苏州好得睐美食食品有限责任公司企业歌曲
半吨兄弟《民以食为天》歌词(专辑：民以食为天)
民以食为天
民以食为天食以味为先
袅袅炊烟勾勒一副画卷
酸甜苦辣咸色香味俱全
洋洋洒洒谱写一阙诗篇
民以食为天食以味为先
十八般厨艺征服你舌尖
酸甜苦辣咸色香味俱全
垂涎到不羡鸳鸯不羡仙
翻开老祖宗传下来的膳食谱刀耕火种荟萃五千年的艺术剥皮去骨煎炒蒸煮香软脆酥考验我淬炼我工夫和技术哎咱的厨艺做啥都香喷喷几个家常便饭媲美海味山珍男神女神通通败给俺这厨神一道拿手好菜瞬间秒被圈粉切丁切片切块最是拿手
油焖盐焗醋溜最讲火候食材鲜配料全倍儿有胃口帮我打下手别打酱油
花椒胡椒辣椒绝代三椒豆豉豆皮豆瓣厨房三宝饶一瓢擓一勺分量刚刚好
出品中华好味道
民以食为天食以味为先
不信你刷刷你的朋友圈
酸甜苦辣咸色香味俱全
鸡汤和鸡汤文占满版面
民以食为天食以味为先
十八般厨艺征服你舌尖
酸甜苦辣咸色香味俱全
美味到不羡鸳鸯不羡仙
我们中华源远流长饮食文化像甲骨文和青铜器一样伟大不怕同化不断吸纳不停升华辣不怕怕不辣不怕辣嘻哈
哎中国菜的精髓由我继承劲道爽滑软嫩口感绝对上乘护肤美颜护肝补肾绝对养生妖怪尝过以后都不想吃唐僧鱼香葱香蒜香唇齿留香汉方偏方秘方独家配方特色的招牌的还有私房邀请大家在线云品尝
敬天敬地敬义自罚三杯有情有梦有泪不醉不归吃起来唱起来燥起来各位酒瓶一开大家再来一杯民以食为天食以味为先
袅袅炊烟勾勒一副画卷酸甜苦辣咸色香味俱全
袅袅炊烟谱写一阙诗篇民以食为天食以味为先
十八般厨艺征服你舌尖酸甜苦辣咸色香味俱全
冷饭炒好也能七十二变。
《富豪雪糕》歌词李克勤
《富豪雪糕》歌词李克勤
富豪雪糕
李克勤- 富豪雪糕
作曲：颉臣
填词：林若宁
编曲：刘志远
监制：梁荣骏
记得记得骑木马跌低痛哭
爸爸送了杯雪糕期望我愉悦跳舞
还未真切领会生命何价丰饶程度
很高深但我终於知道
建筑更高云上舞每朵雪糕
难防备蒸发下去变造气压流人这漂亮都
马路窄背影远才骤觉快乐价格甚高
幼稚里我的一哭一笑划满了雪糕车
行尽了史诗式的兴替达到哪里止步
慈父总有天渐老难敌天荒地老
人大了方知多麽富裕并不是最好
溶在我手中一哭一笑万贯也买不到
在旧时只售六毫廉价地以追忆回报用浅笑哀悼在
盛世十里的商舖活着要卖去青春去达到
气温太高溶掉了我的雪糕
车身再破坏也好年代会刻上年纪
怀旧的播放着音乐流过光阴长路
我听到快乐偏捉不到
满不满足成熟了再不会哭
肥一旦弄破跌入世态谁又可以捕获
配合到社会转难道我这样已最幸福
幼稚里我的一哭一笑划满了雪糕车
行尽了史诗式的兴替达到哪里止步
慈父总有天渐老难敌天荒地老
人大了方知多麽富裕并不是最好
溶在我手中一哭一笑万贯也买不到
在旧时只售六毫廉价地以追忆回报用浅笑哀悼在盛世十里的商舖活着要卖去青春那净土
只能去适应将来残忍的变数
我看着镜内同情那一天可爱细路
幼稚里我的一哭一笑划满了雪糕车
行尽了史诗式的兴替达到哪里止步
慈父总有天渐老难敌天荒地老
人大了方知多麽富裕并不是最好
溶在我手中一哭一笑万贯也买不到
在旧时只售六毫廉价地以追忆回报未可以追讨
在盛世十里的商舖希望我地老心不老
脸上再划上车胎印亦让这旧雪糕杯当成宝以上就是关于富豪雪糕的歌词，感谢您的阅读！。
餐饮档口策划方案
餐饮档口策划方案XXX：美食广场策划方案美食广场策划方案一、规划分析1、市场定位本项目重点突出“美食”的概念，以各类烧烤为经营主线，辅以各地特色小吃。
消费者定位：目标群体主要锁定在民权县城及周边居民。
产品定位：以规模和特色取胜，使之成为当地规模最大、品种最齐全的美食汇集地，经营品类要多而精，各类美食采用开放式的陈列；价格定位：“美食平民化”价格定位中档，让客人“花最少的钱吃最好吃的食物”。
而且应引进储值卡刷卡消费，使之消费方便、卫生、快捷、时尚。
品牌定位：设计风格要敢于突破品牌饮食文化，要彰显广场的形象高度，尽量采用“明档”操作模式，设计风格统一规划，创造良好的就餐环境。
做民权最大的带娱乐项目的特色、大气、时尚的品牌美食广场，配合酒店及公司做好太阳城品牌；2、项目分析?位置优势：本项目位于民权新区，环境优美，酒店配套设施齐全；硬件设施：整体布局合理，有适量的停车位；软件设施：厨师力量雄厚，服务人员、保洁人员充足，可以提供项目招商运营必备的人力保障；办理上风：自主经营，商位租赁；对商户统一办理工商、税务，无需缴纳水、电费用；项目劣势：远离闹市区，人流量相对偏少，周边人群消费能力有限；缺乏特色小吃少，短期内不能形成规模效应；二、运营规划方案1、服务项目（1）档口规划：烧烤档：主营海鲜、羊肉串、烤全羊、蔬菜；特色档：各地特色小吃；凉菜档：各类下酒小菜（花生米，毛豆，小龙虾。
)主食档：各地精美面食热菜档：麻辣鱼头，大盘鸡（2）特色服务项目?舞台演出：动感舞蹈秀；“好歌任你点”服务（每个人都可以点歌，每首二十元，点够一百元歌曲免费赠送两杯啤酒）。
主题活动：喝啤酒大赛；经典电影回顾；篮球、足球赛事转播2、前期投资根据本项目的实际情况，酒店前期需要在餐具厨杂、设施设备、收银系统三个方面进行一次性投资，预估投资明细如下：鉴于以上情况建议下面两种方案计划A：采用招租形式，然后从中抽取肯定比例的费用计划B：自营为主计划评估：方案A：项目出租前根据招商对象的数量和规模对经营面积进行合理的分割划分；方案B：在招商不成功的情况下，采用自营模式；分析认为方案A优于方案B:1)计划A的后续发展空间更大，资金收入也相对较高，2）在计划A有效运作的前提下，肯定能达到美食广场的升值效应，同时也提升酒店知名度；3、招商计划1、招商原则（1）先通过宣传/广告/介绍进行招商。
经典又怀旧广告词
经典又怀旧广告词广告词冲刺着人们的生活，总有一些经典却离我们远去的广告词依旧回荡在心底，那么有哪些呢？本文是店铺整理的经典又怀旧广告词，仅供参考。
经典又怀旧广告词精选1. 长城永不倒，国货当自强出自：奥尼皂角洗发浸膏2. 一种可以世袭的古典浪漫出自：房产3. 实力创造价值出自： cctv4. 天生我就一肚子气! 出自：矿泉水广告5. 来也匆匆，去也冲冲出自：侧所6. 没有摩擦的感觉象在飞出自：某润滑油7. 不为诱惑谁，只为呵护美出自：美容连锁店广告语8. 天生的，强生的出自：强生9. 颠峰感受后的无尽回味出自：香烟10. 晶晶亮，透心凉! 出自：雪碧11. 用第三只眼睛看世界。
出自：海鸥牌相机广告12. 百闻不如一键，不打不相识。
出自：某打字机广告13. 当太阳升起的时候，我们的爱天长地久出自：太阳神14. 爱我，追我，但请别吻我! 出自：某汽车后贴的大大的标语15. 止，而后能观出自：中国银行16. 有空间，就有可能出自：别克汽车17. 突破科技，启迪未来出自： audi18. 多一些润滑,少一些摩擦出自：统一润滑油19. 只要心相通，相隔千里也握手。
出自：联通20. 成功与科技共辉映出自：奥迪经典又怀旧广告词01，钻石恒久远，一颗永流传,debiers02，不在乎天长地久，只在乎曾经拥有铁达时03，住十五楼养噶牛牛雀巢奶粉04，乜甘岩噶?…………边度都有阳光~~~~05，点灯~~~大少今天晚上喝人头马干邑~~~~06，如果太多牛奶味，朱古力味冇定企(哈哈!)，等到朱古力味翻番黎，牛奶味又唔争气，(维他朱古力奶有牛奶味又有朱古力味)o岩味(拍拍)，o岩晒你!07，张德培：“头皮?No way!”08，黎明：“要赢人，先要赢自己!”——“啊——!!”09，5该借歪，好肚疼啊! 胃仙U10，地球叔叔病左喇…………保护环境，救救地球!11，“当天喜欢的衣裳，现在已都穿不上，当天最喜爱的宝贝，现已大个不爱了~~~~~天天长大，我天天高~~~啦啦啦啦啦………………” 5记得卖咩噶嘞，不过首歌好好听，所以记得!!12，强差人意，略逊一筹…………益力多，你今日饮左未啊?13，脚痕吖?梗系用爱肤坚啦!!14，月黑风高杀虫夜，黑旋风忍者为民除害，5使用剑嘎，用黑旋风就得喇——黑旋风够晒威，黑旋风的确好使!!15，荣华月饼，令舍不同!!16，八珍甜醋分外香~~~~~!!17，吃饭啦(几种乡下话各讲一次)饭要甘香，米要金香金香牌泰国丝苗米(金象都好经典)18，咳吖?痰多吖?饮佩夫人啦!!19，张学友《每天爱你多一些》——卖雪糕噶20，曾江：“你又烦? 擦左D咩啊? 黄“金金”甘咖。
各大企业司歌(附歌词)
各大企业司歌一、合唱类1。
《平安颂》——平安保险公司司歌歌词：四海之内，心手相牵,选择平安是你我的心愿；诚实、信任、进取、成就，我们的信念永远不变。
让每一个早晨与平安相见，人生拥有温馨的家园，让每一颗心灵与平安相连，生命书写辉煌的诗篇。
追求卓越,全心奉献，回馈社会是我们的诺言，和平、友爱、幸福、欢乐，人类走向灿烂的明天。
让每一个早晨与平安相见，人生拥有温馨的家园，让每一颗心灵与平安相连，生命书写辉煌的诗篇。
生命书写辉煌的诗篇。
平安！平安！平安！2．《新华保险司歌》——新华保险公司司歌歌词：碧蓝的大海托起红太阳人字撑起新华人的希望以人为本,服务社会新华精神永放光芒新华新华,永不退缩新华新华，信念如钢新华新华，团结拼搏新华凯歌高扬新华人点燃奋斗的辉煌新华人寿永远向前以人为本，团结拼搏新华精神永放光芒3．《联想之歌》——联想企业歌曲歌词:展示我们的心中有一个声音在回响，人类失去联想，世界将会怎样.我们的目光在科技高峰上翱翔,肩负历史的重任，托起中华的太阳,啊，联想，联想,联想，乘风破浪向远方。
啊，联想，联想，联想，我们走向辉煌。
我们的大船在汹涌的大潮中起航，求实进取创新写在部落的风帆上。
我们队伍在联想世界里成长，团结勇敢坚定把美好的未来开创。
啊，联想，联想，联想，乘风破浪向远方。
啊，联想，联想,联想，我们再创辉煌。
4．《我们的梦》-广东德邦物流公司团队形象歌曲歌词:每一天都是新的征程今天的我和昨天不同年轻的心要勇敢上路踏平坎坷看见天边彩虹每个人都是长青火种付出汗水才赢来笑容既然承诺了风雨无阻又何惧山高路远酷暑寒冬心在一起跳动路在脚下飞纵有你有我携手同行追着时间追着风心在一起跳动路在脚下飞纵全力以赴我们的梦让每个人每颗心都感到光荣二、领唱类5。
《让世界充满爱》-利来公司歌词:走在精彩的人生每个人需要真情真爱只要全心全意的付出生命就会有缤纷色彩踏上成功的舞台人人都献上爱心关怀只有默默耕耘的决心生命会点燃亮丽的光彩利来让世界充满爱永恒的理想我们共同努力实现就象一群飞雁翱翔蓝天不会迷失方向利来让世界充满爱美好的希望一起共同开创心连心,手牵手团结在温暖的大家庭利来让世界充满爱迎接那朝阳展望幸福未来6。
产品订货会主持词10篇
产品订货会主持词10篇产品订货会主持词1各位尊敬的来宾：大家下午好！古人云：有朋自远方来，不亦乐乎！因一个美丽的事业，一群美丽的人，一个共同的愿望，我们再一次的走到了一起，相聚带给我们快乐与幸福，相聚带给我们激情与向往，相聚带给我们成功与希望。
非常感谢大家能在百忙之中莅临__x 秋冬季新品订货会，我是____有限公司总经办的__，首先代表公司对各位的到来表示最热烈的欢迎！俗话说：一年之计在于春，而对于我们__x行业，毫无疑问，一年之计在于秋冬。
那在秋冬来临之际，我们不好好把握，更待何时呢？巧妇难为无米之炊，为了让__年的秋冬季市场能呈现一场盛宴，我们筹备了近一个月的时间，针对__年秋冬季新品的规划及品牌风格定位。
各位，我们已经迫不及待秋冬季的到来了，你们呢？下面就有请____有限公司的x总经理带我们一同了解目前的市场及客户现状，让我们以热烈的掌声欢迎x总讲话！有请x总。
(x总讲话结束后)非常感谢x总的精彩讲话，从x总的讲话中，我们能够充分的感受到____的宏远志向与发展前景，也让我们了解掌握了市场的形势变化，让我们知道在下一步的市场竞争中，我们该干什么？____的发展离不开领导的正确决策，更离不开在座商家朋友的大力支持。
只有运筹帷幄，才能风云天下！x总经理的讲话及____的发展更加证实了这句话的正确性。
掌声送给x总经理，感谢x总经理。
随着市场竞争的日益激烈，要想在这个行业里，独树一帜，我们必定要具备敏锐的市场洞察力，前瞻性的国际化视野。
那么接下来有请在这方面最具权威的发言人____的x总。
下面让我们以热烈的掌声欢迎x总讲话！x总的讲话是不是让我们有一种如沐春风的感觉啊？我相信在座的各位现在心中应该都已经有了对自己__年秋冬季的一个发展方向。
今天的相聚是为了明天更好地发展，希望真诚合作带来彼此的发展，也希望发展给各位带来可持续的收益。
让我们一起携手，用实际行动将市场做得更好。
今晚的会议就到此结束了，晚宴正式开始。
第六届全国大学生广告艺术大赛江西赛区预选赛结果
第六届全国大学生广告艺术大赛江西赛区预选赛获奖名单
