Micro Chapter36
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
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
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
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
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
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: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
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。
临床诊疗指南
临床诊疗指南本书是由XXX组织全国知名专家集体编写的权威性泌尿外科疾病诊治指南,共分11章,涵盖泌尿外科常见病,针对每种疾病的发病、症状特别是诊治原则提出了指导性意见。
本书具有全、新、实用和规范等特点,对于统一泌尿外科疾病的诊治原则、提高医疗质量具有重要指导作用。
是泌尿外科医师必备的工具书,也可做为处理医疗纠纷时的参考。
手外科是我国外科的重要分支之一,在断指再植、臂丛损伤诊治、足趾移植再造手指、游离皮瓣修复皮肤缺损、长段神经缺损的修复、急诊手再造、异体肌腱移植和显微外科基础研究等方面都进行了首创性工作,使我国在临床和基础研究方面走在世界的前列。
本书共分为11章,其中第一章是关于泌尿、生殖系统非特异性感染,第二章是上尿路感染,第三章是急性肾盂肾炎,第四章是慢性肾盂肾炎,第五章是脓肾,第六章是肾皮质多发性脓肿,第七章是肾周围炎与肾周脓肿,第八章是下尿路感染,第九章是急性细菌性膀胱炎,第十章是慢性细菌性膀胱炎,第十一章是急性尿道炎,第十二章是女性尿路感染,第十三章是女性尿道综合征,第十四章是妊娠期尿路感染,第十五章是男生殖系统感染,第十六章是急性细菌性前列腺炎,第十七章是慢性细菌性前列腺炎,第十八章是急性附睾炎,第十九章是慢性附睾炎,第二十章是精囊炎,第二十一章是急性炎,第二十二章是急性腮腺炎性炎,第二十三章是泌尿男生殖系统特异性感染,第二十四章是泌尿男生殖系统结核,第二十五章是肾结核,第二十六章是及附睾结核,第二十七章是前列腺及精囊结核,第二十八章是尿道结核,第二十九章是泌尿男生殖系统丝虫病,第三十章是丝虫病性乳糜尿,第三十一章是男性生殖系丝虫病。
Chapter 32.n 3: XXXChapter 33.n 3: Urinary System StonesChapter 34.n 1: Kidney StonesChapter 35.n 2: Ureteral StonesChapter 36.n 3: Bladder StonesChapter 37.n 4: XXXChapter 38.Chapter 4: Prostate EnlargementChapter 39.Chapter 5: Tumors of the Urinary and Reproductive SystemsChapter 40.n 1: Kidney and Ureteral TumorsChapter 41.n 1: Renal Cell CarcinomaChapter 42.n 2: XXXChapter 43.n 3: Renal Cell CarcinomaChapter 44.n 4: XXXChapter 45.n 5: Simple Renal CystChapter 46.n 6: ReninomaChapter 47.n 2: Bladder CancerChapter 48.n 3: Urethral TumorsChapter 49.n 1: XXXChapter 50.n 2: XXXChapter 51.n 4: Prostate CancerChapter 52.n 5: Testicular TumorsChapter 53.n 6: Penile CancerChapter 54.n 7: Seminal Vesicle TumorsChapter 55.n 1: Seminal Vesicle CystChapter 56.n 2: XXXChapter 57.n 8: Scrotal TumorsChapter 58.n 1: Squamous Cell Carcinoma of the Scrotum Chapter 59.n 2: Inflammatory Carcinoma of the ScrotumChapter 60.Chapter 6: XXXChapter 61.n 1: XXX InjuriesChapter 62.n 1: Mild XXX InjuryChapter 63.n 2: