Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid ...Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid composition of vegetable oils decides the fate of the oil.Pure single oil is unable to provide a balanced amount of fatty acids(FAs)required/recommended on a daily intake basis.Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties.This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary,ternary,quaternary,or other types of oils into a single blended oil.Blending can be found very convincing towards appropriate FA profile,enhancement in physicochemical characteristics,and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.展开更多
This study explored occupational English blended teaching mode for adult learners,and introduced the six steps and characteristics in a vocational institute.
Translation is a work requiring both independence and collaboration.Blended learning is an education mode that combines online digital media with traditional classroom methods.In adoption of this mode in translation c...Translation is a work requiring both independence and collaboration.Blended learning is an education mode that combines online digital media with traditional classroom methods.In adoption of this mode in translation courses teaching and learning,the researcher aims at improving the teaching outcomes and enhancing the students’learning participation as well as sense of translation and further positively changing their learning behaviors.展开更多
As a platform bridging classroom teaching and online teaching for higher vocational college(HVC)English,WeChat expands the dimension of HVC English teaching.This paper first introduces basic functions and characterist...As a platform bridging classroom teaching and online teaching for higher vocational college(HVC)English,WeChat expands the dimension of HVC English teaching.This paper first introduces basic functions and characteristics of WeChat,then analyzes problems existing in current HVC English teaching and finally puts forward specific ways to design HVC English blended learning mode based on WeChat platform in four steps:warming-up,text analysis,exercises and post-course expansion.展开更多
Blended teaching has caught many researchers’attention recently.This paper,taking higher vocational college(HVC)English teaching for example,first explores some theories on evaluating blended teaching,analyzes existi...Blended teaching has caught many researchers’attention recently.This paper,taking higher vocational college(HVC)English teaching for example,first explores some theories on evaluating blended teaching,analyzes existing evaluation frameworks and puts forward ways to evaluate HVC English blended teaching.展开更多
At the era of information and technology,the advancement of education is closely related to the internet.Flipped classes,micro-lectures,e-learning and blended learning are widely used in English teaching.This paper is...At the era of information and technology,the advancement of education is closely related to the internet.Flipped classes,micro-lectures,e-learning and blended learning are widely used in English teaching.This paper is based on the theory of blended learning,and designs a lesson on"Compliments&Responses".According to the background information of the students and course,pre-class tasks,while-class learning,and post-class assignments are designed and introduced in details.展开更多
Blended learning has caught many researchers’attention recently.This paper,taking HVC English teaching for example,first explores the problems in the current blended learning and then puts forward several correspondi...Blended learning has caught many researchers’attention recently.This paper,taking HVC English teaching for example,first explores the problems in the current blended learning and then puts forward several corresponding strategies.展开更多
With the development of domestic higher education towards the popularization of education and the integration of global economy,as a basic course in colleges and universities,college English has been playing an import...With the development of domestic higher education towards the popularization of education and the integration of global economy,as a basic course in colleges and universities,college English has been playing an important role in the process of higher education.Therefore,under the guidance of scientific and technological innovation and information technology,it is necessary and worthy trying to explore and establish a practical English blended teaching mode to improve college students’English comprehen⁃sive ability.This essay attempts to discuss the problems and reflections of blended teaching mode,explore the college English teaching strategy under the blended teaching mode,which establishes the practical English blended teaching mode,promote teach⁃ing equity and benefit teachers and students.展开更多
This article takes an English classroom teaching design about healthy living as an example to demonstrate a blended learning mode,which based on learning new words and practicing oral English.The purpose of this teach...This article takes an English classroom teaching design about healthy living as an example to demonstrate a blended learning mode,which based on learning new words and practicing oral English.The purpose of this teaching design is to let stu⁃dents memorize new vocabulary and practice spoken English in the classroom.We will use"Wenjuanxing"platform to design an English questionnaire about healthy life as the homework of this class,and finally hope that the students can learn English in the relaxed atmosphere and fall in love with English.展开更多
