On the quality of E-Jiao (Colla corii asini)

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阿胶化学成分、质量控制及药理作用研究进展

Special Wild Economic Animal and Plant Research特产研究136DOI：10.16720/ki.tcyj.2023.090阿胶化学成分、质量控制及药理作用研究进展曲媛鑫1，付英杰2※（1.山东中医药大学药学院，山东济南250300；2.济宁医学院，山东日照276800）摘要：阿胶作为传统名贵中药，同时也被当作保健食品，具有极高的开发价值。

虽已有2500多年的药用历史，但由于作为动物药，其成分复杂，药效物质基础尚不明确。

经查阅文献发现，对其研究的近五年文章数量有限，且没有对阿胶进行全面的综述，为了更好地了解阿胶的研究进展，本文对有关阿胶化学成分、质量控制和药理作用3方面的内容进行综述，并对阿胶现代研究技术存在的问题与局限进行讨论，为其更加合理地应用及开发奠定基础。

关键词：阿胶；化学成分；质量控制；药理作用中图分类号：R284.1;R285文献标识码：A文章编号：1001-4721（2023）03-0136-08Advances in Chemical Constituents,Quality Control and PharmacologicalEffects of Asini corii collaQU Yuanxin1，FU Yingjie2※(1.School of Pharmacy,Shandong University of Traditional Chinese Medicine,Jinan250300,China;2.Jining Medical Col-lege,Rizhao276800,China)Abstract:As a valuable traditional Chinese medicine,E'jiao is also regarded as a health food with high development value.Although it has a medicinal history of more than2500years,as an animal medicine,its composition is complex and the basis of its efficacy is not yet clear. Through literature review,it is found that there are only a limited number of articles on E'jiao in the past five years,and there is no compre-hensive summary and review on E'jiao.In order to better understand the modern research status of E'jiao,this paper reviews the literature on the chemical composition,quality control and pharmacological action of E'jiao,and discusses the existing problems and limitations of modern research technology of E'y a foundation for its more reasonable application and development.Key words:Asini corii colla;chemical composition;quality control;pharmacological effects阿胶为马科动物驴（Equus asinus L.）的干燥或新鲜皮经煎煮、浓缩制成的固体胶，最早出现在《神农本草经》，被誉为“补血圣药”，其最主要的化学成分为氨基酸、多肽和蛋白质。

阿胶对人工细颗粒物所致大鼠呼吸系统损伤的保护作用

阿胶对人工细颗粒物所致大鼠呼吸系统损伤的保护作用张飘飘;凌亚豪;阎晓丹;魏金锋;靳洪涛;王爱平【期刊名称】《癌变·畸变·突变》【年(卷),期】2017(029)005【摘要】OBJECTIVE:To study the protective effects of Colla Corii Asini on respiratory system injury which was induced by artificial fine particulate matter (aPM2.5) in rats. METHODS:96 SD rats(half male and half female)were randomly divided into four groups,control,model,Colla Corii Asini low dose (0.3 g/kg) and high dose (1.2 g/kg) groups. Rats in both model and Colla Corii Asini groups were exposed to aPM2.515 minutes per day of 7 days a week for 8 weeks using the aerosol exposure system. In contrast,rats in the control group were exposed to clear air. 1 h before daily exposure to aPM2.5,rats of Colla Corii Asini groups were given Colla Corii Asini by intragastric administration. During the experimental period,the EMKA animal lung function monitoring system was used to monitor the lung function of rats. Every two weeks,blood serum and bronchoalveolar lavage fluid (BALF),and lung tissues were collected to detect changes in biomarkers of oxidative injury. RESULTS:Compared with the control group,the tidal volume (TV), expiratory volume (EV) and minute volume (MV) of the model group were markedly reduced,while the inspiratory time (Ti),expiratory time (Te) and relaxation time (RT) were significantly increased.,However,treating rats with Colla Corii Asini beforeaPM2.5 exposure significantly prevented the decline of TV,MV,EV and the increase of Ti,RT,Te. The lung phagocyte counts of the model group increased significantly compared with the control group,while the situation of Colla Corii Asini high dose group achieved a certain degree of relief. Compared with the control group,the concentration of methane dicarboxylic aldehyde (MDA) in serum and BALF of the model group increased,and with the treatment of Colla Corii Asini,the MDA decreased. Compared with the control group,the acvtivity of glutathione peroxidase (GSH-Px) in serum and BALF of the model group decreased,and with the treatment of Colla Corii Asini,the the acvtivity of glutathione peroxidase (GSH-Px) increased. CONCLUSION:Treatment of the model rats with Colla Corii Asini prevented decline of lung function and reduced lung phagocyte counts which were caused by aPM2.5,It is possible that Colla Corii Asini can prevent oxidative damage caused by aPM2.5. Further study is needed to address the mechanism for interactions.%目的:探讨阿胶对人工细颗粒物(aPM2.5)所致大鼠呼吸系统损伤的保护作用及其机制.方法:SD大鼠96只,雌雄各半,随机分为对照组、模型组、阿胶低剂量组(0.3 g/kg)、阿胶高剂量组(1.2 g/kg).模型组和阿胶组大鼠口鼻吸入(3.68±0.41)mg/L的aPM2.5,每天1次,每次15 min,连续8周,对照组吸入清洁空气.阿胶组于吸入aPM2.5前1 h灌胃给予阿胶,模型组和对照组灌胃饮用水.试验期间每两周采用EMKA动物肺功能监测系统测定大鼠肺功能,分别于染毒后第2、4、8周各取8只大鼠,采血并收集血清、肺泡灌洗液和肺组织,检测血清和肺泡灌洗液氧化损伤相关指标的变化,进行肺泡灌洗液白细胞计数及肺脏组织病理学检查.结果:与对照组相比,模型组大鼠潮气流量(TV)、呼气量(EV)、分时输出量(MV)等容量指标均显著降低(P均<0.05),吸气时间(Ti)、呼气时间(Te)、弛豫时间(RT)等时间指标显著均升高(P均<0.05);与模型组相比,阿胶可显著抑制aPM2.5所致大鼠TV、EV、MV的降低及Ti、Te、RT的升高(P<0.05).染毒后第8周,模型组与对照组比较大鼠肺巨噬细胞增多,阿胶高剂量组肺巨噬细胞较模型组轻度降低.与对照组相比,模型组大鼠血清和肺泡灌洗液(BALF)中丙二醛(MDA)含量升高,而阿胶可抑制MDA含量的增加.与对照组相比,模型组大鼠的血清和BALF中谷胱甘肽过氧化物酶(GSH-Px)活性有所降低,阿胶可升高GSH-Px的活性.结论:阿胶可改善aPM2.5造成的大鼠呼吸功能降低,抑制肺巨噬细胞的增多,该作用可能与其抑制aPM2.5所致氧化损伤有关,确切机制需要进一步深入研究.【总页数】6页(P346-351)【作者】张飘飘;凌亚豪;阎晓丹;魏金锋;靳洪涛;王爱平【作者单位】中国医学科学院北京协和医学院新药安全评价研究中心,北京100050;中国医学科学院北京协和医学院新药安全评价研究中心,北京 100050;中国医学科学院北京协和医学院新药安全评价研究中心,北京 100050;中国医学科学院北京协和医学院新药安全评价研究中心,北京 100050;北京协和建昊医药技术开发有限责任公司,北京 100176;中国医学科学院北京协和医学院新药安全评价研究中心,北京 100050;北京协和建昊医药技术开发有限责任公司,北京 100176;中国医学科学院北京协和医学院新药安全评价研究中心,北京 100050;北京协和建昊医药技术开发有限责任公司,北京 100176【正文语种】中文【中图分类】R994.6【相关文献】1.人参皂苷联合地塞米松对刀豆蛋白所致肝损伤模型大鼠肝功能保护作用及相关机制研究 [J], 时扣荣;陈伟成;李洁;谭朝丹;刘娟;顾伟鹰2.沙尘颗粒物对大鼠呼吸系统的损伤及作用机制的研究 [J], 曹小俊;雷丰丰;刘华3.人参二醇组皂苷对四氯化碳所致大鼠急性肝损伤的\r保护作用及其机制 [J], 姚红月;刘新宇;刘婉珠4.人参及灵芝超微粉对酒精所致大鼠慢性肝损伤的保护作用 [J], 江一川;吴雪记;刘珊;于晓风;睢大筼5.天麻和阿胶对铅所致大鼠脑功能损害的保护作用 [J], 李茂进;胡俊峰;张春玲;于素芳;韩惠芬因版权原因，仅展示原文概要，查看原文内容请购买。

阿胶补益成分分析方法的研究进展

２透析法
６高效液相色谱法（ＨＰＬＣ）王晓坤Ｆ”］等人对阿胶水溶性成份进行了ＨＰＬＣ分析，以萃取的方法提取阿胶中的水溶性成份，水一乙腈梯度洗脱，经Ｃ。。色谱柱分离出２８个共有峰，液一质联用分析确定了５个成分分别为游离的异亮氨酸，亮氨酸、酪氨酸、苯丙氨酸、色氨酸。阿胶系由胶原水解得到的胶原蛋白及多种氨基酸。阿胶中游离的氨基酸含量较少，而胶原蛋白水解后可得到１８种氨基酸（包括７种人体必需氨基酸），且含量相对较高。因此，不少研究人员将研究重点放在了蛋白水解后得到的氨基酸上。鄢丹［１４］等反相高效液相色谱一蒸发光散射检测法测定阿胶中的１７种未衍生氨基酸。采用ＰｒｅｖａｉｌＣ，ｓ色谱柱（２５０ｍｍ×４．６ｍｍ，５“ｒｎ），以乙腈一０．７％三氟醋酸溶液（含５．０ｒｎｍｏｌ・Ｌ一１七氟丁酸）为流动相进行线性梯度洗脱，流速为０．８ｍＬ・ｍｉｎ～，在漂移管温度１１５℃、氮气流量２．５Ｌ・ｒｎｉｎ＿１条件下，２５ｍｉｎ内即可完成对阿胶中１７种氨基酸的分离测定。该研究对阿胶中氨基酸的组成及含量进行了分析，分离测定了１７种氨基酸的含量，其总含量大于
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中医中药是祖国医药学的瑰宝，医药工作者应该结合祖国医学白身的特点，通过学．习西药ＴＤＭ的成功之处．逐渐摸索积累经验，形成中药ＴＤＭ的规范和知识体系。并应用于临床工作，最终实现临床给药方案个体化，最大限度的降低或消除毒副反应。指导Ｉ临床更安全有效的使用中药。
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Quantum Computers and Dissipation

d algorithms may sometimes produce an incorrect solution, however; they have the property that the probability of error can be made arbitrarily small. Consider, for example, an eﬃcient factoring algorithm which runs successfully only with probability 1 − ǫ (0 < ǫ < 1). Clearly we know when the algorithm is successful because we can check it eﬃciently by a trial division. Assuming that ǫ is independent of the input the success probability of the algorithm can be ampliﬁed (boosted) arbitrarily close to 1 by repeating the computation several times. After k runs the probability of having at least one success is P (k, ǫ) = 1 − ǫk . (1)
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Introduction
Quantum computers can accept input states which represent a coherent superposition of many diﬀerent possible inputs and subsequently evolve them into a corresponding superposition of outputs. Computation, i.e. a sequence of unitary transformations, aﬀects simultaneously each element of the superposition generating a massive parallel data processing albeit within one piece of quantum hardware. As the result quantum computers can eﬃciently solve some problems which are believed to be intractable on any classical computer (Deutsch 1985, Deutsch and Jozsa 1992, Bernstein and Vazirani 1993, Simon 1994, Shor 1994). The most striking example is the factoring problem: to factor a number N of L digits on any classical computer requires an execution time that grows exponentially with L (approximately exp L1/3 for the best known algorithms such as the Number Field Sieve (Lenstra et al. 1990)). In contrast Shor (1994) has shown that quantum

1_Continuous_Process_Improvement

Harry DMAIC
George & Wilson Optimized Complexity George, Lockheed Martin, others
Welch Bossidy Organization Infrastructure
Lean Six Sigma v1
Source: Lean Six Sigma: Fusion of Pan Pacific Process Upton and Cox
Deming Systems Thinking
Toyota Ohno Shingo
Toyota Production System Womack & Jones Lean Enterprise
Smith (Motorola) Rigor
TQM-Total Quality Management Six Sigma v1 SixSigma v2
Shewhart Statistical Methods
Simplified Manufacturing
Assembly Line Manufacturing Sloan Modern Management Simplified Service Process
Juran Process Analysis
Adapted from Executive Guide to Lean Six Sigma Photo: Judith Currelly
History of CPI
From eat emptor to…
And everything in between
…Lean Six Sigma
Eli Whitney Product Standards Industrial Production Statistical Process Control

阿胶多肽的组成及功能研究进展

山东农业大学学报(自然科学版),2024,55(2):288-294Journal of Shandong Agricultural University ( Natural Science Edition )VOL.55 NO.2 2024 doi:10.3969/j.issn.1000-2324.2024.02.019阿胶多肽的组成及功能研究进展陈瑛琪1，任世利2，刘广志3，王乐涛3，李明4，张翠翠4，朱明月1，史瑞瑞1，王超1*1. 济宁学院生命科学与工程学院，山东曲阜 2731552. 山东东阿润惠堂阿胶有限公司，山东东阿 2522003. 东阿县检验检测中心，山东东阿 2522004. 山东东阿东韵阿胶股份有限公司，山东东阿 252200摘要：文章综述了近年来阿胶多肽组成、性质和保健作用等方面取得的研究进展。

通过生物信息学研究发现，阿胶主要成分是Ⅰ型胶原蛋白（COLIα1、COLIα2）、Ⅱ型胶原蛋白（COLIIα1）和血清白蛋白（ALB）等大分子量蛋白质。

不同研究团队使用生物酶分解阿胶蛋白获得不同长度和种类的小分子量阿胶多肽序列。

动物实验表明：阿胶多肽在不同层级的免疫调节中发挥重要作用；阿胶多肽能够促进贫血小鼠外周血白细胞、红细胞和血红蛋白数量的升高；同时，不同阿胶多肽表现的抗氧化能力有显著差异；另外，阿胶多肽在降低血压、改善阿尔兹海默症、抑制肿瘤等方面发挥重要作用。

上述结果为今后研究阿胶多肽的产品研发和临床应用提供了重要理论依据。

关键词：阿胶；阿胶多肽；免疫调节；抗氧化；补血；抗肿瘤中图法分类号：Q51文献标识码： A文章编号：1000-2324（2024）02-0288-07 Research Progress on Composition and Function of Colla Corii Asini PolypeptideCHEN Ying-qi1, REN Shi-li2, LIU Guang-zhi3, WANG Le-tao3, LI Ming4, ZHANG Cui-cui4, ZHU Ming-yue1, SHI Rui-rui1, WANG Chao1*1. College of Life Science and Engineering, Jining University, Qufu 273155, China2. Shandong Dong'e Runhuitang Ejiao Co., Ltd, DongE 252200, China3. Dong'e County Inspection and Testing Center, DongE 252200, China4. Shandong Dong'e Dongyun Ejiao Co., Ltd, DongE 252200, ChinaAbstract: We reviewed the research progress of composition, properties and health function of Colla Corii Asini polypeptide recently. It is found that the main component of Colla Corii Asini is type I collagen (COLIα1, COLIα2), type II collagen (COLIIα1) and high molecular weight proteins such as serum albumin (ALB) through bioinformatics research. Different research teams use biological enzymes to digest Colla Corii Asini protein to obtain small molecular weight polypeptide sequences of different lengths and types. Animal experiments show that Colla Corii Asini polypeptides play an important role in different levels of immune regulation; polypeptide can promote the increase of leukocyte and erythrocyte and hemoglobin in peripheral blood of anemic mice. At the same time, the antioxidant capacity of different Colla Corii Asini polypeptides was significantly different; In addition, polypeptide plays an important role in lowering blood pressure, improving Alzheimer's disease, inhibiting tumor, etc. The above results provide an important theoretical basis for future research on product development and clinical application of Colla Corii Asini polypeptide.Keywords: Colla Corii Asini; Colla Corii Asini polypeptides; immune regulation; antioxidant; replenish blood; antitumor阿胶产业是医养健康产业的重要组成部分，山东阿胶产业在全国具有明显优势，产业规模占全国70%，在国内外影响力越来越大，已经成为山东省中医药和医养健康产业的名片［1］。

