文艺复兴透视法的“技巧史”

基于考察透视是如何具体的、实质性的呈现为一种技巧形成的过程.虽然希腊和罗马时出现了简单的有透视特点的壁画,但是真正发生技巧变革的是文艺复兴时期的透视,尤以布鲁内莱斯基和阿尔贝蒂为代表,对透视技巧的变革和形成作了最重要的贡献.     

徐坤学人小说论

以学者和女性的双重身份出发,探讨了徐坤的小说在内容、女性视角、语言风格三个方面区别于其他学人小说的特征。     

基于CAXA电子图板软件绘制透视图方法的探讨

结合实例,提出了在CAXA电子图板2015中运用一点透视、二点透视的绘图原理绘制出三维透视效果图的具体方法。使用这些方法可使绘制透视图效果图的过程简便、快捷,绘图速度得以提高,立体效果明显。     

从生态学视角看信息技术在基础教育中的应用

文章从生态学的角度分析了信息技术进入基础教育系统的过程,着重探讨了应该注意的问题,以期引起管理者与教师的思考。     

纤维素酶在食品工业中的应用与展望

纤维素酶已经广泛应用于食品工业,用纤维素酶预处理啤酒糟可提高啤酒糟蛋白酶解率10％以上;应用于清香型优质白酒生产中,出酒率可提高13％,而且不影响酒的感官品质;在日本清酒生产中浸米时加入0．02％-0．1％的纤维素酶,糖化发酵顺利,出酒率高;在酒精发酵时添加纤维素酶可显著提高酒精产率并缩短发酵时间。目前纤维素酶的应用存在的问题主要是生产菌种的优化和应用的成本。     

冷热电联产系统评价指标体系的研究

对如何建立冷热电联产(CCHP)系统综合评价指标体系进行研究,提出了一种CCHP系统综合评价指标体系的建立方法:首先构建设计框架,再将指标整理并按属性归类,形成多层次的指标体系,最后用主成分分析(PCA)法对指标体系进行修正。据此方法,建立了一套具有一定灵活性的多层次指标体系,该指标体系由固定指标体系和灵活性指标框组成,可用于不同场合的CCHP系统的综合评价。     

2002年拉萨市成年居民主要慢性病患病情况分析

目的:描述2002年拉萨市成年居民超重和肥胖、高血压的患病情况。方法:利用2002年中国居民营养与健康状况调查西藏调查点的数据分析不同年龄组的超重和肥胖患病率;高血压水平、高血压患病率以及高血压的知晓率、治疗率和控制率情况;血脂异常患病情况。结果:2002年拉萨市成年居民超重率为29.0%,肥胖率为15.9%;高血压患病率为41.0%,高血压的知晓率、治疗率和控制率分别为33.5%、25.9%、5.4%。结论:拉萨市成年居民的慢性病患病率较高,慢性病已成为拉萨居民的一个重要健康问题,应开展行之有效的措施实施干预和治疗。     

玉竹的研究开发现状与展望

玉竹作为一种药、食两用草本植物,具有独特的营养与保健功能,近几年来受到了人们的广泛关注.本文综述了国内10余年来玉竹的研究开发进展与现状,并对玉竹的深度开发研究作了展望.     

我国食品安全问题的社会学分析

以近几年来我国频发的食品安全事件为鉴,从社会学视角分析了其产生的原因,并提出了相应的预防和解决问题的对策。     

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

The aim of this paper is to study the emerging craft beer industry from a consumer preference perspective. The craft beer industry is one of the growing segments in the beverage industry and its increasing popularity also affects individuals’ commercial beer preferences and consumption trends, although no empirical study has yet been carried out in Europe on this topic. Our exploratory study is aimed at comparing the “purely” commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers. It was observed that aroma and perceived quality, as well as the preference for draft beer, drinking beer frequently or by oneself are all factors that explain the propensity of “purely” commercial beer drinkers to taste craft beer. It was also found that beer consumers’ evaluations of characteristics and brands differed depending on whether they had previously tasted craft beer or not. Moreover, craft beer is chosen according to different flavor preferences compared to commercial beer, it is mainly drunk by frequent beer drinkers in pubs and with family members and it is perceived to be of higher quality than commercial beer due to the raw materials used for brewing and its overall quality. These results can help both new entrepreneurs in the craft beer segment as well as big manufacturing firms in trying to better understand this new consumption trend in order to meet the new needs and preferences of beer consumers.