为大家分肤质总结一下夏天护肤的正确姿势，避免大家在夏季踩雷。还有对应的产品推荐，干货满满，仙女们可以拿出小本本边看边记笔记啦~
干性肌肤在夏季护肤时最应该注意的就是抛弃秋冬的“填鸭式”护肤，精简流程，减轻肌肤负担。
如果担心流程精简后会导致基本的保湿滋润度欠缺的话，我建议干性肌肤的姐妹可以多尝试一些“多效合一”的护肤品，比如精华水、水油双管精华、带有润色的防晒霜等。
这样既方便又省事，护肤效果也不会有折扣，而且可以很轻松的调节肌肤水油平衡，达到“清爽又滋润”的理想状态。
米蓓尔近两年每次出新品都十分惊艳，比如这瓶粉水，成分添加非常良心，含有3%的Ectoin+二裂酵母发酵产物溶胞物+乙基VC+凝血酸+VB12，既能够维稳修护肌肤，又可以提亮肤色、抗氧化，效果很全面。
质地是比较有存在感的水状，如果多用几泵的话（比如3-5泵），上脸后的保湿力完全可以媲美保湿精华，而且吸收很快，完全不会黏腻。
干性肌肤在夏天用粉水可以保证日间的长效保湿，晚间还可以进行晒后修护，是一个怎么用都不会出错的百搭单品，再加上性价比高，贫民窟女孩也十分友好。
这瓶物化结合的防晒是艾天然今年的新品，冷门但非常好用，干性肌肤完全可以把它当做晨间面霜+防晒+润色妆前。
质地是淡粉色的乳霜 ，滋润度足够，上脸细腻好推开，触感非常像日系的贵妇乳液，而且成膜快，不会有任何的黏腻和不适感，非常适合夏天。
另外这瓶防晒上脸后会有微微的提亮和均匀肤色的效果，对于现在因为戴口罩不想化全妆的姐妹来说，后续扫一层散粉就可以完成底妆，再加上SPF50+，PA++++的防晒值足够日常通勤，用起来非常方便。油性肌肤在夏天算是比较难伺候的一种，同时也是出现问题最集中的肤质。
我之前见过不少油皮姐妹一味的追求没有一丁点多余油脂的病态清爽感，但长时间下来会对肌肤屏障的“摧残”非常严重。
所以油皮姐妹在夏天要合理且适度的控油，比如通过选择含有绿茶、水杨酸等成分的护肤品控制肌肤油脂分泌，同时利用凝霜、凝露等保湿产品来保护屏障。
如果担心出油增多会导致肌肤暗沉严重的话，可以选择含有VC、烟酰胺、熊果苷等成分的产品提亮肤色、排浊抗氧，同时加强防晒。
Radha Beauty这瓶VC精华的主打成分是20%的VC衍生物SAP，比精纯VC的活性更加稳定，不用担心开瓶之后氧化快的问题（但最好还是放在避光处哦），使用感也更加温和。
精华中还搭配了透明质酸+VE+白茶叶提取物，保证了恰到好处的滋润度，同时具有强大的抗氧化效果，可以很好的改善夏天因出油增多导致的肌肤暗沉。
另外精华的质地也非常讨喜，轻薄的淡**凝露，涂开后和水一样清爽，不会有丝毫的黏腻不适，而且吸收很快，油皮仙女夏天会非常喜欢这样的肤感。
my CLARINS这瓶面霜完全是油皮女孩的夏季福音，如果套用一句“经典台词”的话，那就是比它好用的没它便宜，比它便宜的没它好用。
娇韵诗选择了非常适合油皮的水性保湿剂添加到了面霜中，不会为肌肤带来过多负担，同时还有少量水杨酸调节油脂分泌，和一些植物萃取用来抗氧化，功能很全面。
面霜的质地是淡粉色的凝霜，清爽不黏腻，吸收后是半哑光的感觉，肤感一级棒，不用担心会浮油，后续跟防晒和底妆也不会搓泥，而且香味清新好闻，每次用都非常享受。
敏感肌是一个非常需要护理的肤质。敏感肌的肌肤状况主要有：肌肤屏障受损、肌肤敏感泛红、肌肤缺水。主要原因是不当的生活作息习惯、护肤习惯造成的肌肤“受伤”。
所以敏感肌护肤是非常有必要的，就和我们生病了需要吃药是一样的。但是在护肤品的选择上，我们也要非常谨慎。“对症下药”有效的护肤品才有利于肌肤的恢复。接下来就给大家推荐几个适合敏感肌的护肤品。
一．JennyBrown珍妮布朗白松露面霜
敏感肌想要提升肌肤健康度少不了一款好用的面霜。珍妮布朗是来自瑞士的贵妇护肤品，价格昂贵，功效也更强。白松露系列是珍妮布朗旗下的明星产品，主打成分为珍贵的意大利白松露萃取精华，能够大大提升肌肤细胞的活性，增强肌肤的自愈能力。
这款面霜中天然成分98%以上，并且经历了1000+的过敏性测试后才出厂，安全性可以放心。
二．薇诺娜舒敏霜
敏感肌无论肤质，肌肤最大的烦恼就是：敏感 缺水。薇诺娜的 特护双主要就是针对肌肤刺痛泛红，修护敏感肌，提升肌肤的自愈能力。其中没有添加任何香精色素和防腐剂，可以放心使用。
三 优色林修护舒安面霜
来自德国一个比较小众的品牌。选择天然无刺激的成分，没有副作用，所以可以放心选择选择。其中添加了角鲨烷成分，有一定的保湿效果。质地比较轻薄，有滋润型和清爽型两款，舒缓效果不错，修护作用中规中矩。
官网上说20岁以上就可以用，但是SKII主要消费群体还是成熟女性，35+，最好是即将步入中年的女性，毕竟其价位偏高。年轻女性关键还是做好基础保养，选择性价比高的产品，能达到相同效果。就像很健康的人，给其吃大补的食物，效果反而适得其反。
另外需要注意的是，在护肤品中，只有产品是分年龄的，没有品牌是分年龄的。任何一个品牌推出的抗衰老的产品都是给年纪较大的人用的，而控油、抗痘产品的用户则会一般比较年轻。象清洁、基础的保湿、美白这样的产品都则没有明显的年龄界限。
SK-II的很多产品，比如神仙水、洁面霜、美白产品和粉底等产品都适合各个年龄的人，而抗老类产品则可以根据个人情况在需要的时候选用。
逆磁力微导仪
SK-II在全世界首次将逆磁性渗导科技应用于逆磁力微导仪，只需将银色金属一侧轻轻触碰眼周肌肤，并按照从下眼睑轮廓从内向外轻柔的滑动，变可通过磁性和眼霜中的复方成分产生互斥作用，从而推动产品渗入眼部肌底，带动眼部血液循环。
当使用者将逆磁力微导仪放在眼周，就会产生微型电磁场，产生的磁力能够进一步加强护肤成分的运动从而达到更好的吸收效果。不但能够重新提升眼周肌肤紧致度，还能令双眸变得更加年轻、明亮、见证眼周逆龄奇迹!