中草药名英文词汇

中草药名英文词汇中草药名英文词汇中草药名英文词汇阿膠 ejiao donkey-hide glue colla corii asini矮地茶aidicha japanese ardisia herb herba ardisiae japonicae艾葉 aiye argy wormwood leaf folium artemisiae argyi艾葉炭 aiyetan argy wormwood leaf(carbonized) folium artemisiae argyi八角茴香bajiaohuixiang chinese star anise fructus anisi stellati八月劄 bayuezha fiveleaf akebia fruit fructus akebiae巴戟天 bajitian morinda root radix morindae officinalis 白扁豆baibiandou white hyacinth bean semen lablab album白豆蔻baidoukou round cardamom fruit fructus amomi rotundus白果 baiguo ginkgo seed semen ginkgo白花蛇舌草baihuasheshecao spreading hedyotis herb herba hedyotidis diffusae白及 baiji common bletilla tuber rhizoma bletillae白芥子 baijiezi white mustard seed semen sinapis albae 白蘞bailian japanese ampelopsis root radix ampelopsis 白茅根baimaogen lalang grass rhizome rhizoma imperatae白前baiqian willowleaf swallowwort rhizome rhizoma cynanchi stauntonii白芍 baishao white peony root radix paeoniae alba炒白芍chaobaishao white peony root( stir-fried) radix paeoniae alba白術baizhu largehead atractylodes rhizome rhizoma atractylodis macrocephalae炒白術chaobaizhu stir-fried ovate atractylodes root atractylodis obatae rhizoma白頭翁baitouweng chinese pulsatilla root radix pulsatillae白薇baiwei blackend swallowwort root radix cynanchi atrati白鮮皮baixianpi densefruit pittany root-bark cortex dictamni白芷baizhi dahurian angelica root radix angelicae dahuricae百部 baibu stemona root radix stemonae蜜百部mibaibu stemona root (stir-fried with honey) radix stemonae百合 baihe lily bulb bulbus lilii柏子仁baiziren chinese arborvitae kernel semen platycladi敗醬草baijiangcao dahurian patrinia herb herba patriniae板藍根 banlangen isatis root radix isatidis半邊蓮 banbianlian chinese lobelia herb herba lobeliae chinensis半夏 banxia pinellia tuber rhizoma pinelliae法半夏fabanxia prepared pinellia tuber rhizoma pinelliae preparata姜半夏 jiangbanxia pinellia tuber(processed with ginger) rhizoma pinelliae清半夏 qingbanxia pinellia tuber(processed with alum) rhizoma pinelliae半枝蓮banzhilian barbated skullcup herb herba scutellariae barbatae北豆根beidougen asiatic moonseed rhizome rhizoma menispermi川貝母粉 chuanbeimu tendrilleaf fritillary bulb bulbus fritillariae cirrhosae浙貝母zhibeimu thunberg fritillary bulb bulbus fritillariae thunbergii蓽茇 bibo long pepper fructus piperis longi蓽澄茄 bichengqie mountain spicy fruit fructus litseae萆薢bixie sevenlobed yam rhizome rhizoma dioscoreaeseptemlobae萹蓄bianxu common knotgrass herb herba polygoni avicularis醋鼈甲cubiejia turtle shell(processed with vinegar) carapax trionycis檳榔 binglang areca seed semen arecae薄荷 bohe peppermint herba menthae補骨脂buguzhi malaytea scurfpea fruit fructus psoraleae蠶砂 cansha silkworm feculae feculae bombycis蒼耳子cang'erzi siberian cocklebur fruit fructus xanthii 蒼術 cangzhu atractylodes rhizome rhizoma atractylodis 草豆蔻 caodoukou katsumada galangal seed semen alpiniae katsumadai草果 caoguo caoguo fructus tsaoko制草烏 zhicaowu prepared kusnezoff monkshood root radix aconiti kusnezoffii preparata側柏炭cebaitan chinese arborvitae twig and leaf(carbonized) cacumen platycladi側柏葉cebaiye chinese arborvitae twig and leaf cacumen platycladi柴胡 chaihu chinese thorowax root radix bupleuri蟬蛻 chantui cicada slough periostracum cicadae常山 changshan antifeverile dichroa root radix dichroae 車前草 cheqiancao plantain herb herba plantaginis車前子 cheqianzi plantain seed semen plantaginis沈香粉chenxiang chinese eaglewood wood lignum aquilariae resinatum陳皮chenpi dried tangerine peel pericarpium citri reticulatae赤芍 chishao red peony root radix paeoniae rubra炒赤芍chaochishao stir-fried red peony root radix paeoniae rubra赤石脂 chishizhi red halloysite halloysitum rubrum臭梧桐 chouwutong harlequin glorybower leaf and twig folium et ramulus clerodendri trichotomi川楝子chuanlianzi szechwan chinaberry fruit fructus toosendan制川烏zhichuanwu common monkshood mother root(processed) radix aconiti川芎chuanxiong szechwan lovage rhizome rhizoma chuanxiong炒川芎chaochuanxiong stir-fried szechwan lovage rhizome rhizoma chuanxiong穿山甲 chuanshanjia pangolin scale squama manitis穿山龍chuanshanrong ningpo yam rhizome rhizoma dioscoreae nipponicae穿心蓮 chuanxinlian common andrographis herb herba andrographitis垂盆草 chuipencao stringy stonecrop herb herba sedi椿皮 chunpi tree- of -heaven bark cortex ailanthi煆磁石 duancishi magnetite(calcined) magnetitum刺蝟皮ciweipi hedgehog hide corium erinacei seu hemiechanus大黃 dahuang rhubarb radix et rhizoma rhei酒大黃jiudahuang rhubarb (stir-fried with wine) radix et rhizoma rhei大薊daji japanese thistle herb or root herba seu radix cirsii japonici大青葉 daqingye dyers woad leaf folium isatidis大蒜 dasuan garlic bulbus allii大棗 dazao chinese date fructus jujubae代赭石 daizheshi hematite haematitum丹參 danshen danshen root radix salviae mil tiorrhizae膽南星 dannanxing bile arisaema arisaema cum bile淡豆豉dandouchi fermented soybean semen sojae preparatum淡竹葉danzhuye lophatherum herb herba lophatheri 當歸 danggui chinese angelica radix angelicae sinensis 酒當歸jiudangui chinese angelica (stir-fried with wine) radix angelicae sinensis黨參 dangshen tangshen radix codonopsis炒黨參chaodangshen tangshen (stir-fried) radix codonopsis燈心草 dengxincao common rush medulla junci地耳草di'ercao japanese st.john'swort herb herba hyperici japonici地膚子 difuzi belvedere fruit fructus kochiae地骨皮 digupi chinese wolfberry root-bark cortex lycii生地黃shengdihuang rehmannia root radix rehmanniae生地炭shengditan rehmannia root(carbonized) radix rehmanniae熟地黃shudihuang prepared rehmannia root radix rehmanniae preparata地錦草 dijincao creeping euphorbia herba euphorbiae humifusae地龍 dirong earthworm pheretima地榆 diyu garden burnet root radix sanguisorbae地榆炭diyutan garden burnet root(carbonized) radixsanguisorbae丁香 dingxiang clove flos caryophylli冬瓜皮 dongguapi chinese waxgourd peel exocarpium benincasae冬瓜子dongguazi chinese waxgourd semen semen benincasae冬葵子 dongkuizi cluster mallow fruit fructus malvae獨活duhuo doubleteeth pubescent angelica root radix angelicae pubescentis杜仲 duzhong eucommia bark cortex eucommiae鹽杜仲yanduzhong eucommia bark (processed with salt) cortex eucommiae莪術 ezhu zedoray rhizome rhizoma curcumae番瀉葉 fanxieye senna leaf folium sennae防風fangfeng divaricate saposhnikovia root radix saposhnikoviae防己 fangji fourstamen stephania root radix stephaniae tetrandrae榧子 feizi grand torreya seed semen torreyae蜂房 fengfang honeycomb nidus vespae佛手 foshou finger citron fructus citri sarcodactylis茯苓 fuling indian bread poria茯苓皮 fulingpi indian bread exodermis cortex sclerotii poriae茯神fushen indian bread with hostwood sclerotium poriae circum radicem pini浮小麥 fuxiaomai blighted wheat fructus tritici levis附子 fuzi prepared common monkshood daughter root radix aconiti lateralis preparata附片fupian prepared common monkshood daughter root radix aconiti lateralis preparata覆盆子 fupenzi palmleaf raspberry fruit fructus rubi幹薑 ganjiang zingiber rhizoma zingiberis甘草 gancao liquorice root radix glycyrrhizae炙甘草zhigancao prepared liquorice root radix glycyrrhizae preparata甘松gansong nardostachys root radix seu rhizoma nardostachyos高良薑 gaoliangjiang lesser galangal rhizome rhizoma alpiniae officinarum槁本 gaoben chinese lovage rhizoma ligustici葛根 gegen kudzuvine root radix puerariae蛤蚧 gejie tokay gecko gecko蛤殼 geqiao clam shell concha meretricis seu cyclinae鈎藤 gouteng gambir plant ramulus uncariae cum uncis 狗脊 gouji cibot rhizome rhizoma cibotii枸杞子 gouqizi barbary wolfberry fruit fructus lycii穀精草gujingcao piperwort flower flos eriocauli穀芽 guya millet sprout fructus setariae germinatus炒穀芽chaoguya millet sprout (stir-fried) fructus setariae germinatus骨碎補gusuibu fortune's drynaria rhizome rhizoma drynariae瓜蔞 gualou snakegourd fruit fructus trichosanthis瓜蔞皮gualoupi snakegourd peel pericarpium trichosanthis瓜蔞子gualouzi snakegourd seed semen trichosanthis 貫衆guanzhong cyrtomium rhizome rhizoma cyrtomii 醋龜甲cuguijia tortoise shell(processed with vinegar) carapax et plastruam testudinis桂皮 guipi cassia bark cortex cinnamomi桂枝 guizhi cassia twig ramulus cinnamomi海風藤 haifengteng kadsura pepper stem caulis piperis kadsurae海浮石 haifushi pumice pumex海金沙haijinsha japanese climbing fern spore spora lygodii海金沙藤haijinshateng japanese climbing fern herb herba lygodii海桐皮haitongpi oriental variegated coralbean bark cortex erythrinae orientalis海藻 haizao seaweed sargassum寒水石 hanshuishi mirabilite crystal mirabilitum訶子 hezi medicine terminalia fruit fructus chebulae何首烏heshouwu fleeceflower root radix polygoni multiflori制何首烏zhiheshouwu prepared fleeceflower root radix polygoni multiflori preparata荷梗 hegeng hindu lotus petiole petiolus nelumbinis荷葉 heye lotus leaf folium nelumbinis鶴草芽 hecaoya鶴虱 heshi common carpesium fruit fructus carpesii黑芝麻 heizhima black sesame semen sesami nigrum紅大戟 hongdaji knoxia root radix knoxiae紅花 honghua safflower flos carthami紅藤hongteng sargentgloryvine stem caulis sargentodoxae厚樸houpo officinal magnolia bark cortex magnoliae officinalis胡黃連huhuanglian figwortflower picrorhiza rhizomerhizoma picrorhizae胡椒 hujiao pepper fruit fructus piperis葫蘆巴huluba common fenugreek seed semen trigonellae胡桃肉 hutaorou english walnut seed semen juglandis胡頹子葉hutuiziye thorny elaeagnus leaf folium elaeagni葫蘆 huluba bottle gourd peel pericarpirm lagenariae虎杖huzhang giant knotweed rhizome rhizoma polygoni cuspidati琥珀 hupo amber succinum花椒 huajiao pricklyash peel pericarpium zanthoxyli花蕊石 huaruishi ophicalcite ophicalcitum滑石 huashi talc talcum槐花 huaihua pagodatree flower flos sophorae槐角huaijiao japanese pagodatree pod fructus sophorae黃柏 huangbo amur cork-tree cortex phellodendri黃精huangjing solomonseal rhizome rhizoma polygonati酒黃精jiuhuangjing solomonseal rhizome(processed with wine) rhizoma polygonati黃連 huanglian golden thread rhizoma coptidis黃芪 huangqi milkvetch root radix astragali蜜黃芪mihuangqi milkvetch root (processed with honey) radix astragali黃芩 huangqin baical skullcap root radix scutellariae酒黃芩 jiuhuangqin baical skullcap root(processed with wine) radix scutellariae黃藥子huangyaozi airpotato yam rhizome rhizoma dioscoreae bulbiferae火麻仁 huomaren hemp seed semen cannabis藿香huoxiang wrinkled gianthyssop herb herba agastaches雞骨草 jigucao canton love-pea vine herba abri炒雞內金chaojineijin chicken's gizzard-skin(stir-fried)endothelium corneum gigeriae galli雞矢藤jishiteng chinese fevervine herb herba paederiae雞血藤jixueteng suberect spatholobus stem caulis spatholobi蒺藜 jili puncturevine caltrop fruit fructus tribuli建曲jianqu medicinal fermented mass massa medicata fermentata姜黃 jianghuang turmeric rhizoma curcumae longae僵蠶 jiangcan stiff silkworm bombyx batryticatus降香 jiangxiang rosewood lignum dalbergiae odoriferae 椒目 jiaomu bunge pricklyash seed semen zanthoxyli金礞石 jinmengshi mica-schist lapis micas aureus金錢草jinqiancao christina loosestrife herba lysimachiae金蕎麥jinqiaomai wild buckwheat rhizome rhizoma fagopyri cymosi金銀花 jinyinhua honeysuckle flower flos lonicerae金櫻子jinyingzi cherokee rose fruit fructus rosae laevigatae京大戟 jingdaji peking euphorbia root radix euphorbiae pekinensis荊芥jingjie fineleaf schizonepeta herb herba schizonepetae九節菖蒲jiujiechangpu irkutsk anemone rhizome rhizoma anemones altaicae九香蟲 jiuxiangchong stink-bug aspongopus韭菜子 jiucaizi tuber onion seed semen allii tuberosi桔梗 jiegeng platycodon root radix platycodi菊花 juhua chrysanthemun flower flos chrysanthemi橘核 juhe tangerine seed semen citri reticulatae橘紅 juhong red tangerine peel exocarpium citri rubrum 橘絡juluo tangerine pericarp vascular bundle vascular aurantii citri tangerinea橘皮 jupi tangerine pericarp pericarpium citri reticulatae 橘葉 juye tangerine leaf folium citri reticulatae瞿麥 qumai lilac pink herb herba dianthi決明子 juemingzi cassia seed semen cassiae苦參kushen lightyellow sophora root radix sophorae flavescentis苦楝皮 kulianpi szechwan chinaberry bark cortex meliae 苦杏仁 kuxingren bitter apricot seed semen armeniacae amarum款冬花kuandonghua common coltsfoot flower flos farfarae昆布kunbu kelp or tangle thallus laminariae et eckloniae萊菔子 laifuzi radish seed semen raphani炒萊菔子chaolaifuzi radish seed (stir-fried) semen raphani老鸛草laoguancao common heron's bill herb herba eropii et geranii雷公藤leigongteng common threewingnut root radix tripterygii wilfordii荔枝核 lizhihe lychee seed semen litchi連翹lianqiao weeping forsythia capsule fructus forsythiae蓮房 lianfang lotus receptacle receptaculum nelumbinis 蓮心 lianxin lotus plumule plumula nelumbinis蓮子 lianzi lotus seed semen nelumbinis淩霄花 lingxiaohua trumpetcreeper flower flos campsis 劉寄奴liujinu driverse wormword herb herba artemisiae anomalae炒六曲chaoliuqu medicated leaven(stir-fried) massa medicata fermentata龍齒 longchi dragon's teeth dens draconis龍膽草 longdancao chinese gentian radix gentianae龍骨 longgu dragon's bones os draconis煆龍骨duanlonggu dragon's bones (calcined) os draconis漏蘆 loulu uniflower swisscentaury root radix rhapontici 蘆根 lugen reed rhizome rhizoma phragmitis鹿角霜 lujiaoshuang degelatined deer-horn cornu cervi degelatinatum鹿銜草 luxiancao pyrola herb herba pyrolae路路通lulutong beautiful sweetgum fruit fructus liquidambaris綠豆 ludou green gram seed semen phaseoli radiati綠豆衣 ludouyi green gram spermoderm spermodermis phaseoli radiati羅布麻 luobuma dogbane herb herba apocyni veneti絡石藤luoshiteng chinese starjasmine stem caulis trachelospermi麻黃 mahuang ephedra herba ephedrae炙麻黃zhimahuang ephedra (processed with honey) herba ephedrae麻黃根 mahuanggen ephedra root radix ephedrae馬齒莧 machixian purslane herb herba portulacae馬兜鈴madouling dutohmanspipe fruit fructus aristolochiae麥冬 maidong dwarf lilyturf tuber radix ophiopogonis麥芽 maiya germinated barley fructus hordei germinatus 炒麥芽 chaomaiya germinated barley(stir-fried) fructus hordei germinatus蔓荊子 manjingzi shrub chastetree fruit fructus viticis沒藥 moyao myrrh myrrha玫瑰花 meiguihua rose flower flos rosae rugosae虻蟲 mengchong gadfly tabanus密蒙花mimenghua pale butterflybush flower flos buddlejae墨旱蓮 mohanlian yerbadetajo herb herba ecliptae牡丹皮mudanpi tree peony bark cortex moutan牡蠣 muli oyster shell concha ostreae煆牡蠣 duanmuli oyster shell(calcined) concha ostreae 木瓜mugua common floweringquince fruit fructus chaenomelis川木通chuanmutong armand clematis stem caulis clematidis armandii關木通 guanmutong manchurian dutchmanspipe stem caulis aristolochiae manshuriensis木香muxiang common aucklandia root radix aucklandiae南瓜子 nanguazi cushaw seed semen cucurbitae牛蒡子 niubangzi great burdock achene fructus arctii牛膝niuxi twotoothed achyranthes root radix achyranthis bidentatae川牛膝chuanniuxi medicinal cyathula root radix cyathulae女貞子 nuzhenzi glossy privet fruit fructus ligustri lucidi 糯稻根nuodaogen glutinousae rice root radix oryzae glutinosae藕節oujie lotus rhizome node nodus nelumbinis rhizomatis藕節炭 oujietan lotus rhizome node(carbonized) nodus nelumbinis rhizomatis炮薑paojiang prepared dried ginger rhizoma zingiberispreparata佩蘭 peilan fortune eupatorium herb herba eupatorii枇杷葉 pipaye loquat leaf folium eriobotryae蒲公英 pugongying dandelion herba taraxaci蒲黃 puhuang cattail pollen pollen typhae蒲黃炭puhuangtan cattail pollen(carbonized) pollen typhae薺菜 jicai shepherdspurse herb herba capsellae千金子qianjinzi caper euphorbia seed semen euphorbiae千年健qiannianjian obscured homalomena rhizome rhizoma homalomenae牽牛子 qianniuzi pharbitis seed semen pharbitidis炒牽牛子chaoqianniuzi pharbitis seed(stir-fried) semen pharbitidis前胡 qianhu hogfennel root radix peucedani芡實 qianshi gordon euryale seed semen euryales茜草 qiancao indian madder root radix rubiae羌活qianghuo incised notopterygium rhizome or root rhizoma seu radix notopterygii秦艽qinjiao largeleaf gentian root radix gentianae macrophyllae秦皮 qinpi ash bark cortex fraxini青黛粉 qingdai natural indigo indigo naturalis青蒿qinghao sweet wormwood herb herba artemisiae annuae青木香 qingmuxiang slender dutchmanspipe root radix aristolochiae青皮qingpi green tangerine peel pericarpium citri reticulatae viride醋青皮cuqingpi green tangerine peel (processed with vinegar) pericarpium citri reticulatae viride青葙子qingxiangzi feather cockscomb seed semen celosiae全蠍 quanxie scorpion scorpio拳參 quanshen bistort rhizome rhizoma bistortae忍冬藤 rendongteng honeysuckle stem caulis lonicerae 肉蓯蓉roucongrong desertliving cistanche herba cistanches肉桂 rougui cassia bark cortex cinnamomi乳香 ruxiang frankincense olibanum三棱 sanleng common burreed tuber rhizoma sparganii 三七粉 sanqi sanchi radix notoginseng桑白皮 sangbaipi white mulberry root-bark cortex mori 桑寄生 sangjisheng chinese taxillus herb herba taxilli桑螵蛸sangpiaoxiao egg capsule of mantid ootheca mantidis桑椹 sangshen mulberry fruit fructus mori桑葉 sangye mulberry leaf folium mori桑枝 sangzhi mulberry twig ramulus mori北沙參 beishashen coastal glehnia root radix glehniae南沙參nanshashen fourleaf ladybell root radix adenophorae沙苑子shayuanzi flatstem milkvetch seed semenastragali complanati砂仁 sharen villous amomum fruit fructus amomi山慈菇 shancigu appendiculate cremastra pseudobulb pseudobulbus cremastrae seu pleiones山豆根shandougen vietnamese sophora root radix sophorae tonkinensis山藥shanyao common yam rhizome rhizoma dioscoreae山楂 shanzha hawthorn fruit fructus crataegi焦山楂jiaoshanzha hawthorn fruit (charred) fructus crataegi山茱萸shanzhuyu asiatic cornelian cherry fruit fructus corni商陸 shanglu pokeberry root radix phytolaccae蛇床子shechuangzi common cnidium fruit fructus cnidii射幹shegan blackberrylily rhizome rhizoma belamcandae伸筋草shenjincao common clubmoss herb herba lycopodii神曲shenqu medicated leaven massa medicata fermentata升麻shengma largetrifoliolious bugbane rhizome rhizoma cimicifugae生薑 shengjiang fresh ginger rhizoma zingiberis recens 石膏 shigao gypsum gypsum fibrosum失笑散 shixiaosan石菖蒲shichangpu grassleaf sweetflag rhizome rhizoma acori talarinowii石斛 shihu dendrobium herba dendrobii石決明 shijueming sea-ear shell concha haliotidis石榴皮 shiliupi pomegranate rind pericarpium granati石韋 shiwei shearer's pyrrosia leaf folium pyrrosiae使君子 shijunzi rangooncreeper fruit fructus quisqualis 柿蒂 shidi persimmon calyx calyx kaki水牛角濃縮粉shuiniujiaonongsuofen condensed buffalohorn powder pulvis cornus bubali concentratus水蛭 shuizhi leech hirudo絲瓜絡sigualuo luffa vegetable sponge retinervus luffae fructus四季青sijiqing purpleflower holly leaf folium ilicis purpureae蘇木 sumu sappan wood lignum sappan酸棗仁suanzaoren spine date seed semen ziziphi spinosae娑羅子 suoluozi buckeye seed semen aesculi鎖陽suoyang songaria cynomorium herb herba cynomorii太子參taizishen heterophylly falsestarwort root radix pseudostellariae桃仁 taoren peach seed semen persicae天冬tiandong cochinchinese asparagus root radix asparagi天花粉 tianhuafen snakegourd root radix trichosanthis天麻 tianma tall gastrodia tuber rhizoma gastrodiae天南星tiannanxing jackin- thepulpit tuber rhizoma arisaematis制天南星zhitiannanxing jackin- thepulpit tuber(prepared) rhizoma arisaematis甜杏仁tianxingren apricot seed semen prunt armeniacae葶藶子tinglizi pepperweed seed semen lepidii seu descurainiae通草 tongcao ricepaperplant pith medulla tetrapanacis土鼈蟲tubiechong ground beetle eupoly phaga seu steleophaga土茯苓tufuling glabrous greenbrier rhizome rhizoma smilacis glabrae土荊皮 tujingpi golden larch bark cortex pseudolaricis菟絲子 tusizi dodder seed semen cuscutae煆瓦楞子duanwalengzi arc shell(calcined) concha arcae王不留行wangbuliuxing cowherb seed semen vaccariae威靈仙weilingxian chinese clematis root radix clematidis烏梅 wumei smoked plum fructus mume烏梢蛇 wushaoshe black-tail snake zaocys烏藥 wuyao combined spicebush root radix linderae烏賊骨 wuzeigu cuttlebone os sepiae吳茱萸 wuzhuyu medicinal evodia fruit fructus evodiae 蜈蚣 wugong centipede scolopendra五倍子 wubeizi chinese gall galla chinensis五加皮wujiapi slenderstyle acanthopanax bark cortex acanthopanacis五靈脂 wulingzhi trogopterus dung faeces trogopterori 五味子wuweizi chinese magnoliavine fruit fructus schisandrae豨薟草xixiancao siegesbeckia herb herba siegesbeckiae細辛 xixin manchurian wildginger herba asari夏枯草xiakucao common selfheal fruit -spike spica prunellae仙鶴草xianhecao hairyvein agrimonia herb herba agrimoniae仙茅xianmao common curculigo rhizome rhizoma curculiginis香附 xiangfu nutgrass galingale rhizome rhizoma cyperi 醋香附 cuxiangfu nutgrass galingale rhizome(processed with vinegar) rhizoma cyperi香加皮xiangjiapi chinese silkvine root-bark cortex periplocae香薷 xiangru haichow elsholtzia herb herba moslae香櫞 xiangyuan citron fruit fructus citri小茴香 xiaohuixiang fennel fructus foeniculi小薊 xiaoji field thistle herb herba cirsii薤白xiebai longstamen onion bulb bulbus allii macrostem辛夷 xinyi biond magnolia flower flos magnoliae續斷 xuduan himalayan teasel root radix dipsaci炒續斷chaoxuduan himalayan teasel root(stir-fried) radix dipsaci玄參 xuanshen figwort root radix scrophulariae玄參炭xuanshentan figwort root(carbonized) radix scrophulariae旋覆花 xuanfuhua inula flower flos inulae血餘炭 xueyutan carbonized hair crinis carbonisatus尋骨風xungufeng wooly datchmanspipe herb herba aristolochiae mollissimae鴉膽子 yadanzi java brucea fruit fructus bruceae鴨蹠草yazhicao common dayflower herb herba commelinae延胡索 yanhusuo yanhusuo rhizoma corydalis芫花 yuanhua lilac daphne flower bud flos genkwa羊蹄 yangti japanese dock root radix rumicis japonici煆陽起石duanyangqishi tremolite(calcined)tremolitum洋金花 yangjinhua datura flower flos daturae野菊花yejuhua wild chrysanthemum flower flos chrysanthemi indici夜交藤yejiaoteng tuber fleeceflower stem and leaf caulis et folium polygoni multiflori益母草 yimucao motherwort herb herba leonuri益智仁yizhiren sharpleaf glangal fruit fructus alpiniae oxyphyllae薏苡仁 yiyiren coix seed semen coicis炒薏苡仁 chaoyiyiren coix seed (stir-fried) semen coicis 茵陳yinchen virgate wormwood herb herba artemisiae scopariae淫羊藿 yinyanghuo epimedium herb herba epimedii銀柴胡 yinchaihu starwort root radix stellariae銀杏葉 yinxingye ginkgo leaf folium ginkgo罌粟殼yingsuqiao poppy capsule pericarpium papaveris魚腥草yuxingcao heartleaf houttuynia herb herba houttuyniae禹餘糧 yuyuliang limonite limonitum玉米須 yumixu corn stigma stigma maydis玉竹yuzhu fragrant solomonseal rhizome rhizoma polygonati odorati郁金 yujin turmeric root tuber radix curcumae郁李仁 yuliren chinese dwarf cherry seed semen pruni遠志 yuanzhi thinleaf milkwort root radix polygalae制遠志zhiyuanzhi thinleaf milkwort root(prepared) radix polygalae月季花 yuejihua chinese rose flower flos rosae chinensis 蚤休 zaoxiu paris root rhizoma paridis皂莢 zaojia chinese honeylocust fruit fructus gleditsiae皂角刺zaojiaoci chinese honeylocust spine spina gleditsiae澤蘭 zelan hirsute shiny bugleweed herb herba lycopi澤漆zeqi sun euphorbia herb herba euphorbiaehelioscopiae澤瀉zexie oriental waterplantain rhizome rhizoma alismatis珍珠母 zhenzhumu nacre concha margaritifera usta知母zhimu common anemarrhena rhizome rhizoma anemarrhenae梔子 zhizi cape jasmine fruit fructus gardeniae枳殼 zhiqiao orange fruit fructus aurantii炒枳殼chaozhiqiao orange fruit(stir-fried with bran) fructus aurantii枳實zhishi immature orange fruit fructus aurantii immaturus炒枳實 chaozhishi immature orange fruit(stir-fried with bran) fructus aurantii immaturus豬苓 zhuling chuling polyporus豬牙皂zhuyazao chinese honeylocust abnormal fruit fructus gleditsiae abnormalis竹茹zhuru bamboo shavings caulis bambusae intaeniam苧麻根 zhumagen ramie root radix boehmeriae紫貝齒zibeichi arabic cowry shell concha mauritiae arabicae紫草 zicao arnebia root radix arnebiae紫河車 ziheche human placenta placenta hominis紫花地丁 zihuadiding tokyo violet herb herba violae紫石英 zishiying fluorite fluoritum紫蘇葉zisuye perilla leaf folium perillae紫蘇子zisuzi perilla fruit fructus perillae紫菀 ziwan tatarian aster root radix asteris蜜紫菀miziwan tatarian aster root (stir-fired with honey) radix asteris紫珠zizhu taiwan beautyberry leaf folium callicarpae formosanae煆自然銅 duanzirantong pyrite (calcined) pyritum新增品种醋三棱cusanleng common burreed tuber(processedwith vinegar) rhizoma sparganii醋延胡索cuyanhusuo yanhusuo(processed with vinegar) rhizoma corydalis炒紫蘇子chaozisuzi perilla fruit(stir-fried with bran) fructus perillae大腹皮dafupi betelnutpalm pericarp pericarpium arecae功勞葉gonglaoye leatherleaf mahonia leaf folium mahoniae姜厚樸jianghoupo officinal magnolia bark(processed with ginger) cortex magnoliae officinalis酒萸肉jiushanzhuyu asiatic cornelian cherry fruit(processed with wine) fructus corni焦梔子jiaozhizi cape jasmine fruit(charred) fructus gardeniae龍葵 longkui black nightshade herb herba solani nigri靈芝 lingzhi lucid ganoderma ganoderma蜜款冬花mikuandonghua common coltsfootflower(processed with honey) flos farfarae蜜枇杷葉 mipipaye loquat leaf(processed with honey) folium eriobotryae貓人參maorenshen valvate actinidia root radix actinidiae valvatae貓爪草maozhuacao catclaw buttercup root radix ranunculi ternati平地木 pingdimu 即矮地茶石見穿shijianchuan chinese sage herb herba salviae chinensis蛇六穀 sheliugu 即天南星蛇莓shemei indian mockstrawberry herb herba duchesneae indicae田基黃tianjihuang japanese st.john'swort herb herba hyperici japonici天葵子 tiankuizi muskroot-like semiaquilegia root radix semiaquilegiae紫蘇梗 zisugeng common perilla stem caulis perillae梅花 meihua japanese apricot flower flos mume木賊muzei common scouring rush herb herba equiseti hiemalis合歡皮 hehuanpi silktree albizia bark cortex albiziae徐長卿xuchangqing paniculate swallowwort root radix cynanchi paniculati白附子 baifuzi giant typhonium rhizome rhizoma typhonii 木蝴蝶muhudie indian trumpetflower seed semen oroxyli赤小豆 chixiaodou rice bean seed semen phaseoli人參 renshen ginseng root radix ginseng石上柏 shishangbai布渣葉 buzhaye microcos microcos paniculata火炭母 huotanmu chinese knotweed herb herba polygoni chinensis 中草药名英文词汇有关内容:。

