Preservation and Use of the Historic Sites from the War of Resistance against Japan in Chongqing, P. R. China

Chongqing was the temporary Chinese capital during the War of Resistance against Japan. The historic sites related to this war are regionally valuable. They not only continue Chongqings historical arrangement with their historical, cultural and tourism values, but also enrich the urban humanities landscape. However, with the rapid urbanization of Chongqing, the current preservation and use of these sites is quite worrisome. It is important to harmonize the relationship between the preservation and use of these sites. Based on an analysis of the value and preservation status of these sites, some measures and strategies are offered to preserve and reuse these valuable historic sites.     

天然栅栏保鲜技术对冷鲜羊肉保鲜效果的研究

以新鲜羊肉为原材料,壳聚糖保鲜剂和各种材料的包装袋为2层栅栏,研究了天然栅栏保鲜技术对冷鲜羊肉经真空包装后在4℃贮藏条件下色泽、菌落总数、pH值和TVB-N值等指标变化规律的影响。结果表明,2层栅栏保鲜技术比传统贮藏方式更能有效抑制TVB-N值、菌落总数的上升速度,且以质量分数2%为天然壳聚糖保鲜剂涂膜,结合OPP/PETA/PE包装袋真空包装贮藏效果最佳。     

不同保鲜方法对新疆木纳格葡萄贮藏效果的影响

以新疆木纳格葡萄为试材,研究和田地区常规贮藏方法(悬挂式贮藏和纸箱包装冷藏)和自发气调(MA)贮藏方法(PVC或PE膜包装+保鲜剂冷藏)的保鲜效果。结果表明,采后木纳格葡萄采用PVC或PE保鲜包装+保鲜剂冷藏,能够有效抑制果实贮藏期间可溶性固形物和水分含量的下降,保持果梗的绿色,显著抑制腐烂与脱粒现象的发生,在(0±0.5)℃条件下,贮藏90 d的好果率可达95%左右,脱粒率<6%,保鲜效果极显著(P<0.01)好于和田地区的常规贮藏方法。     

γ射线辐照及保藏温度对米糕保质效果研究

为了研究辐照处理结合保藏温度对米糕保藏效果的影响,采用4,6,8,10 kGy剂量辐照米糕,在-18,4℃和常温环境中保藏,对其贮藏期内霉菌斑出现时间、气味感官评价、硬度及色度进行测定。结果表明,辐照处理对米糕中的霉菌生长起到了抑制作用,且10 kGy辐照处理完全杀灭了米糕样品中的霉菌;温度升高会加速米糕的老化程度,10 kGy辐照处理结合4℃环境可以改善米糕的老化程度,同时可以保持米糕特有的气味;10 kGy辐照处理对米糕色度影响最小。由此可知,米糕辐照综合保质的最优条件是10 kGy辐照处理结合4℃贮藏环境。     

牛蒡的贮藏与加工

简要介绍牛蒡块根含有的人体所需主要营养成分及其适时采收,并对牛蒡的贮藏保鲜与产品加工进行了论述。     

Place Marketing,Place Branding,and Social Media: Perspectives of Municipal Practitioners

The purpose of this paper is to examine how social media is used as a promotional tool for economic development at the municipal level through place marketing and branding, to identify and explore what specific tools are being used, and to discuss the strengths and limitations of use. Primary data was collected through in‐depth interviews with 16 municipal economic development practitioners in the Province of Ontario, Canada. Additional data collected from municipal social media accounts was used to further reinforce the qualitative data and allow for triangulation and greater breadth of analysis. The findings suggest that social media is being used as a tool to promote local services and political information rather than communicate a brand position. Additionally, limited interaction with the audience reduces not only the effectiveness of place marketing efforts but also enhancement of place brands. While some findings are place specific (as study design limited research participants to municipalities in Ontario), these findings can be shared with other locales in advanced economies to provide them with information to make improvements in the way communication technology is utilised. This research paper provides a better understanding of how social media is being used by municipalities and how it fits into place marketing and place branding.     

蜂胶的生产 保存与应用

论述蜂胶的来源、生产、保存,以及在医学临床和农业上的应用。指出蜂胶在生产、保存和开发利用上应注意的问题。     

果蔬保鲜新技术

对目前国内外果蔬保鲜的8种新技术的特点、机理进行了综述,并初步探讨了果蔬贮藏保鲜的发展方向。     

蔬菜软罐头加工工艺及其保鲜试验研究

以莲藕、四季豆、竹笋、山药、胡萝卜为原料,通过pH值和菌落数的测定,探讨了4种蔬菜软罐头加工工艺的最优条件。结果表明,采用海藻糖-SGN-R(抗菌保鲜剂)作为保鲜剂效果显著,在前处理的洗净工序中添加二氧化氯,能有效减少蔬菜表面细菌总数,杀菌条件为95℃,25min(四季豆除外),即可达到国家标准。     

Cultural Environmental Characteristics of Historic Sites

Through analysis of an investigation of the cultural environment, I point out that historic sites and traditional culture are the end-results of cities. I advance a method for conservation and continuance of the cultural environment and architectural characteristics of cities. I suggest that only by maintaining a citys root system can a city be full of vitality.     

