中国珠宝企业如何走出金融危机的困局（二）

金融危机对于中国的珠宝企业影响到底有多严重？是媒体夸大了金融危机的力量？还是中国的经济已经呈现回暖迹象？表面平静的2009年初的中国珠宝企业是正在走出困境？还是正在走入困境？只有十几年发展历史的中国珠宝企业该如何来应对百年一遇的金融海啸？中国未来几年珠宝市场的走势又将如何？带着众多疑问，《中国宝玉石》杂志从上期开始牵手各路精英学者与我们共同探讨时事经济动向。让经验丰富的企业家和专家们为正无法摸透金融危机是深是浅的企业指引方向。     

珠宝品牌建设探索——跳出珠宝品牌认识的误区

品牌是近年来倍受珠宝行业关注的一个话题,产品要占领市场、企业要长足发展都离不开品牌,品牌建设推动了珠宝行业的进步,品牌的推广也带来了珠宝市场的繁荣。不言而喻,中国的珠宝企业发展到今天关键的是品牌的竞争。然而,珠宝企业在品牌建设中会遇到什么样的问题？珠宝企业在产品的推广当中又该如何与品牌文化完美衔接？品牌在市场中的分量又有多重？消费者又是如何看待品牌的？本期《中国宝玉石》杂志携手金九福钻石有限公司的品牌规划师们一起探讨在品牌建设中遇到的问题,并提出解决问题的建议。     

资源整合的经营之道 —嘉石木拓展营销渠道的始末原由

众所周知,珠宝行业中企业的竞争、品牌的竞争十分激烈。中国的珠宝产业经过30年的风雨历程,逐步走向平静。在平静中很多企业和商家也纷纷思考,如何再发展？如何突破现有的营销模式,将珠宝产业再升级？其中,不少商家也进行了不同程度的尝试,有的效果欠佳,而有的则走俏市场。     

打破家族企业的传承魔咒薪火相传的三大法则

如何让家族企业薪火相传，已经成为中阳部分家族珠宝企业迫在眉睫需要思考的问题。转型，还是传承？这确实需要深思熟虑。如果选择传承，又该如何规划？     

实力应对危机——回放

当2008年下半年金融危机开始对中国的实体经济产生影响时,业内外也曾对黄金珠宝行业的前景表示了担忧。但如今从市场各方面的表现看,黄金珠宝行业整体的运行态势并未如人们当初预料的那样低迷。究其原因,除了依托于中国健康、良好的经济基础外,也离不开这些年来中国珠宝行业为实现转型、升级而逐渐提高的竞争力。因此,正是珠宝企业不断提高的实力,才能让他们有信心、有能力从容应对这场全球性的金融危机。     

我国珠宝职业教育现状及前景

我国珠宝教育与我国珠宝市场的发展同步并行，二相辅相承．共同发展。珠宝市场是珠宝教育的前提和基础，而珠宝教育对珠宝市场的发展和规范起着指导性、推动性作用。80年代以前．由于我国对外经济的长期封闭．珠宝行业几乎是一片空白．而在国外．珠宝行业正处于迅猛发展时期。进入80年代．对于刚刚复苏的中国经济和刚起步的珠宝业，不论是珠宝市场的运做方式还是从业人员及消费对珠宝专业知识的掌握．几乎都是从零做起。可以说是百废待兴。随着珠宝市场近20年的日趋规范和成熟．珠宝教育也迅速发展．逐渐形成了适合中国市场的职业教育体系。     

昌乐 金融危机带来更多的是机会

金融危机爆发,对于内地珠宝行业既是机遇、也是挑战。昌乐珠宝产业在立足于国内市场的定位下,在政府的大力扶持下,将金融危机所带来的影响消减到最小,并最大程度的将金融危机转化成机遇。     

回顾 2011年珠宝业变革后的四股力量

有一种争论多少年来从未停止过：究竟是＂鸡生蛋＂,还是＂蛋生鸡＂？巧合的事情在2011年中国珠宝行业发生了。＂究竟是行业发展引导企业突破,还是企业行为带动行业发展？＂,似乎与＂鸡生蛋＂和＂蛋生鸡＂的问题有着莫大的相似之处。2011年,中国珠宝业与其说是转型,倒不如说是一种跨越和突破。企业的多文化选择、寻求更好的发展方向、调整产业格局、百花齐放的趋势日益明显,是这种跨越和突破的四股力量。     

直面危机 练好内功——北京翡翠品牌零售商谈当前翡翠零售市场

现在席卷全球的金融危机已经给蓬勃发展的中国珠宝市场带来冲击，诸如铂金消费、钻石消费已经受到影响。对于翡翠市场，这一中国特色市场，金融危机的影响有多大？本刊特邀北京七彩云南商贸有限公司、昭仪新天地（北京）珠宝有限公司、北京东方晓鸣珠宝有限公司、北京健兴利商业有限公司这几家在北京有影响力的翡翠零售商进行了座谈。     

珠宝企业的培训现状与解决之道(一)

珠宝品牌的打造、营销模式的创新、管理流程的完善是现在珠宝企业急需解决的难点问题，围绕着以上难点和焦点，各个珠宝企业也在不断的摸索。面对现在的白热化竞争的珠宝市场，到底用什么策略能够取得一席之地并最终“成功突围”呢？有感于此种现状，从本期开始特别开设“金点论坛”栏目，欢迎珠宝行业的专业人士为中国珠宝业的发展出谋献策。[编者按]     

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。     

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.     

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.     

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．