亚洲在基础研究上的崛起:对国际趋势的反思

政治、经济和社会发展战略及现实,文化传统以及独特的教育体系尤其是高等教育体系,使得亚太地区确立了不同于西方的科研模式,这为亚太地区的科研研究发展奠定了基础.从数据中,我们已经能够看到亚太地区在科学研究领域在世界范围内呈现的崛起之势.虽然还存在影响亚太国家科研进一步发展的不利因素,但亚太地区在全球知识生产舞台上的实力扩展是毋庸置疑的.     

The role of SES in Chinese (L1) and English (L2) word reading in Chinese‐speaking kindergarteners

The present study investigated the relationships between socioeconomic status (SES) and word reading in both Chinese (L1) and English (L2), with children's cognitive/linguistic skills considered as mediators and/or moderators. One hundred ninety‐nine Chinese kindergarteners in Hong Kong with diverse SES backgrounds participated in this study. SES explained unique variance in English word reading even after age, phonological processing, vocabulary and working memory were controlled. However, the effect of SES on Chinese word reading became nonsignificant when these control variables were included. Moreover, phonological awareness showed a full mediating effect on the relationship between SES and Chinese word reading. Both phonological awareness and vocabulary were found to partially mediate the association between SES and English word reading. These findings complement our understanding of the relation between SES and reading development in Chinese societies and may have policy or intervention development implications.     

Presenting Food Science Effectively

While the need to present food science information effectively is viewed as a critical competency for food scientists by the Institute of Food Technologists, most food scientists may not receive adequate training in this area. Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for the topic and generate audience interest. This paper provides food science presentation “best practices” based upon the results of the author's 10 y of experience teaching communication skills to 1st‐year graduate students. Topics include development of a “Presentation Inventory” that encourages presenters to consider why they are presenting, who they are presenting to, what information they plan to present, and how they plan to present the information. More specific sections of the paper address presentation introductions and conclusions, developing visual aids, responding to audience questions, flow, pacing, and time management, technological competency, and tips on how to practice a presentation. Such information should be applicable to all types of food science practitioners including undergraduate and graduate students, postdoctoral scholars, teaching and research academics, and government, industrial, and consulting food scientists. An awareness of such “best practices” among presenters of food science information can help raise the bar to improve the quality of contemporary food science presentations.     

The Relationship Between Retention and College Counseling for High‐Risk Students

The author used an archival study to explore the relationship between college counseling and retention. The cohort for this study was a college's 2006 class of full‐time, 1st‐year students (N = 429). The results of chi‐square analyses and regression analyses indicated (a) a significant difference in retention between high‐risk and low‐risk students who used counseling services (CS) and (b) that a student's risk for dropout did not vary significantly over time based on risk level or CS use.     

Role of exteroceptive background context in taste-aversion conditioning and extinction

In two experiments, saccharin (CS) and lithium chloride (US) were paired in a context consisting of specific visual, auditory, tactual, and olfactory cues. The saccharin aversion was then extinguished in a context free from conditioning-context cues. Later, saccharin preference tests were given in the presence and absence of these cues. The results indicated that the background cues of the conditioning trial controlled the amount of saccharin drunk on extinction trials, and, furthermore, that extinction of the taste aversion was context specific; i.e., groups given extinction trials in a different (from conditioning) context retained their saccharin aversion in the conditioning context only. The results indicate an important role played by the exteroceptive context in taste-aversion conditioning.