浅谈大学英语学习的策略研究

翻译学习策略在英语的学习中占有重要的地位,它是影响翻译的学习效果的一项重要的标准和特殊的因素,它的意义在于解释在学生的学习的过程当中如何进行有效的翻译,并且在翻译的过程当中如何提高自己翻译作品的准确性,在翻译的过程当中会有效的加快翻译知识的自动化。本文主要研究的目的是翻译者在翻译的过程当中可以有效地发挥好翻译学习的策略的效能。作者在研究的过程当中会有效的根据在大学外语的教学翻译中进行翻译的方法的总结和归纳,并且在翻译方法总结和归纳的过程当中有效的提出几种适合学生的英语翻译的方法,是学生的翻译的学习可以得到最大程度的提高。     

独立学院体育课程体系的改革与展望

独立院校的体育课程体系的改革是近来国家教育部的相关的文件的要求,而且独立学院体育课程体系的创新的具体的措施也都需要切实的结合独立学院的相关的特色来进行,这样才可以有效的发挥独立学院体育教育的多种的作用。而且这方面的改革也都是系统性的工程。本文作者结合自身多年的教育经验对相关方面的问题进行详细的讨论。     

基于SSH构架的学籍管理平台设计与实现

随着我们国家的教育改革的不断的实现,各个地区办学的规模不断的扩大,学籍的管理工作也越来越繁重,逐渐的变为工作中的不可或缺的一个重要组成部分,学籍管理的好坏能够直接的影响学校的工作,学校的教学的质量以及学风的建设也与学籍管理的工作息息相关。人们也在不断的建设自己的档案,对于建设档案的意识逐渐的增加,学校的工作也逐渐的受到了社会的广泛的关注。本文主要阐述了基于SSH的学籍的管理的平台的设计方法以及实现的效果。     

水乡觅食记——从南浔到同里将美食与美好一起打包

“这里有水晶晶的水,水晶晶的太空,水晶晶的日月,水晶晶的星辰,水晶晶的朝云,水晶晶的暮雨,水晶晶的田野,水晶晶的寺院,水晶晶的宝塔,水晶晶的天主堂,水晶晶的耶稣堂,水晶晶的水风车,水晶晶的水车,水晶晶的池塘,     

优质护理在消化内科护理管理中的应用

随着社会的发展,科技技术的飞速发展,而消化内科消化内科患者的护理管理也有着一定的发展,笔者就针对消化内科监护的患者的护理管理做一个全面的研究与分析。本文主要的目的就是详细的探讨消化内科监护的护理管理原菌的分布,并且正确的指导出在具体的治疗过程中临床合理的使用一系列的抗菌药物,从而减少感染的情况出现。本文的主要目的是详细的研究不同种类的消化内科患者护理管理的临床特点。本文主要的研究方法是对76例护理管理的患者在消化内科的数据以及护理管理等问题进行全面的研究与分析,与此同时对不同的治疗方式治疗消化内科患者的治疗效果做一个全面的研究与分析。     

水利工程中混凝土出现裂缝渗透的原因及解决的措施

伴随着我国经济的不断发展,促进我国经济发展的基础设施的建设工程也在不断的兴建,这其中水利工程的建设工程在近年来的建设是十分的多的。水利工程的建设对于我国经济的建设和社会的发展都是具有十分重要的意义的。在进行建筑的时候,混凝土的使用是不可避免的,但是在水利工程中极易出现混凝土出现裂缝的情况,进而导致水利工程出现裂缝的情况,针对这一情况施工的企业要及时找到解决的措施。     

植物抗逆性生理分析

农作物的生产与人类的生活密切相关,粮食的产量在一定的自然条件下受到了很大的限制性,天气的各种变化,都会影响到农作物的生产。在经过了长期的自然选择与进化之后,植物对环境的胁迫能够产生相应的适应能力,这种能力称为植物的抗逆性。文章通过详细地阐明植物的抗逆性的含义与植物的抗逆性的分类的内容,从而在了解了植物的抗逆性生理的情况下,进一步提出提高植物抗逆性的措施。     

医院食堂药膳在临床营养的应用

我国的药膳是具有悠久的历史的,其中中医学的发展更是我国几千年的发展辉煌的成就。是我国历史发展的见证和结晶。对于有些患者来说,用药会造成患者的胃部的灼伤。随着经济社会的发展人们对于自身的健康越来越重视。在生病或者需要调养的时候,不同于以往,常常会更加重视食物对于疾病的自愈力。而药膳并不是简单的中药的简单的相加在一起,而是在中医的辩证的路线,对于药物和食物以及调味料进行精确的配比而制成的具有药物效果的饮食。本文将主要针对医院的食堂的药膳在临床中的应用进行探讨,促进我国的药膳在医院食堂的发展。     