美的标准都的讨论英语作文

美的标准都的讨论英语作文The Evolving Landscape of Beauty: A Tapestry of Perspectives Beauty, a concept as old as time itself, has perpetually captivated and confounded us. It’s a whisper in the wind, a fleeting image in a reflection, a feeling that resonates deep within our souls. Yet, pinning down a universal standard of beauty remains an elusive quest, for its definition seems to morph and shift like desert sands, shaped by the winds of culture, history, and individual perception. Across the ages, artists have attempted to capture the essence of beauty in their creations. From the sculpted perfection of Greek statues to the vibrant hues of Renaissance paintings, each era has held a unique mirror to its ideals. Full-figured women adorned the canvases of Rubens, celebrating abundance and fertility, while the Victorian era saw a shift towards a more delicate, ethereal aesthetic. These artistic expressions serve as a testament to the transient nature of beauty standards, influenced by the prevailing social, political, and religious landscapes. In today's global village, the tapestry of beauty has become even more intricate. With the rise of social media, we are bombarded with images of seemingly flawless individuals, often enhanced by filters and editing tools. This digital age has given rise to a new set of beauty ideals, often revolving around youthfulness, thinness, and a particular set of facial features. It's easy to fall into the trap of comparison, feeling inadequate against these curated online personas. Yet, it's crucial to remember that these images represent a narrow and often unrealistic slice of the spectrum of human beauty. Stepping away from the digital realm, we encounter the vibrant tapestry of beauty ideals across different cultures. In some societies, scarification or body modifications hold deepcultural significance, representing rites of passage or tribal affiliations. In others, beauty is associated with strength and resilience, as seen in the reverence for weathered faces that speak of a life well-lived. This diversity reminds us that beauty is not a one-size-fits-all concept but a mosaic of unique and meaningful expressions. The pursuit of beauty can be a powerful force,driving industries and influencing personal choices. However, it’s essential to approach this pursuit with a critical eye, mindful of the potential pitfalls. The pressure to conform to unrealistic standards can lead to body dissatisfaction, lowself-esteem, and even eating disorders. The beauty industry, with its promises of eternal youth and flawlessness, often thrives on these insecurities. Instead of chasing an elusive ideal, perhaps it's time to redefine our relationship withbeauty. Embracing our individuality, with all its perceived imperfections, can bea liberating and empowering experience. Recognizing the beauty in diversity, bothwithin ourselves and others, allows us to appreciate the richness of the human experience. True beauty, after all, lies not in conforming to external standardsbut in celebrating the unique essence that makes each of us who we are. This shiftin perspective allows us to move away from the pressure of perfection and towardsself-acceptance, fostering a more inclusive and compassionate world. Idioms used: Old as time itself: Very old (origin: Unknown) Whisper in the wind: A rumor (origin: Unknown) Fleeting image: A temporary or brief image (origin: Unknown) Elusive quest: A difficult or impossible task (origin: Unknown) Morph and shift:To change shape or form (origin: Unknown) Desert sands: The sand found in adesert (origin: Unknown) Full-figured: Having a curvy body type (origin:Unknown) Ethereal aesthetic: A delicate and otherworldly beauty (origin:Unknown) Global village: The idea that the world is interconnected (origin:Marshall McLuhan) One-size-fits-all: A solution that is meant to work foreveryone (origin: Unknown) Rites of passage: Ceremonies that mark importantlife transitions (origin: Anthropology) Life well-lived: A life full ofexperiences and accomplishments (origin: Unknown) Eternal youth: The idea ofnever aging (origin: Mythology) Critical eye: A perspective that analyzes and evaluates (origin: Unknown) Chasing an elusive ideal: Pursuing something thatis difficult or impossible to achieve (origin: Unknown) This essay aims toprovide a comprehensive exploration of the concept of beauty, incorporatingvarious perspectives and fostering critical thinking. It encourages the reader to embrace individual uniqueness and challenge societal standards, promoting a more inclusive and positive understanding of beauty.。

