Micro Chapter36

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Chapter 词汇学

Chapter 词汇学

2.2 Three Phases of the Historical Development
• For each phase of the development, the following points must be made clear:
– Time range – Features of English – Social and historical events that influenced English greatly
1. The first peoples known to inhabit the land were Celts. 2. The Germanic tribes include Angles, Saxons, and Jutes. They were first allies of Celts to fight against Picts and Scots, but then they became new conquerors. 3. Angles, Saxons and Jutes all have their dialects. The Saxons were numerically superior to the Angles, but the latter were influential enough to impose their name on the whole. 4. Old English was almost monogeneous and entirely Germanic with only a few borrowings from Latin and Scandinavian. It was a highly inflected language, of which nouns, pronouns, adjectives, verbs, and adverbs had complex systems of endings or vowel changes or both.

RNA的生物合成和加工

RNA的生物合成和加工

18s
5.8s
28s
18s--rRNA
5.8s和28s--rRNA
Chapter36 RNA的生物合成与加 三工、相关概念
(一)启动子和转录因子
什么是 启动子是指RNA聚合酶识别、结合和开始转录 启动子? 的一段DNA系列。
什么是转 RNA聚合酶在进行转录时常需要一些辅助因 录因子? 子(蛋白质)参与作用,称之为转录因子。
RNA复制酶需要专一性的RNA模板,例如Qβ噬菌体的 RNA复制酶只能用Qβ病毒RNA为模板,它不用寄主的RNA 为模板。
Chapter36 RNA的生物合成与加 四工、在RNA指导下的RNA和DNA的合成
(二)RNA的逆转录 (1)什么是逆转录?
以RNA为模板,按RNA中的核苷酸顺序合成DNA,这与通 常转录过程中遗传信息流从DNA到RNA的方向相反,故称为 逆转录。如劳氏病毒则以RNA为模板反转录为DNA,然后再 从DNA转录为RNA。
•3、转录的终止
(1)原核生物转录终止的模式: ρ依赖因子(ρ因子能与RNA结合,还具有ATP酶和 解链酶的活性) 不依赖ρ因子 终止区的碱基可形成特殊的结构 RNA 3′形成茎环结构和一串寡聚U
(2) 真核生物的转录终止
编码链上存在转录终止的修饰点AATAAA
真核生物 mRNA带有polyA尾巴;
转录的过程
启动子 5′ 3′
pppG
ρ
5′
5′ pppG
mRNA
Chapter36 RNA的生物合成与加 二工、转录后加工
(一) 真核生物mRNA的转录后加工 1、首、尾的修饰
5′--端帽子结构的形(m7GpppG) 0型帽子 Ⅰ型帽子
3′--端 poly A尾巴的生成