等级 类别 1 策划类 1 策划类 1 策划类 1 2 2 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 3 3 3 3 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 策划类 命题 中华人祖文化苑 安琪儿妇产医院 东阿阿胶桃花姬阿胶糕 冰力克无糖含片糖 冰力克无糖含片糖 冰力克无糖含片糖 冰力克无糖含片糖 中华人祖文化苑 中华人祖文化苑 东阿阿胶桃花姬阿胶糕 东阿阿胶桃花姬阿胶糕 中华人祖文化苑 海天招牌拌饭酱 海天招牌拌饭酱 东南汽车V6菱仕 中华人祖文化苑 海天招牌拌饭酱 海天招牌拌饭酱 海天招牌拌饭酱 东阿阿胶桃花姬阿胶糕 易信 易信 网易云音乐 网易云音乐 冰力克无糖含片糖 易信 作品编号 F04-14-008-0004 F05-14-002-0002 F10-14-007-0001 作者 赖曈晖 聂楚静 欧梦林 王娴 丁媛媛 邓豪 薛冰 杨雄娟 张菊 邹依玲 倪 郑越 李洁 赵静 张茜 贺 F03-14-020-0002 果感·果敢 可敬 F03-14-008-0002 果然璀璨—冰力克年度营销策划案 杨容分 F03-14-008-0003 味“道”青春 王星刚 高亚丽 涂小美 唐彩梅 F03-14-008-0006 果敢爱 李爽 F04-14-008-0001 归源中华人祖文化苑整合营销策划 何勇 F04-14-008-0003 山中问祖，吉州寻根 周赫特 F10-14-008-0005 一片“吃”心为红颜 苏婷婷 刘美霞 谢小鹏 宝璐 瞿欣 高鹏 F10-14-002-0009 舌尖上的美丽 李思桐 肖山红 程忆芸 陈媛媛 F04-14-007-0001 人祖山营销推广方案 任晓梅 李舒 罗蓓蓓 刘子睿 胡红玲 F08-14-007-0001 海天招牌拌饭酱校园推广策划案 牛丽蓉 孔薇荔 赵丽娟 梁丽雅 F08-14-007-0003 师傅，再来四两饭 余玮 刘素华 黄思远 臧立杰 F09-14-020-0001 自由加速度 曾俊远 彭艳萍 F04-14-008-0005 情定人祖山，爱要一万年 张婉君 白洁 F08-14-008-0002 自由享，随心“拌” 徐雯 F08-14-008-0003 怎么吃？就酱吃 冯帆 罗丽琴 陆秋洁 马芳芳 F08-14-008-0005 千“菌”易得，一“酱”难求 娄熙 F10-14-008-0004 片片桃花姬，食足女人味 宋王芳 杨飞霞 F13-14-008-0001 思乡“零”距离 鄢海云 F13-14-008-0002 我有好玩“易”儿 邓静雅 F14-14-008-0002 交享乐，易网打尽 蔡桂佳 F14-14-008-0005 乐色·撩人 李文超 窦月伟 林华 林飞敏 高 F03-14-022-0001 冰力克年度营销推广策划案 琦 周伟发 熊星星 李柯 刘欢 方飞 F13-14-036-0001 易沟通 燕 郭小燕 作品名称 圣山为盟 为爱苛求 就是想de美—桃花姬营销推广案 指导教师 赵新华 罗书俊 王琨 易崇英 黄清华 殷娟娟 黄华 亢学民 赵新华 罗书俊 赵新华 吴辉 周婧 赵新华 蔡盈洲 赵新华 王琨 张红 黄清华 黄清华 黄清华 祝胜军 殷娟娟 彭艳 赵新华 蔡盈洲 赵新华 亢学民 赵新华 赵新华 罗书俊 赵新华 亢学民 赵新华 赵新华 付凌云 胡国华 陈玉蓉 学校 江西财经大学 江西理工大学 江西师范大学 宜春学院 江西财经大学 江西财经大学 江西财经大学 江西财经大学 江西财经大学 江西财经大学 江西理工大学 江西师范大学 江西师范大学 江西师范大学 宜春学院 江西财经大学 江西财经大学 江西财经大学 江西财经大学 江西财经大学 江西财经大学 江西财经大学 江西财经大学 江西财经大学 江西服装学院 江西科技师范大学理工学院
杠铃杠铃马来哉(苏州童谣)
杠铃杠铃马来哉(苏州童谣)苏州童谣：杠铃杠铃马来哉，隔壁大姐转来哉，买各啥个小菜，茭白炒虾，田鸡踏杀老蜗，老蜗告状，告不和尚，和尚念经，念不观音，观音烧香，烧不乌龟，乌龟嚓屁，嚓到xx嘴巴里。
吭铃吭铃马来哉，隔壁大姐转来哉，带点啥格土特产？嘉兴粽子杭州篮，葑门塘藕水莼菜，娘搭送一眼，姐搭送一眼，做做人情，娘亦欢喜姐亦爱。
糖一包，果一包吃得囡囡哈哈（咪咪）笑摇啊摇摇到外婆桥外婆娘娘真要好买条娃娃鱼来烧烧得来头不熟来尾巴焦盛入碗里BI BO BI BO 跳囡囡看着哈哈笑摇啊摇，摇啊摇，摇到外婆桥，外婆叫我好宝宝，买条鱼烧烧，头勿熟，尾巴焦，摆勒碗里壁扑跳，外甥看仔哈哈笑。
摇啊摇摇到外婆桥外婆买条鱼烧烧头不熟尾巴生吃得囡囡哇哇叫4、大清老早，惯只书包。
份量蛮重，作业要交。
昨日夜里，老早困交。
节目再好，遥控器上交为啥大人，比伲逍遥（蛮好哉，伲小晨光电视机啊没有咯了）等我长大，抱牢哩困交七点钟出门，伲最勤劳公交车浪，牛奶面包学堂升旗，大家立好b、p、m、f，全要记牢三三得八，（究竟多少？）回答勿出，有点烦恼课间休息，勿好乱跑中浪吃饭，胃口蛮好就是味道，勿及阿婆烧得好看见老师，真有礼貌。
铅笔橡皮，能用就好。
互相攀比，呒不必要。
身心健康，顶顶重要。
团结同学，勿作兴打小报告读书卖力，赛过搭爷娘赚钞票（天天山海经）5、一根葱，两头通；通来通去都是侬；坶妈来，街浪去；买只小马桶；开开来；十七八只小老虫。
6、阿亦划，啥物事？蚊子叮，爬上来。
没有梯，借拨你。
谢谢奈，勿眼间。
阿一划，啥物事？蚊子叮，爬上来。
（多次重复）7、鸡鸡斗，公公飞，飞到天浪去吃老白米。
鸡鸡斗，蓬蓬飞，一飞飞到稻田里，稻田里厢吃白米。
鸡鸡头，蓬蓬飞，一飞飞到稻田里，稻田里厢吃白米。
鸡鸡头，蓬蓬飞，一飞飞到菜地里，菜地里厢吃虫蛆。
鸡鸡头，蓬蓬飞，吃得饱，长得好，鸡鸡长大请宝宝。
8、一记腻光拷到里床里床一只缸缸里一只蛋蛋里一只黄黄里一个小和尚恩阿恩阿要吃绿豆汤9、月亮荡荡，姐妹双双，大姐嫁在上塘，二姐嫁在下塘，三姐无人要，一顶花花轿，抬到和尚庙，和尚看见甩虎跳，道士急得双脚跳，你养伲子我来抱。
【精品】以前的广告词
以前的广告词历年广告语大全1979西铁城领导钟表新潮流，石英技术誉满全球。
（西铁城）可口可乐添欢笑（可口可乐）将以卓越的电子技术，对中日友好做出贡献。
（sony）为社会各领域，提供准确计时。
（精工表）让我们来充分掌握能多快好省的运输货物的拖车头吧（五十铃汽车）[刚刚度过十年动乱，新中国开始经济建设，那时的四大件是手表，缝纫机，收音机，自行车，手表广告成了广告的主流]1980味道好极了（雀巢咖啡）滴滴香浓，意犹未尽。
（麦氏咖啡）[上面两则咖啡广告，堪称最为经典的广告语，直到现在还在广为流传，真希望我们中国的产品能多些这样的传世之作]先进石英科技，准确分秒不差。
（梅花表）国内首创，驰名中外。
（珍珠霜）为人民服务，为大众计时（铁达时表）1981“飞跃”目标——世界先进水平（飞跃电视）“飞跃”精神——一切为用户着想（飞跃电视）[电视广告的先驱者，现在已无影无踪了]戴雷达，闯天下。
（雷达表）1982就是可口可乐（可口可乐）车到山前必有路，有路必有丰田车。
（丰田汽车）质量第一，用户第一。
（金星电视）独特设计，最新产品，女装自动表。
（东方表）1983燕舞，燕舞，一片歌来一片情。
（燕舞收录机）[当时风靡一时，相信直到现在，许多人还能唱出这首广告词]“凯歌”传佳音，更上一层楼。
（凯歌电视）一切为用户着想，一切为用户负责。
（海信电视）1984百事，新一代的选择。
（百事可乐）[如果按这时算，我们都是百事的老一代了]质量至上有夏普（夏普）力波啤酒，的确与众不同。
（力波啤酒）上海大众永远和您在一起（大众汽车）威力洗衣机，献给母亲的爱。
（威力洗衣机）[中国电视广告走理性路线的开篇巨作，在当时实属不易，不仅成为当时广告的顶峰，也使威力成为洗衣机业的霸主。
广告的作用可见一斑。
但就在前几天，又看到了威力洗衣机的广告，还是献给母亲的爱，只改了改画面。
把十几年前嚼过的馍再拾进碗里，威力是不是黔驴计穷了？]1885大宝，天天见（大宝）[到了2000年还是天天见，大宝的长盛不衰应该归功于它的大众路线]优质的联想——夏普（夏普电器）sony这是你第一次见到的名字吗（sony）1986万家乐，乐万家（万家乐电器）飞利浦——尖端科技的标志（飞利浦）精美耐用，全球推崇（西铁城表）上海桑塔纳，汽车新潮流（桑塔纳）1987当太阳升起的时候，我们的爱天长地久（太阳神）[中国广告界的一次神话，但却没有将神话进行到底，如今的太阳神已黯淡了许多。
经典广播广告脚本
经典广播广告脚本2009-11-18 11:02:08| 分类：经典文案 | 标签： |字号大中小订阅故事式广播广告文案即通过精心构思的有头有尾的小故事或情节片断，来传播信息内容，类似于小小说，通过播音员播讲出来。
特点是故事生动有趣，能够引人入胜。
使听众通过娓娓动听的故事，接受广告内容，并对产品产生好感，从而成为产品的消费者或潜在消费者。
故事式：“参参口服液”广告（杭州人民广播电台）朋友，我给你讲个故事。
（音乐起，压混）在美丽的西子湖畔，有一对好夫妻，男的叫生晒参，体格健壮，是个东北大汉；女的叫西洋参，身材苗条，来自遥远的美国。
那么是谁做的大媒，使这对国籍不同的夫妻和睦相处，心心相映呢？原来是杭州胡庆余堂制药厂的古一先生。
后来他们生了孩子取名叫参参。
小参参取了父母的优点，而且爱打抱不平，很快成了人类健康的挚友、病魔的克星。
朋友，你听了我的故事，我相信您一定会喜欢，这清火滋补的参参口服液的。
（文案选自：张农主编《全国广播广告获奖作品选析》第146页）这则广告，通过丰富的想象和联想，将广告产品拟人化，精心构思了一个娓娓动听的爱情故事，并赋予“参参口服液"（爱的结晶）一种爱打抱不平，维护人类健康的正义战士形象，给人留下了深刻的印象。
不能不引起听众的好感和信赖。
对话式广播广告文案即通过两个或两个以上的人物相互交谈的方式，将信息内容介绍出来。
这种形式比较生动活泼，富于生活气息，再加上音乐和音响的烘托，能够创造特定的情绪和氛围。
如此，对话者便成了小品中的人物，比较容易吸引听众的注意力和收听兴趣。
也是一种较为普遍的广告形式。
对话经常面对可信性这个问题，对话创造出来的感觉往往是人为的，有表演的痕迹，语言也会不自然，听起来像是几个人在读对话。
销售讯息应该自然而然地从对话中流露出来，万别像对话中的三明治夹心一样。
另一个问题涉及“心照不宣”这个错误的推理。
只有参与交谈的双方（和文案）知道自己在讲什么，听众根本没弄明白。
垃圾食品解药
垃圾食品的解药纯背景音乐：二泉映月[点击翻页]2014年11月5日油條是不少人早餐的選擇，可油條中大多【油條】加明礬。
這種含鋁的無機物，被人體吸收後會對大腦神經細胞產生損害，並且很難被人體排出而逐漸蓄積。
長久對身體造成的危害是，記憶力減退、抑鬱和煩躁，嚴重的可導致"老年性癡呆"等可怕疾病。
【解物：豆漿】如果你在食用油條時，佐以豆漿，那麼就在無意中保護了自己。
因為豆漿中富含卵磷脂。
科學家發現給老年性癡呆患者服用一定劑量的卵磷脂，可以使他們的記憶力得到一定的好轉。
酸菜魚是人們喜歡的一道菜肴。
但是經過醃制後的酸菜，維生素C已喪失殆盡；此外，酸菜中還含有較多的草酸和鈣，由於酸度高食用後易被腸道吸收，在經腎臟排泄時極易在泌尿系統形成結石；而醃制後的食物，大多含有較多的亞硝酸鹽，與人體中胺類物質生成亞硝胺，是一種容易致癌的物質。
【酸菜魚】【解物：獼猴桃】科學發現，多吃富含維生素的食物，可以阻斷強致癌物亞硝胺的合成，減少胃癌和食道癌的發生。
而獼猴桃被稱之維生素C之王，一個獼猴桃基本可以滿足人體一天所需的維生素C。
【鹹肉、臘肉、香腸等】這些東西不僅美味，而且保存時間長，受到人們的喜愛。
但是這些含有大量鹽的食物，與豬肉中的物質長期醃制在一起，產生亞硝胺，進入人體後又會形成二甲基亞硝胺，是一種很強的致癌性物質。
【解物：綠茶】經研究發現，引用綠茶可以分解這類物質的危害。
每天喝幾杯綠茶，可以增進健康。
如果實在難擋鹹魚、臘肉的誘惑時，不妨在烹製時將肉蒸煮透，再加點醋，可以使亞硝胺分解，又不失美味。
【火鍋】對於那些原本容易上火，或經常復發口瘡的人來說，是雪上加霜。
不僅會加重症狀，增加復發機會，長期反復，還會誘發食道癌變。
其實，火鍋除了容易上火外，濃湯中含有較高的"卟啉"物質，經過消化分解後在肝臟代謝生成尿酸，還可能引痛風病。
【解物：柚子】如果在吃了油膩又麻辣的火鍋後，吃個柚子，就能有助於滋陰去火，健脾消食。
Emulsions乳剂
