谈设计教学中的评价方法

确立评价方法,有利于科学地规范设计教学的行为,为设计教学评分体系提供科学的理论依据。通过人的审美过程中的六大要素找到设计的六种评价方法:吸引人的注意;让受众感知;设计应给人联想空间;让想象带人们走进梦想生活;给受众带来美好的情感记忆;设计必须易被人理解和接受。     

Automatic playlist generation based on tracking user’s listening habits

Algorithms for automatic playlist generation solve the problem of tedious and time consuming manual selection of musical playlists. These algorithms generate playlists according to the user’s music preferences of the moment. The user describes his preferences either by manually inputting a couple of example songs, or by defining constraints for the choice of music. The approaches to automatic playlist generation up to now were based on examining the metadata attached to the music pieces. Some of them took also the listening history into account. But anyway, a heavy accent has been put on the metadata, while the listening history, if it was used at all, had a minor role. Missings and errors in metadata frequently appear, especially when the music is acquired from the Internet. When the metadata is missing or wrong, the approaches proposed so far cannot work. Besides, entering constraints for the playlist generation can be a difficult activity. In our approach we ignored the metadata and focused on examining the listening habits. We developed two simple algorithms that track the listening habits and form a listener model—a profile of listening habits. The listener model is then used for automatic playlist generation. We developed a simple media player which tracks the listening habits and generates playlists according to the listener model. We tried the solution with a group of users. The experiment was not a successful one, but it threw some new light on the relationship between the listening habits and playlist generation.     

人的审美尺度与艺术设计教育

艺术设计的终极目的是人而不是物,人是按一定的审美尺度去评价设计。因此,只有充分认识人的审美尺度对设计的影响和作用,才能创造出真正好的作品,并体现出更多的人文价值和人文关怀。这是现代艺术设计教育中应该重视和把握的一个重要课题。     

不同储藏年限稻谷的蒸煮特性及其米饭的食味和质构特性分析

为了探讨不同储藏年限稻谷的蒸煮特性及其米饭的食味和质构特性的变化情况,选用不同储藏年限的籼稻、粳稻各40份为原料,对其蒸煮品质、食味品质及质构特性进行测定,采用SPSS 20.0对数据进行描述性统计分析和主成分分析。结果表明:随着储藏年限的延长,两种稻谷的吸水率和膨胀体积均升高,籼稻膨胀体积上升趋势明显,粳稻膨胀体积上升趋势平缓;米汤的pH值、碘蓝值、固形物均下降,且下降趋势基本一致。总体上,米饭食味品质变差,其中,随着储藏年限的延长,感官评分均呈降低趋势,在储藏4 a时,籼稻谷有60%的样品达到轻度不宜存的程度,而粳稻谷有90%的样品达到了轻度不宜存的程度。质构特性中硬度、咀嚼性逐渐增大,籼稻黏着性呈上升趋势,粳稻黏着性下降,其他变化不明显。从主成分分析可看出,籼稻中的吸水率、膨胀体积、感官评分、碘蓝值、pH值在储藏过程中变化较为明显,粳稻中的感官评分、固形物、pH值、黏着性在储藏过程中变化较为明显。     

印尼INDORAMA2×30MW工程电气设计特点和经验介绍

随着中国经济的发展和日益强大，越来越多的中国企业不可避免的参与到全球经济竞争中去，承担了国外项目的设计、供货、施工、乃至总承包（EPC）工作。在这些项目执行过程中，不仅是在技术、商务、国际法律、海运、保险、合同方面，甚至在处理当地员工与当地社会关系等方面，都总结了很多宝贵的经验。中国已经是WTO成员国，中国企业对国际标准和惯例的吸收和接轨势在必行，本文就印尼INDORAMA电厂电气部分的设计特点、方案抉择，以及与业主的交往经验、走出国门后的切实体会等，进行一些简单的介绍和总结，希望对以后的涉外项目有所提醒帮助。