淡水虾的养殖
养殖要点： 1、池塘准备 养虾池塘面积以1000~5000平方米为宜，有效深度15~20米，池底平坦，水质清新，排灌方便，保水性好，四周坡度较大，同时搞好防逃设施建设。
2、清池消毒 虾苗放养前20~30天排干池水，清除过多淤泥，整修池埂，每亩用生石灰75公斤或漂白粉、漂白精等药物，彻底清池消毒。 3、水草栽培 池塘消毒后在池塘四周塘坡70厘米的水位线上种植空心菜、水花生、苦草等植物形成草带，草带宽约1米，株距02米，约占池塘总面积的15~20%。
4、苗种放养 虾塘水温稳定在20℃以上时即可投放虾苗，最好放养经过温室或暖棚进行中间培育后规格在15厘米以上、成活率75%以上的幼虾，放养量2~25万尾/亩。 5、饵料投喂 罗氏沼虾食性为杂食偏动物性，故饵料投喂应以粗蛋白含量为35~40%的人工配合颗粒饲料为主，并适当搭配投喂部分切碎的小杂鱼、螺肉、蚌肉等鲜活饵料。
6、水质管理 虾池要注意水质管理，使池水保持“肥、活、嫩、爽”透明度30~40厘米，PH值7~8，溶氧不低于1毫克/升，若水质偏酸，可定期泼洒生石灰调节。 7、日常管理 坚持早晚巡塘，观察虾的吃食、蜕壳、生长等活动，注意水质、水温的变化，及时捞出水中残饵、杂物等，做好巡塘记录，发现病害及时处理。
8、适时捕捞 罗氏沼虾饲养至9月份时大部分沼虾达60尾/千克即可分批捕捞上市，为了不损伤小虾，可以采用网目30~32厘米的拉网捕大留小，一般亩产成虾200千克以上。
扩展资料：
广泛用在化妆品、食品添加、以及药品。日本大阪大学的科学家经考察发现，虾体内的虾青素有助于消除因时差反应而产生的“时差症”。
价值 长臂虾科动物青虾等多种淡水虾的全体或肉。分布于我国南北各地淡水湖泊、河流中。
获得后，洗净鲜用或晒干备用。其大者，可蒸晒去皮用，亦称虾米。
青虾含蛋白质、脂肪、维生素A、B1、B2，烟酸、钙、磷、铁等成分。 犬静脉注射青虾肉提取物，可使淋巴中蛋白浓度升高、凝固性下降，脑导管淋巴流量显著增高，血浆中有磷酸腺苷类（ATP）出现，而组织胺无明显增加。
参考资料：
如何饲养虾的方法
观赏虾
观赏虾的饲养和观赏鱼有一定的区别，观赏虾需要虾屋或者虾管供其躲藏，而观赏鱼则是需要一些水草，很多方面会有诸多的不一样，那么，除了我们在养殖观赏虾的时候该注意什么呢？又该如何饲养观赏虾？
一、淡水养殖观赏虾有两大类
1、小型观赏虾大小在3厘米左右，如樱花虾、水晶虾、苏虾等等。
2、螯虾系列标志就带螯也就是大钳子，大小从5厘米到30厘米不等，如迷你橘螯、蓝魔、白螯也是有好多种。
二、纯白虾这两大类
1、小型虾里有白金虾；
2、螯虾系列里有白螯。
白金虾只能长3厘米，这个大小就能繁殖，但是有一定难度。混养没问题，不会打架。蜕壳不用管。缸里有隐蔽的环境就行，主要指水草多。寿命大概1到1年半。小型虾都空间要求不高，最小20厘米的缸也行，关键是水质要控制好没问题。 白螯最到能长到15厘米，到10厘米多时就能繁殖了。螯虾混养比较困难，除非缸要大，空间大。另外每只虾都要有自己的虾屋或虾管，供虾在里面躲藏，混养一定会打架，寿命能活2年多。
观赏虾
三、饲养方法
要养出优质的观赏虾，最关键的还是水质。观赏虾对水质的要求都比较高，它们不同于一般观赏鱼，它对水质非常的敏感一般情况下，饲养观赏虾的缸内水的PH值在5-8之间， KH值（水的相对硬度）在1-6之间。而且PH值62-68,KH值1-2的条件是比较合适的。饲养的时候还是要根据不同观赏虾的不同需求来调整鱼缸的水质标准
观赏虾对水温的要求也比较高，对水温的变化也非常的敏感，因此在饲养的时候，在温度控制上也有较高的要求。严格来说，观赏虾不适合高温饲养，正常情况下将水温控制在22-24摄氏度之间是比较合理的。当观赏虾处于繁殖期的时候，还应该将水温合理的提高1-2度。当水温达到25摄氏度的时候，就是其孵卵的最佳温度。
要养好观赏虾，饵料还是一个重要的方面。虾是杂食性的，基本上以“素”为主，偶尔也可以吃吃荤的。粒粮、片粮、红虫、丰年虾、苔藓、水藻、水草、泥中矿物质、淡水虾专用粮、有机波菜等，都可以成为观赏虾的食物。其中菠菜可能是虾比较受欢迎的一种食物。在喂养观赏虾的过程中，一定要确保其食物的营养丰富和均衡。要合理的搭配食物来喂养观赏吓死，长期单一的饮食这对虾的健康也是不利的。
观赏虾比较脆弱，养殖过程中最好不要用手去触碰，因为手上的细菌很多，很可能让观赏虾生病，还有需要注意的是所有的观赏虾在脱壳时都会被别的虾攻击，应注意隔离。
养虾基本技术
cxfish/skill_contentid=1553 一、虾池条件 虾池所处海区水质要洁净，无糖厂、造纸厂、淀粉厂等排放的工业废水污染，自然纳水水深60厘米以上，海水周年盐度变化最低不低于1‰。
二、进水闸设置 由于采取土池封闭式养殖，其中、后期不需从海区纳水，因此，池塘只需设进水闸即可。每10亩虾池配置宽1米的进水闸1座，闸室设3道闸槽，外槽安装滤杂网，中槽设闸板，每块闸板宽约20厘米，便于调节虾池水位，内槽安装锥形滤水密网。
三、放苗前准备 1在虾池虾坝上打井，井的深度必须能满足虾池连续注水需要，每5亩池塘配置流量100立方米的水泵1台。2晒池后进水10厘米，每亩施生石灰80公斤，当生石灰乳化后，用铁铲或竹耙将石灰乳泼洒均匀。
3消毒后将池水排干，安装上60目筛绢锥形网袋（长8米~100米），闸槽间底用棉布或麻袋塞严，不留缝隙。首次进水，闸门底部保留1块~2块闸板，防止过急的水流将大量的泥沙冲入网袋造成网袋破裂。
2天~3天内把水进到60厘米~70厘米深，然后用粘土把闸门封严，防止池水从闸板缝隙往外渗透。 四、虾苗放养 放苗密度根据虾池的蓄水深度来确定。
水深1米~13米，斑节对虾每亩投苗08万~1万尾，南美白对虾每亩投苗1万~12万尾；水深14米~18 米，斑节对虾每亩投苗11万~13万尾，南美白对虾每亩投苗13万~15万尾。放养规格（体长）：斑节对虾为1厘米~12厘米，南美白对虾为 08厘米~12厘米。
五、饵料投喂 饵料投喂应实行少量多餐的原则，体长6厘米以前每天投喂3次，超过6厘米以后，每天投喂4次。 六、水质问题 投苗5天后开始往虾池内加井水，每隔2天加水1次，每次添水5厘米，直至虾池达到蓄水深度。
夏季高温天气应把池水加满。暴雨来临前1天~2天把水加到虾池蓄水上限，使降落的雨水通过闸板上缘自然外溢，防止雨水使虾池盐化，pH值大幅下降，影响对虾生长或引起死虾。
七、病害防治 视水色变化及池底黑化情况对虾池进行池水消毒及底质改良。坚持每15天用15ppm漂白粉对虾池进行消毒，用沸石（每亩20公斤）或石灰渣改良底质。
每15天投喂药饵一个疗程，每个疗程3天~5天，药饵用3‰维生素C、2%大蒜素及适量鱼肝油拌饲制成。 稻田： 一、养青虾稻田选择。
养青虾稻田应选择在排水比较方便，水源充足，水质良好，保水性能较好的田块。有条件的地方，则集中连片更佳，以便管理。
二、稻虾共生的田间工程。养虾稻田应开挖环沟形或“田”字形田间工程。
环沟形工程为沿田埂四周开挖一条宽2-3米，深05-1米的环形虾沟，沟土加筑四周田埂，并使其不漏水，环形沟要离田埂1-15米，在环形沟的一端要加挖成宽5米，深12米的青虾暂养池。“田”字形工程即在开好环形的同时，在田块中间加挖“+”字形虾沟，此沟宽2米，深05-07米，并与环形沟连通。
同时，每块稻田都要建立进排水系统，进水口要用密网过滤防止野杂鱼进入。 三、水稻适时插种和管理。
水稻品种要选择具有茎杆坚硬、耐肥力强、不易倒伏、抗病力强的早熟单季或单季杂交晚稻品种。水田每亩施畜禽粪肥20-30担，然后上水翻耕，平田整地，并每亩泼洒生石灰100公斤或清塘净1公斤。
以杀灭水田里泥鳅、鳝等敌害。插秧前，每亩再施碳铵40公斤，磷肥30公斤，6月中旬开始进行秧苗栽插和水稻生产管理，应注意的是，水稻施用农药时应尽量选用高效低毒农药，禁止使用敌百虫和菊脂类农药，农药使用方法采用喷洒在水稻茎叶上，避免落入水中，施药后及时注入新水，确保青虾安全。
养虾稻田烤田应采取轻搁，即水位降至田露出即可，烤田时间要短，结束后应立即加水到原来位置。 四、虾苗放养。
7月上旬开始进行虾苗放养，每亩放养虾苗2-3万尾，放苗时间选择在上午9点前进行，虾苗在四周环沟内均匀放养。在四周环沟内适量种植革命草或空心菜，给青虾提供栖息环境。
五、饲养管理。虾苗放养后开始投饲，饲料应使用专用青虾颗粒全价饲料，每天投喂二次，即上午8-9时，下午5-6时，上午投饲量为1/3，下午投饲量为2 /3，日投饲量为虾体重的5%左右，具体看天气和青虾撮食情况确定。
投饲以四周环沟及附近为主，田中适当少量投喂。每隔5-7天注水一次，水田面上水位应保持10公分左右，使青虾能到田块是撮食，增加活动空间促进生长。
遇高温季节要勤换水，以降低田水温度，适宜青虾生长。进水时要用60目的纱绢过滤，防止野杂鱼进入养虾稻田。
六、青虾的收获。水稻在霜降前后进行收割，首先要逐步降低水位，把青虾引入虾沟内，使田面露水后收割水稻。
水稻收割后可加深水位到1米左右，继续进行投饲管理，待到冬季，根据市场行情捕捞上市。 （1）水源过滤处理与贮存系统 水源的过滤处理是预防病害发生的第一步，也是该系统最着急的部分。
应根据选址虾场及其海滩的自然条件采取“井式”或“贮水池式”过滤处理及贮存系统。 （2）老化虾池的集约化改造问题：我国虽然有约20万顷（300万亩）的对虾养殖池，但我国对虾养殖的单产却很低，目前的年产量不足20万吨，而作为虾池开发的海滩资源，如同其他资源一样，也是非常有限的，我们不能期望将美丽的海滩都开发。
活虾买回来要怎么养才不死
养虾水温稳定在18到20℃，投喂配合饵料，辅以鲜鱼、贝肉等，投饵率一般为虾体重的3%到5%，以不剩残饵为原则，投饵次数为每天2到3次。
河虾养殖技术：
1 池塘条件与清理：选择面积3到5亩，水深15到25米，淡水水源充足、无污染、沙质底的淡水池塘或虾塘为宜。
2 施肥培饵：虾苗放养前1周，用60到80目筛绢网过滤，进水30厘米，亩施基肥，50公斤或尿素5公斤以培养基础饵料。