Section 10EmulsionsBy Drs. Pardeep K. Gupta, Clyde M. Ofner and Roger L. SchnaareTable of Contents Emulsions (1)Table of Contents (1)Introduction and Background (3)Definitions (3)Types of Emulsions (3)Formation of an Emulsion (4)Determination of Emulsion Type (4)Miscibility or Dilution Test (4)Staining or Dye Test (4)Electrical Conductivity Test (4)Physical State of Emulsions (5)Pharmaceutical Application of Emulsions (5)Formulations (6)Typical Ingredients (6)Drug (6)Oil Phase (6)Aqueous Phase (6)Thickening Agents (6)Sweeteners (6)Preservative (6)Buffer (7)Flavor (7)Color (7)Sequestering Agents (7)Humectants (7)Antioxidants (7)Emulsifiers (7)Guidelines (7)Type of Emulsion Desired (7)Toxicity (8)Method of Preparation (8)Typical Formulas (8)Cod Liver Oil Emulsion (polysaccharide emulsifier) (8)Protective Lotion (divalent soap emulsifier) (8)Benzoyl Benzoate Emulsion (emulsifying wax emulsifier) (8)Barrier Cream (soap emulsifier) (9)Cold Cream (soap emulsifier) (9)All Purpose Cream (synthetic surfactant emulsifier) (9)Emulsifiers (10)Natural Products (10)Polysaccharides (10)Sterols (10)Phospholipids (10)Surfactants (10)Anionic Surfactants (11)Soaps (11)Detergents (11)Cationic Surfactants (11)Nonionic Surfactants (11)Finely Divided Solids (12)Methods to Prepare Emulsions (13)Classical Gum Methods (13)Dry Gum Method (13)Wet Gum Method (13)“In Situ” Soap Method (13)Lime Water/Vegetable Oil Emulsions (13)Other Soaps (13)With Synthetic Surfactants (13)Required HLB of the Oil Phase (14)HLB of Surfactant Mixtures (14)Emulsion Stability (15)Sedimentation or Creaming (15)Factors - Stoke’s Law (15)Droplet Size (15)Density Difference (15)The Gravitational Constant, g (15)Viscosity (15)Breaking or Cracking (16)Thermodynamics of Emulsions (17)Microemulsions (18)References (19)Selected Readings (19)Introduction and BackgroundDefinitionsEmulsions are pharmaceutical preparations consisting of at least two immiscible liquids.Due to the lack of mutual solubility, one liquid is dispersed as tiny droplets in the other liquid to form an emulsion. Therefore,emulsions belong to the group of prepara-tions known as disperse systems.The USP also defines several dosage forms that are essentially emulsions but historically are referred to by other names. For example;Lotions are fluid emulsions orsuspensions intended for external application.Creams are viscous liquid or semi-solid emulsions of either an oil-in-water (O/W) or the water-in-oil (W/O) type. They are ordinarily used topically. The term cream is applied most frequently to soft, cosmetically acceptable types of preparations.Microemulsions are emulsions withextremely small droplet sizes and usually require a high concentration of surfactant for stability. They can also be regarded as isotropic, swollen micellar systems.Multiple emulsions are emulsions that have been emulsified a second time,consequently containing three phases. They may be water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O).Fluid emulsions are generally composed of discrete, observable liquid droplets in a fluid media, while semi-solid emulsions generally have a complex, more disorganized structure.The liquid which is dispersed as droplets iscalled as the dispersed , discontinuous or internal phase, and the liquid in which thedispersion is suspended is the dispersion medium or the continuous or external phase.For example, if olive oil is shaken with water,it breaks up into small globules andbecomes dispersed in water. In this case the oil is the internal phase, and water is the external phase.The dispersed particles or globules can range in size from less than 1 µm up to 100 µm. An emulsion is rarely a monodis-perse system, e.g., all the particles are rarely of the same size. A typical emulsion contains a distribution of many sizes, making it a polydisperse system.Types of EmulsionsBased on the nature of the internal (or exter-nal) phase, emulsions are of two types; oil-in-water (O/W) and water-in-oil (W/O). In an O/W type the oil phase is dispersed in the aqueous phase, while the opposite is true in W/O emulsions. Figure 1 depicts these two types of emulsions.Figure 1: Representation of Two Types of EmulsionsO/W Emulsion W/O Emulsion (water black)(oil white)When two immiscible phases are shaken together, either type of emulsion can result.However, this result is not random, but is dependent primarily on two factors; most importantly the type of emulsifier used and secondly the relative ratio of the aqueous and oil phases (phase volume ratio). The emulsifiers and their role in the type of emulsion are discussed in detail later in this chapter.In terms of the phase volume ratio, the percent of the internal phase is generally less than 50%, although emulsions can have internal phase volume percent as high as 75%. Uniform spheres, when packed in a rhombohedral geometry occupy approxi-mately 75% of the total volume. Phase volumes higher than 75% require that the droplets of dispersed phase be distorted into geometric shapes other than perfect spheres. Although it is rare to find emulsions with higher than 75% internal volume, phase volumes of over 90% have been reportedin literature.Formation of an EmulsionWhen two immiscible liquids are placedin contact with each other, they form two separate layers. The liquid with higher density forms the lower layer and the one with lower density forms the upper layer. When this two-layer system is shaken vigorously, one of the layers disperses in the other liquid forming an unstable emul-sion. If left unstirred, the dispersed phase comes together and coalesces into larger drops until the layers become separate again. If no other ingredient is added, this process of separation is usually completein a matter of a few minutes to a few hours. Therefore, a liquid dispersion is inherently an unstable system.However, when an emulsifier is present in the system, it reduces the interfacial tension between the two liquids and forms a physical barrier between droplets, hence lowers the total energy of the system(see discussion on Thermodynamics of Emulsions), thereby reducing the tendency of the droplets to come together and coalesce. Consequently, the