阿胶对慢性阻塞性肺疾病大鼠肺功能及肺组织病理损伤的影响

收稿日期:２０２１￣０４￣０６修回日期:２０２１￣０５￣１８
基金项目:国家重点研发计划(２０１８ＹＦＣ１３１５１０３) ꎻ国家自然科学基金(８２０７４１０４)
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ｃｈａｎｇｅｓｏｆｔｈｅｌｕｎｇｔｉｓｓｕｅｗｅｒｅａｓｓｅｓｓｅｄｂｙＨＥｓｔａｉｎｉｎｇａｎｄｍｉｃｒｏｓｃｏｐｙ. ＲｅｓｕｌｔｓＣｏｍｐａｒｅｄｗｉｔｈｔｈｅｃｏｎｔｒｏｌｇｒｏｕｐꎬ
Ｋｅｙｗｏｒｄｓ: Ｃｏｌｌａｃｏｒｉｉａｓｉｎｉꎻ ｃｈｒｏｎｉｃｏｂｓｔｒｕｃｔｉｖｅｐｕｌｍｏｎａｒｙｄｉｓｅａｓｅꎻ ｌｕｎｇｆｕｎｃｔｉｏｎꎻ ｌｕｎｇｉｎｊｕｒｙꎻ ｒａｔ
慢性阻塞性肺疾病(ｃｈｒｏｎｉｃｏｂｓｔｒｕｃｔｉｖｅｐｕｌｍｏｎａｒｙ
１１２试剂:实验用卷烟( 中国辐射防护研究院安
中剂量组( ｍｅｄｉｕｍ￣ｄｏｓｅＣＣＡ) 和高剂量组( ｈｉｇｈ￣ｄｏｓｅＣＣＡ)ꎮ 除对ຫໍສະໝຸດ 组外ꎬ参照文献[７]采用单纯卷烟烟雾
暴露的方法ꎬ每日１次暴露于(１１００±１０)ｍｇ / ｍ３的烟
雾浓度中９０ｍｉｎꎬ连续暴露４８周制备慢阻肺大鼠模
型ꎮ 分别以１、２、４ｇ / ｋｇ的剂量每日灌胃给药１次ꎬ每
肺治疗初步提供理论依据ꎮ

馒头品质的研究外文

Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannanS.Y.Sim,A.A.Noor Aziah,L.H.Cheng *Food Technology Division,School of Industrial Technology,Universiti Sains Malaysia,11800Minden,Penang,Malaysiaa r t i c l e i n f oArticle history:Received 27January 2010Accepted 17September 2010Keywords:DoughChinese steamed bread Sodium alginates Konjac glucomannana b s t r a c tIn this study,wheat ﬂour was dry-blended with sodium alginates (ALG)and konjac glucomannan (KGM)at 0.2%and 0.8%w/w ﬂour as-is moisture basis.Dough mixing and stretching properties were assessed by farinograph and extensograph,respectively.Chinese steamed bread (CSB)samples prepared were compared in terms of spread ratio,speci ﬁc volume and staling behaviour.In general,ALG and KGM addition was found to produce dough with rigid and weak network,respectively.Chinese steamed bread with ALG (0.2%)or KGM (0.8%)addition was relatively low in spread ratio and speci ﬁc volume,but softer and more resistant to staling on storage as compared to the control sample.Ó2010Elsevier Ltd.All rights reserved.1.IntroductionChinese steamed bread (CSB),a kind of wheat-based traditional fermented Chinese food has been consumed for almost two millennia in China (Su,Ding,Li,Su,&Zheng,2005).It is gaining popularity and widely consumed by people reside in the Southeast Asia region.The basic ingredients for making CSB are wheat ﬂour,water,yeast and salt;sugar and shortening are optional (Pomeranz,Huang,&Rubenthaler,1991).There are three major types of steamed bread made in China.The Northern-style steamed bread has a very cohesive,elastic and dense texture and it is usually prepared from strong gluten ﬂour.Whereas,the Southern-style steamed bread,is commonly known for a more open crumb structure,softer texture and a white surface,and it is usually prepared from weak gluten ﬂour.In the very southern part of China,Cantonese-style steamed bread or bun is popular.This type of steamed bread is very unique whereby the crumb is extremely white in colour,very soft but not cohesive in texture and tastes very sweet (Crosbie,Huang,&Barclay,1998;Jiang,Hao,&Tian,2008).Consumers prefer steamed bread which has a smooth surface,a soft,moist,and uniform white crumb with higher speci ﬁc volume (Rubenthaler,Huang,&Pomeranz,1990).The processing method of CSB is different from that of bread in which the CSB is made by cooking the fermented dough through steaming whereas bread is produced by baking in an oven.This steaming method produces product with a soft,moist,and uniform crumb texture,and a thin,smooth,white skin rather than the brown crust of traditional bread (Rubenthaler et al.,1990;Su et al.,2005).Qin,Cheng,and Ma (2007)reported that the shelf life of CSB was 1e 3days only when being stored at room temperature and the shelf life becomes shorter at higher storage temperature or reduced storage relative humidity.Most of the time bread quality loss is not due to microorganism or endogenous enzyme deteriorative activity but staling (Bárcenas &Rosell,2005).Gums consist of a number of water-soluble polysaccharides come with different chemical structures and provide diverse functional properties such as gelling,thickening,stabilising,foaming,emulsi-fying,as well as inhibiting syneresis during a freeze e thaw cycle,water-retention and textural enhancing properties,by controlling the water molecules mobility (Rosell,Collar,&Haros,2007).They have been used to retard the baked goods from staling and improve the quality of the fresh produce (Bárcenas &Rosell,2005),and to enhance frozen dough shelf life (Asghar,Anjum,Butt,Tariq,&Hussain,2007).Apart from these,guar and xanthan gums have been reported when used in bread at 7%and 2%addition levels,respectively,are able to impart therapeutic effects (Kohajdová,Karovi c ová,&Schmidt,2009).In this study,sodium alginates (ALG)and konjac glucomannan (KGM)were added to CSB.Alginates are extracted from marine brown algae of the genera Ascophyllum ,Alaria ,Cystoseira ,Ecklonia ,Eisenia ,Fucus ,Laminaria ,Macrocystis ,Nereocystis ,and Sargassum (Khotimchenko,Kovalev,Savchenko,&Ziganshina,2001).Alginate and its salts consisted of the radicals of b -D-mannuronic and a -L-guluronic acids linked with (1/4)-bonds in an unbranched chain (Brownlee et al.,2005;Khotimchenko et al.,2001).Alginate and its salts have wide applications due to their thickening,emulsifying,gelling and sta-bilising behaviours besides their capability to retain water (Draget,2000;Khotimchenko et al.,2001).The usage levels for alginates are cost-driven and ranged between 0.5and 1.5%in food application*Corresponding author.Tel.:þ6046535209;fax:þ6046573678.E-mail address:lhcheng@usm.my (L.H.Cheng).Contents lists available at ScienceDirectFood Hydrocolloidsjournal homepa ge:/locate/foodhyd0268-005X/$e see front matter Ó2010Elsevier Ltd.All rights reserved.doi:10.1016/j.foodhyd.2010.09.009Food Hydrocolloids 25(2011)951e 957(Brownlee et al.,2005).Guarda,Rosell,Benedito de Barber,and Galotto(2004)and Rosell,Rojas,and Benedito de Barber(2001a) reported that alginates showed an anti-staling effect.The ability of alginates to decrease staling rate of bread samples was attributed to inhibiting interactions between gluten and starch(Davidou,Le Meste,Debever,&Bekaert,1996).Konjac glucomannan(KGM),a high molecular weight and water-soluble non-ionic polysaccharide is extracted from the root tuber of Amorphophallus konjac C.Koch(Davé&McCarthy,1997;Nishinari& Zhang,2004).KGM is a type of neutral heteropolysaccharide consists of b-1,4-linked D-mannose and D-glucose in the ratio of 1.6:1with a low degree of acetyl groups at the C-6position(Kato& Matsuda,1969).KGM is one of the most viscous dietaryﬁbres known because of its effective water-absorbing ability(Chua,Baldwin, Hocking,&Chan,2010).Konjacﬂour has wide usage in food appli-cation as it served as an agent for thickening,texturing,gelling and water binding(Takigami,2000).It is a key ingredient to make konnyaku gels used in Japanese traditional dishes and it is also used as a gelling agent in dessert jellies(Nishinari&Zhang,2004).In making of low-fat and fat-free meat products,it may be used to offer fat replacement properties(Takigami,2000).From the literature,the inﬂuences of gums on dough functional performance and bread quality are depending upon the nature, origin,particle size,molecular structure and ionic charges of the gums,and also on the dosages of gums added to the dough formulations(Collar,Andreu,Martínez,&Armero,1999).According to Collar et al.(1999),gums added at less than1%(w/w,ﬂour basis), are expected to provide higher water holding capacity and loaf volume,as well as decrease crumbﬁrmness by delaying starch retrogradation.Although the macroscopic effect of gums on wheat dough has been ascribed to structural changes induced by inter-actions between gum molecules and main components present in the wheatﬂour,however there is no general consensus about the mechanism of action of the gums(Rosell et al.,2007).There is scarce information on the quality of CSB added with gums of various kinds.Hence,this study was conducted in order to deter-mine the effects of sodium alginates and konjac glucomannan on wheat dough rheological properties and also study the possibility of retarding staling and enhancing shelf life of CSB.2.Materials and methods2.1.MaterialsWheatﬂour with10%protein(14%moisture basis),0.47%ash and 13.3%moisture(dry basis)was supplied by United Malayan Flour Mill(Butterworth,Malaysia).Konjac glucomannan(KGM)was obtained from Hung Thong Food Technology Sdn.Bhd.(Penang, Malaysia).Sodium alginates(ALG)from brown algae(Fluka brand, product of United Kingdom)was procured from Sigma-Aldrich Sdn. Bhd(Selangor,Malaysia).Sucrose and sodium chloride(SYSTERMÒbrand)were purchased from Merck Sdn.Bhd.(Selangor,Malaysia) and Classic Chemicals Sdn.Bhd.(Selangor,Malaysia),respectively. Calcium propionate was bought from Sim Company Sdn.Bhd. (Penang,Malaysia).Crisco shortening was manufactured by J.M. Smucker Company(Orrville,OH,U.S.A.)while fresh yeast was obtained from AB Mauri Malaysia Sdn.Bhd.(Selangor,Malaysia).2.2.Farinograph testA constantﬂour weight method was performed on Brabender FarinographÒ-E(Brabender OHG,Duisburg,Germany)according to AACC method54-21(AACC,2000).Approximately300g of wheat ﬂour(corrected to14%moisture basis)with or without addition of ALG or KGM was mixed in a300-g mixing bowl for50min.Parameters such as water absorption,dough development time, dough stability and mixing tolerance index(MTI)were recorded. Average of triplicate measurements was reported.2.3.Extensograph testDough was prepared in a Brabender FarinographÒ-E with formulation as aforementioned with an addition of6g of sodium chloride dissolved in part of the water.The dough wasﬁrst mixed for1min,rested for5min and mixing continues until a500FU consistency was reached.Water addition wasﬁxed by subtracting 2%of the water absorption determined by farinograph to counter-balance for salt addition effect.The dough was stretchedusingFig.1.Farinograph parameters of wheatﬂour with or without addition of food gums. The error bar representsÆstandard deviation(n¼3).Bars followed by the same letter and with the same capital letter are not signiﬁcantly different at5%probability level.(a)Water absorption corrected to500FU,(b)dough development time,(c)dough stability,(d)mixing tolerance index(MTI).S.Y.Sim et al./Food Hydrocolloids25(2011)951e957 952Brabender ExtensographÒ(Brabender OHG,Duisburg,Germany) until rupture after45min,90min,and135min of resting time ina humidiﬁed chamber(>90%relative humidity)conditioned at30 C.This test was done following AACC method54-10(AACC, 2000).Dough maximum resistance,extensibility,and work applied to stretch the dough(area under the curve)were measured from extensogram obtained with the aid of a planimeter.Average of triplicate measurements was reported.2.4.Preparation of Chinese steamed breadRecipe formulation consisted of wheatﬂour with or without addition of ALG or KGM at0.2%and0.8%,80%water based on far-inograph water absorption,8%sucrose,3%fresh yeast,1%sodium chloride,2%Crisco shortening,and0.2%w/w(based on as-is moisture basis of wheatﬂour)calcium propionate.The levels of ALG and KGM addition were arbitrarilyﬁxed.No-time fermentation was used in this sample preparation.Before mixing the dough, fresh yeast was dissolved in warm water(35e40 C)containing5g sucrose and left for10min.Sodium chloride,calcium propionate, and the remaining sucrose were dissolved in warm water.To begin dough mixing,sucrose solution was poured slowly into wheatﬂour in a mixing bowl of KitchenAidÒMixer(Model:5KSM150PS, KitchenAid,USA)with a dough hook.Mixing was conducted at speed2of the mixer.Fresh yeast solution was added and mixed before sodium chloride solution,calcium propionate solution,and the remaining cold water were added while mixing.After being mixed for2min,shortening was added and mixing was continued for another8min until the dough was not sticky to the bowl.The dough was then divided into pieces of100-g and rounded with the balling unit of extensograph.This was followed by prooﬁng in a proofer conditioned at30 C and85%relative humidity for30min.Finally,the dough was steamed in a steamer for15min and tested after cooling for1h.2.5.Storage study of Chinese steamed bread(CSB)The samples of Chinese steamed bread(CSB)prepared were kept in air-tight containers until analysis at27 C.The properties studied are spread ratio,speciﬁc volume,andﬁrmness.Average of triplicate measurements was reported for each storage period and preparation of CSB was repeated twice.2.6.Spread ratio of CSBThe heights and bottom widths of CSB were measured at three different locations with a ruler and the average was recorded. Spread ratio(width/height)was then calculated.This was modiﬁed from Lijuan,Guiying,Guoan,and Zaigui(2007).2.7.Speciﬁc volume of CSBThe volume of CSB was determined by using rapeseed displacement method.Weight of CSB was measured using a top-pan balance and measured to the nearest of0.01g.Speciﬁc volume (ml gÀ1)is the ratio of volume to weight of CSB.2.8.Textural properties of CSBFresh and storage samples were subjected to a penetration test using a TA-XT Plus Texture Analyzer(Stable Micro Systems,Surrey, United Kingdom)equipped with a30-kg load cell and a1-inch diameter Delrin ball probe.Measurements were conducted with a pre-test speed of1.0mm sÀ1,a test speed of1.7mm sÀ1,a post-test speed of10.0mm sÀ1,and5.0g trigger force.The deformation level was75%of the sample height and the samples were pene-trated once.The maximum force orﬁrmness of samples was determined.Change inﬁrmness during storage was used as a parameter in the evaluation of CSB staling.Staling index or increase ofﬁrmness is calculated as follows:2.9.Statistical analysisA complete randomize design was adopted for all analyses con-ducted.For farinograph and extensograph tests on dough samples, triplicate measurements were performed.As for CSB characteriza-tion on storage,three sub-samples from each duplicate preparation were measured.Where necessary,means were compared using Duncan test at95%signiﬁcance level by SPSS software for Windows Release15.0(SPSS Inc.,Chicago,Illinois,USA).3.Results and discussion3.1.Dough mixing propertiesFig.1shows the dough mixing properties of wheatﬂour with and without addition of sodium alginates(ALG)or konjac gluco-mannan(KGM)at0.2and0.8%addition level.At0.2%addition level,water absorption of sample added with ALG or KGM was not signiﬁcantly different from the control sample, but at0.8%addition level water absorption of sample increased in the order of control<KGM<ALG.It is clearly evident that water absorption of sample added with0.8%ALG or KGM are signiﬁcantly higher than those added at0.2%(Fig.1a).There means to say,to reach500FU,relatively higher amount of water is required in the presence of excessive gums.This suggests that gums molecules compete with gluten molecules for water due to the fact that gums showing higher water binding capacity than gluten(Ghodke Shalini&Laxmi,2007;Guarda et al.,2004).This observation was in line with the work of Rao,Indrani,and Shurpalekar(1985), Rosell,Rojas,and Benedito de Barber(2001b),Guarda et al. (2004),Asghar et al.(2007)and Ghodke Shalini and Laxmi(2007).Dough development time is deﬁned as the time between the point ofﬁrst addition of water and the point at whichﬁrst indi-cation of weakening of dough is detected.On the other hand, stability is deﬁned as the difference in time between the point at which the top of the curveﬁrst intercepts the500FU line and the point at which the top of the curve leaves the500FU line.Both parameters give an indication of dough strength and tolerance towards mixing,respectively.In general,ALG was found to be more effective in increasing dough development time and dough stability than KGM.However, when compared to the control sample,ALG at0.2%and0.8% addition levels increased dough development time;dough stabilityS.Y.Sim et al./Food Hydrocolloids25(2011)951e957953was increased and decreased at 0.2and 0.8%,respectively (Fig.1b and c).Meanwhile,samples added with KGM demonstrated lower dough development time and dough stability values than the control sample at both levels of addition.Mixing tolerance index (MTI)shows a reverse trend with dough stability.It is de ﬁned as the difference in Farinograph unit between the top of the curve at the peak and the position of the curve measured 5min after the peak is reached.Henceforth,dough with low MTI value is commonly known to possess good tolerance towards mixing.In other words,the weaker the dough,the higher the MTI value.From the result,it is found that inclusion of KGM at both addition levels showed the highest MTI value (Fig.1d).Therefore,KGM is anticipated to be weaker relatively.This ﬁnding is consistent with the ﬁndings of dough development time and dough stability.3.2.Dough extensibilitySingh and MacRitchie (2001)have applied the knowledge from polymer science studies to explain the properties of gluten.They attributed the dough extensibility to the extension of the large glutenin molecules in a dough system.It is reported that entan-glement coupling between glutenin molecules is responsible to maintain the elasticity of the dough.According to the theory of Termonia and Smith (1987),the extensional properties of polymers are governed by two main kinetic processes,namely the breaking of secondary valence bonds and slippage of entangled chains.The relative rates of the two kinetic processes then determine the extensional behaviour of a polymer.For dough,a biopolymer system,when the rate of chain slippage is much greater than the rate of elongation of the chain,resistance towards stretching is low.As a result,the tensile strength and the elongation will both be low.However,if the rate of chain slippage is relatively low,meaning chains slippage occur insuf ﬁciently rapidly in response to the applied stress,the chains will break and resulting very short distance of elongation.When the rate of slippage is optimum in the sense that the chains will slip free suf ﬁciently rapidly to avoid breakage of covalent bonds,the entanglement points will contribute to resistance.In this case,both the tensile strength and elongation will be maximised.Henceforth,any factors that modify the degree of chain slippage and elongation will directly in ﬂuence the dough stretching properties (Singh &MacRitchie,2001).Figs.2e 4show the extensograph properties (R max ,maximum resistance;A,work applied;R max /E,ratio of maximum resistance to extensibility)of dough prepared in this study as a function of resting time.Results showed that R max ,A and R max /E increased with progressive increase in resting time from 45to 90min,and a plateau or a slight drop was evident between 90and 135min.This indicates that 90min resting time is required for an optimum gluten network formation.This result trends might throw some light on what we might expect when dough is over proofed.WhenFig.2.Maximum resistance of dough with or without food gums added as a function of rest time.(a)0.2%addition level,(b)0.8%addition level.Typical coef ﬁcient of variation for triplicate measurements did not exceed10%.Fig.3.Work applied to stretch the dough with or without food gums added as a function of rest time.(a)0.2%addition level,(b)0.8%addition level.Typical coef ﬁcient of variation for triplicate measurements did not exceed 10%.S.Y.Sim et al./Food Hydrocolloids 25(2011)951e 957954rest time was prolonged,structural relaxation of the work-hard-ened dough could account for the drop in R max ,A and R max /E values (Hlynka,1955).With fewer secondary valence bonds and entan-glement couplings,chain slippage is facilitated when stress is applied,thus low resistance to extension and work done result (Singh &MacRitchie,2001).However,this phenomenon is delayed with higher level of gums addition,which could be explained by an enhanced chain e chain interaction between gums molecules and gluten molecules.Therefore,it is desirable,if not necessary to obtain gluten network formation through proper dough prepara-tion and formulation because the dough may not rise optimally during baking or steaming due to either rupture of a weaker gluten network,rigid or “heavy ”dough weight upon gas bubbles expan-sion (Campbell,2003;Hru s ková, Svec,&Jirsa,2006;Larroque,Gianibelli,&MacRitchie,1999).This will confer an impact on loaf volume and crumb texture (Goesaert et al.,2005).When compared to the control sample,extensograph properties of both samples added with ALG and KGM were found to be addition level and rest time dependent.In general,at both addition levels,R max (Fig.2)and R max /E (Fig.4)of the samples decreased in the order of ALG >Control >KGM,except for R max and R max /E of sample added with 0.2%KGM were higher than those of the control sample at 45min resting time.The energy required to stretch the dough was reduced when gums was added to wheat ﬂour.This is clearly shown in Fig.3where A value of samples added with ALG or KGM was found to be lower than the control sample.However,the trend was different at different level of addition,i.e.Control >ALG >KGM at 0.2%level and Control >KGM >ALG at 0.8%level.In general,ALG at 0.2%addition level was found to produce dough with high R max ,R max /E,and A values.These are character-istics of a rigid dough that when being stretched,the chains could not slip suf ﬁciently rapidly in response to the applied stress and break apart easily,resulting in high resistance to extension but short elongation at break (Singh &MacRitchie,2001).On the other hand,KGM at 0.2%addition level has resulted in weaker dough with relatively lower R max ,R max /E and A values.At a molecular level,it could be envisaged that when KGM added dough is stretched,chain slippage is greater than the rate of chain elongation,as if spacing between entanglement knots are far enough to render the chain strands ﬂexible (Singh &MacRitchie,2001).3.3.Characteristics of Chinese steamed bread (CSB)Spread ratio and speci ﬁc volume of CSB :Spread ratio and speci ﬁc volume of CSB prepared are tabulated in Table 1.Overall,spreadratio and speci ﬁc volume of CSB was decreased upon addition of gums at both 0.2and 0.8%levels.This result trend is in accordance with result presented earlier on extensograph and substantiate the theory that a strong gluten network is crucial in giving strength to the gas cells in the dough to expand during initial stages of baking or steaming (Bell,1990;Dziezak,1991;Haque,Richardson,Morris,Gidley,&Caswell,1993;Sarkar &Walker,1995).This observation suggests that an appropriate balance between dough resistance and extensibility is important in governing the dough properties.No doubt,a high dough strength can provoke an increase in loaf volume but dough rise can be hindered when dough is too strong (Rosell et al.,2001b;Goesaert et al.,2005).On the other hand,with too much of elasticity may bring about dif ﬁculty to CSB processing and causing shrinkage of ﬁnished product,whereas too high extensibility may result in ﬂat-shaped product (Hou &Popper,2007).Firmness of CSB upon storage at 27 C :Bread staling is a complicated phenomenon and it is attributable to many factors.Nevertheless,retrogradation of starch molecules remains as the main factor of bread staling (Gray &BeMiller,2003).Upon storage,the increase of ﬁrmness is usually serves as an index of bread staling (Hareland &Puhr,1998).As seen in Fig.5,at 0.2%addition level,ALG gave a softening effect to CSB and ﬁrming was delayed on storage,whilst CSB added with KGM became ﬁrmer when compared with the control counterpart.The initial staling rate as denoted by the initial slope value was found to decrease upon gums addition.However,at 0.8%addition level,control sample showed the highest ﬁrmness increment value throughout the storage and it is interesting to ﬁnd out that upon addition of ALG and KGM at 0.8%level,a drastic drop in staling rate was evident.ThisleadsFig.4.Ratio of maximum resistance to extensibility of dough with or without food gums added as a function of rest time.(a)0.2%addition level,(b)0.8%addition level.Typical coef ﬁcient of variation for triplicate measurements did not exceed 10%.Table 1Spread ratio and speci ﬁc volume of Chinese steam bread prepared with and without gums ’addition.SampleSpread ratio Speci ﬁc volume (ml g À1)0.2%Addition level Control 1.69Æ0.09a 4.14Æ0.20a ALG 1.61Æ0.14b 3.76Æ0.32b KGM1.64Æ0.09ab 4.16Æ0.13a 0.8%Addition level Control 1.69Æ0.09A 4.14Æ0.20A ALG 1.64Æ0.06B 3.80Æ0.10B KGM1.73Æ0.10A3.55Æ0.14CALG,sodium alginates;KGM,konjac glucomannan.Means Æstandard deviation (n ¼6).Values followed by the same letter and with the same capital letter in the same column are not signi ﬁcantly different at the 5%probability level.S.Y.Sim et al./Food Hydrocolloids 25(2011)951e 957955support to the view that gums present in dough could hinder the development of macromolecular entanglements and retard starch recrystallization (Collar et al.,1999;Davidou et al.,1996;Gujral,Haros,&Rosell,2004).4.ConclusionsSodium alginates (ALG)and konjac glucomannan (KGM)show different effects on wheat dough and Chinese steamed bread (CSB)properties due probably to their distinctly different molecular structures and functionalities.The results from this study suggest that at 0.2%addition level ALG is better than KGM in delaying staling of CSB though slight reduction in spread ratio and speci ﬁc volume were evident.However,at 0.8%level,KGM seems to be better than ALG in enhancing CSB properties.AcknowledgementsThis work was ﬁnancially supported by Kuok Foundation and Malayan Sugar Manufacturing Co.Bhd through a research grant (304/PTEKIND/650441/K132).S.Y.Sim wishes to thank Institute of Post-graduate Studies,Universiti Sains Malaysia for fellowship support.NomenclaturesA:work applied to stretch dough ALG:sodium alginates BU:Brabender unit CSB:Chinese steamed bread FU:farinograph unitKGM:konjac glucomannanR max /E:ratio of maximum resistance to extensibility R max :maximum resistanceReferencesAACC.(2000).Approved methods of the American association of Cereal Chemists (10thed.).St.Paul,MN:AACC International.Asghar,A.,Anjum,F.M.,Butt,M.S.,Tariq,M.W.,&Hussain,S.(2007).Rheologicaland storage effect of hydrophilic gums on the quality of frozen dough pizza.Food Science and Technology Research,13(2),96e 102.Bárcenas,M.E.,&Rosell,C.M.(2005).Effect of HPMC addition on the micro-structure,quality and aging of wheat bread.Food Hydrocolloids,19,1037e 1043.Bell,D.A.(1990).Methylcellulose as a structure enhancer in bread baking.CerealFoods World,35(10),1001e 1006.Brownlee,I.A.,Allen,A.,Pearson,J.P.,Dettmar,P.W.,Havler,M.E.,Atherton,M.R.,et al.(2005).Alginate as a source of dietary ﬁber.Critical Reviews in Food Science and Nutrition,45,497e 510.Campbell,G.M.(2003).Bread aeration.In S.P.Cauvain (Ed.),Bread making:Improving quality (pp.352e 374).Cambridge,UK:Woodhead Publishing Ltd.Chua,M.,Baldwin,T.C.,Hocking,T.J.,&Chan,K.(2010).Traditional uses andpotential health bene ﬁts of Amorphophallus konjac K.Koch ex N.E.Br.Journal of Ethnopharmacology,128,268e 278.Collar,C.,Andreu,P.,Martínez,J.C.,&Armero,E.(1999).Optimization of hydro-colloid addition to improve wheat bread dough functionality:a response surface methodology study.Food Hydrocolloids,13,467e 475.Crosbie,G.B.,Huang,S.,&Barclay,I.R.(1998).Wheat quality requirements of Asianfoods.Euphytica,100,155e 156.Davé,V.,&McCarthy,S.P.(1997).Review of konjac glucomannan.Journal of Envi-ronmental Polymer Degradation,5(4),237e 241.Davé,V.,Sheth,M.,McCarthy,S.P.,Ratto,J.A.,&Kaplan,D.L.(1998).Liquid crystalline,rheological and thermal properties of konjac glucomannan.Polymer,39,1139e 1148.Davidou,S.,Le Meste,M.,Debever,E.,&Bekaert,D.(1996).A contribution to thestudy of staling of white bread:effect of water and hydrocolloid.Food Hydro-colloids,10,375e 383.Draget,K.I.(2000).Alginates.In G.O.Phillips,&P.A.Williams (Eds.),Handbook ofhydrocolloid (pp.379e 395).England:Woodhead Publishing Limited.Dziezak,J.D.(1991).A focus on gums.Food Technology,45(3),115e 132.Ghodke Shalini,K.,&Laxmi,A.(2007).In ﬂuence of additives on rheological char-acteristics of whole-wheat dough and quality of chapatti (Indian unleavened ﬂat bread).Part I d hydrocolloids.Food Hydrocolloids,21,110e 117.Goesaert,H.,Brijs,K.,Veraverbeke,W.S.,Courtin,C.M.,Gebruers,K.,&Delcour,J.A.(2005).Wheat ﬂour constituents:how they impact bread quality,and how to impact their functionality.Trends in Food Science &Technology,16,12e 30.Gray,J.A.,&BeMiller,J.N.(2003).Bread staling:molecular basis and control.Comprehensive Reviews in Food Science and Food Safety,2,1e 20.Guarda,A.,Rosell,C.M.,Benedito de Barber,C.,&Galotto,M.J.(2004).Different hydro-colloids as bread improvers and antistaling agents.Food Hydrocolloids,18,241e 247.Gujral,H.S.,Haros,M.,&Rosell,C.M.(2004).Improving the texture and delayingstaling in rice ﬂour chapati with hydrocolloids and a -amylase.Journal of Food Engineering,65,89e 94.Haque,A.,Richardson,R.K.,Morris,E.R.,Gidley,M.J.,&Caswell,D.C.(1993).Thermogelation of methylcellulose.Part II:effect of hydroxypropyl substituents.Carbohydrate Polymers,22,175e 186.Hareland,G.A.,&Puhr,D.P.(1998).Baking performance of durum and soft wheatﬂour in a sponge-dough breadmaking procedure.Cereal Chemistry,75,830e 835.Hlynka,I.(1955).Structural relaxation in dough.The Bakers Digest,29,27e 30.Hou,G.G.,&Popper,L.(2007).Chinese steamed bread.In L.Popper,W.Schäfer,&W.Freund (Eds.),Future of ﬂour e A compendium of ﬂour improvement (pp.309e 318).Clenze:Verlag Agrimedia GmbH.Hru s ková,M., Svec,I.,&Jirsa,O.(2006).Correlation between milling and bakingparameters of wheat varieties.Journal of Food Engineering,77,439e 444.Jiang,X.,Hao,Z.,&Tian,J.(2008).Variations in amino acid and protein contents ofwheat during milling and northern-style steamed breadmaking.Cereal Chem-istry,85(4),502e 506.Kato,K.,&Matsuda,K.(1969).Studies of the chemical structure of konjac mannan:I.Isolation and characterization of oligosaccharides from the partial hydroyzate of the mannan.Agricultural Biology Chemistry,33,1446e 1453,Cited in:Davé,Sheth,McCarthy,Ratto,and Kaplan (1998).Khotimchenko,Y.S.,Kovalev,V.V.,Savchenko,O.V.,&Ziganshina,O.A.(2001).Physical e chemical properties,physiological activity,and usage of alginates,the polysaccharides of brown algae.Russian Journal of Marine Biology,27(1),S53eS64.Fig.5.Rate of ﬁrmness increase of CSB with or without food gums added as a function of storage time.(a)0.2%addition level,(b)0.8%addition level.Typical coef ﬁcient of variation for triplicate measurements did not exceed 10%.S.Y.Sim et al./Food Hydrocolloids 25(2011)951e 957956。

