‘Just don’t tell them what’s in it’: Ethics,edible insects and sustainable food choice in schools

Supporting young people with global crises mitigation strategies is essential, yet loaded with ethical dilemmas for the educator. This study explores whether young people will make ethical decisions regarding the sustainability of food choice in schools, and based on the processes identified, what educators’ needs are in supporting transformative learning. This study is the first of its kind, where young people under the age of 14 have been tasting edible insects and discussing their role in a more sustainable diet. The article draws on mixed-method research with over 180 young people and their teachers in three schools in Wales and examines responses to a possible introduction of edible insects into school canteens. Highlighted is the complexity of sustainable food choices—likely to be identifiable with other young people and educators in western countries. The article considers how educators and policy makers may need to frame routes to positive sustainable action and the associated impacts these may have on personal, social, political and environmental spheres.     

潮州产10种野菜中硝酸盐、亚硝酸盐及Vc的含量

利用分光光度法测定了潮州产10种野菜中硝酸盐、亚硝酸盐的含量，利用氧化还原滴定法测定了维生素ca含量．结果表明：月光花、决明、铁苋菜和叶下珠的硝酸盐含量低于轻度污染水平（432mg／kg鲜重），亚硝酸盐含量低于无公害蔬菜亚硝酸盐含量的限量标准（44．0mg／kg鲜重），它们属于一级野菜，可以安全食用；鸡矢藤、白勒和苎麻的硝酸盐含量低于785mg／kg，属于中度污染水平，亚硝酸盐含量低于无公害蔬菜亚硝酸盐含量的限量标准，属二级蔬菜范围，不宜生食，煮熟或盐渍可安全食用；鳢肠硝酸盐含量高于785mg／蚝而低于1440mg／kg，亚硝酸盐含量低于无公害蔬菜亚硝酸盐含量的限量标准，维生素C含量高于50mg／100g鲜重，属于三级蔬菜，不可生食和盐渍，可熟食。牡荆和肖梵天花虽然硝酸盐含量很低，但维生素C含量较低，亚硝酸盐含量高于无公害蔬菜亚硝酸盐含量的限量标准，所以不宜食用．     

碱炼食用植物油油泥提取脂肪酸的研究

依据皂化反应原理、盐析、酸解、洗涤、蒸馏、冷榨等工艺，给出了从植物油油泥中提取固体脂肪酸和液体脂肪酸等化工产品的一般方法.     

蘑菇菌糠饲用价值的研究

农作物秸秆经食用菌分解后,营养成分有所提高,可代替20—30%日粮喂猪,能降低饲料成本10—25%,每增重1kg多获利10—17%.另方面还可缓解饲料紧缺矛盾,有较好的社会效益和经济效益.     

Active changes of lignification-related enzymes in pepper response to Glomus intraradices and/or Phytophthora capsici

INTRODUCTION Plants have defense mechanisms against patho-gen infection by inducing systemic resistance in re-sponse to localized pretreatment with biological cotrol agents, thus making them resistant to subsequpathogen infection (Caruso et al., 1999; Hammschmidt, 1999; Mohammadi and Kazemi, 2002; yada et al., 1995; Pozo et al., 2002; Ray et al., 199Biological control of plant pathogens has receivmuch more attention. It is well known that plants amicroorganisms symbiosis is a defense m…     

绿茶茶多酚提取物对食用油脂保鲜效果的研究

将四种梅州名优绿茶的茶多酚提取物分别添加到鲜榨花生油和食用山茶油中,研究其对食用油脂的保鲜效果.通过测定油脂酸价变化评价其保鲜效果,结果表明:四种绿茶茶多酚提取物中以马图绿茶的保鲜效果最好,在两种食用油脂中的最佳添加量均为0.03%,当存放温度为20℃时,自然保质期可达30 d.     

食用菌酯酶同工酶电泳技术方法改进

资料显示的食用菌酯酶同工酶电泳技术在现有实验条件下效果不佳.以杏鲍菇为对象,针对凝胶的配制,样品的处理,电泳等环节进行方法改进,摸索出适合本实验室进行食用菌酯酶同工酶电泳的操作技术.通过改进的电泳技术分析了实验菌株杏鲍菇S型和R型不同培养周期的酯酶同工酶条带,结果表明,在培养的10d时间内,S型共出现6条条带,R型出现了4条,结果较理想.     

中华乳品考

作为中华美食的乳品,其食用历史悠久。从西汉至明清各主要历史时期的史书记载来看,中华乳品经历了从北方独享到中原推广、从品种单一到种类丰富、从食用为主到多种用途兼含药用价值的发展历程。从中可以发现,乳品的出现、传播和推广是自然环境、社会环境以及个体接受程度等因素共同作用的结果。     

合成食用色素的性质及分析方法

介绍了6种常用的食用色素的性质及分析方法．     

食用菌栽培学实践教学研究

食用菌栽培学实践教学从实验教学内容的选编和调动学生学习食用菌栽培学实验知识的积极性和主动性。在培养学生掌握实验技术的同时,培养他们发现问题、分析问题和解决问题的能力。