Dairy Processing Handbook index

Dairy Processing Handbook index

Measuring equipment42 Measuring techniques43 Pressure drop calculations44 Circular ducts44 Rectangular ducts44 Chapter 4Micro-organisms45 Some milestones ofmicrobiological history45 Classification: Protista46 Biotechnology46 Bacteria47 Morphology of bacteria47 Shape of bacteria47 Size of bacteria47 Cell structure of bacteria47 Mobility of bacteria48 Spore formation and capsule formation48 Conditions for growth of bacteria48 Nutrients48Passage of matter through thecytoplasmic membrane49Temperature49Classificationby temperature preference50Moisture50Oxygen50Light51Osmotic pressure51pH – acidity/alkalinity51 Reproduction of bacteria51Rate of reproduction51Growth curve of bacteria51 Biochemical activity52 Breakdown of carbohydrates52 Breakdown of protein53 Breakdown of fat53 Breakdown of lecithin53 Pigment and colour production53 Mucus production54 Odour production54 Reducing power54 Disease production (T oxins)54 Enumeration of bacteria54 Identification and classification of bacteria55 Bacteria in milk55 Infection at the farm55 Bacteria count in milk55 Principal bacteria in milk56 Lactic acid bacteria56 Coliform bacteria57 Butyric acid bacteria57 Propionic acid bacteria58 Putrefaction bacteria58 Fungi59 Yeasts59 Reproduction of yeast59 Conditions for the growth of yeast60Nutrients60Moisture60Acidity60Temperature60Oxygen60 Classification of yeasts60 Importance of yeast60 Moulds61 Reproduction of moulds61 Metabolism of moulds61 External factors affectingthe growth of moulds61Moisture61Water activity (aw)61 Oxygen61Temperature61Acidity61 Importance of moulds in the dairy62 Penicillium62 Milk mould62 Bacteriophages62 Structure of bacteriophages62 Reproduction of phages63 Concluding notes63Chapter 5Collection and reception of milk65 Keeping the milk cool66 Design of farm dairy premises66 Delivery to the dairy66 Churn collection66 Bulk collection67 Testing milk for quality67 Taste and smell68 Cleaning checks68 Sediment tests68 Hygiene or Resazurin tests68 Somatic cell count68 Bacteria count68 Protein content68 Fat content68 Freezing point68 Milk reception69 Churn reception69 Tanker reception69Measuring by volume69Measuring by weight70 Tanker cleaning71 Chilling the incoming milk71 Raw milk storage71 Agitation in silo tanks71 Tank temperature indication71 Level indication71 Low-level protection72 Overflow protection72 Empty tank indication72Chapter 6Building-blocks of dairy processing73 Chapter 6.1Heat exchangers75 The purposes of heat treatment75 Time/temperature combination76 Limiting factors for heat treatment76Thermisation76LTLT pasteurisation77HTST pasteurisation77Milk77Cream and cultured products77Ultra pasteurisation77UHT treatment78Sterilisation78Preheating78Heat transfer processes in the dairy78Heating78Cooling78Regenerative heating and cooling79 Heat transfer theory79 Heat transfer principles79Direct heating79Indirect heating80 The heat exchanger80Dimensioning data for a heat exchanger80Product flow rate81Physical properties of the liquids81Temperature program81Temperature change81Logarithmic mean temperaturedifference (LMTD)82Countercurrent flow82Concurrent flow82Overall heat transfer coefficient82Permitted pressure drops82Viscosity83Shape and thickness of the partition83Material of the partition83Precence of fouling matter83Cleanability requirement84Running time requirement84Regeneration85 Holding85Calculation of holding time85 Different types of heat exchangers86 Plate heat exchangers86Flow patterns87 Tubular heat exchangers87Multi/mono channel87Multi/mono tube88 Scraped-surface heat exchanger88Chapter 6.2Centrifugal separatorsand milk fat standardisation91 Centrifugal separators91 Some historical data91 Sedimentation by gravity92 Requirements for sedimentation92 How does sedimentation work?92Density92Sedimentation and flotation velocity93Flotation velocity of a fat globule93 Batch separation by gravity94 Continuous separation by gravity94 Baffles increase the capacity94 Continuous separation of a solid phaseand two liquid phases95 Separation by centrifugal force95 Sedimentation velocity95 Flotation velocity of a fat globule96 Continuous centrifugal separation of solidparticles – Clarification96 Separation channels96 The limit particle97 Continuous centrifugal separation of milk97 Clarification97 Separation97 Skimming efficiency98 Fat content of cream98 Solids ejection99 Basic design of the centrifugal separator99 Semi-open design99Paring disc99 Hermetic design100 Control of the fat content in cream101 Paring disc separator101 Cream flow meter101 Hermetic separator101 Differences in outlet performance ofhermetic and paring-disc separators102 The discharge system102Production and CIP102Discharge103 Drive units103 Standardisation of fat content in milk and cream104 Principle calculation methods for mixing ofproducts104 Principle of standardisation104 Direct in-line standardisation105 Cream fat control system106 Cascade control106 Fat control by density measurement107 Flow transmitter107 Flow control valves for creamand skimmilk108 Control circuit for remixing of cream108 The complete direct standardisation line109 Some options for fat standardisation110 The Bactofuge110 Decanter centrifuges111 The function of the decanter centrifuge111 Solids discharge112 Liquid discharge (open)112Liquid discharge (pressurised)112 Continuous process112 Principal components112 The bowl112 The conveyor113 The gearbox113 Frame and vessel113 Chapter 6.3Homogenisers115 The technology behind disruption offat globules115 Process requirements115 Flow characteristics116 Homogenisation theories116 Single-stage and two-stagehomogenisation116 Effect of homogenisation116 The homogeniser117 The high-pressure pump117 The homogenisation device118 Homogenisation efficiency118 Analytical methods119Studies of creaming rate119Size distribution analysis119 Energy consumption and influence ontemperature120 The homogeniser in a processing line121 Full stream homogenisation121 Partial homogenisation121 Health aspects of homogenisedmilk products122 Chapter 6.4Membrane filters123 Definitions123 Membrane technology123 Principles of membrane separation125 Filtration modules126Plate and frame design126Tubular design – polymers126Tubular design – ceramic126Spiral-wound design127Hollow-fibre design128 Separation limits for membranes129 Material transport through the membrane129 Pressure conditions130 Principles of plant designs130 Batch production131 Continuous production131 Processing temperature in membranefiltration applications132 Chapter 6.5Evaporators133 Removal of water133 Evaporation133 Evaporator design133Circulation evaporators134 Falling film evaporators134Tubular type evaporator135Plate type evaporator135Multiple-effect evaporation136Thermocompression137Evaporation efficiency137Mechanical vapour compression138 Chapter 6.6Deaerators139 Air and gases in milk139 Further air admixture139 Air elimination at collection140 Milk reception140 Vacuum treatment140 Deaeration in the milk treatment line141 Chapter 6.7Pumps143 Pumping demands143 Suction line144 Delivery line144 Cavitation144 Pump chart144 Head (pressure)145 NPSH (Net Positive Suction Head)145 Shaft seals145 Single mechanical seal146 Flushed shaft seal146Material for shaft seals146 Centrifugal pumps146 Pumping principle146 Centrifugal pump applications147 Flow control147Throttling147Reducing impeller diameter147Speed control148Pumps for 60 Hz148 Head and pressure148Density148Viscosity149 