Self-regulation is crucial to learners’learning outcomes in a blended education context.This paper first discusses its definitions and importance,then explores factors affecting self-regulation,and finally puts forwa...Self-regulation is crucial to learners’learning outcomes in a blended education context.This paper first discusses its definitions and importance,then explores factors affecting self-regulation,and finally puts forward several ways to improve learners’self-regulation.展开更多
Three coal samples of different ranks were used to study the effect of coal blending on the preparation of Coal Water Slurry (CWS). The results show that by taking advantage of two kinds of coal, the coal concentratio...Three coal samples of different ranks were used to study the effect of coal blending on the preparation of Coal Water Slurry (CWS). The results show that by taking advantage of two kinds of coal, the coal concentration in slurry made from hard-to-pulp coal can be effectively improved and increased by 3%–5% generally. DLT coal (DaLiuTa coal mine) is very poor in slurryability and the stability and rheology of the resulting slurry are not very good. When the amount of easily slurried coal is more than 30%, all properties of the CWS improve and the CWS meets the requirements for use as fuel. Coalification, porosity, surface oxygenic functional groups, zeta potential and grindability have a great effect on the performance of blended coal CWS. This leads to some differences in performance between the slurry made from a single coal and slurry made from blended coal.展开更多
Blended oils have many uses when compared with single oils,due to presence of high Omega9 levels.They help in brain development and reduce the risk of heart diseases.This investigation of blended oils was chosen takin...Blended oils have many uses when compared with single oils,due to presence of high Omega9 levels.They help in brain development and reduce the risk of heart diseases.This investigation of blended oils was chosen taking into consideration the regular use of coconut oil(CO),palm oil(PAO),peanut oil(PO),and groundnut oil(GO),and using these blends three popular South Indian snacks were prepared.The oil blending was in the proportion of 50:50 using four different oils.This study includes the physicochemical properties of blended oils such as their p H,colour,nutritional assessment,and changes in the parameters of mixed oils.Additionally,these oil mixes were utilized for preparing different types of gram flour snacks including potato fries,pakoda,and karasev.The shelf life of the snacks was studied,considering the changes in their synthetic and tangible attributes.The changes seen in the oil separated from the fried items were very close to that of the control.Tangible assessment of the prepared fritters showed that they were synthetically safe to eat for up to two weeks.Six oil blends(CO:PO,CO:PAO,CO:GO,PO:GO,PO:PAO,and GO:PAO)were prepared successfully.Among the blended oils,coconut oil with peanut oil showed the highest spread ability,while groundnut oil with palm oil showed the lowest spread ability.The coconut and groundnut oil blend showed the highest ratio(58.8%)of unsaturated to saturated fatty acids.Polyunsaturated linoleic acid(18:2;24.3%),α-linoleic acid(18:2;5%),oleic acid(18:1;25%),capric acid(2.8%),lauric acid(1.8%),myristic acid(1.6%),palmitic acid(16:0;14.5%),and steric acid(18:0;9.2%)were seen in the coconut and groundnut oil blend.The palm and peanut oil blend showed the least ratio(51.4%)for unsaturated and saturated oils,with oleic acid(21%),lauric acid(1.9%),andα-linoleic acid(2%).Among all the blended oils,coconut oil mixed with groundnut oil showed the highest level of acceptability for gram flour products.The content of free fatty acids was very high in the combination of palm and peanut oil.The three gram flour products prepared using blends of coconut oil and groundnut oil showed good appearance(8%),flavour of the product prepared with combinations of groundnut(refined)oil has high acceptability,good texture(8%),high acceptability(8%)in taste and overall acceptability of sensory evaluation.These blends in the future may develop good quality oils giving a high shelf life to food products.展开更多
There is a natural tension between Literal and Communication translation methods and has been going on now for two millenniums. We must be faithful to the original meaning of the source language (SL) and accurate in o...There is a natural tension between Literal and Communication translation methods and has been going on now for two millenniums. We must be faithful to the original meaning of the source language (SL) and accurate in our translation but flexible enough to communicate naturally to the target language (TL) readers. While it may seem hopeless to truly communicate with all languages and cultures, with the growing global economy and the more interdependent we become, it is even more important that we continue to try to blend our thoughts and hearts together. So with foolish confidence and wise trepidation, this paper will wade into the age long discussion on the practice of translation and teaching, attempting to reconcile the theories of literal or semantic and free or communication translation theories.展开更多