3 虾苗放养：虾苗需经一星期以上时间的淡化处理，比重1003以下方可放养，一般亩放07厘米虾苗3万尾，07厘米以下苗需暂养。
4 饵料投喂：虾苗下塘1月内基本不必投喂配合饵料，主要依靠塘中浮游生物为食。1个月后投喂，7到9月可适当增加投饵量，白天投量占1/3，傍晚2/3。
5 调水防病：虾苗放养10天后，开始逐渐加水，每周加水10厘米，高温季节每2天换水，每半月左右，亩用生石灰5公斤化浆全池泼洒，既改善水质和底质，又杀菌促进脱壳生长。
6 收捕：一般养殖80天左右，虾体长达7厘米左右，即可捕出。
养龙虾需要什么技术
小龙虾喜欢生活在干净的地方，
小龙虾属于杂食动物，主要吃动物类，小鱼、小虾、浮游生物、底栖生物、藻类都可以作为它的食物。据虾农介绍，小龙虾的繁殖能力很强，每年小龙虾会排卵两到三次。虾卵的孵化到小龙虾的成熟一般只需要2个月的时间。
小龙虾是存活於淡水中一种像龙虾的甲壳类动物。小龙虾学名克氏原螯虾，也叫红螯虾 或者淡水小龙虾。东北地区称剌蛄 上海水产大学渔业学院蔡生力教授介绍，小龙虾原产于北美洲，1918年，日本从美国引进小龙虾作为饲养牛蛙的饵料。二战期间，小龙虾从日本传入我国，现已成为我国淡水虾类中的重要资源，广泛分布于长江中下游各省市。小龙虾作为外来物种，对生存地的生态环境造成一定影响，成为有一定危害的外来入侵物种之一（但未被列入我国首批外来入侵物种名单）。
淡水养虾技术手册
南美白对虾冬棚养殖注意事项（上）：一、选址：主要选择交通便利，日晒充足、土地平整，咸淡水充足的地方，同时为了避免水源污染和病害交叉感染，尽量避免在养殖集中区域建池，并且进排水分开，尽量避免将养殖污水排到池塘的进水沟中，否则非常不利于病害的预防。
若当地有地下卤水和淡水的，最好抽地下卤水兑淡水进行养殖，如江苏如东和山东滨州的养殖模式，这样可充分避免水质交叉污染。二、清塘：养殖前最好对池塘进行一次充分的清淤。
并且使用强氯精，按照3-5kg/亩的剂量或者漂白粉10-15kg/亩的剂量，排水到池底还剩下5-10厘米水位，将药物化水后全池泼洒，以充分杀灭池底有害菌和各种寄生虫，有条件的最好进行7-10天的曝晒，以促进上一造养殖残留有机质的充分氧化分解。三、 搭棚：选用养虾专用膜搭建，要求材质无毒无味，透明度高，厚度适中，韧性高。
搭棚时结合处要牢固严密，无开裂和透气。考虑到采光取暖效果 ， 池型和大棚均设计为南北走向 ， 这样早晨和傍晚均能较好采光 ， 而中午并不太强 ，全天采热较均匀。
对于冬季气温较低的地方，为提高保温效果 ， 大棚可覆盖双层膜 ， 两层膜相距20-40厘米 第二层膜架托在大棚内铁梁下 ， 以纵向拉钢丝 5-7根支撑，下层膜四周亦与梁密切相接。大棚外面斜向下加架塑料膜 ， 以提高保温效果。
在养殖过程中要注意防止越冬棚破损透风漏雨 ，并要开挖雨水导流沟 ， 避免棚顶的雨水回流进池塘里 ，造成水温骤降和水质急变而引起应激发病。四、 培水：进水时使用80-100目的晒网进行过滤，避免野杂鱼等敌害被抽到池中，南美白对虾对盐度适应范围广05‰-40‰都可以，但低盐度下弧菌繁殖速度较慢，更有利于病害的防控，同时如果盐度过低，又会影对虾脱壳导致成活率低，所以低盐度养殖盐度控制在3‰-8‰为佳。
进水后再次使用“强氯精”按照5袋每亩剂量全池泼洒，以充分杀灭水体中弧菌及其他有害菌。5-7天后使用使用“肥水旺”+“活水素”进行培水，除新挖的池塘在初次肥水徐需要施用适量基肥外，之前养殖过虾或其它品种的池塘应尽量避免施用基肥，培好的水色以茶褐色、嫩绿色、翠绿色、黄绿色为佳，透明度30厘米左右。
南美白对虾冬棚养殖注意事项（下）五、下苗：目前大多数虾农选用的虾苗为一代苗，部分使用的二代苗，少数使用土苗，选择健康有活力的虾苗是养殖成功的第一步，建议养殖户尽量选择正规厂家的SPF一代苗。同时应选择通体洁净有光泽，身体稍有弯曲，肢足完整，尾扇分开，游动灵活，两条触须能并拢或者稍一分开即并拢的虾苗。
同时肝胰脏大小均匀，轮廓清晰，肠道粗壮饱满，空肠率低于2%的虾苗。规格最好在P7-P8，若是淡化养殖，规格最好是P11-P12的虾苗，有条件的养殖场，最好能在显微镜下进行观察，附肢干净无附着物，无纤毛虫寄生，细菌培养弧菌含量不超标，且无红体白斑病原的虾苗为合格。
虾苗下塘前一天，全池泼洒“解毒灵”和“水平安”进行解毒和稳水，下苗后及时泼洒“应激灵”防止虾苗产生应激反应。同时，对于低盐度地区，尤其要注意虾苗场和养殖场的盐度差。
盐度高于10‰的虾塘，盐度差控制在3‰以内 盐度在5‰-10‰时，盐度差控制在1‰以内， 盐度小于5‰时，盐度差控制在05‰以内， 如果盐度差过大，会在很大程度上影响虾苗的成活率。同时虾苗运回养殖场时需要对虾苗进行20-30分钟的调温保证虾苗袋内温度和池塘水温一致之后再将虾苗下到池塘中。
六、投料：饲料一般选择大厂家生产，质量有保障，在水中稳定性强，诱食力强的全价配合饲料，冬棚养殖由于气温 、水温变化不大 ， 对虾的生长和摄食影响较小 ，水质相对稳定 ， 可为养殖户成功作奠基。每个虾塘应设有两个以上饵料台 ，投完料后观察摄食情况一般： 40天前的幼虾以2小时内吃完饲料为好； 40-80天的虾以15小时吃完为好； 80天以后的大虾以1小时吃完为好。
投喂时应当注意以下几项：（1）饵料台中残饵多则适当减少投饵量 ， 并检查原因，及时采取措施。（2）早晚多投 ， 中午少投 ，少量多次 ，每日3一4次为宜。
（3）初一、十五虾蜕壳时少投 ，蜕壳后逐渐加料。（4）大风或气压低 ，闷热时少投 天气好容解氧足时可多投。
（5）浮游生物大量死亡 ，水色变黑浑浊 ，水质变差时少投，水质好虾摄食旺盛适当多头 （6）用药期间少投，用药后再逐渐恢复投料量。 （7）寒潮期间，降温幅度大，虾应激强时少投，气温稳定，天气晴朗时多投。
七、疾病防控：每天早晨、傍晚、午夜都要巡塘、观察虾苗吃食、水质、PH、氨氮、亚硝酸盐、溶解氧、温度等情况，确保各项水质指标都在适宜范围内。喂完料后查看料台时注意观察虾的活力、体表颜色、肝胰脏，肠道等情况，一旦发现异常立即调查原因，及时处理。
1、冬棚虾采用全封闭养殖更容易缺氧 ，特别是凌晨3 一 4时 ，虾池特别容易缺氧，须开启增氧机，此外养殖中后期 ， 阴雨天气也应开启增氧机 阳光充足的中午要开增氧机 ，可以搅动塘水 ，把下层缺氧水体送至上层 ，保持水体溶氧平衡。2、当塘水PH 值超过90时 ， 可泼洒“水平安”，按照250-500毫升/亩剂量进行全池泼洒，也可用腐植。
养虾基本技术
cxfish/skill_contentid=1553 一、虾池条件虾池所处海区水质要洁净，无糖厂、造纸厂、淀粉厂等排放的工业废水污染，自然纳水水深60厘米以上，海水周年盐度变化最低不低于1‰。二、进水闸设置由于采取土池封闭式养殖，其中、后期不需从海区纳水，因此，池塘只需设进水闸即可。每10亩虾池配置宽1米的进水闸1座，闸室设3道闸槽，外槽安装滤杂网，中槽设闸板，每块闸板宽约20厘米，便于调节虾池水位，内槽安装锥形滤水密网。三、放苗前准备1在虾池虾坝上打井，井的深度必须能满足虾池连续注水需要，每5亩池塘配置流量100立方米的水泵1台。2晒池后进水10厘米，每亩施生石灰80公斤，当生石灰乳化后，用铁铲或竹耙将石灰乳泼洒均匀。3消毒后将池水排干，安装上60目筛绢锥形网袋（长8米~100米），闸槽间底用棉布或麻袋塞严，不留缝隙。首次进水，闸门底部保留1块~2块闸板，防止过急的水流将大量的泥沙冲入网袋造成网袋破裂。2天~3天内把水进到60厘米~70厘米深，然后用粘土把闸门封严，防止池水从闸板缝隙往外渗透。四、虾苗放养放苗密度根据虾池的蓄水深度来确定。水深1米~13米，斑节对虾每亩投苗08万~1万尾，南美白对虾每亩投苗1万~12万尾；水深14米~18 米，斑节对虾每亩投苗11万~13万尾，南美白对虾每亩投苗13万~15万尾。放养规格（体长）：斑节对虾为1厘米~12厘米，南美白对虾为 08厘米~12厘米。五、饵料投喂饵料投喂应实行少量多餐的原则，体长6厘米以前每天投喂3次，超过6厘米以后，每天投喂4次。六、水质问题投苗5天后开始往虾池内加井水，每隔2天加水1次，每次添水5厘米，直至虾池达到蓄水深度。夏季高温天气应把池水加满。暴雨来临前1天~2天把水加到虾池蓄水上限，使降落的雨水通过闸板上缘自然外溢，防止雨水使虾池盐化，pH值大幅下降，影响对虾生长或引起死虾。七、病害防治视水色变化及池底黑化情况对虾池进行池水消毒及底质改良。坚持每15天用15ppm漂白粉对虾池进行消毒，用沸石（每亩20公斤）或石灰渣改良底质。每15天投喂药饵一个疗程，每个疗程3天~5天，药饵用3‰维生素C、2%大蒜素及适量鱼肝油拌饲制成。稻田：一、养青虾稻田选择。养青虾稻田应选择在排水比较方便，水源充足，水质良好，保水性能较好的田块。有条件的地方，则集中连片更佳，以便管理。二、稻虾共生的田间工程。养虾稻田应开挖环沟形或“田”字形田间工程。环沟形工程为沿田埂四周开挖一条宽2-3米，深05-1米的环形虾沟，沟土加筑四周田埂，并使其不漏水，环形沟要离田埂1-15米，在环形沟的一端要加挖成宽5米，深12米的青虾暂养池。“田”字形工程即在开好环形的同时，在田块中间加挖“+”字形虾沟，此沟宽2米，深05-07米，并与环形沟连通。同时，每块稻田都要建立进排水系统，进水口要用密网过滤防止野杂鱼进入。三、水稻适时插种和管理。水稻品种要选择具有茎杆坚硬、耐肥力强、不易倒伏、抗病力强的早熟单季或单季杂交晚稻品种。水田每亩施畜禽粪肥20-30担，然后上水翻耕，平田整地，并每亩泼洒生石灰100公斤或清塘净1公斤。以杀灭水田里泥鳅、鳝等敌害。插秧前，每亩再施碳铵40公斤，磷肥30公斤，6月中旬开始进行秧苗栽插和水稻生产管理，应注意的是，水稻施用农药时应尽量选用高效低毒农药，禁止使用敌百虫和菊脂类农药，农药使用方法采用喷洒在水稻茎叶上，避免落入水中，施药后及时注入新水，确保青虾安全。养虾稻田烤田应采取轻搁，即水位降至田露出即可，烤田时间要短，结束后应立即加水到原来位置。四、虾苗放养。7月上旬开始进行虾苗放养，每亩放养虾苗2-3万尾，放苗时间选择在上午9点前进行，虾苗在四周环沟内均匀放养。在四周环沟内适量种植革命草或空心菜，给青虾提供栖息环境。