globules ofthe internal phase may remain intact for long periods of time, forming a “stable”emulsion. It should be noted, however,that even with an emulsifier, an emulsionis a thermodynamically unstable system and will eventually revert to bulk phases. The time required for this process is determined by kinetics.Determination of Emulsion TypeSeveral tests can be used to determine whether a given emulsion is an O/W or W/O type. These are as follows:Miscibility or Dilution TestThis method is based on the fact that an emulsion can be diluted freely with a liquid of the same kind as its external phase. Typically, a small amount of the emulsion is added to a relatively large volume of water and the mixture is stirred. If the emulsion disperses in water, it is considered to bean O/W type emulsion. If, however, the emulsion remains undispersed, it is a W/O type emulsion.Staining or Dye TestThis test is based on the fact that if a dye is added to an emulsion and the dye is soluble only in the internal phase, the emulsion contains colored droplets dispersed inthe colorless external phase. This can be confirmed by observing a drop of emulsion under a low power microscope. An example of such a dye is scarlet red, which is an oil soluble dye. When added to an O/W type emulsion, followed by observation under the microscope, bright red colored oil drops in an aqueous phase can be seen clearly. Electrical Conductivity TestThis test is based on the fact that onlythe aqueous phase can conduct electrical current. Thus, when a voltage is applied across a liquid, a significant amount of electrical current will flow only when the path of the current is through a continuous aqueous phase. Since oil is a non-conductor of electricity, when tested for conductivity, a W/O type emulsion will show insignificant current flow.Often times a single test may not be conclu-sive. In such circumstances, more than one test may need to be carried out to confirm the emulsion type.Physical State of EmulsionsMost emulsions are either liquid or semi-solid at room temperature. In general, due to their high viscosity, the semi-solid emulsions are relatively more physically stable. Liquid emulsions are more commonly compounded for internal use, while semisolids are usually for external use or for use in body cavities (rectal or vaginal).Other terms commonly used to describe emulsions are lotion and cream . The term lotion refers to a disperse system that flows freely under the force of gravity. A cream is a product that does not flow freely under the force of gravity. It should be noted, however,that these terms are meaningful only when the product is at room temperature. A cream product may behave like a lotion with a temperature increase of a few degrees. The physical state of the final product is also influenced by its intended use. For example suntan lotions are dispensed as lotions instead of creams because they need to be applied on large body surface. Lotion form makes it easy to pour and spread the product. For application over a small portion of skin, a cream is the preferred form of an emulsion.Pharmaceutical Applications of Emulsions There are several reasons for formulation of a product as an emulsion. These include the following:•To disguise the taste or smell of oils or oil soluble drugs. These emulsions are normally O/W types with the aqueous phase containing sweeteners and flavoring agents to mask the poor taste of oils. An O/W type of emulsionalso makes it easy to rinse off the residual dose from the mouth and does not leave an oily taste. Mineral oil and cod liver oil are emulsified for this reason.•To improve the absorption of poorly soluble drugs. Oil soluble drugs may not be soluble enough to be absorbed efficiently. An example of such a drug is cyclosporin, which is dispensed as a microemulsion. •To deliver nutrients and vitamins by intravenous injection. Intralipid is an emulsion product for administering an oil by the IV route.•To serve as a vehicle for the topical administration of a variety of drugs.Kb is the binding constant of the preservative with the surfactantSweeteners are added to emulsions to produce a more palatable preparation, toand sorbitol.AntioxidantsAntioxidants are often added to prevent oxidation of vegetable oils and/or the active drug.Table 1. Typical AntioxidantsEmulsifiersEmulsifiers are substances that have the ability to concentrate at the surface of a liquid or interface of two liquids, many of them reducing the surface or interfacial tension. Those emulsifiers that reduce surface tension are also called surfactants .Emulsifiers in general are discussed inmore detail in a later section of this chapter.GuidelinesBefore selecting a formula for an emulsion,one needs to consider several factors.These are listed below.Type of Emulsion DesiredSince O/W emulsions are more pleasant to touch and swallow, they are generally preferred. Preparations for internal use are almost always O/W type products.Externally used emulsions may be of either type. Creams and lotions that are used primarily to provide oil to the skin need to be W/O due to high concentration of oils in these preparations.The equation shows that the effective concentration in the aqueous phase will always be a fraction of the total concentration.Solvents such as alcohol, glycerin and propylene glycol are often used as apreservative at concentrations approaching 10%. See Table 5, Typical Preservatives in Section 9 of this manual.BufferMany chemical buffer systems have been used in emulsions to control the pH. The optimal