The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oi...The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils'composition during heating at frying temperature(180℃).The results showed that the oxidation parameters(free fatty acid,peroxide value,p-anisidine value,total oxidation status,thiobarbituric acid value,and color index)increased significantly in SFO compared to blends or SO during thermal treatment.During heating,the concentration of polyunsaturated fatty acids(PUFA)was reduced with increased level of saturated fatty acids;these results were observed more in SFO than those of SO or blend oils.However,the presence of SO in SFO reduced the decomposition of PUFA.In Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during heating.Based on the most analytical data,it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils,showing a lower degree of oxidation occurred in blends.The best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame seed.This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.展开更多
Plastic waste is an underutilized resource that has the potential to be transformed into value-added materials.However,its chemical diversity leads to cost-intensive sorting techniques,limiting recycling and upcycling...Plastic waste is an underutilized resource that has the potential to be transformed into value-added materials.However,its chemical diversity leads to cost-intensive sorting techniques,limiting recycling and upcycling opportunities.Herein,we report an open-loop recycling method to produce graded feedstock from mixed polyolefins waste,which makes up 60%of total plastic waste.The method uses heat flow scanning to quantify the composition of plastic waste and resolves its compatibility through controlled dissolution.The resulting feedstock is then used to synthesize blended pellets,porous sorbents,and superhydrophobic coatings via thermally induced phase separation and spin-casting.The hybrid approach broadens the opportunities for reusing plastic waste,which is a step towards creating a more circular economy and better waste management practices.展开更多
In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-um...In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.展开更多
Elastomer blends,among which natural rubber(NR)and butadiene rubber(BR),are involved in many components of the automotive/tire industry.A comprehensive understanding of their mechanical behavior requires,among other f...Elastomer blends,among which natural rubber(NR)and butadiene rubber(BR),are involved in many components of the automotive/tire industry.A comprehensive understanding of their mechanical behavior requires,among other features,a detailed description of the crosslink density in these mixtures.In the case of vulcanized immiscible blends,the distribution of the cross-link density within each of the NR-and BR-rich domains is key information,but difficult to determine using the conventional approaches used for one-component crosslinked elastomers.In this study,the vulcanization within NR/BR blends is investigated using a robust^(1)H double-quantum(DQ)MAS recoupling experiment,BaBa-xy16.Two kinds of cross-linked NR/BR blends were considered with two different microstructures for the BR component.The bulk organization of the resulting blends was first probed by analyzing the^(1)H spin-lattice relaxation behavior.In a second step,BaBa-xy16 was used to investigate,in a selective way,the cross-link heterogeneities within NR/BR blends.In particular,for immiscible NR/BR mixtures,the distribution of the cross-link density between both phases was compared and the observed differences were discussed.展开更多
基金the National Centre of Excellence in Analytical Chemistry,University of Sindh,Jamshoro,Pakistan,for providing financial support to carry out this work.
文摘Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid composition of vegetable oils decides the fate of the oil.Pure single oil is unable to provide a balanced amount of fatty acids(FAs)required/recommended on a daily intake basis.Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties.This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary,ternary,quaternary,or other types of oils into a single blended oil.Blending can be found very convincing towards appropriate FA profile,enhancement in physicochemical characteristics,and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.
文摘This study explored occupational English blended teaching mode for adult learners,and introduced the six steps and characteristics in a vocational institute.
文摘Translation is a work requiring both independence and collaboration.Blended learning is an education mode that combines online digital media with traditional classroom methods.In adoption of this mode in translation courses teaching and learning,the researcher aims at improving the teaching outcomes and enhancing the students’learning participation as well as sense of translation and further positively changing their learning behaviors.
文摘As a platform bridging classroom teaching and online teaching for higher vocational college(HVC)English,WeChat expands the dimension of HVC English teaching.This paper first introduces basic functions and characteristics of WeChat,then analyzes problems existing in current HVC English teaching and finally puts forward specific ways to design HVC English blended learning mode based on WeChat platform in four steps:warming-up,text analysis,exercises and post-course expansion.