浅析公路路基施工技术要点及质量控制

公路的施工在现在面临的挑战是非常大的,主要是来自于车辆的行车速度在不断的提升,而且车辆的负荷也在增加,与是同时,车辆的数量也在逐渐的增多,这些因素都给公路的路基和路面带来了很大的影响。目前,公路的路基和路面的质量也在不断的提高,作为公路工程的基础,路基的质量会直接影响公路的使用效果,所以在进行公路施工的时候要对公路的路基的质量进行严格的控制。     

浅析建筑施工阶段监理工作

建筑施工中,施工的质量是人们关注的重点,施工的质量对建筑工程以后的使用效果是有很大的影响的,为了更好的保证施工的质量,施工的单位在进行施工的时候一定要做到更加精心的进行施工,在施工管理方面也要进行更加专业的管理,工程的监理对工程的质量是有很大的影响的,同时也是对工程质量进行控制的保障。为了更好的进行建筑工程的施工,一定要对施工阶段工程监理工作特别的重视。     

Supplementation of common white bread by coriander leaf powder

Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.     

光线照射下芫荽和蕹菜常温贮藏效果比较

比较了芫荽(Coriandrum sativum L.)和蕹菜(Ipomoea aquatica Forsk)在20±1℃下光照处理的贮藏效果。在4d贮藏期内,用光合量子通量密度(PPED)为5μmol/m2•s的红光每天连续照射24h。结果表明,与黑暗条件下芫荽和蕹菜贮藏效果相比,光照有利于累积还原糖和减少叶绿素和VC损失,并且光照条件下蕹菜的贮藏效果好于芫荽;贮藏结束时,光照处理的芫荽和蕹菜中叶绿素含量分别比同期黑暗处理的高出76.82%和93.36%,还原糖含量分别高出32.69%和20.57%,VC保存率分别高出2.31和2.38倍;芫荽根部和蕹菜嫩茎切口吸收水分而使其保持鲜嫩状态,两者含水量变化与光照无关。     

Antimicrobial activity of coriander oil and its effectiveness as food preservative

Foodborne illness represents a major economic burden worldwide and a serious public health threat, with around 48 million people affected and 3,000 death each year only in the USA. One of the possible strategies to reduce foodborne infections is the development of effective preservation strategies capable of eradicating microbial contamination of foods. Over the last years, new challenges for the food industry have arisen such as the increase of antimicrobial resistance of foodborne pathogens to common preservatives and consumers demand for naturally based products. In order to overcome this, new approaches using natural or bio-based products as food preservatives need to be investigated. Coriander (Coriandrum sativum L.) is a well-known herb widely used as spice, or in folk medicine, and in the pharmacy and food industries. Coriander seed oil is the world's second most relevant essential oil, exhibiting antimicrobial activity against Gram-positive and Gram-negative bacteria, some yeasts, dermatophytes and filamentous fungi. This review highlights coriander oil antimicrobial activity and possible mechanisms of action in microbial cells and discusses the ability of coriander oil usage as a food preservative, pointing out possible paths for the successful evolution for these strategies towards a successful development of a food preservation strategy using coriander oil.     

芫荽的研究进展

芫荽不仅是人们喜爱的调味蔬菜,还具有一定的药用价值。近年来,芫荽的开发利用引起了食品、化学、医药、生物学家的兴趣,发现新的生理功能对引导人们科学利用芫荽具有很重要的意义。综述了国内外芫荽的研究进展,结合我国芫荽的利用现状及存在的主要问题,提出了一系列的改善措施,将为我国芫荽综合利用及发展提供一定的理论依据。     

Thermal Degradation Kinetics of Chlorophyll in Pureed Coriander Leaves

Coriander leaves are widely used in cooking throughout the world. Thermal degradation kinetics of chlorophyll a, b, and total chlorophyll in coriander leaf puree was investigated at varying levels of pH (4.5–8.5) and processing temperature (80–145°C). Coriander puree at pH 4.5 was processed at 80° to 100°C, whereas that at pH 5.5 to 8.5 was processed at 105° to 145°C. Chlorophyll degradation followed first-order reaction kinetics. Good agreement was found between estimated and experimental chlorophyll retention in all cases (R ² > 0.80). Activation energies ranged from 6.57 to 96.00 kJ/mol. Reaction rate and activation energy data indicated that chlorophylls were more stable at alkaline pH. Transition state theory was applied to estimate the enthalpy, entropy, and Gibbs free energy of activation. Enthalpy of activation (ΔH ^#) ranged from 3.46 to 91.99 kJ/mol, whereas entropy of activation (ΔS^#) ranged from −0.265 to −0.047 kJ/(mol K). The overall free energy change was 107.55 kJ/mol. Results indicated that, the compensation effect did not exist for chlorophyll degradation in coriander puree during thermal processing.     