pH is chosen to ensure activity of the emulsifier, control stability of the drug and to ensure compatibility and stability of other ingredients.FlavorFlavoring agents enhance patient accept-ance of the product, which is particularly important for pediatric patients.ColorColorants are intended to provide a more aesthetic appearance to the final product.Emulsions are generally not colored with the exception of some topical products. Sequestering AgentsSequestering agents may be necessary to bind metal ions in order to control oxidative degradation of either the drug or other ingredients. HumectantsHumectants are water soluble polyols that prevent or hinder the loss of water from semi-solid emulsions, i.e., topical creams.They also contribute to the solvent proper-ties of the aqueous phase and contribute to the sweetness of oral preparations. The most common are glycerin, propylene glycolToxicityMost emulsifiers are not suitable for internal use. For orally given emulsions, acacia is commonly used as an emulsifying agent.Taste is another factor in selection ofingredients. In this regard, most polysaccha-rides are tasteless and, hence, suitable from a taste standpoint.Method of PreparationSoaps and acacia are excellent forextemporaneous preparations. While soaps allow the preparation to be made by simply mixing the ingredients and shaking, acacia can be used in a pestle and mortar to prepare emulsions.Typical FormulasCod Liver Oil Emulsion (polysaccharide emulsifier)Preparationing a ratio of 4:2:1 for oil, water and gums(both combined), prepare a primary emulsion by dry gum method. (See Methods to Prepare Emulsions on page 13.)2.Dilute with water to a flowable consistency andpour in a measuring device.3.Add alcohol diluted with equal volume of water,followed by the benzaldehyde and saccharin sodium.4.Dilute to volume (200 mL) with waterPreparation1.Add benzyl benzoate to the wax in a beakerand heat in a water bath until the wax melts and the temperature reaches 60°C.2.In a separate beaker, add an appropriate volumeof water and heat to the same temperature.3.Add the water to the oil phase with continuousstirring.4.Continue to stir until the mixture begins tothicken and cools to room temperature.Preparation1.Mix the two powders in a mortar and trituratewell, taking care that all the lumps and large particles have been reduced.2.Then add oil slowly with constant trituration untilall the oil has been added. Triturate to form a smooth paste.3.Then add the limewater and triturate briskly toform the emulsion.Note: The emulsifier, calcium oleate (from limewater and olive oil), preferentially forms O/W emulsions.Protective Lotion (divalent soap emulsifier)Benzyl Benzoate Emulsion (emulsifying wax emulsifier)Preparation1.Mix the paraffins, cetostearyl alcohol andstearic acid in a beaker and heat in a water bath to about 60°C.2.Heat water and chlorocresol together to thesame temperature.3.Add the aqueous phase to the oil phase andstir until congealed and cooled to room temperature.Note:The emulsifier is triethanolamine stearate formed in situ.Preparation1.Melt the sorbitan monostearate and stearicacid in the liquid paraffin and cool to 60°C. 2.Mix the sorbitol solution, preservatives,polysorbate 60 and water and heat to the temperature of the oil mixture.3.Add the aqueous solution to the oil phase andstir until it has congealed and cooled to room temperature.Note:Propylene glycol serves as a solvent for the preservatives.Preparation1.Mix and melt the wax and paraffin together.2.Dissolve borax in water and heat both containerson a water bath to 70°C.3.Add the aqueous phase to the oil phase andstir until it has congealed and cooled to room temperature.Note:The fatty acid in white beeswax reacts with borax (sodium borate) to make a sodium soap which acts as an W/O type emulsifier.Barrier Cream (soap emulsifier)All Purpose Cream (synthetic surfactant emulsifier)Cold Cream (soap emulsifier)Surfactants or surface active agents are molecules that consist of two distinct parts,a hydrophobic tail and a hydrophilic head group. They are generally classified based on the hydrophilic properties of the head group (ionic charge, polarity, etc.). Since the hydrophobic chains do not vary much in their properties, the nature of surfactants is dependent mainly on the head group structure.A common problem with sterol-containing emulsifiers is that being complex mixtures of natural substances, they are prone to variability in their quality and, hence, performance. Also, these agents usually contain some degree of an odor, which varies with the purity and source. Some semi-synthetic substitutes are available that seek to overcome some of the problems associated with these agents.There are of basically three types of emulsifiers: natural products, surface active agents (surfactants), and finely divided solids. Based on whether a stable emulsion can be produced, emulsifiers are also classified either as primary emulsifying agents which produce stable emulsions by themselves, or secondary emulsifying agents (stabilizers) which help primary emulsifiers to form a more stable emulsion.of cholesterol. Cholesterol itself is a very efficient emulsifier and produces W/O type emulsions. Consequently, its use is limited to topical preparations such as Hydrophilic Petrolatum USP which readily absorbs water forming a W/O cream. Woolfat or lanolin contains a considerable amount of choles-terol esters and can absorb up to 50% of its own weight of water.This group of emulsifiers, which numbers in the hundreds, contain a polyoxyethylene