文摘Blended teaching has caught many researchers’attention recently.This paper,taking higher vocational college(HVC)English teaching for example,first explores some theories on evaluating blended teaching,analyzes existing evaluation frameworks and puts forward ways to evaluate HVC English blended teaching.
文摘At the era of information and technology,the advancement of education is closely related to the internet.Flipped classes,micro-lectures,e-learning and blended learning are widely used in English teaching.This paper is based on the theory of blended learning,and designs a lesson on"Compliments&Responses".According to the background information of the students and course,pre-class tasks,while-class learning,and post-class assignments are designed and introduced in details.
文摘Blended learning has caught many researchers’attention recently.This paper,taking HVC English teaching for example,first explores the problems in the current blended learning and then puts forward several corresponding strategies.
文摘With the development of domestic higher education towards the popularization of education and the integration of global economy,as a basic course in colleges and universities,college English has been playing an important role in the process of higher education.Therefore,under the guidance of scientific and technological innovation and information technology,it is necessary and worthy trying to explore and establish a practical English blended teaching mode to improve college students’English comprehen⁃sive ability.This essay attempts to discuss the problems and reflections of blended teaching mode,explore the college English teaching strategy under the blended teaching mode,which establishes the practical English blended teaching mode,promote teach⁃ing equity and benefit teachers and students.
文摘This article takes an English classroom teaching design about healthy living as an example to demonstrate a blended learning mode,which based on learning new words and practicing oral English.The purpose of this teaching design is to let stu⁃dents memorize new vocabulary and practice spoken English in the classroom.We will use"Wenjuanxing"platform to design an English questionnaire about healthy life as the homework of this class,and finally hope that the students can learn English in the relaxed atmosphere and fall in love with English.
文摘Self-regulation is crucial to learners’learning outcomes in a blended education context.This paper first discusses its definitions and importance,then explores factors affecting self-regulation,and finally puts forward several ways to improve learners’self-regulation.
基金Projects 20060290506 supported by the Doctoral Foundation of the Chinese Education Ministry2005B013 by the Science and TechnologyFoundation of China University of Mining & Technology
文摘Three coal samples of different ranks were used to study the effect of coal blending on the preparation of Coal Water Slurry (CWS). The results show that by taking advantage of two kinds of coal, the coal concentration in slurry made from hard-to-pulp coal can be effectively improved and increased by 3%–5% generally. DLT coal (DaLiuTa coal mine) is very poor in slurryability and the stability and rheology of the resulting slurry are not very good. When the amount of easily slurried coal is more than 30%, all properties of the CWS improve and the CWS meets the requirements for use as fuel. Coalification, porosity, surface oxygenic functional groups, zeta potential and grindability have a great effect on the performance of blended coal CWS. This leads to some differences in performance between the slurry made from a single coal and slurry made from blended coal.
文摘Blended oils have many uses when compared with single oils,due to presence of high Omega9 levels.They help in brain development and reduce the risk of heart diseases.This investigation of blended oils was chosen taking into consideration the regular use of coconut oil(CO),palm oil(PAO),peanut oil(PO),and groundnut oil(GO),and using these blends three popular South Indian snacks were prepared.The oil blending was in the proportion of 50:50 using four different oils.This study includes the physicochemical properties of blended oils such as their p H,colour,nutritional assessment,and changes in the parameters of mixed oils.Additionally,these oil mixes were utilized for preparing different types of gram flour snacks including potato fries,pakoda,and karasev.The shelf life of the snacks was studied,considering the changes in their synthetic and tangible attributes.The changes seen in the oil separated from the fried items were very close to that of the control.Tangible assessment of the prepared fritters showed that they were synthetically safe to eat for up to two weeks.Six oil blends(CO:PO,CO:PAO,CO:GO,PO:GO,PO:PAO,and GO:PAO)were prepared successfully.Among the blended oils,coconut oil with peanut oil showed the highest spread ability,while groundnut oil with palm oil showed the lowest spread ability.The coconut and groundnut oil blend showed the highest ratio(58.8%)of unsaturated to saturated fatty acids.Polyunsaturated linoleic acid(18:2;24.3%),α-linoleic acid(18:2;5%),oleic acid(18:1;25%),capric acid(2.8%),lauric acid(1.8%),myristic acid(1.6%),palmitic acid(16:0;14.5%),and steric acid(18:0;9.2%)were seen in the coconut and groundnut oil blend.The palm and peanut oil blend showed the least ratio(51.4%)for unsaturated and saturated oils,with oleic acid(21%),lauric acid(1.9%),andα-linoleic acid(2%).Among all the blended oils,coconut oil mixed with groundnut oil showed the highest level of acceptability for gram flour products.The content of free fatty acids was very high in the combination of palm and peanut oil.The three gram flour products prepared using blends of coconut oil and groundnut oil showed good appearance(8%),flavour of the product prepared with combinations of groundnut(refined)oil has high acceptability,good texture(8%),high acceptability(8%)in taste and overall acceptability of sensory evaluation.These blends in the future may develop good quality oils giving a high shelf life to food products.