阿胶产品的质量控制方法研究进展

阿胶产品的质量控制方法研究进展张金龙，杜　攀，张玉玮，李广华*，张明娟（聊城市检验检测中心，山东聊城 252000）摘要：本文对阿胶产品的质量控制方法研究进展进行了文献整理和分析，从驴皮成分鉴定和重金属及有害元素2个风险点考察质量控制方法研究的动态。

通过综述为提升阿胶控制标准、降低产品风险和加强市场监管手段提供新的思路，促进阿胶产业的良性发展。

关键词：阿胶产品；质量控制；研究进展Research Progress of Quality Control Methods for EjiaoProductsZHANG Jinlong, DU Pan, ZHANG Yuwei, LI Guanghua*, ZHANG Mingjuan(Liaocheng Inspection and Testing Center, Liaocheng 252000, China) Abstract: In this paper, the research progress of quality control methods of Donkey-hide gelatin products was reviewed and analyzed. The research trends of quality control methods were investigated from two risk points of donkey skin composition identification and heavy metals and harmful elements. The review provides new ideas for improving the control standard of ejiao, reducing product risks and strengthening market supervision means, and promotes the benign development of ejiao industry.Keywords: Ejiao products; quality control; research progress1 阿胶产品概述阿胶始载于《神农本草经》，列为上品[1]。

药学导论药物分析

3. 药物分析
药物分析是运用化学、物理化学或生物化学的方法和技术研究化学结构已经明确的合成药物或天然药物及其制剂的质量控制方法，也研究有代表性的中药制剂和生化药物及其制剂的质量控制方法。
药物分析的任务
1、保证临床用药的安全和有效药物对临床用药进行监护，为临床用药提供数据。 2、建立新药质量标准 3、完善和提高现行药品质量标准检验：包括性状检查、药物鉴别、杂质检查、含量测定。
砷盐取本品2.0g，加氢氧化钙1g，混合，加少量水，搅匀，干燥
后先用小火烧灼使炭化，再在500～600℃炽灼使完全灰化，放冷，加盐
酸 3ml与适量的水使溶解成30ml，分取溶液10ml，加盐酸4ml 与水14ml，
依法检查（附录Ⅸ F），不得过百万分之三。
水不溶物取本品1.0g，精密称定，加水10ml，加热溶解，将溶
中华人民共和国药典 2010年版
收载的品种：医疗必须、临床常用、疗效确切、质量稳定、
副作用小，我国能工业化生产并能有效控制（或检验）其质量的品种。
一部：收载中药材、植物油脂、单味制剂、中药成方
二部：收载化学药品、抗生素、生化药品、放射性药品以及药
用辅料等
三部：收载生物制品
由凡例（总说明）、正文（主要内容）、附录（制剂通
16.5572 1.0124 17.5693 100% 0.03% 1.0124
符合规定
[含量测定]
碘液0.1026mol/L
9.8425 9.6347 0.2078
0.00 → 22.95ml
22.95 0.008806 0.1026 100% 99.8% 0.2078 0.1
符合规定
（二）检验报告书完整、简洁，结论明确。除无操作步骤外其它内容同原始记录。

中药标本馆英文解说稿

Brief Introduction to the Chinese medicine Specimen Museum of Jiangxi University of TCMHello everyone/good morning /afternoon,ladies and gentlemen,Welcome to the Chinese medicine Specimen Museum of JiangxiUniversity of TCM. It’s my honour to be here to tell you something about it. My name is Gao Na, the introducer of today .The Chinese Medicine Specimen Museum of Jiangxi University of Traditional Chinese Medicine was founded in 1951 as the successor of Chinese Medicine Specimen Room of Jiangxi Pharmaceutial School. This museum is one of the earlier set up in domestic TCM colleges and universities. Through sixty years of efforts , it has become an comprehensive Chinese Medicine Specimen Museum with various kinds of functions, such as teaching, researches of science, academic exchanges with foreigns, and collection, identification, and the preservation of the Chinese Medicine, and so on.The museum covers a floor area of 1,120 square meters and consists of two parts. Which are the comprehensive exhibition hall of Chinses Medicine that we are now in and specimen room of medicinal plants that nearby here.The comprehensive exhibition hall of Chinese Medicine iscomprised of maceracine（浸渍）medicine, raw medicinal material exhibition section, decocting pieces (prepared medicinal herb 饮片) exhibition section and Chinese patent medicine (中成药) exhibition section. There are over 5000 bottles and 2000 kinds of Chinese medicine specimen kept in the raw medicinal material exhibition section. All these have been authenticated by experts and include some rare classic rude drugs, precious medicinal material, special medicinal material native to Jiangxi and specimen used as the TCM research objects in the state level eighth five-year, ninth five-year, tenth five-year and eleventh five-year scientific research projects. Stored in the decocting pieces exhibition section are over 310 kinds of Chinese decocting pieces prepared with special processing technique which are well-known as Zhangshu School and Jianchang School, Sichuan School. In the Chinese patent medicine exhibition section, there are over 200 kinds of Chinese patent medicine.The medicinal plants specimen room store over 50000 medicinal plants samples, which belong to 240 families, 1077genus and 2600 species. This number is one of the frontiors among the demostic TCM colleges and universities, stored in red algae(藻类植物), which has almost one hundred year’s history, is the earliest specimen of this medicinal plants specimen room,from which we can know the long history of this medicinal plants specimen room.Now , let’s begin to learn the comprehensive exhibition hall in detail.一、鳖甲：Carapax TrionycisThe source is from the shell of Trionyx sinensis . The medicinal material is mainly produced in the areas of Hebei, Hunan, and Anhui, etc.. The animal can be caught all year round. After it is caught and its head is removed, it is boiled in boiling water for one to two hours and then the shell is fetched out, the remaining meat in the shell being got rid of, and dried in the sun. The crude one or the one prepared with vinegar after stir-baked with sand can be used for medication.为鳖科动物的背甲，主产于河北、湖南、安徽等地，全年可捕捉，捕捉后去头，置沸水中煮1~2小时，取出背甲，去净残肉，晒干。