采纳哦
观赏虾怎么养
观赏虾养殖最关键的是水质问题，它非常脆弱，对水质的要求比较高，所以在虾入水之前一定要先将水中的有害物质清理掉，将ph调到62-68之间，KH值调节到1-2之间。当然养虾最重要的还是观察，如果发现虾到处浮游或者是体色变淡，则说明你的水质恶化了，赶紧换水，否则就会导致虾的死亡。
然后是对水温的要求，虾对水温也是很敏感的，适合观赏虾生长的水温是22-24度之间，而观赏虾繁殖的最佳温度则是25度，在低温中饲养观赏虾会增加虾的寿命，所以建议各位虾友注意控制温度。
别看它个体小小的，但是观赏虾食量是非常大的，食物以素食为主，可以适当的喂食一些肉食，像这样搭配合理比较有利于它的生长。观赏虾养殖过程中，除供应有机波菜等含有丰富营养的食物外，还可供给蒙脱石、怪粉等对美白及增红有作用的辅助材料。
求淡水养虾技术
利用塑料大棚培育早繁虾苗，5月至8月中旬饲养前季罗氏沼虾，8月中旬至10月再养后季罗氏沼虾：或者6-9月前季养罗使沼虾，10月致翌年5月再养一季青虾。这样，一年养殖两季虾，可以充分利用养殖水面和饲料资源，以大幅度提高池塘养虾经济效益，值得大力推广。
(1)选好塘口：要求池塘面积8-10亩，水源充沛，水质良好，水深2米以上，坡比1:25。新开池还要在池底中央开一到4-6米宽的及虾沟，以便捕捞，根据养殖规模，采用高灌低排工艺建好进排水系。
(2)搞好种苗培育：饲养两季罗氏沼虾，要提前建好塑料大棚，3月下旬至4月上旬购进早繁虾苗强化培育，力争月中下旬虾种规格达到3厘米，确保前季放养需要，同时，5月中下旬购进中后期罗氏沼虾专池培育，到8月中旬前后虾种规格达到3厘米，供后季放养。前季养罗氏沼虾后季养青虾，5月中下旬购买罗氏沼虾苗放养，青虾苗专池培育，6月上旬选好培育池，设置小网箱若干员，放养抱卵青虾，9月底青虾虾种规格近3厘米左右。
(3)合理放养：饲养两季罗氏沼虾，前季每亩放虾种08-1万尾，后季每亩放1-12万尾。前季罗氏沼虾后季青虾，罗氏沼虾每亩放虾苗2-25万尾，或虾种1-15万尾，青虾每亩放虾种15-2万尾，放养前做好虾池清洁消毒，培养基础饵料，移栽水草等。选择青天上午放养，注意温差不要过大。
(4)饲料投谓：饲养两虾，可以分别采用罗氏沼虾和清虾系列配合饲料投喂。饲养罗氏沼虾，太湖地区可以喂螺、蚬、蚌肉为主、辅以配合饲料，其他地区以系列配合饲料为主，适当增喂小鱼小虾。通常幼虾阶段，投喂的饲料蛋白质含量要求在35%以上，成虾阶段则要求在32%以上。投喂饲料以傍晚的一次为主，占全天投喂量70%左右。白天饲料投在深水区，夜晚投在浅水水草丛中，定时、定点、定量、定质投喂，日投饲料量罗氏沼虾为在池虾体重5-10%，青虾则为3-5%。
(5)水质管理：5-6月份，虾鱼或虾种放养初期，保持池水深08米；7-9月高温季节，将池水加满，秋季多阴雨闷热天气，应根据水质情况，7-10天换注一次新鲜水，每次换水1/3。平时加强水质检测和巡塘。
(6)适时起捕：两季罗氏沼虾，前季月初开始起捕，后继 月初起捕，一季罗氏沼虾一季青虾，罗氏沼虾自月中旬开始捕大留小，分期分批上市，青虾于翌年月份起捕上市，有条件的，可以采取塑料大棚暂养方法，选留一部分商品虾到春节前后价格高时销售。
Perfume is a mixture of fragrant essential oils and aroma compounds, fixatives, and solvents used to give the human body, objects, and living spaces a pleasant smell The amount and type of solvent mix with the fragrance oil dictates whether a perfume is considered a perfume extract, Eau de parfum, Eau de toilette, or Eau de Cologne
It is impossible to describe a perfume according to its components because the formulas are kept secret Even if the formulas are known, the ingredients are often too numerous to provide a useful classification Cognoscenti can, however, generally get a handle on the principal ingredients On the other hand, it is possible to group perfumes into olfactive families and describe them through the notes that appear as they slowly evaporate Perfumes can also be classified according to their concentration [1][2] [3]
[edit] Olfactive families
Fragrances can be classified into several olfactive families, by the themes, or accords, of these fragrances
Floral: Fragrances that are dominated by the scent of one or more types of flowers When only one flower is used, it is called a soliflore (as in Dior's Diorissimo, with lily of the valley)
Chypre: Fragrances built on a similar accord consisting of bergamot, oakmoss, pachouli, and labdanum This family of fragrances is named after a perfume by François Coty by the same name Meaning Cyprus in French, the term alludes to the inspiration behind the original creation
Aldehydic: Fragrances that incorporate the family of chemicals known as aldehydes Chanel No 5 was the first aldehydic perfume (created by the French perfumer Ernest Beaux in 1921) Others include Je Reviens and Arpege Aldehydic perfumes have the characteristic "piquant" note produced by materials like Aldehyde C12 MNA
Fougère: Fragrances built on a base of lavender, coumarin and oakmoss This fragrance family is named after Houbigant's Fougère Royale, which pioneered the use of this base Many men's fragrances belong to this family of fragrances, which is characterized by its sharp herbaceous and woody scent
Leather: A family of fragrances which features the scents honey, tobacco, wood, and wood tars in its middle or base notes and a scent that alludes to leather
Woody: Fragrances that are dominated by the woody scents, typically of sandalwood and cedar Patchouli, with its camphoraceous smell, is commonly found in these perfumes
Orientals or ambers: A large fragrance class featuring the scents of vanilla and animal scents together with flowers and woods Can be enhanced by camphorous oils and incense resins, which bring to mind Victorian era imagery of the Middle East and Far East
Citrus: An old fragrance family that until recently consisted mainly of "freshening" eau de colognes due to the low tenacity of citrus scents Development of newer fragrance compounds has allowed for the creation of primarily citrus fragrances