XXX InjuryChapter 64.n 3: XXX InjuryChapter 65.n 2: Ureteral InjuriesChapter 66.n 3: Bladder InjuriesChapter 67.n 4: XXX InjuriesChapter 68.n 1: XXX InjuriesChapter 69.n 2: XXX InjuriesChapter 70.n 5: Injuries to the Foreskin and Penis Chapter 71.n 1: Penile nsChapter 72.n 2: XXX FracturesChapter 73.n 3: XXXChapter 74.n 4: XXXChapter 75.n 5: Penile Skin nsChapter 76.n 6: XXXChapter 77.n 6: XXX InjuriesChapter 78.n 1: Scrotal InjuriesChapter 79.n 2: Testicular InjuriesChapter 80.Chapter 7: Pediatric Urology Chapter 81.n 1: Renal DysplasiaChapter 82.n 2: Horseshoe KidneyChapter 83.n 3: n of XXXChapter 84.n 4: XXXChapter 85.n 5: UreteroceleChapter 86.n 6: Retrocaval UreterChapter 87.n 7: Primary Vesicoureteral Reflux Chapter 88.n 8: Congenital Bladder Diverticulum Chapter 89.n 9: Bladder ExstrophyChapter 90.n 10: Upper Urethral Stricture Chapter 91.n 11: Lower Urethral Stricture Chapter 92.n 12: r XXXChapter 93.n 13: PhimosisChapter 94.n 14: CryptorchidismChapter 95.n 15: EnuresisChapter 96.n 16: XXX IncontinenceChapter 97.n 1: Initial TreatmentChapter 98.n 2: XXXChapter 99.n 17: Disorders of Sex DevelopmentChapter 100.Chapter 8: Adrenal SurgeryChapter 101.n 1: Cushing's SyndromeChapter 102.n 1: Adrenal HyperplasiaChapter 103.n 2: Adrenal Cortical AdenomaChapter 104.n 3: Adrenal Cortical Carcinoma第105章第2节:原发性醛固酮增多症原发性醛固酮增多症是指由于肾上腺皮质分泌过多的醛固酮而引起的一种内分泌疾病。
确定孔径光阑ppt课件
Chapter 5 光束限制
5.2 视场光阑
物方视场角: 入射窗的边缘对入瞳中心的张角. 像方视场角: 出射窗的边缘对入瞳中心的张角. 若物位于无穷远,物方视场的大小以物方视场角表示
28
Chapter 5 光束限制
一、视场光阑的确定方法:
(1)用计算法或作图法求每一光阑被它前面光组在物空 间所成的像;
33
Chapter 5 光束限制
物方视场角:在物空间中,入窗边缘对入瞳中心
的张角2
像方视场角:在像空间中,出窗边缘对出瞳中心
的张角2 半视场角与也可以表示光组视场的大小,因此常 把与称为视场角。
34
Chapter 5 光束限制
视场光阑是对一定位置的孔径光阑而言的。当孔径光阑位置 改变时,原来的视场光阑将可能被另外的光孔所代替。
6
Chapter 5 光束限制
5.1 孔径光阑
M1 M2
N1
L
N2
孔径光阑对轴上点的光束和轴外光束限制
12
7
Chapter 5 光束限制
出射光瞳
P1′
L1
L2
-U
-y
P'
U— 物方孔径角
P2′
U′— 像方孔径角
Q Q Q2
孔径光阑
入射光瞳
P1
U' y' P
P2
8
Chapter 5 光束限制
入瞳(Entrance pupil) :孔径光阑被其前面的光学镜组在物空 间所成的像.
22
Chapter 5 光束限制
5.1 孔径光阑
相对孔径: 入射光瞳直径/系统焦距, A D f .相对孔径A越大,
表明能进入系统的光能也越多. 而照相机,则常用另一个术语—
计算机系统结构胡伟武老师chapter00_课程介绍
• 硕士《计算机体系结构》:主要介绍CPU微结构
• 包括指令系统结构、二进制和逻辑电路、静态流水线、动态流水线 、多发射流水线、运算部件、转移猜测、高速缓存、TLB、多核对 流水线的影响等
