非物质文化遗产土家族织锦技艺的信息图表设计研究

土家族织锦技艺历史悠久、文化深厚,为传承和保护国家级非物质文化遗产土家族织锦技艺,提升其市场竞争力和影响力,有必要对土家族织锦技艺展开设计研究。文章以土家族织锦技艺作为研究对象,信息图表设计为媒介,信息化处理方法为手段,从材料、工具、工艺、纹样的角度,分析传统工艺的保护和传承与信息图表设计结合的方法,对土家族织锦技艺在信息图表设计中的呈现方式进行探究,以宣扬土家族织锦技艺的工艺美、视觉美、文化美,扩展传统工艺保护在设计领域中的应用形式。     

手工技艺类非物质文化遗产参与乡村旅游品牌塑造的发展现状研究——以湘西土家族织锦技艺为例

土家织锦在土家语中称"西兰卡普",土家织锦技艺是一种极其古老的民间工艺,也是传统手工技艺类非物质文化遗产。而土家织锦堪称武陵山区土家族人少数民族织锦的典范,民间称做"打花",主要以湖北恩施土家族和湘西土家族织锦技艺为主。而近年来土家织锦参与乡村旅游品牌塑造发展日渐没落,从而产生了一系列的发展问题。归纳了土家织锦乡村旅游品牌的设计和销售方面的有效对策,并希望社会各界人士以此为鉴,对当前探索民族地区手工技艺类非物质文化遗产参与旅游品牌塑造的有效保护传承有所裨益。     

土家织锦在文创产品设计中的运用路径

2006年,土家织锦编织技艺被列入第一批国家级非物质文化遗产代表性目录.作为土家族文化的重要载体,土家织锦编织技艺是土家族的民族工艺之花,被誉为土家族的符号.如何将传统的土家织锦与现代审美及生活融为一体是业界人士关注的焦点.文章介绍了土家织锦及其文创产品的开发现状,通过分析开发原则和开发方法等,探索土家织锦文创产品开发...     

绚丽多彩的西兰卡普

摘要：本文以国家级非物质文化遗产土家族的传统织锦西兰卡普为切入点,分析了它的整体艺术特色以及独具的民族文化品格。它的图案内容繁多,具有强烈的故事性,色彩性格强烈,技艺独特,并对其在现代化社会语境下的生存和发展提出了设想。     

《土家织锦的文化生态与视觉艺术》的推介

土家织锦作为土家族传统织造技艺术,具有非常高的研究价值。2016年8月,叶洪光与冯泽民出版《土家织锦文化生态与视觉艺术》一书,对于保护土家族染织类非物质文化具有重要意义。本文从该书的内容入手,提出土家织锦不仅是一种地方性知识,同时也是一种地域和民族文化的观点。     

咂酒——土家族酒文化的精髓

土家族酿酒历史悠久,有着丰富深邃的酒文化,其咂酒最具土家族特色,是土家族酒文化的精髓.论述了咂酒的历史源流、酿制技艺、饮用习俗及其文化底蕴与内涵,并提出应与土家族非物质文化遗产保护相结合,对咂酒的酿制技艺进行挖掘整理,与土家族旅游发展相结合进行保护与传承.     

湘西土家织锦中民俗题材类纹样研究

土家织锦是湘西酉水一带保留非常完整的非物质文化遗产,湘西地处偏僻,且多为山区,交通极其不便,长期以来一直处于封闭状态,改土归流开始土家族开始与汉族等其他民族文化发生融合,丰富了土家织锦纹样。本文以土家织锦中民俗纹样题材为例,主要对土王五颗印、迎亲图、老鼠嫁女等代表性纹样从来源、纹样组成、色彩搭配等进行分析研究土家织锦的纹样特征。     

苗族织锦技艺的生产性保护路径探析

目前，苗族织锦技艺在工业化冲击下面临着保护和传承的困境。为此，通过田野调查和文献研究等方法对苗族织锦技艺的民俗文化内涵、现代价值及传承现状等进行分析，指出苗族织锦技艺目前在传承方面面临的主要困境，并试图从源头加强苗族织锦产品创新设计、通过媒体宣传与电商平台营销的整合营销方式推进苗族织锦产品生产，从而实现苗族织锦技艺的生产性保护，为苗族织锦技艺传承与保护提供参考。     

土家织锦中椅子花纹样艺术特征探析

"椅子花"是土家织锦中较为特殊的艺术形象,图案繁复、配色复杂,画面呈现出优美的韵律,土家人采用"观物取象"的方式创作椅子花纹样,所代表的不仅是纹样创作者个人的思维特性,更是整个土家族长期实践的集体思维特性和文化秉性,是织锦者因材制宜、因势利导的工艺创造之美。土家族人用自己独特的织造技艺,将物质材料转变成艺术符号,将对生活的热爱与乐观向上的情感表达寄寓于椅子花纹样之中。本文主要从椅子花的工艺织造,图案构成及自然拙朴的装饰色彩进行分析,解读土家织锦椅子花纹样的艺术特征与审美文化。     

土家族“西兰卡普”织锦传承与发展探究

了解土家族"西兰卡普"织锦文化,探究"西兰卡普"工艺发展历程,分析土家族"西兰卡普"织锦文化所富含的民族性、地域性和时代性、传承的媒介与方式、当前的实际价值问题、以及传统继承与再发展的关系。为传承和创新"西兰卡普"织锦文化提供理论及技法支持,以土家族"西兰卡普"织锦的传承与创新发展为最终目的,形成完善的理论体系,唤醒当代人对于传承和发展民族优秀传统文化的积极性。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.     

ANALYTICAL CHARACTERIZATION OF THE PRODUCTS OF NONENZYMATIC GLYCOSYLATION OF LYSOZYME

The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated.     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．