[edit] Fragrance notes
A mixture of alcohol and water is used as the solvent for the aromatics On application, body heat causes the solvent to quickly disperse, leaving the fragrance to evaporate gradually over several hours The rate of evaporation (vapor pressure) and the odor strength of the compound partly determine the tenacity of the compound and determine its perfume note classification
Top notes: Scents that are perceived immediately on application of a perfume Top notes create the scents that form a person's initial impression of a perfume Because of this, they are very important in the selling of a perfume The scents of this note class are usually described as "fresh," "assertive" or "sharp" The compounds that contribute to top notes are strong in scent, very volatile, and evaporate quickly Citrus and ginger scents are common top notes
Heart notes or Middle notes: The scent of a perfume that emerges after the top notes dissipate The heart note compounds form the "heart" or main body of a perfume and act to mask the often unpleasant initial impression of base notes, which become more pleasant with time Not surprisingly, the scent of heart note compounds is usually more mellow and "rounded" Scents from this note class appear anywhere from 2 minutes to 1 hour after the application of a perfume Lavender and rose scents are typical heart notes Top notes and heart notes are sometimes described together as Head notes
Base notes: The scent of a perfume that appears after the departure of the top notes The base and middle notes together are the main theme of a perfume Base notes bring depth and solidness to a perfume Compounds of this class are often the fixatives used to hold and boost the strength of the lighter top and heart notes The compounds of this class of scents are typically rich and "deep" and are usually not perceived until 30 minutes after the application of the perfume or during the period of perfume dry-down Musk, vetiver and scents of plant resins are commonly used as base notes
[edit] Concentration and composition
Perfumes oils, or the "juice" of perfume composition, are diluted with a suitable solvent to make the perfume more usable This is done because undiluted oils (natural or synthetic) contain high concentrations of volatile components that will likely result in allergic reactions and possibly injury when applied directly to skin or clothing
Although dilutions of the perfume oil can be done using solvents such as jojoba, fractionated coconut oil, and wax, the most common solvents for perfume oil dilution is ethanol or a mixture of ethanol and water The percent of perfume oil by volume in a perfume is listed as follows:
Perfume extract: 20%-40% aromatic compounds
Eau de parfum: 10-30% aromatic compounds
Eau de toilette: 5-20% aromatic compounds
Eau de cologne: 2-3% aromatic compounds
As the percentage of aromatic compounds decreases, the intensity and longevity of the scent decrease It should be noted that different perfumeries or perfume houses assign different amounts of oils to each of their perfumes As such, although the oil concentration of a perfume in eau de parfum (EDP) dilution will necessarily be higher than the same perfume in eau de toilette (EDT) form, the same trends may not necessarily apply to different perfume compositions much less across different perfume houses
Furthermore, some fragrances with the same product name but having a different concentration name may not only differ in their dillutions, but actually use different perfume oil mixtures altogether For instance, in order to make the EDT version of a fragrance brighter and fresher than its EDP, the EDT oil may be "tweaked" to contain slightly more top notes or less base notes In some cases, words such as "extrême" or "concentrée" appended to frangrance names might indicate completely different frangrances that relates only because of a similar perfume accord An instance to this would be Chanel‘s Pour Monsieur and Pour Monsieur Concentrée
[edit] Natural and synthetic aromatics
[edit] Plant sources
