This paper studied the effect of high voltage electric field on α-Amylase’s activity at different treatment electric field. ternperature and time. The results show that: when the temperature is 25℃ and the electric field is 22KV/cm, treat 30 seconds make the enzyme’s activity decreased by 60% , when the treatment temperature is 21℃ and electric field is 15 KV/cm, treat 1 min make the activity decreased by 30.8% , and 10 min by 45. 17%; when the treatment time is 30 seconds and the electric field is 15 KV/cm, treat at 21℃ make the activity decreased by 23. 55%, and 75C by 77.05%. The activity of treated sample significantly 10wer than the untreated one. The paper studied the mechanisms 0f the phenominens at the end

 It appears that the stirring intensity effect on the relative proportion of α in the presipitate is very remarkable. If stirring intensity (Re) is below 10000, the nucleation rate 0f Q increase relative1y with an increase in stirring intensity. The mechanism is that the kinetic coefficient and the nucleation rate of second nuclei of α increase relatively with an increase in stirring intensity. But beyone the 1imit, the proportion of 5 in the precipitate increase slithly with an increase in stirring instensity. And the fender-board is favorable for nucleation of α.The new mothed, nucleation with strong stirring and growth with wear stiring, is fav0rable f0r larger and more uniform crastals (α) during the crystallization process of L-glutamic acid without seed crystals added.

The product is prepared through the fermentation of milk added with carrot juice by cooperation of common lactic acid bacteria and the oxygen-tolerant strain of bifidobacterium. The optimum added amount of carrot juice and production process are determined through experiment. The procedure is as following: the milk added with 25% carrot juice is inoculated with bifidobacterium and lactic acid bacteria in proportion of five to three and fermented 4. 5 h at 39℃.The number of Bifidobacterium is above 107 cfu/ml in the product- The flavour of which is simiair to common yoghurt, but the nutrition is much higher than it. It is suitable to apply and popularize the Bifido-yoghurt.

 the prctecT1ve effects of active vaccine milk (AVM) in mice were studied. AVM in doses of 0. 2ml/day was admlnlstrated orally to the mice for four weeks. The results showed that AVM could significantly increase the survival rate of mice in the temperature of-20±1℃ for five hours. The mice were put into the incubator in the temperature of 46±1℃, all 40 mice in the control group died in 50 minutes. However the mice in AVM group was all survival. In addition, AVM could reduce MDA level in serum and increase GSH-Px activity in mice blood. The results suggested that AVM could enhance the ability to stress and decrease the lipoperoxide levels in the body.