文摘There is a natural tension between Literal and Communication translation methods and has been going on now for two millenniums. We must be faithful to the original meaning of the source language (SL) and accurate in our translation but flexible enough to communicate naturally to the target language (TL) readers. While it may seem hopeless to truly communicate with all languages and cultures, with the growing global economy and the more interdependent we become, it is even more important that we continue to try to blend our thoughts and hearts together. So with foolish confidence and wise trepidation, this paper will wade into the age long discussion on the practice of translation and teaching, attempting to reconcile the theories of literal or semantic and free or communication translation theories.
文摘The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils'composition during heating at frying temperature(180℃).The results showed that the oxidation parameters(free fatty acid,peroxide value,p-anisidine value,total oxidation status,thiobarbituric acid value,and color index)increased significantly in SFO compared to blends or SO during thermal treatment.During heating,the concentration of polyunsaturated fatty acids(PUFA)was reduced with increased level of saturated fatty acids;these results were observed more in SFO than those of SO or blend oils.However,the presence of SO in SFO reduced the decomposition of PUFA.In Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during heating.Based on the most analytical data,it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils,showing a lower degree of oxidation occurred in blends.The best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame seed.This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.
基金NPRP grant number NPRP12S-0325-190443 from the Qatar National Research Fund (a member of the Qatar Foundation)
文摘Plastic waste is an underutilized resource that has the potential to be transformed into value-added materials.However,its chemical diversity leads to cost-intensive sorting techniques,limiting recycling and upcycling opportunities.Herein,we report an open-loop recycling method to produce graded feedstock from mixed polyolefins waste,which makes up 60%of total plastic waste.The method uses heat flow scanning to quantify the composition of plastic waste and resolves its compatibility through controlled dissolution.The resulting feedstock is then used to synthesize blended pellets,porous sorbents,and superhydrophobic coatings via thermally induced phase separation and spin-casting.The hybrid approach broadens the opportunities for reusing plastic waste,which is a step towards creating a more circular economy and better waste management practices.
基金supported by the National Natural Science Foundation of China (31622042)。
文摘In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.
基金financial support from the French National Research Agency(ANR)[grant number ANR-22-CE06-0031]。
文摘Elastomer blends,among which natural rubber(NR)and butadiene rubber(BR),are involved in many components of the automotive/tire industry.A comprehensive understanding of their mechanical behavior requires,among other features,a detailed description of the crosslink density in these mixtures.In the case of vulcanized immiscible blends,the distribution of the cross-link density within each of the NR-and BR-rich domains is key information,but difficult to determine using the conventional approaches used for one-component crosslinked elastomers.In this study,the vulcanization within NR/BR blends is investigated using a robust^(1)H double-quantum(DQ)MAS recoupling experiment,BaBa-xy16.Two kinds of cross-linked NR/BR blends were considered with two different microstructures for the BR component.The bulk organization of the resulting blends was first probed by analyzing the^(1)H spin-lattice relaxation behavior.In a second step,BaBa-xy16 was used to investigate,in a selective way,the cross-link heterogeneities within NR/BR blends.In particular,for immiscible NR/BR mixtures,the distribution of the cross-link density between both phases was compared and the observed differences were discussed.