Plants have long been used in perfumery as a source of essential oils and aroma compounds These aromatics are usually secondary metabolites produced by plants as protection against herbivores, infections, as well as to attract pollinators Plants are by far the largest source of fragrant compounds used in perfumery The sources of these compounds may be derived from various parts of a plant A plant can offer more than one source of aromatics, for instance the aerial portions and seeds of coriander have remarkably different odors from each other Orange leaves, blossoms, and fruit zest are the respective sources of petit grain, neroli, and orange oils
Flowers and blossoms: Undoubtedly the largest source of aromatics Includes the flowers of several species of rose and jasmine, as well as osmanthus, mimosa, tuberose, as well as the blossoms of citrus and ylang-ylang trees Although not traditionally thought of as a flower, the unopened flower buds of the clove are also commonly used Orchid flowers are not commercially used to produce essential oils or absolutes, except in the case of vanilla, an orchid, which must be pollinated first and made into seed pods before use in perfumery
Leaves and twigs: Commonly used for perfumery are lavender leaf, patchouli, sage, violets, rosemary, and citrus leaves Sometimes leaves are valued for the "green" smell they bring to perfumes, examples of this include hay and tomato leaf
Roots, rhizomes and bulbs: Commonly used terrestrial portions in perfumery include iris rhizomes, vetiver roots, various rhizomes of the ginger family
Seeds: Commonly used seeds include tonka bean, coriander, caraway, cocoa, nutmeg, mace, cardamom, and anise
Fruits: Fresh fruits such as apples, strawberries, cherries unfortunately do not yield the expected odors when extracted; if such fragrance notes are found in a perfume, they are synthetic Notable exceptions include litsea cubeba, vanilla, and juniper berry The most commonly used fruits yield their aromatics from the rind; they include citrus such as oranges, lemons, limes, and grapefruit
Woods: Highly important in providing the base notes to a perfume, wood oils and distillates are indispensable in perfumery Commonly used woods include sandalwood, rosewood, agarwood, birch, cedar, juniper, and pine
Bark: Commonly used barks includes cinnamon and cascarilla The fragrant oil in sassafras root bark is also used either directly or purified for its main constituent, safrole, which is used in the synthesis of other fragrant compounds such as helional
Resins: Valued since antiquity, resins have been widely used in incense and perfumery Highly fragrant and antiseptic resins and resin-containing perfumes have been used by many cultures as medicines for a large variety of ailments Commonly used resins in perfumery include labdanum, frankincense/olibanum, myrrh, Peru balsam, gum benzoin Pine and fir resins are a particularly valued source of terpenes used in the organic synthesis of many other synthetic or naturally occurring aromatic compounds Some of what is called amber and copal in perfumery today is the resinous secretion of fossil conifers
Lichens: Commonly used lichen includes oakmoss and treemoss thalli
[edit] Animal sources
Musk: Originally derived from the musk sacs from the Asian musk deer, it has now been replaced by the use of synthetic musks due to its price and ethical issues
Civet: Also called Civet Musk, this is obtained from the odorous sacs of the civets, animals in the family Viverridae, related to the Mongoose
Castoreum: Obtained from the odorous sacs of the North American beaver
Ambergris: Lumps of oxidized fatty compounds, whose precursors were secreted and expelled by the Sperm Whale Ambergris is commonly referred as "amber" in perfumery and should not be confused with yellow amber, which is used in jewelry
Honeycomb: Distilled from the honeycomb of the Honeybee
[edit] Synthetic sources
Synthetic aromatics are created through organic synthesis from various chemical compounds that are obtained from petroleum distillates, pine resins, or other relatively cheap organic feedstock Synthetics can provide fragrances which are not found in nature For instance, Calone, a compound of synthetic origin, imparts a fresh ozonous metallic marine scent that is widely used in contemporary perfumes Synthetic aromatics are often used as an alternate source of compounds that are not easily obtained from natural sources For example, linalool and coumarin are both naturally occurring compounds that can be cheaply synthesized from terpenes Orchid scents (typically salicylates) are usually not obtained directly from the plant itself but are instead synthetically created to match the fragrant compounds found in various orchids