Liquid-ring pumps149 Applications149 Positive displacement pumps149 Pumping principle149 Flow control150Pipe dimensions and lengths150 Lobe-rotor pumps150Applications150 Eccentric-screw pumps150 Piston pumps150 Diaphragm pumps151Working principle151 Peristaltic pumps (hose pumps)151Chapter 6.8Pipes, valves and fittings153 The pipe system153 Connections153 Special pipe fittings154Sampling devices154 Valves154 Mixproof valve systems154 Shut-off and change-over valves155 Seat valves155 Butterfly valves156Manual control156Automatic control156 Mixproof valves157 Position indication and control158 Position indication only158The ultimate control158 Check valves158 Control valves158 Valve systems160 Pipe supports160 Chapter 6.9Tanks161 Storage tanks161 Silo tanks161 Intermediate storage tanks162 Mixing tanks162 Process tanks162 Balance tank162 Chapter 6.10Process control165 Automation165 What is automation?165 Logic166 Why do we need automatic process control?166 What are the control tasks?167Digital control167Analog control168Monitoring168Management Information168 What decides the level of automation?169Role of the operator169Colour graphic VDU169Printer terminal169Local operator units169 How does the control system work?170 The programmable control system170 Demands on a control system171 Extending a control system171 Simple programming language171 Efficient electronic solutions171 Examples of control systems172 The small Programmable LogicController172 Decentralised process control172 Total integrated plant control173Chapter 6.11Service systems175 Prerequisites for dairy processing175 Water supply equipment175 Water treatment176 Piping system design177 Heat production177 Steam production178 Steam boilers178 Collecting the condensate179 Other equipment179 The steam piping system179 Refrigeration180 The principle of refrigeration180 How refrigeration works180 The evaporator181 The compressor182 The condenser182 Other equipment183 Production of compressed air183 Demands on compressed air183 The compressed-air installation184 Air drying184 Pipe system185 Electric power185 High voltage switchgear185 Power transformer186 Low voltage switchgear186 Generating set187 Motor control centres, MCC187 Chapter 7Designing a process line189 Process design considerations190 Some legal requirements190 Equipment required191 Choice of equipment191 Silo tanks191 Plate heat exchanger192 Hot water heating systems192 Temperature control193 Holding193 Pasteurisation control193 Pasteuriser cooling system193 Booster pump to prevent reinfection193 The complete pasteuriser194 Balance tank194 Feed pump194 Flow controller195 Regenerative preheating195 Pasteurisation195 Flow diversion195 Cooling195 Centrifugal clarifier196 Design of piping system196 Laminar and turbulent flows196 Flow resistance196 Pressure drop197 Process control equipment198Transmitters 198Controllers199The regulating device200Automatic temperature control 200Chapter 8Pasteurised milk products201Processing of pasteurised market milk 202Standardisation 204Pasteurisation 204Homogenisation204Determining homogenisation efficiency 205Quality maintenance of pasteurised milk 205Shelf life of pasteurised milk 206“ESL” milk207Production of cream 207Whipping cream207The whipping method208The whipping-cream production line 209The Scania method 209Half and coffee cream 211Packaging213Chapter 9Long life milk215Raw material quality 216Sterilising efficiency 216Logarithmic reduction of spores 216Q 10 value 217F 0 value 218B * and C *values 218“The fastest particle”218Commercial sterility 218Chemical and bacteriological changes at high heat treatment 219Shelf life 220Nutritional aspects 220Production of long life milk 221In-container sterilisation 221Batch processing 221Continuous processing 222Hydrostatic vertical steriliser 222Horizontal steriliser 222UHT treatment 223The UHT processes 223Development of UHT 223UHT plants 224Various UHT systems 224General UHT operating phases 224Pre-sterilisation 224Production 225Aseptic intermediate cleaning 225CIP 225Direct UHT plant based on steam injection and plate heat exchanger 225Direct UHT plant based on steam injection and tubular heat exchanger 226Direct UHT plant based on steam infusion 227Indirect UHT plant based onplate heat exchangers 227Split heating228Indirect UHT plant based on tubular heat exchangers228Indirect UHT plant based on scraped surface heat exchangers 229Aseptic tank230Aseptic packaging 231UHT pilot plants231Chapter 10Cultures and starter manufacture233Stages of propagation 235Process technology 236Stages in the process236Heat treatment of the medium 237Cooling to inoculation temperature 237Inoculation 237Incubation237Cooling the culture 238Preservation of starters239Manufacture of cultures under aseptic conditions 239Bulk starter tanks240Chapter 11Cultured milk products241A legend242General requirements for cultured milk production 242Yoghurt243Flavoured yoghurt243Factors affecting the quality of yoghurt 244Choice of milk244Milk standardisation 244Fat244Dry matter (DM) content 244Milk additives245Sugar or sweetener 245Stabilisers 245Deaeration245Homogenisation 246Heat treatment 246Choice of culture 246Culture preparation 246Plant design 247Production lines 247Evaporation 247Homogenisation 248Pasteurisation 248Cooling the milk248Design of the yoghurt plant 249Stirred yoghurt249Cooling the coagulum 250Flavouring 250Packing 251Plant design 251Set yoghurt251Flavouring/Packaging251An alternative production system252 Flavouring/Packing252 Incubation and cooling253Incubation253Cooling253 Drinking yoghurt254 Long-life yoghurt254 Production under aseptic conditions254“Clean Room” production conditions255Heat treatment of yoghurt255 Frozen yoghurt255 Production of yoghurt mix256Hard-frozen yoghurt257Distribution257 Concentrated yoghurt257 Kefir257 Raw materials258 Production of starter culture258 Production of kefir258Fat standardisation259Homogenisation259Heat treatment259Inoculation259Incubation259The acidulation stage259The ripening stage259Cooling259 Alternative kefir production259 Cultured cream260 Production260Homogenisation260Heat treatment260Inoculation and packing260 Buttermilk261 Fermented buttermilk261 Recent developments in cultured milk products261 Chapter 12Butter and dairy spreads263 Definitions264 Butter265 Sweet and cultured (sour) cream butter266 Buttermaking266The raw material268Pasteurisation268Vacuum deaeration269 Bacterial souring269Culture preparation269Souring of the cream270 Temperature treatment270Butterfat crystallisation270Treatment of hard fat271Treatment of medium-hard fat272Treatment of very soft fat272 Churning272 Batch production272Butter formation272Churning recovery273Working273Vacuum working273 Continuous production273The manufacturing process273 New trends and possibilities foryellow fat products275 Bregott275 Lätt & Lagom275 The TetraBlend process275 The process line276 Packaging277 Cold storage277 Experimental buttermaking methods277 Chapter 13Anhydrous Milk Fat (AMF) (Butteroil)279 AMF characteristics280 Production of AMF281 Principles of production281 Manufacture of AMF from cream281 Manufacture of AMF from butter282 AMF refining283Polishing284Neutralisation284Fractionation284Decholesterolisation285 Packaging285 Chapter 14Cheese287 Tradition and basic knowledge287 T erminology for classification of cheese288 Definitions288 Classification of cheese288 Cheese production – general procedures forhard and semi-hard cheese289 Milk treatment prior to cheesemaking290 Milk