谈如何实现档案工作的规范化标准化

在档案管理的实际工作中,档案工作规范化、标准化是实现管理现代化的重要环节,在搞好硬件建设的同时,做好文书处理工作则是实现档案工作规范化、标准化的重要基础工作.虽然文书处理工作与档案工作各有不同的工作任务,具有相对的独立性,但由于文书是档案的来源,档案是文书的归宿,所以,两者又是文档工作流程中紧密相关的工作环节.因此,我们必须强化系统思维意识,树立文书处理工作规范化、标准化与档案工作规范化、标准化同行的工作指导思想.……     

课程改革条件下电教教材需求的分析

目前我国正在进行基础教育的课程改革,新的课程改革将促进我国基础教育向素质教育的转变,与传统的教学模式相比,新的课程标准在教学理念、教学方法、以及对学生学习成绩的评价等方面都发生了重大的改革.并且随着现代教育技术的飞速发展,课堂教学媒体环境也与以往有了很大的不同.以上种种条件的变化都对电教教材提出了新的要求,本文将从电教教材选题、内容与形式的编排、媒体环境等方面对课程条件下电教教材的需求进行分析.     

我按爷爷的方式生活

我的爷爷是个与众不同的人。他第一次带我去钓鱼时,我才发现他是多么的与众不同。那是一个夏天,我们沿着山岗的斜坡,去往他的秘密钓鱼塘。爷爷沿着只有他那双老练的眼睛才能辨出的山间小路迂回前进,一路上说个不停。他熟知他农场中的每一块石头和每一棵植物。我艰难地往前赶才能跟上他那大步流星的脚步,听清他滔滔不绝的话语。“没多远了,”爷爷拨开树枝向我喊道。我们在一对对高大的松树中间蜿蜒穿行。到处都是松树的针叶。我们就像置身于一条隧道之中。一条漆黑的隧道。最后,我们终于穿过了松林,站在一潭犹如清晨一样清爽袭人的池塘边。“…     

网上评教系统的设计与实现

阐述引入网上评教的必要性,分析网上评教教学环境的构建以及开发平台的选择,从而开发出高校网上评教系统,设计评价体系。经过近两年的实践,取得较好的效果。     

多元语境制约下的《语丝》周刊

<语丝>周刊作为中国现代文学史上第一个以散文创作为主的文学期刊,其诞生顺应了当时的历史潮流.语丝社北京时期以<语丝>周刊为阵地进行"社会批评"和"文明批评",是典范的同人刊物.迁至上海后,同入立场发生嬗变.表征可归纳为四个方面:同人启蒙立场逐渐消解,批评本体色彩逐渐弱化,编辑主体和创作主体由一体到分离,出版策略与文化理想由反抗到迎合.作为文学媒介,性质嬗变的原因是:刊物生存的大小环境即文化生态环境和"文派制衡"局面起着决定性作用,而同人间思想尤其是编辑理念的分歧是文学媒介性质嬗变的"信号灯".     

THE GIFT OF THE MAGI

漂亮的发卡倾诉着爱的浪漫,精致的表链承载着爱人的良苦用心。这一切正是因为爱着你的爱,梦着你的梦,所以快乐着你的快乐,幸福着你的幸福。     

Research sheds new light on novel catalyst for space-vehicle propellants

Catalytic decomposition of N2O has received much attention in the development of new space-vehicle propellants as well as in environment protection.     

Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut (Castanea mollissima) fruit for commercial use

In recent years, China has become an increasingly important and the largest chestnut producer in the world. This study aimed to evaluate the nutritional value and microbiological quality of the roasted freeze-dried Chinese chestnut (Castanea mollissima) (RFDC) coated with dark chocolate (DCC) and milk chocolate (MCC) for industrial use and commercial consumption.Chocolate coating significantly improved the nutritional value of chestnut. RFDC had high levels of starch (66.23%) and fibers (3.85%) while DCC and MCC contained significantly high amounts of sucrose, protein, fat and minerals. Furthermore, the protein content doubled in MCC rather than in DCC. This could be attributed to the different formulations in the two products. Milk powder and whey protein constituted the source of protein in MCC while cocoa powder added to MCC formulation constituted an additional source of minerals. The amino acid profile showed differences in amino acid composition related to the sample's protein content, indicating their good nutritional quality. The moisture contents in all RFDC, DCC and MCC were suitable for industrial processing. These results provide information about the additional nutrients of chocolate-coated chestnut and confirm that the product is an interesting nutritional food. The combination of freeze-drying and chocolate-coating generally results in greater reductions on microbiological loads, extending shelf life of harvested chestnut for commercial application. This is an alternative strategy to add value to chestnut, minimizing the significant losses in harvested fruits and providing a wider range of choices of new products to the consumer disposal.