The majority of the world's synthetic aromatics are created by relatively few companies They include:
International Flavors and Fragrances (IFF)
Givaudan
Firmenich
Quest International
Takasago
Symrise
Mane SA
CPL
Each of these companies patent several processes for the production of aromatic synthetics annually
See Aroma compound
[edit] Obtaining natural odorants
Main article: Extraction (fragrance)
Before perfumes can be composed, the odorants used in various perfume compositions must first be obtained Synthetic odorants are produced through organic synthesis and purified Odorants from natural sources require the use of various methods to extract the aromatics from the raw materials The results of the extraction are either essential oils, absolutes, concretes, or butters, depending on the amount of waxes in the extracted product [4]
All these techniques will to a certain extent, distort the odour of the aromatic compounds obtained from the raw materials This is due to the use of heat, harsh solvents, or through exposure to oxygen in the extraction process which will denature the aromatic compounds, which either change their odour character or renders them odourless
Maceration/Solvent extraction: The most used and economically important technique for extracting aromatics in the modern perfume industry Raw materials are submerged in a solvent that can dissolve the desired aromatic compounds Maceration lasts anywhere from hours to months Fragrant compounds for woody and fibrous plant materials are often obtained in this manner as are all aromatics from animal sources The technique can also be used to extract odorants that are too volatile for distillation or easily denatured by heat Commonly used solvents for maceration/solvent extraction include hexane, and dimethyl ether The product of this process is called a "concrete"
Supercritical fluid extraction: A relatively new technique for extracting fragrant compounds from a raw material, which often employ Supercritical CO2 Due to the low heat of process and the relatively unreactive solvent used in the extraction, the fragrant compounds derived often closely resemble the original odour of the raw material
Ethanol extraction: A type of solvent extraction used to extract fragrant compounds directly from dry raw materials, as well as the impure oily compounds materials resulting from solvent extraction or enfleurage Ethanol extraction is not used to extract fragrance from fresh plant materials since these contain large quantities of water, which will also be extracted into the ethanol
Distillation: A common technique for obtaining aromatic compounds from plants, such as orange blossoms and roses The raw material is heated and the fragrant compounds are re-collected through condensation of the distilled vapour
Steam distillation: Steam from boiling water is passed through the raw material, which drives out their volatile fragrant compounds The condensate from distillation are settled in a Florentine flask This allows for the easy separation of the fragrant oils from the water The water collected from the condensate, which retains some of the fragrant compounds and oils from the raw material is called hydrosol and sometimes sold This is most commonly used for fresh plant materials such as flowers, leaves, and stems
Dry/destructive distillation: The raw materials are directly heated in a still without a carrier solvent such as water Fragrant compounds that are released from the raw material by the high heat often undergo anhydrous pyrolysis, which results in the formation of different fragrant compounds, and thus different fragrant notes This method is used to obtain fragrant compounds from fossil amber and fragrant woods where an intentional "burned" or "toasted" odour is desired