• 博士《高级计算机体系结构》:主要强调实践性
• 通过设计真实的(而不是简化的)CPU,运行真实的(而不是简化 的)操作系统,对结构设计、物理设计、操作系统做到融会贯通 7
• 建立指令系统和晶体管之间的“桥梁”,硕士课程的重点内容
• 运算器设计、指令流水线(控制器设计)
• 第五部分:并行处理结构(第10-11章)
• 现代计算机通过多层次的并行性开发来提高性能
• 应用程序的并行行为、多核处理器
• 第六部分:计算机性能分析(第12章)
• 性能不由一两个具体指标决定,而是若干因素综合平衡的结果 • 计算机性能指标(计算机性能基准测试程序、计算机性能比较)、 计算机性能分析方法
• 从界限清晰到界限不清晰
• ISA:CISC、RISC => Transmeta、虚拟机
• 逻辑和电路:晶体管 => 晶体管+连线 应用、操作系统、编译系统
计算机系统结构(性能、价格、功耗)
逻辑设计、电路设计、工艺制造
6
国科大《计算机体系结构》课程设置
• 本科《计算机体系结构基础》
• 作为软硬件界面的指令系统结构,包含CPU、GPU、南北桥协同的 计算机硬件结构,CPU的微结构,并行处理结构,计算机性能分析 等五部分主要内容。
• 微体系结构(Micro-architecture)是微处理器的组织结构,并行体
系结构是并行计算机的组织结构。 • 冯诺依曼结构的存储程序和指令驱动执行原理是现代计算机体系结构
Barro巴罗宏观经济学-现代观点-中文738页
Macroeconomics - Barro Chapter 2
20
Macroeconomics - Barro Chapter 2
21
实际GDP
• 如何计算实际 GDP
– 将每年每种商品的产出数量乘以该商品在基年 的价格。 – 也被称为不变美元的GDP – 链式加权的实际GDP
Macroeconomics - Barro Chapter 2
2
国民收入核算:国内生产总值和物价水平
Macroeconomics - Barro Chapter 2
19
名义GDP
• 名义GDP 衡量的是一个经济体在某一个特 定时期(比如一年中)生产的所有商品或 服务的美元价值(或欧元价值等)。
– 名义GDP 是一个流动变量:它衡量的是每单位 时间内(比如一年)生产商品的美元金额。 – 有时候被称为现值美元的GDP。
46
每个工人的生产函数
• y=f(k)
– y 每个工人的产出 – k 每个工人的资本
Macroeconomics - Barro Chapter 3
47
图3.7 每个工人的产出和每个工人的资本
每 个 工 人 的 产 出
a点的斜率比b 点的更大
每个工人的资本
Macroeconomics - Barro Chapter 3
9
经济模型
图1.6 一个经济模型的运用
外生变量
经济模型
内生变量
Macroeconomics - Barro Chapter 1
10
经济模型
咖啡市场
图1.7 咖啡的需求曲线
需求曲线
Macroeconomics - Barro Chapter 1
微观经济学课件平狄克版课件
Chapter 1
13
经济制度
■ 计划经济制度:政府公共部门决策 ■ 市场经济制度:私人部门决策 ■ 混合经济
Chapter 1
14
制度与激励
■ 不同的制度产生不同的激励,进而决定人的选 择行为,最终对经济效率产生重大影响 ■ 例子:大学寝室分面条的故事
Chapter 1
15
1.1.2 价格和市场
■ 经济个体所有的选择都是在他们面临的 价格基础上作出的。 ■ 价格是由买者和买者在市场中相互作用 决定的。 ■ 市场是通过相互作用决定一种或一系列 商品价格的买卖双方的集合。
Chapter 1
16
1.2 经济学的研究方法
■ 理论和模型 ■ 均衡分析和边际分析 ■ 静态、比较静态和动态分析 ■ 实证分析和规范分析
■ 为谁生产:生产出来的巧克力或汽车是分给你 多些还是分给我多些?
Chapter 1
12
资源利用的基本问题
■ 为什么资源得不到充分利用?(充分就业)
■ 对给定的资源,为什么产量时高时低?(经济 波动)
■ 货币购买力的变动对汽车和巧克力的生产有什 么影响?(通货膨胀)
■ 在给定的资源条件下,如何使社会总产出越来 越多?(经济增长、技术进步、资本积累、制度 )
第1章 绪论
Chapter 1
1
本章要点
■ 微观经济学的研究主题 ■ 经济学的研究方法 ■ 市场与市场价格 ■ 名义价格与实际价格 ■ 为什么要学习微观经济学
Chapter 1
2
经济学的主题
■ 经济学?经济学的两个主要分支:微观经济学 和宏观经济学。
■ 微观经济学研究单个经济个体(消费者、劳动 者、资金所有者、土地所有者、企业)的行为及 其相互作用(形成市场)。
软件开发项目管理
计划是否落实 是
出访组团登记
否
结束
出访团组基本情况 登记表
否 否
护照登记表?
是否本单位人员 是
是否需要 办理护照
是 申请护照
护照管理
签证管理
chapter__4
结束
申请出国 护照事项表
护照卡?
申请出国 签证事项表?
