折纸艺术在包装设计中的创意探析

目的研究折纸艺术在包装设计中的应用。方法以折纸艺术在包装设计中的应用现状为基础,从折纸的独特审美趣味、环保性、趣味性、易操作、益智、一物多用、设计"减量化"、良好的实验性等几个方面进行研究。结论折纸这种传统的艺术门类,作为一种重要的装饰手段和形式语言能给包装设计带来文化内涵,将折纸艺术注入包装设计中,是对现代文明和传统文化的巧妙结合,能赋予包装设计更多的灵感,增加现代人在娱乐性、个性、互动性方面的需求,使人们在折叠或者使用的过程中享受到物质和精神上的双重美好感受。     

微污染引黄水库水中有机物特性研究

为解决有机微污染水源水的工艺选择问题,以黄河下游地区某引黄水库为研究对象,分析了有机物含量的年度变化规律,研究了比紫外吸收值(SUVA)、分子质量分布、消毒副产物生成势(DBPFP)、嗅味物质等有机污染特性.结果表明:引黄水库水有机物含量全年变化幅度不大,耗氧量平均为2.32 mg/L,UV254平均为0.045 cm-1,ρ(DOC)平均为2.32 mg/L;但芳香化构造程度较高,以小分子有机物为主,分子质量3 ku的约占总量的70%;消毒副产物生成势较高,以三卤甲烷为主,占DBPFP总量的94.6%,其中CHCl3占77%;二甲基异崁醇含量较高,呈季节性变化,主要由蓝藻中的浮丝藻、颤藻等的代谢产生;引黄水库水有机物特性与黄河来水水质、沉砂调蓄过程及水力停留时间等因素有关,适宜选择臭氧活性炭深度工艺进行处理.     

Gustatory Responsiveness to Polycose in Four Species of Nonhuman Primates

The taste responsiveness of six squirrel monkeys, five pigtail macaques, four olive baboons, and four spider monkeys to polycose, a starch-derived polysaccharide, was assessed in two-bottle preference tests of brief duration (2 min). In experiment 1, the monkeys were given the choice between tap water and defined concentrations of polycose dissolved in tap water. In experiment 2, the animals were given the choice between polycose and sucrose, fructose, glucose, lactose, and maltose presented in equimolar concentrations of 100 and 200 mM, respectively. The animals were found to prefer concentrations of polycose as low as 10 mM (pigtail macaques), 30 mM (olive baboons and spider monkeys), and 60 mM (squirrel monkeys) over tap water. Relative taste preferences were stable across the concentrations tested and indicate an order of relative effectiveness (sucrose > polycose maltose) in squirrel monkeys, spider monkeys, and olive baboons that is similar to the order of relative sweetness in humans. Pigtail macaques, however, displayed an order of relative effectiveness (maltose > polycose sucrose) that differs markedly from that found in the other primate species tested and is similar to relative taste preferences found in rodents such as rats. Both the high sensitivity of the pigtail macaques to polycose and their vivid predilection for this polysaccharide and its disaccharide constituent maltose suggest that Macaca nemestrina, unlike other primates, but like rodents, may have specialized taste receptors for starch.     

用分子结构特征分析法研究氨基酸甜味产生原因

采用全略微分重叠法（ＣＮＤＯ法）对１３种呈味氨基酸的分子结构特征进行了计算，并对其与甜味间的关系进行了相关分析，结果表明：氨基酸α－Ｈ、羰基－Ｏ以及氨基上的一个氢原子与甜度极显著相关（Ｐ〈０．０１）。氨基酸可能以氢供给基（α－Ｈ）和氢接受基（羰基－Ｏ），与甜味接受体上的氢接受基（Ｂ）、氢供给基（ＡＨ）结合形成氢键；氨基上的一个氢原子与甜味接受体上第三点结合形成氢键，其强度决定甜味的强弱。     

“跃动”的建筑——新媒体建筑投影艺术于引导建筑保护意识的探讨

在中国的城市化进程中。许多历史建筑遭到了拆除、改造的命运．少数建筑得到了妥善的保留与修复。随着人们对物质的需求的增加,传统建筑在功能上的局限性已经开始逐渐显现在现代社会中,由此也引发了人们关于旧建筑保留问题的一系列讨论。然而,在这个信息化与媒介化发展的今天,新媒体艺术显现出它在娱乐大众、传播文化方面的作用。其中的建筑投影艺术似乎为建筑指引了一条新的方向。文章指出,在新媒体艺术的帮助下．许多历史建筑能够重获新生,通过新媒体艺术,艺术家与历史建筑保护工作者们能够进一步促进公众关于历史建筑保护知识的传播,从而引导大众的建筑保护意识。     

