快乐行走在活动化情境中——苏教版小学语文第三册《美丽的丹顶鹤》教学设计

教学时间:2002年11月教学地点:江苏省如东县双甸小学教学年级:二年级【教学目标】1.通过画面涂色、情境表演、欣赏音像材料等方法,体会丹顶鹤的美丽。2.反复朗读,激发对丹顶鹤的喜爱之情,初步渗透保护野生动物的意识。【教学过程】一、朗读课文第一自然段,带着快乐的心情进入学习状态     

Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with d-xylose as a carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature levels (24 and 34 °C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demonstrates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).     

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, l-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.     

行动导向教学法对激发五年制高职学生学习动力的作用

目前五年制高职院校学生综合素质低、学习动力缺乏、学习兴趣淡薄,这成了五年制高职教育提高人才培养质量的制约因素。如何搞好教学改革、激发高职学生的学习动力就成为一个重要课题。文章从行动导向教学法的内涵、特点、应用等方面展现其对学生学习动力激发的巨大作用,以此展示行动导向教学改革将带来高职教育前所未有的崭新面貌。     

关于地方高等师范类院校工科专业建设的浅谈

高等师范院校开设工科专业是为了学校长远发展的需要,也是为了服务地方经济建设的需要。根据我国工科人才培养的经验,师范院校必须采取措施,认准目标,扬长避短,加大自身建设力度,在高起点进行工科人才的培养,使师范院校工科专业健康的发展。     

网络文化背景下如何引导大学生树立正确的价值观念

网络文化背景下如何引导大学生树立正确的价值观念,是新时期高等院校思想教育工作关注的焦点和研究的重要课题之一。基于网络文化的内涵和特征,分析网络文化对大学生价值观的影响机理,探讨网络文化背景下大学生正确价值观的构建,以便更好地促进大学生身心健康发展。     

成才视角下手机对大学生学习影响的调查研究

以"手机使用对大学生学习方式的影响"为主题,调查长沙市的四所高校,分析得出结论:手机使当代大学生更方便地接触社会,促进交流,也可能给学生带来不小的危害。手机对学习的影响有正面积极作用和负面影响两个方面。     

广西边境民族地区教师培训问题与对策的思考

近年来,广西重视边境民族地区的教师培训,这些活动取得了一定的成效,但是也遇到了以下问题院培训经费不足,全员参与培训难度较大,存在地域性差异,培训内容没有突出“边境””和“民族”的特色,评价考核评价机制不够完善。针对这些问题,笔者提出了一些有针对性的建议,以此推进境民族地区教师培训的健康发展。     

习作“三味”

<正>浙江大学王尚文先生说:语言不仅仅是人际交往的工具,而且是人的生命中最美丽的花朵,培养一个人的语言能力,就是培养人本身。可以说儿童习作也要聚焦到人的发展上,要引领儿童,规范儿童,也要释放儿童,努力让每一个儿童在习作过程中求真、求善、求美!一、真味《老门东游记》让我们分享了孩子眼中很漂亮、很热闹、很独特     

大学英语写作中的错误分析

本文简要介绍了错误和错误分析理论产生的背景和意义,对大学生英语写作中常见错误类型及原因进行分析研究,再此基础上本文提出学生必须掌握牢固的语言基础知识,学会用英语思维方式构思,从而提高英语写作能力。