58
本章要点
一、软件需求定义 二、软件需求管理过程 三、需求建模的基本方法
原型方法 结构化分析法 面向对象的用例分析法 功能列表法 其他
chapter__4
20
需求规格
需求分析工作完成的一个基本标志是形成 了一份完整的、规范的需求规格说明书
需求规格说明书的编制是为了使用户和软 件开发者双方对该软件的初始规定有一个 共同的理解,使之成为整个开发工作的基 础。
chapter__4
21
软件需求规格说明的原则
从现实中分离功能,即描述要“做什 么”而不是“怎样实现”
平均值
4.5 4.3 4.2 4.1 4.1 3.9 3.8
3.8 3.6 3.6
9
本章要点
一、软件需求定义 二、软件需求管理过程 三、需求建模的基本方法 四、案例分析
chapter__4
10
软件需求管理过程
软件需求管理的过程
需 求 需求获取 确 认
需求验证
需求分析 编写需求规格
需求变更
需求的隐含错误 需求不明确、含糊 用户不断增加需求、变更需求 用户刁难 开发人员的镀金
chapter__4
3
本章要点
一、软件需求定义 二、软件需求管理过程 三、需求建模的基本方法 四、案例分析
chapter__4
人教八年级数学教材重点例题页码
在教学数学课程中,教师常常需要依据教材中的重点例题进行教学。
而对于人教八年级数学教材的重点例题页码,教师们需要深入了解和把握。
以下是人教八年级数学教材的重点例题页码:一、《人教八年级数学上册》重点例题页码1. Chapter 11.1 页码:P11.2 页码:P51.3 页码:P102. Chapter 22.1 页码:P182.2 页码:P222.3 页码:P283. Chapter 33.1 页码:P363.2 页码:P403.3 页码:P464. Chapter 44.1 页码:P544.2 页码:P58 4.3 页码:P665. Chapter 55.1 页码:P74 5.2 页码:P78 5.3 页码:P826. Chapter 66.1 页码:P90 6.2 页码:P94 6.3 页码:P987. Chapter 77.1 页码:P106 7.2 页码:P110 7.3 页码:P1148. Chapter 88.1 页码:P122 8.2 页码:P126 8.3 页码:P1309. Chapter 99.1 页码:P1389.2 页码:P1429.3 页码:P14610. Chapter 1010.1 页码:P15410.2 页码:P15810.3 页码:P164二、《人教八年级数学下册》重点例题页码1. Chapter 11.1 页码:P11.2 页码:P51.3 页码:P102. Chapter 22.1 页码:P182.2 页码:P222.3 页码:P283. Chapter 33.1 页码:P36 3.2 页码:P40 3.3 页码:P464. Chapter 44.1 页码:P54 4.2 页码:P58 4.3 页码:P665. Chapter 55.1 页码:P74 5.2 页码:P78 5.3 页码:P826. Chapter 66.1 页码:P90 6.2 页码:P94 6.3 页码:P987. Chapter 77.1 页码:P106 7.2 页码:P110 7.3 页码:P1148. Chapter 88.1 页码:P1228.2 页码:P1268.3 页码:P1309. Chapter 99.1 页码:P1389.2 页码:P1429.3 页码:P14610. Chapter 1010.1 页码:P15410.2 页码:P15810.3 页码:P164以上是人教八年级数学教材的重点例题页码,教师们可以根据这些重点例题页码,有针对性地进行教学准备,保证课堂教学的高效性和师生互动的质量。
骨科翻译
Campbell's Operative Orthopaedics(the 10th edition)(坎贝尔骨科手术学,第十版)ContentsVolume OnePART I GENERAL PRINCIPLES(普遍原则)Chapter 1. Surgical Techniques and Approaches(外科技术及入路)Chapter 2. Magnetic Resonance Imaging in Orthopaedics(磁共振成像在骨科的应用)PART II ARTHRODESIS(关节融合术)Chapter 3. Arthrodesis of Ankle, Knee, and Hip(踝关节、膝关节、髋关节融合术)Chapter 4. Arthrodesis of Shoulder, Elbow, and Wrist(肩关节、肘关节、腕关节融合术)PART III ARTHROPLASTY(关节成形术)Chapter 5. Introduction and Overview(引言与综述)Chapter 6. Arthroplasty of Ankle and Knee(踝关节与膝关节的成形术)Chapter 7. Arthroplasty of Hip(髋关节成形术)Chapter 8. Arthroplasty of Shoulder and Elbow(肩关节、肘关节成形术)PART IV AMPUTATIONS(截肢术)Chapter 9. General Principles of Amputations(截肢总论)Chapter 10. Amputations About Foot(足部截肢)Chapter 11. Amputations of Lower Extremity(下肢截肢)Chapter 12. Amputations of Hip and Pelvis(髋关节及骨盆截肢)Chapter 13. Amputations of Upper Extremity(上肢截肢)Chapter 14. Amputations of Hand(手部截肢)PART V INFECTIONS(感染)Chapter 15. General Principles of Infection(感染总论)Chapter 16. Osteomyelitis(骨髓炎)Chapter 