collection291 Heat treatment andmechanical reduction of bacteria291 Thermisation291 Pasteurisation292 Mechanical reduction of bacteria293Bactofugation293Process alternatives293Microfiltration295 Standardisation296 Additives in cheesemilk296Starter296Disturbances in cultures297Calcium chloride (CaCl2)297 Carbon dioxide (CO2)297 Saltpetre (NaNO3or KNO3)298 Colouring agents298Rennet298Substitutes for animal rennet299Other enzymatic systems299 Cheesemaking modes299 Curd production299 Milk treatment299 Starter addition300 Additives and renneting300Cutting the coagulum301 Pre-stirring301 Pre-drainage of whey302 Heating/cooking/scalding302 Final stirring303 Final removal of whey andprinciples of curd handling303 Cheese with granular texture303 Round-eyed cheese303 Pre-pressing vats304 Continuous pre-pressing system304 Closed texture cheese305 Mechanised cheddaring machine306 Final treatment of curd307 Pressing307 Trolley table pressing307 Autofeed tunnel press307 Conveyor press308 The Block Former system308 Cooking and stretching ofPasta Filata types of cheese308 Moulding309 Salting309 Salting modes309Dry salting309Brine salting310Shallow or surface brining310Deep brining311Rack brining system311Some notes about the preparation of brine312Salt penetration in cheese312Brine treatment313 Ripening and storage of cheese314 Ripening (curing)314The lactose decomposition314The protein decomposition314 Storage315 Storage conditions315 Methods of air conditioning316 Storage layout and space requirements316 Processing lines for hard and semi-hard cheese317 Hard types of cheese317 Processing line for Emmenthal cheese317 Processing line for Cheddar cheese318 Semi-hard types of cheese318 Processing line for Gouda cheese318 Processing line for Tilsiter cheese319 Processing line for Mozzarella cheese320 Semi-hard, semi-soft and soft types of cheese321 Semi-hard and semi-soft cheese321 Blue veined cheese321 Semi-soft/soft cheese323 Camembert cheese323 Soft cheese323 Cottage cheese323 Quarg325 Ultrafiltration (UF) in cheese manufacture326 Cheesemaking using UF andcurdmaking machine327 New trends328 Processed cheese328 Manufacture328Chapter 15Whey processing331 Different whey processes333 Casein fines recovery and fat separation333Cooling and pasteurisation334 Concentration of total solids334Concentration334Drying334 Fractionation of total solids335Protein recovery335Protein recovery by UF335Defattening of whey proteinconcentrate (WPC)337 Recovery of denatured whey protein338Chromatographic isolation oflactoperoxidase and lactoferrin339Lactose recovery339Crystallisation340Lactose separation340Drying340Refining of lactose341Demineralisation (Desalination)341Principles of demineralisation341Partial demineralisation by NF341High degree demineralisation342Electrodialysis342Operating principle343Power supply and automation344Limiting factors in electrodialysis344lon exchange344lon exchange resin characteristics346Ion exchange processes fordemineralisation346Conventional ion exchange fordemineralisation347Process limitations348An alternative ion exchange process348Process limitations and costs349Lactose conversion350Lactose hydrolysis350Enzymatic hydrolysis350Acid hydrolysis351Chemical reaction351Lactosyl urea351Ammonium lactate351 Chapter 16Condensed milk353 Outline of condensed milk354 Raw material for condensed milk354 Bacteriological quality of the raw material355 Thermal stability of the raw material355 Pretreatment355 Standardisation355 Heat treatment355 Unsweetened condensed milk355 Evaporation355 Homogenisation356 Cooling and sample sterilisation356 Canning356 Sterilisation356UHT treatment357 Storage and inspection357 Sweetened condensed milk (SCM)357 Evaporation358 Cooling and crystallisation358 Packing and inspection359 Chapter 17Milk powder361 Drying362 Various uses of milk powder362 Skimmilk powder363 Whole milk powder363 Instant-milk powder364 Bulk density364 Definition364 Factors influencing bulk density364 Powder material density364 Occluded air content364 Interstitial air365 Production of milk powder365 Raw material365 General pre-treatment of the milk365 Roller or drum drying366 Spray drying366 Basic drying installations366 Single-stage drying366 Two-stage drying367 Three-stage drying367 Operating principle of spray drying367 Single-stage drying367 Milk atomising368 Two-stage drying368 Three-stage drying369 Production of instant powder371 Fluid-bed drying371 Heat recovery372 Packing milk powder372 Changes in milk powder during storage373 Dissolving milk powder373 Chapter 18Recombined milk products375 Definitions376 Raw material handling376 Milk powder376 Fats and oils377 Water378 Additives378 Dissolving of milk powder378 Wettability378 Ability to sink378 Dispersability378 Solubility379 Recombination temperature and hydration time379 Fat addition and emulsification379 Air content379 Powder handling380 Design of recombination plants380 Deaeration380Heat treatment380 Plant with fat supply to mixing tanks381 Small-scale production381 Large-scale production381 Plant with in-line fat mixing382 Large-scale production382 Milk handling383 Packing383 Storage383 Distribution384 Chapter 19Ice cream385 Categories of ice cream386 The ice cream process386 Reception and storage of raw materials386 Formulation387 Ingredients388 Fat388 Milk solids-non-fat (MSNF)388 Sugar388 Emulsifiers389 Stabilisers389 Flavouring389 Colouring389 Weighing, measuring and mixing389 Homogenisation and pasteurisation390 Ageing390 Continuous freezing390 Packing, extrusion and moulding390 Packing in cups, cones and containers390 Extrusion of sticks and stickless products391 Moulding of bars391 Hardening and cold storage392 Wrapping and packaging392 Examples of production plants392 Chapter 20Casein395 Types of casein396 Influence of raw material396 Rennet casein396 Batch washing396 Continuous washing397 Acid casein397 Biological acidification – lactic acid casein397 Mineral acidification – acid casein398 Co-precipitate398 Caseinate399 Sodium caseinate399 Calcium caseinate399 Other caseinates400 Extruded sodium caseinate400 Uses of caseins and caseinates400 Rennet casein400 Acid casein401 Sodium caseinate401 Calcium caseinate402 Calcium co-precipitate402Chapter 21Cleaning of dairy equipment403 Aspects of cleaning403 Trade obligations404 Moral obligation404 Legal obligation404 Cleaning objectives404 Dirt404 Heated surfaces404 Cold surfaces405 Cleaning procedures405 Recovery of product residues405 Prerinsing with water406 Cleaning with detergent406 Detergent concentration406 Detergent temperature406 Mechanical cleaning effect407 Duration of cleaning407 Rinsing with clean water407 Disinfection407 Cleaning-in-place systems408 CIP circuits408 Compatible materials and system design408 CIP programs409 Design of CIP systems409 Centralised CIP410 Decentralised CIP411 Verifying the cleaning effect412 Chapter 21Dairy effluents415 Organic pollutants416 Biological oxygen demand (BOD)416 Chemical oxygen demand (COD)416 Calcining loss416 Total organic carbon (TOC)416 Inorganic pollutants417 Dairy waste water417 Cooling water417 Sanitary waste water417 Industrial waste water417 pH of dairy effluent418 Reducing the quantity of pollutants in waste water418 General milk treatment418 Cheese production area419 Butter production area419 Milk powder production area419 Milk packaging area419 Outlet control419 Sewage treatment, a general survey420 Mechanical treatment421 Chemical treatment421 Biological treatment422 Sludge treatment422 Literature425 Index427。