阿胶之乡，匠心工艺

Home to E Jiao, Craft of Ingenuity文/刘雨陈明水阿胶之乡，匠心工艺小黑驴，白肚皮，粉鼻子粉眼粉蹄子，狮耳山上来啃草，狼溪河里去喝水，永济桥上遛三遭，魏家场里打个滚，至冬宰杀取其皮，制胶还得阴阳水。

这是一首与阿胶有关的民谣，流唱了千年。

这首民谣唱出了阿胶的制作工艺，唱出了阿胶的制作条件，也唱出了阿胶的历史传奇……寻觅阿胶的故事，最为合适的地方当属平阴县东阿镇。

早在2500多年前，这里的人们就学会了利用兽皮制胶的工艺；明末清初，这里的阿胶制造业达到了“妇孺皆通熬胶”的鼎盛时期，涌现出了邓氏·树德堂、涂氏·怀德堂、于氏·天德堂等有着极高声誉的店堂。

其中，邓氏·树德堂的阿胶更被咸丰皇帝封为“贡胶”，并恩赐御笔手书的“福”字。

如今，在一代代阿胶手工艺者的言传身教下，博大精深的制胶技艺得以逐辈流传，东阿镇成为了闻名▲福牌阿胶实现了2000多年阿胶文化、技艺、配方的大集成。

Fu Pai E Jiao has realized the integration of culture, technique and recipe of the 2000-year-old colla corii asini.遐迩的“中国阿胶之乡”，并与“景德镇”“茅台镇”齐名为“中国三大特产之乡”。

“阿胶”里的故事说起阿胶，在东阿镇一带还流传着一个美丽的传说。

相传很久以前，流传着一种无法医治的疾病，人们若得了便会吐血而死。

山东阿邑有个心地善良的姑娘，名叫阿娇。

她独身一人前去东岳泰山祭祀药王，寻求治好这病的药草。

路上遇到一位老人告诉她：“要治病，需用食过狮耳山草，饮过狼溪河水的小黑驴的皮熬成胶，方可治愈。

”阿娇听了，心中一惊，家乡是有这么一头驴，但因凶猛连山上的猛虎恶狼都惧它三分。

可想到正在被疾病缠身的乡亲们，阿娇决定豁出性命也要救他们。

老人见她心诚，便赠予她一把宝剑，并教她剑术去捉凶恶的小黑驴。

点读机学习英文-中医药名词英文翻译(中药学名中英语双比),简单英语学习入手-真人朗读学习英语功能) (1)

第 10 页，共 19 页
Cortex Cinnamomi(拉)；cassia bark Cinnabaris(拉)；cinnabar Rhizoma Panacis Japonici(拉)；Japanese ginseng Caulis Bambusae in Taenia(拉)；bamboo shavings Rhizoma Corydalis(拉)；yanhusuo Pyritum(拉)；pyrite Crinis Carbonisatus(拉)；carbonized hair Sanguis Draconis(拉)；draconis resin Scorpio(拉)；scorpion Cortex Albiziae(拉)；silktree albizia bark Flos Albiziae(拉)；albizia flower Semen Cassiae(拉)；cassia seed Borneolum Syntheticum(拉)；borneol Medulla Junci(拉)；common rush Benzoinum(拉)；benzoin Radix Aristolochiae Fangchi (拉); southern fangchi root Radix Stephaniae Tetrandrae (拉); mealy fangji [root] Radix Saposhnikoviae(拉)；divaricate saposhnikovia root Fructus Alpiniae Galangae(拉)；galanga galangal fruit Flos Carthami(拉)；safflower Radix Hedysari(拉)；manyinflorescenced sweetvetch root Herba Rhodiolae (拉); rose-boot Radix Ophiopogonis(拉)；dwarf lilyturf tuber Fructus Hordei Germinatus(拉)；germinated barley Radix Polygalae(拉)；milkwort root Semen Phaseoli(拉)；rice bean Halloysitum Rubrum(拉)； halloysite Flos Genkwa(拉)；lilac daphne flower bud Pericarpium Zanthoxyli(拉)；pricklyash peel Ophicalcitum(拉)；ophicalcite Semen Sinapis Albae (拉)；mustard [seed] Rhizoma Atractylodis(拉)；atractylodes rhizome Fructus Xanthii(拉)；siberian cocklebur fruit Semen Euryales(拉)；gordon euryale seed Aloe(拉)；aloe Rhizoma Phragmitis(拉)；reed rhizome Cacumen Asparagi (拉); asparagus Lignum Sappan(拉)；sappan wood Styrax(拉)；storax Cortex Eucommiae(拉)；eucommia bark Radix Zanthoxyli(拉)；shinyleaf pricklyash root Herba Glechomae(拉)；longtube ground ivy herb Fructus Forsythiae(拉)；weeping forsythia capsule Fructus Evodiae(拉)；medicinal evodia fruit

高抗氧化性小分子阿胶的研究

高抗氧化性小分子阿胶的研究杜博玮; 徐晓冰; 郭尚伟; 黄雅钦【期刊名称】《《北京化工大学学报（自然科学版）》》【年(卷),期】2019(046)006【总页数】6页(P15-20)【关键词】阿胶; 水解物; 酶解; 抗氧化活性【作者】杜博玮; 徐晓冰; 郭尚伟; 黄雅钦【作者单位】北京化工大学材料科学与工程学院北京100029【正文语种】中文【中图分类】TS201.2引言随着科学技术的飞速发展和人们生活水平的不断提高，健康科学领域相关的研究逐渐成为热点。

人们期待理解不可逆的衰老过程，揭示其中涉及到的科学规律，这给科学家们带来了巨大的挑战。

研究发现，体内的自由基可与脱氧核糖核酸(DNA)和蛋白酶反应，夺取电子并破坏其原有的分子结构。

DNA 的变性和蛋白酶的失活会引起膜损伤，导致细胞、组织和器官功能下降，最终引发一系列的慢性疾病，并加速生命体衰老过程的进行［1］。

抗氧化剂可以优先与自由基结合或诱导细胞表达更多的抗氧化酶，达到减少氧化损伤的目的［2］。

因此，关于清除自由基的抗氧化机理与高效抗氧化剂的研究开发吸引了众多研究者的关注。

人们开发了多种有效的抗氧化剂，主要包括人工合成抗氧化剂和天然抗氧化剂。

其中天然抗氧化剂的高安全性和高效性引起了食品科学领域研究人员的高度重视，特别是天然多肽，因其具有丰富的功能性官能团，展示出高的生物活性，从而表现出巨大的开发潜力［3］。

