the cooking appliance based on the assessment result, the evaluation information, and a preset evaluation rule. Also disclosed is a device for evaluating cooking quality. With this disclosure, both the assessment result and the evaluation information are weighted in computing the evaluation result of the cooking quality of the cooking appliance. Such an evaluation result not only reflects users' subjective evaluation of the cooking quality, but it also reflects an objective and tenable evaluation of the cooking quality, making the evaluation of the cooking quality more reasonable.

Abstract: The present disclosure provides a cooking appliance control method, a control device, and a cooking appliance. The cooking appliance acquires cooking effect evaluation information of a cooking appliance provided by a user. The cooking effect evaluation information comprises a plurality of evaluation dimensions for evaluating cooking effects of the cooking appliance and scores of the plurality of evaluation dimensions. The cooking appliance adjusts control parameters of the cooking appliance according to the cooking effect evaluation information, so as to control the cooking of the cooking appliance according to the adjusted control parameters. By adjusting the control parameters of the cooking appliance according to the cooking effect evaluation information, the cooking appliance ensures that the final cooking effect satisfy the requirements of the user and improves the use experience of the user.

Abstract: The present disclosure provide a food processor, comprising: a base assembly; a food processing cup can be mounted on the base assembly, and including a cup body and a working screw rotatably mounted in the cup body, the cup body can be used to store food juice, and a first slag outlet is provided on the cup body or a second slag outlet is provided in the cup body; a feeding assembly is sealed and mounted on the cup mouth end of the cup body; a slag receiving device is hermetically connected to the first slag outlet for collecting food waste, or the slag receiving device is located in the cup body and connected to the second slag outlet for collecting food waste; a sealed cavity formed between the cup body, the feeding assembly, and the slag receiving device to conduct them to each other; and an extraction assembly can communicate with the sealed cavity and is used for extracting air in the sealed cavity.

Abstract: The present disclosure provides a cooking appliance control method, a control device, and a cooking appliance. The cooking appliance acquires cooking effect evaluation information of a cooking appliance provided by a user. The cooking effect evaluation information comprises a plurality of evaluation dimensions for evaluating cooking effects of the cooking appliance and scores of the plurality of evaluation dimensions. The cooking appliance adjusts control parameters of the cooking appliance according to the cooking effect evaluation information, so as to control the cooking of the cooking appliance according to the adjusted control parameters. By adjusting the control parameters of the cooking appliance according to the cooking effect evaluation information, the cooking appliance ensures that the final cooking effect satisfy the requirements of the user and improves the use experience of the user.

Abstract: A cooling system for optical fiber drawing is used for decreasing the temperature of an optical fiber before coating, avoiding the occurrence of bubbles in a coating, ensuring a stable coating state of the optical fiber, and reducing the amount of helium gas used, being suitable for high-speed drawing. The cooling system consists of shutters of the cooling pipe; a helium gas guiding device, a cooling pipe body, a cooling water circulation and cooling device, a coating diameter control system, a cooling water pipe and a gas pipe. Several single-section cooling pipes are connected to each other by the gas intake connection devices. The outer wall of each segment of the cooling pipes is covered with a polystyrene foam thermal insulating layer, and the helium gas guiding device guides the gas within the pipe at a suitable guiding flow rate to achieve the optimal cooling effect.

Abstract: Disclosed is a method for evaluating cooking quality that includes: in response to receiving evaluation information of a food sent by a terminal, retrieving an assessment result corresponding to the food, the assessment result being an assessment result of the cooking quality of a cooking appliance; and determining an evaluation result of the cooking quality of the cooking appliance based on the assessment result, the evaluation information, and a preset evaluation rule. Also disclosed is a device for evaluating cooking quality. With this disclosure, both the assessment result and the evaluation information are weighted in computing the evaluation result of the cooking quality of the cooking appliance. Such an evaluation result not only reflects users' subjective evaluation of the cooking quality, but it also reflects an objective and tenable evaluation of the cooking quality, making the evaluation of the cooking quality more reasonable.

Abstract: A bend-resistant mini optical fiber and manufacturing method thereof, first, preparing a preform via a modified chemical vapor deposition process, and manufacturing an optical fiber via drawing at a certain temperature. The advantageous of the present invention are as following, the bend-resistant mini optical fiber is primarily formed by a core layer, a platform layer, a depression layer, an outer cladding layer and a coating layer, and the relative refractive index and radius of each of the layers is reasonably controlled; and a cutoff wavelength is effectively controlled by employing an automatic temperature and tension monitoring procedure during the drawing process, such that the cutoff wavelength and a mode field diameter are maintained in a relatively stable range, and the cutoff wavelength is adjusted upward while the mode field diameter remains stable, thus facilitating a decrease of bend loss of the optical fiber.

Abstract: A method for producing a single-mode fiber for submarine cables including washing and flame polishing of a preform, fiber drawing, coating with a first coating layer and curing therein using an UV-curing device, coating with a second coating layer and curing therein using the UV-curing device, fiber selection with a 2% screening strain, and testing the properties of the fiber. The fiber has a high strength and long coiling length exceeding 100 km and the method is easy to practice with low production cost and parameters involved therein are highly controllable.

Abstract: A method for producing a single-mode fiber for submarine cables including washing and flame polishing of a preform, fiber drawing, coating with a first coating layer and curing therein using an UV-curing device, coating with a second coating layer and curing therein using the UV-curing device, fiber selection with a 2% screening strain, and testing the properties of the fiber. The fiber has a high strength and long coiling length exceeding 100 km and the method is easy to practice with low production cost and parameters involved therein are highly controllable.