推销自己的方法与技巧.pptx

推销自己的方法与技巧.pptx
▪ 基本知识 ▪ 训练:角色模拟游戏
2 推销自己的方法
▪ 基本知识 ▪ 训练:面试中推销自己的技巧
3 语面音试和中身的体自语言我推销
▪ 基本知识 ▪ 训练:进行即兴演讲
Chapter4/36
内容概要
人类的第一恐惧?
死亡
疾病
贫穷
Chapter5/36
灾害
人类的第一恐惧是 ?
在一群人面前讲话
在1977年,有一 本《列表之书》畅销 全美。书中有一章的 标题是人类的14种恐 惧。而第一恐惧是什 么呢?那就是在一群 人面前讲话。而死亡 只排第六位。
主考官
Chapter28/36
我平时就不穿西装, 所以今天也不穿。
回答问题5
抗拒穿西装,容易给人任性的 不好印象。
应聘者
Chapter29/36
我昨天本想买一套西装,但 路上发现两套很好的书,于 是花掉了买准备买西装的钱。
回答问题5
不理想!即使要找理由,也不能给 人耍嘴皮子的感觉。
应聘者
Chapter30/36
▪ 基本知识 ▪ 训练:面试中推销自己的技巧
3 语面音试和中身的体自语言我推销
▪ 基本知识 ▪ 训练:进行即兴演讲
Chapter13/36
内容概要
推销自己的原则
首因效应 原则
晕轮效应 原则
定型效应 原则
Chapter14/36
面试技巧
7.自信 收场
1.穿着 得体举 止有礼
技巧
2.强化 自己与 公司关 联性
3.回答 问题扼 要条理
6.不要主 动打 探待遇
5.谨防 被“引 君入瓮 ”
4.善于 打破沉 默
Chapter15/36
主考官

好看的小说列表

好看的小说列表
Chapter 185
3年k班 蓝颜
经年留影 如果声音不记得
再见,冥王星 化物语
蔷薇色尘埃 致青春
岁月是朵两生花
君子一诺 我的王子不是你
至此终年
小祖宗 衾何以堪 小时代 丑丫头变身美女校花 兔子压倒窝边草 9分帅,10分拽 只道是年少
极端优雅的少年 仰望幸福的角度
如愿 左耳 原来你还在这里 年华是无效信
独家记忆 千年之恋 如果你爱上了别人
醉赤壁 胭花笑 太多 彩虹 下雨天 独占神话 樱花草 红线 半面妆 他的猫 前座后座 当爱在靠近 我真的想过放弃爱 那又如何 无暇 清风若过 遗憾 隐隐作痛 三寸日光 轻微 还行 雕花笼 这样爱了
飘 栀子花开 一场微醺
青衣 好听 初夏雨后 breathless
Chapter 160 Chapter 161 Chapter 162 Chapter 163 Chapter 164 Chapter 165 Chapter 166 Chapter 167 Chapter 168
Chapter 169 Chapter 170 Chapter 171
Chapter 172 Chapter 173 Chapter 174 Chapter 175 Chapter 176 Chapter 177 Chapter 178
Chapter 179 Chapter 180 Chapter 181 Chapter 182 Chapter 183 Chapter 184
Chapter 48 Chapter 49 Chapter 50 Chapter 51 Chapter 52 Chapter 53
Chapter 54 Chapter 55 Chapter 56 Chapter 57 Chapter 58 Chapter 59 Chapter 60

植物纤维细胞壁的微细结构

植物纤维细胞壁的微细结构

Chapter 1 The Composition and Structure of Wood
28
Tianjin University of Science & Technology
纤维素的分布
• 纤维素在原料纤维细胞壁中的分布具有 明显的规律性,从P层到S3纤维素含量 逐步升高,其中S2、S3层中含量最高。
• 细胞腔:细胞壁所包围形成的空腔称为细胞 腔。
• 瘤层(warty-layer):部分材种的S3层内表面 及纹孔缘内表面上存在瘤层。
Chapter 1 The Composition and Structure of Wood
8
Tianjin University of Science & Technology
26
Tianjin University of Science & Technology
禾本科纤维的微细结构
• 稻草、麦草的细胞壁组成较正常 • 其他原料的纤维细胞壁都具有特殊性。 • 禾本科原料的纤维细胞壁的P、S1层较 厚。
Chapter 1 The Composition and Structure of Wood
fergusproctergoring1967ccml木素分布图在胞间层木素浓7080在细胞壁中木素浓度为2030在树干横断面上如果髓心偏向一侧且偏心部分的年轮特别宽它在解剖构造和材性上与正常材都有显著的差异这部分木材称之为应力木应力木是木材中的一种缺陷
Tianjin University of Science & Technology
Chapter 1 The Composition and Structure of Wood
29