Expression: Raw material is squeezed or compressed and the oils are collected Of all raw materials, only the fragrant oils from the peels of fruits in the citrus family are extracted in this manner since the oil is present in large enough quantities as to make this extraction method economically feasible
Enfleurage: Absorption of aroma materials into wax and then extracting the odorous oil with alcohol Extraction by enfleurage was commonly used when distillation was not possible due to the fact that some fragrant compounds denature through high heat This technique is not commonly used in the present day industry due to its prohibitive cost and the existence of more efficient and effective extraction methods [2]
[edit] Fragrant extracts
Although fragrant extracts are known to the general public as the generic term "essential oils", a more specific language is used in the fragrance industry to describe the source, purity, and technique used to obtain a particular fragrant extract
Of these extracts, only absolutes, essential oils, and tinctures are directly used to formulate perfumes
Absolute: Fragrant materials that are purified from a pommade or concrete by soaking them in ethanol By using a slightly hydrophilic compound such as ethanol, most of the fragrant compounds from the waxy source materials can be extracted without dissolving any of the fragrantless waxy molecules Absolutes are usually found in the form of an oily liquid
Concrete: Fragrant materials that have been extracted from raw materials through solvent extraction using volatile hydrocarbons Concretes usually contain a large amount of wax due to the ease in which the solvents dissolve various hydrophobic compounds As such concretes are usually further purified through distillation or ethanol based solvent extraction Concretes are typically either waxy or resinous solids or thick oily liquids
Essential oil: Fragrant materials that have been extracted from a source material directly through distillation or expression and obtained in the form of an oily liquid Oils extracted through expression are sometimes called expression oils
Pomade: A fragrant mass of solid fat created from the enfleurage process, in which odorous compounds in raw materials are adsorbed into animal fats Pommades are found in the form of an oily and sticky solid
Tincture: Fragrant materials produced by directly soaking and infusing raw materials in ethanol Tinctures are typically thin liquids [2]
[edit] Composing perfumes
Perfume compositions are an important part of many industries ranging from the luxury goods sectors, food services industries, to manufacturers of various household chemicals The purpose of using perfume or fragrance compositions in these industries is to affect customers through their sense of smell and entice them into purchasing the perfume or perfumed product As such there is significant interest in producing a perfume formulation that people will find aesthetically pleasing
[edit] The Perfumer
The job of composing perfumes that will sell is left up to an expert on perfume composition or known in the fragrance industry as the perfumer They are also sometimes referred to affectionately as "the Nose" due to their fine sense of smell and skill in smell composition The perfumer is effectively an artist who is trained in depth on the concepts of fragrance aesthetics and who is capable of conveying abstract concepts and moods with their fragrance compositions At the most rudimentary level, a perfumer must not only have a keen knowledge of a large variety of fragrance ingredients and their smells, and be able to distinguish each of the fragrance ingredients whether alone or in combination with other frangrances As well, they must know how each ingredient reveals itself through time with other ingredients The job of the perfumer is very similar to that of flavourists, who compose smells and flavourants for many commercial food products
The composition of a perfume typically begins with a brief by the perfumer's employer or an outside customer The customers to the perfumer or their employers, are typically fashi
以上就是关于油皮+痘痘肌+敏感怎么护肤呢有什么好的护肤品推荐全部的内容，包括:油皮+痘痘肌+敏感怎么护肤呢有什么好的护肤品推荐、敏感肌适合用什么护肤品、skii适合什么年龄等相关内容解答，如果想了解更多相关内容，可以关注我们，你们的支持是我们更新的动力！
欢迎分享，转载请注明来源：优选云
微信扫一扫
支付宝扫一扫
评论列表（0条）