多种抗氧化肽，特别是以动物结缔组织中的胶原为原料经可控降解得到的多肽被相继开发出来［4－5］。

以胶原的适度降解产物明胶为原料，通过设计筛选不同种类的酶和催化方式，可以制备得到具有高抗氧化性的胶原肽。

该类胶原肽不但可以保护细胞免受氧化损伤，而且比许多其他蛋白质来源的抗氧化肽更能有效地抑制脂质过氧化［6］。

已有很多动物的胶原被用于制备抗氧化性多肽，包括猪、牛和鱼等［7－8］。

阿胶是驴皮经煎煮、浓缩制成的固体胶［9］，是我国传统名贵中药材，距今已有3 000 多年的历史，被李时珍誉为“补血圣药”。

European Organization for the Safety of Air Navigation,

The Interaction between Safety Culture and Degraded Modes: A Survey of National Infrastructures for Air Traffic ManagementC.W. Johnson (1), B. Kirwan (2) and A. Licu (3),(1) Department of Computing Science, University of Glasgow, Glasgow, G12 8RZ./~johnson, johnson@(2) Safety R&D, EUROCONTROL Experimental CentreBrétigny-sur-Orge, F-91222, Francehttp:// www.eurocontrol.int/eec/, barry.kirwan@eurocontrol.int(3) EUROCONTROLEuropean Organization for the Safety of Air Navigation,Safety Security and Human Factors Division,Rue de la Fusee, 96, 1130 Brussels, Belgiumhttp://www.eurocontrol.int/esp, antonio.licu@eurocontrol.intAbstract: This paper presents the initial results from a study into the interaction between safety culture and degraded modes of operation in European Air Traffic Management (ATM).Degraded modes occur when operators struggle to maintain levels of service even though key elements of their infrastructure have failed. Safety culture can be simply described as ‘the way safety is done around here’ – emphasizing that it is concerned with the realities of safety, and not necessarily what people say should be done. Although safety culture therefore deals necessarily with attitudes, beliefs and even feelings – so called ‘soft’ phenomena – it does not mean that these are any less important than more objective and visible safety management artifacts such as standards and procedures etc. Poor safety culture is often linked to the causes of major accidents and incidents. Recent initiatives in Air Traffic Management, including the European Safety Programme and its precursor, the Strategic Safety Action Plan, have also recognized that degraded modes of operation played a significant role in previous adverse events. Operators often reveal a high degree of tolerance for degraded infrastructures. There is a “can do” attitude, whereby staff struggle to maintain operations when it might be more prudent to reduce the level of service or even close airspace in order to maintain levels of safety. The high level objectives of this project are: 1. to identify safety cultural aspects that influence tolerance to degraded modes and 2. to identify ‘best practices’ that Air Navigation Service Providers (ANSPs) can apply to deal with degraded mode of operations.1. IntroductionThis paper argues that an organization’s safety culture influences the procedures and practices that are used to address degraded modes of operation. These ‘degraded modes’ occur when operators struggle to maintain levels of service without the underlying support of key elements in their infrastructure.1.1Introduction to Safety CultureThe International Civil Aviation Organization argues that safety culture refers to “the personal dedication and accountability of individuals engaged in any activity that has a bearing on the safety of flight operations. It is a pervasive type of safety thinking that promotes an inherently questioning attitude, resistance to complacency, a commitment to excellence, and the fostering of both personal accountability and corporate self-regulation in safety matters.” (ICAO “Human Factors Guidelines for Safety Audits Manual”, Doc 9806 AN/763, 2002). Safety culture has been described less formally as the way safety is done around here – emphasizing that it is concerned with the realities of safety, and not necessarily what people say should be done. The FAA’s Air Traffic Organization adopts a more formal definition of safety culture; it is the “product of individual and group values, attitudes, competencies, and patterns of behavior that determine commitment to, and the style and proficiency of, an organization’s safety health and safetymanagement” (Devine and Smith, 2007). This builds on the approach adopted by Reason (1997) and Pigeon and O’Leary (1994) in which there are four principal components of safety culture:1. A reporting culture encourages employees to divulge information about all safety hazards that theyencounter.2. A just culture holds employees accountable for deliberate violations of the rules but encouragesand rewards them for providing essential safety-related information.3. A flexible culture adapts effectively to changing demands and allows quicker, smoother reactionsto off-nominal events.4. A learning culture is willing to change based on safety indicators and hazards uncovered throughassessments, data, and incidents.Several organizations have translated these high-level objectives into tools and techniques that are used to promote the development of appropriate safety cultures within their industries. For instance, Figure 1 illustrates the high-level components of safety-culture within Air Traffic Management. The four elements of Reason’s model (reporting, just, flexible and learning cultures) refer to general attributes of safety culture. In contrast, the three elements of our model focus more directly on attitudes and beliefs. They are, therefore, complementary views.Figure 1: Components of Safety CultureThe following pages focus on the interaction between these three areas during degraded modes of operation. A deliberately broad view is adopted in which safety culture is viewed within a wider systems setting. We are not simply interested in the attitudes and practices of ATCOs but also of management and of the systems engineers who help to maintain operating infrastructure. Most people working in safety recognize the importance of safety culture, but to some it remains vague. Its influence on operational safety can seem obscure. Similarly, safety assessors may acknowledge its importance, but have no way to model its impact in their work, for instance in safety case construction. This paper focuses on degraded modes. By looking in detail at one specific issue, readers can see how something as vague as safety culture can lead directly to operational safety problems. Rather than the relationships between safety culture and degraded modes being vague, they are found to be complex and dynamic. Likewise, for the safety assessor who has to model the likelihood of failure or unavailability of back-up systems, this paper will provide a host of practical reasons why such applications may not be effective when needed. For the safety manager of a system, as well as for regulators of such systems and industries, whether air traffic systems or other complex systems, there are many lessons that can be learned from the detailed insights into the tolerance towards degraded modes in air traffic operations. Safety culture may be seen as a 'soft' concept, but it sometimes deals with hard issues.1.2 Introduction to Degraded Modes of OperationThis paper focuses on degraded modes that arise when operators try to maintain levels of service without key components of the underlying systems infrastructure. They occur when part of the system continues to operate in a restricted manner, for example after the failure of data processing systems or with insufficient levels of staffing. In contrast, normal operations describe the way in which systems are designed to operate,including planned peak periods. It can be difficult to define the precise characteristics of degraded modes of operation both within and between complex safety-critical systems. European states disagree about the list of equipment that should be available to support operators under normal conditions (Johnson and Shea, 2007). In consequence, some states would argue that the loss of a critical system would lead to a degraded mode while other states do not believe that the same component is necessary for normal operation (Shea and Johnson, 2007). We therefore face a situation in which it is difficult or impossible to develop minimum equipment lists that might be used to characterize routine operations in these industries. Rather than focus on the precise distinctions between different states, the following pages focus on the impact that safety culture has upon national infrastructures during degraded modes of operation.It is important to place this work within the context of recent changes in Air Traffic Management. Many states both in Europe and North America are concerned to separate regulation from service provision. This provides significant benefits. For example, regulatory agencies can establish policy requirements without prescribing the means of satisfying those requirements. ANSPs, in turn, have the freedom to consider commercial pressures when selecting particular means of compliance. However, a number of problems complicate this separation of regulation and service provision. For example, it has proven difficult to recruit specialist staff to regulatory agencies. The development of independent regulatory provision has occurred at the same time as governments have increased the commercial independence of ANSPs. In consequence, many individuals have chosen to remain within part-privatized service providers rather than return to the state salary levels and promotion structures within newly established regulatory agencies. There is, therefore, a concern in some states that regulators may lack the resources and the necessary technical expertise to guide ANSPs in the development of safety cultures that increase resilience towards degraded modes of operation. A number of further concerns also motivate the work in this paper. One effect of the privatization and deregulation of service provision has been an increase in salary differentials both between ANSPS and within service providers, for instance between operations and systems support staff. Such differences can undermine attempts to establish a shared safety culture.Further motivation comes from the reports into the two most serious ATM-related accidents in European aviation. The BFU’s investigation into the Überlingen mid-air collision, argued that “The company was in the process of evolving a functioning safety culture which they could not, however, fully realize at that time” (BFU 2004, page 93). Similarly, the ANSV report into the Linate runway incursion argued that “The absence of a specific culture and of a functioning Safety Management System, has limited each actor at the aerodrome to see the overall picture regarding safety matters” (ANSV, 2004, p. 117). Both reports draw strong links between safety culture within complex organizations and the attitudes of staff and management to ‘degraded modes of operation’. At Überlingen, systems and operations teams failed to anticipate the demands that were placed on a single ATCO as he struggled to respond to the degraded modes that resulted from the loss of key communications, short-term conflict warnings and radar planning applications. At Linate, problems in developing and sustaining an appropriate safety culture led to longer term degradation in the supporting infrastructures were gradually eroded. There were significant delays in replacing analogue ground movement radar systems, runway lighting systems and even ground signage were not maintained to an adequate level. Although these accidents occurred in 2001 and 2002 the legal proceedings have continued. On April 16, 2004, a Milan court sentenced the airport director and an air-traffic controller to eight years in prison, the former head of the air traffic controllers' agency and the former head of the airport were given six and a half years. Meanwhile, the Swiss courts convicted three managers of the ANSP involved in the Überlingen accident and handed down suspended prison terms. .2. Methods of ElicitationOver the last two years, EUROCONTROL has developed a number of questionnaires to help Air Traffic Management organizations assess their safety culture. These include questions about attitudes to safety, for example: Is ‘safety first’, or ‘capacity first’ the working reality in your organization in its daily activities? How do you ensure that safety is not compromised by the drive for better productivity? Who decides the quantity and quality of safety assurance resources in your organization? These questionnaires have been extended and tailored to local requirements for a number of service providers. A key benefit of this approach is that it is possible to assess the attitudes and beliefs of many different staff in many different functional roles across regional centers. This is important given the diversity of tasks and also the geographical distribution that characterize many ATM service providers. Questionnaires also avoid someof the problems that arise when trying to assess attitudes to safety in group settings where individuals may be nervous about how co-workers will perceive their responses. They can also overcome some of the reluctance to discuss sensitive topics in face to face interviews with external agencies. However, the leaders of these studies recognized that a questionnaire may not be enough. Interviews and small workshops have supplemented the results from these surveys. These methods enable a deeper diagnosis of the causes of any problems and can help identify ways forward. Studies are continuing to determine whether follow-on interventions have been successful in changing processes and attitudes within service providers (Gordon and Kirwan, 2005).The questionnaires, surveys and focus groups, described in the previous paragraphs, were not specifically intended to probe the impact that safety culture has upon degraded modes of operations. The findings of the ANSV and BFU reports into Linate and Überlingen, therefore, prompted the study presented in this paper. A key aim in starting this work was to identify the specific relationship between safety culture and issues of infrastructure maintenance across Air Traffic Management. In consequence, a series of interviews were organized with staff at all levels within Air Navigation Service Providers in different areas of Europe. The intention was to gather information on technical equipment and maintenance processes as well as staff attitudes to working with degraded mode of operations. Stakeholders included controllers, technical staff and operations supervisors as well as safety teams and senior management. These meetings extended across several days, consisting of interviews and focus groups during which extensive notes were taken. These were then transcribed so that participants could identify any inconsistencies or inaccuracies within 24 hours of the meetings having taken place. An element of work shadowing was also possible with individual Air Traffic teams or ‘watches’ and with groups of systems engineers who are responsible for maintaining the underlying infrastructures. The intention was to provide a more focused analysis than the more general questionnaires. Our use of focus groups and interviews about degraded modes of operation, therefore, provided a means of complementing the results from the earlier work. It also provided highly flexible mechanisms with which to conduct this scoping exercise.Any study of this nature inevitably involves compromises. The objective of comparing practices across different European states led to constraints on the types of methods that could be used, given the obvious political, organizational and cultural sensitivities in this area. However, this compromise approach did have the beneficial side-effect of creating a methodology that could be implemented by a single analyst working with a number of different ANSPs. This was important to ensure a consistent approach across different European states. The participating ANSPs were ‘established’ agencies with a strong track-record of participation in European ATM safety initiatives. They were amongst the best financed service providers in European Air Traffic Management. We were concerned to identify ‘lessons learned’ rather than ‘blame and shame’ ATM service providers. However, the traffic patterns for each site were very different. They included major providers that act as hubs for numerous regional traffic flows. Other providers operate more limited national and regional services. Current work is addressing the particular issues that face states who must maintain services in the face of rapid economic, social or political change. Further consultations were held with representatives of the FAA and NAV Canada to obtain a wider perspective on the problems of degraded modes of operation and the maintenance of an appropriate safety culture. The project described in this paper took place in three phases. These different stages each looked at different groups of service providers. The first looked at ANSPs with high volumes of traffic passing through their airspace but relatively limited amounts of domestic traffic. The second group of service providers was characterized by high volumes of both domestic traffic and over-flights. The final grouping had large volumes of domestic, regional traffic but a smaller volume of international traffic. Within these general approaches it was possible to trace a number of areas in which degraded modes of operation posed particular concerns.3. Phase 1: High Numbers of Over-Flights and Limited Domestic TrafficThe first phase of this project looked at ANSPs with high volumes of traffic passing through their airspace but relatively limited amounts of domestic traffic. Many of these Air Navigation Service Providers distributed safety management functions across their business divisions. In the past, many ANSPs have appointed safety managers with their own specialist staff. However, it can be difficult for these centralized units to introduce changes across complex, distributed organizations. In consequence, several ANSPs have placed safety specialists directly within their various business groups. These innovations have triggeredsignificant culture change. In the past, project managers felt that they had direct personal influence over key safety-related decisions. Now concern over recent accidents, including Linate and Überlingen, has led to additional layers of scrutiny. This extension and codification of management processes has parallels in the procedures that have been developed to govern the transition between different modes of operation. For example, the decision to escalate a degraded mode into a crisis might initially be triggered by a report from an ATCO to their Shift Supervisor. They would then communicate their concerns to the duty director or Operations who would report to the Head of Center who would seek final approval from the CEO of the ANSP. The decision to more from a ‘degraded mode’ into a contingency or crisis situation carries significant financial, organizational and political consequences, including significant reductions in the level of traffic. Some ANSPs conducts regular drills and exercises to rehearse this chain of command. In order to clarify the options available to key members of staff, the following distinctions are used by several service providers in this first group from our study:•Normal operation refers to situations in which all key elements of the supporting infrastructure are functioning as intended. There may be minor faults that need to be resolved but these faults do not place undue restrictions upon the operational and systems staff as they fulfill routine tasks.Normal operation also describes situations in which periodic system updates are planned to either introduce new features or to address the minor problems that characterize everyday operation.•Degraded modes of operation refer to particular problems in the underlying systems infrastructure. These are expected but are not ‘normal’. Operational and system staff have well developed procedures for coping with these incidents and the risks associated with any failure are not perceived to be acute. Several fault reporting systems can be used to initiate action to resolve degraded modes of operation. These modes of operation can also be associated with reduced staffing levels.•Crisis refers to an adverse event that need not force a move from the operations room. Crises are more serious than degraded modes and are assumed to last for a shorter time than a contingency.The relatively severe nature of a crises means that it is handled with greater urgency than a degraded mode and actions are coordinated by the office of the director. It is assumed that crises can be resolved within 24 to 72 hours. Examples include mid air collision, technical problems such as a data processing failure, industrial action, security incidents including bomb threats, snow, road blocks, physical isolation, acts of God (fires, earthquakes etc). Within the controllers’ emergency handbooks degraded modes lead to crises or emergency situations that lead eventually to contingency plans being implemented.•Contingency refers to incidents in which it is necessary to move from the standard operations room. Contingencies are likely to be more long term than crises so service continuity is a key issue.These distinctions are important because they provide a taxonomy or ontology for labeling the state of increasingly complex and integrated systems. In other words, management, technical and operational staff have a shared vocabulary for communicating high-level information about the overall health of the underlying infrastructure. Such a shared understanding is critical if, for instance, the concerns raised by an ATCO about a degraded mode of operation are to be effectively communicated through the intermediate management layers to those individuals who have the authority to declare a contingency or crisis. It is possible to summarize these initial findings from the first group of ANSPs in the following observation: Observation 1-a: ANSPs should develop appropriate distinctions between levels of degraded modes leading to crises or contingencies. The process of decision making that leads to such an escalation must be rehearsed to minimize the confusion that can exist amongst both operational and systems staff over whether or not they are in a ‘degraded mode’, an emergency/crisis or a contingency.Figure 2 uses the Safety Culture components from Figure 1 to group key insights from the site visits. The three-part model provides a bridge between work on safety culture and degraded modes of operation. Ascan be seen, some observations fall between different components of the three-part model. For instance, Observation 1-r deals with the need to develop systems tools to simulate complex failures under degraded modes just as operational staff have advanced simulation tools for different traffic patterns. This is grouped under ‘priority for safety’ because at present the existing tools for systems staff focus on reducing the time to diagnose system failures rather than helping to identify safety concerns. This finding can also be grouped under ‘Learning for Safety’ because it describes the development of appropriate systems training tools. Hence, it is placed at the intersection of these two components within the high-level model of safety culture.Figure 2: Overview of Safety Culture and Degraded Modes in the First Group of ANSPsDuring this first set of site visits, it became clear that ANSP’s also distinguish between the primary, redundant and fallback systems that are used during normal operations, degraded modes, crises and contingencies:•Primary Systems – these are the elements of the ATM infrastructure that are used within normal operations. They include safety-related operational systems, such as radar, as well as ‘non-essential’ applications, including traffic prediction systems;•Redundant Systems – many elements of the infrastructure are protected by a high level of redundancy. ATCOs can continue to use these redundant systems in the face of multiple failures to primary applications without changing their working position or moving to a fallback facility.An example would include the provision of both multiplexed and single source radar feeds. If a problem develops in the multiplexed feed then staff can seamlessly configure their systems to draw upon a subset of radar sites excluding a failing input source;•Fallback Systems – ATCOs have fallback systems that can be used if primary and redundant systems fail. These fallback positions may use technology that would not normally be accepted inprimary or redundant systems because there is an expectation that they will be used over shorter periods of time until normal operations can be resumed. In other words, any risk exposure would be strictly limited. For instance, Commercial Off The Shelf (COTS) systems may be permissible in fallback systems if the costs of bespoke applications cannot be justified when many of these fallback applications will never be used.Observation 1-b: ANSPs should distinguish between the redundant systems that will be used during normal and degraded modes of operation and the fallback systems of ‘last resort’ that should only be used during crises and contingency. Fallback systems MUST NOT routinely be used over the longer timescales associated with either degraded modes or normal operations.During the sites visits, both operational and technical staff were keen to stress that redundant and fallback systems both support the overall reliability of safety-critical systems and increase the ‘peace of mind’ that is necessary to operate at high levels of workload. Several ATCOs described how capacity would be cut when the fallback system was unavailable even though the primary application was unaffected because they had lost the additional assurance provided by ‘defense in depth’. Peace of mind depends on both the availability of fallback systems and the stability of main system infrastructures. In this view, fallback systems not only provide resilience against degraded modes of operation, they can also be seen as ‘capacity enablers’.Problems arise under degraded modes of operation when staff can be pressured to sustain high levels of service without the assurance of redundant and fallback applications. Standard operating procedures and minimum equipment lists provide some protection against these problems. However, they may be ignored or suspended through the use of waivers. The staff in one of the ANSPs in this first group acknowledged that this was possible in their organisation. However, they also argued that the promotion of a strong safety culture helped to mitigate pressures to sustain high levels of service without key elements of the underlying infrastructure.Observation 1-c: Problems are likely to occur when high-levels of workload continue to be accepted without the reassurance provided by redundant and fallback systems. These applications make it possible to continue service provision even when it may not be advisable to sustain services at this level.The qualitative approach taken during the site visits helped to identify concerns that might not otherwise have featured in more formal questionnaires and surveys. For example, one of the focus groups in this first group of ANSPs discussed a fault masking application. These systems support situation awareness by filtering the number of warnings that are normally presented to operators. In such circumstances, ATCOs may not be aware of the state of key components in their underlying infrastructure. This focus group also discussed future projects for ‘self-healing’ systems where fault tolerant computer architectures automatically transfer control to redundant applications without necessarily warning system operators. These applications offer considerable benefits in terms of maintaining levels of service in the presence of failure. However, there are considerable risks if systems staff fail to correct any faults that have been masked by the automatic use of redundant systems (Johnson and Holloway, 2007).Observation 1-d: Self-healing systems and fault masking applications can be dangerous if systems staff and operational teams are unaware that they are now operating without the protection of either redundant or fallback resources. Self-healing systems must ensure that necessary maintenance is conducted to restore primary applications.Primary, redundant and fallback systems often provide operational staff with different levels of functionality and support. It is, therefore, important that there are strong differences in the Human Machine Interfaces (HMI) so that staff can easily tell when they are using the primary systems rather than backup applications. However, there are strong operational reasons for keeping the HMI as similar as possible when moving between each level of support. This minimizes the training overheads that are associated with learning to use fallback and redundant systems. During the site visits to this first group of ANSPs, one of the shift teams (called ‘watches’) demonstrated how to change the contrast and brightness of a。

英语作文college major

Choosing a College Major: A CrucialDecisionAs students enter the crucial phase of choosing a college major, the significance of this decision cannot be overstated. The major one selects will not only shape their academic journey but also determine their future career path and life opportunities. Therefore, it is essential to carefully evaluate one's interests, passions, and career aspirations before making this crucial choice.The first step in choosing a college major is self-reflection. Students need to ask themselves questions such as, "What am I passionate about?" "What are my strengths and weaknesses?" "What kind of work environment do I prefer?" "What are my career goals?" Answers to these questions will help students narrow down their options and identify the majors that align with their interests and aspirations.Moreover, it is crucial to conduct thorough research on potential majors. Students should explore the courses offered, the faculty's expertise, and the career outcomes of graduates from each major. This information can beobtained through university websites, academic databases, and even speaking with alumni and industry professionals. By understanding the ins and outs of each major, students can make a more informed decision about which one bestsuits their needs and goals.Additionally, students should consider the practical implications of their chosen major. Will it lead to job opportunities upon graduation? Is there a demand for this field in the current job market? Will further education or certification be required? Answering these questions will help students ensure that their chosen major will provide them with a competitive edge in the job market and enable them to achieve their career goals.However, it's also important to remember that one's major is not a life sentence. Students should feel free to explore different fields and interests during their college journey. Many universities allow students to change their majors, providing them with the flexibility to pivot their studies as their interests and goals evolve.In conclusion, choosing a college major is asignificant milestone in one's academic and professionallife. It requires careful consideration of one's interests, passions, career aspirations, and the practicalimplications of each major. By taking the time to self-reflect, research potential majors, and stay open to exploration, students can make an informed decision thatwill set them on a path to successful academic and career outcomes.**选择大学专业：一个关键的决定**当学生进入选择大学专业的关键阶段时，这个决定的重要性不言而喻。