chain as the polar head group. They arenonionic and, thus, are compatible with ionic compounds and are less susceptible to pH changes. There are several such surfactants official in the USP/NF , typified by sorbitan monooleate (a partial ester of lauric acid with sorbitol), polysorbate 80(polyoxyethyl-ene 20 sorbitan monooleate) which contains 20 oxyethylene units copolymerized sorbitanAmine soaps consist of an amine, such as triethanolamine, in the presence of a fatty acid. These surfactants are viscous solutions and produce O/W type emulsions. They offer the advantage that the final pH of the preparations is generally close to neutral,and, therefore, allows their use on skin for extended periods of time.monooleate) and polyoxyl 40 stearate(a mixture of stearic acid esters with mixed poloxyethylene diols equivalent to about40 oxyethylene units).The large number of nonionic emulsifiers results from the large number of possible combinations of various alkyl groups with polyoxyethylene chains of varying lengths. Compounds with saturated and/or large alkyl groups, such as stearyl, tend to be solids or semisolids while oleyl (also large, but unsaturated) compounds tend to be liquids. Also, the longer the polyoxyethylene chain, the higher the melting point.To characterize such a large number of compounds, they are each assigned an HLB number. The HLB number or hydrophile-lipophile balance, is a measure of the relative hydrophilic vs lipophilic character of the molecule as determined by the relative size of the polyoxyethylene chain vs the alkyl group. HLB numbers range from 0 for a pure hydrocarbon to 20 for a pure poly-oxyethylene chain. Some typical valuesare listed in Table 3.Ionic surfactants, such as sodium lauryl sulfate, were not included in the original definition of the HLB system but have been included as the HLB system was developed. The HLB number of 40 for sodium lauryl sulfate is outside of the range of 0 to 20 and simply means that sodium lauryl sulfate is much more soluble or hydrophilic thana pure polyoxyethylene chain.Table 3. Typical HLB Numbersof EmulsifiersFinely Divided SolidsFinely divided solids function as emulsifiers because of their small particle size. Fine particles tend to concentrate at a liquid-liquid interface, depending on their wetability, and form a particulate film around the dispersed droplets. They are seldom used as the primary emulsifier.phase. The emulsion type will depend on the type of soap formed.Basically the formula is divided into anoil phase and an aqueous phase with the ingredients dissolved in their proper phases (oil or water). The surfactant(s) is added to the phase in which it is most soluble. The oil phase is then added to the aqueous phase with mixing, and the coarse mixture passed through an homogenizer.When waxes or waxy solids are included in the formulation, the use of heat is necessary,as described above.Required HLB of the Oil Phase.It has been found that various oils and lipid materials form stable emulsions withsurfactants that have a certain HLB value.This HLB value is called the required HLB of the oil or lipid. Theoretically, any surfac-tant with the required HLB would produce a stable emulsion with the indicated oil or lipid. Some examples are given in Table 4.Table 4. Required HLB Values for Typical Oils and LipidsHLB of Surfactant MixturesIt may be difficult to find a surfactant with the exact HLB number required for a given oil phase in an emulsion. Fortunately, the HLB numbers have been shown to be additive for a mixture of surfactants. Thus, if one required a surfactant with a HLB of 10, one could use a mixture of sorbitan monooleate (HLB = 4.7) and polysorbate 80 (HLB = 15.6). Such a mixture can be calculated on the basis of a simple weighted average as follows.Suppose 5 g of surfactant mixture is required. Let = the g of sorbitanmonooleate, then 5 = the g of polysorbate 80 required.(4.7)+(5- )(15.6) = 10(5)4.7 + 78.0- 15.6= 10(5)10.9= 28= 2.57 and 5- = 2.43Thus a mixture of 2.57 g of sorbitanmonooleate and 2.43 g of polysorbate 80would have a HLB of 10.Griffin 2described an experimental approach for the formulation of emulsions using synthetic emulsifiers.1.Group the ingredients on the basis of theirsolubilities in the aqueous and oil phases.2.Determine the type of emulsion required andcalculate an approximate required HLB value.3.Blend a low HLB emulsifier and a high HLBemulsifier to the required HLB.4.Dissolve the oil soluble ingredients and the lowHLB emulsifier in the oil phase. Heat, if necessary,to approximately 5 to 10°over the melting point of the highest melting ingredient or to a maximum temperature of 70 to 80°C.5.Dissolve the water soluble ingredients (exceptacids and salts) in a sufficient quantity of water.6.Heat the aqueous phase to a temperature whichis 3 to 5°higher than that of the oil phase.7.Add the aqueous phase to the oil phase withsuitable agitation.8.If acids or salts are employed, dissolve them inwater and add the solution to the cold emulsion.9.Examine the emulsion and make adjustments inthe formulation if the product is unstable. It may be necessary to add more emulsifier, change to an emulsifier with a slightly higher or lower HLB value or to use an emulsifier with different chemical characteristics.In addition to chemical degradation of various components of an emulsion, which can happen in any liquid preparation, emulsions are subject to a variety of physical instabilities. Sedimentation or Creaming Factors - Stoke’s LawCreaming usually occurs in a liquid emulsion since the