17. Infectious Arthritis(感染性关节炎)Chapter 18. Tuberculosis and Other Unusual Infections(结核及其它少见感染)PART VI TUMORS(肿瘤)Chapter 19. General Principles of Tumors(肿瘤总论)Chapter 20. Benign Tumors of Bone(良性骨肿瘤)Chapter 21. Benign (Occasionally Aggressive) Tumors of Bone(良性(偶为恶性))的骨肿瘤Chapter 22. Malignant Tumors of Bone(恶性骨肿瘤)Chapter 23. Soft Tissue Tumors and Nonneoplastic Conditions Simulating Bone Tumors(软组织肿瘤及与肿瘤相似的非肿瘤性疾病)PART VII NONTRAUMATIC SOFT TISSUE DISORDERS(非创伤性软组织异常)Chapter 24. Nontraumatic Soft Tissue Disorders(非创伤性软组织异常)Chapter 25. Miscellaneous Nontraumatic Disorders(各种非创伤性异常)Volume TwoPART VIII CONGENITAL ANOMALIES(先天性畸形)Chapter 26. Congenital Anomalies of Lower Extremity(先天性下肢畸形)Chapter 27. Congenital and Developmental Anomalies of Hip and Pelvis(先天性和发育性髋关节及骨盆畸Chapter 28. Congenital Anomalies of Trunk and Upper Extremity(上肢与躯干部先天性畸形)PART IX OSTEOCHONDROSIS(骨软骨病)Chapter 29. Osteochondrosis or Epiphysitis and Other Miscellaneous Affections(骨软骨病、骨骺炎和其它病变)PART X NERVOUS SYSTEM DISORDERS IN CHILDREN(儿童神经系统异常)Chapter 30. Cerebral Palsy(脑瘫)Chapter 31. Paralytic Disorders(麻痹性疾病)Chapter 32. Neuromuscular Disorders(神经肌肉疾病)PART XI FRACTURES AND DISLOCATIONS IN CHILDREN(儿童骨折脱位)Chapter 33. Fractures and Dislocations in Children(儿童骨折脱位)PART XII THE SPINE(脊柱)Chapter 34. Spinal Anatomy and Surgical Approaches(脊柱解剖及手术入路)Chapter 35. Fractures, Dislocations, and Fracture-Dislocations of Spine(脊柱的骨折、脱位与骨折-脱位)Chapter 36. Arthrodesis of Spine(脊柱融合术)Chapter 37. Pediatric Cervical Spine(儿童颈椎)Chapter 38. Scoliosis and Kyphosis(脊柱侧弯与驼背)Chapter 39. Lower Back Pain and Disorders of Intervertebral Discs(下腰痛与椎间盘疾病)Chapter 40. Infections of Spine(脊柱感染)Chapter 41. Other Disorders of Spine(其它脊柱疾病)Volume ThreePART XIII SPORTS MEDICINE(运动医学)Chapter 42. Ankle Injuries(踝关节损伤)Chapter 43. Knee Injuries(膝关节损伤)Chapter 44. Shoulder and Elbow Injuries(肩关节与肘关节损伤)Chapter 45. Recurrent Dislocations(复发性脱位)Chapter 46. Traumatic Disorders(创伤性疾病)PART XIV ARTHROSCOPY(关节镜)Chapter 47. General Principles of Arthroscopy(关节镜总论)Chapter 48. Arthroscopy of Lower Extremity(下肢关节镜)Chapter 49. Arthroscopy of Upper Extremity(上肢关节镜)PART XV FRACTURES AND DISLOCATIONS(骨折与脱位)Chapter 50. General Principles of Fracture Treatment(骨折治疗总论)Chapter 51. Fractures of Lower Extremity(下肢骨折)Chapter 52. Fractures of Hip(髋部骨折)Chapter 53. Fractures of Acetabulum and Pelvis(髋臼与骨盆骨折)Chapter 54. Fractures of Shoulder, Arm, and Forearm(肩部、上臂、前臂骨折)Chapter 55. Malunited Fractures(骨折畸形愈合)Chapter 56. Delayed Union and Nonunion of Fractures(骨折延迟愈合和骨不连)Chapter 57. Acute Dislocations(急性脱位)Chapter 58. Old Unreduced Dislocations(陈旧性未复位的脱位)Volume FourPART XVI PERIPHERAL