Abstract: Embodiments described herein provide SPI systems that can accommodate more peripheral devices on a serial data signal line. The present disclosure relates to various configurations of SPI communication interfaces that operably connect one or more peripheral devices serially to a controller device. The configurations of serially-connected peripheral devices can enable more peripheral devices to be supported on a serial data signal line in each SPI system. The present disclosure reduces or eliminates the limitation regarding the driving capability of the controller device or the peripheral devices. The present disclosure further reduces the restriction regarding the pin count requirement for the select signals.

Abstract: A method for preparing a multifunctional hydrogel by yeast fermentation is provided. According to the present disclosure, graphene oxide is reduced by polydopamine to obtain a reduced graphene oxide solution first, and then a certain concentration of a gelatin-PCA-glucose mixed solution and an activated yeast liquid are prepared. The three solutions are uniformly mixed and stirred by a one pot reaction method, poured into a mold, and subjected to fermentation in a 30° C. water bath for a certain period of time, so as to obtain a Gel-PrGO-PCA-yeast multifunctional hydrogel material. The method is simple, convenient, rapid, and efficient. The obtained hydrogel has good air permeability, superior mechanical properties, electrical conductivity, and biocompatibility, and can be applied to different skin locations to achieve electrocardiograph and electromyographic detection.

Abstract: A method of preparing an anti-oxidation polypeptide having an amino acid sequence of SEQ ID NO:1 includes enzymatic hydrolysis of black shark skins, which serve as the raw material, with alkali protease, separation, purification, freezing, and drying to obtain the anti-oxidation polypeptide. Enzymatic hydrolysis conditions include 7.0-9.0 pH value, 40-50° C. temperature, 4.0-6.0 h enzymatic hydrolysis time, 2.0-4.0% primer concentration, and 9.0-10.0 wt % of enzymes.

Abstract: A method of preparing an anti-oxidation polypeptide having an amino acid sequence of SEQ ID NO:1 includes enzymatic hydrolysis of black shark skins, which serve as the raw material, with alkali protease, separation, purification, freezing, and drying to obtain the anti-oxidation polypeptide. Enzymatic hydrolysis conditions include 7.0-9.0 pH value, 40-50° C. temperature, 4.0-6.0 h enzymatic hydrolysis time, 2.0-4.0% primer concentration, and 9.0-10.0 wt % of enzymes.

Abstract: Disclosed in one aspect is a pickled vegetable-based edible packaging paper, the raw material of which is composed of the following components in parts by weight: 92-95 parts of a high dietary fiber-level pickled vegetable, a compounding thickener (0.6-0.8 parts of pectin, 0.6-0.8 parts of potato starch, and 0.2-0.4 parts of soy protein), and a compounding plasticizer (3-4 parts of sorbitol, and 0.5-1.5 parts of citral); and further disclosed in another aspect is a method for preparing a pickled vegetable-based edible packaging paper. The pickled vegetable paper of the present invention is a novel pickled vegetable-based product having both edible and practical functions, which product is rich in dietary fibers, retains the unique flavor and color of the pickled vegetable, has toughness and non-stickiness to teeth, and is soft and easy to process after being wetted.

Abstract: Disclosed in one aspect is a pickled vegetable-based edible packaging paper, the raw material of which is composed of the following components in parts by weight: 92-95 parts of a high dietary fiber-level pickled vegetable, a compounding thickener (0.6-0.8 parts of pectin, 0.6-0.8 parts of potato starch, and 0.2-0.4 parts of soy protein), and a compounding plasticizer (3-4 parts of sorbitol, and 0.5-1.5 parts of citral); and further disclosed in another aspect is a method for preparing a pickled vegetable-based edible packaging paper. The pickled vegetable paper of the present invention is a novel pickled vegetable-based product having both edible and practical functions, which product is rich in dietary fibers, retains the unique flavor and color of the pickled vegetable, has toughness and non-stickiness to teeth, and is soft and easy to process after being wetted.