Relationship of Conservation of Historic Buildings and Urban Construction

The conservation of historic buildings and their environment is an unavoidable problem in urban construction. In this paper, the authors give a few new thoughts about the problem. First, the historic buildings are important part of the core power in city competition.Second,the conservation work should be combined with their development. Third, a classified and multilevel system of protection and reuse of old buildings should be set up.     

紫云英栽培及留种技术

1开沟沥水晒田,做好播前田间准备 播种之前于晚稻分蘖末期应提前开沟,耕平田面,适当晒烤田、并整理好田间主沟、边沟和厢沟,厢沟间距6～8m为宜,做到田面平整,沟沟相通,土壤湿润软而不烂,使土壤水气协调.     

鸡蛋保鲜技术的研究进展

鸡蛋在淡旺季市场上的销售价格相差很大,供求矛盾突出。为此,鸡蛋保鲜技术受到日益广泛的关注。系统介绍了现有的鸡蛋保鲜技术,探讨影响鸡蛋保鲜效果的因素。     

辣椒疫霉菌菌种保存及致病性研究

在辣椒疫病抗性材料鉴定和疫霉菌生理小种测定等工作中, 常因菌种在室内连续多代转接培养导致菌株的致病力下降, 影响测定结果的准确性和一致性。针对辣椒疫霉菌的长时间保存这一问题, 通过对 4个辣椒疫霉菌株的长时间无菌水保存和常规固体培养基斜面连续转接保存方法进行试验对比,定期对菌株培养性状和致病力进行观察和测定。试验结果表明： 在 16℃条件下, 无菌水中保存的辣椒疫霉菌株在 24个月后仍有活力, 菌株培养性状没有发生变化, 致病性也没有明显衰退。该菌种保存方法制作简单、 经济、 可靠, 适用于辣椒疫霉菌种的长期保存。     

国内外水果保鲜技术发展状况及趋势分析

简述了水果采后生理、贮藏特性以及国际先进的水果保鲜技术,重点介绍了MAP气调保鲜的特点与意义,并综述了水果保鲜技术中存在的一些问题及今后发展的方向。     

咸肉的加工工艺与辐照保质研究

咸肉风味独特,深受消费者欢迎。咸肉加工工艺的关键,是在上盐工序中把握加盐量和操作时间,堆放肉要平叠压好,腌渍温度控制在8~12℃;4 kGy辐照冷藏处理的咸肉,在保藏90 d后的菌落总数小于1×102 cfu/g,脂肪色泽白皙,过氧化值为20.5 meq/kg,感官指标最好。     

Place Experience of Landscape Sculptures

Human beings rely on natural instinct to feel the world from the beginning of life, the experience in the spatial place reveals the essential point contacting man and environment, also sublimates the relationship between man and environment. To deepen the understanding of the experience in the spatial place, we shift the origin of environmental landscape design from design environment to design experience. The essence of experience is to arouse perception, such as senses, emotions, spirits, thinking, action to participate, among which form, space, quality as the carrier of landscape sculpture's place spirit and experience co-form a complete spatial place imagery of landscape sculpture. Place experience makes people able to experience a more detailed and richer world, these construction activities bring innovation consciousness with inner vitality, and detail the means of man observing the world while seeking a pluralistic world.     

浅谈涂膜技术在果蔬保鲜上的应用

介绍了涂膜保鲜的原理及各种常见涂膜剂的研究与应用,为果蔬涂膜保鲜技术的发展和应用提供了技术借鉴。     

柚子贮藏保鲜技术

1适时采收 柚子品种很多,大多数品种均在每年10月底至11月底采收,但用于保鲜贮藏的果实宜在八九成熟时采收,过早、过晚都会影响果实贮藏品质与保鲜期。果实采收前的10～15天不可灌水和施肥,晴天露水干后采摘最好。采收时用“两剪法”,第一剪果柄长留2～3cm,接着齐果肩处剪平。果实采收时应避免碰伤、扯伤、压伤、摔伤,要轻采、轻放、轻装、轻运,能做到随采随分级最好。