The goldilocks problem

Tudor Hulubei,Eugene C.Freuder and Richard J.WallaceDepartment of Computer Science,University of New HampshireDurham,New Hampshire,USACork Constraint Computation Centre,Computer Science DepartmentUniversity College Cork,Cork,IrelandCorresponding author:Richard J.Wallace,Cork Constraint Computation Centre, University College Cork,College Road,Cork,Irelandphone:00353-021-425-5409,fax:00353-021-425-5424,email:r.wallace@4c.ucc.ie,Reprint requests to:Eugene C.Freuder,Cork Constraint Computation Centre, University College Cork,College Road,Cork,Irelandphone:00353-021-425-5401,fax:00353-021-425-5424,email:e.freuder@4c.ucc.ie, short title:Goldilocks Problemmanuscript pages:36,ﬁgures:8AbstractConstraint-based reasoning is often used to represent andﬁnd solutions to con-ﬁguration problems.In theﬁeld of constraint satisfaction,the major focus has been onﬁnding solutions to difﬁcult problems.Many real-life conﬁguration prob-lems however,while not extremely complicated,have a huge number of solutions, few of which are acceptable from a practical standpoint.In this paper we present a value ordering heuristic for constraint solving that attempts to guide search to-wards solutions that are acceptable.More speciﬁcally,by considering weights that are assigned to values and sets of values,the heuristic can guide search towards solutions for which the total weight is within an acceptable interval.Experiments with random constraint satisfaction problems demonstrate that,when a problem has numerous solutions,the heuristic makes search extremely efﬁcient even when there are relatively few solutions that fall within the interval of acceptable weights. In these cases,an algorithm that is very effective forﬁnding a feasible solution to a given constraint satisfaction problem(the“maintained arc consistency”algo-rithm,or“MAC”)does notﬁnd a solution in the same weight-interval within a reasonable time when it is run without the heuristic.keywords:constraint satisfaction,conﬁguration,heuristics1Introduction“So away upstairs she went to the bedroom,and there she saw three beds.There was a very big bed for Father bear,but it was far too high.The middle-sized bed for Mother bear was better,but too soft.She went to the teeny,weeny bed of Baby bear and it was just right.”–Goldilocks and the Three Bears.In recent years,constraint satisfaction has become an important means of modeling some of the critical features of conﬁguration problems(Wielinga& Schreiber,1997;Sabin&Weigel,1998).Given the ubiquity and difﬁculty of handling constraints between the components of a conﬁguration problem this is perhaps not surprising.In addition,this form of representation allows a clear sep-aration of representation and control,in the form of search,and there are now many powerful search algorithms that can be applied to any problem represented in these terms.Because conﬁguration problems are often under-deﬁned it may be easy toﬁnd a solution.(That this is a not uncommon situation is attested to by the experience of theﬁrst author in a commercial setting.)Unfortunately,many of these solutions may be undesireable for a variety of reasons that fall outside the scope of the basic model and it may be impossible to examine all of them.Practical problems also often involve a reconﬁguration step,so that a product can meet additional speciﬁcations.In such cases it may be desireable from the vendor’s point of view to“upsell”to a related but more expensive product.This3may also suit the user if he or she is now more knowledgeable about the product and is,therefore,looking for greater functionality.This process may be consid-ered as an iterative approach to“mass customization”(Felfernig et al.,2001), necessitated by the requirements of knowledge acquisition.In either case we are faced with the same situation that Goldilocks was but with a lot more options to consider.Since we don’t know if any of them will be exactly right,we are willing to be somewhatﬂexible about our interpretation of “just right”,and stop our testing when weﬁnd a solution that is“good enough”. In particular,when solutions can be ordered along a certain dimension,we may want to look for solutions at a desired point along that scale.There may not be a solution at that exact point,or it may be too costly to search until weﬁnd an exact match,so we are willing to specify a tolerance range around that point in which to search.In this paper,we will present an algorithm that is good atﬁnding a solution within such a range.Most search algorithms use heuristics to guide search towards those regions of the search space that are more likely to contain solutions.For constraint sat-isfaction algorithms,the most common types of heuristics involve selecting the element to consider next,e.g.the next component,and then selecting a value to assign to that element.In a conﬁguration task,for example,we might decide to consider a component that can only take on a few values before selecting one that can take on many.This is,in fact,an example of the“minimum domain size”4heuristic that is well-known in the constraint satisfaction literature.When solving a particular class of problems,in addition to relying on general purpose heuris-tics,class-speciﬁc heuristics can be used to take advantage of the structure of the class at hand.For example,we may decide to establish the value for the size of a container before selecting values related to components that are to go inside this container.In this paper we will describe a value ordering heuristic that can be used if each element of the problem has an associated weight or rating.The object is to ﬁnd a solution that is within some pre-speciﬁed range for the aggregated weight of the entire problem.(This work is a revision of an earlier report by Hulubei& Freuder(1999).)The next section introduces the main idea with a simple example.Section 3gives some background deﬁnitions for the problem.Section4describes the heuristic.Section5discusses interpretations of solution weights and possible applications of this approach to problem solving.Section6gives results of some experiments on random test problems in which the new heuristic is compared with one of the most efﬁcient general algorithms for constraint satisfaction problems. Section7discusses extensions to the present methods.Section8gives conclu-sions.52An ExampleThe following example will give a short preview of the things that are going to be discussed in the next sections.Consider a small conﬁguration problem consisting of three variables and two binary constraints(Figure1).Both the values that can be assigned to a variable,and the sets of values(tuples)allowed by the constraints have associated weights,because the acceptability of a solution is usually inﬂu-enced by both the quality of the values chosen and the resulting associations of values.——————————————————————-INSERT FIGURE1ABOUT HERE——————————————————————-The weight of a solution to this problem is deﬁned as the sum of the weights of all values and pairs of values involved in the solution.We can easily see that=1,=1and=-1is a solution to our problem,and its weight is(0.8+0.1+0.8)+(0.7+0.5)=2.9.We can compute lower and upper bounds for the solution weight,by summing up the minimum and maximum weights in each variable and constraint.In our example,the lower bound is MinSW=(0.2+0.1+0.8)+(0.1+0.2)=1.4,and the upper bound is MaxSW=(0.8+0.7+0.9)+(0.9+0.5)=3.8.That is,no solution weight can be smaller than MinSW or greater than MaxSW.As we will see next,MinSW and6MaxSW are theoretical limits,i.e.solutions with these weights might not exist. 3Background Concepts and DeﬁnitionsFollowing Mittal and Frayman(Mittal&Frayman,1989),we can deﬁne a conﬁg-uration problem as as set of components,each with certain properties,and ports that connect components.Both components and ports can be considered as vari-ables in a constraint satisfaction problem.In addition,there are constraints that restrict the ways that components can be combined in a solution(cf.Sabin& Weigel,1998).A constraint satisfaction problem(CSP)can be deﬁned as a tuple, consisting of a set of variables a variable involved in,a set of do-mains,where each domain is itself a set is a value that can be assigned to,with,and a set of constraintsa constraint between and.Each constraint deﬁnes a set of pairs of values that are allowed by the constraint.That is,and is allowed by the constraint.If a pair then that pair is not allowed by the constraint.A solution to the problem is a set of valuess.t.,.A partial solution consists of a set of valuess.t.,and,7.A CSP with weights can be deﬁned as a tuple,where, ,and are deﬁned as before,and there is also a set of weights such that each value has an associated weight,and each pair of values has an associated weight.Note that,if,then all the possible pairs of values from and are implicitly allowed,but their weights are undeﬁned.We deﬁne the weight of a solution as the sum(over all the variables and constraints)of the weights of all the values and pairs of values involved.For-mally,with,and .The weight of a partial solution is deﬁned similarly,with the exception that only variables included in the partial solution and the constraints among them are taken into account.For each variable we can compute the range of possible weights by simply taking the minimum and maximum weights among all the values in the domain of that variable.For all s.t.,and:Similarly,for each constraint we can compute the range of possible weights by taking the minimum and maximum weights among all pairs of values al-lowed by the constraint.For all s.t.8,and:.Lower and upper bounds for the weight of a solution to are computed as:.Note that there might be no solutions with these weights,all we are saying here is that.In order to compute the exact minimum and maximum solution weights we would have to look at all the solutions.4The“acceptable-weight”HeuristicOne way of looking for solutions with weights in a given range is to simply use a general purpose search algorithm and every time a solution is found check whether or not its weight is within the acceptable range.However,since it does not use the weights during search,such an algorithm will look for any solution,leaving to chance the discovery of an acceptable one.The acceptable-weight value ordering heuristic is an attempt to do better than that by guiding search towards areas of the search space that are likely to contain solutions with acceptable weights.9Consider a problem and two positive real numbers,and, representing the minimum and maximum acceptable solution weights,with.A solution is acceptable if:.Given the range of acceptable solution weights,we con-sider the ideal solution weight()as being at the center of that range. (Obviously,we can also start with an ideal weight and deﬁne a range of accept-able weights around it.)During search,a constraint that involves at least one variable that has not been instantiated(i.e.assigned a value)is considered active,while a constraint that in-volves only instantiated variables is considered inactive.This distinction is useful when computing the weight of a partial solution,since only instantiated variables and inactive constraints can be considered.For brevity,we deﬁne the weight ofan instantiated variable as the weight of the value that has been assigned to it,and the weight of an inactive constraint as the weight of the pair of values assigned to the variables involved in that constraint.The idea behind acceptable-weight is to keep track of the weight of the current partial solution and attempt to obtain a solution for the rest of the prob-lem whose weight,combined with theﬁrst one,will bring the global solution weight as close to as possible.Based on,the number of currently10uninstantiated variables,and,the number of currently active constraints in the problem,acceptable-weight computes the average of the individual weights ()that these variables and constraints would contribute to the global solution weight,should it equal:IdealSW sw S——————————————————————-INSERT FIGURE2ABOUT HERE——————————————————————-In this example,search is at the point of instantiating.The possible values are1(whose weight is0.4)and5(whose weight is0.8),and the acceptable-weight heuristic is supposed to suggest one of them.Let us take a look at the implications of selecting each value,assuming that at this point in the search.In this example,and.If we choose to assign to,then. If we choose,then.After computing,we see that selecting the value will yield a weight for that is closer to .After the assignment of,acceptable-weight recomputes the ,to compensate for the amount we were off.The strategy behind the heuristic described is two-fold.Locally,we try to make sure that each small subproblem centered around the current variable has a weight that is in line with the global.Globally,by constantly adjusting the we try to control the overall deviation of the solution weight.Note that the algorithm is still complete;if search backs up due to failure,the acceptable-weight heuristicﬁnds the value with the best weight from among the remaining12values in a domain.This strategy appears to work well in practice,as we will see in Section6.5Interpretation and Use of Solution Weights Clearly,solution weights as used in this paper cannot be taken to represent pref-erences directly,since typically we do not search for solutions with the maximum weight.They can be related to preferences by considering distances between a given solution weight and the ideal weight;the greater this distance,the lower the preference.This kind of interpretation has considerable psychological support,at least for simple sensory dimensions(Coombs&Avrunin,1977).Since a solution weight is the sum of many individual weights,one inter-pretation of it is as a summary quality,for example price.When we use the acceptable-weight heuristic,we are trying to focus on one subrange of values for this quantity.In terms of our criterion for acceptance,we are making a“strong homogeneity assumption”,that any combination of weights yielding a given sum is equally acceptable.Note that the heuristic itself will bias sampling from this set in favor of solutions with individual weights closer to the average.However,this is still consistent with our assumption since any solution within this set is equally acceptable.As already noted,a potentially important application of this approach is“up-13selling”,in which we start from a given product or conﬁguration and search for related systems that are higher in price.We do not necessarily know which com-bination of new values will be most satisfactory,but we want to narrow the search to those having a certain difference in price from the original entity.The idea of preferrable distance can be extended to other global measures, such as complexity or simply magnitude(larger,and/or faster,and/or greater ca-pacity,etc.).In addition,in these cases as well as for price,we can either focus on some a priori ideal point or search for a possible ideal point that the user might already have.The acceptable-weight heuristic is nicely suited to these kinds of tasks, since it allows one to choose a given weight as an ideal,which it then zeros in on.Because it takes a heuristic approach,it has the potential toﬁnd solutions quickly(cf.next section),in contrast to more laborious optimization procedures like branch-and-bound for MAX-CSPs(Jampel et al.,1996).In these cases,derivation of weights for domain values can be done automati-cally by considering the difference between a value that serves as the origin point and the present value for that variable.The initial solution may be obtained by the customer through an interactive strategy,such as constraint-based matchmaking (Freuder&Wallace,2002).Alternatively,an‘original’solution can be chosen by the system on an a priori basis.Constraint weights can be derived in accor-dance with the value weights,i.e.to maximize the likelihood that values with the14appropriate weights will be ers can inﬂuence this process directly by specifying ideal values for certain variables or variable combinations.Or they can simply characterize an ideal solution,for example in terms of a difference in price, from which individual weights can be derived.6Experimental ResultsThe acceptable-weight heuristic has been tested sucessfully on a small PC-conﬁguration model(built according to speciﬁcations provided by Concentra, Inc.,now part of Oracle,Inc.).However,in order to evaluate its performance more systematically we performed experimental tests on problems that were randomly generated(random CSPs).This allowed us to test the ability of this heuristic to ﬁnd solutions in weight-ranges with diminishing numbers of solutions.Problems were generated using a“probability of inclusion”model withﬁxed numbers of elements.Under the probability of inclusion model,any element of each type(constraints,domain values,or constraint tuples)is included in the prob-lem with a stipulated probability;in theﬁxed version,in addition,the whole pro-cess is repeated until the number of elements actually chosen is the same as the expected number of such elements given this probability.For example,if there is a constraint between two variables both with domains of size four and the stip-ulated probability of inclusion of a constraint tuple is0.75,each of the possible1516tuples is considered for inclusion using a probability of0.75,and the process is repeated(each time from scratch)until the number of tuples in the constraint =12.For each value and constraint tuple,a weight was also chosen at random within the range[0,1].For the present tests we used the“maintained arc consistency”,or MAC al-gorithm(Sabin&Freuder,1994).This algorithm is a form of backtrack search, where search is interleaved with consistency maintainence among the domains of variables that are not yet instantiated.Speciﬁcally,after each selection of a vari-able and a value for assignment,the domains of all the uninstantiated variables are made pairwise consistent,or“arc consistent”(Mackworth,1977).This means that for any pair of variables linked by a constraint,each value in one of the do-mains is supported by at least one value in the other domain.(Hence the name,“maintained arc consistency”.)This algorithm is part of a constraint satisfaction library developed at the University of New Hampshire,which is freely available at /tudor/csp.Our tests compared the performance of MAC+acceptable-weight with that of MAC.In both cases we used a standard arc consistency algorithm known as AC-3and the dynamic minimal domain size variable ordering heuristic.The algorithms were used toﬁnd acceptable solutions to problems with100variables, each variable having5values in its domain.All the instances we tested had very similar behaviour,and we chose one of them to show in each of the experiments16presented here.The reason for showing just one problem instance in Figures3-7 is that we were interested in comparing different intervals of acceptable weights for each problem.The constraint density(deﬁned as the fraction of the possible constraints be-yond the minimum,that the problem has)and the constraint tightness(de-ﬁned as the fraction of all possible pairs of values from the domains of two vari-ables that are not allowed by a constraint)were used to vary the difﬁculty of the generated problems in order to study changes in the behaviour of acceptable-weight.In the following tests we will compare the time required by the two algorithms toﬁnd an acceptable solution.Both algorithms will look for solutions in ranges of a given size(0.05and0.1in the examples below)centered around the solution weight on the X axis,which has been translated and scaled fromto.We set a timeout limit at6seconds,since we were interested in the performance of algorithms that could be used in an in-teractive setting,as well as algorithms that couldﬁnd a series of solutions close to a desired weight in a short time period.——————————————————————-INSERT FIGURE3ABOUT HERE——————————————————————-Before going any further,we need to brieﬂy explain the behaviour of MAC on these problems.Without going into details,we will just say that,probabilistically17speaking,there are many solutions with weights around0.5and very few solutions with extreme weights(close to0or1).MAC does not take weights into account, and thus from its point of view solutions are distributed throughout the search space.However,since most solutions have weights around0.5,MAC will tend to ﬁnd those pretty quickly.Theﬁrst test we did was with density=0and tightness=0.Figure3shows the performance difference between the two algorithms.While MAC can onlyﬁnd solutions with weights in the range,0.455-0.54,MAC+acceptable-weight is capable ofﬁnding solutions with weights in the range,0.226-0.79.Moreover, in most cases the veryﬁrst solution that MAC+acceptable-weightﬁnds is within the acceptable range.The test in Figure4was similar to the one in Figure3except that the con-straint tightness has been increased to0.25.As a result,the range in which MAC+acceptable-weight canﬁnd acceptable solutions decreases slightly to 0.244-0.752.The range in which MACﬁnds acceptable solutions also changes a little,to0.469-0.560.——————————————————————-INSERT FIGURE4ABOUT HERE——————————————————————-Theﬁrst two results presented were performed with ranges of size0.05.That is,any solution with a weight that differs in absolute value by at most0.025from18the ideal weight was considered acceptable.As we widen the acceptable range, the interval in which both algorithms quicklyﬁnd solutions widens.In the test pic-tured in Figure5,MAC was capable ofﬁnding acceptable solutions with weights in the0.444-0.584range.MAC+acceptable-weight performed much better, covering the0.216-0.798range(also note that this improves on the0.244-0.752 range in Figure4).——————————————————————-INSERT FIGURE5ABOUT HERE——————————————————————-In our fourth test,we increased the constraint graph density while keeping the tightness at0.25and the range at0.1.In this test(Figure6),MAC alone cov-ered the0.447-0.569range while MAC+acceptable-weight covered0.415-0.568(the spike around0.601marks a small region where MAC+acceptable-weight found acceptable solutions;with a longer time limit it would have cov-ered the0.568-0.601range as well).Thus,as the problems get harder,the impact of acceptable-weight be-comes less noticeable.In terms of weights,the density of solutions is given by a normal distribution.The reason for the performance degradation is that as den-sity and/or tightness increase,the number of solutions decreases,and the areas affected the most are those at the sides of the normal distribution curve,which contain a very small number of solutions to begin with.Gradually,the range cov-19ered by MAC+acceptable-weight will shrink to a range comparable to that covered by MAC alone(Figure6),because there will be virtually no solutions outside a small range around0.5and MAC will be able toﬁnd those equally fast just by looking for any solution.——————————————————————-INSERT FIGURE6ABOUT HERE——————————————————————-For the problems tested here(100variables,domain size5),the difﬁculty peak (Cheeseman et al.,1991)for tightness=0.25is around density=0.0651(Figure8). Around this peak MAC+acceptable-weight still compares well with MAC (Figure7).It should be noted,however,that we are not targeting hard problems with this heuristic.As stated earlier,conﬁguration problems are often relatively easy,so there are lots of solutions;the challenge is toﬁnd one that is acceptable.——————————————————————-INSERT FIGURE7ABOUT HERE——————————————————————-These experiments show that the acceptable-weight heuristic is able to ﬁnd solutions even if there are relatively few candidates,in contrast to ordinary CSP algorithms.The speed with which solutions were found(generally under120second)for problems of this size supports the contention that this heuristic ap-proach will often outperform optimization-based approaches(cf.Jampel et al., 1996).Since there was typically a very sharp transition between the region where problems were found quickly and regions where locating problems was quite dif-ﬁcult,it is clear that similar results would be found even if the cutoff time was reduced to as little as one second.7Future WorkOne way to improve the performance of the heuristic might be by trying to detect situations where search gets stuck in a given range.There are situations where MAC+acceptable-weight obtains a partial solution,but there is no way of extending it to a complete solution with an acceptable weight.It is clear that in those situations the heuristic has made a few mistakes,and it might be inter-esting to see if the overall performance can be improved by refusing to listen to the heuristic’s suggestions until the range of solution weights obtained changes. Somewhat related ideas can be found in(Harvey&Ginsberg,1995).——————————————————————-INSERT FIGURE8ABOUT HERE——————————————————————-21Another idea would be to avoid searching in subtrees where there is no way of extending the current partial solution to a complete solution with an acceptable weight.Rough estimates of the potential contribution of the unsolved part of the problem can be obtained by computing its minimum and maximum solution weights(and).In addition,we may be able to obtain better weight evaluations for the small subproblems centered around the current variable. In particular,we would like to be able to take future variables into account in this process.Another reasonable extension is to conditional or dynamic CSPs,where the inclusion of variables or constraints in a problem may depend on prior instantia-tions,especially since this variant of the constraint satisfaction problem was de-veloped for use with conﬁguration problems(Mittal&Falkenhainer,1990).Since the acceptable-weight heuristic uses a moving average,it should be possible to adapt it to problems that change dynamically.At the same time,this is another case where it would be useful to be able to take future variables into account when calculating weight evaluations during search.8ConclusionsGoldilocks learned a very important lesson.There are things in life that are not the “right size”for everyone.It is often the case that there is a wide range of choices22to pick from,and we have to determine which one is“too big”,“too small”,or “just right”.Worse still,we sometimes have to relax our notion of“just right”,to get something that is“good enough”.One of the most exciting trends in product conﬁguration involves the application of this lesson to product development,under the banner of“mass customization”(Felfernig et al.,2001).The acceptable-weight heuristic presented here has obvious relevance for this effort,since it is designed to guide search towards solutions with acceptable weights,when solutions can be ranked along a given dimension.Although we believe there are avenues for improvement,our experiments have shown that this heuristic,combined with MAC,canﬁnd acceptable solutions very quickly across a fairly wide range of target values.AcknowledgementsThis material is based on work supported by Oracle Corporation and by the Na-tional Science Foundation under Grant No.IRI-9504316and carried out while the authors were in the Department of Computer Science at the University of New Hampshire.Work on the paper was supported in part by Science Foundation Ire-land under Grant00/PI.1/C075.The second author is currently supported by a Principal Investigator Award from Science Foundation Ireland.Several parts of this paper were improved by the comments of the anonymous reviewers.23。