木偶奇遇记英文版Pinocchio-Chapter36

木偶奇遇记英文版Pinocchio-Chapter36

木偶奇遇记英文版Pinocchio:Chapter36Pinocchio finally ceases to bea Marionette and becomes a boyMy dear Father, we are saved! cried the Marionette.All we have to do now is to get to the shore, and that is easy.Without another word, he swam swiftly away in aneffort to reach land as soon as possible. All at once henoticed that Geppetto was shivering and shaking as if witha high fever.Was he shivering from fear or from cold? Who knows?Perhaps a little of both. But Pinocchio, thinking his fatherwas frightened, tried to comfort him by saying:Courage, Father! In a few moments we shall be safe on land.But where is that blessed shore? asked the little old man,more and more worried as he tried to pierce the faraway shadows.Here I am searching on all sides and I see nothing but sea and sky.I see the shore, said the Marionette. Remember, Father,that I am like a cat. I see better at night than by day.Poor Pinocchio pretended to be peacefuland contented,but he was far from that. He was beginning to feeldiscouraged, his strength was leaving him, and his breathingwas becoming more and more labored. He felt he couldnot go on much longer, and the shore was still far away.He swam a few more strokes. Then he turned to Geppettoand cried out weakly:Help me, Father! Help, for I am dying!Father and son were really about to drown when theyheard a voice like a guitar out of tune call from the sea:What is the trouble?It is I and my poor father.I know the voice. You are Pinocchio.Exactly. And you?I am the Tunny, your companion in the Sharks stomach.And how did you escape?I imitated your example. You are the one who showedme the way and after you went, I followed.Tunny, you arrived at the right moment! I implore you,for the love you bear your children, the little Tunnies,to help us, or we are lost!With great pleasure indeed. Hang onto my tail, bothof you, and let me lead you. In a twinkling you will besafe on land.Geppetto and Pinocchio, as you can easily imagine, did notrefuse the invitation; indeed, instead of hanging ontothe tail, they thought it better to climb on the Tunnys back.Are we too heavy? asked Pinocchio.Heavy? Not in the least. You are as light as sea-shells,answered the Tunny, who was as large as a two-year-old horse.As soon as they reached the shore, Pinocchio was thefirst to jump to the ground to help his old father.Then he turned to the fish and said to him:Dear friend, you have saved my father, and I have notenough words with which to thank you! Allow me toembrace you as a sign of my eternal gratitude.The Tunny stuck his nose out of the water and Pinocchioknelt on the sand and kissed him most affectionatelyon his cheek. At this warm greeting, the poor Tunny,who was not used to such tenderness, wept like a child.He felt so embarrassed and ashamed that he turned quickly,plunged into the sea, and disappeared.In the meantime day had dawned.Pinocchio offered his arm to Geppetto, who was soweak he could hardly stand, and said to him:Lean on my arm, dear Father, and let us go. We willwalk very, very slowly, and if we feel tired we can restby the wayside.And where are we going? asked Geppetto.To look for a house or a hut, where they will be kind enoughto give us a bite of bread and a bit of straw to sleep on.They had not taken a hundred steps when they saw tworough-looking individuals sitting on a stone begging for alms.It was the Fox and the Cat, but one could hardly recognizethem, they looked so miserable. The Cat, after pretendingto be blind for so many years had really lost the sightof both eyes. And the Fox, old, thin, and almost hairless,had even lost his tail. That sly thief had fallen intodeepest poverty, and one day he had been forced to sell hisbeautiful tail for a bite to eat.Oh, Pinocchio, he cried in a tearful voice. Give ussome alms, we beg of you! We are old, tired, and sick.Sick! repeated the Cat.Addio, false friends! answered the Marionette.You cheated me once, but you will never catch me again.Believe us! Today we are truly poor and starving.Starving! repeated the Cat.If you are poor; you deserve it! Remember the oldproverb which says: `Stolen money never bears fruit.Addio, false friends.Have mercy on us!On us.Addio, false friends. Remember the old proverb which says:`Bad wheat always makes poor bread!Do not abandon us.Abandon us, repeated the Cat.Addio, false friends. Remember the old proverb:`Whoever steals his neighbors shirt, usually dies withouthis own.Waving good-by to them, Pinocchio and Geppettocalmly went on their way. After a few more steps,they saw, at the end of a long road near a clump of trees,a tiny cottage built of straw.Someone must live in that little hut, said Pinocchio.Let us see for ourselves.They went and knocked at the door.Who is it? said a little voice from within.A poor father and a poorer son, without food and withno roof to cover them, answered the Marionette.Turn the key and the door will open, said the samelittle voice.Pinocchio turned the key and the door opened. As soonas they went in, they looked here and there and everywherebut saw no one.Oh--ho, where is the owner of the hut? cried Pinocchio,very much surprised.Here I am, up here!Father and son looked up to the ceiling, and there on abeam sat the Talking Cricket.Oh, my dear Cricket, said Pinocchio, bowing politely.Oh, now you call me your dear Cricket, but do youremember when you threw your hammer at me to kill me?You are right, dear Cricket. Throw a hammer at me now.I deserve it! But spare my poor old father.I am going to spare both the father and the son. I haveonly wanted to remind you of the trick you long agoplayed upon me, to teach you that in this world of ourswe must be kind and courteous to others, if we want tofind kindness and courtesy in our own days of trouble.You are right, little Cricket, you are more than right,and I shall remember the lesson you have taught me. Butwill you tell how you succeeded in buying this prettylittle cottage?This cottage was given to me yesterday by a little Goatwith blue hair.And where did the Goat go? asked Pinocchio.I dont know.And when will she come back?She will never come back. Yesterday she went awaybleating sadly, and it seemed to me she said: `Poor Pinocchio,I shall never see him again. . .the Shark must haveeaten him by this time.Were those her real words? Then it was she--it was--my dear little Fairy, cried out Pinocchio, sobbing bitterly.After he had cried a long time, he wiped his eyes andthen he made a bed of straw for old Geppetto. He laid himon it and said to the TalkingCricket:Tell me, little Cricket, where shall I find a glass of milkfor my poor Father?Three fields away from here lives Farmer John. He hassome cows. Go there and he will give you what you want.Pinocchio ran all the way to Farmer Johns house. TheFarmer said to him:How much milk do you want?I want a full glass.A full glass costs a penny. First give me the penny.I have no penny, answered Pinocchio, sad and ashamed.Very bad, my Marionette, answered the Farmer,very bad. If you have no penny, I have no milk.Too bad, said Pinocchio and started to go.Wait a moment, said Farmer John. Perhaps we can come to terms.Do you know how to draw water from a well?I can try.Then go to that well you see yonder and draw onehundred bucketfuls of water.Very well.After you have finished, I shall give you a glass ofwarm sweet milk.I am satisfied.Farmer