NERVE INJURIES(外周神经损伤)Chapter 59. Peripheral Nerve Injuries(外周神经损伤)PART XVII MICROSURGERY(显微外科)Chapter 60. Microsurgery(显微外科)PART XVIII THE HAND(手)Chapter 61. Basic Surgical Technique and Aftercare(基本外科手术技术和术后处理)Chapter 62. Acute Hand Injuries(急性手外伤)Chapter 63. Flexor and Extensor Tendon Injuries(屈肌腱、伸肌腱损伤)Chapter 64. Fractures, Dislocations, and Ligamentous Injuries(骨折、脱位和韧带损伤)Chapter 65. Nerve Injuries(神经损伤)Chapter 66. Wrist Disorders(腕关节疾病)Chapter 67. Special Hand Disorders(特殊手部疾病)Chapter 68. Paralytic Hand(瘫痪手)Chapter 69. Cerebral Palsy of the Hand(脑瘫手)Chapter 70. Arthritic Hand(手部关节炎)Chapter 71. Compartment Syndromes and Volkmann Contracture(筋膜间室综合征与Volkmann挛缩)Chapter 72. Dupuytren Contracture(Dupuytren 挛缩)Chapter 73. Carpal Tunnel, Ulnar Tunnel, and Stenosing Tenosynovitis(腕管综合征、尺管综合征和狭窄性腱鞘炎)Chapter 74. Tumors and Tumorous Conditions of Hand(手部肿瘤与瘤样疾病)Chapter 75. Hand Infections(手部感染)Chapter 76. Congenital Anomalies of Hand(手部先天性畸形)PART XIX THE FOOT AND ANKLE(足与踝关节)Chapter 77. Surgical Techniques(外科技术)Chapter 78. Disorders of Hallux(拇趾疾病)Chapter 79. Pes Planus(扁平足)Chapter 80. Lesser Toe Abnormalities(足趾畸形)Chapter 81. Rheumatoid Foot(足部类风湿性)Chapter 82. Diabetic Foot(糖尿病足)Chapter 83. Neurogenic Disorders(神经源性疾病)Chapter 84. Disorders of Nails and Skin(趾甲、皮肤疾病)Chapter 85. Disorders of Tendons and Fascia(肌腱筋膜疾病)Chapter 86. Fractures and Dislocations of Foot(足部骨折脱位)C H A P T E R 1Surgical Techniques and Approaches(外科技术及入路)Andrew H. Crenshaw, Jr.SURGICAL TECHNIQUES(外科技术)Tourniquets(止血带)Roentgenograms in the Operating Room(X线在手术室中的应用)Positioning of Patient(病人体位)Local Preparation of Patient(局部准备)Draping(冲洗)Special Operative Techniques(特殊手术技术)SURGICAL APPROACHES(手术入路)Toes(足趾)Calcaneus(跟骨)Tarsus and Ankle(跗跖骨与踝)Tibia(胫骨)Fibula(腓骨)Knee(膝)Femur(股骨)Hip(髋)Acetabulum and Pelvis(髋臼与骨盆)Sacroiliac Joint(骶髂关节)Spine(脊柱)Shoulder(肩)Humerus(肱骨)Elbow(肘)Radius(桡骨)Ulna(尺骨)Wrist(腕)Hand (手)SURGICAL TECHNIQUES(外科技术)This section describes several surgical techniques especially important in orthopaedics: use of tourniquets, use of roentgenograms and image intensifiers in the operating room, positioning of the patient, local preparation of the patient, and draping of the appropriate part or parts. To avoid repetition in other chapters, two operative techniques common to many procedures, fixation of tendons or fascia to bone and bone grafting, are also described.这一部分描述了几种在矫形外科非常重要的外科技术,包括止血带的应用、X线与图像增强剂在手术室的应用以及患者的体位、术区准备和手术部位或多部位的铺单。
- 1、下载文档前请自行甄别文档内容的完整性,平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益,请联系客服反馈,我们会尽快为您处理(人工客服工作时间:9:00-18:30)。
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?