罗丹明6G-Co2+-H2O2体系荧光法测定常见蔬菜的抗氧化活性

罗丹明6G本身能产生特征荧光,其激发波长和发射波长分别为350nm和549nm,碱性中Co2+-H2O2体系产生的•OH可以迅速氧化罗丹明6G使荧光猝灭,蔬菜提取物可以清除溶液中的•OH,从而使溶液的荧光减弱程度降低。据此建立了一种测定蔬菜对•OH的清除率的新方法。测试了14种常见蔬菜的抗氧化活性,其中菠菜、油菜、韭菜、香菜、雪里蕻5种绿叶蔬菜的抗氧化性较强。     

Studies on growth,structural carbohydrate and phytate in coriander (Coriandrum sativum) during seed development

Coriander (Coriandrum sativum L) is an important spice crop and is used in Indian diets. Physiological characters of plants and biochemical constituents like structural carbohydrate and phytate were studied in developing coriander (var Narnaul and Panth) seeds. Moisture decreased with advancement of seed development. Neutral detergent fibre, acid detergent fibre, hemicellulose, cellulose and lignin levels increased with maturation of seed in both coriander varieties. Significant variations were observed in biochemical constituents between varieties and during different stages of seed development. The presence of phytate did not vary at different stages of seed development. The height of plants varied from 134 to 139 cm with 10 branches. Umbels varied from 89 to 99 with an average of six umbellets. Narnaul seed weight was double that of the variety Panth.     

Quality of dried coriander leaves as affected by pretreatments and method of drying

Coriander (coriandrum sativum), an annual herb/spice crop is widely used for culinary purpose In India, fresh coriander is abundantly available during winters from December to March but has very short shelf life even under refrigerated conditions. This leads to a marked scarcity in availability and a sharp rise in price in the lean period. During peak period, most of the crop is lost/wasted due to lack of proper post harvest processing techniques. The fresh green coriander (soft stems and leaves) if properly dried, packaged and stored may help in increasing its availability during lean periods at a lower price. Different pretreatments and methods were studied and evaluated on the basis of quality and rehydration characteristics. The best pretreatment was found to be dipping for 15 min in solution of 0.1% Magnesium chloride, 0.1% Sodium bicarbonate and 2.0% KMS in water at room temperature and the best method was drying in mini multi rack solar dryer.     

Coriander (<Emphasis Type="Italic">Coriandrum sativum</Emphasis> L.) seed oil improves plasma lipid profile in rats fed a diet containing cholesterol

Coriander (Coriandrum sativum L.) seed oil (COR) is a promising oil with high levels of bioactive compounds. Very little information, however, is available on the effect of administration of COR on different aspects of plasma lipid profile in experimental animals. In view of the important implications, the effect of administration of COR and oil blend [a mixture of soybean oil, coriander oil and sunflower oil (4:2:4, w/w/w; Blend)] on the profile of plasma lipids was investigated in 24 male albino rats placed on a cholesterol-rich (1%) basal diet as compared to rats on a cholesterol-free basal diet. Coriander seed oil and Blend were analyzed for composition of fatty acid, sterol and tocopherol. The levels of bioactive compounds (sterols and tocopherols) were higher in COR than in the Blend. In addition, the antiradical potential of COR and Blend was measured and the results showed that COR had stronger radical scavenging activity than Blend. In the biological experiment, rats were divided into four diet groups. The negative control group (control) consumed the basal diet (BD) only, which contained wheat starch, casein and cellulose, as well as mineral and vitamin mixtures. To the BD were added 1 g/100 g cholesterol (Chol/group), or both (Chol/COR group) and (Chol/Blend group). The groups did not differ before the experiment, which lasted 60 days. Plasma total lipids (TL), triacylglycerols (TAG), total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C) and high-density lipoprotein-cholesterol (HDL-C) were measured at day 15, 30, 45 and 60 during the experiment period. Generally, COR and Blend-supplemented diets decreased the levels of TL, TC, TAG and LDL-C in plasma. In addition, significant increase in the levels of HDL-C was observed for Chol/COR and Chol/Blend groups. The results demonstrated that COR, and to a relatively lesser degree Blend, have hypocholesterolemic properties in rats fed a cholesterol-rich diet.     

用极微弱化学发光法评价4种天然食品和3种精油的稳定性

研究了用极微弱化学发光法评价4种天然食品和3种精油在O2中和60℃条件下的稳定性。麝香草,椰子,芫荽,山楂4种天然食品的发光强度顺序为,麝香草>椰子>芫荽>山楂,3种精油的发光强度顺序为,丁香>柚子>芫荽。还测定了这3种精油主成分单体的发光强度顺序为:丁香酚>柠檬烯>芳樟醇,研究结果表明,在氧化环境中的稳定顺序与发光强度呈相反顺序。