particle size is generally greater than that of a colloidal dispersion. The rate is described by Stoke’s Law for a single particle settling in an infinite container under the force of gravity as follows:d =d 2(2- 1)gdt 18where:d /d t= the sedimentation rate in distance/time d = droplet diameter 2= droplet density1= emulsion medium density g = acceleration due to gravity = viscosity of the emulsion mediumSince for most oil phases, 2< 1, then sedimentation will be negative, i.e., the oil droplets will rise forming a creamy whitelayer. While Stoke’s Law does not describe creaming quantitatively in an emulsion, it does provide a clear collection of factors and their qualitative influence on creaming.Droplet SizeReducing droplet size can have a significant effect on creaming rate. Since the diameter is squared in Stoke’s Law, a reduction in size by ¹⁄₂will reduce the creaming rate by (¹⁄₂)2or a factor of 4.Emulsion StabilityDensity DifferenceIf the difference in density between the emulsion droplet and the external phase can be matched, the creaming rate could be reduced to zero. This is almost impossi-ble with most oils and waxy solids used in emulsions.The Gravitational Constant, gThis parameter is not of much interest since it can not be controlled or changed unless in space flight.ViscosityViscosity turns out to be the most readily controllable parameter in affecting the creaming rate. While the viscosity in Stoke’s Law refers to the viscosity of the fluid through which a droplet rises, in reality the viscosity that controls creaming is the viscosity of the entire emulsion. Thus, doubling the viscosity of an emulsion will decrease the creaming rate by a factor of 2.There are three major ways to increase the viscosity of an emulsion:•Increase the concentration of the internal phase•Increase the viscosity of the internal phase by adding waxes and waxy solids to the oil phase.•Increase the viscosity of the external phase by adding a viscosity building agent. Most of the suspending agents described in the Suspensions Section in this manual have been used for this purpose.Creaming does not usually occur in a semi-solid emulsion.Breaking or CrackingThis problem arises when the dispersed globules come together and coalesce to form larger globules. As this process continues, the size of the globules increases, making it easier for them to coalesce. This eventually leads to separation of the oil and water phases. For cracking to occur, the barrier that normally holds globules apart has to break down. Some of the factorsthat contribute to cracking are as follows:•Insufficient or wrong kind of emulsifier in the system.•Addition of ingredients that inactivate the emulsifier. Incompatible ingredients may show their effect over a period of time.An example of such an incompatibilitywill be to use large anions in thepresence of cationic emulsifier.•Presence of hardness in water. The calcium and magnesium present in hard water can replace a part of the alkalisoap with divalent soap. Since thesesoaps form different kinds of emulsions, phase inversion usually takes place.•Low viscosity of the emulsion •Exposure to high temperatures can also accelerate the process of coalescence.This is due to the fact that at an elevated temperature, the collisions between theglobules can overcome the barrier tocoalescence, thereby increasing thechance that a contact between twoparticles will lead to their fusion.Temperature may have an adverse effect on the activity of emulsifiers, particularly if these are proteinaceous in nature.However, this usually happens at temper-atures higher than 50°C. Conversely, areduction in temperature to the point that the aqueous phase freezes also will break the emulsion.•An excessive amount of the internal phase makes an emulsion inherently less stable because there is a greater chance of globules coming together.Cracking is the most serious kind of physical instability of an emulsion. Cracking of an emulsion usually renders it useless. In creams, the problem of cracking may show up as tearing. This is a process where one phase separates and appears like drops on top of the cream.The basic difference between creamingand cracking is that the globules in creaming do not coalesce to form larger particles. Therefore, creaming is a less serious problem and most preparations that show creaming can be shaken to redisperse the internal phase to its original state. A com-mon example of creaming is the formation of cream on top of whole milk due to collection of emulsified fat of the milk. This problem is solved by homogenizing the milk to reduce the particle size of dispersed fat, thereby reducing the rate at which they travel tothe surface.。
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43，“仔，系时候教你一D做人噶道理喇！”——绿箭香口胶44，农夫山泉有D甜！45，M&Ms,只溶在口不溶在手~~~~~“死开啦~~！”46，由“原来生活可以更美的”（美的空调）联想到——“万家乐，乐万家”（呢个仲经典！！！）47，“有型无型，点样决定…………快暂停~~~”——有型无型，5系靠一支烟决定！47，整翻粒万里望花生~~~~~少少咸，卜卜脆（有人玩滑板…………）48，牛仔……万宝路——男人噶世界！（后来据称金利来都有抄呢个广告词，果个都好经典，一并讲埋）49，麦缇莎朱古力，头两个人好残忍甘话要咬吖咬吖，后来有个靓女话要慢慢吮……于是D朱古力就话“吃我啦吃我啦”甘！50，成龙——“凭傲气，烂脚趾,跌到一身屎~~~………………生命作赌注，留下了英雄故事……………………”51，麦当劳16个8~~~结婚系教堂大叫“123！”（后来变左“234！”）52，立邦漆，处处放光彩~~~~有个相扑手果个呢~~53，吃卡乐B薯片，千祈5好问几点！！54，Ba~la~bababa~~我就喜欢！——Mcdonal55，高露洁——“我地噶目标系~~~~无蛀牙！~~”56，“有肚疼，吃喇叭正露丸系傻仔………………”喇叭牌正露丸57，“一分钟，毫7纸！”————香港电讯IDD58，“5想甘样！！可以点样！！”————弹性上班时间59，从前有个独脚嘅农夫，将一桶桶嘅红梅倒落楼梯，（烂咗果D会压扁晒，最靓果D会行到谷仓果度），收尾试下红梅汁咁好味，唔好俾小朋友见到啊（妈，太迟喇）（红梅婆婆呢？！）60，孤男寡女共处一室，女仔实有损失…………好彩我早有准备！————甘未可以静D温书咯！！饮清凉蒸馏水，系乖仔乖女！61，大豆，小豆，青春豆~~~~采丝豆立消62，刘德华——“今时今日，甘样噶服务态度系5得嘎！！”63，周润发——“生命无Take 2,请小心演绎！”64，“…………马路如虎口，交通规则要遵守，安全第一BUBU命长久~~~~”（点解都系D公益广告噶……）67，“1234567~~~多劳多得”——好似系“常备胃仙U”喔！68，事事学会转弯思想清新至o岩，有Mantoe你过千关，无愁无惧畏永远也冇失威，有Mantoes 伴你冇得挥，Fresh的感觉够哂醒觉，Fresh的感觉食Mantoes自在又愉快(万乐珠The freshmaker) 69，打波先离落雨~ 你点知今日会好天噶？唔知噶，希望在明天吖嘛。