John took the Marionette to the well and showedhim how to draw the water. Pinocchio set to work as wellas he knew how, but long before he had pulled up the onehundred buckets, he was tired outand dripping withperspiration. He had never worked so hard in his life.Until today, said the Farmer, my donkey has drawnthe water for me, but now that poor animal is dying.Will you take me to see him? said Pinocchio.Gladly.As soon as Pinocchio went into the stable, he spied alittle Donkey lying on a bed of straw in the corner of thestable. He was worn out from hunger and too much work.After looking at him a long time, he said to himself:I know that Donkey! I have seen him before.And bending low over him, he asked: Who are you?At this question, the Donkey opened weary, dying eyesand answered in the same tongue: I am Lamp-Wick.Then he closed his eyes and died.Oh, my poor Lamp-Wick, said Pinocchio in a faint voice,as he wiped his eyes with some straw he had picked up from the ground.Do you feel so sorry for a little donkey that has cost you nothing?said the Farmer. What should I do--I, who have paid my good money for him?But,you see, he was my friend.Your friend?A classmate of mine.What, shouted Farmer John, bursting out laughing.What! You had donkeys in your school? How you musthave studied!The Marionette, ashamed and hurt by those words, did not answer,but taking his glass of milk returned to his father.From that day on, for more than five months, Pinocchiogot up every morning just as dawn was breaking and wentto the farm to draw water. And every day he was givena glass of warm milk for his poor old father, who grewstronger and better day by day. But he was not satisfiedwith this. He learned to make baskets of reeds and soldthem. With the money he received, he and his father wereable to keep from starving.Among other things, he built a rolling chair, strong andcomfortable, to take his old father out for an airing onbright, sunny days.In the evening the Marionette studied by lamplight.With some of the money he had earned, he bought himselfa secondhand volume that had a few pages missing, andwith that he learned to read in a very short time. As far aswriting was concerned, he used a long stick atone end ofwhich he had whittled a long, fine point. Ink he had none,so he used the juice of blackberries or cherries.Little by little his diligence was rewarded. Hesucceeded, not only in his studies, but also in his work, and aday came when he put enough money together to keep hisold father comfortable and happy. Besides this, he wasable to save the great amount of fifty pennies. With it hewanted to buy himself a new suit.One day he said to his father:I am going to the market place to buy myself a coat, acap, and a pair of shoes. When I come back Ill be sodressed up, you will think I am a rich man.He ran out of the house and up the road to the village,laughing and singing. Suddenly he heard his name called,and looking around to see whence the voice came, henoticed a large snail crawling out of some bushes.Dont you recognize me? said the Snail.Yes and no.Do you remember the Snail that lived with the Fairywith Azure Hair? Do you not remember how she openedthe door for you onenight and gave you something to eat?I remember everything, cried Pinocchio. Answerme quickly, pretty Snail, where have you left my Fairy?What is she doing? Has she forgiven me? Does sheremember me? Does she still love me? Is she very far awayfrom here? May I see her?At all these questions, tumbling out one after another,the Snail answered, calm as ever:My dear Pinocchio, the Fairy is lying ill in a hospital.In a hospital?Yes, indeed. She has been stricken with trouble and illness,and she hasnt a penny left with which to buy a bite of bread.Really? Oh, how sorry I am! My poor, dear little Fairy!If I had a million I should run to her with it! But Ihave only fifty pennies. Here they are. I was just going tobuy some clothes. Here, take them, little Snail, and givethem to my good Fairy.What about the new clothes?What does that matter? I should like to sell these ragsI have on to help her more. Go, and hurry. Come backhere within a couple of days and I hope to have moremoney for you! Until today I have worked for my father.Now I shall have to work for my mother also. Good-by,and I hope to seeyou soon.The Snail, much against her usual habit, began to runlike a lizard under a summer sun.When Pinocchio returned home, his father asked him:And where is the new suit?I couldnt find one to fit me. I shall have to look againsome other day.That night, Pinocchio, instead of going to bed at tenoclock waited until midnight, and instead of makingeight baskets, he made sixteen.After that he went to bed and fell asleep. As he slept,he dreamed of his Fairy, beautiful, smiling, and happy,who kissed him and said to him, Bravo, Pinocchio! Inreward for your kind heart, I forgive you for all yourold mischief. Boys who love and take good care of theirparents when they are old and sick, deserve praise eventhough they may not be held up as models of obedienceand good behavior. Keep on doing so well, and you will be happy.At that very moment, Pinocchio awoke and opened wide his eyes.What was his surprise and his joy when, on lookinghimself over, he saw that he was no longer a Marionette,but that he had become a real live boy! He looked allabout him and instead of the usual walls of straw,he foundhimself in a beautifully furnished little room,the prettiest he had ever seen. In a twinkling, he jumpeddown from his bed to look on the chair standing near.There, he found a new suit, a new hat, and a pair of shoes.As soon as he was dressed, he put his hands in hispockets and pulled out a little leather purse on which werewritten the following words:The Fairy with Azure Hair returnsfifty pennies to her dear Pinocchiowith many thanks for his kind heart.The Marionette opened the purse to find the money,and behold--there were fifty gold coins!Pinocchio ran to the mirror. He hardly recognized himself.The bright face of a tall boy looked at him with wide-awake blue eyes,dark brown hair and happy, smiling lips.Surrounded by so much splendor, the Marionette hardlyknew what he was doing. He rubbed his eyes two or three times,wondering if he werestill asleep or awake and decided he must be awake.And where is Father? he cried suddenly. He raninto the next room, and there stood Geppetto, grown yearsyounger overnight, spick and span in his new clothes andgay as a lark in the morning. He was once more MastroGeppetto, the wood carver, hard at work on a lovelypicture frame, decorating it with flowers and leaves, andheads of animals.Father, Father, what has happened? Tell me if you can,cried Pinocchio, as he ran and jumped on his Fathers neck.This sudden change in our house is all your doing,my dear Pinocchio, answered Geppetto.What have I to do with it?Just this. When bad boys become good and kind,they have the power of making their homes gay and newwith happiness.I wonder where the old Pinocchio of wood has hidden himself?There he is, answered Geppetto. And he pointedto a large Marionette leaning against a chair, head turnedto one side, arms hanging limp, and legs twisted under him.After a long, long look, Pinocchio said to himself withgreat content:How ridiculous I was as a Marionette! And howhappy I am, now that I have become a real boy!这篇木偶奇遇记英文版Pinocchio:Chapter36讲完了,喜欢的话就分享给更多的小朋友吧!。