4种酸菜呈味成分的分析

为对比分析了4种酸菜中游离氨基酸、有机酸、核苷酸的含量及呈味特性,采用高效液相色谱仪对其进行分离鉴定,通过计算味道强度值确定了各呈味成分对酸菜滋味的贡献。结果表明:4种酸菜中呈鲜味的门冬氨酸含量最高,占总游离氨基酸含量的46.00%～53.21%,其次为呈苦味的精氨酸和呈甜味的丙氨酸;酸菜样品1、3和4中的乳酸含量最高,分别占总有机酸含量的41.69%、30.96%和38.76%,其次为乙酸、草酸;样品2中有机酸含量排名前3位的分别为草酸、乳酸和乙酸。样品1中核苷酸含量最高为0.0556 mg/g,其次为样品2中核苷酸含量0.0516 mg/g。味道强度值分析发现,4种酸菜中门冬氨酸、草酸、甲酸、乳酸、乙酸、柠檬酸、琥珀酸的味道强度值均大于1,对酸菜滋味的贡献较大。     

Immunoelectron microscopic studies on protein gene product 9.5 and calcitonin gene-related peptide in vallate taste cells and related nerves in the guinea pig

On the basis of our previous report that protein gene product 9.5 (PGP 9.5)-immunoreactive nerve fibers and taste cells and calcitonin gene-related peptide (CGRP)-immunoreactive nerve fibers are found in guinea pig vallate papillae [Huang and Lu (1996b) Arch. Histol. Cytol. 59:433-441]. We speculated that PGP 9.5 might be a marker for taste receptor cells and that CGRP might play an important role in taste transmission. We, therefore, performed an immunohistochemical and ultrastructural analysis of taste cells and related nerves in guinea pig vallate papillae. In the connective tissue of the vallate papilla, the ultrastructural data revealed that the PGP 9.5-immunoreactive nerve fibers were both myelinated and unmyelinated. The CGRP-immunoreactive nerve fibers were unmyelinated and surrounded by the cytoplasm of Schwann cells as were the non-immunoreactive fibers. In the vallate taste buds, only type III cells, which make synaptic contacts with intragemmal nerves, were PGP 9.5-immunoreactive, while the nerve terminals making synaptic contact with the underlying type III cells were CGRP-immunoreactive. From these observations, we conclude that: (1) PGP 9.5 might be a useful specific marker for type III cells in guinea pig vallate taste buds; and (2) CGRP-containing nerve fibers might be primarily involved in the neural transmission of taste stimuli.     

The influence of durian (Durio zibethinus Murray cv. Monthong) on conditioned taste aversion to ethanol

The adverse reaction to 1.25 g/kg ethanol was monitored in male Fischer rats given durian or cabbage (2.4 g FW/100 g BW/day), administered intragastrically. During the first ethanol challenge, a reduced rate of blood acetaldehyde clearance and hypothermia, which is associated with the disulfiram-ethanol reaction, was observed in rats given durian or cabbage. Blood ethanol levels and rate of acetaldehyde elimination were lowest 30 min after the first ethanol challenge in rats given cabbage, while a similar but more exacerbated trend was observed at 60 min in rats given durian. When subjected to conditioned taste aversion using saccharine solution (0.2% v/v) paired with ethanol administration, the rats given durian or cabbage exhibited aversion, with the former showing the earliest and most pronounced response, persisting through to the last ethanol challenge. Rats given cabbage exhibited delayed aversion, which progressively increased to the same level as that observed in rats given durian.     

掐酒方法对酒质的影响

掐酒操作是白酒生产中一个重要环节,它是平衡原酒中香与味的关键。一直以来,我厂所产原酒一直按照传统"掐头去尾取中段"的方法来截取。近期,我厂将"掐酒"环节操作进一步细化,在保持"掐头去尾取中段"的基础上,将中段馏分进一步细化分段截取。经过对比,细化分段截取后,原酒的优质酒率和优质酒产量均较传统"掐头去尾"的方法有所提高。