ktv营销活动吸引人的方案(精选10篇)
ktv营销活动吸引人的方案KTV是一种非常受欢迎的时尚娱乐方式，因其独特的音响设备和经典歌曲吸引了大量的年轻人前来娱乐。
但是，由于市场竞争日益激烈，KTV的营销活动也变得越来越重要。
为了吸引更多的消费者，KTV需要不断更新和改进自己的营销策略。
以下是一些营销活动吸引人的方案：1. 活动优惠：KTV可以定期举行特价活动，例如优惠日或购买一定时长的包房可获得特殊优惠等。
这种活动能够吸引消费者，并在特殊的日子或情境下带来额外的销售。
2. 专题活动：KTV可以定期举办专题活动来吸引消费者，例如情人节、生日庆典或音乐节等。
这种活动可以根据不同的节日或主题来进行唱歌比赛、赠品促销、特别的歌单和主题包房等活动，让消费者享受更多的乐趣和惊喜。
3. 社交媒体：社交媒体是KTV营销的重要渠道之一。
KTV可以在社交媒体平台上发表自己的活动和优惠信息，吸引更多的粉丝。
这样做不仅能提高客户的品牌忠诚度，还能让客户分享喜悦和乐趣。
4. 优秀歌曲库：KTV的歌曲库是吸引消费者常来的关键之一。
因此，KTV需要定期添加最新的流行歌曲，并根据消费者的口味更新歌曲。
在具有品质保障的基础上，还可以根据地域和文化差异增添具有当地特色的歌曲。
5. 超级VIP：一些高档KTV可以设立超级VIP服务，这些服务包括特别的包房、高端的音响设备、VIP服务员、食品配料等。
这种高档的服务虽然不能吸引所有的消费者，但是能够吸引那些对音乐、享受、环境和体验有较高需求的消费者。
KTV作为娱乐场所，并不仅仅靠设备和装修来区别于其他场所，而是要通过吸引人的营销方案来吸引消费者。
上述五种方案仅是其中一部分，不同的KTV需要根据自己的情况去具体制定相应的策略。
同时，KTV需要不断创新和改进，才能更好地满足不断变化的市场需求。
ktv营销活动吸引人的方案随着娱乐消费市场的不断扩大，ktv已经成为一种独特的娱乐方式。
然而，在竞争激烈的市场环境下，ktv必须加强自身的营销策略，吸引越来越多的消费者。
零食店歌单推荐 快来看看有你最爱的歌手吗
零食店歌单推荐快来看看有你最爱的歌手吗零食店在营业期间可以选择播放一些轻松愉悦的背景音乐，以营造舒适的购物氛围。
以下是一些建议：1. 爵士乐：爵士乐的轻松节奏和悦耳旋律可以营造出一种休闲、优雅的氛围，适合在店内播放。
2. 流行音乐：流行音乐是大多数人喜欢的音乐类型，可以选择一些流行歌曲或流行歌手的专辑，以吸引更多顾客。
3. 轻音乐：轻音乐的柔和旋律和舒缓节奏可以让人感到放松和舒适，适合在店内播放。
4. 古典音乐：古典音乐的优美旋律和高雅氛围可以提升店内整体的品质感，适合在店内播放。
以下是一份零食店歌单推荐，中文英文都有哦！快来看看有你喜欢的歌吗？零食店中文推荐歌单1. 流行金曲《说散就散》-袁维娅《凉凉》-张碧晨、杨宗纬《成全》-林宥嘉《匆匆那年》-王菲《有一点动心》-陈奕迅、孙楠2. 轻快节奏《小幸运》-田馥甄《奔跑》-周杰伦《爱要坦荡荡》-吴莫愁《大梦想家》- TFBOYS《消愁》-毛不易3. 舒缓旋律《演员》-薛之谦《岁月神偷》-金玟岐《夜空中最亮的星》-逃跑计划《你还要我怎样》-薛之谦《一辈子的孤单》-刘若英4. 怀旧经典《一剪梅》-费玉清《月亮代表我的心》-邓丽君《当爱已成往事》-林忆莲、陈奕迅《一场游戏一场梦》-王杰《追梦人》-凤飞飞5. 流行摇滚《蓝莲花》-许巍《无地自容》-黑豹乐队《你是这样的人》-刘德华《平凡之路》-朴树《春天里》-汪峰6. 清新民谣《成都》-赵雷《南方姑娘》-赵雷《小半》-陈粒《岁月无声》-汪峰《亲爱的路人》-刘若英7. 时尚电子《七里香》-周杰伦《不该》-周杰伦、张惠妹《半壶纱》-姚贝娜《有何不可》-许嵩《红昭愿》-音阙诗听零食店英文推荐歌单1. 轻松愉快：a. 《Shining Friends》- Fiona Fungb. 《Hello》- Adelec. 《Happy》- Pharrell Williamsd. 《Don’t Stop Believin》- Journeye. 《On the Sunny Side of the Street》- Django Reinhardt2. 甜蜜浪漫：a. 《Can't Help Falling in Love》- Elvis Presleyb. 《As Time Goes By》- Hoover Pleasure Machinec. 《Valentine》- Michael Bubléd. 《All of Me》- John Legende. 《At Last》- Etta James3. 清新爽口：a. 《Lemon》- K popb. 《Blue Skies》- Justin Bieberc. 《Perfect Day》- Lou Reedd. 《500 Miles》- The Proclaimerse. 《Sunshine》- Pharrell Williams4. 轻快活力：a. 《Dynamite》- BTSb. 《Happy》- Taylor Swiftc. 《Shape of You》- Ed Sheerand. 《Uptown Funk》- Mark Ronsone. 《Get Lucky》- Daft Punk5. 怀旧经典：a. 《You've Got a Friend》- Carole Kingb. 《Let it Be》- The Beatlesc. 《Billie Jean》- Michael Jacksond. 《Yesterday Once More》- The Carpenterse. 《My Heart Will Go On》- Celine Dion6. 欧美流行：a. 《Shake It Off》- Taylor Swiftb. 《All of Me》- John Legendc. 《Uptown Funk》- Mark Ronsond. 《Hello》- Adelee. 《Thinking Out Loud》在选择店内背景音乐时，应该根据店铺的风格、目标顾客群体和音乐品味等因素进行综合考虑，以营造出最适合的购物氛围。
幼儿园餐前音乐欣赏推荐
幼儿园餐前音乐欣赏推荐幼儿园餐前音乐欣赏是为了培养幼儿的餐前仪态和品味，让他们在享受美食的同时，欣赏优美动听的音乐，创造一个愉悦的用餐氛围。
选择适合幼儿园餐前音乐欣赏的曲目需要考虑到幼儿的年龄特点、音乐的节奏、旋律和歌词内容等因素。
首先，幼儿园餐前音乐欣赏的曲目应该是简单易懂的。
幼儿的语言能力和记忆力还不够发达，因此选择一些能够容易理解和跟随的歌曲最为适合。
例如，《小星星》是一首经典的儿童歌曲，有简单易懂的歌词和易于跟唱的旋律，能够吸引幼儿的注意力，让他们更有参与感。
其次，幼儿园餐前音乐欣赏的曲目应该具有活泼欢快的节奏。
幼儿对于快节奏的音乐更容易感到兴奋和愉悦，有利于他们保持饭前活力。
《恭喜恭喜》是一首常见的新年歌曲，旋律欢快，加入节奏明快的打击乐器，能够给孩子们带来更多的活力。
此外，曲目的歌词内容也需要考虑。
幼儿园餐前音乐欣赏的曲目应该是积极向上、内容健康的。
这些歌曲可以教育幼儿如何保持良好的饮食习惯，关注食品安全等。
例如，歌曲《蔬菜歌》可以引导幼儿通过音乐认识各种蔬菜的名称，并传递蔬菜对人体健康的重要性。
在选择幼儿园餐前音乐欣赏曲目时，还可以考虑添加一些有趣的故事背景，以帮助幼儿更好地理解歌曲的意义。
比如，可以讲述一些与食物相关的有趣的故事，如《卖火柴的小女孩》中的“粥”，通过讲述粥的来源和做法，引发幼儿对食物的好奇心。
最后，幼儿园餐前音乐欣赏的曲目还可以根据季节和节日进行选择。
例如，在春天可以选择歌曲《春天在哪里》，帮助幼儿感受春天的美好；在重要的节日如中秋节、圣诞节等，可以选择相应的节日歌曲，增加节日气氛。
综上所述，幼儿园餐前音乐欣赏的曲目应该是简单易懂、活泼欢快的，具有积极向上、内容健康的歌词，同时可以加入有趣的故事背景和根据季节、节日进行选择。
通过合理的曲目选择，幼儿园餐前音乐欣赏能够为幼儿提供愉悦的用餐氛围，促进其饭前仪态和品味的培养。
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虾的广告词
有趣的广告词大全多一些润滑少一些摩擦(统一润滑油)2.我的地盘听我的(中国移动通信动感地带)3.我就喜欢(麦当劳)4.只要你想(联想)5.帕萨特，成就明天(帕萨特系列)6.不同滋味不同心情(蒙牛心情二次方牛奶)7.男人就应该对自己狠一点(柒牌服饰)8.热爱生活冷静选择(奥克斯空调)9.喝前摇一摇(农夫山泉农夫果园果汁)10.煮酒论英雄才子赢天下(才子男装)本世纪百佳广告策划1、德国大众：“小即是好。
”2、可口可乐：“享受清新一刻。
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”26、美国林业总署：“头戴“冒烟”字样窄沿帽的小棕熊,“你可以防止森林火灾。
”27、百威啤酒：“这百威是给你的。
”28、maiderform：“我梦想穿着自己的maiderform胸罩去逛街。
”29、维克多语言机器公司：“大师级的声音。
”30、乔凡汽车摩托车公司：“大拉拉米尔以西的某处。
”31、木莓香皂：“光洁皮肤，不禁触摸。
”32、本森.贺杰斯100周年：“我们的缺点。
”33、全国饼干公司：“uneeda biscuits’boy in boots。
广大造句 .doc
广大造句1.第三，进一步实现好、维护好、发展好最广大人民的根本利益。
2.思探得将竭诚服务于广大客户，广交天下朋友！3.企业在面对更广大市场的同时也不得不面对更复杂的竞争环境。
4.欢迎广大客户OEM订单，以及带设计过来共同探讨产品设计。
5.通知：值此大雪节气来临之际，我谨代表居委会与医院，提醒广大爱国青年，为了减少流感人群不为医院造成负担，请穿好厚衣服，多做锻炼，欢欢喜喜健健康康的度过这个冬天！6.希望广大朋友能支持一下，提供一些游戏源码参考一下。
7.广大群众缺少生活必需品。
8.今天，土地应该有偿使用，已成为广大经济工作者的共识。
9.在我有生之日，做一个真诚的人，不放弃对生活的热爱和执着，在有限的空间里过无限广大的日子。
10.产品质量和服务受到广大顾客好评。
11.在中共中央、国务院的正确领导下，灾区广大军民奋勇抗洪，把灾害的损失减少到了最低限度。
12.在广大未成年人中开展“知荣辱、树新风、我行动”道德实践活动，要贴近未成年人的实际，按照简单易行、切实可行、就近就便、力所能及的原则，组织未成年人在日常生活学习当中，在家庭、学校、社会参加针对性、参与性、实效性强的道德实践活动，在潜移默化中深刻理解道德要求，增强道德观念，打牢道德基础。
13.美国应用最广大的太阳能装置是平板收集器。
14.品种繁多，产品畅销国内外市场深受广大客户的好评。
15.想为青少年创作更多励志歌曲。
把励志、阳光、积极向上的歌曲献给中国农村的广大留守儿童、进城务工青年等青少年群体，丰富他们的精神生活，用歌声鼓励他们自强不息、健康成长，奋发有为。
16.路旁的原野里、山坡上，野菊花金黄金黄的，像星星点缀蓝天相同，装修着广大的郊野。
17.老师我感谢您，是您教会了我无私、教会了我容忍、教会了我以广大的胸怀来接纳别人。
您工作的今朝，却建立着祖国的明天，您教学在课堂，成就却在四面八方。
18.朝鲜广大人民早已怨恨腐败无能的极权统治。
19.中央各个部门对支援灾区采取了坚决有力的措施，各级政府和各部门共同努力，灾区广大干部群众奋起自救，展开了一幅气壮山河的抗灾图。
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苏州好得睐美食食品有限责任公司企业歌曲
歌名：《因你而生》
总策划：何晨风
作词：徐琼
作曲：周广兵
制作单位：宏人文化
A段:
站在这城市的街头
正是迷惘无依的时候
好得睐
向我开启温暖的家门
纳我于你广阔的胸怀
仰望过幽远的星空
多少睡意朦胧的奔劳
好得睐
为我营划征程的航向
领我去看商海的娇娆
你宽厚的双肩
是成就我最好的舞台
你宽和包容
引导我走向成功的彼岸
你我一同经历日月的交替
看风光奇伟
品人生精彩
百味艰辛和荣光
终不负我那最美的华年
我们是辛勤善良的睐睐
笑迎八方的睐睐
为世界增香是我们骄傲的理想
大家的健康是我们朴素的信仰
B段：
你坚实的臂膀
是庇护我的安定港湾
我从未迟疑
听从你的号角借风扬帆
你我共享那风雨朝夕
观商海浪涛
赏潮落潮起
辛勤付出已收获
载不动那满满的欢歌
我们是辛勤善良的睐睐
笑迎八方的睐睐
为世界增香是我们骄傲的理想大家的健康是我们朴素的信仰我们是辛勤善良的睐睐
笑迎八方的睐睐
为世界增香是我们骄傲的理想大家的健康是我们朴素的信仰好得睐奋起强韧的翅膀
天高地阔抟风翱翔。