人类的故事

人类的故事
人类的故事
读书笔记模板
01 思维导图
03 读书笔记 05 目录分析
目录
02 内容摘要 04 精彩摘录 06 作者介绍
思维导图
关键字分析思维导图
人类
崛起
读者
故事
自治
战争
罗马
人类
译文
邓嘉宛 革命
古希腊
故事
争 民族 时代
埃及
象形文字
尼罗河谷
内容摘要
《魔戒》译者、台湾翻译家邓嘉宛精译,译文简洁流畅。邓嘉宛在专注打磨《人类的故事》后,不禁感慨: “我将生命中的7个月交给了这本书。”首度纳入房龙在初版17年后所作的完结篇(第66章)。该篇犹如一擎精 神火炬,激励着后世读者,克服无知与怯懦,勇敢面对变革;全书作18438字详注,令读者无障碍领略历史之趣; 房龙56幅手绘地图插画原样保留,生动再现原作风貌;专有名词英文保留,便于学生读者查询
读书笔记
读完一遍的感受是,可能还需要读第二遍,需要地图,需要区分很多历史人物的名字……虽然整体聚焦在欧 洲部分,但是对我而言,是一本很好的世界史的入门书籍,一定要读到最后,虽然可能需要花费些时间。
这本书距今虽有百年,但是对了解欧洲、西亚的历史依然很有帮助,可说是一本欧洲、西亚历史的通俗读物。
刚开始的时候觉得这不就是欧洲历史吗?怎么还人类的故事?四大文明古国缺了两个,还什么人类!一直到 最后才明白,房龙写的是人类发展的主线,我们虽然有古老的华夏文明,可是对于整个世界来说,我们不过是十 九世纪以后才并入的支流,虽然庞大,但是,我们对世界的影响并没有,最后是世界在影响我们,在过去的几十 年里,我们甚至在试图丢弃我们的精神命脉,所以现在收回我开始的想法。
谢谢观看
于是,给人类造成致命威胁的冰川时代,变成人类最伟大的老师,因为它逼迫人使用自己的头脑去思考。
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Chapter Thirty-Six
Asymmetric Information
Information in Competitive Markets
In purely competitive markets all agents are fully informed about traded commodities and other aspects of the market. What about markets for medical services, or insurance, or used cars?
1000
1400 1800 Seller values
So now sellers who value their cars between $1700 and $1800 exit the market.
Adverse Selection
Where does this unraveling of the market end? Let vH be the highest seller value of any car remaining in the market. The expected seller value of a car is 1 1 × 1000 + × vH. 2 2
Buyers value a high-quality umbrella at $14 and a low-quality umbrella at $8. Before buying, no buyer can tell quality. Marginal production cost of a highquality umbrella is $11. Marginal production cost of a lowquality umbrella is $10.
Adverse Selection
Suppose EV > $2000. Every seller can negotiate a price between $2000 and $EV (no matter if the car is a lemon or a peach). All sellers gain from being in the market.
Adverse Selection
Suppose no buyer can tell a peach from a lemon before buying. What is the most a buyer will pay for any car?
Adverse Selection
Let q be the fraction of peaches. 1 - q is the fraction of lemons. Expected value to a buyer of any car is at most EV = $1200(1 − q) + $2400q.
Adverse Selection
How many lemons can be in the market without crowding out the peaches? Buyers will pay $2000 for a car only if
EV = $1200(1 − q) + $2400q ≥ $2000 2 ⇒q ≥ . 3
1000
1500 Seller values
2000
Adverse Selection
The expected value of any car to a buyer is $1500 + $300 = $1800.
1000
1500 Seller values
2000
So sellers who value their cars at more than $1800 exit the market.
Adverse Selection
So a buyer will pay at most 1 1 × 1000 + × vH + 300. 2 2
Adverse Selection
So a buyer will pay at most 1 1 × 1000 + × vH + 300. 2 2 This must be the price which the seller of the highest vaБайду номын сангаасue car remaining in the market will just accept; i.e. 1 1 × 1000 + × vH + 300 = vH. 2 2
So if over one-third of all cars are lemons, then only lemons are traded.
Adverse Selection
A market equilibrium in which both types of cars are traded and cannot be distinguished by the buyers is a pooling equilibrium. A market equilibrium in which only one of the two types of cars is traded, or both are traded but can be distinguished by the buyers, is a separating equilibrium.
Adverse Selection
Consider a used car market. Two types of cars; “lemons” and “peaches”. Each lemon seller will accept $1,000; a buyer will pay at most $1,200. Each peach seller will accept $2,000; a buyer will pay at most $2,400.
The expected value of any remaining car to a buyer is $1400 + $300 = $1700.
1000
1400 1800 Seller values
Adverse Selection
The expected value of any remaining car to a buyer is $1400 + $300 = $1700.
Adverse Selection
The distribution of values of cars remaining on offer
1000 Seller values
1800
Adverse Selection
1000
1400 1800 Seller values
Adverse Selection
Asymmetric Information in Markets
A doctor knows more about medical services than does the buyer. An insurance buyer knows more about his riskiness than does the seller. A used car’s owner knows more about it than does a potential buyer.
Asymmetric Information in Markets
Markets with one side or the other imperfectly informed are markets with imperfect information. Imperfectly informed markets with one side better informed than the other are markets with asymmetric information.
Adverse Selection
Suppose EV < $2000. A peach seller cannot negotiate a price above $2000 and will exit the market. So all buyers know that remaining sellers own lemons only. Buyers will pay at most $1200 and only lemons are sold.
Adverse Selection
1000 Seller values
2000
Adverse Selection
1000
1500 Seller values
2000
Adverse Selection
The expected value of any car to a buyer is $1500 + $300 = $1800.
Adverse Selection
What if there is more than two types of cars? Suppose that 0 car quality is Uniformly distributed between $1000 and $2000 0any car that a seller values at $x is valued by a buyer at $(x+300). Which cars will be traded?
Now each seller can choose the quality, or value, of her product. Two umbrellas; high-quality and lowquality. Which will be manufactured and sold?
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